JPS643460B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a thickened high-salt food product containing modified xanthan gum and a method for producing the same. High-salt foods here refer to foods that contain 5% by weight or more of salt, and which are not subjected to high shearing force such as colloid mill or homogenizer treatment after adding xanthan gum. Therefore, some high-salt foods include soy sauces, sauces, sauces, noodle soups, miso, tsukudani, pickles, salted fish, sea urchin, cod roe, meat extracts, etc. Includes paste-like natural seasonings, etc. Xanthan gum is produced by xanthan gum-producing bacteria belonging to the genus Xanthomonas, such as
It is an extracellular polysaccharide produced by fermentation of Campestris. Xanthan gum has the property of being highly soluble in water and forming a viscous aqueous solution at low concentrations. This aqueous solution is stable even when left for a long time, is not easily decomposed by enzymes, shows little change in viscosity even if the pH changes or changes in temperature, and exhibits high pseudoplasticity. In this respect, xanthan gum is unique among conventional natural or processed gums. Therefore, xanthan gum is expected to have a wide range of uses as a thickener. However, conventional xanthan gum had drawbacks. The disadvantage of this is that the presence of common salt rapidly makes xanthan gum less soluble in water, and therefore it is difficult to dissolve in aqueous solutions with high salt concentrations. Generally, powdered xanthan gum is difficult to dissolve uniformly in an aqueous solution having a salt concentration of 5% by weight or more. For example, in soy sauce containing 18% by weight of salt, even if you stir a small amount of xanthan gum powder (about 0.1% by weight) to dissolve it, the xanthan gum powder will not dissolve and will settle to the bottom. In other words, xanthan gum exists as a fruit. Here, the fish eye is something like small transparent bubbles floating in an aqueous solution. Fish eyes are particularly visible when the aqueous solution flows down the bottle and forms a thin film. In this way, the fact that xanthan gum becomes powder and precipitates, or forms fissures and floats, indicates that xanthan gum is not dissolved in water, and therefore does not sufficiently contribute to increasing viscosity. . On the other hand, if you make a 1% by weight aqueous solution of xanthan gum in advance and add it to soy sauce and mix the liquids so that the xanthan gum concentration is 0.1% by weight, you can use xanthan gum as a powder. It is improved by adding it. However, even so, the xanthan gum aqueous solution is not sufficiently miscible with soy sauce and is dispersed in large lumps, which do not disappear even if left for a long time. This does not allow xanthan gum to contribute sufficiently to the increase in viscosity. Also, when mixing liquids,
Water is also added from the xanthan gum added, which is not preferable because it dilutes the concentration of the soy sauce and impairs its quality. As described above, xanthan gum is difficult to dissolve in aqueous solutions with high salt concentrations, but many Japanese foods generally contain high concentrations of salt. Examples include the aforementioned soy sauce, noodle soup, sauce, miso, and pickles. For this reason, the solubility of xanthan gum in high-salt foods has become a major problem. Therefore,
It was necessary to improve this point. This invention was created in response to such a need. Rather than using conventional xanthan gum as it is, the inventor attempted to modify the xanthan gum by subjecting it to appropriate physical treatment to change the viscosity properties of xanthan gum. As a result, it has been found that when the viscosity and fluidity index of xanthan gum reach specific values, the xanthan gum becomes extremely easy to dissolve in high-salt foods and exhibits appropriate viscosity at an early stage. For example, conventional xanthan gum is made into an aqueous solution, placed in a high-pressure homogenizer and subjected to shearing force, and then an organic solvent such as acetone or isopropyl alcohol is added to precipitate it, and the precipitate is separated and made into a powder. When this powder was taken out, it was confirmed that the viscosity and fluidity index of the powder were significantly different from those of the conventional powder. i.e. dissolved at 25℃
Based on 0.5% by weight xanthan gum aqueous solution,
Using an E-type viscometer at 25℃, the shear rate
When measured at 10 sec ^-1 , conventional xanthan gum has a viscosity of 260 cps to 300 cps and a fluidity index n.
2.61 to 2.78, whereas for xanthan gum modified as above, the viscosity is 50 cps to
240cps, and n was confirmed to be 1.25 to 2.50. The inventor has also discovered that xanthan gum modified as described above easily dissolves transparently and quickly develops an appropriate viscosity even when added to high-salt foods as a powder. Ta. Also,
The modified xanthan gum obtained in this way is
It was confirmed that there were no other negative effects on high-salt foods. This invention was made based on the above-mentioned knowledge and confirmation. It is known that xanthan gum can be specially processed and used in the production of food products. It is described, for example, in Japanese Patent Application Laid-open No. 85256/1983. According to this publication, when conventional xanthan gum is added to a mixture of water and oil and subjected to high shear force to form an emulsion, the emulsion turns into a semi-gel or clubber, but when an aqueous solution of xanthan gum is passed through a homogenizer, The resulting xanthan gum does not semi-gel or clubber even when added to a mixture of water and oil and emulsionized using high shear forces. Therefore, in the above publication, after adding xanthan gum,
