JP6957626B2 - Emulsified food in flexible container - Google Patents

Description

The present invention relates to an emulsified food in a flexible container, and more particularly to an emulsified food containing fat, water, and a thickener contained in a flexible container having protrusions on an inner wall.

Conventionally, emulsified foods are marketed in a flexible container. When using these emulsified foods, the body of the flexible container can be pushed to squeeze out the required amount of contents. In particular, oil-in-water emulsified foods such as mayonnaise have a high viscosity, and there is a problem that the contents do not easily slip out from the flexible container during use, and the contents adhere to and remain in the flexible container. rice field. In response to such technical problems, it has been proposed to improve the sliding property of the contents by the uneven protrusions on the inner wall of the container and the liquid layer on the surface of the inner wall (see Patent Documents 1 and 2).

International release 2015/012358 Patent No. 5971337

However, in the techniques disclosed in Patent Documents 1 and 2, the slipperiness of the contents from the container is improved, but the emulsion of the contents is oil-separated or the slipperiness is lowered when the container is used repeatedly. There were technical issues such as

Furthermore, the present inventors need that the emulsion has an appropriate slipperiness when the content is an emulsion, but on the other hand, if the slipperiness is too high, the emulsion moves violently in the container, and the emulsion moves violently. We found a new technical problem that the emulsion repeatedly and strongly collides with the wall each time it moves, leading to emulsion destruction.

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

As a result of diligent studies, the present inventors have surprisingly found that, in an emulsified food contained in a flexible container having protrusions on the inner wall, the apparent complex elastic modulus G ^{* measured by a specific measurement test on the emulsified food.} Has found that the above-mentioned technical problems can be solved by satisfying a specific condition, and has completed the present invention.

That is, according to one aspect of the present invention.
An emulsified food containing fat, water, and a thickener contained in a flexible container having protrusions on the inner wall.
The emulsified food has a viscosity measured at 25 ° C. of 50 Pa · s or more and 500 Pa · s or less.
The emulsified food contains an aqueous phase as a continuous phase.
The content of fats and oils in the emulsified food is 3% by mass or more and 60% by mass or less.
A liquid phase is present between the inner wall of the container and the emulsified food.
The liquid phase consists of fats and oils that are liquid at 25 ° C.
^{Regarding the apparent complex elastic modulus G *} of the emulsified food as measured by the dynamic viscoelasticity measurement test 1.
Condition A:
0Pa <G ₀ ^* -G ₁ ^* <200Pa and 0.6 ≤ G ₁ ^* / G ₃ ^* ≤ 2.0
An emulsified food in a flexible container that meets the requirements is provided.

In embodiments of the present invention, the emulsified food product, the 'value G _i of the beginning of _the' measured by the measurement test 2 of dynamic viscoelasticity loss modulus G '' and the maximum value G _{m '',}
Condition B:
0 Pa ≤ G _m "-G _i " ≤ 20 Pa
It is preferable to satisfy.

In the aspect of the present invention, it is preferable that the fats and oils constituting the emulsified food contain edible fats and oils.

In the aspect of the present invention, it is preferable that the fats and oils constituting the liquid phase contain edible vegetable fats and oils and / or medium-chain fatty acid triglycerides.

In the aspect of the present invention, the ratio of the specific gravity of the liquid phase existing on the inner wall of the container to the specific gravity of the emulsified food is preferably 0.85 or more and 0.95 or less.

In the aspect of the present invention, it is preferable that the oil phase of the emulsified food contains 50% or more of edible oil and fat of the same type as the liquid phase existing on the inner wall of the container.

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

The emulsified food in a flexible container of the present invention can maintain the slipperiness of the emulsified food from the container during use without causing oil separation in the container during long-term storage.

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

<Emulsified food in flexible container>
The emulsified food in a flexible container of the present invention is one in which an emulsified food having a specific physical property is stored in a specific flexible container, and a liquid phase exists between the inner wall of the container and the emulsified food. This makes it possible to improve the slipperiness of the emulsified food from the container during use.

<Emulsified food>
The emulsified food contains fats and oils, water, and a thickener, and may contain egg yolk and other raw materials. The emulsified food contains an aqueous phase as a continuous phase, and examples thereof include those having an oil-in-water (O / W type) emulsion and a W / O / W type composite emulsion. Examples of such emulsified foods include mayonnaise and dressings. Usually, from the viewpoint of ease of squeezing from the container, the water content in the emulsified food is preferably 15 to 80%, more preferably 30 to 70%.

