JP6713734B2 - Method for suppressing lump formation in powder composition - Google Patents
Method for suppressing lump formation in powder composition Download PDFInfo
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- JP6713734B2 JP6713734B2 JP2015133942A JP2015133942A JP6713734B2 JP 6713734 B2 JP6713734 B2 JP 6713734B2 JP 2015133942 A JP2015133942 A JP 2015133942A JP 2015133942 A JP2015133942 A JP 2015133942A JP 6713734 B2 JP6713734 B2 JP 6713734B2
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- 239000000843 powder Substances 0.000 title claims description 61
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- 238000000034 method Methods 0.000 title claims description 25
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- CJZGTCYPCWQAJB-UHFFFAOYSA-L calcium stearate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O CJZGTCYPCWQAJB-UHFFFAOYSA-L 0.000 claims description 36
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
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- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
本発明は、増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上を含む粉体組成物を水性溶媒に添加した際に生じるダマを抑制する方法（ダマの形成を抑制する方法）に関する。 The present invention is a method for suppressing lumps generated when a powder composition containing at least one selected from the group consisting of thickening polysaccharides, starch and proteins is added to an aqueous solvent (method for suppressing lump formation). Regarding
従来、増粘多糖類や澱粉は、飲食品に対するとろみ（粘度）付与や、飲食品のゲル化などの目的で広く利用されている。また、タンパク質は、飲食品等に対して栄養や機能を付与するなどの目的で広く利用されている。これらの増粘多糖類、澱粉及びタンパク質は、保存や流通の観点から、通常、粉体の形態で乾燥物として流通し、使用される。 BACKGROUND ART Conventionally, thickening polysaccharides and starch have been widely used for the purpose of imparting thickening (viscosity) to foods and drinks, gelation of foods and drinks, and the like. In addition, proteins are widely used for the purpose of imparting nutrition and functions to foods and drinks. From the viewpoint of storage and distribution, these thickening polysaccharides, starches and proteins are usually distributed and used as a dried product in the form of powder.
しかしながら、粉体状の増粘多糖類、澱粉及びタンパク質は、水性溶媒に添加する際にダマを形成しやすいという問題を有する。 However, powdery thickening polysaccharides, starches and proteins have a problem that they tend to form lumps when added to an aqueous solvent.
このダマの形成を抑制するための第１の手段として、例えば、増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上と、デキストリン等の分散剤を混合する手法が挙げられる。しかし、この方法は、多量の分散剤を必要とするため、粉体を混合する際の作業性が非常に悪いという問題を有する。 As a first means for suppressing this lump formation, for example, a method of mixing one or more kinds selected from the group consisting of thickening polysaccharides, starch and proteins with a dispersant such as dextrin can be mentioned. However, this method has a problem that the workability at the time of mixing powders is very poor because a large amount of dispersant is required.
また、第２の手段として、増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上を顆粒化（造粒）する手法が挙げられる。例えば、特許文献１には、増粘多糖類及びデキストリンを含有する粉体原料に対して、デキストリンを含有するバインダー液を噴霧することで増粘多糖類を造粒する方法が開示されている。しかし、本技術は、粉体原料及びバインダー液のいずれにもデキストリンを用いる必要があり、製造に手間がかかるという問題や、造粒にコストがかかるという問題、得られる造粒品が嵩高くなり、流通や保存時に嵩張るという問題等を有する。 As a second means, there is a method of granulating (granulating) one or more kinds selected from the group consisting of polysaccharide thickeners, starch and proteins. For example, Patent Document 1 discloses a method of granulating a thickening polysaccharide by spraying a binder liquid containing dextrin onto a powder raw material containing the thickening polysaccharide and dextrin. However, in the present technology, it is necessary to use dextrin for both the powder raw material and the binder liquid, which is a problem that it takes time to manufacture, a problem that the granulation is costly, and the obtained granulated product becomes bulky. However, it has the problem of being bulky during distribution and storage.
