JP5739655B2 - Pasty food - Google Patents

Description

The present invention is a specified additive or an existing additive that is used as a thickening stabilizer, the content is 1% or less or not contained, and the water content is 70 to 95%. The present invention relates to a paste-like food that has a good viscosity and melts in the mouth.

Baby food is a weaning supplement manufactured for the purpose of supplying nutrition and adapting to general foods as the infant grows up. At the same time, it also has the purpose of reminding infants to drink, drink, and feel the taste and touch. Baby food is required to have physical properties that match the growth of infants.

In particular, baby food in a smooth crushed state is preferred for infants around 5 or 6 months after weaning is started, and pasty foods lined with pumpkins and corn are commercially available.

In consideration of nutritional balance, it is desired to make a wide variety of food ingredients into pasty foods. It was difficult to adjust to. As a solution to these problems, a method of adjusting using a thickening stabilizer which is a food additive such as xanthan gum is known, but the pasty food obtained by this method has a problem that the mouth melts poorly. there were. In addition, from the standpoint of parents who provide baby food to infants, there is a need to develop products that refrain from using food additives as much as possible in order to ensure safety and security.

Therefore, an object of the present invention is to use a specified additive or an existing additive that is used as a thickening stabilizer, the content of which is 1% or less or not, and the water content is 70 to 95%. Regardless, the present invention provides a paste-like food with a moderate viscosity and good melting in the mouth.

As a result of intensive studies to achieve the above object, the present inventor contains agar, wet heat-treated starch, and fruit puree having a dietary fiber content of 0.8% or more, and the pH is adjusted to 3-5. Surprisingly, it was found that a paste-like food with a moderate viscosity and good meltability can be obtained, and the present invention has been completed.

That is, the present invention
A paste-like food having a specified or existing additive that is used as a thickening stabilizer, with a content of 1% or less or no moisture, and a moisture content of 70 to 95%. A paste-like food containing heat-treated starch and fruit puree having a dietary fiber content of 0.8% or more and a pH of 3-5.

According to the present invention, the content of the specified additive or existing additive used as a thickening stabilizer is 1% or less or not contained, and the moisture content is 70 to 95%. Thus, it is possible to provide a paste-like food having an appropriate viscosity and good meltability in the mouth, so that further expansion of demand for paste-like food mainly for infants can be expected.

Hereinafter, the present invention will be described in detail. Unless otherwise specified, in the present invention, “%” means “% by mass”, and “part” means “part by mass”.

The paste-like food of the present invention is a specified additive or an existing additive that is used as a thickening stabilizer, the content of which is 1% or less or is not contained, and the water content is 70 to 95%. It has a feature that it is difficult to obtain a paste-like food product having an appropriate viscosity.

In the present invention, the designated additive is a food additive listed in Appendix 1 of the Enforcement Regulations of the Food Sanitation Law, and the existing additive is a law that revises part of the 1995 Food Sanitation Law and the Nutrition Improvement Law ( (Act No. 101 of 1995) Food additives listed in the list of existing additives prescribed in Article 2, Paragraph 4 of the Supplementary Provisions. Further, in the present invention, the thickening stabilizer is a designated additive or an existing additive which is used as a thickening stabilizer. Reference documents (practices of food additive labeling, Japan Food Additives Association, Heisei Heisei, The thickening stabilizer described in May 30, 2007) was added to food additives by a ministerial ordinance (2008, Ministry of Health, Labor and Welfare Ordinance No. 151) amending part of the enforcement regulations of the Food Sanitation Law. Contains modified starch. Specifically, tamarind seed gum, locust bean gum, azotobacter vinelanji gum, ama seed gum, almond gum, arabic gum, welan gum, cassia gum, gati gum, karaya gum, xanthan gum, guar gum, psyllium seed gum, mackerel mugwort seed gum, Gellan gum, sclero gum, sesbania gum, tara gum, tragacanth gum, triacantos gum, natto fungus gum, macrohomopsis gum, ramzan gum and other gums, carrageenan, alginic acid, ammonium alginate, potassium alginate, calcium alginate, sodium alginate, propylene glycol alginate , Oligoglucosamine, curdlan, carboxymethylcellulose calcium, carboxymethylcellulose sodium , Chitin, chitosan, guar gum enzyme degradation product, glucosamine, yeast cell wall, dextran, sodium starch glycolate, microfibrous cellulose, fur celerane, pullulan, pectin, sodium polyacrylate, methyl cellulose, acetylated adipic acid cross-linked starch, acetylated oxidation Modified starches such as starch, acetylated phosphate cross-linked starch, starch sodium octenyl succinate, hydroxypropylated phosphate cross-linked starch, phosphate cross-linked starch and the like can be mentioned. In addition, since the heat-moisture treated starch which is an essential component of the present invention is a food material, it is not a designated additive or an existing additive that is used as a thickening stabilizer.

In the pasty food of the present invention, the content of the specified additive or the existing additive used as a thickening stabilizer is 1% or less with respect to the pasty food from the viewpoint of improving the meltability of the pasty food. Preferably, it is 0.5% or less, but it is more preferable that it is not substantially contained. Here, “substantially not contained” means that the thickening stabilizer contains not more than a content that affects the physical properties of the pasty food. Specifically, the content of the thickening stabilizer is preferably 0.1% or less with respect to the pasty food, more preferably 0.05% or less, and most preferably not contained. .

