Starch-containing liquid seasoning

Abstract

To provide a liquid seasoning that maintains a good appearance with suitable gloss and good adhesion to solid ingredients even after exposed to high-temperature heat treatment such as retort treatment.SOLUTION: A liquid seasoning contains, in its total mass, the following starch A and starch B, with a combined mass of 1-10 mass%, where the mass ratio of starch A to starch B (starch A: starch B) is 9:1-1:1. Starch A: starch with an RVA peak viscosity of 1000-2000 mPa S and a breakdown of less than 500 mPa S. Starch B: starch with an RVA peak viscosity of 1000 mPa S or more and a breakdown of 500 mPa S or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a liquid seasoning suitable for eating with solid food ingredients such as noodles and rice, and more particularly to a liquid seasoning having an excellent glossy appearance and excellent adhesion to solid food ingredients. [Background technology]

[0002] Liquid seasonings can be consumed alone, such as soup, or by adhering them to other solid food ingredients, and the preferred physical properties of the two types of seasonings often differ. For example, in the former, the seasonings are cooked to have a relatively high fluidity and a good mouthfeel, while in the latter, the seasonings are cooked to have a relatively low fluidity in order to increase adhesion, and to have a high viscosity to prevent dripping. In the latter, it is common to impart viscosity to liquid seasonings using starchy foods or thickeners to increase adhesion to solid food ingredients. However, when starchy foods or thickeners are used, the resulting liquid seasonings often have a sticky mouthfeel, a dry, lackluster appearance, or, conversely, an overly shiny, glossy appearance.

[0003] In addition, while this is not a problem for liquid seasonings that are consumed immediately after cooking, liquid seasonings that are distributed at room temperature are usually subjected to high-temperature heating treatment such as retort treatment after being filled into containers and sealed to prevent deterioration by microorganisms between production and consumption. However, such high-temperature heating treatment can change the physical properties of the liquid seasoning, and in many cases, the properties such as adhesion to solid ingredients and mouthfeel that were obtained immediately after production are lost by the time of consumption.

[0004] Patent Document 1 describes a pasta sauce roux containing heat-moisture treated wheat flour and fats and oils, and a pasta sauce roux further containing gelatinized starch, and describes that when this roux is used to produce a sauce, the powdery texture is reduced and the sauce spreads well on the pasta. Patent Document 2 describes a retort sauce containing 5-15% by mass of powdered nuts and seeds relative to the total amount of the sauce, and describes that this sauce spreads well on rice and noodles when eaten. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2012-39897 A [Patent Document 2] Patent Publication No. 2022-98050 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a liquid seasoning that has a good appearance with a suitable luster and good adhesion to solid food ingredients even after being subjected to high-temperature heat treatment such as retort treatment. [Means for solving the problem]

[0007] The present invention is a liquid seasoning containing the following starch A and starch B in a total amount of 1 to 10 mass % based on the total mass, and the mass ratio of starch A to starch B (starch A:starch B) is 9:1 to 1:1. Starch A: Starch with an RVA peak viscosity of 1000-2000 mPa·S and a breakdown of less than 500 mPa·S Starch B: Starch with an RVA peak viscosity of 1000 mPa·S or more and a breakdown of 500 mPa·S or more Effect of the Invention

[0008] According to the present invention, it is possible to provide a liquid seasoning that has a good appearance with a suitable luster and good adhesion to solid food ingredients even after being subjected to high-temperature heat treatment such as retort treatment. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The liquid seasoning of the present invention contains two types of starch, starch A and starch B. In general, when starch is suspended in water and heated, it dissolves (swells) and becomes viscous. Starch A and starch B used in the present invention each exhibit different viscosity behavior when heated.