また、第３の手段として、増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上を含有する組成物を液体状に調製する手法が挙げられる。例えば、特許文献２には、（ａ）糊料を貧溶媒と併用して水に溶解して低粘性に調製する、（ｂ）糊料を低粘性多糖類と併用して水に溶解して低粘性に調製する、又は（ｃ）糊料を反応性のあるイオンと併用して水に溶解して低粘性に調製することで、ダマが生じない増粘用添加液を提供できることが開示されている。しかし、液体状組成物は、水分を含むため、組成物中で増粘多糖類を長期間安定に保存することが難しいという問題や、加工工程が複雑であるという問題を有する。また、当該液状組成物を加えた飲食品の味が薄まるという問題を有する。 Further, as a third means, there is a method of preparing a liquid composition containing a composition containing at least one selected from the group consisting of thickening polysaccharides, starch and proteins. For example, in Patent Document 2, (a) a paste is used in combination with a poor solvent to be dissolved in water to have a low viscosity, and (b) a paste is used in combination with a low-viscosity polysaccharide to be dissolved in water. It is disclosed that a thickening additive solution that does not cause lumps can be provided by preparing it to have a low viscosity, or (c) dissolving the glue in water in combination with a reactive ion to prepare a low viscosity. ing. However, since the liquid composition contains water, it has a problem that it is difficult to stably store the thickening polysaccharide in the composition for a long period of time and a processing step is complicated. In addition, there is a problem that the taste of foods and drinks to which the liquid composition is added becomes weak.
さらに、粉体状の増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上とは別の粉体を少量混合する手法も挙げられる。例えば、特許文献３には、粉体状の増粘安定剤やタンパク質と、粒径が１４９μｍ篩過のエリスリトール結晶を粉体混合することによって、ダマの発生を抑制する技術が開示されている。しかし、このような微粉のエリスリトールは固結を生じやすく、取り扱いが難しいという問題を有する。 Furthermore, a method of mixing a small amount of powder different from one or more kinds selected from the group consisting of powdery thickening polysaccharides, starch and proteins is also included. For example, Patent Document 3 discloses a technique for suppressing the generation of lumps by powder-mixing a powdery thickening stabilizer or protein and erythritol crystals having a particle size of 149 μm sieve. However, such a fine powder of erythritol has a problem that it is hard to handle and difficult to handle.
上記従来技術に鑑み、本発明は、増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上を含む粉体組成物を水性溶媒に添加する際のダマの形成を抑制する方法を提供することを目的とする。 In view of the above-mentioned prior art, the present invention provides a method for suppressing the formation of lumps when a powder composition containing at least one selected from the group consisting of thickening polysaccharides, starch and proteins is added to an aqueous solvent. The purpose is to do.
本発明者らは、上記課題を解決すべく鋭意研究を重ねたところ、増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上を含む粉体組成物に、ステアリン酸カルシウム及び／又はステアリン酸マグネシウムを含有させることによって、前記組成物を水性溶媒に添加する際のダマの形成を抑制できることを見出した。 The inventors of the present invention have conducted extensive studies to solve the above problems, and found that calcium stearate and/or stearin was added to a powder composition containing at least one selected from the group consisting of thickening polysaccharides, starch and proteins. It has been found that the inclusion of magnesium acidate can suppress the formation of lumps when the composition is added to an aqueous solvent.
すなわち、本発明は以下の粉体組成物のダマの形成を抑制する方法に関する。
項１．増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上を含む粉体組成物に、ステアリン酸カルシウム及び／又はステアリン酸マグネシウムを含有させることを特徴とする、前記粉体組成物のダマの形成を抑制する方法。
項２．前記増粘多糖類が、キサンタンガム、ガラクトマンナン、ジェランガム、カラギナン、サイリウムシードガム、アラビアガム、ガティガム、プルラン、カードラン、ペクチン、カルボキシメチルセルロースナトリウム、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、ヒドロキシプロピルエチルセルロース、ヒドロキシエチルセルロース、ヒドロキシメチルセルロース、エチルセルロース、メチルセルロース、微結晶セルロース、発酵セルロース、ウェランガム、アルギン酸、アルギン酸塩、アルギン酸エステル、カラヤガム、タマリンドシードガム、ラムザンガム、スクシノグリカン、マンナン、寒天及び大豆多糖類からなる群より選ばれる１種以上である、項１に記載の粉体組成物のダマの形成を抑制する方法。
項３．前記澱粉が馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦澱粉、米澱粉、豆澱粉、甘藷澱粉、サゴヤシ澱粉及びこれらの澱粉から得られる加工澱粉からなる群より選ばれる１種以上である、項１に記載の粉体組成物のダマの形成を抑制する方法。
項４．前記タンパク質が、乳タンパク質、大豆タンパク質、小麦タンパク質、大麦タンパク質、卵タンパク質、米タンパク質、ゼラチン及びこれらの分解物からなる群より選ばれる１種以上である、項１に記載の粉体組成物のダマの形成を抑制する方法。
項５．前記粉体組成物に含まれる増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上の総量１質量部に対するステアリン酸カルシウム及び／又はステアリン酸マグネシウムの含量が０．００４質量部を超え、１質量部未満である、項１乃至４のいずれかに記載の粉体組成物のダマの形成を抑制する方法。
項６．増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上を含み、
前記増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上の総量１質量部に対するステアリン酸カルシウム及び／又はステアリン酸マグネシウムの含量が、０．００４質量部を超え、１質量部未満である粉体組成物。
That is, the present invention relates to a method for suppressing lump formation of the following powder composition.
