JP2017012029A - Pasty food product and manufacturing method therefor - Google Patents
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- 238000011282 treatment Methods 0.000 claims abstract description 11
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- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 9
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- 244000090207 Vigna sesquipedalis Species 0.000 claims description 3
- 238000001179 sorption measurement Methods 0.000 claims description 2
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- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
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- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
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- 235000019515 salmon Nutrition 0.000 description 2
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Landscapes
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
本発明は、水分含有量７５％以上のペースト状食品であっても、適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品及びその製造方法に関する。 The present invention relates to a paste-like food that has an appropriate roughness and body feeling and feels the texture of meat even if it is a paste-like food having a water content of 75% or more, and a method for producing the same.
社会の高齢化に伴い、咀嚼・嚥下困難者用加工食品に対する需要は著しく高まっている。特に、ペースト状食品は、家庭で作るにはミキサーや裏ごし機等を必要とするために、簡便に使用できる加工食品が強く望まれている。 With the aging of society, the demand for processed foods for people with difficulty in chewing and swallowing has increased remarkably. In particular, pasty foods require a mixer, a back-striking machine, and the like to make them at home, so processed foods that can be used easily are strongly desired.
咀嚼・嚥下困難者用ペースト状食品市場において、畜肉や魚介類の肉を含む肉類のフレーバーは人気の味である。肉類はタンパク質を豊富に含むため、栄養強化の観点からも好ましい原料である。
一方で、肉類の含有量が多すぎると、製造途中の加熱工程で変性したタンパク質が凝集して固形物となり、ペースト状食品が不均一になりやすい。その場合、誤嚥を生じてしまう可能性があるため、咀嚼・嚥下困難者用食品として好ましくない。
したがって、咀嚼・嚥下困難者用ペースト状食品に肉類をあまり多く配合することができず、水分を増やしたうえで増粘剤や澱粉等を用いて粘度をつけるのが一般的である。
In the pasty food market for people with difficulty in chewing and swallowing, meat flavors, including livestock and seafood meat, are a popular taste. Meat is a preferable raw material from the viewpoint of nutritional enhancement because it contains abundant proteins.
On the other hand, when there is too much content of meat, the protein modified | denatured by the heating process in the middle of manufacture will aggregate, it will become a solid substance, and a paste-form foodstuff will become uneven easily. In that case, since it may cause aspiration, it is not preferable as a food for persons with difficulty in chewing / swallowing.
Therefore, it is not possible to add a large amount of meat to the pasty food for persons with difficulty in chewing / swallowing, and it is common to increase viscosity using a thickener or starch after increasing the water content.
しかしながら、例えば特許文献１のように増粘剤や澱粉を用いて粘度をつけると、とろみのあるペーストになってしまい、肉類とはかけ離れた状態になってしまう。すなわち、ペースト状でありながら、配合している肉類の素材感を感じ、かつ嚥下に支障なく安心して食事を楽しむことができる咀嚼・嚥下困難者用食品はこれまでになく、消費者からは強く望まれている。 However, for example, when thickening is performed using a thickener or starch as in Patent Document 1, it becomes a thick paste and is in a state far from meat. In other words, there has never been a food for people with difficulty in chewing or swallowing who can feel the texture of the blended meat and enjoy eating without worrying about swallowing. It is desired.
本発明者は、肉類の素材感を感じられるペースト状食品とするためには、肉類の風味を感じられるだけでなく、
食した時に適度なざらつきやボディ感を感じられることが重要であると見出した。
そこで、本発明は、水分含有量７５％以上のペースト状食品であっても、適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品及びその製造方法を提供するものである。
The present inventor not only feels the flavor of meat in order to make a pasty food that can feel the texture of meat,
I found it important to feel moderate roughness and body feeling when eating.
Therefore, the present invention provides a paste-like food that has an appropriate roughness and body feeling and feels the texture of meat even if it is a paste-like food having a water content of 75% or more, and a method for producing the same. is there.
本発明者は、上記目的を達成すべく鋭意研究を重ねた結果、特定の原料を配合することにより、
適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品を見出し、本発明を完成させるに至った。
As a result of intensive studies to achieve the above object, the present inventor, by blending specific raw materials,
The present invention has been completed by finding a paste-like food having an appropriate roughness and body feeling and a texture of meat.
