JP4649569B2 - Thickening stabilizer - Google Patents

Description

  The present invention relates to a gel obtained by allowing magnesium ions or calcium ions to act on sodium, potassium, ammonium and propylene glycol esters of polysaccharides containing glucuronic acid and galacturonic acid as main components, and the polysaccharide salts and The present invention relates to foods and drinks obtained using esters.

Various gelling agents are used in the food industry, many of which are polysaccharides. For example, from fruit, high methoxyl pectin that gels by low pH and sugar addition and low methoxyl pectin that gels by the action of calcium or the like are produced (for example, Non-Patent Document 1). Further, carrageenan and agar produced from seaweed are gelled by cooling after heating and dissolution (for example, Non-Patent Document 1). Furthermore, curdlan produced from a microbial metabolite is gelled by heating (for example, Non-Patent Document 1). Gels obtained from the respective polysaccharides have different gelling conditions and physical properties, and can provide various gel foods using the characteristics.
The present inventor has been engaged in research and development of novel polysaccharides for many years, and has applied for a patent for part of the content (Patent Document 1). This document discloses a method for extracting a polysaccharide from a raw material in which the polysaccharide is distributed throughout, such as Morohaya, Tsurumura Saki, Okura, and Iseimo.

In recent years, the required functions have been diversified and sophisticated, and it has become difficult to cope with the application of polysaccharides that have been used in the past, and the search for new useful polysaccharides has become an important issue.
Further, according to the technique of Patent Document 1, although a thickener can be obtained, it has been difficult to use it as a gelling agent. That is, in general, thickening polysaccharides are classified into those that gel and those that are difficult to gel, but most thickening polysaccharides are classified as the latter. In the field of food and the like, there is a possibility that the application range will be greatly expanded by newly providing a thickening polysaccharide that gels. For this reason, the novel thickening polysaccharide which gelatinizes was desired.

Naomichi Kunizaki, Norio Sano, “Food Polysaccharides”, Sachishobo, November 25, 2001, p.43-204 JP 2007-231266 A

  The present invention has been made in view of the above circumstances, and an object thereof is to provide a new thickening stabilizer in order to meet various needs particularly in the production and development of foods.

As a result of intensive studies, the inventor gelled when magnesium ions or calcium ions are allowed to act on sodium, potassium, ammonium and propylene glycol esters of polysaccharides containing glucuronic acid and galacturonic acid as main components. The phenomenon was found and the present invention was basically completed.
Hereinafter, the present invention will be described in detail.
The raw materials for obtaining the sodium salt, potassium salt, ammonium salt and propylene glycol ester of polysaccharides mainly composed of glucuronic acid and galacturonic acid as used in the present invention are not particularly limited, but have been eaten for a long time. In view of this, it is desirable to use polysaccharides obtained from Moroheiya leaves.

  Morohaya as used in the present invention is a plant belonging to the genus Corcorus, and its scientific name is Corchorus olitorius. As morohaya leaves, in addition to those not subjected to any processing, various morohea processed products such as those that have been ground and heat-treated by roasting or the like can be used. Furthermore, what was defatted with organic solvents, such as hexane, ethyl acetate, acetone, methanol, can also be used as a raw material. Although the method for obtaining a polysaccharide from Morohaya leaves is not particularly limited, a fractionation method using an aqueous ammonium sulfate solution can be used (Patent Document 1).

  The method for producing a sodium salt of a polysaccharide mainly composed of glucuronic acid and galacturonic acid in the present invention is not particularly limited, but sodium carbonate is preferably used from the viewpoint of production efficiency. The reaction conditions are not particularly limited, and examples thereof include heating, heating reflux or immersion. The drying method is not particularly limited, and examples thereof include room temperature, heating, hot air and freeze drying, drum drying method, spray drying method and the like.

  The method for producing a potassium salt of a polysaccharide mainly composed of glucuronic acid and galacturonic acid in the present invention is not particularly limited, but potassium carbonate is preferably used from the viewpoint of production efficiency. The reaction conditions are not particularly limited, and examples thereof include heating, heating reflux or immersion. The drying method is not particularly limited, and examples thereof include room temperature, heating, hot air and freeze drying, drum drying method, spray drying method and the like.

