JPH11178516A - Disperse stabilization composition for heat sterilization-treated food and its use - Google Patents
Disperse stabilization composition for heat sterilization-treated food and its useInfo
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- JPH11178516A JPH11178516A JP9356543A JP35654397A JPH11178516A JP H11178516 A JPH11178516 A JP H11178516A JP 9356543 A JP9356543 A JP 9356543A JP 35654397 A JP35654397 A JP 35654397A JP H11178516 A JPH11178516 A JP H11178516A
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- food
- dispersion
- cellulose
- heat sterilization
- drink
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、被加熱殺菌処理食
品に有用な分散安定化組成物に関する。詳細には、本発
明は、加熱殺菌処理後も安定して分散安定性を維持する
食品を調製するために有用な分散安定化組成物に関す
る。さらに本発明は、該組成物を利用する分散安定性食
品の加熱殺菌方法、およびかかる殺菌処理によって調製
される分散安定性を維持した食品に関する。TECHNICAL FIELD The present invention relates to a dispersion-stabilized composition useful for heat-sterilized food. In particular, the present invention relates to a dispersion stabilizing composition useful for preparing a food that stably maintains dispersion stability even after heat sterilization. Furthermore, the present invention relates to a method for heat sterilization of a dispersion-stable food using the composition, and a food prepared by such a sterilization treatment and maintaining dispersion stability.
【０００２】[0002]
【従来の技術】食品用の分散安定剤として、従来から増
粘剤やゲル化剤が広く知られているが、近年、微生物に
由来する発酵セルロースが、少量で分散安定性を示し、
口当たりのよい分散安定剤として注目されている。2. Description of the Related Art Thickeners and gelling agents have been widely known as dispersion stabilizers for foods, but recently, fermented cellulose derived from microorganisms shows dispersion stability in a small amount.
It is attracting attention as a palatable dispersion stabilizer.
【０００３】かかる微生物由来のセルロースについて
は、静置培養によって得られたものを機械的に離解させ
て微粒子セルロースを製造する方法（Food Hydrocolloi
d 6 (6) 493-501）、このような機械的離解物を用いた
懸濁安定性を有する水性食品（特開昭６２−８３８５４
号公報）、静置培養によって得られた微生物セルロース
を化学的及び物理的処理し、乾燥して０．０１〜０．１
μｍ粒子径の微細な微生物セルロースを製造する方法
（特公平５−２７６５３号公報）等の報告がある。ま
た、特開平９−１２１７８７号公報には、微生物セルロ
ースとキサンタンガム等の高分子物質との複合化物が、
食品の粘度に余り影響を与えないで少量で分散安定性を
示すことが記載されている。[0003] As for such cellulose derived from microorganisms, a method of producing fine cellulose by mechanically disaggregating cellulose obtained by stationary culture (Food Hydrocolloi).
d 6 (6) 493-501), an aqueous food having a suspension stability using such a mechanically disaggregated product (JP-A-62-83854).
Publication), the microbial cellulose obtained by stationary culture is chemically and physically treated, dried and dried at 0.01 to 0.1%.
There is a report on a method for producing microbial cellulose having a micron particle diameter (Japanese Patent Publication No. 5-27653). Japanese Patent Application Laid-Open No. 9-121787 discloses a composite of microbial cellulose and a polymer substance such as xanthan gum.
It is described that a small amount of the food exhibits dispersion stability without significantly affecting the viscosity of the food.
【０００４】これらの微生物セルロースの分散安定性
は、これらのセルロースが蜘蛛の巣状に高度に入り組ん
だ構造の不溶性の繊維ネットワークを形成し、これらの
網目に水又は不溶性粒子が捕捉されることに起因すると
考えられる。[0004] The dispersion stability of these microbial celluloses is due to the fact that these celluloses form an insoluble fiber network having a highly intricate web-like structure, and water or insoluble particles are trapped in these networks. It is considered to be caused.
【０００５】このように微生物由来のセルロースは優れ
た分散安定性を示すが、しかしながら、食品の製造工程
において該セルロースの存在下で加熱殺菌処理すると、
蛋白質等の他の食品成分とともに凝集してしまい、これ
を分散させるためには更に激しい撹拌工程を必要とする
という欠点があった。[0005] As described above, microorganism-derived cellulose exhibits excellent dispersion stability. However, when subjected to heat sterilization in the presence of the cellulose in a food production process,
There is a drawback that it is agglomerated together with other food components such as proteins, and a more intense stirring step is required to disperse it.
【０００６】[0006]
【発明が解決しようとする課題】本発明は、かかる事情
に鑑みて開発されたもので、加熱殺菌処理によっても食
品を凝集させることなく食品成分の均質性を維持できる
分散安定化組成物を提供することを目的とする。DISCLOSURE OF THE INVENTION The present invention has been developed in view of the above circumstances, and provides a dispersion-stabilized composition which can maintain the homogeneity of food components without agglomerating food even by heat sterilization. The purpose is to do.