即ち、本発明は、
（１）肉類を含有し、水分含有量７５％以上のペースト状食品において、
乾燥重量換算で０．５〜５％の豆類と、
０．５〜５％の加工澱粉及び／又は湿熱処理澱粉を含有する、
ペースト状食品、
（２）（１）記載のペースト状食品であって、
さらにキサンタンガムを含有する、
ペースト状食品、
（３）（１）又は（２）に記載のペースト状食品であって、
タンパク質含有量が２．０〜７．０％、
タンパク質含有量1部に対する脂質含有量が０．３〜３部である、
ペースト状食品、
（４）（１）乃至（３）のいずれかに記載のペースト状食品であって、
前記豆類がヒヨコマメ属、ササゲ属、エンドウ属またはインゲンマメ属に属する豆類から選ばれる１種又は２種以上である、
ペースト状食品、
（５）（１）乃至（４）のいずれかに記載のペースト状食品の製造方法であって、
豆類及び加工澱粉及び／又は湿熱処理澱粉をペースト化処理する工程を含む、
ペースト状食品の製造方法、
（６）（５）に記載のペースト状食品の製造方法であって、
前記豆類が油脂との吸着処理をしたものである、
ペースト状食品の製造方法、
である。
That is, the present invention
(1) In pasty foods containing meat and having a moisture content of 75% or more,
0.5-5% beans in terms of dry weight,
Containing 0.5-5% processed starch and / or wet heat-treated starch,
Pasty food,
(2) The pasty food according to (1),
Further contains xanthan gum,
Pasty food,
(3) The pasty food according to (1) or (2),
The protein content is 2.0-7.0%,
The lipid content is 0.3-3 parts relative to 1 part of protein content,
Pasty food,
(4) The pasty food according to any one of (1) to (3),
The beans are one or more selected from beans belonging to the genus chickpea, cowpea, pea or kidney bean,
Pasty food,
(5) A method for producing a pasty food according to any one of (1) to (4),
Including a step of pasting beans and processed starch and / or wet heat-treated starch,
A method for producing a paste-like food,
(6) A method for producing a paste-like food according to (5),
The beans are those subjected to adsorption treatment with fats and oils,
A method for producing a paste-like food,
It is.
本発明によれば、適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品及びその製造方法を提供することができ、
介護食市場のさらなる拡大に貢献することが期待できる。
According to the present invention, it is possible to provide a paste-like food having an appropriate roughness and body feeling, and a meat texture, and a method for producing the same,
It can be expected to contribute to further expansion of the nursing food market.
以下、本発明のペースト状食品を詳述する。なお、本発明において「％」は「質量％」、「部」は「質量部」を意味する。また、本発明における水分含有量、タンパク質含有量及び脂質含有量は、五訂日本食品標準成分表に記載されている測定法に従って算出する。具体的には、水分含有量は減圧加熱乾燥法、タンパク質含有量はケルダール法、脂質含有量は酸分解法により算出される。 Hereinafter, the paste-like food of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”. Moreover, the water content, protein content, and lipid content in the present invention are calculated according to the measurement methods described in the 5th edition Japanese food standard ingredient table. Specifically, the moisture content is calculated by the heat drying under reduced pressure, the protein content is calculated by the Kjeldahl method, and the lipid content is calculated by the acid decomposition method.
＜本発明の特徴＞
本発明は、乾燥重量換算で０．５〜５％の豆類と、０．５〜５％の加工澱粉及び／又は湿熱処理澱粉を含有することにより、水分含有量７５％以上であっても、適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品及びその製造方法であることに特徴を有する。
<Features of the present invention>
The present invention contains 0.5 to 5% beans in terms of dry weight and 0.5 to 5% processed starch and / or wet heat-treated starch, so that the water content is 75% or more. It is characterized by a paste-like food having a moderate roughness and body feeling and a texture of meat, and a method for producing the same.
＜ペースト状食品＞
本発明のペースト状食品は、ペースト状の食品であればいずれのものでもよい。
前記ペースト状とは、原料をすり潰したり裏ごししたりして得られた状態をさす。
ペースト化の程度は特に限定していないが、咀嚼・嚥下困難者用食品としてふさわしいことから、最長辺の長さが１ｍｍ以上の原料が残らないように処理されたものであるとよい。
<Paste food>
The pasty food of the present invention may be any pasty food.
The pasty state refers to a state obtained by grinding or lining the raw material.
The degree of pasting is not particularly limited, but since it is suitable as a food for persons with difficulty in chewing / swallowing, it is preferably processed so that a raw material having a longest side of 1 mm or more does not remain.
＜肉類＞
本発明における肉類は、牛肉、豚肉、鶏肉等の畜肉、タラ、サケ、サワラ、貝類等の魚介類の肉を含むものである。中でも、本発明の効果を得られ易いことから、魚介類の肉とすることができる。
本発明のペースト状食品に配合する肉類の種類や状態は特に限定されず、生の状態のものを用いてもよいし、加熱、冷凍、乾燥、塩蔵等されたのものを用いてもよい。
<Meats>
The meats in the present invention include meat such as beef, pork and chicken, and fish and shellfish such as cod, salmon, sawra and shellfish. Especially, since the effect of this invention can be acquired easily, it can be set as the meat of seafood.
The kind and state of meat to be blended in the paste-like food of the present invention are not particularly limited, and may be raw, or heated, frozen, dried, salted, or the like.
＜ペースト状食品の水分含有量＞
本発明のペースト状食品の水分含有量は、７５％以上であり、さらに８０％以上とすることができる。
ペースト状食品の水分含有量が前記範囲内であると、肉類の素材感が感じられないという本発明の課題がより顕著になるため、本発明の効果が得られ易い。
<Water content of pasty food>
The water content of the paste-like food of the present invention is 75% or more, and can be 80% or more.
If the moisture content of the pasty food is within the above range, the problem of the present invention that the texture of meat is not felt becomes more prominent, so the effects of the present invention can be easily obtained.
