JP2001086943A - Method for producing liquid food for microwave oven heating - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a liquid food packaged in an elongated container so as not to cause boil-over phenomenon even when heated with a microwave oven. SOLUTION: This method for producing a liquid food for microwave oven heating comprises the steps of mixing respective raw materials for liquid food together to prepare a mixed liquid followed by adding an aqueous dispersion containing an emulsifier having, <10 (excluding 0) hydrophile-lipophile balance in a concentration of >=0.001 wt.% based on the whole weight to the above mixed liquid; homogeneously mixing the resultant; and packing the product in a container having larger inside height than the inside diameter of the bottom surface of the container.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a liquid lipophilic balance (hydrophile-lipo) of less than 10 (excluding 0) by mixing the raw materials of liquid foods to prepare a raw material mixture.
phile balance. Hereinafter, it may be described as HLB. ) At least 0.001% by weight of the total weight of the emulsifier
A liquid for heating a microwave oven, comprising adding an aqueous dispersion containing a concentration of 0.1% to a raw material mixture, mixing uniformly, and filling a container having a height inside the container larger than the inside diameter at the bottom of the container. It is a manufacturing method of foods.

[0002] In the present specification, percentages are values by weight unless otherwise specified, and liquid foods include soups (eg, consommé soup) to be heated and drinkable, and beverages (eg, coffee and the like) to be heated and drinkable. .), Foods to be eaten by heating (for example, curry, etc.), and liquid nutritional foods to be eaten by heating (for example, liquid foods, etc.).

[0003]

2. Description of the Related Art In recent years, with the spread of microwave ovens, a wide variety of products which can be easily heated and consumed by microwave ovens have been marketed. Especially after purchasing liquid foods (such as soups) at convenience stores, etc.
Opportunities to heat and serve food and drink on the spot are increasing. In order to cope with such a situation, a large number of products that can be heated and eaten in a short time by a microwave oven and eat and drink are commercially available.

[0004] However, when soups filled in a container whose inner height is larger than the inner diameter of the bottom surface of the container (hereinafter sometimes referred to as a vertically long container) are heated by a microwave oven, Due to the heating characteristics, partial heating occurs, soups in the container are not evenly and sufficiently heated, partial high temperature is generated, and soups in the container are removed from the container due to sudden generation of bubbles due to boiling. A spilling phenomenon (hereinafter sometimes referred to as a spilling phenomenon) is usually caused.

Conventionally, a method of covering the periphery of a container with a microwave shielding material, controlling the amount of microwave irradiation, and controlling uneven heating of liquid foods in the container (for example, Japanese Patent Application Laid-Open No.
215594 and the like. ) Is known, and this method may be used to prevent the spillover phenomenon. However, this method is not practical because sparks may be generated in the microwave oven during heating.

Further, as a method for preventing the formation of bubbles that cause the spilling phenomenon, a method of adding an antifoaming agent such as silicon or an emulsifier having an antifoaming effect to a product (for example, edited by Tokiyuki Yoshida, "New Edition") Surfactant Handbook ", pages 186 and 525, Kogaku Toshosha, 1987, etc.), but the amount of silicon added is limited by the Food Sanitation Law, and rapid foaming due to boiling can occur. However, even if a large amount of an emulsifier having a defoaming effect is added, the effect of preventing rapid generation of foam cannot be sufficiently obtained as in the case of silicon. It is not desirable from the viewpoint of flavor and food safety.

Further, the following technique is disclosed in order to solve the spillover phenomenon.

An oven comprising mainly flour and auxiliary ingredients for seasoning, and further containing one or several surfactants selected from the group consisting of lecithin, sucrose fatty acid ester, sorbitan fatty acid ester and propylene glycol fatty acid ester, A sauce mix for white sauce, which is used for cooking (JP-B 64-5867).

[0009] An antifoaming seasoning for a microwave oven which is obtained by adding a propylene glycol fatty acid ester, a sorbitan fatty acid ester or a sucrose fatty acid ester, and sodium chloride, potassium chloride or a mixture thereof to a powdered seasoning (Japanese Unexamined Patent Publication No. 101870 gazette).

