JP2014054268A - Pasty processed food - Google Patents
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本発明は、カボチャ、サツマイモ、里芋から選択される少なくとも１種の野菜と、かつお節出汁及び／又は昆布出汁を配合する加工食品であって、
水不溶性カルシウム含有材料粉末を配合することで、保存中に発生する酸味を抑制した加工食品に関する。
The present invention is a processed food comprising at least one vegetable selected from pumpkin, sweet potato, and taro, and bonito soup stock and / or kelp soup stock,
It is related with the processed food which suppressed the acidity generated during storage by mix | blending water-insoluble calcium containing material powder.
近年の食の欧米化に伴い、ガン、脳卒中、高血圧等の生活習慣病患者が増加し深刻な問題となっている。
原因の１つには、野菜不足が挙げられ、野菜の摂取量を増やすことが課題となっている。
野菜を摂取する方法は様々にあるが、中でも野菜を加熱調理した加工食品は、手軽に美味しく野菜を摂取できるため、野菜不足を解消する方法として提案されている。
With the recent westernization of food, the number of patients with lifestyle-related diseases such as cancer, stroke, and hypertension has increased and has become a serious problem.
One of the causes is a lack of vegetables, and increasing the intake of vegetables is a problem.
There are various methods for ingesting vegetables. Among them, processed foods prepared by cooking vegetables have been proposed as a method for eliminating vegetable shortages because they can be ingested easily and deliciously.
しかしながら、野菜の加工食品のうち、カボチャ、サツマイモ、里芋から選択される少なくとも１種の野菜と、かつお節出汁及び／又は昆布出汁を用いた加工食品において、調理中又は調理直後には発生しない酸味が、加工食品の保存中に、経時的に発生してしまう問題があった。 However, among processed foods of vegetables, at least one kind of vegetables selected from pumpkin, sweet potato, and taro and processed foods using bonito soup and / or kelp soup have an acidity that does not occur during cooking or immediately after cooking. There has been a problem that it occurs over time during storage of processed foods.
従来、野菜ジュース等の野菜、果物類の酸味を抑制する方法としてエリスリトールを添加する方法が提案されている（特許文献１）。
しかしながら、この方法では、野菜が本来持つ酸味を抑制することはできるものの、カボチャ、サツマイモ、里芋から選択された少なくとも１種の野菜を用いた加工食品の保存中に発生する酸味を十分に抑制することはできなかった。
Conventionally, a method of adding erythritol has been proposed as a method for suppressing acidity of vegetables such as vegetable juice and fruits (Patent Document 1).
However, with this method, the sourness inherent in vegetables can be suppressed, but the sourness generated during the preservation of processed foods using at least one kind of vegetable selected from pumpkin, sweet potato, and taro is sufficiently suppressed. I couldn't.
そこで、本発明の目的は、カボチャ、サツマイモ、里芋から選択される少なくとも１種の野菜と、かつお節出汁及び／又は昆布出汁を配合する加工食品であって、保存中に発生する酸味を抑制した加工食品を提供するものである。 Therefore, an object of the present invention is a processed food containing at least one kind of vegetable selected from pumpkin, sweet potato, and taro and bonito soup stock and / or kelp stock soup that suppresses acidity generated during storage. It provides food.
本発明者は、上記目的を達成すべく、加工食品に用いる種々の原料について鋭意研究を重ねた結果、カボチャ、サツマイモ、里芋から選択される少なくとも１種の野菜と、かつお節出汁及び／又は昆布出汁を配合する加工食品であって、水不溶性カルシウム含有材料粉末を配合するならば、意外にも加工食品の保存中に発生する酸味を抑制できることを見出し、本発明を完成するに至った。 As a result of intensive research on various raw materials used in processed foods, the present inventor has achieved at least one kind of vegetable selected from pumpkin, sweet potato, and taro, and bonito soup and / or kelp soup. It was found that if the water-insoluble calcium-containing material powder is blended, the sourness generated during storage of the processed food can be suppressed unexpectedly, and the present invention has been completed.
すなわち、本発明は、
（１）カボチャ、サツマイモ、里芋から選択される少なくとも１種の野菜と、かつお節出汁及び／又は昆布出汁を配合するペースト状の加工食品であって、水不溶性カルシウム含有材料粉末を配合するペースト状の加工食品、
（２）野菜が、冷凍された野菜である（１）記載のペースト状の加工食品、
（３）水不溶性カルシウム含有材料粉末が卵殻カルシウムである（１）又は（２）のペースト状の加工食品、
（４）更に、加工澱粉及び／又は湿熱処理澱粉を配合する（１）乃至（３）のいずれかに記載のペースト状の加工食品、
（５）野菜の配合量が１０〜８０％である（１）乃至（４）のいずれかに記載のペースト状の加工食品、
（６）水不溶性カルシウム含有材料粉末の配合量が０．０５〜５％である（１）乃至（５）のいずれかに記載のペースト状の加工食品、
である。
That is, the present invention
(1) squash, sweet potato, and at least one vegetable selected from taro, a paste-like processed food blending dried bonito broth and / or kelp soup stock, pasty formulating water-insoluble calcium-containing material powder processed food,
(2) The paste-like processed food according to (1), wherein the vegetable is a frozen vegetable,
(3) The paste-like processed food according to (1) or (2), wherein the water-insoluble calcium-containing material powder is eggshell calcium,
(4) The paste-like processed food according to any one of (1) to (3), further comprising processed starch and / or wet heat-treated starch,
(5) The paste-like processed food according to any one of (1) to (4), wherein the amount of vegetables is 10 to 80%,
(6) The paste-like processed food according to any one of (1) to (5), wherein the amount of the water-insoluble calcium-containing material powder is 0.05 to 5%,
It is.
