JPS62275666A - Guinea pepper paste - Google Patents

Abstract

PURPOSE:To obtain a Guinea pepper paste which has a favorable taste and appearance different from flavor of Guinea pepper alone while keeping bitterness of Guinea pepper to a certain degree, by using a fermented material of Guinea pepper and thin pieces of edible plant coloring in red as raw materials. CONSTITUTION:A fermented Guinea pepper paste obtained by fermenting Guinea pepper with yeast is blended with 2-10wt% based on Guinea pepper paste of thin pieces of edible plant coloring in red such as red Guinea pepper, Guinea pepper, paprika, etc., having about 6-32 meshes. Then, the prepared blend is incorporated with 6-0wt% based on Guinea pepper paste of an alcohol and, if necessary, sodium chloride, glucose, sorbitol, etc., and water content activity (Aw) of Guinea pepper paste is adjusted to <=0.86, preferably 0.75-0.84 in an alcohol-free state.

Description

[Detailed Description of the Invention] 3. Detailed Description of the Invention (Field of Industrial Application) The present invention is used for condiments, pickles, etc., and has a flavor and appearance that increases appetite and can be stored for a long period of time. Regarding the kneaded chili peppers that can be made.

(Problems with Prior Art) Chili peppers have traditionally been used as condiments and pickles. Examples of its usage include adding fine chili pepper flakes or kimchi made by mixing chili pepper and garlic into a paste. However, these products have a limited range of use because they produce the spiciness of chili peppers as they are.

(Means for Solving the Problem) The present inventors aimed to develop a paste of chili pepper that retains the spiciness of chili pepper to some extent and has a favorable flavor and appearance that stimulate appetite, which is different from the flavor of chili pepper alone. As a result of our research, we have found that the above objectives can be achieved to some extent by mixing fermented chili peppers with red-colored edible plant pieces, and furthermore, by adding alcohol and adjusting Aw, the flavor can be maintained for a long period of time with almost no effect on flavor. We obtained the knowledge that it is possible to preserve the

The gist of the kneaded chili pepper developed based on this knowledge is that it consists of fermented chili pepper paste made by fermenting chili peppers with yeast and red edible plant pieces, and that it is made with alcohol at a concentration of 6 to 0% by weight based on the kneaded chili pepper. and its water activity (Aw) is 0 in the absence of alcohol.
It is a kneaded chili pepper that has been adjusted to a temperature of 86 or less.

The contents of the present invention will be described in detail below.

The fermented chili pepper paste used in the present invention is made by fermenting chili peppers with yeast. Examples of fermentation conditions using yeast include conditions of about 20 to 40°C for 2 to 3 months. When chili peppers are fermented with yeast, the spiciness of the chili peppers is slightly reduced, and at the same time a pleasant brewing odor is generated, resulting in a very mild flavor that increases appetite. The fermented chili pepper paste thus obtained is in the form of a paste containing about 70 to 75% by weight of water. When, for example, tube-packing kneaded chili peppers obtained using such FiI fermented chili pepper paste, it is preferable to remove chili pepper seeds from the fermented chili paste paste in advance, thereby making it easier to extrude it from the tube. It becomes possible to

Edible red-colored edible plant pieces, such as red peppers, chili peppers, and paprika, are added to this fermented chili paste. The reason why these red edible plant pieces are added to the fermented chili pepper paste is to give it an appearance similar to that of ground chili pepper, as well as to impart a desirable flavor and texture.

In this case, it is preferable to add dried pieces of edible plants that have a red color. This is to improve the compatibility of the red edible plant pieces in the fermented chili pepper paste. That is, the dried pieces of red-colored edible plants added to the fermented chili paste gradually
It absorbs the moisture and flavor components in the fermented chili pepper paste, making it similar to the fermented chili pepper paste described above.

On the other hand, when edible plant pieces that exhibit a fresh red color are added, the edible plant pieces that exhibit a natural red color do not mix well with the fermented chili pepper paste, resulting in a fishy flavor of the edible plant that exhibits a natural red color. comes out strongly.

The amount of red-colored edible plant pieces to be added to the fermented chili pepper paste is preferably about 2 to 10% by weight relative to the kneaded chili pepper; if the addition ω is too small, no improvement in appearance or texture can be expected. On the other hand, as the amount of added ω increases, it becomes difficult to maintain the final paste in the form of a paste, and the flavor of the red-colored edible plant itself becomes too strong. In this case, it becomes impossible to obtain the ground chili pepper which is the object of the present invention.

The particle size of these red-colored edible plant pieces is as follows:
It is preferably about 6 to 32 meshes, more preferably about 8 to 16 meshes. When the particle size deviates from the above range, the appearance deteriorates. In particular, if the particle size is too large, it may cause trouble when squeezing out the chilli paste after stuffing it into a tube.

