WO2021255993A1 - Acidic liquid food and method for manufacturing same - Google Patents

Acidic liquid food and method for manufacturing same Download PDF

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Publication number
WO2021255993A1
WO2021255993A1 PCT/JP2021/004996 JP2021004996W WO2021255993A1 WO 2021255993 A1 WO2021255993 A1 WO 2021255993A1 JP 2021004996 W JP2021004996 W JP 2021004996W WO 2021255993 A1 WO2021255993 A1 WO 2021255993A1
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Prior art keywords
acidic liquid
liquid food
mass
starch
less
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PCT/JP2021/004996
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French (fr)
Japanese (ja)
Inventor
陽平 野口
絢子 興村
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キユーピー株式会社
キユーピー醸造株式会社
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Application filed by キユーピー株式会社, キユーピー醸造株式会社 filed Critical キユーピー株式会社
Priority to CN202180003146.XA priority Critical patent/CN114158261A/en
Publication of WO2021255993A1 publication Critical patent/WO2021255993A1/en

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Classifications

    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof

Definitions

  • the present invention relates to an acidic liquid food, and more particularly to an acidic liquid food containing at least water, heat-gelatinized starch, and gums.
  • the present invention also relates to a method for producing an acidic liquid food containing at least water, heat-gelatinized starch, and gums.
  • liquid foods such as sauces are used for seasoning such as bread, bento boxes, and rice balls sold at convenience stores and supermarkets. Not only are these liquid foods required to have a good original flavor, but also functionality is required depending on the purpose of use. Among these functions, the one that is particularly required is that after seasoning bread, bento boxes, rice balls, etc., it does not immediately soak into bread or cooked rice.
  • the present inventors have attempted to add a large amount of starch to an acidic liquid food to increase its viscosity so that it does not easily soak into bread or rice.
  • cold water-swelling starch used as the starch, an acidic liquid food is produced. It was found that the starch was thickened at the initial stage of the process, the raw materials could not be easily stirred and mixed, and the production suitability was inferior. Therefore, when heated gelatinized starch was used as the starch in the acidic liquid food instead of the cold water swelling type starch, it was found that the viscosity could not be maintained after long-term storage and the water could be easily separated. It was also found that the heat-gelatinized starch does not thicken at the initial stage of the production process unlike the cold water swelling type starch, so that the starch itself precipitates and the production suitability is inferior.
  • the present invention has been made in view of the above problems, and an object of the present invention is to provide an acidic liquid food product which is excellent in manufacturing suitability, prevents water separation and viscosity decrease after long-term storage, and does not easily soak into bread or cooked rice.
  • the present inventors surprisingly contain heat-gelatinized starch and specific gums in a certain ratio, and adjust the viscosity and brix. It was found that the above problems can be solved.
  • the present inventors have completed the present invention based on the findings.
  • An acidic liquid food containing at least water, heat-gelatinized starch, and gums.
  • the content of the heat-gelatinized starch is 0.5% by mass or more and 4.5% by mass or less of the whole acidic liquid food.
  • the content of the gums is 0.03 part by mass or more with respect to 1 part by mass of the heated gelatinized starch.
  • the gums are xanthan gum and / or guar gum.
  • the viscosity at 20 ° C. is 2,500 mPa ⁇ s or more, It is characterized by having a brix of 30 or more at 20 ° C. Acidic liquid foods are provided.
  • the content of the gums is preferably 0.5% by mass or less of the whole acidic liquid food.
  • the content of the gums is preferably 0.05 parts by mass or more and 0.25 parts by mass or less with respect to 1 part by mass of the heated gelatinized starch.
  • the acidic liquid food further contains saccharides.
  • the viscosity at 20 ° C. is 3,000 mPa ⁇ s or more and 70,000 mPa ⁇ s or less.
  • the brix at 20 ° C. is 35 or more and 70 or less.
  • the pH is preferably 3.5 or more and 5.0 or less.
  • the above-mentioned method for producing acidic liquid foods A step of mixing water, heat-gelatinized starch, and gums in a state where the heat-gelatinized starch is not gelatinized to obtain a mixture. A step of heating the mixture to gelatinize the heat-gelatinized starch and thickening the starch. A method for producing an acidic liquid food product is provided.
  • an acidic liquid food that has excellent manufacturing suitability, prevents water separation and viscosity decrease after long-term storage, and does not easily soak into bread or cooked rice.
  • Such acidic liquid foods can provoke the appetite of consumers, and further market expansion of acidic liquid foods can be expected.
  • the acidic liquid food of the present invention contains at least water, heat-gelatinized starch, and gums, and may further contain sugars, acid materials, other raw materials, and the like.
  • the acidic liquid food of the present invention is not particularly limited, and examples thereof include sauces, sauces, dressings, mayonnaise, ketchup, and other foods similar thereto.
  • the pH of the acidic liquid food is not particularly limited, but is, for example, 3.5 or more and 6.0 or less, preferably 3.6 or more, more preferably 4.0 or more, and further preferably 4.3. The above is more, preferably 5.5 or less, more preferably 5.0 or less, still more preferably 4.7 or less.
  • the pH value of the acidic liquid food is a value measured using a pH measuring device (desktop pH meter F-72 manufactured by HORIBA, Ltd.) at a temperature of 1 atm and a product temperature of 20 ° C.
  • the viscosity of the acidic liquid food is 2,500 mPa ⁇ s or more, preferably 3,000 mPa ⁇ s or more, more preferably 4,000 mPa ⁇ s or more, and further preferably 5,000 mPa ⁇ s at 20 ° C. s or more, still more preferably 10,000 mPa ⁇ s or more, preferably 100,000 mPa ⁇ s or less, still more preferably 70,000 mPa ⁇ s or less, still more preferably 60,000 mPa ⁇ s. It is s or less, and even more preferably 50,000 mPa ⁇ s or less.
  • the viscosity of the acidic liquid food is within the above range, it is possible to obtain a food that does not easily soak into bread or cooked rice.
  • a BL type viscometer is used, and the viscosity is less than 1,000 mPa ⁇ s under the conditions of a product temperature of 20 ° C. and a rotation speed of 6 rpm: Rotor No. In the case of 1, 1,000 mPa ⁇ s or more and less than 5,000 mPa ⁇ s: Rotor No. When 2,500 mPa ⁇ s or more and less than 20,000 mPa ⁇ s: Rotor No.
  • Rotor No. It is a value calculated by the reading 3 minutes after the start of the measurement using 4. If the viscosity is 100,000 mPa ⁇ s or more, use a BH type viscometer, and if the viscosity is less than 500,000 mPa ⁇ s under the conditions of a product temperature of 20 ° C. and a rotation speed of 2 rpm: Rotor No. In the case of 6,500,000 mPa ⁇ s or more: Rotor No. It is a value calculated by the reading 3 minutes after the start of the measurement using 7.
  • the brix of the acidic liquid food is 30 or more, preferably 35 or more, more preferably 40 or more, further preferably 45 or more, and preferably 70 or less, more preferably at 20 ° C. Is 65 or less, more preferably 60 or less.
  • the Brix value of the acidic liquid food is a value measured using a refractometer at 1 atm and a product temperature of 20 ° C.
  • the water content of the acidic liquid food is not particularly limited and can be appropriately set according to the content of other components.
  • the water content of the acidic liquid food is, for example, less than 60% by mass, preferably less than 50% by mass, still more preferably less than 40% by mass, and even more preferably less than 35% by mass.
  • the water content of the acidic liquid food is within the above range, it is possible to prevent water separation and decrease in viscosity after long-term storage, and to obtain a food that does not easily soak into bread or cooked rice.
  • Heat gelatinized starch There are two types of starch, heat gelatinized starch and cold water swelling starch, and in the present invention, heat gelatinized starch is used.
  • the heat-gelatinized starch is a starch that gelatinizes by adding water and heating at a high temperature, for example, about 70 ° C. or higher, absorbs water, swells, and at the same time exhibits viscosity.
