JPH02257847A - Pasty food - Google Patents
Pasty foodInfo
- Publication number
- JPH02257847A JPH02257847A JP1080388A JP8038889A JPH02257847A JP H02257847 A JPH02257847 A JP H02257847A JP 1080388 A JP1080388 A JP 1080388A JP 8038889 A JP8038889 A JP 8038889A JP H02257847 A JPH02257847 A JP H02257847A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- food
- paste
- pasty
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 38
- 235000011837 pasties Nutrition 0.000 title abstract description 20
- 239000001913 cellulose Substances 0.000 claims abstract description 13
- 229920002678 cellulose Polymers 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 abstract description 15
- 229920002472 Starch Polymers 0.000 abstract description 10
- 235000019698 starch Nutrition 0.000 abstract description 10
- 239000008107 starch Substances 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 244000056139 Brassica cretica Species 0.000 abstract description 4
- 235000003351 Brassica cretica Nutrition 0.000 abstract description 4
- 235000003343 Brassica rupestris Nutrition 0.000 abstract description 4
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 abstract description 4
- 235000010460 mustard Nutrition 0.000 abstract description 4
- 240000002234 Allium sativum Species 0.000 abstract description 3
- 235000004611 garlic Nutrition 0.000 abstract description 3
- 239000003002 pH adjusting agent Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000010980 cellulose Nutrition 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 244000195452 Wasabia japonica Species 0.000 description 8
- 235000000760 Wasabia japonica Nutrition 0.000 description 7
- 239000003086 colorant Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000835 fiber Substances 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 2
- 239000008108 microcrystalline cellulose Substances 0.000 description 2
- 229940016286 microcrystalline cellulose Drugs 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N Alumina Chemical compound [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- SGHZXLIDFTYFHQ-UHFFFAOYSA-L Brilliant Blue Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C(=CC=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 SGHZXLIDFTYFHQ-UHFFFAOYSA-L 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- 244000163122 Curcuma domestica Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 229920000875 Dissolving pulp Polymers 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 244000111489 Gardenia augusta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000569 Gum karaya Polymers 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000934878 Sterculia Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- -1 crushed eggshells Substances 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000000231 karaya gum Substances 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 229940039371 karaya gum Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- UJMBCXLDXJUMFB-UHFFFAOYSA-K trisodium;5-oxo-1-(4-sulfonatophenyl)-4-[(4-sulfonatophenyl)diazenyl]-4h-pyrazole-3-carboxylate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)C1=NN(C=2C=CC(=CC=2)S([O-])(=O)=O)C(=O)C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 UJMBCXLDXJUMFB-UHFFFAOYSA-K 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000001052 yellow pigment Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明はペースト状食品に関し、更に詳細には素材感の
ある外観を呈するペースト状食品に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a pasty food, and more particularly to a pasty food that has a textured appearance.
［従来の技術］
練り山葵、おろし主要、練り芥子、練り梅、おるしにん
に（、大根おろし等のペースト状食品は、使用し易さの
点から延伸性に優れるものであることが好ましい。従来
、こうした延伸性に優れるペースト状食品は原料素材を
攪拌、磨砕、裏漉し等の手段でペースト状態にし、次い
で、これに水、必要により調味料・糖類等を適宜添加混
合して製造されていた。[Prior Art] Paste foods such as grated wasabi, grated soybean paste, grated mustard, grated plum, oroshi garlic, and grated radish are preferably those with excellent stretchability from the viewpoint of ease of use. Conventionally, pasty foods with excellent stretchability are manufactured by turning raw materials into a paste by stirring, grinding, straining, etc., and then adding and mixing water and seasonings, sugars, etc. as appropriate. Ta.
しかしながら、上記した方法により得られるペースト状
食品には色調が原料素材と同等にならない等の問題点が
あった。本出願人は、微結晶セルロースをペースト状食
品に分散させることにより上記した問題点を解決し得る
発明について既に出願している（特開昭６２−２６９６
５０号、特開昭６２−２６９６６０号）。However, the pasty foods obtained by the above method have problems such as the color tone not being equal to that of the raw material. The present applicant has already filed an application for an invention that can solve the above-mentioned problems by dispersing microcrystalline cellulose in a pasty food (Japanese Patent Laid-Open No. 62-2696
No. 50, JP-A No. 62-269660).
