Acidic liquid food and its production method

Abstract

[Question] To provide an acidic liquid food that has excellent manufacturing compatibility, prevents dehydration and viscosity loss after long-term storage, and is less likely to seep into bread or rice. [Solution] The present invention is characterized by being an acidic liquid food containing at least water, thermally gelatinized starch, and a gum, wherein the thermally gelatinized starch comprises 0.5% to 4.5% by mass of the total acidic liquid food, the gum comprises 0.03 parts by mass or more per 1 part by mass of the thermally gelatinized starch, the gum being xanthan gum and / or guar gum, and the acidic liquid food having a viscosity of 2,500 mPa·s or more at 20°C and a Brix of 30 or more at 20°C.

Description

Technical Field

[0001] The present invention relates to an acidic liquid food, and more particularly to an acidic liquid food containing at least water, heated gelatinized starch, and a gum. Furthermore, the present invention relates to a method for producing an acidic liquid food containing at least water, heated gelatinized starch, and a gum. Background Art

[0002] Conventionally, bread, bento boxes, and rice balls sold in convenience stores and supermarkets have been flavored with liquid foods such as sauces. These liquid foods are not only required to have a good inherent flavor but also to possess functionality depending on their intended use. Particularly desirable functionality includes ensuring that the flavoring of bread, bento boxes, and rice balls does not immediately seep into the bread or rice.

[0003] For example, as a liquid food that is unlikely to drip from bread and dough, does not seep into food ingredients, etc., has excellent heat resistance, shape retention and color retention during baking, has excellent suspension stability, and has excellent fluidity when taken out of a container, a liquid food containing a cellulose composite with excellent acid resistance and stability and fruits and / or vegetables has been proposed (see Patent Document 1).

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Laid-Open No. 2013-074850 Summary of the Invention

[0007] Problems to be solved by the invention

[0008] The inventors attempted to increase the viscosity of acidic liquid foods by including more starch in them to prevent them from seeping into bread and rice. However, they discovered that using cold-water-swellable starch as the starch thickened the acidic liquid food in the early stages of the manufacturing process, making it difficult to stir and mix the raw materials, resulting in poor manufacturing suitability. Therefore, they used heat-gelatinized starch instead of cold-water-swellable starch in acidic liquid foods. This resulted in a new problem: the starch did not maintain viscosity after long-term storage and was prone to dehydration. Furthermore, they discovered that heat-gelatinized starch did not thicken in the early stages of the manufacturing process like cold-water-swellable starch, causing the starch to precipitate, resulting in poor manufacturing suitability.

[0009] The present invention has been made in view of the above-mentioned problems, and an object of the present invention is to provide an acidic liquid food that has excellent production compatibility, prevents dehydration and viscosity reduction after long-term storage, and is unlikely to seep into bread or rice.

[0010] Solutions for solving problems

[0011] The present inventors conducted intensive research to solve the above-mentioned problems and surprisingly found that the above-mentioned problems can be solved by including heat-gelatinized starch and specific gums at a predetermined ratio and adjusting the viscosity and Brix. Based on this finding, the present inventors have completed the present invention.

[0012] That is, one embodiment of the present invention provides an acidic liquid food characterized in that it is an acidic liquid food containing at least water, heat-gelatinized starch, and a gum.

[0013] The content of the heat-gelatinized starch is 0.5% by mass or more and 4.5% by mass or less of the total acidic liquid food.

[0014] The content of the aforementioned gum is 0.03 parts by mass or more relative to 1 part by mass of the aforementioned heated gelatinized starch.

[0015] The aforementioned gums are xanthan gum and / or guar gum,

[0016] The viscosity of the acidic liquid food at 20°C is 2,500 mPa·s or more,

[0017] The acidic liquid food has a Brix degree of 30 or higher at 20°C.

[0018] In the aspect of the present invention, the content of the gum is preferably 0.5% by mass or less of the entire acidic liquid food.

