JPH0260548A - Pasty food - Google Patents

Abstract

PURPOSE:To make a pasty food have the same color tone as that of a fundamental material used and effectively preventing browning occurring during preservation of the food by dispersing a given amount of ground eggshell into a food to prepare a pasty food. CONSTITUTION:A fundamental material such as spice vegetable, e.g., ginger, garlic, mustard, Japanese horseradish, Guinea pepper, citron (pericarp), bitter orange (pericarp) or Japanese radish, BAINIKU (material prepared by removing seed from pickled UME and straining), cod roe, dried mullet roe, fermented soybean paste or salted sea urchin for pasty food is made into a pasty state by a means such as grinding or stirring. Ground eggshell is dispersed into the pasty material to prepare a pasty food. The amount of the ground eggshell added is preferably 0.1-5.0wt.%, more preferably 0.1-2.0wt.%. The ground eggshell has preferably <=100mu, more preferably 5-70mu particle diameter.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a pasty food, and more particularly to a pasty food that has a bright color and can effectively prevent browning during storage.

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

However, such conventional pasty foods have the problem of browning due to long-term storage.

In addition, when increasing the moisture content to improve stretchability,
There has been 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.

As a means to solve these problems, the applicant has already filed an application for a technology for dispersing microcrystalline cellulose in pasty foods (Japanese Unexamined Patent Publication No. 62-269650).
No., JP-A-62-269660).

However, according to the invention, expensive microcrystalline cellulose must be used, and therefore the resulting product has a problem of high cost. In addition, microcrystalline cellulose has a strong water-holding capacity, and depending on the amount of microcrystalline cellulose added, the type of paste food, etc., the physical properties of the resulting paste food may be greatly affected.

[Means for Solving the Problems] The present inventors solved the above problems without increasing the cost of the resulting product and without significantly affecting the physical properties of the paste food. As a result of intensive research and development on methods, it was discovered that the above objective could be achieved by dispersing crushed eggshells in a pasty food.

The gist of the present invention, which was completed based on this knowledge, resides in a paste-like food product made by dispersing crushed eggshells.

In addition, in the past, as an invention seemingly similar to the present invention, ``Egg shell, per weight of acetic acid in vinegar,
One or two of bicarbonate of soda and caustic soda
A vinegar solution prepared by adding a substance larger than seeds to vinegar in a ratio of 0.29 to 1.10 so that the weight percentage of acetic acid is higher (however, in the case of eggshell or bicarbonate of soda alone, it is 0.60 to 1.10)゜In the case of caustic soda alone, it is 0.29
A method for preventing flavor deterioration of grated main ingredients, which is characterized by adding a vinegar solution (prepared in addition to vinegar at a ratio of ~0.53), which prevents discoloration of grated main ingredients and There is an invention known to have the effect of stably retaining the characteristic aroma and spiciness over a long period of time (Japanese Patent Application Laid-Open No. 145551/1983).

However, the invention achieves the above-mentioned effects by dissolving eggshells etc. in vinegar, converting part of the acetic acid in the vinegar into acetate, and adding mainly grated vinegar solution in which the acetic acid and acetate coexist. It is characterized by the fact that it plays.

In contrast, in the present invention, by dispersing eggshells throughout the pasty food in an undissolved state, the color tone of the resulting paste food can be made equal to the color tone of the basic material used, and the color tone of the paste food can be made equal to the color tone of the basic material used. This invention is characterized in that it can effectively prevent browning that occurs during storage, and has a completely different configuration and operation effect from the above-mentioned invention.

The present invention will be explained in detail below.

The pasty food in the present invention is not different from conventional pasty food, and includes, for example, grated food,
There are grated garlic, grated mustard, grated wasabi, grated chili pepper, grated yuzu peel, grated seed peel, grated radish, and grated plum.
Other examples include cod roe, mullet roe, salted fish, toupangjang, miso, salted sea urchin, etc., made into a paste by grinding, stirring, straining, etc., and mixed with appropriate additives.

In the present invention, it is important to disperse crushed eggshells in the paste food.

Thereby, the color of the resulting paste food can be made equal to the color of the basic material of the paste food, and browning that occurs when the paste food is stored for a long period of time can be effectively prevented.

Crushed eggshells are crushed animal eggshells.
Pulverized chicken eggshells can be suitably used. The particle size is 100°0 microns or less, and 5.0 to 7
0.0 micron is preferred. Thereby, it is possible to effectively prevent the obtained pasty food from having a rough texture. In addition, the amount added is 0.5 to 15.0% by weight, and further 2.0 to 10% by weight based on the whole paste food.
．． Preferably it is 0% by weight.

Next, the present invention will be explained in detail.

