WO2005009146A1 - Liquid food and non-liquid food - Google Patents

Liquid food and non-liquid food Download PDF

Info

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
Application number
PCT/JP2003/009560
Other languages
French (fr)
Japanese (ja)
Inventor
Makoto Tanabe
Masakazu Fukuda
Eri Hoshikawa
Tomoyuki Hirota
Shundo Harada
Original Assignee
Ajinomoto Co., Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co., Inc. filed Critical Ajinomoto Co., Inc.
Priority to CNA038268531A priority Critical patent/CN1819778A/en
Priority to AU2003252281A priority patent/AU2003252281A1/en
Priority to BRPI0318422-6A priority patent/BR0318422A/en
Priority to PCT/JP2003/009560 priority patent/WO2005009146A1/en
Publication of WO2005009146A1 publication Critical patent/WO2005009146A1/en

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

It is intended to provide a liquid food, which has an excellent texture (thickness and stickiness) comparable to a handmade liquid food such as soup or sauce prepared by a chef or the like, can be stably produced on a mass scale in an industrial production line in a plant or the like with the use of a simple indication and has a long shelf life; and a food (an intermediate product) which can be converted into such a liquid food before eating. A liquid food is prepared so that the desired liquid product has a viscosity of 40 to 500 mPa·S and a stickiness of 200 to 1000 g. These physical values can be easily adjusted to the desired levels by, for example, adding dietary fiber. The liquid food is filled in a hermetic container. It is also intended to provide a non-liquid food (an intermediate product) which can be converted into such a liquid food before eating and a process for producing the same.

Description

明 細 書 液体状食品及び非液体状食品 技術分野  Description Liquid and non-liquid foods Technical field
本発明は、 とろみやべたつき感等の食感に優れた新規液体状食品、 更に詳しくは 液体の粘度及び付着性を特定の範囲内になるよう調製された、 密封容器に充填され たスープ、 ソース等の液体状食品、 及び喫食時にそのような液体状食品に転換可能 な非液体状食品 （以下、 本発明において 「その中間品」 又は単に 「中間品」 と称す る。 ） 並びにそれらの製造方法に関する。  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. And 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) and methods for producing them. About.
本発明においては、 例えば野菜繊維等の食物繊維により粘度及び付着性を制御 （ コントロール） することでとろみやべたつき感に特に優れたスープ、 ソース等或い はその中間品を、 工場等の製造ラインで大量かつ安定に製造し、 提供することがで きる。 背景技術  In the present invention, for example, 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. Background art
従来、 シヱフ等が調理する手作りスープと工業的に、 例えば工場の製造ラインを 介して製造するスープとでは両者簡に食感や官能的な面において大きな乖離があつ た。 例えば、 食感をシェフ等が調理作成するものに近づけようとしてスープの粘度 を調整する場合、 測定粘度が同じでも、 とろみやべたつきと言った実際の官能面に おいて差が出てしまう。 このように、 粘度のみの物性値ではとろみやべたつきと言 つた官能評価の値を規定することができなかった。  Conventionally, there has been a large divergence in the texture and sensual aspects of both handmade soups cooked by sifs and the like, and soups manufactured industrially, for example, via a production line in a factory. For example, when adjusting the viscosity of a soup to bring the texture closer to that prepared by a chef or the like, even if the measured viscosities are the same, there will be differences in the actual sensory aspects such as thickening and stickiness. As described above, it was not possible to specify a sensory evaluation value such as thickening or stickiness with the physical property value of viscosity alone.
即ち、 従来の技術では、 食物繊維や野菜粉砕物を添加することにより滑らかな粘 度を付与することが定性的には知られていたが、 このような方法では、 工業的に、 例えば工場等の製造ラインにより大量生産するような場合において、 粘度を指標に 用いて調製してもシェフ等の手作りの調理品に比べて、 食感、 特に官能評価の 「と ろみ」 や、 「ベたつき」 と定量的に直接対応する相関関係が無く、 好ましい食感を 有する目的とするスープ、 ソース等を製造できない情況にある。 That is, in the prior art, it has been qualitatively known that a smooth viscosity is imparted by adding dietary fiber or ground vegetable, but such a method is industrially used, for example, in a factory or the like. In the case of mass production using a production line, even if the viscosity is used as an index, the texture, especially the sensory evaluation of “thoromi” or “ There is no correlation that directly corresponds to We cannot produce soups and sauces for our purpose.
そのため、 液体状食品を工業的に、 例えば工場等の製造ラインを介して製造する 場合、 シェフ等の調理方法とは別に、 安定的に大量生産を行うための様々な工夫が なされ、 提案されているが、 特定の単純な指標を採用して、 食感、 特にとろみやべ たつき感に優れた食品を安定に供給する方法については、 確立されていない。 下記 にその幾つかを紹介する。  Therefore, when manufacturing liquid foods industrially, for example, through a production line in a factory or the like, various methods have been devised to stably mass-produce the food separately from the cooking method of a chef or the like. However, there has been no established method of using certain simple indices to stably supply foods with excellent texture, especially thickening and stickiness. Some of them are introduced below.
