JP7731664B2 - Viscosity modifier - Google Patents

Description

The present invention relates to a viscosity adjuster, and in particular to a viscosity adjuster that is added to foods and other foods to impart shape retention.

Shape-retaining (gel-like) seasonings, which are produced by adding thickeners (viscosity adjusters) made of starch, grain flour, polysaccharides, etc., to seasoning ingredients, have low fluidity and are therefore free from dripping and splashing, making them suitable for use as toppings. Patent Document 1 discloses a seasoning containing dried vegetables and a thickener, characterized in that the amount of dried vegetables is 6% to 19% of the total weight before adding water, and the ingredient portion after preparation is 60% to 98% of the total weight. The seasoning of Patent Document 1 contains a large amount of ingredients that maintain the natural crisp texture of vegetables, and does not have excessive fluidity, so that the liquid does not drip even when placed on ingredients to be seasoned, such as meat or vegetables. The document also describes that this eliminates the need for consumers to worry about the seasoning liquid splashing on their clothes, allowing them to enjoy the texture of real vegetables without getting their hands dirty, even at outdoor barbecues.
Patent Document 1 lists as thickeners raw starches such as potato starch, corn starch, wheat flour starch, rice starch, and waxy starch; processed starches such as pregelatinized starch and retrograded starch; wheat flour, rice flour, corn flour, and other grain flours; gums such as xanthan gum, locust bean gum, and tamarind gum; various polysaccharides such as carrageenan, alginic acid, pectin, and agar; and gelatin.
Patent Document 2 discloses a gel seasoning containing raw soy sauce and using xanthan gum and locust bean gum as gelling agents, characterized in that the raw soy sauce is raw soy sauce from which components with a molecular weight of more than 50,000 have been removed. It is described that the gel seasoning of Patent Document 2 contains raw soy sauce, yet has good gel shape retention, a light and vivid color, and looks good as a topping ingredient.

Japanese Patent Application Laid-Open No. 2012-170353 Japanese Patent Application Laid-Open No. 2013-162781

In recent years, there has been a demand for seasonings that have shape retention, an excellent texture, and can be easily squeezed out of their containers. However, currently, no versatile viscosity adjuster that can impart these properties to seasonings has been available. Therefore, the object of the present invention is to provide a viscosity adjuster that can impart shape retention to liquid foods while maintaining the texture and smoothness of the food.

In view of the above problems, the present inventors conducted extensive research and found that the above problems can be solved by a viscosity modifier containing xanthan gum, galactomannan, and gum arabic, and thus arrived at the present invention. That is, the viscosity modifier of the present invention is characterized by containing xanthan gum, galactomannan, and gum arabic.
Preferably, the galactomannan is guar gum. Furthermore, when a 6% by mass solution of the viscosity modifier is added to distilled water, the viscosity _V0.5 at 20°C and a shear rate of 0.5/sec is in the range of 50 Pa·sec to 500 Pa·sec, the viscosity _V50 at 20°C and a shear rate of 50/sec is in the range of 2.0 Pa·sec to 18 Pa·sec, and the ratio of the viscosity _V0.5 to the viscosity V5 at 20°C and a shear rate of ₅ /sec is preferably 3.5 to 7.5.
The seasoning of the present invention contains the viscosity adjuster.

The viscosity adjuster of the present invention can impart shape retention to liquid foods (semi-solidify them) while maintaining texture and smoothness. Therefore, by applying the viscosity adjuster of the present invention, semi-solid foods can be easily obtained that are easy to squeeze out of containers without risk of splashing or dripping, and are suitable for various uses, including outdoor use.
The viscosity modifier of the present invention can be used not only in food products but also in various fields such as cosmetics, pharmaceuticals and industrial products, for the purpose of imparting shape retention to liquid materials.

Hereinafter, embodiments of the present invention will be described in detail.
The viscosity adjuster of the present invention contains xanthan gum, galactomannan, and gum arabic. By adding the viscosity adjuster of the present invention containing the above components to a liquid food such as a liquid seasoning, it is possible to impart shape retention while maintaining texture and smoothness.
Each component will be explained below.