【０００７】また、本発明の目的は、分散安定性食品の
分散性・均質性を安定して維持した加熱殺菌方法を提供
することである。更に本発明の目的は、かかる加熱殺菌
処理によって調製される分散安定性を維持した食品を提
供することである。Another object of the present invention is to provide a heat sterilization method that stably maintains the dispersibility and homogeneity of a dispersion-stable food. It is a further object of the present invention to provide a food prepared by such a heat sterilization treatment while maintaining the dispersion stability.
【０００８】[0008]
【課題を解決するための手段】本発明者らは、上記課題
を解決すべく鋭意研究を重ねていたところ、微生物に由
来するセルロースである発酵セルロースにカルボキシメ
チルセルロースのアルカリ塩を併用することによって、
加熱殺菌処理時の凝集を防止することができ、加熱殺菌
処理後も分散性を維持した状態で分散安定性食品が調製
できることを見出した。本発明は、かかる知見に基づい
て完成されたものである。Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above-mentioned problems. As a result, by using fermented cellulose, which is cellulose derived from microorganisms, together with an alkali salt of carboxymethyl cellulose,
It has been found that aggregation during heat sterilization treatment can be prevented, and a dispersion-stable food can be prepared in a state where dispersibility is maintained even after heat sterilization treatment. The present invention has been completed based on such findings.
【０００９】すなわち本発明は、発酵セルロース及びカ
ルボキシメチルセルロースのアルカリ塩を含有する被加
熱殺菌処理食品用の分散安定化組成物に関する。また発
明は、発酵セルロース及びカルボキシメチルセルロース
のアルカリ塩の存在下で行うことを特徴とする分散安定
性食品の加熱殺菌方法に関する。さらに本発明は、発酵
セルロース及びカルボキメチルセルロースのアルカリ塩
の存在下で加熱殺菌処理して得られる分散安定性を維持
した食品に関する。That is, the present invention relates to a dispersion-stabilized composition for heat-sterilized food containing fermented cellulose and an alkali salt of carboxymethylcellulose. The present invention also relates to a method for heat sterilization of a dispersion-stable food, which is carried out in the presence of an alkali salt of fermented cellulose and carboxymethyl cellulose. Furthermore, the present invention relates to a food product that maintains the dispersion stability obtained by heat sterilization in the presence of an alkali salt of fermented cellulose and carboxymethyl cellulose.
【００１０】[0010]
【発明の実施の形態】本発明の分散安定化組成物は、被
加熱殺菌処理食品のための分散安定剤として有用であ
る。BEST MODE FOR CARRYING OUT THE INVENTION The dispersion stabilizing composition of the present invention is useful as a dispersion stabilizer for heat-sterilized food.
【００１１】ここで被加熱殺菌処理食品とは、製造工程
において加熱殺菌処理を受ける必要のある食品であっ
て、食品内容物の分散性が要求される分散安定性食品を
意味する。製造工程において加熱殺菌処理を受ける必要
のある食品には、通常缶詰、瓶詰、レトルトパウチ詰等
の商業的に無菌状態で流通販売される食品が含まれる。
また、食品内容物の分散性が要求される分散安定性食品
とは、液体の連続相にコロイド粒子、液体粒子若しくは
固体粒子等の不連続相が混在して存在するものであっ
て、該不連続相が連続相中で安定して分散することが求
められる分散安定性食品である。好ましくは液体の連続
相に固体粒子の不連続相が混在するものである。[0011] Here, the food to be subjected to heat sterilization is a food which needs to be subjected to heat sterilization in the manufacturing process, and means a dispersion-stable food in which the dispersibility of the food contents is required. Foods that need to be subjected to heat sterilization in the manufacturing process include foods that are commercially distributed and sold under aseptic conditions, such as canned, bottled, and retorted pouches.
In addition, a dispersion-stable food in which the dispersibility of food contents is required is a food in which a discontinuous phase such as colloid particles, liquid particles, or solid particles is mixed with a continuous phase of a liquid, and It is a dispersion-stable food that requires a continuous phase to be stably dispersed in the continuous phase. Preferably, a discontinuous phase of solid particles is mixed with a continuous phase of liquid.
【００１２】このような被加熱殺菌処理食品としては、
特に制限されないが、例えばカルシウム強化食品、ココ
ア飲料、コーヒー飲料、抹茶入り飲料、野菜又は果汁入
り飲料、豆乳飲料、ゼリー入り飲料、しるこドリンク、
スープ、みそ汁、液体調味料等が挙げられる。[0012] Such heat-sterilized foods include:
Although not particularly limited, for example, calcium-enriched foods, cocoa drinks, coffee drinks, matcha drinks, vegetables or fruit juice drinks, soy milk drinks, jelly drinks, shiroko drinks,
Soup, miso soup, liquid seasonings and the like.
