JPH0829054B2 - Method for producing viscous food containing salt - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a salt-containing viscous food obtained from a high-salt food material.

[Prior Art] Various salt-containing viscous foods have been conventionally known as side dishes of various dishes and as a side dish of cooked rice.

The present inventors use a high-salt food material such as a flesh portion of salted ume, etc. as a raw material, exhibit a color tone similar to that of a high-salt food material, and have excellent stretchability. Attempts were made to obtain a salt-containing viscous food satisfying the above conditions. Specifically, a high-salt food material is made into a viscous state by means such as stirring, grinding, and straining, and then water, if necessary, seasonings, sugars, etc. are appropriately added and mixed, and a salt-containing viscous food is obtained. Got

[Problems to be solved by the present invention] However, although the salt-containing viscous food thus obtained is excellent in stretchability, the ratio of insoluble solids is lowered due to the addition of water or the like. As a result, the color tone of the high-salt food material used as a raw material was quite unsightly, which was quite different from the color tone of the material. This problem is (ratio of insoluble solid content of the salt-containing viscous food that simply made the high-salt food material into a viscous state) / (salt-containing viscous material obtained by adding and mixing water etc. to the high-salt food material It became remarkable when the ratio of insoluble solid content of food was 1.5 or more.

Therefore, a colorant was added to obtain a color tone similar to that of the high salt food material, but the desired color tone could not be obtained. This phenomenon was the same even if the amount of colorant added and the type of color of the colorant were changed.

[Means for Solving the Problems] The inventors of the present invention have conducted intensive research and development for the purpose of obtaining a salt-containing viscous food having a color tone similar to that of the high-salt food material used as a raw material, It was found that the above-mentioned object can be achieved by dispersing microcrystalline cellulose in a salt-containing viscous food obtained by adding and mixing a specific amount of water to a salt food material.

In addition, it was also found that the dispersion of the microcrystalline cellulose can effectively prevent discoloration due to browning that occurs when the salt-containing viscous food is stored for a long period of time.

The gist of the present invention completed on the basis of the above findings is characterized by dispersing microcrystalline cellulose in a salt-containing viscous food prepared by adding water to the high-salt food material in an amount less than the weight of the high-salt food material. And a method for producing a salt-containing viscous food.

 Hereinafter, the content of the present invention will be described in detail.

In the present invention, it is extremely important to disperse the microcrystalline cellulose in a salt-containing viscous food prepared by adding water to the high-salt food material in an amount less than the weight of the high-salt food material. This makes it possible to obtain a color tone similar to that of the high-salt food material used as a raw material and to effectively prevent discoloration due to browning of the obtained salt-containing viscous food.

The high salt food material referred to in the present invention means a food having a salt content of 4.0% by weight or more, which can be eaten mainly as a side dish of cooked rice, a side dish of sake, a seasoning and the like. Specific examples thereof include the flesh portion (plum) of salted ume, cod roe, cod roe, shiokara, toubanjan, miso, salted sea urchin, salted pepper, and other salted products.

Next, microcrystalline cellulose refers to cellulose obtained by subjecting a cellulose raw material to chemical treatment such as acid hydrolysis or the like, followed by mechanical grinding treatment. The particle size is preferably 1 micron or less. This can effectively prevent the obtained salt-containing viscous food product from having a rough texture.

 The contents of the present invention will be specifically described below.

First, if necessary, the high salt food material is ground, for example,
A viscous state is obtained by means such as stirring and straining. next,
The high-salt food material contains water in an amount less than the weight of the high-salt food material, if necessary, colorants, seasonings, starches, gums, PH
A regulator, alcohol, etc. are appropriately added and mixed.

The above-mentioned water may be added as it is, or may be added in the state of an aqueous solution in which colorants, seasonings, starches, gums, PH adjusters and the like are appropriately dissolved. This allows
The viscous food obtained has excellent stretchability.

As the colorant, one kind or two or more kinds are appropriately selected and used from the edible colorants according to the color tone of the high salt food material.

The flavor of the resulting salt-containing viscous food can be adjusted by adding sugars and seasonings. Examples of the saccharide used include sucrose, fructose, glucose, and sorbitol. Examples of the seasoning include sodium glutamate, sodium inosinate, sodium succinate, and the like.

By adding starches, the viscosity and physical properties of the resulting salt-containing viscous food can be adjusted. Examples of the starch used include soluble starch and processed starch such as dextrin.

Addition of gums can effectively prevent water separation during storage of the resulting salt-containing viscous food. Examples of gums used include xanthan gum, karaya gum, guar gum and the like.

By adding the pH adjuster, the preservability of the resulting salt-containing viscous food can be improved. Examples of the pH adjuster used include malic acid, citric acid, tartaric acid, lactic acid,
There are organic acids such as acetic acid and phosphates.

The addition of alcohol can effectively suppress the growth of microorganisms in the resulting salt-containing viscous food.

The above colorants, seasonings, starches, gums, pH adjusters, alcohols, etc. do not necessarily have to be used all,
Depending on the kind of salt-containing viscous food to be obtained, one or more of these are appropriately selected and used.