(A) Xanthan Gum The viscosity modifier of the present invention contains xanthan gum, a thickening polysaccharide. Xanthan gum is a water-soluble natural polysaccharide obtained by the extracellular production of corn-derived starch by a microorganism (Xanthomonas campestris). Its primary structure comprises a main chain in which D-glucose units are linked in β-1,4 bonds, and side chains consisting of D-mannose and D-glucuronic acid, which are linked to anhydroglucose in the main chain. In the side chain, two D-mannose molecules and D-glucuronic acid are linked to every other D-glucose residue in the main chain. Furthermore, the D-mannose at the end of the side chain may be pyruvate, and the C-6 position of the D-mannose linked to the main chain may be acetylated. The molecular weight of such polysaccharides is known to be approximately 2 million to 50 million. In the present invention, the molecular weight of xanthan gum is not particularly limited.

Commercially available xanthan gum can also be used in the present invention. Examples of commercially available products include Neosoft XR (manufactured by Taiyo Kagaku Co., Ltd.), SATIAXANE CX90 (manufactured by Cargill), SAN ACE (trademark), SAN ACE (trademark) S, SAN ACE (trademark) E-S, SAN ACE (trademark) C, and BI-STOP (trademark) D-3000-DF-C (manufactured by San-Ei Gen F.F.I. Co., Ltd.).

The xanthan gum content is not particularly limited, but is preferably 10% by mass or more and 40% by mass or less, and more preferably 15% by mass or more and 30% by mass or less, based on the total viscosity modifier content. By keeping the xanthan gum content within this range, better shape retention can be achieved.

(B) Galactomannan The viscosity modifier of the present invention contains galactomannan. Galactomannan is a water-soluble polymer composed of a main chain of mannose and side chains of galactose, and has a portion with a galactose side chain and a smooth region without a side chain. It is believed that when xanthan gum and galactomannan are mixed, the smooth regions of the xanthan gum and galactomannan form hydrogen bonds and crosslink, resulting in an increase in viscosity and gelation.
Known galactomannans include guar gum, tara gum, and locust bean gum, which have a main chain mannose to side chain galactose ratio of 2:1, 3:1, and 4:1, respectively. Any of these galactomannans can be used in the present invention, but guar gum is particularly preferred in view of the thickening effect due to interaction with xanthan gum and cost. In the present invention, one type of galactomannan or multiple types of galactomannans can be used.

Guar gum (scientific name: Cyamopsis tetragonoloba) is a polysaccharide obtained from the seeds of an annual legume plant cultivated in Pakistan and India.
In the present invention, commercially available guar gum can also be used, such as PROCOL U (manufactured by Habgen Guargums Limited) and VIDOGUM GHK 175 (manufactured by Unitec Foods Co., Ltd.).

Tara gum is a neutral polysaccharide obtained from the endosperm of the seeds of the legume tara. In the present invention, commercially available tara gum can also be used. Examples of commercially available products include Tara Gum (purified product) MT-120 (manufactured by Mitsubishi Chemical Foods Corporation), Tara Gum (manufactured by Ina Foods Co., Ltd.), and VIDOGUM SP 175 (manufactured by Unitec Foods Co., Ltd.).

Locust bean gum, also known as carob gum, is a polysaccharide obtained by separating and grinding the endosperm of the seeds of carob (scientific name: Ceratonia siliqua L.), an evergreen tree of the legume family that is widely grown in the Mediterranean coastal regions (North Africa, the Middle East, and Southern Europe) and the Canary Islands.
In the present invention, commercially available locust bean gum can also be used, such as Sesalpinia L.B.G LN-1/200 (manufactured by Tate & Lyle) and Viscogumm BJ (manufactured by Cargill).

The galactomannan content is not particularly limited, but is preferably 15% by mass or more and 45% by mass or less, and more preferably 20% by mass or more and 35% by mass or less, based on the total viscosity modifier content. By keeping the galactomannan content within this range, better shape retention can be achieved.

(C) Gum arabic Gum arabic is obtained by drying secretions collected from wounds in the bark of the Acacia acacia tree, a plant native to the Nile region of Africa. It is used in a wide range of applications, including as an emulsifier and stabilizer for food and beverages, as a coating for pharmaceutical tablets, and in industrial products such as paints and inks.
Gum arabic is composed of a glycoprotein (hereinafter referred to as "AGP") in which sugar chains of type II arabinogalactan and β-arabinooligosaccharides are attached to a peptide chain. Type II arabinogalactan has a structure in which a β-1,6-galactan side chain is attached to a β-1,3-galactan main chain linked to the peptide chain of AGP, and the end is modified with arabinose, rhamnose, glucuronic acid, or the like. Type II arabinogalactan has a wide variety of modified sugars, and arabinose is linked to a furanose or pyranose type via an α- or β-bond.