  • the cold water swelling type starch is a starch that maintains the properties of the gelatinized state as it is, and is a starch that swells with water at room temperature (20 ° C.) and exhibits viscosity without requiring heating.
  • the raw materials when the heat-gelatinized starch is used as the starch, the raw materials can be easily stirred and mixed because the starch does not become thickened at the initial stage of the manufacturing process of the acidic liquid food. After that, the mixture is thickened by the heat of the heat treatment, and an acidic liquid food having an appropriate viscosity can be obtained.
  • the viscosity is increased at the initial stage of the manufacturing process of the acidic liquid food, and the raw materials cannot be easily stirred and mixed, resulting in poor manufacturing suitability.
  • Examples of the heat gelatinized starch include natural starch and modified starch, but in the present invention, modified starch is used.
  • Examples of the natural starch include cornstarch, tapioca starch, wheat starch, potato starch and the like.
  • Examples of the modified starch include those processed from these natural starches. More specifically, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, phosphorylated starch, phosphoric acid cross-linked starch, oxidized starch, acetate starch, hydroxypropyl starch, hydroxypropylated phosphoric acid cross-linked starch. Etc., or processed starch such as wet heat-treated starch. These may be used alone or in combination of two or more.
  • the content of the heated gelatinized starch in the acidic liquid food is 0.5% by mass or more and 4.5% by mass or less, preferably 1% by mass or more, and more preferably 1.5% by mass of the whole acidic liquid food. It is 5% by mass or more, preferably 4% by mass or less, and more preferably 3.5% by mass or less.
  • the content of the heat-gelatinized starch is within the above range, it is possible to obtain a product that is less likely to soak into bread or cooked rice while improving production suitability, preventing water separation and decrease in viscosity of acidic liquid foods after long-term storage. be able to.
  • the viscosity of the acidic liquid food can be adjusted within the above-mentioned suitable range.
  • xanthan gum and guar gum among the gums, it is possible to prevent water separation of the acidic liquid food after long-term storage and prevent a decrease in viscosity.
  • the content of gums in the acidic liquid food is 0.03 parts by mass or more, preferably 0.05 parts by mass or more, and preferably 0.25 parts by mass with respect to 1 part by mass of the heated gelatinized starch. It is not less than parts by mass, and more preferably 0.20 parts by mass or less.
  • the content of the gums is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, based on the whole acidic liquid food. Yes, and it is preferably 0.5% by mass or less, more preferably 0.4% by mass or less, and further preferably 0.3% by mass or less.
  • the brix of the acidic liquid food can be adjusted within the above-mentioned suitable range.
  • the saccharides in the present specification include, for example, monosaccharides such as glucose and fructose, disaccharides such as glucose, malt sugar, and trehalose, oligosaccharides, and sugar alcohols such as reduced water candy, dietary fiber, and cellulose. be. These may be used alone or in combination of two or more. Monosaccharides and disaccharides are suitable because smaller molecular weights are more effective in raising brix. By blending sugars in acidic liquid foods, it becomes difficult for them to soak into bread and cooked rice when using acidic liquid foods.
  • the content of saccharides in the acidic liquid food can be appropriately adjusted according to the type of saccharides and the target brix.
  • the content of saccharides is preferably 20% by mass or more, more preferably 30% by mass or more, still more preferably 40% by mass or more, and preferably 80% by mass, based on the whole acidic liquid food. It is 0% by mass or less, more preferably 70% by mass or less, and further preferably 60% by mass or less. If the sugar content is within the above range, it will be difficult to soak into bread or cooked rice when using acidic liquid foods.
  • the pH of the acidic liquid food can be adjusted within the above-mentioned suitable range.
  • 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 inorganic acids such as salts thereof, phosphoric acid and hydrochloric acid. And their salts, lemon juice, apple juice, orange juice, lactic acid fermented milk and the like can be used. These may be used alone or in combination of two or more.
  • the content of the acid material in the acidic liquid food can be appropriately adjusted according to the type of the acid material and the target pH.
  • the content of vinegar is preferably 2% by mass or more, more preferably 5% by mass or more, still more preferably 10% by mass or more. Further, it is preferably 35% by mass or less, more preferably 30% by mass or less, and further preferably 27% by mass or less.
  • the content of vinegar (acidity 5%) is within the above range, it is possible to improve the balance of flavor of the acidic liquid food while controlling the generation of microorganisms in the acidic liquid food to improve the storage stability.
  • the acidic liquid food can appropriately select and contain various raw materials usually used for the acidic liquid food as long as the effects of the present invention are not impaired.
  • seasonings such as soy sauce, mirin, salt, sesame, sodium glutamate, bouillon, spices such as mustard powder and pepper, emulsifiers such as lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester and sucrose fatty acid ester, ascorbin.
  • examples thereof include antioxidants such as acid and vitamin E, and bacteriostatic agents.
  • the obtained mixture can be heated to produce an acidic liquid food having an appropriate viscosity.
  • the heating conditions may be selected by a heating time and time such that the heated gelatinized starch in the mixture is sufficiently gelatinized.
  • the heating may be performed at a temperature of 90 ° C. or higher for a time of 5 minutes or longer.
  • an apparatus used for the production of a normal acidic liquid food can be used.
  • a device include a general stirrer, a stick mixer, a stand mixer, a homomixer and the like.
  • the stirring blade shape of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.
  • Acidic liquid foods were produced according to the blending ratios shown in Tables 1 to 3. Specifically, first, heat-gelatinized starch (crosslinked starch), gums (xanthan gum, guar gum, locust bean gum), sugars (liquid sugar: mainly composed of sugar and fructose), vinegar (acidity). 5%), starch and water were stirred and mixed at 20 ° C. to be uniform to obtain a mixture. The heat-gelatinized starch in the mixture was in an ungelatinized state. Subsequently, the obtained mixture was heated at 90 ° C. for 10 minutes to gelatinize the heated gelatinized starch to produce a thickened acidic liquid food.
  • PH measurement For the acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, 7 to 12 obtained above, a pH meter (desktop type manufactured by HORIBA, Ltd.) at 1 atm and a product temperature of 20 ° C. The pH was measured using a pH meter F-72). The pH of the acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, 7 to 12 were all in the range of 3.6 or more and 4.7 or less.
  • Viscosity measurement For the acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, 7 to 12 obtained above, the viscosity was increased under the conditions of a product temperature of 20 ° C. and a rotation speed of 6 rpm using a BL type viscometer. If it is less than 1,000 mPa ⁇ s: Rotor No. In the case of 1, 1,000 mPa ⁇ s or more and less than 5,000 mPa ⁇ s: Rotor No. When 2,500 mPa ⁇ s or more and less than 20,000 mPa ⁇ s: Rotor No. 3, 20,000 mPa ⁇ s or more and less than 100,000 mPa ⁇ s: Rotor No. No.
  • ⁇ The viscosity was not too high before heating, it was easy to stir and mix in the manufacturing process of acidic liquid food, and the dispersibility of the heated gelatinized starch was very good. Alternatively, the viscosity was not too high before heating, stirring and mixing in the manufacturing process of acidic liquid foods were very easy, and the dispersibility of the heated gelatinized starch was good.
  • X The viscosity was increased before heating, and stirring and mixing in the manufacturing process of the acidic liquid food could not be sufficiently performed, so that the acidic liquid food could not be properly manufactured. Alternatively, the dispersibility of starch was poor, and it was not possible to properly produce an acidic liquid food.
  • the acidic liquid foods of Examples 1 to 17 were excellent in production suitability, prevented water separation and viscosity decrease after long-term storage, and were difficult to soak into bread or cooked rice.
  • the dispersibility of starch was poor, and the acidic liquid food could not be appropriately produced.
  • the acidic liquid foods of Comparative Examples 13 and 14 were thickened before heat sterilization, and could not be sufficiently stirred and mixed in the manufacturing process of the acidic liquid food, and the acidic liquid food could not be produced properly.
