JP3265265B2 - Paste or liquid food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to pasty or liquid foods such as curry roux, stew, dressings, soups and sauces, and an average molecular weight for producing the foods of 100.
It relates to the use of a gelatinolysate of less than 00 and to a concentrated or solid food for producing said food.

2. Description of the Related Art Conventionally, various processed foods having viscosity, such as curry roux (or curry sauce), stew, dressing, soup, and sauce, have been produced.
Sold. Food manufacturers make efforts to improve the flavor, color, texture, etc. of the above processed foods, clarify the differences from other products similar to the above processed foods, or conduct research and development to meet the needs of consumers I went.
For example, when it comes to the texture of the food, whether or not it has a moderate voluminous feel that is felt when included in the mouth is one evaluation point when comparing many similar products. . In general, many foods having a moderate voluminous feel have a high-class feel and also have a feeling of fullness after eating. Therefore, in order to express the voluminous feel of the food, a raw material capable of imparting viscosity, such as starch or gum, is added or increased.

However, various problems have arisen in foods that have been given viscosity by adding or increasing the above-mentioned raw materials. For example, it has become difficult to uniformly mix the raw materials due to the increased viscosity. In addition, clogging is likely to occur in the filling device, and when clogging occurs, the filling device must be stopped, resulting in reduced production efficiency. Further, if the food is filled in a container and then sterilized by heating, it takes a long time for the central product temperature to reach the sterilizing temperature, so that the portion in contact with the container is overheated. For this reason, the flavor and color tone of the overheated portion tend to deteriorate, making it difficult to obtain high-quality food. In the case of a product of a type obtained by concentrating a food whose viscosity at the time of eating has been suitably adjusted several times, the above-mentioned problem that occurs during the manufacturing process has become remarkable.
As described above, foods with increased viscosity by adding starch, gum, and the like have a voluminous feel, but it is difficult to achieve high quality except for the texture, and there are many manufacturing problems. .

[0003]

SUMMARY OF THE INVENTION The present invention provides a food which can solve all of the above-mentioned problems, that is, it has no problems in the production process such as mixing of raw materials, filling in containers, heat sterilization, etc. It is an object of the present invention to provide a high-quality paste or liquid food having a feeling.

SUMMARY OF THE INVENTION According to the present invention, by adding a gelatin decomposed product having a low average molecular weight to a pasty or liquid food, the viscosity of the food can be suppressed to a low level and a sufficient volume feeling can be obtained. It was made based on the knowledge that foods having them could be obtained. That is, the present invention includes a gelatin decomposition product having an average molecular weight of less than 10,000 and a viscosity at 60 ° C. of 4000 mpa.
-Provide a paste or liquid food characterized by being not more than sec (cp). The present invention also provides use of a gelatin hydrolyzate having an average molecular weight of less than 10,000 for producing the food. The present invention also provides a concentrated or solid food containing a gelatin decomposition product having an average molecular weight of less than 10,000 for producing the above food.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the average molecular weight is 100
It is essential to contain less than 00 gelatin decomposition products. Thus, in the present invention, a bulky feeling can be imparted to the pasty or liquid food without substantially increasing the viscosity of the food. The gelatin decomposition product used in the present invention is not limited to the gelatin decomposition method as long as it has the above-mentioned molecular weight, and any gelatin decomposition product can be used. For example, a gelatin decomposition product can be obtained by a method such as enzymatic decomposition or acid decomposition. Among these methods, the following method is exemplified as a method for decomposing gelatin using an enzyme. That is, the dermis or bones of animals such as cows and pigs are washed, treated with calcium hydroxide, and then heated to extract gelatin, which is then subjected to proteases such as trypsin, chymotrypsin, papain, and promerin. To decompose to a predetermined molecular weight, and then inactivate the protease. Further, if necessary, filtration, concentration, heat sterilization, or the like may be performed, and further, a powdered gelatin decomposition product obtained by spray-drying and pulverizing the above decomposition product may be used.

