Liquid food

Abstract

To provide a fluid food having an improved texture.SOLUTION: A fluid food includes: a minute vegetable / fruit component; a first component which is starch or cereal flour and which has a particle size at a raw material stage of 500 μm or more; and a second component which is starch and which has a particle size at the raw material stage of less than 500 μm.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a liquid food product. [Background technology]

[0002] Fluid foods such as curry sauce are known. One of the challenges with fluid foods is diversifying the texture. Regarding the improvement of the texture of fluid foods, for example, Patent Document 1 (JP 2020-80822 A) describes a food composition having a predetermined viscosity, which contains water, a predetermined amount of a fluid fiber-containing plant material, a heat-sensitive modified starch, and unmodified starch and / or a heat-insensitive modified starch. That is, by utilizing the property of the heat-sensitive processed starch that the viscosity-imparting ability decreases when the starch is heat-treated in a sealed state (retort treatment, etc.), the heat-treatment causes an interaction between the heat-sensitive processed starch and other starches, thereby achieving the fluffy texture, flavor, and appearance characteristic of the food composition after the treatment. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2020-80822 Summary of the Invention [Problem to be solved by the invention]

[0004] The present inventors are working to further diversify the texture of liquid foods such as curry. Specifically, they are trying to impart a "natural fibrous texture like that of coarsely grated vegetables" to liquid foods. "Natural fibrous texture like that of coarsely grated vegetables" refers to a texture that has the fibrous texture of tomato pulp, as typified by coarsely grated tomatoes made from whole tomatoes (a texture that feels rough both in appearance and texture, as typified by the coarsely grated tomatoes in butter chicken curry). Therefore, an object of the present invention is to provide a fluid food product that has a "natural fibrous texture like that of grated vegetables." [Means for solving the problem]

[0005] The present inventors have found that the above problems can be solved by the following means. [1] A fluid food product comprising: fine vegetable or fruit ingredients; a first ingredient which is starch or cereal flour and has a particle size of 500 μm or more when used as a raw material; and a second ingredient which is starch and has a particle size of less than 500 μm when used as a raw material. [2] The liquid food product according to [1], wherein the first component has a maximum viscosity when heated of less than 1000 mPa·s. [3] The liquid food product according to [1] or [2], wherein the second component has a maximum viscosity of 1000 mPa·s or more when heated. [4] The fluid food product according to any one of [1] to [3], wherein the first component contains a gelatinized product of a mixture of phosphate cross-linked starch and high-amylose cornstarch. [5] The fluid food product according to any one of [1] to [4], wherein the content of the first component is 0.3 to 5.0% by mass. [6] The fluid food product according to any one of [1] to [5], wherein the content of the second component is 0.3 to 5.0% by mass. [7] The liquid food product according to any one of [1] to [6], which has a viscosity at 60°C of 300 to 4000 mPa·s. [8] The fluid food product according to any one of [1] to [7], wherein the content of the vegetable and fruit ingredients is 5% by mass or more in terms of fresh content. [9] The fluid food product according to any one of [1] to [8], which is a retort food product.

[10] The liquid food product according to any one of [1] to [9], which is curry. [Effects of the Invention]

[0006] According to the present invention, a fluid food product having a "natural fibrous texture like that of grated vegetables" is provided. [Brief explanation of the drawings]

[0007] [Figure 1] FIG. 1 is a graph showing the measurement results of the viscosity and temperature of the raw material aqueous solution. DETAILED DESCRIPTION OF THE INVENTION

[0008] An embodiment of the present invention will be described in detail below. The fluid food product according to this embodiment is a food product such as a sauce. The fluid food product comprises fine vegetable and fruit ingredients, a first component, and a second component. The first component is starch or grain, and has a particle size of 500 μm or more at the raw material stage. The second component is starch, and has a particle size of less than 500 μm at the raw material stage. By adopting such a composition, the viscosity of the second component imparts a granular texture to the dispersed first component, and a texture due to the fiber of the vegetable and fruit ingredients. The interaction between these components results in a fluid food product with a natural fibrous texture like that of coarsely grated vegetables.