＜豆類＞
本発明のペースト状食品は、豆類を含有する。
豆類は、適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品が得られ易いことから、ペースト状食品中で、粒が目視で確認できないくらいまですりつぶされたペースト状であるとよい。
<Beans>
The pasty food of the present invention contains beans.
Legumes have moderate roughness and body feeling, and it is easy to obtain pasty foods that can feel the texture of meat, so in pasty foods, the paste is ground to such an extent that grains cannot be visually confirmed. It is good to be.
＜豆類の種類＞
本発明のペースト状食品に用いる豆類の種類は、特に限定されず、例えば、ひよこ豆等のヒヨコマメ属、小豆、緑豆等のササゲ属、エンドウ豆等のエンドウ属、白いんげん豆等のインゲンマメ属、大豆等のダイズ属、レンズマメ等のヒラマメ属等に属する豆類が挙げられる。
中でも、適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品が得られ易いことから、ヒヨコマメ属、ササゲ属、エンドウ属、またはインゲンマメ属に属する豆類から選ばれる１種又は２種以上であるとよく、特にヒヨコマメ属に属する豆類であるとよい。
<Types of beans>
The kind of beans used in the pasty food of the present invention is not particularly limited, for example, chickpeas and other chickpeas, red beans, green beans and other cowpeas, peas and other peas, white beans and other beans Beans belonging to the genus Soybean, etc., and the genus Soybean, such as lentil.
Among them, since it is easy to obtain a pasty food that has a moderate roughness and body feeling and feels the texture of meat, one kind selected from beans belonging to the genus Chickpea, Cowpea, Pea, or Kidney bean It is good that there are two or more kinds, and in particular, beans that belong to the genus chickpea.
＜豆類の含有量＞
本発明のペースト状食品における前記豆類の含有量は、乾燥重量で、ペースト状食品全体の０．５〜５％であり、１〜３％であるとよい。
豆類の含有量が前記範囲を下回ると、適度なざらつきやボディ感を付与することができず、肉類の素材感が感じられるペースト状食品を得られない。また、前記範囲を上回ると、豆類の風味が強くでてしまうため、肉類本来の風味が損なわれ、肉類の素材感を感じられなくなる。
<Content of beans>
The content of the beans in the pasty food of the present invention is 0.5 to 5%, and preferably 1 to 3%, based on the dry weight, of the whole pasty food.
When the content of beans is below the above range, it is not possible to give an appropriate roughness or body feeling, and it is impossible to obtain a paste-like food in which the texture of meat is felt. Moreover, since the flavor of beans will become strong when it exceeds the said range, the original flavor of meat will be impaired and the texture of meat will not be felt.
＜加工澱粉及び／又は湿熱処理澱粉＞
本発明のペースト状食品は、加工澱粉及び／又は湿熱処理澱粉を含有する。
本発明に用いる加工澱粉としては、小麦粉澱粉、コーンスターチ、馬鈴薯澱粉、米澱粉、タピオカ澱粉に、常法により架橋処理、エステル化処理、エーテル化処理、酸化処理などの一種又は二種以上の処理を行った架橋澱粉、酸化澱粉、エーテル化澱粉、エステル化澱粉等が挙げられ、具体的には、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澱粉、ヒドロキシプロピル化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉、リン酸架橋澱粉、リン酸化澱粉等である。
また、本発明に用いる湿熱処理澱粉としては、小麦粉澱粉、コーンスターチ、馬鈴薯澱粉、米澱粉、タピオカ澱粉に、常法により湿熱処理を行ったものが挙げられる。
これらの中でも、適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品が得られ易いことから、ヒドロキシプロピル化リン酸架橋澱粉及び／又は湿熱処理澱粉であるとよい。
<Processed starch and / or wet heat-treated starch>
The pasty food of the present invention contains processed starch and / or wet heat-treated starch.
As the processed starch used in the present invention, wheat starch, corn starch, potato starch, rice starch, tapioca starch are subjected to one or more treatments such as crosslinking treatment, esterification treatment, etherification treatment, oxidation treatment, etc. by conventional methods. Examples include cross-linked starch, oxidized starch, etherified starch, esterified starch, etc., specifically, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetic acid Starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphoric acid crosslinked starch, phosphorylated starch and the like.
Examples of the wet heat-treated starch used in the present invention include wheat starch, corn starch, potato starch, rice starch, and tapioca starch that have been heat-treated by a conventional method.
Among these, hydroxypropylated phosphate cross-linked starch and / or wet heat-treated starch is preferable because a paste-like food having an appropriate roughness and body feeling and a texture of meat can be easily obtained.
＜加工澱粉及び／又は湿熱処理澱粉の含有量＞
本発明のペースト状食品における加工澱粉及び／又は湿熱処理澱粉の含有量は、ペースト状食品全体の０．５〜５％であり、さらに１〜３％とすることができる。加工澱粉及び／又は湿熱処理澱粉の含有量が前記範囲外であると、適度なざらつきやボディ感を付与できず、肉類の素材感が感じられるペースト状食品を得ることができない。
<Content of processed starch and / or wet heat-treated starch>
The content of the processed starch and / or the wet heat-treated starch in the pasty food of the present invention is 0.5 to 5% of the whole pasty food, and can be further 1 to 3%. When the content of the processed starch and / or the wet heat-treated starch is out of the above range, it is not possible to give an appropriate roughness or body feeling, and it is not possible to obtain a paste-like food that can feel the texture of meat.
