TWI568364B - Container-containing liquid or pasty food composition and method of producing the same - Google Patents

Description

Container-containing liquid or pasty food composition and method of producing the same

The present invention relates to a liquid or pasty food composition for use in a container for use in heating and conditioning with a specific amount of water and other food materials as needed, and for imparting viscosity to the final food, and a method for producing the same.

A liquid or pasty food composition in a container such as a paste-like oil-fried flour product containing a starch-containing concentrated container has been commercially available. The liquid or pasty food composition is taken out of the container, added with a specific amount of water for stew conditioning, and combined with a suitably desired food material to form the final food. The final product is rendered viscous (consistency) by gelatinization at the stage of stew conditioning.

The liquid or pasty food composition of such a container is disclosed in Patent Document 1 as a paste-like curry block having a fluidity which can be extruded from a polyester container or the like, and is disclosed in water at 20 to 40 ° C. A fluid composition, a non-substantially gelatinized starch, a curry powder, a spice, a seasoning, and the like as a main component, and a composition having a structure in which the oil and fat contain a dispersed phase and the water system includes a continuous phase. The paste-like curry block of Patent Document 1 has a problem of ensuring that the safety of microorganisms is insufficient, in terms of not performing heat sterilization treatment. Further, the content of the oil and fat shown in the examples of Patent Document 1 is as high as about 30%, and there is a problem that it is not good in terms of maintaining health, taste, and oil-resistant separation during storage.

Further, Patent Document 2 discloses a method for producing a paste-like instant soup or sauce which can be quickly seasoned by adding only hot water. In the method of Citation 2, starch is added to the seasoning, before or after filling into the container. Heat sterilization at 60~78 °C. In the examples, conditions of 63 ° C and 30 minutes were employed as heat sterilization conditions. In order to impart viscosity to the final food obtained by adding hot water, it is disclosed that starch having a viscosity increase start temperature (gelatinization start temperature) of 40 ° C or more and 70 ° C or less when heated in pure water is used as the starch. However, in the method of Citation 2, there is a problem that the microbiological safety is insufficient due to a lower heat sterilization temperature, or a starch having a gelatinization start temperature of 70 ° C or less is used, so that when the sterilization temperature is raised, The fluidity of the paste creates problems with obstacles.

On the other hand, Patent Document 3 discloses a method for producing a paste-like oil-fried flour in a container which is subjected to heat sterilization treatment, wherein the starch is gelatinized by setting the content of the sugar and the salt to a specific range. When the temperature rises, even if the heat sterilization treatment is performed at a sufficient high temperature (75 ° C or higher), it is easy to take out from the container, and even when a specific amount of water is added for stewing and conditioning, the final food can be imparted. Full consistency. However, although it is preferable to lower the moisture in order to improve the safety of microorganisms, it has been found that in the composition of Patent Document 3, when the moisture is lowered until it is less than 30% by weight, the composition is hardened and is taken out from the container. Difficult, and difficult to use due to its difficulty in dispersing in water.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Publication No. Sho 63-3583

[Patent Document 2] Japanese Patent Laid-Open No. Hei 4-11872

[Patent Document 3] Japanese Patent No. 3762870

It is an object of the present invention to provide a container-like liquid or pasty food product which has high microbial safety due to low moisture content and which can be quickly and uniformly dispersed in hot water to exhibit a desired viscosity by heating. combination.

It is also an object of the present invention to provide a method of making a liquid or pasty food composition in a container having this feature.

The invention includes the following invention.

(1) A container-packed liquid or pasty food composition characterized by containing starch, sugar, and water, having a moisture content of less than 30% by weight; and relative to the above liquid or pasty food composition The ratio of water to sugar is 80% by weight or more; and the viscosity at 60 ° C measured by a B-type viscometer is 20000 mPa. s below.

(2) A liquid or pasty food composition according to (1), which is prepared by adding 50 g of a liquid or pasty food composition to 150 ml of warm water at 60 ° C and stirring to prepare a mixture, and then preparing a mixture. While stirring the mixture, the mixture was heated until the temperature of the mixture reached 95 ° C, and then cooled to 60 ° C, and the mixture was heated up to 95 ° C and then cooled to 60 after being prepared by a B-type viscometer. The viscosity of the mixture at ° C is more than 2 times the viscosity at 60 ° C.