In a cooking method in which a food containing starch is heated and steamed by microwaves in the presence of water, in a predetermined container containing the food and water, 0.001% based on the total amount of the contents in the predetermined container. A microwave cooking method characterized by adding 食 1% by weight of an edible emulsifier (Japanese Patent Publication No. 7-61237).

Raw noodles for microwave cooking characterized by containing xanthan gum (Japanese Patent No. 2688951).

A method for producing noodles for microwave cooking, characterized in that an antifoaming agent is applied to a part or the whole of the inside of the lid, or a sheet containing an antifoaming agent is adhered (Japanese Patent Laid-Open No.
-94370 gazette).

However, the above-mentioned prior art has the following disadvantages. That is, in the above-mentioned prior art, as is clear from the examples of the specification, a surfactant such as lecithin and flour are granulated by fluid granulation to prevent the liquid foods from spilling over. Is irrelevant. In the above prior art, the defoaming powder seasoning and other foods are separated, and the defoaming powder seasoning must be added to the food at the time of use. In the above-mentioned prior art, as is apparent from the description, a method of applying an edible emulsifier to the inner surface of the container body, a method of putting the food in a packaged bag, and the like are disclosed (JP-A No. 1, column 44-). In the second column, line 5, the edible emulsifier and the food are separated as described above.

Further, in the above-mentioned prior art, the raw noodles containing xanthan gum and an emulsifier are irrelevant to the prevention of the liquid foods from spilling over. In the above-mentioned prior art, an antifoaming agent is applied to a lid of a container for storing noodles, and no antifoaming agent is added to food.

As is apparent from the above prior art, when liquid foods filled in a vertically long container are directly heated by a microwave oven, there is no product that sufficiently prevents the spilling phenomenon.

[0016]

DISCLOSURE OF THE INVENTION In view of the above-mentioned prior art, the present inventors considered that the liquid foods filled in a vertically long container were heated in a microwave oven while being kept in the container, so that the liquid spillage phenomenon did not occur. As a result of intensive development of foods, the preparation of all raw materials for liquid foods is completed, and immediately before filling in a vertically long container, a small amount of an aqueous dispersion of an emulsifier having an HLB of less than 10 is added, and the mixture is uniformly mixed. The inventors have found that the spill phenomenon can be prevented and the liquid foods in the vertically long container can be heated to an appropriate temperature, and the present invention has been completed.

An object of the present invention is to provide a method for producing liquid foods in a vertically long container, which does not cause spillage even when heated by a microwave oven.

[0018]

According to the present invention for solving the above-mentioned problems, a raw material mixture is prepared by mixing raw materials of liquid foods, and then a hydrophilic lipophilic liquid having less than 10 (excluding 0) is prepared. An aqueous dispersion containing a hydrophile-lipophile balance emulsifier in a concentration of at least 0.001% by weight of the total weight is added to the raw material mixture, mixed uniformly, and the inside of the container is smaller than the inner diameter of the bottom of the container. A method for producing a liquid food for heating a microwave oven, characterized in that the food is filled in a container having a large dimension, wherein the emulsifier has a hydrophilic lipophilic balance of 4 to 8.
e-lipophile balance), that the emulsifier is added in a proportion of 0.05 to 3.0% by weight of the final product weight, and that the emulsifier is glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, Sorbitan fatty acid ester, propylene glycol fatty acid ester, and a mixture of one or two or more selected from the group consisting of organic acid monoglyceride, and the inner diameter of the bottom of the container is preferably 3 to 15 cm. There are.

Next, the present invention will be described in detail.

[0020]

BEST MODE FOR CARRYING OUT THE INVENTION Liquid foods produced by the method of the present invention are foods to be heated and eaten, and soups,
Foods, favorite beverages, liquid nutritional foods, etc., specifically, soups are potage soup, consommé soup, miso soup, and foods are curry, stew,
It is a food that has fluidity such as pasta sauce and contains ingredients and the like, and the preferred beverages are coffee, black tea, oolong tea, milk drinks, and the like, and the liquid nutritional foods include liquid foods and the like. be able to.