[0019] In the aspect of this invention, the content of the said gum is preferably 0.05 mass parts or more and 0.25 mass parts or less with respect to 1 mass part of the said heat gelatinized starch.

[0020] In the embodiment of the present invention, the acidic liquid food preferably further contains sugars.

[0021] In the embodiment of the present invention, the viscosity at 20° C. is preferably 3,000 mPa·s or more and 70,000 mPa·s or less.

[0022] In the aspect of this invention, it is preferable that the Brix degree at 20 degreeC is 35 or more and 70 or less.

[0023] In the embodiment of the present invention, the pH is preferably 3.5 or higher and 5.0 or lower.

[0024] In addition, another embodiment of the present invention provides a method for producing an acidic liquid food.

[0025] It is a method for producing the above-mentioned acidic liquid food.

[0026] The manufacturing method comprises:

[0027] a step of mixing water, the heated gelatinized starch, and a gum while the heated gelatinized starch is not gelatinized to obtain a mixture; and

[0028] The mixture is heated to gelatinize and thicken the heat-gelatinized starch.

[0029] Effects of the Invention

[0030] According to the present invention, an acidic liquid food having excellent manufacturing suitability, preventing dehydration and viscosity reduction after long-term storage, and not easily seeping into bread or rice can be provided. Such an acidic liquid food can stimulate consumers' appetite and is expected to further expand the acidic liquid food market. DETAILED DESCRIPTION

[0031] <Acidic liquid foods>

[0032] The acidic liquid food of the present invention contains at least water, heat-gelatinized starch and gum, and may further contain sugars, acid materials and other raw materials.

[0033] The acidic liquid food of the present invention is not particularly limited, and examples thereof include sauces, dressings, vinaigrettes, mayonnaise, ketchup, and other similar foods.

[0034] (pH of acidic liquid food)

[0035] The pH of the acidic liquid food is not particularly limited, but is, for example, 3.5 or higher and 6.0 or lower, preferably 3.6 or higher, more preferably 4.0 or higher, and even more preferably 4.3 or higher. Furthermore, it is preferably 5.5 or lower, more preferably 5.0 or lower, and even more preferably 4.7 or lower. A pH within this range can suppress the growth of microorganisms in the acidic liquid food, improve shelf life, and provide a well-balanced flavor in the acidic liquid food.

[0036] The pH value of the acidic liquid food is a value measured at 1 atmosphere and a product temperature of 20° C. using a pH meter (tabletop pH meter F-72 manufactured by Horiba, Ltd.).

[0037] (Viscosity of acidic liquid food)

[0038] The viscosity of the acidic liquid food at 20°C is 2,500 mPa·s or higher, preferably 3,000 mPa·s or higher, more preferably 4,000 mPa·s or higher, even more preferably 5,000 mPa·s or higher, and even more preferably 10,000 mPa·s or higher. It is preferably 100,000 mPa·s or lower, more preferably 70,000 mPa·s or lower, even more preferably 60,000 mPa·s or lower, and even more preferably 50,000 mPa·s or lower. When the viscosity of the acidic liquid food is within the above range, an acidic liquid food that is less likely to seep into bread or rice can be obtained.

[0039] The viscosity of acidic liquid foods is calculated from the displayed value three minutes after the start of measurement using a BL-type viscometer at a product temperature of 20°C and a rotation speed of 6 rpm, using rotor No. 1 when the viscosity is less than 1,000 mPa·s, rotor No. 2 when the viscosity is 1,000 mPa·s or more and less than 5,000 mPa·s, rotor No. 3 when the viscosity is 5,000 mPa·s or more and less than 20,000 mPa·s, and rotor No. 4 when the viscosity is 20,000 mPa·s or more and less than 100,000 mPa·s. The value is calculated from the displayed value 3 minutes after the start of measurement using a BH viscometer at a product temperature of 20°C and a rotation speed of 2 rpm when the viscosity is 100,000 mPa·s or higher, using rotor No. 6 when the viscosity is less than 500,000 mPa·s, and using rotor No. 7 when the viscosity is 500,000 mPa·s or higher.

