JP2021193970A - Acidic liquid food and method for producing the same - Google Patents
Acidic liquid food and method for producing the same Download PDFInfo
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- JP2021193970A JP2021193970A JP2020104713A JP2020104713A JP2021193970A JP 2021193970 A JP2021193970 A JP 2021193970A JP 2020104713 A JP2020104713 A JP 2020104713A JP 2020104713 A JP2020104713 A JP 2020104713A JP 2021193970 A JP2021193970 A JP 2021193970A
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- acidic liquid
- liquid food
- mass
- starch
- less
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- 235000021056 liquid food Nutrition 0.000 title claims abstract description 122
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 117
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 33
- 229920002472 Starch Polymers 0.000 claims abstract description 87
- 235000019698 starch Nutrition 0.000 claims abstract description 86
- 239000008107 starch Substances 0.000 claims abstract description 85
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000000230 xanthan gum Substances 0.000 claims abstract description 8
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 8
- 229920002907 Guar gum Polymers 0.000 claims abstract description 7
- 239000000665 guar gum Substances 0.000 claims abstract description 7
- 235000010417 guar gum Nutrition 0.000 claims abstract description 7
- 229960002154 guar gum Drugs 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 16
- 235000000346 sugar Nutrition 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 150000008163 sugars Chemical class 0.000 claims description 6
- 230000008719 thickening Effects 0.000 claims description 2
- 235000008429 bread Nutrition 0.000 abstract description 17
- 240000007594 Oryza sativa Species 0.000 abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 15
- 235000009566 rice Nutrition 0.000 abstract description 15
- 238000000926 separation method Methods 0.000 abstract description 12
- 230000007774 longterm Effects 0.000 abstract description 11
- 230000000052 comparative effect Effects 0.000 description 15
- 239000002253 acid Substances 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- 239000000052 vinegar Substances 0.000 description 8
- 235000021419 vinegar Nutrition 0.000 description 8
- 239000000463 material Substances 0.000 description 7
- 238000005259 measurement Methods 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- 150000001720 carbohydrates Chemical class 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- -1 reduced water candy Chemical class 0.000 description 5
- 230000008961 swelling Effects 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 3
- 239000004368 Modified starch Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000019426 modified starch Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000013770 acetylated oxidized starch Nutrition 0.000 description 1
- 239000001073 acetylated oxidized starch Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
Description
本発明は、酸性液状食品に関し、詳細には、少なくとも、水、加熱糊化型澱粉、及びガム類を含む酸性液状食品に関する。また、本発明は、少なくとも、水、加熱糊化型澱粉、及びガム類を含む酸性液状食品の製造方法に関する。 The present invention relates to acidic liquid foods, and more particularly to acidic liquid foods containing at least water, heat gelatinized starch, and gums. The present invention also relates to a method for producing an acidic liquid food containing at least water, heat-gelatinized starch, and gums.
従来、コンビニエンスストアやスーパーマーケットにて販売されているパンや弁当、おにぎり等は調味のため、ソース等の液状食品が使用されている。これらの液状食品は、それ自体の持つ本来の風味が良いことが求められるだけでなく、使用する目的によっては機能性が求められる。この機能性のなかでも特に求められる機能性として、パンや弁当、おにぎり等に調味した後、パンや米飯にすぐに染み込んでしまわないということが挙げられる。 Conventionally, liquid foods such as sauces have been used for seasoning such as breads, bento boxes, and rice balls sold at convenience stores and supermarkets. Not only are these liquid foods required to have a good original flavor, but also functionality is required depending on the purpose of use. Among these functions, the one that is particularly required is that after seasoning bread, bento boxes, rice balls, etc., it does not immediately soak into bread or cooked rice.
例えば、パンや生地などから液だれしにくく、食材等への染み込みがなく、焼成時の耐熱保形性及び色の保持性に優れ、懸濁安定性、容器から取り出す際の流動性に優れた液状食品として、耐酸安定性に優れるセルロース複合体と、果実及び/又は野菜を含有する液状食品が提案されている(特許文献1参照)。 For example, it does not easily drip from bread or dough, does not soak into foodstuffs, has excellent heat-resistant shape retention and color retention during baking, has excellent suspension stability, and has excellent fluidity when taken out of a container. As a liquid food, a liquid food containing a cellulose complex having excellent acid resistance stability and fruits and / or vegetables has been proposed (see Patent Document 1).
本発明者らは、酸性液状食品に多量の澱粉を含有させて粘性を上げ、パンや米飯に染み込み難くすることを試みたが、澱粉として冷水膨潤型澱粉を用いた場合、酸性液状食品の製造工程の初期段階で増粘してしまい、原料の撹拌・混合を容易に行うことができず、製造適性が劣るという課題を知見した。そこで、酸性液状食品に澱粉として冷水膨潤型澱粉の代わりに加熱糊化澱粉を用いたところ、今度は長期保存後で粘性を維持できず、さらには離水し易いという新たな課題を知見した。また、加熱糊化澱粉は冷水膨潤型澱粉のように製造工程の初期段階で増粘しないため、澱粉自体が沈殿してしまい、製造適性が劣るという課題も知見した。 The present inventors have attempted to add a large amount of starch to an acidic liquid food to increase its viscosity so that it is difficult to soak into bread or cooked rice. However, when cold water-swelling starch is used as the starch, the production of an acidic liquid food It was found that the starch was thickened at the initial stage of the process, the raw materials could not be easily stirred and mixed, and the production suitability was inferior. Therefore, when heated gelatinized starch was used as the starch in the acidic liquid food instead of the cold water swelling type starch, it was found that the viscosity could not be maintained after long-term storage and the water could be easily separated. It was also found that the heat-gelatinized starch does not thicken at the initial stage of the production process unlike the cold water swelling type starch, so that the starch itself precipitates and the production suitability is inferior.