In the present invention, further, the average molecular weight is 50
It is preferable to use a gelatin decomposition product of not more than 00, more preferably one having an average molecular weight of 4000 to 5000. The gelatin decomposition product having an average molecular weight of less than 10,000 used in the present invention can be easily obtained, for example, as Nippi Peptide PRA manufactured by Nippi Corporation. The amount of the gelatin decomposed product having the above molecular weight may be adjusted according to the degree of voluminous feel given to the food, and is not particularly limited, but is preferably 50% by weight or less, more preferably 0.1% by weight to 30% by weight of the whole food. It is preferable to use it. In particular, the viscosity at 60 ° C is 4000 mpa · sec.
Hereafter, it is better to use it so as to be 2000 mpa · sec or less, particularly preferably 400 to 2000 mpa · sec. Such a viscosity can be determined, for example, by using a viscometer VT-04 (manufactured by Rion Co., Ltd.)
Can be easily obtained by measuring at a product temperature of 60 ° C.

The pasty or liquid food of the present invention essentially contains the above-mentioned gelatin decomposition product, and the remainder can be water, but various ingredients can be added in addition to spices and seasonings. Among them, the content of fats and oils is 10% by weight.
It is preferably at most 3% by weight, more preferably at most 3% by weight. Further, the content of starch is preferably not more than 10% by weight, more preferably 5 to 10% by weight. Further, in order to adjust the texture, a known material such as xanthan gum, carrageenan, agar or the like which can impart viscosity may be added. When the above raw materials are added, the raw materials are added in such an amount that the viscosity of the pasty or liquid food of the present invention is 4000 mpa · sec or less. Further, in order to impart preservability, for example, organic acids such as citric acid and phosphoric acid, and organic acid salts such as sodium citrate, calcium phosphate and sodium phosphate may be added. Alternatively, preservability may be imparted by performing a known heat sterilization method.

The paste or liquid food of the present invention includes, for example, sauce foods such as curry sauce, stew, spaghetti sauce, tomato sauce, various dressings, soups, dashes, milk, liquid yogurt, fruit juice, mineral water, various kinds of foods. Examples include drinks such as alcoholic beverages or liquid foods, and pasty foods such as plain yogurt, jam, and mayonnaise. Of these, curry sauce,
It is preferably a sauce food such as stew, spaghetti sauce, tomato sauce and the like. The present invention also provides use of a gelatin decomposed product having an average molecular weight of less than 10,000 for producing the food, and a concentrated or solid food containing a gelatin degraded product having an average molecular weight of less than 10,000 for producing the food. I will provide a.

[0008] As such an embodiment, for example, it is possible to obtain a product of a type in which the pasty or liquid food is solidified or powdered and returned to a liquid or pasty state during eating and eaten. It may be provided as a solid roux, such as curry or stew, or as a powder or granulated soup base. Specific examples include powder-type products that can restore the pasty or liquid food with water or hot water. Such a powder type product is obtained by adding a so-called binder such as dextrin, salt or reduced starch syrup to the above paste or liquid food and spray-drying it, freeze-drying, or dry-powdering by CVD or the like. Obtainable.

When the paste or liquid food of the present invention is provided as a concentrated product, it may be concentrated to an arbitrary concentration ratio by a known concentration method such as heat concentration or vacuum concentration. In addition, in the case of conventional foods which impart viscosity by adding a polymer and express a sense of volume, when concentrated, the rise in viscosity becomes remarkable, and it was difficult to manufacture a concentrated type product. .
However, according to the present invention, even when providing a concentrated type product, there is no problem in the production process since the increase in viscosity of the food is extremely small as compared with the conventional product. The degree of concentration is
The concentration may be adjusted according to the form of the target product, and the preferable concentration is 2 times or more, more preferably 4 times or more, when the concentration at the time of use is 1 time. By such concentration, it is possible to obtain a product which has good filling suitability and is easy to use at the time of use.

[0010]

According to the present invention, it is possible to provide a food product having the same volume feeling as a food product having a high viscosity despite having a low viscosity at the time of eating. In particular, by adding the above-mentioned gelatin decomposition product to food, despite having a viscosity of, for example, less than 3000 mpa · sec,
A volume feeling equal to or better than the volume feeling felt when eating food having a viscosity of 3000 mpa · sec is obtained. Further, when manufacturing the product of the present invention, there is no problem such as clogging of the apparatus or a problem such as overheating at the time of sterilization, so that it is possible to easily manufacture a high-quality food with a voluminous feel. Also,
Conventional voluminous foods, that is, foods that express viscosity by adding high-viscosity by adding high-molecular gums or starches, have a marked increase in viscosity when concentrated, and can be used during production and use. Although it was difficult, according to the product of the present invention, the viscosity hardly increased even when concentrated. Therefore, it is suitable for the manufacture of concentrated type products. Next, the present invention will be described with reference to examples.

