JP6403419B2 - Pasty food containing leafy vegetables - Google Patents

Description

  The present invention relates to a pasty food containing leafy vegetables. ADVANTAGE OF THE INVENTION According to this invention, the pasty foodstuff which can fully feel the dietary fiber feeling of leafy vegetables can be provided.

  Examples of pasty foods containing leafy vegetables include curry sauce, stew sauce, hayashi sauce, pasta sauce, white sauce, and potage soup. For example, curry sauce includes curry sauce containing spinach. At home, spinach is slowly boiled with a little water to prepare curry sauce. By doing so, a firm curry sauce thickening can be obtained by the spinach dietary fiber itself. That is, a dietary fiber feeling is felt and a thick curry sauce can be made.

JP 2012-135267 A Japanese Unexamined Patent Publication No. 2013-9671

The present inventors have produced paste-like foods containing leafy vegetables, such as curry sauce retort foods. Unlike home cooking, it is necessary to mix and disperse various powder raw materials, extracts, and the like, so that a certain amount or more of water is required to increase the work efficiency of the production. However, it has been found that if the pasty food contains a certain amount or more of water, sufficient thickening cannot be obtained with only the dietary fiber of leafy vegetables. Conventionally, thickeners, such as starch, are known as a material which imparts thickness to food (Patent Documents 1 and 2). The present inventors added a thickener in order to impart sufficient thickness to pasty foods containing leafy vegetables. However, when a thickener is added to pasty food containing leafy vegetables, the texture obtained from the dietary fiber of leafy vegetables, that is, the feeling of dietary fiber, is lost due to the paste-like texture of the thickener. It was.
Accordingly, an object of the present invention is to provide a paste-like food containing leafy vegetables having thickness and sufficient dietary fiber feeling.

As a result of diligent research on paste-like foods containing leafy vegetables having thickness and sufficient dietary fiber feeling, the inventor has surprisingly found that bread-like and / or pasty foods containing dietary fiber and leafy vegetables Alternatively, it was found that by adding confectionery powder, a paste-like food having a thickness and showing a sufficient dietary fiber feeling can be obtained.
The present invention is based on these findings.
Therefore, the present invention
[1] 0.5 to 5% by mass of dietary fiber, 0.35 to 4.0% by mass of bread crumbs and / or confectionery, 40% by mass or more of water, and leafy vegetables, Pasty food,
[2] The pasty food according to [1], wherein the viscosity at 50 ° C. is 1000 to 9000 mPa · S.
[3] The pasty food according to [1] or [2], which does not contain a material that substantially exhibits a thickening effect,
[4] (1) 0.5 to 5% by mass of dietary fiber, leafy vegetables, 20% by mass or more of added water, and 0.35 to 4.0% by mass of bread crumbs and / or confectionery powder at 100 ° C. A pre-cooking step in which the pre-cooked product is obtained by heating at less than (2) a filling step in which the pre-cooked product is filled and sealed in the container, and (3) the pre-cooked product filled in the container is 100 ° C. or higher. Sterilizing with heat,
A method for producing a paste-like food,
[5] The method for producing a pasty food according to [4], wherein in the preliminary cooking step (1), the viscosity of the finally obtained pasty food at 50 ° C. is adjusted to 1000 to 9000 mPa · S,
[6] The method for producing a paste-like food according to [4] or [5], wherein in the preliminary cooking step, a material that substantially exhibits a thickening effect is not added,
[7] Add 0.35-4.0% by mass of bread crumbs and / or confectionery to pasty foods containing 0.5-5% by mass of dietary fiber, 40% by mass of moisture, and leafy vegetables A method for improving the dietary fiber sensation of pasty foods, characterized in that
[8] The method for improving the dietary fiber sensation of the pasty food according to [7], wherein the pasty food has a viscosity at 50 ° C. of 1000 to 9000 mPa · S, and [9] the pasty food is substantially A method for improving the dietary fiber sensation of a paste-like food according to [7] or [8], which does not contain a raw material that exhibits a thickening effect.
About.

  According to the pasty food containing leafy vegetables of the present invention, by including bread crumbs and / or confectionery powder, there is no feeling of dietary fiber due to the paste-like texture when a thickener is added. . Therefore, it is possible to provide a paste-like food having a thickness and showing a sufficient dietary fiber feeling. According to the method for producing a pasty food containing leafy vegetables of the present invention, by adding bread crumbs and / or confectionery powder, a pasty food having a thickness and a sufficient dietary fiber feeling is produced. be able to. Furthermore, according to the method for improving the dietary fiber sensation of the paste-like food of the present invention, by adding bread crumbs and / or confectionery powder, improving the dietary fiber sensation of the paste-like food while adding thickness. Can do.