The emulsifier used in the method of the present invention comprises:
As evident from the test examples described below, HLB 1 to less than 10 (exactly 9.5), preferably HLB 4 to 8, preferably those which do not affect the flavor of liquid foods, specifically glycerin fatty acid esters Sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride and the like, and particularly preferred emulsifier palmitic acid monoglyceride,
Examples include stearic acid monoglyceride and the like,
These can be used in combination.

The vertically long container filled with the liquid foods produced by the method of the present invention has a height equal to or larger than the inner diameter of the bottom of the container, that is, the inner diameter of the bottom of the container and the height of the inner diameter of the container. Is preferably at least 1: 1 and the inner diameter of the container bottom surface is preferably 3 to 15 cm. In the method of the present invention, the larger the ratio between the inner diameter of the bottom surface of the container and the height of the inner size of the container, the more effective in preventing the spillage phenomenon.

There is no limitation on the material of the container, as long as the material is not deformed even at a temperature of 100 ° C. or more and the components are not eluted from the material. , Paper, glass, pottery and the like. A vertically long container is formed using these materials.

The above-mentioned liquid foods can be manufactured by a conventional method in all steps until filling in a vertically long container. For example, in the case of corn soup, raw materials including processed corn as a main raw material are mixed, heated, emulsified, and sterilized to prepare a raw material mixture. In the case of milk coffee, for example, a coffee component is extracted from coffee beans, mixed with another raw material containing a milk component, emulsified, and sterilized to prepare a raw material mixture.

Apart from this, the emulsifier is used in an amount of at least 0.001%, preferably from 0.05 to 1% by weight of the liquid food.
3.0%, particularly preferably 0.1 to 2.0%, is dispersed in water and sterilized to prepare an aqueous dispersion of an emulsifier. The aqueous dispersion of the emulsifier is added to the raw material mixture prepared as described above immediately before filling in the vertical container, mixed uniformly, filled into a vertically long container by a conventional method, and sealed to obtain a final product.

Further, as another embodiment of the method of the present invention, liquid foods can be sterilized after filling into a container by retort sterilization or the like. That is, an aqueous dispersion of the emulsifier is added to the raw material mixture before sterilization, mixed uniformly, filled into a vertically long container by a conventional method, sealed, and sterilized to obtain a final product.

As described above, the method of the present invention is simple, and it is possible to produce liquid foods filled in a normal vertically long container without using a special container.
Even when the liquid foods obtained by the method of the present invention are heated by a microwave oven, the liquid foods in the vertically long container can be heated to a suitable temperature for eating and drinking without causing the spilling phenomenon.

Therefore, the liquid foods can be easily eaten and consumed at home, in a convenience store, etc. by heating with a microwave oven in a short time.

Next, the present invention will be described in detail with reference to test examples.

Test Example 1 This test was conducted to examine the relationship between the timing of adding an aqueous dispersion of an emulsifier and the emulsification process.

1) Preparation of Sample A corn soup was prepared in the same manner as in Example 1 except that the following treatment was performed. Sample 1: A sample not emulsified without adding an aqueous dispersion of an emulsifier Sample 2: A sample emulsified at a pressure of 10 MPa without adding an aqueous dispersion of an emulsifier Sample 3: An aqueous dispersion of an emulsifier was added before homogenization And 10
Sample emulsified at a pressure of MPa Sample 4: emulsified at a pressure of 10 MPa, and then added with an aqueous dispersion of an emulsifier (a sample produced by the method of the present invention).

2) Test method Ten samples were randomly selected from each sample, and the lid was removed.
00W microwave oven (manufactured by Matsushita Electric Industrial Co., Ltd., NE1401)
G), measure the time when the soup spills out from the upper part of the container with a stopwatch, and at the time when the soup spills out, quickly stir the contents, measure the temperature, and calculate the average value of each sample (decimal point) The following was rounded off.)

The optimum temperature for food and drink is a preliminary test (from age 20 to 65).
A sensory test was conducted by a panel of 17 men and women of each age. In ()), the result that the temperature was 62 to 65 ° C. was obtained as an appropriate temperature. Therefore, a sample which was heated by a microwave oven and did not cause the phenomenon of spilling over to this temperature was determined as a good sample.