［発明が解決しようとしている問題点］しかしながら、
上記発明により得られるペースト状食品は、その色調を
原料素材と同等になし得たものの、その外観がツルツル
した飴状を呈しており、原料素材を攪拌、磨砕、裏漉し
等の手段で単にペースト状態にしたものと同等の素材感
のある外観とならないとの問題点があった。[Problem that the invention seeks to solve] However,
Although the pasty food obtained by the above invention has the same color tone as the raw material, its appearance is smooth and candy-like, and the raw material is simply pasted by stirring, grinding, straining, etc. There was a problem in that the appearance did not have the same texture as the one in the condition.
［問題点を解決するための手段］
本発明者は上記した問題点について鋭意研究開発を行っ
た結果、ペースト状食品に、精製セルロースに物理的処
理により分子内水素結合を切断して得られたセルロース
を溶解処理した後澱粉を加え、その後紡糸したもので且
つその繊維長が０．１ｍｍ以上のもの（以下単に精製セ
ルロース処理物という）を分散させることにより上記し
た問題点を解決し得るとの知見を得た。[Means for Solving the Problems] As a result of intensive research and development regarding the above-mentioned problems, the present inventor has developed a paste-like food product obtained by physically treating purified cellulose to break intramolecular hydrogen bonds. It is said that the above-mentioned problems can be solved by dispersing cellulose that is made by dissolving cellulose, adding starch, and then spinning the material and having a fiber length of 0.1 mm or more (hereinafter simply referred to as purified cellulose processed material). I gained knowledge.
上記した知見を基に完成した本発明の要旨は、精製セル
ロース処理物を分散させてなるペースト状食品にある。The gist of the present invention, which was completed based on the above-mentioned knowledge, resides in a paste-like food product made by dispersing a purified cellulose treated product.
以下、本発明の内容を詳細に説明する。Hereinafter, the content of the present invention will be explained in detail.
先ず、原料素材は、従来のペースト状食品の原料素材と
して使用されているものであれば特に制限されず、例え
ば、芥子、主要、山葵、にんにく、柚皮、種皮、大根、
梅肉等があり、その他にもパイン等の果実、馬鈴薯、練
乳等を使用することができる。また、原料素材としては
、繊維質を多く含有するものを使用することが本発明の
効果の点で特に有効である。First, the raw materials are not particularly limited as long as they are used as raw materials for conventional pasty foods, such as mustard, mustard, wasabi, garlic, yuzu peel, seed coat, radish,
Plum meat is available, and other fruits such as pineapple, potatoes, condensed milk, etc. can also be used. Further, it is particularly effective to use a material containing a large amount of fiber as the raw material in terms of the effects of the present invention.
上記原料素材は、磨砕、撹拌、裏漉し等の手段によりペ
ースト状にされており、該ペースト状の原料素材には、
水、着色料、調味料、澱粉類、ガム類、ｐＨ調整剤、ア
ルコール等の添加物の１種又は２種以上が適宜選択され
添加混合されている。The above raw materials are made into a paste by grinding, stirring, straining, etc., and the paste raw materials include:
One or more additives such as water, colorants, seasonings, starches, gums, pH adjusters, and alcohol are appropriately selected and mixed.
上記水はそのままの状態で添加しても良いし或いは上記
着色料、調味料、澱粉類、ガム類、ｐＨ調整剤等を適宜
溶解した水溶液の状態で添加しても良い。これにより、
得られるペースト状食品の延伸性が優れたものになる。The above-mentioned water may be added as it is, or may be added in the form of an aqueous solution in which the above-mentioned colorants, seasonings, starches, gums, pH adjusters, etc. are suitably dissolved. This results in
The paste-like food obtained has excellent stretchability.
添加量は、得られるペースト状食品の水分が４０．０〜
９５．０重量％更には６０．０〜８０．０重量％となる
量使用することが好ましい。The amount added is such that the moisture content of the resulting paste food is 40.0~
It is preferable to use an amount of 95.0% by weight, more preferably 60.0 to 80.0% by weight.