The water content of the pasty food of the present invention is 70 to 95%, preferably 75 to 90%, more preferably 80 to 90%. This is because if the moisture content of the pasty food is less than the above range, the effect of the present invention is not likely to appear, and if it is less than the above range, the nutritional aspect of the pasty food becomes insufficient.

The method for measuring the moisture content of the pasty food can be determined by the reduced pressure heating drying method ("Food Sanitation Inspection Guidelines" supervised by the Ministry of Health, Labor and Welfare, Japan Food Sanitation Association, issued March 31, 2005). The reduced pressure heating drying method is a method for measuring the mass (water content) reduced by heating under reduced pressure at a temperature at which the measurement sample is not decomposed.

The pasty food of the present invention is characterized by containing agar, wet heat-treated starch, and fruit puree having a dietary fiber content of 0.8% or more, and adjusting the pH to 3-5. A paste-like food having an appropriate viscosity and a good melting property in the mouth can be obtained.

The agar used in the present invention is a product obtained by purifying, dehydrating and drying a polysaccharide extracted from red algae such as prickly pear, prickly grass, buckwheat, and itani grass, and adding it to a liquid to heat it. It has a thermoreversible action that solidifies upon cooling to become a gel, and in the present invention, it is not particularly limited as long as it is usually used for food.

In the paste-like food of the present invention, the content of agar is not particularly limited, but it is easy to obtain a paste-like food with moderate viscosity and good melting in the mouth. -1% is preferable and 0.3-0.8% is more preferable.

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 heated are sealed. Method obtained by heating to about 100-125 ° C under conditions of 100% relative humidity in the container, or starch is placed in the container in the first stage, sealed and decompressed, and live steam is introduced into the container in the second stage However, what is necessary is just to use what was manufactured by the pressure reduction heating method etc. which are the systems which humidify and heat.

In the paste-like food of the present invention, the content of the wet heat-treated starch is not particularly limited, but since it is easy to obtain a paste-like food having a suitable viscosity and good melting in the mouth, it is 1 to 1 for the paste-like food. 8% is preferable, and 2 to 5% is more preferable.

The pasty food of the present invention is characterized in that it contains fruit puree in addition to the above-mentioned agar and heat-treated starch. Since the puree is easy to obtain a paste-like food with moderate viscosity and good melting in the mouth, the dietary fiber content in the puree is 0.8% or more, preferably 1 to 3%, more preferably 1.2. It is good to use what is -2%.

As a puree of fruit having a dietary fiber content of 0.8% or more, it is not particularly limited, but puree such as apple, peach, mango, pineapple, banana, apricot, strawberry, ume, etc. may be used, Two or more of these may be mixed and used. In addition, apple, peach, and mango puree are more preferable from the viewpoint of easily achieving the effects of the present invention in combination with agar and wet heat-treated starch.

Puree dietary fiber content means the amount quantified by the Prosky method described in the 5th edition Japanese Food Standard Composition Table. Here, the Prosky method is also called an enzyme gravimetric method, which is the simplest, most accurate and versatile method for quantifying dietary fiber. Specifically, samples are amylase, amyloglucosidase, protease. And precipitate with ethanol to make the weight of the non-degraded part dietary fiber (water soluble / insoluble). In the present invention, dietary fiber content refers to the total amount of water-soluble dietary fiber and insoluble dietary fiber.

In the pasty food of the present invention, the content of fruit puree having a dietary fiber content of 0.8% or more is not particularly limited, but is preferably 10 to 40% with respect to the pasty food. 30% is more preferable. This is because if the puree content is less than the above range, it tends to be difficult to obtain a paste-like food product having an appropriate viscosity and a good melt in the mouth. Further, even if the content of puree is more than the above range, it is not economical because the effect more than the specific is not achieved.

The pH of the paste-like food of the present invention is 3 to 5, preferably 3.5 to 4.5. If the pH of the pasty food is lower than the above range, the acidity is too strong, which is not preferable as a baby food. Moreover, when pH is higher than the said range, it is because it is difficult to obtain the paste-form food with moderate viscosity and good melt in the mouth.

In order to adjust to the pH, the pasty food of the present invention preferably contains a pH adjusting material. Examples of the pH adjusting material include organic acids such as acetic acid, lactic acid, citric acid and malic acid, and phosphoric acid. Inorganic acids, fruit juices such as oranges, lemons, grapefruits, grapes and pineapples, acidic fermented foods such as vinegars and yogurts may be used.

