WO2019026218A1

WO2019026218A1 - Emulsified food contained in flexible container

Info

Publication number: WO2019026218A1
Application number: PCT/JP2017/028138
Authority: WO
Inventors: 太川▲崎▼翔; 崇高山; 洋介阿久津; 小松　威久男; 啓佑丹生
Original assignee: キユーピー株式会社; 東洋製罐株式会社
Priority date: 2017-08-02
Filing date: 2017-08-02
Publication date: 2019-02-07
Also published as: JP6957626B2; JPWO2019026218A1

Abstract

[Problem]To provide an emulsified food contained in a flexible container, in which the slide-out property of the emulsified food slid out from the container is maintained at the time of use, without causing oil separation inside the container during long-term storage. [Solution] The present invention provides an emulsified food which is contained in a flexible container having protrusions on the inner wall thereof and includes oils and fats, water and a thickening agent, wherein: the emulsified food has a viscosity of 50-500 Pa·s, as measured at 25°C; the emulsified food includes an aqueous phase as a continuous phase; the content of oils and fats in the emulsified food is 3-60 mass%; and a liquid phase is present between the inner wall of the container and the emulsified food; the liquid phase comprises liquid fats and oils at 25°C; and the emulsified food satisfies condition A: 0Pa<G0*- G1*<200Pa, and 0.6≤G1*/ G3*≤2.0 for the apparent complex elastic modulus G* as measured by the dynamic viscoelasticity measurement test 1. This emulsified food contained in the flexible container can maintain the slide-out property of the emulsified food slid out from the container at the time of use, without causing oil separation inside the container during long-term storage.

Description

Flexible containerized emulsified food

Field of the Invention The present invention relates to a flexible container-containing emulsified food, and more particularly to an emulsified food containing fat and oil, water, and a thickener contained in a flexible container having a protrusion on the inner wall.

Conventionally, emulsified foods are marketed in a state of being contained in a flexible container. When using these emulsified foods, the body of the flexible container can be pushed to squeeze out the required amount of contents. In particular, the oil-in-water type emulsified food represented by mayonnaise etc. has a high viscosity, and the contents are unlikely to slip out from the flexible container at the time of use, and the contents adhere and remain in the flexible container. The In order to solve such technical problems, it has been proposed to improve the sliding property of the contents by the projections on the inner wall of the container and the liquid layer on the inner wall (see Patent Documents 1 and 2).

International Publication 2015/012358 Patent No. 5971337

However, the techniques disclosed in

Patent Documents

1 and 2 improve the sliding property of the contents from the container, but when the container is repeatedly used, the emulsion of the contents separates oil or the sliding property decreases. And other technical issues.

Furthermore, when the content is an emulsion, the present inventors require an appropriate slip-off property, but if the slip-out property is too high, the emulsion moves violently in the container, We discovered new technical problems that the emulsion repeatedly and strongly collides with the wall every time it moves, leading to emulsion destruction.

Therefore, an object of the present invention is to provide a flexible containerized emulsified food in which the slipping property of the emulsified food from the container is maintained at the time of use without causing oil separation in the container during long-term storage. is there.

As a result of intensive studies, the present inventors surprisingly found that, in an emulsified food contained in a flexible container provided with a protrusion on an inner wall, an apparent complex elastic modulus G ^* measured by a specific measurement test for the emulsified food It has been found that the above-mentioned technical problems can be solved by satisfying the specific condition, and the present invention has been completed.

That is, according to one aspect of the present invention,
An emulsified food comprising fat and oil, water, and a thickener, contained in a flexible container provided with a protrusion on an inner wall,
The emulsified food has a viscosity of 50 Pa · s or more and 500 Pa · s or less measured at 25 ° C.
The emulsified food comprises 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,
There is a liquid phase between the inner wall of the container and the emulsified food,
The liquid phase consists of fats and oils at 25 ° C.,
Regarding the apparent complex elastic modulus G ^* measured by the above-described emulsified food according to the measurement test 1 of dynamic viscoelasticity,
Condition A:
₀ Pa <G ₀ ^* −G ₁ ^* <200 Pa and 0.6 ≦ G ₁ ^* / G ₃ ^* ≦ 2.0
A flexible containerized emulsified food is provided.