[0009] Each component of this embodiment will be described in detail below. (liquid food) As described above, the liquid food in this embodiment is a food such as a so-called sauce. The term "liquid" refers to a food that does not have a fixed shape, and even if it appears solid, it may easily lose its shape when stirred. The liquid food may also contain solid ingredients such as fillings. However, in the following description, unless otherwise specified, the content of each component refers to the content excluding solid components such as fillings, i.e., the content in the liquid food.

[0010] The fluid food product in this specification is preferably a "food product that has been heat-treated in a sealed state." A "food product that has been heat-treated in a sealed state" is a food product that is sealed in a container and has been heat-sterilized, and is preferably a retort food product. Generally, heat-treating a fluid food product in a sealed state can cause a loss of viscosity and texture. According to this embodiment, by employing a specific composition, a fluid food product that has a viscosity and texture similar to that of grated vegetables can be obtained even when heat-treated in a sealed state.

[0011] (Fine vegetable and fruit components) Fine vegetable and fruit ingredients are fine vegetable or fruit ingredients in fibrous, granular, or other forms. For example, raw materials for fine vegetable and fruit ingredients include pulverized materials, suspensions of fine particles, pastes, and jellies. These may also be dried or concentrated. Fine vegetable and fruit ingredients can be obtained by grinding vegetables or fruits into a fluid state using a mixer or by simmering them.

[0012] The size of the fine vegetable and fruit ingredients is not limited as long as they have the above-mentioned shape, but for example, they have a particle size that allows them to pass through a mesh with an opening of 5000 μm, preferably 3000 μm. The particle size here refers to the particle size in a fluid food product. The particle size of fine vegetable and fruit components in fluid foods is measured using the same method as for the first component described below. The type of fine vegetable / fruit component is not particularly limited, but suitable examples include at least one selected from the group consisting of tomato, onion, ginger, garlic, potato, carrot, bell pepper, celery, and apple, preferably at least one selected from the group consisting of tomato and onion, and more preferably tomato.

[0013] The content of fine vegetable and fruit ingredients is, for example, 5% by mass or more, preferably 10% by mass or more, calculated on a raw basis. There is no upper limit, but it is, for example, 90% by mass or less. However, according to this embodiment, even if the amount of fine vegetable and fruit ingredients is small, the first and second components provide viscosity and texture similar to that obtained when the amount of fine vegetable and fruit ingredients is large. From this perspective, the content of fine vegetable and fruit ingredients is preferably 40% by mass or less, and more preferably 30% by mass or less.

[0014] (1st component) As mentioned above, the first component is used to improve texture. The first component can reproduce the natural fibrous texture of grated vegetables. As mentioned above, the first component is starch or grain.

[0015] The "starch" used as the first component can be either unmodified starch or modified starch. Examples of processing treatments for modified starch include physical treatments such as gelatinization treatment, moist heat treatment, and oil / fat processing, and chemical treatments such as acetylation treatment, etherification treatment, cross-linking treatment, and oxidation treatment. The modified starch may be a mixture of multiple types of raw starch that has been subjected to the above processing treatments. On the other hand, "grain" refers to crushed grains. The first component is generally amorphous in overall shape and surface shape from the raw material stage to the liquid food product, and this is preferred.

