JP3285826B2 - Paste food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pasty food such as curry roe and the like.

[0002]

2. Description of the Related Art Paste curry roe using liquid fat as a base material is generally known, but the above fats and oils are easily separated from other raw materials during storage. In addition, in the production of curry, powdery raw materials having a large particle size and specific gravity such as salt and sugar are used. However, when used in paste curry roe, they are separated due to a high sedimentation speed. For example, the problem of separation and sedimentation also occurs during the production of solid currants, but in this case, it can be solved to some extent by using means such as stirring uniformly before filling and solidifying. However, in paste curry roe,
Even if stirring before solidification, during the subsequent storage period,
Separation and sedimentation progresses, and quality is impaired. For this reason, it is conceivable to grind the powder raw material having such a high sedimentation speed and prevent sedimentation by making the particles finer, but in such a case, the physical properties of the paste-like curry roe become hard and the handleability is poor. The problem arises. Attempts have also been made to improve the dispersibility of powder materials having a high sedimentation rate by using an emulsifier, but curries cooked using the roux thus produced have a quality after cooking of about 80 ° C. If it is lower than, the viscosity becomes very heavy, which may be unfavorable in texture.

[0003]

SUMMARY OF THE INVENTION According to the present invention, the separation of fats and oils and powders can be prevented without affecting the flavor, the physical properties of the pasty food are not impaired, and the powdery raw material having a high sedimentation speed is uniformly dispersed. An object of the present invention is to provide a pasty food that can be held and can provide a curry or the like having a favorable texture even when cooled to some extent after cooking.

[0004]

Means for Solving the Problems The present invention has been made based on the finding that the above problems can be efficiently solved by including a specific emulsifier in the production of a pasty food. That is, in the present invention, HLB is 1
And a paste food containing a sugar ester wherein the fatty acid group is palmitic acid or stearic acid.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, "pasty food" includes at least oil and fat and water, and does not matter what kind of food. For example, "paste curry roe"
Is a food material for cooking curry foods by adding ingredients such as raw meat, boiled meat and vegetables together with water as needed, and cooking by boiling. Includes those that eat without dilution. Naturally, stew, coconut, sauce, etc. of the same form are also included. In the present invention, it is important to include a sucrose fatty acid ester having an HLB of 1 and a fatty acid group of palmitic acid or stearic acid. Thereby, in the pasty food of the present invention, it is possible to prevent the separation of the powdery raw material (eg, salt or sugar, etc.) having a large sedimentation rate due to the large specific gravity and particles of the fats and oils, and the physical properties of the pasty food are not impaired. Is obtained. Also, by using such a sucrose fatty acid ester, it is possible to provide curry and the like having a favorable texture even when cooled to some extent after cooking.

As the sucrose fatty acid ester having an HLB of 1 and a fatty acid group of palmitic acid or stearic acid used in the present invention, for example, the sugar ester P170 (H
LB is 1 and the fatty acid group is palmitic acid), S170 (HL
B is 1 and the fatty acid group is stearic acid) (both are manufactured by Mitsubishi Chemical Foods Co., Ltd.), DKF-10 (palmitic acid: stearic acid = 7: 3 manufactured by Daiichi Kogyo Seiyaku Co., Ltd.), and the like, and the sugar ester P170 And S170 are preferred. In the present invention, the above-mentioned sucrose fatty acid ester is used in an amount of 0.1% by weight (hereinafter abbreviated as “%”) or more, more preferably 1 to 5%, most preferably 1 to 3%, based on the total weight of the pasty food. %use. Incidentally, the sucrose fatty acid ester of the present invention may be added simultaneously with all other raw materials or after the addition of all other raw materials when producing paste-like foods. Flour roux is obtained with liquid fat, flour and curry powder, and is added and mixed with all other ingredients including sucrose fatty acid ester. Further, the sucrose fatty acid ester of the present invention can be used in combination with another emulsifier, for example, another emulsifier such as lecithin. At this time, the ratio of the sucrose fatty acid ester of the present invention to the other emulsifier is preferably 5: 1 to 1: 1.

