JP6293591B2 - Carrot paste and method for producing the same - Google Patents
Carrot paste and method for producing the same Download PDFInfo
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- JP6293591B2 JP6293591B2 JP2014136613A JP2014136613A JP6293591B2 JP 6293591 B2 JP6293591 B2 JP 6293591B2 JP 2014136613 A JP2014136613 A JP 2014136613A JP 2014136613 A JP2014136613 A JP 2014136613A JP 6293591 B2 JP6293591 B2 JP 6293591B2
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
本発明は、飲食品に好適に用いることができるニンジンペーストを製造する方法に関する。 The present invention relates to a method for producing a carrot paste that can be suitably used for food and drink.
従来、ニンジンを粉砕、磨砕または裏ごししたペーストは、離乳食の材料として常用されており、またハンバーグ等の練り物食品や、シチュー、スープ、ソース等の液体食品、ケーキ等のベーカリー食品などの風味付けや色付けにも使用されている。しかし、生のニンジンから得られたペーストは、特有のえぐみや臭みが強いため、そのまま大量に用いるのは好ましくないことが多い。特許文献１には、ブランチング、蒸煮または焙煎処理した野菜磨砕物を用いて製造したルウが、コク味が増し、滑らかになることが記載されている。特許文献２には、野菜を過熱水蒸気で加熱後に破砕し、さらに酵素処理することで、味、風味、食感の良好な野菜ペーストが得られることが記載されている。しかし、これらの野菜磨砕物やペーストにもなお、野菜のえぐみや臭みが残る、舌触りが悪いなどの問題がある。さらに、ボイルまたは蒸し煮したニンジンを粉砕して得られたペーストは、加熱により甘みが増すものの、風味に欠け、ボイル臭が強いものとなる。 Conventionally, pastes obtained by crushing, grinding or lining carrots are commonly used as ingredients for baby foods, and are also used for flavoring paste foods such as hamburgers, liquid foods such as stew, soup and sauce, and bakery foods such as cakes. It is also used for coloring. However, pastes obtained from raw carrots have a strong peculiar taste and odor and are often not preferred to be used in large quantities as they are. Patent Document 1 describes that roux produced using a ground vegetable product that has been blanched, steamed, or roasted has a rich taste and smoothness. Patent Document 2 describes that a vegetable paste with good taste, flavor, and texture can be obtained by crushing a vegetable after heating with superheated steam and further enzyme treatment. However, these vegetable grounds and pastes still have problems such as vegetable pests and odors remaining, and poor touch. Furthermore, the paste obtained by pulverizing boiled or steamed carrots increases sweetness by heating, but lacks flavor and has a strong boiled odor.
本発明は、ハンバーグ、カレー、シチュー、スープ、ソース、ベーカリー食品等の各種食品の製造に好適に用いることができるニンジンペーストに関する。詳細には、ニンジン特有の臭みやえぐみが少なく、食品にニンジンの好ましい香りや風味を付与することができ、かつ食感のよいニンジンペーストの提供に関する。 The present invention relates to a carrot paste that can be suitably used for producing various foods such as hamburger, curry, stew, soup, sauce, and bakery food. More specifically, the present invention relates to the provision of a carrot paste that has a carrot-specific odor and flavor, has a carrot-like fragrance and flavor, and has a good texture.
本発明者らは、鋭意検討の結果、ニンジンを、香気性成分中に含まれる特定沸点のテルペン類の量が特定の値になるように油脂とともに加熱した後、粉砕することにより、良好な香りと風味を有し、かつ舌触りが滑らかで食感のよいニンジンペーストが得られることを見出した。 As a result of intensive studies, the present inventors have found that carrots are heated with oils and fats so that the amount of terpenes having a specific boiling point contained in the fragrant component becomes a specific value, and then pulverized to obtain a good fragrance. It was found that a carrot paste having a good taste and a smooth texture can be obtained.
すなわち本発明は、香気性成分に含まれるテルペン類の全量中における沸点２７０〜２７５℃のテルペン類の含有量が２０質量％未満であるニンジンペーストを提供する。
また本発明は、ニンジンを油脂と共に加熱して、加熱後の該ニンジン中の香気性成分に含まれるテルペン類の全量中における沸点２７０〜２７５℃のテルペン類の含有量を２０質量％未満に低減させることと、該加熱したニンジンを粉砕することとを含む、ニンジンペーストの製造方法を提供する。
That is, the present invention provides a carrot paste in which the content of terpenes having a boiling point of 270 to 275 ° C. in the total amount of terpenes contained in the aroma component is less than 20% by mass.
Moreover, this invention heats a carrot with fats and oils, and reduces content of terpenes with a boiling point of 270-275 degreeC in less than 20 mass% in the whole quantity of the terpenes contained in the aromatic component in this carrot after heating. And a method for producing a carrot paste, comprising: crushing the heated carrot.
本発明によれば、ニンジンに特有のえぐみや臭みが少なく香りがよく、一方でニンジンの好ましい甘味と風味を有しており、かつ舌触りが滑らかで食感がよいニンジンペーストを提供することができる。本発明のニンジンペーストは、ハンバーグ、カレー、シチュー、スープ、ソース、ベーカリー食品等の各種食品の材料として好適である。 ADVANTAGE OF THE INVENTION According to this invention, the carrot paste which has the peculiarity and smell which are peculiar to a carrot, good fragrance, on the other hand, has the preferable sweet taste and flavor of a carrot, and has a smooth texture and a good texture can be provided. . The carrot paste of the present invention is suitable as a material for various foods such as hamburger, curry, stew, soup, sauce and bakery food.
