JP2815514B2 - Seasoning paste and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a softened seasoning paste containing herbs and using vegetable cream cheese as a main ingredient, and more particularly to making full use of the flavor of herbs. It is a completely new type of food based on vegetable cream cheese that can be used as a seasoning material and can be eaten directly as a side dish, and can be distributed at room temperature.
The present invention relates to a seasoning paste having soft physical properties that can be squeezed out of a container such as a tube.

[0002]

2. Description of the Related Art Conventionally, spread products and flower paste products used for sandwiches, canapes and the like are known as products similar to seasoning pastes.
The spread product or the like is used in a form sandwiched between breads or the like or as a filling (foodstuff) to be put on the bread or the like, and also for forming a thin film that repels moisture between the breads or the like, or It is used in a form such as painting on bread and eating as it is. Such spread products mainly use butter, margarine, mayonnaise and the like as main raw materials, and many types of spread products are known.

[0003] However, these products of all types are relatively high in fats and oils, are high in calories, and are tastely oily. In addition, the type used as a simple seasoning material is almost limited, and its versatility is low. Furthermore, in terms of physical properties,
It has relatively hard physical properties, and cannot be easily squeezed out when used in a squeezable type container such as a tube. Therefore, there is a problem in using it as a so-called seasoning paste product.

[0004] On the other hand, many cheeses such as cream cheese have been developed as a main raw material. For example, in order to enhance proteins and vitamins by natural products in addition to the properties of cheese, cheese, cow, A paste-like food (Japanese Patent Laid-Open No. 48-22655) in which pigs and the like are mixed has been proposed, and propylene glycol, a water-soluble wet solvent, an auxiliary material, and the like are added to cheese. A method for producing a pasty cheese as a basic material for foods in general, such as a flavoring agent for foods, which is obtained by kneading under heating (Japanese Patent Application Laid-Open No. 51-1979).
98360) and the like.

[0005] Furthermore, a method of producing a cheese processed flower paste used as a filling of confectionery bread, characterized by emulsifying, sterilizing and pasting a material comprising natural cream cheese, starchy material, margarine, fruit juice, fermented milk, etc. JP-A-57-194748), and a method of producing a brick product or processed cheese comprising seafood and cheese by directly heating and cooking a mixture of seafood and cheese (Japanese Unexamined Patent Publication No. Sho 62-1987). 205737) and the like.

However, these products use cheese as a main raw material, and are mixed with ordinary food materials such as meat, seafood, margarine, fruit juice, fermented milk and the like from the nutritional point of view. There are a wide variety of things, such as those with added solvents and those with special processing,
All products are positioned as a kind of cheese product based on the cheese of a normal dairy product and utilizing the flavor of the cheese itself.

[0007] However, when producing a cheese product utilizing the flavor of cheese itself using such a natural type cheese as a main raw material, generally, the cheese is used as a base.
It is a common practice to mix a normal food material as described above as it is to obtain a cheese product containing the food material, and technically, those having exceptional characteristics are not so common. On the contrary, to commercialize in a form that takes advantage of the flavor of the food material used, depending on the type, there are many that are difficult to match with natural cheese raw materials, especially cheese itself Due to the compatibility with the particular fermented milk smell, it is not always easy to use food ingredients in a form that takes advantage of their delicate flavor.

[0008] Even if the word "cheese" is used, there are many kinds of cheeses. In particular, when the flavor of food is a problem, the cheese is not necessarily discussed at the same level. Is made by mixing various cheeses with an emulsifier, melting by heating, and filling the mold.If delicate flavors, flavors, etc. are mixed in the raw materials, their effects It is often difficult to effectively maintain.

[0009] The soft cheese suitable for processing the spread products, flower paste products and the like uses a mixture of cream and milk as a raw material.
There is a cream cheese type that has a mild flavor and is not aged, and a unique type that has been aged by mold and the like.

[0010] Of these, the latter is a product that makes use of a unique and unique flavor due to aging. Therefore, it is difficult to fully utilize the flavor even if a food material having a delicate flavor is added. There is an aspect that is not familiar with the addition of these in terms of the characteristics of the product, and even in the case of the former cream cheese having a relatively mild flavor, a food with a delicate flavor to cheese When the ingredients are added and mixed, it is quite difficult to make use of the delicate flavor of the food material due to the masking action of the inherent fermented milk smell of cheese.

