WO2005009146A1 - Liquid food and non-liquid food - Google Patents
Liquid food and non-liquid food Download PDFInfo
- Publication number
- WO2005009146A1 WO2005009146A1 PCT/JP2003/009560 JP0309560W WO2005009146A1 WO 2005009146 A1 WO2005009146 A1 WO 2005009146A1 JP 0309560 W JP0309560 W JP 0309560W WO 2005009146 A1 WO2005009146 A1 WO 2005009146A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- food
- liquid
- liquid food
- viscosity
- soup
- Prior art date
Links
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
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
Definitions
- the present invention relates to a novel liquid food having an excellent texture such as thickening and stickiness, and more particularly, to a soup or sauce filled in a sealed container prepared so that the viscosity and adhesion of the liquid are within specified ranges.
- non-liquid foods that can be converted to such liquid foods during eating hereinafter, referred to as "the intermediate products” or simply “intermediate products” in the present invention
- the intermediate products or simply “intermediate products” in the present invention
- soups and sauces or other intermediate products which are particularly excellent in thickening and stickiness by controlling the viscosity and adhesiveness by dietary fiber such as vegetable fiber or the like, or intermediate products thereof, are manufactured on a production line such as a factory. It can be mass-produced and supplied stably.
- a lubricating solution containing at least 2% by weight of at least one selected from crushed vegetables, fruits, dietary fiber, and cellulose, for heating by adding water (Patent Document 1: JP-A-10-57)
- lcp is ImPa's
- starches and thickeners which are generally said to tend to increase stickiness, can also be used.Since no correlation between physical properties and sensory properties has been found, there is no suggestion to control sensory values with physical properties. It has not been.
- Patent Document 1
- Patent Document 2
- the problem to be solved by the present invention is to provide a liquid food cooked by a chef or the like by hand, for example, having a favorable texture such as thickness and stickiness equivalent to that of a soup, and using a simple index as described above. It is an object of the present invention to provide foods that can be produced in factories, foods that can be stored in sealed containers, and non-liquid foods (intermediate products) that can be converted to such liquid foods when eating.
- the present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, as to two physical property values, namely, viscosity and adhesion of the liquid of the target liquid food, preferably, the thixotropic characteristic value is further added to these physical property values.
- the desired liquid food can be obtained.
- dietary fiber especially vegetable fiber. They found that they could prepare foods, that they could be stored by filling them in sealed containers, and that they could produce foods that could be converted to such liquid foods when eating, etc., based on these various findings.
- the present invention has been completed.
- the present invention is a liquid food, and the viscosity and the adhesion of the liquid are about 40 to 500 mPa's and about 200 to 1000 g, respectively, preferably about 40 to 200 mPa's and 200 to 800 g.
- Liquid food characterized in that it is prepared to be about 60-180 mPa's and about 350-650 g, and is preferably filled in a sealed container.
- Non-liquid food that can be made into a liquid food, and when converted into a liquid food at the time of eating, the viscosity and adhesion of the liquid are about 40 to 500 mPa's and about 200 to 1000 g, respectively, preferably about 40 to 200 mPa's.
- a non-liquid food (intermediate product) characterized in that it can be prepared to be about 200 to 800 g, more preferably about 60 to 180 mPa's and about 350 to 650 g.
- the present invention also resides in a method for producing the two types of food, wherein the production process is configured so that the viscosity and the adhesion of the liquid of the liquid food fall within the numerical ranges. Have.
- the liquid food obtained in the present invention is excellent in texture (functionality) such as thickening and stickiness, and further has a thixotropic property value of preferably about 20 to 120, more preferably about 20 to 120, as a physical property value of the liquid of the liquid food.
- the desired effect can be further enhanced by adjusting the value to be about 30 to 110, more preferably about 50 to 80. Since the product of the present invention can be stably mass-produced as a product having the intended effect on a production line of a production plant, it is extremely industrially advantageous.
- dietary fiber When adjusting the physical properties of the liquid, it is preferable to use dietary fiber.