本発明のニンジンペーストの原料となるニンジンの種類は、食用に用い得るものであれば特に限定がなく、金時ニンジン、島ニンジン、五寸ニンジンなどを挙げることができる。本発明の製造方法において、上記に挙げたニンジンは単独で使用してもよいが、２種以上を組み合わせて使用してもよい。 The kind of carrot used as the raw material of the carrot paste of the present invention is not particularly limited as long as it can be used for food, and examples thereof include carrot carrot, island carrot and five-size carrot. In the production method of the present invention, the carrots listed above may be used alone or in combination of two or more.
本発明のニンジンペーストは、特定沸点のテルペン類の含有量が低減されている。すなわち、本発明のニンジンペーストは、その香気性成分に含まれるテルペン類の全量（揮発性テルペン類の合計量）中における沸点２７０〜２７５℃のテルペン類の含有量が、２０質量％未満、好ましくは７〜１５質量％、より好ましくは８〜１１質量％である。さらに好ましくは、本発明のニンジンペーストにおける該沸点２７０〜２７５℃のテルペン類の含有量は、香気性成分に含まれる沸点１５０℃以上のテルペン類の全量中２０質量％未満、好ましくは７〜１５質量％、より好ましくは８〜１１質量％である。テルペン類の量が当該範囲であると、香りがよく、かつ良好なニンジンの甘みと風味を有する好ましいペーストとなる。他方、該沸点２７０〜２７５℃のテルペン類の含有量が、香気性成分中のテルペン類全量中２０質量％以上である場合、ニンジンの臭みが強いペーストとなる。 The carrot paste of the present invention has a reduced content of terpenes having a specific boiling point. That is, in the carrot paste of the present invention, the content of terpenes having a boiling point of 270 to 275 ° C. in the total amount of terpenes contained in the fragrant component (total amount of volatile terpenes) is less than 20% by mass, preferably Is 7 to 15% by mass, more preferably 8 to 11% by mass. More preferably, the content of the terpenes having a boiling point of 270 to 275 ° C. in the carrot paste of the present invention is less than 20% by mass, preferably 7 to 15%, based on the total amount of terpenes having a boiling point of 150 ° C. or higher contained in the aromatic component. It is 8 mass%, More preferably, it is 8-11 mass%. When the amount of the terpenes is within the above range, the paste has a good aroma and a good carrot sweetness and flavor. On the other hand, when the content of the terpenes having a boiling point of 270 to 275 ° C. is 20% by mass or more based on the total amount of terpenes in the aromatic component, the paste has a strong carrot odor.
上記ニンジンの香気性成分に含まれるテルペン類としては、ニンジンの品種、産地、収穫年等により多少の変動はあるが、例えば、α−ピネン、β−ピネン、α−カリオフィレン、β−カリオフィレン、Ｄ−リモネン、Ｌ−リモネン、ｏ−シメン、ｍ−シメン、ｐ−シメン、α−テルピネン、γ−テルピネン、テルピノレン、α−ベルガモテン、α−ファルネセン、サビネン、ミリスチシン、α−ビサボレン、β−ビサボレン、シス−α−ビサボレン、β−ヒマチャレン、α−クルクメン、β−クルクメン、カリオフィレンオキシドが挙げられ、これらは沸点１５０℃以上のテルペン類である。このうち、沸点２７０〜２７５℃のテルペン類としては、ミリスチシン、α−ビサボレン、β−ビサボレンが挙げられる。 The terpenes contained in the carrot fragrance component vary somewhat depending on carrot varieties, place of production, year of harvest, etc., for example, α-pinene, β-pinene, α-caryophyllene, β-caryophyllene, D -Limonene, L-Limonene, o-cymene, m-cymene, p-cymene, α-terpinene, γ-terpinene, terpinolene, α-bergamoten, α-farnesene, sabinene, myristicin, α-bisabolen, β-bisabolen, cis -Α-bisaboren, β-himachalene, α-curcumene, β-curcumene, and caryophyllene oxide are mentioned, and these are terpenes having a boiling point of 150 ° C. or higher. Among these, examples of the terpenes having a boiling point of 270 to 275 ° C. include myristicin, α-bisabolen, and β-bisabolen.
好ましくは、本発明のニンジンペーストはさらに、特定沸点のアルデヒド類の含有量が低減されている。本発明のニンジンペーストは、その香気性成分に含まれるアルデヒド類の全量（揮発性のアルデヒド類の合計量）中における沸点２００℃以上のアルデヒド類の含有量が、０．００１質量％未満である。該沸点２００℃以上のアルデヒド類の含有量が、香気性成分中のアルデヒド類の全量中０．００１質量％以上である場合、ニンジンの臭みが強いペーストとなる。 Preferably, the carrot paste of the present invention further has a reduced content of aldehydes having a specific boiling point. In the carrot paste of the present invention, the content of aldehydes having a boiling point of 200 ° C. or higher in the total amount of aldehydes contained in the aromatic component (total amount of volatile aldehydes) is less than 0.001% by mass. . When the content of aldehydes having a boiling point of 200 ° C. or higher is 0.001% by mass or more in the total amount of aldehydes in the aromatic component, the paste has a strong carrot odor.
