JPH01309666A - Fatty oil-containing liquid or pasty food - Google Patents

Abstract

PURPOSE:To provide the subject food prevented from the laminar separation, speckled solidification of the fatty oil contained and causing no quality degradation for taste, appearance, etc., even stored for a long period, containing a polyglycerin fatty acid ester with the HLB value within a specified range. CONSTITUTION:The objective food containing pref. 0.25-1wt.% of a polyglycerin fatty acid ester 10-16, pref. 12-14 in HLB value.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to liquid or pasty foods containing fats and oils. More specifically, stews, soups, without separation of fats and oils,
Related to liquid or paste foods containing fats and oils such as sauces.

[Conventional technology]

BACKGROUND ART In recent years, so-called instant foods have been produced and consumed in large quantities due to changes in dietary habits, Westernization, and advances in food processing and storage technologies.

And as a kind of instant food, cans,
Stews, soups, etc. packed in bottles, retort pouches, etc.
Liquid or pasty foods containing fats and oils, such as sauces, have recently become more and more frequently used, and as consumption expands, there is a demand for high-quality foods with good taste and appearance.

These liquid or pasty foods such as stews, soups, and sauces usually contain large amounts of fats and oils and/or oil-containing materials, but if they are subjected to pressure or heat treatment or stored, These oils and fats separate into layers or spots or coagulate, making the taste and appearance of foods poor, leading to deterioration in quality, and improvements have been sought.

On the other hand, emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, soybean phospholipid, and propylene glycol fatty acid ester have been widely used as emulsifiers for foods.

[Contents of the invention]

The present inventors have added various emulsifiers to stews, soups, sauces, etc. for the purpose of preventing the separation and coagulation of fats and oils in liquid or pasty foods such as stews, soups, and sauces that contain large amounts of fats and oils. We tried various experiments to add .

As a result, when producing liquid or pasty foods containing fats and oils such as stews, soups, and sauces using polyglycerol fatty acid esters, especially polyglycerol fatty acid esters with HLB 10 to 16, as emulsifiers, the resulting liquid The present invention has been completed based on the discovery that separation and coagulation of fats and oils from pasty foods can be extremely effectively prevented, and the taste of the foods is also extremely good.

That is, the present invention is an oil-and-fat-containing liquid or paste food characterized by containing a polyglycerol fatty acid ester of HLBIO-16.

"Liquid or paste food containing fats and oils" in the present invention
means any food produced by heating various food materials such as ingredients and flours together with fats and oils. The term "fats and oils" as used herein refers to both fats and oils that are added separately to ingredients, flour, etc., and fats and oils that are originally contained in ingredients such as ingredients. Therefore, the food of the present invention includes:
In addition to cases in which it contains both separately added fats and oils and oils and fats originally contained in the ingredients, etc., cases in which it contains only separately added fats and oils, or only oils and fats originally contained in the ingredients, etc. It may also contain.

Typical examples of the liquid or pasty foods containing fats and oils of the present invention are so-called stews, soups, and sauces, but the food is not limited thereto.

The polyglycerol fatty acid ester having an HLB of 10 to 16 used in the present invention corresponds to a pentaglycerin fatty acid nisterulodecaglycerin fatty acid ester having 5 to 10 glycerins. The fatty acid in the polyglycerin fatty acid ester is a saturated or unsaturated higher fatty acid that is a component of fats and oils that are widely produced as components of animal fats and vegetable oils, such as valmitic acid, stearic acid, oleic acid, and linoleic acid. Among these, polyglycerol fatty acid esters having an HLB of 12 to 14 are preferred because of their great effect in preventing separation and coagulation of fats and oils.

A suitable amount of polyglycerol fatty acid ester to be used is usually about 0.1 to 2% by weight, preferably about 0.25 to 1% by weight, based on the total weight of the final liquid or pasty food product. be. This usage amount includes the types and amounts of various ingredients such as ingredients and flour used in liquid or pasty foods containing fats and oils, the types and amounts of oils and fats, the amount of water, the types and amounts of seasonings, etc. (i.e. It can be adjusted depending on the contents of the liquid or pasty food to be produced, and the HLB value of the polyglycerol fatty acid ester used. The liquid or pasty food containing oils and fats of the present invention has an HLB of 10 to
16 polyglycerol fatty acid esters can be added at any point in the manufacture. For example, the polyglycerol fatty acid ester may be mixed in advance with ingredients and flour, mixed with oil and fat, or added individually when frying ingredients.

Furthermore, polyglycerol fatty acid esters may be added during heating of the ingredients, such as during boiling.

The liquid or pasty food containing oils and fats of the present invention can be produced using various processes and treatments (for example, adding ingredients, flour, etc. Stir-frying the ingredients with oils and fats,
Processes and treatments such as simmering stir-fried ingredients, crushing, crushing, and straining ingredients and flour, stirring, diluting, and filtration of liquid materials can be selected and combined as needed. , and can be produced using any of the equipment commonly used in the production of this type of food.

The liquid or pasty food containing oils and fats of the present invention can be prepared by using liquid or pasty foods such as stews, soups, sauces, etc. of meat, seafood, grains, beans, vegetables, fruits, mushrooms, eggs, etc. as ingredients. It can contain any of the materials commonly used in pasty foods.

In addition, the liquid or paste-like food containing oils and fats of the present invention can be made from wheat flour, rice flour, corn flour, rye flour, soybean flour, etc., which are commonly used for thickening and flavoring jigney, soups, sauces, etc. It can contain grain flours such as grain flour and starches such as corn starch and potato starch.

The liquid or pasty food containing fats and oils of the present invention may contain both ingredients and flour, or may contain only either one of them.

