Packaged liquid or paste-like food composition and use thereof

Abstract

Provided is a packaged liquid or paste-like food composition which, by dispersing the liquid or paste-like food in water, can be used to prepare a viscous liquid food without heating. Specifically, provided is a packaged liquid or paste-like food composition including: a liquid or paste-like food composition containing a pregelatinized cross-linked starch, an oil / fat, and water; and a container for accommodating the liquid or paste-like food composition. The content of the oil / fat with respect to the total amount of the liquid or paste-like food composition is 10 mass% or more. The content of the water with respect to the total amount of the liquid or paste-like food composition is 10-60 mass%.

Description

Liquid or paste food composition in a container and its uses

[0001] The present invention relates to a liquid or paste food composition in a container and its uses.

[0002] As a base material for liquid foods having viscosity such as soups and sauces, a liquid or paste food composition containing starch, which is used for producing a liquid food having appropriate viscosity by mixing with water and heating, has been conventionally known.

[0003] In Patent Document 1, when a paste-like food base material such as roux containing starch is dispersed in water in a container such as a hotel pan, ingredients are further added as necessary, and heat cooking is performed using a steam convection oven, it is described that there is a problem that uniform viscosity cannot be exhibited and precipitation is likely to occur because stirring during heat cooking is impossible. Therefore, in Patent Document 1, as a paste-like food base material suitable for heat cooking using a steam convection oven, it contains 45 to 55% by mass of oil and fat content per total amount of the base material, and solid content, and the oil and fat content contains 20 to 45% by mass of liquid oil and fat, and 10 to 30% by mass of solid oil and fat per total amount of the base material, and the solid content contains 5 to 15% by mass of raw starch, and 0.05 to 25% by mass of a water-soluble viscous agent that can dissolve in water and exhibit viscosity per total amount of the base material. A paste-like food base material is disclosed. In Patent Document 1, it is described that the paste-like food base material can be uniformly dispersed by adding hot water and can exhibit uniform viscosity by heat cooking using a steam convection oven. In Patent Document 1, pregelatinized starch, gum substances, pulp, etc. are described as the viscous agent, and pregelatinized acetylated adipic acid cross-linked starch etc. are exemplified as the pregelatinized starch.

[0004] In Patent Document 2, a method for producing a paste-like roux in a container containing starch, water, and saccharides, and optionally containing salt, is described. In Patent Document 2, it is described that when the starch is a mixture of pregelatinized starch and ungelatinized starch, sedimentation separation of starch in the paste-like roux is less likely to occur than when it consists only of ungelatinized starch.

[0005] Japanese Patent Publication No. 2022-146727 Japanese Patent Publication No. 2002-233339

[0006] When producing viscous liquid foods such as soups and sauces by heating a mixture containing a liquid or paste-like food composition containing starch and water, and optionally additional ingredients, it is necessary to thoroughly stir the mixture before and during heating to prevent undissolved starch from remaining in the liquid or paste-like food composition and the formation of gelatinized starch aggregates (clumps). However, since commercial pots used in restaurants and lodging facilities are large, it can be difficult to frequently stir the mixture in the pot.

[0007] The paste-like food base material described in Patent Document 1 is an oily composition containing fats and oils as a continuous phase. When this paste-like food base material is added to hot water, the fats and oils dissolve, resulting in a mixture in which solid components are uniformly dispersed. According to Patent Document 1, by heating the uniform mixture obtained using hot water, a liquid food product with uniform viscosity can be provided without stirring during heating.

[0008] Furthermore, conventional liquid or paste-like food compositions containing starch, such as those described in Patent Documents 1 and 2, generally require heating in water to develop viscosity. If sufficient viscosity can be achieved simply by dispersing in water without subsequent heating, it is expected that viscous liquid foods can be prepared more easily.

[0009] Therefore, the present invention aims to provide a containerized liquid or paste-like food composition that, when dispersed in water, can be used to prepare a liquid food having sufficient viscosity without heating after dispersion.

[0010] The inventors have found that a liquid or paste-like food composition containing pregelatinized cross-linked starch, 10% by mass or more of oil and fat, and 10% by mass or more and 60% by mass or less of water can be dispersed in water to prepare a viscous liquid food, and that the temperature of the water is not particularly limited, and viscosity can be expressed in water at any temperature. Based on this finding, the inventors have completed one or more of the following embodiments of the present invention regarding a containerized liquid or paste-like food composition and its uses.

