JPH0693828B2 - Red pepper - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention relates to a hot pepper which is used for seasonings, pickles, etc., has a flavor and appearance that enhance appetite, and can be stored for a long period of time. .

(Problems of the prior art) Traditionally, peppers have been used for condiments and pickles. As for its usage, there is an example in which a strip of pepper is added, or a mixture of pepper and garlic is used as a kimchi paste. However, these things have the same spiciness of chili peppers,
Its use range was limited.

(Means for Solving the Problem) The present inventors have aimed to develop a kneaded pepper having a preferable flavor and appearance that leads to an increase in appetite different from the flavor of pepper alone while retaining the spiciness of pepper to some extent. As a result of research, the above-mentioned object can be achieved to some extent by mixing a fermented product of pepper and a red-edible edible plant strip, and the addition of alcohol or adjustment of Aw hardly affects the flavor for a long period of time. We have obtained the knowledge that it can be preserved.

The gist of the red pepper developed based on these findings is that it consists of a fermented red pepper paste prepared by fermenting red pepper with yeast and an edible plant strip that exhibits a red color, and 6% to 0% by weight of the red pepper is mixed with alcohol. A chili pepper which is contained and is adjusted to have a water activity (Aw) of 0.86 or less without containing alcohol.

The details of the present invention will be described below.

The fermented pepper paste used in the present invention is obtained by fermenting pepper with yeast. Examples of fermentation conditions with yeast include conditions of about 20 to 40 ° C. and 2 to 3 months. When the pepper is fermented with yeast, the spiciness of the pepper is slightly suppressed, and at the same time, a favorable brewing odor is generated, resulting in a very soft flavor that enhances appetite. The fermented red pepper paste thus obtained is a paste containing about 70 to 75% by weight of water. Kneaded pepper obtained using such a fermented pepper paste, for example, when packed in a tube, it is preferable to remove the pepper seeds from the fermentation pepper paste in advance, thereby facilitating extrusion from the tube. It becomes possible to do.

To the fermented pepper paste, edible plant strips of red color represented by red bell pepper, red pepper and paprika are added. The reason for adding these red edible plant strips to the fermented red pepper paste is to impart an appearance like a red pepper and a favorable flavor and texture.
In this case, it is preferable to add dry strips of edible plants that are red in color. This is to improve the familiarity of the red edible plant strips in the fermented pepper paste. That is, the dried strips of edible plants exhibiting a red color added to the fermented red pepper paste gradually absorb the water and taste components in the fermented red pepper paste, and become uncomfortable with the fermented red pepper paste. . On the contrary, when edible plant strips exhibiting a raw red color are added, the edible plant strips exhibiting a raw red color are poorly compatible with the fermented pepper paste, and the raw reddish flavor of the edible plant exhibiting a raw red color. Comes out strongly.

Addition amount of red edible plant strips added to fermented pepper paste is 2 to 10% by weight based on kneaded pepper.
If the amount added is too small, the effect of improving the appearance and texture cannot be obtained as a base, and if the amount added is too large, it becomes difficult to maintain the finally obtained kneaded pepper in a paste form. As a result, the flavor of the edible plant itself, which exhibits a red color, becomes too strong, and as a result, it becomes impossible to obtain the red pepper of the present invention.

As the particle size of such edible plant strips exhibiting a red color,
6 to 32 mesh is preferable. Furthermore, about 8 to 16 mesh is preferable. When the particle size deviates from the above range, appearance deterioration appears. Especially when the particle size is too large,
This will cause trouble when squeezing the pepper after stuffing it into a tube.

The addition of alcohol to the mixture of the above-mentioned fermented pepper paste and the edible plant strips of red color is due to the bacteriostatic action of the mixture. Therefore, the necessity of alcohol addition and the addition amount are determined in relation to Aw of the mixture. For example, the lower the Aw, the smaller the amount of alcohol added, and eventually the product can be stored for a sufficiently long period without the addition of alcohol. On the other hand, when the value of Aw becomes higher, the bacteriostatic action due to the addition of alcohol becomes necessary. Since the base material of the present invention is a fermented red pepper paste, the above-mentioned alcohol addition is well compatible with the fermented red pepper paste even if added in a slightly larger amount, and does not cause a serious flavor problem. However, when the amount of alcohol added is 6% by weight or more with respect to the ground pepper, the flavor of the ground pepper is affected. Therefore, the amount of alcohol added is preferably 6% by weight or less with respect to the red pepper, and for that purpose, the Aw of the red pepper needs to be adjusted to 0.86 or less. As the regulator of Aw, sodium chloride, potassium chloride, magnesium chloride, magnesium sulfate, sodium malate, salts such as sodium lactate, glucose, lactose, sugars such as sucrose, sorbit, sugar alcohols such as mannitol, glycerin. Can be illustrated. Aw of chili pepper with these Aw modifiers
Is adjusted to 0.86 or less, preferably 0.75 to 0.84. And the amount of alcohol added is the
Adjust in the range of 0 to 6% by weight in relation to Aw.