3) Test results The results of this test are as shown in Table 1. As is clear from Table 1, Sample 1 and Sample 2 squirted violently at a temperature of 62-65 ° C., which is a temperature suitable for eating and drinking, and Sample 3 squirted slightly more than Samples 1 and 2. The time to spill has been extended,
Before reaching the optimum temperature for eating and drinking, a spilling phenomenon was observed.
On the other hand, in Sample 4, after heating for 57 seconds, a spill phenomenon occurred at a temperature of 83 ° C., and the temperature of the contents was 62
It was recognized that the spilling phenomenon did not occur even when the temperature was raised to a suitable temperature for food and drink of ~ 65 ° C.

From the above results, it was found that the method of the present invention can heat liquid foods filled in a vertically long container to an appropriate temperature for eating and drinking without causing a spilling phenomenon.

The tests were conducted by changing the types of liquid foods and emulsifiers, and almost the same results were obtained.

[0037]

[Table 1]

Test Example 2 This test was conducted to examine the effect of the emulsifier on the HLB spillover phenomenon.

1) Sample preparation The same method as in Example 1 except that the added amount of the emulsifier was 1.0%, the following emulsifier was used, and the HLB of the emulsifier was as shown in Table 2. Thus, 12 types of corn soup were prepared. Sample 1: a sample to which an aqueous dispersion of an emulsifier was not added. Samples 2 to 6: a sample to which an aqueous dispersion of a polyglycerin fatty acid ester (manufactured by RIKEN Vitamin Co., Ltd.) was added as an emulsifier Samples 7 to 12: a sucrose fatty acid ester as an emulsifier A sample added with an aqueous dispersion of

2) Test method A test was performed in the same manner as in Test Example 1.

3) Test results The results of this test are as shown in Table 2. As is clear from Table 2, Samples 2 to 4 using the polyglycerol fatty acid ester having an HLB of 1.7 to 8.0 have a significantly longer time until the spillover phenomenon occurs than Sample 1 without the addition of an emulsifier. No spilling phenomenon was observed even at an appropriate food and drink temperature of 62 to 65 ° C, and a spilling phenomenon was observed when the temperature of the contents was 74 to 87 ° C.

Even with the same polyglycerin fatty acid ester, HLB12.0 sample 5 and HLB16.0
In Sample 6, the time required for the occurrence of the spillover phenomenon was shorter than that of Sample 1 to which no emulsifier was added, and the spillover phenomenon was observed before the temperature of the contents reached the optimal food and drink temperature of 62 to 65 ° C.

In Samples 7 to 10 using sucrose fatty acid esters having an HLB of 1.0 to 9.5, the time until the occurrence of the spillover phenomenon was significantly longer than that of Sample 1 in which no emulsifier was added, and the temperature of the contents was reduced. No spilling phenomenon was observed even at a suitable food temperature of 62 to 65 ° C, and the temperature of the contents was 64 to 65 ° C.
At 97 ° C., a spilling phenomenon was observed. Sample 11 of HLB 11.0 even with the same sucrose fatty acid ester
In, the spilling phenomenon occurred in substantially the same time as in Sample 1 to which no emulsifier was added, and the spilling phenomenon was observed when the temperature of the contents was 47 ° C.

On the other hand, in Sample 12 using the glycerin fatty acid ester of HLB 13.0, the time until the spillover phenomenon occurred was shorter than in Sample 1 in which the emulsifier was not added, and the spillage occurred at a temperature of 38 ° C. A phenomenon was observed.

From the above results, it was found that HLB was from 1.0 to 1
When the emulsifier is less than 0.0 (exactly 9.5), the effect of extending the time until the spillover occurs regardless of the type of the emulsifier is recognized, and the temperature of the contents is 62-65 ° C. It was also found that no spillover phenomenon occurred in On the other hand, HLB is about 10.0 (more precisely, 9.
Emulsifiers exceeding 5) have no effect of extending the time until the occurrence of the spillover irrespective of the type of the emulsifier, and the spillover phenomena occur before the temperature of the contents reaches the optimal eating and drinking temperature of 62 to 65 ° C. It was found to happen.

