Paste-like food composition and method for producing liquid food using the paste-like food composition

Abstract

To provide a food composition useful as a base material for preparing a liquid food which imparts an appearance in which oil is floated on a liquid surface of Sundubu (Korean extra soft tofu soup), a Chinese noodle soup, etc., by being heated in water.SOLUTION: A pasty food composition contains water, fat, and a viscosity modifying agent, the pasty food composition being in a suspended state, containing the fat in such a state that oil droplets are dispersed. The fat is contained 5-40 mass%, and the fat includes 35 mass% or less of fat forming oil droplets having a particle diameter of smaller than 50 μm, 45 mass% or more of fat forming oil droplets having a particle diameter of 50 μm or larger and 100 μm or smaller, and 25 mass% or less of fat forming oil droplets having a particle size of larger than 100 μm, each relative to the total amount of the fat. A viscosity at 25°C of the pasty food composition is 200-10,000 mPa s.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a paste-like food composition and a method for producing a liquid food using the paste-like food composition.

Background Art

[0002] Liquid foods such as Korean Sundubu and ramen soup are characterized by an appearance in which oil floats on the liquid surface and the flavor of the oil can be felt when eaten.

[0003] Béchamel sauce, curry sauce, white stew, etc. are known as liquid foods in which fats and oils are uniformly suspended in water. In these liquid foods, it is required that the fats and oils can maintain a suspended state without separating from the water. Patent Document 1 describes a liquid or paste-like food composition in a container for providing a liquid food in which fats and oils are uniformly suspended by heat cooking together with water. The food composition of Patent Document 1 contains ungelatinized starch, fats and oils, and water, and is characterized by containing 2% by mass or more of fats and oils that form oil droplets having a particle diameter of 50 μm or less. Patent Document 1 describes that the food composition has good dispersibility in water. By dispersing ungelatinized starch particles and fine oil droplets, when heat cooking together with water, the ungelatinized starch particles can be more smoothly diluted and dispersed in water to prepare a uniformly suspended liquid food.

[0004] Also, the manufacturing method of mayonnaise, which is a representative example of water-in-oil type emulsified foods, includes applying shear to make the droplets of the oil serving as the dispersed phase as small as possible, thereby maintaining a suspended state with the water phase serving as the continuous phase and stabilizing the emulsified state. Mayonnaise achieves the above form as a water-in-oil type emulsion with a maximum oil content of about 80% by mass.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] One or more embodiments of the present invention aim to provide a food composition useful as a base material for preparing liquid foods such as sundubu and ramen soup, which have an appearance with oil floating on the liquid surface, by heating in water. Such a food composition is required to have both the performance of not separating oil and fat during production or storage and the performance of having oil floating during cooking. In the inventions described in Patent Document 1 and the like, which achieve uniform dispersion of oil droplets in an aqueous system by miniaturizing the oil droplets, and in the conventional methods related to mayonnaise, it is possible to produce a food composition in which oil and fat do not separate during storage, but it is not possible to impart the performance of having oil floating during cooking.

Means for Solving the Problems

[0007] The present inventors have completed the following invention as a means for achieving the above object. The present invention is a paste-like food composition having a suspension-like viscosity, containing water, oil and fat, and a viscosity modifier, wherein the composition contains a specific amount of the oil and fat, and by specifying the content of the oil and fat that forms oil droplets having a particle size within a predetermined range, it enables both the performance of not separating oil and fat during production or storage and the performance of having oil floating during cooking. (1) A suspension-like paste-like food composition containing water, oil and fat, and a viscosity modifier, and containing the oil and fat in a state where oil droplets are dispersed, containing 5 to 40% by mass of the oil and fat, wherein the oil and fat contains, based on the total amount of the oil and fat, 35% by mass or less of the oil and fat that forms oil droplets having a particle size of less than 50 μm, 45% by mass or more of the oil and fat that forms oil droplets having a particle size of 50 μm or more and 100 μm or less, and 25% by mass or less of the oil and fat that forms oil droplets having a particle size exceeding 100 μm, The paste-like food composition is characterized in that the viscosity at 25°C is 200 to 10,000 mPa·s. (2) The paste-like food composition according to (1), wherein the viscosity modifier contains at least one selected from the group consisting of starch, agar, carrageenan, gellan gum, farselaran, gelatin, pectin, curdlan, locust bean gum, tara gum, guar gum, xanthan gum, alginic acid, alginate, azotobacter vinelandii gum, cassia gum, psyllium seed gum, tamarind gum, CMCNa, CMCCa, and whey protein. (3) The paste-like food composition according to (2), wherein the viscosity modifier contains 5 to 50% by mass of ungelatinized starch. (4) The paste-like food composition according to any one of (1) to (3), which contains at least one selected from the group consisting of sugar, dairy products, vegetable powder, salt, and powder seasoning. (5) The paste-like food composition according to any one of (1) to (4), which further contains an emulsifier. (6) The paste-like food composition according to any one of (1) to (5), which is in the form of being contained in a heat-treated container. (7) A method for producing a liquid food, which includes heating a mixture containing the paste-like food composition according to any one of (1) to (6) and water, and / or mixing the paste-like food composition according to any one of (1) to (6) and heated water.