- a dietary fiber having at least 90% (by weight) of particles having a particle size of about 10 to 500 ⁇ m, more preferably particles having a particle size of about 10 to 300 ⁇ can be used. .
- the reason for this is that if the particle size is too large, the texture becomes rough, which is not preferable, and if the particle size is too small, it becomes difficult to develop a desirable viscosity.
- the amount of dietary fiber added is about 0.03 to 20% (by weight), more preferably about 0.03 to 10% (by weight), as a dry product in the food. Is preferred.
- dietary fiber to be added in the present invention those derived from vegetables (vegetable fiber) are more preferable, and those in which the dietary fiber contains plant parenchyma cell cellulose are suitable for adjusting the above physical property values.
- liquid food there is no particular limitation on the liquid food as long as the food contains a liquid at the time of eating.
- Foods such as a homogeneous solution, a suspension solution, and a solid-containing solution are included, and typical examples include soups, for example, corn soup, pumpkin soup, potage soup, stew, and sauces.
- Soup is a generic term for soups based on soups such as meat, seafood, and vegetables.
- the non-liquid food that can become a liquid food at the time of eating which is an intermediate product of the present invention, is the liquid that is intended to be subjected to a simple treatment at the time of eating, such as adding a certain amount of water or milk or heating.
- a food that can be converted to food for example, solid soup, powdered soup, pasty sauce, powdered sauce and the like can be mentioned.
- the sealed container in the present invention means a hermetically sealed container used for storing food, such as pin-packing, canning, and retort-pouch.
- the state of the food filled in the sealed container may be a liquid at the time of eating, and may be chilled or frozen at the time of distribution from the viewpoint of hygiene such as bacteriostasis.
- the sealed container and the food used in the present invention usually undergo a sterilization step at the time of production, but the retort bouch referred to in the present invention also includes an aseptic package.
- dietary fiber In adjusting the desired physical property values in the present invention, it is preferable to use dietary fiber, and particularly to use vegetable fiber. In that case, it is more effective to add a crushed product (crushed vegetable). Vegetables used as the vegetable fiber may be vegetables containing fiber (dietary fiber) such as onion, potato, carrot, celery, capochiya, etc., and there are no particular restrictions on the kind and the like. There is no particular difficulty in preparing a crushed vegetable (crushed product). For example, it may be crushed using a desktop mixer or the like. As for the amount of addition, although it is as described above, an appropriate amount can be selected in consideration of the type of the target liquid food and other components. In addition, among dietary fibers, it was found to be particularly effective in parenchyma cell cellulose of plants.
- the degree of pulverization is preferably such that particles having a particle size of preferably 500 m or less in a dry state are contained, and more preferably particles having a particle size of 300 im or less are contained.
- a dietary fiber having at least 90% (by weight) of particles of such a size in the dry state can be used.
- the reason for this is that if the particle size is too large, the texture becomes rough, which is not preferable, and if the particle size is too small, it becomes difficult to develop a preferable viscosity.
- the dietary fiber includes fibrous substances such as plant parenchyma cell cellulose and crystalline cellulose, regardless of the type of dietary fiber. There is good.
- the amount of dietary fiber added is preferably about 0.03 to 20% (by weight), more preferably about 0.03 to 10% (by weight), in terms of a dry product in the food.
- the viscosity is measured by using a rotary viscometer (for example, a rotary viscometer (RV20) of HAMKE Co., Ltd.) at a measurement temperature (60 t :) and a shear rate of 30 (1 / s). It is expressed in shear stress (mPa-s) measured in.
- a rotary viscometer for example, a rotary viscometer (RV20) of HAMKE Co., Ltd.
- RV20 rotary viscometer
- the adhesion is measured by using a texture measuring device (for example, Texture Analyzer of Eiko Seiki Co., Ltd.) after the sample is brought into a liquid state at the time of eating, measuring temperature (25 ° C), probe material: Acrylic, probe diameter: diameter 25 This is expressed in terms of stress (g) measured by a bond test (Adhesive Test).
- a texture measuring device for example, Texture Analyzer of Eiko Seiki Co., Ltd.