Next, microcrystalline cellulose is dispersed in the salt-containing viscous food. The amount of microcrystalline cellulose added is preferably 0.5 to 10.0 parts by weight with respect to 100.0 parts by weight of viscous food.
If the amount added is less than 0.5 parts by weight, the effect of the present invention tends to decrease. On the other hand, if the addition amount exceeds 10.0 parts by weight, the resulting salt-containing viscous food tends to have a rough texture.

Further, various solid substances may be scattered on the salt-containing viscous food. However, the addition amount of the microcrystalline cellulose in this case is determined based on the weight of the salt-containing viscous food without the solid matter.

The solid matter is not particularly limited, and specifically, bonito flakes, shiso pickles, pickled cucumbers, bran pickles, pickled soy sauce, vinegared,
Pickles such as miso pickles, mustard pickles, koji pickles, moromi pickles, seaweeds such as kelp, seaweed, hijiki, seaweed, salmon,
Examples include spices such as mustard, horseradish, pepper, publica, laurel, parsley and sesame, or mushrooms, processed meats and the like.

The salt-containing viscous food thus obtained is appropriately filled in a container such as a tube or a bottle to obtain a product.

[Examples] Example 1 (kneaded plum) After removing seeds from the pickled umeboshi obtained by a conventional method, mash was obtained by grinding. Next, add 60.0 parts by weight of plum meat to water
30.0 parts by weight, red perilla pigment 0.1 parts by weight, sucrose 3.0 parts by weight, and dextrin 4.9 parts by weight were added. Furthermore, 2.0 parts by weight of microcrystalline cellulose was added. After that, mix and stir well,
I got a paste plum. The obtained paste plum had a bright reddish purple color, and had a color tone similar to that of the plum meat used as a raw material.

Comparative Example 1 Example 1 except that microcrystalline cellulose was not added.
A kneaded plum (hereinafter referred to as a comparative product) was obtained in the same manner as in. A panel test was conducted on the color tone of the paste and the comparative product obtained in Example 1 (hereinafter referred to as the product of the present invention). The results are shown in Table 1.

* The panel test was conducted by a panel of 15 people. In the table, the item of color tone shows the number of panel members whose color tone is equivalent to that of the shiso-zuke pickled umeboshi used as a raw material.

According to the results shown in Table 1 above, the panel of which the color tone of the product of the present invention was equivalent to that of the shiso-zuke umeboshi used as a raw material was 14 persons, while the comparison product in which microcrystalline cellulose was not dispersed. Was one panel.
Therefore, it became clear that by dispersing microcrystalline cellulose in a salt-containing viscous food, a salt-containing viscous food having a color tone similar to that of the high-salt food material used as a raw material can be obtained.

<Comparative Experimental Example 2> Next, the above-described product of the present invention and the comparative product were filled in tubes made of polyolefin, a culturing resin, a saponified product of vinyl acetate copolymer, a culturing resin, and a polyolefin, respectively, for 6 months. Saved for a while. Then, a panel test was conducted for the effect of preventing discoloration due to browning due to long-term storage. Table 2 shows the results.

* The panel test was conducted by a panel of 15 people. In the table, the item of color tone shows the average value (rounded down to the second decimal place) after performing 10-point evaluation when each sample immediately after production was given 10 points.

As shown in Table 2, the evaluation relating to the item of color tone is 8.8 for the product of the present invention and 5.1 for the comparative product. Therefore, it became clear that discoloration due to browning can be effectively prevented by dispersing microcrystalline cellulose in a salt-containing viscous food.

Example 2 (Chili paste) Chili obtained by a conventional method was ground to obtain a bright red paste. Then the obtained paste
60.0 parts by weight of water 30.0 parts by weight, dextrin 5.0 parts by weight,
2.5 parts by weight of glucose and 2.5 parts by weight of microcrystalline cellulose were added. Then, the mixture was thoroughly mixed and stirred to obtain a pepper paste. The obtained pepper paste had a bright red color and had a color tone similar to that of a paste-like product obtained by simply grinding the pepper used as a raw material.

[Effects of the Present Invention] As described in detail above, according to the present invention, microcrystalline cellulose is added to a salt-containing viscous food prepared by adding water to the high-salt food material in an amount less than the weight of the high-salt food material. By dispersing, a salt-containing viscous food having a color tone similar to that of the high-salt food material used as a raw material can be obtained. Further, discoloration due to browning that occurs when the obtained salt-containing viscous food is stored for a long period of time can be effectively prevented.

Further, the salt-containing viscous food product obtained according to the present invention is excellent in stretchability and therefore suitable for use as a tube-packed product.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical display area A23L 1/212 A 1/225 1/328 Z (56) Reference JP-A-49-13363 (JP) , A) JP 55-34037 (JP, A) JP 60-120965 (JP, A) JP 58-190369 (JP, A)

Claims (3)

[Claims] 1. Production of a salt-containing viscous food characterized in that microcrystalline cellulose is dispersed in a salt-containing viscous food obtained by mixing water with a content of a high-salt food material in an amount less than the weight of the high-salt food material. Law. 2. The amount of microcrystalline cellulose added is 0.5 with respect to 100.0 parts by weight of a salt-containing viscous food without solids.
The method for producing a salt-containing viscous food product according to claim 1, characterized in that the amount is -10.0 parts by weight. 3. The salt of the high-salt food material has a salt content of 4.0% by weight or more, as claimed in claim 1 or 2.
The method for producing a salt-containing viscous food according to the item.