  • the acidic liquid foods of Comparative Examples 1, 4, 5, 7 to 12 were inferior in production suitability, had water separation and decreased viscosity after long-term storage, or were easily soaked into bread or cooked rice.

Abstract

[Problem] To provide an acidic liquid food that has excellent manufacturing suitability, prevents water separation and viscosity reduction after long-term storage, and is unlikely to soak into bread or rice. [Solution] The present invention is an acidic liquid food that includes at least water, heat gelatinized starch, and gums, characterized by: the heat gelatinized starch content being 0.5%–4.5% by mass of the whole acidic liquid food; the gum content being at least 0.03 parts by mass relative to one part by mass of the heat gelatinized starch; the gums being Xanthan gum and/or guar gum; having a viscosity of at least 2,500 mPa・s at 20°C; and having a brix value of at least 30 at 20°C.

Description

酸性液状食品及びその製造方法Acidic liquid foods and their manufacturing methods
　本発明は、酸性液状食品に関し、詳細には、少なくとも、水、加熱糊化型澱粉、及びガム類を含む酸性液状食品に関する。また、本発明は、少なくとも、水、加熱糊化型澱粉、及びガム類を含む酸性液状食品の製造方法に関する。 The present invention relates to an acidic liquid food, and more particularly to an acidic liquid food containing at least water, heat-gelatinized starch, and gums. The present invention also relates to a method for producing an acidic liquid food containing at least water, heat-gelatinized starch, and gums.
　従来、コンビニエンスストアやスーパーマーケットにて販売されているパンや弁当、おにぎり等は調味のため、ソース等の液状食品が使用されている。これらの液状食品は、それ自体の持つ本来の風味が良いことが求められるだけでなく、使用する目的によっては機能性が求められる。この機能性のなかでも特に求められる機能性として、パンや弁当、おにぎり等に調味した後、パンや米飯にすぐに染み込んでしまわないということが挙げられる。 Conventionally, liquid foods such as sauces are used for seasoning such as bread, bento boxes, and rice balls sold at convenience stores and supermarkets. Not only are these liquid foods required to have a good original flavor, but also functionality is required depending on the purpose of use. Among these functions, the one that is particularly required is that after seasoning bread, bento boxes, rice balls, etc., it does not immediately soak into bread or cooked rice.
　例えば、パンや生地などから液だれしにくく、食材等への染み込みがなく、焼成時の耐熱保形性及び色の保持性に優れ、懸濁安定性、容器から取り出す際の流動性に優れた液状食品として、耐酸安定性に優れるセルロース複合体と、果実及び／又は野菜を含有する液状食品が提案されている（特許文献１参照）。 For example, it does not easily drip from bread or dough, does not soak into foodstuffs, has excellent heat-resistant shape retention and color retention during baking, has excellent suspension stability, and has excellent fluidity when taken out of a container. As a liquid food, a liquid food containing a cellulose complex having excellent acid resistance stability and fruits and / or vegetables has been proposed (see Patent Document 1).
特開２０１３－０７４８５０号公報Japanese Unexamined Patent Publication No. 2013-0748550
　本発明者らは、酸性液状食品に多量の澱粉を含有させて粘性を上げ、パンや米飯に染み込み難くすることを試みたが、澱粉として冷水膨潤型澱粉を用いた場合、酸性液状食品の製造工程の初期段階で増粘してしまい、原料の撹拌・混合を容易に行うことができず、製造適性が劣るという課題を知見した。そこで、酸性液状食品に澱粉として冷水膨潤型澱粉の代わりに加熱糊化澱粉を用いたところ、今度は長期保存後で粘性を維持できず、さらには離水し易いという新たな課題を知見した。また、加熱糊化澱粉は冷水膨潤型澱粉のように製造工程の初期段階で増粘しないため、澱粉自体が沈殿してしまい、製造適性が劣るという課題も知見した。 The present inventors have attempted to add a large amount of starch to an acidic liquid food to increase its viscosity so that it does not easily soak into bread or rice. However, when cold water-swelling starch is used as the starch, an acidic liquid food is produced. It was found that the starch was thickened at the initial stage of the process, the raw materials could not be easily stirred and mixed, and the production suitability was inferior. Therefore, when heated gelatinized starch was used as the starch in the acidic liquid food instead of the cold water swelling type starch, it was found that the viscosity could not be maintained after long-term storage and the water could be easily separated. It was also found that the heat-gelatinized starch does not thicken at the initial stage of the production process unlike the cold water swelling type starch, so that the starch itself precipitates and the production suitability is inferior.
　本発明は、上記の課題に鑑みてなされたものであり、製造適性に優れ、長期保存後の離水及び粘度低下を防止し、かつパンや米飯に染み込み難い酸性液状食品を提供することにある。 The present invention has been made in view of the above problems, and an object of the present invention is to provide an acidic liquid food product which is excellent in manufacturing suitability, prevents water separation and viscosity decrease after long-term storage, and does not easily soak into bread or cooked rice.
　本発明者等は、上記課題を解決するために鋭意検討した結果、驚くべきことに、加熱糊化型澱粉及び特定のガム類を一定の割合で含有させ、かつ、粘度及びブリックスを調節することによって、上記課題が解決できることを知見した。本発明者等は、当該知見に基づいて、本発明を完成するに至った。 As a result of diligent studies to solve the above problems, the present inventors surprisingly contain heat-gelatinized starch and specific gums in a certain ratio, and adjust the viscosity and brix. It was found that the above problems can be solved. The present inventors have completed the present invention based on the findings.
　すなわち、本発明の一態様によれば、
　少なくとも、水、加熱糊化型澱粉、及びガム類を含む、酸性液状食品であって、
　前記加熱糊化型澱粉の含有量が、前記酸性液状食品全体の０．５質量％以上４．５質量％以下であり、
　前記ガム類の含有量が、前記加熱糊化型澱粉１質量部に対して０．０３質量部以上であり、
　前記ガム類が、キサンタンガム及び／又はグアーガムであり、
　２０℃での粘度が２，５００ｍＰａ・ｓ以上であり、
　２０℃でのブリックスが３０以上であることを特徴とする、
　酸性液状食品が提供される。 That is, according to one aspect of the present invention.
An acidic liquid food containing at least water, heat-gelatinized starch, and gums.
The content of the heat-gelatinized starch is 0.5% by mass or more and 4.5% by mass or less of the whole acidic liquid food.
The content of the gums is 0.03 part by mass or more with respect to 1 part by mass of the heated gelatinized starch.
The gums are xanthan gum and / or guar gum.
The viscosity at 20 ° C. is 2,500 mPa · s or more,
It is characterized by having a brix of 30 or more at 20 ° C.
Acidic liquid foods are provided.
　本発明の態様においては、前記ガム類の含有量が、前記酸性液状食品全体の０．５質量％以下であることが好ましい。 In the aspect of the present invention, the content of the gums is preferably 0.5% by mass or less of the whole acidic liquid food.
　本発明の態様においては、前記ガム類の含有量が、前記加熱糊化型澱粉１質量部に対して０．０５質量部以上０．２５質量部以下であることが好ましい。 In the aspect of the present invention, the content of the gums is preferably 0.05 parts by mass or more and 0.25 parts by mass or less with respect to 1 part by mass of the heated gelatinized starch.
　本発明の態様においては、酸性液状食品が糖類をさらに含むことが好ましい。 In the aspect of the present invention, it is preferable that the acidic liquid food further contains saccharides.
　本発明の態様においては、２０℃での粘度が３，０００ｍＰａ・ｓ以上７０，０００ｍＰａ・ｓ以下であることが好ましい。 In the aspect of the present invention, it is preferable that the viscosity at 20 ° C. is 3,000 mPa · s or more and 70,000 mPa · s or less.
　本発明の態様においては、２０℃でのブリックスが３５以上７０以下であることが好ましい。 In the aspect of the present invention, it is preferable that the brix at 20 ° C. is 35 or more and 70 or less.
