JP2815516B2 - Seasoning paste - 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 low-pH seasoning paste containing cream cheese as a main ingredient, containing garlic, further containing thyme and laurel, and being softened. Using cream cheese as the main ingredient, the oily flavor and fermented milk smell peculiar to cream cheese are surely suppressed, and the flavor of thyme and laurel herbs can be fully utilized to harmonize with the garlic flavor. In addition to being able to be used as a side dish, it is a very versatile and completely new type of seasoning paste food that can be used as a side dish, which can be distributed at room temperature and can be squeezed out of containers such as tubes. The present invention relates to a low-pH seasoning paste having soft physical properties.

[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, or for forming a thin film that repels moisture between the breads or the like, or It is used in such forms as painting on it and eating it as 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 types of products are relatively high in fats and oils, high in calories and greasy in taste, and can be used simply as a seasoning. Type is almost limited, and its versatility is low. Furthermore, in terms of physical properties,
Many of them have relatively hard physical properties and cannot be easily squeezed out when used in a squeezable type container such as a tube, so that there is a problem in using them as a so-called seasoning paste product.

[0004] On the other hand, a large number of pasty products using cheese as a main raw material, such as cream cheese, have been developed. For example, in order to strengthen proteins and vitamins with natural products in addition to the properties of cheese, cheese and cheese are used. , Beef, pork, etc., in the form of paste (Japanese Patent Application Laid-Open No. 48-2265).
No. 5) has been proposed, and propylene glycol, which is a water-soluble and wettable solvent, an auxiliary material, and the like are added to cheese, and the mixture is heated and stirred and kneaded. A method for producing a pasty cheese as a material (JP-A-51-98360) has been proposed.

[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,
Each of the products is a kind of cheese product that makes full use of the oily flavor of fermented milk itself and the flavor of fermented milk as a unique flavor based on ordinary dairy cheese.

However, in order to manufacture a cheese product utilizing the flavor of cheese itself using such cheese as a main raw material, the above-mentioned ordinary food material is directly mixed with the cheese, and Obtaining cheese products containing ingredients is a common practice, and although technically there are not many of them that have exceptional characteristics, on the contrary, the food ingredients used To commercialize in a form that fully utilizes the flavor, that is, a form that fully suppresses the characteristic oily flavor and fermented milk smell of cheese itself, and makes full use of the delicate flavor of food materials. Is not always easy to mix.

[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 it by heating, and stuffing it.If delicate flavors, flavors, etc., simply mix them in the ingredients It is often difficult to maintain the effect effectively.

[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 does not ripen with a mild flavor, and a unique type that is matured by mold, etc. Of these, the latter is a product that takes advantage of the unique unique flavor due to aging From
Even if a food material having a delicate flavor is added, it is difficult to make full use of the flavor, and in general, the addition of these ingredients is not suitable due to the characteristics of the product. Further, even in the case of the former cream cheese having a relatively mild flavor, when a food material having a delicate flavor is blended with the cream cheese, generally, a specific oily flavor having the cream cheese, Due to the masking effect of the fermented milk smell and the delicate flavor of the food material, it is quite difficult to make use of it.

On the other hand, as a new type of product having the same physical properties as the above-mentioned soft type cream cheese, vegetable cream cheese is known, such as Western confectionery (souffle, furan, etc.), bread (filling), dessert, cooking In such fields, the creamy cheese is used in the same sense as cream cheese in a form that makes use of the characteristic oily flavor and fermented milk smell.

The vegetable cream cheese is a product produced by using all vegetable oils and fats, has low calories and low cholesterol, and has relatively good workability.

[0012] As described above, products using cream cheese as a main raw material have an oily flavor peculiar to the cream cheese,
And inevitably have a fermented milk odor, and all products are usually commercialized in a form that makes use of the unique flavor and the like. Therefore, conventional spread products and flower paste products And the like can be used only with a Western feeling and a seasoning feeling due to the characteristics of the product, and their versatility is low.

[0013]

The inventors of the present invention have studied various properties of spread products and flower paste products based on such cream cheeses, and have studied various properties of herbs and the like. While examining various ways to make the food material having the natural delicate flavor of the natural ingredients intact in the product as it is, the oily flavor unique to cream cheese, and the fermented milk smell are surely suppressed, As a result of conducting intensive studies with the aim of developing the product with a new form of use that has never existed in addition to fully exhibiting the delicate flavor, cream cheese was the main raw material, garlic was contained, and thyme and laurel , The pH is adjusted, and if necessary, mayonnaise is added as an auxiliary material to adjust the physical properties thereof. As softened as, the oily flavor peculiar to cream cheese, and the fermented milk smell are reliably suppressed, and the natural delicate flavor of herbs can be fully utilized, and it can be distributed at room temperature It has been found that a new type of seasoning paste product can be manufactured, and the present invention has been completed.