[0011]

On the premise of the various characteristics found in such spread products based on various cheeses and the like, the present inventors have proposed a food material having a natural and delicate flavor such as herbs. While variously examining methods for incorporating it into the product in a form that makes it possible to make use of it as it is, while making full use of the delicate flavor and conducting intensive research with the goal of developing a product with a new use form that has never been seen before As a result, all fats and oils are produced using vegetable fats and oils, and low-calorie, low-cholesterol, relatively workable vegetable cream cheese is used as a main ingredient, resulting in natural and delicate flavors such as herbs. Can fully utilize the flavor of food materials having
In addition, they have found that a new type of seasoning paste product not found in conventional products can be manufactured, and have completed the present invention.

[0012] That is, the present invention provides a new type of softened seasoning paste which uses vegetable cream cheese as a main raw material and makes full use of the natural delicate flavor and aromatic herb flavor. It is the purpose.

Another object of the present invention is to provide a softened seasoning paste which has almost no fermented milky odor peculiar to dairy products and makes full use of the peculiar delicate flavor of herbs and has an excellent flavor balance. It is intended for.

[0014] Another object of the present invention is to provide a new type of softened seasoning paste which can be easily squeezed out of a squeezing container such as a tube, using vegetable cream cheese as a main raw material. It is.

Further, the present invention provides a method for producing the above-mentioned seasoning paste which comprises vegetable cream cheese as a main raw material, and which allows the natural delicate flavor of herbs to be retained in the product without losing or losing the flavor. It is intended to provide a method.

[0016]

Means for Solving the Problems The constitution of the present invention adopted to achieve such an object is as follows.
(5) Technical means.

(1) A vegetable cream cheese as a main ingredient, containing herbs, and having a low pH of 3.7 to 4.2.
Seasoning paste adjusted to.

(2) The seasoning paste according to the above (1), wherein vegetable cream cheese is contained in a proportion of 20 to 50% by weight based on the whole seasoning paste.

(3) The seasoning paste according to the above (1), wherein the seasoning paste is stored in a squeezable container such as a tube.

(4) The seasoning paste according to the above (3), wherein the seasoning paste contains mayonnaise as an auxiliary material.

(5) Herbs are added to the seasoning paste raw material whose main ingredient is vegetable cream cheese and the pH is adjusted to 3.7 to 4.2 by adding an organic acid, and the mixture is uniformly stirred and filled in a container. Or (1) characterized in that it is pasteurized by pasteurization or filled in a container after pasteurization by pasteurization.
A method for producing the seasoning paste according to the above.

Next, the configuration of the present invention will be described in detail. Vegetable cream cheese used as a main ingredient in the present invention is obtained by adding vegetable oil to skim milk powder and fermenting the emulsified, commercially available vegetable cream cheese, and a vegetable vegetable similar thereto. A cheese product or a product having the same effect can be used as appropriate.

In the present invention, the vegetable cream cheese is 20 to 50% by weight based on the whole seasoning paste,
Preferably, it is necessary to be contained in a specific ratio of 30 to 40% by weight. In this case, if the content of the vegetable cream cheese is small, the seasoning element becomes stronger as a whole, and the so-called side dish feeling targeted by the present invention is lost, which is not preferable. If there are many,
The whole tastes oily, loses the flavor of the natural flavor material, loses the flavor balance, and has hard physical properties. When stored in a squeezable container such as a tube, it is difficult to squeeze it, which is not preferable.

Next, the seasoning paste of the present invention makes full use of the delicate and good flavor of the herb, which is a natural flavor material, to improve the overall flavor balance and to use the vegetable cream to be used. Since some cheeses have relatively hard physical properties, in order to soften the whole seasoning paste and appropriately improve its physical properties, mayonnaise and the like are added as auxiliary ingredients to the vegetable cream cheese as the main ingredient. Then, stir uniformly and knead. As the mayonnaise, not only ordinary mayonnaise but also any suitable food material can be used as long as it is a food material having the same effect as mayonnaise.

As described above, according to the physical properties of the vegetable cream cheese as the main raw material, mayonnaise and the like as the auxiliary raw material are appropriately added, uniformly stirred, and kneaded to soften the physical properties of the whole seasoning paste. , And even at low temperatures, it is possible to reliably and stably maintain soft physical properties that can be easily squeezed out of a squeezing container such as a tube, and to provide a delicate excellent flavor of herbs as a natural flavor material. It can be fully utilized. When ordinary cream cheese is used as the main raw material, such flavor disappears and expires, and it is impossible to obtain the seasoning paste targeted by the present invention.