[0011] [1] A liquid or paste-like food composition comprising: a liquid or paste-like food composition containing pregelatinized cross-linked starch, oil and fat, and water; and a container for containing the liquid or paste-like food composition, wherein the content of the oil and fat relative to the total amount of the liquid or paste-like food composition is 10% by mass or more; and the content of the water relative to the total amount of the liquid or paste-like food composition is 10% by mass or more and 60% by mass or less. [2] The liquid or paste-like food composition in a container according to [1], wherein the content of the pregelatinized cross-linked starch relative to the total amount of the liquid or paste-like food composition is 1% by mass or more and 50% by mass or less. [3] The liquid or paste-like food composition in a container according to [1], wherein the total content of further starch materials other than pregelatinized cross-linked starch is 0 parts by mass or more and 5 parts by mass or less per 100 parts by mass of the pregelatinized cross-linked starch. [4] The liquid or paste-like food composition in a container according to [2], wherein the content of further starch materials other than the pregelatinized crosslinked starch is, in total, 0 parts by mass or more and 5 parts by mass or less per 100 parts by mass of the pregelatinized crosslinked starch. [5] The liquid or paste-like food composition in a container according to any one of [1] to [4], wherein the content of solids other than the pregelatinized crosslinked starch and the oils and fats is 10% by mass or more and 50% by mass or less of the total amount of the liquid or paste-like food composition. [6] The liquid or paste-like food composition in a container according to any one of [1] to [5] for dispersing in water to prepare a viscous liquid food. [7] The liquid or paste-like food composition in a container according to [6], wherein the temperature of the water is 75°C or higher. [8] A method for producing a viscous liquid food, comprising: taking the liquid or paste-like food composition from the liquid or paste-like food composition in a container according to any one of [1] to [5]; and dispersing the liquid or paste-like food composition in water. [9] The method according to [8], wherein the temperature of the water is 75°C or higher.

[10] Use of a containerized liquid or paste-like food composition according to any one of [1] to [5] for dispersing in water to prepare a viscous liquid food.

[11] The use according to

[10] , wherein the temperature of the water is 75°C or higher.

[0012] This specification includes the disclosures of Japanese Patent Application No. 2024-158314, which forms the basis of the priority claim of this application.

[0013] Furthermore, all publications, patents, and patent applications cited herein shall be incorporated herein by direct reference.

[0014] The liquid or paste-like food composition in a container of the present invention makes it possible to prepare a viscous liquid food without heating by dispersing the liquid or paste-like food composition removed from the container in water. The temperature of the water in which the liquid or paste-like food composition in a container of the present invention is dispersed is not limited, and viscosity can be achieved in water at any temperature.

[0015] <Containerized Liquid or Paste-like Food Composition> The containerized liquid or paste-like food composition of the present disclosure comprises a liquid or paste-like food composition comprising pregelatinized crosslinked starch, oil and fat, and water, and a container for containing the liquid or paste-like food composition, wherein the content of the oil and fat relative to the total amount of the liquid or paste-like food composition is 10% by mass or more, and the content of the water relative to the total amount of the liquid or paste-like food composition is 10% by mass or more and 60% by mass or less.

[0016] The containerized liquid or paste-like food composition of this disclosure allows for the preparation of a viscous liquid food without heating by dispersing the liquid or paste-like food composition, removed from the container, in water. This is a remarkable phenomenon that does not occur when non-crosslinked pregelatinized starch or non-pregelatinized starch alone is used instead of pregelatinized crosslinked starch. According to this disclosure, since heating the water in which the liquid or paste-like food composition is dispersed is not essential, liquid food can be easily obtained. Furthermore, when the liquid or paste-like food composition is dispersed in water, there is less undissolved residue and less formation of gelatinized starch aggregates (clumps). For this reason, the containerized liquid or paste-like food composition of this disclosure is particularly suitable for use in preparing viscous liquid food using large commercial pots where frequent stirring is not easy and uniform heating requires a long time. It can also be suitably used when heating is difficult due to insufficient equipment, space, or manpower.