上記香気性成分に含まれるアルデヒド類としては、ニンジンの品種、産地、収穫年等により多少の変動はあるが、例えば、２，４−デカジエナール、ヘキサナール、２−オクテナール、ノナナール、２−ノネナールが挙げられ、このうち沸点２００℃以上のアルデヒド類としては、２−ノネナールが挙げられる。 The aldehydes contained in the aroma component may vary depending on carrot varieties, production areas, harvest years, etc., and examples thereof include 2,4-decadienal, hexanal, 2-octenal, nonanal, and 2-nonenal. Among these, aldehydes having a boiling point of 200 ° C. or higher include 2-nonenal.
ニンジンまたはニンジンペーストの香気性成分に含まれる各成分の含有量は、ガスクロマトグラフ質量分析装置を用いた分析により定量することができる。より詳細には、ペースト状の試料１００ｍｇを２０ｍＬ（高さ７５．５ｍｍ×径２２．５ｍｍ）のガラス容器に入れ、８０℃で６０分間加熱したときに放出された成分をガスクロマトグラフ質量分析にかけたときに測定される値として表すことができる。 The content of each component contained in the aroma component of carrot or carrot paste can be quantified by analysis using a gas chromatograph mass spectrometer. More specifically, 100 mg of a paste-like sample was placed in a 20 mL glass container (height 75.5 mm × diameter 22.5 mm), and the components released when heated at 80 ° C. for 60 minutes were subjected to gas chromatography mass spectrometry. It can be expressed as a value that is sometimes measured.
したがって、本明細書における「香気性成分に含まれるテルペン類の全量中における沸点２７０〜２７５℃のテルペン類の含有量」とは、上記手順でのガスクロマトグラフ質量分析により検出されたテルペン類の全量中における、沸点２７０〜２７５℃のテルペン類の量であり得、好ましくは、上記手順でのガスクロマトグラフ質量分析により検出されたα−ピネン、β−ピネン、α−カリオフィレン、β−カリオフィレン、Ｄ−リモネン、Ｌ−リモネン、ｏ−シメン、ｍ−シメン、ｐ−シメン、α−テルピネン、γ−テルピネン、テルピノレン、α−ベルガモテン、α−ファルネセン、サビネン、ミリスチシン、α−ビサボレン、β−ビサボレン、シス−α−ビサボレン、β−ヒマチャレン、α−クルクメン、β−クルクメンおよびカリオフィレンオキシドの合計量中における、ミリスチシン、α−ビサボレンおよびβ−ビサボレンの合計含有量であり得る。また本明細書における「香気性成分に含まれるアルデヒド類全量中における沸点２００℃以上のアルデヒド類の含有量」とは、上記手順でのガスクロマトグラフ質量分析により検出されたアルデヒド類の全量中における、沸点２００℃以上のアルデヒド類の量であり得、好ましくは、上記手順でのガスクロマトグラフ質量分析により検出された２，４−デカジエナール、ヘキサナール、２−オクテナール、ノナナールおよび２−ノネナールの合計量中における２−ノネナールの含有量であり得る。 Therefore, “the content of terpenes having a boiling point of 270 to 275 ° C. in the total amount of terpenes contained in the aroma component” in the present specification means the total amount of terpenes detected by gas chromatography mass spectrometry in the above procedure. In the amount of terpenes having a boiling point of 270 to 275 ° C., preferably α-pinene, β-pinene, α-caryophyllene, β-caryophyllene, D-, detected by gas chromatography mass spectrometry in the above procedure. Limonene, L-limonene, o-cymene, m-cymene, p-cymene, α-terpinene, γ-terpinene, terpinolene, α-bergamoten, α-farnesene, sabinene, myristicin, α-bisaborane, β-bisabolene, cis- α-bisabolen, β-himachalene, α-curcumene, β-curcumene and caryophylleno It may be the total content of myristicin, α-bisabolen and β-bisabolen in the total amount of xoxide. In addition, the “content of aldehydes having a boiling point of 200 ° C. or higher in the total amount of aldehydes contained in the fragrant component” in the present specification is the total amount of aldehydes detected by gas chromatography mass spectrometry in the above procedure. The amount of aldehydes having a boiling point of 200 ° C. or higher, preferably in the total amount of 2,4-decadienal, hexanal, 2-octenal, nonanal and 2-nonenal detected by gas chromatography mass spectrometry in the above procedure It may be the content of 2-nonenal.
本発明のニンジンペーストの製造方法は、最終的に得られたニンジンペーストに含まれる上記特定沸点のテルペン類の量、好ましくは上記特定沸点のテルペン類およびアルデヒド類の量を上記所定の量にすることができる方法である限り、どのような方法であってもよい。好ましくは、本発明のニンジンペーストの製造方法は、まず原料となるニンジンを、上記特定沸点のテルペン類、好ましくは上記特定沸点のテルペン類およびアルデヒド類が上記所定の量になるまで油脂と共に加熱し（加熱工程）、その後、該加熱したニンジンを粉砕してペーストにすること（粉砕工程）を含む方法である。 In the method for producing a carrot paste of the present invention, the amount of the terpene having the specific boiling point, preferably the amount of the terpene and aldehyde having the specific boiling point contained in the finally obtained carrot paste is set to the predetermined amount. Any method can be used as long as it is possible. Preferably, in the method for producing a carrot paste of the present invention, the carrot as a raw material is first heated together with fats and oils until the specified boiling point terpenes, preferably the specified boiling point terpenes and aldehydes reach the predetermined amount. (Heating step), and thereafter, the heated carrot is pulverized into a paste (pulverization step).