  The method for producing an ammonium salt of a polysaccharide mainly composed of glucuronic acid and galacturonic acid in the present invention is not particularly limited, but it is preferable to use dilute aqueous ammonia from the viewpoint of production efficiency. The reaction conditions are not particularly limited, and examples thereof include heating, heating reflux or immersion. The drying method is not particularly limited, and examples thereof include room temperature, heating, hot air and freeze drying, drum drying method, spray drying method and the like.

  The method for producing a propylene glycol ester of a polysaccharide mainly composed of glucuronic acid and galacturonic acid in the present invention is not particularly limited, but propylene oxide is preferably used from the viewpoint of production efficiency. The reaction conditions are not particularly limited, and examples thereof include heating, heating reflux or immersion. The drying method is not particularly limited, and examples thereof include room temperature, heating, hot air and freeze drying, drum drying method, spray drying method and the like.

  The polysaccharide salt and ester referred to in the present invention may be treated as follows to remove low molecular weight substances. The polysaccharide salt and ester of the present invention are dissolved in a small amount of water, and one or more organic solvents such as ethanol, butanol and propanol, or water-containing organic solvents such as water-containing ethanol, water-containing butanol and water-containing propanol are added. After suspending, the residue obtained by centrifugation or filtration may be purified by drying.

As another method, the polysaccharide salt and ester of the present invention may be purified by dialysis, ion chromatography, size exclusion chromatography or the like.
Furthermore, when purifying the polysaccharide of the present invention, proteins contained by proteolytic enzyme treatment may be degraded. Although it does not specifically limit as a proteolytic enzyme, For example, papain, pepsin, subtilisin, trypsin etc. are mention | raise | lifted.

  The thickening stabilizer referred to in the present invention is not particularly limited, and is a substance that develops a function by being dissolved or dispersed in water, and increases the viscosity of food or stabilizes emulsification of fats and oils. , Which forms a gel to form a jelly, or gives food a body feeling. Examples of the thickening stabilizer include a gelling agent, a thickening agent, and a stabilizer.

  The food and drink containing the thickening stabilizer referred to in the present invention is not particularly limited, but desserts such as jelly, pudding, mousse, yogurt, and yokan, frozen desserts such as ice cream and ice confectionery, dressing and Sauces such as sauce, beverages such as fruit juice beverages, cocoa beverages, drink jelly, and foods for persons with difficulty in swallowing.

  The polysaccharide salts and esters of the present invention obtained by the above production method have the property of gelation by the action of magnesium ions or calcium ions, and can be used for improving physical properties. Products, cosmetics, and pharmaceuticals. Thereby, the present invention can make a very important contribution especially in the food industry.

Next, embodiments of the present invention will be described with reference to the drawings. However, the technical scope of the present invention is not limited by these embodiments, and various forms can be made without changing the gist of the invention. Can be implemented. Further, the technical scope of the present invention extends to an equivalent range.
<Test Example 1> Method for producing a sodium salt of a polysaccharide mainly composed of glucuronic acid and galacturonic acid 1 g of a high-viscosity polysaccharide obtained by a method described in Patent Literature 1 from 1 molw of Morohaya leaves v Dissolved in 100 mL of aqueous sodium carbonate solution to form a polysaccharide salt. Ethanol was added to the polysaccharide solution to a final 80% v / v. The insoluble polysaccharide salt is recovered by centrifugation, and the polysaccharide is washed with an ethanol aqueous solution while gradually increasing the ethanol concentration (final 99% v / v) and dried at 40 ° C. for 24 hours. Salt was obtained.

<Test Example 2> Method for producing potassium salt of polysaccharide mainly composed of glucuronic acid and galacturonic acid 1 g of high-viscosity polysaccharide obtained by the method described in Patent Document 1 from 1 mol / w leaf v Dissolved in 100 mL of aqueous potassium carbonate solution to form a polysaccharide salt. Ethanol was added to the polysaccharide solution to a final 80% v / v. The insoluble polysaccharide salt is recovered by centrifugation, and the polysaccharide is washed with an ethanol aqueous solution while gradually increasing the ethanol concentration (final 99% v / v) and dried at 40 ° C. for 24 hours. Salt was obtained.

