CN114158261A - Acidic liquid food and its preparation method - Google Patents
Acidic liquid food and its preparation method Download PDFInfo
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- CN114158261A CN114158261A CN202180003146.XA CN202180003146A CN114158261A CN 114158261 A CN114158261 A CN 114158261A CN 202180003146 A CN202180003146 A CN 202180003146A CN 114158261 A CN114158261 A CN 114158261A
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- acidic liquid
- liquid food
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
Abstract
[ problem ] to provide an acidic liquid food which has excellent suitability for production, prevents dehydration and viscosity reduction after long-term storage, and is less likely to permeate into bread and cooked rice. [ solution ] the present invention is an acidic liquid food containing at least water, a heated gelatinizing starch in an amount of 0.5 to 4.5 mass% based on the whole acidic liquid food, and a gum in an amount of 0.03 parts by mass or more based on 1 part by mass of the heated gelatinizing starch, the gum being xanthan gum and/or guar gum, and the acidic liquid food having a viscosity of 2,500 mPas or more at 20 ℃ and a brix of 30 or more at 20 ℃.
Description
Technical Field
The present invention relates to an acidic liquid food, and more particularly to an acidic liquid food containing at least water, a heated gelatinizing starch and gums. The present invention also relates to a method for producing an acidic liquid food containing at least water, a heated gelatinized starch and a gum.
Background
Liquid foods such as sauces have been used for seasoning purposes such as bread, lunch, and rice balls sold in convenience stores and supermarkets. These liquid foods are required to have not only good original flavor of their own but also functionality depending on the purpose of use. Among these functionalities, those that are particularly required include those that do not immediately permeate bread, rice, etc. after seasoning bread, lunch, rice balls, etc.
For example, as a liquid food which is less likely to drip from bread, dough, and the like, does not permeate into food materials and the like, is excellent in heat resistance shape retention and color retention during baking, and is excellent in suspension stability and fluidity when taken out from a container, a liquid food containing a cellulose composite and fruits and/or vegetables which is excellent in acid resistance stability has been proposed (see patent document 1).
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open publication No. 2013-074850
Disclosure of Invention
Problems to be solved by the invention
The present inventors have attempted to increase the viscosity of acidic liquid foods containing a large amount of starch to make the foods less likely to penetrate into bread and cooked rice, but have found the following problems: when cold water swelling starch is used as the starch, the starch thickens in the initial stage of the production process of the acidic liquid food, and the raw materials cannot be easily stirred or mixed, and the suitability for production is poor. Therefore, it has been found that a new problem is that a gelatinized starch is heated instead of a cold water swelling starch as a starch in an acidic liquid food, and that the starch cannot maintain its viscosity after long-term storage and is easily dehydrated. Further, the following problems have been found: the gelatinized starch by heating does not thicken at the initial stage of the production process unlike cold water swelling starch, and therefore the starch itself precipitates and the production suitability is poor.
The present invention has been made in view of the above problems, and an object of the present invention is to provide an acidic liquid food which has excellent suitability for production, prevents dehydration and viscosity reduction after long-term storage, and is less likely to permeate bread and cooked rice.
Means for solving the problems
The present inventors have intensively studied to solve the above problems, and as a result, have surprisingly found that the above problems can be solved by containing a heat-gelatinized starch and a specific gum at a predetermined ratio and adjusting the viscosity and the whiteness. The present inventors have completed the present invention based on this finding.
That is, one aspect of the present invention provides an acidic liquid food containing at least water, heated gelatinized starch and gums,
the content of the heated gelatinizing starch is 0.5 to 4.5 mass% based on the whole acidic liquid food,
the content of the gum is 0.03 parts by mass or more per 1 part by mass of the heated and gelatinized starch,
the gums are xanthan gum and/or guar gum,
the viscosity of the acidic liquid food at 20 ℃ is 2,500 mPas or more,
the acidic liquid food has a Brix of 30 or more at 20 deg.C.
In an embodiment of the present invention, the content of the gum is preferably 0.5% by mass or less of the entire acidic liquid food.
In an embodiment of the present invention, the content of the gum is preferably 0.05 parts by mass or more and 0.25 parts by mass or less with respect to 1 part by mass of the heated and gelatinized starch.