[0011]

EXAMPLES Example 1 (Concentrated Demigrass Sauce) Tomato paste and Demigrass sauce were each 20 parts by weight,
10 parts by weight of red wine and milk ingredients, sucrose, flour,
5 parts by weight of salt, 4 parts by weight of brown roux (including about 50% by weight of fat), 3 parts by weight of seasoning and caramel, von, gelatin decomposition product (average molecular weight 400
0-5000), butter, flavor oil, lecithin, vegetable extract, and meat extract, each 2 parts by weight are put into a container, and heated and mixed until uniform, and then the demiglace sauce is concentrated until the degree of concentration becomes 4 times. After concentration, this was filled in a pouch, subjected to a heat sterilization treatment, and allowed to cool to room temperature to obtain 100 parts by weight of a pouch-containing concentrated demiglace sauce.

Next, the concentrated pemiglass-containing demigrass sauce was opened, and the concentrated demigrass sauce was transferred to a pot.
At this time, the concentrated demigrass sauce could be easily transferred to a pot with only a single squeezing, leaving little in the pouch. Thereafter, the pot was heated to raise the temperature of the concentrated Demigrass sauce to 60 ° C., and the viscosity of the concentrated Demigrass sauce was measured using a viscometer (Visco Tester VT-04, rotor 3). s
was ec. Next, the above concentrated demiglace sauce 10
300 parts by weight of water was added to 0 parts by weight and mixed until uniform, and 400 parts by weight of demiglace sauce was prepared. When the demiglace sauce was at about 60 ° C. and the viscosity of the demiglace sauce was measured by the above-described measuring method,
It was 800 mpa · sec. When the demiglace sauce was contained in the mouth, it was voluminous and had the texture of a highly viscous sauce. In addition, the aftertaste was hard to remain because it was dry.

Comparative Example 1 Example 1 was repeated except that no gelatin decomposition product was added.
98 parts by weight of the concentrated demiglace sauce was prepared in the same manner as in the mixing of the concentrated demiglace sauce described in (1). The viscosity of the concentrated demigrass sauce was determined using the same device as in Example 1,
The measurement was not possible when measured at a product temperature of 60 ° C. Also,
The temperature was measured after the product temperature was raised to 90 ° C.
0mpa · sec was shown. Since the viscosity measured by increasing the temperature of the product is equivalent to that of Example 1, the product of Comparative Example 1
It was presumed that the viscosity was higher at around ℃ than in Example 1. When 98 parts by weight of the concentrated demigrass sauce was transferred from the pouch to the pot, the concentrated demigrass sauce remained in the pouch, and it was necessary to squeeze the pouch several times in order to take it out. Next, 294 parts by weight of water was added to the concentrated demi-glass sauce and mixed by heating.
At the time of 0 ° C., the viscosity could not be measured. When the product temperature was raised to 90 ° C. and the viscosity was measured, it was 1500 mpa · sec. When the demigrass sauce was eaten, it was voluminous. However, as the temperature of the demigrass sauce decreased, the viscous texture was felt, tended to remain in the mouth, and had a rough texture.

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Claims (7)

(57) [Claims] Claims: 1. A gelatin-decomposed product having an average molecular weight of 4,000 or more and less than 10,000, and having a viscosity at 60 ° C.
A paste-like or liquid food having a pressure of 400 to 2000 mpa · sec . 2. The method of claim 1, wherein the gelatin decomposition product is contained in an amount of 0.1% by weight or less.
2. The food according to claim 1, comprising 30% by weight. 3. The food according to claim 1, wherein the food is a sauce, and the content of fats and oils is 10% by weight or less. 4. The food according to claim 1, wherein the food is a sauce, and the starch content is 10% by weight or less. 5. The food according to claim 1, wherein the food is a sauce, wherein the content of fats and oils is 3% by weight or less and the content of starch is 10% by weight or less. 6. The average molecular weight for producing the food according to any one of claims 1 to 5 is 4000 or more and 10 or more.
Use of a gelatin decomposition product of less than 000. 7. The average molecular weight for producing the food according to any one of claims 1 to 5 is 4000 or more and 10 or more.
Concentrated or solid food containing less than 000 gelatin decomposed product.