JP2011109945A - Liver paste food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide liver paste food increased in body taste specific to liver. <P>SOLUTION: The liver paste food is produced by addition of mushroom extract and wet-heated starch. Preferably, 2-20 parts of the mushroom extract is added to 100 parts of the liver, and 1-5% of the wet-heated starch is added to the whole of the liver paste food. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to a liver paste food having an increased richness unique to the liver.

Liver is a food ingredient that has a strong taste and likes and dislikes it, but it is used in various dishes that take advantage of the richness of the liver. In particular, a paste prepared by changing the texture of the liver into a paste is preferred. For example, it is used for canapes placed on thin slices of bread, pasta and meat dishes.

Liver is a high-quality protein source collected from livers of chickens, cows, pigs, etc., and is rich in vitamins such as vitamins A, B and D, and minerals such as iron and zinc. It is an expensive food. For this reason, it is recommended that modern people who tend to be biased in nutrition and lack vitamins and minerals, and infants who need further consideration of nutritional balance.

However, the liver is rich in vitamins and minerals, especially vitamin A, so it is necessary to pay attention to various side effects such as limb pain, dizziness, nausea, vomiting and loss of appetite due to excessive intake of vitamin A. There is. Accordingly, there has been a demand for a liver paste food with an increased richness peculiar to the liver while paying attention to excessive intake of the liver.

Conventionally, as a method of improving the flavor of foods containing liver, the liver paste (patent document 1) that does not have the unique smell of liver by containing curry powder and the smell unique to the liver have been eliminated by containing catechin. Liver foods that eliminate the odor characteristic of the liver such as liver sausage (Patent Document 2) have been proposed, but the liver paste food that has a rich taste unique to the liver is not shown.

JP-A-60-120963 JP 2000-32955 A

Accordingly, an object of the present invention is to provide a liver paste food having an increased richness unique to the liver.

As a result of the inventor's extensive research to achieve the above object, the present inventors have found that a liver paste food containing a mushroom extract and wet heat-treated starch unexpectedly increases the richness of the liver. It came to do.

That is, the present invention
(1) Liver paste food containing mushroom extract and wet heat-treated starch,
(2) The liver paste food according to (1), wherein 2 to 20 parts of mushroom extract is blended with 100 parts of liver and 1 to 5% of wet heat-treated starch is blended with respect to the whole liver paste food.
It is.

ADVANTAGE OF THE INVENTION According to this invention, the liver paste foodstuff which the richness peculiar to a liver increased can be provided. As a result, it becomes possible to take liver paste food without worrying about excessive intake of the liver, and further expansion of the food market can be expected.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The liver paste food of the present invention is characterized by blending mushroom extract and wet heat-treated starch, which can increase the richness peculiar to the liver.

The mushroom extract used in the liver paste food of the present invention is not particularly limited, and is obtained by concentrating the extracted components from mushrooms (Agaricus bisporus, Japanese name Tsukuritake) by a known method such as hot water extraction method or alcohol extraction method. It is done. Moreover, the form will not be specifically limited if it is marketed, A liquid form, a granular form, a powder form, a solid form etc. can be used.

Although the compounding quantity of the mushroom extract used for the liver paste foodstuff of this invention is not specifically limited, It is preferable to mix | blend 2-20 parts of mushroom extracts with respect to 100 parts of levers, and 3-10 parts is more preferable. If the amount of mushroom extract is less than the above range, the rich taste unique to the liver is difficult to increase. When it is more than the above range, even if the blending amount is increased, the effect of the present invention is hardly increased and it may not be economical.

The heat-moisture treated starch used in the liver paste food of the present invention is obtained by heat-treating starch in the presence of saturated steam at around 100 ° C., for example, the method described in JP-A-4-130102, that is, starch. Is placed under reduced pressure and then heated under pressure by introducing steam, or the starch is heated for a predetermined time by repeating this operation, and then cooled and pulverized.

Although the compounding quantity of the wet heat-processed starch used for the liver paste foodstuff of this invention is not specifically limited, It is preferable to mix | blend 1-5% of wet heat-processed starch with respect to the whole liver paste foodstuff, and 1.5-4% is more preferable. . When the blending amount of the wet heat-treated starch is less than or greater than the above range, the rich taste peculiar to the liver is difficult to increase.

The lever used in the liver paste food of the present invention is not particularly limited, but for example, those collected from the liver of chickens, cows, pigs, etc. can be used, and particularly when chicken liver is used, It is preferable because the effect is easily achieved.