本発明は、上記の課題に鑑みてなされたものであり、製造適性に優れ、長期保存後の離水及び粘度低下を防止し、かつパンや米飯に染み込み難い酸性液状食品を提供することにある。 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 product which is excellent in production suitability, prevents water separation and viscosity decrease after long-term storage, and is difficult to soak into bread or cooked rice.
本発明者等は、上記課題を解決するために鋭意検討した結果、驚くべきことに、加熱糊化型澱粉及び特定のガム類を一定の割合で含有させ、かつ、粘度及びブリックスを調節することによって、上記課題が解決できることを知見した。本発明者等は、当該知見に基づいて、本発明を完成するに至った。 As a result of diligent studies to solve the above problems, the present inventors surprisingly contain heat-gelatinized starch and specific gums in a certain ratio, and adjust the viscosity and brix. It was found that the above problems can be solved. The present inventors have completed the present invention based on the findings.
すなわち、本発明の一態様によれば、
少なくとも、水、加熱糊化型澱粉、及びガム類を含む、酸性液状食品であって、
前記加熱糊化型澱粉の含有量が、前記酸性液状食品全体の0.5質量%以上4.5質量%以下であり、
前記ガム類の含有量が、前記加熱糊化型澱粉1質量部に対して0.03質量部以上であり、
前記ガム類が、キサンタンガム及び/又はグアーガムであり、
20℃での粘度が2,500mPa・s以上であり、
20℃でのブリックスが30以上であることを特徴とする、
酸性液状食品が提供される。
That is, according to one aspect of the present invention.
An acidic liquid food containing at least water, heat-gelatinized starch, and gums.
The content of the heat-gelatinized starch is 0.5% by mass or more and 4.5% by mass or less of the whole acidic liquid food.
The content of the gums is 0.03 part by mass or more with respect to 1 part by mass of the heated gelatinized starch.
The gums are xanthan gum and / or guar gum.
The viscosity at 20 ° C. is 2,500 mPa · s or more,
It is characterized by having a brix of 30 or more at 20 ° C.
Acidic liquid foods are provided.
本発明の態様においては、前記ガム類の含有量が、前記酸性液状食品全体の0.5質量%以下であることが好ましい。 In the aspect of the present invention, the content of the gums is preferably 0.5% by mass or less of the whole acidic liquid food.
本発明の態様においては、前記ガム類の含有量が、前記加熱糊化型澱粉1質量部に対して0.05質量部以上0.25質量部以下であることが好ましい。 In the aspect of the present invention, the content of the gums 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 gelatinized starch.
本発明の態様においては、酸性液状食品が糖類をさらに含むことが好ましい。 In the aspect of the present invention, it is preferable that the acidic liquid food further contains saccharides.
本発明の態様においては、20℃での粘度が3,000mPa・s以上70,000mPa・s以下であることが好ましい。 In the aspect of the present invention, it is preferable that the viscosity at 20 ° C. is 3,000 mPa · s or more and 70,000 mPa · s or less.
本発明の態様においては、20℃でのブリックスが35以上70以下であることが好ましい。 In the aspect of the present invention, it is preferable that the brix at 20 ° C. is 35 or more and 70 or less.
本発明の態様においては、pHが3.5以上5.0以下であることが好ましい。 In the aspect of the present invention, the pH is preferably 3.5 or more and 5.0 or less.
また、本発明の他の態様によれば、
上記の酸性液状食品の製造方法であって、
水、加熱糊化型澱粉 、及びガム類を、前記加熱糊化型澱粉が未糊化の状態で混合して、混合物を得る工程と、
前記混合物を加熱して、前記加熱糊化型澱粉を糊化させて、増粘させる工程と、
を含む、酸性液状食品の製造方法が提供される。
Further, according to another aspect of the present invention.
The above-mentioned method for producing acidic liquid foods.
A step of mixing water, heat-gelatinized starch, and gums in a state where the heat-gelatinized starch is not gelatinized to obtain a mixture.
A step of heating the mixture to gelatinize the heat-gelatinized starch and thickening the starch.
A method for producing an acidic liquid food product is provided.
本発明によれば、製造適性に優れ、長期保存後の離水及び粘度低下を防止し、かつパンや米飯に染み込み難い酸性液状食品を提供することができる。このような酸性液状食品は消費者の食欲を惹起することができ、酸性液状食品のさらなる市場拡大が期待できる。 According to the present invention, it is possible to provide an acidic liquid food having excellent manufacturing suitability, preventing water separation and viscosity decrease after long-term storage, and hardly permeating into bread or cooked rice. Such acidic liquid foods can provoke the appetite of consumers, and further market expansion of acidic liquid foods can be expected.
<酸性液状食品>
本発明の酸性液状食品は、少なくとも、水、加熱糊化型澱粉、及びガム類を含むものであり、糖類、酸材及び他の原料等をさらに含んでもよい。
<Acid liquid food>
The acidic liquid food of the present invention contains at least water, heat-gelatinized starch, and gums, and may further contain sugars, acid materials, other raw materials, and the like.
本発明の酸性液状食品は、特に限定されず、例えば、ソース、たれ、ドレッシング、マヨネーズ、ケチャップ及びこれらに類する他の食品が挙げられる。 The acidic liquid food of the present invention is not particularly limited, and examples thereof include sauces, sauces, dressings, mayonnaise, ketchup, and other similar foods.