　本発明の態様においては、ｐＨが３．５以上５．０以下であることが好ましい。 In the aspect of the present invention, the pH is preferably 3.5 or more and 5.0 or less.
　また、本発明の他の態様によれば、
　上記の酸性液状食品の製造方法であって、
　水、加熱糊化型澱粉 、及びガム類を、前記加熱糊化型澱粉が未糊化の状態で混合して、混合物を得る工程と、
　前記混合物を加熱して、前記加熱糊化型澱粉を糊化させて、増粘させる工程と、
を含む、酸性液状食品の製造方法が提供される。 Further, according to another aspect of the present invention.
The above-mentioned method for producing acidic liquid foods.
A step of mixing water, heat-gelatinized starch, and gums in a state where the heat-gelatinized starch is not gelatinized to obtain a mixture.
A step of heating the mixture to gelatinize the heat-gelatinized starch and thickening the starch.
A method for producing an acidic liquid food product is provided.
　本発明によれば、製造適性に優れ、長期保存後の離水及び粘度低下を防止し、かつパンや米飯に染み込み難い酸性液状食品を提供することができる。このような酸性液状食品は消費者の食欲を惹起することができ、酸性液状食品のさらなる市場拡大が期待できる。 According to the present invention, it is possible to provide an acidic liquid food that has excellent manufacturing suitability, prevents water separation and viscosity decrease after long-term storage, and does not easily soak into bread or cooked rice. Such acidic liquid foods can provoke the appetite of consumers, and further market expansion of acidic liquid foods can be expected.
＜酸性液状食品＞
　本発明の酸性液状食品は、少なくとも、水、加熱糊化型澱粉、及びガム類を含むものであり、糖類、酸材及び他の原料等をさらに含んでもよい。 <Acid liquid food>
The acidic liquid food of the present invention contains at least water, heat-gelatinized starch, and gums, and may further contain sugars, acid materials, other raw materials, and the like.
　本発明の酸性液状食品は、特に限定されず、例えば、ソース、たれ、ドレッシング、マヨネーズ、ケチャップ及びこれらに類する他の食品が挙げられる。 The acidic liquid food of the present invention is not particularly limited, and examples thereof include sauces, sauces, dressings, mayonnaise, ketchup, and other foods similar thereto.
（酸性液状食品のｐＨ）
　酸性液状食品のｐＨは、特に限定されないが、例えば、３．５以上６．０以下であり、好ましくは３．６以上であり、より好ましくは４．０以上であり、さらに好ましくは４．３以上であり、また、好ましくは５．５以下であり、より好ましくは５．０以下であり、さらに好ましくは４．７以下である。酸性液状食品のｐＨが上記範囲内であれば、酸性液状食品の微生物発生を制御して保存性を高めながら、酸性液状食品の風味のバランスを良好にすることができる。
　なお、酸性液状食品のｐＨの値は、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いて測定した値である。 (PH of acidic liquid food)
The pH of the acidic liquid food is not particularly limited, but is, for example, 3.5 or more and 6.0 or less, preferably 3.6 or more, more preferably 4.0 or more, and further preferably 4.3. The above is more, preferably 5.5 or less, more preferably 5.0 or less, still more preferably 4.7 or less. When the pH of the acidic liquid food is within the above range, the balance of the flavor of the acidic liquid food can be improved while controlling the generation of microorganisms in the acidic liquid food to improve the storage stability.
The pH value of the acidic liquid food is a value measured using a pH measuring device (desktop pH meter F-72 manufactured by HORIBA, Ltd.) at a temperature of 1 atm and a product temperature of 20 ° C.
（酸性液状食品の粘度）
　酸性液状食品の粘度は、２０℃において、２，５００ｍＰａ・ｓ以上であり、好ましくは３，０００ｍＰａ・ｓ以上であり、より好ましくは４，０００ｍＰａ・ｓ以上であり、さらに好ましくは５，０００ｍＰａ・ｓ以上であり、さらにより好ましくは１０,０００ｍＰａ・ｓ以上であり、また、好ましくは１００，０００ｍＰａ・ｓ以下であり、より好ましくは７０，０００ｍＰａ・ｓ以下であり、さらに好ましくは６０，０００ｍＰａ・ｓ以下であり、さらにより好ましくは５０,０００ｍＰａ・ｓ以下である。酸性液状食品の粘度が上記範囲内であれば、パンや米飯に染み込み難いものを得ることができる。
　なお、酸性液状食品の粘度は、ＢＬ形粘度計を使用し、品温２０℃、回転数６ｒｐｍの条件で、粘度が１，０００ｍＰａ・ｓ未満の場合：ローターＮｏ．１、１，０００ｍＰａ・ｓ以上５，０００ｍＰａ・ｓ未満の場合：ローターＮｏ．２、５，０００ｍＰａ・ｓ以上２０,０００ｍＰａ・ｓ未満の場合：ローターＮｏ．３、２０,０００ｍＰａ・ｓ以上１００,０００ｍＰａ・ｓ未満の場合：ローターＮｏ．４を使用し、測定開始後３分後の示度により算出した値である。また、粘度が１００,０００ｍＰａ・ｓ以上の場合はＢＨ形粘度計を使用し、品温２０℃、回転数２ｒｐｍの条件で、粘度が５００,０００ｍＰａ・ｓ未満の場合：ローターＮｏ．６、５００,０００ｍＰａ・ｓ以上の場合：ローターＮｏ．７を使用し、測定開始後３分後の示度により計算した値である。 (Viscosity of acidic liquid food)
The viscosity of the acidic liquid food is 2,500 mPa · s or more, preferably 3,000 mPa · s or more, more preferably 4,000 mPa · s or more, and further preferably 5,000 mPa · s at 20 ° C. s or more, still more preferably 10,000 mPa · s or more, preferably 100,000 mPa · s or less, still more preferably 70,000 mPa · s or less, still more preferably 60,000 mPa · s. It is s or less, and even more preferably 50,000 mPa · s or less. If the viscosity of the acidic liquid food is within the above range, it is possible to obtain a food that does not easily soak into bread or cooked rice.
As for the viscosity of the acidic liquid food, a BL type viscometer is used, and the viscosity is less than 1,000 mPa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 6 rpm: Rotor No. In the case of 1, 1,000 mPa · s or more and less than 5,000 mPa · s: Rotor No. When 2,500 mPa · s or more and less than 20,000 mPa · s: Rotor No. 3, 20,000 mPa · s or more and less than 100,000 mPa · s: Rotor No. It is a value calculated by the reading 3 minutes after the start of the measurement using 4. If the viscosity is 100,000 mPa · s or more, use a BH type viscometer, and if the viscosity is less than 500,000 mPa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 2 rpm: Rotor No. In the case of 6,500,000 mPa · s or more: Rotor No. It is a value calculated by the reading 3 minutes after the start of the measurement using 7.
（酸性液状食品のブリックス）
　酸性液状食品のブリックスは、２０℃において、３０以上であり、好ましくは３５以上であり、より好ましくは４０以上であり、さらに好ましくは４５以上であり、また、好ましくは７０以下であり、より好ましくは６５以下であり、さらに好ましくは６０以下である。酸性液状食品のブリックスが上記範囲内であれば、長期保存後の離水及び粘度低下を防止し、かつパンや米飯に染み込み難いものを得ることができる。
　なお、酸性液状食品のブリックスの値は、１気圧、品温２０℃とした時に、屈折計を用いて測定した値である。 (Brix of acidic liquid food)
The brix of the acidic liquid food is 30 or more, preferably 35 or more, more preferably 40 or more, further preferably 45 or more, and preferably 70 or less, more preferably at 20 ° C. Is 65 or less, more preferably 60 or less. When the brix of the acidic liquid food is within the above range, it is possible to prevent water separation and decrease in viscosity after long-term storage, and to obtain a food that does not easily soak into bread or cooked rice.