[0017] The temperature of the water used to disperse the containerized liquid or paste-like food composition of the present disclosure is not limited. In the present disclosure, “hot water” means water preferably 75°C or higher, more preferably 78°C or higher, even more preferably 80°C or higher, particularly preferably 90°C or higher, and most preferably 93°C or higher, while “cold water” means, for example, water 15°C or lower, specifically 10°C or lower, and more specifically 4°C to 10°C or lower.

[0018] In this disclosure, "viscous liquid food" refers to sauces such as curry sauce, stew sauce, and demi-glace sauce, soups such as potage soup and vichyssoise, and also chocolate sauce and custard cream. The containerized liquid or paste-like food compositions of this disclosure can exhibit viscosity in water at a wide range of temperatures, and can therefore be suitably used to produce liquid foods that are consumed cold, such as vichyssoise, cold potage, chocolate sauce, and custard cream, by dispersion in cold water.

[0019] The container in the liquid or paste-like food composition in this disclosure is not particularly limited as long as it can contain, seal, and dispense the liquid or paste-like food composition. However, a flexible container that allows the liquid or paste-like food composition to be squeezed out is preferred, and examples include tube-shaped containers, pouches, etc.

[0020] The characteristics of the liquid or paste-like food composition (which may be hereinafter referred to as "the food composition of this disclosure") that is the contents of the liquid or paste-like food composition in a container of this disclosure will be described below.

[0021] The food composition of this disclosure comprises pregelatinized crosslinked starch, oils and fats, and water. The food composition of this disclosure is preferably aqueous. Here, "aqueous" food composition refers to a food composition in which the hydrophilic phase containing water and components dissolved or swollen by the water is a continuous phase. Examples of components dissolved or swollen by the water include pregelatinized crosslinked starch swollen by the water, further starch materials described later, solids, etc. In the aqueous food composition of this disclosure, oils and fats and other hydrophobic components may exist as a dispersed phase, dispersed in the hydrophilic phase (continuous phase) containing water and components dissolved or swollen by the water.

[0022] The food compositions of this disclosure further contain oils and fats. If the food composition of this disclosure is aqueous, oils and fats may be included as a dispersed phase. The lower limit of the oil and fat content is 10% by mass, preferably 12% by mass, more preferably 15% by mass, particularly preferably 17% by mass, and most preferably 20% by mass, based on the total amount of the food composition of this disclosure. The upper limit of the oil and fat content is preferably 45% by mass, more preferably 40% by mass, particularly preferably 35% by mass, and most preferably 30% by mass, based on the total amount of the food composition of this disclosure. The range of oil and fat content in the food composition of the present invention can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, the food composition of the present invention may contain oils and fats in an amount appropriately selected from the ranges of 10% by mass or more and 45% by mass or less, 12% by mass or more and 40% by mass or less, 15% by mass or more and 35% by mass or less, 17% by mass or more and 33% by mass or less, 17% by mass or more and 30% by mass or less, or 20% by mass or more and 30% by mass or less. When the oil and fat content is within the range between this lower limit and upper limit, the generation of aggregates is minimal, and the effect of developing viscosity through dispersion in water is particularly high. In the food composition of this disclosure, it is preferable that the oil and fat is liquid at room temperature (20°C). The oil and fat can be animal oils such as lard and beef tallow, or vegetable oils such as palm oil, coconut oil, rapeseed oil, corn oil, soybean oil, canola oil, cottonseed oil, olive oil, or rice oil, and may contain two or more types of oil and fat.

[0023] The lower limit of the water content of the food composition of this disclosure is 10% by mass, preferably 12% by mass, more preferably 15% by mass, even more preferably 17% by mass, particularly preferably 20% by mass, and most preferably 25% by mass, based on the total amount of the food composition of this disclosure. The upper limit of the water content is preferably 60% by mass, more preferably 50% by mass, even more preferably 40% by mass, particularly preferably 35% by mass, and most preferably 30% by mass, based on the total amount of the food composition of this disclosure. The range of water content in the food composition of the present invention can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, the food composition of the present invention may contain water in an amount appropriately selected from the ranges of 10% by mass or more and 60% by mass or less, 12% by mass or more and 50% by mass or less, 15% by mass or more and 40% by mass or less, 17% by mass or more and 35% by mass or less, 17% by mass or more and 30% by mass or less, 20% by mass or more and 30% by mass or less, or 25% by mass or more and 30% by mass or less. When the water content is within the range between this lower and upper limit, the formation of aggregates is minimal, and the effect of generating viscosity through dispersion in water is particularly high.