Advantages of the Invention

[0008] The paste-like food composition according to one or more embodiments of the present invention suppresses the separation of oil during storage and is useful as a base material for preparing a liquid food that exhibits an appearance with oil floating on the liquid surface by heating in water.

Brief Description of the Drawings

[0009]

Figure 1

Modes for Carrying Out the Invention

[0010] <Paste-like Food Composition> The paste-like food composition according to one or more embodiments of the present invention is A suspension paste-like food composition containing water, oil and fat, and a viscosity modifier, wherein the oil and fat is contained in a state where oil droplets are dispersed, containing 5 to 40% by mass of the oil and fat, the oil and fat contains, based on the total amount of the oil and fat, 35% by mass or less of the oil and fat that forms oil droplets having a particle size of less than 50 μm, 45% by mass or more of the oil and fat that forms oil droplets having a particle size of 50 μm or more and 100 μm or less, and 25% by mass or less of the oil and fat that forms oil droplets having a particle size exceeding 100 μm, characterized in that the viscosity at 25 °C is 200 to 10,000 mPa·s. In the food composition, "suspension" means a dispersion system in which "solids" such as oil and fat and viscosity modifier other than water are dispersed in "water". The dispersion includes both a state in which insoluble starch or the like is dispersed in water and a state in which water-soluble dextrin, sugar or the like is dissolved in water. In order to be in a suspension state, it is desirable that the insoluble solids other than oil and fat are in powder form. Separation of the oil phase and the water phase during production or storage of the food composition is suppressed, and it is possible to form a liquid food having oil droplets floating on the liquid surface in hot water.

[0011] As the oil and fat, animal fats and oils such as beef tallow, lard, and fish oil, vegetable fats and oils such as soybean oil, corn oil, palm oil, rapeseed oil, and olive oil, or processed fats and oils such as diacylglycerol, butter, and margarine can be used. The oil and fat may be a mixture of multiple types of oil and fat. The oil and fat may be an emulsion of oil and fat with an emulsifier or an emulsified oil and fat such as fresh cream. The oil and fat may be a flavored oil and fat. The type and melting point of the oil and fat can be adjusted so that the viscosity of the food composition at 25 °C is within a predetermined range and so that oil floats during cooking.

[0012] When the content of the oil and fat in the food composition is 5 to 40% by mass, separation of the oil phase and the water phase until storage is suppressed, and when combined with hot water, a liquid food having oil floating on the liquid surface can be formed.

[0013] The oil content in the food composition is more preferably 10% by mass or more, and particularly preferably 15% by mass or more. When the oil content is 10% by mass or more or 15% by mass or more, more preferable oil floating can be realized when a liquid food is formed.

[0014] The oil content in the food composition is more preferably 30% by mass or less, and particularly preferably 25% by mass or less. When the oil content is 30% by mass or less or 25% by mass or less, it is easy to obtain a food composition with particularly high storage stability. The oil content defined in the present invention is converted from the oil content contained in the oil composition such as oil or processed oil in the food composition.

[0015] In addition to the above characteristics, the food composition contains the oil in a state where oil droplets are dispersed. With respect to the total amount of the oil, the oil forming oil droplets having a particle diameter of less than 50 μm is 35% by mass or less, the oil forming oil droplets having a particle diameter of 50 μm or more and 100 μm or less is 45% by mass or more, and the oil forming oil droplets having a particle diameter exceeding 100 μm is 25% by mass or less. By having such characteristics, separation of the oil phase and the water phase during production or storage is suppressed, and when combined with hot water, it is possible to form a liquid food having oil floating on the liquid surface. If the oil forming oil droplets having a particle diameter of less than 50 μm exceeds 35% by mass, it is difficult to realize sufficient oil floating in hot water. That is, when combined with hot water, the oil droplets tend to be dispersed in a uniformly suspended state. Also, if the oil forming oil droplets having a particle diameter exceeding 100 μm exceeds 25% by mass, separation of the oil phase and the water phase of the food composition during production or storage tends to proceed.