[0010] Starch does not dissolve in water at room temperature, but remains suspended. Starch suspensions have low viscosity. Rapid Viscoanalyzers (rapid viscosity measuring devices; abbreviated as "RVA") are known as devices for measuring the change in viscosity of starch suspensions when heated. In the measurement method using RVA, a starch suspension suspended at a certain concentration is gradually heated to measure the viscosity. When a starch suspension is heated, the starch granules are gelatinized, absorb water, and swell, increasing the viscosity of the starch suspension. After the maximum viscosity (RVA peak viscosity) is reached, the starch granules break down, causing the viscosity to decrease. The difference between this RVA peak viscosity and the subsequent RVA minimum viscosity is called the breakdown. The RVA minimum viscosity is the minimum viscosity when the temperature of the starch suspension is lowered after the RVA peak viscosity is reached.

[0011] Starch A used in the liquid seasoning of the present invention has an RVA peak viscosity of 1000 to 2000 mPa·S, preferably 1000 to 1500 mPa·S, and a breakdown of less than 500 mPa·S, preferably less than 300 mPa·S. A small breakdown means that the difference between the RVA peak viscosity and the RVA minimum viscosity is small, and the smaller the breakdown of starch A, the more preferable, but generally the breakdown is at least about 100 mPa·S.

[0012] Furthermore, starch B used in the liquid seasoning of the present invention has an RVA peak viscosity of 1000 mPa·S or more, preferably 1000 to 1500 mPa·S, and a breakdown of 500 mPa·S or more, preferably 600 mPa·S or more. A large breakdown means a large difference between the RVA peak viscosity and the RVA minimum viscosity, and the larger the breakdown of starch B, the more preferable it is, but generally the breakdown is at most about 1000 mPa·S.

[0013] The RVA peak viscosity and breakdown are measured, for example, using a Rapid Viscoanalyzer manufactured by Newport Santific Co., as follows. (Method of measuring RVA peak viscosity and breakdown) 1.5 g of starch (for example, 1.74 g for starch with a water content of 14% by mass) is placed in an aluminum can (container for the measurement target) attached to the Rapid Visco Analyzer, and distilled water is added to make 25 g to prepare a 6% by mass starch suspension. A paddle (stirrer) is then placed in the tower. Then, while rotating the paddle in the aluminum can at a rotation speed of 160 rpm / min, the aluminum can is heated to raise and lower the temperature of the contents (starch suspension) while measuring the viscosity of the contents. The heating and cooling conditions for the aluminum can contents at this time are as follows: First, the temperature of the aluminum can contents is kept at 50°C for 1 minute, then it is heated to 95°C over 7 minutes and 30 seconds, and kept at the same temperature for 5 minutes, then it is cooled to 50°C over 7 minutes and 30 seconds, and kept at the same temperature for 2 minutes. In this way, a viscosity curve of the contents when the aluminum can is heated and cooled is obtained, and based on this viscosity curve, the maximum viscosity after the viscosity increase is determined as the "RVA peak viscosity" and the minimum viscosity when the temperature is decreased is determined as the "RVA minimum viscosity." The breakdown is calculated by "RVA peak viscosity - RVA minimum viscosity."

[0014] Starch A and starch B used in the liquid seasoning of the present invention can be appropriately selected from commercially available starches by measuring the viscosity using RVA by the above-mentioned measurement method. Also, with reference to known techniques such as the technique described in JP2014-70643A, commercially available starch may be used as a raw material and adjusted so that the RVA peak viscosity and breakdown are within the above-mentioned ranges.

[0015] As the starch A and starch B used in the liquid seasoning of the present invention, there are no particular limitations as long as they have the above-mentioned RVA peak viscosity and breakdown and are edible. Examples of such starches include unmodified starches such as tapioca starch, waxy tapioca starch, potato starch, wheat starch, corn starch, and waxy corn starch, and modified starches obtained by subjecting these unmodified starches to processing such as acetylation, hydroxypropylation, etherification, cross-linking, oxidation, and gelatinization, and two or more of these may be used in combination.