The viscosity of the emulsified food measured at 25 ° C. is 50 Pa · s or more and 500 Pa · s or less, preferably 60 Pa · s or more and 400 Pa · s or less, and more preferably 70 Pa · s or more and 250 Pa · s or less. When the viscosity of the emulsified food is within the above numerical range, the slipperiness of the emulsified food from the container at the time of use can be improved. The viscosity of the emulsified food can be measured using a BH type viscometer (rotation speed: 2 rpm, rotor: No. 6 or No. 5).

<Fat and oil>
The fats and oils to be blended in the emulsified food are not particularly limited, and conventionally known fats and oils can be used, and it is preferable to use edible fats and oils. For example, it is preferable to use edible vegetable oils and fats mainly composed of fatty acids having 13 or more carbon atoms (for example, 90% or more, preferably 95% or more). Specifically, for example, rapeseed oil, soybean oil, corn oil, palm oil, cottonseed oil, sunflower oil, safflower oil, sesame oil, olive oil, flaxseed oil, rice oil, camellia oil, sesame oil, grape seed oil, peanut oil, almonds. Oil, avocado oil, etc. can be used. In addition, for example, fish oil, beef fat, pork fat, chicken fat, or fats and oils obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, ester exchange oil, etc. Can be used. It is preferable that the fat and oil contains 50% by mass or more of rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof.

The content of fats and oils in the emulsified food is 3% by mass or more and 60% by mass or less, preferably 5% by mass or more and 50% by mass or less, and more preferably 10% by mass or more and 40% by mass or less. When the content of fats and oils in the emulsified food is within the above numerical range, oil separation of the emulsion is unlikely to occur, and the physical characteristics of the contents can be maintained even after long-term storage.

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

The content of the thickener in the emulsified food is preferably 0.01% by mass or more and 10% by mass or less, more preferably 0.05% by mass or more and 5% by mass or less, and further preferably 0.1% by mass. % Or more and 3% by mass or less. When the content of the thickener in the emulsified food is within the above numerical range, oil separation of the emulsion is unlikely to occur, and the physical characteristics of the contents can be maintained even after long-term storage.

(egg yolk)
The egg yolk to be blended in the emulsified food is not particularly limited as long as it is an egg yolk generally used as an emulsifying material. For example, raw egg yolk obtained by breaking chicken eggs and separating them from egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray-drying or freeze-drying, phosphoripase A1, phosphoripase A2, phos Examples include those subjected to one or more treatments such as enzyme treatment with folipase C, phosphoripase D or protease, decholesterol treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or sugar. In particular, it is preferable to use phosphoripase A-treated egg yolk that has been enzymatically treated with phosphoripase A.

The content of egg yolk in the emulsified food is preferably 0.5% by mass or more and 10% by mass or less, more preferably 1% by mass or more and 9% by mass or less, and further preferably 1.5% by mass in terms of solid content. % Or more and 8% by mass or less. When the content of egg yolk in the emulsified food is within the above range, it is difficult for the excess egg yolk to take up the liquid phase (oil) into the emulsion, and the slipperiness of the emulsion can be maintained.

(Other raw materials)
Vinegar, acid agents, seasonings, spices and the like may be added to the emulsified food. Examples of the acid agent include organic acids such as citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid and succinic acid and salts thereof, inorganic acids such as phosphoric acid and hydrochloric acid and salts thereof. Lemon juice, apple juice, orange juice, lactic acid fermented milk and the like can be used.