- the thixotropic characteristic values are measured with a rotary viscometer at a measurement temperature (60 ° C.), an up curve shear rate of 0 to 100 (1 / s), and a down carp shear rate of 100 to 0. It is the value obtained by integrating the area enclosed by the UP curve and the down curve obtained from the flow curve measured under the measurement condition of (1 / s) by integration.
- the particle size of dietary fiber eg, ground vegetable
- a laser diffraction / scattering particle size distribution analyzer eg, H0RIBA Co., Ltd.
- the target liquid food or an intermediate product thereof, and the texture particularly by specifying (adjusting) the physical properties of the two types, preferably the three types, as described above, It is intended to stably produce liquid foods of excellent quality in terms of sensory aspects industrially (on the above-mentioned production line, etc.).
- adjusting the physical properties, and dietary fiber may be added at any of the production stages as described above.
- the type, amount added, particle size, etc. can be appropriately selected according to the above description and the type, form, etc. of the final product.
- composition of the obtained final product is checked under the conditions during eating (composition, temperature, etc.) to determine whether it falls within the range of the physical property values specified in the present invention as described above.
- the type, the amount of addition, the particle size, etc. may be changed as appropriate, and then rechecked. ⁇ In this way, when the manufacturing process of the present invention that satisfies the above physical property value range is established, The target food can be manufactured continuously without changing the manufacturing process thereafter.
- the specific production procedure was as follows. After dissolving the components having the above composition in a 4 L one-handed pan, the mixture was mixed for 1 minute with a National Mixer MX-15IS. The soup thus obtained was heated to prepare a soup heated to 90 ° C.
- the method of evaluation is as follows: 1 ⁇ 3 +3, with 4 trained panels giving 0 points for viscosity, adhesion and thixotropy characteristics of soups produced without using any viscosity-imparting substances.
- the average value obtained is calculated based on the seven levels of basis weight up to.
- the criteria for each evaluation item are as follows.
- Thick 3 points light 0 points: comparable + 3 points: heavy
- Corn soups with different physical properties were produced.
- the specific manufacturing procedure was as follows. After dissolving the same composition as in Example 1 in a 4 L one-handed pan, the mixture was mixed with a National Mixer MX-15 IS for 1 minute. The soup thus obtained was heated to prepare a soup heated to 90 ° C.
- pulverize As a viscosity-imparting substance, after heating in a one-handed pot for 30 minutes, pulverize with the above mixer (the degree of pulverization is 90% or more when the particle size is 300 in or less in terms of a dry product), then filter the solution, The residue containing cellular cellulose is mixed with NaOH solution, heat-treated at 85 for 2 hours, the solution is filtered again, and the residue containing plant parenchyma cell cellulose is mixed with MNaOH solution again.
- the fraction containing 80% or more of parenchyma cell cellulose washed with water after neutralization with hydrochloric acid (HC1 solution) (hereinafter referred to as “PCC fraction”) ) was added to the soup in a weight of 0.1 according to the present invention, and the PCC fraction was freeze-dried (Kyowa Vacuum Co., Ltd., 40, 24 hours) for 0.8 weight to the soup. This was designated as product 2 of the present invention.
- the soup prepared as described above, to which 2.0 weight of horse starch (potato starch) was added instead of the PCC fraction was used as a control product 3, The product using 0.025% by weight of the PCC fraction was used as Control 4.
- the properties of the invention product 1 and the invention product 2 were both favorable, and it was shown that the PCC fraction was effective even in a solution state or once dried.
- the product of the present invention was found to be a control product 3
- the material has less stickiness and has a natural texture derived from the material and thus has preferable physical properties.
- the control product 4 showed little effect on each property.
- pumpkin soup was prepared.
- the experimental procedure is as follows.
- a commercially available powdered pumpkin soup (Knoor cup soup, ripe pumpkin potage (manufactured by Ajinomoto Co., Inc.)) is mixed with 1.5 times the prescribed amount of 150 nil, that is, 225 mi of 90 ° C boiling water to make a soup.
- the sample was added to the sample and heated to 90 ° C.