[0016] Among the above, it is preferable to use one or more types selected from tapioca starch and acetylated tapioca starch as starch A, and it is preferable to use one or more types selected from glutinous rice starch (generally also called "waxy rice"), particularly unprocessed glutinous rice starch, such as waxy tapioca starch and waxy corn starch, as starch B. In the present invention, the glutinous rice refers to starch having an amylose content of preferably less than 5% by mass.

[0017] The liquid seasoning of the present invention contains, based on the total mass of the liquid seasoning, 1 to 10 mass%, preferably 2 to 8 mass%, and more preferably 3 to 6 mass% of starch A and starch B. If the total content of starch A and starch B is too low, the adhesiveness of the liquid seasoning may decrease, whereas if it is too high, the gloss of the liquid seasoning may decrease.

[0018] In order to make the liquid seasoning have an appropriate luster without being too shiny, it is preferable to blend starch A in an equal amount or in a larger amount than starch B. The mass ratio of starch A to starch B (starch A:starch B) in the liquid seasoning is 9:1 to 1:1, preferably 7:1 to 2:1.

[0019] The liquid seasoning of the present invention typically contains water (moisture content) in addition to the starch A and starch B. From the viewpoints of improving the taste and texture of the liquid seasoning and production efficiency, the water content is preferably 50 to 85% by mass, more preferably 60 to 80% by mass, based on the total mass of the liquid seasoning.

[0020] The liquid seasoning of the present invention may further contain other ingredients in addition to starch A, starch B, and water. Examples of other ingredients include cereal flours such as wheat flour, barley flour, rice flour, etc.; starches other than starch A and starch B; sugars; dairy products such as milk, fresh cream, cheese, etc.; eggs; fats and oils; proteins; seasonings such as sugar, salt, soy sauce, vinegar, etc.; soup stocks such as bouillon and consommé; flavorings, spices, acidulants, stabilizers, colorants, emulsifiers, thickeners, etc., and these can be used alone or in combination of two or more depending on the type and purpose of the liquid seasoning.

[0021] The liquid seasoning of the present invention is similar to a normal liquid seasoning, except that it contains starch A and starch B in specific amounts and in a specific ratio. The type of liquid seasoning of the present invention is not particularly limited, and it may be cream sauce, white sauce, tomato sauce, meat sauce, curry sauce, Japanese-style sauce, soup, sauce, etc. In addition, "liquid" in the present invention means that it is liquid or paste-like and has fluidity at room temperature and normal pressure.

[0022] The liquid seasoning of the present invention is preferably a cream-based sauce such as cream sauce or white sauce, since the liquid seasoning of the present invention exhibits the effects of the present invention, namely, a good appearance with a moderate gloss and good adhesion to solid ingredients, particularly effectively. A cream-based sauce refers to a liquid food that is emulsified at room temperature and normal pressure and is produced using dairy ingredients and / or soy milk. The "dairy ingredients" referred to here broadly include milk or ingredients made from dairy ingredients, such as cow's milk, goat's milk, cream, butter, cheese, whole milk powder, skim milk powder, and cream powder. In general, cream-based sauces further contain fats and oils, and often contain wheat flour.

[0023] The liquid seasoning of the present invention may contain solid ingredients, such as meats such as chicken, pork, bacon, and pancetta; seafood such as shrimp, squid, clams, scallops, and fish eggs; vegetables such as onions, carrots, green peppers, and garlic; and mushrooms such as mushrooms, porcini, shimeji, and shiitake, and these may be used alone or in combination of two or more.

[0024] In addition, when the liquid seasoning of the present invention contains solid ingredients, the total content of starch A and starch B is determined in the liquid portion excluding the solid ingredients. To remove the solid ingredients from the liquid seasoning, for example, the liquid seasoning containing the solid ingredients, i.e., the liquid portion and the solid ingredients in a mixed state, may be passed through a sieve with a mesh size of 5 mm. More specifically, the liquid portion and the solid ingredients in a mixed state may be placed on a sieve with a mesh size of 5 mm and left for 5 minutes, and the fraction that falls under the sieve due to its own weight may be regarded as the liquid portion, and the contents of starch A and starch B contained in this liquid portion may be determined. In addition, the water content is also determined in the liquid portion.