[0016] In the food composition, the ratio of the oil forming oil droplets having a particle diameter of less than 50 μm with respect to the total amount of the oil is 35% by mass or less, more preferably 30% by mass or less, more preferably 28% by mass or less, more preferably 10% by mass or more, and particularly preferably 20% by mass or more.

[0017] In the food composition, the proportion of the fat and oil that forms oil droplets with a particle diameter exceeding 100 μm is 25% by mass or less, more preferably 10% by mass or less, and particularly preferably 8% by mass or less, based on the total amount of the fat and oil.

[0018] In the food composition, the proportion of the fat and oil that forms oil droplets with a particle diameter of 50 μm or more and 100 μm or less can be defined as the remainder obtained by subtracting from 100% by mass the proportion (mass%) of the fat and oil that forms oil droplets with a particle diameter of less than 50 μm and the proportion (mass%) of the fat and oil that forms oil droplets with a particle diameter exceeding 100 μm, and is 45% by mass or more, more preferably 50% by mass or more, and still more preferably 60% by mass or more. The upper limit of the proportion of the fat and oil that forms oil droplets with a particle diameter of 50 μm or more and 100 μm or less in the food composition is not particularly limited, and can be, for example, 90% by mass or less, preferably 80% by mass or less.

[0019] The particle diameter of the oil droplets in the food composition and the content of the oil and fat forming the oil droplets having a particle diameter within a predetermined range can be measured by the following method. That is, it is measured according to the following procedure based on the oil droplet diameter observed with an optical microscope. Specifically, first, the sample is diluted 5 times with water. The oil phase is colored with paprika pigment in advance. A genuine lens "VHZ-100" is attached to the digital microscope "VHX-600" manufactured by Keyence Corporation, and the shooting mode is set to the transmitted light mode and the magnification is adjusted to 200 times. The stained sample is placed on a slide glass, and the oil droplets are observed without covering with a cover glass. After setting a scale of 100 μm in the visual field, the observation image is obtained. For each oil droplet on the observation image, based on any side of the rectangular image frame line, the width of the oil droplet is measured as a line segment parallel to the reference side, and the diameter of each oil droplet is used. That is, the above diameter is defined as the "particle diameter" in the present invention. Furthermore, from the above observation image, the total area (I) of the stained oil droplet images, the area (II) obtained by combining the oil droplet images with a particle diameter of less than 50 μm, the area (III) obtained by combining the oil droplet images with a particle diameter exceeding 100 μm, and the area (I-II-III) obtained by combining the oil droplet images with a particle diameter of 50 μm or more and 100 μm or less, 100×II / I is defined as the ratio (mass%) of the oil and fat forming the oil droplets having a particle diameter of less than 50 μm to the total amount of the oil and fat, 100×III / I is defined as the ratio (mass%) of the oil and fat forming the oil droplets having a particle diameter exceeding 100 μm to the total amount of the oil and fat, and the remainder obtained by subtracting these ratios from 100 is defined as the ratio (mass%) of the oil and fat forming the oil droplets having a particle diameter of 50 μm or more and 100 μm or less to the total amount of the oil and fat.

[0020] In addition to the characteristics related to the above oil and fat, the food composition contains a viscosity modifier for adjusting the viscosity of the composition.

[0021] As the viscosity modifier, for example, one or more selected from the group consisting of starch, agar, carrageenan, gellan gum, farselaran, gelatin, pectin, curdlan, locust bean gum, tara gum, guar gum, xanthan gum, alginic acid, alginate, azotobacter vinelandii gum, cassia gum, psyllium seed gum, tamarind gum, CMCNa, CMCCa, and whey protein can be used. More preferably, the food composition contains ungelatinized starch as the viscosity modifier. Examples of the starch constituting the ungelatinized starch include starches such as wheat starch, corn starch, waxy corn starch, potato starch, and tapioca starch. The starch may be added in the form of cereal flour containing starch such as wheat flour, rice flour, and glutinous rice flour. Cereal flour may be used alone or mixed with oil and heated to improve flavor and dispersibility. For the above starch, heat-moisture treated starch subjected to heat-moisture treatment or modified starch chemically modified such as cross-linking and functional group imparting may be used. The starch may be used alone or in combination of multiple types.