The addition of alcohol to the mixture of the fermented chili paste and red colored edible plant pieces is responsible for the bacteriostatic effect of the mixture. Therefore, the necessity and amount of addition of alcohol are determined in relation to the Aw of the mixture. For example, the lower the Aw, the fewer the ports for adding alcohol, and the longer the product can be stored for a sufficiently long period without adding alcohol. On the other hand, as the value of Aw increases, the bacteriostatic effect by adding alcohol becomes necessary. Since the base material of the present invention is a fermented chili pepper paste, the addition of alcohol blends well with the fermented chili pepper paste even if it is added in a somewhat large amount, and does not cause any problems in terms of flavor. However, when the amount of alcohol added exceeds 6% by weight of the chili pepper paste, the flavor of the chili pepper paste is affected. Therefore, it is preferable that the amount of alcohol added is 6% by weight or less based on the kneaded chili peppers.
．． It is necessary to adjust it below 861X. The above Aw regulators include salts such as sodium chloride, potassium chloride, magnesium chloride, magnesium sulfate, sodium malate, and sodium lactate, sugars such as glucose, lactose, and sucrose, sugar alcohols such as sorbitol and mannitol, and glycerin. can be exemplified. With these Aw adjusters, the Aw of kneaded chili peppers can be adjusted to 0.86 or less, preferably 0.86 or less.
Adjust to 75-0.84. The amount of alcohol added is determined from 0 to 6 depending on the AV of the chili paste as described above.
Adjust within the range of weight percentage.

If necessary, a physical property improver and various flavor materials such as yuzu are added to the kneaded chili pepper obtained in this way, and the mixture is subjected to processing such as tube filling or bottling.

In this case, by filling the above-mentioned kneaded chili peppers in a tube made of transparent synthetic resin, it is possible to improve the appearance and to easily check whether the contents remain.

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

(Effect) The product of this invention has ## of chili peppers! Because it uses a pickle, the sharp spiciness that comes with using chili pepper alone is suppressed, and it also has a pleasant brewed flavor that increases appetite, and it is an edible plant fragment that has a red color. The appearance of the dots gives an impression of the presence of chili peppers, which can also increase appetite. As a result, it can be used not only for condiments and pickles, but also for Chinese dishes such as mapo tofu, various types of noodles, curry, tea pickled vegetables, and many other foods.

(Example) Example 1 After washing and wet crushing salted chili peppers, yeast is added to the salted chili peppers, fermented at approximately 35°C for two months, and the seeds of chili peppers are removed and simulated heat treatment is performed to inactivate the yeast. After mixing 100 parts by weight of the fermented chili pepper base obtained by this method with 8 to 16 meshes of 6-layer needles of dried red pepper strips, a mixture was obtained based on the Aw value and the amount of alcohol added shown in Table 1. A synthetic resin tube was filled with kneaded chili peppers, and a storage test was conducted at a temperature of 30° C. for 30 days. The results are shown in Table 1.

Note that the above Aw value is a value without alcohol, the Awla was adjusted by adjusting the addition port of sodium chloride, and the Aw value was measured using a Conway moisture meter. In addition, preservation evaluation was performed based on the presence or absence of expansion of the tube.

(Hereinafter, blank space) In Table 1, - in the alcohol addition section indicates no addition, + in the evaluation section indicates swelling of the tube due to growth of microorganisms such as yeast, and - indicates no swelling of the tube.

As is clear from Table 1, in the case of sample 1, when the Aw of the chilli paste reaches 0.88, gases caused by the growth of microorganisms are generated during storage, and the phenomenon of tube expansion appears. On the other hand, even with sample 2, which has the same AI as sample 1, if 7% by weight of alcohol is added to the kneaded chili peppers, the expansion of the tube can be sufficiently suppressed, but the smell of alcohol appears and the flavor of the kneaded chili peppers. decrease. On the other hand, in the case of Samples 3 to 7 (products of the present invention), there was no expansion of the tube during storage, and almost no deterioration in flavor due to alcohol was observed.

Example 2 Alcohol obtained in the same manner as in Example 1! 19 After mixing 100 parts of chili pepper paste and 8 parts by weight of 8 to 16 mesh salted chili pepper strips, 6 parts by weight of common salt, 1 part by weight of xanthan gum, 5 parts by weight of modified starch, and 4 parts of yuzu strips were added. - Mixed to obtain kneaded chili pepper. The A11ll of the kneaded chili pepper thus obtained was 0.76.

Claims (7)

[Claims] (1), consisting of a fermented chili paste made by fermenting chili peppers with yeast and red edible plant pieces, and containing 6 to 0% by weight of the kneaded chili peppers with alcohol;
Further, the water activity (Aw) of the kneaded chili pepper is adjusted to 0.86 or less without containing alcohol. (2) The powdered chili pepper according to claim 1, wherein the content of red edible plant pieces is 2 to 10% by weight based on the mass of the chili paste. (3) Particle size of edible plant pieces exhibiting red color is 6 to 32.
The kneaded chili pepper according to claim 1, which is in the form of a mesh. (4) The chili pepper paste according to claim 1, wherein the red edible plant pieces are dried. (5) The red pepper paste according to claim 1, wherein the red edible plant pieces are selected from the group consisting of red bell pepper, chili pepper, and paprika. (6) The kneaded chili pepper according to claim 1, wherein the Aw of the kneaded chili pepper is 0.75 to 0.84. (7), Aw regulators include salts such as sodium chloride, potassium chloride, magnesium chloride, magnesium sulfate, sodium malate, and sodium lactate, sugars such as glucose, lactose, and sucrose, and sugar alcohols such as sorbitol and mannitol; 2. The chilli paste according to claim 1, which is selected from the group consisting of glycerin.