In the aspect of the present invention, the emulsified food has values of starting point G _i ′ ′ and maximum value G _m ′ ′ of loss elastic modulus G ′ ′ measured in dynamic viscoelasticity measurement test 2
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 foodstuff contain an edible oil and fat.

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 the present invention, 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 preferably 0.85 or more and 0.95 or less.

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

In embodiments of the present invention, the amount of liquid phase present on the inner wall of the container, per inner surface area of the container, it is preferably 0.50 mg / cm ² or more 2.50 mg / cm ² or less.

The flexible container-containing emulsified food of the present invention can maintain the sliding property of the emulsified food from the container at the time of use without causing oil separation in the container during long-term storage.

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

<Emulsified food with flexible container>
The flexible container-containing emulsified food of the present invention contains the emulsified food of specific physical properties in a specific flexible container, and a liquid phase exists between the inner wall of the container and the emulsified food. This can improve the sliding property of the emulsified food from the container at the time of use.

<Emulsified food>
The emulsified food contains fat and oil, water, and a thickener, and may contain egg yolk and other raw materials. The emulsified food contains an aqueous phase as a continuous phase, and examples thereof include those having an oil-in-water (O / W) emulsion or a W / O / W composite emulsion. Examples of such emulsified food include mayonnaise, dressing and the like. In general, the water content in the emulsified food is preferably 15 to 80%, and more preferably 30 to 70%, from the viewpoint of easiness of squeezing out from the container.

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, and more preferably 70 Pa · s or more and 250 Pa · s or less. If the viscosity of the emulsified food is within the above-mentioned numerical range, the sliding property of the emulsified food from the container can be improved 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).

<Fat and oil>
The fats and oils added to the emulsified food are not particularly limited, and conventionally known fats and oils can be used, and it is preferable to use edible fats and oils. For example, it is preferable to use an edible vegetable oil which is mainly composed of (for example, 90% or more, preferably 95% or more) fatty acid having 13 or more carbon atoms. 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, soy sauce, sesame oil, sesame seed oil, grape seed oil, peanut oil, almond Oil, avocado oil, etc. can be used. Also, for example, fats and oils obtained by applying chemical or enzymatic treatments such as fish oil, beef tallow, pork fat, chicken fat, or MCT (medium-chain triglyceride), diglycerides, hydrogenated oils, transesterified oils, etc. It can be used. Preferably, 50% by mass or more of rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof is preferably contained as the oil and fat.

The content of the fat and oil 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, and more preferably 10% by mass or more and 40% by mass or less. If the content of fats and oils in the emulsified food is within the above numerical range, oil separation of the emulsified product hardly occurs, and the physical properties of the contents can be maintained even after storage for a long time.

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

The content of the thickener in the emulsified food is preferably 0.01% by mass to 10% by mass, more preferably 0.05% by mass to 5% by mass, and still more preferably 0.1% by mass. % Or more and 3% by mass or less. When the content of the thickener in the emulsified food is within the above-mentioned numerical range, oil separation of the emulsified product hardly occurs, and the physical properties of the contents can be maintained even after storage for a long time.

(egg yolk)
The egg yolk blended in the emulsified food is not particularly limited as long as it is egg yolk generally used as an emulsifying material. For example, raw egg yolk obtained by dividing a chicken egg and separating it from egg white, sterilization treatment such as freezing treatment, freezing treatment, spray drying or freeze drying etc. to the raw egg yolk, phospholipase A1, phospholipase A2, phosgene Enzymatic treatment with pholipase C, phospholipase D or protease etc., cholesterol removal treatment such as supercritical carbon dioxide treatment, or mixture treatment with sodium chloride or saccharide etc. In particular, phospholipase A-treated egg yolk treated with phospholipase A is preferably used.

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 still more preferably 1.5% by mass in terms of solid content. % Or more and 8% by mass or less. If the content of the egg yolk in the emulsified food is within the above range, the liquid phase (oil) is hardly taken up into the emulsion by the excess egg yolk, and the sliding property of the emulsion can be maintained.