[1] Pasty food The pasty food of the present invention comprises 0.5 to 5% by mass of dietary fiber, 0.35 to 4.0% by mass of bread crumbs and / or confectionery, 40% by mass or more of water, and It contains leafy vegetables. The mass% of dietary fiber, bread crumbs and / or confectionery powder, and water is mass% based on the weight of the whole paste-like food, and when the paste-like food contains the ingredients described later, the paste is excluded without including the ingredients. It means mass% with respect to the weight of the whole food. In addition, the mass% of dietary fiber and bread crumbs and / or confectionery powder does not contain moisture.

"Dietary fiber"
The dietary fiber used in the pasty food of the present invention includes dietary fiber derived from leafy vegetables, but is not limited thereto, and includes dietary fiber of all materials contained in the pasty food. For example, as dietary fiber derived from leafy vegetables, there can be mentioned dietary fiber derived from spinach, chingen vegetables, komatsuna, cabbage, spring chrysanthemum, perilla, or Chinese cabbage. Dietary fiber derived from vegetables other than leafy vegetables includes tomato, pumpkin, carrot, radish, burdock, sweet potato, potato, taro, asparagus, kidney beans, green soybeans, green peas, okra, garlic, ginger, young corn, celery Mention may be made of dietary fibers derived from bamboo shoots, onions, eggplants, leek, leeks, peppers or broccoli. Furthermore, examples of the dietary fiber derived from fruits include dietary fibers derived from apple, peach, mango, pineapple, lemon, lime, banana, apricot, strawberry, or ume. Although the paste-like food of the present invention is not limited, one or two or more of the above-mentioned dietary fibers can be included.

  In addition, the form of vegetables or fruits containing dietary fiber is not limited and can include raw vegetables or fruits, dried vegetables or fruits, or frozen vegetables or fruits, and these vegetables or fruits can be used as they are. Alternatively, it may be pulverized into powder or fine form. In addition, vegetables may be subjected to enzymatic degradation, but physical treatment is preferred in which more of the dietary fiber originally possessed by the vegetables is preferred. For example, a chopper, a food processor, a food slicer, a grater, or an electric mill Cutting by such as is preferable.

The content of dietary fiber contained in the pasty food of the present invention is 0.5 to 5% by mass, more preferably 0.7 to 3.0% by mass, and still more preferably 0.8 to 2%. 0.5% by mass. As the content of dietary fiber increases, even if the dietary fiber is short, it becomes easier to feel a sense of dietary fiber, and by increasing the content, it becomes easier to feel the sense of dietary fiber regardless of the origin of dietary fiber. Moreover, if dietary fiber is 2.5 mass% or less, the influence of the flavor of the vegetable derived from dietary fiber becomes difficult to come out, and it is preferable. The content of dietary fiber can be measured by the Prosky method described in the 5th edition Japanese food standard ingredient table. Specifically, the sample is treated with amylase, amyloglucosidase, and protease, and precipitated with ethanol, so that the weight of the non-degraded part is dietary fiber (water-soluble / insoluble). In the Prosky method, water-soluble dietary fiber and insoluble dietary fiber can be measured separately, but in this specification, “dietary fiber” means insoluble dietary fiber. This is because the water-soluble dietary fiber cannot obtain the effect of dietary fiber feeling in the pasty food of the present invention.
“Food fiber sensation” obtained in the paste-like food of the present invention is a solid that is strongly solidified in a paste-like sauce having fluidity, rather than a sticky and sticky texture on the tongue. It is not a state but a state in which food ingredients are gently wrapped around it, and it has a fluid texture but a texture with a soft grain feeling.

《Leaf vegetables》
The leafy vegetables contained in the paste-like food of the present invention are not particularly limited, but, for example, spinach, chingen vegetables, komatsuna, cabbage, Chinese cabbage, spring chrysanthemum, perilla, salad spinach, lettuce, sunny lettuce, salad vegetables, Tarzai, Mizuna, Moroheiya, Leek, Takana, Kale, Chisha, Nozawana, Celery, Sorghum, Radish leaf, Ashitaba, Rape, Nira, Persimmon, Watercress, Small Chinese cabbage, Sorashinsai, Mitsuba, Parsley, Oregano, Arugula, Basil, Examples include leafy vegetables and herbs such as sage, mint or lemon balm. The pasty food of the present invention is not limited, but can include one of the leafy vegetables or a combination of two or more.
The content of leafy vegetables in the paste-like food of the present invention is not particularly limited as long as the content of dietary fiber contained in the paste-like food is 0.5 to 5% by mass. Depending on the dietary fiber content of leafy vegetables and the amount of necessary dietary fiber, it can be determined as appropriate. However, it is preferably 1 to 50% by mass, more preferably 2 to 40% by mass, and further preferably 3 to 30% by mass.