In the embodiment of the present invention, the acidic liquid food preferably further contains a saccharide.
In the embodiment of the present invention, the viscosity at 20 ℃ is preferably 3,000 mPas or more and 70,000 mPas or less.
In the embodiment of the present invention, the whiteness at 20 ℃ is preferably 35 or more and 70 or less.
In the embodiment of the present invention, the pH is preferably 3.5 or more and 5.0 or less.
In addition, another aspect of the present invention provides a method for producing an acidic liquid food,
which is a method for producing the acidic liquid food,
the manufacturing method comprises the following steps:
mixing water, the heated gelatinized starch and gums in a state where the heated gelatinized starch is not gelatinized to obtain a mixture; and
heating the mixture to gelatinize and thicken the heated and gelatinized starch.
ADVANTAGEOUS EFFECTS OF INVENTION
The present invention can provide an acidic liquid food which has excellent suitability for production, prevents dehydration and viscosity reduction after long-term storage, and is less likely to permeate bread and cooked rice. Such acidic liquid foods can stimulate the appetite of consumers, and the market of acidic liquid foods is expected to expand further.
Detailed Description
< acidic liquid food >
The acidic liquid food of the present invention contains at least water, a heated gelatinizing starch and gums, and may further contain saccharides, acid materials, other raw materials, and the like.
The acidic liquid food of the present invention is not particularly limited, and examples thereof include sauces, dressings, sauces, mayonnaises, ketchups, and other foods similar thereto.
(pH of acidic liquid food)
The pH of the acidic liquid food is not particularly limited, and is, for example, 3.5 or more and 6.0 or less, preferably 3.6 or more, more preferably 4.0 or more, further preferably 4.3 or more, and further preferably 5.5 or less, more preferably 5.0 or less, further preferably 4.7 or less. When the pH of the acidic liquid food is within the above range, the acidic liquid food can be kept from generating microorganisms, the storage stability can be improved, and the balance of the flavor of the acidic liquid food can be improved.
The pH of the acidic liquid food was measured at 1 atm and a product temperature of 20 ℃ by using a pH meter (Table type pH meter F-72 manufactured by horiba, Ltd.).
(viscosity of acidic liquid food)
The viscosity of the acidic liquid food at 20 ℃ is 2,500 mPas or more, preferably 3,000 mPas or more, more preferably 4,000 mPas or more, further preferably 5,000 mPas or more, further more preferably 10,000 mPas or more, further preferably 100,000 mPas or less, more preferably 70,000 mPas or less, further preferably 60,000 mPas or less, further more preferably 50,000 mPas or less. When the viscosity of the acidic liquid food is within the above range, the acidic liquid food hardly permeates bread and cooked rice can be obtained.
The viscosity of the acidic liquid food was calculated from the value shown 3 minutes after the start of the measurement using a BL type viscometer under conditions of a product temperature of 20 ℃ and a rotational speed of 6rpm, and using a rotor No.1 when the viscosity was less than 1,000mPa · s, a rotor No.2 when the viscosity was 1,000mPa · s or more and less than 5,000mPa · s, a rotor No.3 when the viscosity was 5,000mPa · s or more and less than 20,000mPa · s, and a rotor No.4 when the viscosity was 20,000mPa · s or more and less than 100,000mPa · s. Further, a value calculated from the value displayed 3 minutes after the start of the measurement was obtained by using spindle No.6 when the viscosity was less than 500,000 mPas and spindle No.7 when the viscosity was 500,000 mPas or more under the conditions of the product temperature of 20 ℃ and the rotational speed of 2rpm using a BH type viscometer when the viscosity was 100,000 mPas or more.
(Brix of acidic liquid food)
The brix of the acidic liquid food is 30 or more, preferably 35 or more, more preferably 40 or more, further preferably 45 or more, and further preferably 70 or less, more preferably 65 or less, further preferably 60 or less at 20 ℃. When the brix of the acidic liquid food is within the above range, it is possible to prevent dehydration and a decrease in viscosity after long-term storage, and to obtain an acidic liquid food which is less likely to permeate bread and cooked rice.
