JPH02195858A - Paste of guinea pepper - Google Patents

Abstract

PURPOSE:To obtain a paste of Guinea pepper, containing undried, unfermented and pulverized Guinea pepper and roasted and pulverized Guinea pepper in a specific proportion, having refreshing flavor without 'MISO' (fermented bean paste)-like flavor, capable of eliminating grassy smell and useful for spices, pickles, etc. CONSTITUTION:A past of Guinea pepper, containing (B) roasted and pulverized Guinea pepper in (A) undried, unfermented and pulverized Guinea pepper at (2/98)-(15/85), preferably (4/96)-(8/92) ratio and capable of reducing the content of a binder, such as starch, or other additives due to action of the roasted and pulverized Guinea pepper as a water absorbent and having flavor closer to that of raw Guinea pepper.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to ground chili pepper used for condiments, pickles, etc.

(Prior Art) Chili peppers have traditionally been used as condiments and pickles. Examples of its usage include adding chili pepper into small pieces, or mixing chili pepper and garlic to make a paste and using it for kimchi. However, these products emphasize the spiciness of chili peppers, so their range of use has been limited.

In order to solve such problems, efforts have been made to develop chili pepper paste that retains the spiciness of chili peppers to some extent and has a favorable flavor and appearance that stimulates appetite, which is different from the flavor of chili peppers alone. For example, JP-A-62-275666
The publication discloses a kneaded chili pepper using a fermented product of chili pepper.

However, when fermented chili peppers are used to impart flavor, there is a problem in that they have a miso flavor, particularly a miso odor, and lose the original raw feel of chili peppers. In order to avoid such problems, using fresh chili peppers or salted chili peppers will give you the original raw taste of chili peppers, but it will give off a grassy smell, making it impossible to obtain kneaded chili peppers with a clean flavor. Ta.

Adding additives may be considered as a means to eliminate the grassy smell of raw chili peppers, but there are problems such as adding additives changes the flavor of chili peppers and simply accentuating the spiciness. It was difficult to put it into practical use.

(Problems to be Solved by the Invention) Therefore, an object of the present invention is to provide a kneaded chili pepper using fresh chili peppers that has no miso flavor and has a refreshing flavor that eliminates the grassy smell.

(Means for Solving the Problems) As a result of diligent efforts to solve the above problems, the inventors of the present invention have solved the above problems by adding roasted chili powder to non-dried and non-fermented crushed chili peppers. The present invention was completed by discovering that the rs problem can be solved.

That is, the present invention provides a non-dried and non-fermented ground chili pepper, and a ratio of 2/98 to 15/2 of the weight of the ground chili pepper.
The present invention provides a ground chili pepper containing roasted chili pepper powder in a ratio of 85%.

The non-dried and non-fermented chili peppers used in the present invention generally refer to raw chili peppers that have not been subjected to drying or fermentation treatments. Non-dried chili peppers have a water content of approximately 65% by weight.
(Hereinafter, % by weight is simply referred to as %.) It includes those that have not undergone any drying process and those that have had part of the water content removed through the drying process. It also includes salted raw chili peppers. Salted chili peppers are suitable for storage in a non-dried state and are preferred for use in the present invention. Salted chili peppers are harvested chili peppers that are treated with salt so that the salt content in the chili peppers is usually 15% or more, and can be stored at room temperature for more than a year. A mixture of fresh chili peppers and salted chili peppers can also be used.

The non-dried and non-fermented chili pepper used in the present invention is used as a ground product. The pulverization can be carried out using a mincer, a high-speed pulverizer, or the like, and the particle size is usually 50 μm to 5000 μm. When using salted chili peppers, the salted chili peppers may be washed with water, then ground as described above, and then passed through a 1 w -5 mm screen. The non-dried, non-fermented ground chili powder thus obtained is in the form of a paste containing approximately 65-95% water by weight.

The roasted chili pepper powder used in the present invention can be produced as follows. Dried chili peppers with a moisture content of 6-15% by weight are ground as described above to give a powder of usually 50-2500 μm, and then roasted. Dried chili peppers can be roasted as they are and then crushed, but since a large amount of fine powder is produced and it is difficult to obtain a crushed product with a certain particle size, it is preferable to crush the dried chili peppers before roasting. It is also possible to perform further sorting after crushing, for example, using 42-60 mesh.