The Brix value of the acidic liquid food is a value measured using a refractometer at 1 atm and a product temperature of 20 ° C.
（酸性液状食品の水分含量）
　酸性液状食品の水分含量は、特に限定されず、他の成分の含有量に応じて適宜設定することができる。酸性液状食品の水分含量は、例えば、６０質量％未満であり、好ましくは５０質量％未満であり、さらに好ましくは４０質量％未満であり、さらにより好ましくは３５質量％未満である。酸性液状食品の水分含量が上記範囲内であれば、長期保存後の離水及び粘度低下を防止し、かつパンや米飯に染み込み難いものを得ることができる。 (Moisture content of acidic liquid food)
The water content of the acidic liquid food is not particularly limited and can be appropriately set according to the content of other components. The water content of the acidic liquid food is, for example, less than 60% by mass, preferably less than 50% by mass, still more preferably less than 40% by mass, and even more preferably less than 35% by mass. When the water content of the acidic liquid food is within the above range, it is possible to prevent water separation and decrease in viscosity after long-term storage, and to obtain a food that does not easily soak into bread or cooked rice.
（加熱糊化型澱粉）
　澱粉には、加熱糊化型澱粉と冷水膨潤型澱粉があり、本発明では加熱糊化型澱粉を用いる。加熱糊化型澱粉は、水を加えて高温で、より具体的には、例えば７０℃程度以上で加熱することで糊化し、吸水して膨潤すると同時に粘性を呈する澱粉である。一方、冷水膨潤型澱粉は、糊化した状態の性質がそのまま維持された澱粉であり、加熱を必要とせず常温（２０℃）の水で膨潤し粘性を呈する澱粉である。本発明においては、澱粉として加熱糊化型澱粉を用いると、酸性液状食品の製造工程の初期段階では高温がかからずに増粘しないため、原料の撹拌・混合を容易に行うことができる。その後、混合物の加熱処理の際の熱により増粘し、適度な粘性の酸性液状食品を得ることができる。一方、澱粉として冷水膨潤型澱粉を用いると、酸性液状食品の製造工程の初期段階で増粘してしまい、原料の撹拌・混合を容易に行うことができず、製造適性が劣るものとなる。 (Heat gelatinized starch)
There are two types of starch, heat gelatinized starch and cold water swelling starch, and in the present invention, heat gelatinized starch is used. The heat-gelatinized starch is a starch that gelatinizes by adding water and heating at a high temperature, for example, about 70 ° C. or higher, absorbs water, swells, and at the same time exhibits viscosity. On the other hand, the cold water swelling type starch is a starch that maintains the properties of the gelatinized state as it is, and is a starch that swells with water at room temperature (20 ° C.) and exhibits viscosity without requiring heating. In the present invention, when the heat-gelatinized starch is used as the starch, the raw materials can be easily stirred and mixed because the starch does not become thickened at the initial stage of the manufacturing process of the acidic liquid food. After that, the mixture is thickened by the heat of the heat treatment, and an acidic liquid food having an appropriate viscosity can be obtained. On the other hand, when cold water-swelling starch is used as the starch, the viscosity is increased at the initial stage of the manufacturing process of the acidic liquid food, and the raw materials cannot be easily stirred and mixed, resulting in poor manufacturing suitability.
　加熱糊化型澱粉としては、天然澱粉及び加工澱粉が挙げられるが、本発明においては加工澱粉を用いる。天然澱粉としては、例えば、コーンスターチ、タピオカ澱粉、小麦澱粉、馬鈴薯澱粉等が挙げられる。加工澱粉としては、例えば、これらの天然澱粉を加工したものが挙げられる。より詳細には、アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、リン酸化澱粉、リン酸架橋澱粉、酸化澱粉、酢酸澱粉、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉等、あるいは湿熱処理澱粉等の加工澱粉が挙げられる。これらは１種単独で用いてもよいし、２種以上を併用してもよい。 Examples of the heat gelatinized starch include natural starch and modified starch, but in the present invention, modified starch is used. Examples of the natural starch include cornstarch, tapioca starch, wheat starch, potato starch and the like. Examples of the modified starch include those processed from these natural starches. More specifically, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, phosphorylated starch, phosphoric acid cross-linked starch, oxidized starch, acetate starch, hydroxypropyl starch, hydroxypropylated phosphoric acid cross-linked starch. Etc., or processed starch such as wet heat-treated starch. These may be used alone or in combination of two or more.
　酸性液状食品中の加熱糊化型澱粉の含有量は、酸性液状食品全体の０．５質量％以上４．５質量％以下であり、好ましくは１質量％以上であり、より好ましくは１．５質量％以上であり、また、好ましくは４質量％以下であり、より好ましくは３．５質量％以下である。加熱糊化型澱粉の含有量が上記範囲内であれば、製造適性を向上させながら、酸性液状食品の長期保存後の離水や粘度の低下を防止し、かつパンや米飯に染み込み難いものを得ることができる。 The content of the heated gelatinized starch in the acidic liquid food is 0.5% by mass or more and 4.5% by mass or less, preferably 1% by mass or more, and more preferably 1.5% by mass of the whole acidic liquid food. It is 5% by mass or more, preferably 4% by mass or less, and more preferably 3.5% by mass or less. When the content of the heat-gelatinized starch is within the above range, it is possible to obtain a product that is less likely to soak into bread or cooked rice while improving production suitability, preventing water separation and decrease in viscosity of acidic liquid foods after long-term storage. be able to.
（ガム類）
　本発明の酸性液状食品にガム類を配合することで、酸性液状食品の粘度を上記の好適な範囲内に調節することができる。ガム類の中でも、キサンタンガム及びグアーガムの少なくとも１種を用いることで、酸性液状食品の長期保存後の離水を防止したり、粘度の低下を防止したりすることができる。 (Gum)
By blending gums with the acidic liquid food of the present invention, the viscosity of the acidic liquid food can be adjusted within the above-mentioned suitable range. By using at least one of xanthan gum and guar gum among the gums, it is possible to prevent water separation of the acidic liquid food after long-term storage and prevent a decrease in viscosity.
　酸性液状食品中のガム類の含有量は、加熱糊化型澱粉１質量部に対して０．０３質量部以上であり、好ましくは０．０５質量部以上であり、また、好ましくは０．２５質量部以下であり、より好ましくは０．２０質量部以下である。また、ガム類の含有量は、酸性液状食品全体に対して、好ましくは０．０１質量％以上であり、より好ましくは０．０５質量％以上であり、さらに好ましくは０．１質量％以上であり、また、好ましくは０．５質量％以下であり、より好ましくは０．４質量％以下であり、さらに好ましくは０．３質量％以下である。ガム類の含有量が上記範囲内であれば、酸性液状食品の長期保存後の離水を防止したり、粘度の低下を防止し易くなる。なお、ガム類としてキサンタンガム及びグアーガムの両方が含まれる場合には、その合計量が上記数値範囲内であることが好ましい。 The content of gums in the acidic liquid food is 0.03 parts by mass or more, preferably 0.05 parts by mass or more, and preferably 0.25 parts by mass with respect to 1 part by mass of the heated gelatinized starch. It is not less than parts by mass, and more preferably 0.20 parts by mass or less. The content of the gums is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, based on the whole acidic liquid food. Yes, and it is preferably 0.5% by mass or less, more preferably 0.4% by mass or less, and further preferably 0.3% by mass or less. When the content of gums is within the above range, it becomes easy to prevent water separation after long-term storage of acidic liquid foods and to prevent a decrease in viscosity. When both xanthan gum and guar gum are contained as gums, it is preferable that the total amount is within the above numerical range.