The brix value of the acidic liquid food is a value measured by a refractometer at 1 atmosphere and a product temperature of 20 ℃.
(moisture content of acidic liquid food)
The moisture content of the acidic liquid food is not particularly limited, and may be appropriately set according to the content of other components. The moisture content of the acidic liquid food is, for example, less than 60% by mass, preferably less than 50% by mass, more preferably less than 40% by mass, and still more preferably less than 35% by mass. When the water content of the acidic liquid food is within the above range, dehydration and viscosity reduction after long-term storage can be prevented, and an acidic liquid food which is less likely to permeate bread and cooked rice can be obtained.
(Heat gelatinization type starch)
The starch includes heat gelatinized starch and cold water swelling starch, and the heat gelatinized starch is used in the present invention. The gelatinized starch is a starch which is gelatinized by adding water and heating at a high temperature, more specifically, at about 70 ℃ or higher, and shows viscosity while swelling by absorbing water. On the other hand, cold water swelling starch is starch whose properties are maintained in a gelatinized state, and is starch which swells in water at room temperature (20 ℃) without heating and exhibits viscosity. In the present invention, when the heat-gelatinized starch is used as the starch, the raw materials can be easily stirred and mixed because high temperature is not applied and thickening is not caused in the initial stage of the production process of the acidic liquid food. Then, the mixture is thickened by the heat generated during the heat treatment, and an acidic liquid food having a moderate viscosity can be obtained. On the other hand, when cold water swelling starch is used as starch, thickening occurs in the initial stage of the production process of acidic liquid foods, and stirring and mixing of raw materials cannot be easily performed, resulting in deterioration of production suitability.
The heating gelatinization type starch includes natural starch and modified starch, and the modified starch is used in the present invention. Examples of the natural starch include corn starch, tapioca starch, wheat starch, and potato starch. Examples of the modified starch include those obtained by modifying these natural starches. More specifically, modified starches such as acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, phosphorylated starch, phosphoric acid crosslinked starch, oxidized starch, starch acetate, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, and the like, and heat-moisture treated starches are exemplified. These may be used alone or in combination of two or more.
The content of the heat-gelatinized starch in the acidic liquid food is 0.5% by mass or more and 4.5% by mass or less, preferably 1% by mass or more, more preferably 1.5% by mass or more, and further preferably 4% by mass or less, more preferably 3.5% by mass or less of the entire acidic liquid food. When the content of the heated gelatinized starch is within the above range, the production suitability can be improved, dehydration and viscosity reduction after long-term storage of the acidic liquid food can be prevented, and the acidic liquid food which is less likely to permeate into bread and cooked rice can be obtained.
(gums)
By adding the gum to the acidic liquid food of the present invention, the viscosity of the acidic liquid food can be adjusted to the above-described preferred range. By using at least 1 of xanthan gum and guar gum among the gums, dehydration or viscosity reduction after long-term storage of the acidic liquid food can be prevented.
The content of the gums in the acidic liquid food is 0.03 parts by mass or more, preferably 0.05 parts by mass or more, and preferably 0.25 parts by mass or less, and more preferably 0.20 parts by mass or less, based on 1 part by mass of the heated gelatinizing starch. The content of the gum is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, further preferably 0.1% by mass or more, and further preferably 0.5% by mass or less, more preferably 0.4% by mass or less, further preferably 0.3% by mass or less, based on the whole acidic liquid food. When the content of the gum is within the above range, dehydration or viscosity reduction of the acidic liquid food after long-term storage can be easily prevented. When both xanthan gum and guar gum are included as the gums, the total amount thereof is preferably within the above numerical range.
(saccharides)
By adding a saccharide to the acidic liquid food of the present invention, the whiteness of the acidic liquid food can be adjusted to the preferable range described above. The saccharide in the present specification is a concept including, for example, monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose and trehalose, oligosaccharides, sugar alcohols such as reducing syrup, dietary fibers, and cellulose. These may be used alone or in combination of two or more. Since a smaller molecular weight is more effective in increasing the Brix, monosaccharides and disaccharides are preferable. By adding the saccharide to the acidic liquid food, bread and rice are less likely to be permeated when the acidic liquid food is used.