Therefore, in the method of the present invention, HLB
Of 1.0 to less than 10.0 (exactly 9.5) proved to be very effective.

The tests were carried out while changing the types of liquid foods and emulsifiers, and almost the same results were obtained.

[0048]

[Table 2]

Test Example 3 This test was conducted to examine the amount of the emulsifier used in the present invention.

1) Sample Preparation Example 1 was repeated except that a sucrose fatty acid ester of HLB 5.0 (manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) was used as the emulsifier, and the amount of the emulsifier was changed as shown in Table 3. 7 kinds of corn soups were prepared in the same manner as described above.

2) Test method A test was performed in the same manner as in Test Example 1.

3) Test results The results of this test are as shown in Table 3. As is clear from Table 3, Sample 2 containing 0.001% of an emulsifier was added.
Indicates that the temperature of the contents at the time of the spillover phenomenon is almost the same as the appropriate temperature for eating and drinking, the time to the spillage occurrence is about 1.5 times longer than that of the sample 1 without addition, and 0.05% addition In Sample 3, the spilling phenomenon did not occur even at a food-friendly temperature of 62 to 65 ° C., the time required until the spilling phenomenon occurred was extended to 52 seconds, and the temperature of the contents was 82 ° C. Heated up.

Samples 4 to 7 with 0.1% or more added
Even if the temperature of the contents is 62-65 ° C., the spill-over phenomenon does not occur, the time required for the spill-over phenomenon to be extended to 60 seconds or more, and the temperature of the contents is 90 ° C.
Thus, the spill phenomenon occurred.

From the above results, the amount of the emulsifier to be used in the method of the present invention, which is a concentration of 0.001% or more of the total weight of the final product, is effective for preventing the spillover phenomenon, and is preferably 0.05%. To 3.0%, particularly preferably 0.1 to 2.
It turned out to be 0%. Further, when the amount of the emulsifier added is increased, the flavor of the final product may be deteriorated. Therefore, it is desirable that the added amount of the emulsifier be an effective amount as small as possible.

The test was conducted by changing the types of liquid foods and emulsifiers, and almost the same results were obtained.

[0056]

[Table 3]

Test Example 4 This test was conducted to examine the relationship between the ratio of the inner diameter of the bottom surface of the container to the inner height of the container used in the method of the present invention.

1) Sample preparation A glass container was used, the shape was changed as shown below, and the filling capacity of the contents was 75% of the volume in the container.
(Volume) and HLB4.
Six types of corn soup were prepared in the same manner as in Example 1 except that glycerin fatty acid ester 1 (manufactured by Taiyo Kagaku) was used. Sample 1: Container bottom inner diameter 55 mm, container inner height 11
Sample using a 2 mm container (ratio 1: 2) without adding an emulsifier Sample 2: container inner diameter 70 mm, container inner height 70
sample using a 1 mm container (ratio 1: 1) and no emulsifier added Sample 3: container inner diameter 80 mm, container inner height 56
using a container having a diameter of 1 mm (ratio 1: 0.7) and no emulsifier added Sample 4: 55 mm inside diameter at bottom of container, 11 height inside container
Using a 2 mm container (ratio 1: 2) and adding an emulsifier Sample 5: Container inner diameter 70 mm, container inner height 70
Sample using a container having a diameter of 1 mm and a emulsifier added thereto Sample 6: Container inner diameter 80 mm, container inner height 56
sample using an emulsifier in a 1 mm container (ratio 1: 0.7)

2) Test method A test was performed in the same manner as in Test Example 1.

3) Test results The results of this test are as shown in Table 4. As is clear from Table 4, Sample 1 and Sample 2 without addition of the emulsifier
In the case of Sample 3, the violent spilling phenomenon occurred before the temperature of the contents reached 62-65 ° C., which is a suitable temperature for eating and drinking.
In this case, the time until the occurrence of the spillover phenomenon was 51 seconds, and it was recognized that the temperature of the contents was also heated to 83 ° C. That is, even when the emulsifier is not added, in the case of a container having a container inner height smaller than the container inner diameter, the time until the occurrence of the spillover phenomenon is long, and the temperature of the contents is suitable for eating and drinking. It is heated to ~ 65 ° C.