【００１３】本発明の分散安定化組成物は、発酵セルロ
ース及びカルボキシメチルセルロースのアルカリ塩を含
有することを特徴とする。[0013] The dispersion stabilizing composition of the present invention is characterized by containing an alkali salt of fermented cellulose and carboxymethyl cellulose.
【００１４】本発明で用いられる発酵セルロースは、セ
ルロース生産菌が生産するセルロースであれば特に限定
されない。通常、セルロース生産菌を既知の方法、例え
ば特開昭６１−２１２２９５号公報、特開平３−１５７
４０２号公報、特開平９−１２１７８７号公報に記載さ
れる方法に従って培養し、得られる発酵セルロースを所
望に応じて適宜精製することによって製造することがで
きる。[0014] The fermented cellulose used in the present invention is not particularly limited as long as it is cellulose produced by a cellulose-producing bacterium. Usually, a cellulose-producing bacterium is obtained by a known method, for example, JP-A-61-212295,
It can be produced by culturing according to the method described in JP-A No. 402 and JP-A-9-121787, and appropriately purifying the obtained fermented cellulose as required.
【００１５】セルロース生産菌としては、アセトバクタ
ー属、シュードモナス属、アグロバクテリウム属等に属
する細菌が挙げられるが、好適にはアセトバクター属で
ある。発酵セルロースを生産するアセトバクター属の細
菌として、より具体的には、アセトバクター・パスツリ
アヌス株（例えば、ＡＴＣＣ１０２４５等）、アセトバ
クター・エスピーＤＡ株（例えば、ＦＥＲＭ Ｐ−１２
９２４等）、アセトバクター・キシリナム株（例えば、
ＡＴＣＣ２３７６８、ＡＴＣＣ２３７６９、ＡＴＣＣ１
０８２１、ＡＴＣＣ１３０６−２１等）を挙げることが
できる。好ましくは、アセトバクター・キシリナム株で
ある。Examples of the cellulose-producing bacteria include bacteria belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, etc., and preferably the genus Acetobacter. More specifically, as bacteria of the genus Acetobacter that produce fermented cellulose, more specifically, Acetobacter pasturianus strains (eg, ATCC10245 etc.), Acetobacter sp. DA strains (eg, FERM P-12)
924), an Acetobacter xylinum strain (for example,
ATCC23768, ATCC23768, ATCC1
0821, ATCC 1306-21). Preferably, it is an Acetobacter xylinum strain.
【００１６】かかるセルロース生産菌を培養する培地及
び条件としては、特に制限されず、常法に従うことがで
きる。例えば、培地は、基本的に窒素源、炭素源、水、
酸素及びその他の必要な栄養素を含有しており、上記微
生物が増殖して目的の発酵セルロースを産生することが
できるものであればよく、例えばHestrin-Schramm培地
を挙げることができる。なお、セルロースの生産性を向
上させるために、培地中にセルロースの部分分解物、イ
ノシトール、フイチン酸等を添加することもできる（特
開昭５６−４６７５９号公報、特開平５−１７１８号公
報）。培養条件としては、例えばｐＨ５〜９、培養温度
２０〜４０℃の範囲が採用され、発酵セルロースが十分
産生されるまで培養が続けられる。培養方法は、静置培
養、撹拌培養、通気培養のいずれでもよいが、好適には
通気撹拌培養である。The culture medium and conditions for culturing such a cellulose-producing bacterium are not particularly limited, and can be according to a conventional method. For example, the medium is essentially a nitrogen source, a carbon source, water,
Any substance containing oxygen and other necessary nutrients and capable of proliferating the microorganism to produce the fermented cellulose of interest can be used, and examples thereof include a Hestrin-Schramm medium. In order to improve the productivity of cellulose, a partially decomposed product of cellulose, inositol, phytic acid and the like can be added to the medium (JP-A-56-46759, JP-A-5-1718). . As the culture conditions, for example, a range of pH 5 to 9 and a culture temperature of 20 to 40 ° C. are employed, and the culture is continued until fermented cellulose is sufficiently produced. The culture method may be any of static culture, stirring culture, and aeration culture, but is preferably aeration and stirring culture.
【００１７】発酵セルロースを大量生産するためには、
多段階接種法（関連文献があれば教示ください。）が好
ましい。この場合、通常、２段階の予備接種プロセス、
一次接種発酵プロセス、二次接種発酵プロセス及び最終
発酵プロセスからなる５段階の発酵プロセスが採用さ
れ、各プロセスで増殖された細菌について細胞の形態お
よびグラム陰性であることを確認しながら、次プロセス
の発酵器に継代される。In order to mass produce fermented cellulose,
Multi-stage inoculation (tell if relevant literature available) is preferred. In this case, usually a two-stage pre-inoculation process,
A five-stage fermentation process consisting of a primary inoculation fermentation process, a secondary inoculation fermentation process, and a final fermentation process is employed, and while confirming cell morphology and gram negative for the bacteria grown in each process, Passaged to fermenter.