The content of the saccharides in the acidic liquid food can be appropriately adjusted depending on the kind of the saccharides and the target brix. For example, the content of the saccharide is preferably 20% by mass or more, more preferably 30% by mass or more, and still more preferably 40% by mass or more, and further preferably 80% by mass or less, more preferably 70% by mass or less, and still more preferably 60% by mass or less, based on the whole acidic liquid food. When the content of the saccharide is within the above range, the bread and the cooked rice are less likely to be permeated when the acidic liquid food is used.
(acid material)
By adding an acid material to the acidic liquid food of the present invention, the pH of the acidic liquid food can be adjusted to the preferable range described above. Examples of the acid material include vinegar (acetic acid), organic acids such as citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, salts thereof, inorganic acids such as phosphoric acid and hydrochloric acid, salts thereof, lemon juice, apple juice, orange juice, and lactic acid fermented milk. These may be used alone or in combination of two or more.
The content of the acid material in the acidic liquid food can be adjusted as appropriate depending on the kind of the acid material and the target pH. For example, when vinegar (acidity of 5%) is used as the acid material, the content of vinegar is preferably 2% by mass or more, more preferably 5% by mass or more, further preferably 10% by mass or more, and further preferably 35% by mass or less, more preferably 30% by mass or less, further preferably 27% by mass or less. When the content of vinegar (acidity 5%) is within the above range, the balance of the flavor of the acidic liquid food can be improved while controlling the generation of microorganisms in the acidic liquid food and improving the storage stability.
(other raw materials)
In the acidic liquid food, various materials generally used for acidic liquid foods can be appropriately selected and contained within a range not impairing the effects of the present invention. Examples thereof include: seasonings such as soy sauce, miso, salt, sesame, sodium glutamate, and meat soup; spices such as chili powder and pepper; emulsifiers such as lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, and sucrose fatty acid ester; antioxidants such as ascorbic acid and vitamin E, and bacteriostats.
Method for producing acidic liquid food
An example of the method for producing an acidic liquid food of the present invention will be described. For example, first, a mixture is obtained by stirring and mixing heated gelatinized starch, gums (xanthan gum and guar gum), sugars, vinegar, salt and water at normal temperature (for example, 10 to 30 ℃). In order not to thicken before heating, it is important to keep the heated gelatinized starch in the mixture in an ungelatinized state by stirring and mixing the respective raw materials at normal temperature. In this case, by appropriately adjusting the contents of the heat-gelatinized starch and the gums, the heat-modified starch in the mixture can be prevented from settling, and a mixture having excellent production suitability can be obtained.
Then, the obtained mixture is heated to produce an acidic liquid food having an appropriate viscosity. The heating conditions may be selected from a heating time and a heating time sufficient to sufficiently gelatinize the heated gelatinized starch in the mixture, and for example, the heating may be performed at a temperature of 90 ℃ or higher for a time of 5 minutes or longer.
In the production of the acidic liquid food of the present invention, an apparatus generally used for the production of acidic liquid foods can be used. Examples of such an apparatus include a conventional stirrer, a bar stirrer, a vertical stirrer, and a homomixer. Examples of the shape of the stirring blade of the stirrer include a propeller blade, a turbine blade, a paddle blade, and an anchor blade.
Examples
The present invention will be described in further detail with reference to examples and comparative examples, but the present invention is not limited to the contents of the examples below.
Production example of acidic liquid food
Examples 1 to 17 and comparative examples 1, 4, 5, and 7 to 12
Acidic liquid foods were prepared in the blending ratios shown in tables 1 to 3. Specifically, a mixture was obtained by first stirring and uniformly mixing heat-gelatinized starch (crosslinked starch), gums (xanthan gum, guar gum, locust bean gum), saccharides (syrup: containing glucose and fructose as main components), vinegar (acidity: 5%), salt and water at 20 ℃. The heat-gelatinized starch in the mixture is in an ungelatinized state. Next, the resulting mixture was heated at 90 ℃ for 10 minutes to gelatinize the heated gelatinizing starch, thereby producing a thickened acidic liquid food.