[0025] The liquid seasoning of the present invention can be produced according to a conventional method as long as the above-mentioned starches A and B are used as raw materials. For example, a liquid seasoning may first be prepared according to a conventional method using raw materials other than starches A and B, and then starches A and B may be added thereto to produce the liquid seasoning of the present invention, or starches A and B may be added at the beginning or during the preparation of the liquid seasoning according to a conventional method to obtain the liquid seasoning of the present invention. In this case, the timing and order of adding starches A and B are not particularly limited.

[0026] The liquid seasoning of the present invention produced can be eaten as it is, but it may be sealed in a container and stored in a refrigerator or freezer, or it may be heat sterilized to provide a liquid seasoning that can be stored for a long period of time at room temperature. In the case of freezing, it may be stored at a product temperature of -5°C or less, preferably -10°C or less, according to a conventional method. For the heat sterilization treatment, a known treatment method may be used without particular limitation, and a plurality of treatment methods may be combined. The conditions of the heat sterilization treatment may be in accordance with the conditions of a conventionally known general heat sterilization treatment. A preferred example of the heat sterilization treatment is retort treatment, that is, heat sterilization treatment at a temperature exceeding 100°C. The retort treatment may also be performed according to a conventional method. The liquid seasoning of the present invention has a good appearance with a moderate luster and good adhesion to solid food materials even after being subjected to a heat sterilization treatment at a high temperature such as retort treatment or repeated heat treatment, and is therefore very useful in combination with the improvement of the storage stability at room temperature by the sterilization treatment. Therefore, the liquid seasoning of the present invention is particularly advantageous when it is a retort processed product, that is, when it is used as a retort sauce.

[0027] The liquid seasoning of the present invention may be eaten alone, but is typically eaten together with solid food ingredients by pouring, mixing, smearing, or the like on solid food ingredients. Examples of solid food ingredients include noodles, rice, bread, dumplings, meat, seafood, vegetables, salads, and the like. The liquid seasoning of the present invention is particularly compatible with noodles or dumplings obtained by kneading a dough made mainly of cereal flour and adding an aqueous component such as water to the dough, and when eaten together with noodles or dumplings, the liquid seasoning is sufficiently intertwined with them, providing a sufficient sense of unity between the two and providing a good texture. Therefore, the liquid seasoning of the present invention is particularly useful for noodles or dumplings.

[0028] The type of noodles to which the liquid seasoning of the present invention can be applied is not particularly limited, and examples thereof include pasta; Chinese noodles, udon, hiyamugi, somen, kishimen, soba, Okinawa soba, and other noodle strips; and noodle skins such as gyoza skin. The liquid seasoning of the present invention is particularly useful as a sauce for pasta. The term "pasta" as used herein refers to noodles made primarily from durum semolina or durum wheat flour, and specific examples thereof include long pasta such as spaghetti, short pasta such as macaroni, and flat pasta such as lasagna. Examples of dumplings include dango, yasu ton, and the like. EXAMPLES

[0029] The present invention will be further described below with reference to examples, but the present invention is not limited to the following examples.

[0030] [Examples 1 to 7 and Comparative Examples 1 to 6] 40g of butter was placed in a pan and heated, 50g of soft wheat flour was added and fried over medium heat without burning. 750mL of milk was added and heated for 10 minutes while stirring to prevent boiling. Various starches (see Table 1 below) were added to this in the amounts shown in Table 2 or Table 3 below and heated for 10 minutes while stirring to prevent boiling. The heat was turned off and 100g of egg yolk liquid was added, and the mixture was stirred using residual heat to make it uniform throughout, and then fresh water was added to make the total amount 1000g, to obtain carbonara sauce, a type of cream sauce. 140g of each carbonara sauce was filled into a retort pouch, sealed, and then retorted at 121°C for 15 minutes as a heat sterilization treatment, to obtain a liquid seasoning (carbonara sauce) that is a retort-treated product.