(酸性液状食品のpH)
酸性液状食品のpHは、特に限定されないが、例えば、3.5以上6.0以下であり、好ましくは3.6以上であり、より好ましくは4.0以上であり、さらに好ましくは4.3以上であり、また、好ましくは5.5以下であり、より好ましくは5.0以下であり、さらに好ましくは4.7以下である。酸性液状食品のpHが上記範囲内であれば、酸性液状食品の微生物発生を制御して保存性を高めながら、酸性液状食品の風味のバランスを良好にすることができる。
なお、酸性液状食品のpHの値は、1気圧、品温20℃とした時に、pH測定器(株式会社堀場製作所製卓上型pHメータF−72)を用いて測定した値である。
(PH of acidic liquid food)
The pH of the acidic liquid food is not particularly limited, but is, for example, 3.5 or more and 6.0 or less, preferably 3.6 or more, more preferably 4.0 or more, and further preferably 4.3. The above is more, preferably 5.5 or less, more preferably 5.0 or less, still more preferably 4.7 or less. When the pH of the acidic liquid food 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 to improve the storage stability.
The pH value of the acidic liquid food is a value measured using a pH meter (desktop pH meter F-72 manufactured by HORIBA, Ltd.) at a temperature of 1 atm and a product temperature of 20 ° C.
(酸性液状食品の粘度)
酸性液状食品の粘度は、20℃において、2,500mPa・s以上であり、好ましくは3,000mPa・s以上であり、より好ましくは4,000mPa・s以上であり、さらに好ましくは5,000mPa・s以上であり、さらにより好ましくは10,000mPa・s以上であり、また、好ましくは100,000mPa・s以下であり、より好ましくは70,000mPa・s以下であり、さらに好ましくは60,000mPa・s以下であり、さらにより好ましくは50,000mPa・s以下である。酸性液状食品の粘度が上記範囲内であれば、パンや米飯に染み込み難いものを得ることができる。
なお、酸性液状食品の粘度は、BL形粘度計を使用し、品温20℃、回転数6rpmの条件で、粘度が1,000mPa・s未満の場合:ローターNo.1、1,000mPa・s以上5,000mPa・s未満の場合:ローターNo.2、5,000mPa・s以上20,000mPa・s未満の場合:ローターNo.3、20,000mPa・s以上100,000mPa・s未満の場合:ローターNo.4を使用し、測定開始後3分後の示度により算出した値である。また、粘度が100,000mPa・s以上の場合はBH形粘度計を使用し、品温20℃、回転数2rpmの条件で、粘度が500,000mPa・s未満の場合:ローターNo.6、500,000mPa・s以上の場合:ローターNo.7を使用し、測定開始後3分後の示度により計算した値である。
(Viscosity of acidic liquid food)
The viscosity of the acidic liquid food is 2,500 mPa · s or more, preferably 3,000 mPa · s or more, more preferably 4,000 mPa · s or more, and further preferably 5,000 mPa · s at 20 ° C. s or more, still more preferably 10,000 mPa · s or more, preferably 100,000 mPa · s or less, still more preferably 70,000 mPa · s or less, still more preferably 60,000 mPa · s. It is s or less, and even more preferably 50,000 mPa · s or less. If the viscosity of the acidic liquid food is within the above range, it is possible to obtain a food that does not easily soak into bread or cooked rice.
As for the viscosity of the acidic liquid food, a BL type viscometer is used, and the viscosity is less than 1,000 mPa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 6 rpm: Rotor No. In the case of 1, 1,000 mPa · s or more and less than 5,000 mPa · s: Rotor No. When 2,500 mPa · s or more and less than 20,000 mPa · s: Rotor No. 3, 20,000 mPa · s or more and less than 100,000 mPa · s: Rotor No. It is a value calculated by the reading 3 minutes after the start of the measurement using 4. If the viscosity is 100,000 mPa · s or more, use a BH type viscometer, and if the viscosity is less than 500,000 mPa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 2 rpm: Rotor No. In the case of 6,500,000 mPa · s or more: Rotor No. It is a value calculated by the reading 3 minutes after the start of the measurement using 7.
(酸性液状食品のブリックス)
酸性液状食品のブリックスは、20℃において、30以上であり、好ましくは35以上であり、より好ましくは40以上であり、さらに好ましくは45以上であり、また、好ましくは70以下であり、より好ましくは65以下であり、さらに好ましくは60以下である。酸性液状食品のブリックスが上記範囲内であれば、長期保存後の離水及び粘度低下を防止し、かつパンや米飯に染み込み難いものを得ることができる。
なお、酸性液状食品のブリックスの値は、1気圧、品温20℃とした時に、屈折計を用いて測定した値である。
(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 preferably 70 or less, more preferably at 20 ° C. Is 65 or less, more preferably 60 or less. When the brix of the acidic liquid food is within the above range, it is possible to prevent water separation and decrease in viscosity after long-term storage, and to obtain a food that does not easily soak into bread or cooked rice.
The Brix value of the acidic liquid food is a value measured using a refractometer at 1 atm and a product temperature of 20 ° C.
(酸性液状食品の水分含量)
酸性液状食品の水分含量は、特に限定されず、他の成分の含有量に応じて適宜設定することができる。酸性液状食品の水分含量は、例えば、60質量%未満であり、好ましくは50質量%未満であり、さらに好ましくは40質量%未満であり、さらにより好ましくは35質量%未満である。酸性液状食品の水分含量が上記範囲内であれば、長期保存後の離水及び粘度低下を防止し、かつパンや米飯に染み込み難いものを得ることができる。
(Moisture content of acidic liquid food)
The water content of the acidic liquid food is not particularly limited and can be appropriately set according to the content of other components. The water content of the acidic liquid food is, for example, less than 60% by mass, preferably less than 50% by mass, still more preferably less than 40% by mass, and even more preferably less than 35% by mass. When the water content of the acidic liquid food is within the above range, it is possible to prevent water separation and decrease in viscosity after long-term storage, and to obtain a food that does not easily soak into bread or cooked rice.