This product is intended for foods that need to be made into emulsions by applying high shear force. Not only that, but the above publication also
Targets foods with low salt concentration, such as salad dressings. Therefore, the above publication does not teach the use of xanthan gum for high salt foods, nor does it give any teaching about the viscous properties of xanthan gum. This invention uses an E-type viscometer to measure a 0.5 aqueous solution,
The viscosity when measured at 25℃ at a shear rate of 10sec ^-1 is
This invention relates to a high-salt food containing modified xanthan gum of 50 cps to 240 cps. Another invention related to this is that an aqueous solution of mucilage obtained by culturing a microorganism belonging to the genus Xanthomonas is denatured by physical treatment, and a 0.5% aqueous solution is measured using an E-type viscometer to determine the shear rate.
This invention relates to a method for producing a high-salt food, which comprises producing xanthan gum with a viscosity of 50 cps to 240 cps when measured at 10 sec ^-1 at 25°C, and adding this to the high-salt food. In this invention, modification is performed by physical treatment. The physical treatment includes, for example, applying high shearing force or ultrasonic treatment. During modification, xanthan gum is made into an aqueous solution. This aqueous solution may be a culture solution of a microorganism belonging to the genus Xanthomonas, or may be a powder obtained by purifying and drying this culture solution and dissolving it in water. The modified xanthan gum used in the present invention is
For example, 0.1 to 3% of conventional xanthan gum
An aqueous solution, preferably a 0.5 to 2% aqueous solution, is prepared using a pressure homogenizer (Manton-Gorlin model).
15M) of 50Kg/ ^cm2 or more, preferably 200
After passing through a homogenizer one or more times under high pressure of ~600 Kg/cm ² , acetone is added thereto, the precipitate is taken out, and the precipitate is dried or pulverized if necessary. When using ultrasonic treatment, for example, the Tomy Seiko model
Using UR-200P, 200W ultrasonic processor,
It can be obtained by processing at 20 KHz and 0 to 4°C for an appropriate time. It can also be obtained by passing it through a colloid mill. Dissolve modified xanthan gum powder at 25℃.
When the viscosity of a 0.5% by weight aqueous solution is measured at 25℃ using an E-type viscometer at a shear rate of 10sec ^-1 , the value is
50 cps to 240 cps, and when the value of the fluidity index n is measured, the value of the fluidity index n of this powder is as small as 1.25 to 2.50. In conventional xanthan gum, when it is a 0.5% by weight aqueous solution, its viscosity is 260 cps or more, and the fluidity index n is 2.61 or more as described above.
Therefore, the modified xanthan gum is significantly different from the conventional one in terms of viscosity and the value of the fluidity index n. The fluidity index n mentioned here is the Herschel-N, which generally indicates the flow behavior of non-Newtonian fluids made of polymers.
This is the index n used in Bukley's formula D=K(S-So) ⁿ (Journal of Industrial Chemistry, Vol. 67, No. 10, 1964, P1624). This index n is
Simply put, it represents the distance from Newtonian flow, and the closer it is to 1, the closer it is to Newtonian flow. In the above formula, S is shear stress (dynes/cm ² ), So is yield value (dynes/cm ² ), K is viscosity constant, and D is shear rate (sec ⁻¹ ). The fluidity index n in this invention is determined by the shear rate measured using an E-type viscometer.
It is a value measured in the range of 2sec ^-1 to 100sec ^-1 . Modified xanthan gum shows the same interaction as conventional xanthan gum when mixed with gums such as guar gum or locust bean gum, so it can be used in combination with these gums depending on the type and purpose of high-salt foods. I can do it. The modified xanthan gum may be added to the high-salt food at any time during the manufacturing process, or after the high-salt food is manufactured. The modified xanthan gum at the time of addition may be in the form of a powder or an aqueous solution. When powdered,
It can be added in a proportion of 0.001 to 2.0% w/v, preferably 0.01 to 0.5% w/v, and dissolved in high salt foods by mixing with a conventional stirrer. When adding in the form of an aqueous solution, prepare an aqueous solution of modified xanthan gum of 0.5 to 4% by weight in advance, and convert it into powder to 0.001 to 2.0% by weight/volume, preferably 0.01 to 0.5%.
It can be added in a proportion of % weight/volume. Room temperature is sufficient for the temperature during addition. Next, the process for obtaining the modified xanthan gum used in the present invention from conventional xanthan gum will be described below using experimental examples. While stirring the water of Experimental Example 1 and 2, 10 g of conventional xanthan gum was gradually added thereto, and stirring was continued for 30 minutes to dissolve the xanthan gum. This aqueous solution was then passed twice through a Manton-Gorlin homogenizer (model 15M) under a pressure of 400 Kg/cm ² . This permeate was concentrated under reduced pressure to one third of its volume, and then acetone was added so that the acetone content was 70% by volume, causing xanthan gum to precipitate.
This precipitate was washed three times with acetone and dried under vacuum. Grind the dried product and adjust it to the same level of powder as unmodified xanthan gum (80 mesh pass),
g of modified xanthan gum was obtained. Various physical properties of the thus obtained modified xanthan gum and unmodified xanthan gum were compared. The results are shown in Tables 1 to 7.