[0022] The content of the viscosity modifier in the food composition can be appropriately adjusted in relation to other components so that the viscosity of the food composition at 25°C is 200 to 10,000 mPa·s. The food composition having this viscosity suppresses the separation of the oil phase and the water phase during production and storage, and has high production suitability and storage stability. In addition, it has a certain fluidity and characteristics such as being easy to squeeze out from a flexible container. The viscosity of the food composition can be measured by a B-type viscometer at 25°C. The value of the viscosity measured by a B-type viscometer can be measured at an appropriate rotor and rotation speed according to the viscous region. For example, it can be measured as the following values by a B-type viscometer (RB-type viscometer, manufactured by Toki Sangyo Co., Ltd.). · For a food composition with a viscosity at 25°C of 800 mPa·s or less, the value measured after 30 seconds at 30 rpm using rotor No. 2 · For a food composition with a viscosity of 800 to 3200 mPa·s, the value measured after 30 seconds at 30 rpm using rotor No. 3 · For a food composition with a viscosity of 3200 to 8000 mPa·s, the value measured after 30 seconds at 60 rpm using rotor No. 4 · For a food composition with a viscosity of 8000 mPa·s or more, the value measured after 30 seconds at 30 rpm using rotor No. 4

[0023] The viscosity of the food composition at 25°C is more preferably 600 mPa·s or more, particularly preferably 800 mPa·s or more, more preferably 6000 mPa·s or less, still more preferably 3000 mPa·s or less, and particularly preferably 2000 mPa·s or less.

[0024] In an embodiment where the food composition contains ungelatinized starch, the content of the ungelatinized starch is not particularly limited, but based on the total weight of the composition, 5 to 50% by mass is preferable, 5 to 20% by mass is more preferable, and 5 to 15% by mass is particularly preferable.

[0025] As the viscosity modifier, when the food composition is combined with hot water, using a substance having the performance of developing viscosity can impart suitable viscosity to liquid foods. In particular, the food composition containing ungelatinized starch can adjust the viscosity during production and storage within a predetermined range, and gelatinizes in hot water to develop viscosity, so it can impart suitable viscosity to liquid foods subjected to heat cooking.

[0026] The food composition preferably further contains one or more selected from the group consisting of sugar, dairy products, vegetable powder, salt, and powder seasonings.

[0027] Examples of sugar include monosaccharides such as glucose, disaccharides such as sucrose, maltose, trehalose, oligosaccharides, maltosyl trehalose, starch syrup, dextrin, sugar alcohols (such as xylitol, sorbitol, mannitol, maltitol, lactitol, oligosaccharide alcohol, etc.). The sugar may be used alone or in combination of multiple types. The sugar is preferably a water-soluble sugar. The sugar does not contain ungelatinized starch. Other components such as dairy products, vegetable powder, salt, and powder seasonings can be appropriately selected and blended according to the intended flavor.

[0028] The food composition can further contain an emulsifier. The food composition containing the emulsifier is further suppressed from separating into an oil phase and an aqueous phase, and has particularly high production and storage stability. On the other hand, according to the food composition of the present invention, even when not containing an emulsifier, separation suppression during production and storage and the performance of oil floating during cooking combined with hot water are achieved, so there is an advantage that it can take a form not containing additives or the like.

[0029] Examples of the emulsifier include casein, whey protein, lecithin, egg white, egg yolk, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. As the emulsifier, a chemically synthesized compound having an HLB of 6 or more, preferably 7 to 14, or milk protein is suitable. The milk protein may be used as a raw material for producing the food composition in the form of fresh cream, milk, skim milk powder, whole milk powder, milk powder, condensed milk, cheese, or the like. The content of the emulsifier is not particularly limited, but based on the total weight of the food composition, 0.001 to 1.0% by mass is preferable, and 0.01 to 0.2% by mass is more preferable.

[0030] When fats and oils are blended in the form of an emulsion such as fresh cream during the production of the food composition, since the emulsion contains an emulsifier in addition to the fats and oils, it is not necessary to separately blend an emulsifier. The food composition may be produced by separately blending an emulsifier in a form other than an emulsion.

[0031] The food composition is preferably in the form of being contained in a heat-treated container. As the container, a pouch-shaped container, a pouch with a stopper, a tube-shaped container, a bottle-shaped container, a can, a bottle container, etc. can be used. The order of filling and sealing the food composition into the container and the heat treatment performed for purposes such as sterilization is not particularly limited, and the heat treatment may be performed before filling the food composition into the container, after filling into the container, or before and after filling into the container. Typically, there are a mode (post-heating) of performing heat treatment after filling and sealing the food composition into the container, and a mode (hot pack) of pre-heating the food composition (preferably heat-treating at a temperature of 60°C to 90°C), filling and sealing the food composition into the container while maintaining the heat treatment temperature (preferably 60°C to 90°C, more preferably 60°C to 85°C, still more preferably 65°C to 85°C), and heating the container.