本発明の製造方法において、ニンジンは、上記加熱工程に供する前に、種類または必要に応じて適切に前処理されてもよい。前処理としては、洗浄、不要部分のトリミング、小片化、ブランチング（表面の殺菌や酵素の失活を目的とした、熱湯や蒸気等による短時間の加熱処理）等が挙げられる。例えば、上記ニンジンを予め切断して一定の大きさの小片にしておくと、上記加熱工程において加熱ムラや加熱不足が起こりにくくなるため好ましい。小片は、ダイス状、拍子木状等の通常の調理で行われる形状であればよく、その大きさは、加熱ムラや加熱不足を防ぐ観点からは、好ましくは、少なくとも一辺が５ｃｍ以下、より好ましくは３ｃｍ以下となるようにする。しかしながら、上記ニンジンは、上記加熱工程の前に粉砕されることはない。また小片を小さくし過ぎると、加熱工程において焦げが発生しやすくなり、最終的に得られたペーストの品質が低下するため好ましくない。したがって小片は、各辺を１ｍｍ未満、好ましくは３ｍｍ未満としないことが望ましく、より好ましくは各辺を３ｍｍ以上、さらに好ましくは５ｍｍ以上とする。なお、本明細書において、ニンジンの粉砕とは、当該ニンジンをその細胞内容物が漏出して全体が液状またはペースト状になる程度に、あるいはろ過によって液状物を分離できるようになる程度に、物理的に破壊することをいう。好ましくは、本明細書において、ニンジンの粉砕とは、各粉砕物の最大長が１ｍｍ未満となるように、ニンジンを任意の手段で細分化することであり得る。 In the production method of the present invention, the carrot may be appropriately pretreated according to the type or necessity before being subjected to the heating step. Examples of the pretreatment include cleaning, trimming of unnecessary portions, fragmentation, blanching (short-time heat treatment with hot water or steam for the purpose of sterilizing the surface or deactivating the enzyme) and the like. For example, it is preferable to cut the carrot in advance into small pieces having a certain size because uneven heating and insufficient heating are less likely to occur in the heating step. The small piece only needs to have a shape such as a dice shape or a beat tree shape, and the size thereof is preferably at least one side of 5 cm or less, more preferably from the viewpoint of preventing uneven heating and insufficient heating. 3 cm or less. However, the carrot is not crushed before the heating step. On the other hand, if the pieces are made too small, scorching is likely to occur in the heating step, and the quality of the finally obtained paste is lowered, which is not preferable. Therefore, it is desirable that each side of the small piece is not less than 1 mm, preferably less than 3 mm, more preferably 3 mm or more, and further preferably 5 mm or more. In the present specification, the carrot crushing means that the carrot is physically separated to such an extent that the cell contents leak and the whole becomes liquid or pasty, or to the extent that the liquid can be separated by filtration. Means to destroy. Preferably, in the present specification, the pulverization of carrots may be to subdivide the carrots by any means so that the maximum length of each pulverized product is less than 1 mm.
本発明の製造方法における上記加熱工程は、上述の必要に応じて前処理したニンジンを油脂とともに加熱し、加熱後の該ニンジン中の香気性成分に含まれるテルペン類の全量中における沸点２７０〜２７５℃のテルペン類の含有量を、２０質量％未満、好ましくは７〜１５質量％、より好ましくは８〜１１質量％に低減させる工程であり得る。好ましくはさらに、当該加熱工程により、加熱後の該ニンジン中の香気性成分中に含まれるアルデヒド類の全量中における沸点２００℃以上のアルデヒド類の含有量を、０．００１質量％未満に低減させる。当該加熱工程により、ニンジンの硬い構造を緩和させるとともに、えぐみや臭みの成分を低下させ、風味や甘みの成分を凝縮することができ、さらに加熱によって生じる新たな香りや、風味、コク味成分をニンジンに付加することができる。 The heating step in the production method of the present invention heats the carrot pretreated as necessary with oil and fat, and has a boiling point of 270 to 275 in the total amount of terpenes contained in the aromatic component in the carrot after heating. It may be a step of reducing the content of terpenes at 0 ° C. to less than 20% by mass, preferably 7 to 15% by mass, more preferably 8 to 11% by mass. Preferably, the heating step further reduces the content of aldehydes having a boiling point of 200 ° C. or higher in the total amount of aldehydes contained in the aromatic component in the carrot after heating to less than 0.001% by mass. . The heating process can alleviate the hard structure of carrots, reduce the components of umami and odor, condense the components of flavor and sweetness, and add new aromas, flavors, and richness components produced by heating. Can be added to carrot.
上記加熱工程により、上記ニンジンに含まれる水分や、他の揮発成分は蒸発、揮発または飛散するため、加熱後のニンジンの質量は加熱前と比べて減少する。本発明の製造方法においては、加熱後のニンジンの質量は、加熱前の質量に対して、好ましくは９５〜７５質量％、より好ましくは９２〜７９質量％、さらに好ましくは９２〜８８質量％であるとよい。言い換えると、当該加熱工程においては、加熱後のニンジンの質量が、加熱前の質量に対して、好ましくは９５〜７５質量％、より好ましくは９２〜７９質量％、さらに好ましくは９２〜８８質量％に減少するまで、当該ニンジンを加熱すればよい。上記所定の質量となるようにニンジンを油脂とともに加熱することにより、上記特定沸点のテルペン類、好ましくはさらに上記特定沸点のアルデヒド類が上述した所定の量まで低減したニンジンの加熱物を得ることができる。 Since the water and other volatile components contained in the carrot are evaporated, volatilized or scattered by the heating step, the mass of the carrot after heating is reduced as compared with that before heating. In the production method of the present invention, the mass of the carrot after heating is preferably 95 to 75% by mass, more preferably 92 to 79% by mass, and still more preferably 92 to 88% by mass with respect to the mass before heating. There should be. In other words, in the said heating process, the mass of the carrot after a heating becomes like this. Preferably it is 95-75 mass% with respect to the mass before a heating, More preferably, it is 92-79 mass%, More preferably, it is 92-88 mass% The carrot may be heated until it decreases. By heating the carrot together with fats and oils so as to have the predetermined mass, it is possible to obtain a heated carrot with the specific boiling point terpenes, preferably the specific boiling point aldehydes reduced to the predetermined amount described above. it can.
