JPH09327270A - Microcellulose-containing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a microcellulose-containing food that does not coagulates in the acidic region, smooth palate, and excellent suspension stability, emulsion stability, and cloudiness, and is suitable for lactic acid beverages by containing chitosan in addition to microcellulose. SOLUTION: This microcellulose-containing food comprises (A) preferably 0.2-2wt.% of microcellulose, for example, which has average particle size of 4μm or smaller and average degree of polymerization of 30-375, and contains 10μm or smaller fraction in a quantity of 10wt.% or less, and (B) preferably 0.02-0.5% of chitosan which has 85% or more degree of deacetylation and 100 cP or less viscosity in concentration of 0.5%.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a food containing fine cellulose and chitosan. That is, the fine cellulose-containing food of the present invention has remarkably high stability such as suspension stability, emulsion stability and thickening stability particularly in an acidic region by using fine cellulose in combination with chitosan.

[0002]

2. Description of the Related Art In general, finely divided cellulose is a stable colloidal dispersion state in foods. , Excellent in fluidity, as an abrasive, dietary fiber, and oil / fat substitute.

However, in foods containing fine cellulose, particularly in the case of acidic foods such as lactic acid bacteria beverages,
Agglomeration of the fine cellulose was likely to occur, and the function as a stabilizer could not be sufficiently exhibited. JP 5
Although there are examples of foods containing chitosan in JP-A-236888, JP-A-7-111882, and JP-A-327633, there is no description about enhancing stability by using cellulose in combination.

Further, Japanese Patent Publication No. 4-58948 and Japanese Patent Application Laid-Open No. 5-68478 describe microfibrillated cellulose and chitosan. However, there is no description about the use of cellulose and chitosan in a food product together to show a stable dispersion state. Also,
JP-A-3-28241, JP-A-4-57836, and JP-A-7-2701 describe a composite of cellulose and chitosan (deacetylated chitin), but the composite is stirred in water. Even if it does not disperse, it does not form a suspension in which the cellulose is in a colloidal stable dispersion state. Therefore, there is no description about the function as a stabilizer for suspending, emulsifying, thickening, etc. in foods.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a food product containing fine cellulose, which is excellent in suspension stability, emulsion stability and the like even in an acidic region.

[0006]

The present invention relates to a food product containing fine cellulose and chitosan. Hereinafter, the present invention will be described in detail. The fine cellulose used in the present invention is wood pulp, refined linter, regenerated cellulose, acid-hydrolyzed cellulosic material such as plant fiber derived from grain or fruit,
It can be obtained by depolymerization treatment by alkaline oxidative decomposition, enzymatic decomposition, steam explosion decomposition, etc., or a combination thereof to obtain cellulose having an average degree of polymerization of 30 to 375, and then mechanical grinding and wet grinding. it can. Alternatively, it also includes microfibrous cellulose that can be obtained by subjecting a cellulosic material to wet grinding with mechanical shearing without chemical treatment.

The wet grinding machine is freely selected depending on the amount of water present in the system and the degree of micronization of cellulose. For example, when a sufficient mechanical shear is applied to obtain fine cellulose having an average particle size of 8 μm or less, a medium stirring mill such as a wet vibration mill, a wet planetary vibration mill, a wet ball mill, a wet roll mill, a wet coball mill, In addition to wet bead mills and wet paint shakers, there are high-pressure homogenizers and the like. About 5 as a high pressure homogenizer
A type in which the slurry is introduced into a fine orifice at a high pressure of 00 kg / cm ² or more and is face-to-face collision with a high flow rate is effective.

The optimum grinding concentration when these mills are used differs depending on the model, but a solid content concentration of about 3 to 15% by weight is generally suitable. Moreover, the average particle size is 5 to 20.
In the case of applying mechanical shear to obtain micronized cellulose of μm, in a slurry-like system, a colloid mill,
A grinding machine such as a continuous ball mill or a homogenizer can be used, and a kneader, a liquor machine, an extruder or the like can be used to grind a cake-like material having less water content. In addition, the microfibrous cellulose has a fiber diameter of about 0.01 to 1 μm obtained by passing the cellulosic material suspension through a high-pressure homogenizer several times at a pressure of 200 kg / cm ² or more.
It can be obtained by breaking it up into pieces. Alternatively, it is obtained by treating the cellulosic material suspension several times with a medium stirring mill.