本発明によれば、カボチャ、サツマイモ、里芋から選択される少なくとも１種の野菜と、かつお節出汁及び／又は昆布出汁を配合する加工食品であって、保存中に発生する酸味を抑制した加工食品を提供でき、食品市場における野菜入り加工食品の更なる拡大が期待できる。 According to the present invention, a processed food containing at least one kind of vegetable selected from pumpkin, sweet potato, and taro and bonito soup stock and / or kelp stock soup that suppresses sourness generated during storage is provided. It can be provided, and further expansion of processed foods with vegetables in the food market can be expected.
以下、本発明を詳細に説明する。なお、本発明において「％」は「質量％」を意味する。 Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%”.
本発明の加工食品は、カボチャ、サツマイモ、里芋から選択される少なくとも１種の野菜と、かつお節出汁及び／又は昆布出汁を配合する加工食品であって、水不溶性カルシウム含有材料粉末を配合することを特徴としており、これにより、加工食品の保存中に発生する酸味を抑制することができる。 The processed food of the present invention is a processed food containing at least one kind of vegetable selected from pumpkin, sweet potato, and taro and bonito soup stock and / or kelp stock soup, and contains water-insoluble calcium-containing material powder. As a feature, this can suppress acidity that occurs during storage of processed foods.
また、本発明の加工食品には、レトルト処理を施した加工食品も含まれる。
レトルト処理を施した加工食品は、保存中に酸味を発生し易い傾向にあるため、本発明の効果を発揮し易く、好適である。
In addition, the processed food of the present invention includes a processed food subjected to retort processing.
Processed foods that have undergone retort treatment are preferred because they tend to generate acidity during storage, and thus easily exert the effects of the present invention.
本発明の加工食品は、カボチャ、サツマイモ、里芋から選択される少なくとも１種の野菜を配合する。
これらの野菜を配合した加工食品は、保存中に酸味を発生し易くなるが、本発明によれば、この酸味を効果的に抑制することができる。
これらの野菜の内、特にカボチャを配合した加工食品は、保存中に酸味を発生し易いため、本発明の効果を発揮し易く、好適である。
The processed food of the present invention contains at least one vegetable selected from pumpkin, sweet potato, and taro.
Processed foods containing these vegetables tend to generate sourness during storage, but according to the present invention, this sourness can be effectively suppressed.
Among these vegetables, processed foods containing pumpkins in particular are preferred because they tend to generate sourness during storage, and thus easily exert the effects of the present invention.
本発明で用いるカボチャは、その種類を特に限定するものではないが、例えば、西洋カボチャの黒皮栗カボチャ、青皮栗カボチャ、赤皮栗カボチャ、東洋かぼちゃの黒皮カボチャ、会津カボチャ、ペポ種のドングリカボチャ、キンシウリ等を用いるとよい。 The type of the pumpkin used in the present invention is not particularly limited. Acorn pumpkins, cinnamon cucumbers, etc. may be used.
本発明で用いるサツマイモは、その種類を特に限定するものではないが、例えば、ベニアズマ、ベニコマチ、紅赤、五郎島金時、なると金時、紫宝、土佐紅、パープルスイートロード等を用いるとよい。 The type of sweet potato used in the present invention is not particularly limited. For example, venezuma, benicomachi, red red, Gorojima Kintoki, and then Kinki, Shiho, Tosa Beni, Purple Sweet Road, etc. may be used. .
本発明で用いる里芋は、その種類を特に限定するものではないが、例えば、石川早生、土垂、セレベス、八頭、海老芋、たけのこ芋、はすいも、田いも等を用いるとよい。 The type of taro used in the present invention is not particularly limited, and for example, Ishikawa Sayao, Doboshi, Celebes, Eight heads, shrimp, bamboo shoot, bamboo shoots, rice potatoes, etc. may be used.