Item 1. A powder composition containing at least one selected from the group consisting of thickening polysaccharides, starch and proteins, containing calcium stearate and/or magnesium stearate, A method of suppressing formation.
Item 2. The thickening polysaccharide is xanthan gum, galactomannan, gellan gum, carrageenan, psyllium seed gum, gum arabic, gati gum, pullulan, curdlan, pectin, carboxymethylcellulose sodium, hydroxypropylcellulose, hydroxypropylmethylcellulose, hydroxypropylethylcellulose, hydroxyethylcellulose. , Hydroxymethyl cellulose, ethyl cellulose, methyl cellulose, microcrystalline cellulose, fermented cellulose, welan gum, alginic acid, alginate, alginate ester, karaya gum, tamarind seed gum, rhamzan gum, succinoglycan, mannan, agar and soybean polysaccharides. Item 1. A method for suppressing lump formation of the powder composition according to item 1, which is one or more kinds.
Item 3. Item 1. The starch is one or more selected from the group consisting of potato starch, corn starch, tapioca starch, wheat starch, rice starch, bean starch, sweet potato starch, sago palm starch, and processed starch obtained from these starches. A method for suppressing the formation of lumps in the powder composition.
Item 4. Item 2. The powder composition according to Item 1, wherein the protein is one or more selected from the group consisting of milk protein, soy protein, wheat protein, barley protein, egg protein, rice protein, gelatin, and degradation products thereof. How to suppress the formation of lumps.
Item 5. The content of calcium stearate and/or magnesium stearate with respect to the total amount of 1 part by mass of one or more kinds selected from the group consisting of thickening polysaccharides, starches and proteins contained in the powder composition exceeds 0.004 parts by mass, Item 5. A method for suppressing lump formation of the powder composition according to any one of Items 1 to 4, which is less than 1 part by mass.
Item 6. Containing one or more selected from the group consisting of thickening polysaccharides, starch and proteins,
The content of calcium stearate and/or magnesium stearate is more than 0.004 parts by mass and less than 1 part by mass relative to 1 part by mass of the total amount of one or more kinds selected from the group consisting of the polysaccharide thickener, starch and protein. Powder composition.
本発明によれば、増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上を含む粉体組成物を水性溶媒に添加する際のダマの形成を抑制することができる。 According to the present invention, it is possible to suppress the formation of lumps when a powder composition containing at least one selected from the group consisting of thickening polysaccharides, starch and proteins is added to an aqueous solvent.
本発明において使用される増粘多糖類、澱粉及びタンパク質は、粉体状であり、水性溶媒に添加した際にダマを形成するものであれば特に制限されない。
本発明に使用される増粘多糖類としては、例えば、キサンタンガム、ガラクトマンナン（例えば、ローカストビーンガム、タラガム、グアーガム等）、ジェランガム（例えば、脱アシル型ジェランガム、ネイティブジェランガム等）、カラギナン（例えば、カッパカラギナン、イオタカラギナン、ラムダカラギナン等）、サイリウムシードガム、アラビアガム、ガティガム、プルラン、カードラン、ペクチン（例えば、ＨＭペクチン、ＬＭペクチン等）、カルボキシメチルセルロースナトリウム、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、ヒドロキシプロピルエチルセルロース、ヒドロキシエチルセルロース、ヒドロキシメチルセルロース、エチルセルロース、メチルセルロース、微結晶セルロース、発酵セルロース、ウェランガム、アルギン酸、アルギン酸塩（例えば、アルギン酸ナトリウム、アルギン酸カリウム、アルギン酸カルシウム、アルギン酸アンモニウム等）、アルギン酸エステル（例えば、アルギン酸プロピレングリコールエステル等）、カラヤガム、タマリンドシードガム、ラムザンガム、マンナン、寒天、大豆多糖類等が挙げられる。中でも、キサンタンガム及び／又はカラギナンは特にダマを形成しやすいが、本発明によれば、これらを含有する粉体組成物のダマの形成を抑制することができる。本発明の粉体組成物は、２種以上の増粘多糖類を含んでもよい。
The thickening polysaccharide, starch and protein used in the present invention are in powder form and are not particularly limited as long as they form lumps when added to an aqueous solvent.