[0040] (Brix of acidic liquid food)

[0041] The Brix of the acidic liquid food at 20°C is 30 or higher, preferably 35 or higher, more preferably 40 or higher, and even more preferably 45 or higher, and is preferably 70 or lower, more preferably 65 or lower, and even more preferably 60 or lower. Acidic liquid food having a Brix within this range can prevent dehydration and viscosity reduction after long-term storage, and can provide an acidic liquid food that is less likely to seep into bread or rice.

[0042] The Brix value of the acidic liquid food is a value measured using a refractometer at 1 atmospheric pressure and a product temperature of 20°C.

[0043] (Water content of acidic liquid foods)

[0044] The moisture content of the acidic liquid food is not particularly limited and can be appropriately set depending on the contents of other ingredients. The moisture content of the acidic liquid food is, for example, less than 60% by mass, preferably less than 50% by mass, more preferably less than 40% by mass, and even more preferably less than 35% by mass. A moisture content within this range prevents dehydration and viscosity loss after long-term storage, and provides an acidic liquid food that is less likely to seep into bread or rice.

[0045] (Heated gelatinized starch)

[0046] Starch includes heat-gelatinized starch and cold-water swellable starch, and heat-gelatinized starch is used in the present invention. Heat-gelatinized starch is a starch that is gelatinized by adding water and heating at a high temperature, more specifically, for example, above 70°C, and shows viscosity while absorbing water and swelling. On the other hand, cold-water swellable starch is a starch whose properties in the gelatinized state remain the same. It is a starch that swells in water at room temperature (20°C) and shows viscosity without heating. In the present invention, if heat-gelatinized starch is used as starch, high temperature is not applied in the initial stage of the manufacturing process of the acidic liquid food, and thickening will not occur, so the raw materials can be easily stirred and mixed. Then, due to the heat during the heat treatment of the mixture, it thickens, and an acidic liquid food with moderate viscosity can be obtained. On the other hand, if cold-water swellable starch is used as starch, thickening occurs in the initial stage of the manufacturing process of the acidic liquid food, and stirring and mixing of the raw materials cannot be easily performed, and the manufacturing suitability is deteriorated.

[0047] As heat-gelatinized starch, natural starch and modified starch can be mentioned, and modified starch is used in the present invention. As natural starch, for example, corn starch, tapioca starch, wheat starch, potato starch, etc. can be mentioned. As modified starch, for example, substances obtained by modifying these natural starches can be mentioned. In more detail, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, phosphorylated starch, phosphorylated cross-linked starch, oxidized starch, acetic starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, etc., or modified starches such as wet heat treated starch can be mentioned. These can be used alone or in combination of two or more.

[0048] The content of the heat-gelatinized starch in the acidic liquid food is from 0.5% to 4.5% by mass of the total acidic liquid food, preferably from 1% to 4.5% by mass, more preferably from 1.5% to 1.5% by mass, and preferably from 4% to 4.5% by mass, more preferably from 3.5% to 3.5% by mass. A content of the heat-gelatinized starch within this range improves manufacturing suitability, prevents dehydration and viscosity loss after long-term storage of the acidic liquid food, and produces an acidic liquid food that is less susceptible to seeping into bread or rice.

[0049] (Glue)

[0050] By adding a gum to the acidic liquid food of the present invention, the viscosity of the acidic liquid food can be adjusted to the above-mentioned preferred range. By using at least one of xanthan gum and guar gum among the gums, dehydration or viscosity reduction after long-term storage of the acidic liquid food can be prevented.

