JP6571259B1 - Emulsified food in plastic containers - Google Patents

Abstract

The present invention provides an emulsified food in a plastic container that maintains the sliding property of the emulsified food from the container during use without causing oil separation in the container during long-term storage. An emulsified food containing fats and oils, water, and a thickener contained in a plastic container, wherein the emulsified food has a viscosity at 25 ° C. of 50 Pa · s to 500 Pa · s, and is used as a continuous phase. Including an aqueous phase, the content of fats and oils in the emulsified food is 3% by mass or more and 60% by mass or less, a liquid phase is present between the inner wall of the container and the emulsified food, and the liquid phase is composed of liquid fats and oils at 25 ° C. The apparent complex elastic modulus G * of the emulsified food measured by the dynamic viscoelasticity measurement test 1 is as follows: Condition A: 0 Pa <G0 * −G1 * <200 Pa and 0.6 ≦ G1 * / G3 * ≦ 4. 0, emulsified food in a plastic container. [Selection] Figure 1

Description

  The present invention relates to an emulsified food contained in a plastic container, and more particularly to an emulsified food containing fats and oils, water, and a thickener contained in a plastic container.

  Conventionally, emulsified foods are commercially available in a state of being contained in a plastic container. When using these emulsified foods, the body of the plastic container can be pushed to squeeze out the required amount of contents. In particular, oil-in-water emulsified foods represented by mayonnaise and the like have a high viscosity, and it is difficult for the contents to slip out of the plastic container during use, and the contents adhere to and remain in the plastic container. In response to such a technical problem, it has been proposed to improve the slide-out property of the contents by the uneven projections on the inner wall of the container and the liquid layer on the inner wall surface (see Patent Documents 1 and 2).

International Publication No. 2015/012358 Patent No. 5971337

  However, in the techniques disclosed in Patent Documents 1 and 2, the slipping out property of the contents from the container is improved. However, when the container is repeatedly used, the emulsion of the contents is oil-separated or the slipping out property is reduced. There were technical issues such as

  Furthermore, when the content is an emulsion, the present inventors need an appropriate slip-out property for the emulsion, but if the slip-out property is too high, the emulsion moves vigorously in the container. We discovered a new technical problem that the emulsified product repeatedly and strongly collided with the protrusions on the inner wall, leading to emulsion breakage. On the other hand, even when a plastic container having high inner wall smoothness is used, it has been found that by adjusting the physical properties of the emulsion, an appropriate sliding property can be obtained and the manufacturing cost of the plastic container can be reduced.

  Accordingly, an object of the present invention is to provide an emulsified food contained in a plastic container that maintains the sliding property of the emulsified food from the container during use without causing oil separation in the container during long-term storage.

As a result of intensive studies, the present inventors have surprisingly found that, in an emulsified food contained in a plastic container, the apparent complex elastic modulus G ^* measured by a specific measurement test for the emulsified food satisfies a specific condition. Thus, the inventors have found that the above technical problem can be solved, and have completed the present invention.

That is, according to one aspect of the present invention,
An emulsified food containing fats and oils, water, and a thickener contained in a plastic container,
The emulsified food has a viscosity measured at 25 ° C. of 50 Pa · s or more and 500 Pa · s or less,
The emulsified food contains an aqueous phase as a continuous phase,
The content of fats and oils in the emulsified food is 3% by mass or more and 60% by mass or less,
A liquid phase exists between the inner wall of the container and the emulsified food,
The liquid phase consists of oil and fat that is liquid at 25 ° C.
About the apparent complex elastic modulus G ^* measured by the following measurement test 1 of the dynamic viscoelasticity of the emulsified food,
Condition A:
₀ Pa <G ₀ ^* −G ₁ ^* <200 Pa and 0.6 ≦ G ₁ ^* / G ₃ ^* ≦ 4.0
An emulsified food in a plastic container that satisfies the requirements is provided.

In the aspect of the present invention, the emulsified food has a value G _i ″ and a maximum value G _m ″ at the start of the loss elastic modulus G ″ measured in the dynamic viscoelasticity measurement test 2 described below.
Condition B:
0 Pa ≦ G _m ″ −G _i ″ ≦ 20 Pa
It is preferable to satisfy.