(加熱糊化型澱粉)
澱粉には、加熱糊化型澱粉と冷水膨潤型澱粉があり、本発明では加熱糊化型澱粉を用いる。加熱糊化型澱粉は、水を加えて高温で、より具体的には、例えば70℃程度以上で加熱することで糊化し、吸水して膨潤すると同時に粘性を呈する澱粉である。一方、冷水膨潤型澱粉は、糊化した状態の性質がそのまま維持された澱粉であり、加熱を必要とせず常温(20℃)の水で膨潤し粘性を呈する澱粉である。本発明においては、澱粉として加熱糊化型澱粉を用いると、酸性液状食品の製造工程の初期段階では高温がかからずに増粘しないため、原料の撹拌・混合を容易に行うことができる。その後、混合物の加熱処理の際の熱により増粘し、適度な粘性の酸性液状食品を得ることができる。一方、澱粉として冷水膨潤型澱粉を用いると、酸性液状食品の製造工程の初期段階で増粘してしまい、原料の撹拌・混合を容易に行うことができず、製造適性が劣るものとなる。
(Heat gelatinized starch)
There are two types of starch, heat gelatinized starch and cold water swelling starch, and in the present invention, heat gelatinized starch is used. The heat-gelatinized starch is a starch that gelatinizes by adding water and heating at a high temperature, for example, about 70 ° C. or higher, absorbs water, swells, and at the same time exhibits viscosity. On the other hand, the cold water swelling type starch is a starch that maintains the properties of the gelatinized state as it is, and is a starch that swells with water at room temperature (20 ° C.) and exhibits viscosity without requiring heating. In the present invention, when the heat-gelatinized starch is used as the starch, the raw materials can be easily stirred and mixed because the starch does not become thickened at the initial stage of the manufacturing process of the acidic liquid food. After that, the mixture is thickened by the heat of the heat treatment, and an acidic liquid food having an appropriate viscosity can be obtained. On the other hand, when cold water-swelling starch is used as the starch, the viscosity is increased at the initial stage of the manufacturing process of the acidic liquid food, and the raw materials cannot be easily stirred and mixed, resulting in poor manufacturing suitability.
加熱糊化型澱粉としては、天然澱粉及び加工澱粉が挙げられるが、本発明においては加工澱粉を用いる。天然澱粉としては、例えば、コーンスターチ、タピオカ澱粉、小麦澱粉、馬鈴薯澱粉等が挙げられる。加工澱粉としては、例えば、これらの天然澱粉を加工したものが挙げられる。より詳細には、アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、リン酸化澱粉、リン酸架橋澱粉、酸化澱粉、酢酸澱粉、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉等、あるいは湿熱処理澱粉等の加工澱粉が挙げられる。これらは1種単独で用いてもよいし、2種以上を併用してもよい。 Examples of the heat gelatinized starch include natural starch and modified starch, but in the present invention, modified starch is used. Examples of the natural starch include cornstarch, tapioca starch, wheat starch, potato starch and the like. Examples of the modified starch include those processed from these natural starches. More specifically, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, phosphorylated starch, phosphoric acid cross-linked starch, oxidized starch, acetate starch, hydroxypropyl starch, hydroxypropylated phosphoric acid cross-linked starch. Etc., or processed starch such as wet heat-treated starch. These may be used alone or in combination of two or more.
酸性液状食品中の加熱糊化型澱粉の含有量は、酸性液状食品全体の0.5質量%以上4.5質量%以下であり、好ましくは1質量%以上であり、より好ましくは1.5質量%以上であり、また、好ましくは4質量%以下であり、より好ましくは3.5質量%以下である。加熱糊化型澱粉の含有量が上記範囲内であれば、製造適性を向上させながら、酸性液状食品の長期保存後の離水や粘度の低下を防止し、かつパンや米飯に染み込み難いものを得ることができる。 The content of the heated 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, and more preferably 1.5% by mass of the whole acidic liquid food. It is 5% by mass or more, preferably 4% by mass or less, and more preferably 3.5% by mass or less. When the content of the heat-gelatinized starch is within the above range, it is possible to obtain a product that is difficult to soak into bread or cooked rice while improving production suitability, preventing water separation and decrease in viscosity of acidic liquid foods after long-term storage. be able to.
(ガム類)
本発明の酸性液状食品にガム類を配合することで、酸性液状食品の粘度を上記の好適な範囲内に調節することができる。ガム類の中でも、キサンタンガム及びグアーガムの少なくとも1種を用いることで、酸性液状食品の長期保存後の離水を防止したり、粘度の低下を防止したりすることができる。
(Gum)
By blending gums with the acidic liquid food of the present invention, the viscosity of the acidic liquid food can be adjusted within the above-mentioned suitable range. By using at least one of xanthan gum and guar gum among the gums, it is possible to prevent water separation of the acidic liquid food after long-term storage and prevent a decrease in viscosity.
酸性液状食品中のガム類の含有量は、加熱糊化型澱粉1質量部に対して0.03質量部以上であり、好ましくは0.05質量部以上であり、また、好ましくは0.25質量部以下であり、より好ましくは0.20質量部以下である。また、ガム類の含有量は、酸性液状食品全体に対して、好ましくは0.01質量%以上であり、より好ましくは0.05質量%以上であり、さらに好ましくは0.1質量%以上であり、また、好ましくは0.5質量%以下であり、より好ましくは0.4質量%以下であり、さらに好ましくは0.3質量%以下である。ガム類の含有量が上記範囲内であれば、酸性液状食品の長期保存後の離水を防止したり、粘度の低下を防止し易くなる。なお、ガム類としてキサンタンガム及びグアーガムの両方が含まれる場合には、その合計量が上記数値範囲内であることが好ましい。 The content of 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 with respect to 1 part by mass of the heated gelatinized starch. It is not less than parts by mass, and more preferably 0.20 parts by mass or less. The content of the gums is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, based on the whole acidic liquid food. Yes, and it is preferably 0.5% by mass or less, more preferably 0.4% by mass or less, and further preferably 0.3% by mass or less. When the content of gums is within the above range, it becomes easy to prevent water separation after long-term storage of acidic liquid foods and to prevent a decrease in viscosity. When both xanthan gum and guar gum are contained as gums, it is preferable that the total amount is within the above numerical range.