例えば、 野菜、 果物の粉砕物、 食物繊維及びセルロースから選ばれた 1以上を 2 重量％以上含有してなる、 加水して加熱調理するためのルゥ （特許文献 1 ：特開平 1 0 - 5 7 0 2 2号公報参照。 ） においては、 滑らかな特有の粘性と口溶けを有す るルゥ系食品には適用可能であるが、 ルゥ用であるため好ましい粘度も 500〜200, 0 OOcpと高く、 スープ等の加工食品には適さないものである （ここで、 lcpは ImPa ' s である。 ） 。 また、 高粘度のルゥにおいてではあるが、 官能上滑らかな特性の粘性 と口溶けを有している。 しかしながら、 一般にべたつき感が増加し易いと言われる 澱粉や増粘剤も使用可能であり、 物性値と官能の相関が見出されていないために、 官能値を物性でコントロールすることについては全く示唆されていない。  For example, 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) Can be applied to lubricated foods that have a smooth specific viscosity and dissolution in the mouth, but the preferred viscosity is 500-200, 0 OOcp because it is for lubrication. It is not suitable for processed foods such as soups (where lcp is ImPa's). In addition, although having a high viscosity, it has viscosity and dissolution in the mouth that are functionally smooth. However, 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.
また、 野菜の搾汁液に馬鈴薯澱粉と加工澱粉とを含む野菜ポタージュスープの製 造方法 （特許文献 2 ：特開平 1 0— 1 3 ρ 9 5 0号公報参照。 ） においては、 適度 な粘度でざらつきの少ない野菜ポタージュスープが得られるものの、 澱粉を使用し ているためとろみやべたつき感について良好な加工食品を得るには全く適さず、 ま してやとろみやべたつき感等の官能をコントロールすることは到底できない。  In addition, in a method for producing a vegetable potage soup that contains potato starch and processed starch in a vegetable squeezed liquid (see Patent Document 2: Japanese Patent Application Laid-Open No. H10-13ρ950), it has an appropriate viscosity. Vegetable potage soup with little roughness can be obtained, but it is completely unsuitable for obtaining processed foods with good thickening and stickiness due to the use of starch. Can not.
短時間の加熱調理で粘性と風味を付与することができるペース卜状ルゥ （特許文 献 3 ：特開平 1 1— 1 9 6 8 2 8号公報参照。 ） においては、 繊維物質の添加量、 製品粘度の規定はあるものの、 特定の物性値の指標は無く、 粘度も 500から 200, 000 cpであるペース卜状ルゥに限定されており、 粘度の値から見てもスープ等の加工食 品には適さないものである。 また、 一般にべたつき感が増加し易いと言われる澱粉 や増粘剤も使用可能であり、 物性値と官能の相関が見出されていないために、 官能 値を物性でコントロールすることについては全く示唆されていない。 以上のような情況下に、 前記のような工業的に大量生産する場合、 簡単な指標に 基づいて、 とろみやべたつき等の食感に優れた液体状食品を、 常に安定的に製造す る方法や、 そのようにして得られる食感に優れた食品、 及び の保存方法が求めら れている。 In the case of a paste-like container which can impart viscosity and flavor by heating for a short time (see Patent Document 3: JP-A-11-196628), the amount of added fiber substance and Although there is a provision for product viscosity, there is no specific physical property index, and the viscosity is limited to paste-type plastics with a viscosity of 500 to 200,000 cp, and processed foods such as soups can be seen from the viscosity value. It is not suitable for In addition, starch and thickeners, which are generally said to easily increase the stickiness, can also be used, and there is no correlation between the physical properties and the functions.Therefore, there is no suggestion to control the functional values by physical properties. It has not been. Under the circumstances described above, in the case of industrial mass production as described above, a method for always and stably producing a liquid food with excellent texture such as thickening and stickiness based on simple indicators. There is also a need for a food with excellent texture and a preservation method for and.
特許文献 1  Patent Document 1
特開平 1 0— 5 7 0 2 2号公報  Japanese Patent Application Laid-Open No. H10-57072
特許文献 2  Patent Document 2
特開平 1 0— 1 3 6 9 5 0号公報  Japanese Patent Application Laid-Open No. H10-10-369050
特許文献 3  Patent Document 3
特開平 1 1一 1 9 6 8 2 8号公報 発明の開示  Japanese Patent Application Laid-Open No. 11-1969828 Disclosure of the Invention
本発明が解決しょうとする課題は、 シェフ等が手作りで調理した液体状食品、 例 えばスープと同等のとろみやべたつき感等の好ましい食感を有し、 単純な指標を用 いて前記のような工場生産できるような食品、 また密封容器に充填され保存が可能 な食品、 及び喫食時にそのような液体状食品に転換可能な非液体状食品 （中間品） を提供することにある。 発明を実施するための最良の形態  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. BEST MODE FOR CARRYING OUT THE INVENTION
本発明者等は前記課題を解決すべく鋭意検討を行った結果、 目的とする液体状食 品の液体の粘度及び付着性という二つの物性値について、 好ましくはこれ等物性値 に更にチキソトロピー特性値を加えた三つの物性値について特定範囲になるように 調整することにより、 目的とする液体状食品が得られることや、 そのためには食物 繊維、 特に野菜繊維を添加することにより容易にそのような食品を調製できること 、 また密封容器に充填することで保存が可能なこと、 更に同様に喫食時にそのよう な液体状食品に転換可能な食品を製造できること等を見出し、 これ等種々の知見に 基いて本発明を完成するに到った。 即ち、 本発明は、 一つの形態として、 液体状食品であって、 液体の粘度及び付着 性がそれぞれ 40~500mPa' s程度及び 200〜1000g程度、 好ましくは 40〜200mPa ' s程度 及び 200〜800g程度、 更に好ましくは 60〜180mPa' s程度及び 350〜650g程度となるよ うに調製され、 密封容器に充填されたことに特徴を有する液体状食品に存し、 また 別の形態として、 喫食時に液体状食品になり得る非液体状食品であって、 喫食時に 液体状食品にした際、 液体の粘度及び付着性がそれぞれ 40~500mPa ' s程度及び 200 〜1000g程度、 好ましくは 40〜200mPa' s程度及び 200〜800g程度、 更に好ましくは 60 ~ 180mPa' s程度及び 350〜650g程度となるように調製することができることに特徴 を有する非液体状食品 （中間品） に存する。 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. By adjusting the three physical property values to be within the specified range, the desired liquid food can be obtained.To achieve this, it is easy to add 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. That is, the present invention, as one form, 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. And 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.