上記加熱工程における、ニンジンを油脂と共に加熱する手段としては、ニンジンの水分や揮発成分を蒸発、揮発または飛散させて当該ニンジンの質量を減少させるとともに、上記特定沸点のテルペン類、好ましくは上記特定沸点のテルペン類およびアルデヒド類の含有量を低減することができる方法であれば、特に限定されない。油脂と共に加熱する手段としては、例えば、油脂を用いた炒め、揚げ焼き、油ちょうに供する方法が挙げられ、このうち、ニンジンをムラ無く焦げないように加熱でき、かつ加熱状況を観察しながら処理できるとの観点では、少量の油を用いた油炒めが好ましく用いられる。当該加熱工程に用いる油脂としては、通常食用に用いられる油脂であれば特に限定されないが、植物性油脂が好ましく、コーン油、大豆油、綿実油、なたね油、ピーナッツ油、オリーブ油等がより好ましい。加熱条件としては、油脂温度またはヒーター等の設定温度として、７０℃以上１８０℃以下が好ましく、７５℃以上１６０℃以下がより好ましい。加熱温度が７０℃未満であると、得られたペーストの香りや、風味、甘みが十分に向上せず、また上記特定沸点のテルペン類やアルデヒド類が十分に除去されないためにペーストにニンジンのえぐみや臭みが残る場合がある。一方、加熱温度が１８０℃超であると、ニンジンが焦げやすくなり、またメイラード反応やカラメル反応が過剰になるため、得られたペーストがやはり香りや、風味、甘みに劣るものになる場合がある。加熱時間は、加熱方法、加熱温度、加熱する食材の種類や大きさに応じて、ニンジンの質量が所定量減少する時間を適宜設定すればよい。油脂を用いた加熱工程の後、余分な油脂は除去することが好ましい。油脂を除去する方法としては、紙等に染み込ませる方法、網等で油切りする方法等が挙げられる。 In the heating step, as a means of heating the carrot together with the oil and fat, the water content and volatile components of the carrot are evaporated, volatilized or scattered to reduce the mass of the carrot, and the terpenes having the specific boiling point, preferably the specific boiling point. There is no particular limitation as long as it is a method that can reduce the content of terpenes and aldehydes. Examples of the means for heating together with fats and oils include, for example, frying using fats and oils, fried grilling, and methods of using oil butter, among which carrots can be heated so as not to burn evenly and processed while observing the heating conditions. From the viewpoint of being able to do so, oil frying using a small amount of oil is preferably used. Oils and fats used in the heating step are not particularly limited as long as they are normally used for food, but vegetable oils and fats are preferable, and corn oil, soybean oil, cottonseed oil, rapeseed oil, peanut oil, olive oil, and the like are more preferable. As heating conditions, the oil and fat temperature or the set temperature of the heater or the like is preferably 70 ° C. or higher and 180 ° C. or lower, and more preferably 75 ° C. or higher and 160 ° C. or lower. When the heating temperature is less than 70 ° C., the scent, flavor and sweetness of the obtained paste are not sufficiently improved, and terpenes and aldehydes having the specific boiling points are not sufficiently removed. Smell and odor may remain. On the other hand, when the heating temperature is higher than 180 ° C., the carrot is easily burnt, and the Maillard reaction and the caramel reaction become excessive, so that the obtained paste may be inferior in aroma, flavor, and sweetness. . The heating time may be set as appropriate according to the heating method, the heating temperature, and the type and size of the food to be heated. It is preferable to remove excess oil and fat after the heating step using oil and fat. Examples of the method for removing fats and oils include a method of soaking paper and the like, a method of draining with a net and the like.
一方、ニンジンの加熱手段として、油脂を用いない加熱、例えば、焙煎、油脂添加なしでのオーブン加熱、水（湯）を用いるボイルや、水蒸気を用いる蒸煮による加熱は、ニンジンのえぐみや臭みの除去効果が不十分であり、または風味成分の水（湯）中への溶出や流出により、最終的に得られたペーストの香りや、風味、甘みが十分に向上しないため好ましくない。 On the other hand, as heating means for carrots, heating without fats and oils, for example, roasting, oven heating without adding fats and oils, boiling with water (hot water), and steaming with steam, This is not preferable because the removal effect is insufficient, or the flavor, flavor, and sweetness of the paste finally obtained are not sufficiently improved due to elution or outflow of flavor components into water (hot water).