[0024] In the food compositions of this disclosure, the pregelatinized cross-linked starch is starch that has been pregelatinized (gelatinized) and cross-linked. The type of cross-linking in the pregelatinized cross-linked starch is not particularly limited as long as it is acceptable as a food, and it is preferably one or more selected from the group consisting of pregelatinized acetylated adipic acid cross-linked starch, pregelatinized hydroxypropylated phosphate cross-linked starch, pregelatinized phosphate cross-linked starch, pregelatinized acetylated phosphate cross-linked starch, and pregelatinized phosphate monoesterified phosphate cross-linked starch, and it is particularly preferably one or more selected from the group consisting of pregelatinized acetylated adipic acid cross-linked starch, pregelatinized hydroxypropylated phosphate cross-linked starch, pregelatinized phosphate cross-linked starch, and pregelatinized acetylated phosphate cross-linked starch. The plant of origin of the pregelatinized cross-linked starch is not particularly limited as long as it is acceptable as a food, and examples include potatoes, tapioca, corn, and wheat. Two or more types of pregelatinized cross-linked starch from different origins may be mixed and used.

[0025] The content of pregelatinized cross-linked starch in the food composition of this disclosure can be appropriately adjusted according to the desired dilution ratio and viscosity of the liquid food. The lower limit of the content of pregelatinized cross-linked starch in the food composition of this disclosure is 1% by mass, preferably 3% by mass, more preferably 5% by mass, even more preferably 7% by mass, and particularly preferably 10% by mass, based on the total amount of the food composition of this disclosure. The upper limit of the content of pregelatinized cross-linked starch is preferably 50% by mass, more preferably 40% by mass, even more preferably 30% by mass, and particularly preferably 20% by mass, based on the total amount of the food composition of this disclosure. The range of water content in the food composition of the present invention can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, the food composition of the present invention may contain pregelatinized cross-linked starch in an amount appropriately selected from the ranges of 1% by mass or more and 50% by mass or less, 3% by mass or more and 40% by mass or less, 5% by mass or more and 30% by mass or less, 7% by mass or more and 20% by mass or less, or 10% by mass or more and 20% by mass or less. When the content of pregelatinized cross-linked starch is within the range between this lower and upper limit, the formation of aggregates is minimal, and the effect of developing viscosity through dispersion in water is particularly high.

[0026] The food composition of this disclosure preferably contains, based on the total amount, 1% to 50% by mass of pregelatinized cross-linked starch, 10% to 45% by mass of oil and fat, and 10% to 60% by mass of water; more preferably contains 3% to 40% by mass of pregelatinized cross-linked starch, 12% to 40% by mass of oil and fat, and 12% to 50% by mass of water; even more preferably contains 5% to 30% by mass of pregelatinized cross-linked starch, 15% to 35% by mass of oil and fat, and 15% to 40% by mass of water; particularly preferably contains 7% to 20% by mass of pregelatinized cross-linked starch, 20% to 33% by mass of oil and fat, and 17% to 35% by mass of water; and most preferably contains 7% to 20% by mass of pregelatinized cross-linked starch, 20% to 30% by mass of oil and fat, and 17% to 30% by mass of water.

[0027] The food composition of this disclosure may contain only pregelatinized cross-linked starch as the starch material, or it may contain pregelatinized cross-linked starch and other starch materials, but it is preferable that the content of the other starch materials be small as they may cause undissolved residue or aggregation. Therefore, in the food composition of this disclosure, the total content of the other starch materials is preferably 0 parts by mass or more and 5 parts by mass or less, more preferably 0 parts by mass or more and 3 parts by mass or less, even more preferably 0 parts by mass or more and 1 part by mass or less, particularly preferably 0 parts by mass or more and 0.5 parts by mass or less, and most preferably 0 parts by mass, per 100 parts by mass of pregelatinized cross-linked starch. Here, "0 parts by mass" for the content of the other starch materials per 100 parts by mass of pregelatinized cross-linked starch means that the other starch materials are substantially not included. Further starch materials include one or more selected from non-gelatinized starch (sometimes referred to as "ungelatinized starch" or "non-gelatinized starch") and non-crosslinked gelatinized starch (sometimes referred to as "gelatinized uncrosslinked starch"). In this specification, starch material refers to a material that contains starch as its main component (for example, in an amount of 70% by mass or more) and can form a paste that is substantially free of visible particles by being dispersed in an excess amount of water (for example, 10 parts by mass of water per 1 part by mass of starch material) and heated at a temperature above the gelatinization temperature. In this specification, the amounts of gelatinized crosslinked starch and further starch materials refer to the amount of starch material that includes components other than starch, such as protein, when these starches are blended as starch (for example, wheat flour).