  In the aspect of this invention, it is preferable that the fats and oils which comprise the said emulsified food contain edible fats and oils.

  In the aspect of this invention, it is preferable that the fats and oils which comprise the said liquid phase contain edible vegetable fats and oils and / or medium chain fatty acid triglyceride.

  In the aspect of this invention, it is preferable that ratio of the specific gravity of the liquid phase which exists on the inner wall of the said container with respect to the specific gravity of the said emulsified food is 0.85 or more and 0.95 or less.

  In the aspect of the present invention, it is preferable that 50% or more of the same kind of edible oil and fat as the liquid phase present on the inner wall of the container is contained in the oil phase of the emulsified food.

  The emulsified food contained in the plastic container of the present invention can maintain the sliding property of the emulsified food from the container during use without causing oil separation in the container during long-term storage. Moreover, it is not necessary to provide means such as a protrusion for improving the slide-out property on the plastic container itself, and the manufacturing cost of the plastic container can be reduced.

It is a schematic diagram of the measurement test 1 and the viscoelasticity measuring apparatus used for it.

<Emulsified food in plastic containers>
The emulsified food in a plastic container of the present invention is obtained by storing an emulsified food having specific physical properties in a plastic container, and further, a liquid phase is present between the inner wall of the container and the emulsified food. The slip-out property of the emulsified food from can be improved.

<Emulsified food>
The emulsified food contains fats and oils, water, and a thickener, and may contain egg yolk and other raw materials. The emulsified food includes an aqueous phase as a continuous phase, and examples thereof include an oil-in-water (O / W type) emulsion and a W / O / W type composite emulsion. Such an emulsified food is preferably an acidic emulsified liquid seasoning, and examples thereof include mayonnaise and dressing. Usually, from the viewpoint of easy extraction from the container, the water content in the emulsified food is preferably 15 to 80%, more preferably 20 to 75%, and further preferably 30 to 70%. preferable.

  The emulsified food has a viscosity measured at 25 ° C. of 50 Pa · s or more and 500 Pa · s or less, preferably 60 Pa · s or more and 400 Pa · s or less, more preferably 70 Pa · s or more and 250 Pa · s or less, More preferably, it is 80 Pa · s or more and 200 Pa · s or less. If the viscosity of the emulsified food is within the above numerical range, it is possible to improve the slip-out property of the emulsified food from the container at the time of use. The viscosity of the emulsified food can be measured using a BH viscometer (rotation speed: 2 rpm, rotor: No. 6 or No. 5).

<Oil and fat>
Oils and fats to be blended in the emulsified food are not particularly limited, and conventionally known oils and fats can be used, and edible oils and fats are preferably used. For example, it is preferable to use an edible vegetable oil mainly composed of fatty acids having 13 or more carbon atoms (for example, containing 90% or more, preferably 95% or more). Specifically, for example, rapeseed oil, soybean oil, corn oil, palm oil, cottonseed oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, coconut oil, sesame oil, grape seed oil, peanut oil, almond Oil, avocado oil, etc. can be used. Also, for example, fats and oils obtained by chemical or enzymatic treatment such as fish oil, beef tallow, pork tallow, chicken tallow, or MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, transesterified oil, etc. Can be used. Preferably, it is preferable to contain 50% by mass or more of rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof as fats and oils.

  The content of fats and oils in the emulsified food is 3% by mass or more and 60% by mass or less, preferably 5% by mass or more and 50% by mass or less, more preferably 10% by mass or more and 40% by mass or less, and still more preferably. Is 15 mass% or more and 35 mass% or less. If the content of fats and oils in the emulsified food is within the above numerical range, oil separation of the emulsion is difficult to occur, and the physical properties of the contents can be maintained even after long-term storage.

(Thickener)
The thickener blended in the emulsified food is not particularly limited, and a conventionally known thickener for food can be used. Examples of the food thickener include xanthan gum, guar gum, tamarind seed gum, and gellan gum starch, and these may be used alone or in combination of two or more.

