WO2019026218A1 - Aliment émulsionné conditionné dans un réceptacle souple - Google Patents

Aliment émulsionné conditionné dans un réceptacle souple Download PDF

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Publication number
WO2019026218A1
WO2019026218A1 PCT/JP2017/028138 JP2017028138W WO2019026218A1 WO 2019026218 A1 WO2019026218 A1 WO 2019026218A1 JP 2017028138 W JP2017028138 W JP 2017028138W WO 2019026218 A1 WO2019026218 A1 WO 2019026218A1
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WO
WIPO (PCT)
Prior art keywords
emulsified food
container
flexible container
oil
liquid phase
Prior art date
Application number
PCT/JP2017/028138
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English (en)
Japanese (ja)
Inventor
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 (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by キユーピー株式会社, 東洋製罐株式会社 filed Critical キユーピー株式会社
Priority to JP2019533807A priority Critical patent/JP6957626B2/ja
Priority to PCT/JP2017/028138 priority patent/WO2019026218A1/fr
Publication of WO2019026218A1 publication Critical patent/WO2019026218A1/fr

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    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D23/00—Details of bottles or jars not otherwise provided for
    • B65D23/04—Means for mixing or for promoting flow of contents
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38—Packaging materials of special type or form
    • B65D65/40—Applications of laminates for particular packaging purposes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38—Packaging materials of special type or form
    • B65D65/42—Applications of coated or impregnated materials

Definitions

  • 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.
  • emulsified foods are marketed in a state of being contained in a flexible container.
  • the body of the flexible container can be pushed to squeeze out the required amount of contents.
  • 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.
  • Patent Documents 1 and 2 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.
  • 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.
  • 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.
  • 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.
  • 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,
  • the liquid phase consists of fats and oils at 25 ° C.
  • 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
  • the fats and oils which comprise the said emulsified foodstuff contain an edible oil and fat.
  • the fats and oils which comprise the said liquid phase contain edible vegetable fats and oils, and / or medium chain fatty acid triglyceride.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Emulsified food may be added with vinegar, acid agent, seasoning, spice and the like.
  • 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.
  • 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.
  • 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.
  • 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
  • FIG. 1 The viscoelasticity measuring apparatus used for the measurement test 1 is shown in FIG.
  • 10 ⁇ l 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.
  • steps 1 to 3 are sequentially performed to measure apparent complex rigidity G 1 * and G 3 * in steps 1 and 3.
  • 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 *.
  • 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.
  • 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.
  • 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 ⁇ m in height.
  • 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
  • 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.
  • fats and oils similar to fats and oils such as edible fats and oils blended in emulsified food can be used.
  • 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
  • rapeseed oil, soybean oil, corn oil, palm It is preferable to contain 50% or more of oil or mixed oil thereof.
  • MCT medium chain fatty acid triglyceride
  • 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.
  • ⁇ 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.
  • 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
  • the emulsifier polyglycerin condensation ricinoleic acid ester
  • ⁇ 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.
  • Example 1 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).
  • Example 1-2 (2 times rapeseed oil amount): 6 seconds
  • Example 1-3 (3 times rapeseed oil amount): 1 second.
  • Example 1 was the most stable among Examples 1, 1-2 and 1-3.
  • the emulsified state after storage for 2 months appeared to be somewhat separated apparently in Example 1-3.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Details Of Rigid Or Semi-Rigid Containers (AREA)
  • Wrappers (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention fournit un aliment émulsionné conditionné dans un réceptacle souple tel que les propriétés d'écoulement d'un aliment émulsionné à partir du réceptacle lors de sa mise en œuvre sont préservées, sans provoquer de séparation d'huile à l'intérieur du réceptacle pendant une conservation sur une longue période. Plus précisément, l'invention concerne un aliment émulsionné conditionné dans un réceptacle souple contenant une huile/graisse, une eau et un épaississant, qui est incorporé dans un réceptacle souple équipé d'une saillie sur une paroi interne. Ledit aliment émulsionné présente une viscosité mesurée à 25°C supérieure ou égale à 50Pa.s et inférieure ou égale à 500Pa.s, et contient une phase aqueuse en tant que phase continue. La teneur en huile/graisse dans ledit aliment émulsionné, est supérieure ou égale à 3% en masse et inférieure ou égale à 60% en masse. Une phase liquide est présente entre la paroi interne dudit réceptacle et ledit aliment émulsionné. Ladite phase liquide est constituée d'une huile/graisse liquide à 25°C. Ledit aliment émulsionné satisfait la condition (A) telle que ０Ｐａ＜Ｇ０ ＊－Ｇ１ ＊＜２００Ｐａ et ０,６≦Ｇ１ ＊／Ｇ３ ＊≦２,０ en termes de module complexe d'élasticité (Ｇ＊) mesuré lors d'un essai de mesure (1) de viscoélasticité dynamique. Un tel aliment émulsionné conditionné dans un réceptacle souple permet de préserver les propriétés d'écoulement d'un aliment émulsionné à partir du réceptacle lors de sa mise en œuvre, sans provoquer de séparation d'huile à l'intérieur du réceptacle pendant sa conservation sur une longue période.
PCT/JP2017/028138 2017-08-02 2017-08-02 Aliment émulsionné conditionné dans un réceptacle souple WO2019026218A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2019533807A JP6957626B2 (ja) 2017-08-02 2017-08-02 可撓性容器入り乳化食品
PCT/JP2017/028138 WO2019026218A1 (fr) 2017-08-02 2017-08-02 Aliment émulsionné conditionné dans un réceptacle souple