【００１８】発酵後、産生された発酵セルロースは培地
から分離処理され、洗浄されて、適宜精製される。精製
方法は特に制限されないが、通常、培地から回収した発
酵セルロースを洗浄後、脱水し、再度水でスラリー化し
た後に、アルカリ処理によって微生物を除去し、次いで
該アルカリ処理によって生じた溶解物を除去する方法が
用いられる。具体的には、次の方法が例示される。After fermentation, the produced fermented cellulose is separated from the medium, washed, and appropriately purified. Although the purification method is not particularly limited, usually, the fermented cellulose recovered from the culture medium is washed, dehydrated, slurried with water again, and then the microorganisms are removed by alkali treatment, and then the lysate generated by the alkali treatment is removed. Is used. Specifically, the following method is exemplified.
【００１９】まず微生物の培養によって得られる培養物
を脱水し、固形分約２０％のケーキとした後、このケー
キを水で再スラリー化して固形分を１から３％にする。
これに水酸化ナトリウムを加えて、ｐＨ１３程度にして
撹拌しながら数時間、系を６５℃に加熱して、微生物を
溶解する。次いで、硫酸でｐＨを６〜８に調整し、該ス
ラリーを脱水して再度水でスラリー化し、かかる脱水・
スラリー化を数回繰り返す。First, the culture obtained by culturing the microorganism is dehydrated to obtain a cake having a solid content of about 20%, and the cake is reslurried with water to reduce the solid content to 1 to 3%.
Sodium hydroxide is added to the mixture, and the system is heated to 65 ° C. for several hours while stirring at about pH 13 to dissolve microorganisms. Then, the pH is adjusted to 6 to 8 with sulfuric acid, and the slurry is dewatered and slurried again with water.
The slurrying is repeated several times.
【００２０】精製された発酵セルロースは、必要に応じ
て乾燥処理を施すことができる。乾燥処理としては特に
制限されることなく、自然乾燥、熱風乾燥、凍結乾燥、
スプレードライ等の公知の方法を用いることができる。
好ましくはスプレードライ法である。[0020] The purified fermented cellulose can be subjected to a drying treatment if necessary. The drying treatment is not particularly limited, and may be natural drying, hot air drying, freeze drying,
A known method such as spray drying can be used.
Preferably, the spray drying method is used.
【００２１】かくして得られる発酵セルロースは、白色
から黄褐色の無臭の物質であり、水に急速に分散できる
非常に微細な繊維性粒子からなる。なお、本発明で用い
られる発酵セルロースは、上記方法で調製される発酵セ
ルロースと同一若しくは類似の性質を有し、本発明の目
的を達成しえるものであれば、その調製方法によって限
定されるものではない。The fermented cellulose thus obtained is a white to tan odorless substance and consists of very fine fibrous particles which can be rapidly dispersed in water. The fermented cellulose used in the present invention has the same or similar properties as the fermented cellulose prepared by the above method, and is limited by the preparation method as long as the object of the present invention can be achieved. is not.
【００２２】また、本発明の発酵セルロースは、特開平
９−１２１７８７号公報に記載されるように、カルボキ
シメチルセルロースナトリウム（ＣＭＣ−Ｎａ）、キサ
ンタンガム、アルギン酸ナトリウム、カラギナン、ペク
チン等の高分子物質の一種もしくは二種以上と複合化し
ていてもよい。The fermented cellulose of the present invention is a kind of high molecular substance such as sodium carboxymethylcellulose (CMC-Na), xanthan gum, sodium alginate, carrageenan and pectin, as described in JP-A-9-121787. Alternatively, it may be complexed with two or more kinds.
【００２３】本発明の分散安定化組成物は、上記発酵セ
ルロースに加えてカルボキシメチルセルロースのアルカ
リ塩を含有するものである。The dispersion stabilizing composition of the present invention contains an alkali salt of carboxymethyl cellulose in addition to the above fermented cellulose.
【００２４】該カルボキシメチルセルロース（以下、Ｃ
ＭＣという。）のアルカリ塩としては、食用であれば特
に制限されないが、通常ナトリウム塩及びカルシウム塩
が挙げられる。好適には、ナトリウム塩である。The carboxymethyl cellulose (hereinafter referred to as C)
MC. The alkali salt of (1) is not particularly limited as long as it is edible, and usually includes sodium salts and calcium salts. Preferably, it is a sodium salt.