The pasty food of the present invention may contain fats and oils alone or in a mixture, and the kind thereof is not particularly limited, but the melting point is 25 ° C. or less, preferably 0 ° C.
The following oils and fats are preferably used. Of these, vegetable oils are preferred. Specifically, it is preferable to use vegetable oils such as palm oil, cottonseed oil, soybean oil, corn oil and sunflower oil.
By using the above fats and oils, food is given fluidity,
The solubility and dispersibility are improved when cooking with water, and a good flavor can be imparted to the cooked food. In addition, beef fat,
Lallow, butter, margarine and the like may be used in combination. In the pasty food of the present invention, the oil content in the roux is preferably used so as to be 20% or more, preferably 25 to 40%. As a result, in curry and other roux,
The sucrose fatty acid ester having an HLB of 1 acts efficiently while the taste becomes rich and the astringent taste is masked and the viscosity becomes smooth.

[0008] The water content of the pasty food of the present invention is preferably 1 to 10%, more preferably 3 to 8%.
And Thereby, the action of the sucrose fatty acid ester of the present invention becomes more efficient in relation to the oil content, and a unique paste food can be obtained by combination with other raw materials described later. Aw of the food of the present invention is 0.8.
It is preferably set to be less than or equal to 0.5, and more preferably 0.5 or less. Thereby, a suitable storage property is obtained.

The viscosity of the pasty food of the present invention is 1,0
00 to 50,000 cp, preferably 4,000 to 2
It is good to be 000 cp (measured with a B-type viscometer at 25 ° C., the same applies hereinafter). In the present invention, in order to impart such viscosity, for example, wheat flour, a thickener and the like can be appropriately used, and starch can be included,
Preferably, flour and corn starch are used. The starch-based material can be used without any particular limitation, and various starches can be used. Examples of the various starches include natural starches of various origins (such as potato, flour, and corn), those obtained by pregelatinizing the same, and processed starches. Here, examples of the processed starch include crosslinked starch, acid-treated starch, heat-treated starch, oxidized starch, esterified starch, and etherified starch. The pregelatinized starch is obtained by subjecting derivatives such as crosslinked starch, starch ester, starch ether, and graft copolymer to pregelatinization by a conventional method. Specifically, pregelatinized phosphate crosslinked starch, pregelatinized etherification Starch, pregelatinized starch,
α-etherified phosphoric acid-crosslinked starch, α-esterified phosphoric acid-crosslinked starch and the like. In addition, pregelatinized crosslinked starch and pregelatinized phosphoric acid crosslinked starch can also be used. Further, the usage amount of the flour, the thickener and the like is preferably set to 10 to 25%.

In the present invention, curry powder can be used, but other spices may be used.
Other spices include one or a mixture of two or more peppers and / or processed products thereof, various spices, and the like.
In the present invention, it is preferable to use curry powder that has been subjected to heat treatment at 100 to 150 ° C. for 10 to 60 minutes in the absence of fats and oils or in the presence of fats and oils. It is preferable to use a roasted one. Thereby, the freshness and green odor of the curry powder can be eliminated, and the spicy flavor of the curry can be further enhanced. The amount of curry powder used is preferably 1 to 15%, more preferably
6 to 12%. As curry powder or various spices, especially aromatic spices such as coriander, fennel, cardamom, fenugreek, cumin, dill,
Clove, caraway, nutmeg, mace, anise,
One or a mixture of two or more of celery, laurel, thyme and the like can be mentioned. As a spice, a raw or dried product may be used directly. It can also be used in the form of a spice extract, flavor, oil or the like.

In the present invention, spicy vegetables can be used, preferably in an amount of 1 to 10% by weight. In addition, one or a mixture of two or more of salt, sugar, powdered milk, meat extract, yeast extract, caramel, various seasonings (amino acids, sodium glutamate, etc.) can be used, and their contents are determined by the flavor of the desired food. May be appropriately determined according to the degree of In addition, citric acid, acetic acid, or the like can be used as a pH adjuster. Particularly, by adjusting the pH of the food to 6.0 or less, the preservability of the food can be imparted. Further, nutrients of vitamins, calcium, iron, DHA, and the like can be used, and in this case, foods with more excellent health feeling can be provided. Flavoring agents, coloring agents and the like can also be used. In addition, among the above raw materials, the powder raw material having a specific gravity of 1.5 to 2.5 has a maximum particle size of 50 to
By using a material having a size of 90 μm, the problem of separation and sedimentation can be satisfactorily improved.