(3) A liquid or pasty food composition according to (1) or (2), wherein 80% by weight or more of the above sugars are selected from the group consisting of sugar alcohols, trehalose, maltose-based trehalose, and dextrose equivalent (DE) (Equivalent diameter) is one or more of the sugars higher than 15 and has a low sweetness.

(4) A liquid or pasty food composition according to any one of (1) to (3), wherein the liquid or pasty food composition has a fat or oil content of 20% by weight or less.

(5) A method for producing a liquid or pasty food composition in a container, which comprises preparing a liquid or pasty food containing a starch, a saccharide, a water, and a food material, and having a moisture content of less than 30% by weight. A method of preparing a composition for heating a conditioning composition by heating a raw material containing a sugar, water, and a food material having a water content of 80% by weight or more or more with respect to the liquid or pasty food composition; a step of preparing a liquid or pasty food composition by heating the conditioning composition and starch; and for the liquid or pasty food composition, the center temperature of the liquid or pasty food composition is 70 to 90 ° C The step of performing heat sterilization treatment is carried out.

The present specification includes the contents described in the specification and/or drawings of Japanese Patent Application No. 2011-080768, which is the priority of the present application.

According to the present invention, there is provided a liquid or pasty food combination of a container which exhibits a desired viscosity by heating due to low moisture content and which is highly safe in microorganisms and can be quickly and uniformly dispersed in hot water. And its manufacturing method.

Raw material 1.1. Water

The liquid or pasty food composition of the present invention (hereinafter sometimes referred to as "the food composition of the present invention") is characterized in that the moisture content of the average total weight of the composition is less than 30% by weight, preferably 29.5 wt% or less. When the moisture content is within this range, the risk of proliferation of microorganisms is reduced. The water activity (Aw, Water activity) of the food composition of the present invention is preferably 0.87 or less. The measurement of the water activity can be measured using a water activity measuring device manufactured by Novasina.

Although the lower limit of the moisture content is not particularly limited, the moisture content is usually 10% by weight or more, preferably 15% by weight or more, based on the total weight of the food composition of the present invention.

1.2. Starch

The starch used in the present invention may, for example, be starch such as wheat starch, corn starch, waxy corn starch, potato starch or tapioca starch. The starch may also be added in the form of a cereal flour such as flour, rice flour or glutinous rice flour. The cereal flour may also be heated alone or in combination with fats and oils, and used to enhance taste or dispersibility. It is also possible to use a wet heat-treated starch which is subjected to a wet heat treatment of the above starch, or a processed starch which imparts chemical modification such as crosslinking or functional groups. The starch may be used singly or in combination of plural kinds.

The content of the starch in the food composition of the present invention is not particularly limited, but is preferably 5 to 50% by weight, more preferably 5 to 45% by weight, particularly preferably 10%, based on the total weight of the composition. 40% by weight.

The amount of starch in the food composition of the present invention can be measured by separating the water-soluble fraction from the water-insoluble property of the ungelatinized starch, and heating the starch containing the insoluble fraction. After the transformation, Decompose with glucoamylase and quantify the amount of glucose. Here, in the case where the food composition of the present invention is a fat-containing one, it is preferred to carry out a degreasing treatment in advance.

1.3. Carbohydrates

Examples of the saccharide used in the present invention include monosaccharides such as glucose, disaccharides such as sucrose, maltose, and trehalose, oligosaccharides, maltosyl trehalose, sucrose, dextrin, and sugar alcohol (xylitol, sorbitol, and the like). Mannitol, maltitol, lactitol, oligosaccharide, etc.). The saccharide may be used singly or in combination of plural kinds. The saccharide is preferably a water-soluble saccharide. It does not contain ungelatinized starch in sugars.

