JPH0121745B2 - - Google Patents

Description

[Detailed description of the invention] (a) Industrial application field The present invention adds special additives to a paste-like material such as sea urchin, fish roe, or wasabi paste to give it stickiness and improve water retention. The present invention relates to a pasty food flavored with food.

(b) Conventional techniques and their problems Conventionally, paste-like materials such as sea urchin, fish roe, or wasabi paste had poor water retention properties, so liquid adhesives and seasonings could not be added to them. The product is crumbly, hard, and perishable, and due to changes over time, drips may occur after the product is manufactured. Moreover, it has no flavor, resulting in a decrease in product value. In the case of sea urchin and fish roe, the processing yield is also poor. Costs were getting high.

(c) Means for solving the problem The present invention provides a paste-like food made by adding a mixture of sodium caseinate and fibrous polysaccharide to a paste-like product such as sea urchin, fish roe, or wasabi paste. This is what we intend to provide.

Here, the property of sodium caseinate is that when mixed with the above paste-like material, only the surface part of the crystal becomes soluble, and most of the inside becomes insoluble, so that the surface part becomes sticky and , the inside retains water and gives adhesiveness to the paste-like material to make it plastic without causing the paste-like material to adhere to each other.

In addition, the properties of fibrous polysaccharides are determined by the various conditions of normal food processing, such as the presence or absence of heating, stirring, mixing, etc., the presence or absence of moisture, alcohol, etc., or the presence or absence of acidic, neutral, or alkaline conditions. Regardless, it is an essential condition in the present invention that it maintains stability and is insoluble. Moreover, it is a condition that no alteration such as jelly formation or gelatinization occurs, and the polysaccharide described above must fully satisfy this condition. Since it is insoluble, it naturally also has water absorption properties.

(d) Actions and Effects According to the present invention, the required amount can be obtained by simply adding and mixing an appropriate amount of a mixture of sodium caseinate and fibrous polysaccharide to a paste of sea urchin, fish roe, or wasabi paste, etc. It can be made into a paste-like food with plasticity, and by adjusting the amounts of sodium caseinate and the above-mentioned polysaccharides, it is possible to adjust the moisture content in various ways, and the hardness can be freely adjusted to achieve the desired plasticity. As a result, even if the product is frozen, thawed, or repeated, moisture separation and flavor loss will not occur.

Moreover, by adjusting the mixing ratio of relatively expensive sodium caseinate and relatively inexpensive fibrous polysaccharide while properly controlling moisture and plasticity as described above, it is possible to simply mix only sodium caseinate. Compared to the case where it is added to a paste-like material, manufacturing costs can be significantly reduced.

(e) Example To explain an example of the present invention, sodium caseinate (hereinafter referred to as "Na caseinate") and a fibrous polyester containing no carboxyl group are added to a paste of sea urchin, fish roe, or wasabi paste. Additives with sticky and water-retentive properties such as mixtures with saccharides or mixtures of caseinate Na, fibrous polysaccharides that do not contain carboxyl groups, and carrageenan are mixed. If sugars and carrageenan are mixed in an appropriate ratio and added to a paste such as sea urchin, fish roe, or wasabi paste, the effect will depend on the properties of the raw material, such as the paste material such as sea urchin, fish roe, or wasabi paste. It is possible to produce a pasty food product having a desired viscosity and appropriate hardness without causing any viscosity or hardness.

Here, the properties of casein Na are found in sea urchin, fish roe,
Or, when mixed into a paste-like substance such as wasabi paste, only the surface of the crystal becomes soluble and most of the inside becomes insoluble, resulting in the surface becoming sticky and the inside having poor water retention. Hold it, urchin;
To impart adhesiveness to a paste-like material such as sea urchin, fish roe, or wasabi paste to make it plastic without causing the paste-like material such as fish roe or wasabi paste to adhere to each other.

In addition, the properties of fibrous polysaccharides that do not contain carboxyl groups depend on the conditions of normal food processing, such as the presence or absence of heating, stirring, mixing, etc., the presence or absence of moisture, alcohol, etc., or acidity, neutrality, etc. In the present invention, it is essential to maintain stability and be insoluble regardless of alkaline conditions. Moreover, it is a condition that no alteration such as jelly formation or gelatinization occurs, and the polysaccharide described above must fully satisfy this condition. Since it is insoluble, it naturally also has water absorption properties.

Furthermore, carrageenan has water absorption ability and functions to improve the water absorption of additives.

However, the raw materials, such as sea urchin, fish roe, or wasabi paste, are usually preservative treated with salt and therefore contain a high concentration of salt. Therefore, although some salt is removed, casein
When Na is added, casein increases or decreases depending on this residual salt. In other words, if the concentration of residual salt adhering to paste-like materials such as sea urchin, fish roe, or wasabi paste is 8% or less, casein will be reduced, and conversely, if the concentration of residual salt is 8% or more, there will be less casein. The amount of casein increases.