Comparative examples 2, 3 and 6
An attempt was made to produce an acidic liquid food in the blending ratio shown in Table 3. However, it was attempted to mix heat-gelatinized starch (crosslinked starch), saccharides (syrup containing glucose and fructose as main components), vinegar (acidity of 5%), salt and water until uniform, and at this time, the dispersibility of starch was poor, and the production was not possible.
Comparative examples 13 and 14
An attempt was made to produce an acidic liquid food in the blending ratio shown in Table 3. However, cold water swelling starch (granular instant starch), gums (xanthan gum), sugars (syrup containing glucose and fructose as main components), vinegar (acidity 5%), salt and water were stirred and mixed until uniform, and at that time, starch swelled and thickened, and stirring and mixing were difficult, and production was not possible.
(measurement of pH)
The acidic liquid foods of examples 1 to 17 and comparative examples 1, 4, 5 and 7 to 12 obtained above were measured for pH with a pH meter (Table type pH meter F-72, horiba, Ltd.) at a product temperature of 20 ℃ under 1 atmosphere. The pH values of the acidic liquid foods of examples 1 to 17 and comparative examples 1, 4, 5 and 7 to 12 were all in the range of 3.6 to 4.7.
(measurement of Brix)
The brix of the acidic liquid foods of examples 1 to 17 and comparative examples 1, 4, 5, and 7 to 12 obtained above was measured at a product temperature of 20 ℃ using a digital refractometer (ATAGO co., ltd., digital refractometer RX-7000 i). The measurement results are shown in tables 1 to 3. In table 3, comparative examples 2, 3, 6, 13, and 14 in which no acidic liquid food was produced are shown in unmeasured ("-") form.
(measurement of viscosity)
The acidic liquid foods of examples 1 to 17 and comparative examples 1, 4, 5, and 7 to 12 obtained as described above were measured by using a BL type viscometer under conditions of a product temperature of 20 ℃ and a rotation speed of 6rpm, using a rotor No.1 when the viscosity was less than 1,000mPa · s, a rotor No.2 when the viscosity was 1,000mPa · s or more and less than 5,000mPa · s, a rotor No.3 when the viscosity was 5,000mPa · s or more and less than 20,000mPa · s, and a rotor No.4 when the viscosity was 20,000mPa · s or more and less than 100,000mPa · s, and the viscosity (mPa · s) was calculated from the display value 3 minutes after the start of the measurement. For each acidic liquid food, the viscosity was measured 3 times, and the average value was used, and the measurement results are shown in tables 1 to 3. In table 3, comparative examples 2, 3, 6, 13, and 14 in which no acidic liquid food was produced are shown in unmeasured ("-") form.
(evaluation of physical Properties)
With respect to the acidic liquid foods of examples 1 to 17 and comparative examples 1, 4, 5, and 7 to 12 obtained as described above, a plurality of trained professional panelists were asked to evaluate the acidic liquid foods immediately after production and the acidic liquid foods after a storage test in which the bags were filled and stored in a thermostat at a temperature of 25 ℃ for 210 days, according to the following criteria. The evaluation results are shown in tables 1 to 3. In table 3, the items of comparative examples 2, 3, 6, 13, and 14 in which no acidic liquid food could be produced are shown in the form of "-".
[ evaluation Standard ] (dehydration)
O: the acidic liquid food product is not dehydrated after the storage for the above-mentioned period of time.
X: the acidic liquid food is dehydrated after the storage for the above-mentioned period.
[ evaluation Standard ] (viscosity reduction)
O: the viscosity of the acidic liquid food after the storage for the above time is reduced by less than 10% from the viscosity immediately after the production.
X: the acidic liquid food has a viscosity reduction rate of 10% or more after the storage for the above time as compared with the viscosity immediately after the production.
[ evaluation Standard ] (manufacturing suitability)
Very good: the viscosity is not too high before heating, stirring and mixing in the production process of the acidic liquid food are very easy, and the dispersibility of the heated gelatinized starch is very good.
O: the viscosity is not too high before heating, and stirring and mixing in the production process of the acidic liquid food are easily performed, and the dispersibility of the heated gelatinized starch is very good. Alternatively, the viscosity is not too high before heating, and stirring and mixing in the production process of the acidic liquid food are very easy to perform, and the dispersibility of the heated gelatinized starch is good.