Samples 4 and 5 filled in a container having a height higher than the inner diameter of the bottom of the container and having an emulsifier added thereto correspond to Samples 1 and 5 without an emulsifier added to the respective containers. The time until the occurrence of the spillover phenomenon was extended to twice or more than that of Example 2, and the effect of preventing the spillover phenomenon by adding the emulsifier was clearly recognized. In addition, the time required for the occurrence of the spillover phenomenon of Samples 4 to 6 was 6
It was 0 seconds or more, the temperature of the contents was 90 ° C. or more, and it was recognized that the spilling phenomenon did not occur at an appropriate temperature for eating and drinking. In addition, even in the case of a sample filled in a container having a container inner height smaller than the container bottom inner diameter, the time until the spillover phenomenon occurs by adding the emulsifier is longer than the container bottom inner diameter. A remarkable effect of preventing the spill-out phenomenon is not recognized as a sample filled in a container having a high container inner height.

From the above results, according to the method of the present invention,
It has been found that even when the container has a larger inner height than the inner diameter of the bottom of the container, the contents can be heated to a suitable temperature for eating and drinking without being spilled out of the container when heated in a microwave oven.

The type of liquid foods was changed, and a test was performed using a container having a ratio of the height of the container inside to the inside diameter of the bottom of the container different from that of the above-mentioned containers, and almost the same results were obtained.

[0064]

[Table 4]

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0066]

EXAMPLE 1 Raw materials having the following compositions were uniformly dispersed or dissolved in dissolved water, sterilized, emulsified at a pressure of 10 MPa, cooled, and cooled to 7 ° C.
To prepare a raw material mixture.

Corn puree (manufactured by Kagome) 40.0 (kg) Skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd.) 10.0 Butter (manufactured by Morinaga Milk Industry Co., Ltd.) 8.0 Chicken extract (manufactured by Ariake Shokuhin Kako Co., Ltd.) 2.4 Vegetable extract (manufactured by Niken Food) 1.0 Salt (manufactured by Japan Tobacco Inc.) 0.6 Sodium glutamate (manufactured by Ajinomoto Co.) 0.2 Dissolved water 137.8

Separately, 0.1 kg of a glycerin fatty acid ester of HLB 4.1 (manufactured by Taiyo Kagaku) is added to 9.9 k of water.
g, sterilized and cooled to adjust the liquid temperature to 7 ° C. to prepare an aqueous dispersion of the emulsifier.

An aqueous dispersion of the emulsifier was added to each of the raw material mixed liquids, mixed uniformly, and the inner diameter of the vessel bottom was 5 cm.
Inner diameter 6.5cm on top of container and inner height 9c
165 ml of a 240 ml polypropylene container (manufactured by Ikoma Chemical Co., Ltd.) having a m taper was filled and sealed with a paper lid covered with a synthetic resin to produce 1,200 corn soups in a vertically long container. The ratio of the added emulsifier was 0.05% of the final product weight.

The obtained corn soup was tested by the same method as in Test Example 1. As a result, the time required for the occurrence of the spill-over phenomenon was 53 seconds, and the corn soup was heated to 83 ° C. It was confirmed that the spilling phenomenon did not occur at an appropriate temperature of 65 ° C. for eating and drinking.

Example 2 Each raw material having the following composition was uniformly dissolved in dissolving water, sterilized, and
The mixture was emulsified at a pressure of 0 MPa and cooled to adjust the liquid temperature to 7 ° C. to prepare a raw material mixture.

Skim milk powder (Morinaga Dairy Co., Ltd.) 32.0 (kg) Butter (Morinaga Dairy Co., Ltd.) 16.0 Granulated sugar (Dainippon Meiji Seika Co., Ltd.) 15.0 Coffee (Takasago Coffee Co., Ltd.) 12.0 Stabilizer (manufactured by Saneigen FFI) 4.0 Flavor (manufactured by Hasegawa Koryo) 2.0 Dissolved water 309.0

Separately, 0.4 kg of sucrose fatty acid ester of HLB 9.5 (manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) was added to 9.6 k of water.
g, sterilized and cooled to adjust the liquid temperature to 7 ° C. to prepare an aqueous dispersion of the emulsifier.