In order to maintain a balanced taste even if the amount of the saccharide added to the food composition of the present invention is increased, it is preferred to use a saccharide having a low sweetness (sweetness of less than 100). The sweetness refers to an indicator of the sweetness of the sweetener when the sweetness of sucrose is taken as 100, and a certain amount of the aqueous solution of sucrose (for example, 10% by weight) and other aqueous sweetener solutions can be compared. It is determined by the concentration of the same degree of sweetness.

As the saccharide, one or more selected from the group consisting of sugar alcohol, trehalose, maltose-based trehalose, and saccharides having a glucose equivalent (DE) of more than 15 (especially dextrin) and low sweetness are preferably used. Further, when a DE of 15 or less is used, the fluidity of the liquid or pasty food composition is lowered, and when the composition is heated and conditioned with cold water or hot water, the viscosity is not sufficiently imparted. Not good. The measurement method of DE can be measured by measuring the ratio of the total solid content of the reducing sugar by measuring the reducing sugar as glucose.

In the food composition of the present invention, by setting the ratio of the saccharide to the water content to 80% by weight or more, the fluidity of the composition can be improved, and the gelatinization of the starch during heat sterilization can be suppressed, and the composition can be maintained after heat sterilization. Liquidity.

Although the ratio of the saccharide to the water content is not particularly limited, the saccharide is typically 300% by weight or less based on the moisture. When the ratio of the saccharide is increased, the sweetness is increased, and the concentration of the starch or other flavoring material is relatively low. Therefore, the amount of the product necessary for forming a specific taste property is increased.

The content of the saccharide in the food composition of the present invention is not particularly limited, but is preferably 15 to 65% by weight, more preferably 17 to 60% by weight, particularly preferably 19%, based on the total weight of the composition. 55% by weight.

The method for measuring the saccharide in the food composition of the present invention is calculated as a value obtained by subtracting the amounts of water, protein, lipid, dietary fiber, ash, and starch from the total amount of the food composition. Moisture, protein, lipids, dietary fiber, and ash can be measured according to the measurement method of the nutrition labeling standard. The starch can be measured by the method shown in the above 1.2.

1.4. Grease

The food composition of the present invention may suitably contain animal fats such as butter, lard, fish oil, butter, ghee, vegetable oils such as soybean oil, corn oil, palm oil, rapeseed oil, olive oil, diglycerin, margarine Processing grease.

The oil content is ideal from the viewpoints of health, the viewpoint of taste, and the separation stability of the food composition of the present invention during storage. It is 20% by weight or less.

Since fats and oils (especially fats and oils having a low melting point and being liquid at normal temperature) have an effect of improving the fluidity of the food composition, it is generally difficult to maintain the fluidity of the food composition if the oil content is 20% by weight or less. However, since the ratio of the saccharide to the moisture in the food composition of the present invention is 80% by weight or more, the fluidity can be maintained.

The food composition of the present invention may further contain an emulsifier for the separation stability of the oil and fat.

1.5. Other food materials

In the food composition of the present invention, in order to impart a desired taste and taste, any food material may be further contained. Examples of the food material include salt, gravy, vegetable juice, sauce, soy sauce, dairy product, wine, sour agent, monosodium glutamate, and the like.

2. Liquid or pasty food composition

The food composition of the present invention is a liquid or pasty food composition in which the water is the continuous phase and the oil is the dispersed phase.

The food composition of the present invention contains starch which is not substantially gelatinized, and a polarized cross is observed by microscopic observation using a polarizing plate.

The food composition of the present invention is characterized in that the viscosity at 60 ° C measured by a B-type viscometer is 20000 mPa. s below. Since the flowability of the food composition of the present invention having such a viscosity is sufficiently high, it can be quickly and uniformly dispersed when hot water or cold water is added. The value of the viscosity measured by the B-type viscometer refers to the value measured after 30 rpm and 30 seconds using an appropriate rotor.

As a final food obtained by heating and conditioning the food composition of the present invention, a viscous sauce (white sauce, half-shabu sauce, curry sauce, soup curry, ketchup, marinade, kashida sauce, etc.) can be exemplified. ) curry, stew, chowder, diced meat, milk roast, Italian pasta, Chinese marinade, and custard cream.