本発明は、 更に前記二種類の形態の食品の製造方法にも存し、 前記液体状食品の 液体の粘度及び付着性を前記数値範囲になるようにその製造工程を構成することに その特徴を有する。  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.
本発明において得られる液体状食品は、 とろみやべたつき感といった食感 （官能 面） に優れており、 当該液体状食品の液体の物性値として更にチキソトロピー特性 値が好ましくは 20〜 120程度、より好ましくは 30~ 110程度、 更に好ましくは 50〜80 程度となるように調整することにより目的とする効果をより高めることができる。 本発明品は製造工場の製造ラインで目的とする効果を奏する製品として安定にか つ大量生産することができるので、 工業上極めて有利である。  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.
前記液体の物性を調整するに際して、 食物繊維を使用することが好ましい。 その 場合の粒径に関しては、 乾燥状態で好ましくは粒径が 以下である粒子を、 よ り好ましくは粒径が 300 m以下である粒子を、 少なくとも 90% (重量） 有する食物 繊維を使用することができる。 また更に好ましくは粒径が 10〜500 ΠΙ程度である粒 子を、 より好ましくは粒径が 10〜300 μ πι程度である粒子を、 少なくとも 90% (重量 ) 有する食物繊維を使用することができる。 その理由としては粒径が大き過ぎると 食感においてざらつきが生じ好ましくないためであり、 粒径が小さ過ぎると好まし い粘度が発現し難くなるためである。 また、 食物繊維の添加量としては食品中に乾 燥品換算で 0. 03〜20% (重量） 程度、 より好ましくは 0. 03~ 10% (重量） 程度含む のが好ましい。 When adjusting the physical properties of the liquid, it is preferable to use dietary fiber. Regarding the particle size in such a case, it is preferable to use a dietary fiber having at least 90% (by weight) of particles having a particle size of preferably less than or equal to 300 m or less in a dry state. Can be. Further, a dietary fiber having at least 90% (by weight) of particles having a particle size of about 10 to 500 μm, more preferably particles having a particle size of about 10 to 300 μπι 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.
本発明において添加する場合の食物繊維としては、 野菜由来のもの （野菜繊維） が、 更に好ましくは食物繊維が植物の柔組織細胞セルロースを含むものが前記物性 値の調整に好適である。  As the 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.
当該液体状食品については、 喫食時に液体を含む食品であれば特に制限は無い。 均一溶液、 縣濁溶液、 固形物含有溶液等の食品が含まれ、 代表的には、 スープ、 例 えばコーンスープ、 パンプキンスープ、 ポタージュスープ、 シチュー等やソース類 を挙げることができる。  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.
尚、 スープとは、 肉、 魚介、 野菜等のだしを土台とした汁物の総称である。 本発明の中間品である前記喫食時に液体状食品になり得る非液体状食品とは、 所 定量の水、 牛乳の添加や、 加熱等喫食時に簡単な処理を加えると目的とする前記液 体状食品に転換できる食品を意味する。 例えば、 固形スープ、 粉末スープ、 ペース 卜状ソース、 粉末ソース等を挙げることができる。  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.
本発明品を保存するために密封容器を用いることが好ましいが、 本発明において 密封容器とはピン詰め、 缶詰、 レトルトパゥチ等、 食品を保存するために用いられ る密封性のある容器を意味する。 また、 密封容器に充填された食品の状態は喫食時 に液体状であればよく、 静菌等の衛生上の点から流通時にはチルド、 冷凍であって もよい。 また、 本発明に用いられる密封容器及び食品は通常、 製造時に殺菌工程を 経るが、 本発明でいうレトルトバウチにはァセプティック包装された包装形態も含 まれる。  Although it is preferable to use a sealed container for storing the product of the present invention, 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. Further, 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.
以下、 本発明の実施の形態について詳細に説明する。  Hereinafter, embodiments of the present invention will be described in detail.
本発明において目的とする物性値を調整する際、 食物繊維を使用するのが好まし く、 特に野菜繊維を使用することがでぎる。 その場合、 粉砕物 （野菜粉砕物） を添 加するとより効果的である。 この野菜繊維として用いる場合の野菜としては、 玉葱 、 じやがいも、 人参、 セロリ、 カポチヤ等の繊維質 （食物繊維） を含む野菜であれ ばよく、 種類その他で特に制限は無い。 野菜粉砕物 （粉砕物） を調製するには特に 困難は無く、 例えば卓上ミキサー等で粉砕すればよい。 添加量については、 前述の 通りであるが、 目的とする液体状食品の種類や他の含有成分を考慮して適当量を選 択することができる。 また、 食物繊維の中でも特に植物の柔組織細胞セルロースに おいて効果があることが見出された。 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.