  The content of the thickener in the emulsified food is preferably 0.01% by mass or more and 10% by mass or less, more preferably 0.05% by mass or more and 5% by mass or less, and further preferably 0.1% by mass. % To 3% by mass. If the content of the thickener in the emulsified food is within the above numerical range, oil separation of the emulsion is difficult to occur, and the physical properties of the contents can be maintained even after long-term storage.

(egg yolk)
The egg yolk blended in the emulsified food is not particularly limited as long as it is an egg yolk generally used as an emulsifying material. For example, a raw egg yolk obtained by splitting a chicken egg and separating it from egg white, a drying process such as sterilization treatment, freezing treatment, spray drying or freeze drying, phospholipase A1, phospholipase A2, phosphine. Examples include those that have been subjected to one or more treatments such as enzyme treatment with flipase C, phospholipase D or protease, decholesterolization treatment such as supercritical carbon dioxide treatment, and mixed treatment such as salt or saccharide. In particular, it is preferable to use a phospholipase A-treated egg yolk that has been subjected to an enzyme treatment using phospholipase A.

  The content of egg yolk in the emulsified food is preferably 0.5% by mass or more and 10% by mass or less, more preferably 1% by mass or more and 9% by mass or less, and further preferably 1.5% by mass in terms of solid content. % To 8% by mass. If the content of the egg yolk in the emulsified food is within the above range, it is difficult for the excess egg yolk to take in the liquid phase (oil) into the emulsion, and the slipping-out property of the emulsion can be maintained.

(Acid material)
The emulsified food of the present invention can be made into an acidic emulsified liquid seasoning by blending an acid material. The pH of the acidic emulsified liquid seasoning is not particularly limited, but is preferably 3.0 or more, more preferably 3.3 or more, further preferably 3.5 or more, and preferably 5. It is 0 or less, More preferably, it is 4.5 or less, More preferably, it is 4.2 or less. If pH is in the said range, the flavor of the whole emulsified food can be complemented by acidity.

  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 salts thereof, inorganic acids such as phosphoric acid and hydrochloric acid. And their salts, lemon juice, apple juice, orange juice, lactic acid fermented milk, and the like.

  The blending amount of the acid material can be appropriately adjusted according to the target pH. For example, when vinegar (acidity 5%) is used as the acid material, the amount of vinegar is preferably 5% by mass or more, more preferably 10% by mass or more, and further preferably 13% by mass or more. Moreover, it is preferably 30% by mass or less, more preferably 25% by mass or less, and further preferably 20% by mass or less. If the amount of vinegar is within the above range, the flavor of the whole emulsified food can be enhanced by acidity.

(Other ingredients)
In the emulsified food, in addition to the raw materials described above, various raw materials that are usually used in the emulsified food can be appropriately selected and contained 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, sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, trehalose, spices such as mustard powder, pepper, lecithin, lysolecithin, glycerin fatty acid Examples thereof include emulsifiers such as esters, polyglycerol fatty acid esters and sucrose fatty acid esters, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

(Dynamic viscoelasticity of emulsified food)
The emulsified food preferably satisfies the following condition A with respect to the apparent complex elastic modulus G ^* measured by the following dynamic viscoelasticity measurement test 1. The following condition A is a parameter that indicates the sustainability of the sliding start of the container and the emulsified food when the container and the emulsified food are repeatedly collided.
Condition A:
₀ Pa <G ₀ ^* −G ₁ ^* <200 Pa and 0.6 ≦ G ₁ ^* / G ₃ ^* ≦ 4.0
The condition A more preferably satisfies at least one of the following numerical ranges.
10 Pa <G ₀ ^* −G ₁ ^* <150 Pa,
0.7 ≦ G ₁ ^* / G ₃ ^* ≦ 3.5
More preferably, the condition A satisfies at least one of the following numerical ranges.
15 Pa <G ₀ ^* −G ₁ ^* <120 Pa,
0.8 ≦ G ₁ ^* / G ₃ ^* ≦ 3.0
It is even more preferable that the condition A satisfies at least one of the following numerical ranges.
20 Pa <G ₀ ^* −G ₁ ^* <100 Pa,
0.85 ≦ G ₁ ^* / G ₃ ^* ≦ 2.0
It is even more preferable that the condition A satisfies at least one of the following numerical ranges.
25 Pa <G ₀ ^* −G ₁ ^* <70 Pa,
0.9 ≦ G ₁ ^* / G ₃ ^* ≦ 1.5
By satisfying the above condition A, it shows that the physical properties of the emulsified food are maintained even after repeatedly colliding the container and the emulsified food over a long period of time, without causing oil separation in the container during long-term storage. In use, it is possible to maintain the sliding property of the emulsified food from the container.