(糖類)
本発明の酸性液状食品に糖類を配合することで、酸性液状食品のブリックスを上記の好適な範囲内に調節することができる。本明細書における糖類は、例えば、ぶどう糖及び果糖等の単糖類、蔗糖、麦芽糖、及びトレハロース等の二糖類、オリゴ糖等に加え、還元水あめ等の糖アルコール、食物繊維、セルロース等も含む概念である。これらは1種単独で用いてもよいし、2種以上を併用してもよい。分子量が小さい方がブリックスを上げる際効に率的なため、単糖類及び二糖類が好適である。酸性液状食品に糖類を配合することで、酸性液状食品の使用時に、パンや米飯に染み込み難くなる。
(Sugar)
By adding saccharides to the acidic liquid food of the present invention, the brix of the acidic liquid food can be adjusted within the above-mentioned suitable range. The saccharides in the present specification include, for example, monosaccharides such as glucose and fructose, disaccharides such as glucose, malt sugar, and trehalose, oligosaccharides, and sugar alcohols such as reduced water candy, dietary fiber, and cellulose. be. These may be used alone or in combination of two or more. Monosaccharides and disaccharides are suitable because smaller molecular weights are more effective in raising brix. By blending sugars in acidic liquid foods, it becomes difficult for them to soak into bread and cooked rice when using acidic liquid foods.
酸性液状食品中の糖類の含有量は、糖類の種類や目的とするブリックスに応じて適宜調節することができる。例えば、糖類の含有量は、酸性液状食品全体に対して、好ましくは20質量%以上であり、より好ましくは30質量%以上であり、さらに好ましくは40質量%以上であり、また、好ましくは80質量%以下であり、より好ましくは70質量%以下であり、さらに好ましくは60質量%以下である。糖類の含有量が上記範囲内であれば、酸性液状食品の使用時に、パンや米飯に染み込み難くなる。 The content of saccharides in the acidic liquid food can be appropriately adjusted according to the type of saccharides and the target brix. For example, the content of saccharides is preferably 20% by mass or more, more preferably 30% by mass or more, still more preferably 40% by mass or more, and preferably 80% by mass, based on the whole acidic liquid food. It is 0% by mass or less, more preferably 70% by mass or less, and further preferably 60% by mass or less. If the sugar content is within the above range, it will be difficult to soak into bread or cooked rice when using acidic liquid foods.
(酸材)
本発明の酸性液状食品に酸材を配合することで、酸性液状食品のpHを上記の好適な範囲内に調節することができる。酸材としては、例えば、食酢(酢酸)、クエン酸、リンゴ酸、乳酸、ソルビン酸、安息香酸、アジピン酸、フマル酸、コハク酸等の有機酸及びそれらの塩、燐酸、塩酸等の無機酸及びそれらの塩、レモン果汁、リンゴ果汁、オレンジ果汁、乳酸発酵乳等を用いることができる。これらは1種単独で用いてもよいし、2種以上を併用してもよい。
(Acid material)
By blending the acid material with the acidic liquid food of the present invention, the pH of the acidic liquid food can be adjusted within the above-mentioned suitable range. Examples of the acid material include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid and succinic acid, and inorganic acids such as salts thereof, phosphoric acid and hydrochloric acid. And their salts, lemon juice, apple juice, orange juice, lactic acid fermented milk and the like can be used. These may be used alone or in combination of two or more.
酸性液状食品中の酸材の含有量は、酸材の種類や目的とするpHに応じて適宜調節することができる。例えば、酸材として食酢(酸度5%)を用いる場合、食酢の含有量は、好ましくは2質量%以上であり、より好ましくは5質量%以上であり、さらに好ましくは10質量%以上であり、また、好ましくは35質量%以下であり、より好ましくは30質量%以下であり、さらに好ましくは27質量%以下である。食酢(酸度5%)の含有量が上記範囲内であれば、酸性液状食品の微生物発生を制御して保存性を高めながら、酸性液状食品の風味のバランスを良好にすることができる。 The content of the acid material in the acidic liquid food can be appropriately adjusted according to the type of the acid material and the target pH. For example, when vinegar (acidity 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, still more preferably 10% by mass or more. Further, it is preferably 35% by mass or less, more preferably 30% by mass or less, and further preferably 27% by mass or less. When the content of vinegar (acidity 5%) is within the above range, it is possible to improve the balance of flavor of the acidic liquid food while controlling the generation of microorganisms in the acidic liquid food to improve the storage stability.
(他の原料)
酸性液状食品は、上述した原料以外に、本発明の効果を損なわない範囲で酸性液状食品に通常用いられている各種原料を適宜選択し含有させることができる。例えば、醤油、みりん、食塩、胡麻、グルタミン酸ナトリウム、ブイヨン等の調味料、からし粉、胡椒等の香辛料、レシチン、リゾレシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル等の乳化剤、アスコルビン酸、ビタミンE等の酸化防止剤、静菌剤等が挙げられる。
(Other raw materials)
In addition to the above-mentioned raw materials, the acidic liquid food can appropriately select and contain various raw materials usually used for the acidic liquid food as long as the effects of the present invention are not impaired. For example, seasonings such as soy sauce, mirin, salt, sesame, sodium glutamate, bouillon, spices such as mustard powder and pepper, emulsifiers such as lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester and sucrose fatty acid ester, ascorbin. Examples thereof include antioxidants such as acid and vitamin E, and bacteriostatic agents.
