JP2014150780A - Method for producing vegetable or fruit paste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a vegetable or fruit paste having excellent flavor.SOLUTION: This method for producing the vegetable or fruit paste comprises the steps of: heating vegetable or fruit to reduce mass of the vegetable or fruit; and then crushing the resultant vegetable or fruit so as to have a predetermined particle diameter.

Description

  The present invention relates to a vegetable or fruit paste that can be suitably used for curry, stew, soup, sauce and the like.

  Conventionally, vegetable and fruit pastes are used for flavoring and rich flavoring of various liquid foods such as curry, stew, soup and sauce. However, vegetable pastes obtained from raw vegetables are often unpreferable for use in soups or sauces as they are because the freshness and smell of raw vegetables are strong. On the other hand, a vegetable paste obtained by pulverizing boiled or steamed vegetables loses umami and color by being exposed to moisture for a long time. Patent Document 1 describes that roux was produced using a ground vegetable product obtained by blanching or roasting a pulverized or chopped vegetable. Patent Document 2 describes that a vegetable paste was obtained by crushing a vegetable after heating with superheated steam and further performing an enzyme treatment. However, these vegetable pastes still have problems such as vegetable pests and odors remaining and poor touch.

Japanese Patent Laid-Open No. 11-196828 JP 2009-296890 A

  The present invention relates to providing a vegetable or fruit paste that can be suitably used for the production of various foods such as curry, stew, soup, and sauce. In detail, there are few peculiarities and smells peculiar to vegetables, the touch is good, the color is vivid and there is little discoloration, and the flavor, richness, and color of vegetables can be added to curry, stew, soup, sauce, etc. It relates to the provision of vegetable or fruit paste.

  As a result of intensive studies, the inventors reduced the amount of water by heating using a non-aqueous heating medium before pulverization, and then pulverized to a predetermined particle size, It has been found that a paste having a good flavor, richness and color can be obtained.

That is, the present invention heats vegetables or fruits using a non-aqueous heating medium until the mass becomes 90 to 65% by mass with respect to the mass before heating, and crushes the heated vegetables or fruits. Provided is a method for producing a vegetable or fruit paste, comprising obtaining a pulverized product having an average particle size of 520 μm or less.
Moreover, this invention provides the sauce containing the said vegetable or fruit paste.

  The vegetable or fruit paste produced by the method of the present invention maintains the original color of the vegetable or fruit, further has little puffiness and odor, has a good flavor and richness, and is curry, stew, soup, sauce It is useful as a material for various foods such as

  In the method for producing a vegetable or fruit paste of the present invention, a vegetable or fruit serving as a raw material is heated using a non-aqueous heating medium until its mass is reduced to a predetermined amount. By this heating process, the cell structure of vegetables or fruits can be relaxed, the components of umami and odor can be reduced, the components of flavor and body can be condensed, and new flavors and body produced by heating vegetables or fruits Taste ingredients can be added.

  The kind of vegetables or fruits that can be used in the production method of the present invention is not particularly limited, and root vegetables such as carrots, radishes, potatoes, and sweet potatoes; leaf vegetables such as spinach, komatsuna, cabbage, lettuce, kale, moroheiya, and perilla Fruit and vegetables such as pumpkins, tomatoes, peppers, paprika, eggplant, cucumbers; And mushrooms such as pineapples, apples, bananas, oranges, mangoes and kiwis. In the production method of the present invention, the vegetables and fruits listed above may be used alone, or two or more kinds may be used in combination. Among the vegetables and fruits listed above, when root vegetables such as carrots and onions and bulbous vegetables are used in the production method of the present invention, a paste with improved vegetable flavor and savory taste is removed. Since it is obtained, it is preferable.

  The vegetables or fruits may be appropriately pretreated according to the type or necessity before being subjected to the heating step. Examples of the pretreatment include cleaning, trimming of unnecessary portions, fragmentation, blanching (short-time heat treatment with hot water, steam, microwaves, etc. for the purpose of sterilizing the surface and deactivating the enzyme) and the like. For example, it is preferable to cut the vegetables or fruits in advance into small pieces having a certain size because uneven heating and insufficient heating are less likely to occur in the heating step. The small piece only needs to have a shape such as a dice shape or a beat tree shape, and the size is preferably 3 cm or less at least on a side, more preferably from the viewpoint of preventing uneven heating and insufficient heating. 2 cm or less. However, the vegetables or fruits are not crushed before the heating step. On the other hand, if the piece is made too small, it approaches the state of pulverization described later, and the quality of the finally obtained paste is lowered, which is not preferable. Therefore, it is desirable that the small piece not be less than 1 mm on each side, preferably less than 3 mm, more preferably 3 mm or more, and further preferably 5 mm or more. In the present specification, the pulverization of vegetables or fruits means that the cell contents of the vegetables or fruits leak out and the whole becomes liquid or pasty, or the liquid can be separated by filtration. , Physical destruction. Preferably, in the present specification, the pulverization of vegetables or fruits may be to subdivide the vegetables or fruits by any means such that the maximum length of each pulverized product is less than 1 mm.