In addition to the above-mentioned designated additives, existing additives, agar, wet heat-treated starch, and fruit puree having a dietary fiber content of 0.8% or more, the pH adjuster of the paste-like food of the present invention Various raw materials generally used for the food can be appropriately selected and blended as long as the effects are not impaired. For example, vegetables such as tomato, pumpkin, spinach, carrot, cabbage, radish, burdock, sweet potato, potato, taro, fruit puree with dietary fiber content less than 0.8%, egg, flour, sugar, starch syrup, glucose, Sugars such as maltose, isomerized sugar, animal and vegetable oils and fats such as margarine and shortening, milk products such as milk, cream, fermented milk and skim milk, nuts such as almonds and peanuts, meat such as chicken, beef, pork and liver , Fish, shellfish, seafood such as shrimp, squid, octopus, various seasonings such as sodium glutamate, salt, soy sauce, miso, preservatives, emulsifiers, flavors, colorants, vitamin A, vitamin B group, vitamin C, vitamin D, vitamins such as niacin, inorganic iron, heme iron, calcium, potassium, magnesium, zinc Copper, selenium, manganese, cobalt, minerals such as iodine, or the like of these minerals yeast containing highly the like.

Although the manufacturing method of the paste-form foodstuff of this invention is not specifically limited, For example, it can manufacture as follows.
First, raw materials including agar, wet heat-treated starch, and fruit puree having a dietary fiber content of 0.8% or more are stirred and mixed. At this time, in the case of mixing ingredients such as vegetables with ingredients, the vegetables are put into a kneader and cooked, and other ingredients are put into the kneader and mixed, and then paste-treated with Komitrol. The paste-like food of the present invention is obtained by heat-treating the obtained paste-like product at 80 to 120 ° C. and filling the container.

The pasty food of the present invention will be described in detail below based on examples. Note that the present invention is not limited to this.

[Example 1]
According to the following blending ratio, tomato puree, apple puree, sugar, wet heat-treated starch, concentrated pineapple juice, agar, and fresh water are stirred and mixed, put into a kneader, heat-treated at 90 ° C for 5 minutes, and then filled into a bottle. By doing so, the paste-like food of the present invention was obtained. The obtained pasty food had a moisture content of 82% and a pH of 4.1.

<Combination>
Tomato puree 20 parts Apple puree 20 parts (dietary fiber content 1.5%)
Sugar 10 parts Wet heat-treated starch 5 parts Concentrated pineapple fruit juice 2 parts Agar 0.5 part Shimizu Residue ――――――――――――――――――――
100 copies in total

[Test Example 1]
In the pasty food of the present invention, the effects of the types of starch and fruits on the viscosity and mouth melting of the pasty food were examined. Specifically, the wet heat-treated starch and apple puree blended in Example 1 were the same as in Example 1 except that they were changed to the starch and fruit purees shown in Table 1 (fruit juice and apple fiber in Comparative Example 2). The pasty food was made by the method. Next, the pasty food was eaten, and the viscosity and mouth melt of the pasty food were evaluated according to the following evaluation criteria. In addition, all the manufactured paste-like foods were moisture 80-90%, and pH was 3.5-4.5.

Viscosity standard A: Paste with moderate viscosity B1: Slightly gelled paste B2: Slightly low viscosity paste C1: Gelled jelly C2: Low viscosity and fluidity is there

Mouth melting criteria A: Mouth melting is very good B: Mouth melting is good but slightly sticky C: Mouth melting is bad

From Table 1, the paste-like food containing the wet heat-treated starch and the fruit puree having a dietary fiber content of 0.8% or more had an appropriate viscosity and was well melted in the mouth. (Examples 1-4). In particular, when apple, peach, and mango puree were used, paste-like foods with better mouth melting were obtained (Examples 1 to 3).
On the other hand, paste-like foods that do not contain wet-heat-treated starch or fruit puree with a dietary fiber content of 0.8% or more did not have an appropriate viscosity and did not have a good mouth melt (Comparative Example 1). ~ 3).

[Test Example 2]
In the pasty food of the present invention, the effects of the content of agar and fruit puree on the viscosity of the pasty food and the melting in the mouth were examined. Specifically, a paste-like food was produced in the same manner as in Example 1 except that the agar, wet heat-treated starch and fruit puree in the paste-like food of Example 1 were changed to the contents shown in Table 2. Next, the pasty food was eaten, and the viscosity and mouth melting of the pasty food were evaluated according to the same evaluation criteria as in Test Example 1. In addition, all the manufactured paste-like foods were moisture 80-90%, and pH was 3.5-4.5.

From Table 2, the content of agar, heat-treated starch, and fruit puree with a dietary fiber content of 0.8% or more, the specified additive or the existing additive used as a thickening stabilizer The pasty food with 1% or less had an appropriate viscosity and was well melted in the mouth. (No. 2-11). In particular, the content of agar is 0.1 to 1%, the content of wet heat-treated starch is 1 to 8%, and the content of fruit puree with a dietary fiber content of 0.8% or more is 10 to 40%. In addition, the pasty food having a content of 0.1% or less of the specified additive or the existing additive used as a thickening stabilizer was obtained as a pasty food with better mouth-melting (No. 2-4, 6, 7, 9-11).

Claims (1)

A pasty food having a moisture content of 70 to 95%, which is a specified additive or an existing additive which is used as a thickening stabilizer and does not contain 1% or less, or 0.1 % 1% agar, pasty foods 1-8% of wet heat treatment starch, and dietary fiber content containing fruit puree 0.8% or more, and having a pH of 3-5 .