<酸性液状食品の製造方法>
本発明の酸性液状食品の製造方法の一例について説明する。例えば、まず、加熱糊化型澱粉、ガム類(キサンタンガム、グアーガム)、糖類、食酢、食塩、及び水を均一になるように常温下(例えば、10〜30℃)で撹拌・混合し、混合物を得る。各原料を常温下で撹拌・混合することで混合物中の加熱糊化型澱粉を未糊化の状態に保つことが、加熱前に増粘させないために重要である。その際、加熱糊化型澱粉及びガム類の含有量を適切に調節することで、混合物中の加熱型加工澱粉の沈降を防ぎ、製造適性に優れる混合物を得ることができる。
<Manufacturing method of acidic liquid food>
An example of the method for producing an acidic liquid food of the present invention will be described. For example, first, heat gelatinized starch, gums (xanthan gum, guar gum), sugars, vinegar, salt, and water are stirred and mixed at room temperature (for example, 10 to 30 ° C.) so as to be uniform, and the mixture is mixed. obtain. It is important to keep the heat-gelatinized starch in the mixture in an ungelatinized state by stirring and mixing each raw material at room temperature so as not to thicken the starch before heating. At that time, by appropriately adjusting the contents of the heat-gelatinized starch and the gums, it is possible to prevent the heat-processed starch from settling in the mixture and obtain a mixture having excellent production suitability.
続いて、得られた混合物を加熱して、適度な粘性の酸性液状食品を製造することができる。加熱の条件は、混合物中の加熱糊化型澱粉が十分に糊化する程度の加熱時間及び時間で選択すればよく、例えば、90℃以上の温度で5分以上の時間で加熱すればよい。 Subsequently, the obtained mixture can be heated to produce an acidic liquid food having an appropriate viscosity. The heating conditions may be selected by a heating time and time such that the heated gelatinized starch in the mixture is sufficiently gelatinized. For example, the heating may be performed at a temperature of 90 ° C. or higher for a time of 5 minutes or longer.
本発明の酸性液状食品の製造には、通常の酸性液状食品の製造に使われる装置を用いることができる。このような装置としては、例えば、一般的な撹拌機、スティックミキサー、スタンドミキサー、ホモミキサー等が挙げられる。撹拌機の撹拌羽形状としては、例えばプロペラ翼、タービン翼、パドル翼、アンカー翼等が挙げられる。 For the production of the acidic liquid food of the present invention, an apparatus used for producing an ordinary acidic liquid food can be used. Examples of such a device include a general stirrer, a stick mixer, a stand mixer, a homomixer and the like. Examples of the stirring blade shape of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.
以下に、実施例と比較例を挙げて本発明をさらに詳細に説明するが、本発明は以下の実施例の内容に限定して解釈されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not construed as being limited to the contents of the following Examples.
<酸性液状食品の製造例>
[実施例1〜17、比較例1、4、5、7〜12]
表1〜3に記載の配合割合に準じ、酸性液状食品を製造した。具体的には、まず、加熱糊化型澱粉(架橋澱粉)、ガム類(キサンタンガム、グアーガム、ローカストビーンガム)、糖類(液糖:ぶとう糖と果糖を主成分とするもの)、食酢(酸度5%)、食塩、及び水を均一になるように20℃で撹拌・混合し、混合物を得た。なお、混合物中の加熱糊化型澱粉は未糊化の状態であった。続いて、得られた混合物を90℃で10分間加熱し、加熱糊化型澱粉を糊化させて、増粘した酸性液状食品を製造した。
<Production example of acidic liquid food>
[Examples 1 to 17, Comparative Examples 1, 4, 5, 7 to 12]
Acidic liquid foods were produced according to the blending ratios shown in Tables 1 to 3. Specifically, first, heat gelatinized starch (crosslinked starch), gums (xanthan gum, guar gum, locust bean gum), sugars (liquid sugar: mainly composed of sugar and fructose), vinegar (acidity). 5%), starch and water were stirred and mixed at 20 ° C. so as to be uniform, and a mixture was obtained. The heat-gelatinized starch in the mixture was in an ungelatinized state. Subsequently, the obtained mixture was heated at 90 ° C. for 10 minutes to gelatinize the heated gelatinized starch to produce a thickened acidic liquid food.
[比較例2、3、6]
表3に記載の配合割合に準じ、酸性液状食品の製造を試みた。しかし、加熱糊化型澱粉(架橋澱粉)、糖類(液糖:ぶとう糖と果糖を主成分とするもの)、食酢(酸度5%)、食塩、及び水を均一になるように撹拌・混合しようとしたところ、この時点で澱粉の分散性が悪く、製造することができなかった。
[Comparative Examples 2, 3, 6]
An attempt was made to produce an acidic liquid food according to the blending ratios shown in Table 3. However, heat gelatinized starch (crosslinked starch), sugar (liquid sugar: mainly composed of porridge and fructose), vinegar (acidity 5%), salt, and water are stirred and mixed so as to be uniform. At this point, the starch was poorly dispersible and could not be produced.
[比較例13、14]
表3に記載の配合割合に準じ、酸性液状食品の製造を試みた。しかし、冷水膨潤型澱粉(グラニュラー インスタント スターチ)、ガム類(キサンタンガム)、糖類(液糖:ぶとう糖と果糖を主成分とするもの)、食酢(酸度5%)、食塩、及び水を均一になるように撹拌・混合しようとしたところ、この時点で澱粉が膨潤、増粘し、撹拌・混合が煩雑であり、製造することができなかった。
[Comparative Examples 13 and 14]
An attempt was made to produce an acidic liquid food according to the blending ratios shown in Table 3. However, cold water swelling starch (granular instant starch), gums (xanthan gum), sugars (liquid sugar: mainly composed of butto sugar and fructose), vinegar (acidity 5%), salt, and water are uniformly applied. At this point, the starch swelled and thickened, and the stirring and mixing were complicated, so that the starch could not be produced.
