JP2002000222A - Oily herb paste and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oily herb paste based on raw herb, keeping green color inherent in the herb and causing a minimal deterioration of its flavor and palate feeling after preserved, and to provide a method for producing the above oily herb paste. SOLUTION: This oily herb paste comprises raw herb and an edible oil and has a pH of 5.0-8.0. This oily herb paste is characterized by being obtained by dispersing unblanched raw herb in an edible oil followed by making a heat treatment. The other objective method for producing such an oily herb paste comprises the following process: an edible oil, unblanched raw herb and other material(s) are agitated together into a paste, which is then encapsulated into a closed vessel; wherein either before or after the encapsulation, the system is heat-treated under either one condition selected from the following (1) to (3): (1) at the central temperature of 70-100 deg.C for 1-10 min, (2) at the central temperature of 60-70 deg.C for 30 min to one h, (3) at the central temperature of 50-60 deg.C for 6-20 h.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oily herb paste containing raw herbs and a method for producing the same.

[0002]

2. Description of the Related Art Paste foods using herbs have been known in the processed food market. Many of these were the additions of small amounts of dried herbs and little attention was paid to the color of the herbs. However, recent herbs and gardening booms have led to the introduction of many herbal-based paste foods into the Japanese market, and some of them use non-dried raw herbs. Along with this, techniques for maintaining the characteristics of fresh herbs have been developed.

[0003] The biggest problem in handling pastes containing fresh herbs is deterioration of the color and fragrance of the herbs due to enzymatic reactions and the like. Enzymatic reactions hardly occurred in conventional dry herbs due to low water content, but in fresh herbs, deterioration such as oxidation of aroma components, decomposition of chlorophyll, and production of browning pigments easily occurs due to enzymatic reactions. is there.

[0004] Such deterioration of raw herbs is particularly remarkable when the herbs have been subjected to physical processing such as shearing. This was a major obstacle to using raw herbs in processed foods.

[0005] Blanching is the most common technique used to suppress the deterioration of the quality of the fresh herbs. Blanching is a processing method that suppresses deterioration by heating a raw material by a method such as boiling and inactivating enzymes prior to the production and filling of food, and in particular, a processed food characterized by the inherent green color of plants, Specifically, it is a method widely used for frozen green vegetables and the like. For example, Japanese Patent Application Laid-Open No. 10-84865 discloses a method for treating green vegetables that can maintain color tone and texture over a long period of time by immersing in an alkaline solution after blanching. Japanese Patent Application Laid-Open No. Hei 8-280325 discloses a method for improving the quality of frozen vegetables that can prevent deterioration of the texture due to frozen storage by performing dehydration treatment after blanching the vegetables.
Japanese Patent No. 16 discloses a method for treating a fragrance that can remove the bitterness of the rape by roasting the rape with oil after immersion in water.

[0006] However, although the techniques disclosed in these publications are effective to some extent as a technique for preserving the green color of the herb, in the case of a herbal paste in which not only the herb but also the entire product is heated, there is an excess of the herb paste. However, there is a problem in that it gives a large amount of heat and greatly impairs color tone and flavor. Also, in many cases, the flavor components of the herb are eluted in the heating medium for blanching, and at present the herbs with a weak flavor are obtained for the appearance, and the herb paste having a good flavor is present. Is desired.

[0007]

SUMMARY OF THE INVENTION The object of the present invention is to solve the above-mentioned problems in the prior art and the present state of the art, to maintain the original green color of the herb for a long time, and to improve the flavor and texture. It is also an object of the present invention to provide an oily herb paste mainly composed of fresh herbs in which deterioration due to storage is suppressed, and a method for producing the same.

[0008]