3. Manufacturing method

In the method for producing a food composition of the present invention, a heat sterilization treatment is carried out. The heat sterilization can be carried out, for example, by steam, hot water or the like. The condition is preferably such that the sterilization is sufficient and the storage stability of the obtained food composition is sufficient. For example, it is preferred to carry out heat sterilization treatment so that the temperature (center temperature) of the food composition reaches 70 ° C to 90 ° C. In the heat sterilization treatment, for example, when the heat sterilization treatment is followed by sterilization, it is preferable to maintain the temperature for 5 minutes to 60 minutes, and when the heat sterilization treatment is the hot filling sterilization described below, It is preferred to maintain the above temperature for 5 seconds to 5 minutes.

The food composition of the present invention is filled in a container to be sealed. The container is not limited as long as the contents are removable, but for example, a bag-shaped container, a gusset pouch, a tubular container, a bottle-shaped container, a can, a bottle container, or the like can be used.

The order of filling and heat-sterilizing the container of the food composition is not particularly limited, and the heat sterilization treatment may be performed before filling into the container of the food composition, or after filling into the container, or may be filled Go to the container before and after. Typically, it can be exemplified by a method of performing heat sterilization after filling and sealing the food composition into a container (post Sterilization), and the food composition is heat-sterilized in advance (preferably heat-sterilized at a temperature of 70 ° C to 90 ° C), and maintained at a temperature of heat sterilization treatment (preferably 70 ° C or higher). The food composition is filled and sealed in a container, and the container is sterilized (hot filling sterilization).

In the manufacture of the food composition of the present invention, the step of heating conditioning may be carried out before the heat sterilization treatment, and further including in the presence of the food material. Further, in the case of the above-described hot filling sterilization, the heating conditioning step and the heat sterilization treatment may be carried out together. Since there is a possibility of starch gelatinization in the heating conditioning step, it is preferred to heat the mixture of sugar, water, food material, etc. without adding starch, and then mixing the obtained heating conditioning composition with starch to prepare a liquid. The liquid or pasty food composition is heat-sterilized.

4. Product storage conditions

The liquid or pasty food composition of the container of the present invention can be stored under appropriate storage conditions such as storage at normal temperature, storage under refrigeration, and storage under refrigeration.

The liquid or pasty food composition of the container of the present invention may not be fully cured to maintain flexibility even when frozen. The product (refrigerated product) of the liquid or pasty food composition of the container of the present invention has the advantage that it can be thawed in a short time and can be quickly utilized for conditioning.

5. Heat the viscosity after conditioning

Since the food composition of the present invention contains starch which is not substantially gelatinized, the starch in the food composition is gelatinized by dispersing it in cold water or hot water, if necessary, by heating and conditioning with other food materials. Viscosity is obtained to obtain a food that is given a sufficient consistency.

That is, 50 g of the food composition of the present invention is added to 150 ml of warm water of 60 ° C, stirred and mixed to prepare a mixture, and then the mixture is stirred and mixed while heating until the temperature of the mixture reaches 95 ° C, followed by cooling until At 60 ° C, the viscosity of the mixture immediately after preparation, which was measured by a B-type viscometer, was heated up to 95 ° C and then cooled to 60 ° C, compared to the viscosity measured at the same temperature until 60 ° C. It is more than 2 times, more preferably 5 times or more, and further preferably 10 times or more. Specifically, it is preferred that the food after heating and conditioning using the food composition of the present invention has a viscosity of 30 mPa at 60 ° C. Above s, more preferably 50~20000 mPa. s, and further preferably 500 to 20000 mPa. s. Further, the value of the viscosity measured by the B-type viscometer refers to the value measured after 30 rpm and 30 seconds using an appropriate rotor.

[Examples] Experiment 1 Examples 1 to 3 and Comparative Examples

As shown in the ingredients of Table 1, the paste-like food composition was prepared by mixing and mixing starch, sugar, salt, fat, and water while stirring, until the temperature of the mixture reached 70 ° C to prepare a paste-like food composition. Immediately at 70 ° C, the container was filled with a soft bag, and then heat-sterilized, and the bag-shaped container was sealed to obtain a paste-like food composition of the containers of Examples 1 to 3 and Comparative Example. . The viscosity of the paste-like food composition before and after the heat sterilization treatment was measured under the conditions of rotor No. 6, 60 ° C, 30 rpm, and 30 seconds using a BH type viscometer manufactured by Toki Sangyo Co., Ltd. The viscosity of the paste-like food composition was measured in the same manner as below.