[0014] That is, the present invention is characterized in that the oily flavor and fermented milk smell peculiar to cream cheese are reliably suppressed, and the delicate flavor and garlic flavor peculiar to thyme and laurel herbs are fully utilized. It is an object of the present invention to provide a softened low pH seasoning paste having an excellent flavor balance.

Another object of the present invention is to provide a new low-pH seasoning paste of low pH which can be distributed at room temperature, using cream cheese as a main raw material.

Further, the present invention provides a new type of softened low pH seasoning paste which can be easily squeezed from a squeezing container such as a tube using cream cheese as a main material and mayonnaise or the like as an auxiliary material. It is intended to provide.

Furthermore, the present invention makes it possible to use cream cheese as a main ingredient, to eliminate the natural and delicate flavors of thyme and laurel herbs and to keep them in the product without losing them. It is an object of the present invention to provide an extremely versatile low pH seasoning paste that can be used with a natural feeling.

[0018]

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

(1) Cream cheese as a main ingredient, containing garlic, thyme and laurel,
A low pH seasoning paste adjusted to a low pH of 3.7 to 4.2.

(2) The seasoning paste according to the above (1), wherein the 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 contained 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) The seasoning paste according to the above (1), wherein garlic is contained in a proportion of 1 to 7% by weight based on the whole seasoning paste.

(6) The above (1), wherein thyme is contained at a ratio of 0.05 to 2% by weight based on the whole seasoning paste.
The low-pH seasoning paste as described.

(7) The low pH seasoning paste according to the above (1), wherein the laurel is contained at a ratio of 0.05 to 1.5% by weight based on the whole seasoning paste.

Next, the configuration of the present invention will be described in detail. Cream cheese used as a main ingredient in the present invention,
Normal cream cheese obtained from milk etc.,
A vegetable cream cheese obtained by adding a vegetable oil or fat to skim milk powder and emulsifying the fermented milk, a vegetable cheese product similar thereto, or a product having the same effect as these can be used as appropriate.

[0027] Ordinary cream cheese is a soft type cheese product produced by homogenizing a cream or a mixture of cream and milk and sterilizing it, and coagulating it using a starter and rennet. It is a flavored, unripe cheese. The cream cheese has various products depending on the blending of the raw materials and the manufacturing process. Generally, as the raw material of the present invention, any kind of soft type product can be used as appropriate. it can.

On the other hand, vegetable cream cheese is obtained by adding vegetable oil to skim milk powder and fermenting the emulsified product cheese. A commercially available vegetable cream cheese, a vegetable cheese product similar thereto, or a vegetable cheese product similar thereto is used. Products with the same effect can be used as appropriate. When the vegetable cream cheese is used, a product with low calorie and low cholesterol can be obtained.

In the present invention, the cream cheese is
It is necessary that the content be contained in a specific ratio of 20 to 50% by weight, preferably 30 to 40% by weight based on the whole seasoning paste. In this case, if the content of the 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.On the other hand, if the content is large, It has an oily taste as a whole, has a strong fermented milky smell, loses the flavor of natural flavor materials, loses the overall flavor balance, has hard physical properties, and squeezes when stored in a squeezable container such as a tube. Becomes difficult, which is not preferable.

Next, the seasoning paste of the present invention makes full use of the delicate and good flavor of thyme, which is a natural flavor material, and the herb of laurel, and makes the overall flavor balance excellent. In order to soften the whole seasoning paste and improve its physical properties, mayonnaise or the like is added as an auxiliary raw material according to the physical properties of the cream cheese as the main raw material, followed by uniform stirring and kneading. 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, mayonnaise or the like as an auxiliary material is added to cream cheese as a main material, and the mixture is uniformly stirred and kneaded to soften the physical properties of the whole seasoning paste and to maintain the properties even at low temperatures. In addition, soft physical properties that can be easily squeezed out of a squeezing container such as a tube can be reliably and stably maintained.

Also, in combination with garlic, various herbs other than thyme and laurel, such as tarragon, oregano, basil, perilla, celery, parsley, sage, marjoram, rosemary, peppermint, spearmint, savory, etc. Even if it is used, the delicate flavor of the natural flavor material can be fully utilized, and the additive effect of the overall flavor balance cannot be obtained.