【００２５】本発明の分散安定化組成物は、上記発酵セ
ルロースとＣＭＣのアルカリ塩を含有するものであれば
よく、それらの調製方法及び存在態様は特に制限されな
い。従って、発酵セルロース及びＣＭＣのアルカリ塩が
単に添加配合されてなるものであってもよいし、両者が
複合体を形成していてもよい。また、これら両者の態様
が混在するものであってもよい。前者の場合、例えばＣ
ＭＣのアルカリ塩は発酵セルロースの精製の最終段階に
添加配合され、発酵セルロースとともに乾燥されること
が好ましい。また後者の複合体は、特開平９−１２１７
８７号公報に記載される方法に従って製造することがで
きる。好ましくは、本発明の組成物中に発酵セルロース
と複合体を形成しないＣＭＣのアルカリ塩が少なくとも
存在する態様であり、より好ましくは組成物中にＣＭＣ
のアルカリ塩が発酵セルロースと複合体を形成しかつ形
成しない状態で存在する態様である。The dispersion-stabilizing composition of the present invention may be any one containing the above-mentioned fermented cellulose and an alkali salt of CMC, and their preparation method and existence mode are not particularly limited. Therefore, the fermented cellulose and the alkali salt of CMC may be simply added and blended, or both may form a complex. Further, these two aspects may be mixed. In the former case, for example, C
The alkali salt of MC is preferably added and blended in the final stage of purification of fermented cellulose and dried together with the fermented cellulose. The latter complex is disclosed in Japanese Patent Application Laid-Open No. 9-1217.
It can be produced according to the method described in JP-A-87-87. Preferably, the composition of the present invention has at least an alkali salt of CMC that does not form a complex with fermented cellulose. More preferably, the composition has CMC in the composition.
Is a form in which a complex with fermented cellulose is formed and not formed.
【００２６】本発明の組成物に含まれる発酵セルロース
とＣＭＣのアルカリ塩との配合割合は、特に制限される
ことなく、上述する発酵セルロースとＣＭＣのアルカリ
塩との態様、用いられるＣＭＣの等級、適用される食品
等に応じて、適宜選択採用することができる。The mixing ratio of the fermented cellulose and the alkali salt of CMC contained in the composition of the present invention is not particularly limited, and the above-mentioned embodiment of the fermented cellulose and the alkali salt of CMC, the grade of CMC used, It can be appropriately selected and adopted according to the food or the like to be applied.
【００２７】通常発酵セルロースとＣＭＣのアルカリ塩
との配合割合は特に限定されないが通常３：１〜１：４
の範囲から適宜選択される。なお、上記配合割合のう
ち、発酵セルロース１００重量部に対してＣＭＣのアル
カリ塩１００〜１重量部、好ましくは５０〜５重量部の
割合でＣＭＣのアルカリ塩が発酵セルロースと複合体を
形成していてもよい。The mixing ratio of the fermented cellulose and the alkali salt of CMC is not particularly limited, but is usually 3: 1 to 1: 4.
Is appropriately selected from the range. In the above mixing ratio, the alkali salt of CMC forms a complex with the fermented cellulose at a ratio of 100 to 1 part by weight, preferably 50 to 5 parts by weight, of the alkali salt of CMC with respect to 100 parts by weight of fermented cellulose. You may.
【００２８】本発明の組成物は、食品に添加する場合、
適宜食品に応じて、粉末、顆粒等の乾燥固体状、ゲル
状、ペースト状、スラリー状、液状等の種々の形状で用
いることができる。好ましくは、ペースト状、スラリー
状、液状である。When the composition of the present invention is added to food,
Depending on the food, it can be used in various forms such as dry solids such as powders and granules, gels, pastes, slurries, and liquids. Preferably, it is a paste, a slurry, or a liquid.
【００２９】本発明の分散安定化組成物は、単独でも用
いられる他、澱粉やタンパク質、調味料等の他の食品素
材及び乳化剤、糊料等の食品添加剤等を含有する組成物
として用いることもできる。The dispersion-stabilizing composition of the present invention can be used alone or as a composition containing other food materials such as starch, protein, and seasoning, and food additives such as emulsifiers and pastes. Can also.
【００３０】本発明の分散安定化組成物を食品に適用す
る場合の使用量は、本発明の効果を奏する範囲であれば
特に制限されず、食品に応じて適宜選択採用することが
できるが、通常食品あたり発酵セルロースが乾燥重量換
算で０．０３〜０．５％、好ましくは０．０５〜０．２
％が適当である。発酵セルロースをこの範囲でＣＭＣの
アルカリ塩と組み合わせて食品に配合すれば、良好な分
散安定性が得られるとともに、該食品を加熱殺菌処理に
付しても凝集することなく食品成分が均質な状態を維持
した状態で、分散安定性に優れた食品を得ることができ
る。The amount of the dispersion-stabilized composition of the present invention when it is applied to food is not particularly limited as long as the effects of the present invention are exhibited, and can be appropriately selected and adopted depending on the food. Usually, fermented cellulose per food is 0.03 to 0.5% in terms of dry weight, preferably 0.05 to 0.2%.
% Is appropriate. When the fermented cellulose is combined with the alkali salt of CMC in the food in this range, good dispersion stability can be obtained, and even if the food is subjected to heat sterilization treatment, the food components are in a homogeneous state without aggregation. While maintaining the above, a food having excellent dispersion stability can be obtained.