[0016] The first component is preferably a component that, when hydrated (heated), exists in a granular form or swells to become granular and does not become highly viscous. "When hydrated (heated), exists in a granular form or swells to become granular and does not become highly viscous" refers to the property of being water-insoluble, having low water dispersibility, existing in a granular form in a fluid food, and having low ability to impart viscosity to the fluid food. Specifically, the first component has a maximum viscosity upon heating of, for example, less than 1000 mPa·s, preferably less than 800 mPa·s.The maximum viscosity upon heating of the first component is, for example, 30 mPa·s or more, preferably 200 mPa·s or more. The "maximum viscosity when heated" refers to the maximum viscosity when a 7% by mass aqueous solution is heated from 50°C to 95°C at a rate of 1.5°C / min. That is, "maximum viscosity upon heating" means the viscosity that is the highest value in a temperature-rising viscosity curve from 50°C to 95°C. If the temperature-rising viscosity curve has a peak and the peak viscosity is greater than the viscosity when the temperature reaches 95°C, the peak viscosity is the maximum viscosity. On the other hand, if the temperature-rising viscosity curve does not have a peak, or has a peak but the peak viscosity is smaller than the viscosity when the temperature reaches 95°C, the viscosity when the temperature reaches 95°C is the maximum viscosity. The maximum viscosity upon heating can be determined by amylograph measurement using, for example, PerkinElmer's Rapid Visco Analyzer (RVA) (https: / / www.perkinelmer.co.jp / food / tabid / 2433 / Default.aspx).

[0017] By using a first component having such properties, the granules derived from the first component reinforce the texture of the vegetable or fruit, resulting in a desirable texture. In addition, when such a first component is included, the grains of the first component can be recognized visually as if they were grated vegetables, resulting in a good appearance. In order to obtain the above effects, it is desirable that the maximum viscosity of the first component when heated is 75% or less, preferably 50% or less, of the maximum viscosity of the second component when heated.

[0018] As described above, the first component has a particle size of 500 μm or more in the raw material stage. The particle size of the first component is an average diameter on a weight basis determined by a sieving method. The particle size of the first component is preferably 500 to 2000 μm, and more preferably 550 to 1000 μm. The particle size of the first component is almost the same in the raw material stage as it is in the fluid food product. For example, if the particle size of the first component in the fluid food product is 500 μm or more, it is considered that the particle size of the first component in the raw material stage is also 500 μm or more. The first component preferably has a particle size of 500 μm or more in the fluid food product, and more preferably 500 to 2000 μm. To determine the particle size of the first component contained in a fluid food product, for example, the fluid food product is heated and the ingredients are removed, and then the fluid food product is passed through a sieve with a specified mesh size, water is poured onto the granular material on the sieve, the fluid food product is removed, the water is drained, and the mass and particle size of the remaining granular material are measured, thereby determining the first component having a specified particle size. The sieving is performed in the order from sieves with larger mesh sizes to sieves with smaller mesh sizes, and the first component having each particle size can be determined.

[0019] The "starch" used as the first component preferably contains pregelatinized starch. It also preferably contains modified starch or high-amylose starch. High-amylose refers to starch having an amylose content of 50% by mass or more, for example. In a preferred embodiment, the first component is a mixture of a corn-derived component and another starch. More preferably, the first component is a mixture of a corn-derived component and a modified starch. The content of the corn-derived component in the mixture is, for example, 15% by mass or more. For example, the first component may be a material obtained by pregelatinizing a mixture of phosphate cross-linked starch and high-amylose cornstarch.

[0020] The "cereal flour" used as the first component is not particularly limited as long as it is a pulverized grain having a predetermined particle size. Examples include rice flour and corn grits, with corn grits being preferred.

[0021] The content of the first component in the liquid food product is, for example, 0.3 to 5.0% by mass, and preferably 0.5 to 3.0% by mass.

[0022] (Second component) The second ingredient is used to develop viscosity and improve dispersibility. When the first ingredient and vegetable / fruit ingredients are added to a liquid food product, they may settle. However, by adding a specific second ingredient, sedimentation can be prevented and the first ingredient and vegetable / fruit ingredients can be dispersed throughout the product.

[0023] The second component is starch. Preferably, the second component is a component that develops viscosity when hydrated (heated). "Develops viscosity when hydrated (heated)" refers to the property of gelatinizing starch or imparting viscosity to a liquid food product using gelatinized starch. Specifically, the second component preferably has a maximum viscosity upon heating of 500 mPa·s or more. The maximum viscosity upon heating of the second component is preferably 1000 to 2000 mPa·s, and more preferably 1200 to 1800 mPa·s.