[Table] Viscosity η is obtained by dissolving xanthan gum in distilled water at 25°C and measuring it as a 0.5% aqueous solution at each shear rate at 25°C using an E-type viscometer (manufactured by Tokyo Keiki KK). This is the value. Intrinsic viscosity [η]
(ml/g) is gum solution concentration 0.005 to 0.015%
(contains 2% salt) using an E-type viscometer at a shear rate of 76.8 sec ^-1 and 25°C.

【table】

[Table] The values in Table 3 were measured at a shear rate of 10 sec ^-1 after a 0.5% aqueous solution dissolved at 25°C was left at room temperature. This shows that there is little change over time.

[Table] The above values are for an aqueous solution of 0.3% by weight of xanthan gum, which was heated at 120°C for 30 minutes.

[Table] The above values are the values obtained when 1% by weight of acetic acid and 2% by weight of common salt were added to a 0.3% by weight xanthan gum aqueous solution (PH 2.86) and then heated at 120°C for 30 minutes.

[Table] As the enzyme, cellulase from Nagase Sangyo Co., Ltd. was used and allowed to act at 37°C. The viscosity was measured using a B-type viscometer at 30 rpm and 37°C.

[Table] The mixing ratio of xanthan gum and locust bean gum was 1:1, and measurements were taken at 4°C. According to Table 1, modified xanthan gum has a lower viscosity, pseudoplasticity is closer to Newtonian flow, and lower apparent molecular weight than unmodified xanthan gum, and according to Table 2, the specific optical rotation is also different. Therefore, modified xanthan gum is considered to be different from unmodified xanthan gum. On the other hand,
According to Table 3, modified xanthan gum is stable over time like conventional xanthan gum, and Tables 4 to 6 show that the modified xanthan gum has thermal stability and
There is no change in salt tolerance, acid resistance, and enzyme resistance.
According to Table 7, the synergy with galactomannan also has a tendency similar to that of conventional xanthan gum. In particular, when the modified xanthan gum is added to an aqueous solution containing 5% by weight or more of common salt, it easily dissolves in the aqueous salt solution and produces a homogeneous solution free of precipitates and fisheyes. In this respect, modified xanthan gum is very different from conventional xanthan gum. Table 8 compares the solubility of modified xanthan gum and conventional xanthan gum in a saline solution.

