JP6576710B2 - Pasty food and method for producing the same - Google Patents

Description

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.

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.

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.

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.

JP 2013-85512 A

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.

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.

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.

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.

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.

<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.

<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.

<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.

<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.

<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.

<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.

<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.

<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.

<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.

<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%.

<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.

<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.

<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.

<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.

<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.

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.

[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.

[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

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.

[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.

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.

[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.

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.

[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.

[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.

[Table 1]

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.

[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.

[Table 2]

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.

[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.

[Table 3]

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.

[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.

[Table 4]

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.

[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.

[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.

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.

[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.

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.

[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.

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 (4)

Contains meat,
In the method for producing a paste-like food 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 ,
Including the step of pasting the beans and the modified starch and / or the wet heat-treated starch,
The beans are those subjected to adsorption treatment with fats and oils,
A method for producing a paste-like food. It is a manufacturing method of the pasty food according to claim 1,
Further contains xanthan gum,
A method for producing a paste-like food. It is a manufacturing method of 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,
A method for producing a paste-like food. A method for producing a paste-like 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,
A method for producing a paste-like food.