Examples of the thickening polysaccharide used in the present invention include xanthan gum, galactomannan (for example, locust bean gum, tara gum, guar gum, etc.), gellan gum (for example, deacylated gellan gum, native gellan gum, etc.), carrageenan (for example, Kappa carrageenan, iota carrageenan, lambda carrageenan, etc.), psyllium seed gum, gum arabic, gati gum, pullulan, curdlan, pectin (eg, HM pectin, LM pectin, etc.), sodium carboxymethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, hydroxy Propylethyl cellulose, hydroxyethyl cellulose, hydroxymethyl cellulose, ethyl cellulose, methyl cellulose, microcrystalline cellulose, fermented cellulose, welan gum, alginic acid, alginates (eg sodium alginate, potassium alginate, calcium alginate, ammonium alginate etc.), alginate esters (eg propylene alginate). Glycol ester, etc.), karaya gum, tamarind seed gum, rhamsan gum, mannan, agar, soybean polysaccharides and the like. Among them, xanthan gum and/or carrageenan is particularly apt to form lumps, but according to the present invention, lump formation of a powder composition containing them can be suppressed. The powder composition of the present invention may contain two or more thickening polysaccharides.
本発明に使用される澱粉としては、例えば、馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦澱粉、米澱粉、豆澱粉、甘藷澱粉、サゴヤシ澱粉、及びこれらの澱粉から得られる加工澱粉等が挙げられる。本発明の粉体組成物は、２種以上の澱粉を含んでもよい。 Examples of the starch used in the present invention include potato starch, corn starch, tapioca starch, wheat starch, rice starch, bean starch, sweet potato starch, sago palm starch, and modified starch obtained from these starches. The powder composition of the present invention may contain two or more types of starch.
本発明で使用される加工澱粉とは、馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦澱粉、米澱粉、豆澱粉、甘藷澱粉、サゴヤシ澱粉等の澱粉に、化学的、酵素的又は物理的な処理を施した澱粉（例えば、酸分解澱粉、酵素分解澱粉、酸化澱粉、α化澱粉、グラフト化澱粉、エーテル化澱粉、エステル化澱粉、架橋澱粉、加熱処理澱粉、湿熱処理澱粉等）を挙げることができる。 The processed starch used in the present invention is a starch such as potato starch, corn starch, tapioca starch, wheat starch, rice starch, bean starch, sweet potato starch, sago palm starch and the like, which are chemically, enzymatically or physically treated. (For example, acid-decomposed starch, enzyme-decomposed starch, oxidized starch, pregelatinized starch, grafted starch, etherified starch, esterified starch, cross-linked starch, heat-treated starch, heat-moisture-treated starch).
また、本発明に使用されるタンパク質としては、例えば、乳タンパク質、大豆タンパク質、小麦タンパク質、大麦タンパク質、卵タンパク質、米タンパク質、ゼラチン及びこれらの分解物等が挙げられる。本発明の粉体組成物は、２種以上のタンパク質を含んでもよい。 In addition, examples of the protein used in the present invention include milk protein, soy protein, wheat protein, barley protein, egg protein, rice protein, gelatin, and decomposition products thereof. The powder composition of the present invention may contain two or more proteins.
本発明の粉体組成物における増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上の含量は特に制限されないが、例えば、下限として１０質量％、好ましくは２０質量％、より好ましくは３０質量％が挙げられ、上限としては９９質量％が挙げられる。 The content of at least one selected from the group consisting of thickening polysaccharides, starch and proteins in the powder composition of the present invention is not particularly limited, but for example, the lower limit is 10% by mass, preferably 20% by mass, more preferably 30 mass% is mentioned, and 99 mass% is mentioned as an upper limit.
本発明において使用されるステアリン酸カルシウム及びステアリン酸マグネシウムは、食品添加物公定書（第８版）に記載の基準を満たすものであれば良く、市販のステアリン酸カルシウムやステアリン酸マグネシウムを使用することができる。 The calcium stearate and magnesium stearate used in the present invention may be those that satisfy the criteria described in the official compendial document for food additives (8th edition), and commercially available calcium stearate and magnesium stearate can be used. ..