(Other ingredients)
Emulsified food may be added with vinegar, acid agent, seasoning, spice and the like. Examples of the acid agent include organic acids such as 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 salts thereof Lemon juice, apple juice, orange juice, lactic acid fermented milk, etc. can be used.

(Dynamic viscoelasticity of emulsified food)
The emulsified food preferably satisfies the following condition A for the apparent complex elastic modulus G ^* measured by the following measurement test 1 for dynamic viscoelasticity. The following condition A is a parameter that artificially indicates the sustainability of the sliding out of the container and the emulsified food when the container and the emulsified food repeatedly collide with each other.
Condition A:
₀ Pa <G ₀ ^* −G ₁ ^* <200 Pa and 0.6 ≦ G ₁ ^* / G ₃ ^* ≦ 2.0
The condition A more preferably satisfies at least one of the following numerical ranges.
_{^{_{^{10Pa <G 0 * -G 1 *}}}} <150Pa,
0.8 ≦ G ₁ ^* / G ₃ ^* ≦ 1.8
The condition A more preferably satisfies at least one of the following numerical ranges.
_{^{_{^{15Pa <G 0 * -G 1 *}}}} <120Pa,
0.9 ≦ G ₁ ^* / G ₃ ^* ≦ 1.5
By satisfying the above condition A, it is shown that the physical properties of the emulsified food are maintained even after the container and the emulsified food are repeatedly collided for a long period of time, and oil separation does not occur in the container during long term storage. At the time of use, it is possible to maintain the sliding property of the emulsified food from the container.

<Measurement test 1>
The viscoelasticity measuring apparatus used for the measurement test 1 is shown in FIG. A film (diameter 4 cm, main component: polyethylene) 3 provided with a protrusion which is the inner wall of the container of the present invention is fixed to the circular stage 2 of the viscoelasticity measuring device 1 with the protrusion surface facing upward, # 240) Paste 4 on 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 a liquid phase 6, and the emulsified food 7 is placed thereon with the clearance 8 under the following conditions. Subsequently, the following steps 1 to 3 are sequentially performed to measure apparent complex rigidity G ₁ ^* and G ₃ ^* in

steps

1 and 3. Incidentally, a film having no protrusions, and the value of the step 1 was measured in a state in which not place rapeseed and G ₀ ^*. In addition, the measurement test 1 is to perform step 1: verification of immediately after production, step 2: reproduction of actual use condition, and step 3: confirmation of extension after long-term use.
<Test conditions>
-Viscoelasticity measuring device (ARES-G2 (made by TA Instruments Japan KK))
Temperature: 25 ° C (± 2 ° C)
Clearance (distance between sandpaper and film): 1 mm
・ Holding time before measurement: 120 seconds step 1 (G ₁ ^* measurement condition)
Strain%: 10%
Angular frequency: 0.314 rad / s
Measurement timing: After 120 seconds Duration: 120 seconds Step 2 (G ₂ ^* Measurement conditions)
Strain%: 200%
Angular frequency: 6.283 rad / s
Duration: 120 seconds Step 3 (G ₃ ^* Measurement conditions)
Strain%: 10%
Angular frequency: 0.314 rad / s
Measurement timing: After 40 seconds Duration: 120 seconds

In the emulsified food, it is preferable that the value G _i ′ ′ and the maximum value G _m ′ ′ of the start point of the loss elastic modulus G ′ ′ measured in the measurement test 2 of dynamic viscoelasticity described below satisfy the following condition B . The following condition B is a parameter that artificially indicates the stability of the emulsified state of the emulsified food itself in the initial state.
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
By satisfying the condition B, it is shown that the physical properties of the emulsified food are maintained for a long period of time, and the slipping property of the emulsified food from the container at the time of use is prevented without oil separation in the container during long term storage. Can be maintained.

