JP3118408B2 - Manufacturing method of liquid food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a flowable food such as a sauce, and more particularly to a method for producing a flowable food which contains a water-insoluble raw material uniformly, has a low viscosity and is excellent in flowability. It is.

[0002]

2. Description of the Related Art Conventionally, fluid foods such as sauces, which contain water-insoluble ingredients such as ingredients and spices, and are manufactured using water, oils and fats, seasonings, and the like, needless to say, when eaten alone. It is also widely used as a pasta sauce, meat sauce and the like, and various products have been developed. Examples of such foods include, for example, vegetable paste, vinegar, oil, and a thickener, which are particularly suitable for pasta dishes containing raw vegetables, and having a viscosity of 1,000 to 4,000 centipoise. (Japanese Patent Laid-Open No. 4-112774).

[0003] Normally, these fluid foods often use thickening substances such as gums and starches, and as described in the above-mentioned gazettes, many have high viscosity. High-viscosity fluid foods have good entanglement with pasta and the like, and have good dispersibility of water-insoluble raw materials. However, on the other hand, the above-mentioned foods have poor fluidity, exhibit a sticky texture, and when they contain ingredients, it is difficult to make use of their natural texture. Further, when the fluid food is cooled and eaten in a low temperature range (about 5 to 25 ° C., which is usually refrigerated to normal temperature), the viscosity is further increased, and the above problem becomes more remarkable.

On the other hand, a low-viscosity fluid food is excellent in fluidity, has a smooth texture, and makes good use of the natural texture of ingredients. In addition, such foods are used in a low temperature range (normally refrigerated to room temperature 5).
(Approximately 25 ° C.). In this case, it has a refreshing feeling and is particularly suitable for eating in summer.

However, when a low-viscosity fluid food is produced industrially, the following problems occur. That is, usually, in the process of producing a fluid food, first, a raw material mixture is prepared by appropriately dissolving or dispersing the raw materials in water using a stirring means such as a mixer, and then subjected to necessary intermediate treatment such as cooking and heating. Then, each container is filled and sealed, and further subjected to a heat sterilization treatment or the like as necessary. However, if the viscosity of the raw material mixture is low, water-insoluble raw materials such as ingredients and spices dispersed in water settle (sedimentation in a filling tank or the like), and the water-insoluble raw materials are uniformly filled in each container. Therefore, it is impossible to provide a stable and quality fluid food containing water and a water-insoluble raw material uniformly.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing a fluid food which contains a water-insoluble raw material uniformly, has a low viscosity and is excellent in fluidity.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, have found that a thickening substance whose viscosity is reduced by heating is added to a raw material mixture in which a water-insoluble raw material is dispersed. It has been found that a desired object can be achieved by imparting a viscosity that can maintain the above-mentioned dispersed state by using the composition, filling the container and sealing it, and then performing a heat treatment to reduce the viscosity, thereby achieving the present invention.

That is, according to the present invention, a thickening substance whose viscosity is reduced by heating is added to a raw material containing at least water and a water-insoluble raw material, and these are stirred and mixed to make the water-insoluble raw material substantially uniform in the raw material. Into a viscous substance having a viscosity of 250 cp or more and capable of maintaining the above-mentioned dispersion state, and if necessary, other ingredients are added. The viscous substance is filled in a container and sealed.
Reduce the viscosity by applying heat treatment, 5 ° C at product temperature 5 ° C
A method for producing a flowable food, characterized in that the viscosity is not more than 00 cp.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. First, the fluid foods required in the present invention include water and water-insoluble raw materials such as ingredients and spices, oils and fats, using seasonings and the like, foods produced by heat treatment as necessary, soups, Sauces and the like are exemplified.

Next, the raw materials used in the present invention will be described. In the present invention, water and water-insoluble raw materials are essential,
The water-insoluble raw material is appropriately used depending on the type of food, for example, fibrous raw materials such as vegetables and fruits,
Examples include meat, seafood, mushrooms, and spices. As a fibrous raw material for vegetables and fruits, specifically,
Examples include tomato, onion, potato, carrot, pepper, celery, and apple. In addition, meats, seafood and the like which have been appropriately processed, for example, minced meat and tuna tuna can be used.