In producing the food of the present invention, ingredients and flours may be mixed with salad oil, cottonseed oil, soybean oil, rapeseed oil, corn oil, sesame oil, safflower oil, vegetable oils such as margarine, lard, head, butter, etc. The taste will be even better if the food is stir-fried in advance using oils and fats that are commonly used in the production of this type of food, such as animal fats and oils. However, this frying step is not necessarily essential, and oils and fats may be added alone during the manufacturing process.

The amount of ingredients such as ingredients and flour, and the amount of fats and oils can be selected as appropriate depending on the content of the intended final food.

As mentioned above, the types of liquid or pasty foods containing oils and fats of the present invention are not limited to specific ones, but examples include beef stew, bok stew, borscht, cream stew, tongue stew, curry, hayashi stew, vegetable stew, and cream. Includes soups, corn soups, onion soups, potage soups, white sauces, and sauces for pasta (e.g. spaghetti meat sauce, Neapolitan sauce, vongole sauce, etc.).

In the present invention, by using polyglycerin fatty acid ester with HLB to ~16 as an emulsifier, HL
When B uses monoglycerin fatty acid ester or polyglycerin fatty acid ester other than 10 to 16, and H
Compared to the case of using other emulsifiers with LB in the range of 10 to 16, such as sucrose fatty acid esters, layer separation and patchy coagulation separation of fats and oils in liquid or pasty foods containing fats and oils are reduced. It is extremely effectively prevented, and foods with good taste can be obtained even after long-term storage.

The liquid or pasty food containing fats and oils of the present invention can of course be eaten immediately as is, but it is usually filled into any container such as a so-called retort pouch made of a flexible bag such as a can, bottle, or plastic bag and sterilized. and store it,
Sold.

The liquid or pasty food containing fats and oils of the present invention can be used as is as a so-called instant food, or can be cooked together with other food materials.

〔Effect of the invention〕

In the present invention, H
PoIJ of LB to 16, darkening by adding glycerin fatty acid ester, when polyglycerol fatty acid ester is not added, when HLB is added with polyglycerol fatty acid ester other than the above, and when HLB is in the above range Compared to the case where other emulsifiers are added, it is possible to extremely effectively prevent separation (particularly layer separation) and spotty coagulation of fats and oils in liquid or pasty foods. Therefore, the oil- or fat-containing liquid or paste food of the present invention can maintain high quality without deterioration in taste, appearance, etc. even when stored for a long period of time.

Such excellent effects of the present invention are particularly noticeable when a large amount of liquid or pasty foods are manufactured at once, or when beef tallow or margarine is used as the fat or oil.

EXAMPLES The present invention will be specifically explained below with reference to examples, but the present invention is not limited by these examples.

Examples 1 to 5 and Comparative Examples 1 to 6 30 g of margarine was placed in an aluminum pot and heated to melt. After adding 2.5 g of the emulsifier shown in Table 1 below and uniformly dispersing it, add 30 g of corn starch.
was added and heated to 50°C.

Add the amount of water shown in [Table-1] to this to make a total volume of 100
After reducing to 0g, heat to 95°C while stirring thoroughly to make soup. 300 g of the mixture was filled into a tin can with a capacity of 300 cc (height: 1 oan), sealed, and sterilized under pressure and heat at 121° C. for 15 minutes.

After storing the canned food produced in the above manner at room temperature for one week,
The can was opened and its contents were put into a test tube until the height reached 95 mm, and the thickness of each layer was measured after standing for one day.

來 = 18 = Sheep = Mi ICo (0-: ♀ = From the results of Examples 1 to 5 and Comparative Examples 1 to 6 above, I(L
The soups of Examples 1 to 5 of the present invention, which were produced by blending polyglycerol fatty acid esters of B 10 to 16, were the soups of Comparative Example 1 that did not contain any polyglycerol fatty acid esters, and the soups of Comparative Example 1 containing no polyglycerol fatty acid esters of HLB 6. Soup and HL of Comparative Example 2 containing ester and Comparative Example 3 containing tetraglycerin fatty acid ester of HLB 6
It can be seen that, unlike soups containing other emulsifiers in which B is within the range of 10-16, a delicious soup without layer separation of fats and oils is produced.

Example 6 A meat sauce was produced using the following meat sauce ingredients and the following procedure.

[Meat sauce ingredients]

Combined minced meat 400g chopped onion 909l chopped konshin 40g chopped tomato 150g meat sauce seasoning 20g aluminum pot 30ml margarine
g was added and melted by heating, and to this was added decaglycerin fatty acid ester in an amount shown in Table 2 below.

Put all of the above meat sauce ingredients in a separate pot and cook at 98°C.
It was heat-treated at C for 7 minutes.

Add the above margarine containing decaglycerin fatty acid ester to the pot containing these ingredients, add 30g of roasted flour and the amount of water shown in [Table 2] below in order, and then heat at 98℃ for 20 minutes. Meat sauce was prepared by stirring and cooking for a minute (total amount: 10,100O).

300g each of this meat sauce in a tin can (height l)
ocm, diameter 6.5c7+) after filling and sealing 122
The mixture was sterilized under pressure and heat at °C for 30 minutes to obtain canned slime meat sauce.

This canned meat sauce was stored at room temperature for one week; afterward, the can was opened and the state of layer separation of the contents was measured using calipers, and the results shown in Table 2 below were obtained. .

/ / / Decaglycerin fat Example 6202 Example 7101 Example 8 2.5 0.25 Example 9
1 0.1 Comparative Example 7 0 0 Comparative Example 8505 [Table-2] Water amount (g) Condition of canned contents

Claims (1)

[Claims] An oil-and-fat-containing liquid or paste food characterized by containing a polyglycerin fatty acid ester with an HLB of 10 to 16.