<Bread crumbs and / or confectionery>
The bread crumbs contained in the paste-like food of the present invention are not particularly limited, and examples thereof include those specified in the Japanese Agricultural Standards (JAS). In JAS, bread crumbs are made from wheat flour or flour added to it, and yeast is added to them, or salt, vegetables and processed products thereof, sugars, edible oils and fats, dairy products, etc. It is defined that the added product is kneaded and fermented, and then heated and pulverized.
The bread crumbs before being added to the pasty food of the present invention are classified into, for example, raw bread crumbs, semi-dried bread crumbs, or dried bread crumbs depending on the water content, but are preferably dry bread crumbs, and more preferably have a moisture content of 18%. It is a dry bread crumb of mass% or less, More preferably, the moisture content is 13 mass% or less. Although it is not limited, it is because there exists an effect which improves the dietary fiber feeling of pasty food by absorbing a water | moisture content.

  The confectionery powder contained in the pasty food of the present invention is not particularly limited, and examples thereof include a powdered powder of dried confectionery such as rice crackers, cookies, corn puffs, or crackers. . That is, it is not particularly limited as long as confectionery obtained by heating such as culturing is crushed using wheat flour or cereal flour as a raw material. Although the moisture content of the confectionery powder before adding to the pasty food of the present invention is not particularly limited, it is preferably 18% by mass or less, and more preferably 13% by mass or less.

The particle size of bread crumbs and confectionery powder contained in the pasty food of the present invention is not particularly limited, but is preferably in the particle size range of 0.1 mm to 10 mm, more preferably 0.3 to 8 mm. It is a particle diameter range, More preferably, it is a particle diameter range of 0.5-5 mm. In this specification, for example, “a particle size range of 0.1 mm to 10 mm” means a substance that substantially passes through a sieve having an opening of 10 mm and does not pass through an opening of 0.1 mm, but less than 0.1 mm. And what exceeds 10 mm may be contained at 10 mass% or less.
Moreover, the average particle diameter of bread crumbs and confectionery powder is preferably 0.3 to 5 mm, more preferably 0.4 to 3.5 mm, and still more preferably 0.5 to 2.5 mm. This is because when the particle size range is 0.1 mm to 10 mm or the average particle size is 0.3 to 5 mm, the texture of the pasty food is improved. Even if bread crumbs and confectionery powder are uniformly dispersed throughout the particle diameter range or the average particle diameter, it is difficult to feel stickiness, and even when moisture is absorbed, it is different from the texture of ingredients. Is preferable.

  The content of bread crumbs and / or confectionery powder is 0.35 to 4.0 mass%, preferably 0.5 to 3.0 mass%, more preferably 0.8 to 2.0 mass%. is there. When the content of bread crumbs and / or confectionery powder is 0.35 to 4.0% by mass, a paste-like food having a thickness and a sufficient dietary fiber feeling can be obtained. In particular, when the bread crumb and / or confectionery powder content is 0.35% by mass or more, moisture is moderately absorbed and it becomes easy to feel a feeling of dietary fiber. Moreover, when content is 4.0 mass% or less, a sticky feeling by bread | crumbs and / or confectionery powder absorbing water becomes difficult to come out. On the other hand, when the content of bread crumbs and / or confectionery powder exceeds 4.5% by mass, the pasty food may have a feeling of sensation.

"water"
The water contained in the pasty food of the present invention is 40% by mass or more, preferably 50% by mass or more, and more preferably 60% by mass or more. The content of water contained in the pasty food of the present invention is the content of water contained in the final product, and is adsorbed to the raw material-derived water and the raw material in addition to those added as additive water during production. It contains water.
Although the upper limit of water is determined by raw materials other than water, it is preferably 95% by mass or less.

"viscosity"
The viscosity of the paste-like food of the present invention is not particularly limited, but is preferably 1000 to 9000 mPa · S, more preferably 2000 to 8500 mPa · S, and further preferably 3500 to 7500 mPa · S. . When the viscosity is 1000 mPa · S or more, it becomes easier to feel a feeling of dietary fiber, and as the viscosity increases, it becomes easier to feel a feeling of dietary fiber even when the length of the dietary fiber is short. When the viscosity is 9000 mPa · S or less, it is easy to feel the feeling of dietary fiber even when there are many ingredients, and it is easy to feel the feeling of dietary fiber even when it contains many fine ingredients as the viscosity decreases. Become.