As for roasting conditions, the temperature of crushed chili pepper is 75-110℃.
, preferably 80-95°C. If the product temperature is below 75°C, the grassy smell of non-dried and non-fermented chili peppers cannot be eliminated, and if it exceeds 110°C, the crushed product is likely to burn, and when such roasted chili peppers are used, they cannot be used as the final kneaded chili pepper. Sometimes a burnt odor may occur.

The particle size of the roasted product is preferably 50-2500 μm. If it exceeds 2,500 μm, the chili pepper seeds may remain as they are, or the pulverized material will be too large and will look bad as a ground chili pepper. By setting the particle size to 2500 μm or less, the grassy smell can be eliminated and the chili pepper paste can have a good appearance, flavor, and texture. Even within the above range, if the particle size is 250 μm or more, the pulverized product will be rough, and when kneaded chili peppers are used in various foods, the pulverized product will stand out and give a strong image of chili pepper. Even within the above range, if the pulverized material has a particle size of less than 250 μm, the kneaded chili pepper can be finished with a smooth texture.

The ground chili pepper of the present invention can be produced by mixing the non-dried and non-fermented ground chili pepper and the ground roasted chili pepper. The ratio of the non-dried and non-fermented chili powder to the roasted chili powder is such that the content of the roasted chili powder is 2/2/2 of the weight of the non-dried and non-fermented chili powder.
98 to 15/85, preferably 4/96 to 8/
92. If the content of the roasted and ground chili peppers is less than 2/98, the grassy smell of the raw chili peppers will not be eliminated, and if the content of the roasted and ground chili peppers exceeds 15/85, the ground If the amount is too large, the paste will become lumpy, the properties of the paste will be impaired, and the extrusion characteristics will deteriorate when it is filled into a tube. Also, the flavor of roasted chili peppers is too strong and the flavor of raw chili peppers is lost.

The roasted and ground chili pepper contained in the kneaded chili pepper of the present invention also acts as a physical property modifier. That is, the roasted and ground chili pepper absorbs the moisture in the non-dried and non-fermented ground chili pepper to give the kneaded chili pepper an appropriate viscosity. Therefore, it is possible to reduce the amount of commonly used binders such as starch, etc., and it is possible to obtain ground chili peppers having the flavor of raw chili peppers.

Any method may be used to mix the above two components, but usually, ethyl alcohol or the like is added to non-dried, non-fermented ground chili peppers, and while stirring, the roasted ground chili peppers are added and mixed. . After mixing the non-dried, non-fermented ground chili pepper and the ground roasted chili pepper, additives such as ethyl alcohol may be added.

The addition of ethyl alcohol to the mixture of non-dried, non-fermented chili powder and roasted chili powder is intended to prevent the growth of microorganisms in the mixture. Therefore, the necessity of adding ethyl alcohol is usually determined in relation to the water activity (Aw) of the mixture. For example, if the AW is low, the amount of ethyl alcohol needed to be added is reduced;
When W is sufficiently low, the addition of ethyl alcohol is completely reduced (
Can withstand long-term storage without the need for

When the value of AW becomes high, it becomes necessary to add ethyl alcohol to keep the microorganisms static. Since the kneaded chili pepper of the present invention is in the form of a paste, it blends well even when ethyl alcohol is added and can be added in a wide range of amounts, but the amount of ethyl alcohol added exceeds 6% by weight relative to the kneaded chili pepper. Since the flavor of the kneaded chili pepper will be lost, it is preferable to add the above-mentioned ethyl alcohol in an amount of 6% by weight or less based on the kneaded chili pepper.

The kneaded chili pepper of the present invention preferably has an Aw of 0.86 or less. Sodium chloride as a regulator of AW,
Potassium chloride, magnesium chloride, magnesium sulfate,
Examples include salts such as sodium malate and sodium lactate, sugars such as glucose, lactose, and sucrose, sugar alcohols such as sorbitol and mannitol, and glycerin.

With these Awli adjusting agents, the Aw of the ground chili pepper can be adjusted to 0.86 or less, preferably 0.75-0.84.

