JPH05244880A - Foaming agent and foam stabilizer for food - Google Patents

Abstract

PURPOSE:To obtain a foaming agent and a foam stabilizer for general purpose derived from a natural substance, having excellent foaming ability and foam stability for various uses. CONSTITUTION:A foaming agent and a foam stabilizer for food comprises a water-soluble hemicellulose as an active ingredient. The hemicellulose is preferably hemicellulose derived from soybean. The use of various kinds of gums or a water-soluble polymer substance such as protein besides the hemicellulose more improves effects. The water-soluble hemicellulose is a little inferior to egg white in foaming properties, but superior in foam stability and is excellent in terms of hardly being affected by heating and pH.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a foaming agent and a foam stabilizer for foods which can be used for all foamed foods.

[0002]

BACKGROUND OF THE INVENTION As foaming agents for foods, sugar esters,
Nonionic surfactants such as polyglycerin ester and monoglyceride have been used, but it is known that proteins and their degradation products also have excellent foaming power, for example, egg white is used in the production of meringue. ..

However, the foaming agents currently used for foods are easily affected by changes in pH and temperature, and have a weak foaming power alone or lack foam stability. Since it has the drawback of, it is usually not versatile for a wide variety of applications. Therefore, for example, JP-A-49-102870 discloses a technique for improving the foaming power of egg white by adding cyclodextrin as an auxiliary agent.
Foaming power and foam stability are still insufficient.

[0004]

Therefore, the present invention has good foaming power and foam stability for a wide variety of applications.
It is an object of the present invention to provide a general-purpose food foam and foam stabilizer derived from natural products.

[0005]

[Means for Solving the Problems] Concept The inventors of the present invention have conducted extensive studies to solve the above-mentioned drawbacks in known foaming agents or foam stabilizers, and as a result, water-soluble hemicellulose was found to have It has been found that, in addition to having an excellent foaming property that is not easily affected by changes, the foam stability is improved even when used in combination with other foaming agents. The present invention is
It is based on the above findings.

[0006] Outline That is, the present invention relates to a foaming agent and a foam stabilizer for foods, which comprises water-soluble hemicellulose as an active ingredient, and more preferably, a hemicellulose active ingredient derived from soybean. It relates to a foam for food and a foam stabilizer. Hereinafter, definitions of terms relating to the invention, elements constituting the invention, and the like will be described in terms of items.

DEFINITIONS In the present invention, the term "foaming agent and foam stabilizer" refers to aerated food products such as desserts such as ice cream, sorbet and mousse; shake beverages such as milk shake and chocolate shake or the like; It means confectionery such as sponge cakes, biscuits, marshmallows, creams such as fresh cream and butter cream, and fish paste products such as hanpen.

Physical Properties of Water-Soluble Hemicellulose Hemicellulose is a component that mainly forms a matrix between cellulose microfibrils among cell wall polysaccharides of higher plants. The water-soluble hemicellulose that is the object of the present invention is an oil seed or a grain. Those derived from soybean cotyledons are preferred. Moreover, the molecular weight thereof is not particularly limited, but the average molecular weight is preferably 50,000 to 1,000,000, particularly preferably 100,000 to 400,000. Incidentally, the average molecular weight of the water-soluble hemicellulose referred to here is the value obtained by the limiting viscosity method of measuring the viscosity in 0.1 M sodium nitrate (NaNO ₃ ) solution using standard pullulan (sold by Showa Denko KK) as a standard substance. Is. Further, the uronic acid constituting hemicellulose was quantified by the Blumen-krantz method, and the neutral sugar was quantified by the alditol acetate method.
It was measured by LC.

Production of Water-Soluble Hemicellulose The water-soluble hemicellulose in the present invention is extracted with water from a raw material containing hemicellulose, or in some cases, is subjected to heat elution under acid or alkaline conditions or is decomposed by an enzyme such as cellulase. , Can be eluted. An example of the water-soluble hemicellulose production method is as follows.

Oil seeds (soybean, palm, palm, corn,
(Such as cottonseed) or cereals (rice, wheat, etc.) by a usual method to remove oils, fats, proteins, and starches and other plant raw materials) and other vegetable raw materials under acidic or alkaline conditions, preferably in each raw material. At a pH near the isoelectric point of the protein (usually acidic), preferably 130 ℃ or less, 80 ℃ or more, more preferably 130 ℃
After heating to 100 ° C or higher for decomposition, the water-soluble fraction in the reaction mixture is collected and further subjected to activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment to obtain a hydrophobic substance or a low molecular weight substance. After removing the substance, it is dried to obtain the desired water-soluble hemicellulose.