<Measurement test 2>
Measuring device: AR-G2 (TA Instruments Japan Co., Ltd.)
Geometry: Parallel plate 40 40 mm Aluminum gap: 1400 μm
Measurement mode: Strain dispersion measurement (Strain sweep step)
Measurement temperature: 25 ° C ± 2 ° C
Angular frequency: 6.283 rad's
Dynamic distortion: 0.1 to 8000%
Measurement interval: 8 points / 10 times the distortion interval (equal intervals on the log axis)

[Flexible container]
The flexible container for containing the emulsified food can be a conventionally known blow-molded container capable of squeezing out the required amount of the emulsified food by pushing the container body portion at the time of use. The flexible container used in the present invention has projections on the inner wall, and preferably has a resin layer made of a resin material containing polyethylene. Further, in the flexible container, the resin layer may have a multilayer structure, and may have a resin layer made of a resin material other than polyethylene.

The inner wall of the flexible container is uneven due to the provision of the projections, and the liquid phase is likely to be present with the emulsified food. The shape of the projections on the inner wall is preferably 2 to 20 μm in height. In addition, the convex-shaped protrusion can be formed in an inner wall by manufacturing a flexible container by blow molding using the resin composition which kneaded and mixed microparticles | fine-particles, such as a silica particle, with a flexible container. .

The flexible container preferably has a maximum barrel diameter equal to or less than half the container height. Not only the squeeze-out property of the emulsified food is improved, but also the movement speed of the emulsified food is changed during storage to promote the diffusion of oil. As a result, the sliding property of the emulsified food can be maintained.

[Liquid phase]
As a liquid phase present between the inner wall of the container and the emulsified food, conventionally known fats and oils which are liquid at normal temperature (25 ° C.) can be used. For example, fats and oils similar to fats and oils such as edible fats and oils blended in emulsified food can be used. In particular, it is preferable to use an edible vegetable oil composed mainly (for example, 90% or more, preferably 95% or more) of fatty acids having 13 or more carbon atoms in the liquid phase, and rapeseed oil, soybean oil, corn oil, palm It is preferable to contain 50% or more of oil or 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 fats and oils.

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 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, localization of the liquid phase hardly occurs on the bottom of the container or the liquid surface, and the sliding property of the emulsified food from the container can be further improved at the time of 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, localization of the liquid phase hardly occurs on the bottom of the container or the liquid surface, and the sliding property of the emulsified food from the container can be further improved at the time of 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 preferable. If the amount of the liquid phase is 0.50 mg / cm ² or more, the sliding property can be further improved. In addition, if the amount of liquid phase is 2.50 mg / cm ² or less, it is possible to prevent the separation of the emulsion generated when the amount of liquid phase is too large.

Hereinafter, the present invention will be described in more detail by way of 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>
Raw egg yolk (solid content 50%), thickener (xanthan gum), seasoning (amino acid, salt, sugar), vinegar, and fresh water are uniformly mixed with a mixer to prepare an aqueous phase raw material mixture, and then the water An emulsified food was produced by gradually adding edible fats and oils (rapeseed oil, soybean oil) while stirring the phase raw material mixture. The blending amounts of the respective raw materials are shown in Table 1. The balance of the blending amount of fresh water is the difference between the total blending amount (100 parts by mass) of all the raw materials of the emulsified food and the total blending amount of the raw materials other than the fresh water. In addition, about Example 4, the emulsifier (polyglycerin condensation ricinoleic acid ester) was added, the water phase was divided into the inner water phase and the outer water phase, and the W / O / W type | mold emulsified foodstuff was created.

<Measurement of physical properties of emulsified food 1>
The above-described dynamic viscoelasticity measurement test 1 was performed on the emulsified food produced above. The results are shown in Table 2. When " ₀ Pa <G ₀ ^* -G ₁ ^* <200 Pa" and "0.7 G G ₁ ^* / G ₃ ^* 2.0 2.0", the effect of maintaining the sliding property is obtained even after long-term use It can be said that it is expensive.

Using the emulsified food produced in Example 1, in the above-described dynamic viscoelasticity measurement test 1, the amount of liquid phase (rapeseed oil) is doubled (corresponding to about 1.4 mg / cm ² ), tripled (about The test was performed by changing to 2.1 mg / cm ² ).