粉砕の程度としては、 前述の如く、 乾燥状態で好ましくは粒径が 500 m以下であ る粒子を、 より好ましくは粒径が 300 i m以下である粒子を多く含むように粉砕する とよい。 好ましくは、 そのような粒径の粒子を乾燥状態で少なくとも 90% (重量） 有する食物繊維を使用することができる。 また、 更に好ましくは粒径が 10〜500 xm 程度である粒子を、 より好ましくは粒径が 10〜300 πι程度である粒子を、 少なくと も 90% (重量） 有する食物繊維を使用することができる。 その理由としては粒径が 大き過ぎると食感においてざらつきが生じ、 好ましくないためであり、 粒径が小さ 過ぎると好ましい粘度が発現し難くなるためである。  As described above, 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. Preferably, a dietary fiber having at least 90% (by weight) of particles of such a size in the dry state can be used. Further, it is more preferable to use a dietary fiber having at least 90% (by weight) of particles having a particle size of about 10 to 500 xm, more preferably particles having a particle size of about 10 to 300 πι. it can. 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.
尚、 本発明において食物繊維とは、 植物の柔組織細胞セルロースや結晶セルロー ス等の繊維物質も含み、 食物繊維の種類は問わないが、 食物繊維の中でも特に植物 の柔組織細胞セルロースにおいて効果があり好まじい。 また食物繊維の添加量とし ては食品中に乾燥品換算で 0. 03〜20% (重量） 程度、 より好ましくは 0. 03~ 10% ( 重量） 程度含むのが好ましい。  In the present invention, 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.
また、 本発明において粘度は、 試料を回転式粘度計 （例えば、 HAMKE (株） の回 転粘度計 （RV20) ) を用いて測定温度（60t:)、 ずり速度 30 (1/s)の条件にて測定し たずり応力（mPa- s)にて表したものである。  In the present invention, 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.
また、 本発明において付着性は、 試料を喫食時の液体状態にした後、 テクスチャ 一測定器 （例えば、 英光精機 （株） の Texture Analyzer) を用いて測定温度（25°C) 、 プローブ材質：アクリル製、 プローブ径：直径 25匪付着力測定試験 （Adhes ive T est) で測定した応力（g)にて表したものである。  Further, in the present invention, 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).
一方 >本発明において、 チキソトロピ一特性値は、 回転式粘度計にて、 測定温度（ 60°C)、 upカーブのずり速度 0から 100 (1/s) 、 及び downカープのずり速度 100から 0 (1/s) の測定条件にて測定した流動曲線より求められた UPカーブと downカーブに 囲まれた面積を、 積分にて数値化した値である。 本発明において、 食物繊維 （野菜粉砕物等） の粒径の測定については、 レーザー 回折/散乱式粒度分布測定装置 （例えば、 H0RIBA (株） ） にて測定し、 粒径（ z m) を求めることができる。 On the other hand, in the present invention, 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. In the present invention, the particle size of dietary fiber (eg, ground vegetable) is measured with a laser diffraction / scattering particle size distribution analyzer (eg, H0RIBA Co., Ltd.) to determine the particle size (zm). Can be.
本発明において目的とする液体状食品或いはその中間品を製造するには特に困難 は無く、 前記 2種類、 好ましくは前記 3種類の物性値を前述の如く特定 (調整）する ことで食感、 特に官能面で優れた品質の液体状食品を工業的 （前記製造ライン等で ) 安定に製造するものである。 その物性値の調整についても特に困難は無く、 前記 の如く何れかの製造段階で食物繊維を添加すればよい。 その種類、 添加量、 粒径等 については、 前述の記載や、 最終製品の種類、 形態等に応じて適宜選択することが できる。  In the present invention, there is no particular difficulty in producing 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.). There is no particular difficulty in 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.
得られた最終製品 （喫食時） の組成物を喫食時の条件 （組成、 温度等） において 前記の如く本発明において特定する物性値の範囲に含まれるかチェックし、 含まれ ない場合、 食物繊維の種類、 添加量、 粒径等を適宜変更して、 再チェックすればよ レ^ このようにして、 前記物性値範囲を満たすような本発明品の製造工程が確立さ れた場合は、 その製造工程をその後変更することなく目的とする食品を継続して製 造することができる。  The composition of the obtained final product (during eating) 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. 再 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.
(実施例）  (Example)
以下、 本発明を実施例により更に詳細に説明する。 ここでは本発明の実施例を示 すもので、 この実施例により本発明は何等制限されるものではない。  Hereinafter, the present invention will be described in more detail with reference to Examples. Here, an embodiment of the present invention is shown, and the present invention is not limited by this embodiment.
(実施例 1 )  (Example 1)
物性の異なるコーンスープを下記配合にて製造した。 Corn soups having different physical properties were produced with the following composition.