前記本発明で用いる野菜は、加工食品の形態に合わせて、皮等の除去、ブランチング、適当な大きさのカット、及びペースト化等の前処理を施してもよい。また、これらを冷凍した野菜を用いてもよい。
冷凍された野菜を配合した加工食品は、生の野菜を配合した加工食品と比較して、保存中に酸味を発生し易いため、本発明の効果を発揮し易く、好適である。
The vegetables used in the present invention may be subjected to pretreatment such as removal of skin, blanching, cutting of an appropriate size, and pasting according to the form of processed food. Moreover, you may use the vegetables which frozen these.
Processed foods containing frozen vegetables are preferable because they tend to produce sourness during storage, compared to processed foods containing raw vegetables, and thus the effects of the present invention are easily exhibited.
本発明の加工食品において、調理後の野菜の形態は、特に限定するものではないが、形の残った具材感のある形態や咀嚼困難者向けのペースト状の形態が挙げられる。
これらのうち、野菜がペースト状の形態となっている加工食品は、保存中に酸味を発生し易い傾向にあるため、本発明の効果を発揮し易く、好適である。
In the processed food of the present invention, the form of the vegetable after cooking is not particularly limited, and examples thereof include a form with a feeling of remaining ingredients and a pasty form for those having difficulty in chewing.
Among these, processed foods in which vegetables are in a paste-like form tend to easily generate sourness during storage, so that the effects of the present invention are easily exerted and are suitable.
本発明で用いるカボチャ、サツマイモ、里芋から選択される少なくとも１種の野菜の加工食品に対する配合量は、本発明の効果を発揮し易い観点から、１０％以上が好適であり、２０％以上がより好適である。
また、前記野菜の配合量は、調味液と野菜のバランスを考慮して、８０％以下が好ましく、７０％以下がより好ましい。
The blending amount of at least one vegetable selected from pumpkin, sweet potato, and taro used in the present invention with respect to the processed food is preferably 10% or more, more preferably 20% or more from the viewpoint of easily exerting the effects of the present invention. Is preferred.
In addition, the amount of the vegetable is preferably 80% or less, more preferably 70% or less in consideration of the balance between the seasoning liquid and the vegetable.
本発明で用いるかつお節出汁及び／又は昆布出汁は、かつお節、昆布から旨みを抽出するため、それぞれを煮出して採った汁である。
また、本発明のかつお節出汁及び／又は昆布出汁は、前記かつお節、昆布から煮出して採った汁以外にも、市販されている簡易的な出汁も含まれる。
また、簡易的なかつお節出汁、昆布出汁の形態としては、市販されているものであれば、特に限定するものではないが、液体状、液体状の出汁を濃縮したエキス状、顆粒状、粉末状、固形状、パック状のもの等を用いることができる。
The bonito soup stock and / or kombu soup used in the present invention are soups that are boiled and extracted to extract umami from bonito and kelp.
Moreover, the bonito soup stock and / or kelp soup of the present invention includes commercially available simple soups in addition to the juice boiled from bonito and kelp.
In addition, the form of simple bonito soup stock and kelp soup is not particularly limited as long as it is commercially available. However, liquid, liquid extract, concentrated extract, granule, powder Solid, pack-like, etc. can be used.
本発明で用いるかつお節出汁及び／又は昆布出汁の配合量は、本発明の効果を発揮しやすい程度であれば、加工食品の種類や、出汁の形態によって、適宜調節して配合すればよいが、例えば、粉末出汁の場合、０．０３〜０．５％、エキス状出汁の場合、０．３％〜３％が好適である。 As long as the amount of bonito soup and / or kelp soup used in the present invention is such that the effects of the present invention are easily exerted, the type of processed food and the form of soup may be adjusted as appropriate, For example, 0.03 to 0.5% is suitable for powdered soup, and 0.3% to 3% is suitable for extract-like soup.
本発明で用いる水不溶性カルシウム含有材料粉末は、水に実質的に不溶の食品用のカルシウム含有材料の粉末である。
ここで、水に実質的に不溶とは、２０℃の水に対する溶解度が１０ｍｇ／１００ｇ以下であることを意味する。具体的には、卵殻カルシウム、牛骨、魚骨等の魚獣骨カルシウム、ホタテ貝等の貝殻カルシウム、炭酸カルシウム、第三リン酸カルシウム等を用いるとよい。
これらは、１種類を単独で用いても、２種類以上を併用してもよい。
これらの中でも、動植物由来の天然の水不溶性カルシウム含有材料粉末である卵殻カルシウム、牛骨、魚骨等の魚獣骨カルシウム、ホタテ貝等の貝殻カルシウムは、多孔質な構造を有するためか、本発明の効果が顕著であるため、好ましく、卵殻カルシウムは、より好ましい。
The water-insoluble calcium-containing material powder used in the present invention is a powder of calcium-containing material for food that is substantially insoluble in water.
Here, “substantially insoluble in water” means that the solubility in water at 20 ° C. is 10 mg / 100 g or less. Specifically, eggshell calcium, fish and animal bone calcium such as beef bone and fish bone, shell calcium such as scallop shellfish, calcium carbonate, and tribasic calcium phosphate may be used.