  Since the moisture and other volatile components contained in the vegetable or fruit are evaporated, volatilized or scattered by the heating step, the mass of the vegetable or fruit after heating is reduced as compared with that before heating. The mass of the vegetable or fruit after heating is preferably 90 to 65 mass%, more preferably 85 to 68 mass%, based on the mass before heating. In other words, in the heating step, the vegetable or fruit after heating is preferably 90 to 65% by mass, more preferably 85 to 68% by mass, with respect to the mass before heating. Or what is necessary is just to heat a fruit.

  The means for heating the vegetable or fruit in the heating step is particularly limited as long as it is a method capable of reducing the mass of the vegetable or fruit by evaporating, volatilizing or scattering the water or the like of the vegetable or fruit. Although not, heating methods using a non-aqueous heating medium, for example, frying treatment using oils and fats, oil frying treatment, dry heating treatment using an oven, hot air drying treatment using a fan heater, microwave heating, etc. It is done. As the non-aqueous heating medium, fats and oils are preferable. Therefore, in the heating step, heating methods such as frying oil, boiling with a large amount of oil, baking, frying, etc. are preferably used. On the other hand, boiled using water (hot water) or heating by steaming using steam causes the flavor and body components to elute or flow out into the water (hot water), or the flavor of the paste obtained finally. Since the richness does not improve sufficiently, it is not preferable. As heating conditions, the temperature of the heating medium is preferably 70 ° C. or higher and 180 ° C. or lower, and more preferably 75 ° C. or higher and 160 ° C. or lower. When the heating temperature is less than 70 ° C., the flavor and richness of the obtained paste are not sufficiently improved, and the components of umami and odor are not sufficiently removed. On the other hand, when the heating temperature is higher than 180 ° C., vegetables and fruits are easily burnt, and the Maillard reaction and caramel reaction become excessive, so that the obtained paste is also inferior in flavor and body. The heating time may be set as appropriate according to the heating method, the heating temperature, and the type and size of the food to be heated.

  In the heating step, only the vegetables or fruits may be heated, but the vegetables or fruits may be heated together with fats and oils. Heating vegetables or fruits with oils and fats can improve the flavor and richness of the paste, reduce puffiness and odor, and reduce heat transfer to and dehydration from the vegetables or fruits. Since efficiency can be improved, it is more preferable. Examples of the method of heating together with fats and oils include a method of frying with fats and oils, a method of baking with fats and oils, a method of boiling with fats and oils, a method of frying with fats and oils, a method of spraying fats and oils and drying in an oven. Oils and fats used in the heating step are not particularly limited as long as they are normally used for food, but vegetable oils and fats are preferable, and corn oil, soybean oil, cottonseed oil, rapeseed oil, peanut oil, olive oil, and the like are more preferable.

  In the method for producing a vegetable or fruit paste of the present invention, the heated vegetable or fruit obtained in the heating step is then pulverized to obtain a pulverized product. By this crushing step, the heated vegetables or fruits are made into a smooth paste to improve the touch and the flavor and richness components in the heated vegetables or fruits are dispersed throughout the paste. The paste obtained by the production method of the present invention reduces the components of umami and odor by heating vegetables or fruits before making the paste, so that even if pulverized, the components of essence and odor in the cell remain. It does not leak into the paste and the flavor is not impaired.

  Although the said grinding | pulverization process may be performed immediately after the heating process mentioned above, you may carry out after cooling the once heated vegetable or fruit after the said heating process. Examples of the means for pulverizing the heated vegetables or fruits in the pulverization step include a process using a rotary blade such as a food processor or a mixer, a shear process using a homogenizer or a blender, or a process using a pulverizer such as a mill. Among these, from the viewpoint of processing capability and ease of operation, processing with a rotary blade is preferable. When pulverizing vegetables or fruits, water may be added as necessary depending on the type of vegetables and fruits, water content, pulverization means, and the like. By adding water, for example, it is possible to prevent the material from adhering to the wall of the crushing device or the rotary blade, and to prevent the crushing efficiency from being lowered. Further, depending on the type of vegetables and fruits, for example, in the case of vegetables and fruits containing a large amount of fiber, the maximum length is 1 mm or more even if the whole is liquid or pasty after the above-mentioned crushing step. Debris may remain. Such pieces of fiber and the like have little influence on the flavor and richness, and even if they remain partially, there is no problem, but there are cases where the touch is inferior. In that case, it is preferable to remove the elongated fragments by passing the pulverized material through a mesh, a sieve or the like having an opening of 1 mm, or by further pulverizing the removed fragments.

