WO2021255993A1 - Aliment liquide acide et son procédé de fabrication - Google Patents

Aliment liquide acide et son procédé de fabrication 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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WO
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Prior art keywords
acidic liquid
liquid food
mass
starch
less
Prior art date
Application number
PCT/JP2021/004996
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English (en)
Japanese (ja)
Inventor
陽平 野口
絢子 興村
Original Assignee
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/zh
Publication of WO2021255993A1 publication Critical patent/WO2021255993A1/fr

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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

L'invention a pour but de fournir un aliment liquide acide qui a une excellente aptitude à la fabrication, empêche la séparation de l'eau et la réduction de la viscosité après un stockage à long terme, et est peu susceptible de s'imprégner dans le pain ou le riz. La solution selon l'invention porte sur un aliment liquide acide qui comprend au moins de l'eau, de l'amidon gélatinisé à chaud, et des gommes, l'aliment étant caractérisé en ce que : la teneur en amidon gélatinisé à chaud est de 0,5 % à 4,5 % en masse de l'aliment liquide acide entier; la teneur en gomme est d'au moins 0,03 partie en masse par rapport à une partie en masse de l'amidon gélatinisé à chaud; les gommes sont de la gomme de xanthane et/ou de la gomme de guar; sa viscosité est d'au moins 2500 mPa ∙ s à 20 °C; et sa valeur Brix est d'au moins 30 à 20° C.
PCT/JP2021/004996 2020-06-17 2021-02-10 Aliment liquide acide et son procédé de fabrication WO2021255993A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202180003146.XA CN114158261A (zh) 2020-06-17 2021-02-10 酸性液态食品及其制造方法

Applications Claiming Priority (2)

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JP2020-104713 2020-06-17
JP2020104713A JP6833091B1 (ja) 2020-06-17 2020-06-17 酸性液状食品及びその製造方法

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WO2021255993A1 true WO2021255993A1 (fr) 2021-12-23

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JPH1132719A (ja) * 1997-07-15 1999-02-09 Bell Shokuhin Kk 高粘性を有する調味液の製造方法
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JP6833091B1 (ja) 2021-02-24
JP2021193970A (ja) 2021-12-27

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