Next, the herbs of natural flavoring materials used in the present invention include various herbs such as thyme, tarragon, oregano, basil, perilla, celery, parsley, sage, marjoram, rosemary, peppermint, spearmint, savory and the like. Is exemplified. In addition, as long as it is a flavor material having a similar natural delicate flavor, there is no particular limitation, and an appropriate herb can be used.

The amount of the herb used is 0.1 to 20% by weight, preferably 1 to 10% by weight based on the seasoning paste.
It can be contained in a proportion of% by weight. When the amount of the herb used is less than this, the flavor of the herb is not felt, and the presence of the herb is not felt in the appearance of the whole seasoning paste, and the taste of the seasoning paste of the present invention is intended as a side dish feeling, and Ingredient feeling cannot be obtained. On the other hand, when the amount of the herb used is larger than this, the aroma of the herb is strongly felt, the flavor balance of the whole seasoning paste is lost, and the appearance as a product is deteriorated.

The form of the herb to be used, that is, the form in which the herb is added or mixed, is preferably 0.1 to 5 mm, more preferably 0.6 to 2 mm. If the form of the herb is smaller than this, the appearance is poor, and the appearance of the herb is not felt. If it is larger than this, it becomes difficult to squeeze the seasoning paste out of a squeezing container such as a tube, and when actually eaten as a seasoning paste, the herbs in the seasoning paste are unevenly distributed, and the flavor is uneven. Is not preferred.

In order to commercialize the seasoning paste of the present invention into a form suitable for distribution at normal temperature, it is necessary to include an organic acid in the raw materials and finally to pasteurize at low temperature. That is, when subjected to normal high-temperature heat sterilization treatment,
The natural delicate flavor of the herbs disappears and expires, making it impossible to obtain the seasoning paste of the present invention. Thus, in the present invention, an organic acid such as vinegar is contained in the raw material of the seasoning paste, and the pH is adjusted to 3.7.
Adjusted to ~ 4.2, and subjected to low-temperature heat sterilization. The pH
For the adjustment, citric acid, malic acid, organic acids such as vinegar can be used, but among the organic acids, there is a bacteriostatic effect, and vinegar suitable for flavor with vegetable cream cheese is suitable. It is preferable to use it.

As a condition of the low-temperature heat sterilization treatment, a method of immersing in hot water until the product temperature reaches 70 to 85 ° C., preferably 75 to 80 ° C. is exemplified as a suitable example. Any appropriate method can be used as long as the method does not cause the delicate flavor to disappear or be lost. When the heat sterilization treatment is carried out at a high temperature, emulsification of the seasoning paste is destroyed, and quality deterioration such as browning is observed, and the flavor of each raw material is mixed, and each raw material is mixed. , Especially the natural and delicate flavor of herbs cannot be fully exhibited, and the flavored paste of the present invention cannot be obtained at all due to generation of heated odor.

The ingredients of the seasoning paste of the present invention and the production process are as follows.
Add an organic acid such as brewed vinegar, stir the mixture uniformly to adjust the pH, and, if necessary, add powdered raw materials such as salt, chemical seasonings, and various powdered spices, It is added in an appropriate form, and then, depending on the physical properties of the vegetable cream cheese, mayonnaise is added as an auxiliary ingredient, and further, an herb is added, and the whole ingredient is uniformly stirred, kneaded, and squeezed into a container such as a tube. Or pasteurized, or pasteurized, filled into a squeezed container such as a tube, and cooled to obtain the softened seasoning paste product of the present invention.

The seasoning paste of the present invention is characterized by being incorporated into a product in a form that makes full use of the natural and delicate flavor of the herb, so that it does not impair the flavor. It goes without saying that seasoning can be performed with an appropriate seasoning or the like.

Also, the squeezing container such as a tube is not particularly limited, and may be made of any suitable material and form as long as it can reliably and stably retain the natural delicate flavor of the herb. Things are available.