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

<Measurement test 1>
FIG. 1 shows a viscoelasticity measuring device used in the measurement test 1, and the measurement test 1 will be described. A film (diameter 4 cm, main component: polyethylene) 3 having protrusions, which is the inner wall of the container of the present invention, is fixed to the circular stage 2 of the viscoelasticity measuring device 1 with the protrusions facing upward, and a non-slip paper sand (slip). # 240) Attach 4 to the detection sensor 5 side. ^{10 μl of rapeseed oil (corresponding to about 0.7 mg / cm 2} ) as the liquid phase 6 is allowed to stand on the film 3, and the emulsified food 7 is placed on the film 3 so that the clearance 8 meets the following conditions. Subsequently, the following steps 1 to 3 are continuously carried out, and the apparent complex rigidity G ₁ ^* and G ₃ ^* in steps 1 and 3 are measured. The value of step 1 measured using a film having no protrusions and without rapeseed oil is set to G ₀ ^* . In the measurement test 1, step 1: confirmation of slipperiness immediately after production, step 2: reproduction of actual usage conditions, and step 3: confirmation of slipperiness after long-term use are simulated.
<Test conditions>
・ Viscoelasticity measuring device (ARES-G2 (manufactured by TA Instruments Japan Co., Ltd.))
-Temperature: 25 ° C (± 2 ° C)
・ Clearance (distance between sandpaper and film): 1 mm
・ Holding time before measurement: 120 seconds
Step 1 (G ₁ ^* Measurement conditions)
Distortion%: 10%
Angular frequency: 0.314 rad / s
Measurement timing: 120 seconds later Duration: 120 seconds
Step 2 (G ₂ ^* Measurement conditions)
Distortion%: 200%
Angular frequency: 6.283 rad / s
Duration: 120 seconds
Step 3 (G ₃ ^* Measurement conditions)
Distortion%: 10%
Angular frequency: 0.314 rad / s
Measurement timing: 40 seconds later Duration: 120 seconds

Emulsified foods, 'the value G _i of the beginning of _the' measured by the measurement test 2 of the dynamic viscoelasticity of the following loss modulus G '' and the maximum value G _{m ''} preferably satisfies the condition B below .. The following condition B is a parameter that simulates the stability of the emulsified state of the emulsified food itself in the initial state.
Condition B:
0 Pa ≤ G _m "-G _i " ≤ 20 Pa
Condition B more preferably satisfies the following numerical range.
0 Pa ≤ G _m "-G _i " ≤ 18 Pa
Condition B more preferably satisfies the following numerical range.
1Pa ≤ G _m "-G _i " ≤ 17 Pa
By satisfying the above condition B, it is shown that the physical characteristics of the emulsified food can be maintained for a long period of time, and the emulsified food can be easily slipped out of the container during use without causing oil separation in the container during long-term storage. Can be maintained.

<Measurement test 2>
Measuring device: AR-G2 (TA Instruments Japan Co., Ltd.)
Geometry: Parallel plate Φ40mm Aluminum gap: 1400μm
Measurement mode: Strain dispersion measurement (Strine sweep step)
Measurement temperature: 25 ° C ± 2 ° C
Angular frequency: 6.283 rad's
Dynamic distortion: 0.1-8000%
Measurement interval: 8 points / 10 times strain interval (equally spaced on the log axis)

[Flexible container]
As the flexible container for accommodating the emulsified food, a conventionally known blow-molded container that can push the container body at the time of use to squeeze out a required amount of the emulsified food can be used. The flexible container used in the present invention is provided with protrusions on the inner wall, and preferably includes a resin layer made of a resin material containing polyethylene. Further, the flexible container may have a multi-layered resin layer, or may include a resin layer made of a resin material other than polyethylene.

The inner wall of the flexible container is uneven because it is provided with protrusions, and has a structure in which a liquid phase is likely to exist between the flexible container and the emulsified food. The shape of the protrusions on the inner wall is preferably 2 to 20 μm in height. For the inner wall of the flexible container, uneven protrusions can be formed on the inner wall by manufacturing the flexible container by blow molding using a resin composition in which fine particles such as silica particles are kneaded. ..

The flexible container preferably has a maximum body diameter of 1/2 or less of the container height. This is because not only the squeezing property of the emulsified food is improved, but also the moving speed of the emulsified food is changed during storage, and the diffusion of oil is promoted. As a result, the slipperiness of the emulsified food can be maintained.

[Liquid phase]
As the liquid phase existing between the inner wall of the container and the emulsified food, a conventionally known fat or oil can be used, which is liquid at room temperature (25 ° C.). For example, oils and fats similar to oils and fats such as edible oils and fats to be blended in emulsified foods can be used. In particular, for the liquid phase, it is preferable to use edible vegetable oils and fats mainly composed of fatty acids having 13 or more carbon atoms (for example, 90% or more, preferably 95% or more), and rapeseed oil, soybean oil, corn oil, and palm. It is preferable to contain 50% or more of oil or a mixed oil thereof. Moreover, MCT (medium chain fatty acid triglyceride) may be used for a liquid phase. Further, it is preferable that the fat and oil contains 50% by mass or more of rapeseed oil, soybean oil, corn oil, palm oil, MCT, or a mixed oil thereof.