[0032] In an embodiment where the food composition contains non-gelatinized starch, by performing the heat treatment under conditions that do not gelatinize the starch (including the mode of adding starch to the raw material cooled after heat treatment), a form of being contained in a heat-treated container with a predetermined viscosity can be achieved, and when combined with hot water, a form that can impart a suitable viscosity to the liquid food after heat cooking can be realized. The food composition may contain dextrin, sugar alcohol, alcohol, etc. for the purpose of enhancing preservation.

[0033] <Method for manufacturing a paste-like food composition> The paste-like food composition according to the above embodiment contains water, oil and fat, and a viscosity modifier, and a raw material mixture containing other raw materials added as necessary is homogenized using means for homogenization such as a homogenizer so that, based on the total amount of the oil and fat, the oil and fat forming oil droplets with a particle diameter of less than 50 μm is 35% by mass or less, the oil and fat forming oil droplets with a particle diameter of 50 μm or more and 100 μm or less is 45% by mass or more, and the oil and fat forming oil droplets with a particle diameter exceeding 100 μm is 25% by mass or less, and can be manufactured by performing a suspension-like homogenization treatment.

[0034] In an embodiment where the food composition contains non-gelatinized starch, it is preferable to first prepare a mixture of raw materials other than non-gelatinized starch, subject it to heat treatment as necessary, and then mix it with non-gelatinized starch and perform a homogenization treatment. The food composition can be filled into a container, sealed, and subjected to heat treatment as necessary. The form of the container and the form of the heat treatment are as described above.

[0035] <Method for producing liquid food> One or more other embodiments of the present invention are related to a method for producing a liquid food, including heating a mixture containing the paste-like food composition according to the embodiment and water, and / or mixing the paste-like food composition and heated water.

[0036] As the liquid food, liquid foods such as soups and sauces where oil floats on the liquid surface, such as sundubu and ramen soup, are preferred. The liquid food may further contain other components such as ingredients and noodles. The other components can be added before, during, and / or after the method for producing the liquid food.

[0037] The mixing ratio of the food composition and water is not particularly limited, but the mixing ratio may be adjusted so that the viscosity of the final liquid food at 60 °C is, for example, less than 300 mPa·s, preferably 200 mPa·s or less, more preferably 150 mPa·s or less. The viscosity of the liquid food can be measured in the same manner as the viscosity of the food composition, as the value measured 30 seconds after 30 rpm using a B-type viscometer, for example, with rotor No. 2.

Example

[0038] Examples 1 - 6, Comparative Example 1 Example 1 Raw materials of the first formulation and the second formulation having the compositions shown in the following table were prepared per 100 parts by mass of the total amount of the food composition, and the paste-like food composition in a container of Example 1 was prepared by the following procedure.

[0039]

Table 1

[0040] 1. The raw materials of the first formulation were heated while mixing until reaching 95°C and then cooled to 75°C. The powder seasoning raw materials and liquid seasoning raw materials include raw materials with a Chinese flavor. 2. To this, corn starch of the second formulation was added, and after cooling to 40°C while mixing, homogenization treatment was performed at 1500 rpm for 1 minute using a dispersing mill. 3. After filling and sealing in a flexible pouch-shaped container, heat sterilization treatment was carried out at 70°C for 30 minutes to obtain a paste-like food composition in a container.

[0041] The paste-like food composition in a container of Example 1 thus obtained contains about 20.0% by mass of oil, about 45.7% by mass of solids (solids other than oil, the same hereinafter) (including 10% by mass of ungelatinized starch), and about 34.3% by mass of water per total amount of the composition.

[0042] Example 2 The paste-like food composition in a container of Example 2 was produced in the same procedure as Example 1 except that the raw materials of the first formulation were changed to the components shown in the following table.

[0043] The paste-like food composition in a container of Example 2 contains about 20.0% by mass of oil, about 20.9% by mass of solids (including 10% by mass of ungelatinized starch), and about 59.1% by mass of water per total amount of the composition.

[0044] Example 3 Only the raw materials shown in the column of "First Formulation" in the following table (assuming 100 parts by mass of the total amount of the food composition) were homogenized at 1500 rpm for 1 minute using a dispersing mill. This was treated in the same manner as step 3. of Example 1 to obtain a paste-like food composition in a container of Example 3.

[0045] The paste-like food composition in a container according to Example 3 contains about 20.0% by mass of oil, about 0.7% by mass of solids (without ungelatinized starch), and about 79.3% by mass of water per total amount of the composition.