[0051] The content of the gums in the acidic liquid food is more than 0.03 mass parts relative to 1 mass part of heated gelatinized starch, preferably more than 0.05 mass parts, in addition, preferably below 0.25 mass parts, more preferably below 0.20 mass parts. In addition, the content of the gums is preferably more than 0.01 mass % relative to the entirety of the acidic liquid food, more preferably more than 0.05 mass %, further preferably more than 0.1 mass %, in addition, preferably below 0.5 mass %, more preferably below 0.4 mass %, more preferably below 0.3 mass %. If the content of the gums is within the above range, it is easy to prevent the dehydration or viscosity reduction after the long-term preservation of the acidic liquid food. It should be noted that, when comprising xanthan gum and guar gum as gums, preferably its total amount is within the above numerical range.

[0052] (carbohydrate)

[0053] By adding sugars to the acidic liquid food of the present invention, the Brix of the acidic liquid food can be adjusted to the above-mentioned preferred range. Sugars in this specification are a concept that includes sugar alcohols such as reduced starch syrups, dietary fiber, cellulose, etc. in addition to monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose and trehalose, oligosaccharides, etc. These can be used alone or in combination of two or more. Those with a small molecular weight are more effective in improving the Brix, so monosaccharides and disaccharides are suitable. By adding sugars to the acidic liquid food, it is not easy to penetrate into bread or rice when the acidic liquid food is used.

[0054] The carbohydrate content in the acidic liquid food can be adjusted appropriately depending on the type of carbohydrate and the target Brix. For example, the carbohydrate content is preferably 20% by mass or greater, more preferably 30% by mass or greater, and even more preferably 40% by mass or greater, relative to the total acidic liquid food. Furthermore, it is preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less. When the carbohydrate content is within this range, the acidic liquid food is less likely to seep into bread or rice during consumption.

[0055] (acid material)

[0056] By coordinating acid material in acidic liquid food of the present invention, thereby the pH of acidic liquid food can be adjusted to above-mentioned preferred range.As acid material, for example, organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, succinic acid and their salts, inorganic acids such as phosphoric acid, hydrochloric acid and their salts, lemon juice, apple juice, orange juice, lactic acid fermented milk etc. can be used.These can be used alone or in combination of two or more.

[0057] The content of the acidic material in the acidic liquid food can be appropriately adjusted depending on the type of acidic material and the target pH. For example, when using vinegar (5% acidity) as the acidic material, the vinegar content is preferably 2% by mass or greater, more preferably 5% by mass or greater, and even more preferably 10% by mass or greater. Furthermore, it is preferably 35% by mass or less, more preferably 30% by mass or less, and even more preferably 27% by mass or less. A vinegar (5% acidity) content within the above range can suppress the growth of microorganisms in the acidic liquid food, improve shelf life, and provide a well-balanced flavor profile for the acidic liquid food.

[0058] (Other raw materials)

[0059] In addition to the above-mentioned ingredients, the acidic liquid food may contain various ingredients commonly used in acidic liquid foods, as long as the effects of the present invention are not impaired. Examples include seasonings such as soy sauce, miso, salt, sesame seeds, monosodium glutamate, and bouillon; spices such as chili powder and pepper; emulsifiers such as lecithin, lysolecithin, glycerol fatty acid esters, polyglycerol fatty acid esters, and sucrose fatty acid esters; antioxidants such as ascorbic acid and vitamin E; and antibacterial agents.

[0060] <Method for producing acidic liquid food>

[0061] An example of a method for producing an acidic liquid food of the present invention is described. For example, first, heated gelatinized starch, gums (xanthan gum, guar gum), sugars, vinegar, salt, and water are stirred and mixed at room temperature (e.g., 10-30°C) until uniform, thereby obtaining a mixture. In order to prevent thickening before heating, it is important to keep the heated gelatinized starch in the mixture in an ungelatinized state by stirring and mixing the raw materials at room temperature. At this time, by appropriately adjusting the content of heated gelatinized starch and gums, the heated modified starch in the mixture can be prevented from settling, resulting in a mixture with excellent manufacturing suitability.