<Dynamic viscoelasticity measurement test>
FIG. 1 shows a viscoelasticity measuring apparatus used for the measurement test 1, and the measurement test 1 will be described. A thermoplastic resin film 3 (diameter 4 cm) is fixed to the circular stage 2 of the viscoelasticity measuring device 1, and a non-slip sandpaper (# 240) 4 is attached to the sensing sensor 5 side. On the film 3, 10 μl of rapeseed oil (corresponding to about 0.7 mg / cm ² ) is allowed to stand as the liquid phase 6, and the emulsified food 7 is placed thereon so that the clearance 8 satisfies the following conditions. Subsequently, the following steps 1 to 3 are continuously performed, and apparent complex rigidity G ₁ ^* and G ₃ ^* in steps 1 and ₃ are measured. Incidentally, the value of the step 1 was measured in a state in which not place rapeseed and G ₀ ^* on the thermoplastic resin film. In addition, in the measurement test 1, Step 1: Confirmation of slipping out property immediately after manufacture, Step 2: Reproduction of actual use situation, Step 3: Confirmation of slipping out property after long-term use are performed in a pseudo manner.
<Measurement test 1>
-Measuring device: Viscoelasticity measuring device (ARES-G2 (manufactured by TA Instruments Japan Co., Ltd.))
・ Temperature: 25 ℃ (± 2 ℃)
Clearance (distance between sandpaper and film): 1 mm
-Holding time before measurement: 120 seconds
Step 1 (G ₁ ^* Measurement conditions)
Distortion%: 10%
Angular frequency: 0.314 rad / s
Measurement timing: 120 seconds later Duration: 120 seconds
Step 2 (G ₂ ^* measurement conditions)
Distortion%: 200%
Angular frequency: 6.283 rad / s
Duration: 120 seconds
Step 3 (G ₃ ^* Measurement conditions)
Distortion%: 10%
Angular frequency: 0.314 rad / s
Measurement timing: 40 seconds later Duration: 120 seconds

In the emulsified food, it is preferable that the value G _i ″ and the maximum value G _m ″ at the start of the loss elastic modulus G ″ measured in the following dynamic viscoelasticity measurement test 2 satisfy the following condition B. . The following condition B is a parameter that indicates the stability of the emulsified state of the emulsified food itself in the initial state in a pseudo manner.
Condition B:
0 Pa ≦ G _m ″ −G _i ″ ≦ 20 Pa
The condition B more preferably satisfies the following numerical range.
0 Pa ≦ G _m ″ −G _i ″ ≦ 18 Pa
Condition B more preferably satisfies the following numerical range.
1 Pa ≦ G _m ″ −G _i ″ ≦ 17 Pa
Satisfying the above condition B indicates that the physical properties of the emulsified food are maintained over a long period of time, and does not cause oil separation in the container during long-term storage. Can be maintained.