＜キサンタンガム＞
本発明のペースト状食品は、キサンタンガムを含有するとよい。
キサンタンガムの含有量は、適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品が得られ易いことから、０．０１〜０．５％であるとよく、さらに０．０５〜０．３％であるとよい。
<Xanthan gum>
The pasty food of the present invention may contain xanthan gum.
The content of xanthan gum is suitably 0.01 to 0.5% because it has a moderate roughness and body feeling, and a paste-like food with a texture of meat can be easily obtained. It is good to be -0.3%.
＜ペースト状食品のタンパク質含有量＞
本発明のペースト状食品のタンパク質含有量は、２．０〜７．０％であるとよく、さらに２．５〜５．０％であるとよい。
タンパク質含有量が前記範囲内であることにより、適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品が得られ易い。タンパク質含有量が前記範囲を上回ると、舌でつぶした時にざらつきが舌に残ってしまい、嚥下に支障が生じてしまう恐れが高くなる。
<Protein content of pasty food>
The protein content of the paste-like food of the present invention is preferably 2.0 to 7.0%, and more preferably 2.5 to 5.0%.
When the protein content is within the above range, it is easy to obtain a paste-like food that has an appropriate roughness and body feeling and feels the texture of meat. When the protein content exceeds the above range, when crushing with the tongue, roughness remains on the tongue, and there is a high risk of trouble swallowing.
＜タンパク質含有量1部に対する脂質含有量＞
本発明のペースト状食品は、タンパク質含有量1部に対する脂質含有量が０．５〜３部であるとよく、さらに０．７〜２部であるとよい。
タンパク質含有量に対する脂質含有量が前記範囲内であることにより、適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品が得られ易い。
<Lipid content with respect to 1 part of protein content>
The pasty food of the present invention preferably has a lipid content of 0.5 to 3 parts, and more preferably 0.7 to 2 parts with respect to 1 part of the protein content.
When the lipid content with respect to the protein content is within the above range, it is easy to obtain a paste-like food that has an appropriate roughness and body feeling and feels the texture of meat.
＜ペースト状食品の脂質含有量＞
本発明のペースト状食品の脂質含有量は、２．０〜７．０％であるとよく、さらに２．５〜６．０％であるとよい。
脂質含有量が前記範囲内であることにより、適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品が得られ易い。
<Fat content of pasty food>
The lipid content of the paste-like food of the present invention is preferably 2.0 to 7.0%, and more preferably 2.5 to 6.0%.
When the lipid content is within the above range, it is easy to obtain a paste-like food that has an appropriate roughness and body feeling and feels the texture of meat.
＜製造方法＞
本発明のペースト状食品は、常法に則り製造することができ、例えば原料すべてをミキサーに投入しペースト化処理した後に容器へ充填・密封し、レトルト殺菌を施すことで得られる。
ただし、後述する方法にて下処理した豆類をペースト化処理することにより、適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品が得られ易い。
<Manufacturing method>
The pasty food of the present invention can be produced according to a conventional method. For example, all the raw materials are put into a mixer, pasted, filled and sealed in a container, and obtained by retort sterilization.
However, paste-like foods having an appropriate roughness and body feeling and a texture of meat can be easily obtained by pasting beans that have been pretreated by the method described later.
＜豆類の下処理＞
本発明に用いる豆類は、ペースト化処理を行う前に、油脂を吸着させる下処理を行うとよい。
前記下処理を行うことにより、タンパク質の細かい凝集物が生じやすくなり、適度なざらつきとボディ感を有し、肉類の素材感が感じられるペースト状食品が得られ易い。
豆類に油脂を吸着させる方法は、例えば、豆類を油脂と混合することで吸着させる方法や、油脂を付着させた原料と混合することで吸着させる方法等が挙げられる。
<Preparation of beans>
The beans used in the present invention may be subjected to a pretreatment for adsorbing fats and oils before the pasting treatment.
By carrying out the pretreatment, fine protein agglomerates are likely to be produced, and a paste-like food having an appropriate roughness and body feeling and a texture of meat can be easily obtained.
Examples of the method of adsorbing fats and oils on beans include a method of adsorbing beans by mixing them with fats and oils, a method of adsorbing by mixing with raw materials to which fats and oils are adhered, and the like.
以下、本発明について、実施例、試験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。
また、本実施例で調製したペースト状食品は全て水分含有量７５％以上であった。
Hereinafter, the present invention will be specifically described based on examples and test examples. The present invention is not limited to these.
Moreover, all the pasty foods prepared in this example had a water content of 75% or more.
［実施例１］
配合表１に記載の配合にしたがって、実施例１のペースト状食品を調製した。
具体的には、まず、ペースト化していない丸のままの生のひよこ豆と菜種油を混合し、油脂をひよこ豆に吸着させた。その後、他の原料とともにミキサーへ投入し、５分間ペースト化処理を行った。これをレトルトパウチに充填・密封し、１２１℃で２０分間のレトルト処理を施すことで、実施例１のペースト状食品を得た。
なお、実施例１のペースト状食品は、タンパク質含有量が３．１％、タンパク質含有量1部に対する脂質含有量が１部であった。
[Example 1]
The pasty food of Example 1 was prepared according to the formulation described in the recipe 1.