【００３１】なお、本発明の分散安定化組成物の食品へ
の添加配合方法は、特に制限されないが、水又は分散媒
体に発酵セルロースを投入後、適度な強度の剪断力を加
えて撹拌することが好ましい。The method of adding and mixing the dispersion-stabilizing composition of the present invention into food is not particularly limited. However, after adding fermented cellulose to water or a dispersion medium, a suitable strength of shearing force is applied thereto, followed by stirring. Is preferred.
【００３２】適度な強度の剪断力を加えた撹拌の方法と
しては、特に制限されることなく一般に採用される方法
が広く用いられるが、例えば、ミキシング（プロペラ撹
拌、ミキサーによる高撹拌等）、ホモゲナイズ、コロイ
ドミル等の処理が挙げられる。好ましくは、約１００〜
２００ｋｇ／ｃｍ2のホモゲナイズ圧力の範囲でホモゲ
ナイズする方法である。撹拌する際の温度は特に制限さ
れず、通常１０〜９０℃、好ましくは１０〜５０℃の温
度範囲を採用することができる。As a method of applying a shearing force having an appropriate strength, a method generally used without particular limitation is widely used. Examples thereof include mixing (propeller stirring, high stirring by a mixer, etc.), homogenization, and the like. And a colloid mill. Preferably, about 100 to
This is a method of homogenizing within a homogenizing pressure range of 200 kg / cm 2 . The temperature at the time of stirring is not particularly limited, and a temperature range of usually 10 to 90 ° C, preferably 10 to 50 ° C can be adopted.
【００３３】また本発明は、前述する分散安定化組成物
の存在下で加熱殺菌処理して得られる分散安定性を維持
した食品である。かかる食品は、加熱殺菌処理直後に食
品成分の均質性を維持しているだけでなく、その後室
温、加温、冷蔵条件下で放置しても内容物が沈殿、分離
することなく、長期にわたり分散安定性に優れた食品で
ある。[0033] The present invention is also a food which maintains the dispersion stability obtained by heat sterilization in the presence of the above-mentioned dispersion stabilizing composition. Such foods not only maintain the homogeneity of the food components immediately after heat sterilization, but also disperse for a long time without sedimentation or separation even if left at room temperature, warming, or refrigeration. It is a food with excellent stability.
【００３４】かかる食品としては、前述するカルシウム
強化食品、ココア飲料、コーヒー飲料、抹茶入り飲料、
野菜又は果汁入り飲料、豆乳飲料、ゼリー入り飲料、し
るこドリンク、スープ、みそ汁又はタレ等の液体調味料
を挙げることができる。Examples of such foods include the aforementioned calcium-enriched foods, cocoa drinks, coffee drinks, matcha drinks,
Liquid seasonings such as beverages containing vegetables or fruit juice, soy milk beverages, beverages containing jelly, shirako drinks, soups, miso soup or sauces can be mentioned.
【００３５】好ましくは、カルシウム強化食品である。
なお、カルシウム強化食品とは、通常食品１００重量％
中、カルシウムを０．０９〜３重量％、好ましくは０．
０９〜１重量％、より好ましくは０．１８〜１重量％含
むものである。具体的に、このような食品としては、乳
飲料、ヨーグルト、プリン、ムース、ババロア、ゼリ
ー、杏仁豆腐、コーヒー、ココア等が例示される。本発
明で用いられる分散安定化組成物は、粘性を比較的低く
保ったままで高い分散安定性を付与するものであるた
め、好ましくは、切れの良いあっさりした食感を要する
食品である。Preferably, the food is a calcium-enriched food.
In addition, calcium-enriched food is usually 100% by weight of food
In the medium, calcium is contained in an amount of 0.09 to 3% by weight, preferably 0.1 to 3% by weight.
The content is preferably from 09 to 1% by weight, more preferably from 0.18 to 1% by weight. Specifically, examples of such foods include milk drinks, yogurt, pudding, mousse, bavaroa, jelly, almond tofu, coffee, cocoa, and the like. Since the dispersion stabilizing composition used in the present invention imparts high dispersion stability while keeping the viscosity relatively low, it is preferably a food that requires a sharp and simple texture.
【００３６】本発明の分散安定性食品は、基本的に本発
明の分散安定化組成物と食品原料とを混合し、好ましく
は適度な強度の剪断力を加えて分散させて、それを加熱
殺菌処理する工程を経て調製される。例えば分散安定性
食品がカルシウム強化コーヒー飲料の場合、コーヒー抽
出液、乳原料、カルシウム及び糖類等と共に、本発明の
分散安定化組成物を添加調合し、ホモゲナイズ処理（例
えば、１５０kg/cm2）することにより、カルシウムが安
定して飲料液中に分散してなるコーヒー飲料を調製し、
これを常法に従って加熱殺菌処理することによって調製
される。The dispersion-stable food of the present invention is basically obtained by mixing the dispersion-stabilizing composition of the present invention with a food material, dispersing the mixture by applying a suitable shearing force, and disinfecting it by heat. It is prepared through a processing step. For example, when the dispersion-stable food is a calcium-enriched coffee beverage, the dispersion-stabilizing composition of the present invention is added to a coffee extract, a milk raw material, calcium, saccharides, and the like, and the mixture is homogenized (for example, 150 kg / cm 2 ). By preparing a coffee beverage in which calcium is stably dispersed in the beverage liquid,
It is prepared by heat sterilization according to a conventional method.