For the purpose of the present invention, these models can be used alone, or two or more models can be used in combination. These models may be appropriately selected depending on the viscosity requirement in various applications. The average particle size of the fine cellulose is preferably 20 μm or less. The fraction of 10 μm or more in the particle size distribution at this time is 70% or less. Preferably, the average particle size is 12 μm or less, and the fraction of 10 μm or more is 60% or less.
More preferably, the average particle size is 8 μm or less and 10
The fraction of μm or more is 40% or less. Particularly preferably, the average particle size is 4 μm or less, and the fraction of 10 μm or more is 1
0% or less. The smaller the average particle size, the more improved the function as a stabilizer, but the lower limit is naturally limited by the grinding and crushing techniques and equipment, and at present, it is considered to be usually about 0.05 μm. In addition, the smaller the fraction of 10 μm or more, the more the graininess when eating the food is reduced, which is preferable.

The content of fine cellulose in the food is from 0.05 to 0.05 as the solid content of fine cellulose with respect to the whole food.
Preferably it is 10% by weight. If the content of the fine cellulose is less than 0.05% by weight, the stabilizing effect of suspension, emulsification, etc. by the fine cellulose decreases, and the content of 10% by weight
When it exceeds, the tendency of thickening occurs. It is more preferably 0.1 to 5% by weight, and particularly preferably 0.2 to 2% by weight.

The chitosan used in the present invention enhances the stability of cellulose dispersion, suspension and the like. That is, generally, the dispersion stability of cellulose is brought about by the electric repulsive force due to the negative charging of the cellulose surface, but under acidic conditions, the charge is canceled out, and the stability is reduced. Adsorption of chitosan having an amino group, which is positively charged under acidic conditions, onto the surface of cellulose improves stability especially under acidic conditions. The fine cellulose-containing food of the present invention is characterized by high stability particularly in an acidic region by containing chitosan.

The chitosan used in the present invention is obtained by deacetylating chitin and has a deacetylation degree of 40.
% Or more. It is preferably 60% or more, more preferably 75% or more, particularly preferably 85%.
% Or more. The higher the degree of deacetylation of chitosan, the better the stability when fine cellulose is dispersed in the acidic region. Also, the viscosity at 0.5% concentration is 100
It is preferably 0 centipoise or less. More preferably 500
It is below centipoise. It is particularly preferably 100 centipoise or less. The lower viscosity of chitosan is preferable, because when it is used in a beverage or the like, the increase in the viscosity is small and the texture is good with a refreshing throat.

The content of chitosan in the food is preferably 0.005 to 5% by weight as the solid content of chitosan with respect to the whole food. When the content is lower than 0.005% by weight,
The fine cellulose easily aggregates in the acidic region, and when the content is higher than 5% by weight, the texture tends to deteriorate due to the increase in viscosity. More preferably 0.01
˜1 wt%, particularly preferably 0.02-0.5 wt%.

When adding chitosan, it is preferable to first swell or dissolve chitosan. When chitosan is dissolved without addition of an acid component such as controlling the degree of acetylation, it is not always necessary to add an acid, but since chitosan usually swells and dissolves under acidic conditions,
It is preferable to add an acid component. Suitable acid components are hydrochloric acid, acetic acid, adipic acid, succinic acid, lactic acid, malic acid, ascorbic acid, propionic acid, formic acid, citric acid and the like. The amount of addition is preferably such that the number of moles of hydrogen ions of the acid is about 10% to 500% with respect to the number of moles of amino groups of chitosan.