Means for Solving the Problems The present inventors have conducted intensive studies on the above-mentioned conventional problems and the like, and as a result,
An oil-based herb paste containing edible oil and having a pH of 5.0 to 8.0, wherein unbranched raw herbs are dispersed in edible oil, and then heat-treated to obtain an oil-based herb paste. The present inventors have found that an oily herb paste which retains green color and has no problem in flavor and texture and which does not impair the characteristics of herbs even in a wide temperature range can be obtained, and has completed the present invention.
That is, the present invention resides in the following [1] to [4]. [1] pH 5.0 to 8.0 containing raw herbs and edible oil.
0. An oily herb paste, which is 0, wherein unbranched raw herbs are dispersed in edible oil and heat-treated. [2] The oily herb paste according to the above [1], wherein the pH is 5.5 to 8.0. [3] The oily herb paste according to the above [1] or [2], containing a pH adjuster. [4] The method for producing an oily herb paste according to any one of the above [1] to [3], wherein the edible oil, raw unbranched herbs and other raw materials are formed into a paste by stirring. A method for producing an oil-based herb paste, wherein a heat treatment is performed under any one of the following conditions (1) to (3) before or after enclosing the herbal paste in a sealed container. (1) Heat treatment is performed at a center temperature of 70 to 100 ° C. for 1 to 10 minutes. (2) Heating is performed for 30 minutes to 1 hour at a center temperature of 60 to 70 ° C. (3) Heat treatment at a center temperature of 50 to 60 ° C. for 6 to 20 hours. The “raw herb” defined in the present invention
Is a term for a conventional dry herb, and means that the herb retains 50% by mass or more of the water originally contained therein (hereinafter, "% by mass" is simply referred to as "%"). Further, the term "raw herbs not blanched" as defined in the present invention refers to the raw herbs described above,
It means an herb that has not been subjected to heat treatment for the purpose of inactivating enzymes that can be carried out by various methods such as boiling water, steam, and microwaves. Further, the `` center temperature '' defined in the present invention means the temperature of the lowest temperature part in the paste at the time of heating, which means the temperature of the part farthest from the heating medium if it is not stirred. .

[0009]

Embodiments of the present invention will be described below in detail. The oily herbal paste of the present invention is an oily herb paste having a pH of 5.0 to 8.0 containing a raw herb and an edible oil, and is subjected to heat treatment after dispersing a raw herb that is not blanched in an edible oil. It is characterized by the following.

The raw herb used in the present invention is a raw herb which has not been subjected to a blanching treatment, that is, a heat treatment for deactivating enzymes which can be carried out by various methods such as boiling water, steam, microwaves and the like. It is necessary to select raw herbs that have not been used. When a fresh herb subjected to a blanching treatment is used in the present invention, excessive heat is applied to the herb and the original color tone and flavor of the herb are impaired, which is not preferable. As the raw herbs used in the present invention,
The origin, production area, variety, etc. are not particularly limited. Preferred herb varieties include, for example, Brassicaceae, Labiatae, Apiaceae, Asteraceae, Lily plants, and more specifically, basil, oregano, marjoram, thyme, mint, fennel, dill, savory, sage, Rosemary, perilla, parsley, coriander, honeybee, tarragon, chives, scallions, leek, leaks, wasabi and the like. As an example of a leaf portion of a tree, Baileaves can be mentioned. One or more of these raw herbs can be selected and used.

The content of raw herbs in the oily herb paste of the present invention is 15% based on the total amount of the oily herb paste.
-85%, preferably 20-80%. When the content of the raw herb is less than 15%, the flavor of the herb is not sufficiently felt, and when the content exceeds 85%,
The oxidation reaction during heating cannot be suppressed because the oil content is too small,
Not preferred.

The edible oil used in the present invention is not particularly limited as long as it is edible, but is preferably a vegetable-derived oil. More preferably, an edible oil having an unsaturated fatty acid content of 70% or less is desirable. Edible oils that can be preferably used include, for example, olive oil, rapeseed oil, rapeseed white oil, soybean oil, corn oil, safflower oil, camellia oil,
Palm oil, coconut oil, sesame oil, sunflower oil and the like. The content of edible oil in the oily herb paste of the present invention is desirably 15 to 85%, preferably 20 to 80%, based on the total amount of the paste. When the content of the edible oil is less than 15%, the heat conduction efficiency at the time of heating becomes low, and not only time is required for heating, but also the herb easily comes into contact with oxygen, so that the oxidation reaction during heating cannot be suppressed. However, the flavor and color of the herbs will be impaired. On the other hand, when the content of the edible oil exceeds 85%, the herb content is too small, and a satisfactory flavor as a herbal paste cannot be obtained.