本発明の増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上を含む粉体組成物における、ステアリン酸カルシウム及び／又はステアリン酸マグネシウムの含量は、本発明の効果を奏する量であれば特に制限されない。
好ましくは、前記粉体組成物に含まれる増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上の総量１質量部に対するステアリン酸カルシウム及び／又はステアリン酸マグネシウムの含量が、０．００４質量部を超え、１質量部未満であり、より好ましくは０．００８〜０．１５質量部、さらに好ましくは０．０１２〜０．１質量部、特に好ましくは０．０２５〜０．０８質量部である。増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上の総量１質量部に対するステアリン酸カルシウム及び／又はステアリン酸マグネシウムの含量が０．００４質量部以下となると、ダマの形成の抑制効果が十分に得られない場合があり、一方で１質量部以上となると、粉体の水溶性溶媒への溶解性が悪化する場合がある。
The content of calcium stearate and/or magnesium stearate in the powder composition containing at least one selected from the group consisting of thickening polysaccharides, starches and proteins of the present invention is such that the effect of the present invention is exerted. There is no particular limitation.
Preferably, the content of calcium stearate and/or magnesium stearate relative to 1 part by mass of one or more kinds selected from the group consisting of thickening polysaccharides, starches and proteins contained in the powder composition is 0.004 parts by mass. More than 1 part by mass, more preferably 0.008 to 0.15 part by mass, further preferably 0.012 to 0.1 part by mass, particularly preferably 0.025 to 0.08 part by mass. is there. When the content of calcium stearate and/or magnesium stearate is 0.004 parts by mass or less based on the total amount of 1 part by mass of one or more kinds selected from the group consisting of thickening polysaccharides, starches and proteins, the effect of suppressing the formation of lumps is obtained. In some cases, it may not be sufficiently obtained, while if it is 1 part by mass or more, the solubility of the powder in the water-soluble solvent may deteriorate.
粉体状の増粘多糖類、澱粉及びタンパク質は、粉体粒子のメジアン径が小さくなるほどダマが形成されやすくなるが、本発明によれば、粉体状の増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上の粒子のメジアン径が５００μｍ以下であっても、ダマの形成を抑制することができる。さらに、本発明によれば、粉体状の増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上の粒子のメジアン径が３００μｍ以下であっても、更には当該メジアン径が２００μｍ以下であっても、特には１００μｍ以下であっても、ダマの形成を抑制することができる。粒子径の下限は特に制限されないが、例えばメジアン径として２０μｍが挙げられる。 In the case of powdery thickening polysaccharides, starches and proteins, lumps are more likely to be formed as the median diameter of powder particles becomes smaller, but according to the present invention, powdery thickening polysaccharides, starches and proteins are Even if the median diameter of one or more kinds of particles selected from the group is 500 μm or less, the formation of lumps can be suppressed. Further, according to the present invention, even if the median diameter of one or more particles selected from the group consisting of powdery thickening polysaccharide, starch and protein is 300 μm or less, the median diameter is 200 μm or less. However, even if it is 100 μm or less, the formation of lumps can be suppressed. Although the lower limit of the particle size is not particularly limited, for example, the median size is 20 μm.
本発明における増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上の粒子のメジアン径は、レーザー回折式粒度分布測定法により測定される。なお、明細書において、増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上の粒子のメジアン径は、レーザー回折式粒度分布測定機「ＳＡＬＤ−２１００（島津製作所製）」を用いて測定されたものである。 The median diameter of one or more particles selected from the group consisting of thickening polysaccharides, starch and proteins in the present invention is measured by a laser diffraction particle size distribution measuring method. In the specification, the median diameter of one or more kinds of particles selected from the group consisting of thickening polysaccharides, starch and proteins is measured by using a laser diffraction particle size distribution analyzer “SALD-2100 (manufactured by Shimadzu Corporation)”. It was measured.
本発明の粉体組成物を調製する方法は、増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上を含む粉体と、ステアリン酸カルシウム及び／又はステアリン酸マグネシウムを混合できる方法であれば特に制限されない。例えば、混合方法として、混練機を用いた混合方法が挙げられる。 The method for preparing the powder composition of the present invention may be a method in which calcium powder and/or magnesium stearate can be mixed with a powder containing at least one selected from the group consisting of thickening polysaccharides, starch and proteins. There is no particular limitation. For example, the mixing method may be a mixing method using a kneader.