[0046] Example 4 The paste-like food composition in a container according to Example 4 was produced in the same procedure as in Example 1, except that the raw materials for the first formulation were changed to the components shown in the following table.

[0047] The paste-like food composition in a container according to Example 4 contains about 5.0% by mass of oil, about 30.6% by mass of solids (10% by mass of ungelatinized starch), and about 64.4% by mass of water per total amount of the composition.

[0048] Example 5 The paste-like food composition in a container according to Example 5 was produced in the same procedure as in Example 1, except that the raw materials for the first formulation were changed to the components shown in the following table.

[0049] The paste-like food composition in a container according to Example 5 contains about 40.0% by mass of oil, about 30.7% by mass of solids (10% by mass of ungelatinized starch), and about 29.3% by mass of water per total amount of the composition.

[0050] Example 6 The paste-like food composition in a container according to Example 6 was produced in the same procedure as in Example 1, except that the conditions of the homogenization treatment were changed to 1000 rpm for 1 minute.

[0051] The paste-like food composition in a container according to Example 6 contains about 20.0% by mass of oil, about 45.7% by mass of solids (10% by mass of ungelatinized starch), and about 34.3% by mass of water per total amount of the composition.

[0052] Comparative Example 1 The paste-like food composition in a container according to Comparative Example 1 was produced in the same procedure as in Example 1, except that the raw materials for the first formulation were changed to the components shown in the following table.

[0053] The paste-like food composition in the container of Comparative Example 1 contains about 50.0% by mass of oil, about 30.2% by mass of solids (10% by mass of ungelatinized starch), and about 19.8% by mass of water per total amount of the composition.

[0054]

Table 2

[0055]

Table 3

[0056] Note that the corn starch used in Examples 1, 2, 4, 5, 6 and Comparative Example 1 is not gelatinized and has an average particle size of about 10 - 25 μm.

[0057] The particle size of the oil droplets in the paste-like food composition and the content of the oil and fat forming the oil droplets with the particle size were measured by the following method.

[0058] Based on the oil droplet diameter observed with an optical microscope, it is measured by the following procedure. Specifically, first, the sample is diluted 5 times with water. The oil phase is colored with paprika pigment in advance. A pure lens "VHZ-100" is attached to the digital microscope "VHX-600" manufactured by Keyence Corporation, and the imaging mode is set to the transmitted light mode and the magnification is adjusted to 200 times. The stained sample is placed on a slide glass, the oil droplets are observed without covering with a cover glass, a scale of 100 μm is set in the visual field, and the observation image is obtained. An example of the observation image is shown in FIG. 1. The rectangular images on the observation image of FIG. 1 are oil droplets. For each oil droplet, the width of the oil droplet is measured as a line segment parallel to the reference side with any side of the rectangular image frame line as the reference, and the diameter (particle size) of each oil droplet is used.

[0059] Furthermore, based on the total area (I) of the stained oil droplet images, the area (II) of the oil droplet images with a particle size less than 50 μm, the area (III) of the oil droplet images with a particle size exceeding 100 μm, and the area (I - II - III) of the oil droplet images with a particle size between 50 μm and 100 μm in the above observation images, the ratios of oil droplets with particle sizes of "less than 50 μm", "50 μm or more and 100 μm or less", and "more than 100 μm" are determined. The values obtained by multiplying the above ratios by the oil content (mass%) of the food composition are taken as the oil contents (mass%) of the oils and fats forming the oil droplets with respective particle sizes. In the table, the ratios (mass%) of the above oils and fats to the total amount of the oils and fats of the oil droplets with particle sizes of "less than 50 μm", "50 μm or more and 100 μm or less", and "more than 100 μm" are described.

[0060] The viscosity (mPa·s) of the paste - like food composition was measured at 25°C using a B - type viscometer.

[0061] Evaluation Evaluation 1: Separation of oil phase and water phase The state of the paste - like food composition from after the homogenization treatment to 5 hours was visually evaluated. "None": The dispersed state (suspension state) after the homogenization treatment is maintained, and no separation of the oil phase and the water phase is observed. "Yes": Immediately after the homogenization treatment, the dispersed state collapses, and the oil phase and the water phase are separated.

[0062] Evaluation 2: Maintaining homogeneity in the container The paste - like food composition in a container was subjected to heat sterilization treatment, and the state of the paste - like food composition after storage at 50°C for 1 day was visually evaluated. "〇": Until after storage, the dispersed state (suspension state) after the homogenization treatment and the paste state (suspension state) after the heat sterilization treatment are maintained, and no separation of the oil phase and the water phase is observed. "△": The oil phase and the water phase are not completely separated, but compared with 〇, separation of the oil phase is observed. "×": Apparently, the oil phase and the water phase are separated into two layers.