<Measurement test 2>
・ Measuring device: Viscoelasticity measuring device (AR-G2, TA Instruments Japan Co., Ltd.)
・ Geometry: Parallel plate Φ40mm made of aluminum ・ Gap: 1400μm
-Measurement mode: Strain dispersion measurement (Strain sweep step)
・ Measurement temperature: 25 ℃ ± 2 ℃
-Angular frequency: 6.283 rad's
-Dynamic strain: 0.1-8000%
・ Measurement interval: 8 points / 10 times distortion interval (equal interval on the log axis)

[Plastic container]
The form and manufacturing method of the plastic container that contains the emulsified food are not particularly limited. For example, a bottle-shaped or tube-shaped blow-molded container that can squeeze out a necessary amount of emulsified food by pushing the container body when used can be used. Further, a sheet-like, tray-like, or pouch-like container obtained by molding a plastic film can be used.

  The plastic container used in the present invention preferably includes a resin layer made of a resin material containing a thermoplastic resin. Examples of the thermoplastic resin include polyolefin resins such as polyethylene and polypropylene, and polyester resins such as polyethylene terephthalate, and it is preferable to use polyethylene. Moreover, the plastic container may have a multilayer structure of the resin layer, or may include a resin layer made of a resin material other than polyethylene.

The plastic container preferably has a high smoothness on the inner wall. For example, the surface roughness Ra of the inner wall of the plastic container is preferably 0.70 μm or less, more preferably 0.50 μm or less, and still more preferably 0.8. 30 μm or less. If the surface roughness Ra of the inner wall of the plastic container is the above value, the inner wall is highly smooth, and there are almost no protrusions or irregularities, so that the damage caused when the emulsified food repeatedly collides with the inner wall is reduced, and the emulsion breakage occurs. Can be suppressed.
In addition, surface roughness Ra of the inner wall of a plastic container can be measured with the following apparatuses and methods based on JISB0601-1994.
・ Model: Surface roughness measuring device (Mitutoyo Corporation, Surf Test SJ-401)
-Stylus: Standard stylus 12AAB403 (tip R: 5 μm, tip angle 90 °, using skidless)
・ Measurement speed: 0.5mm / sec
・ Standard length: 0.8mm
・ Evaluation length: 4mm
・ Section: 5

  In the case of a blow-molded container, the plastic container preferably has a maximum body diameter of ½ or less of the container height. This is because not only the squeezability of the emulsified food is improved, but also the movement speed of the emulsified food changes during storage, and the oil diffusion is promoted. As a result, the slip-out property of the emulsified food can be maintained.

[Liquid phase]
The liquid phase existing between the inner wall of the container and the emulsified food is liquid at ordinary temperature (25 ° C.), and conventionally known fats and oils can be used. For example, fats and oils similar to fats and oils such as edible fats and oils to be blended in the emulsified food can be used. In particular, it is preferable to use an edible vegetable oil mainly composed of fatty acids having 13 or more carbon atoms (for example, containing 90% or more, preferably 95% or more) in the liquid phase, such as rapeseed oil, soybean oil, corn oil, palm It is preferable to contain 50% or more of oil or a mixed oil thereof. In the liquid phase, MCT (medium chain fatty acid triglyceride) may be used. Furthermore, it is preferable to contain 50 mass% or more of rapeseed oil, soybean oil, corn oil, palm oil, MCT, or a mixed oil thereof as the oil.

  The ratio of the specific gravity of the liquid phase existing on the inner wall of the container to the specific gravity of the emulsified food is preferably 0.85 or more and 0.95 or less, and more preferably 0.90 or more and 0.94 or less. If this ratio is within the above numerical range, the liquid phase is hardly localized on the bottom of the container and the surface of the liquid, and the emulsified food can be more easily slid out from the container during use.

  The specific gravity of the liquid phase present on the inner wall of the container is preferably 0.90 or more and 0.95 or less, and more preferably 0.91 or more and 0.94 or less. If this ratio is within the above numerical range, the liquid phase is hardly localized on the bottom of the container and the surface of the liquid, and the emulsified food can be more easily slid out from the container during use.

The amount of liquid phase present on the inner wall of the container, per inner surface area of the container, 0.50 mg / cm ² or more preferably 2.50 mg / cm ² or less, 0.55 mg / cm ² or more 2.00 mg / more preferably cm ² or less, further preferably 0.60 mg / cm ² or more 1.50 mg / cm ² or less, 0.65 mg / cm ² or more 1.0 mg / cm ² or less is still more More preferred. If the amount of the liquid phase is 0.50 mg / cm ² or more, the slip-out property can be further improved. Moreover, if the amount of the liquid phase is 2.50 mg / cm ² or less, it is possible to prevent separation of the emulsion that occurs when the liquid phase is too much.