In the present invention, fats and oils, extracts, seasonings, emulsifiers and the like can be used in addition to the above-mentioned raw materials. However, the present invention is not limited to these, and other raw materials may be added as needed. Also,
When oils and fats are used, they may be liquid or solid at room temperature, but are preferably liquid at room temperature (25 ° C.),
Oils and fats having a melting point of 5 ° C. or less are preferred, and those having a melting point of 5 ° C. or less are preferred. Vegetable oils such as corn oil, soybean oil, safflower oil and rapeseed oil are preferred. As described above, in the case of using a low-melting-point fat or oil, a suitable fluidity is given to the food, and smoothness and a mild flavor are obtained.

In the present invention, the thickening substance whose viscosity is reduced by heating is generally used to give a raw material mixture obtained by stirring and mixing each raw material at room temperature a viscosity capable of maintaining a dispersion state of a water-insoluble raw material. And has the performance of reducing the viscosity by heat treatment. The above-mentioned thickening substance is preferably a substance whose viscosity is reduced by heating under heat sterilization treatment conditions of 100 ° C or more, preferably 115 to 130 ° C.

Specific examples of the above thickener include guar gum, gelatin, pectin, and potato starch. These can be used alone or in an appropriate combination, but guar gum is particularly preferred. Fluid foods obtained using guar gum can favorably achieve a change in viscosity before and after the filling process, exhibit desired effects, and have a low viscosity that does not easily increase even when cooled to a low temperature range. It becomes suitable as a liquid food that can be eaten.

The amount of the above-mentioned thickening substance can be appropriately set so as to be in the following suitable viscosity range according to the raw material used. Specifically, regardless of the type of the thickening substance, 0.01 to 1.0% by dry weight (hereinafter simply referred to as%), more preferably 0.05 to 0.5%
Can be exemplified.

Next, a method for producing a fluid food using these raw materials will be described. In the present invention, first,
A thickening substance whose viscosity is reduced by heating is added to a raw material containing at least water and a water-insoluble raw material, and these are stirred and mixed to disperse the water-insoluble raw material substantially uniformly in the raw material, and A viscous substance having a viscosity that can maintain the viscosity is prepared. As a result, the water-insoluble raw material is uniformly dispersed in the viscous material, and the dispersion state is maintained, sedimentation and separation are prevented, and uniform filling of the container becomes possible.

When stirring and mixing the raw materials containing the above-mentioned thickening substance, all the raw materials may be mixed at once using a suitable stirring means such as a mixer, or only some of the raw materials may be mixed first. Further, other raw materials may be added, but the viscosity of the obtained viscous material is, for example, 250 cp or more, preferably 300 to 1000 cp, regardless of the product temperature, between the preparation of the viscous material and the filling. Good to do.

If the viscosity of the viscous material is less than 250 cp,
The water-insoluble raw material is liable to settle and separate.
If it exceeds 000 cp, it tends to be difficult to sufficiently lower the viscosity of the viscous material by the subsequent heat treatment. In addition, the viscosity can be easily measured with a B-type viscometer or the like from which solid matter has been removed. In addition, the viscosity can be easily measured with a B-type viscometer or the like from which solid matter has been removed. When a water-insoluble raw material having a specific gravity difference of more than 0.04 g / ml with respect to a viscous material (a fluid portion of the viscous material excluding a solid material) is used, the dispersion state of the water-insoluble raw material is preferably adjusted. In holding
It is desirable that the viscosity be 400 cp or more regardless of the product temperature.

Subsequently, the viscous material prepared as described above is
If necessary, other materials are added and the container is filled and sealed, and then subjected to a heat treatment to reduce the viscosity. In the above case, the filling of the viscous material into the container is not particularly limited, and any filling machine may be used.According to the present invention, water and water are used regardless of whether any filling machine is used. There is an advantage that the raw materials including the insoluble raw materials can be uniformly filled in each container. Heat treatment after filling and sealing the viscous material in a container can be performed also by heat sterilization, for example, hot water sterilization, steam heat sterilization, retort heat sterilization and a combination thereof can be performed. .

In the present invention, the above-mentioned heat treatment reduces the viscosity of the viscous material to a viscosity suitable for eating according to the type of product for which the viscosity is required or the eating temperature range. According to the present invention,
The desired viscosity of the fluid food can be appropriately set, and a fluid food exhibiting low viscosity even in a low temperature range can be produced. In addition, as the above-mentioned food, for example, when the product temperature is 5 to 15 ° C., 5
Those having a viscosity of 00 cp or less, more preferably 400 cp or less, can be satisfactorily eaten in a low temperature range.