着色料は、ペースト状食品の色調に合わせて食用の着色
料の中から１種又は２種以上を適宜選択して使用する。As the coloring agent, one or more types of edible coloring agents are appropriately selected and used according to the color tone of the pasty food.
その例としては、クチナシ色素、ニンジン色素等の天然
着色料、食用青色１号、食用黄色４号アルミニウムレー
キ等の合成着色料がある。添加量は、得られるペースト
状食品全体のｏ、ｏｏｉ〜２゜０重量％好ましくは０．
００５〜０．５重量％の範囲であり、この範囲内で実施
者が適宜決定すれば良い。Examples include natural colorants such as gardenia pigment and carrot color, and synthetic colorants such as Food Blue No. 1 and Food Yellow No. 4 aluminum lake. The amount added is 0.00 to 2.0% by weight of the entire paste-like food obtained, preferably 0.00% by weight.
The amount is in the range of 0.005 to 0.5% by weight, and may be appropriately determined by the practitioner within this range.
糖類の添加により、得られるペースト状食品の風味を調
整することができる。使用する糖類としては、例えば蔗
糖、果糖、グルコース、Ｄ−ソルビトール等がある。添
加量は、得られるペースト状食品全体の０．１〜５０゜
０重量％更には０．１〜３０．０重量％であることが好
ましい。By adding sugars, the flavor of the resulting pasty food can be adjusted. Examples of the sugars used include sucrose, fructose, glucose, and D-sorbitol. The amount added is preferably 0.1 to 50.0% by weight, more preferably 0.1 to 30.0% by weight, based on the entire pasty food product.
また、調味料としては、例えばグルタミン酸ソーダ、イ
ノシン酸ソーダ、コハク酸ソーダ等がある。添加量は、
得られるペースト状食品全体の０．０１〜２．０重・量
％更には０゜１〜１．０重量％であることが好ましい。In addition, examples of seasonings include sodium glutamate, sodium inosinate, and sodium succinate. The amount added is
It is preferably 0.01 to 2.0% by weight, and more preferably 0.1 to 1.0% by weight of the entire paste-like food obtained.
澱粉類の添加により、得られるペースト状食品の粘度・
物性を調整することができる。By adding starches, the viscosity and
Physical properties can be adjusted.
使用する澱粉類としては、可溶性澱粉、デキストリン等
の加工澱粉がある。添加量は、得られるペースト状食品
全体の０．１〜４０゜０重量％更には０．１〜２０．０
重量％であることが好ましい。The starches used include soluble starch and processed starch such as dextrin. The amount added is 0.1 to 40% by weight of the entire paste-like food obtained, and more preferably 0.1 to 20.0% by weight.
Preferably, it is % by weight.
ガム類の添加により、得られるペースト状食品の保存時
における離水を有効に防止することができる。使用する
ガム類としては、例えば、キサンタンガム、カラヤガム
、グアーガム等がある。添加量は、得られるペースト状
食品全体の０．０１〜５．０重量％更には０．０５〜２
．０重量％であることが好ましい。By adding gums, syneresis can be effectively prevented during storage of the obtained pasty food. Examples of the gums used include xanthan gum, karaya gum, and guar gum. The amount added is 0.01 to 5.0% by weight of the entire paste-like food obtained, and more preferably 0.05 to 2% by weight.
．． Preferably it is 0% by weight.
ｐＨ調整剤の添加により、得られるペースト状食品の保
存性を向上させることができる。By adding a pH adjuster, the storage stability of the resulting paste food can be improved.
使用するｐＨ調整剤としては、例えばリンゴ酸、クエン
酸、酒石酸、乳酸、酢酸等の有機酸及びリン酸塩類があ
る。添加量は、得られるペースト状食品のｐＨが、２．
０〜７．０更には２．０〜５．０となる量使用すること
が好ましい。Examples of the pH adjusting agent used include organic acids such as malic acid, citric acid, tartaric acid, lactic acid, and acetic acid, and phosphates. The amount added is such that the pH of the resulting paste food is 2.
It is preferable to use an amount of 0 to 7.0, more preferably 2.0 to 5.0.