<Test Example 3> Method for Producing Polysaccharide Ammonium Salt Mainly Containing Glucuronic Acid and Galacturonic Acid 1 g of high-viscosity polysaccharide obtained from Morohaya leaves by the method described in Patent Document 1 is 1% v / v Dissolved in 100 mL of aqueous ammonia to form a polysaccharide salt. Ethanol was added to the polysaccharide solution to a final 80% v / v. The insoluble polysaccharide salt is recovered by centrifugation, and the polysaccharide is washed with an ethanol aqueous solution while gradually increasing the ethanol concentration (final 99% v / v) and dried at 40 ° C. for 24 hours. Salt was obtained.

<Test Example 4> Method for Producing Polypropylene Glycol Ester of Polysaccharide Containing Glucuronic Acid and Galacturonic Acid as Main Components From Morohaya leaf, 1 gram of high-viscosity polysaccharide obtained by the method described in Patent Document 1 was added to 100 mL. Dissolved in water, methanol was added to a final 80% v / v. The insolubilized polysaccharide salt was recovered by centrifugation and the methanol concentration was increased stepwise (final 99% v / v).
Polysaccharides were collected by centrifugation and adjusted to about 20% moisture. An equal amount of propylene oxide and a slight amount of alkali as a catalyst were added, mixed, and subjected to esterification for about 6 hours while stirring occasionally at 70 ° C. The esterification reaction finished product was washed with ethanol, collected by centrifugation, and dried at 40 ° C. for 24 hours to obtain a propylene glycol ester of a polysaccharide.

<Confirmation of gelation in dropping of polysaccharide salt and ester into calcium solution>
A 1% w / w solution prepared by dissolving the polysaccharide salt and ester of the present invention prepared in accordance with the above method in water was dropped into a 3% w / v calcium chloride aqueous solution to confirm gelation.
Next, sample preparation will be described.
<Example 1>
A sample solution was prepared by dissolving 0.1 g of the sodium salt of the polysaccharide of the present invention prepared according to the above method in 9.9 g of water with stirring. In order to facilitate the determination of gelation, a slight amount of food red No. 105 was used. This aqueous solution of polysaccharide sodium salt was added dropwise to a 3% w / v calcium chloride aqueous solution.
<Example 2>
A sample solution was prepared by dissolving 0.1 g of the potassium salt of the polysaccharide of the present invention prepared according to the above method in 9.9 g of water with stirring. In order to facilitate the determination of gelation, a slight amount of food red No. 105 was used. The polysaccharide potassium salt aqueous solution was added dropwise to a 3% w / v calcium chloride aqueous solution.

<Example 3>
A sample solution was prepared by dissolving 0.1 g of the ammonium salt of the polysaccharide of the present invention prepared according to the above method in 9.9 g of water with stirring. In order to facilitate the determination of gelation, a slight amount of food red No. 105 was used. In order to facilitate the determination of gelation, a slight amount of food red No. 105 was used. This polysaccharide ammonium salt aqueous solution was dropped into a 3% w / v calcium chloride aqueous solution.
<Example 4>
A sample solution was prepared by dissolving 0.1 g of the propylene glycol ester of the polysaccharide of the present invention prepared according to the above method in 9.9 g of water with stirring. In order to facilitate the determination of gelation, a slight amount of food red No. 105 was used. This polysaccharide propylene glycol ester aqueous solution was added dropwise to a 3% w / v calcium chloride aqueous solution.

  FIG. 1 is a photograph of the state after about 1 minute when Examples 1, 2, 3, and 4 were dropped into a 3% w / v calcium chloride aqueous solution. As is apparent from FIG. 1, Examples 1, 2, 3, and 4 were found to gel by the action of calcium.