As the pasty food of the present invention, for example,
Paste curry can be easily produced by the following method. Liquid fat 20-30%, flour 10-25%
And 10 to 12% of curry powder at 100 to 135 ° C
And roast for 10 to 60 minutes to obtain flour roux. Sugar ester P170 or S170 in which HLB is 1 and the fatty acid group is palmitic acid or stearic acid
(Mitsubishi Chemical Foods Co., Ltd.) or the like as an emulsifier, 1-2%, and other ingredients such as a seasoning are added and mixed, and 80-110 ° C.
To produce paste curry roe. Paste curry roux thus produced, before or after sterilization, preferably pre-sterilized pouch, bottle,
Fill tray-like containers, retort containers, etc.

[0013]

According to the present invention, separation of powdery raw materials (eg, salt, sugar, spices, etc.) having a large specific gravity / particles and a high sedimentation speed is prevented without affecting the flavor, and the paste Physical properties are not impaired, the raw materials are uniformly dispersed, and cooled to some extent after cooking (for example, about 8
(When the temperature is 0 ° C. or lower), it is possible to provide a pasty food capable of providing curry or the like having a favorable texture. Next, the present invention will be described with reference to examples.

Example 1 23% of liquid fat, 20% of flour and 8% of curry powder were mixed and roasted at 120 ° C. for 10 minutes to obtain flour roux.
To this, spice vegetables 8%, granulated sugar (maximum particle size 70μ)
m) 8%, flavor oil 7%, salt (maximum particle size 50 μm) 7%,
3% milk powder, 3% seasonings (amino acids, etc.), 3% spices,
3% caramel, 2% yeast extract, 2% emulsifier (P170 (manufactured by Mitsubishi Chemical Foods) having an HLB of 1 and a fatty acid group of palmitic acid), 1% meat extract, 1 peanut butter
% And lecithin 1% were added and mixed, and heated to 80 ° C. to produce paste-like curry roe. After being stored for 6 months, the curry was diluted four times with water and cooked by a conventional method, and the curry had a rich flavor and the original viscosity of the curry was stably maintained through the temperature range of the eating area. During storage, almost no sedimentation of the oil and fat contained in the paste and the powder raw material was observed.

Example 2 As an emulsifier, S170 (HLB) was used instead of P170.
Was 1 and a fatty acid group was stearic acid (manufactured by Mitsubishi Chemical Foods Co.), except that curry paste was produced in the same manner as in Example 1. When the curry was cooked in the same manner as in Example 1, the original viscosity of the curry was stably maintained with a rich flavor throughout the temperature range of the eating area. During storage, almost no sedimentation of the oil and fat contained in the paste and the powder raw material was observed.

Comparative Example 1 A sugar ester O170 (HL) was used in place of P170 or S170 in which the HLB was 1 and the fatty acid group was palmitic acid.
A paste curry roe was manufactured in the same manner as in Example 1 except that B was 1 and the fatty acid group was an oleic acid group (manufactured by Mitsubishi Chemical Foods Corporation). The obtained paste curry roe was effective in preventing separation and sedimentation.
When the temperature was lower than 0 ° C., the viscosity became high, and the food had a textured texture.

Comparative Example 2 A sugar ester P370 (HL) was used in place of P170 or S170 in which the HLB was 1 and the fatty acid group was palmitic acid.
Except for using a palmitic acid group (manufactured by Mitsubishi Chemical Foods) as the fatty acid group in B3, a paste curry roe was produced in the same manner as in Example 1. The obtained paste curry roe was not only effective in preventing separation and sedimentation,
After cooking, when the temperature was lower than about 80 ° C., the viscosity became high, and the food had a textured texture.

Comparative Example 3 Monoglycerin fatty acid ester E was used in place of P170 or S170 in which the HLB was 1 and the fatty acid group was palmitic acid.
Paste curry roe was manufactured in the same manner as in Example 1 except that GH / MINI (HLB: 1, manufactured by Riken Vitamin Co., Ltd.) was used. The obtained paste-like curry roe did not only have the effect of preventing separation and sedimentation, but also became highly viscous when cooked below about 80 ° C., and had a crisp texture.

──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Tomoko Morita 1-5-7 Mikitei Sakaecho, Higashiosaka-shi, Osaka House Foods Co., Ltd. (56) References JP-A-10-66855 (JP, A) Hei 8-205771 (JP, A) JP-A Hei 11-285629 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/39-1/40 A23L 1/035 A23L 1 /twenty four

Claims (2)

(57) [Claims] 1. A wheat containing a sucrose fatty acid ester having an HLB of 1 and a fatty acid group of palmitic acid or stearic acid.
Flour-containing paste food. 2. The pasty food according to claim 1, which comprises the sucrose fatty acid ester in an amount of 0.1% by weight or more.