<Oil and fat>
In this invention, fats and oils can be included as a raw material. Examples of the fats and oils include animal-derived fats and oils such as beef tallow and pork fat, plant-derived fats and oils such as rapeseed oil, corn oil and olive oil, and hardened oils thereof. In the present invention, the above fats and oils can be used alone or in combination of two or more.
The fat is preferably 20% by mass or less of the paste-like food according to the present invention, since it has less oil floating on the tongue and less influence on the feeling of dietary fiber. Even if it is high fat and oil, since it is hard to feel oil, it is easy to feel a dietary fiber feeling, and it is still more preferable.

<< Raw material showing thickening effect >>
The paste-like food of the present invention is not limited, but preferably does not contain a material that substantially exhibits a thickening effect. As a raw material showing a thickening effect, thickeners such as agar, guar gum, locust bean gum, xanthan gum, tamarind gum, karaya gum, sodium alginate, carrageenan, curdlan, chondroitin sulfate, galactan, gelatin, wheat flour, starch or processed starch Can be mentioned. As long as the effect of the present invention is obtained, the paste-like food of the present invention may contain a raw material exhibiting a thickening effect. It is preferable that the raw material which shows an effect is not included.
In addition, at normal temperatures, processed starch can be mentioned as a raw material exhibiting a thickening effect, but when heated once above a certain temperature, no viscosity is generated even when the temperature falls below a certain temperature thereafter. There is irreversible processed starch. For example, in processed starch having a constant temperature of 90 ° C., the viscosity is lowered by heating at 90 ° C. or higher, and the viscosity does not increase even when cooled. Therefore, even if irreversible processed starch is contained in the paste-like food of the present invention, the thickening effect is not exhibited by being heated to 90 ° C. or higher by, for example, heat sterilization. Therefore, even if irreversible processed starch is contained, the pasty food heated at 90 ° C. or higher for a certain time does not substantially contain a raw material showing a thickening effect. Similarly, even if the irreversible processed starch having a constant temperature of 100 ° C. is contained, the heated pasty food at a temperature of 100 ° C. or more for a certain time does not substantially contain a raw material showing a thickening effect.
Such an irreversible processed starch can be used effectively at the time of the preliminary cooking mentioned later. That is, at the time of preliminary cooking, it is necessary to uniformly disperse various materials in the preliminary cooking product. In this case, it is impossible to cook with one large pot without a certain degree of viscosity. Therefore, at the time of filling, it is necessary to separately fill ingredients and finely pulverized vegetable grains (precipitate) for each pack. However, when there is an appropriate viscosity, it becomes possible to uniformly disperse these ingredients and vegetable grains in the pre-cooked product, and they can be filled together.

《Other raw materials》
The pasty food of the present invention can contain dietary fiber, bread crumbs and / or confectionery powder, water, and other ingredients other than leafy vegetables. Other ingredients can be appropriately changed according to the type of paste-like food and are not particularly limited. For example, spices (curry powder, pepper, chili, cumin, basil, oregano, or garlic Etc.), seasonings (salt, sugar, sodium glutamate, miso powder, vinegar, etc.), coloring agents, fragrances, or ingredients (cheese, livestock meat, marine products, etc.).
In this specification, the term “ingredient” means a food that exceeds a volume of 5 mm × 5 mm × 5 mm, or a food that precipitates in a source having a low viscosity even if it is smaller than 10 g / square centimeter. Means a food material whose height does not decrease to ½ or less when the load is applied for 30 seconds.

《Paste foods》
The paste-like food of the present invention is not particularly limited as long as it contains leafy vegetables, and examples thereof include curry sauce, stew sauce, Hayashi sauce, pasta sauce, white sauce, and potage soup.

[2] Method for Producing Pasty Food The method for producing the paste-like food of the present invention is as follows: (1) 0.5 to 5% by mass of dietary fiber, leafy vegetables, 20% by mass or more of added water, and 0.35 A pre-cooking step of heating 4.0% by weight of bread crumbs and / or confectionery at less than 100 ° C. to obtain a pre-cooked product, (2) a filling step of filling the pre-cooked product into a container and sealing it; And (3) a step of heat sterilizing the pre-cooked product filled in the container at 100 ° C. or higher. In the preliminary cooking step (1), the viscosity of the pasty food finally obtained is preferably adjusted to 1000 to 9000 mPa · S at 50 ° C. In addition, the addition amount of bread crumbs and / or confectionery powder and the addition amount of dietary fiber in the production method of the present invention are additive amounts that do not contain moisture.