These modifiers may be mixed with non-dried, non-fermented chili powder, then roasted chili powder may be added and mixed with stirring, or these modifiers may be added after the chili pepper components are mixed to obtain AV. You can adjust it.

If necessary, a physical property improver, various flavor raw materials such as yuzu, salt, etc. may be added to the kneaded chili pepper obtained in this manner, and processing such as tinib filling or bottling can be performed. In this case, by filling a transparent synthetic resin tube with the chilli paste of the present invention, it can be provided in a form that has a good appearance and allows easy confirmation of the remaining amount of contents. Examples of the physical property improver include gums such as xanthan gum, modified starch,
Examples include seasonings such as starch decomposition products and sodium glutamate.

(Effects of the Invention) To provide kneaded chili peppers that retain the flavor of raw chili peppers and have a clean flavor without grassy smell by adding roasted chili powder to non-dried and non-fermented chili powders. was completed. Since the chili pepper paste of the present invention contains ground roasted chili peppers, it has a good appearance and texture as a chili pepper paste. In addition, since the roasted and ground chili pepper also acts as a moisture absorbent, the amount of other additives can be significantly reduced, making it possible to create a kneaded chili pepper with a flavor closer to that of raw chili peppers.

Furthermore, when chili pepper powder is mixed and used in ribbon vinegar or sauce, the chili peppers stand out, giving an impression of the image of chili peppers and creating a strong spiciness.

(Example) Example 1 80 kg of salted chili pepper was minced and crushed through a 3 mm screen to obtain a non-dried and non-fermented chili powder, to which 5 kg of ethyl alcohol was added and mixed and stirred. . On the other hand, dried chili peppers were ground with a high-speed grinder and roasted in an electric kettle for about 2 hours until the temperature reached about 90°C to obtain ground roasted chili peppers with a particle size of 250-2500 μm. To the above-mentioned non-dried and non-fermented ground chili pepper-ethyl alcohol mixture, 6.5 kg of roasted ground chili pepper and 8.5 kg of powdered chili powder were added and further mixed to obtain ground chili pepper. The ground chili pepper of the present invention contains 6.5/80 roasted chili powder based on the weight of non-dried and non-fermented chili powder.

The obtained kneaded chili pepper had the flavor of raw chili pepper, had no grassy odor, and had a good flavor. In addition, it contains relatively large roasted and ground chili pepper powder, and when used in various sauces, the chili powder will float on the sauce, improving the image of chili peppers.

Example 2 75 kg of raw chili peppers were crushed into a 1.5 mm
3 kg of ethyl alcohol was added and stirred. Add roasted chili powder (particle size 50-25) obtained in the same manner as in Example 1 to the above mixture.
0 μm) 3.5 kg, powdered Sorbif) 2.5 kg5 and 16 kg of common salt were added and further mixed and stirred to obtain ground chili pepper. The ground chili pepper of the present invention contains 3.5/75 of the roasted chili powder based on the weight of the non-dried and non-fermented chili powder.

The obtained kneaded chili pepper had the flavor of raw chili pepper, had no green taste, and had a good flavor. In addition, it was in the form of a paste with very smooth physical properties.

Comparative Example 1 80 kg of raw chili peppers were put through a high-speed crusher and crushed into 5 m
3 kg of ethyl alcohol, 10 kg of powdered sorbitol, and 7 kg of glucose were added to the mixture and mixed and stirred to obtain ground chili pepper.

The obtained kneaded chili pepper had the flavor of raw chili pepper, but had a strong grassy odor.

Comparative Example 2 4 kg of ethyl alcohol was added to 77 kg of non-dried and non-fermented ground chili pepper obtained in the same manner as in Example 1, and the mixture was mixed and stirred. 19 kg of roasted and ground chili pepper obtained in the same manner as in Example 1 was added to the above mixture and further mixed to obtain a kneaded chili pepper. The above chili pepper paste contains 19/77 parts roasted chili powder by weight of non-dried, non-fermented chili powder.

The resulting kneaded chili pepper had a crumbly texture that did not form into a paste, and the flavor of roasted chili pepper was too strong, detracting from the flavor of raw chili pepper.

Claims (1)

[Claims] A kneaded chili pepper comprising a non-dried and non-fermented chili powder and a roasted chili powder in a ratio of 2/98 to 15/85 based on the weight of the chili powder.