Foamability of Water-Soluble Hemicellulose and Combined Use with Other Foaming Agents The water-soluble hemicellulose of the present invention has an excellent foaming power which is hardly affected by pH and temperature even as a foaming agent alone. However, in order to further improve the foamability and foam stability, it is desirable to use it in combination with another existing foaming agent.

Examples of other foaming agents include foods such as esters of polyhydric alcohols and fatty acids such as sucrose fatty acid ester (sugar ester) and sorbitan fatty acid ester, and monofatty acid ester of glycerin or polyglycerin. Surfactant for use. Further, the foaming power and the foam stability are also improved by the combined use with various animal and plant proteins and their hydrolysates.

Further, by using the above water-soluble hemicellulose together with water-soluble polymer substances such as various gums and proteins, the effect is further improved. Examples of the water-soluble polymer substance include agar, carrageenan, furceleran,
Examples include guar gum, locust bean gum, tamarind seed polysaccharide, tara gum, gum arabic, tragacanth gum, karaya gum, pectin, xanthan gum, pullulan, gellan gum, gelatin, albumin, sodium caseinate and the like.

[0014]

The water-soluble hemicellulose in the present invention is a complex structural compound in which sugars such as arabinose, rhamnose, fucose, xylose, galactose and glucose and uronic acid are bonded to the skeletal structure mainly composed of galactose polymer, It has a branched chain. The branched chains are chemically active, and are bonded to food components such as starch and protein, probably by hydrogen bonding, to form a fine network, and by entrapping gas in this network, stable foaming is achieved. It is presumed to form a thing.

[0015]

EXAMPLES The embodiments of the present invention will be described below with reference to the examples, but these are examples and the spirit of the present invention is not limited by these examples.

[0016]

[Example 1 and Comparative Examples 1 to 4] Production of soybean hemicellulose Double amount of water was added to the raw okara obtained in the production step of isolated soybean protein, pH was adjusted to 4.5 with hydrochloric acid, and 120 ° C was adjusted to 1.
Hydrolyzed for 5 hours. After cooling, centrifuge (10000 G × 30
And separated into a supernatant and a precipitate. After washing the precipitate with an equal weight of water, the supernatant obtained by centrifugation is combined with the previous supernatant, treated with an activated carbon column, and the passing liquid is dried to obtain water-soluble hemicellulose (a). Got

Further, the above water-soluble hemicellulose (a) is added to 0.
Water-soluble hemicellulose was dissolved in 5% saline and reprecipitated 3 times so that the concentration of ethanol was 50% and desalted using an ion exchange resin ("Amberlite IR-120B" manufactured by Organo Corporation). I got (b).

On the other hand, in the above method, the centrifugation supernatant was dried as it was without treatment with an activated carbon column to obtain crude water-soluble hemicellulose (c). The above results are summarized in Table 1 below. As can be seen from the table, it can be seen that the pigment component, the hydrophobic component and the low molecular component were removed by the activated carbon treatment.

[0019]

Next, the sugar composition of each of the water-soluble hemicelluloses (a), (b) and (c) was analyzed by the above method. The results are shown in Table 2 below. Since the amounts of arabinose and galactose are large as shown, it is presumed that this hemicellulose fraction is mainly composed of arabinogalactan, and has a structure in which a uronic acid residue is bound to it.

[0021]

Foamability Test A 5% sample solution of soybean water-soluble hemicellulose (C) was prepared. Next, divide this sample solution into four equal parts,
After heating to ℃ and cooling with water, one of them was adjusted to pH 4.0. Also,
Heat treatment is not performed for the other 2 points, and 1 point at room temperature
The pH was adjusted to 4.0. 50 mL of each of the four types of sample solutions obtained
Take each in a 300mL tall beaker and use a hand mixer to 1
Whisk for minutes. Immediately after the completion, the total volume and the amount of separated water were read, and after 30 minutes and 60 minutes, both volumes were similarly read. Similarly, as Comparative Examples 1 to 4, in place of using the soybean water-soluble hemicellulose (C), foaming was performed in exactly the same manner as in Example 1 except that dry egg white, whey egg white, sodium caseinate, and wheat protein hydrolyzate were used. A sex test was conducted. The results are shown in Table 3 below.