[0013] The oily herbal paste of the present invention needs to have a pH of 5.0 to 8.0.
It is desirable to adjust to 5.5 to 8.0, more preferably to 5.8 to 7.5, and particularly preferably to 6.0 to 7.0.
By setting the pH of the oily herb paste in the range of 5.0 to 8.0, all of the color, flavor, and texture are improved, and the pH is out of the range of 5.0 to 8.0 (pH of 5.0 to 8.0). If it is less than 0 and the pH exceeds 8.0), it is not possible to obtain a herbal paste having a desired color, flavor and texture. PH adjustment of oily herbal paste, for example, acetic acid, citric acid,
Organic acids such as lactic acid, organic acid salts such as sodium citrate and sodium lactate, phosphates such as sodium phosphate, potassium phosphate and sodium pyrophosphate, and pH adjustments that have been confirmed to be safe for food such as sodium bicarbonate It can be easily performed by using an agent.

The oily herb paste of the present invention can be obtained by adding unbranched fresh herbs to edible oil, dispersing the mixture by stirring using a mixer or the like, and then performing a heat treatment. The stirring is preferably deaeration stirring. The heat treatment in the present invention is performed by performing the heat treatment immediately before or after encapsulation in a sealed container, preferably in either of them. Heat treatment reduces or kills microorganisms such as fungi and pathogenic fungi, and also inactivates enzymes remaining in the paste to stabilize the quality of the paste over a long period of time. It is necessary to perform the heating under a heating condition that does not severely impair the texture. The heating is preferably performed at a center temperature of 50 to 100 ° C, and more preferably (1) when the center temperature is 70 to 100 ° C.
0 minutes, (2) 30 minutes to 1 when the center temperature is 60 to 70 ° C
Time, (3) 6 to 20 hours when the center temperature is 50 to 60 ° C. When the center temperature is less than 50 ° C., the inactivation effect of the enzyme in the herb and the discoloration promoting effect due to the heating are biased toward the latter side, and not only the enzyme activity remains for a long time but also the color tone immediately after production is green. Is considerably lost, which is not preferable as a herbal paste. Also, 10
In the case of heating at more than 0 ° C., the enzyme is sufficiently inactivated, but the herbal structure and flavor balance are greatly disturbed, which is not preferable as a herbal paste.

In the oil-based herb paste of the present invention, after the desired amount of heat is applied to the herb under the above-mentioned heating conditions, the herb paste is cooled to avoid overheating, and the color tone and flavor of the herb paste are suitably adjusted. It is preferable to keep. For example, in the case where the herb paste is heated in the above-mentioned heating condition after enclosing the herb paste in a container, a means of cooling with cold water immediately after completion of the heating may be implemented. When the herb paste is sealed in a container after heating, it is preferable to implement a method of sealing the herb paste immediately after heating, and further immediately cooling with cold water.

The oily herb paste of the present invention contains other raw materials other than the above-mentioned raw herbs, edible oils, pH adjusters and the like, for example, various foods and / or food additives for herb pastes. Can be appropriately contained as long as the effect of the above is not impaired. As other raw materials, for example, seasonings and additives such as oyster sauce, mirin, sake, edible oil and fat, beef extract, pork extract, chicken extract, seafood extract, vegetable extract, yeast extract, thickener, coloring agent, flavor and the like May contain dried and non-dried rhizome spices such as black pepper, white pepper, red pepper, chili pepper, turmeric, jalapeno, green pepper, cardamom, nutmeg, curry powder, garlic, wasabi, ginger, mustard, Furthermore, dried leaf spices such as basil, oregano, marjoram, thyme, mint, fennel, dill, savory, sage, rosemary, perilla, parsley, coriander, mitsuba, tarragon, chives, scallions, leeks, leaks, bailebs,
Vegetables such as carrots, peppers, corn, green peas, onions and the like, shrimp, squid, octopus, shellfish, fish mash and other seafood, beef, pork, chicken, char siu, ham, bacon, sausage and other meats, eggs, (Including various drying ingredients), (dairy products such as cheese, butter, milk, etc.), and starch, starch-derived glucose homopolysaccharide and processed products thereof. As used herein, “starch-derived glucose homopolysaccharide and processed products thereof” include dextrin, pregelatinized starch, acid-treated starch, alkali-treated starch, heat-treated starch, hypochlorous acid-treated starch, bleached starch,
Fats and oils-modified starch, phosphate starch, carboxymethyl starch, further acetyl starch, adipic acid-crosslinked acetyl starch, amylose, amylopectin, phosphate-crosslinked acetyl starch,
Modified starches including modified starches such as hydroxypropyl starch, phosphate crosslinked starch, phosphate crosslinked hydroxypropyl starch,
Furthermore, amylose and amylopectin can also be mentioned. The origin of these starches and their processed products is not particularly limited, and any of corn starch, wheat flour starch, potato starch, sweet potato starch, and tapioca starch can be used.