- the sample was used as a viscosity-imparting material using 2.9% by weight of sauteonion paste or 0% by weight of mashed potato.
- Standing descendantss were hermetically sealed to obtain product 1 and product 2 of the present invention, respectively, except that 1.5% by weight of masan or 0.1% by weight of xanthan gum was used.
- Control product 3 and Control product 4 were obtained in the same manner as the product of the present invention, respectively.
- the preparation of the viscosity-imparting substance was the same as that shown in Example 1, and the content of the above substance was a dried product. Shown in conversion That.
- Table 5 shows the measurement results of the apparent viscosity, adhesion, and thixotropic property values.
- Example 6 The sensory evaluation method and evaluation criteria were the same as in Example 1.
- a potage soup was prepared.
- the experimental procedure is as follows.
- a commercially available powdered potage soup (Knoor cup soup and soup porridge) (made by Ajinomoto Co., Ltd.) and a predetermined amount of 1.5 ml of 150 ml, that is, 225 ml of boiling water are mixed to form a soup, and the following viscosity-imparting substances are obtained.
- a liquid food product such as a soup or a sauce having an excellent texture, especially in a sensory aspect, or
- the food (intermediate product) can be manufactured stably and easily through a production line in a factory or the like, and a preservable food can be manufactured by filling the container in a sealed container.
- the present invention is extremely useful industrially, particularly in the food field.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNA038268531A CN1819778A (en) | 2003-07-28 | 2003-07-28 | Liquid food and non-liquid food |
AU2003252281A AU2003252281A1 (en) | 2003-07-28 | 2003-07-28 | Liquid food and non-liquid food |
BRPI0318422-6A BR0318422A (en) | 2003-07-28 | 2003-07-28 | liquid and non-liquid foods, and, method for food manufacturing |
PCT/JP2003/009560 WO2005009146A1 (en) | 2003-07-28 | 2003-07-28 | Liquid food and non-liquid food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/JP2003/009560 WO2005009146A1 (en) | 2003-07-28 | 2003-07-28 | Liquid food and non-liquid food |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2005009146A1 true WO2005009146A1 (en) | 2005-02-03 |
Family
ID=34090560
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2003/009560 WO2005009146A1 (en) | 2003-07-28 | 2003-07-28 | Liquid food and non-liquid food |
Country Status (4)
Country | Link |
---|---|
CN (1) | CN1819778A (en) |
AU (1) | AU2003252281A1 (en) |
BR (1) | BR0318422A (en) |
WO (1) | WO2005009146A1 (en) |
Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60221065A (en) * | 1984-04-06 | 1985-11-05 | Q P Corp | Potato soup food |
JPH04112774A (en) * | 1990-08-31 | 1992-04-14 | Nisshin Flour Milling Co Ltd | Sauce |
JPH09313141A (en) * | 1996-05-28 | 1997-12-09 | Ajinomoto Co Inc | Potato soup stock |
JPH1057021A (en) * | 1996-08-19 | 1998-03-03 | Ajinomoto Co Inc | Raw material for potato soup |
JPH1057022A (en) * | 1996-08-19 | 1998-03-03 | House Foods Corp | Roux, its production and roux-based food |
JPH10304852A (en) * | 1997-05-02 | 1998-11-17 | House Foods Corp | Production of roux |
JPH11196828A (en) * | 1998-01-21 | 1999-07-27 | House Foods Corp | Pasty roux |
JPH11332525A (en) * | 1998-05-25 | 1999-12-07 | Ajinomoto Co Inc | Ingredient for potato soup |
JP2002034493A (en) * | 2000-07-28 | 2002-02-05 | Kagome Co Ltd | Tomato fiber, topping material and filling material containing the fiber, and food |
JP2003169610A (en) * | 2001-12-07 | 2003-06-17 | House Foods Corp | Liquid or pasty food |
-
2003
- 2003-07-28 WO PCT/JP2003/009560 patent/WO2005009146A1/en active Application Filing
- 2003-07-28 BR BRPI0318422-6A patent/BR0318422A/en not_active IP Right Cessation