Therefore, when using a mixture of polysaccharides and casein, first, if the salt concentration of a paste such as sea urchin, fish roe, or wasabi paste is 8% or less, add the polysaccharide by weight. Mix 95% casein and 5% casein to adjust the adhesive strength. Also, sea urchin,
If the salt concentration of a paste-like product such as fish roe or wasabi paste is 8% or more, mix 95% casein and 5% polysaccharide to adjust the adhesive strength. Add to paste and mix.

An example of the mixing ratio when producing a paste food by adding the above-mentioned adhesive component consisting of polysaccharide and casein to a paste such as sea urchin, fish roe, or wasabi paste is (weight ratio) (a) Paste-like products such as sea urchin, fish roe, or wasabi paste ... 100 parts Polysaccharide ... 2 parts Sodium caseinate ... 5 parts Also (b) Paste-like products such as sea urchin, fish roe, or wasabi paste ... 100 parts polysaccharide...4 parts Sodium caseinate...1 part That is, 1 to 4 parts of polysaccharide and 1 to 10 parts of Na caseinate to 100 parts of paste-like material such as sea urchin, fish roe, or wasabi paste. By adding a certain amount, it is possible to harden paste-like materials such as sea urchin, fish roe, or wasabi paste to an appropriate hardness. At this time, if the paste-like material such as sea urchin, fish roe, or wasabi paste has a high moisture content and is highly sticky, a required amount of carrageenan is added to adjust the stickiness.

Therefore, in the examples of the present invention, a mixture of caseinate Na, which is a casein adhesive, and a polysaccharide is added and mixed in an appropriate ratio to a paste of raw materials such as sea urchin, fish roe, or wasabi paste. Then, a paste-like product such as sea urchin, fish roe, or wasabi paste is made sticky and formed into a paste-like food of a desired shape, or the raw materials such as sea urchin, fish roe, or wasabi are made sticky.
Or add casein Na to paste-like products such as wasabi paste.
Polysaccharides and carrageenan are added and mixed in the required ratio to give adhesiveness to a paste-like product such as sea urchin, fish roe, or wasabi paste, and to form a desired paste-like food. Alternatively, it can be adapted depending on the state of paste-like products such as wasabi paste.

As described above, in the present invention, by adjusting the mixing ratio of the above-mentioned additives, it is possible to adjust the moisture content in various ways, and the hardness can be freely adjusted to ensure the required plasticity. Even if the product is frozen, thawed, or even repeated, moisture separation and flavor loss can be reliably prevented. It will enable the development of a wide range of pasty foods, such as ``Nerigarashi'' or ``Uni'', which requires the consistency of bean paste so that no moisture is felt, and all types of fish roe paste. .

Moreover, by adjusting the mixing ratio of relatively expensive casein sodium and relatively inexpensive fibrous polysaccharide that does not contain carboxyl groups, while properly controlling moisture and plasticity as described above, The manufacturing cost can be significantly reduced compared to the case where only caseinate Na is added to the paste.

Also, polysaccharides extracted from plants, etc., which are soluble, become glue-like when exposed to moisture, and become sticky when added to foods (hereinafter referred to as glue)
A paste-like food similar to the above-mentioned paste-like food can also be produced by adding and mixing these with a paste-like product such as sea urchin, fish roe, or wasabi paste. It is something that can be manufactured.

In other words, the fibrous polysaccharide functions as a water-absorbing agent, and the thickening agent functions as an adhesive, so if they are added to foods such as sea urchin, fish roe, or paste-like products such as wasabi paste, plasticity can be improved. has
Moreover, the moisture content, texture, and flavor hardness can be freely adjusted over a wide range.

Thickening agents include guar gum, xanthan gum, tamarind seeds, locust bingham,
Examples include gum arabic, arabinogalactan, sodium alginate, and gum karaya.

In addition, even if liquid seasoning is added, the paste food can be adjusted so that it does not become too soft due to carrageenan, fibers, polysaccharides, etc., and the water retention can be adjusted to improve water retention. Therefore, the quality can be stabilized over a long period of time without causing syneresis compared to pasty foods.

Furthermore, as mentioned above, it has excellent water retention,
Since a preservative such as liquid alcohol can be added to a paste-like product such as sea urchin, fish roe, or wasabi paste, the paste-like food does not spoil and can be maintained in a fresh state.

Claims (1)

[Claims] 1. A paste-like food made by adding a mixture of sodium caseinate and fibrous polysaccharide to a paste-like material such as sea urchin, fish roe, or wasabi paste.