【００３７】なお、加熱殺菌処理としては、広く商業的
殺菌処理を採用することができ、例えば１１０〜１２０
℃の高温で殺菌する高温（加圧）殺菌処理、６５〜９５
℃の温度で行われる低温殺菌処理、１２０〜１４０℃の
高温で短時間処理する高（超高温）短時間殺菌処理等を
挙げることができる。As the heat sterilization treatment, commercially available sterilization treatments can be widely used.
High-temperature (pressure) sterilization, sterilizing at a high temperature of 65 ° C, 65-95
Low-temperature sterilization treatment at a temperature of 120 ° C. and high (ultra-high temperature) short-time sterilization treatment at a high temperature of 120 to 140 ° C. for a short time.
【００３８】食品に含まれる分散安定化組成物の量は、
食品の種類、その内容成分、含まれる不連続相の種類や
量等によって種々異なり、一概に規定することはできな
いが、例えば、食品としてココア飲料を例にとると、食
品あたり発酵セルロース０．０３〜０．２重量％及びＣ
ＭＣのアルカリ塩（例えばナトリウム塩）０．０００６
〜０．４重量％、好ましくは発酵セルロース０．０５〜
０．１５重量％及びＣＭＣのアルカリ塩（例えばナトリ
ウム塩）０．００１〜０．３重量％の範囲を挙げること
ができる。The amount of the dispersion stabilizing composition contained in the food is
The type of food, its content components, and the type and amount of the discontinuous phase contained therein are various and cannot be specified unconditionally. For example, when a cocoa beverage is taken as an example of food, fermented cellulose per food is 0.03%. ~ 0.2% by weight and C
Alkaline salt of MC (for example, sodium salt) 0.0006
~ 0.4% by weight, preferably fermented cellulose 0.05 ~
0.15% by weight and an alkali salt (for example, sodium salt) of CMC in the range of 0.001 to 0.3% by weight.
【００３９】[0039]
【実施例】以下、本発明の内容を以下の実施例及び実験
例を用いて具体的に説明するが、本発明はこれらに何ら
限定されるものではない。EXAMPLES Hereinafter, the present invention will be described in detail with reference to the following examples and experimental examples, but the present invention is not limited to these examples.
【００４０】実施例１（ココア飲料） 表１に示す割合で、発酵セルロース（ＣＭＣ・Ｎａ２０
重量％及びショ糖２０重量％が複合化したもの）と安定
剤を水に入れて撹拌後、その中へ牛乳１５重量部、砂糖
６重量部、ココア末１重量部を入れ、撹拌後１５０ｋｇ
／ｃm2でホモゲナイザーにかけた。それをガラス瓶に充
填し、１２４℃で２５分間レトルト殺菌し、２０℃まで
冷却してココア飲料を調製した。なお、発酵セルロース
としてモンサント（MONSANT）社製のプリマセル（商
標）を用いた。Example 1 (cocoa beverage) Fermented cellulose (CMC.Na20
Of water and 20% by weight of sucrose) and a stabilizer are added to water and stirred, and then 15 parts by weight of milk, 6 parts by weight of sugar and 1 part by weight of cocoa powder are added thereto, and 150 kg after stirring.
/ Cm 2 with a homogenizer. It was filled in a glass bottle, sterilized by retort at 124 ° C. for 25 minutes, and cooled to 20 ° C. to prepare a cocoa beverage. Primasell (trademark) manufactured by Monsanto was used as the fermented cellulose.
【００４１】得られたココア飲料は、発酵セルロースと
ある量以上のＣＭＣ・Ｎａを配合したものはレトルト殺
菌後も安定に分散していた。発酵セルロースを使用しな
いココア飲料はすべて沈殿したのに対して、発酵セルロ
ースを用いたココア飲料はレトルト殺菌後多少凝集は見
られるものの振盪によって速やかに分散した。また、得
られたココア飲料を振盪した後４０℃で１週間保管後の
様子を観察すると、表１に示すように発酵セルロースを
用いなかったものはすべてココアが沈澱するのに対し
て、発酵セルロースを用いたものはすべて良好に分散状
態を保っていた。The obtained cocoa beverage containing fermented cellulose and a certain amount or more of CMC.Na was stably dispersed even after retort sterilization. While all cocoa beverages without fermented cellulose precipitated, the cocoa beverages with fermented cellulose were promptly dispersed by shaking although some coagulation was observed after retort sterilization. Further, when the obtained cocoa beverage was shaken and observed at 40 ° C. for one week, the cocoa was precipitated as shown in Table 1. In all of the cases using, the dispersion state was well maintained.