Specific examples of the food of the present invention include lactic acid bacteria drinks, cocoa drinks, green tea drinks, powdered beverages and other favorite beverages, milk cocoa, milk coffee, soy milk and other dairy drinks, ice cream, soft drinks. Cream, frozen desserts such as sorbet, puddings, jellies, jams, gel-like foods such as water sheep cans, milkshakes, coffee whiteners, whipped cream, mayonnaise, dressings, spreads, sauces, soups, kneading, flower paste, Cooking canned food, spread, tube liquid food, kneading, bread
Cake fillings, toppings, bean paste, honzanto, fish paste, breads and cakes, Japanese sweets, noodles, pasta, frozen dough, powdered fats, powdered flavors, powdered soups,
Powdered spices, cream powder, pickles, etc.,
Fine cellulose is suspension stabilizer, emulsion stabilizer, thickening stabilizer, foam stabilizer, cloudy agent, texture imparting agent, fluidity improver, shape retention agent, water release inhibitor, dough modifier, powdering group. Agent,
It is used as a dietary fiber base, a calorie-reducing base for substituting fats and oils, and the like. In particular, in acidic foods such as lactic acid bacteria beverages, a remarkable stabilizing effect is exhibited by the protective colloid effect of chitosan.

According to a conventional method for producing foods, fine cellulose and chitosan or, if necessary, an acid solution of chitosan is added at the same time as main ingredients or other components such as colorants, flavors, acidulants and thickeners. It may be produced by a method such as mixing, stirring, and homogenizing. For example, in the case of a lactic acid bacterium beverage, commercially available Calpis (trade name of Calpis industrial company; the same applies below) is mixed with fine cellulose and an acid solution of chitosan, and then dispersed by a homomixer to stabilize the fine cellulose without agglomeration. It is possible to prevent the precipitation of trace substances in the calpis while being dispersed. In addition, when eating or drinking, since it is fine cellulose, no roughness is felt.

[0017]

Now, the present invention will be described in further detail with reference to Examples. In addition, the measurement was performed as follows. <Average Particle Size, Ratio of Particles of 10 μm or More> (1) 3.0 g of the solid content of the sample is put into an ace homogenizer (AM-T, manufactured by Nippon Seiki Co., Ltd.) containing distilled water so that the total amount is 300 g. (2) Disperse at 15000 rpm for 5 minutes. (3) Horiba laser diffraction particle size distribution analyzer (LA-5
00) is used to measure the particle size distribution. The average particle diameter is a particle diameter of an integrated volume of 50%, and the ratio of particles of 10 μm or more is represented by a ratio (%) in a volume distribution.

[0018]

Example 1 Commercially available DP pulp was chopped and then cut in 7% hydrochloric acid.
The acid-insoluble residue obtained by hydrolysis at 05 ° C for 20 minutes was filtered and washed to prepare a cellulose dispersion having a solid content of 10%. The average particle size of the hydrolyzed cellulose is 25μ.
m. This cellulose dispersion liquid was subjected to a medium agitation wet pulverization device (Kotobuki Giken Kogyo Co., Ltd., Apex Mill:
AM-1 type), using zirconia beads having a diameter of 1 mmφ as a medium, a pulverization process was performed in two passes under conditions of a stirring blade rotation speed of 1800 rpm and a supply amount of a cellulose dispersion liquid of 0.4 l / min to obtain fine cellulose. A paste-like product of A was obtained. The average particle size of this fine cellulose A is 3.1μ.
The ratio of particles having a particle size of 10 μm or more was 2.8%.

Next, chitosan (degree of deacetylation: 88
%, 0.5% viscosity: 5 centipoise) 10 parts by weight, citric acid 10 parts by weight, and water 230 parts by weight were mixed to prepare a chitosan acid solution. Next, 15 g of a paste of fine cellulose A (fine cellulose A is 0.5% by weight in a calpis beverage as a solid content), chitosan acid solution 5 g (chitosan is 0.07% by weight in a calpis beverage as a solid content) , Commercial Calpis (Calpis Industry Co., Ltd.) 60g, Pure water 220g
Was mixed for 2 minutes at 7,000 rpm using a TK homomixer to prepare a calpis beverage (pH is 3.5).

The beverage was left for 2 days in the refrigerator for observation and tasting. As a result, neither aggregates, etc. were seen,
The fine cellulose showed a stable dispersion state. In addition, it did not feel rough or sticky, and it was good to throat.