The liver paste food of the present invention can be appropriately selected and blended in addition to the mushroom extract and wet heat-treated starch as long as the effects of the present invention are not impaired. Specifically, for example, vegetables such as potato, carrot, pumpkin, onion, taro and sweet potato, livestock such as chicken, pork and beef, dairy products such as milk, skim milk powder, butter and cheese, boiled and shiitake mushrooms , Soups and extracts using chicken, beef, pork, fish, vegetables, etc., seasonings such as fresh water, sake, sugar, soy sauce, mirin, vinegar, salt, sodium glutamate, ginger, chili pepper, garlic radish, etc. A pH adjuster such as a spice or an organic acid can be blended.

The lever paste food of the present invention is described in detail below based on examples and test examples. Note that the present invention is not limited to this.

[Example 1]
In accordance with the following recipe, chicken liver (minced), milk, chicken (minced), onion, carrot, wet heat starch, butter, mushroom extract and fresh water are added to the double kettle, heated and stirred, and the commit roll ( A paste was made using U.S.A. Shell). Next, 100 g each was filled into a 100 g heat-resistant bottle, the opening was sealed, and retort treatment (120 ° C., 30 minutes) was performed to obtain the lever paste food of the present invention. In addition, the manufactured liver paste food was a mixture of mushroom extract 3 parts with respect to 100 parts of the lever and 2.5% wet heat-treated starch with respect to the whole liver paste food.

[Composition table]
Chicken liver meat (minced) 10%
Milk 7%
Chicken (minced) 5%
Onion 5%
Carrot 5%
Wet heat-treated starch 2.5%
5% butter
Mushroom extract 0.3%
Shimizu 60.2%
――――――――――――――――――
Total 100%

[Example 2]
A liver paste food of the present invention was obtained in the same manner as in Example 1 except that chicken liver meat (minced) was replaced with pork liver meat (minced).

[Comparative Example 1]
A liver paste food was obtained in the same manner as in Example 1 except that the wet heat-treated starch was replaced with acetylated adipic acid crosslinked starch.

[Comparative Example 2]
A liver paste food was obtained according to Example 1 except that the wet heat-treated starch was replaced with raw starch.

[Comparative Example 3]
A liver paste food was obtained according to Example 1 except that the mushroom extract was replaced with the chicken extract.

[Comparative Example 4]
A liver paste food was obtained in the same manner as in Example 1 except that the mushroom extract was replaced with the skipjack extract.

[Test Example 1]
Does the liver paste food prepared according to Example 1 except that the mushroom extract and the wet heat-treated starch are replaced with fresh water as a control, the liver-specific taste is increased in Examples 1 and 2 and Comparative Examples 1-4? Sensory evaluation was performed according to the following evaluation criteria. The results are shown in Table 1.

配合する場合：＋ 配合しない場合：−
＜評価基準＞
○：レバー特有のコク味が増し、十分なコク味を有していた。
△：ややレバー特有のコク味が増していた。
×：レバー特有のコク味が増していなかった。

When blending: + When not blending:-
<Evaluation criteria>
◯: The rich taste peculiar to the liver was increased and it had a sufficient rich taste.
Δ: The richness peculiar to the lever was slightly increased.
X: The richness peculiar to a lever was not increasing.

As a result of Table 1, when mushroom extract and wet heat-treated starch were blended, despite the fact that only a small amount of liver was blended, the rich taste peculiar to the liver was greatly increased (Examples 1 and 2). ). On the other hand, when animal and plant extracts other than the mushroom extract were used, and when starches other than the wet heat-treated starch were used, the rich taste unique to the liver was not increased (Comparative Examples 1 to 4).

[Test Example 2]
The influence of the blending ratio of the mushroom extract on 100 parts of the lever and the blending amount of the wet heat-treated starch on the whole was examined on the present invention. Specifically, in Example 1, a liver paste food was produced in the same manner as in Example 1 except that the amounts of mushroom extract and wet heat-treated starch were changed to the ratios shown in Table 2. Next, the obtained liver paste food was eaten, and sensory evaluation was performed according to the same evaluation criteria as in Test Example 1 for the rich taste unique to the liver. The results are shown in Table 2.

As a result of Table 2, the liver paste food blended with the mushroom extract and the wet heat-treated starch had an increased taste unique to the liver (No. 2 to 7). In particular, when 2 to 20 parts of mushroom extract is blended with 100 parts of the liver and 1 to 5% of wet heat-treated starch is blended with the whole liver paste food, the richness of the rich taste unique to the liver is very favorable. (No. 3-5). On the other hand, when the mushroom extract and the wet heat-treated starch were not blended, the rich taste peculiar to the liver was not increased (No. 1, 8).

Claims (2)

A liver paste food comprising mushroom extract and wet heat-treated starch. The liver paste food according to claim 1, wherein 2 to 20 parts of mushroom extract is blended with 100 parts of liver, and 1 to 5% of wet heat-treated starch is blended with respect to the whole liver paste food.