Specifically, first, raw chickpeas that had not been made into a paste were mixed with rapeseed oil, and the fats and oils were adsorbed onto the chickpeas. Then, it put into a mixer with other raw materials, and performed the paste-form process for 5 minutes. This was filled and sealed in a retort pouch and subjected to a retort treatment at 121 ° C. for 20 minutes to obtain a paste-like food of Example 1.
The pasty food of Example 1 had a protein content of 3.1% and a lipid content of 1 part with respect to 1 part of the protein content.
［配合表１］
白身魚（タラ） １５％
タマネギ １０％
ジャガイモ ７％
ひよこ豆 １．５％（乾燥重量）
ヒドロキシプロピル化リン酸架橋澱粉 １．５％
キサンタンガム ０．２％
菜種油 ３％
清水で １００％
[Composition Table 1]
White fish (cod) 15%
Onion 10%
Potato 7%
Chickpea 1.5% (dry weight)
Hydroxypropylated phosphate cross-linked starch 1.5%
Xanthan gum 0.2%
Rapeseed oil 3%
100% with Shimizu
実施例１で調製したペースト状食品を実際に食したところ、適度なざらつきとボディ感を有し、肉類の素材感が強く感じられるペースト状食品であった。 When the paste-like food prepared in Example 1 was actually eaten, it was a paste-like food that had a moderate roughness and body feeling and a strong texture of meat.
［比較例１］
豆類の有無が、本発明のペースト状食品の肉類の素材感に与える影響を調べるため、実施例１のひよこ豆をジャガイモ１．５％に置き換えた以外は実施例１と同様にペースト状食品を調製し、比較例１とした。なお、比較例１のペースト状食品は、タンパク質含有量が２．８％、タンパク質含有量1部に対する脂質含有量が１．１部であった。
[Comparative Example 1]
In order to investigate the effect of the presence or absence of beans on the texture of meat of the paste-like food of the present invention, the paste-like food was prepared in the same manner as in Example 1 except that the chickpeas of Example 1 were replaced with 1.5% potato. A comparative example 1 was prepared. The pasty food of Comparative Example 1 had a protein content of 2.8% and a lipid content of 1.1 parts with respect to 1 part of the protein content.
比較例１で調製したペースト状食品を実際に食したところ、とろとろしていて、適度なざらつきとボディ感が感じられず、肉類の素材感が感じられなかった。 When the paste-like food prepared in Comparative Example 1 was actually eaten, it was melted, and an appropriate roughness and body feeling were not felt, and a meat texture was not felt.
［比較例２］
加工澱粉及び／又は湿熱処理澱粉の有無が、本発明のペースト状食品の肉類の素材感に与える影響を調べるため、実施例１のヒドロキシプロピル化リン酸架橋澱粉を未加工の小麦粉澱粉１．５％に置き換えた以外は実施例１と同様にペースト状食品を調製し、比較例２とした。なお、比較例２のペースト状食品は、タンパク質含有量が３．１％、タンパク質含有量1部に対する脂質含有量が１部であった。
[Comparative Example 2]
In order to examine the effect of the presence or absence of processed starch and / or wet heat-treated starch on the texture of meat of the paste-like food of the present invention, the hydroxypropylated phosphate cross-linked starch of Example 1 was treated with unprocessed wheat flour starch 1.5. A pasty food was prepared in the same manner as in Example 1 except that it was replaced with%. The pasty food of Comparative Example 2 had a protein content of 3.1% and a lipid content of 1 part with respect to 1 part of the protein content.
比較例２で調製したペースト状食品を実際に食したところ、適度なざらつきとボディ感が感じられず、肉類の素材感が感じられなかった。 When the pasty food prepared in Comparative Example 2 was actually eaten, a moderate roughness and body feeling were not felt, and a meat texture was not felt.
［試験例１］
豆の含有量が本発明のペースト状食品の肉類の素材感に与える影響を調べるため、試験例１を行った。
具体的には、表１に記載のようにひよこ豆の含有量を変更した以外は、実施例１と同様にペースト状食品を調製し、実施例２，３及び比較例３とした。
続いて、調製したペースト状食品を食して、肉類の素材感が感じられるか下記の評価基準を用いて評価を行った。
なお、試験例１で製したペースト状食品はすべて、タンパク質含有量が２．０〜７．０％、タンパク質含有量1部に対する脂質含有量が０．３〜３部の範囲内であった。
[Test Example 1]
Test Example 1 was conducted to examine the effect of the bean content on the texture of the meat of the paste-like food of the present invention.
Specifically, a paste-like food was prepared in the same manner as in Example 1 except that the content of chickpeas was changed as shown in Table 1, and designated as Examples 2 and 3 and Comparative Example 3.
Subsequently, the prepared pasty food was eaten, and whether the texture of meat was felt was evaluated using the following evaluation criteria.