  EXAMPLES 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.

<Manufacture of emulsified food in plastic containers>
After mixing raw egg yolk (solid content 50%), thickener (xanthan gum), seasoning (amino acid, salt, sugar), vinegar, and fresh water with a mixer to prepare an aqueous phase raw material mixture, An emulsified food was produced by gradually adding edible fats and oils (rapeseed oil, soybean oil) while stirring the phase raw material mixture. The amount of each raw material is shown in Table 1. In addition, the remainder of the compounding quantity of fresh water is the difference of the total compounding quantity (100 mass parts) of all the raw materials of an emulsified food, and the total compounding quantity of raw materials other than fresh water. In Example 4, an emulsifier (polyglycerin condensed ricinoleic acid ester) was added, and the aqueous phase was divided into an inner aqueous phase and an outer aqueous phase to prepare a W / O / W type emulsified food. The obtained emulsified food was filled in a plastic container (inner wall surface roughness Ra 0.16 μm) to obtain an emulsified food in a plastic container. The pH of the obtained emulsified food was in the range of 4.0 to 4.2.

<Measurement of physical properties of emulsified food 1>
About the emulsified food manufactured above, the above-mentioned dynamic viscoelasticity measurement test 1 was performed using a polyethylene film (no lubricant, surface roughness Ra 0.16 μm) as a thermoplastic resin film. The results are shown in Table 2. When “ ₀ Pa <G ₀ ^* −G ₁ ^* <200 Pa” and “0.7 ≦ G ₁ ^* / G ₃ ^* ≦ 4.0”, the effect of maintaining the slip-out property is obtained even after long-term use. It can be said that it is expensive.

For the emulsified foods produced in Examples 1, 3, 4 and Comparative Example 1, the above dynamics were similarly obtained except that a polyethylene film (with lubricant, surface roughness Ra 0.07 μm) was used as the thermoplastic resin film. Viscoelasticity measurement test 1 was performed.

<Measurement of physical properties of emulsified food 2>
About the emulsified food manufactured above, the measurement test 2 of said dynamic viscoelasticity was done. The results are shown in Table 4. When “G _m ″ −G _i ″” is 20 or less, it can be said that the effect of maintaining the sliding property is high even after long-term use.

<Measurement of physical properties of emulsified food 3>
A film piece (40 mm × 40 mm) was cut out using a polyethylene film for molding a plastic container (no lubricant, surface roughness Ra 0.16 μm).
Next, the coating liquid shown in Table 5 as a liquid phase was sprayed on the film piece so that it might become 0.87 mg / cm < ² >. Subsequently, the emulsified food was squeezed out in a horizontal line from the blow molded container with a cap of 3.6 mm into the upper end of the film piece.

The film piece on which the emulsified food was placed was tilted at 90 °, and the time (seconds) until the emulsified food flowed to the lower end of the film piece was measured to evaluate the slip-out property of the emulsified food. The results are shown in Table 5. It can be said that as the time until the time (seconds) until the emulsified food flows to the lower end of the film piece is shorter, the sliding property is better.
In addition, the emulsified state of the emulsified food after Step 3 of Measurement Test 1 was visually evaluated according to the following criteria. The evaluation results are shown in Table 5.
[Evaluation criteria]
-○: The emulsified state was stable.
-X: It separated partially.