<Confirmation of gelation in spraying calcium solution against polysaccharide salt and ester aqueous solution>
Gelation was confirmed by spraying a 3% w / v aqueous solution of calcium chloride to a 1% w / w solution in which the polysaccharide salts and esters of the present invention prepared according to the above method were dissolved in water.
Next, sample preparation will be described.
<Example 5>
A sample solution was prepared by dissolving 0.1 g of the sodium salt of the polysaccharide of the present invention prepared according to the above method in 9.9 g of water with stirring. In order to facilitate the determination of gelation, a slight amount of food red No. 105 was used. The polysaccharide sodium salt aqueous solution was poured into a container, and a 3% w / v calcium chloride aqueous solution was sprayed for about 5 seconds. The container was left at 10 ° C. for 12 hours.
<Example 6>
A sample solution was prepared by dissolving 0.1 g of the potassium salt of the polysaccharide of the present invention prepared according to the above method in 9.9 g of water with stirring. In order to facilitate the determination of gelation, a slight amount of food red No. 105 was used. This polysaccharide potassium salt aqueous solution was poured into a container, and a 3% w / v calcium chloride aqueous solution was sprayed for about 5 seconds. The container was left at 10 ° C. for 12 hours.

<Example 7>
A sample solution was prepared by dissolving 0.1 g of the ammonium salt of the polysaccharide of the present invention prepared according to the above method in 9.9 g of water with stirring. In order to facilitate the determination of gelation, a slight amount of food red No. 105 was used. In order to facilitate the determination of gelation, a slight amount of food red No. 105 was used. The aqueous solution of polysaccharide ammonium salt was poured into a container, and a 3% w / v aqueous solution of calcium chloride was sprayed for about 5 seconds. The container was left at 10 ° C. for 12 hours.
<Example 8>
A sample solution was prepared by dissolving 0.1 g of the propylene glycol ester of the polysaccharide of the present invention prepared according to the above method in 9.9 g of water with stirring. In order to facilitate the determination of gelation, a slight amount of food red No. 105 was used. The polysaccharide propylene glycol ester aqueous solution was poured into a container, and a 3% w / v calcium chloride aqueous solution was sprayed for about 5 seconds. The container was left at 10 ° C. for 12 hours.

  FIG. 2 is a photograph of the state in which Examples 5, 6, 7, and 8 were returned to room temperature and removed from the container. As is apparent from FIG. 2, Examples 5, 6, 7, and 8 were found to gel by the action of calcium.

  In the present invention, sodium salts, potassium salts, ammonium salts, and propylene glycol esters of polysaccharides mainly containing glucuronic acid and galacturonic acid are gelled by the action of divalent metal ions such as magnesium and calcium. I found it. A polysaccharide having such properties can remarkably improve the physical properties of other foods without undergoing steps such as heating and cooling, and is useful as a thickening stabilizer. For this reason, it can be added to foods and drinks, cosmetics, pharmaceuticals, etc. as a thickening stabilizer, and new physical properties can be imparted.

An aqueous solution of the polysaccharide salt and ester of the present invention is dropped into an aqueous calcium solution to confirm gel formation. The aqueous solution of the polysaccharide and ester of the present invention is sprayed with an aqueous calcium solution to confirm the formation of a gel.

Claims (5)

Containing polysaccharide containing a glucuronic acid and galacturonic acid, an shall be extracted from Jew, the carboxylic acid polysaccharides, sodium salt, at least one selected from the group consisting of potassium or ammonium salts, One of the salts of the substances or thickener which is characterized in that in propylene glycol and an ester bond. Food / beverage products containing the thickening stabilizer of Claim 1. Look containing a glucuronic acid and galacturonic acid, with respect to polysaccharides extracted from Jew, sodium salts, potassium salts, aqueous ammonia, and by reacting at least one material selected from the group consisting of propylene oxide, A method for producing a thickening stabilizer, comprising producing a salt of the polysaccharide or a propylene glycol ester of the polysaccharide. The thickening stabilizer according to claim 1 or the thickening stabilizer produced by the production method according to claim 3, which promotes gelation by acting magnesium ions or calcium ions. A method for producing an agent gel . The thickening stabilizer according to claim 1, wherein the thickening stabilizer is produced by the production method according to claim 3.