JPH0260554A - Preparation of pasty food - Google Patents

Abstract

PURPOSE:To prepare a pasty food having bright color tone and preservable without causing browning of the food by adding beta-cyclodextrin to a pasty food prepared by mixing a raw material with water. CONSTITUTION:A pasty food such as horseradish paste, ginger paste or garlic paste prepared by mixing a raw material with water by conventional method is mixed with 0.5-15.0wt.%, preferably 1.0-10.0wt.% (based on the pasty food) of beta-cyclodextrin.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a pasty food product, and more specifically, a method for producing a pasty food product that is bright in color and that effectively prevents browning during storage. The present invention relates to a method for producing a paste-like food product.

[Prior Art and Problems to be Solved by the Invention] Various pasty foods such as kneaded mustard, kneaded wasabi, kneaded main, kneaded garlic, and kneaded plum are conventionally known.

However, such conventional pasty foods have the problem of browning when stored for a long period of time.

In addition, when increasing the moisture content to improve stretchability,
There is a problem in that the ratio of insoluble solids in the pasty food product decreases, resulting in an extremely unappealing color tone that is quite different from the original color tone of the basic material of the pasty food product. The problem is: (Ratio of insoluble solids when the basic material of pasty food is made into paste food without adding additives) / (Ratio of insoluble solids when additives such as water are added to the basic material of pasty food) This was particularly noticeable when the ratio of insoluble solids (in the case of making a pasty food) exceeded 1.2, and even more than 1.5.

[Means for Solving the Problems] As a result of intensive research and development in order to solve these problems, the present inventors prepared paste foods by mixing raw materials and water, and then It has been found that the above-mentioned problems can be solved by adding and mixing β-cyclodextrin to a food product.

As a conventional technique for incorporating β-cyclodextrin into pasty foods, there is Japanese Patent Publication No. 51-9025. The prior art is characterized by adding water and β-cyclodextrin to a spice ingredient or its precursor, or a material containing the spice ingredient or its precursor, and kneading it, and further adding a kneaded spice material as necessary. ``Method for producing ground spices.''

This conventional technology is characterized in that it retains the spiciness of the spice paste for a long period of time, but in order to do so, it is necessary to allow β-cyclodextrin to act on allyl mustard oil, and this effect must be sufficiently exerted. The presence of water is an essential requirement for the performance. Therefore, in a specific production method, it was necessary to mix β-cyclodextrin and water together to almost completely dissolve the β-cyclodextrin.

On the other hand, the present invention has a completely different technical idea from the above-mentioned conventional method. After preparing a paste food by mixing raw materials and water, β-cyclodextrin is added and mixed into the paste food. This allows β-cyclodextrin to be dispersed in the pasty food without being completely dissolved, thereby preventing browning during storage and changing the color tone of the resulting pasty food to the color tone of the basic material of the pasty food. It is characterized by the fact that it can be made equivalent to

The gist of the present invention, which was completed based on this knowledge, is to prepare a pasty food product by mixing raw materials and water to prepare a paste food product, and then adding and mixing β-cyclodextrin to the paste food product. It's in the food manufacturing method.

The present invention will be explained in detail below.

First, the main ingredients for paste foods are garlic, mustard (seeds), wasabi, yuzu (skin), orange (skin), spicy vegetables such as radish, plum meat (salted plum pulp), cod roe, The basic ingredients of pasty foods such as mullet, salted fish, toupanjang, miso, and salted sea urchin are made into a paste or powder by grinding, stirring, straining, or the like.

Next, water and one or more additives such as colorants, seasonings, starches, gums, pH adjusters, alcohol, etc., which are other raw materials for paste foods, are selected and mixed as appropriate. to obtain a paste.

The water may be added as it is, or may be added in the form of an aqueous solution in which the colorants, seasonings, starches, gums, pH adjusters, etc. are appropriately dissolved. This results in
The paste-like food obtained has excellent stretchability.

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.

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.

Examples include natural colorants such as gardenia pigment and red perilla pigment, and synthetic colorants such as Food Blue No. 1 and Food Yellow No. 4 aluminum lake. The amount added is 0.001 to 2.0% by weight of the entire pasty food obtained, and more preferably 0.05 to 2.0% by weight.
Preferably it is 0.5% by weight.

By adding sugars, the flavor of the resulting pasty food can be adjusted. Examples of the sugars used include sucrose, fructose, glucose, and sorbitol. The amount added is preferably 0.1 to 50.0% by weight, and more preferably 0.1 to 30.0% by weight, based on the entire pasty food obtained.

In addition, examples of seasonings include sodium glutamate, sodium inosinate, and sodium succinate. The amount added is
It is preferably 0.01 to 20% by weight, and more preferably 0.1 to 1.0% by weight, of the entire pasty food obtained.

By adding starches, the viscosity and
Physical properties can be adjusted.

The starches used include soluble starch and processed starch such as dextrin. The amount added is preferably 0.1 to 40.0% by weight, and more preferably α1 to 20.0% by weight, based on the entire paste-like food obtained.

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 food obtained, and further 0.05 to 20% by weight.
Preferably, it is % by weight.

By adding a pH adjuster, the storage stability of the resulting paste food can be improved.

Examples of the pH adjuster 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 20.
It is preferable to use an amount of 7.0 to 2.0 to 5.0.

By adding alcohol, the growth of microorganisms in the resulting pasty food can be effectively suppressed. The amount added is
Depending on the type of target paste food, 0.1 to 8.0% by weight of the whole paste food to be obtained, and further 0.1 to 8.0% by weight.
Preferably, it is 4.0% by weight.