The ratio of the specific gravity of the liquid phase existing on the inner wall of the container to the specific gravity of the emulsified food is preferably 0.85 or more and 0.95 or less, and more preferably 0.90 or more and 0.94 or less. When this ratio is within the above numerical range, localization of the liquid phase is unlikely to occur on the bottom of the container or the surface of the liquid, and the slipperiness of the emulsified food from the container during use can be further improved.

The specific gravity of the liquid phase existing on the inner wall of the container is preferably 0.90 or more and 0.95 or less, and more preferably 0.91 or more and 0.94 or less. When this ratio is within the above numerical range, localization of the liquid phase is unlikely to occur on the bottom of the container or the surface of the liquid, and the slipperiness of the emulsified food from the container during use can be further improved.

The amount of liquid phase present on the inner wall of the container, per inner surface area of the container, 0.50 mg / cm ² or more preferably 2.50 mg / cm ² or less, 0.55 mg / cm ² or more 2.00 mg / more preferably cm ² or less, further preferably 0.60 mg / cm ² or more 1.50 mg / cm ² or less, 0.65 mg / cm ² or more 1.0 mg / cm ² or less is still more More preferred. When the amount of the liquid phase is 0.50 mg / cm ² or more, the startability can be further improved. Further, when the amount of the liquid phase is 2.50 mg / cm ² or less, it is possible to prevent the separation of the emulsion generated when the amount of the liquid phase is too large.

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.

<Manufacturing of emulsified foods>
Raw egg yolk (solid content 50%), thickener (xanthan gum), seasoning (amino acid, salt, sugar), vinegar, and fresh water are uniformly mixed with a mixer to prepare an aqueous phase raw material mixture, and then the water. An emulsified food was produced by gradually adding edible oils and fats (rapeseed oil, soybean oil) while stirring the phase raw material mixture. The blending amount of each raw material is shown in Table 1. The balance of the blended amount of fresh water is the difference between the total blended amount of all the raw materials of the emulsified food (100 parts by mass) and the total blended amount of the raw materials other than fresh water. In Example 4, an emulsifier (polyglycerin condensed ricinoleic acid ester) was added, and the aqueous phase was divided into an inner aqueous phase and an outer aqueous phase to prepare a W / O / W type emulsified food.

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

Using the emulsified food produced in Example 1, in the above-mentioned dynamic viscoelasticity measurement test 1, the amount of the liquid phase (rapeseed oil) was doubled ( ^{corresponding to about 1.4 mg / cm 2} ) and tripled (about). The test was carried out after changing to 2.1 mg / cm ^{(equivalent to 2).}

<Measurement of physical properties of emulsified foods 2>
The above-mentioned dynamic viscoelasticity measurement test 2 was carried out on the emulsified food produced above. The results are shown in Table 4. When "G _m "-G _i "" is 20 or less, it can be said that the effect of maintaining the slipperiness is high even after long-term use.

<Manufacturing of emulsified foods in flexible containers>
As a flexible container, a blow-molded container (capacity 220 ml, 200 g) having irregularities on the inner wall was obtained by blow-molding a parison in which a certain amount of silica particles were kneaded into the inner wall side of the multilayer container. Next, the coating liquid shown in Table 5 was sprayed onto the inner wall of the molded container so as to have a liquid phase of 0.87 mg / cm ^2. Subsequently, the container was filled with 15 g of emulsified food.

<Measurement of emulsified food in flexible container>
With respect to the emulsified food in the blow-molded container produced above, the time (seconds) until the emulsified food flowed into the mouth with the blow-molded container turned upside down was measured to evaluate the slipperiness of the emulsified food. The results are shown in Table 5. It can be said that the shorter the time until the emulsified food flows into the mouth (seconds), the better the slipperiness.

Using the emulsified food produced in Example 1, the time (seconds) until the container was turned upside down and flowed into the mouth in the same manner except that the amount of the coating liquid (rapeseed oil) was doubled or tripled. ) Was measured (Examples 1-2, 1-3). As a result, it was Example 1-2 (double the amount of rapeseed oil): 6 seconds, and Example 1-3 (triple the amount of rapeseed oil): 1 second. However, the emulsified state after storage for 2 months was the most stable in Example 1 among Examples 1, 1-2, and 1-3. On the other hand, the emulsified state after storage for 2 months seemed to be slightly separated in Examples 1-3.