These may be used alone or in combination of two or more.
Among these, eggshell calcium, which is a natural water-insoluble calcium-containing material powder derived from animals and plants, fish and bone bone calcium such as cow bone and fish bone, and shell calcium such as scallop shellfish have a porous structure. Since the effects of the invention are remarkable, eggshell calcium is preferred, and eggshell calcium is more preferred.
本発明で用いる水不溶性カルシウム含有材料粉末の配合量は、０．０５〜５％が好ましく、０．１〜２％がより好ましい。
水不溶性カルシウム含有材料粉末の配合量が前記範囲より少ないと、加工食品の保存中に発生する酸味を抑制し難く好ましくない。
一方、水不溶性カルシウム含有材料粉末の配合量が前記範囲より多くても、配合量に応じた効果が期待し難く経済的でない。
The amount of the water-insoluble calcium-containing material powder used in the present invention is preferably 0.05 to 5%, more preferably 0.1 to 2%.
When the blending amount of the water-insoluble calcium-containing material powder is less than the above range, it is not preferable because it is difficult to suppress the sourness generated during storage of processed food.
On the other hand, even if the blending amount of the water-insoluble calcium-containing material powder is larger than the above range, it is difficult to expect an effect according to the blending amount, which is not economical.
本発明の加工食品は、前記水不溶性カルシウム含有材料粉末に加えて、加工澱粉及び／又は湿熱処理澱粉を配合することが好ましい。
水不溶性カルシウム含有材料粉末と加工澱粉及び／湿熱処理澱粉を併用すると、加工食品の保存中に発生する酸味の抑制効果が、相乗的に高まる為である。
The processed food of the present invention preferably contains processed starch and / or wet heat-treated starch in addition to the water-insoluble calcium-containing material powder.
This is because when the water-insoluble calcium-containing material powder, processed starch, and / or wet-heat-treated starch are used in combination, the effect of suppressing acidity generated during storage of the processed food is synergistically increased.
本発明で用いる加工澱粉とは、食品衛生法で添加物に指定された化学的処理を施された澱粉であって食用として供されるものであれば特に限定するものではない。
例えば、アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、オクテニルコハク酸澱粉ナトリウム、酢酸澱粉、酸化澱粉、ヒドロキシプロピル化リン酸架橋澱粉、ヒドロキシプロピル澱粉、リン酸化澱粉、リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉等が挙げられ、これらの１種又は２種以上を用いるとよい。
The processed starch used in the present invention is not particularly limited as long as it is a starch that has been subjected to chemical treatment designated as an additive by the Food Sanitation Law and is used for food.
For example, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, phosphorylated starch, phosphoric acid Cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and the like may be used, and one or more of these may be used.
また、本発明で用いる湿熱処理澱粉は、「湿熱処理澱粉」として市販されているものであれば特に限定するものではないが、例えば、澱粉加熱しても糊化しない程度の水分を含む澱粉粒子を、密閉容器中で相対湿度１００％の条件下で約１００〜１２５℃に加熱して得る方法、あるいは第１段階で澱粉を容器中に入れ密閉・減圧し、第２段階で生蒸気を容器内に導入し、加湿加熱するシステムである減圧加圧加熱法等で製造されたものを用いるとよい。 Further, the wet heat-treated starch used in the present invention is not particularly limited as long as it is commercially available as “wet heat-treated starch”. For example, starch particles containing water that does not gelatinize even when the starch is heated. Is obtained by heating to about 100-125 ° C. in a sealed container at a relative humidity of 100%, or starch is placed in the container in the first stage, sealed and decompressed, and the raw steam is stored in the second stage. It is good to use what was manufactured in the pressure reduction heating method etc. which are the systems which introduce | transduce in and humidify and heat.
本発明で用いる加工澱粉及び／又は湿熱処理澱粉の配合量は、０．１〜８％が好ましく、０．５〜４％がより好ましい。
加工澱粉及び／又は湿熱処理澱粉の配合量が前記範囲より少ないと、加工食品の保存中に発生する酸味を抑制し難く、好ましくない。
一方、加工澱粉及び／又は湿熱処理澱粉の配合量が前記範囲より多くても、配合量に応じた効果が期待し難く経済的でない。
0.1-8% is preferable and, as for the compounding quantity of the processed starch and / or wet heat-treated starch used by this invention, 0.5-4% is more preferable.
If the blended amount of the processed starch and / or wet heat-treated starch is less than the above range, it is difficult to suppress the sourness generated during storage of the processed food, which is not preferable.
On the other hand, even if the blending amount of the processed starch and / or the wet heat-treated starch is larger than the above range, it is difficult to expect an effect according to the blending amount and it is not economical.