[0028] The non-gelatinized starch that can be added as a further starch material may be one or more selected from unprocessed starch and processed starch. Unprocessed starch can be starch from one or more source plants selected from, for example, potato, tapioca, corn, and wheat, and starch containing other components such as protein, such as wheat flour, can also be used. Modified starch can be one or more selected from the group consisting of hydroxypropylated phosphate cross-linked starch, acetylated adipic acid cross-linked starch, phosphate cross-linked starch, acetylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, acetylated oxidized starch, octenyl succinate starch sodium, acetate starch, oxidized starch, hydroxypropyl starch, and phosphorylated starch. The source plant of the modified starch is also not particularly limited and can be one or more selected from, for example, potato, tapioca, corn, and wheat.

[0029] As additional starch materials that can be incorporated, non-crosslinked pregelatinized starches may be pregelatinized from starches derived from one or more source plants selected from potatoes, tapioca, corn, and wheat, or from one or more modified starches selected from the group consisting of acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, and phosphorylated starch.

[0030] The food compositions of this disclosure may further contain one or more food components depending on the purpose. The lower limit of the content of solids other than pregelatinized cross-linked starch and fats and oils in the food compositions of this disclosure, including those derived from these food components and the further starch materials described above, is preferably 10% by mass, more preferably 15% by mass, and even more preferably 20% by mass, based on the total amount of the food composition of this disclosure. The upper limit of the content of solids other than pregelatinized cross-linked starch and fats and oils is preferably 50% by mass, more preferably 40% by mass, even more preferably 35% by mass, and particularly preferably 30% by mass. The range of the content of solids other than pregelatinized cross-linked starch and fats and oils in the food compositions of the present invention can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, the food compositions of the present invention may contain solids other than pregelatinized cross-linked starch and fats and oils in an amount appropriately selected from the range of 10% by mass or more and 50% by mass or less, 15% by mass or more and 40% by mass or less, 20% by mass or more and 35% by mass or less, or 20% by mass or more and 30% by mass or less. Food compositions of this disclosure, having a solid content within the range between this lower and upper limit, exhibit less aggregation and a particularly high effect in developing viscosity through dispersion in water. In this specification, "solids other than pregelatinized cross-linked starch and fats and oils" refers to components other than pregelatinized cross-linked starch, fats and oils, and water, and includes both dissolved and solid components in the food compositions of this disclosure.

[0031] The food composition of this disclosure preferably contains, based on the total amount, 1% to 50% by mass of pregelatinized cross-linked starch, 10% to 45% by mass of oils and fats, 10% to 60% by mass of water, and 10% to 50% by mass of solids other than pregelatinized cross-linked starch and oils and fats; more preferably contains 3% to 40% by mass of pregelatinized cross-linked starch, 12% to 40% by mass of oils and fats, 12% to 50% by mass of water, and 15% to 40% by mass of solids other than pregelatinized cross-linked starch and oils and fats; even more preferably contains 5% to 30% by mass of pregelatinized cross-linked starch, 15% to 35% by mass of oils and fats, 15% to 40% by mass of water, and 20% to 35% by mass of solids other than pregelatinized cross-linked starch and oils and fats. Particularly preferred is a mixture containing 7% to 20% by mass of pregelatinized cross-linked starch, 20% to 33% by mass of oils and fats, 17% to 35% by mass of water, and 20% to 30% by mass of solids other than pregelatinized cross-linked starch and oils and fats. Most preferably, it contains 7% to 20% by mass of pregelatinized cross-linked starch, 20% to 30% by mass of oils and fats, 17% to 30% by mass of water, and 20% to 30% by mass of solids other than pregelatinized cross-linked starch and oils and fats.