(Margin below)

[Discussion] As shown in the above table, the foamability of the dried egg white itself is good, but the normal sterilization conditions are 80 ° C., 30
The foamability is lost by heating for about a minute (Comparative Example 1). Further, whey protein, sodium caseinate and wheat protein hydrolyzate all have poor foam stability, and the foaming rate decreases with time even at room temperature. This phenomenon is particularly remarkable in whey protein (Comparative Example 2
4).

On the other hand, the water-soluble soybean hemicellulose (c) of Example 1 is slightly inferior to the foamability of the comparative example in the foamability immediately after the preparation, but is excellent in foam stability and is moreover heated and heated.
It has excellent qualities that are not easily affected by pH.

Example 2 A foaming agent consisting of the water-soluble soybean hemicellulose (a) obtained in Example 1 and a soybean protein decomposition product (trade name << Highformer N
o.77) was dissolved by stirring while heating to 80 ° C in water, and evaporated water was appropriately added to prepare a mixed aqueous solution of the former 0.2% + the latter 0.5%. 110m after measuring the viscosity of the prepared liquid
L was taken, sealed in a graduated cylinder with an internal capacity of about 140 mL and shaken vigorously up and down for 1 minute, and then the change in the foaming state was observed over time. The results are shown in Table 4 below (the same applies to the results of the subsequent Examples 3 to 4 and Comparative Examples 5 to 6).

Example 3 and Comparative Examples 5 to 6 As the water-soluble soybean hemicellulose, the bubble retention test was conducted in the same manner as in the previous example except that the water-soluble soybean hemicellulose (c) of Example 1 was used instead of the one of the previous example. ..

Example 4 Example 3 was repeated except that the amount of water-soluble soybean hemicellulose (c) was increased to 5%.

Comparative Example 5 The procedure of Example 2 was repeated except that λ-carrageenan was used instead of the water-soluble soybean hemicellulose (a).

Comparative Example 6 A foaming test was carried out in the same manner as in Example 2 using only the soybean protein decomposition product of Example 2 as a foaming agent.

(The margin below)

[Discussion] As shown in the table above, soy protein alone is not good in foam stability (Comparative Example 6), but by adding a small amount of water-soluble soybean hemicellulose, the stability is greatly improved (implementation). Example 2 and Example 3). Further, water-soluble soybean hemicellulose has a lower viscosity than carrageenan and is also excellent in foam stability (Comparative Example 5).

Example 5 To 200 g of egg white, 100 g of white sucrose and 3 g of the water-soluble soybean hemicellulose (b) obtained in Example 1 were mixed in advance, and powder was added.
Whip for 9 minutes with a Kenwood mixer to make a trial meringue. Next, the foamed product was left for 10 minutes and then squeezed out from the squeezing bag to examine the artificial flower properties and the texture of the foam. The results are shown in Table 5 below (hereinafter, Example 6 and Comparative Example 7).
The same).

Example 6 The procedure of Example 5 was repeated except that the water-soluble soybean hemicellulose (II) was used instead of the water-soluble soybean hemicellulose (II).

Comparative Example 7 Except that water-soluble soybean hemicellulose was not added,
A test meringue was prepared in the same manner as in Example 5.

(The margin below)

[Discussion] As shown in the above table, the meringues of Examples 5 and 6 to which the water-soluble soybean hemicellulose was added had a foam texture as compared with that of Comparative Example 7 containing no water-soluble soybean hemicellulose. Not only is it fine, but it also has good artificial flowers. Moreover, the viscosity did not become too high.

As explained and demonstrated above, the present invention, as a foaming agent or foaming stabilizer itself, is hardly affected by temperature and pH, and even when used in combination with existing foaming agents, it synergistically occurs. By being able to provide an excellent new foaming agent or foaming stabilizer that enhances foaming properties, it contributes widely to the development of the food industry.

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[Procedure amendment]

[Submission date] December 24, 1991

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0023

[Correction method] Change

[Correction content]

[0023]

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Tomoyuki Toyama 1-8-12, Higashiosaka City, Osaka Prefecture

Claims (2)

[Claims] 1. A foaming agent and a foam stabilizer for foods, which comprises water-soluble hemicellulose as an active ingredient. 2. The foaming and foam stabilizer according to claim 1, wherein the hemicellulose is soybean-derived hemicellulose.