JP3559249B2 - Manufacturing method of highly viscous food - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a highly viscous food containing heat-treated granular solid vegetables dispersed therein. In addition, the present invention relates to a curry filling containing a predetermined amount of a heat-treated granular potato varieties dispersed therein.
[0002]
[Prior art]
BACKGROUND ART Conventionally, highly viscous foods such as curry fillings have been used for production of various foods (for example, curry bread and the like). It is often desired to include solid vegetables in such highly viscous foods so as to obtain desired texture and taste. For example, in the case of curry filling used for curry bread, it is desired that potato is contained as a solid material in the curry sauce raw material. The taste cannot be made as desired, and the taste also varies greatly from part to part, which is not desirable. Therefore, it is desired that curry bread be filled with curry filling in a form containing potatoes dispersed therein.
However, heat-treated solid vegetables generally have a brittle and brittle tissue. Also, when trying to disperse the heat-treated solid vegetables in a high-viscosity raw material, it becomes difficult to uniformly disperse the vegetables because the raw material is high-viscosity, and if mixed until dispersed, The potatoes collapse and the desired texture cannot be achieved, which is undesirable.
Therefore, there is a need for a method of producing a high-viscosity food in which the heat-treated solid vegetables retain their tissue, that is, remain in a desired shape, and are well dispersed and contained in the high-viscosity raw material.
[0003]
[Problems to be solved by the invention]
In the present invention, the heat-treated solid vegetables are uniformly dispersed, the texture of the solid vegetables is well maintained, the granular feeling and solid feeling are utilized, and at the same time, the unique texture and mouthfeel of the whole food are obtained. The purpose is to obtain a new high-viscosity food with melting.
[0004]
[Means for Solving the Problems]
The present invention relates to a method of dispersing a heat-treated granular solid vegetable in a low-viscosity fluid raw material, adding starch and / or solid fat, heating, and then cooling the raw material to a predetermined viscosity. It is based on the finding that the above problem can be efficiently solved by using a highly viscous material.
That is, the present invention provides a step of dispersing a heat-treated granular solid vegetable in a low-viscosity fluid raw material, adding starch and / or fat to the raw material, and heating the raw material to gelatinize the starch. And / or a step of melting the fats and oils, and then a step of cooling the raw material to have a viscosity at a product temperature of 25 ° C. of 5,000 to 100,000 mPa · s (B-type viscometer). And a method for producing a highly viscous food.
In addition, the present invention relates to heat-treated granular potato varieties potato in a curry sauce having a viscosity of 5,000 to 100,000 mPa · s (B-type viscometer) at a product temperature of 25 ° C., based on the mass of the sauce. A curry filling characterized by being dispersed and contained in an amount of 10 to 40% by mass.
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION
The high-viscosity food targeted in the present invention is a food having a viscosity of 5,000 to 100,000 mPa · s (B-type viscometer) at a product temperature of 25 ° C., for example, curry filling, dip sauce, topping sauce And the like. The highly viscous food may be food that can be eaten as it is or by heating, or may be used as a raw material for obtaining a desired food.
In the present invention, the low-viscosity fluid raw material has, for example, a viscosity at a product temperature of 25 ° C. of 500 to 5,000 mPa · s (B-type viscometer), preferably 1,000 to 2,500 mPa · s. Means a raw material having fluidity and can be appropriately determined depending on the high-viscosity food to be produced. The fluid raw material may contain fats and oils, chopped or crushed vegetables and fruits, meat in the form of ingredients or extracts, various seasonings, various spices, milk raw materials, sugars, and the like. It is preferable to include ground and / or roasted vegetables and fruits because the flavor of the obtained food is improved, and the content is preferably 5 to 30% by mass (hereinafter, referred to as the mass of the obtained whole food). Simply referred to as%). Further, as a viscosity imparting agent, for example, starch such as wheat flour, potato, and corn starch, shiratama flour and the like may be contained. For example, when the highly viscous food is curry filling (used for filling curry bread), a curry sauce obtained by a conventional method can be used as the fluid raw material. By setting the viscosity of the fluid raw material within the above-mentioned range, it becomes possible to disperse the potato described later satisfactorily in the raw material without breaking its structure.