[Table] The above values indicate an overall gum concentration of 0.4% by weight.
The viscosity was measured at 25℃ using a B-type viscometer.
The values measured at a rotation speed of 30 rpm are shown. The liquid/liquid mixture in the above table was obtained by mixing equal amounts of an aqueous solution with a gum concentration of 0.8% by weight and a saline solution of each concentration, and measuring the viscosity after standing overnight. Also,
For the powder mixture, 0.4% by weight of gum was added in powder form to an aqueous solution of each salt concentration, stirred at 25°C for 15 minutes, left overnight, and then the viscosity was measured. The viscosity development rate in the table above is the viscosity when mixing powders,
It is the value divided by the viscosity at the time of liquid mixing, expressed as a percentage. The larger the value of viscosity development rate,
Although it dissolves well, in the case of modified xanthan gum, the viscosity development rate is over 96%, whereas in the case of conventional xanthan gum, the viscosity development rate already drops to 38.2% at a salt concentration of 3%. and
This means that most of it is not dissolved. Experimental Example 2 Modified xanthan gums with various viscosities and fluidity indices were prepared by passing conventional xanthan gum through a Manton-Gorlin homogenizer (model 15M) and varying the pressure and number of treatments. Separately, conventional xanthan gum was subjected to ultrasound to prepare modified xanthan gums with various viscosities and fluidity indices. The modified xanthan gum powder obtained as described above was added at a ratio of 0.5% by weight to a 20% by weight saline solution, stirred at 25°C for 30 minutes, left overnight, and the viscosity of the solution was determined to be B-type viscosity. The viscosity was measured using a meter at 25° C. and a rotation speed of 30 rpm. The viscosity at that time and the number of fish eyes present per 2 cm square of the solution were measured.

[Table] In the above table, experiment number 1 is the case where conventional xanthan gum (unmodified) is used, experiment numbers 2 to 8 are the cases where modified xanthan gum prepared with a homogenizer is used, and experiment numbers 9 to 8 are the cases where modified xanthan gum prepared with a homogenizer is used.
No. 11 shows the case where a product with particularly low viscosity was made by ultrasonication and used. The viscosity of the aqueous solution in this table is calculated using E
The values were measured using a type viscometer at a shear rate of 10 sec ^-1 and 25°C, and the fluidity index n was the value for a 0.5% by weight aqueous solution. As can be seen from Table 9, a 0.5% aqueous solution with a viscosity of 240 cps or more does not dissolve sufficiently in a saline solution, and therefore exhibits low viscosity in the saline solution, and many viscosity can be seen. Those with a viscosity of 240 cps or less are completely dissolved and exhibit viscosity without forming a sticky eye.
However, if the viscosity is less than 50 cps, it will not exhibit a practical viscosity, which is not preferable. Next, examples will be shown in which modified xanthan gum is added to high-salt foods. Example 1 Salt concentration 18 produced by normal soy sauce production method
% dark soy sauce in two beakers, and gradually added the modified xanthan gum and unmodified xanthan gum obtained in Experimental Example 1 in their powder form so that the final concentration of both was 0.1%.
Dissolution was achieved by stirring at 580 rpm for 15 minutes. Viscosity change when left for 10 days after preparation date, 2cm
The number of fisheyes per square direction and the presence or absence of precipitate were examined. The results are shown in Table 10.

【table】

[Table] The soy sauce added with modified xanthan gum was clear and had an appropriate viscosity as a sauce for sashimi. Example 2 Miso with a koji ratio of 60%, moisture 47%, and salt 13% was aged for 2 months using a conventional method, and 1 kg of the miso was mixed with Experimental Example 1.
0.5 g of the modified xanthan gum or unmodified xanthan gum powder obtained in step 1 is dispersed in about 3 ml of ethanol, then added and mixed until uniform. As a control, miso to which only 3 ml of ethanol was added instead of xanthan gum, and 200 g of miso to which both of the above xanthan gums were added were packed in a chalet so that they were flat, the surface of the miso was covered with paper, and the lid was closed.
The paper was placed upside down in a constant temperature room at 30°C for 60 minutes, and the amount of separated pool adsorbed to the paper was measured. The results are shown in Table 11.

[Table] On the other hand, the three types of miso mentioned above were packed into triangular plastic bags with acute angles and hung in a constant temperature room at 30°C with the acute angles facing down, and the separation of moisture was examined over time. As a result, as shown in Table 12, no separation was observed in the modified xanthan gum added group until the 8th day, and water separation could be significantly prevented compared to the unmodified xanthan gum added group. In addition, the miso to which modified xanthan gum was added had better shine and appearance than the miso without additives or the miso to which unmodified xanthan gum was added.