【００４２】[0042]
【表１】 [Table 1]
Claims (5)
ロースのアルカリ塩を含有する被加熱殺菌処理食品用の
分散安定化組成物。1. A dispersion-stabilized composition for heat-sterilized foods containing an alkali salt of fermented cellulose and carboxymethylcellulose.
ースのアルカリ塩との配合割合が５０：１〜１：４であ
る請求項１記載の被加熱殺菌処理食品用の分散安定化組
成物。2. The dispersion-stabilized composition for heat-sterilized food according to claim 1, wherein the blending ratio of the fermented cellulose and the alkali salt of carboxymethyl cellulose is 50: 1 to 1: 4.
存在下で加熱殺菌処理して得られる、分散安定性を維持
した食品。3. A food product having a stable dispersion obtained by heat sterilization in the presence of the dispersion stabilizing composition according to claim 1.
料、コーヒー飲料、抹茶入り飲料、野菜又は果汁入り飲
料、豆乳飲料、ゼリー入り飲料、しるこドリンク、スー
プ、みそ汁及び液体調味料からなる群から選択されるい
ずれかである請求項３記載の分散安定性を維持した食
品。4. The food is selected from the group consisting of calcium-enriched food, cocoa drink, coffee drink, matcha drink, vegetable or fruit juice drink, soy milk drink, jelly drink, shiruko drink, soup, miso soup and liquid seasoning. The food product having maintained dispersion stability according to claim 3, which is any one of the following.
存在下で行うことを特徴とする分散安定性食品の加熱殺
菌方法。5. A method for heat-sterilizing a dispersion-stable food, which is carried out in the presence of the dispersion-stabilizing composition according to claim 1 or 2.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP35654397A JP3803747B2 (en) | 1997-12-25 | 1997-12-25 | Dispersion-stabilized composition for heat-sterilized food and its use |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP35654397A JP3803747B2 (en) | 1997-12-25 | 1997-12-25 | Dispersion-stabilized composition for heat-sterilized food and its use |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11178516A true JPH11178516A (en) | 1999-07-06 |
| JP3803747B2 JP3803747B2 (en) | 2006-08-02 |
Family
ID=18449560
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP35654397A Expired - Fee Related JP3803747B2 (en) | 1997-12-25 | 1997-12-25 | Dispersion-stabilized composition for heat-sterilized food and its use |
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| WO2006098220A1 (en) * | 2005-03-15 | 2006-09-21 | Kao Corporation | Vegetable drink composition |
| JP2007330256A (en) * | 2006-05-19 | 2007-12-27 | Sanei Gen Ffi Inc | Stabilizer for milk component-containing drink |
| JP2008000104A (en) * | 2006-06-26 | 2008-01-10 | Sanei Gen Ffi Inc | Membrane formation inhibitor for protein-containing liquid food |
| WO2011010368A1 (en) * | 2009-07-21 | 2011-01-27 | 三栄源エフ・エフ・アイ株式会社 | Method for enhancing the bubble retention ability of drink |
| JP2013031404A (en) * | 2011-08-02 | 2013-02-14 | Sanei Gen Ffi Inc | High protein gel food product subjected to retort sterilization |
| JP2014082967A (en) * | 2012-10-22 | 2014-05-12 | Lotte Co Ltd | Easily collapsible food and method of producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006098220A1 (en) * | 2005-03-15 | 2006-09-21 | Kao Corporation | Vegetable drink composition |
| US7985439B2 (en) | 2005-03-15 | 2011-07-26 | Kao Corporation | Vegetable drink composition |
| US8247016B2 (en) | 2005-03-15 | 2012-08-21 | Kao Corporation | Vegetable drink composition |
| JP2007330256A (en) * | 2006-05-19 | 2007-12-27 | Sanei Gen Ffi Inc | Stabilizer for milk component-containing drink |
| JP2008000104A (en) * | 2006-06-26 | 2008-01-10 | Sanei Gen Ffi Inc | Membrane formation inhibitor for protein-containing liquid food |
| WO2011010368A1 (en) * | 2009-07-21 | 2011-01-27 | 三栄源エフ・エフ・アイ株式会社 | Method for enhancing the bubble retention ability of drink |
| JP2013031404A (en) * | 2011-08-02 | 2013-02-14 | Sanei Gen Ffi Inc | High protein gel food product subjected to retort sterilization |
| JP2014082967A (en) * | 2012-10-22 | 2014-05-12 | Lotte Co Ltd | Easily collapsible food and method of producing the same |
| JP2019004749A (en) * | 2017-06-23 | 2019-01-17 | 日本製紙株式会社 | Cocoa beverage |
| WO2020008984A1 (en) | 2018-07-02 | 2020-01-09 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Fermented-cellulose-containing vinegar and production method thereof |
| KR20210025528A (en) | 2018-07-02 | 2021-03-09 | 미쯔칸 홀딩즈 씨오., 엘티디. | Fermented cellulose-containing vinegar and its manufacturing method |
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