[0006]
In the present invention, heat-treated granular solid vegetables are dispersed in the above-mentioned low-viscosity fluid raw material. Examples of the granular solid vegetables include potatoes, carrots, onions, and the like cut into a size of 3 mm square or more, preferably 3 to 20 mm square, more preferably 10 to 15 mm square. The shape may be random or cubic. The cutting may be performed before the heat treatment or after the heat treatment, but is preferably performed before the heat treatment.
The content of the solid vegetables is preferably from 10 to 40%, more preferably from 20 to 30%, based on the mass of the obtained high-viscosity food as a whole.
The dispersion of the solid vegetables in the low-viscosity fluid raw material can be performed by a conventional method, for example, by a mixing and stirring device such as a kneader.
The heat treatment conditions for the solid vegetables can be appropriately set, for example, depending on the type and amount of the solid vegetables, but are preferably 70 to 95 ° C, more preferably 75 to 90 ° C, and preferably 1 to 30 minutes, more preferably Is preferably performed for 2 to 10 minutes. Such a heat treatment can be performed by, for example, stewing, steaming, microwave heating, or the like. This heat treatment may be performed before dispersing the solid vegetables in the low-viscosity fluid raw material, or may be performed in the low-viscosity fluid material after the dispersion, and is preferably performed after the dispersion.
[0007]
In the present invention, it is preferable to use potato as a solid vegetable. As the potato, it is preferable to use Sayaka variety potato. The Sayaka variety potato refers to a potato with a variety name “Sayaka”, a registration number “Norin 36”, and a system name (local number) “Hokukai 74”. Its main characteristics are that the ripening period is 3 to 18 days earlier than "Norin No. 1", the ratio of those with L standard or higher (120 g) is high, and the yield with L standard or higher is "Oshi Shakumo" 2.7 times as much as that described above, that the amount of greening and glucoalkaloids produced by exposure to light is small, and that internal abnormalities, peeling browning and blackening after cooking are also small. By using Sayaka varieties of potatoes, the problem of the collapse of the potato tissue is further improved, and its granularity and solid feeling are further utilized, and at the same time, the texture and mellowness of the whole food are further improved. It becomes.
In addition, in the present invention, a frozen potato variety potato obtained by thawing can be used as the potato variety potato. The frozen potato variety potato can be obtained by freezing the cut potato variety potato after blanching under conditions that inactivate the browning-causing enzyme but do not substantially gelatinize the starch. At this time, blanching is performed so that the center temperature of the cut sayaka variety potato reaches 70 to 95 ° C., and freezing is preferably quick freezing. Thawing can be performed by a conventional method. By using such a varieties of potatoes, the texture (feel) and the flavor are excellent.
[0008]
In the present invention, starch and / or solid fat are added to the raw material after the dispersion step. Examples of the starch to be added include starches such as potato, corn starch, wheat flour, tapioca, and the like, and solid fats and oils include beef tallow, lard, palm oil, and the like. Good. As a mixture of starch and solid fat, for example, curry flakes can be mentioned. The amount of starch and / or solid fat can be appropriately set according to the type of the highly viscous food to be obtained. For example, the amount is preferably 3 to 20% based on the mass of the whole food. Preferably, it is more preferably 5 to 15%.
After adding fats and oils and / or solid fats and oils to the raw material, the raw material is heated to gelatinize the starch and / or melt the fats and oils. The heat treatment conditions at this time can be, for example, 70 to 95 ° C. for 5 to 30 minutes.
[0009]
In the present invention, following the heat treatment, the raw material is subjected to a cooling treatment. The cooling treatment may be such that the solid vegetables in the raw material are kept in a well-dispersed state. For example, it is preferable to cool the solid vegetables to 10 to 40 ° C. In the present invention, a high-viscosity food having a viscosity of 5,000 to 100,000 mPa · s (B-type viscometer) at a product temperature of 25 ° C. is obtained by the above steps. The viscosity of the highly viscous food of the present invention at a product temperature of 25 ° C. is preferably 10,000 to 80,000 mPa · s (B-type viscometer), more preferably 20,000 to 50,000 mPa · s (B-type viscosity). Total).