[Table] Example 3 Salted sea urchin with 56% moisture and 16% salt 8.6% by weight
10 g of the modified xanthan gum powder or unmodified xanthan gum powder obtained in Experimental Example 1 is added to the sample and stirred well. Add 600g of sugar and 800g of ethyl alcohol to this and mix uniformly to make the product. The modified xanthan gum powder additive did not exhibit syneresis for a long period of time and had a smooth texture. On the other hand, in the category containing unmodified xanthan gum powder, water syneresis occurred 10 days after preparation, and when sea urchin was spread thinly, some fish eyes were observed, and its commercial value was inferior to products using modified xanthan gum. Example 4 1 kg of a mixture of squid body, leg meat strips and liver is aged by adding 100 g of common salt. Experimental Example 1: 500g of aged salted fish with a salt concentration of 9% by weight
1.5 g of the modified xanthan gum powder or unmodified xanthan gum powder obtained in step 1 was added and mixed well. As a control, an additive-free section was also prepared. After being left at room temperature for one month, the degree of syneresis and the presence or absence of fish eyes were observed. The results are shown in Table 13.

[Table] Example 5 To 1000 ml of Brix 5 (sugar concentration 5 as measured by a viscometer) pork bone extract, 350 ml of animal protein isolation seasoning (HAP) with a solid content concentration of 40% and 5 g of sodium glutamate were added. After that, the mixture was concentrated in vacuum until the water concentration was 42%, producing 330 g of a natural seasoning with a salt concentration of 21% by weight. Next, modify xanthan gum or unmodified xanthan gum powder respectively.
Add 0.6g and stir well, then put into a 10cm height bottle 1
The bottle was left at 37°C for a week, and the height of sediment such as salt that settled at the bottom of the bottle was measured. As a control, a product without xanthan gum additive was also compared. The result is
Shown in Table 14.

[Table] Modified xanthan gum well prevented sediment formation. Example 6 Add water to 1 kg of tomato puree, 3.5 kg of boiled apples, 0.9 kg of finely chopped onions, 0.7 kg of finely chopped carrots, and 0.2 kg of finely chopped garlic, boil them to a mushy state, and use them as a sauce stock solution after roughening. Sugar in this stock solution
Tonkatsu sauce 18 with a salt concentration of 5% by weight was prepared by adding 2.3 kg of salt, 0.9 kg of salt, an appropriate amount of spices, 0.3 kg of acetic acid, and 0.1 kg each of modified or unmodified xanthan gum powder, and stirring and mixing thoroughly. When using modified xanthan gum, it completely dissolves and the viscosity
There was no decrease in viscosity even after one month at 3500 cps, and the source had uniform fluidity with no separation or precipitation of solids, but in the category where unmodified xanthan gum was added, the viscosity was low at 1050 cps because it did not dissolve. As time passed, a sticky eye became apparent, and the sauce was in a partially gelled state and did not flow out uniformly. Example 7 Commercially available Worcestershire sauce 500 with a salt concentration of 7.6% by weight
0.5 g of powdered modified xanthan gum or unmodified xanthan gum was added to each ml and mixed with stirring to make Worcestershire sauce. The sauce using modified xanthan gum had a viscosity of 100 cps, and even after one month, the viscosity did not change and there was no stickiness, resulting in a thick Worcestershire sauce. On the other hand, when unmodified xanthan gum was used, a viscosity of only 35 cps was developed, undissolved matter gelled, fish eyes were formed, and thick Worcestershire sauce could not be obtained.

Claims (1)

[Claims] 1. The shear rate of a 0.5% aqueous solution was measured using an E-type viscometer.
A high-salt food containing modified xanthan gum having a viscosity of 50 cps to 240 cps when measured at 10 sec ^-1 at 25°C. 2 Physically treat the aqueous solution of xanthan gum to denature it, and measure the 0.5% aqueous solution using an E-type viscometer.
The viscosity when measured at 25℃ with a shear rate of 10sec ^-1 is
Make xanthan gum that is 50cps to 240cps,
A method for producing a high-salt food, which comprises adding this to a high-salt food.