The seasoning paste of the present invention is not only useful as a seasoning material for various foods, but also as a new type of food that makes full use of the natural and delicate flavor of herbs. It is also possible to eat directly. As an application example of such a seasoning paste of the present invention, for example, as a stick salad, fried potato deep sauce, or as a spread of canapes, sandwiches, bread, etc.,
Shrimp fried, as a sauce for cutlet dishes, as okonomiyaki, as a hamburger topping, further, potato salad, steamed chicken, cold seasoning, etc., is preferably used, but is not limited thereto, suitable food seasoning ingredients or Needless to say, it can be used as a side dish.

[0035]

Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples. Example 1 2 parts by weight of brewed vinegar was added to 35 parts by weight of a commercially available vegetable cream cheese (manufactured by Fuji Oil Co., Ltd.) produced by adding vegetable oils and fats to skim milk powder and fermenting a sufficiently emulsified milk powder. Stir evenly with a micro speed mixer, pH 3.8
PH was adjusted so that

Next, 1 part by weight of salt, 0.5 of chemical seasoning
To the parts by weight, a powder material consisting of 1.5 parts by weight of powder spices such as onion powder and garlic powder was added and mixed, and then 55 parts by weight of mayonnaise was added. Then, 3 parts by weight of parsley, 1.0 part by weight of thyme, 1 part of celery.
After adding 5 parts by weight of herbs consisting of 0 parts by weight and mixing well, the mixture is filled in a tube container, subjected to pasteurization treatment at 80 ° C. and hot water sterilization for 14 minutes, cooled, and squeezed out of the tube container of the present invention. A seasoning paste product containing the product was obtained.

Comparative Example 1 A seasoned paste product was obtained in the same manner as in Example 1 except that normal cream cheese was used instead of vegetable cream cheese.

The flavors of the seasoning paste product of the present invention obtained in Example 1 and the seasoning paste product obtained in Comparative Example 1 are as follows.
Sensory evaluation was performed by a panel of 0 persons. Table 1 shows the results.
Shown in

[0039]

[Table 1]

As is clear from the results shown in Table 1, the seasoning paste product of the present invention hardly feels the oiliness and fermented milky odor peculiar to vegetable cream cheese, and has a sufficient delicate flavor of herbs. It was found that the flavor balance of the whole seasoning paste was extremely excellent.

On the other hand, the seasoned paste product of Comparative Example 1 had a strong fermented milk smell peculiar to dairy products, was oily, and had a slightly heavy and persistent flavor. In addition, it was found that the flavor of the herb disappeared, expired, was not felt at all, and the flavor balance of the whole seasoning paste was poor.

[0042]

As described in detail above, the present invention uses vegetable cream cheese as a main ingredient, and contains herbs to eliminate or eliminate the natural delicate flavor of herbs. It is a new type of seasoning that is extremely versatile, for example, it can be used not only as a seasoning like mayonnaise but also as a side dish, such as mayonnaise. A paste can be obtained.

Further, the present invention makes it possible to make full use of the natural and delicate flavor of herbs, which was extremely difficult when ordinary cream cheese was used, by using vegetable cream cheese. Along with
A new type of seasoning paste that can be distributed at room temperature can be obtained.

In addition, depending on the physical properties of the vegetable cream cheese used as the main ingredient, mayonnaise or the like used as an auxiliary ingredient is combined in a specific amount, so that the whole is softened and easily squeezed from a squeezed container such as a tube. Thus, it is possible to obtain a seasoning paste having excellent characteristics in terms of utilizability, such as good workability at the time of production and easy application to foods such as bread.

Claims (5)

(57) [Claims] 1. A vegetable cream cheese as a main ingredient,
A seasoning paste containing herbs and adjusted to a low pH of 3.7 to 4.2. 2. The seasoning paste according to claim 1, wherein the vegetable cream cheese is contained in a proportion of 20 to 50% by weight based on the whole seasoning paste. 3. The seasoning paste according to claim 1, wherein the seasoning paste is stored in a squeezable container such as a tube. 4. The seasoning paste according to claim 3, wherein the seasoning paste contains mayonnaise as an auxiliary material. 5. A vegetable cream cheese as a main ingredient,
The herb is added to the seasoning paste raw material adjusted to pH 3.7 to 4.2 by adding an organic acid, and the mixture is stirred uniformly, and then filled into a container and pasteurized or pasteurized, or pasteurized after pasteurization. 2. The method for producing a seasoning paste according to claim 1, wherein the paste is filled into the paste.