[0062] The resulting mixture is then heated to produce an acidic liquid food having a moderate viscosity. The heating conditions can be selected from heating conditions and a heating time sufficient to fully gelatinize the heat-gelatinized starch in the mixture. For example, heating can be performed at a temperature of 90°C or higher for 5 minutes or longer.

[0063] The acidic liquid food of the present invention can be produced using any device commonly used for producing acidic liquid foods. Examples of such devices include conventional blenders, stick blenders, vertical blenders, and homogenizers. Examples of the shape of the blending blades of the blender include propeller blades, turbine blades, paddle blades, and anchor blades.

[0064] Example

[0065] The present invention will be further described in detail with reference to the following examples and comparative examples. However, the present invention is not limited to the following examples.

[0066] <Example of manufacturing acidic liquid food>

[0067] [Examples 1 to 17, Comparative Examples 1, 4, 5, 7 to 12]

[0068] Acidic liquid foods were produced according to the mixing ratios listed in Tables 1 to 3. Specifically, gelatinized starch (cross-linked starch), gums (xanthan gum, guar gum, locust bean gum), sugars (syrup: mainly composed of glucose and fructose), vinegar (5% acidity), salt, and water were stirred and mixed at 20°C until uniform, thereby producing a mixture. It should be noted that the gelatinized starch in the mixture was not gelatinized. The resulting mixture was then heated at 90°C for 10 minutes to gelatinize the gelatinized starch, thereby producing a thickened acidic liquid food.

[0069] [Comparative Examples 2, 3, and 6]

[0070] An attempt was made to produce an acidic liquid food using the blending ratios listed in Table 3. However, when attempting to uniformly mix the heated gelatinized starch (cross-linked starch), sugar (syrup: mainly composed of glucose and fructose), vinegar (5% acidity), salt, and water, the starch was poorly dispersible at that point, and production was unsuccessful.

[0071] [Comparative Examples 13 and 14]

[0072] An attempt was made to produce an acidic liquid food using the blending ratios listed in Table 3. However, when attempting to stir and mix cold-water-swellable starch (granular instant starch), gum (xanthan gum), sugar (syrup: mainly composed of glucose and fructose), vinegar (5% acidity), salt, and water until uniform, the starch swelled and thickened at that point, making stirring and mixing difficult, and thus production failed.

[0073] (pH measurement)

[0074] The pH of the acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, and 7 to 12 obtained above was measured using a pH meter (Horiba Ltd. benchtop pH meter F-72) at 1 atm and a product temperature of 20°C. The pH of the acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, and 7 to 12 was all within the range of 3.6 or higher and 4.7 or lower.

[0075] (Brix determination)

[0076] The Brix values ​​of the acidic liquid foods obtained in Examples 1 to 17 and Comparative Examples 1, 4, 5, and 7 to 12 were measured at a product temperature of 20°C using a digital refractometer (RX-7000i, manufactured by ATAGO CO., LTD.). The results are shown in Tables 1 to 3. Note that in Table 3, the values ​​for Comparative Examples 2, 3, 6, 13, and 14, where acidic liquid foods were not produced, are indicated as "not measured" ("-").

[0077] (Viscosity measurement)

[0078] The acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, and 7 to 12 obtained above were measured using a BL viscometer at a product temperature of 20°C and a rotational speed of 6 rpm. Rotor No. 1 was used for viscosities less than 1,000 mPa·s; rotor No. 2 was used for viscosities between 1,000 and 5,000 mPa·s; rotor No. 3 was used for viscosities between 5,000 and 20,000 mPa·s; and rotor No. 4 was used for viscosities between 20,000 and 100,000 mPa·s. The viscosity (mPa·s) was calculated from the displayed value three minutes after the start of the measurement. For each acidic liquid food, the viscosity was measured three times, and the average value was used. The measurement results are shown in Tables 1 to 3. In addition, in Table 3, Comparative Examples 2, 3, 6, 13, and 14 in which no acidic liquid food was produced are shown as not measured ("-").