[0032] One or more food ingredients that may be included in the food composition of this disclosure include, but are not limited to, one or more selected from meat ingredients, seafood ingredients, vegetable ingredients, bean ingredients, grain ingredients, fruit ingredients, milk ingredients, egg ingredients, acidulants, yeast extract, umami seasonings, spices, seasonings, salt, sugars, flavorings, colorings, emulsifiers, thickeners, and fiber ingredients. Examples of meat ingredients include pork belly paste, beef paste, chicken powder, pork extract, pork powder, chicken paste, beef powder, etc. Examples of seafood ingredients include shrimp extract, shrimp powder, bonito extract, bonito powder, etc. Examples of vegetable ingredients include carrot paste, onion powder, garlic powder, onion paste, tomato paste, tomato powder, ginger paste, ginger powder, etc. Examples of bean ingredients include soybean powder, soybean paste, cocoa powder, cocoa butter, peanut butter, etc. Examples of grain ingredients include potato paste, potato powder, corn paste, corn powder, and processed grain products. Fruit ingredients include chutney, apple paste, apple juice, banana paste, and sesame paste. Dairy ingredients include powdered milk, cheese paste, cheese powder, fresh cream, butter, coconut milk, and coconut milk powder. Egg ingredients include chicken eggs, egg paste, egg powder, and egg oil. Acidulants include citric acid, malic acid, tartaric acid, lactic acid, and acetic acid. Flavorings include glutamic acid, inosinic acid, guanylic acid, succinic acid, and salts of these organic acids. Spices include curry powder, chili powder, cloves, pepper, cumin, coriander, cardamom, cinnamon, turmeric, fenugreek, and fennel. Seasonings include Worcestershire sauce, soy sauce, fish sauce, miso, chili bean paste, sweet bean paste, and oyster sauce. Salts include table salt and potassium chloride. Examples of sugars include refined sugar, granulated sugar, glucose, fructose, and dextrin. Examples of colorants include caramel, gardenia, and paprika.Examples of emulsifiers include lecithin, polyglycerin fatty acid esters, glycerin fatty acid esters, organic acid monoglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters. Examples of thickeners include carrageenan, xanthan gum, guar gum, locust bean gum, gellan gum, alginic acid, agar, tara gum, pectin, and gelatin. Examples of fiber raw materials include cellulose, alginic acid, inulin, and chitin.

[0033] The food composition of this disclosure, when mixed with twice its mass of water at 95°C or higher (3-fold dilution), stirred to homogenize, and then heated to 60°C, has a viscosity of preferably 200 mPa·s or higher, more preferably 300 mPa·s or higher, even more preferably 400 mPa·s or higher, and particularly preferably 600 mPa·s or higher. The food composition of this disclosure, when mixed with twice its mass of water at 5°C or higher (3-fold dilution), stirred to homogenize, and then heated to 10°C, has a viscosity of preferably 300 mPa·s or higher, more preferably 600 mPa·s or higher, even more preferably 1000 mPa·s or higher, and particularly preferably 2000 mPa·s or higher. Here, the viscosity can be measured using the method with a B-type viscometer described in the examples.

[0034] <Method for producing a liquid or paste-like food composition in a container> The liquid or paste-like food composition in a container of the present disclosure can be produced by producing a liquid or paste-like food composition (the food composition of the present disclosure) and placing it in a container.

[0035] The method for producing the food composition of this disclosure is not particularly limited and can be produced by a method appropriate to the target food composition.

[0036] The food composition of this disclosure may be heat-sterilized. When heat-sterilized, the food composition of this disclosure may be heat-sterilized, then placed in a container, sealed, and heat-sterilized again, or it may be heat-sterilized after being placed in a container and sealed while still unsterilized. The temperature for heat sterilization is preferably 110°C, more preferably 100°C, and preferably 60°C, more preferably 70°C, and even more preferably 75°C. That is, the heat sterilization temperature can preferably be 60°C to 110°C, more preferably 70°C to 110°C, or 75°C to 100°C. By heat-sterilizing at such temperatures, compared to so-called retort sterilization, which involves heat sterilization at temperatures of 120°C or higher, the viscosity increase of the food composition is suppressed, making it easier to remove from the container, and damage from heat sterilization is minimized, allowing for the preparation of a flavorful liquid food when mixed with water.