The aqueous dispersion of the emulsifier was added to the raw material mixture, mixed uniformly, and placed in the same container as in Example 1 for 170 minutes.
ml, and sealed with a resin-coated paper lid to produce 2,000 milk coffee in a vertically long container. The ratio of the emulsifier added was 0.1% of the final product weight.
%Met.

The obtained milk coffee was tested by the same method as in Test Example 1. As a result, the time required for the occurrence of the spill-over phenomenon was 55 seconds, the content was heated to 93 ° C., and the content was 62 to 65. It was confirmed that the spilling phenomena did not occur at an appropriate temperature of food and drink at ℃.

Example 3 Raw materials having the following compositions were added to dissolved water, dispersed or mixed while heating, and the liquid temperature was adjusted to 20 ° C. to prepare a raw material mixture.

Onion (commercially available) 15.0 (kg) Beef (commercially available) 10.0 Ginseng (commercially available) 6.0 Edible oil and fat (manufactured by Taiyo Yushi Co., Ltd.) 4.0 Von de Beau (Nagaoka Spice Co., Ltd.) 3.0 Milk (Morinaga Milk Products Co., Ltd.) 2.5 Granulated sugar (Dainippon Meiji Seika Co., Ltd.) 1.5 Spices (Nagaoka Spice Co., Ltd.) 1.0 Tomato paste (Kagome Co., Ltd.) 0.3 Seasoning (Manufactured by Ajinomoto Co.) 0.1 Dissolved water 46.6

Separately, 3.0 kg of polyglycerol fatty acid ester of HLB 8.0 (manufactured by Riken Vitamin Co., Ltd.) was dispersed in 7.0 kg of water, and cooled to adjust the liquid temperature to 20 ° C.
An aqueous dispersion of the emulsifier was prepared.

The aqueous dispersion of the emulsifier is added to the raw material mixture, mixed uniformly, and the inner diameter of the container bottom is 5.5 c.
m, 155 ml is filled into a 200 ml polypropylene container (manufactured by Ikoma Chemical Co., Ltd.) having a taper with an inner diameter of 6.5 cm on the upper surface of the container and a height of 7.5 cm inside the container,
It was sealed with a polypropylene lid and sterilized by a retort sterilizer (Hisaka Seisakusho) at 120 ° C. for 15 minutes to produce 500 curry sauces in a vertically long container. The ratio of the added emulsifier was 3.0% of the final product weight.

The obtained curry sauce was tested by the same method as in Test Example 1. As a result, the time required until the occurrence of the spillover phenomenon was 55 seconds, the content was heated to 88 ° C., and the content was 62 to 65. It was confirmed that the spilling phenomena did not occur at an appropriate temperature of food and drink at ℃.

Example 4 A raw material mixture was prepared in the same manner as in Example 1.

Separately, 0.002 kg of sucrose fatty acid ester of HLB 1.0 (Daiichi Kogyo Seiyaku Co., Ltd.) was added to water 9.
The mixture was dispersed in 998 kg, sterilized, cooled and adjusted to a temperature of 7 ° C. to prepare an aqueous dispersion of an emulsifier.

An aqueous dispersion of the emulsifier is added to the raw material mixture, and the inner diameter of the container bottom is 5.0 cm, the inner diameter of the upper surface of the container is 6.5 cm, and the inner height of the container is 9.0 cm. A 240 ml polypropylene container (made by Ikoma Chemical Co., Ltd.) was filled with 150 ml and sealed with a paper lid covered with a synthetic resin, and the corn soup 1 in a vertically long container was sealed.
000 pieces were produced. The ratio of the emulsifier added was 0.001% of the weight of the final product.

The obtained milk coffee was tested by the same method as in Test Example 1. As a result, the time required for the occurrence of the spill-over phenomenon was 40 seconds, the content was heated to 66 ° C., and the content was 62 to 65. It was confirmed that the spilling phenomena did not occur at an appropriate temperature of food and drink at ℃.