本発明のニンジンペーストの製造方法においては、次いで、上記加熱工程で得られた加熱したニンジンを粉砕して粉砕物を得る。この粉砕工程により、加熱したニンジンを滑らかなペースト状にして舌触りをよくするとともに、当該加熱したニンジン中の香りや、風味、甘みの成分をペースト全体に分散させる。本発明の製造方法により得られたニンジンペーストは、ペースト状にする前のニンジンを加熱してえぐみや臭みの成分を減少させているため、粉砕しても細胞内のえぐみや臭みの成分がペースト中に漏れ出て香りや風味が損なわれることがない。 In the method for producing carrot paste of the present invention, the heated carrot obtained in the heating step is then pulverized to obtain a pulverized product. By this pulverization step, the heated carrot is made into a smooth paste to improve the touch, and the scent, flavor and sweetness components in the heated carrot are dispersed throughout the paste. Since the carrot paste obtained by the production method of the present invention reduces the components of umami and odor by heating the carrot before it is made into a paste, the components of umami and odor in the cell are paste even if pulverized It does not leak into the fragrance and flavor.
上記粉砕工程は、上述した加熱工程直後に行ってもよいが、当該加熱工程後に、加熱したニンジンを一旦冷却してから行ってもよい。当該粉砕工程における、加熱したニンジンを粉砕する手段としては、フードプロセッサーやミキサー等の回転刃による処理、ホモゲナイザーやブレンダー等によるせん断処理、ミル等の粉砕装置による処理などが挙げられる。このうち、処理能力や操作の簡便さの観点からは、回転刃による処理が好ましい。ニンジンの粉砕の際には、ニンジンの種類、含水量、粉砕手段等により、必要に応じて加水してもよい。加水により、例えば、粉砕機器の壁や回転刃に材料が付着することを防いで、粉砕効率の低下を防止することができる。また、ニンジンの種類により、例えば繊維質が多量に含まれるニンジンでは、上記粉砕工程を行って全体が液状またはペースト状になった状態であっても、最大長が１ｍｍ以上の細長い破片が残ることがある。このような繊維質等の破片は香りや、風味、コク味への影響は少なく、一部残留しても問題ないが、舌触りの点で劣ることがある。その場合は、粉砕物を目開き１ｍｍのざる、網、篩などに通して当該細長い破片を除去するか、または除去した破片をさらに粉砕して用いることが好ましい。 Although the said grinding | pulverization process may be performed immediately after the heating process mentioned above, you may perform after heating the carrot once after the said heating process. Examples of the means for pulverizing the heated carrot in the pulverization step include a process using a rotary blade such as a food processor or a mixer, a shear process using a homogenizer or a blender, or a process using a pulverizer such as a mill. Among these, from the viewpoint of processing capability and ease of operation, processing with a rotary blade is preferable. When pulverizing the carrot, it may be added as necessary depending on the type of carrot, water content, pulverizing means, and the like. By adding water, for example, it is possible to prevent the material from adhering to the wall of the crushing device or the rotary blade, and to prevent the crushing efficiency from being lowered. In addition, depending on the type of carrot, for example, carrots containing a large amount of fiber, a slender piece having a maximum length of 1 mm or more remains even when the pulverization process is performed and the whole is liquid or pasty. There is. Such pieces of fiber and the like have little influence on the scent, flavor, and richness, and even if they remain partially, there is no problem, but they may be inferior in touch. In that case, it is preferable to remove the elongated fragments by passing the pulverized product through a mesh, a sieve or the like having an opening of 1 mm, or by further pulverizing the removed fragments.
上記粉砕工程を経て得られた本発明のニンジンペーストは、平均粒子径が、好ましくは５２０μｍ以下、より好ましくは４００μｍ以下である。本発明の製造方法によれば、平均粒子径をそれほど細かくしなくとも比較的滑らかで舌触りのよいニンジンペーストが得られるが、ペーストの平均粒子径が５２０μｍ以下であると、香りがよく立ち、舌触りも滑らかになって、該ペーストを配合する食品の風味や食感が好ましいものとなる。なお、本明細書における粉砕物またはニンジンペーストの平均粒子径とは、前記の最大長が１ｍｍ以上の細長い破片を除いた後の該粉砕物またはペーストの粒度分布をレーザー回折・散乱法により測定したときの、体積の積算値５０％での値をいう。 The carrot paste of the present invention obtained through the pulverization step has an average particle diameter of preferably 520 μm or less, more preferably 400 μm or less. According to the production method of the present invention, a carrot paste having a relatively smooth and good touch can be obtained without reducing the average particle size so much. However, when the average particle size of the paste is 520 μm or less, the fragrance is good and the touch is good. And the flavor and texture of the food containing the paste are preferred. In addition, the average particle diameter of the pulverized product or carrot paste in the present specification is the particle size distribution of the pulverized product or paste after removing the above-mentioned elongated fragments having a maximum length of 1 mm or more by a laser diffraction / scattering method. This is the value when the integrated volume value is 50%.