本発明の加工食品には上記カボチャ、サツマイモ、里芋から選択される少なくとも１種の野菜、かつお節出汁及び／又は昆布出汁、水不溶性カルシウム含有材料粉末、加工澱粉及び／又は湿熱処理澱粉以外に本発明の効果を損なわない範囲で当該食品に一般的に使用されている各種原料を適宜選択し配合させることができる。
例えば、タマネギ、ジャガイモ、ダイコン、グリンピース、ホールコーン、大豆、小豆等の野菜類、椎茸、シメジ、エノキ等のきのこ類、鱈、鮭、鯛、イカ、タコ等の魚介類、牛肉、鶏肉、豚肉等の畜肉類、煮干、椎茸、鶏肉、牛肉、豚肉、魚、野菜等を使用した出汁又はエキス類、清水、酒、砂糖、醤油、みりん、酢、食塩、グルタミン酸ソーダ等の調味料、生姜、唐辛子、あさつき、おろし大根等の薬味、有機酸等のｐＨ調整剤等が挙げられる。
The processed food of the present invention includes at least one vegetable selected from the above-mentioned pumpkin, sweet potato and taro, bonito soup and / or kelp soup, water-insoluble calcium-containing material powder, processed starch and / or wet heat-treated starch. Various raw materials generally used for the food can be appropriately selected and blended within a range that does not impair the effect.
For example, vegetables such as onions, potatoes, radish, green peas, whole corn, soybeans, red beans, mushrooms such as shiitake mushrooms, shimeji mushrooms, enoki, seafood such as salmon, salmon, salmon, squid, octopus, beef, chicken, pork Such as meat, boiled and dried, shiitake mushrooms, chicken, beef, pork, fish, vegetables, etc., seasonings such as fresh water, sake, sugar, soy sauce, mirin, vinegar, salt, sodium glutamate, ginger, Examples thereof include condiments such as chili, asatsuki and grated radish, and pH adjusters such as organic acids.
本発明の加工食品の製造方法は、水不溶性カルシウム含有材料粉末、かつお節出汁及び／又は昆布出汁を配合した調味液、及び野菜を混合し、常法に則り製造すれば良い。
例えば、ペースト状の加工食品の場合、以下のように製造することができる。二重釜に水不溶性カルシウム含有材料粉末、かつお節出汁及び／又は昆布出汁、及びその他の調味料を投入し、加熱攪拌して調味液を調製する。続いて、必要に応じて前処理を施したカボチャ、サツマイモ、里芋から選択される少なくとも１種の野菜を投入し更に加熱攪拌する。
最後に、調製した加工食品を容器に充填し、レトルト処理（１００〜１３０℃、４分〜９０分程度）を施し、本発明の加工食品を製造する方法等が挙げられる。
The method for producing processed food of the present invention may be produced in accordance with a conventional method by mixing water-insoluble calcium-containing material powder, seasoning liquid blended with bonito soup and / or kelp soup, and vegetables.
For example, in the case of a paste-like processed food, it can be produced as follows. The water-insoluble calcium-containing material powder, bonito soup stock and / or kelp soup stock and other seasonings are added to the double kettle, and the seasoning solution is prepared by heating and stirring. Subsequently, if necessary, at least one kind of vegetable selected from pumpkin, sweet potato, and taro that has been pretreated is added and further heated and stirred.
Finally, the prepared processed food is filled in a container and subjected to a retort treatment (100 to 130 ° C., about 4 to 90 minutes) to produce the processed food of the present invention.
また、野菜の形の残った加工食品の場合、水不溶性カルシウム含有材料粉末、かつお節出汁及び／又は昆布出汁、及びその他の調味料を配合した調味液を調製し、調製した調味液と必要に応じて前処理を施したカボチャ、サツマイモ、里芋から選択される少なくとも１種の野菜を容器に充填した後に、レトルト処理（１００〜１３０℃、４分〜９０分程度）を施し、本発明の加工食品を製造する方法等が挙げられる。 In the case of processed foods that remain in the form of vegetables, prepare a seasoning liquid containing water-insoluble calcium-containing material powder, katsuo broth and / or kombu broth, and other seasonings. After filling the container with at least one kind of vegetable selected from pre-treated pumpkin, sweet potato and taro, retort treatment (about 100 to 130 ° C., about 4 to 90 minutes) is performed, and the processed food of the present invention And the like.
以下、本発明について、実施例、比較例に基づき具体的に説明する。
なお、本発明は、これらに限定するものではない。
Hereinafter, the present invention will be specifically described based on Examples and Comparative Examples.
The present invention is not limited to these.