[0063] Evaluation 3: Appearance with oil floating on the liquid surface

[0064] For 30 g of the paste-like food composition, the state of the liquid substance prepared by adding hot water (100 ml + α) until the viscosity of the liquid substance at the time of eating becomes 150 mPa·s or less was visually evaluated. "〇": Oil droplets float on the surface of the liquid, presenting an appetizing appearance. "△": Compared with 〇, the oil phase and the water phase do not separate, and the amount of oil droplets floating on the surface of the liquid is small. "×": The oil phase and the water phase do not separate (suspension state), and almost no oil droplets floating on the surface of the liquid are observed.

[0065] Evaluation 4: Enhancement of oil flavor The liquid substance prepared by adding the above-mentioned hot water was tasted and evaluated. "〇": The flavor and aroma of Chinese cuisine spread in the mouth. "△": Compared with 〇, it is difficult to feel the above-mentioned flavor and aroma. "×": The above-mentioned flavor and aroma cannot be felt anymore.

[0066] Experimental results The analysis and evaluation results of each example and comparative example are shown in the above table. The paste-like food composition of Example 1 contains 20% by mass of oil, about 10% by mass of corn starch (viscosity modifier, insoluble solid content), and about 0.5% by mass of xanthan gum (viscosity modifier, soluble solid content). The viscosity of the paste-like food composition of Example 1 is about 1800 mPa·s, and the viscosity of the liquid substance prepared by adding hot water becomes about 150 mPa·s or less. All of Evaluations 1 to 4 had good results.

[0067] In particular, in addition to the above configuration, the paste-like food composition of Example 1 contains 25% by mass (35% by mass or less) of oil that forms oil droplets with a particle diameter of less than 50 μm with respect to the total amount of oil and fat. Fine oil droplets are suspended, thereby achieving separation suppression and homogeneity retention during production and storage. Moreover, by containing 70% by mass (45% by mass or more) of oil that forms oil droplets with a particle diameter of 50 μm or more and 100 μm or less, in addition to the above-mentioned separation suppression and homogeneity retention effects, oil floating when combined with hot water and the resulting flavor improvement are achieved. At the same time, by containing 5% by mass (25% by mass or less) of fats and oils that form oil droplets with a particle diameter exceeding 100 μm, the above-mentioned oil floating and flavor improvement are achieved without impairing the functions of suppressing separation and maintaining homogeneity by the oil droplets with a smaller particle diameter.

[0068] The paste-like food composition of Example 2 does not contain a powder seasoning raw material, contains about 20% by mass of oil, about 10% by mass of corn starch, and about 0.7% by mass of xanthan gum, and has a viscosity of about 800 mPa·s. Also, similar to Example 1, it contains fats and oils that form oil droplets with a particle diameter within a predetermined range at a predetermined ratio. Similar to Example 1, all of Evaluations 1 to 4 of the paste-like food composition of Example 2 had good results.

[0069] The paste-like food composition of Comparative Example 1 does not contain xanthan gum and contains about 50% by mass of oil (exceeding 40% by mass), about 10% by mass of corn starch, and about 19.8% by mass of water. Since the oil content is high and the water content is low, sufficient viscosity was not imparted to the paste-like food composition of Comparative Example 1, and the results of Evaluations 1 and 2 related to production and storage stability were poor. Due to the low viscosity and separation of oil, the particle diameter of the oil droplets could not be measured.

[0070] Furthermore, when Evaluations 3 and 4 were carried out using commercially available mayonnaise with a higher fat and oil content (about 80% by mass of oil and containing approximately 100% by mass of fats and oils that form oil droplets with a particle diameter less than 50 μm with respect to the total amount of fats and oils), both evaluations were poor (that is, in Evaluation 3, even when dissolved in water and heated, it did not spread while remaining in a suspended state, and the appearance of oil floating on the liquid surface was not achieved. In Evaluation 4, there was no enhancement of the flavor of the oil due to the floating oil. These are not shown in the table.). Although it contains more than 35% by mass of fats and oils that form oil droplets with a particle diameter less than 50 μm with respect to the total amount of fats and oils, and has the functions of suppressing separation and maintaining homogeneity, oil floating cannot occur when combined with hot water.