Commercially available gum arabic can also be used in the present invention. Examples of commercially available gum arabic include GUM ARABIC 396A (manufactured by Alland & Robert).

The gum arabic content is not particularly limited, but is preferably 30% by mass or more and 70% by mass or less, and more preferably 40% by mass or more and 60% by mass or less, based on the total viscosity modifier content. By keeping the gum arabic content within this range, it is possible to impart superior smoothness.

Other additives can be added to the viscosity modifier of the present invention as long as they do not affect the original properties. Examples of other additives include pH adjusters.

The viscosity modifier of the present invention can be obtained by mixing the above-mentioned components.
By adjusting the composition of the above-mentioned (A) xanthan gum, (B) galactomannan, and (C) gum arabic and mixing them, it is possible to impart shape retention to a liquid food while maintaining texture and smoothness. The mixing method is not particularly limited, and general powder mixing methods can be used. Specific examples include paddle mixers, tumbler mixers, W-type mixers, V-type mixers, drum mixers, ribbon mixers, conical screw mixers, and ball mills.
The viscosity modifier of the present invention can obtain better properties by uniformly mixing the above components at the particle level. The viscosity modifier of the present invention can also be produced by granulation.

In order to obtain a thickened product with excellent shape retention, a viscosity modifier that has a high thickening effect and can suppress gelation is required. In the viscosity modifier of the present invention, gum arabic moderately alleviates the viscosity increase and gel formation caused by hydrogen bonding between xanthan gum and galactomannan, thereby imparting shape retention to a liquid while maintaining smoothness.
Guar gum, tara gum, and locust bean gum are known as galactomannans, each of which has a different ratio of mannose in the main chain to galactose in the side chain. The effects of the present invention can be observed regardless of which of these is used. Among these, when guar gum is used in particular, gel formation due to hydrogen bonding between xanthan gum and guar gum is less likely to occur, and the relaxation effect of gum arabic allows for the production of a thickened product that is more uniform and has excellent shape retention and smoothness.

The viscosity adjuster of the present invention can be added to liquid foods. For example, seasonings and the like using the viscosity adjuster of the present invention can be easily squeezed out of their containers and can retain their shape after being squeezed out, making them suitable for use as toppings and the like.
Specific examples of food applications include sauces, dressings, etc.
The amount of the viscosity modifier of the present invention to be added varies depending on the application, etc., but is preferably in the range of 2% by mass to 10% by mass, and more preferably in the range of 4% by mass to 8% by mass. By setting the amount of the viscosity modifier of the present invention to be added in the above range, better shape retention, smoothness, and texture can be obtained.

The viscosity modifier of the present invention is a polysaccharide-containing viscosity modifier, characterized in that a solution of the viscosity modifier added at a concentration of 6% by mass in distilled water has a viscosity _V0.5 of 50 Pa·sec to 500 Pa·sec at 20°C and a shear rate of 0.5/sec, a viscosity _V50 of 2.0 Pa·sec to 18 Pa·sec at 20°C and a shear rate of ₅₀ /sec, and the ratio of the viscosity _V0.5 to the viscosity V5 of the solution at 20°C and a shear rate of 5/sec is 3.5 to 7.5. This viscosity modifier can impart shape retention to liquid foods while maintaining excellent texture and smoothness.

The viscosity modifier of the present invention can also be applied to liquid cosmetics. Specific examples of liquid cosmetics include skin cosmetics (lotion, emulsion, serum, pack, moisturizing cream, massage cream, cold cream, cleansing cream, facial cleanser, vanishing cream, emollient cream, hand cream, antiperspirant/deodorant, sunscreen cosmetics, etc.), finishing cosmetics (foundation, powder, lipstick, lip balm, blush, sunscreen cosmetics, eyebrow ink, eyelash cosmetics such as mascara, nail polish, nail polish remover, etc.), hair cosmetics (shampoo, hair rinse, hair tonic, hair treatment, pomade, mascara, hair cream, balm, hair styling agent, hair spray, hair dye, hair growth agent, hair care product, etc.), as well as cleansing agents such as hand cleaners, bath cosmetics, shaving cosmetics, fragrances, toothpaste, ointments, patches, etc.

