JP2007110918A - Foaming seasoning aerosol composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foaming seasoning aerosol composition from which foam-like seasoning kept in low-fluid condition for relatively long time can be obtained. <P>SOLUTION: The foaming seasoning aerosol composition comprises stock solution containing liquid seasoning raw material, and propellant, wherein 0.05-8.0 mass% of thickener dissolves in the whole of the stock solution. In the foaming seasoning aerosol composition, the stock solution preferably has a viscosity of 50-1,000 mPa s at 20°C, and seasoning raw material may comprise soy sauce or sauce. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a foamed seasoning aerosol composition.

  As a certain kind of aerosol composition, an aerosol composition is known which is composed of a stock solution containing ingredients of food ingredients and the like and a propellant to form a foamy edible discharge (for example, (See Patent Document 1).

  In such an aerosol composition, for example, a so-called emulsion-type emulsion such as an emulsion for producing ice cream is used as a food ingredient, so that an edible foam can be easily formed. Such an aerosol composition is premised on eating the formed edible foam within a short period of time or performing operations such as freezing within a short period of time.

On the other hand, liquid seasonings such as soy sauce and sauce are themselves low in viscosity and are usually stored in plastic bottles and glass bottles, and are taken out by tilting the container when used. Because it is expensive, it flows immediately when it is applied to an object such as food.
For example, in a standing party, dishes of different combinations of seasonings to be applied, such as sushi and salad, may be served on a single plate at the same time. When soy sauce is applied, there is a problem that this easily adheres to other dishes.

JP-A-3-61450

  The present invention has been made on the basis of the circumstances as described above, and its purpose is to provide a foam-like seasoning (hereinafter referred to as “foam-like seasoning” in which a low fluidity state is maintained for a relatively long time. It is also intended to provide a foamed seasoning aerosol composition that can be obtained.

The foamed seasoning aerosol composition of the present invention comprises a stock solution containing a liquid seasoning raw material, and a propellant.
The stock solution is characterized in that 0.05 to 8.0% by mass of the thickener is dissolved in the whole.

  In this foamed seasoning aerosol composition, the stock solution preferably has a viscosity of 50 to 1000 mPa · s at a temperature of 20 ° C.

  In the foamed seasoning aerosol composition of the present invention, the seasoning raw material may be soy sauce, and the seasoning raw material may be a sauce.

  In the foamed seasoning aerosol composition of the present invention, the propellant may be at least one of nitrous oxide gas or carbon dioxide gas, and the propellant is at least one of propane gas or butane gas. It can be set as the structure containing a seed | species.

  According to the foamed seasoning aerosol composition of the present invention, since the stock solution contains a thickener at a specific ratio, even if the seasoning raw material has low viscosity such as soy sauce or sauce, the stock solution Therefore, the foamed seasoning formed by filling the aerosol container together with the propellant and discharging it is maintained in a good shape while maintaining a low fluidity for a relatively long time. Therefore, even if the foamy seasoning is applied to the object such as food, it does not flow and is prevented from unintentionally adhering to the surroundings.

The foamed seasoning aerosol composition of the present invention is an aerosol composition composed of a stock solution containing a seasoning raw material and a thickener as essential components and a propellant.
The stock solution may contain other additive components as necessary.
Below, the component which comprises a foaming seasoning aerosol composition is demonstrated.

<Undiluted solution>
(Seasoning ingredients)
Examples of the seasoning material that is an essential component of the stock solution include liquid materials, specifically, soy sauce, sauce, Japanese-style and Chinese-style dressings, and the like.

  Even when a low-viscosity liquid seasoning such as a water-based one containing no emulsifier is used as a seasoning raw material in particular, it is possible to form a foamy seasoning that maintains a good shape for a long time. it can.

  This seasoning material varies depending on the type and amount of the thickener used in order to sufficiently dissolve the thickener in the seasoning material. For example, the seasoning material has a water content of 70% by mass or more. It is preferable that it has.

(Thickener)
The thickener that is an essential component of the stock solution must be harmless to the human body and must not denature the components of the seasoning raw material when it is filled in the aerosol container. Moreover, as long as the thickener has a thickening action, it may be an appropriate one imparting flavor or one having nutrients such as vitamins.