[0024] The second component has a particle size of less than 500 μm in the raw material stage. This particle size is also an average diameter by weight determined by a sieving method, similar to the first component. The particle size of the second component in the raw material stage is more preferably 200 μm or less, and even more preferably 100 μm or less. There is no lower limit, but it is, for example, 2 μm or more. The second component desirably has a particle size of less than 500 μm in the fluid food product, preferably 200 μm or less. In the same manner as for the first component, a second component of a desired particle size can be obtained in the fluid food product.

[0025] The second component may be a native starch or a modified starch.

[0026] The "modified starch" used as the second component is preferably a starch that has been subjected to a cross-linking treatment, more preferably a phosphate-cross-linked starch. Specific examples include acetylated phosphate-cross-linked starch and hydroxypropylated phosphate-cross-linked starch, and the preferred is acetylated phosphate-cross-linked starch. Furthermore, examples of starch that can be used as a raw material for the processed starch include potato starch, tapioca starch, corn starch, waxy corn starch, and rice starch.

[0027] The "unmodified starch" used as the second component is not particularly limited, and examples thereof include potato starch, tapioca starch, corn starch, waxy corn starch, and rice starch.

[0028] The content of the second component is, for example, 0.3 to 5.0 mass %, and preferably 0.5 to 3.0 mass %.

[0029] (viscosity) The viscosity of the fluid food product according to this embodiment at a product temperature of 60°C is, for example, 300 to 4000 mPa·s, preferably 400 to 3000 mPa·s, more preferably 500 to 2000 mPa·s, and more preferably 600 to 1500 mPa·s. Taking into consideration the relationship with the other ingredients, by adding the second component as described above and adjusting the viscosity of the liquid food to the above range, sedimentation can be prevented, the first component and vegetable / fruit components can be dispersed throughout, and the desired texture improvement effect can be achieved. The viscosity can be measured using a B-type viscometer (TVB-25 viscometer manufactured by Toki Sangyo Co., Ltd.) by placing rotor No. 3 in a liquid food product (excluding ingredients) at a temperature of approximately 60°C, rotating it at 30 rpm, measuring the viscosity after 30 seconds, and taking the average of three measurements.

[0030] (flour) The liquid food product according to this embodiment may contain wheat flour, but it does not have to contain wheat flour. It is common for liquid foods to contain wheat flour to adjust the viscosity. However, according to this embodiment, by using the first and second components, it is possible to adjust the viscosity while imparting the desired good texture. Therefore, in order to achieve the effects of the present invention, it is desirable not to use wheat flour. Furthermore, if wheat flour is not used, it is possible to realize a liquid food product that does not contain allergens.

[0031] (Other ingredients) In addition to the above-mentioned components, the retort pouch food product according to this embodiment may contain other components as needed, such as water, oils and fats, and seasonings (including spices).

[0032] Examples of fats and oils include vegetable fats such as rapeseed oil, soybean oil, corn oil, olive oil, sunflower seed oil, cottonseed oil, peanut oil, safflower oil, palm oil, and rice oil; animal fats and oils such as beef tallow (fat), lard (lard), fish oil, butter, and ghee; and processed fats and oils such as diacylglycerol and margarine. The content of the oil or fat is, for example, 0.5 to 20% by mass, and preferably 1 to 10% by mass.

[0033] As mentioned above, the liquid food product may contain ingredients, such as vegetables, beans, grains, fruits, meat, and seafood. These ingredients are generally not present in fine particles but as solid components, and are therefore distinct from the fine vegetable and fruit components mentioned above.

[0034] The fluid food product according to this embodiment is used, for example, as curry sauce, stew sauce, hayashi sauce, demi-glace sauce, white sauce, pasta sauce, etc. The fluid food product is preferably curry sauce, and more preferably butter chicken curry sauce.