混練機としては、例えば、ホイール型混練機（例えば、メランジャ等）、ブレード型混練機（例えば、ニーダー、オーガ、パドルミキサ、リボンミキサ、スクリューミキサ、タービュレントミキサ、マルチミックス、サーマルプロセッサ、ホーバーグミキサ、フードミキサ、スパイラルミキサ、クッキングミキサ、ポニーミキサ、ユニミックス、ナウタミキサ、ファインミキサ、コントラミックス等）、ロール型混練機（例えば、ロールミル、テーパーロール等）、重力式混練機（例えば、ダブルコーンミキサ等）等があげられる。 Examples of the kneader include a wheel-type kneader (for example, melanger, etc.), a blade-type kneader (for example, kneader, auger, paddle mixer, ribbon mixer, screw mixer, turbulent mixer, multimix, thermal processor, hoberg mixer. , Food mixers, spiral mixers, cooking mixers, pony mixers, unimixes, nauta mixers, fine mixers, contramixes, etc.), roll type kneaders (eg roll mills, taper rolls, etc.), gravity type kneaders (eg double cone mixers, etc.) ) Etc.
本発明の粉体組成物は、水性溶媒に添加した際のダマの形成が抑制されている。したがって、本発明の粉体組成物は、増粘多糖類や澱粉による増粘・ゲル化作用、及び／又はタンパク質による栄養・機能の付与が求められる飲食品、医薬品、医薬部外品、工業用品等の調製に広く利用することができる。 The powder composition of the present invention suppresses the formation of lumps when added to an aqueous solvent. Therefore, the powder composition of the present invention is a food/beverage product, a pharmaceutical product, a quasi-drug, or an industrial product that is required to have a thickening/gelling action by a thickening polysaccharide or starch and/or a nutrition/function impartation by a protein. It can be widely used for the preparation of etc.
以下、実施例及び比較例を挙げて、本発明を具体的に説明するが、本発明はこれらの実施例に限定されるものではない。なお、実施例中の「部」及び「％」は、「質量部」及び「質量％」を意味する。 Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples. In addition, "part" and "%" in an Example mean a "mass part" and "mass %."
実験例１ 粉体組成物の調製、及びダマ形成抑制効果の評価１
粉体状の増粘多糖類としてキサンタンガム（メジアン径１０８μｍ）と、粉体状のステアリン酸カルシウム（太平化学産業株式会社製）を、ダブルコーンミキサを用いて混合することで、本発明の粉体組成物を得た。粉体組成物におけるキサンタンガムとステアリン酸カルシウムの配合比は、粉体組成物を添加した水を１００％とした場合に、水中のキサンタンガム及びステアリン酸カルシウムの含量が、表１の値となるように調整した。
２００ｍｌ容ビーカーに水１００ｇを量りとり、粉体組成物を一括添加後、すぐにスパーテルを用いて４回転／秒の早さで３０秒間撹拌し、ダマ形成の抑制効果を下記のように評価した。結果を表１に示す。
＜ダマ形成の抑制効果の評価基準＞
ダマの形成が著しく、増粘多糖類が水にほとんど溶解しない比較例１−１及び１−２の評価を「×」とし、「×」と比較してダマの形成がより抑制される順に、△ → ○ → ◎ → ◎◎と評価した。
Experimental Example 1 Preparation of powder composition and evaluation of lump formation suppression effect 1
Xanthan gum (median diameter 108 μm) as powdery thickening polysaccharide and powdery calcium stearate (manufactured by Taihei Chemical Industry Co., Ltd.) are mixed by using a double cone mixer to give a powder composition of the present invention. I got a thing. The blending ratio of xanthan gum and calcium stearate in the powder composition was adjusted so that the contents of xanthan gum and calcium stearate in the water would be the values shown in Table 1 when the water to which the powder composition was added was 100%. ..
100 g of water was weighed in a 200 ml beaker, the powder composition was added all at once, and immediately stirred with a spatula at a speed of 4 revolutions/second for 30 seconds, and the effect of suppressing lump formation was evaluated as follows. .. The results are shown in Table 1.
<Evaluation criteria for the effect of suppressing lump formation>
Dama formation is remarkable, and the evaluation of Comparative Examples 1-1 and 1-2, in which the thickening polysaccharide is hardly dissolved in water, is “x”, and in the order in which the formation of dama is more suppressed as compared with “x”, It was evaluated as △ → ○ → ◎ → ◎ ◎.