［実施例１］
下記、配合表に従って、二重釜に醤油、みりん、砂糖、アセチル化アジピン酸架橋澱粉、粉末かつお節出汁、卵殻カルシウム、清水を混合攪拌して調味液を製し、続いて調味液に皮を除去した冷凍のカボチャ（２．５ｃｍ角）を投入し、８５℃になるまで加熱攪拌した。
次に、１００ｇ容のレトルトパウチに製したカボチャの加工食品を充填し、開口部をシールした。
シール後、レトルト処理（１２０℃、２０分）を施し、加工食品を得た。
なお、得られた加工食品は、カボチャを５５％、水不溶性カルシウム含有材料粉末（卵殻カルシウム）を０．５％、及び加工澱粉を２％含むものであり、野菜の形態がペースト状となっていた。
[Example 1]
According to the following recipe, soy sauce, mirin, sugar, acetylated adipic acid cross-linked starch, powdered bonito soup, eggshell calcium, and fresh water are mixed and stirred to make a seasoning liquid, and then the skin is removed from the seasoning liquid The frozen pumpkin (2.5 cm square) thus prepared was added and heated and stirred until it reached 85 ° C.
Next, the processed food of the pumpkin produced in the 100g capacity retort pouch was filled, and the opening part was sealed.
After sealing, a retort treatment (120 ° C., 20 minutes) was performed to obtain a processed food.
The obtained processed food contains 55% pumpkin, 0.5% water-insoluble calcium-containing material powder (eggshell calcium), and 2% processed starch, and the vegetable form is pasty. It was.
［配合表］
（野菜）
冷凍カボチャ（２．５ｃｍ角） ５５％
（調味液）
醤油 ４％
みりん ２％
砂糖 ２％
アセチル化アジピン酸架橋澱粉 ２％
粉末かつお節出汁 ０．２％
卵殻カルシウム ０．５％
清水 残余
―――――――――――――――――――――――――――――
合計 １００％
[Composition table]
(Vegetable)
Frozen pumpkin (2.5cm square) 55%
(Seasoning liquid)
Soy sauce 4%
Mirin 2%
2% sugar
Acetylated adipic acid crosslinked starch 2%
Powdered bonito soup stock 0.2%
Eggshell calcium 0.5%
Shimizu Residual -――――――――――――――――――――――――――――
Total 100%
得られた加工食品を２０℃で３ヶ月間保存し、その後試食したところ、加工食品の保存中に発生する酸味は十分に抑制されていた。 When the obtained processed food was stored at 20 ° C. for 3 months and then sampled, the acidity generated during storage of the processed food was sufficiently suppressed.
［実施例２］
実施例１において、冷凍カボチャ（２．５ｃｍ角）５５％を冷凍サツマイモ（ペースト状）４０％に変更し、粉末かつお節出汁０．２％を粉末かつお節出汁０．１％、粉末昆布出汁０．１％に変更した以外は、実施例１の方法に準じて、加工食品を製した。
なお、得られた加工食品は、サツマイモを４０％、水不溶性カルシウム含有材料粉末（卵殻カルシウム）を０．５％、及び加工澱粉を２％含むものであり、野菜の形態がペースト状となっていた。
[Example 2]
In Example 1, 55% of frozen pumpkin (2.5 cm square) was changed to 40% of frozen sweet potato (paste), 0.2% of powdered bonito soup, 0.1% of powdered bonito soup, 0.1% of powdered kelp soup A processed food was produced according to the method of Example 1 except that the percentage was changed to%.
The obtained processed food contains 40% sweet potato, 0.5% water-insoluble calcium-containing material powder (egg shell calcium), and 2% processed starch, and the vegetable form is pasty. It was.
得られた加工食品を２０℃で３ヶ月間保存し、その後試食したところ、加工食品の保存中に発生する酸味は十分に抑制されていた。 When the obtained processed food was stored at 20 ° C. for 3 months and then sampled, the acidity generated during storage of the processed food was sufficiently suppressed.
［実施例３］
実施例１において、冷凍カボチャ（２．５ｃｍ角）５５％を、里芋（２．５ｃｍ角）１５％とニンジン（２．５ｃｍ角）１５％に変更し、粉末かつお節出汁を粉末昆布出汁に置き換え、アセチル化アジピン酸架橋澱粉をオクテニルコハク酸澱粉ナトリウムに置き換えた以外は、実施例１の配合表に準じて、二重釜に醤油、みりん、砂糖、オクテニルコハク酸澱粉、粉末昆布出汁、卵殻カルシウム、清水を投入し、加熱攪拌をして調味液を製した。
次に、調製した調味液と皮を除去した里芋（２．５ｃｍ角）、ニンジン（２．５ｃｍ角）を１００ｇ容のレトルトパウチに充填し、開口部をシールしてレトルト処理（１２０℃、２０分）を施し、加工食品を得た。
なお、得られた加工食品は、里芋を１５％、水不溶性カルシウム含有材料粉末（卵殻カルシウム）を０．５％、及び加工澱粉２％を含むものであり、野菜の形態が形のある状態であった。
[Example 3]
In Example 1, 55% of frozen pumpkin (2.5 cm square) was changed to 15% taro (2.5 cm square) and 15% carrot (2.5 cm square), and the powdered bonito soup was replaced with powder kelp soup, Except for replacing acetylated adipic acid cross-linked starch with sodium octenyl succinate starch, according to the recipe of Example 1, soy sauce, mirin, sugar, octenyl succinate starch, powdered kelp soup, eggshell calcium, fresh water in the double kettle The seasoning liquid was prepared by heating and stirring.