X: thickening occurs before heating, and stirring and mixing in the production process of an acidic liquid food are not sufficiently performed, and thus an acidic liquid food cannot be appropriately produced. Alternatively, starch has poor dispersibility and it is not possible to produce an acidic liquid food properly.
[ evaluation Standard ] (infiltration difficulty)
The acidic liquid food was applied in equal amounts to the cut surfaces of the sliced bread using a die having rectangular holes of the same shape and height, and after standing at 20 ℃ for 24 hours, the presence or absence of the infiltration was confirmed.
Very good: the resin remained sufficiently in the shape without causing infiltration.
O: slightly penetrated, but mostly retained the shape without problems.
X: the shape is not substantially maintained and infiltration occurs.
The acidic liquid foods of examples 1 to 17 were excellent in suitability for production, prevented from dehydration and viscosity reduction after long-term storage, and were less likely to permeate into bread and cooked rice.
The acidic liquid foods of comparative examples 2, 3 and 6 had poor starch dispersibility, and the acidic liquid foods could not be produced properly.
The acidic liquid foods of comparative examples 13 and 14 were thickened before heat sterilization, and stirring and mixing in the production process of the acidic liquid foods were not sufficiently performed, and the acidic liquid foods could not be suitably produced.
The acidic liquid foods of comparative examples 1, 4, 5, and 7 to 12 had poor suitability for production, or had dehydrated water and reduced viscosity after long-term storage, or were liable to infiltrate into bread and cooked rice.
[ Table 1]
[ Table 2]
[ Table 3]
Claims (8)
1. An acidic liquid food characterized by containing at least water, a heated gelatinizing starch and a gum,
the content of the heated gelatinized starch is 0.5 to 4.5 mass% of the whole acidic liquid food,
the content of the gum is 0.03 parts by mass or more per 1 part by mass of the heated gelatinized starch,
the gums are xanthan gum and/or guar gum,
the viscosity of the acidic liquid food at 20 ℃ is 2,500 mPas or more,
the acidic liquid food has a Brix of 30 or more at 20 ℃.
2. The acidic liquid food according to claim 1, wherein the content of the gums is 0.5% by mass or less of the entire acidic liquid food.
3. The acidic liquid food according to claim 1 or 2, wherein the amount of the gum is 0.05 parts by mass or more and 0.25 parts by mass or less based on 1 part by mass of the heated gelatinized starch.
4. An acidic liquid food product according to any one of claims 1 to 3 further comprising a saccharide.
5. The acidic liquid food according to any one of claims 1 to 4, characterized in that the viscosity at 20 ℃ is 3,000 mPas or more and 70,000 mPas or less.
6. The acidic liquid food according to any one of claims 1 to 5, wherein the Brix at 20 ℃ is 35 or more and 70 or less.
7. The acidic liquid food according to any one of claims 1 to 6, wherein the pH is 3.5 or more and 5.0 or less.
8. A method for producing an acidic liquid food product according to any one of claims 1 to 7, comprising:
mixing water, the heated gelatinized starch and gums in a state where the heated gelatinized starch is not gelatinized to obtain a mixture; and
heating the mixture to gelatinize and thicken the heated gelatinized starch.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020104713A JP6833091B1 (en) | 2020-06-17 | 2020-06-17 | Acidic liquid foods and their manufacturing methods |
| JP2020-104713 | 2020-06-17 | ||
| PCT/JP2021/004996 WO2021255993A1 (en) | 2020-06-17 | 2021-02-10 | Acidic liquid food and method for manufacturing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114158261A true CN114158261A (en) | 2022-03-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202180003146.XA Pending CN114158261A (en) | 2020-06-17 | 2021-02-10 | Acidic liquid food and its preparation method |
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|---|---|
| JP (1) | JP6833091B1 (en) |
| CN (1) | CN114158261A (en) |
| WO (1) | WO2021255993A1 (en) |
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Also Published As
| Publication number | Publication date |
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| JP6833091B1 (en) | 2021-02-24 |
| JP2021193970A (en) | 2021-12-27 |
| WO2021255993A1 (en) | 2021-12-23 |
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