  The pulverized product obtained by the pulverization step has an average particle size of preferably 520 μm or less, more preferably 400 μm or less. According to the production method of the present invention, a paste that is relatively smooth and feels good to the touch can be obtained without reducing the average particle size of the pulverized product so much, but from the viewpoint of smoothness and touch, the average particle size of the pulverized product is 520 μm. It is desirable not to exceed. The average particle diameter of the pulverized product in this specification is the laser diffraction / scattering using SALD-2100 (Shimadzu Corporation) as the particle size distribution of the pulverized product after removing the above-mentioned elongated fragments having a maximum length of 1 mm or more. The value at 50% of the integrated value of the volume when measured by the method.

  The vegetable or fruit paste produced by the production method of the present invention by the above procedure can be eaten alone as it is, or can be used as a material for curry, stew, roux, sauce, soup and the like. Alternatively, the vegetable or fruit paste can be used alone or in combination with other ingredients for the production of dip sauce, or added to and mixed with mashed potatoes and pumpkins for use in the production of salads and croquettes. Can be used in the manufacture of Examples of the food that can contain the vegetable or fruit paste produced by the production method of the present invention include all foods that can be produced by adding usually paste-like vegetables and fruits, such as curry, stew, and soup. , Sauce, dip, croquette, hamburger, salad, baby food, mousse, jelly, pudding, bakery food, pasta, liquid food, and the like. The vegetable or fruit paste of the present invention has a peculiar color, flavor, and richness of the vegetable or fruit, has a reduced taste and smell of the vegetable or fruit, and has a very smooth texture. Therefore, the taste and flavor of the food can be further enhanced without disturbing the flavor of other ingredients.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

(Production Examples 1-4)
The onion skin was removed, and after washing, it was cut into approximately 1 cm square dice. In a frying pan heated to about 150 to 160 ° C., 50 g of oil was added, and further, 950 g of the cut onion was added and fried for 13 minutes. The mass of the onion after heating was taken up after removing excess oil on paper, and it was 713 g (75% before heating). Water was added to this heat-treated onion to make the mass 1000 g, and 250 g was subdivided into four.
Each heat-treated onion is processed using a food processor for 20 seconds (Production Example 1), 60 seconds (Production Example 2), 120 seconds (Production Example 3), or 180 seconds using a coffee mill (Production Example 4). After grinding, four types of onion paste were obtained.

(Production Examples 5-8)
Four types of onion pastes were obtained in the same manner as in Production Examples 1 to 4 except that the onion was boiled for 1 minute before being cut into dice and blanched (Production Examples 5 to 8).

(Production Examples 9 to 10)
The onion skin was removed, and after washing, it was cut into approximately 1 cm square dice. Water was added to 950 g of the cut onion to a mass of 1000 g, and 250 g was subdivided into four. Two of them were pulverized for 20 seconds (Production Example 9) using a food processor or 180 seconds (Production Example 10) using a coffee mill to obtain an onion paste.

(Production Examples 11-12)
Onion paste was obtained in the same manner as in Production Examples 9 to 10 except that the onion skin was removed, washed, boiled for 1 minute, and blanched (Production Examples 11 to 12).

(Production Example 13)
The onion skin was removed, and after washing, it was cut into approximately 1 cm square dice. Each 250 g of the cut onion was pulverized for 20 seconds using a food processor to obtain an onion paste. In a frying pan heated to about 150 to 160 ° C., 12 g of oil was added, and 238 g of the onion paste was added and fried for 4 minutes. The mass of the onion paste after heating after blotting excess oil on paper was measured and found to be 159 g (67% before heating). Water was added to this heat-treated onion paste to a weight of 250 g.

(Production Example 14)
The onion skin was removed, and after washing, it was cut into approximately 1 cm square dice. Each 250 g of the cut onion was ground for 180 seconds using a coffee mill to obtain an onion paste. In a frying pan heated to about 150 to 160 ° C., 12 g of oil was added, and 238 g of the above onion paste was added and fried for 3 minutes. The mass of the onion paste after heating after blotting excess oil on paper was 158 g (66% before heating). Water was added to this heat-treated onion paste to a weight of 250 g.