<< Preparatory cooking process (1) >>
In the method for producing a paste-like food of the present invention, 0.5 to 5% by mass of dietary fiber, leafy vegetables, 20% by mass or more of added water, and 0.35 to 4.0% by mass of bread crumbs and / or The confectionery powder is heated at less than 100 ° C., and a preliminary cooking step (1) for obtaining a preliminary cooking product is performed.

(Dietary fiber)
In a preliminary cooking process (1), 0.5-5 mass% dietary fiber is added with respect to the mass of the whole raw material. As dietary fiber, the dietary fiber as described in the above-mentioned "[1] Pasty food" can be used without limitation. Although the addition amount of dietary fiber is 0.5-5 mass%, More preferably, it is 0.7-3.0 mass%, More preferably, it is 0.8-2.5 mass%.

(Leaf vegetables)
In the preliminary cooking step (1), leafy vegetables are added. As leafy vegetables, leafy vegetables described in the above-mentioned section “[1] Pasty food” can be used without limitation. The addition amount of leafy vegetables is not particularly limited as long as the content of dietary fiber added to the pre-cooked product is 0.5 to 5% by mass. It can be determined as appropriate according to the content of, and the amount of necessary dietary fiber. However, it is preferably 1 to 50% by mass, more preferably 2 to 40% by mass, and further preferably 3 to 30% by mass.

(Added water)
For the moisture-containing total mass, including the moisture contained in the solid raw material, of the solid raw material including powdered and granular materials such as leafy vegetables, bread crumbs and other raw materials added in the pre-cooking step (1) 20% by mass or more of added water is added, but it is preferable to add 30% by mass or more of added water because the powder raw material can be reduced in the preliminary cooking step (1). In addition, it is preferable to add 40% by mass or more of added water since the uniform dispersibility of the solid raw materials in the preliminary cooking step (1) is improved and cooking can be efficiently performed in a short time.
Moreover, the upper limit of the added water to be added is not particularly limited, but is preferably 80% by mass or less. The added water added in the pre-cooking step (1) may not be pure water but may be an aqueous solution, and a water-soluble extract, flavor, seasoning, pigment or the like may be added.

(Bread crumbs and / or confectionery)
In a preliminary cooking process (1), 0.35-4.0 mass% bread crumbs and / or confectionery powder are added with respect to the mass of the whole raw material. As bread crumbs and / or confectionery powders, the bread crumbs and / or confectionery powders described in the section “[1] Pasty food” can be used without limitation. The addition amount of bread crumbs and / or confectionery powder is 0.35 to 4.0 mass%, preferably 0.5 to 3.0 mass%, more preferably 0.8 to 2.0 mass%. It is. As described above, bread crumbs are classified into raw bread crumbs, semi-dry bread crumbs, dry bread crumbs, etc., depending on the water content, and any bread crumbs can be used, but are preferably dry bread crumbs, more preferably It is dry bread crumbs having a water content of 18% by mass or less, more preferably dry bread crumbs having a water content of 13% by mass or less. Moreover, in this specification, the addition amount of 0.35-4.0 mass% of the said bread crumbs and / or confectionery powder is the mass except water | moisture content.

(Other raw materials)
In the preliminary cooking step (1), other raw materials can be added. As other raw materials, other raw materials described in the above-mentioned section “[1] Pasty food” can be used without limitation. The kind and addition amount of other raw materials are not limited, and can be appropriately changed according to the kind of pasty food.

(Raw material showing thickening effect)
In the pre-cooking step (1), no material showing a substantial thickening effect is added. As a raw material which shows a thickening effect, the raw material which shows the thickening effect as described in the above-mentioned item of [[1] Pasty food] can be mentioned, for example, and the feeling of dietary fiber is lost due to the paste-like texture. Therefore, it is preferable not to add a raw material exhibiting these thickening effects. However, as long as the effects of the present invention can be obtained, the addition of raw materials exhibiting these thickening effects is not excluded.
Furthermore, at normal temperatures, processed starch can be mentioned as a raw material that exhibits a thickening effect, but once heated above a certain temperature, no viscosity is generated even when it becomes below a certain temperature. In the irreversible processed starch, the irreversible processed starch having a constant temperature of 90 ° C. is reduced in viscosity by heating at 90 ° C. or higher, and does not increase even when cooled. In the production method of the present invention, the irreversible processed starch does not show a thickening effect by being heated to 100 ° C. or higher from the relationship of heat sterilization described later. Therefore, irreversible processed starch can be added in the preliminary cooking step (1). By adding the modified starch, even if the pre-cooked product and ingredients are mixed in the filling step, the ingredients do not settle and can be easily filled into the container.