(pH測定)
上記で得られた実施例1〜17及び比較例1、4、5、7〜12の酸性液状食品について、1気圧、品温20℃とした時に、pH測定器(株式会社堀場製作所製卓上型pHメータF−72)を用いてpHを測定した。実施例1〜17及び比較例1、4、5、7〜12の酸性液状食品のpHは全て3.6以上4.7以下の範囲内であった。
(PH measurement)
For the acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, 7 to 12 obtained above, a pH meter (desktop type manufactured by HORIBA, Ltd.) at 1 atm and a product temperature of 20 ° C. The pH was measured using a pH meter F-72). The pH of the acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, 7 to 12 were all in the range of 3.6 or more and 4.7 or less.
(ブリックス測定)
上記で得られた実施例1〜17及び比較例1、4、5、7〜12の酸性液状食品について、品温20℃で、デジタル屈折計(株式会社アタゴ製デジタル屈折計RX−7000i)を使用してブリックスを測定した。測定結果を表1〜3に示した。なお、表3において、酸性液状食品を製造できなかった比較例2、3、6、13、14については、未測定(「−」)と示した。
(Brix measurement)
For the acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, 7 to 12 obtained above, a digital refractometer (Digital Refractometer RX-7000i manufactured by Atago Co., Ltd.) was used at a product temperature of 20 ° C. Brix was measured using. The measurement results are shown in Tables 1 to 3. In Table 3, Comparative Examples 2, 3, 6, 13, and 14 for which the acidic liquid food could not be produced are shown as unmeasured (“−”).
(粘度測定)
上記で得られた実施例1〜17及び比較例1、4、5、7〜12の酸性液状食品について、BL形粘度計を使用し、品温20℃、回転数6rpmの条件で、粘度が1,000mPa・s未満の場合:ローターNo.1、1,000mPa・s以上5,000mPa・s未満の場合:ローターNo.2、5,000mPa・s以上20,000mPa・s未満の場合:ローターNo.3、20,000mPa・s以上100,000mPa・s未満の場合:ローターNo.4を使用し、測定開始後3分後の示度により、粘度(mPa・s)を算出した。各酸性液状食品について、粘度測定を3回行って平均値を採用し、測定結果を表1〜3に示した。なお、表3において、酸性液状食品を製造できなかった比較例2、3、6、13、14については、未測定(「−」)と示した。
(Viscosity measurement)
The acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, 7 to 12 obtained above have a viscosity of 20 ° C. and a rotation speed of 6 rpm using a BL type viscometer. If it is less than 1,000 mPa · s: Rotor No. In the case of 1, 1,000 mPa · s or more and less than 5,000 mPa · s: Rotor No. When 2,500 mPa · s or more and less than 20,000 mPa · s: Rotor No. 3, 20,000 mPa · s or more and less than 100,000 mPa · s: Rotor No. No. 4 was used, and the viscosity (mPa · s) was calculated from the reading 3 minutes after the start of measurement. For each acidic liquid food, the viscosity was measured three times, the average value was adopted, and the measurement results are shown in Tables 1 to 3. In Table 3, Comparative Examples 2, 3, 6, 13, and 14 for which the acidic liquid food could not be produced are shown as unmeasured (“−”).
(物性評価)
上記で得られた実施例1〜17及び比較例1、4、5、7〜12の酸性液状食品について、製造直後のもの、及び袋に充填したうえで温度25℃の恒温器中で210日保存試験を行ったものについて複数の訓練されたパネルにより下記の基準で評価した。評価結果を表1〜3に示した。なお、表3において、酸性液状食品を製造できなかった比較例2、3、6、13、14の未評価の項目は、「−」と示した。
[評価基準](離水)
○:酸性液状食品は、上記期間の保存後であっても、離水が生じていなかった。
×:酸性液状食品は、上記期間の保存後には、離水が生じていた。
[評価基準](粘度低下)
○:酸性液状食品は、上記期間の保存後の粘度が、製造直後の粘度に比べて10%未満の低下率であった。
×:酸性液状食品は、上記期間の保存後の粘度が、製造直後の粘度に比べて10%以上の低下率であった。
[評価基準](製造適性)
◎:加熱前に粘度が高すぎず、酸性液状食品の製造工程における撹拌・混合が非常に行い易く、かつ加熱糊化型澱粉の分散性が非常に良かった。
○:加熱前に粘度が高すぎず、酸性液状食品の製造工程における撹拌・混合が行い易く、加熱糊化型澱粉の分散性が非常に良かった。または、加熱前に粘度が高すぎず、酸性液状食品の製造工程における撹拌・混合が非常に行い易く、加熱糊化型澱粉の分散性が良かった。
×:加熱前に増粘しており、酸性液状食品の製造工程における撹拌・混合が十分に行えず、適切に酸性液状食品を製造できなかった。あるいは、澱粉の分散性が悪く、適切に酸性液状食品を製造できなかった。
[評価基準](染み込み難さ)
形及び高さが同じである長方形の穴が開いた型を用いて、スライスした食パンの断面に酸性液状食品を同量になるように塗布し、20℃で24時間後静置した後、染み込みの有無を確認した。
◎:染み込まずに保形されており、十分留まっていた。
○:わずかに染み込んだが大部分が保形されており、問題無かった。
×:ほとんど保形されず、染み込んでしまった。
(Evaluation of the physical properties)
The acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, 7 to 12 obtained above were prepared immediately after production and packed in a bag and placed in an incubator at a temperature of 25 ° C. for 210 days. Those tested for preservation were evaluated by multiple trained panels according to the following criteria. The evaluation results are shown in Tables 1 to 3. In Table 3, the unrated items of Comparative Examples 2, 3, 6, 13, and 14 for which the acidic liquid food could not be produced are shown as "-".