ステアリン酸カルシウムを含む実施例１−１〜１−６では、ステアリン酸カルシウムを含まない比較例１−１と比べて、ダマの形成が抑制された。また、キサンタンガム１質量部に対するステアリン酸カルシウムの含量が増加するに従い、ダマ形成の抑制効果が向上した。さらに、キサンタンガム１質量部に対するステアリン酸カルシウムの含量が増加するに従い、キサンタンガムの水への溶解性が向上した。
次に、キサンタンガムの添加量が実施例１−１〜１−６の２倍となる実施例１−７〜１−１１においても、ステアリン酸カルシウムを含まない比較例１−２と比べて、ダマの形成が抑制された。また、キサンタンガム１質量部に対するステアリン酸カルシウムの含量が増加するに従い、ダマ形成の抑制効果が向上した。さらに、キサンタンガム１質量部に対するステアリン酸カルシウムの含量が増加するに従い、キサンタンガムの水への溶解性が向上した。
In Examples 1-1 to 1-6 containing calcium stearate, lump formation was suppressed as compared with Comparative Example 1-1 containing no calcium stearate. Further, as the content of calcium stearate per 1 part by mass of xanthan gum increased, the effect of suppressing lump formation improved. Further, the solubility of xanthan gum in water was improved as the content of calcium stearate per 1 part by mass of xanthan gum was increased.
Next, even in Examples 1-7 to 1-11 in which the amount of xanthan gum added was twice that of Examples 1-1 to 1-6, compared to Comparative Example 1-2 containing no calcium stearate, Formation was suppressed. Further, as the content of calcium stearate per 1 part by mass of xanthan gum increased, the effect of suppressing lump formation improved. Further, the solubility of xanthan gum in water was improved as the content of calcium stearate per 1 part by mass of xanthan gum was increased.
実験例２ 粉体組成物の調製、及びダマ形成抑制効果の評価２
粉体状の増粘多糖類としてキサンタンガム（メジアン径５０μｍ）を使用し、粉体状のステアリン酸カルシウム（太平化学産業株式会社製）と混合することで、本発明の粉体組成物を得た。混合は、ダブルコーンミキサによって行なった。粉体組成物におけるキサンタンガムとステアリン酸カルシウムの配合比は、粉体組成物を添加した水を１００％とした場合に、水中のキサンタンガム及びステアリン酸カルシウムの含量が、表２の値となるように調整した。
２００ｍｌ容ビーカーに水１００ｇを量りとり、粉体組成物を一括添加後、すぐにスパーテルを用いて４回転／秒の早さで３０秒間撹拌し、ダマ形成の抑制効果を下記のように評価した。結果を表２に示す。
＜ダマ形成の抑制効果の評価基準＞
ダマの形成が著しく、増粘多糖類が水にほとんど溶解しない比較例２−１の評価を「×」とし、「×」と比較してダマの形成がより抑制される順に、△ → ○ → ◎
→ ◎◎と評価した。
Experimental Example 2 Preparation of powder composition and evaluation of lump formation suppressing effect 2
Xanthan gum (median diameter: 50 μm) was used as a powdery thickening polysaccharide and mixed with powdery calcium stearate (manufactured by Taihei Chemical Industry Co., Ltd.) to obtain a powder composition of the present invention. Mixing was done with a double cone mixer. The blending ratio of xanthan gum and calcium stearate in the powder composition was adjusted so that the contents of xanthan gum and calcium stearate in the water would be the values shown in Table 2 when the water to which the powder composition was added was 100%. ..
100 g of water was weighed in a 200 ml beaker, the powder composition was added all at once, and immediately stirred with a spatula at a speed of 4 revolutions/second for 30 seconds, and the effect of suppressing lump formation was evaluated as follows. .. The results are shown in Table 2.
<Evaluation criteria for the effect of suppressing lump formation>
The formation of lumps is remarkable, and the thickening polysaccharide is almost insoluble in water. The evaluation of Comparative Example 2-1 is "x", and the lump formation is more suppressed in comparison with "x". ◎
→ It was evaluated as ◎◎.
ステアリン酸カルシウムを含む実施例２−１及び２−２では、ステアリン酸カルシウムを含まない比較例２−１と比べて、ダマの形成が顕著に抑制された。また、キサンタンガム１質量部に対するステアリン酸カルシウムの含量が増加するに従い、ダマ形成の抑制効果が向上した。さらに、キサンタンガム１質量部に対するステアリン酸カルシウムの含量が増加するに従い、キサンタンガムの水への溶解性が向上した。増粘多糖類のメジアン径が小さくなるほど、水性溶媒に添加した際にダマが形成されやすくなるにもかかわらず、本発明によれば、キサンタンガムのメジアン径が５０μｍと極めて小さくても、水性溶媒に添加した際のダマの形成を抑制することができた。 In Examples 2-1 and 2-2 containing calcium stearate, the formation of lumps was significantly suppressed as compared with Comparative Example 2-1 containing no calcium stearate. Further, as the content of calcium stearate per 1 part by mass of xanthan gum increased, the effect of suppressing lump formation improved. Further, the solubility of xanthan gum in water was improved as the content of calcium stearate per 1 part by mass of xanthan gum was increased. The smaller the median diameter of the thickening polysaccharide, the easier the formation of lumps when added to the aqueous solvent, but according to the present invention, even if the median diameter of xanthan gum is as extremely small as 50 μm, the aqueous solvent can be used. It was possible to suppress the formation of lumps when added.