（糖類）
　本発明の酸性液状食品に糖類を配合することで、酸性液状食品のブリックスを上記の好適な範囲内に調節することができる。本明細書における糖類は、例えば、ぶどう糖及び果糖等の単糖類、蔗糖、麦芽糖、及びトレハロース等の二糖類、オリゴ糖等に加え、還元水あめ等の糖アルコール、食物繊維、セルロース等も含む概念である。これらは１種単独で用いてもよいし、２種以上を併用してもよい。分子量が小さい方がブリックスを上げる際効に率的なため、単糖類及び二糖類が好適である。酸性液状食品に糖類を配合することで、酸性液状食品の使用時に、パンや米飯に染み込み難くなる。 (Sugar)
By adding saccharides to the acidic liquid food of the present invention, the brix of the acidic liquid food can be adjusted within the above-mentioned suitable range. The saccharides in the present specification include, for example, monosaccharides such as glucose and fructose, disaccharides such as glucose, malt sugar, and trehalose, oligosaccharides, and sugar alcohols such as reduced water candy, dietary fiber, and cellulose. be. These may be used alone or in combination of two or more. Monosaccharides and disaccharides are suitable because smaller molecular weights are more effective in raising brix. By blending sugars in acidic liquid foods, it becomes difficult for them to soak into bread and cooked rice when using acidic liquid foods.
　酸性液状食品中の糖類の含有量は、糖類の種類や目的とするブリックスに応じて適宜調節することができる。例えば、糖類の含有量は、酸性液状食品全体に対して、好ましくは２０質量％以上であり、より好ましくは３０質量％以上であり、さらに好ましくは４０質量％以上であり、また、好ましくは８０質量％以下であり、より好ましくは７０質量％以下であり、さらに好ましくは６０質量％以下である。糖類の含有量が上記範囲内であれば、酸性液状食品の使用時に、パンや米飯に染み込み難くなる。 The content of saccharides in the acidic liquid food can be appropriately adjusted according to the type of saccharides and the target brix. For example, the content of saccharides is preferably 20% by mass or more, more preferably 30% by mass or more, still more preferably 40% by mass or more, and preferably 80% by mass, based on the whole acidic liquid food. It is 0% by mass or less, more preferably 70% by mass or less, and further preferably 60% by mass or less. If the sugar content is within the above range, it will be difficult to soak into bread or cooked rice when using acidic liquid foods.
（酸材）
　本発明の酸性液状食品に酸材を配合することで、酸性液状食品のｐＨを上記の好適な範囲内に調節することができる。酸材としては、例えば、食酢（酢酸）、クエン酸、リンゴ酸、乳酸、ソルビン酸、安息香酸、アジピン酸、フマル酸、コハク酸等の有機酸及びそれらの塩、燐酸、塩酸等の無機酸及びそれらの塩、レモン果汁、リンゴ果汁、オレンジ果汁、乳酸発酵乳等を用いることができる。これらは１種単独で用いてもよいし、２種以上を併用してもよい。 (Acid material)
By blending the acid material with the acidic liquid food of the present invention, the pH of the acidic liquid food can be adjusted within the above-mentioned suitable range. 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 inorganic acids such as salts thereof, phosphoric acid and hydrochloric acid. And their salts, lemon juice, apple juice, orange juice, lactic acid fermented milk and the like can be used. These may be used alone or in combination of two or more.
　酸性液状食品中の酸材の含有量は、酸材の種類や目的とするｐＨに応じて適宜調節することができる。例えば、酸材として食酢（酸度５％）を用いる場合、食酢の含有量は、好ましくは２質量％以上であり、より好ましくは５質量％以上であり、さらに好ましくは１０質量％以上であり、また、好ましくは３５質量％以下であり、より好ましくは３０質量％以下であり、さらに好ましくは２７質量％以下である。食酢（酸度５％）の含有量が上記範囲内であれば、酸性液状食品の微生物発生を制御して保存性を高めながら、酸性液状食品の風味のバランスを良好にすることができる。 The content of the acid material in the acidic liquid food can be appropriately adjusted according to the type of the acid material and the target pH. For example, when vinegar (acidity 5%) is used as the acid material, the content of vinegar is preferably 2% by mass or more, more preferably 5% by mass or more, still more preferably 10% by mass or more. Further, it is preferably 35% by mass or less, more preferably 30% by mass or less, and further preferably 27% by mass or less. When the content of vinegar (acidity 5%) is within the above range, it is possible to improve the balance of flavor of the acidic liquid food while controlling the generation of microorganisms in the acidic liquid food to improve the storage stability.
（他の原料）
　酸性液状食品は、上述した原料以外に、本発明の効果を損なわない範囲で酸性液状食品に通常用いられている各種原料を適宜選択し含有させることができる。例えば、醤油、みりん、食塩、胡麻、グルタミン酸ナトリウム、ブイヨン等の調味料、からし粉、胡椒等の香辛料、レシチン、リゾレシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル等の乳化剤、アスコルビン酸、ビタミンＥ等の酸化防止剤、静菌剤等が挙げられる。 (Other raw materials)
In addition to the above-mentioned raw materials, the acidic liquid food can appropriately select and contain various raw materials usually used for the acidic liquid food 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, spices such as mustard powder and pepper, emulsifiers such as lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester and sucrose fatty acid ester, ascorbin. Examples thereof include antioxidants such as acid and vitamin E, and bacteriostatic agents.
＜酸性液状食品の製造方法＞　
　本発明の酸性液状食品の製造方法の一例について説明する。例えば、まず、加熱糊化型澱粉、ガム類（キサンタンガム、グアーガム）、糖類、食酢、食塩、及び水を均一になるように常温下（例えば、１０～３０℃）で撹拌・混合し、混合物を得る。各原料を常温下で撹拌・混合することで混合物中の加熱糊化型澱粉を未糊化の状態に保つことが、加熱前に増粘させないために重要である。その際、加熱糊化型澱粉及びガム類の含有量を適切に調節することで、混合物中の加熱型加工澱粉の沈降を防ぎ、製造適性に優れる混合物を得ることができる。 <Manufacturing method of acidic liquid food>
An example of the method for producing an acidic liquid food of the present invention will be described. For example, first, heat gelatinized starch, gums (xanthan gum, guar gum), sugars, vinegar, salt, and water are stirred and mixed at room temperature (for example, 10 to 30 ° C.) so as to be uniform, and the mixture is mixed. obtain. It is important to keep the heated gelatinized starch in the mixture in an ungelatinized state by stirring and mixing each raw material at room temperature so as not to thicken the starch before heating. At that time, by appropriately adjusting the contents of the heat-gelatinized starch and the gums, it is possible to prevent the heat-processed starch from settling in the mixture and obtain a mixture having excellent production suitability.
　続いて、得られた混合物を加熱して、適度な粘性の酸性液状食品を製造することができる。加熱の条件は、混合物中の加熱糊化型澱粉が十分に糊化する程度の加熱時間及び時間で選択すればよく、例えば、９０℃以上の温度で５分以上の時間で加熱すればよい。 Subsequently, the obtained mixture can be heated to produce an acidic liquid food having an appropriate viscosity. The heating conditions may be selected by a heating time and time such that the heated gelatinized starch in the mixture is sufficiently gelatinized. For example, the heating may be performed at a temperature of 90 ° C. or higher for a time of 5 minutes or longer.
　本発明の酸性液状食品の製造には、通常の酸性液状食品の製造に使われる装置を用いることができる。このような装置としては、例えば、一般的な撹拌機、スティックミキサー、スタンドミキサー、ホモミキサー等が挙げられる。撹拌機の撹拌羽形状としては、例えばプロペラ翼、タービン翼、パドル翼、アンカー翼等が挙げられる。 For the production of the acidic liquid food of the present invention, an apparatus used for the production of a normal acidic liquid food can be used. Examples of such a device include a general stirrer, a stick mixer, a stand mixer, a homomixer and the like. Examples of the stirring blade shape of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.
　以下に、実施例と比較例を挙げて本発明をさらに詳細に説明するが、本発明は以下の実施例の内容に限定して解釈されるものではない。 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.