[0037] A heat-sterilized liquid or paste-like food composition in a container can preferably be produced by a method comprising: (a) producing the liquid or paste-like food composition; (b1) heat-sterilizing the liquid or paste-like food composition produced in (a) at a temperature of 110°C or lower; and (c1) placing the heat-sterilized liquid or paste-like food composition in (b1) into the container and sealing it; or by a method comprising: (a) producing the liquid or paste-like food composition; (b2) placing the liquid or paste-like food composition produced in (a) into the container and sealing it; and (c2) heat-sterilizing the liquid or paste-like food composition in the sealed container in (b2) at a temperature of 110°C or lower.

[0038] The temperature in (b1) or (c2) above can more preferably be the temperature of the heat sterilization treatment and be within the temperature range described above.

[0039] The above (a) may include mixing pregelatinized crosslinked starch, oil and fat, water, and, if necessary, one or more other components described above, at a temperature preferably 100°C or lower, more preferably less than 70°C, and particularly preferably less than 60°C, for example, 4°C to 110°C, preferably 4°C to less than 70°C, and particularly preferably 4°C to less than 60°C. By performing (a) under such temperature conditions, the liquid or paste-like food composition having a viscosity suitable for filling into and removing from containers can be obtained.

[0040] <Method for producing a viscous liquid food using a containerized liquid or paste-like food composition> A containerized liquid or paste-like food composition according to one or more embodiments of the present invention can be used to produce a viscous liquid food.

[0041] Specifically, a method for producing a viscous liquid food may include taking a liquid or paste-like food composition from a container of the liquid or paste-like food composition of the present disclosure, and dispersing the liquid or paste-like food composition in water.

[0042] According to this method, a viscous liquid food can be produced by a simple process that does not require heating after dispersion, which involves dispersing the food composition of this disclosure in water. Furthermore, this method results in less undissolved residue and clumping during the production of the viscous liquid food.

[0043] The temperature of the water is not particularly limited. In certain embodiments, the water temperature can be 75°C. Specific examples of temperatures above 75°C include 78°C or higher, more preferably 80°C or higher, even more preferably 90°C or higher, particularly preferably 93°C or higher, and most preferably 95°C or higher. The higher the water temperature, the easier it is to obtain a highly viscous liquid food. In another specific embodiment, the water temperature can be 20°C or lower. Specific examples of temperatures below 20°C include 15°C or lower, preferably 4°C to 10°C.

[0044] The amount of the water may be an appropriate amount, and for example, 1 to 10 times the amount (by mass) of water with respect to the food composition can be mixed with the food composition.

[0045] The liquid food obtained by dispersing a liquid or paste-like food composition in water may be used as a viscous liquid food itself, or the liquid food may be further heat-treated as needed to obtain a viscous liquid food as intended. Ingredients such as vegetables, livestock meat, and seafood can be further added to the liquid food. After adding ingredients to the liquid food, heat treatment may be further performed as needed.

[0046] 1. Experiment 1 1.1. Raw material composition The raw materials shown in the following table were mixed at a temperature of about 50°C, sealed in a flexible pouch, and heat sterilized to produce a paste-like food composition in a container of Example 1. The heat sterilization treatment was a treatment of heating the sealed pouch in warm water at 85°C for 40 minutes for sterilization.

[0047]

[0048] The "food component" used in Example 1 is a mixture of the following components. The water derived from each component in the food component is 10 parts by mass per 35 parts by mass of the food component. Therefore, the paste-like food composition of Example 1 contains a total of 28.3% by mass of the water added as water and the water in the food component.

[0049]

[0050] 1.2. Preparation of viscous sauce In a container, 100 g of hot water at 80°C (Condition 1) or 95°C (Condition 2) was added to 50 g of the paste-like food composition of Example 1 with a product temperature of 25°C taken out from the pouch, and gently stirred with a spoon for 1 minute to prepare a viscous sauce. The viscous sauce after stirring was passed through a sieve with a mesh opening of 2 mm, and the presence or absence of aggregates (lumps) remaining on the sieve was visually confirmed. Also, the temperature of the viscous sauce passed through the sieve was adjusted to 60°C, and the viscosity was measured using a B-type viscometer (rotor No. 3, rotation speed 12 rpm).

[0051] The presence or absence of aggregates remaining on the sieve and the viscosity of the viscous sauces prepared from the paste-like food composition of Example 1 under conditions 1 and 2 are shown in the table below.