[0021]

[Example 2] The hydrolyzed cellulose of Example 1 was dispersed to a concentration of 13%, and then the high pressure crushing device (Microfluid) was used.
manufactured by ics, Microfluidizer: M-610 type)
1200 kg / cm ² , and the mixture was passed twice to obtain a paste of fine cellulose B. The average particle size of the fine cellulose B is 6.2 μm, and the ratio of particles having a size of 10 μm or more is 28%.
Met.

30 g of fine cellulose B paste
(The fine cellulose A is 1.3% by weight in the calpis beverage as a solid content), 20 g of the chitosan acid solution of Example 1 (chitosan is 0.27% by weight in the calpis beverage as a solid content), 60 g of commercial calpis, pure water The same operation as in Example 1 was performed using 190 g to prepare a calpis beverage. The beverage was left in the refrigerator for 2 days for observation and tasting. As a result, neither aggregation nor the like was observed, and the fine cellulose was in a stable dispersed state. In addition, it did not feel rough or sticky, and it was good to throat.

[0023]

Example 3 Chitosan (Deacetylation degree: 80%, 0.
5% viscosity: 200 centipoise) 4 parts by weight, lactic acid 2 parts by weight, and water 244 parts by weight were mixed to prepare a chitosan acid solution. Next, 15 g of fine cellulose A paste
(Fine cellulose A is 0.5% by weight in a calpis beverage as a solid content), 20 g of chitosan acid solution (chitosan is 0.11% by weight in a calpis beverage as a solid content), commercially available calpis (manufactured by Calpis Industrial Co., Ltd.) 60 g, A calpis beverage was prepared in the same manner as in Example 1 using 205 g of pure water.

The beverage was left for 2 days in the refrigerator for observation and tasting. As a result, neither aggregates, etc. were seen,
The fine cellulose showed a stable dispersion state. In addition, it did not feel rough or sticky, and it was good to throat.

[0025]

[Example 4] 30 g of a paste of fine cellulose A
(The fine cellulose A is 1.0% by weight in the beverage as a solid content), 10 g of the chitosan acid solution of Example 1 (chitosan is 0.13% by weight in the beverage as a solid content), and water 230
After adding 30 g of drink yogurt "Bihidas" (trade name of Morinaga Milk Industry Co., Ltd.), the mixture is dispersed for 5 minutes at 15000 rpm using an ace homogenizer. Then, the pH was adjusted to 3.8 with a citric acid solution to prepare a lactic acid bacterium beverage with a light feel.

The beverage was left for 2 days in the refrigerator for observation and tasting. As a result, almost no aggregation was observed,
It showed a stable dispersion state. In addition, it did not feel rough or sticky, and it was good to throat.

[0027]

[Comparative Example 1] 15 g of the paste of fine cellulose A of Example 1 (1.5 g in terms of solid content), 60 g of commercially available Calpis (manufactured by Calpis Industrial Co., Ltd.) and 225 g of pure water were used at 7,000 rpm with a TK homomixer. The mixture was mixed for a minute to prepare a calpis beverage (cellulose content is 0.5% by weight).

As a result of allowing the beverage to stand in the refrigerator for 1 day, water was released due to aggregation and sedimentation, which are considered to be caused by fine cellulose, milk fat and milk protein, and a stable dispersion liquid was not obtained.

[0029]

Comparative Example 2 Commercially available crystalline cellulose preparation Avicel CL-6
11 g (trade name of Asahi Kasei Kogyo), 60 g of commercially available Calpis (manufactured by Calpis Kogyo Co., Ltd.) and 234 g of pure water were operated in the same manner as in Example 1 to prepare a Calpis beverage. A drink
As a result of being left in the refrigerator for one day, water was released due to aggregation and sedimentation, which are considered to be due to fine cellulose, milk fat and milk protein, and a stable dispersion liquid was not obtained.

[0030]

EFFECT OF THE INVENTION The fine cellulose-containing food of the present invention does not cause aggregation of fine cellulose even in an acidic region and is stably dispersed, so that suspension stability, emulsion stability,
Excellent function as texture imparting, cloudiness, whiteness improvement, fluidity improvement, abrasiveness, dietary fiber, oil and fat substitute. Further, it has a smooth texture without a rough texture.

Claims (1)

[Claims] 1. A fine cellulose-containing food comprising fine cellulose and chitosan.