[配合組成] [Blending composition]
Figure imgf000009_0001
具体的な製造手順は、 4 Lの片手鍋で上記配合組成の成分を溶解させた後、 ナシ ョナルミキサー M X— 1 5 I Sにて 1分間混合した。 このように得られたスープを 加熱し、 90°C達温したスープを調製した。 粘度付与物質としては、 フライパンで歩 留り 80 に炒め、 上記ミキサーで粉碎後フリーズドライ （共和真空 （株） 、 40°C、 2 4時間） にて乾燥し、 粉碎して篩をかけた後に水戻ししたソテーオニオンペースト (乾燥品換算で粒径 300 ^ πι以下が 90%以上） を 3. 8重量％用いたもの、 又はじゃがい もを 80でにて加熱し、 250 mで裏漉し後フリーズドライ （共和真空 （株） 、 40°C、 24時間） にて乾燥し、 粉砕して篩をかけた後に水戻ししたマッシュポテト （乾燥品 換算で粒径 250 m以下が 90%以上） を 5. 1重量％用いたものを製造し、 スタンディン グバウチに密封充填し、 それぞれ本発明品 1、 本発明品 2とした。 同様に、 前記の 如く調製したスープに馬澱 （馬鈴薯澱粉） を 2. 0重量 %添加したもの （対照品 3 ) 、 馬澱を 1. 0重量 ¾添加したもの （対照品 4 ) 、 又はキサンタンガム 0. 3重量％添加した もの （対照品 5 ) をそれぞれ製造し、 スタンディングパゥチに密封充填し、 物性測 定時、 官能評価時にそれぞれ試料に供した。 尚、 粘度付与物質の上記含有量は乾燥 品換算での値である。
Figure imgf000009_0001
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. As a viscosity-imparting substance, fry to a yield of 80 in a frying pan, pulverize with the mixer described above, freeze-dry (Kyowa Vacuum Co., Ltd., 40 ° C, 24 hours), pulverize and sieve Heated and rehydrated sautee onion paste (particle size: 300 ^ πι or less, 90% or more in dry matter) with 3.8% by weight or potatoes heated at 80, strained at 250 m and freezed The dried mashed potato (Kyowa Vacuum Co., 40 ° C, 24 hours), pulverized, sieved, and then rehydrated is mashed potato (particle size 250 m or less in terms of dry product is 90% or more). 1% by weight was manufactured and sealed in a standing bouch to obtain Product 1 and Product 2 of the present invention, respectively. Similarly, soup prepared as described above was supplemented with 2.0% by weight of horse starch (potato starch) (control 3), 1.0 wt% of horse starch (control 4), or xanthan gum. Each of 0.3% by weight (control product 5) was manufactured, sealed in a standing patch, and provided to the sample at the time of physical property measurement and sensory evaluation. The above content of the viscosity-imparting substance is a value in terms of a dried product.
得られたスープについてみかけ粘度、 付着性、 及びチキソ卜口ピー特性値を測定 し、 その結果を表 1に示す。 コーンスープの物性比較 The apparent viscosity, adhesiveness, and thixotropy characteristic values of the obtained soup were measured, and the results are shown in Table 1. Comparison of physical properties of corn soup
Figure imgf000010_0001
表 1の結果によれば、 本発明品 1及び 2のように野菜粉砕物を添加したものは、 lOOmPa ' s程度の粘度を有し、 対照品 3及び 5と比較して優位に付着性が低いことが 確認された。 また、 付着性を適正範囲の 600g程度の対照品 4はみかけの粘度が 100m Pa - sを大幅に下回る結果となった。
Figure imgf000010_0001
According to the results in Table 1, the products to which the ground vegetables were added as in the case of the present invention products 1 and 2 had a viscosity of about 100 mPa's, and exhibited superior adhesion compared to the control products 3 and 5. It was confirmed that it was low. In contrast, the apparent viscosity of the control product 4 having an appropriate adhesive property of about 600 g was significantly lower than 100 mPa-s.
次に、 得られたスープについて官能評価を行い、 その結果を表 2に示す。  Next, a sensory evaluation was performed on the obtained soup, and the results are shown in Table 2.
(評価方法）  (Evaluation method)
評価の方法については 1 4人の訓練されたパネルにより、 粘度付与物質を全く使 用しないで製造したスープの粘度、 付着性、 及びチキソト口ピー特性値を 0点とす る一 3〜+ 3までの 7段階坪価で行い、 得られた平均点で表している。 各評価項目 の基準は以下の通りである。  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.
(評価基準 (Evaluation criteria
とろみ 3点：軽い 0点：同程度 + 3点：重い） ベたつき • 3点：ベたつかない 0点： 同程度 + 3点：ベたつ < )  Thick 3 points: light 0 points: comparable + 3 points: heavy) Sticky • 3 points: not sticky 0 points: comparable + 3 points: sticky <)
ふんわり感（一 3点：ひらべつたい 0点： 同程度 + 3点：ふんわ 官能評価は総合的に判断されるものであり、 素材由来の自然な食感があることが 好ましく、 個々の評価基準では、 とろみについては 1. 5付近が適度なとろみがあり 好ましい傾向があり、 ベたつきについては 0付近が好ましい傾向があり、 ふんわり 感については 3点が好ましい傾向である。  Fluffy (1 point: 3 points: open) 0 points: same level + 3 points: fluffy Sensory evaluation is comprehensive, and it is preferable that there is a natural texture derived from the material. According to the standard, a thickness of around 1.5 is moderately thick and has a favorable tendency, a stickiness is preferably around 0, and a softness is preferably 3 points.
(表 2 ) コーンスープの官能評価比較 (Table 2) Sensory evaluation comparison of corn soup
Figure imgf000011_0001
表 2の結果によれば本発明品 1及び 2と対照品 3及び 5のとろみに差異は無いと 考えられ、 同程度のとろみであると言える。 対照品 4のとろみが好ましくないこと は明らかである。 一方、 ベたつき及びふんわり感では、 本発明品は対照品 3及び 5 に対して異なり、 ベたつきが少なく、 素材由来の自然な食感があり、 好ましい物性 であると言える。
Figure imgf000011_0001
According to the results in Table 2, it is considered that there is no difference between the thickening of the products 1 and 2 of the present invention and the thickenings of the comparative products 3 and 5, and it can be said that the thickening is almost the same. It is clear that the thickening of Control 4 is not favorable. On the other hand, in terms of stickiness and fluffiness, the product of the present invention is different from the control products 3 and 5 in that it has less stickiness, has a natural texture derived from the material, and has favorable physical properties.