Example 5 Each raw material having the following composition was uniformly dissolved in dissolved water, sterilized, cooled, and adjusted to a temperature of 7 ° C. to prepare a raw material mixture.

Green onion (commercially available) 30.0 (kg) Powdered miso (Miyasaka brewing) 25.0 Powdered seasoning (Ajinomoto) 6.0 Salt (Nippon Tobacco Inc.) 1.2 Dissolved water 387 .8

Separately, 10.0 kg of sucrose fatty acid ester of HLB 6.0 (manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) was added to 40.000 kg of water.
The mixture was dispersed in 0 kg, sterilized, cooled, and adjusted to a temperature of 7 ° C. to prepare an aqueous dispersion of an emulsifier.

An aqueous dispersion of the emulsifier was added to the raw material mixture, mixed uniformly, and the inner diameter of the bottom of the container was 5.0 c.
m, a paper container (manufactured by Ikoma Chemical Co., Ltd.) coated with a 270 ml synthetic resin having a taper with an inner diameter of 8.0 cm on the upper surface of the container and a height of 10.0 cm in the inner diameter of the container.
1 and sealed with a polypropylene lid to produce 2,400 miso soup in a vertically long container. The ratio of the emulsifier added was 2.0% of the weight of the final product.

The obtained milk coffee was tested by the same method as in Test Example 1. As a result, the time required for the occurrence of the spill-over phenomenon was 60 seconds, the content was heated to 87 ° C., and the content was 62 to 65 ° C. It was confirmed that the spilling phenomena did not occur at an appropriate temperature of food and drink at ℃.

[0090]

As described in detail above, the present invention is a method for producing liquid foods in a vertically long container which does not cause a spilling phenomenon even when heated by a microwave oven.
The effects achieved by the present invention are as follows.

1) By a simple operation, it is possible to produce liquid foods in a vertically long container which does not cause a spillage phenomenon when heating in a microwave oven. 2) In order to prevent the spilling phenomenon at the time of microwave heating, do not use a large amount of unnecessary components as raw materials for liquid foods. 3) Since only a small amount of the low HLB emulsifier is added, there is no problem in flavor and safety of the final product. 4) Even if the product is heated in the microwave oven, since the spill-out phenomenon does not occur, the inside of the microwave oven is not contaminated.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Hironori Yamamasu 5-83, Higashihara, Zama-shi, Kanagawa Prefecture Morinaga Dairy Co., Ltd. Food Research Institute (72) Inventor Masayoshi Takezuka 5-1-1, Higashihara, Zama-shi, Kanagawa No. 83 Morinaga Dairy Products Co., Ltd.Food Research Institute (72) Inventor Kenichiro Kano 5-83 Higashihara, Zama-shi, Kanagawa Prefecture Morinaga Dairy Products Co., Ltd.Food Research Institute F-term LE03 LE11 LG07 LG08 LG09 LG10 LG11 LK06 LK13 LP16 LP44 LP46 4B036 LF01 LF05 LF19 LH08 LK03 LP01 LP18 LP19

Claims (5)

[Claims] A raw material mixture is prepared by mixing raw materials of liquid foods, and then emulsifier having a hydrophile-lipophile balance of less than 10 (excluding 0) is added to the total weight of the emulsifier. An aqueous dispersion containing at least a concentration of 0.001% by weight is added to the raw material mixture, mixed uniformly, and filled into a container having a container inner height that is larger than the inner diameter of the container bottom. To produce liquid foods for microwave heating. 2. An emulsifier having a hydrophilic lipophilic balance of 4 to 8 (h
The method for producing a liquid food for heating a microwave oven according to claim 1, which has a ydrophile-lipophile balance). 3. The method for producing a liquid food for heating a microwave oven according to claim 1, wherein the emulsifier is added in a proportion of 0.05 to 3.0% by weight of the total weight. 4. An emulsifier comprising: a glycerin fatty acid ester;
The polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, or a mixture of two or more selected from the group consisting of organic acid monoglycerides. The method for producing liquid foods for heating a microwave oven according to the above. 5. The method for producing a liquid food for heating a microwave oven according to claim 1, wherein the inner diameter of the bottom surface of the container is 3 to 15 cm.