JPH0566092B2 - - Google Patents
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- Publication number
- JPH0566092B2 JPH0566092B2 JP60122298A JP12229885A JPH0566092B2 JP H0566092 B2 JPH0566092 B2 JP H0566092B2 JP 60122298 A JP60122298 A JP 60122298A JP 12229885 A JP12229885 A JP 12229885A JP H0566092 B2 JPH0566092 B2 JP H0566092B2
- Authority
- JP
- Japan
- Prior art keywords
- paste
- weight
- oil
- spice
- content
- 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.)
- Expired - Lifetime
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Description
【発明の詳細な説明】
本発明は、低油脂含量で辛味を長期間保持する
ことができるチルド用練り香辛料に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a chilled spice paste that has a low fat and oil content and can retain its spiciness for a long period of time.
従来より練り香辛料の辛味を長期間保持させる
ための方法として、多数の技術が開発されてい
る。例えば、水又は湯で混練する際に、適切な緩
衝剤PHを適切な範囲に調整し、且つ卵黄を添加使
用して、別途辛味成分を植物油に溶かしたものと
で乳化混合することにより、辛味成分の加水分解
を遅延させ、その結果として長期保存に耐え得る
練り芥子とする方法（特開昭51−7158号）があ
る。 A number of techniques have been developed as methods for retaining the spiciness of kneaded spices for a long period of time. For example, when kneading with water or hot water, adjust the pH of an appropriate buffer to an appropriate range, add egg yolk, and emulsify and mix with a separate pungent ingredient dissolved in vegetable oil to improve the spiciness. There is a method (Japanese Patent Application Laid-open No. 7158/1983) that delays the hydrolysis of the ingredients and, as a result, produces a paste of mustard that can withstand long-term storage.
しかし、この方法によると、油脂含量が20重量
％以上というように非常に多くなり、その結果こ
の方法によつて得られた練り芥子を使用した場
合、水溶けが悪く使用しずらいという問題、更に
は油脂の酸化を防止しなければならないという問
題がある。 However, according to this method, the oil and fat content is extremely high, over 20% by weight, and as a result, when using the paste obtained by this method, there are problems such as poor water solubility and difficulty in using it. Furthermore, there is the problem that oxidation of fats and oils must be prevented.
本発明者等は、上記した問題を解決する手段と
して冷蔵保存に着目し、油脂含量を少なくして且
つ辛味の長期保存が可能になるような練り香辛料
を開発すべく研究をした。その結果、単に冷蔵保
存するというだけではなく、練り香辛料のPHおよ
び水分活性（AW）の範囲を特定し、更にアリル
芥子油の含量と油脂の含量とを特定すること、以
上の条件を備えた上で冷蔵保存することによつ
て、上記目的を達成することができる、という知
見を得た。 The present inventors focused on refrigerated storage as a means to solve the above-mentioned problems, and conducted research to develop a spice paste that has a reduced fat and oil content and can maintain its spiciness for a long period of time. As a result, in addition to simply storing the spice in a refrigerator, it was also possible to specify the range of PH and water activity (AW) of the paste paste, as well as specify the content of allyl mustard oil and the content of fats and oils. It has been found that the above objective can be achieved by storing the product under refrigeration.
こうした知見を基に完成された本発明の要旨
は、PHが3.5〜5.0、アリル芥子油含量が0.05〜４
重量％、油脂含量が0.2〜５重量％、AWが0.9〜
0.98であるチルド用練り香辛料である。 The gist of the present invention, which was completed based on these findings, is that the pH is 3.5 to 5.0 and the allyl mustard oil content is 0.05 to 4.
Weight%, fat content is 0.2-5% by weight, AW is 0.9-5% by weight
It is a chilled spice paste with a value of 0.98.
以下、本発明の内容について詳しく述べる。 The contents of the present invention will be described in detail below.