50 g of the paste-like food composition obtained in the obtained container was added to 150 ml of warm water of 60 ° C, and the mixture was heated and conditioned until the temperature of the mixture reached 95 ° C to prepare a viscous sauce, followed by cooling until 60 ° C. And determine the viscosity. The viscosity of the BL-type viscometer manufactured by Toki Sangyo Co., Ltd. is determined by using a suitable rotor in the adhesive region at 60 ° C, 30 rpm, and 30 seconds, and the viscosity is just after mixing in warm water and after conditioning. The viscosity of the sauce. The paste-like food composition was measured in the same manner immediately after mixing in warm water and the viscosity after heating and conditioning of the mixture.

As shown in Table 1, the paste-like food compositions of Examples 1 to 3 were viscous sauces which were quickly and uniformly dispersed in warm water during heating conditioning and exhibited a viscosity, smooth and consistency.

On the other hand, the paste-like food composition of the comparative example was heated without being rapidly disperse|distributed in the warm water at the time of the heat-conditioning, and it is set as it as it, and it is a viscous-

Example 4

Among the components of the embodiment 4 shown in Table 1, the heating conditioning composition was prepared by first stirring and mixing the sugar, the salt, the fat and the water, and heating until the temperature of the mixture reached 70 ° C, and then, the obtained heating conditioning was carried out. The starch was added to the composition, and the mixture was stirred and mixed to prepare a paste-like food composition, which was filled and sealed in a soft bag-shaped container, and then subjected to heat sterilization treatment at 70 ° C for 30 minutes to obtain a paste of the container of Example 4. Food composition.

50 g of the paste-like food composition obtained in the obtained container was added to 150 ml of warm water of 60 ° C, and the mixture was heated and conditioned until the mixture was stirred and mixed. The temperature reached 95 ° C to make a viscous sauce, which was then cooled to 60 ° C and the viscosity was measured.

As shown in Table 1, the paste-like food composition of Example 4 was a viscous paste which was quickly and uniformly dispersed in warm water and exhibited a viscosity, smooth and consistency when heated and conditioned.

Experiment 2: Application to various forms of food compositions Example 5 (Material of White Cream Sauce)

According to the <flavoring heating component> shown in Table 2, first, the salt, the sucrose, the raw emulsifiable concentrate, the dextrin, and the water are mixed and heated, and the temperature is adjusted until the temperature of the mixture reaches 95 ° C to prepare a seasoning heating component (heating conditioning composition). And cooling to 75 ° C, and then according to the <final processing ingredients> shown in Table 2, stirring and mixing the seasoning heating ingredients and flour to prepare the white cream sauce material, filling and sealing in a soft bag-shaped container, at 70 ° C The heat sterilization treatment was carried out for 30 minutes in an environment to obtain a material of a white cream sauce in a container.

The material of the obtained white cream sauce in the container was as shown in Table 9, but it was frozen.

When the material of the white cream sauce in the container thus frozen is returned to room temperature, it can be thawed in about 5 minutes, and 50 g of the white cream sauce material is stirred and mixed in 150 ml of warm water of 60 ° C while heating. Conditioning until the temperature of the mixture reached 95 ° C to make a white cream sauce.

The white cream sauce material is rapidly and uniformly dispersed in warm water during heating conditioning to exhibit viscosity, and the obtained white cream sauce is smooth and thick.

Example 6 (curry block)

The food materials shown in the <flavored heating ingredients> of Table 3 were stirred and mixed, and the seasoning heating ingredients (heating conditioning composition) were prepared by heating and conditioning until the temperature of the mixture reached 95 ° C, and cooled to 75 ° C, and then according to Table 3. The <final processed component> shown is stirred and mixed with the seasoning heating component and the flour to prepare a paste-like curry block, which is filled and sealed in a soft bag-shaped container, and then heat-sterilized at 70 ° C for 30 minutes to obtain a container. Packed with curry pieces.

