JP6833091B1 - Acidic liquid foods and their manufacturing methods - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an acidic liquid food having excellent manufacturing suitability, preventing water separation and decrease in viscosity after long-term storage, and hardly permeating into bread or cooked rice.
The present invention is an acidic liquid food containing at least water, heat-gelatinized starch, and gums, and the content of the heat-gelatinized starch is 0. The content of the gums is 5% by mass or more and 4.5% by mass or less, and the content of the gums is 0.03 parts by mass or more with respect to 1 part by mass of the heat-gelatinized starch, and the gums are xanthan gum and /. Alternatively, it is guar gum, which has a viscosity at 20 ° C. of 2,500 mPa · s or more and a brix at 20 ° C. of 30 or more.
[Selection diagram] None

Description

The present invention relates to acidic liquid foods, and more particularly to acidic liquid foods 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.

Conventionally, liquid foods such as sauces have been used for seasoning such as breads, bento boxes, and rice balls sold at convenience stores and supermarkets. These liquid foods are not only required to have a good original flavor, but also to be functional 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.

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).

Japanese Unexamined Patent Publication No. 2013-074850

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 viscosity was increased 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 heat-gelatinized starch was used as the starch in the acidic liquid food instead of the cold water-swelling starch, it was found that this time, the viscosity could not be maintained after long-term storage, and further, it was easy to separate water. 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 production suitability, prevents water separation and viscosity decrease after long-term storage, and does not easily soak into bread or cooked rice.

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.

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 parts by mass or more with respect to 1 part by mass of the heat-gelatinized starch.
The gums are xanthan gum and / or guar gum.
The viscosity at 20 ° C. is 2,500 mPa · s or more,
The brix at 20 ° C. is 30 or more.
Acidic liquid foods are provided.

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.

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 heat-gelatinized starch.

In the aspect of the present invention, it is preferable that the acidic liquid food further contains sugar.

In the aspect of the present invention, the viscosity at 20 ° C. is preferably 3,000 mPa · s or more and 70,000 mPa · s or less.

In the aspect of the present invention, the brix at 20 ° C. is preferably 35 or more and 70 or less.

In the aspect of the present invention, the pH is preferably 3.5 or more and 5.0 or less.

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 and thicken the heat-gelatinized starch, and
A method for producing an acidic liquid food product including.

According to the present invention, it is possible to provide an acidic liquid food having excellent production suitability, preventing water separation and viscosity decrease after long-term storage, and hardly permeating into bread or cooked rice. Such acidic liquid foods can stimulate the appetite of consumers, and further market expansion of acidic liquid foods can be expected.

<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.

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.

(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. It is more than that, 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 flavor balance 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 1 atm and a product temperature of 20 ° C.

(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 or more at 20 ° C. s or more, still more preferably 10,000 mPa · s or more, preferably 100,000 mPa · s or less, more preferably 70,000 mPa · s or less, still more preferably 60,000 mPa · s or less. 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.
When the viscosity of the acidic liquid food is less than 1,000 mPa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 6 rpm using a BL type viscometer: Rotor No. In the case of 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. When 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 measurement using No. 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.

(Brix of acidic liquid food)
The brix of an acidic liquid food is 30 or more, preferably 35 or more, more preferably 40 or more, still more preferably 45 or more, and preferably 70 or less, more preferably at 20 ° C. Is 65 or less, more preferably 60 or less. If 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.

(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.

(Heat gelatinized starch)
There are two types of starch, heat gelatinized starch and cold water swelling starch. 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 in which the properties of the gelatinized state are maintained 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 thickening does not occur at the initial stage of the manufacturing process of the acidic liquid food because the high temperature is not applied. 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 starch becomes thickened 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 natural starch include corn starch, tapioca starch, wheat starch, potato starch and the like. Examples of the modified starch include processed starches of 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 heat-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 difficult 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.

(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.

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 heat-gelatinized starch. It is not more than parts by mass, and more preferably 0.20 parts by mass or less. The content of gums is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and further preferably 0.1% by mass or more with respect to the entire 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 of acidic liquid foods after long-term storage and to prevent a decrease in viscosity. When both xanthan gum and guar gum are included as gums, the total amount thereof is preferably within the above numerical range.

(Sugar)
By adding sugar 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, maltose, and trehalose, oligosaccharides, and sugar alcohols such as reduced water candy, dietary fiber, and cellulose. is there. These may be used alone or in combination of two or more. Monosaccharides and disaccharides are preferable 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. 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 or more, 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.

(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, malic acid 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. 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, the flavor balance of the acidic liquid food can be improved while controlling the generation of microorganisms in the acidic liquid food to improve the storage stability.

(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 in 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, ascorbic acid. Examples thereof include antioxidants such as acid and vitamin E, and bacteriostatic agents.

<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 heat-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 gums, it is possible to prevent the heat-processed starch from settling in the mixture and obtain a mixture having excellent production suitability.

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 heat-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.

In the production of the acidic liquid food of the present invention, an apparatus used for producing an ordinary acidic liquid food can be used. Examples of such an apparatus include a general stirrer, a stick mixer, a stand mixer, a homo mixer and the like. Examples of the stirring blade shape of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.

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.

<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 make the mixture uniform. 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 heat-gelatinized starch to produce a thickened acidic liquid food.

[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 porridge 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.

[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 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 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.

(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 (“−”).

(Viscosity measurement)
The acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, 7 to 12 obtained above have a viscosity of 20 ° C. and a rotation speed of 6 rpm using a BL type viscometer. When less than 1,000 mPa · s: Rotor No. In the case of 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. When 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 and 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 (“−”).

(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 unevaluated items of Comparative Examples 2, 3, 6, 13, and 14 in which the acidic liquid food could not be produced are shown as "-".
[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] (decrease in 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 heat 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 heat 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 heat gelatinized starch was good.
X: The viscosity was thickened before heating, and stirring and mixing could not be sufficiently performed in the manufacturing process of the acidic liquid food, 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 retained without soaking, and it stayed sufficiently.
◯: Slightly soaked, but most of the shape was retained, and there was no problem.
×: The shape was hardly retained and was soaked.

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 acidic liquid foods of Comparative Examples 2, 3 and 6 had poor starch dispersibility, and the acidic liquid foods 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, so that the acidic liquid food could not be produced appropriately.
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.

Claims (8)

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 parts by mass or more with respect to 1 part by mass of the heat-gelatinized starch.
The gums are xanthan gum and / or guar gum.
The viscosity at 20 ° C. is 2,500 mPa · s or more,
The brix at 20 ° C. is 30 or more.
Acidic liquid food. 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. 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 heat-gelatinized starch.
The acidic liquid food according to claim 1 or 2. Contains more sugars,
The acidic liquid food according to any one of claims 1 to 3. 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. 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. 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. 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 and thicken the heat-gelatinized starch, and
A method for producing an acidic liquid food, including.