[0035] (Manufacturing method) The method for producing the fluid food product and its processed product according to this embodiment is not particularly limited. For example, fine vegetable or fruit components, a first component, and a second component are heated and mixed together, if necessary, with other ingredients. After heating and mixing, the mixture is filled into a retort pouch and subjected to retort treatment (heat sterilization or pressure sterilization). This allows the fluid food product and its processed product according to this embodiment to be obtained. [Example]

[0036] In the following, examples will be described in order to explain the present invention more specifically, but the present invention should not be construed as being limited to the following examples.

[0037] (1) Comparative Example 1 (Retort Butter Chicken Curry Using Wheat Flour Roux) A flour roux was prepared by heating 2.5 parts by weight of wheat flour and 2.5 parts by weight of lard according to a conventional method. Five parts by weight of tomato paste (fully passed through a 2000 μm mesh, 25% by weight of freshly mixed ingredients), 3 parts by weight of butter, 5 parts by weight of cream, 1 part by weight of curry powder, 5 parts by weight of seasonings, and the remaining amount of water (a total of 100 parts by weight of the above ingredients) were then added and heated to 95°C to prepare a butter chicken curry sauce. The resulting curry sauce and cut, steamed chicken were packed into a retort pouch. After packing, the pouch was subjected to a retort process (heat sterilization process) to produce a retort butter chicken curry. The viscosity of the butter chicken curry was approximately 900 mPa·s at a product temperature of approximately 60°C.

[0038] (2) Examples 1 to 6, Comparative Examples 2, 4, and 5 The butter chicken curries of Examples 1 to 6 and Comparative Examples 2, 4, and 5 were obtained by using the ingredients listed in Table 1 instead of wheat flour. Since wheat flour was not used, the roux was not prepared in advance, but the ingredients listed in Table 1 were mixed with lard, tomato paste, butter, cream, curry powder, seasonings, and water and heated to 95°C. Otherwise, the same production process as in Comparative Example 1 was used. The particle sizes listed in Table 1 are those at the raw material stage. When measured using the method described above, the particle sizes of the ingredients A contained in the butter chicken curry produced in Example 1 were almost all of a particle size that passed through a 1000 μm mesh sieve and passed through a 500 μm mesh sieve.

[0039] (3) Comparative Example 3 A wheat flour roux was prepared in the same manner as in Comparative Example 1. Furthermore, the wheat flour roux was heated and mixed with tomato paste and the like in the same manner as in Comparative Example 1. At this time, the ingredients listed in Table 1 were also added. In other respects, the same manufacturing process as in Comparative Example 1 was adopted.

[0040] In Table 1, the particle size indicates the particle size at the raw material stage. The following raw materials were used: (Processed starch A) Acetylated phosphate cross-linked tapioca starch (Processed starch B) Hydroxypropylated phosphate cross-linked starch from waxy corn starch (Raw starch C) cornstarch (Raw material A) Pregelatinized product of a mixture of phosphate cross-linked starch and high-amylose corn starch (Raw material B) corn grits (Raw material C) Pregelatinized phosphate cross-linked starch derived from corn (Raw material d) Pregelatinized product made from corn starch (Raw material E) Dietary Fiber Citrus Fiber (Raw materials) Apple Pulp Paste

[0041] (Maximum viscosity when heated) The maximum viscosity upon heating was determined for processed starch A, raw material A, raw material B, raw material C, and raw material D. Specifically, 7% by mass aqueous solutions were prepared. The prepared aqueous solutions were heated from 50°C to 95°C at a rate of 1.5°C / min using a Brabender viscometer (PerkinElmer Rapid Visco Analyzer (RVA)) to measure the change in viscosity with temperature. The measurement results are shown in Figure 1. The maximum viscosity upon heating was determined based on the measurement results. The results are as follows: Processed starch A: 1578mPa·s Raw material I: 731 mPa·s Raw material: 95 mPa·s Raw material H: 372 mPa·s Raw material D: 193 mPa·s

[0042] (evaluation) Each of the resulting retort pouch foods was subjected to a sensory evaluation of appearance, texture, and flavor according to the following criteria. The appearance was evaluated before and after retort processing.