The viscosity adjuster of the present invention can also be used in liquid pharmaceuticals. Specific examples of liquid pharmaceuticals include oral preparations, nasal preparations, infusion preparations, tube-administered preparations, ointments, medicated cosmetics, vitamin-containing health supplements, medicated hair growth agents, medicated toothpaste, bath additives, anthelmintics, underarm odor control agents, mouth fresheners, biomaterials, patches, and skin applications.

Furthermore, the viscosity modifier of the present invention can also be applied to liquid industrial products. Specific examples of liquid industrial products include pigments, paints, inks, deodorizers/fragrances, antibacterial/antifungal agents, adhesives, coating agents, sealants, heat dissipation agents, various oils (cutting oil, lubricating oil, etc.), puncture repair agents, tires, bicycle and automobile tubes, surfactants (dispersants), sanitary materials, wetting materials, moisture-absorbing materials, adsorbent materials, surface protective agents, culture materials, detergents, liquid soap, and various batteries.

The viscosity modifier of the present invention can be used particularly effectively in aqueous liquids. It can also be used effectively in oil-based liquids that contain water, and by adding the viscosity modifier of the present invention together with an emulsifier, excellent emulsification and shape retention effects can be achieved.

The following examples further illustrate embodiments of the present invention, but the present invention is not limited to these examples. In the examples, "%" and "parts" refer to % by mass and parts by mass unless otherwise specified.

<Constituents of viscosity modifiers>
(A) Xanthan gum (a) Xanthan gum: Neosoft XR (manufactured by Taiyo Kagaku Co., Ltd.)
(B) Galactomannan (b1) Guar gum: PROCOL U (manufactured by Habgen Guargums Limited)
(b2) Tara gum: MT1000 (manufactured by Mitsubishi Chemical Foods Corporation)
(b3) Locust bean gum: CESALPINIA L.B.G LN-1/200 (manufactured by Tate & Lyle)
(C) Gum arabic (c) Gum arabic: GUM ARABIC 396A (manufactured by Alland & Robert)

(Preparation of Viscosity Modifier)
Xanthan gum, galactomannan, and gum arabic were weighed out in the blending ratios shown in Tables 1 and 2, placed in an i-boy wide-mouth bottle (250 ml), and mixed by hand shaking for 5 minutes to obtain viscosity modifiers of Examples 1 to 7.
Similarly, each component was weighed out in the blending ratio shown in Tables 1 and 2, poured into an i-boy wide-mouth bottle (250 ml), and mixed by hand shaking for 5 minutes to obtain viscosity modifiers of Comparative Examples 1 to 7.

(Preparation and Evaluation of Thickeners)
The viscosity modifiers of Examples 1 to 7 and Comparative Examples 1 to 7 were added to commercially available soy sauce in the blending ratios shown in Tables 1 and 2, and the mixture was stirred at 85°C for 3 minutes using a stirrer to obtain thickened products. With the temperature of the thickened products maintained at 25°C, the viscosities were measured at shear rates of 0.5/sec, 5/sec, and 50/sec using a rotational rheometer (coaxial double cylinder type). The viscosity at each shear rate, the viscosity ratios at shear rates of 0.5/sec and 5/sec, and the viscosity ratios at shear rates of 5/sec and 50/sec were calculated, and the results are shown in Tables 1 and 2.
Tables 1 and 2 also show the results of evaluating the texture, smoothness (ease of squeezing) and shape retention of each thickened product according to the following criteria.
<Texture evaluation criteria>
〇: Smooth texture ×: Crunchy (breaks down like jelly)
<Smoothness (ease of squeezing)>
The thickened material was placed in a plastic bag and the ease of squeezing was evaluated according to the following criteria.
〇: Squeeze out smoothly ×: Jelly-like and crumbles into crumbs -: Liquid and flows out
<Shape retention>
〇: Shape can be maintained ×: Shape cannot be maintained