本発明のニンジンペーストは、そのまま単独で食することもでき、または各種食品の材料とすることもできる。あるいは、当該ニンジンペーストは、それ単独でもしくは他の食材と合わせてジュース、ソース、ルウ等の製造に用いたり、またはハンバーグ、コロッケ、ベーカリー食品、パスタ等の生地に練り込むなどして、各種食品の製造に使用することができる。本発明の製造方法により製造されたニンジンペーストを含有し得る食品としては、通常ペースト状のニンジンを添加して製造することができるあらゆる食品が挙げられ、例えば、カレー、シチュー、スープ、ソース、ディップ、ドレッシング、コロッケ、ハンバーグ、ミートボール、サラダ、ベビーフード、ムース、ゼリー、プディング、ベーカリー食品、パスタ、ジュース、乳製品、流動食等が挙げられるが、これらに限定されない。本発明のニンジンペーストは、ニンジンの特有の色や香り、風味、甘みを有しながら、そのニンジンの持つえぐみや臭みが低減されており、しかも舌触りが非常に滑らかであるため、他の食材の風味を邪魔することなく、食品の風味や香りを一層引き立てることができる。 The carrot paste of the present invention can be eaten alone as it is, or can be used as a material for various foods. Alternatively, the carrot paste can be used alone or in combination with other ingredients to produce juice, sauce, roux, etc., or kneaded into hamburger, croquette, bakery food, pasta, etc. Can be used in the manufacture of Examples of foods that can contain the carrot paste produced by the production method of the present invention include all foods that can be produced by adding paste-like carrots, such as curry, stew, soup, sauce, dip. , Dressing, croquette, hamburger, meatball, salad, baby food, mousse, jelly, pudding, bakery food, pasta, juice, dairy product, liquid food, etc., but are not limited thereto. The carrot paste of the present invention has a carrot's peculiar color, aroma, flavor, and sweetness, while the carrot and smell of the carrot are reduced, and the texture of the carrot is very smooth. The flavor and aroma of food can be further enhanced without disturbing the flavor.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.
以下の実施例において、ペーストに含まれる香気性成分の組成分析方法は次のとおりである。
ペースト測定試料１００ｍｇを２０ｍＬ（高さ７５．５ｍｍ×径２２．５ｍｍ）のガラス容器に入れ、８０℃、６０分間加熱して、放出された香気成分を固相マイクロ抽出（ＳＰＭＥ）ファイバー（ＳＵＰＥＬＣＯ社製）に捕集した。ＳＰＭＥファイバーからガスクロマトグラフィー質量分析装置（ＩＳＱ；サーモサイエンティフィック社製）を用いて、以下の条件にて香気性成分の含有比を分析した。結果は、クロマトグラムの面積から換算した質量％として表した。
＜カラム条件＞
カラム：サーモサイエンティフィック社製ＴＲ−１ＭＳ ０．２５ｍｍ径×６０ｍＬ、
カラム温度：注入口２８０℃
カラム流量：１．５ｍＬ／ｍｉｎ
In the following examples, the composition analysis method of the aroma component contained in the paste is as follows.
A paste measurement sample (100 mg) was placed in a 20 mL (75.5 mm height × 22.5 mm diameter) glass container, heated at 80 ° C. for 60 minutes, and the released aroma component was extracted by solid phase microextraction (SPME) fiber (SUPELCO). Collected). The content ratio of the fragrant component was analyzed from the SPME fiber using the gas chromatography mass spectrometer (ISQ; manufactured by Thermo Scientific Co., Ltd.) under the following conditions. The result was expressed as mass% converted from the area of the chromatogram.
<Column conditions>
Column: Thermo Scientific TR-1MS 0.25 mm diameter × 60 mL,
Column temperature: inlet 280 ° C
Column flow rate: 1.5 mL / min
（製造例１〜２）
ニンジンを皮むきし、洗浄後、約１ｃｍ角のダイス状にカットした。約１５０〜１６０℃に熱したフライパンに、油５０ｇを入れ、さらに上記カットしたニンジン９５０ｇを投入して１３分間炒めた。加熱後のニンジンを、余分な油を紙に吸い取った後、質量を測定したところ、８３５ｇ（加熱前の８８％）であった。この加熱処理したニンジンに加水して質量を１０００ｇとし、２５０ｇずつ４つに小分けした。そのうち２つを、それぞれフードプロセッサーを用いて２０秒間（製造例１）、またはコーヒーミルを用いて１８０秒間（製造例２）粉砕し、２種類のニンジンペーストを得た。
(Production Examples 1-2)
The carrots were peeled and washed, and then cut into approximately 1 cm square dice. In a frying pan heated to about 150 to 160 ° C., 50 g of oil was added, and further 950 g of the cut carrot was added and fried for 13 minutes. When the mass of the carrot after heating was taken up after excess oil was taken up by paper, it was 835 g (88% before heating). Water was added to this heat-treated carrot to make the mass 1000 g, and 250 g was subdivided into four. Two of them were pulverized for 20 seconds (Production Example 1) using a food processor or 180 seconds (Production Example 2) using a coffee mill to obtain two types of carrot paste.
（製造例３〜４）
ニンジンを皮むきし、洗浄後、約１ｃｍ角のダイス状にカットした。このカットしたニンジン１０００ｇを熱湯で６分間加熱した。加熱後のニンジンの質量を測定したところ、１０３９ｇ（加熱前の１０４％）であった。この加熱処理したニンジンを２５０ｇずつ４つに小分けした。そのうち２つを、それぞれフードプロセッサーを用いて２０秒間（製造例３）、またはコーヒーミルを用いて１８０秒間（製造例４）粉砕処理し、ニンジンペーストを得た。
(Production Examples 3 to 4)
The carrots were peeled and washed, and then cut into approximately 1 cm square dice. 1000 g of this cut carrot was heated with hot water for 6 minutes. When the mass of the carrot after heating was measured, it was 1039 g (104% before heating). This heat-treated carrot was divided into four 250 g portions. Two of them were each pulverized for 20 seconds (Production Example 3) using a food processor or 180 seconds (Production Example 4) using a coffee mill to obtain a carrot paste.