この結果から、 本発明における前記 3種の物性値の特定範囲への調整により、 食 感、 特に官能面においてより優れたスープを製造できることが理解される。  From these results, it is understood that by adjusting the three physical property values in the present invention to specific ranges, it is possible to produce a soup that is more excellent in texture, in particular, in sensory aspects.
(実施例 2 )  (Example 2)
物性の異なるコーンスープを製造した。 具体的な製造手順は、 4 Lの片手鍋で実 施例 1と同様の配合組成を溶解させた後、 ナショナルミキサー M X— 1 5 I Sにて 1分間混合した。 このようにして得られたスープを加熱し、 90°C達温したスープを 調製した。 粘度付与物質としては、 片手鍋で 30分間加熱後、 上記ミキサーにて粉碎 した後 （粉碎程度は、 乾燥品換算で粒径 300 in以下が 90%以上） 、 溶液を濾過し、 植物の柔組織細胞セルロースが含まれている残渣を ¾NaOH溶液と混合し、 85で、 2 時間加熱処理した後、 再び溶液を濾過し、 再度、 植物の柔組織細胞セルロースが含 まれている残渣を MNaOH溶液と混合し、 85°C、 2時間加熱処理した後、 塩酸 （HC 1溶 液） で中和して水洗した柔組織細胞セルロースを 80%以上含有する画分 （以降、 「 P C C画分」 と記載する。 ） をスープに対して 0. 1重量 用いたものを本発明品 1、 更に P C C画分をフリーズドライ （共和真空 （株） 、 40 、 24時間） しスープに対 して 0. 8重量 用いたものを本発明品 2とした。 同様に、 前記の如く調製したスープ に P C C画分の代わりに馬澱 （馬鈴薯澱粉） を 2. 0重量 添加したものを対照品 3、 P C C画分を 0. 025重量％用いたものを対照品 4とした。 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. 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. After heating at 85 ° C for 2 hours, 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. Similarly, 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.
得られたスープについてみかけ粘度、 付着性、 及びチキソトロピー特性値を測定 し、 その結果を表 3に示す。  The apparent viscosity, adhesion, and thixotropy characteristic values of the obtained soup were measured, and the results are shown in Table 3.
(表 3 )  (Table 3)
コーンスープの物性比較  Comparison of physical properties of corn soup
Figure imgf000012_0001
表 3の結果によれば、 本発明品 1及び本発明品 2のように P C C画分を添加した ものは、 l OOm P a · s程度の粘度の場合、 対照品 3と比較して優位に付着性が低 いことが確認された。 馬澱では、 付着性が大き過ぎるにもかかわらず、 チキソトロ ピ一特性値は増加しないことが明らかとなつた。
Figure imgf000012_0001
According to the results in Table 3, the products to which the PCC fraction was added, such as the product of the present invention 1 and the product of the present invention 2, were superior to the control product 3 at a viscosity of about lOOmPas. It was confirmed that the adhesion was low. It was clarified that the thixotropic characteristic values did not increase in Majang, even though the adhesion was too great.
次に、 得られたス一プについて官能評価を行い、 その結果を表 4に示す。 官能評 価方法及び評価基準は、 実施例 1と同様の方法及び基準にて行つた。  Next, a sensory evaluation was performed on the obtained sp. Table 4 shows the results. The sensory evaluation method and evaluation criteria were the same as in Example 1.
(表 4 )  (Table 4)
コーンスープの官能評価比較  Sensory evaluation comparison of corn soup
Figure imgf000012_0002
表 4の結果によれば本発明品 1と本発明品 2ではともに好ましい物性となり、 P C C画分は溶液状態でも、 一度乾燥させたものでも効果があることが示された。 ま た、 本発明品 1、 2と対照品 3のとろみに差異は無いと考えられ、 同程度のとろみ であると言える。 しかしながら、 ベたつき及びふんわり感では本発明品は対照品 3 に対して異なり、 ベたつきが少なく素材由来の自然な食感があり好ましい物性であ ると言える。 対照品 4は各物性について効果があまり見られなかつた。
Figure imgf000012_0002
According to the results in Table 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. In addition, it is considered that there is no difference in the thickness between the products 1 and 2 of the present invention and the comparative product 3, and it can be said that the thickness is almost the same. However, the product of the present invention was found to be a control product 3 In contrast to this, it can be said that 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.
この結果から、 本発明における前記 3種の物性値の調整により、 植物の柔組織細 胞セルロースを添加することで食感、 特に官能面においてより優れたスープを製造 できることが示された。  From these results, it was shown that by adjusting the above three physical property values in the present invention, it is possible to produce a soup that is more excellent in texture, especially in the sense of function, by adding plant soft tissue cellulose.