If necessary, various flavor raw materials such as a physical property improver and yuzu are added to the thus-obtained pepper, and the mixture is subjected to treatments such as tube filling and bottle filling. In this case, by packing the above pepper in a transparent synthetic resin tube,
The appearance can be improved and the remaining amount of the contents can be easily confirmed.

Examples of the physical property improving agent include gums such as xanthan gum, processed starch, decomposed products of starch, and seasonings such as sodium glutamate.

(Effect) Since the product of the present invention uses a fermented product of chili pepper, the sharp pungency as in the case of using a single chili pepper is slightly suppressed and also has a preferable brewing flavor and a flavor leading to appetite promotion. The dotted appearance of edible plant strips that exhibit a red color makes it possible to impress the presence of chili peppers on the appearance, which also enhances the appetite. As a result, it can be used not only for condiments and pickles but also for many foods such as Chinese food such as marbo tofu, various noodles, curry and ochazuke.

(Example) Example 1 After washing and crushing salted pepper with water, yeast was added thereto,
100 parts by weight of fermented red pepper paste and 8 to 16 mesh dried red bell pepper strips obtained by fermenting at 35 ° C. for 2 months, removing pepper seeds, and then heat-treating to inactivate the yeast After mixing with 1 part by weight, a synthetic resin tube was filled with kneaded pepper obtained based on the Aw value and the added amount of alcohol shown in Table 1, and a storage test was conducted at a temperature of 30 ° C. for 30 days. The results are shown in Table 1.

Incidentally, the above Aw value is a value in the state of not containing alcohol,
The Aw value was adjusted by adjusting the amount of sodium chloride added, and the Aw value was measured with a Conway moisture meter. In addition, the storage evaluation was carried out depending on the presence or absence of expansion of the tube.

In the table, -in the addition amount of alcohol represents no addition, + in the evaluation item indicates expansion of the tube due to growth of microorganisms such as yeast, and-represents no expansion of the tube.

As is clear from Table 1, in the case of Sample 1, when the Aw of the chilli pepper was 0.88, gas caused by the growth of microorganisms was generated during storage, and the tube swelling phenomenon appeared. On the other hand, even if the same Aw as Sample 1 is used, like Sample 2, if 7% by weight of alcohol is added to the pepper and the expansion of the above tube can be sufficiently suppressed, the smell of alcohol appears and the flavor of the pepper is Lower.
On the other hand, in the case of Samples 3 to 7 (product of the present invention), there was no swelling of the tube during storage, and almost no deterioration in flavor due to alcohol was observed.

Example 2 Fermented pepper paste 10 obtained by the same method as in Example 1
After mixing 0 parts by weight and 8 parts by weight of 8-16 mesh salted chili pepper pieces, 6 parts by weight of salt, 1 part by weight of xanthan gum, 5 parts by weight of modified starch, and 4 parts by weight of yuzu pieces were added and mixed. I got a red pepper. The thus-obtained chili pepper had an Aw of 0.76.

Claims (7)

[Claims] 1. A fermented red pepper paste obtained by fermenting red pepper with yeast and an edible plant strip showing a red color,
Furthermore, a kneaded pepper containing 6 to 0% by weight of an alcohol kneaded, and the water activity (Aw) of which is adjusted to 0.86 or less in the state of not containing an alcohol. 2. The content of the edible plant strips having a red color is 2 to 10% by weight with respect to the red pepper.
Pepper described in paragraph. 3. The particle size of edible plant strips having a red color is 6 to.
The chili pepper according to claim 1, which is 32 mesh. 4. The red pepper according to claim 1, characterized in that the edible plant pieces exhibiting a red color are dried products. 5. The kneaded pepper according to claim 1, wherein the edible plant strip exhibiting a red color is selected from the group consisting of red bell pepper, pepper and paprika. 6. The kneaded pepper according to claim 1, wherein the Aw of the kneaded pepper is 0.75 to 0.84. 7. Aw regulators include salts such as sodium chloride, potassium chloride, magnesium chloride, magnesium sulfate, sodium malate, sodium lactate, sugars such as glucose, lactose and sucrose, sugar alcohols such as sorbit and mannitol. The chili pepper according to claim 1, which is selected from the group consisting of glycerin.