Further, the oily herbal paste of the present invention may contain, for example, antioxidants such as rosemary extract, sodium chloride, magnesium chloride, potassium chloride, calcium chloride, ferric chloride and the like. Chlorides and other salts, monosaccharides such as glucose, galactose and fructose, disaccharides such as lactose, maltose, isomaltose, sucrose and trehalose, oligosaccharides such as raffinose and cyclodextrin, and sugar alcohols such as sorbitol and mannitol. ,
Homopolysaccharides such as dextrin, amylose, amylopectin, cellulose, chitin, glycogen, mannan, pullulan, heteropolysaccharides such as pectin, xanthan gum, locust bean gum, carrageenan, various amino acids, peptides, proteins, soy sauce, nucleic acids, sodium glutamate And seasonings such as sodium succinate, and emulsifiers such as ethanol, glycerin, glycerin fatty acid ester, and sugar ester.

The properties of the oily herb paste of the present invention are not particularly limited, but it is desirable that the paste has fluidity in terms of usability. More specifically, the viscosity is preferably from 1,000 to 100,000 cPa (using a BH type viscometer: No. 7 rotor:
At 20 rpm). As a form of oily herbal paste,
Although it is not particularly limited, 0.5 from the viewpoint of usability.
It is preferably cut to a size of about mm to 1 cm.

The oily herb paste of the present invention can be distributed by various methods such as room temperature, chilled and frozen, but it is necessary to take various measures in consideration of the growth of microorganisms. In particular, in the case of distribution at normal temperature, the water activity of the herb paste is set to 0.9 or less, and the heating condition is set to a heat amount or more that can completely sterilize the fungus (for example, 70 ° C. 1
Or more for 55 minutes at 55 ° C.) and / or a preservative is preferably added. Preservatives can be selected from natural products and synthetic products such as sorbic acid preparations and polylysine.

The oily herbal paste of the present invention can be stored or packaged in various closed containers. For example,
Glass bottles, PET bottles, Styrofoam, tubes, laminated films, cellophane films, steel cans, aluminum cans and the like can be mentioned. In the oil-based herb paste of the present invention thus configured, raw herbs that are not blanched in the edible oil are dispersed and contained, and the pH is 5.0 to 8.0. In addition, an oily herb paste mainly composed of raw herbs which is less deteriorated in storage and flavor and texture can be obtained.

The method for producing an oily herb paste having a pH of 5.0 to 8.0 containing a raw herb and an edible oil according to the present invention includes edible oil, unbranched raw herb and the above-mentioned pH adjuster. Is stirred with a mixer, kneader, or the like to form a paste, which is heated under one of the following conditions (1) to (3) before or after sealing in a sealed container There is a method of performing the treatment, in these cases, the original green color of the herb is retained, and there is no problem in flavor and texture, it is possible to obtain a good oily herbal paste that does not impair the characteristics of the herb Become. (1) Heat treatment is performed at a center temperature of 70 to 100 ° C. for 1 to 10 minutes. (2) Heating is performed for 30 minutes to 1 hour at a center temperature of 60 to 70 ° C. (3) Heat treatment at a center temperature of 50 to 60 ° C. for 6 to 20 hours. If the heating temperature and the heating time deviate from the above conditions (1) to (3), the desired oily herbal paste cannot be obtained.

[0022]

Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples.

[Examples 1 to 9 and Comparative Examples 1 to 5] The composition (composition unit:
%) Into a degassing mixer in the order of raw herbs, powders (pre-mixed) and oils, followed by degassing and stirring, sealing, heating and running water cooling under the following conditions, respectively. The quality immediately after production and after storage, that is, the color tone after heating, the color tone after storage, the flavor after heating, the flavor and the texture after storage were sensory evaluated by the following evaluation methods.