In addition, all the pasty foods manufactured in Test Example 1 had a protein content of 2.0 to 7.0% and a lipid content within a range of 0.3 to 3 parts relative to 1 part of the protein content.
［評価基準］
◎：適度なざらつきやボディ感を有し、肉類の素材感が強く感じられた。
〇：適度なざらつきやボディ感を有し、肉類の素材感が感じられた。
△：肉類の素材感はやや感じにくかったが、問題のない範囲であった。
×：適度なざらつきとボディ感が感じられず、肉類の素材感が感じられなかった。
[Evaluation criteria]
A: Appropriate roughness and body feeling, and a strong texture of meat.
O: Appropriate roughness and body feeling, and a texture of meat was felt.
(Triangle | delta): Although the material feeling of meat was a little difficult to feel, it was the range without a problem.
X: A moderate roughness and body feeling were not felt, and the texture of meat was not felt.
［表１］
表１より、豆類の含有量は、０．５〜５％であり、さらに１〜３％であると、適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品が得られ易いことが理解できる。
なお、実施例３は、適度なざらつきとボディ感は得られたものの、豆の風味がペースト状食品の風味に影響し、肉類の素材感を損ねやすい傾向であり、比較例３は豆の風味が強くでてしまい、肉類本来の風味が損なわれ、肉類の素材感を感じられなかった。
From Table 1, the content of beans is 0.5 to 5%, and if it is 1 to 3%, a paste-like food with moderate roughness and body feeling and a texture of meat is obtained. I understand that it is easy to be done.
In Example 3, although moderate roughness and body feeling were obtained, the flavor of the beans tends to affect the flavor of the pasty food, and the texture of the meat tends to be impaired. Comparative Example 3 is the flavor of the beans. However, the original flavor of meat was impaired and the texture of meat was not felt.
［試験例２］
澱粉の含有量が本発明のペースト状食品の肉類の素材感に与える影響を調べるため、試験例２を行った。
具体的には、表２に記載のようにヒドロキシプロピル化リン酸架橋澱粉の含有量を変更した以外は、実施例１と同様にペースト状食品を調製し、実施例４，５及び比較例４とした。
続いて、調製したペースト状食品を食して、肉類の素材感が感じられるか試験例１の評価基準を用いて評価を行った。
なお、試験例２で製したペースト状食品はすべて、タンパク質含有量が３．１％、タンパク質含有量1部に対する脂質含有量が１部であった。
[Test Example 2]
Test Example 2 was conducted to examine the influence of the starch content on the texture of meat of the pasty food of the present invention.
Specifically, a paste-like food was prepared in the same manner as in Example 1 except that the content of hydroxypropylated phosphate cross-linked starch was changed as shown in Table 2, and Examples 4, 5 and Comparative Example 4 were prepared. It was.
Subsequently, the prepared pasty food was eaten, and whether or not the texture of meat was felt was evaluated using the evaluation criteria of Test Example 1.
All the pasty foods produced in Test Example 2 had a protein content of 3.1% and a lipid content of 1 part with respect to 1 part of the protein content.
［表２］
表２より、澱粉の含有量は、０．５〜５％であり、さらに１〜３％であると、適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品が得られ易いことが理解できる。 From Table 2, when the starch content is 0.5 to 5%, and further 1 to 3%, a paste-like food having an appropriate roughness and body feeling and a texture of meat is obtained. I understand that it is easy to be done.
［試験例３］
豆類の種類が本発明のペースト状食品の肉類の素材感に与える影響を調べるため、試験例３を行った。
具体的には、表３に記載のように豆類の種類を変更した以外は、実施例１と全く同様にペースト状食品を調製し、実施例６乃至８とした。
続いて、調製したペースト状食品を食して、肉類の素材感が感じられるか試験例１の評価基準を用いて評価を行った。
なお、試験例３で製したペースト状食品はすべて、タンパク質含有量が２．０〜７．０％、
タンパク質含有量1部に対する脂質含有量が０．３〜３部の範囲内であった。
[Test Example 3]
In order to examine the effect of the kind of beans on the texture of meat of the pasty food of the present invention, Test Example 3 was performed.
Specifically, paste-like foods were prepared in the same manner as in Example 1 except that the type of beans was changed as shown in Table 3, and designated as Examples 6 to 8.
Subsequently, the prepared pasty food was eaten, and whether or not the texture of meat was felt was evaluated using the evaluation criteria of Test Example 1.
In addition, all the pasty foods manufactured in Test Example 3 have a protein content of 2.0 to 7.0%,
The lipid content with respect to 1 part of protein content was in the range of 0.3-3 parts.
［表３］
表３より、ひよこ豆以外の豆類を用いても、適度なざらつきやボディ感を有し、肉類の素材感が感じられるペースト状食品が得られ、中でもひよこ豆を用いることで、肉類の素材感を強く感じられることが理解できる。 From Table 3, even if beans other than chickpeas are used, a paste-like food that has a moderate roughness and body feeling and feels the texture of meat can be obtained. Can be understood strongly.