<Measurement of physical properties of emulsified food 2>
The above-described dynamic viscoelasticity measurement test 2 was performed on the emulsified food produced above. The results are shown in Table 4. It says the "G _{m _''} -G i _'' 'is 20 or less, and a high effect of maintaining even Suberidashi properties even after prolonged use.

<Manufacture of emulsified food with flexible container>
As a flexible container, by blow-forming a parison in which a fixed amount of silica particles was kneaded on the inner wall side of the multilayer container, a blow-molded container (volume 220 ml, 200 g) having irregularities on the inner wall was obtained. Next, the coating liquid shown in Table 5 as a liquid phase was sprayed onto the inner wall of the formed container so as to be 0.87 mg / cm ² . Subsequently, the container was filled with 15 g of the emulsified food.

<Measurement of flexible containerized emulsified food>
With respect to the blow molded container-containing emulsified food manufactured above, the time (seconds) until the emulsified food flows to the mouth in a state where the blow molded container was inverted was measured to evaluate the sliding property of the emulsified food. The results are shown in Table 5. It can be said that the sliding property is better as the time until the emulsified food flows to the mouth (seconds) is shorter.

The time until it flows to the mouth with the container turned upside down in the same manner except that the amount of the coating liquid (rapeseed oil) is changed to 2 times and 3 times using the emulsified food manufactured in Example 1 (seconds Were measured (Examples 1-2, 1-3). As a result, Example 1-2 (2 times rapeseed oil amount): 6 seconds, and Example 1-3 (3 times rapeseed oil amount): 1 second. However, in the emulsified state after storage for 2 months, Example 1 was the most stable among Examples 1, 1-2 and 1-3. On the other hand, the emulsified state after storage for 2 months appeared to be somewhat separated apparently in Example 1-3.

1 visco-elasticity measuring device 2 circular stage 3 film 4 sandpaper 5 sensing sensor 6 liquid phase 7 emulsified food 8 clearance

Claims

An emulsified food comprising fat and oil, water, and a thickener, contained in a flexible container provided with a protrusion on an inner wall,
The emulsified food has a viscosity of 50 Pa · s or more and 500 Pa · s or less measured at 25 ° C.
The emulsified food comprises 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,
There is a liquid phase between the inner wall of the container and the emulsified food,
The liquid phase consists of fats and oils at 25 ° C.,
Regarding the apparent complex elastic modulus G * measured by the above-described emulsified food according to the measurement test 1 of dynamic viscoelasticity,
Condition A:
0 Pa <G 0 * −G 1 * <200 Pa and 0.6 ≦ G 1 * / G 3 * ≦ 2.0
Meet the flexible containerized emulsified food.
In the flexible container-containing emulsified food according to claim 1,
In the emulsified food, the value G i ′ ′ and the maximum value G m ′ ′ of the start point of the loss elastic modulus G ′ ′ measured in the dynamic viscoelasticity measurement test 2 are
Condition B:
0 Pa ≦ G m ′ ′ -G i ′ ′ ≦ 20 Pa
Meet the flexible containerized emulsified food.
In the flexible container-containing emulsified food according to claim 1 or 2,
The flexible container-containing emulsified food, wherein the oil-and-fat constituting the emulsified food comprises an edible oil-and-fat.
In the flexible container-containing emulsified food according to any one of claims 1 to 3,
The flexible container-embedded emulsified food in which the fats and oils which constitute the liquid phase contain edible vegetable fats and / or medium chain fatty acid triglyceride.
In the flexible container-containing emulsified food according to any one of claims 1 to 4,
A flexible container-containing emulsified food, wherein 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.
In the flexible container-containing emulsified food according to any one of claims 1 to 5,
A flexible container-containing emulsified food comprising 50% or more of the same kind of edible oil and fat as the liquid phase present on the inner wall of the container in the oil phase of the emulsified food.
In the flexible container-containing emulsified food according to any one of claims 1 to 6,
The amount of liquid phase present on the interior walls of the container, per inner surface area of the vessel, 0.50 mg / cm 2 or more 2.50 mg / cm 2 or less, flexible containers emulsified food.