[Sensory Evaluation Method] In the sensory evaluation, three evaluation items, "flavor", "color tone", and "texture" were used. Were evaluated to evaluate the color tone after heating, the color tone after storage, the flavor after heating, the flavor after storage, and the texture, respectively. 5 points (points): 1 point: fairly bad 2 points: slightly bad 3 points: neither can be said 4 points: fairly good 5 points: fairly good

(Example 1) The raw materials shown in Table 1 below were charged into a degassing mixer in the order described above, followed by degassing and stirring. The glass bottle was filled with nitrogen and sealed.
Example 1 was obtained by heating under the condition of holding at 7 ° C. for 7 hours and immediately cooling with running water. Storage conditions are 35 ° C, 1
It was a week. (Example 2) Example 2 was obtained in the same manner as in Example 1 except that the heating condition was 85 ° C for 1 minute. (Example 3) Example 3 was obtained in the same manner as in Example 1 except that the heating condition was 95 ° C for 5 minutes. Example 4 Example 4 was obtained in the same manner as in Example 1 except that the heating conditions were 68 ° C. and 30 minutes. Example 5 Example 5 was obtained in the same manner as in Example 1 except that the heating condition was 75 ° C. for 1 minute. (Example 6) Example 5 was obtained in the same manner as in Example 1 except that the heating conditions were 55 ° C and 7.5 hours.

(Comparative Example 1) Except that the heating condition was a temperature of 121 ° C., the same method as in Example 1 was used, and Table 2 below was used.
Comparative Example 1 was obtained. (Comparative Example 2) Comparative Example 2 of Table 2 below was prepared in the same manner as in Example 1 except that the heating conditions were 45 ° C and 8 hours.
I got (Comparative Example 3) Comparative Example 3 in Table 2 below was performed in the same manner as in Example 1 except that the heating condition was 85 ° C for 1 minute.
I got Comparative Example 4 Comparative Example 4 in Table 2 below was obtained in the same manner as in Example 1 except that the heating condition was 52 ° C. for 10 hours. (Comparative Example 5) Comparative Example 5 in Table 2 below was produced in the same manner as in Example 1 except that the heating conditions were 53 ° C and 7 hours.
I got

(Example 7) A paste having the composition shown in Table 3 below was prepared using a mixer, heated while stirring in a water bath, kept at 85 ° C for 1 minute, and immediately filled in a glass bottle with nitrogen. Example 7 was obtained in the same manner as in Example 1 except that the solution was sealed and immediately cooled with running water. Example 8 Example 8 shown in Table 3 below was obtained in the same manner as in Example 1 except that the heating conditions were 53 ° C. and 7 hours. (Example 9) Example 9 in Table 3 below was obtained in the same manner as in Example 1 except that the heating condition was 85 ° C for 1 minute. Tables 1 to 3 below show the results of the evaluation of the oily herb pastes obtained in Examples 1 to 9 and Comparative Examples 1 to 5 by the above evaluation method.

[0028]

[Table 1]

[0029]

[Table 2]

[0030]

[Table 3]

As is evident from the results of Tables 1 to 3, Examples 1 to 9 which fall within the scope of the present invention were compared with Comparative Examples 1 to 5 which fall outside the scope of the present invention, after heating and after storage. It was also found that the color tone, the flavor after heating and after storage were good, and the texture was excellent.

[0032]

According to the present invention, there is provided an oily herb paste mainly composed of fresh herbs, which retains the original green color of the herb and has little deterioration in flavor and texture due to storage, and a method for producing the same.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B016 LC06 LE04 LG05 LG16 LK01 LK06 LP01 LP05 LP10 4B047 LB02 LE02 LG10 LG37 LG39 LG43 LG48 LP02 LP05 LP14 4B069 AA01 AB02 HA01 HA19 KC03 KC27

Claims (4)

[Claims] 1. pH 5.0 containing raw herbs and edible oil
An oily herb paste having a viscosity of ~ 8.0, wherein unbranched raw herbs are dispersed in an edible oil and heat-treated. 2. The oily herb paste according to claim 1, which has a pH of 5.5 to 8.0. 3. The oily herb paste according to claim 1, which contains a pH adjuster. 4. The method for producing an oily herb paste according to any one of claims 1 to 3, wherein the edible oil, unbranched raw herb and other raw materials are made into a paste by stirring. A method for producing an oil-based herb paste, wherein a heat treatment is performed under any one of the following conditions (1) to (3) before or after enclosing in a sealed container. (1) Heat treatment is performed at a center temperature of 70 to 100 ° C. for 1 to 10 minutes. (2) Heating is performed for 30 minutes to 1 hour at a center temperature of 60 to 70 ° C. (3) Heat treatment at a center temperature of 50 to 60 ° C. for 6 to 20 hours.