In the present invention, the pH of the fluid food is adjusted to 5.0 or less, more preferably 4.2 to 4.8, so that the product temperature is 5 to 5 in addition to the fluid physical properties.
At 25 ° C., flavor characteristics based on sourness are well exhibited.
In particular, a fluid food suitable for eating in a low temperature range is obtained. p
H may be adjusted by appropriately mixing tomato, apple, worcestershire sauce, wine, chutney, yogurt, citric acid and the like. It should be noted that when a milk raw material is used for a fluid food having the above-mentioned pH range, milk protein may be aggregated.

The fluid food of the present invention thus produced may be heated or may be cooled when eating. Alternatively, they may be eaten alone, or may be eaten over pasta, meat, seafood, cooked rice, vegetables, potatoes and the like.

In the case where the food is cooled and eaten, for example, the product is cooled to a temperature of about 5 to 15 ° C. in a refrigerator or the like, so that it has a smooth fluidity in a low temperature range, has a refreshing feeling, and It is suitable for eating and so on. Further, the cooled liquid food is preferable because it allows the user to enjoy food such as warm pasta, meat, fish and shellfish with a refreshing taste. Further, the food may be cooled to a temperature range lower than the refrigeration temperature range (a temperature range in which the temperature does not freeze).

[0023]

[Example] 10 parts of water, 5 parts of seasonings, 1 part of spices, 2 parts of salt
Parts, emulsifier 0.03 parts and guar gum 0.1 parts were stirred and mixed using a mixer, and further, vegetable oil (melting point 5 ° C)
After adding 2.5 parts and mixing by heating to about 90 ° C,
To this, 80 parts of a dice tomato was added and gently stirred and mixed to prepare a viscous material containing tomato. The viscous material (excluding solids) had a viscosity of about 325 cp (20 ° C.). Among the water-insoluble raw materials, the difference in specific gravity between the tomato having the highest specific gravity and the flowing portion of the viscous material excluding solids was 0.022 g / ml.

Subsequently, 113 g of the above viscous material and 27 g of sliced onion prepared separately were mixed, filled in a retort pouch (at about 20 ° C.), sealed, and sealed at 122 ° C. for 15 minutes.
A retort heat sterilization treatment was performed for 1 minute to obtain a sauce. The above sauce contains spices and ingredients uniformly and has a pH of 4.
6, viscosity of about 150 cp at product temperature of 20 ° C, product temperature of 10
It had a viscosity of about 263 cp at ° C and a viscosity of about 268 cp at a product temperature of 5 ° C.

The above sauce was cooled to room temperature, and the pouch was put in a refrigerator and cooled to about 5 ° C. When the sauce taken out of the refrigerator was eaten with boiled spaghetti, the flavor characteristics of the raw materials were sufficiently brought out, and the ingredients were of high quality having smooth viscosity and mouthfeel. In addition, ingredients such as tomato and onion were uniformly contained, and their texture and flavor were utilized to give a refreshing feeling (especially suitable for eating in summer).

[0026]

According to the present invention, a water-insoluble raw material is dispersed in a raw material mixture, and a viscosity capable of maintaining the above-mentioned dispersion state is imparted to the raw material mixture by using a thickening substance whose viscosity is reduced by heating. Sedimentation and separation of the raw material are prevented, and uniform filling of the container becomes possible. Then, after the above-mentioned raw material mixture is filled and sealed in a container, a heat treatment is applied to reduce the viscosity, whereby a fluid food having low viscosity and excellent fluidity can be produced. The food is well utilized for the natural texture of the ingredients and is also suitable for eating in a low temperature range. In this case, it has a refreshing feeling and is particularly suitable for eating in summer and the like.

Claims (2)

(57) [Claims] 1. A thickening substance whose viscosity is reduced by heating is added to a raw material containing at least water and a water-insoluble raw material, and these are stirred and mixed to disperse the water-insoluble raw material substantially uniformly in the raw material. a viscous material having a viscosity capable of retaining at and above dispersion state above 250 cps, the other raw materials added if necessary, after filling and sealing the pressure-sensitive稠物the vessel, to reduce the viscosity by performing the heat treatment, product temperature 500 cp or less at 5 to 15 ° C
A method for producing a flowable food, characterized by having a viscosity . 2. The method for producing a flowable food according to claim 1, wherein the flowable food is for eating in a low temperature range.