Next, the prepared seasoning liquid and peeled taro (2.5 cm square) and carrot (2.5 cm square) were filled into a 100 g retort pouch, the opening was sealed, and retort treatment (120 ° C., 20 And processed food was obtained.
The obtained processed food contains 15% taro, 0.5% water-insoluble calcium-containing material powder (egg shell calcium), and 2% processed starch. there were.
得られた加工食品を２０℃で３ヶ月間保存し、その後試食したところ、加工食品の保存中に発生する酸味は十分に抑制されていた。 When the obtained processed food was stored at 20 ° C. for 3 months and then sampled, the acidity generated during storage of the processed food was sufficiently suppressed.
［実施例４］
実施例１において、卵殻カルシウムを貝殻カルシウムに変更した以外は、実施例１の方法に準じて、加工食品を製した。
なお、得られた加工食品は、カボチャを５５％、水不溶性カルシウム含有材料粉末（貝殻カルシウム）を０．５％、及び加工澱粉を２％含むものであり、野菜の形態がペースト状となっていた。
[Example 4]
In Example 1, processed food was manufactured according to the method of Example 1, except that eggshell calcium was changed to shell calcium.
The obtained processed food contains 55% pumpkin, 0.5% water-insoluble calcium-containing material powder (shell calcium), and 2% processed starch, and the vegetable form is pasty. It was.
［実施例５］
実施例１において、卵殻カルシウムを炭酸カルシウムに変更した以外は、実施例１の方法に準じて、加工食品を製した。
なお、得られた加工食品は、カボチャを５５％、水不溶性カルシウム含有材料粉末（炭酸カルシウム）を０．５％、及び加工澱粉を２％含むものであり、野菜の形態がペースト状となっていた。
[Example 5]
In Example 1, processed food was manufactured according to the method of Example 1 except that eggshell calcium was changed to calcium carbonate.
The obtained processed food contains 55% pumpkin, 0.5% water-insoluble calcium-containing material powder (calcium carbonate), and 2% processed starch, and the vegetable form is pasty. It was.
［比較例１］
実施例１において、卵殻カルシウムを塩化カルシウムに変更した以外は、実施例１の方法に準じて、加工食品を製した。
なお、得られた加工食品は、カボチャを５５％、水溶性カルシウム含有材料粉末（塩化カルシウム）を０．５％、及び加工澱粉を２％含むものであり、野菜の形態がペースト状となっていた。
[Comparative Example 1]
In Example 1, processed food was manufactured according to the method of Example 1 except that eggshell calcium was changed to calcium chloride.
The obtained processed food contains 55% pumpkin, 0.5% water-soluble calcium-containing material powder (calcium chloride), and 2% processed starch, and the form of vegetables is pasty. It was.
［実施例６］
実施例１において、アセチル化アジピン酸架橋澱粉を湿熱処理澱粉に変更した以外は、実施例１の方法に準じて、加工食品を製した。なお、得られた加工食品は、カボチャを５５％、及び水不溶性カルシウム含有材料粉末（卵殻カルシウム）を０．５％、及び湿熱処理澱粉を２％含むものであり、野菜の形態がペースト状となっていた。
[Example 6]
In Example 1, a processed food was produced according to the method of Example 1 except that the acetylated adipic acid crosslinked starch was changed to wet heat-treated starch. The obtained processed food contains 55% pumpkin, 0.5% water-insoluble calcium-containing material powder (egg shell calcium), and 2% wet-heat-treated starch, and the vegetable form is pasty. It was.
［試験例１］
実施例１、実施例４、実施例５、実施例６、及び比較例１で得られたペースト状の加工食品を用いて、配合するカルシウム含有材料粉末及び澱粉の違いによる、加工食品の保存中に発生する酸味の抑制効果への影響を調べた。
具体的には、それぞれの加工食品を３５℃で３週間保存した後に試食を行ない、保存中に発生する酸味の抑制効果を下記評価基準で評価した。
なお、本発明において、３５℃で１週間の保存は、常温（２０℃）で１ヶ月間
の保存に相当する。
[Test Example 1]
Using the paste-like processed foods obtained in Example 1, Example 4, Example 5, Example 6, and Comparative Example 1, during storage of processed foods due to differences in calcium-containing material powder and starch to be blended The effect of the acidity on the effect of suppressing acidity was investigated.
Specifically, each processed food was stored at 35 ° C. for 3 weeks and then sampled, and the effect of suppressing acidity generated during storage was evaluated according to the following evaluation criteria.
In the present invention, storage for 1 week at 35 ° C. corresponds to storage for 1 month at room temperature (20 ° C.).