本発明における練り香辛料とは、練り芥子、練
り山葵に代表されるようにアリル芥子油を主要辛
味成分とするものをいう。こうした本発明の練り
香辛料は、PHが3.5〜5.0、アリル芥子油含量が
0.05〜４重量％、油脂含量が0.2〜５重量％、AW
が0.9〜0.98という条件をすべて同時に満足して
いなければならない。上記において、PH調整剤と
しては、クエン酸、リンゴ酸、酢酸等の有機酸ま
たはリン酸等の無機酸およびこれらの塩類並びに
ミヨウバンなどが使用でき、その添加時期はとく
に限定されない。しかし、予め溶液化しておく方
が好ましい。次に、使用する油脂はナタネ油、ゴ
マ油、綿実油、大豆油等の植物油、牛脂、ラード
等の動物脂およびこれらの加工油脂などがある。
アリル芥子油の含量は0.05〜４重量％程度で充分
であり、その量は練り香辛料素材、例えば芥子
粉、山葵粉などから生成される量及び／又はこれ
ら素材から予め抽出したアリル芥子油、即ち天然
のものや合成のものを添加した量によつて決定さ
れる。尚、天然または合成のアリル芥子油を添加
する場合、その添加に当つては予め上記した油脂
と混合して、該油脂中に含有せしめた後、他の練
り香辛料原料と混合する方が好ましい。次に、練
り香辛料のペースト状態は、主に上記した油脂と
水の添加量によつて決定されるが、本発明におい
て添加する水の量は、練り香辛料のAWによつて
拘束される。即ち、水の添加量は、練り香辛料の
AWが0.9〜0.98の範囲になるような量でなければ
ならない。水の添加量が、練り香辛料のAWが
0.98を越える程添加すると、該練り香辛料の辛味
を長期間保持することができなくなつてくる。反
対に、水の添加量が練り香辛料のAWが0.9未満
になる程度の量である場合は、練り香辛料として
の物性が低下し商品価値が著しく低下することに
なる。 The paste paste in the present invention refers to spices containing allyl mustard oil as a main pungent ingredient, such as paste mustard and wasabi paste. The spice paste of the present invention has a pH of 3.5 to 5.0 and an allyl mustard oil content.
0.05-4% by weight, oil content 0.2-5% by weight, AW
must satisfy all conditions of 0.9 to 0.98 at the same time. In the above, organic acids such as citric acid, malic acid, and acetic acid, or inorganic acids such as phosphoric acid, salts thereof, alum, etc. can be used as the PH adjuster, and the timing of addition is not particularly limited. However, it is preferable to form it into a solution in advance. Next, the oils and fats used include vegetable oils such as rapeseed oil, sesame oil, cottonseed oil, and soybean oil, animal fats such as beef tallow and lard, and processed oils and fats thereof.
The content of allyl mustard oil is sufficient to be about 0.05 to 4% by weight, and the amount is the amount produced from kneaded spice materials, such as mustard powder, wasabi powder, etc., and/or the allyl mustard oil extracted in advance from these materials, i.e. Determined by the amount of natural or synthetic material added. In addition, when natural or synthetic allyl mustard oil is added, it is preferable to mix it with the above-mentioned fats and oils in advance so that it is contained in the fats and oils, and then mix it with other raw materials for the spice paste. Next, the paste state of the spice paste is mainly determined by the amounts of the above-mentioned oils and fats and water added, but the amount of water added in the present invention is restricted by the AW of the spice paste. In other words, the amount of water added depends on the amount of kneaded spices.
The amount must be such that AW is in the range of 0.9 to 0.98. The amount of water added and the AW of kneaded spices are
If it is added in an amount exceeding 0.98, it becomes impossible to maintain the spiciness of the spice paste for a long period of time. On the other hand, if the amount of water added is such that the AW of the spice paste is less than 0.9, the physical properties of the spice paste will deteriorate and the commercial value will drop significantly.
上記した組成を有する練り香辛料の素材として
は、前記した芥子粉、山葵粉、澱粉、着色料等が
あり、更にキサンタンガム、アラビアガム、グア
ガムなどに代表されるガム類、乳化剤などを添加
してもよく、実施者において所望する練り香辛料
によつて適宜選択すればよい。こうして得られた
練り香辛料は、０〜10℃の温度下で保存する。保
存温度が低くなりすぎると練り香辛料が凍結し始
めるなどの問題が生じ、反対に保存温度が高くな
つてくると辛味の長期保存を達成することができ
なくなつてくる。 Materials for the paste paste having the above-mentioned composition include the above-mentioned mustard powder, wasabi powder, starch, coloring agents, etc. In addition, gums such as xanthan gum, gum arabic, and guar gum, emulsifiers, etc. may be added. In most cases, it may be selected as appropriate depending on the spice mix desired by the practitioner. The spice paste thus obtained is stored at a temperature of 0 to 10°C. If the storage temperature is too low, problems such as the spice kneading may start to freeze, and on the other hand, if the storage temperature is too high, it becomes impossible to preserve the spiciness for a long time.
本発明の練り香辛料は従来のものに比し、低油
脂含量であるために、その物性などが天然のもの
を卸した練り香辛料に近似しており、また、低い
油脂含量であるにもかかわらず冷蔵状態で保存す
ることにより辛味を長期間保持させることができ
る。 The spice paste of the present invention has a lower oil and fat content than conventional ones, so its physical properties are similar to those of natural spice pastes, and even though it has a low oil and fat content, By storing it in a refrigerated state, the spiciness can be retained for a long period of time.