The water content of the highly viscous food of the present invention is not particularly limited, but may be, for example, 40 to 80%, or 50 to 75%, based on the mass of the food. preferable. Further, the oil content of the food of the present invention may be 3 to 30%, and preferably 5 to 20%, based on the mass of the food.
[0010]
【The invention's effect】
According to the production method of the present invention, the heat-treated solid vegetables are uniformly dispersed, the texture of the solid vegetables is well maintained, the granular feeling and the solid feeling are utilized, and at the same time, the unique food as a whole food is obtained. A novel high-viscosity food product having a feeling and a taste can be produced. In addition, the curry filling of the present invention can increase the potato content, and is therefore excellent in granular feeling and solid feeling.
[0011]
【Example】
Example 1
1.7 parts of lard and 10.4 parts of chopped onion were put into a horizontal kneader, and roasted for 20 minutes while heating to 100 ° C. 23 parts of 10 mm square beef (ingredients), 0.3 parts of grated ginger, 0.3 parts of grated garlic, and 1.2 parts of lard were added, and roasted for 10 minutes while heating to 100 ° C. again. . 1.5 parts chopped carrot, 0.1 part salt, 0.8 part sugar, 2.7 parts beef extract and other seasonings, 0.4 part floating starch, 2.3 parts curry powder, 2.3 parts cumin and coriander 0.6 part of spice and 22 parts of water were added to prepare a paste, which was heated to 80 ° C. and simmered for 8 minutes. Thus, a low-viscosity fluid raw material (1,800 mPa · s, 25 ° C., B-type viscometer) was prepared.
To the low-viscosity fluid raw material prepared as described above, 22 parts of Sayaka varieties potatoes, which had been cut into 12 mm squares in advance, were added, and the mixture was stirred at a speed of 10 rpm with a mixing stirrer on the horizontal axis. And simmered at 80 ° C. for 3 minutes.
Curry flakes (10.7 parts) were added to a low-viscosity fluid raw material in which sayaka varieties of potato were well dispersed, and the mixture was simmered for 20 minutes while heating to 85 ° C. Next, the mixture was cooled to 25 ° C. to obtain a high-viscosity curry sauce. This high-viscosity curry sauce had a viscosity of about 30,000 mPa · s at a product temperature of 25 ° C. excluding ingredients. In addition, this high-viscosity curry sauce has an oil content of 10% and a water content of 65%, in which potatoes are uniformly dispersed. The potatoes do not disturb the tissue, and have a desired texture and graininess. It was suitable for filling curry bread. The viscosity of the food was measured using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd.) and the rotor No. 7 was measured under the condition of rotating at 60 rpm. In the present invention, the viscosity of the food can be defined based on the value measured by the above method.

Claims (5)

Mixing and dispersing a heat-treated granular solid vegetable in a low-viscosity fluid raw material, adding starch and / or fat to the raw material, and then heating to gelatinize the starch and / or A step of melting the fats and oils, and then a step of cooling the raw material so that the viscosity at a product temperature of 25 ° C. becomes 5,000 to 100,000 mPa · s (B-type viscometer); A method for producing highly viscous foods containing dispersed granular solid vegetables . The method according to claim 1, wherein the solid vegetable is potato. 3. The method according to claim 2, wherein the potato is a potato of a variety variety. In a curry sauce having a viscosity of 5,000 to 100,000 mPa · s (B-type viscometer) at a product temperature of 25 ° C., heat-treated granular pods of potato varieties are dispersed in an amount of 10 to 40% by mass based on the mass of the sauce. Curry filling characterized by containing. The curry filling according to claim 4, wherein the oil content is 3 to 30% and the water content is 40 to 80%.