[0079] (Physical Property Evaluation)

[0080] The acidic liquid foods of Examples 1 to 17 and Comparative Examples 1, 4, 5, and 7 to 12 obtained above were evaluated by a panel of trained professionals according to the following criteria, both immediately after production and after being filled into bags and stored in a thermostat at 25°C for 210 days. The evaluation results are shown in Tables 1 to 3. Note that in Table 3, the items not evaluated for Comparative Examples 2, 3, 6, 13, and 14, where acidic liquid foods were not produced, are indicated with a "-."

[0081] [Evaluation criteria] (dehydration)

[0082] ○: The acidic liquid food does not dehydrate even after being stored for the above period of time.

[0083] ×: Acidic liquid food dehydrates after being stored for the above period of time.

[0084] [Evaluation criteria] (Viscosity reduction)

[0085] ○: The viscosity of the acidic liquid food after storage for the above period of time is reduced by less than 10% compared to the viscosity immediately after production.

[0086] ×: The viscosity of the acidic liquid food after storage for the above period of time is reduced by 10% or more compared to the viscosity immediately after production.

[0087] [Evaluation Criteria] (Manufacturing Suitability)

[0088] ⊚: The viscosity before heating is not excessively high, and stirring and mixing in the production process of the acidic liquid food are very easy. Furthermore, the dispersibility of the heat-gelatinized starch is very good.

[0089] ○: The viscosity before heating is not excessively high, stirring and mixing are easily performed during the production process of the acidic liquid food, and the dispersibility of the heat-gelatinized starch is very good. Alternatively, the viscosity before heating is not excessively high, stirring and mixing are easily performed during the production process of the acidic liquid food, and the dispersibility of the heat-gelatinized starch is very good.

[0090] ×: Thickening occurred before heating, and stirring and mixing were insufficient during the production process of the acidic liquid food, resulting in inadequate production of the acidic liquid food. Alternatively, the starch had poor dispersibility, resulting in inadequate production of the acidic liquid food.

[0091] [Evaluation criteria] (Difficulty of penetration)

[0092] Using a mold with rectangular holes of the same shape and height, apply an equal amount of acidic liquid food to the cut surface of the sliced ​​bread. After standing at 20°C for 24 hours, check for any penetration.

[0093] ◎: No penetration occurred, the shape was maintained, and the substance was sufficiently retained.

[0094] ○: Slight penetration, but the shape is mostly maintained, no problem.

[0095] ×: The shape was hardly maintained and bleeding occurred.

[0096] The acidic liquid foods of Examples 1 to 17 have excellent production suitability, are resistant to dehydration and viscosity reduction after long-term storage, and are less likely to seep into bread or rice.

[0097] The acidic liquid foods of Comparative Examples 2, 3, and 6 had poor dispersibility of starch, and thus the acidic liquid foods could not be suitably produced.

[0098] The acidic liquid foods of Comparative Examples 13 and 14 thickened before heat sterilization, and stirring and mixing in the production process of the acidic liquid foods were not sufficiently performed, so that the acidic liquid foods could not be suitably produced.

[0099] The acidic liquid foods of Comparative Examples 1, 4, 5, and 7 to 12 had poor manufacturing suitability, or dehydrated and had a reduced viscosity after long-term storage, or easily seeped into bread or rice.

[0100] [Table 1]

[0101]

[0102] [Table 2]

[0103]

[0104] [Table 3]

[0105]

Claims

1. An acidic liquid food, characterized in that: It contains at least water, heated gelatinized starch, gum and sugar. The content of the heat-gelatinized starch exceeds 2.0% by mass and is 4.5% by mass or less of the entire acidic liquid food. The content of the gum is 0.15% by mass or more and 0.3% by mass or less of the entire acidic liquid food. The content of the gum is 0.05 parts by mass or more and 0.20 parts by mass or less relative to 1 part by mass of the heated gelatinized starch. The gum is xanthan gum, The content of the sugars is 40% by mass or more of the entire acidic liquid food. The acidic liquid food has a viscosity at 20° C. of 10,000 mPa·s or more and 70,000 mPa·s or less, The acidic liquid food has a Brix degree of 30 or more and 70 or less at 20°C. The pH of the acidic liquid food is 3.5 or higher and 5.0 or lower.