Furthermore, the paste-like food may contain various solid substances depending on the type. However, in this case, the amount of the additives mentioned above and the amount of β-cyclodextrin added, which will be described later, are determined based on the weight of the pasty food after subtracting the weight of the solids. There are no particular restrictions on the solid substances used; specifically, garlic, daikon, wasabi, mustard seeds, chili peppers, yuzu (skin), orange (skin), wild vegetables, fruits, dried bonito flakes, pickled perilla, salted cucumbers, Pickled in rice bran, pickled in salt, pickled in soy sauce,
Examples include pickles such as vinegar pickles, miso pickles, mustard pickles, koji pickles, moromi pickles, seaweeds such as kelp, wakame, hijiki, and seaweed, mushrooms, and processed meat products. Although the size of the solid content is not particularly limited, 0.5 to 100 nJ is suitable, for example.

The method for producing a pasty food according to the present invention is exactly the same as the conventional method for producing a pasty food, except that β-cyclodextrin is added and mixed after the pasty food is prepared. Therefore, the specific steps may be appropriately determined by the practitioner depending on the type of target paste food.

Next, β-cyclodextrin is added and mixed into the pasty food prepared as described above.

In the present invention, it is important to add and mix β-cyclodextrin after mixing raw materials and water to prepare a pasty food. This makes it possible to disperse β-cyclodextrin into a pasty food without completely dissolving it, and as a result, it is possible to prevent browning during storage and to change the color tone of the paste food. It can be made equivalent to the color of the basic material.

The amount of β-cyclodextrin added is 0.5 to 15.0% by weight based on the whole paste food, and more preferably 1.0 to 1% by weight.
Preferably it is 0.0% by weight. If the amount added is less than 0.5% by weight, the effect of the present invention tends to decrease, and if it exceeds 15.0 parts by weight, the resulting paste food tends to have a rough texture. be.

Next, the paste-like food obtained in this manner is appropriately filled into containers such as bottles and tubes to form products.

[Examples] Example 1 (grated main) The skin of the engrafted fish was peeled and grated in a conventional manner to obtain a paste-like main. 3. Water is added to 90.0% by weight of the paste.
4% by weight, 3.0% by weight of starch, 0.5% by weight of citric acid,
1.0% by weight of common salt and 0.1% by weight of natural yellow pigments (turmeric, safflower yellow pigment) were added and mixed to obtain a grated substance. Next, 20% by weight of β-cyclodextrin was added to the grated material and mixed. The obtained grated main was bright yellow in color and had a similar color tone to the paste-like main used.

Example 2 Shiso pickles obtained by a conventional method were ground to obtain plum flesh after removing seeds from pickled plums. Next, 60.0 parts by weight of plum meat, 30.0 parts by weight of water, 0.1% by weight of red perilla pigment, and 3.0 parts by weight of sucrose.
0% by weight and 4.9% by weight of dextrin were added and mixed to obtain kneaded plums. Further, 2.0% by weight of β-cyclodextrin was added and mixed to 98.0% by weight of the kneaded plums. The obtained plum paste had a bright reddish-purple color, and had the same color tone as the plum meat used as the basic material for the paste.

<Comparative Experiment 1> Plum paste (hereinafter referred to as Comparative Product 1) was obtained in the same manner as in Example 2, except that β-cyclodextrin was added and mixed together with water, red perilla pigment, sucrose, etc. Kneaded plums obtained in Example 2 (hereinafter referred to as invention product 1) and comparative product 1
A panel test was conducted by a panel of 15 people regarding the color tone. The results are shown in Table 1. The color tone item in the table indicates the number of panelists who compared the color tone of the plum meat used to the same color tone.

Table 1 According to Table 1 above, 15 people participated in the panel that compared the color tone of Invention Product 1 to the color tone of the plum meat used, and that the color tone of Comparative Product 1 was the same as the color tone of the plum meat used. The number of people on the panel who compared the color tone was 3 people. Therefore, β−
It has become clear that by adding cyclodextrin after the preparation of the paste food, the color tone of the resulting paste food can be made equivalent to the basic material of the paste food.

<Comparative Experiment 2> The above-described product 1 of the present invention and comparative product 1 were each filled into tubes (polyolefin/cultivable resin/saponified vinyl acetate copolymer/cultivable resin/polyolefin) and stored at room temperature for 6 months. . Thereafter, a panel test was conducted by a panel of 15 people to determine the effect of preventing browning due to long-term storage. The results are shown in Table 2. The color tone items in the table are
10 when the color tone of each sample immediately after manufacturing is set as 10 points
A graded evaluation is performed and the average value (rounded to the second decimal place) is shown.

(The following is a blank space) Table 2 According to the above Table 2, the item related to color tone is 8.7 for Inventive Product 1, while it is 6.2 for Comparative Product 1. Therefore, it has become clear that browning that occurs during long-term storage can be effectively prevented by adding and mixing β-cyclodextrin after the preparation of the pasty food.

[Effects of the Invention] As detailed above, according to the present invention, after preparing a paste food by mixing raw materials and water, by adding and mixing β-cyclodextrin to the paste food, The color tone of the resulting pasty food can be made equal to that of the basic material used, and browning that occurs during storage of the pasty food can be effectively prevented.

Claims (1)

[Claims] (1) A method for producing a pasty food product, which comprises preparing a paste food product by mixing raw materials and water, and then adding and mixing β-cyclodextrin to the paste food product.