アルコールの添加により、得られるペースト状食品の微
生物の繁殖を有効に抑制することができる。添加量は、
得られるペースト状食品全体の０．１〜８．０重量％更
には０゜１〜４．０重量％であることが好ましい。By adding alcohol, the growth of microorganisms in the resulting pasty food can be effectively suppressed. The amount added is
It is preferably 0.1 to 8.0% by weight, more preferably 0.1 to 4.0% by weight, based on the entire paste-like food obtained.
本発明においては、上記ペースト状の原料素材に、精製
セルロース処理物を分散させる点が重要であり、これに
より、得られるペースト状食品が素材感を充分に有する
ものになし得る。添加量としては、ペースト状食品全体
に対して０．１〜２０重量％好ましくは０゜５〜２０重
量％であることが望ましい。０゜１重量％を下回る場合
には本発明の効果が達成し難く、一方２０重量％を超え
る場合、得られるペースト状食品の舌触りがざらついた
食感となる虞がある。また、０．５重量％以上の含有量
である場合、得られるペースト状食品の色調を原料素材
と同等なものとすることができる。尚、添加量が０．１
〜０．５重量％である場合には微結晶セルロース、卵殻
の粉砕物、骨粉等をペースト状食品１００重量部に対し
て０．１〜１０重量部添加することにより、得られるペ
ースト状食品の色調を原料素材と同等なものとすること
ができる。In the present invention, it is important to disperse the purified cellulose treated product in the paste-like raw material, so that the resulting paste-like food can have sufficient texture. The amount added is preferably 0.1 to 20% by weight, preferably 0.5 to 20% by weight, based on the entire pasty food. If it is less than 0.1% by weight, it is difficult to achieve the effects of the present invention, while if it exceeds 20% by weight, the resulting paste-like food may have a rough texture. Moreover, when the content is 0.5% by weight or more, the color tone of the resulting paste food can be made equivalent to that of the raw material. In addition, the amount added is 0.1
-0.5% by weight, by adding 0.1 to 10 parts by weight of microcrystalline cellulose, crushed eggshells, bone meal, etc. to 100 parts by weight of the paste food. The color tone can be made the same as that of the raw material.
［実施例］
実施例１おろし主要
主要の皮を剥き、常法によりおろして、ペースト状の生
委を得た。該ペースト状の主要９０．０重量％に水０．
４重量％、澱粉３゜０重量％、クエン酸０．５重量％、
食塩１゜０重量％、天然黄色素（ウコン）０．１重量％
１、精製セルロース処理物（繊維長０．１〜５ｍｍ５繊
維径０．１間、商品名：セキセル、旭化成工業株式会社
製）５．０重量％を添加混合し、おろし主要を得た。得
られたおろし主要は、充分な素材感のある外観を呈する
ものであった。[Example] Example 1 The skin of the grated main grain was peeled and grated in a conventional manner to obtain a pasty paste. 90.0% by weight of the main paste and 0.0% water.
4% by weight, starch 3.0% by weight, citric acid 0.5% by weight,
Salt 1.0% by weight, natural yellow pigment (turmeric) 0.1% by weight
1. 5.0% by weight of purified cellulose treated product (fiber length 0.1 to 5 mm, fiber diameter 0.1, trade name: Sekicel, manufactured by Asahi Kasei Corporation) was added and mixed to obtain grated main. The obtained grated material had an appearance with sufficient texture.
比較例１
精製セルロース処理物を添加しないことの他は、実施例
１と同様な方法でおろし主要を得た。Comparative Example 1 Grated main was obtained in the same manner as in Example 1, except that the purified cellulose treated product was not added.
〈比較実験〉
実施例１で得られたおろし主要と比較例１で得たおろし
主要について、その色調について２０名のパネルによる
パネルテストを行った。その結果を第１表に示す。<Comparative Experiment> Regarding the grated main obtained in Example 1 and the grated main obtained in Comparative Example 1, a panel test was conducted by a panel of 20 people regarding the color tone. The results are shown in Table 1.
第１表
上記第１表の結果より、本発明によれば、素材のある外
観を呈するペースト状食品を得ることができることが明
白になった。Table 1 From the results shown in Table 1 above, it is clear that according to the present invention, it is possible to obtain a pasty food product that exhibits a certain appearance of the material.