The curry block of the obtained container was as shown in Table 9, and 50 g of the curry block was stirred and mixed in 150 ml of warm water of 60 ° C, and the mixture was heated and conditioned until the temperature of the mixture reached 95 ° C to prepare a curry paste.

The curry block is rapidly and uniformly dispersed in warm water during heating conditioning to exhibit viscosity, and the obtained curry paste is smooth and thick.

Example 7 (material of pumpkin chowder)

The food materials shown in the <flavored heating ingredients> of Table 4 were stirred and mixed, and the seasoning heating ingredients (heating conditioning composition) were prepared by heating and conditioning until the temperature of the mixture reached 95 ° C, and cooled to 75 ° C, and then according to Table 4. The <final processed component> shown is a mixture of the seasoning heating component and the corn starch to prepare a pumpkin miscellaneous material, which is filled and sealed in a soft bag-shaped container, and then heat-sterilized at 70 ° C for 30 minutes to obtain a container. The material of the pumpkin chowder.

The material of the obtained pumpkin clam chowder was as shown in Table 9, and 50 g of the pumpkin chowder material was stirred and mixed in 150 ml of boiling water, and the mixture was heated and conditioned until the temperature of the mixture reached 95 ° C to prepare pumpkin chowder.

The material of the pumpkin chowder is quickly and uniformly dispersed in warm water during heating conditioning, exhibiting viscosity, and the obtained pumpkin chowder is smooth and thick.

Example 8 (Materials of Italian Bolognese)

The food materials shown in the <flavored heating ingredients> of Table 5 were stirred and mixed, and the mixture was heated and conditioned until the temperature of the mixture reached 70 ° C to prepare a paste-like Italian meat sauce material, and the obtained Italian meat sauce material was 70. Immediately at a temperature of ° C, it was filled in a soft bag-shaped container, thereby performing heat sterilization treatment, and the bag-shaped container was sealed to obtain a material of the container-packed Italian meat sauce.

The obtained material of the Italian meat sauce of the container is as shown in Table 9, and 50 g of the material of the Italian meat sauce is stirred and mixed in 150 ml of milk at 60 ° C, and the mixture is heated and conditioned until the temperature of the mixture reaches 95 ° C. And making spaghetti bolognese.

The material of the Italian meat sauce is quickly and uniformly dispersed in the milk during heat conditioning, exhibiting stickiness, and the obtained Italian meat sauce is smooth and thick.

Example 9 (returned meat seasoning)

Each of the food materials shown in the <flavored heating component> of Table 6 was stirred and heated, and the mixture was heated and conditioned until the temperature of the mixture reached 95 ° C to prepare a seasoning heating component (heating conditioning composition), and cooled to 75 ° C, and then according to Table 6. The <final processed component> shown is mixed with the seasoning heating component and corn starch to prepare a paste-like pork seasoning seasoning, filled and sealed in a soft bag-shaped container, and then heat-sterilized at 70 ° C for 30 minutes. Obtain the container-backed pork seasoning.

The obtained boiled meat seasoning of the container is as shown in Table 9, and 50 g of the seasoning meat seasoning is stirred and mixed in 150 ml of warm water of 60 ° C, and the mixture is heated and conditioned until the temperature of the mixture reaches 95 ° C to prepare the pork. sauce.

The steamed pork seasoning is quickly and uniformly dispersed in warm water during heating conditioning to exhibit viscosity, and the obtained boiled meat sauce is smooth and thick. In addition, the simmered meat sauce is poured on the pork and the cabbage which are made from the oil and fried, and the succulent sauce is smooth and thick and delicious.

Example 10 (Basta Basic Ingredients)

The food materials shown in the <flavored heating ingredients> of Table 7 were stirred and mixed, and the mixture was heated and conditioned until the temperature of the mixture reached 70 ° C to prepare a paste-like basic component of the paste, and the obtained basic constituents of the calcite were 70 ° C. At the temperature, it is immediately hot-filled in a soft bag-shaped container, thereby performing heat sterilization treatment, and sealing the bag-shaped container to obtain the basic components of the container.