First, the main ingredients: garlic, mustard, wasabi, chili pepper, yuzu (skin), orange (skin), radish and other spicy vegetables, plum meat (salted plum flesh), cod roe, mullet roe, salted fish, and toupangjang. , Miso, salted sea urchin, and other basic ingredients for pasty foods are made into a paste by grinding, stirring, straining, and other means.

Next, if necessary, one or more additives such as water, colorants, seasonings, starches, gums, pH adjusters, and alcohol are appropriately selected and mixed.

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 0.005% by weight of O,OO 1-2.0% by weight of the entire paste-like food obtained.
It is preferably 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 D-sorbitol. The amount added is 0.1 to 50% of the total paste-like food obtained.
It is preferably 0% by weight, and more preferably 0.1 to 30.0% by weight.

In addition, examples of seasonings include sodium glutamate, sodium inosinate, and sodium succinate. The amount added is
0.01-2.0% by weight of the entire paste-like food obtained
Further, it is preferably 0.1 to 1.0% by weight.

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 0.1 to 40.0% by weight of the entire pasty food obtained, and more preferably 0.1 to 20.0% by weight.
Preferably, it is % by weight.

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.

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 2.
．． It is preferable to use an amount of 0 to 7.0, more preferably 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
It is preferably 0.1 to 8.0% by weight, and more preferably 0.1 to 0% by weight of the entire pasty food obtained.

Next, crushed eggshells are dispersed in the pasty food. The amount added is 0.1 to 5.
It is preferably 0% by weight, and more preferably 0.1-2.0% by weight. If the amount added is less than 0.1% by weight, the effect of the present invention tends to decrease, and if it exceeds 5.0% by weight, the resulting paste food will have a slightly rough texture. There is a tendency. Also, when to add crushed eggshells,
They may be added and mixed after producing the pasty food, or they may be added and mixed at any time during the process of producing the paste food, and there is no particular restriction.

Furthermore, the paste-like food may contain various solid substances depending on the type. However, in this case, the amount of the additives and the amount of crushed eggshells to be added 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, and specific examples include garlic, Japanese radish, Japanese hollyhock, mustard seeds, chili peppers, yuzu (peel),
Oranges (peel), wild vegetables, fruits, bonito flakes, perilla pickles, pickled cucumbers, bran pickles, salt pickles, soy sauce pickles, vinegar pickles, miso pickles, mustard pickles, koji pickles, moromi pickles, etc., kelp, wakame Examples include seaweed such as , hijiki, seaweed, mushrooms, and processed meat. The size of the solid material is not particularly limited, but for example 0.5 to 100.0 mn is suitable.

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 crushed eggshells are added and dispersed in the paste food. Therefore,
The specific steps may be appropriately determined by the practitioner depending on the type of the target paste food.

The paste-like food thus obtained is appropriately filled into a container such as a bottle or tube to form a product.

[Example] Example 1 Grated main The skin of the main was peeled and grated in a conventional manner to obtain a paste-like main. The paste-like Nakumi 90.0% by weight and 0.0% water.
4% by weight, 3.0% by weight of starch, 0.5% by weight of citric acid,
1.0% by weight of salt, 0.1% by weight of natural yellow pigment (turmeric, safflower yellow pigment), and 5.0% by weight of ground chicken eggshell (5o, o micron) were added and mixed to obtain grated main. .

The obtained grated soybean was bright yellow and had a vivid color tone, and had the same color tone as the paste-like soybean used as the basic material.

Example 2 Shiso pickles obtained by the regular method of kneading plums were ground after removing seeds from the pickled plums to obtain plum flesh. Next, 60.0% by weight of plum meat, 30.0% by weight of water, 0.1% by weight of red perilla pigment, and 3.0% by weight of sucrose.
0% by weight and 4.9% by weight of dextrin were added and mixed, and then 2.0% by weight of ground chicken eggshell (50.0 microns) was added and mixed to obtain a plum paste. 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.

Comparative Experiment 1> A plum paste (hereinafter referred to as comparative product 1) was obtained in the same manner as in Example 2, except that the crushed eggshell was not added. A panel test was conducted by a panel of 15 people regarding the color tone of the plum paste obtained in Example 2 (hereinafter referred to as Invention Product 1) and Comparative Product 1. 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 panelists who compared the color tone to the same was one person. Therefore, it has become clear that by dispersing crushed eggshells, 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. did. 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 based on 10 points for the color tone of each sample immediately after manufacture.
A 0-level evaluation was performed, and the average value (rounded to the second decimal place) is shown.

Table 2 To make the color tone of the resulting paste food equivalent to that of the basic material used without significantly affecting the physical properties of the food product, and to effectively prevent browning that occurs during storage of the paste food product. Can be done.

Claims (2)

[Claims] (1) A paste food made by dispersing crushed eggshells. (2) Crushed eggshells account for 0.5 to 1 part of the total paste-like food.
The pasty food according to claim 1, wherein the content is 5.0% by weight.