DESCRIPTION OF SYMBOLS 1 Viscoelasticity measuring apparatus 2 Circular stage 3 Film 4 Sandpaper 5 Sensing sensor 6 Liquid phase 7 Emulsified food 8 Clearance

Claims (9)

An emulsified food containing fats and oils, water, and a thickener contained in a plastic container,
The emulsified food has a viscosity measured at 25 ° C. using a BH viscometer (rotation speed: 2 rpm, rotor: No. 6 or No. 5) of 70 Pa · s to 150 Pa · s,
The emulsified food contains an aqueous phase as a continuous phase,
The content of fats and oils in the emulsified food is 3% by mass or more and 60% by mass or less,
The water content in the emulsified food is 30% by mass or more and 80% by mass or less,
A liquid phase exists between the inner wall of the container and the emulsified food,
The liquid phase consists of oil and fat that is liquid at 25 ° C.
About the apparent complex elastic modulus G ^* measured by the following measurement test 1 of the dynamic viscoelasticity of the emulsified food,
Condition A:
₀ Pa <G ₀ ^* −G ₁ ^* ≦ 80 Pa and 0.8 ≦ G ₁ ^* / G ₃ ^* ≦ 3.3
Satisfying, emulsified food in plastic containers.
<Measurement test 1>
A thermoplastic resin film (4 cm in diameter) is fixed to the circular stage of the viscoelasticity measuring apparatus, and a non-slip sandpaper (# 240) is attached to the sensor side. On the film, 10 μl of rapeseed oil is allowed to stand as a liquid phase, and the emulsified food is placed thereon so that the clearance satisfies the following conditions. Subsequently, the following steps 1 to 3 are continuously performed, and apparent complex rigidity G ₁ ^* and G ₃ ^* in steps 1 and ₃ are measured. Incidentally, the value of the step 1 was measured in a state in which not place rapeseed and G ₀ ^* on the thermoplastic resin film.
・ Device: Viscoelasticity measuring device ・ Temperature: 25 ℃ (± 2 ℃)
Clearance (distance between sandpaper and film): 1 mm
-Holding time before measurement: 120 seconds Step 1 (G ₁ ^* Measurement conditions)
Distortion%: 10%
Angular frequency: 0.314 rad / s
Measurement timing: 120 seconds later Duration: 120 seconds Step 2 (G ₂ ^* measurement conditions)
Distortion%: 200%
Angular frequency: 6.283 rad / s
Duration: 120 seconds Step 3 (G ₃ ^* measurement conditions)
Distortion%: 10%
Angular frequency: 0.314 rad / s
Measurement timing: 40 seconds later Duration: 120 seconds The emulsified food has a starting value G _i ″ and a maximum value G _m ″ of the loss modulus G ″ measured in the dynamic viscoelasticity measurement test 2 described below.
Condition B:
0 Pa ≦ G _m ″ −G _i ″ ≦ 16.3 Pa
It is characterized by satisfying,
The emulsified food in a plastic container according to claim 1.
<Measurement test 2>
・ Device: Viscoelasticity measuring device ・ Geometry: Parallel plate Φ40mm Aluminum ・ Gap: 1400μm
-Measurement mode: Strain dispersion measurement (Strain sweep step)
・ Measurement temperature: 25 ℃ ± 2 ℃
-Angular frequency: 6.283 rad's
-Dynamic strain: 0.1-8000%
・ Measurement interval: 8 points / 10 times distortion interval (equal interval on the log axis) The fat and oil constituting the emulsified food contains an edible fat and oil,
The emulsified food in a plastic container according to claim 1 or 2. The oil and fat constituting the liquid phase contains edible vegetable oil and / or medium chain fatty acid triglyceride,
The emulsified food in a plastic container according to any one of claims 1 to 3. The ratio of the specific gravity of the liquid phase present on the inner wall of the container to the specific gravity of the emulsified food is 0.85 or more and 0.95 or less,
The emulsified food in a plastic container according to any one of claims 1 to 4. The oil phase of the same kind as the liquid phase present on the inner wall of the container contains 50% or more in the oil phase of the emulsified food,
The emulsified food in a plastic container according to any one of claims 1 to 5. The emulsified food further comprises vinegar,
The emulsified food in a plastic container according to any one of claims 1 to 6. The emulsified food is mayonnaise or dressing,
The emulsified food in a plastic container according to any one of claims 1 to 7. The plastic container is made of polyethylene,
The emulsified food in a plastic container according to any one of claims 1 to 8.

Images