(Preliminary cooking)
In pre-cooking, the dietary fiber, leafy vegetables, added water, bread crumbs and / or confectionery powder, and other ingredients are mixed and heated at less than 100 ° C. The heating is not particularly limited as long as it is less than 100 ° C, but is preferably 65 to 90 ° C, more preferably 70 to 85 ° C. By being in the above-mentioned temperature range, it is possible to keep the temperature until filling at 65 ° C. or more, and it is possible to suppress the growth of certain bacteria until filling. Moreover, the burning at the time of cooking can also be suppressed. The heating time can also be appropriately changed according to the kind and raw material of the food, but can be performed, for example, from 1 minute to 10 hours, preferably from 2 minutes to 5 hours, more preferably from 5 to 2 hours. is there.

<< Filling process (2) >>
In the filling step (2), the pre-cooked product is filled in a container and sealed. In the filling step (2), only the pre-cooked product obtained in the pre-cooking step (1) may be filled, or the pre-cooked product and other ingredients as raw materials may be filled. When filling the pre-cooked food and ingredients, the mixed pre-cooked food and ingredients may be filled together, or the pre-cooked food and ingredients may be filled separately.
When pre-cooking products and ingredients are filled separately, either of them may be filled first or at the same time.
In addition, when mixing and filling pre-cooked products and ingredients, for example, by adding irreversible processed starch, the ingredients can be uniformly dispersed in the pre-cooked products, and the pre-cooked products and ingredients are collected. Can be filled.

(container)
Although the container with which the paste-like foodstuff of this invention is filled is not specifically limited, For example, a retort container can be mentioned. As a specific form of the retort container, a retort pouch (for example, a flat bag or a standing pouch), a tray whose upper surface is sealed with a film, a metal can, and the like can be mentioned, in particular, heat resistance, oxygen barrier property, And / or the container which has light-shielding property is preferable. The retort pouch is preferably a gas barrier heat resistant container package such as a plastic bag made of a heat resistant synthetic resin film and / or a metal foil laminate, and more specifically (polyethylene terephthalate (PET) / aluminum foil / A laminated plastic bag made of (polypropylene) and a laminated plastic bag made of (PET / barrier nylon / polyethylene sealant) can be mentioned. As the tray, (polypropylene / ethylene-vinyl alcohol copolymer (EVOH) / polypropylene) Can be mentioned.

(sealing)
In the filling step (2), filling is completed by sealing with a seal or the like after filling. Sealing enables long-term storage. For example, in the case of pressurized heat sterilized food (retort pouch food), the retort pouch that can withstand pressure heat sterilization is filled with pre-cooked products and ingredients and sealed.

<< Heat sterilization process (3) >>
In the heat sterilization step (3), the pre-cooked product filled in the container is heat sterilized at 100 ° C. or higher.

(Pressurized heat sterilization)
Although pressure heat sterilization is not limited, For example, retort sterilization can be mentioned. Retort sterilization means filling the above-mentioned airtight retort container with ingredients, sauces, etc., and hermetically packaging, for example, processing at about 110 to 135 ° C. for 10 to 60 minutes. The specific temperature and time for retort sterilization are not limited as long as microorganisms can be killed.However, the optimum temperature and time vary depending on the type of food, ingredients, and filling amount. However, for example, it is preferable to perform a treatment having a sterilizing effect at a center temperature of 120 ° C. for 4 minutes or more, or equivalent or more.

[3] Method for improving dietary fiber feeling of pasty food The method for improving the dietary fiber feeling of the pasty food of the present invention is 0.5 to 5% by mass of dietary fiber, 40% by mass or more of moisture, and leaves. 0.35-4.0 mass% bread crumbs and / or confectionery powder are added to pasty foods containing vegetables. Preferably, the obtained pasty food has a viscosity at 50 ° C. of 1000 to 9000 mPa · S. Moreover, the obtained paste-like food does not contain the raw material which shows a thickening effect substantially. In addition, in the method for improving the dietary fiber feeling of the present invention, the addition amount of bread crumbs and / or confectionery flour is an addition amount that does not contain moisture.

  In the method for improving the dietary fiber sensation of the paste-like food of the present invention, the dietary fiber, moisture, and leafy vegetables contained in the paste-like food are dietary fibers according to the above-mentioned “[1] Pasty food”. , Moisture, and leafy vegetables can be used without limitation. The pasty food can contain the other ingredients. Furthermore, as long as the effect of the present invention is obtained, a raw material exhibiting a thickening effect may be included. Bread crumbs and / or confectionery powders may be added to pasty foods together with these ingredients, or after preparing pasty foods with these ingredients, they may be added to them.