加工食品の保存中に発生する酸味の抑制効果の評価
ランク：基準
◎：保存中に発生する酸味を十分抑制していた。
○：保存中に発生する酸味を抑制していた。
△：保存中に発生する酸味をやや感じたが、問題とならない程度であった。
×：保存中に発生する酸味を感じた。
Evaluation rank of suppression effect of sourness generated during storage of processed food: Standard A: Sourness generated during storage was sufficiently suppressed.
○: Sourness generated during storage was suppressed.
(Triangle | delta): Although the acidity generated during a preservation | save was felt a little, it was a grade which does not become a problem.
X: The acidity generated during storage was felt.
表１により、卵殻カルシウムを用いた加工食品は、保存中に発生する酸味が十分に抑制されており、貝殻カルシウムを用いた加工食品は、保存中に発生する酸味が抑制されていた。
また、炭酸カルシウムを用いた加工食品は、保存中に発生する酸味をやや感じたが、問題とならない程度であった。
一方、塩化カルシウムを用いた加工食品は、保存中に発生した酸味を感じた。また、アセチル化アジピン酸架橋澱粉、湿熱処理澱粉を用いた加工食品は、共に保存中に発生する酸味が十分に抑制されていた。
According to Table 1, the processed food using eggshell calcium has sufficiently suppressed acidity generated during storage, and the processed food using shell calcium has suppressed acidity generated during storage.
In addition, the processed food using calcium carbonate slightly felt the sourness generated during storage, but was not problematic.
On the other hand, processed foods using calcium chloride felt the acidity generated during storage. In addition, the processed foods using the acetylated adipic acid crosslinked starch and the wet heat-treated starch were sufficiently suppressed in the sourness generated during storage.
［試験例２］
水不溶性カルシウム含有材料粉末と、加工澱粉及び／又は湿熱処理澱粉の配合量の違いによる、加工食品の保存中に発生する酸味の抑制効果への影響を調べた。
具体的には、実施例１において、卵殻カルシウム及びアセチル化アジピン酸架橋澱粉の配合量を表２に示す割合に変更した以外は、実施例１と同様の方法で加工食品を製した。
次いで、得られた加工食品を３５℃で３週間保存した後に試食を行ない、保存中に発生する酸味の抑制効果を評価した。
なお、保存中に発生する酸味の抑制効果の評価基準は試験例１と同様とする。
[Test Example 2]
The influence on the suppression effect of the acidity generated during the preservation | save of processed food by the difference in the compounding quantity of water-insoluble calcium containing material powder, processed starch, and / or wet heat-treated starch was investigated.
Specifically, a processed food was produced in the same manner as in Example 1 except that the amount of eggshell calcium and acetylated adipic acid crosslinked starch was changed to the ratio shown in Table 2 in Example 1.
Subsequently, the processed food obtained was stored at 35 ° C. for 3 weeks and then sampled to evaluate the effect of suppressing acidity generated during storage.
The evaluation criteria for the effect of suppressing acidity generated during storage are the same as in Test Example 1.
表２により、水不溶性カルシウム含有材料粉末と、加工澱粉及び／又は湿熱処理澱粉の配合量が、加工食品に対してそれぞれ０．０５〜５％、０．１〜８％である加工食品は、保存中に発生する酸味の抑制効果に優れており、特に、水不溶性カルシウム含有材料粉末と、加工澱粉及び／又は湿熱処理澱粉の配合量が、加工食品に対してそれぞれ、０．１〜２％、０．５〜４％である加工食品は、保存中に発生する酸味の抑制効果により優れていることが理解される。 According to Table 2, the processed food in which the blending amount of the water-insoluble calcium-containing material powder, the processed starch, and / or the wet heat-treated starch is 0.05 to 5% and 0.1 to 8%, respectively, with respect to the processed food. It is excellent in the effect of suppressing acidity generated during storage, and the blending amount of the water-insoluble calcium-containing material powder, processed starch and / or wet heat-treated starch is 0.1 to 2% of the processed food, respectively. It is understood that processed foods of 0.5 to 4% are more excellent in suppressing the sourness that occurs during storage.
Claims (6)
水不溶性カルシウム含有材料粉末を配合することを特徴とするペースト状の加工食品。 A paste-like processed food containing at least one vegetable selected from pumpkin, sweet potato, and taro, and bonito soup and / or kelp soup,
A paste-like processed food comprising a water-insoluble calcium-containing material powder.
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| JP2018000040A (en) * | 2016-06-28 | 2018-01-11 | アリアケジャパン株式会社 | Vegetable paste and manufacturing method thereof |
| WO2019102579A1 (en) * | 2017-11-24 | 2019-05-31 | アリアケジャパン株式会社 | Vegetable paste and method for producing same |
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| WO2019102579A1 (en) * | 2017-11-24 | 2019-05-31 | アリアケジャパン株式会社 | Vegetable paste and method for producing same |
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