(Test Example 1)
The average particle diameter of each onion paste of Production Examples 1 to 14 was calculated using SALD-2100 (Shimadzu Corporation). Further, the color, flavor and texture of each paste were evaluated by 10 panelists according to the criteria in Table 1, and the average value was determined. The results are shown in Table 2.

(Production Examples 15 to 18)
Except that the fried time was changed so that the mass after heating was as shown in Table 3, the onion was heated in the same manner as in Production Example 1, and pulverized for 20 seconds using a food processor to obtain an onion paste.

(Production Examples 19 to 23)
The onion was heated in the same manner as in Production Example 4 except that the fried time was changed so that the mass after heating was as shown in Table 3, and pulverized for 180 seconds using a coffee mill to obtain an onion paste.

(Test Example 2)
The average particle diameter of each paste in Production Examples 15 to 23 was calculated using SALD-2100 (Shimadzu Corporation). Further, the color, flavor and texture of each paste were evaluated by 10 panelists according to the criteria in Table 2. Table 3 shows the average values of the evaluation results. Table 3 shows the results of Production Examples 1 and 4 again.

(Production Examples 24-26)
After washing the carrot, it was cut into a fence of about 4 cm × 0.5 cm. In a frying pan heated to about 150 to 160 ° C., 50 g of oil was added, and further, 950 g of the cut carrot was added and fried for 15 minutes. The mass of the carrot after heating was taken up after excess oil was taken up by paper, and it was 827 g (87% before heating). Water was added to the heat-treated carrot so as to double the mass, and 250 g was subdivided.
Each heat-treated carrot was pulverized for 60 seconds, 120 seconds or 180 seconds using a mixer to obtain a carrot paste.

(Production Example 27)
After washing the carrots, they were cut into a 4 cm × 0.5 cm fence, hydrated to double the mass, and divided into 250 g portions. One of the aliquots was pulverized for 120 seconds using a mixer to obtain a carrot paste.

(Test Example 3)
Each carrot paste of Production Examples 24-27 was passed through a 1 mm mesh to remove some remaining fibers and the like, and the average particle size was calculated using SALD-2100 (Shimadzu Corporation). Further, the color, flavor and texture of each paste were evaluated by 10 panelists according to the criteria in Table 4, and the average value was determined. The results are shown in Table 5.

(Production Examples 28-29)
The onion skin was removed, and after washing, it was cut into round slices of about 1.5 cm thickness. One slice of onion was spread on the heat-resistant tray, totaling 400 g, and the tray was set in an oven. Heated at 140 ° C. for 3 minutes, inverted the onion, heated for 5 minutes, inverted again and heated for 5 minutes. When the mass of the onion after a heating was measured, it was 320 g (80% before a heating). Water was added to this heat-treated onion to a mass of 400 g, and 200 g was subdivided into two. Each heat-treated onion was pulverized for 20 seconds (Production Example 28) using a food processor or 180 seconds (Production Example 29) using a coffee mill to obtain two types of onion paste.

(Production Examples 30 to 31)
The onion skin was removed, and after washing, it was cut into round slices of about 1.5 cm thickness. A total of 400 g of the sliced onion was placed on a heat-resistant dish, and the tray was set in a microwave oven. Heated at 500W for 7 minutes. When the mass of the onion after a heating was measured, it was 320 g (80% before a heating). Water was added to this heat-treated onion to a mass of 400 g, and 200 g was subdivided into two. Each heat-treated onion was pulverized for 20 seconds (Production Example 30) using a food processor or 180 seconds (Production Example 31) using a coffee mill to obtain two types of onion paste.

(Test Example 4)
The average particle size of each paste of Production Examples 28 to 31 was calculated using SALD-2100 (Shimadzu Corporation). Further, the color, flavor and texture of each paste were evaluated by 10 panelists according to the criteria in Table 2. Table 6 shows the average value of the evaluation results. Table 6 shows the results of Production Example 4 again.

Claims (6)

Heating vegetables or fruits using a non-aqueous heating medium until the mass is 90 to 65% by mass with respect to the mass before heating, and crushing the heated vegetables or fruits to have an average particle size of 520 μm or less A method for producing a vegetable or fruit paste, comprising: obtaining a pulverized product.   The method according to claim 1, wherein the heating using the non-aqueous heating medium is at least one selected from the group consisting of frying, frying, baking, oven heating, microwave heating, and hot air drying.   The method of Claim 1 or 2 that a non-aqueous heating medium is fats and oils.   The method of any one of Claims 1-3 that the heating using a non-aqueous heating medium is oil frying.   The method according to any one of claims 1 to 4, wherein the vegetables or fruits are root vegetables or bulbous vegetables.   The sauce containing the vegetable or fruit paste obtained by the method of any one of Claims 1-5.