実験例３ 粉体組成物の調製、及びダマ形成抑制効果の評価３
粉体状の増粘多糖類（グアーガム、ローカストビーンガム、ラムダカラギナン、イオタカラギナン又は脱アシル型ジェランガム）又はタンパク質（乳タンパク質又はゼラチン）を使用し、粉体状のステアリン酸カルシウム（太平化学産業株式会社製）と混合することで、本発明の粉体組成物を得た。混合は、ダブルコーンミキサによって行なった。粉体組成物における増粘多糖類又はタンパク質と、ステアリン酸カルシウムの配合比は、粉体組成物を添加した水を１００％とした場合に、水中の増粘多糖類又はタンパク質、及びステアリン酸カルシウムの含量が、表３の値となるように調整した。
２００ｍｌ容ビーカーに水１００ｇを量りとり、粉体組成物を一括添加後、すぐにスパーテルを用いて４回転／秒の早さで３０秒間撹拌し、ダマ形成の抑制効果を評価した。結果を表３に示す。
Experimental Example 3 Preparation of powder composition and evaluation of lump formation suppressing effect 3
Powdered thickening polysaccharide (guar gum, locust bean gum, lambda carrageenan, iota carrageenan or deacylated gellan gum) or protein (milk protein or gelatin) is used, and powdered calcium stearate (Taipei Chemical Industry Co., Ltd. The powder composition of the present invention was obtained. Mixing was done with a double cone mixer. The compounding ratio of the thickening polysaccharide or protein and calcium stearate in the powder composition is such that the content of the thickening polysaccharide or protein in water and calcium stearate is 100% of the water to which the powder composition is added. Was adjusted so as to have the values shown in Table 3.
100 g of water was weighed in a 200 ml beaker, and the powder composition was added all at once, and immediately stirred with a spatula at a speed of 4 revolutions/second for 30 seconds to evaluate the effect of suppressing lump formation. The results are shown in Table 3.
いずれの例においても、ステアリン酸カルシウムを含む実施例では、ステアリン酸カルシウムを含まない比較例と比べて、ダマの形成が抑制された。また、増粘多糖類又はタンパク質１質量部に対するステアリン酸カルシウムの含量が増加するに従い、ダマ形成の抑制効果が向上した。さらに、増粘多糖類又はタンパク質１質量部に対するステアリン酸カルシウムの含量が増加するに従い、増粘多糖類又はタンパク質の水への溶解性が向上した。
In all of the examples, in the examples containing calcium stearate, the formation of lumps was suppressed as compared with the comparative examples containing no calcium stearate. Further, as the content of calcium stearate with respect to 1 part by mass of the polysaccharide thickener or protein increased, the effect of suppressing lump formation improved. Further, as the content of calcium stearate per 1 part by mass of the thickening polysaccharide or protein was increased, the solubility of the thickening polysaccharide or protein in water was improved.
Claims (5)
ステアリン酸カルシウム及び／又はステアリン酸マグネシウムの粉末との混合物を含み、前記増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上の総量１質量部に対するステアリン酸カルシウム及び／又はステアリン酸マグネシウムの含量が、０．００８質量部以上、０．０５質量部未満である、水性溶媒中での、前記増粘多糖類、澱粉及びタンパク質からなる群より選ばれる１種以上の粉末のダマ形成抑制粉体組成物。
One or more powders selected from the group consisting of thickening polysaccharides, starch and proteins,
A mixture of calcium stearate and/or magnesium stearate with a powder, and the content of calcium stearate and/or magnesium stearate relative to 1 part by mass of a total amount of one or more kinds selected from the group consisting of the above-mentioned thickening polysaccharides, starch and proteins. but 0.008 part by weight or more and less than 0.05 part by weight, of an aqueous solvent, wherein the thickening polysaccharide, one or more powder lumps formation suppressing powder selected from the group consisting of starch and protein Composition.
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