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PCT/JP2017/028138 WO2019026218A1 (fr) 2017-08-02 2017-08-02 Aliment émulsionné conditionné dans un réceptacle souple

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0759537A (ja) * 1993-08-24 1995-03-07 Nippon Oil & Fats Co Ltd 耐熱耐冷凍性マヨネーズ風味ペースト状組成物
JP2003304829A (ja) * 2002-04-12 2003-10-28 House Foods Corp 絞り出し容器入りペースト状調味料
WO2011021536A1 (fr) * 2009-08-19 2011-02-24 キユーピー株式会社 Assaisonnement sous forme d’émulsion acide de type huile dans eau
WO2013065185A1 (fr) * 2011-11-04 2013-05-10 キユーピー株式会社 Aliment à émulsion d'huile dans l'eau acide
WO2014010534A1 (fr) * 2012-07-13 2014-01-16 東洋製罐株式会社 Réceptacle d'emballage doté d'excellentes propriétés de glissement vis-à-vis de son contenu
WO2015012358A1 (fr) * 2013-07-26 2015-01-29 東洋製罐グループホールディングス株式会社 Structure en résine possédant une couche liquide en surface
JP2015510857A (ja) * 2012-03-23 2015-04-13 マサチューセッツ インスティテュート オブ テクノロジー 食品包装および食品加工装置のための自己潤滑性表面

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0759537A (ja) * 1993-08-24 1995-03-07 Nippon Oil & Fats Co Ltd 耐熱耐冷凍性マヨネーズ風味ペースト状組成物
JP2003304829A (ja) * 2002-04-12 2003-10-28 House Foods Corp 絞り出し容器入りペースト状調味料
WO2011021536A1 (fr) * 2009-08-19 2011-02-24 キユーピー株式会社 Assaisonnement sous forme d’émulsion acide de type huile dans eau
WO2013065185A1 (fr) * 2011-11-04 2013-05-10 キユーピー株式会社 Aliment à émulsion d'huile dans l'eau acide
JP2015510857A (ja) * 2012-03-23 2015-04-13 マサチューセッツ インスティテュート オブ テクノロジー 食品包装および食品加工装置のための自己潤滑性表面
WO2014010534A1 (fr) * 2012-07-13 2014-01-16 東洋製罐株式会社 Réceptacle d'emballage doté d'excellentes propriétés de glissement vis-à-vis de son contenu
WO2015012358A1 (fr) * 2013-07-26 2015-01-29 東洋製罐グループホールディングス株式会社 Structure en résine possédant une couche liquide en surface

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