[0043] (exterior) ◎: Has a natural fibrous texture like grated vegetables 〇: It has a fibrous texture, but if you look closely you can see small grains. △1: Less fibrous than 〇 △2: Transparent particles are clearly visible ×1: Uniform, smooth viscosity with no fibrous feel ×2: The fibers are too fine and become gelatinized

[0044] (Texture) ◎: Feels like natural fiber, like grated vegetables 〇: The texture is slightly weaker than ◎ △: Less fibrous than 〇 ×: No fiber feel (flavor) ◎: The original flavor of the sauce is good. The flavor of the sauce is not affected by the ingredients shown in Table 1. 〇: The ingredients shown in Table 1 have a slight effect on the flavor of the sauce. △: The ingredients shown in Table 1 affect the flavor of the sauce more than ○. ×: The ingredients shown in Table 1 have a significant effect on the flavor of the sauce (the flavor of the added ingredient is felt strongly, impairing the flavor of the sauce) (for example, when wheat flour is added, the sauce has a heavy base that is unique to wheat flour, and the flavor of the sauce becomes cloudy. When apple pulp from Comparative Example 5 is added, the sauce has a sour taste).

[0045] The results are shown in Table 2. Table 2 also shows the presence or absence of allergens.

[0046] As shown in Table 2, in Comparative Example 1, a natural appearance and texture were not obtained, and the flavor was also not good. In Comparative Example 2, in which only the second component was used instead of wheat flour, the flavor was improved, but the desired fibrous texture was not obtained, and the appearance was also poor. In Comparative Example 3, in which wheat flour and the first component were used in combination, the appearance and texture were slightly improved compared to Comparative Example 1. However, the flavor was not improved. In contrast, in Examples 1 to 6, in which the first component and the second component were used in combination, the appearance, texture, and flavor were improved compared to Comparative Example 1. Examples 1 to 3, in which a gelatinized mixture of phosphate cross-linked starch and high-amylose cornstarch was used as the first component, were particularly excellent. On the other hand, in Comparative Examples 4 and 5, despite the use of granular ingredients, the appearance, texture, and flavor were poor. This shows that texture can be improved by not simply using granular ingredients, but by using specific granular ingredients, the first component and the second component, in combination. It was found that the texture could be improved by combining the first component, which has a maximum viscosity of 95 to 731 mPa·s when heated, with the second component, which has a maximum viscosity of 1578 mPa·s when heated.

[0047] [Table 1] [Table 2]

Claims

1. A liquid food product, Fine vegetable and fruit ingredients, A first component which is starch or cereal flour and has a particle size of 500 μm or more in a raw material stage; A second component which is starch and has a particle size of less than 500 μm in the raw material stage; Including, The fine vegetable and fruit components have a particle size that allows them to pass through a mesh with an opening of 3000 μm, the first component comprises high amylose starch; A liquid food product, wherein the second component has a maximum viscosity of 1000 mPa·s or more when heated.

2. 2. The liquid food product according to claim 1, wherein the first component has a maximum viscosity when heated of less than 1000 mPa·s.

3. 3. The fluid food product according to claim 1, wherein the first component comprises a pregelatinized product of a mixture of phosphate cross-linked starch and high-amylose cornstarch.

4. The liquid food product according to any one of claims 1 to 3, wherein the content of the first component is 0.3 to 5.0% by mass.

5. The liquid food product according to any one of claims 1 to 4, wherein the content of the second component is 0.3 to 5.0% by mass.

6. 6. The fluid food product according to claim 1, having a viscosity at 60°C of 300 to 4000 mPa·s.

7. The fluid food product according to any one of claims 1 to 6, wherein the content of the vegetable and fruit components is 5% by mass or more in terms of raw materials.

8. The fluid food product according to any one of claims 1 to 7, which is a retort food product.

9. The fluid food product according to any one of claims 1 to 8, which is curry.

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