  Specific examples of thickeners include protein degradation products, higher alcohols, sucrose-fatty acid esters, guar gum, locust bean gum, xanthan gum and other natural gums such as gum arabic, carrageenan, tamarind gum and tara gum. Can be mentioned.

  The content of the thickener is 0.05 to 8.0% by mass in the stock solution, preferably 0.1 to 3.0% by mass, and particularly preferably 0.2% by mass.

(Other additive components)
In the stock solution constituting the foamed seasoning aerosol composition, the seasoning material is harmless to the human body and filled in the aerosol container according to the type of the seasoning material constituting the stock solution. On the other hand, various additive components that do not denature the components may be contained.
Specific examples of other additive components include, for example, alcohols such as lower alcohols and polyhydric alcohols, fragrances, emulsifiers, pH adjusters, preservatives, antioxidants, pigments, solubilizers, plant extracts, and the like. Can be mentioned.

  The content ratio of the above additive components is usually preferably 5% by mass or less with respect to the whole stock solution.

  In the foamed seasoning aerosol composition of the present invention, the stock solution preferably has a viscosity at 20 ° C. of 50 to 1000 mPa · s, particularly preferably 100 to 600 mPa · s. When the viscosity of the stock solution is less than 50 mPa · s, there is a risk that the foam will be immediately removed after discharge and good foam-forming properties may not be obtained. On the other hand, when the viscosity of the stock solution exceeds 1000 mPa · s The undiluted solution itself has a very high viscosity and does not cause foaming, so that sufficient dischargeability cannot be obtained, and there is a possibility that a foamy seasoning cannot be formed.

  The components constituting the above stock solution are mixed under appropriate conditions to prepare a stock solution, and this stock solution is placed in a pressure-resistant container (hereinafter also referred to as “aerosol container”) having an injection valve together with a propellant described later. By being filled, an aerosol product is obtained.

<Propellant>
In the present invention, the propellant filled in the aerosol container together with the undiluted solution as described above is harmless to the human body and does not alter the components of the seasoning raw material in the state filled in the aerosol container. As such a propellant, a compressed gas such as nitrous oxide gas, carbon dioxide gas or a mixed gas thereof can be used, and in particular, the deterioration of the taste of the seasoning raw material is suppressed. Since a good flavor is maintained, it is preferable to use nitrous oxide gas.

  Further, as the propellant, liquefied gas such as propane gas, butane gas or a mixed gas thereof can be used. By using these liquefied gases, a cooling action by the heat of vaporization can be obtained, and therefore the foamed seasoning formed can maintain a good shape for a longer time. Among these, it is preferable to use butane gas since the vapor pressure is particularly low and a large cooling action can be obtained.

  Moreover, as a propellant, it can also use combining said compressed gas and liquefied gas.

The ratio of the propellant is, for example, when the propellant is composed only of compressed gas, (stock solution / propellant) is usually 99.7 / 0.3 to 92/8% by mass, preferably Is 99/1 to 95/5% by mass.
Thus, when the propellant is composed only of compressed gas, these undiluted solution and propellant have a pressure of 0.4 to 0.9 MPa, preferably 0.5 to 0.8 MPa at 25 ° C. in an aerosol container. It is enclosed to become.

For example, when a propellant consists only of liquefied gas, (stock solution / propellant) is 99 / 1-80 / 20 mass% normally with respect to said undiluted | stock solution, Preferably 97 / 3-90 / 10 % By mass.
Thus, when the propellant consists only of liquefied gas, these undiluted solution and propellant are 0.15 to 0.6 MPa, preferably 0.2 to 0.4 MPa at 25 ° C. in an aerosol container. It is enclosed to become.

Further, for example, when the propellant is composed of a compressed gas and a liquefied gas, the (raw solution / propellant) is usually 99/1 to 80/20% by mass, preferably 97/3 to 90% with respect to the above-mentioned stock solution. / 10% by mass.
Thus, when a propellant consists of compressed gas and liquefied gas, these undiluted | stock solutions and propellants are 0.3-0.6 MPa in 25 degreeC in an aerosol container, Preferably it is 0.4-0. It is sealed so as to be 5 MPa.