（製造例５〜６）
ニンジンを皮むきし、洗浄後、約１ｃｍ角のダイス状にカットした。このカットしたニンジン１０００ｇを耐熱皿に厚みが均等になるように並べ、オーブンにセットして１３０℃で１０分間加熱した。加熱後のニンジンの質量を測定したところ、７９３ｇ（加熱前の７９％）であった。この加熱処理したニンジンに加水して質量を１０００ｇとし、２５０ｇずつ４つに小分けした。そのうち２つを、それぞれフードプロセッサーを用いて２０秒間（製造例５）、またはコーヒーミルを用いて１８０秒間（製造例６）粉砕処理し、ニンジンペーストを得た。
(Production Examples 5-6)
The carrots were peeled and washed, and then cut into approximately 1 cm square dice. 1000 g of the cut carrots were arranged in a heat-resistant dish so that the thickness was uniform, set in an oven, and heated at 130 ° C. for 10 minutes. When the mass of the carrot after heating was measured, it was 793 g (79% before heating). Water was added to this heat-treated carrot to make the mass 1000 g, and 250 g was subdivided into four. Two of them were each pulverized for 20 seconds (Production Example 5) using a food processor or 180 seconds (Production Example 6) using a coffee mill to obtain a carrot paste.
（製造例７）
ニンジンを皮むきし、洗浄後、約１ｃｍ角のダイス状にカットした。このカットしたニンジン２５０ｇずつをフードプロセッサーを用いて２０秒間粉砕処理し、ニンジンペーストを得た。約１５０〜１６０℃に熱したフライパンに、油１２ｇを入れ、さらに上記のニンジンペースト２３８ｇを投入して４分間炒めた。加熱後のニンジンペーストを、余分な油を紙に吸い取った後、質量を測定したところ、１７１ｇ（加熱前の７２％）であった。この加熱処理したニンジンペーストに加水して質量を２５０ｇとした。
(Production Example 7)
The carrots were peeled and washed, and then cut into approximately 1 cm square dice. 250 g of the cut carrots were pulverized for 20 seconds using a food processor to obtain a carrot paste. In a frying pan heated to about 150 to 160 ° C., 12 g of oil was added, and further 238 g of the carrot paste was added and fried for 4 minutes. When the mass of the carrot paste after heating was taken up after blotting excess oil on paper, it was 171 g (72% before heating). Water was added to this heat-treated carrot paste to a weight of 250 g.
（製造例８）
ニンジンを皮むきし、洗浄後、約１ｃｍ角のダイス状にカットした。このカットしたニンジン２５０ｇずつをフードプロセッサーを用いて２０秒間粉砕処理し、ニンジンペーストを得た。
(Production Example 8)
The carrots were peeled and washed, and then cut into approximately 1 cm square dice. 250 g of the cut carrots were pulverized for 20 seconds using a food processor to obtain a carrot paste.
（試験例１）
製造例１〜８の各ニンジンペーストについて、ＳＡＬＤ−２１００（島津製作所）を用いてレーザー回折・散乱法により平均粒子径を算出し、また香気性成分を分析した。さらに、各ペーストの香り、味および食感を、表１の基準に従って１０名のパネラーにより評価し、平均値を求めた。以上の結果を表２に示す。
(Test Example 1)
About each carrot paste of the manufacture examples 1-8, the average particle diameter was computed with the laser diffraction and the scattering method using SALD-2100 (Shimadzu Corporation), and the aroma component was analyzed. Further, the aroma, taste and texture of each paste were evaluated by 10 panelists according to the criteria in Table 1, and the average value was determined. The results are shown in Table 2.
（試験例２）
製造例２と同様の手順で、ただし、油炒めの時間を変えることでニンジンの加熱後質量を表３記載のとおりに調整し、ニンジンペーストを得た（製造例９〜１２）。試験例１と同様の手順で各ペーストの香り、味、食感を評価した。結果を表３に示す。なお、表３には製造例２の結果を再掲する。
(Test Example 2)
The mass after heating of carrots was adjusted as shown in Table 3 by changing the time of oil frying in the same procedure as in Production Example 2 to obtain carrot paste (Production Examples 9 to 12). The aroma, taste and texture of each paste were evaluated in the same procedure as in Test Example 1. The results are shown in Table 3. Table 3 shows the results of Production Example 2 again.
Claims (7)
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| JP2014136613A JP6293591B2 (en) | 2014-07-02 | 2014-07-02 | Carrot paste and method for producing the same |
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| Application Number | Priority Date | Filing Date | Title |
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| JPH0339062A (en) * | 1989-07-04 | 1991-02-20 | Oriza Yuka Kk | Vacuum heat-treated substance of vegetables, fruits or plant crude drugs in oil |
| JP2896024B2 (en) * | 1992-08-31 | 1999-05-31 | ハウス食品株式会社 | Seafood curry with preservation |
| JPH09205999A (en) * | 1996-02-05 | 1997-08-12 | Kagome Co Ltd | Improvement for flavor of food |
| JP3331317B2 (en) * | 1998-02-02 | 2002-10-07 | ハウス食品株式会社 | Paste-like roux and method for producing the same |
| JP2005269986A (en) * | 2004-03-25 | 2005-10-06 | Kamada Shoji Kk | Retort food of vegetable paste |
| JP2010506597A (en) * | 2006-10-18 | 2010-03-04 | セミニス・ベジタブル・シーズ・インコーポレイテツド | Carrot with increased lycopene content |
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