[Evaluation criteria] (water separation)
◯: The acidic liquid food did not separate from water even after being stored for the above period.
X: The acidic liquid food had water separation after storage for the above period.
[Evaluation criteria] (decreased viscosity)
◯: The viscosity of the acidic liquid food after storage for the above period was less than 10% lower than the viscosity immediately after production.
X: The viscosity of the acidic liquid food after storage for the above period was reduced by 10% or more as compared with the viscosity immediately after production.
[Evaluation criteria] (Manufacturing suitability)
⊚: The viscosity was not too high before heating, it was very easy to stir and mix in the manufacturing process of acidic liquid food, and the dispersibility of the heated gelatinized starch was very good.
◯: The viscosity was not too high before heating, it was easy to stir and mix in the manufacturing process of acidic liquid food, and the dispersibility of the heated gelatinized starch was very good. Alternatively, the viscosity was not too high before heating, stirring and mixing in the manufacturing process of acidic liquid foods were very easy, and the dispersibility of the heated gelatinized starch was good.
X: The viscosity was increased before heating, and stirring and mixing in the manufacturing process of the acidic liquid food could not be sufficiently performed, so that the acidic liquid food could not be properly manufactured. Alternatively, the dispersibility of starch was poor, and it was not possible to properly produce an acidic liquid food.
[Evaluation criteria] (Difficulty of penetration)
Using a rectangular perforated mold of the same shape and height, apply the same amount of acidic liquid food to the cross section of sliced bread, let stand at 20 ° C for 24 hours, and then soak. I confirmed the presence or absence of.
◎: The shape was maintained without being soaked, and it stayed sufficiently.
◯: It was slightly soaked, but most of it was kept in shape, and there was no problem.
×: Almost no shape was retained and it was infiltrated.
実施例1〜17の酸性液状食品は、製造適性に優れ、長期保存後の離水及び粘度低下を防止し、かつパンや米飯に染み込み難いものであった。
比較例2、3、及び6の酸性液状食品は、澱粉の分散性が悪く、適切に酸性液状食品を製造できなかった。
比較例13及び14の酸性液状食品は、加熱殺菌前に増粘しており、酸性液状食品の製造工程における撹拌・混合が十分に行えず、適切に酸性液状食品を製造できなかった。
比較例1、4、5、7〜12の酸性液状食品は、製造適性に劣ったか、長期保存後の離水及び粘度低下が発生したか、あるいは、パンや米飯に染み込み易いものであった。
The acidic liquid foods of Examples 1 to 17 were excellent in production suitability, prevented water separation and viscosity decrease after long-term storage, and were difficult to soak into bread or cooked rice.
In the acidic liquid foods of Comparative Examples 2, 3 and 6, the dispersibility of starch was poor, and the acidic liquid food could not be appropriately produced.
The acidic liquid foods of Comparative Examples 13 and 14 were thickened before heat sterilization, and could not be sufficiently stirred and mixed in the manufacturing process of the acidic liquid food, and the acidic liquid food could not be produced properly.
The acidic liquid foods of Comparative Examples 1, 4, 5, 7 to 12 were inferior in production suitability, had water separation and decreased viscosity after long-term storage, or were easily soaked into bread or cooked rice.
Claims (8)
前記加熱糊化型澱粉の含有量が、前記酸性液状食品全体の0.5質量%以上4.5質量%以下であり、
前記ガム類の含有量が、前記加熱糊化型澱粉1質量部に対して0.03質量部以上であり、
前記ガム類が、キサンタンガム及び/又はグアーガムであり、
20℃での粘度が2,500mPa・s以上であり、
20℃でのブリックスが30以上であることを特徴とする、
酸性液状食品。 An acidic liquid food containing at least water, heat-gelatinized starch, and gums.
The content of the heat-gelatinized starch is 0.5% by mass or more and 4.5% by mass or less of the whole acidic liquid food.
The content of the gums is 0.03 part by mass or more with respect to 1 part by mass of the heated gelatinized starch.
The gums are xanthan gum and / or guar gum.
The viscosity at 20 ° C. is 2,500 mPa · s or more,
It is characterized by having a brix of 30 or more at 20 ° C.
Acidic liquid food.
請求項1に記載の酸性液状食品。 The content of the gums is 0.5% by mass or less of the total amount of the acidic liquid food.
The acidic liquid food according to claim 1.
請求項1又は2に記載の酸性液状食品。 The content of the gums is 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 gelatinized starch.
The acidic liquid food according to claim 1 or 2.
請求項1〜3のいずれか一項に記載の酸性液状食品。 Contains more sugars,
The acidic liquid food according to any one of claims 1 to 3.
請求項1〜4のいずれか一項に記載の酸性液状食品。 The viscosity at 20 ° C. is 3,000 mPa · s or more and 70,000 mPa · s or less.
The acidic liquid food according to any one of claims 1 to 4.
請求項1〜5のいずれか一項に記載の酸性液状食品。 The brix at 20 ° C. is 35 or more and 70 or less.
The acidic liquid food according to any one of claims 1 to 5.
請求項1〜6のいずれか一項に記載の酸性液状食品。 The pH is 3.5 or more and 5.0 or less.
The acidic liquid food according to any one of claims 1 to 6.
水、加熱糊化型澱粉、及びガム類を、前記加熱糊化型澱粉が未糊化の状態で混合して、混合物を得る工程と、
前記混合物を加熱して、前記加熱糊化型澱粉を糊化させて、増粘させる工程と、
を含む、酸性液状食品の製造方法。 The method for producing an acidic liquid food according to any one of claims 1 to 7.
A step of mixing water, heat-gelatinized starch, and gums in a state where the heat-gelatinized starch is not gelatinized to obtain a mixture.
A step of heating the mixture to gelatinize the heat-gelatinized starch and thickening the starch.
A method for producing an acidic liquid food product, including.
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