[0031] [Table 1]

[0032] [Test Example] The carbonara sauce, which is the retort processed product of each Example and Comparative Example, was stored at room temperature for 24 hours, then was heated in a water bath and maintained at a product temperature of 70°C for 5 minutes. Separately, dried spaghetti (Ma-Ma Spaghetti 1.6mm; Nisshin Seifun Welna) was boiled for a specified time to produce boiled spaghetti. 235g of freshly boiled spaghetti was placed on a plate, 140g of sauce maintained at a product temperature of 70°C was poured on top, and the spaghetti was mixed well with a fork. Three minutes after mixing, 10 expert panelists observed the spaghetti and evaluated the appearance of the sauce and its adhesion to the spaghetti on a 5-point scale according to the following evaluation criteria. The average evaluation points of the 10 panelists were calculated. The results are shown in Tables 2 and 3 below. As a reference test example, carbonara sauce was produced in the same manner as in Example 1 except that no starch was added, and evaluated in the same manner. The appearance was rated at 1.5 points, and the adhesion was rated at 2.0 points.

[0033] <Appearance evaluation criteria> 5 points: The surface of the sauce is very smooth and has a moderate gloss, which is very good. 4 points: The surface of the sauce is smooth and glossy, and is good. 3 points: The surface of the sauce is slightly matte or slightly shiny, but is smooth and within the acceptable range. 2 points: The surface of the sauce is slightly uneven, has a matte, dry feel, or has a shiny feel; poor quality. 1 point: The surface of the sauce is uneven, feels dry overall, or is shiny overall; very poor quality. <Adhesion evaluation criteria> 5 points: The sauce is evenly coated over the noodles, giving them a very cohesive texture. 4 points: The sauce coats almost the entire noodle, creating a sense of unity. 3 points: The sauce has splashed onto some of the noodles, making it a bit uneven, but the sauce is coated onto most of the noodles, so it's within the acceptable range. 2 points: The noodles repel the sauce and some of the sauce drips down, making the dish less cohesive. 1 point: The noodles repel the sauce and a lot of it drips off, creating a unified flavor.

[0034] [Table 2]

[0035] [Table 3]

[0036] [Examples 8 to 13 and Comparative Examples 7 to 8] Carbonara sauce was produced in the same manner as in Example 1, except that the blending amounts of starch A and starch B were changed as shown in Table 4, and evaluated in the same manner as in the test example. The results are shown in Table 4. The results of Example 2 are also shown in Table 4.

[0037] [Table 4]

[0038] [Examples 14 to 17 and Comparative Example 9] Carbonara sauce was produced in the same manner as in Example 1, except that the blending ratio of starch A and starch B was changed as shown in Table 5, and was evaluated in the same manner as in the test example. The results are shown in Table 5. Table 5 also shows the results of Example 2.

[0039] [Table 5]

Claims

1. The liquid seasoning contains the following starch A and starch B in a total amount of 1 to 10 mass % based on the total mass, and the mass ratio of starch A to starch B (starch A:starch B) is 9:1 to 1:

1. Starch A: Starch having an RVA peak viscosity of 1000 to 2000 mPa·S and a breakdown of less than 500 mPa·S Starch B: Starch having an RVA peak viscosity of 1000 mPa·S or more and a breakdown of 500 mPa·S or more

2. The liquid seasoning according to claim 1 , which is a retort processed product.

3. The liquid seasoning according to claim 1 or 2, which is a cream-based sauce.

4. The liquid seasoning according to claim 1 or 2, wherein the starch B is unprocessed starch from glutinous rice.