Content of the dietary fiber contained in a paste-form food is 0.5-5 mass%, More preferably, it is 0.7-3.0 mass%. The content of leafy vegetables contained in the paste-like food is not particularly limited as long as the content of dietary fiber contained in the paste-like food is 0.5 to 5% by mass. Although it can be suitably determined according to the dietary fiber content of leafy vegetables and the amount of necessary dietary fiber, it is preferably 1 to 50% by mass, more preferably 2 to 40% by mass, and Preferably it is 3-30 mass%. The water content contained in the pasty food is 40% by mass or more, preferably 50% by mass or more, and more preferably 60% by mass or more.
The addition amount of bread crumbs and / or confectionery powder is 0.35 to 4.0 mass%, preferably 0.5 to 3.0 mass%, more preferably 0.8 to 2.0 mass%. is there. When the addition amount of bread crumbs and / or confectionery powder is 0.35 to 4.0% by mass, a paste-like food that has a thickness and exhibits a sufficient dietary fiber feeling can be obtained.

  EXAMPLES Hereinafter, the present invention will be specifically described by way of examples, but these do not limit the scope of the present invention.

Example 1
In this example, a curry sauce containing spinach as a leafy vegetable and 1.8% by mass of bread crumbs was prepared.
The leafy vegetable spinach was cut with a food processor and passed 3 mm mesh. Moreover, the bread crumb used what passed 3 mm mesh. 120 parts by weight of spinach, 150 parts by weight of ginseng and onion and other vegetables, 20 parts by weight of bread crumbs (18 parts by weight excluding moisture), 80 parts by weight of fats and oils, 50 parts by weight of spices, 70 parts by weight 10 parts by weight of powdered dietary fiber raw material (Helvacell AQ plus) and 500 parts by weight of added water were added to a preparatory kneader. Mixing for 5 minutes while heating to 80 ° C. A total of 200 g of the obtained preliminary preparation and separately weighed ingredients were filled in a retort container (130 mm × 180 mm PET / AL / PP bag). The retort container was sealed by heat welding. The pasteurized food 1 was obtained by performing heat pasteurization at 120 ° C. for 10 minutes and cooling the resulting curry sauce to room temperature.

Example 2
In this example, a curry sauce containing spinach as leafy vegetables and 0.9% by mass of bread crumbs was prepared.
The paste-like food 2 was obtained by repeating the operation of Example 1 except that 10 parts by weight of bread crumbs was used instead of 20 parts by weight of bread crumbs.

Example 3
In this example, a curry sauce containing spinach as leafy vegetables and 0.45% by mass of bread crumbs was prepared.
The paste-like food 3 was obtained by repeating the operation of Example 1 except that 5 parts by weight of bread crumbs was used instead of 20 parts by weight of bread crumbs.

Example 4
In this example, curry sauce containing spinach as leafy vegetables and 3.6% by mass of bread crumbs was prepared.
The paste-like food 4 was obtained by repeating the operation of Example 1 except that 40 parts by weight of bread crumbs was used instead of 20 parts by weight of bread crumbs.

Example 5
In this example, a curry sauce containing spinach and 2.7% by weight of bread crumbs as leafy vegetables was prepared.
The paste-like food 5 was obtained by repeating the operation of Example 1 except that 30 parts by weight of bread crumbs was used instead of 20 parts by weight of bread crumbs.

Example 6
In this example, a curry sauce containing spinach as a leafy vegetable and 1.8% by mass of bread crumbs was prepared. Moreover, the quantity of the powdered dietary fiber was 0.5 mass%.
A paste-like food 6 was obtained by repeating the operation of Example 1 except that 5 parts by weight of powdered dietary fiber raw material was used instead of 10 parts by weight of powdered dietary fiber raw material.

Example 7
In this example, a curry sauce containing spinach as a leafy vegetable and 1.8% by mass of bread crumbs was prepared. In addition, 250 parts by weight of water at the time of preparing the preparatory product was added, and 250 parts by weight of water was added after the preparation.
The procedure of Example 1 was repeated except that 250 parts by weight of added water was used instead of 500 parts by weight of water, and 250 parts by weight of water was added after preparation of the preliminary preparation. A food product 7 was obtained.