[0071] From the above, when the oil content of the food composition exceeds 40% by mass, it has been found that both the performance of preventing oil separation and the performance of oil floating during cooking cannot be obtained. Or, like mayonnaise, when a large amount of fine oil droplets are contained due to strong shearing, even if oil separation can be prevented, the performance of oil floating cannot be obtained.

[0072] The paste-like food composition of Example 3 contains about 20% by mass of oil and about 0.7% by mass of xanthan gum, but does not contain corn starch. The paste-like food composition of Example 3 has a slightly low viscosity of about 600 mPa·s. Similar to Example 1, it contains oil that forms oil droplets with a particle size within a predetermined range at a predetermined ratio. The result of Evaluation 2 (maintaining homogeneity in the container) is slightly inferior compared to Examples 1 and 2, but the results of Evaluations 1, 3, and 4 were good.

[0073] The paste-like food composition of Example 4 contains about 5% by mass of oil, about 10% by mass of corn starch, and about 0.4% by mass of xanthan gum. The paste-like food composition of Example 5 contains about 40% by mass of oil, about 10% by mass of corn starch, and about 0.5% by mass of xanthan gum. For both the paste-like food composition of Example 4 with an oil content of about 5% by mass and the paste-like food composition of Example 5 with an oil content of about 40% by mass, the results of Evaluations 1 to 4 were generally good. Both Example 4 and Example 5 contain oil that forms oil droplets with a particle size within a predetermined range at a predetermined ratio. The effects of the present invention were also achieved when containing 20 - 30% by mass of oil that forms oil droplets with a particle size less than 50 μm and 0 - 10% by mass of oil that forms oil droplets with a particle size exceeding 100 μm.

[0074] The paste-like food composition of Example 6 contains 20% by mass of oil, about 10% by mass of corn starch, and about 0.5% by mass of xanthan gum, and has a viscosity of about 1600 mPa·s. The results of Evaluations 1 to 4 were generally good. The effects of the present invention were also achieved when containing 20% by mass of oil that forms oil droplets with a particle size less than 50 μm, 60% by mass of oil that forms oil droplets with a particle size of 50 μm or more and 100 μm or less, and 20% by mass of oil that forms oil droplets with a particle size exceeding 100 μm, respectively.

[0075] By specifying the content of the oil and fat in the paste-like food composition to be 5 to 40% by mass and the content of the oil and fat that forms oil droplets with a particle size within a predetermined range as defined in the present invention, it becomes possible to achieve both the performance of preventing the separation of the oil and fat during production or storage and the performance of floating oil during cooking.

Claims

1. A suspension paste-like food composition containing water, oil and fat, and a viscosity modifier, and containing the oil and fat in a state where oil droplets are dispersed, containing 5 to 40% by mass of the oil and fat, the oil and fat contains, based on the total amount of the oil and fat, 10% by mass or more and 35% by mass or less of the oil and fat forming oil droplets having a particle diameter of less than 50 μm, 45% by mass or more and 90% by mass or less of the oil and fat forming oil droplets having a particle diameter of 50 μm or more and 100 μm or less, and 25% by mass or less of the oil and fat forming oil droplets having a particle diameter exceeding 100 μm, as the viscosity modifier, ungelatinized starch, and the starch constituting the ungelatinized starch contains 5 to 20% by mass of one or more starches selected from wheat starch, corn starch, waxy corn starch, potato starch, and tapioca starch, characterized in that the viscosity at 25°C is 600 to 6,000 mPa·s, in the form of a heat-treated container that has been heat-treated under conditions that do not gelatinize the ungelatinized starch, for preparing a liquid food by mixing with water and heating, and / or mixing with heated water, the paste-like food composition (however, excluding food compositions containing a three-dimensional network structure substantially composed of microcrystalline cellulose).

2. The paste-like food composition according to claim 1, wherein as the viscosity modifier, it further contains one or more selected from the group consisting of starch, agar, carrageenan, gellan gum, farselellan, gelatin, pectin, curdlan, locust bean gum, tara gum, guar gum, xanthan gum, alginic acid, alginate, azotobacter vinelandii gum, cassia gum, psyllium seed gum, tamarind gum, CMCNa, CMCCa, and whey protein.

3. The paste-like food composition according to claim 1 or 2, containing one or more selected from the group consisting of sugar, dairy products, vegetable powder, salt, and powder seasonings.

4. The paste-like food composition according to any one of claims 1 to 3, further containing an emulsifier.

5. A method for producing a liquid food, comprising heating a mixture containing the paste-like food composition according to any one of claims 1 to 4 and water, and / or mixing the paste-like food composition according to any one of claims 1 to 4 and heated water.

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