2. The acidic liquid food according to claim 1, characterized in that The content of the gum is 0.05 parts by mass or more and less than 0.13 parts by mass relative to 1 part by mass of the heat-gelatinized starch.

3. The acidic liquid food according to claim 1 or 2, characterized in that The content of the sugars is 80% by mass or less of the entire acidic liquid food.

4. The acidic liquid food according to claim 1 or 2, characterized in that The viscosity at 20° C. is 14,220 mPa·s or more and 70,000 mPa·s or less.

5. The acidic liquid food according to claim 3, characterized in that The viscosity at 20° C. is 14,220 mPa·s or more and 70,000 mPa·s or less.

6. The acidic liquid food according to claim 1 or 2, characterized in that: The Brix degree at 20°C is 35 or more and 70 or less.

7. The acidic liquid food according to claim 3, characterized in that The Brix degree at 20°C is 35 or more and 70 or less.

8. The acidic liquid food according to claim 1 or 2, characterized in that: The pH is 3.6 or higher and 4.7 or lower.

9. The acidic liquid food according to claim 3, characterized in that The pH is 3.6 or higher and 4.7 or lower.

10. A method for producing an acidic liquid food, characterized in that: The invention relates to a method for producing an acidic liquid food containing at least water, heated gelatinized starch, gum and sugar, and the method comprises: a step of mixing water, the heated gelatinized starch, and a gum while the heated gelatinized starch is not gelatinized to obtain a mixture; and The mixture is heated to gelatinize and thicken the heat-gelatinized starch. The content of the heat-gelatinized starch exceeds 2.0% by mass and is 4.5% by mass or less of the entire acidic liquid food. The content of the gum is 0.15% by mass or more and 0.3% by mass or less of the entire acidic liquid food. The content of the gum is 0.05 parts by mass or more and 0.20 parts by mass or less relative to 1 part by mass of the heated gelatinized starch. The gum is xanthan gum, The content of the sugars is 40% by mass or more of the entire acidic liquid food. The acidic liquid food has a viscosity at 20° C. of 10,000 mPa·s or more and 70,000 mPa·s or less, The acidic liquid food has a Brix degree of 30 or more and 70 or less at 20°C. The pH of the acidic liquid food is 3.5 or higher and 5.0 or lower.

11. The method for producing an acidic liquid food according to claim 10, wherein: The content of the gum is 0.05 parts by mass or more and less than 0.13 parts by mass relative to 1 part by mass of the heat-gelatinized starch.

12. The method for producing an acidic liquid food according to claim 10 or 11, characterized in that: The content of the sugars is 80% by mass or less of the entire acidic liquid food.

13. The method for producing an acidic liquid food according to claim 10 or 11, wherein: The acidic liquid food has a viscosity at 20° C. of 14,220 mPa·s or more and 70,000 mPa·s or less.

14. The method for producing an acidic liquid food according to claim 12, wherein: The acidic liquid food has a viscosity at 20° C. of 14,220 mPa·s or more and 70,000 mPa·s or less.

15. The method for producing an acidic liquid food according to claim 10 or 11, characterized in that: The acidic liquid food has a Brix degree at 20° C. of 35 or more and 70 or less.

16. The method for producing an acidic liquid food according to claim 12, wherein: The acidic liquid food has a Brix degree at 20° C. of 35 or more and 70 or less.

17. The method for producing an acidic liquid food according to claim 10 or 11, characterized in that: The pH of the acidic liquid food is 3.6 or higher and 4.7 or lower.

18. The method for producing an acidic liquid food according to claim 12, wherein: The pH of the acidic liquid food is 3.6 or higher and 4.7 or lower.

Images