(実施例 3 )  (Example 3)
パンプキンスープを調製した。 実験手順は以下の通りである。 市販粉末パ ンプキンスープ （クノールカップスープ完熟かぼちゃのポタージュ （味の素 (株） 製） と所定量である 150nilの 1. 5倍量、 即ち 225miの 90°Cの熱湯を混合 してスープとし、 下記の粘度付与物質を添加して、 90°C達温したものを試料 に供した。 粘度付与物質として、 ソテーオニオンペース卜 2. 9重量％を用いた もの、 又はマッシュポテト丄 0重量％を用いたものをスタンディングバウチに 密封充填し、 それぞれ本発明品 1及び本発明品 2とした。 馬澱を 1. 5重量％、 又はキサンタンガムを 0. 1重量％を用いた以外は何ら変更することなく同様に 調製して、 それぞれ本発明品と同様に対照品 3及び対照品 4を得た。 尚、 粘 度付与物質の調製は実施例 1に示したものと同様であり、 その上記含有量に ついては乾燥品換算で示されている。  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 bouches 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. Thus, 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.
みかけ粘度、 付着性、 及びチキソトロピー特性値の測定結果を表 5に示す  Table 5 shows the measurement results of the apparent viscosity, adhesion, and thixotropic property values.
(表 5 ) (Table 5)
プの物性比較  Comparison of physical properties
Figure imgf000013_0001
Figure imgf000013_0001
表 5の結果によれば、 本発明品 1及び 2のように野菜粉砕物を添加したものは、 10(！〜 150itiPa ' s程度の粘度を有し、 対照品 3及び 4と比較して優位に付着性が低い ことが確認された。 また、 本発明品 1及び 2は対照品と比較し、 チキソトロピー特 性値でも優位に高いことが分かる。 According to the results in Table 5, the addition of ground vegetables as in the present invention products 1 and 2, It has a viscosity of about 10 (! To 150 itiPa's), and it was confirmed that the adhesiveness was significantly lower than that of the control products 3 and 4. In addition, the products 1 and 2 of the present invention were compared with the control product. It can be seen that the thixotropic characteristic value is also significantly higher.
次に、 得られたスープについて官能評価を行い、 その結果を表 6に示す。 官能評 価方法及び評価基準は、 実施例 1と同様の方法及び基準にて行った。  Next, the obtained soup was subjected to a sensory evaluation, and the results are shown in Table 6. The sensory evaluation method and evaluation criteria were the same as in Example 1.
(表 6 )  (Table 6)
Figure imgf000014_0001
表 6の結果によれば対照品 3及び 4と本発明品 1及び 2のとろみに差異は無い。 即ち、 同程度のとろみであると言える。 しかしながら、 ベたつき及びふんわり感に おいては本発明品 1及び 2は対照品 3及び 4に対して優位にベたつきが少なく、 素 材感のある自然な食感と言える。
Figure imgf000014_0001
According to the results in Table 6, there is no difference between the thickenings of Controls 3 and 4 and Products 1 and 2 of the present invention. In other words, it can be said that it is about the same thickness. However, in terms of stickiness and fluffiness, the products of the present invention 1 and 2 are superior to the control products 3 and 4 in that they have less stickiness, and can be said to be a natural texture with a material feeling.
(実施例 4 )  (Example 4)
ポタージュスープを調製した。 実験手順は以下の通りである。 市販粉末ポタージ ュスープ (クノールカップスープとろとろタリ一ミーポタージュ (味の素 (株) 製 ) と所定量である 150mlの 1. 5倍量、 即ち 225mlの の熱湯を混合してスープとし 、 下記の粘度付与物質を添加して、 90°C達温したものを試料に供した。 粘度付与物 質として、 ソテーオニオンペースト 2. 9重量％を用いたもの、 又はマッシュポテト 1. 0重量％を用いたものをスタンディングバウチに密封充填し、 それぞれ本発明品 1及 び本発明品 2とした。 馬澱を 1. 5重量％、 馬澱 0. 5重量^ 又はキサンタンガム 0. 1重 量 を用いた以外は何ら変更することなく同様に調製して、 それぞれ本発明品と同 様に対照品 3、 対照品 4及び対照品 5を得た。 尚、 粘度付与物質の調製は実施例 1 に示したものと同様であり、 その上記含有量については乾燥品換算で示されている みかけ粘度、 付着性、 及びチキソトロピー特性値の測定結果を表 7に示す。 (表 7 ) 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. Was added, and the mixture was heated to 90 ° C and used as a sample.Stacking using 2.9% by weight of sauteonion paste or 1.0% by weight of mashed potato as a viscosity imparting substance The pouches were sealed and filled to obtain Product 1 and Product 2 of the present invention, respectively, except that 1.5% by weight of horse mackerel, 0.5% by weight of horse mackerel or 0.1% by weight of xanthan gum was used. In the same manner as in the case of the present invention, control product 3, control product 4 and control product 5 were obtained in the same manner as above, but the preparation of the viscosity-imparting substance was the same as that shown in Example 1. Yes, the above content is a dried product It is shown in the calculation Table 7 shows the measurement results of the apparent viscosity, adhesion, and thixotropic characteristic values. (Table 7)
ポタージュスープの物性比較  Comparison of physical properties of potage soup
Figure imgf000015_0001
Figure imgf000015_0001
表 7の結果によれば、 本発明品 1及び 2のように野菜粉砕物を添加したものは、 8 0〜100iiPa ' s程度の粘度を有し、 対照品 3及び 5と比較して優位に付着性が低いこ とが確認された。 また、 本発明品 1及び 2は対照品 3〜 5と比較してチキソトロピ 一特性値でも優位に高いことが分かる。  According to the results shown in Table 7, the products to which the ground vegetables were added as in the present invention products 1 and 2 had a viscosity of about 80 to 100 iiPa's, and were superior to the control products 3 and 5. It was confirmed that the adhesion was low. In addition, it can be seen that the products 1 and 2 of the present invention are superior to the control products 3 to 5 even with respect to one characteristic value of thixotropic.