- 2003-07-28 AU AU2003252281A patent/AU2003252281A1/en not_active Abandoned
- 2003-07-28 CN CNA038268531A patent/CN1819778A/en active Pending
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60221065A (en) * | 1984-04-06 | 1985-11-05 | Q P Corp | Potato soup food |
JPH04112774A (en) * | 1990-08-31 | 1992-04-14 | Nisshin Flour Milling Co Ltd | Sauce |
JPH09313141A (en) * | 1996-05-28 | 1997-12-09 | Ajinomoto Co Inc | Potato soup stock |
JPH1057021A (en) * | 1996-08-19 | 1998-03-03 | Ajinomoto Co Inc | Raw material for potato soup |
JPH1057022A (en) * | 1996-08-19 | 1998-03-03 | House Foods Corp | Roux, its production and roux-based food |
JPH10304852A (en) * | 1997-05-02 | 1998-11-17 | House Foods Corp | Production of roux |
JPH11196828A (en) * | 1998-01-21 | 1999-07-27 | House Foods Corp | Pasty roux |
JPH11332525A (en) * | 1998-05-25 | 1999-12-07 | Ajinomoto Co Inc | Ingredient for potato soup |
JP2002034493A (en) * | 2000-07-28 | 2002-02-05 | Kagome Co Ltd | Tomato fiber, topping material and filling material containing the fiber, and food |
JP2003169610A (en) * | 2001-12-07 | 2003-06-17 | House Foods Corp | Liquid or pasty food |
Also Published As
Publication number | Publication date |
---|---|
AU2003252281A1 (en) | 2005-02-14 |
CN1819778A (en) | 2006-08-16 |
BR0318422A (en) | 2006-08-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5938609B2 (en) | Premix for batter | |
JP4987838B2 (en) | Fluid food for overlay | |
CN104379002B (en) | Emergenoy ration composition of gel form | |
CN108777974A (en) | The blend of bean dregs and fibre-bearing pectin | |
JP5819070B2 (en) | Quality improving agent for starch-containing food and method for producing improved starch-containing food | |
AU2012238977B2 (en) | Food concentrate | |
JP6445920B2 (en) | Rice powder for fried clothing, mixed powder for fried clothing, fried food, texture improver for fried food, and method for producing fried food | |
JP7132593B2 (en) | syneresis inhibitor | |
JP6059990B2 (en) | Manufacturing method of instant dry rice cake food for people with difficulty in chewing and swallowing | |
CA2710503C (en) | Methods for the preparation of vegetable chips or french fries | |
JP2016036343A (en) | Gelatinous food and drink and method for producing gelatinous food and drink | |
JP2004261031A (en) | Sauce for stick-cut vegetable and method for producing the same | |
JP6762691B2 (en) | Gel-like food with heat resistance | |
WO2005009146A1 (en) | Liquid food and non-liquid food | |
JP2003299465A (en) | Liquid food and non-liquid food | |
CN104540399B (en) | Food concentrate of gel form and preparation method thereof | |
EP3897220A1 (en) | Savoury composition | |
JP4558687B2 (en) | Dried potato powder and powdered food using the dried potato powder | |
JP6038533B2 (en) | Method for producing liquid food powder and method for producing liquid food | |
JP3612473B2 (en) | Filling and food containing it | |
JP5850212B2 (en) | Method for producing fluid food | |
JPH1057006A (en) | Seasoning liquid composition and its production | |
JP6997853B1 (en) | Self-retaining food composition and its manufacturing method | |
JP6124431B2 (en) | Noodles whose blood sugar level is difficult to rise after ingestion | |
WO2021025048A1 (en) | Method for producing fluidic food product |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 03826853.1 Country of ref document: CN |
|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE ES FI GB GD GE GH GM HR HU ID IL IN IS KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
WWE | Wipo information: entry into national phase |
Ref document number: 12006500162 Country of ref document: PH |
|
ENP | Entry into the national phase |
Ref document number: PI0318422 Country of ref document: BR |
|
122 | Ep: pct application non-entry in european phase |