＜酸性液状食品の製造例＞
［実施例１～１７、比較例１、４、５、７～１２］
　表１～３に記載の配合割合に準じ、酸性液状食品を製造した。具体的には、まず、加熱糊化型澱粉（架橋澱粉）、ガム類（キサンタンガム、グアーガム、ローカストビーンガム）、糖類（液糖：ぶとう糖と果糖を主成分とするもの）、食酢（酸度５％）、食塩、及び水を均一になるように２０℃で撹拌・混合し、混合物を得た。なお、混合物中の加熱糊化型澱粉は未糊化の状態であった。続いて、得られた混合物を９０℃で１０分間加熱し、加熱糊化型澱粉を糊化させて、増粘した酸性液状食品を製造した。 <Production example of acidic liquid food>
[Examples 1 to 17, Comparative Examples 1, 4, 5, 7 to 12]
Acidic liquid foods were produced according to the blending ratios shown in Tables 1 to 3. Specifically, first, heat-gelatinized starch (crosslinked starch), gums (xanthan gum, guar gum, locust bean gum), sugars (liquid sugar: mainly composed of sugar and fructose), vinegar (acidity). 5%), starch and water were stirred and mixed at 20 ° C. to be uniform to obtain a mixture. The heat-gelatinized starch in the mixture was in an ungelatinized state. Subsequently, the obtained mixture was heated at 90 ° C. for 10 minutes to gelatinize the heated gelatinized starch to produce a thickened acidic liquid food.
［比較例２、３、６］
　表３に記載の配合割合に準じ、酸性液状食品の製造を試みた。しかし、加熱糊化型澱粉（架橋澱粉）、糖類（液糖：ぶとう糖と果糖を主成分とするもの）、食酢（酸度５％）、食塩、及び水を均一になるように撹拌・混合しようとしたところ、この時点で澱粉の分散性が悪く、製造することができなかった。 [Comparative Examples 2, 3, 6]
An attempt was made to produce an acidic liquid food according to the blending ratios shown in Table 3. However, heat gelatinized starch (crosslinked starch), sugar (liquid sugar: mainly composed of butto sugar and fructose), vinegar (acidity 5%), salt, and water are stirred and mixed so as to be uniform. At this point, the starch was poorly dispersible and could not be produced.
［比較例１３、１４］
　表３に記載の配合割合に準じ、酸性液状食品の製造を試みた。しかし、冷水膨潤型澱粉（グラニュラー インスタント スターチ）、ガム類（キサンタンガム）、糖類（液糖：ぶとう糖と果糖を主成分とするもの）、食酢（酸度５％）、食塩、及び水を均一になるように撹拌・混合しようとしたところ、この時点で澱粉が膨潤、増粘し、撹拌・混合が煩雑であり、製造することができなかった。 [Comparative Examples 13 and 14]
An attempt was made to produce an acidic liquid food according to the blending ratios shown in Table 3. However, cold water swelling starch (granular instant starch), gums (xanthan gum), sugars (liquid sugar: mainly composed of butto sugar and fructose), vinegar (acidity 5%), salt, and water are uniformly applied. At this point, the starch swelled and thickened, and the stirring and mixing were complicated, so that the starch could not be produced.
（ｐＨ測定）
　上記で得られた実施例１～１７及び比較例１、４、５、７～１２の酸性液状食品について、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いてｐＨを測定した。実施例１～１７及び比較例１、４、５、７～１２の酸性液状食品のｐＨは全て３．６以上４．７以下の範囲内であった。 (PH measurement)
For the acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, 7 to 12 obtained above, a pH meter (desktop type manufactured by HORIBA, Ltd.) at 1 atm and a product temperature of 20 ° C. The pH was measured using a pH meter F-72). The pH of the acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, 7 to 12 were all in the range of 3.6 or more and 4.7 or less.
（ブリックス測定）
　上記で得られた実施例１～１７及び比較例１、４、５、７～１２の酸性液状食品について、品温２０℃で、デジタル屈折計（株式会社アタゴ製デジタル屈折計ＲＸ－７０００ｉ）を使用してブリックスを測定した。測定結果を表１～３に示した。なお、表３において、酸性液状食品を製造できなかった比較例２、３、６、１３、１４については、未測定（「－」）と示した。 (Brix measurement)
For the acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, 7 to 12 obtained above, a digital refractometer (Digital Refractometer RX-7000i manufactured by Atago Co., Ltd.) was used at a product temperature of 20 ° C. Brix was measured using. The measurement results are shown in Tables 1 to 3. In Table 3, Comparative Examples 2, 3, 6, 13, and 14 for which the acidic liquid food could not be produced are shown as unmeasured (“−”).
（粘度測定）
　上記で得られた実施例１～１７及び比較例１、４、５、７～１２の酸性液状食品について、ＢＬ形粘度計を使用し、品温２０℃、回転数６ｒｐｍの条件で、粘度が１，０００ｍＰａ・ｓ未満の場合：ローターＮｏ．１、１，０００ｍＰａ・ｓ以上５，０００ｍＰａ・ｓ未満の場合：ローターＮｏ．２、５，０００ｍＰａ・ｓ以上２０,０００ｍＰａ・ｓ未満の場合：ローターＮｏ．３、２０,０００ｍＰａ・ｓ以上１００,０００ｍＰａ・ｓ未満の場合：ローターＮｏ．４を使用し、測定開始後３分後の示度により、粘度（ｍＰａ・ｓ）を算出した。各酸性液状食品について、粘度測定を３回行って平均値を採用し、測定結果を表１～３に示した。なお、表３において、酸性液状食品を製造できなかった比較例２、３、６、１３、１４については、未測定（「－」）と示した。 (Viscosity measurement)
For the acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, 7 to 12 obtained above, the viscosity was increased under the conditions of a product temperature of 20 ° C. and a rotation speed of 6 rpm using a BL type viscometer. If it is less than 1,000 mPa · s: Rotor No. In the case of 1, 1,000 mPa · s or more and less than 5,000 mPa · s: Rotor No. When 2,500 mPa · s or more and less than 20,000 mPa · s: Rotor No. 3, 20,000 mPa · s or more and less than 100,000 mPa · s: Rotor No. No. 4 was used, and the viscosity (mPa · s) was calculated from the reading 3 minutes after the start of measurement. For each acidic liquid food, the viscosity was measured three times, the average value was adopted, and the measurement results are shown in Tables 1 to 3. In Table 3, Comparative Examples 2, 3, 6, 13, and 14 for which the acidic liquid food could not be produced are shown as unmeasured (“−”).
（物性評価）
　上記で得られた実施例１～１７及び比較例１、４、５、７～１２の酸性液状食品について、製造直後のもの、及び袋に充填したうえで温度２５℃の恒温器中で２１０日保存試験を行ったものについて複数の訓練されたパネルにより下記の基準で評価した。評価結果を表１～３に示した。なお、表３において、酸性液状食品を製造できなかった比較例２、３、６、１３、１４の未評価の項目は、「－」と示した。
［評価基準］（離水）
　○：酸性液状食品は、上記期間の保存後であっても、離水が生じていなかった。
　×：酸性液状食品は、上記期間の保存後には、離水が生じていた。
［評価基準］（粘度低下）
　○：酸性液状食品は、上記期間の保存後の粘度が、製造直後の粘度に比べて１０％未満の低下率であった。
　×：酸性液状食品は、上記期間の保存後の粘度が、製造直後の粘度に比べて１０％以上の低下率であった。
［評価基準］（製造適性）
　◎：加熱前に粘度が高すぎず、酸性液状食品の製造工程における撹拌・混合が非常に行い易く、かつ加熱糊化型澱粉の分散性が非常に良かった。 
　○：加熱前に粘度が高すぎず、酸性液状食品の製造工程における撹拌・混合が行い易く、加熱糊化型澱粉の分散性が非常に良かった。または、加熱前に粘度が高すぎず、酸性液状食品の製造工程における撹拌・混合が非常に行い易く、加熱糊化型澱粉の分散性が良かった。
　×：加熱前に増粘しており、酸性液状食品の製造工程における撹拌・混合が十分に行えず、適切に酸性液状食品を製造できなかった。あるいは、澱粉の分散性が悪く、適切に酸性液状食品を製造できなかった。
［評価基準］（染み込み難さ）
　形及び高さが同じである長方形の穴が開いた型を用いて、スライスした食パンの断面に酸性液状食品を同量になるように塗布し、２０℃で２４時間後静置した後、染み込みの有無を確認した。
　◎：染み込まずに保形されており、十分留まっていた。
　○：わずかに染み込んだが大部分が保形されており、問題無かった。
　×：ほとんど保形されず、染み込んでしまった。 (Evaluation of the physical properties)
The acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, 7 to 12 obtained above were prepared immediately after production and packed in a bag and placed in an incubator at a temperature of 25 ° C. for 210 days. Those tested for preservation were evaluated by multiple trained panels according to the following criteria. The evaluation results are shown in Tables 1 to 3. In Table 3, the unrated items of Comparative Examples 2, 3, 6, 13, and 14 for which the acidic liquid food could not be produced are indicated by "-".