［試験例４］
本発明におけるタンパク質含有量及びタンパク質含有量1部に対する脂質含有量（脂質/タンパク質）の影響を調べるため、試験例４を行った。
具体的には、表４に記載のように白身魚と菜種油の含有量を変更した以外は、実施例１と同様にペースト状食品を調製し、実施例９乃至１１とした。
続いて、調製したペースト状食品を食して、肉類の素材感が感じられるか試験例１の評価基準を用いて評価を行った。
[Test Example 4]
In order to examine the influence of the lipid content (lipid / protein) on the protein content and 1 part of the protein content in the present invention, Test Example 4 was conducted.
Specifically, paste-like foods were prepared in the same manner as in Example 1 except that the contents of white fish and rapeseed oil were changed as shown in Table 4, and were designated as Examples 9 to 11.
Subsequently, the prepared pasty food was eaten, and whether or not the texture of meat was felt was evaluated using the evaluation criteria of Test Example 1.
［表４］
表４より、タンパク質含有量が２．０〜７．０％、さらに２．５〜５．０％であると、本発明の効果が得られ易く、また、タンパク質含有量1部に対する脂質含有量が、０．３〜３部、さらに０．７〜２部であると、本発明の効果が得られ易いことが理解できる。 From Table 4, when the protein content is 2.0 to 7.0%, further 2.5 to 5.0%, the effect of the present invention is easily obtained, and the lipid content relative to 1 part of the protein content However, it can be understood that the effect of the present invention is easily obtained when the content is 0.3 to 3 parts, and further 0.7 to 2 parts.
［実施例１２］
キサンタンガムが本発明のペースト状食品の肉類の素材感に与える影響を調べるため、キサンタンガムをヒドロキシプロピル化リン酸架橋澱粉０．２％に変更した以外は実施例１と全く同様に実施例１２のペースト状食品を調製した。
実施例１２は、適度なざらつきやボディ感を有し、肉類の素材感が感じられたが、実施例１ほどではなかった。
[Example 12]
The paste of Example 12 was exactly the same as Example 1 except that xanthan gum was changed to 0.2% hydroxypropylated phosphoric acid cross-linked starch in order to examine the effect of xanthan gum on the texture of meat of the paste-like food of the present invention. A food product was prepared.
Example 12 had moderate roughness and body feeling, and a meat texture was felt, but not as much as Example 1.
［実施例１３］
製造方法の違いが本発明のペースト状食品の肉類の素材感に与える影響を調べるため、配合は実施例１と全く同じで、製造方法が異なる実施例１３を調製した。
具体的には、まず丸のままのひよこ豆を菜種油と混合することなく、５分間ペースト化処理を行った。次いで、他の原料をミキサーへ投入し、５分間ペースト化処理を行った後、前記ペースト化処理したひよこ豆と混合した。これをレトルトパウチに充填・密封し、１２１℃で２０分間のレトルト処理を施すことで、実施例１３のペースト状食品を得た。
なお、実施例１３のペースト状食品は、タンパク質含有量が３．１％、タンパク質含有量1部に対する脂質含有量が１部であった。
[Example 13]
In order to investigate the influence of the difference in the production method on the texture of the meat of the paste-like food of the present invention, Example 13 was prepared in the same composition as in Example 1 but with a different production method.
Specifically, the paste-forming process was first performed for 5 minutes without mixing round chickpeas with rapeseed oil. Next, other raw materials were put into a mixer, paste-treated for 5 minutes, and then mixed with the paste-treated chickpeas. This was filled and sealed in a retort pouch and subjected to a retort treatment at 121 ° C. for 20 minutes to obtain a paste-like food of Example 13.
The pasty food of Example 13 had a protein content of 3.1% and a lipid content of 1 part with respect to 1 part of the protein content.
実施例１３は、適度なざらつきやボディ感を有し、肉類の素材感が感じられたが、実施例１ほどではなかった。
すなわち、豆類をペースト化処理する前に、豆類に油脂を吸着させる工程を有することにより、肉類の素材感を感じられるペースト状食品が得られ易いことが理解できる。
Example 13 had moderate roughness and body feeling, and a meat texture was felt, but not as much as Example 1.
That is, it can be understood that a paste-like food that can feel the texture of meat is easily obtained by having a process of adsorbing fats and oils to beans before the beans are made into a paste.
［試験例５］
肉類の種類が本発明のペースト状食品の肉類の素材感に与える影響を調べるため、試験例５を行った。具体的には、白身魚（タラ）をサケ、鶏胸肉、豚もも肉に変更した以外は実施例１と全く同様に調製し、それぞれ実施例１４，１５，１６のペースト状食品とした。なお、試験例５で製したペースト状食品はすべて、タンパク質含有量が２．０〜７．０％、
タンパク質含有量1部に対する脂質含有量が０．３〜３部の範囲内であった。
[Test Example 5]
Test Example 5 was conducted to examine the effect of the type of meat on the texture of the meat of the pasty food of the present invention. Specifically, it was prepared in the same manner as in Example 1 except that white fish (cod) was changed to salmon, chicken breast, and pork thigh, and paste foods of Examples 14, 15, and 16, respectively. In addition, all the pasty foods manufactured in Test Example 5 have a protein content of 2.0 to 7.0%,
The lipid content with respect to 1 part of protein content was in the range of 0.3-3 parts.