  When the proportion of the propellant is excessive, the amount of the undiluted liquid that is ejected relative to the total amount of the injection becomes relatively small, so that the propellant is wasted and a good injection state may not be obtained. . On the other hand, when the ratio of the propellant is too small, there is a possibility that it cannot be injected in the form of foam.

  In such a foamed seasoning aerosol composition, the overrun, which is an expansion rate, is preferably 50 to 600%, and more preferably 100 to 400%, from the viewpoint of texture.

The foamed seasoning which is the discharge from the aerosol container of the foamed seasoning aerosol composition as described above has a holding time capable of holding the shape of, for example, 10 sec or more.
Here, “the shape can be maintained” means a state in which the foamed seasoning formed is defoamed over time and changed into a liquid state.

  And according to such a foamed seasoning aerosol composition, since the stock solution contains a thickener at a specific ratio, the seasoning raw material has low viscosity such as soy sauce and sauce. Since an appropriate viscosity can be obtained in the stock solution, the foam seasoning formed by filling and discharging the aerosol container together with the propellant has good shape retention over a long period of time. Occurrence of dripping or the like is suppressed even when applied to an object such as food, and the foamy seasoning can be prevented from unintentionally adhering to other surrounding objects.

  In addition, in such a foamed seasoning aerosol composition, when the one containing a liquefied gas as a propellant is used, the temperature of the foamed seasoning itself formed becomes lower, A good shape can be maintained for a longer time.

  In addition, aerosol products made from such foamed seasoning aerosol compositions have good antibacterial properties without the use of preservatives because the contents filled in the aerosol container are anaerobic. In addition to being preserved, the deterioration due to oxidation is prevented and the initial flavor is maintained, and therefore, preservation over a long period of time can be obtained.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

[Examples 1 to 3 and Comparative Example 1]
According to the formulation shown in Table 1, each component was mixed to prepare a stock solution, and this stock solution was filled in a pressure resistant container together with a propellant according to the formulation shown in Table 1, thereby producing an aerosol product.
Here, Comparative Example 1 is an example in the case where the stock solution does not contain a thickener.

<Evaluation test of foaming seasoning aerosol composition>
For each of the prepared foamed seasoning aerosol compositions filled in the pressure-resistant container according to the aerosol products prepared in Examples 1 to 3 and Comparative Example 1, the shape of the foamed seasoning is as follows. The retention time was evaluated. The results are shown in Table 1.

<Retention time of foamy seasoning>
Here, the evaluation of the retention time of the shape of the foamy seasoning is performed by immersing the aerosol product formed by each of the examples and comparative examples in a thermostatic bath set at 25 ° C. for 30 minutes, and then the content of each aerosol product. The amount of time until the amount of remaining foamy seasoning is 10 mL after the foamy seasoning is discharged to the position of 20 mL in a 20 mL volume measuring cylinder and the foamed seasoning is discharged from the upper end of the discharged foamed seasoning. It was measured as the retention time of the foamy seasoning.

As is apparent from Table 1, the foamed seasoning aerosol compositions according to Examples 1 to 3 have a long holding time and can maintain a good shape for a long time without causing dripping. It was confirmed.
On the other hand, the foamed seasoning aerosol composition according to Comparative Example 1 can maintain a good shape for a long time because the stock solution does not contain a thickening agent, and thus a long holding time cannot be obtained. It was confirmed that it was difficult.

Claims (6)

It consists of a stock solution containing liquid seasoning ingredients and a propellant.
A foamed seasoning aerosol composition characterized in that 0.05 to 8.0% by mass of a thickener is dissolved in the stock solution.   The foamed seasoning aerosol composition according to claim 1, wherein the stock solution has a viscosity of 50 to 1000 mPa · s at a temperature of 20 ° C.   The foamed seasoning aerosol composition according to claim 1 or 2, wherein the seasoning raw material is soy sauce.   The foamed seasoning aerosol composition according to claim 1 or 2, wherein the seasoning raw material is a sauce.   The foaming seasoning aerosol composition according to any one of claims 1 to 4, wherein the propellant is at least one of nitrous oxide gas and carbon dioxide gas. The foaming seasoning aerosol composition according to any one of claims 1 to 5, wherein the propellant contains at least one of propane gas and butane gas.