実施例２練り山葵
山葵粉砕物５０．０％、水１５．０％、澱粉４．６％、
クエン酸０．３％、食塩５．０％、ブドウ糖１０．０％
、サラダ油１０．０％、天然着色料０．１％に、精製セ
ルロース処理物（繊維長０．１〜５ｍｍ５繊維径０．１
間、商品名：セキセル、旭化成株式会社製）５．０重量
％を添加混合し、ペースト状の山葵を得た。得られた練
り山葵は、充分な素材感のある外観を呈するものであっ
た。Example 2 Kneaded wasabi Wasabi crushed product 50.0%, water 15.0%, starch 4.6%,
Citric acid 0.3%, salt 5.0%, glucose 10.0%
, 10.0% salad oil, 0.1% natural colorant, purified cellulose treated product (fiber length 0.1-5 mm, fiber diameter 0.1
5.0% by weight (trade name: Sekicel, manufactured by Asahi Kasei Corporation) was added and mixed to obtain a wasabi paste. The obtained kneaded wasabi had an appearance with sufficient texture.
比較例１
精製セル口、−ス処理物を添加しないことの他は、実施
例２と同様な方法で練り山葵を得た。Comparative Example 1 A wasabi paste was obtained in the same manner as in Example 2, except that the purified cell-treated product was not added.
〈比較実験〉
実施例２で得られた練り山葵と比較例２で得た練り山葵
について、その色調について２０名のパネルによるパネ
ルテストを行った。<Comparative Experiment> A panel test was conducted by a panel of 20 people regarding the color tone of the kneaded wasabi obtained in Example 2 and the kneaded wasabi obtained in Comparative Example 2.
その結果を第２表に示す。The results are shown in Table 2.
第２表
上記第２表の結果より、本発明によれば、素材のある外
観を呈するペースト状食品を得ることができることが明
白になった。Table 2 From the results shown in Table 2 above, it is clear that according to the present invention, it is possible to obtain a pasty food product that exhibits a certain appearance of the material.
［発明の効果］
以上詳述したように本発明によれば、ペースト状食品に
精製セルロース処理物を分散させることにより、素材感
ある外観のペースト状食品を得ることができる。[Effects of the Invention] As detailed above, according to the present invention, by dispersing a purified cellulose-treated product in a paste food, a paste food with a textured appearance can be obtained.
Claims (2)
状食品。(1) A paste-like food made by dispersing purified cellulose processed material.
全体の０．１〜２０重量％であることを特徴とする請求
項（１）記載のペースト状食品。(2) The paste food according to claim 1, wherein the content of the purified cellulose treated product is 0.1 to 20% by weight of the entire paste food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1080388A JPH02257847A (en) | 1989-03-30 | 1989-03-30 | Pasty food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1080388A JPH02257847A (en) | 1989-03-30 | 1989-03-30 | Pasty food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02257847A true JPH02257847A (en) | 1990-10-18 |
Family
ID=13716905
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1080388A Pending JPH02257847A (en) | 1989-03-30 | 1989-03-30 | Pasty food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02257847A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5791171A (en) * | 1980-11-27 | 1982-06-07 | Q P Corp | Preparation of paste mustard |
| JPS61280246A (en) * | 1985-06-05 | 1986-12-10 | House Food Ind Co Ltd | Spice paste for chilling |
| JPS63251052A (en) * | 1987-04-09 | 1988-10-18 | Asahi Chem Ind Co Ltd | Processed food |
| JPS6485052A (en) * | 1987-09-25 | 1989-03-30 | Ajinomoto Kk | Pasty seasoning |
-
1989
- 1989-03-30 JP JP1080388A patent/JPH02257847A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5791171A (en) * | 1980-11-27 | 1982-06-07 | Q P Corp | Preparation of paste mustard |
| JPS61280246A (en) * | 1985-06-05 | 1986-12-10 | House Food Ind Co Ltd | Spice paste for chilling |
| JPS63251052A (en) * | 1987-04-09 | 1988-10-18 | Asahi Chem Ind Co Ltd | Processed food |
| JPS6485052A (en) * | 1987-09-25 | 1989-03-30 | Ajinomoto Kk | Pasty seasoning |
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