In Comparative Example 1, in which a viscosity modifier containing only xanthan gum was added to soy sauce, an increase in viscosity was observed, and the resulting thickened product had a good texture and smoothness, but it was unable to maintain its shape after being squeezed out. In Comparative Example 2, in which a viscosity modifier containing gum arabic added to xanthan gum was used, the viscosities at shear rates of 0.5/sec, 5/sec, and 50/sec were low, at 2.4 Pa sec, 2.2 Pa sec, and 1.0 Pa sec, respectively, and the thickened product was liquid, flowed out of the container, and was unable to maintain its shape.
In Comparative Example 3, which used a viscosity modifier consisting of guar gum and gum arabic, and Comparative Example 4, which used a viscosity modifier consisting of locust bean gum and gum arabic, the viscosity of the thickened product was low, just like in Comparative Example 2, and the thickened product became liquid, flowed out of the container, and was unable to maintain its shape.
On the other hand, in Comparative Example 5, which used a viscosity modifier consisting of xanthan gum and guar gum, the viscosities at shear rates of 0.5/sec, 5/sec, and 50/sec were high at 419 Pa sec, 67 Pa sec, and 7 Pa sec, respectively, and the resulting thickened product could be squeezed out smoothly from the container and had good shape retention. However, the mouthfeel was gritty and a good texture was not obtained.
It was found that the viscosity modifier of Example 1, in which gum arabic was further added to the viscosity modifier of Comparative Example 5, had a significantly lower viscosity at all shear rates than Comparative Example 5, had excellent texture and smoothness, and was able to maintain shape retention. Similarly, excellent texture, smoothness, and shape retention were observed in Examples 2, 3, 4, and 5, in which the ratios of xanthan gum, guar gum, and gum arabic were changed.
From the above results, the effectiveness of the viscosity adjuster of the present invention containing xanthan gum and galactomannans guar gum and gum arabic was confirmed.

Table 2 shows the results of evaluation using viscosity modifiers prepared in the same manner as in Example 1, except that tara gum and locust bean gum were used instead of guar gum as the galactomannan (Examples 6 and 7). For comparison, Table 2 also shows the results of evaluation using viscosity modifiers prepared in the same manner as in Comparative Example 5, except that tara gum and locust bean gum were used instead of guar gum as the galactomannan (Comparative Examples 6 and 7).
In Comparative Example 6, which used a viscosity modifier consisting of xanthan gum and tara gum, the thickened product gelled and had shape retention, but when squeezed out of the plastic bag, it crumbled into crumbs and did not have an excellent texture when placed in the mouth. Because the thickened product gelled, it was not possible to measure its viscosity. In contrast, when the viscosity modifier of Example 6, which added gum arabic to the composition of Comparative Example 6, was used, the thickened product had fluidity and was found to have excellent texture, smoothness, and shape retention.
In Comparative Example 7, which used a viscosity modifier consisting of xanthan gum and locust bean gum, the thickened product gelled and exhibited shape retention, but when squeezed out of the plastic bag, it crumbled into crumbs and did not provide an excellent texture when placed in the mouth. As with Comparative Example 6, the thickened product gelled, making it impossible to measure its viscosity. In contrast, when the viscosity modifier of Example 7, which added gum arabic to the composition of Comparative Example 7, was used, the thickened product had fluidity and provided excellent texture, smoothness, and shape retention.
From the above results, it was confirmed that the effect of the viscosity adjuster of the present invention can be obtained even when tara gum and locust bean gum are used instead of guar gum as the galactomannan. Furthermore, it was found that when guar gum is used as the galactomannan, it is difficult to form a gel even at high viscosity, so that a thickened product with a more uniform and excellent texture, smoothness, and shape retention can be obtained.
The above evaluation was carried out by adding a viscosity adjuster to commercially available soy sauce. However, when water (distilled water) was used instead of soy sauce, a similar tendency in viscosity change was observed, and it was confirmed that similarly excellent texture, smoothness, shape retention, and viscosity could be obtained.

Claims (2)

A soy sauce containing a viscosity modifier containing xanthan gum, galactomannan, and gum arabic,
The content of the viscosity modifier is 2% to 10% of the total mass of the soy sauce ,
The content of the gum arabic is 30% to 70% by mass of the total viscosity modifier.
Characterized by soy sauce . 2. The soy sauce according to claim 1, wherein the galactomannan is guar gum.