試験例５で調製したペースト状食品をそれぞれ食して評価した結果、実施例１４は、適度なざらつきやボディ感を有し、肉類の素材感が強く感じられた。実施例１５，１６も適度なざらつきやボディ感を有し、肉類の素材感が感じられたが、実施例１，１４ほどではなかった。 As a result of eating and evaluating each of the pasty foods prepared in Test Example 5, Example 14 had an appropriate roughness and body feeling, and the meat texture was strongly felt. Examples 15 and 16 also had moderate roughness and body feeling, and a meat texture was felt, but not as much as Examples 1 and 14.
［実施例１７］
澱粉の種類が本発明のペースト状食品の肉類の素材感に与える影響を調べるため、実施例１７を行った。具体的には、ヒドロキシプロピル化リ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と同様に調製し、実施例１７のペースト状食品とした。なお、実施例１７は、タンパク質含有量が３．１％、タンパク質含有量1部に対する脂質含有量が１部であった。
[Example 17]
Example 17 was conducted in order to examine the influence of the type of starch on the texture of meat of the pasty food of the present invention. Specifically, it was prepared in the same manner as in Example 1 except that the hydroxypropylated phosphoric acid crosslinked starch was changed to wet heat-treated starch, and a pasty food of Example 17 was obtained. In Example 17, the protein content was 3.1%, and the lipid content relative to 1 part of the protein content was 1 part.
実施例１７で調製したペースト状食品を食して評価した結果、適度なざらつきやボディ感を有し、肉類の素材感が強く感じられた。 As a result of eating and evaluating the paste-like food prepared in Example 17, it had moderate roughness and body feeling, and the texture of meat was strongly felt.
Claims (6)
乾燥重量換算で０．５〜５％の豆類と、
０．５〜５％の加工澱粉及び／又は湿熱処理澱粉を含有する、
ペースト状食品。 It is a pasty food containing meat and having a moisture content of 75% or more,
0.5-5% beans in terms of dry weight,
Containing 0.5-5% processed starch and / or wet heat-treated starch,
Pasty food.
さらにキサンタンガムを含有する、
ペースト状食品。 The pasty food according to claim 1,
Further contains xanthan gum,
Pasty food.
タンパク質含有量が２．０〜７．０％、
タンパク質含有量1部に対する脂質含有量が０．３〜３部である、
ペースト状食品。 The pasty food according to claim 1 or 2,
The protein content is 2.0-7.0%,
The lipid content is 0.3-3 parts relative to 1 part of protein content,
Pasty food.
前記豆類がヒヨコマメ属、ササゲ属、エンドウ属またはインゲンマメ属に属する豆類から選ばれる１種又は２種以上である、
ペースト状食品。 The pasty food according to any one of claims 1 to 3,
The beans are one or more selected from beans belonging to the genus chickpea, cowpea, pea or kidney bean,
Pasty food.
豆類及び加工澱粉及び／又は湿熱処理澱粉をペースト化処理する工程を含む、
ペースト状食品の製造方法。 A method for producing a paste-like food according to any one of claims 1 to 4,
Including a step of pasting beans and processed starch and / or wet heat-treated starch,
A method for producing a paste-like food.
前記豆類が油脂との吸着処理をしたものである、
ペースト状食品の製造方法。 It is a manufacturing method of the pasty food according to claim 5,
The beans are those subjected to adsorption treatment with fats and oils,
A method for producing a paste-like food.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10179096A (en) * | 1996-12-27 | 1998-07-07 | House Foods Corp | Liquid and pasty food and cooked food containing the same and ingredients |
| JP2000083617A (en) * | 1998-09-16 | 2000-03-28 | Q P Corp | Food for people hypofunctioned in chewing and swallowing |
| JP2000300215A (en) * | 1999-04-20 | 2000-10-31 | Fuji Oil Co Ltd | Pasty food using meat |
| JP2005110677A (en) * | 2003-09-17 | 2005-04-28 | Itoham Foods Inc | Meat soft-processed food and method for producing the same |
| JP2005287326A (en) * | 2004-03-31 | 2005-10-20 | Fuji Oil Co Ltd | Cooked meat processed food and method for producing the same |
| JP2011109945A (en) * | 2009-11-25 | 2011-06-09 | Q P Corp | Liver paste food |
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2015
- 2015-06-29 JP JP2015129862A patent/JP6576710B2/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10179096A (en) * | 1996-12-27 | 1998-07-07 | House Foods Corp | Liquid and pasty food and cooked food containing the same and ingredients |
| JP2000083617A (en) * | 1998-09-16 | 2000-03-28 | Q P Corp | Food for people hypofunctioned in chewing and swallowing |
| JP2000300215A (en) * | 1999-04-20 | 2000-10-31 | Fuji Oil Co Ltd | Pasty food using meat |
| JP2005110677A (en) * | 2003-09-17 | 2005-04-28 | Itoham Foods Inc | Meat soft-processed food and method for producing the same |
| JP2005287326A (en) * | 2004-03-31 | 2005-10-20 | Fuji Oil Co Ltd | Cooked meat processed food and method for producing the same |
| JP2011109945A (en) * | 2009-11-25 | 2011-06-09 | Q P Corp | Liver paste food |
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