Example 8
In this example, a curry sauce containing spinach as a leafy vegetable and 1.8% by mass of bread crumbs was prepared. In addition, modified starch (Matsuya Chemical Co., Ltd .: Gourmet Star 3) was added.
The paste-like food 8 was obtained by repeating the operation of Example 1 except that 2 parts by weight of the processed starch was added.

<< Comparative Example 1 >>
In this comparative example, curry sauce was prepared by adding 3 parts by weight of bread crumbs.
A comparative pasty food 1 was obtained by repeating the operation of Example 1 except that 3 parts by weight of bread crumbs was used instead of 20 parts by weight of bread crumbs.

<< Comparative Example 2 >>
In this comparative example, curry sauce was prepared by adding 50 parts by weight of bread crumbs.
A comparative pasty food 2 was obtained by repeating the operation of Example 1 except that 50 parts by weight of bread crumbs was used instead of 20 parts by weight of bread crumbs.

<< Sensory test of dietary fiber feeling >>
The obtained pasty food was subjected to a sensory test for a feeling of dietary fiber with 10 subjects. Scoring was based on the following four criteria.
4 points: A natural taste is felt on the tongue, with the fiber tangled in the sauce.
3 points: On the tongue, the taste of the sauce entwined with dietary fiber has a feeling of glue, bread crumbs, etc., but a good flavor is felt.
2 points: From the fact that the flavor of the sauce entangled with the dietary fiber is felt on the tongue, the improvement in the dietary fiber feeling can be confirmed.
1 point: A feeling of paste is stronger than a feeling of dietary fiber, or neither a feeling of glue nor a feeling of dietary fiber is preferred.
The total score of 10 people was 33 to 40 points, ２５, 25 to 32 points ◯, 17 to 24 points △, 10 to 16 points ×. Table 1 shows the results.

  In Examples 1 to 2 and Examples 4 to 8 in which the amount of bread crumbs was 1% by mass to 4% by mass, a feeling of dietary fiber was felt and the evaluation was good or bad. In Example 3 where the amount of bread crumb was 0.5% by mass, a feeling of dietary fiber was felt although it was weak. On the other hand, in Comparative Example 1 in which the amount of bread crumb added was 0.3% by weight, a feeling of dietary fiber was not felt. Moreover, in the comparative example 2 whose addition amount of bread crumbs is 5.0 weight%, there was a feeling of bottling and the feeling of dietary fiber was not felt.

  The pasty food of the present invention can be usefully used for pasty foods containing leafy vegetables. Specifically, it can be used for curry sauce containing spinach.

Claims (9)

0.5 to 5% by weight of dietary fiber, 0.35 to 4.0% by weight of bread crumbs and / or confectionery powder in a particle size range of 0.1 mm to 10 mm , 40% by weight or more of water, and a feeling of dietary fiber A paste-like food comprising the leafy leaf vegetable.   The pasty food of Claim 1 whose viscosity in 50 degreeC is 1000-9000mPa * S.   The pasty food according to claim 1 or 2, which does not contain a raw material that substantially exhibits a thickening effect. (1) 0.5 to 5% by mass of dietary fiber, leafy vegetables having a feeling of dietary fiber , 20% by mass or more of added water, and 0.35 to 4.0% by mass of 0.1 to 10 mm particle diameter A pre-cooking step of heating a range of bread crumbs and / or confectionery at less than 100 ° C. to obtain a pre-cooked product;
(2) a filling step of filling and sealing the pre-cooked product in a container, and (3) a step of heat-sterilizing the pre-cooked product filled in the container at 100 ° C. or higher,
A method for producing a paste-like food comprising:   The manufacturing method of the paste-like foodstuff of Claim 4 which adjusts the viscosity in 50 degreeC of the pasty foodstuff finally obtained in the said preliminary cooking process (1) to 1000-9000 mPa * S.   The manufacturing method of the paste-form foodstuff of Claim 4 or 5 which does not add the raw material which shows the thickening effect substantially in the said preliminary cooking process (1). To paste-like food containing 0.5 to 5% by mass of dietary fiber, 40% by mass or more of moisture, and leafy vegetables having a feeling of dietary fiber , 0.35 to 4.0% by mass of 0.1 mm to 10 mm A method for improving the dietary fiber sensation of pasty foods, comprising adding bread crumbs and / or confectionery powders in the particle size range .   The method for improving the dietary fiber sensation of the pasty food product according to claim 7, wherein the pasty food product has a viscosity of 1000 to 9000 mPa · S at 50 ° C.   The method for improving the dietary fiber sensation of the paste-like food according to claim 7 or 8, wherein the paste-like food does not contain a material that substantially exhibits a thickening effect.