次に、 得られたスープについて官能評価を行い、 その結果を表 8に示す。 官能評 価方法及び評価基準は、 実施例 1と同様の方法， 基準にて行った。  Next, the obtained soup was subjected to a sensory evaluation, and the results are shown in Table 8. The sensory evaluation method and evaluation criteria were the same as those in Example 1 and the criteria were used.
(表 8 ) ポタージュスープの官能評価比較  (Table 8) Comparison of sensory evaluation of potage soup
Figure imgf000015_0002
表 8の結果によれば対照品 3及び 5と本発明品 1及び 2のとろみに差異は無い。 即ち、 同程度のとろみであると言える。 対照品 4のとろみが好ましくないことは明 らかである。 一方、 ベたつき及びふんわり感においては本発明品 1及び 2は対照品 3及び 5に対して優位にベたつきが少なく、 素材感のある自然な食感と言える。 産業上の利用可能性
Figure imgf000015_0002
According to the results in Table 8, there is no difference between the thickening of the control products 3 and 5 and the thickening of the products 1 and 2 of the present invention. In other words, it can be said that it is about the same thickness. It is clear that the thickening of Control 4 is undesirable. On the other hand, in terms of stickiness and fluffiness, the products of the present invention 1 and 2 are superior to the control products 3 and 5 in that they have less stickiness and can be said to have a natural texture with a texture. Industrial applicability
本発明によれば、 求められる液体状食品の物性値が前記の如くなるように特定し た食品を調製することで、 食感特に官能面において優れたスープ、 ソース等の液体 状食品又は、 そのための食品 （中間品） を工場等における製造ラインを通じて安定 にかつ容易に、 また密封容器に充填することで保存性のある食品を製造することが できる。  According to the present invention, by preparing a food product specified so that the required physical property values of the liquid food product are as described above, 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.
従って、 本発明は工業的に、 特に食品分野で極めて有用である。  Therefore, the present invention is extremely useful industrially, particularly in the food field.

Claims

請 求 の 範 囲 The scope of the claims
1 . 液体状食品であって、 当該液体の粘度及び付着性がそれぞれ 40〜500mPa' s及び 200〜 1 OOOgとなるように調製されたことを特徴とする密封容器に充填された液体状 食 ΒΠ ο 1. Liquid food filled in a sealed container, characterized in that the viscosity and adhesion of the liquid are adjusted to be 40 to 500 mPa's and 200 to 1 OOOg, respectively. ο
2 . 喫食時に液体状食品になり得る非液体状食品であって、 喫食時に液体状食品に した際、 液体の粘度及び付着性がそれぞれ 40~500mPa' s及び 200〜1000gとなるよう に調製することができることを特徴とする非液体状食品。  2. A non-liquid food that can be converted into a liquid food when eaten, and prepared so that when converted into a liquid food during eating, the viscosity and adhesion of the liquid are 40 to 500 mPa's and 200 to 1000 g, respectively. Non-liquid foods characterized by being able to.
3 . 当該液体状食品の液体のチキソト口ピー特性値が 20〜120である請求項 1又は 2記載の食品。  3. The food according to claim 1 or 2, wherein the liquid of the liquid food has a thixotropy characteristic value of 20 to 120.
4 . 乾燥状態で粒径が 500 111以下である粒子を少なくとも 90% (重量） 有する食物 繊維を乾燥品換算で 0. 03-20% (重量） 含む請求項 1〜 3何れか記載の食品。  4. The food according to any one of claims 1 to 3, wherein the food contains at least 90% (by weight) of dietary fiber having at least 90% (by weight) of particles having a particle size of 500 111 or less in a dry state.
5 . 食物繊維が植物の柔組織細胞セルロースを含む請求項 4記載の食品。 5. The food according to claim 4, wherein the dietary fiber comprises cellulose of a parenchyma of a plant.
6 . 当該液体状食品がコーンスープ、 パンプキンスープ及びポタージュスープの何 れかである請求項 1〜 5何れか記載め食品。  6. The food according to any one of claims 1 to 5, wherein the liquid food is one of corn soup, pumpkin soup, and potage soup.
7 . 液体状食品の製造方法であって、 当該液体の粘度及び付着性がそれぞれ 40〜50 OmPa' s及び 200〜1000gとなるように当該製造の工程を構成することを特徴とする液 体状食品の製造方法。  7. A method for producing a liquid food, wherein the production process is configured so that the viscosity and the adhesion of the liquid are 40 to 50 OmPa's and 200 to 1000 g, respectively. Food manufacturing method.
8 . 喫食時に液体状食品になり得る食品の製造方法であって、 当該液体状食品の液 体の粘度及び付着性がそれぞれ 40〜500mPa' s及び 200〜1000gとなるように当該製造 の工程を構成することを特徴とする非液体状食品の製造方法。  8. A method for producing a food that can be converted into a liquid food when eaten, wherein the liquid food has a viscosity and adhesion of 40 to 500 mPa's and 200 to 1000 g, respectively, and the production process is performed. A method for producing a non-liquid food, comprising:
PCT/JP2003/009560 2003-07-28 2003-07-28 Liquid food and non-liquid food WO2005009146A1 (en)

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)

* Cited by examiner, † Cited by third party
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

Patent Citations (10)

* Cited by examiner, † Cited by third party
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