[Evaluation criteria] (water separation)
◯: The acidic liquid food did not separate from water even after being stored for the above period.
X: The acidic liquid food had water separation after storage for the above period.
[Evaluation criteria] (decreased viscosity)
◯: The viscosity of the acidic liquid food after storage for the above period was less than 10% lower than the viscosity immediately after production.
X: The viscosity of the acidic liquid food after storage for the above period was reduced by 10% or more as compared with the viscosity immediately after production.
[Evaluation criteria] (Manufacturing suitability)
⊚: The viscosity was not too high before heating, it was very easy to stir and mix in the manufacturing process of acidic liquid food, and the dispersibility of the heated gelatinized starch was very good.
◯: The viscosity was not too high before heating, it was easy to stir and mix in the manufacturing process of acidic liquid food, and the dispersibility of the heated gelatinized starch was very good. Alternatively, the viscosity was not too high before heating, stirring and mixing in the manufacturing process of acidic liquid foods were very easy, and the dispersibility of the heated gelatinized starch was good.
X: The viscosity was increased before heating, and stirring and mixing in the manufacturing process of the acidic liquid food could not be sufficiently performed, so that the acidic liquid food could not be properly manufactured. Alternatively, the dispersibility of starch was poor, and it was not possible to properly produce an acidic liquid food.
[Evaluation criteria] (Difficulty of penetration)
Using a rectangular perforated mold of the same shape and height, apply the same amount of acidic liquid food to the cross section of sliced bread, let stand at 20 ° C for 24 hours, and then soak. I confirmed the presence or absence of.
◎: The shape was maintained without being soaked, and it stayed sufficiently.
◯: It was slightly soaked, but most of it was kept in shape, and there was no problem.
×: Almost no shape was retained and it was infiltrated.
　実施例１～１７の酸性液状食品は、製造適性に優れ、長期保存後の離水及び粘度低下を防止し、かつパンや米飯に染み込み難いものであった。
　比較例２、３、及び６の酸性液状食品は、澱粉の分散性が悪く、適切に酸性液状食品を製造できなかった。
　比較例１３及び１４の酸性液状食品は、加熱殺菌前に増粘しており、酸性液状食品の製造工程における撹拌・混合が十分に行えず、適切に酸性液状食品を製造できなかった。
　比較例１、４、５、７～１２の酸性液状食品は、製造適性に劣ったか、長期保存後の離水及び粘度低下が発生したか、あるいは、パンや米飯に染み込み易いものであった。 The acidic liquid foods of Examples 1 to 17 were excellent in production suitability, prevented water separation and viscosity decrease after long-term storage, and were difficult to soak into bread or cooked rice.
In the acidic liquid foods of Comparative Examples 2, 3 and 6, the dispersibility of starch was poor, and the acidic liquid food could not be appropriately produced.
The acidic liquid foods of Comparative Examples 13 and 14 were thickened before heat sterilization, and could not be sufficiently stirred and mixed in the manufacturing process of the acidic liquid food, and the acidic liquid food could not be produced properly.
The acidic liquid foods of Comparative Examples 1, 4, 5, 7 to 12 were inferior in production suitability, had water separation and decreased viscosity after long-term storage, or were easily soaked into bread or cooked rice.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003

Claims (8)

  1. 　少なくとも、水、加熱糊化型澱粉、及びガム類を含む、酸性液状食品であって、
    　前記加熱糊化型澱粉の含有量が、前記酸性液状食品全体の０．５質量％以上４．５質量％以下であり、
    　前記ガム類の含有量が、前記加熱糊化型澱粉１質量部に対して０．０３質量部以上であり、
    　前記ガム類が、キサンタンガム及び／又はグアーガムであり、
    　２０℃での粘度が２，５００ｍＰａ・ｓ以上であり、
    　２０℃でのブリックスが３０以上であることを特徴とする、
    　酸性液状食品。     An acidic liquid food containing at least water, heat-gelatinized starch, and gums.
    The content of the heat-gelatinized starch is 0.5% by mass or more and 4.5% by mass or less of the whole acidic liquid food.
    The content of the gums is 0.03 part by mass or more with respect to 1 part by mass of the heated gelatinized starch.
    The gums are xanthan gum and / or guar gum.
    The viscosity at 20 ° C. is 2,500 mPa · s or more,
    It is characterized by having a brix of 30 or more at 20 ° C.
    Acidic liquid food.
  2. 　前記ガム類の含有量が、前記酸性液状食品全体の０．５質量％以下であることを特徴とする、
    　請求項１に記載の酸性液状食品。     The content of the gums is 0.5% by mass or less of the total amount of the acidic liquid food.
    The acidic liquid food according to claim 1.
  3. 　前記ガム類の含有量が、前記加熱糊化型澱粉１質量部に対して０．０５質量部以上０．２５質量部以下であることを特徴とする、
    　請求項１又は２に記載の酸性液状食品。     The content of the gums is 0.05 parts by mass or more and 0.25 parts by mass or less with respect to 1 part by mass of the heated gelatinized starch.
    The acidic liquid food according to claim 1 or 2.
  4. 　糖類をさらに含む、
    　請求項１～３のいずれか一項に記載の酸性液状食品。     Contains more sugars,
    The acidic liquid food according to any one of claims 1 to 3.
  5. 　２０℃での粘度が３，０００ｍＰａ・ｓ以上７０，０００ｍＰａ・ｓ以下であることを特徴とする、
    　請求項１～４のいずれか一項に記載の酸性液状食品。     The viscosity at 20 ° C. is 3,000 mPa · s or more and 70,000 mPa · s or less.
    The acidic liquid food according to any one of claims 1 to 4.
  6. 　２０℃でのブリックスが３５以上７０以下であることを特徴とする、
    　請求項１～５のいずれか一項に記載の酸性液状食品。     The brix at 20 ° C. is 35 or more and 70 or less.
    The acidic liquid food according to any one of claims 1 to 5.
  7. 　ｐＨが３．５以上５．０以下であることを特徴とする、
    　請求項１～６のいずれか一項に記載の酸性液状食品。     The pH is 3.5 or more and 5.0 or less.
    The acidic liquid food according to any one of claims 1 to 6.
  8. 　請求項１～７のいずれか一項に記載の酸性液状食品の製造方法であって、
    　水、加熱糊化型澱粉、及びガム類を、前記加熱糊化型澱粉が未糊化の状態で混合して、混合物を得る工程と、
    　前記混合物を加熱して、前記加熱糊化型澱粉を糊化させて、増粘させる工程と、
    を含む、酸性液状食品の製造方法。     The method for producing an acidic liquid food according to any one of claims 1 to 7.
    A step of mixing water, heat-gelatinized starch, and gums in a state where the heat-gelatinized starch is not gelatinized to obtain a mixture.
    A step of heating the mixture to gelatinize the heat-gelatinized starch and thickening the starch.
    A method for producing an acidic liquid food product, including.
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