1 Viscoelasticity measuring device 2 Circular stage 3 Film 4 Sandpaper 5 Sensing sensor 6 Liquid phase 7 Emulsified food 8 Clearance

Claims (6)

An emulsified food containing fat, water, and a thickener contained in a flexible container having protrusions on the inner wall.
The emulsified food has a viscosity measured at 25 ° C. of 50 Pa · s or more and 500 Pa · s or less.
The emulsified food contains an aqueous phase as a continuous phase.
The content of fats and oils in the emulsified food is 3% by mass or more and 60% by mass or less.
A liquid phase is present between the inner wall of the container and the emulsified food.
The liquid phase consists of fats and oils that are liquid at 25 ° C.
Regarding the apparent complex elastic modulus G ^* of the emulsified food, which was measured by the following dynamic viscoelasticity measurement test 1.
Condition A:
0Pa <G ₀ ^* -G ₁ ^* <200Pa and 0.6 ≤ G ₁ ^* / G ₃ ^* ≤ 2.0
It meets, and,
The emulsified food product, the dynamic loss modulus were measured at measurement test 2 viscoelastic G '' value G _i of the start point of _'' and the maximum value G _{m ''} is below,
Condition B:
0 Pa ≤ G _m "-G _i " ≤ 20 Pa
Meet, emulsified food in flexible container.
<Measurement test 1>
A film (diameter 4 cm) having protrusions is fixed to the circular stage of the viscoelasticity measuring device with the protrusions facing upward, and a non-slip sandpaper (# 240) is attached to the sensing sensor side. 10 μl of rapeseed oil as a liquid phase is allowed to stand on the film, and an emulsified food is placed on the film so that the clearance is as follows. Subsequently, the following steps 1 to 3 are continuously carried out, and the apparent complex rigidity G ₁ ^* and G ₃ ^* in steps 1 and 3 are measured. The value of step 1 measured using a film having no protrusions and without rapeseed oil is set to G ₀ ^* .
<Test conditions>
・ Device: Viscoelasticity measuring device
-Temperature: 25 ° C (± 2 ° C)
・ Clearance (distance between sandpaper and film): 1 mm
・ Holding time before measurement: 120 seconds
Step 1 (G ₁ ^* Measurement conditions)
Distortion%: 10%
Angular frequency: 0.314 rad / s
Measurement timing: 120 seconds later
Duration: 120 seconds
Step 2 (G ₂ ^* Measurement conditions)
Distortion%: 200%
Angular frequency: 6.283 rad / s
Duration: 120 seconds
Step 3 (G ₃ ^* Measurement conditions)
Distortion%: 10%
Angular frequency: 0.314 rad / s
Measurement timing: 40 seconds later
Duration: 120 seconds
<Measurement test 2>
Device: Viscoelasticity measuring device
Geometry: Parallel plate Φ40mm made of aluminum
Gap: 1400 μm
Measurement mode: Strain dispersion measurement (Strine sweep step)
Measurement temperature: 25 ° C ± 2 ° C
Angular frequency: 6.283 rad's
Dynamic distortion: 0.1-8000%
Measurement interval: 8 points / 10 times strain interval (equally spaced on the log axis) In the emulsified food in a flexible container according to claim 1.
An emulsified food in a flexible container, wherein the oil and fat constituting the emulsified food contains an edible oil and fat. In the emulsified food in a flexible container according to claim 1 or 2.
An emulsified food in a flexible container in which the fats and oils constituting the liquid phase contain edible vegetable fats and oils and / or medium-chain fatty acid triglycerides. In the emulsified food in a flexible container according to any one of claims 1 to 3.
An emulsified food in a flexible container in which the ratio of the specific gravity of the liquid phase existing on the inner wall of the container to the specific gravity of the emulsified food is 0.85 or more and 0.95 or less. In the emulsified food in a flexible container according to any one of claims 1 to 4.
An emulsified food in a flexible container containing 50% or more of edible oil and fat of the same type as the liquid phase existing on the inner wall of the container in the oil phase of the emulsified food. In the emulsified food in a flexible container according to any one of claims 1 to 5.
The amount of liquid phase present on the interior walls of the container, per inner surface area of the vessel, 0.50 mg / cm ² or more 2.50 mg / cm ² or less, flexible containers emulsified food.

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