The basic components of the obtained Kashida container were as shown in Table 9, but they were frozen. If the basic component of the frozen calcined container is returned to room temperature, it can be thawed in about 5 minutes, and 50 g of the basic component of the Kasda is stirred and mixed in 150 ml of milk at 60 ° C, and heated and conditioned. The kistad sauce was prepared until the temperature of the mixture reached 95 °C.

The basic ingredients of the Kstar are quickly and uniformly dispersed in the milk during heating conditioning, exhibiting a viscosity, and the obtained kistad sauce is smooth and thick.

Example 11 (Material of Soup Curry)

The food materials shown in the <flavored heating ingredients> of Table 8 were stirred and mixed, and the seasoning heating ingredients (heating conditioning composition) were prepared by heating and conditioning until the temperature of the mixture reached 95 ° C, and cooled to 75 ° C, and then according to Table 8. The <final processed component> shown is a mixture of the seasoning heating component and the glutinous rice starch to prepare a soup curry material, which is filled and sealed in a soft bag-shaped container, and then heat-sterilized at 70 ° C for 30 minutes to obtain a container. The soup curry material.

The material of the obtained soup curry was as shown in Table 9. While stirring 50 g of the soup curry material in 150 ml of warm water of 60 ° C, the mixture was heated and conditioned until the temperature of the mixture reached 95 ° C. Make soup curry.

The soup curry material is quickly and evenly dispersed in the temperature during heating conditioning. In water, the viscosity is exhibited, and the soup curry obtained is smooth and low in viscosity but still has a consistency.

Composition and evaluation results of Examples 5 to 11

The components and evaluation results of the paste-like food compositions of the above Examples 5 to 11 are shown in the following table.

All of the publications, Japanese patents, and Japanese patent applications cited in the specification are hereby incorporated herein by reference.

Claims (6)

A liquid or pasty food composition according to a heat sterilization treatment, characterized in that it contains starch, sugar and water, and the moisture content is less than 30% by weight; and relative to the above liquid or pasty food The ratio of the moisture and the saccharide in the composition was 80% by weight or more; and the viscosity at 60 ° C measured by a Brookfield viscometer was 20,000 mPa·s or less. A liquid or pasty food composition according to claim 1, wherein 50 g of a liquid or pasty food composition is added to 150 ml of warm water at 60 ° C and stirred to prepare a mixture, and then the mixture is stirred and mixed. Heating until the temperature of the mixture reaches 95 ° C, and then cooling to 60 ° C, the viscosity measured by a B-type viscometer until 95 ° C and then cooled to 60 ° C, the viscosity of the mixture, just after the preparation The mixture is then tempered until the viscosity at 60 ° C is more than 2 times. A liquid or pasty food composition according to claim 1, wherein 80% by weight or more of the above sugars are selected from the group consisting of sugar alcohols, trehalose, maltosyl trehalose, and sugars having a dextrose equivalent (DE) higher than 15 One or more of them are low in sweetness. The liquid or pasty food composition according to claim 2, wherein 80% by weight or more of the above sugars are selected from the group consisting of sugar alcohols, trehalose, maltose-based trehalose, and sugars having a dextrose equivalent (DE) higher than 15 One or more of them are low in sweetness. A liquid or pasty food composition according to any one of claims 1 to 4, wherein the liquid or pasty food composition has a fat content of 20% by weight or less. A method for producing a liquid or pasty food composition in a container, which is a liquid or pasty food composition containing a starch, a saccharide, a water, and a food material, and having a moisture content of less than 30% by weight. a method comprising the steps of: heating a raw material containing a saccharide, water, and a food material having a water content of 80% by weight or more or more with respect to the liquid or pasty food composition; preparing a heating conditioning composition; mixing the above heating conditioning a composition and a starch for preparing a liquid or pasty food composition; and for the liquid or pasty food composition, the liquid or pasty food composition has a center temperature of 70 to 90 ° C The step of heat sterilization.