実施例 １
粉末原料
芥子粉 11.6重量部
キサンタンガム 0.007重量部
着色料 0.04重量部
クエン酸 0.1重量部
その他原料
サラダ油 0.3重量部
アリル芥子油 0.04重量部
水 16.5重量部
上記粉末原料を粉体混合し、それとは別にサラ
ダ油とアリル芥子油とを混合して該アリル芥子油
をサラダ油中に溶解させた後、上記粉体混合物と
水とを添加し充分に混練する。このようにして得
られた練り芥子の組成は、PHが4.1、アリル芥子
油含量が0.34重量％、油脂含量が1.05重量％、
AWが0.97であつた。こうした練り芥子を10℃の
温度で90日間保存したが、アリル芥子油含量は
0.32重量％とほとんど減少していなかつた。一
方、上記練り芥子を30℃の温度で保存したとこ
ろ、14日間でアリル芥子油含量が0.12重量％にな
つており、著しく減少していた。Example 1 Powder raw material Mustard flour 11.6 parts by weight Separately, salad oil and allyl mustard oil are mixed, and after the allyl mustard oil is dissolved in the salad oil, the powder mixture and water are added and thoroughly kneaded. The composition of the paste mustard thus obtained is as follows: PH is 4.1, allyl mustard oil content is 0.34% by weight, oil content is 1.05% by weight,
AW was 0.97. When these paste mustard pastes were stored at a temperature of 10℃ for 90 days, the allyl mustard oil content was
There was almost no decrease at 0.32% by weight. On the other hand, when the above-mentioned paste mustard was stored at a temperature of 30°C, the content of allyl mustard oil decreased to 0.12% by weight in 14 days, which was a significant decrease.
尚、上記練り芥子のPHを5.02した後、30℃と10
℃とで保存した結果、前者は４日目にアリル芥子
油量が0.1重量％、後者のそれは21日目に0.12重
量％となり、著しく低下していた。 In addition, after adjusting the pH of the above paste mustard to 5.02, it was heated to 30℃ and 10℃.
As a result of storage at ℃, the amount of allyl mustard oil in the former was 0.1% by weight on the 4th day, and that in the latter was 0.12% by weight on the 21st day, which was a significant decrease.
実施例 ２
粉末原料
本山葵 ５重量部
西洋山葵 ２重量部
澱粉 ２重量部
キサンタンガム 0.007重量部
着色料 0.2重量部
クエン酸 0.2重量部
その他の原料
サラダ油 0.9重量部
アリル芥子油 0.1重量部
水 16.4重量部
上記の原料を使用し実施例１と同様の方法で練
り山葵を得た。得られた練り山葵の組成は、PHが
4.1、アリル芥子油含量が0.36重量％、油脂含量
が3.36重量％、AWが0.97であつた。この練り山
葵を10℃の温度で45日間保存したが、アリル芥子
油の含量は0.35重量％であつた。これに対し、30
℃の温度で保存した場合は0.07重量％と著しく減
少していた。Example 2 Powder raw materials Japanese wasabi 5 parts by weight Western wasabi 2 parts by weight Starch 2 parts by weight Wasabi paste was obtained in the same manner as in Example 1 using the above raw materials. The composition of the obtained kneaded wasabi has a pH of
4.1, allyl mustard oil content was 0.36% by weight, oil content was 3.36% by weight, and AW was 0.97. This paste wasabi was stored at a temperature of 10° C. for 45 days, and the content of allyl mustard oil was 0.35% by weight. In contrast, 30
When stored at a temperature of ℃, it decreased significantly to 0.07% by weight.
Claims (1)
重量％、油脂含量が0.2〜５重量％、水分活性が
0.9〜0.98であるチルド用練り香辛料。1 PH is 3.5-5.0, allyl mustard oil content is 0.05-4
% by weight, oil content 0.2-5% by weight, water activity
Chilled spice paste with a value of 0.9 to 0.98.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60122298A JPS61280246A (en) | 1985-06-05 | 1985-06-05 | Spice paste for chilling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60122298A JPS61280246A (en) | 1985-06-05 | 1985-06-05 | Spice paste for chilling |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61280246A JPS61280246A (en) | 1986-12-10 |
| JPH0566092B2 true JPH0566092B2 (en) | 1993-09-21 |
Family
ID=14832493
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60122298A Granted JPS61280246A (en) | 1985-06-05 | 1985-06-05 | Spice paste for chilling |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61280246A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02257847A (en) * | 1989-03-30 | 1990-10-18 | House Food Ind Co Ltd | Pasty food |
| JPH0754378Y2 (en) * | 1990-02-14 | 1995-12-18 | 株式会社フジタ | Water film type toilet device |
| JP5991905B2 (en) * | 2012-11-29 | 2016-09-14 | キユーピー株式会社 | Process for producing pasty spice and pasty spice obtained thereby |
| JP6276801B2 (en) * | 2016-04-27 | 2018-02-07 | キユーピー株式会社 | Pasty spice and method for producing paste spice |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4892568A (en) * | 1972-03-14 | 1973-11-30 | ||
| JPS5237064A (en) * | 1975-09-19 | 1977-03-22 | Nippon Kogaku Kk <Nikon> | Angle measuring apparatus of digital type |
-
1985
- 1985-06-05 JP JP60122298A patent/JPS61280246A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61280246A (en) | 1986-12-10 |
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