[0052]

[0053] By adding hot water at 80°C or 95°C to the paste-like food composition of Example 1, which contains pregelatinized cross-linked starch as the starch, and stirring, a viscous sauce with a thick consistency could be produced without heating or the formation of aggregates. Under condition 2, where the hot water temperature was 95°C, a viscous sauce with a higher viscosity was obtained compared to condition 1, where the hot water temperature was 80°C.

[0054] Experiment 2 2.1. Raw Material Composition The raw materials shown in the table below were mixed at a temperature of approximately 25°C, sealed in a flexible pouch, and subjected to heat sterilization to produce the container-packaged paste-like food composition of Example 2. The heat sterilization process involved heating the sealed pouch in 85°C hot water for 40 minutes.

[0055]

[0056] The "food component" used in Example 2 is a mixture of the following components. The amount of water derived from each component in the food component is 12.5 parts by mass per 33.7 parts by mass of the food component. Therefore, the paste-like food composition of Example 2 contains a total of 27.7% by mass of water, including the water added as water and the water in the food component.

[0057]

[0058] 2.2. Preparation of Viscous Sauce In a container, water at 5°C or 80°C was added to the paste-like food composition of Example 2, which was removed from the pouch at a temperature of 25°C, and the mixture was stirred for 1 minute and 30 seconds using a mini whisk to prepare the viscous sauce. The water temperature and the proportions of the paste-like food composition of Example 2 and water for conditions 3 to 6 are shown in the table below. The viscous sauce after stirring was passed through a sieve with a mesh size of 2 mm, and the presence or absence of aggregates (clumps) remaining on the sieve was visually checked. The temperature of the viscous sauce that passed through the sieve was adjusted to 10°C for samples from conditions 3 and 4, in which 5°C water was added during preparation, and to 60°C for samples from conditions 5 and 6, in which 80°C water was added during preparation. The viscosity was measured using a B-type viscometer (rotor No. 3, rotation speed 12 rpm).

[0059] The table below shows the presence or absence of aggregates remaining on the sieve and the viscosity of the viscous sauces prepared under each condition from the paste-like food composition of Example 2.

[0060]

[0061] By adding 2x or 3x the amount of water at 5°C to the paste-like food composition of Example 2 and stirring, a viscous sauce with thickness was produced without heating or the formation of aggregates. Similarly, when the same paste-like food composition was mixed with 2x or 3x the amount of hot water at 80°C and stirred, a viscous sauce with thickness was produced without heating or the formation of aggregates.

Claims

1. A liquid or paste-like food composition comprising: pregelatinized cross-linked starch, oil and fat, and water; and a container for containing the liquid or paste-like food composition, wherein the oil and fat content relative to the total amount of the liquid or paste-like food composition is 10% by mass or more; and the water content relative to the total amount of the liquid or paste-like food composition is 10% by mass or more and 60% by mass or less.

2. The liquid or paste-like food composition in a container according to claim 1, wherein the content of the pregelatinized cross-linked starch relative to the total amount of the liquid or paste-like food composition is 1% by mass or more and 50% by mass or less.

3. The liquid or paste-like food composition in a container according to claim 1, wherein the total amount of further starch materials other than the pregelatinized cross-linked starch is 0 parts by mass or more and 5 parts by mass or less per 100 parts by mass of the pregelatinized cross-linked starch.

4. The liquid or paste-like food composition in a container according to claim 2, wherein the total amount of further starch materials other than the pregelatinized cross-linked starch is 0 parts by mass or more and 5 parts by mass or less per 100 parts by mass of the pregelatinized cross-linked starch.

5. The liquid or paste-type food composition in a container according to claim 1, wherein the content of solids other than the pregelatinized crosslinked starch and the oils and fats is 10% by mass or more and 50% by mass or less of the total amount of the liquid or paste-type food composition.

6. A containerized liquid or paste-like food composition according to any one of claims 1 to 5, for dispersing in water to prepare a viscous liquid food.

7. The liquid or paste-like food composition in a container according to claim 6, wherein the temperature of the water is 75°C or higher.

8. A method for producing a viscous liquid food, comprising: taking a liquid or paste-like food composition from a container of the liquid or paste-like food composition described in any one of claims 1 to 5; and dispersing the liquid or paste-like food composition in water.

9. The method according to claim 8, wherein the temperature of the water is 75°C or higher.

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