Next, the garlic used in the present invention can be contained in a proportion of 1 to 7% by weight, preferably 3 to 5% by weight, based on the whole seasoning paste. If the amount is less than this, a product with a side dish-like feeling cannot be obtained,
In addition, the time and the surplus action with the laurel cannot be brought out. If it is larger than this, the overall flavor balance is lost, which is not preferable. The garlic, raw, powder, may be used properties such as oil, etc., but using the raw one can impart a natural aroma of garlic, taste to the seasoning paste, Further, it is preferable because a sense of unity with the seasoning paste is generated.

The thyme used in the present invention can be contained at a ratio of 0.05 to 2% by weight, preferably 0.2 to 1.2% by weight, based on the whole seasoning paste. If the amount is smaller than this, the additive effect with garlic and laurel cannot be obtained. If the amount is larger than this, the spicy odor is strongly developed and the whole flavor balance is lost, which is not preferable.

The laurel used in the present invention can be contained in a proportion of 0.05 to 1.5% by weight, preferably 0.1 to 0.5% by weight, based on the whole seasoning paste. If the amount is smaller than this, the additive effect with garlic and laurel cannot be obtained. If it is larger than this, the bitterness increases, and the overall flavor balance is lost, which is not preferable.

The thyme to be used and the form of the laurel, that is, the form when adding or mixing these herbs, are preferably 0.1 to 5 mm, preferably 0.6 to 2 mm. When the thyme and the form of the laurel herb are smaller than this, the appearance is poor and the presence of the herb is not felt in appearance. 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 the seasoning paste is actually eaten, the herbs in the seasoning paste are unevenly distributed, and the flavor is unsatisfactory. Uniformity 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 a low temperature. That is, when subjected to normal high-temperature heat sterilization treatment,
The natural and delicate flavor of thyme and laurel herbs disappears and expires, making it impossible to obtain the seasoning paste of the present invention. Therefore, in the present invention, an organic acid such as vinegar is contained in the raw material of the seasoning paste, the pH thereof is adjusted to 3.7 to 4.2, and low-temperature heat sterilization is performed. For the pH adjustment, an organic acid such as citric acid, malic acid, or vinegar can be used. Among these organic acids, vinegar that has a bacteriostatic action and is suitably compatible with cream cheese in flavor is preferably used. Is preferred.

As a suitable 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 method. Any appropriate method can be used as long as the method does not eliminate or invalidate the natural delicate flavor of the herb. 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. Flavor, especially thyme, and the natural and delicate flavor of the laurel herb cannot be sufficiently exhibited, and a heated odor is generated. is there.

The ingredients of the seasoning paste of the present invention and the production process are as follows. First, an organic acid such as brewed vinegar is added to cream cheese, and the mixture is uniformly stirred to adjust the pH, and garlic is added. If necessary, salt, chemical seasoning, powdered raw materials such as various powder spices, etc., add appropriate secondary materials in an appropriate form, and then add mayonnaise as an auxiliary material depending on the physical properties of cream cheese. In addition, further add thyme, and laurel, stir the whole raw material uniformly, knead, fill the squeezed container such as a tube,
After the pasteurization treatment or the pasteurization treatment, the container is filled and cooled to obtain the softened seasoning paste product of the present invention.

The seasoning paste of the present invention reliably suppresses the oily flavor and fermented milk smell peculiar to cream cheese,
In addition, thyme and laurel have the most characteristic feature of incorporating into the product in a form that harmonizes with the garlic flavor by making full use of the natural delicate flavor, so that the flavor is not impaired. Needless to say, seasoning can be performed with an appropriate seasoning or the like.

The squeezing container such as a tube is not particularly limited as long as it is made of a material which can surely and stably retain the natural delicate flavor of the thyme and laurel herbs. Any suitable material and form can be used.

The seasoning paste of the present invention is not only useful as a seasoning material for various foods, but also reliably suppresses the oily flavor and fermented milk smell peculiar to cream cheese, and has a thyme and laurel. It is a new type of food that makes full use of the natural delicate flavor of garlic while harmonizing it with the garlic flavor, so that it can be eaten directly with the so-called side dish feeling. Examples of applications of such a seasoning paste of the present invention include, for example, stick sauces, deep sauces such as fries, spreads of canapes, sandwiches, breads, etc., and shrimp fries, cutlet dishes, etc. As a topping for okonomiyaki, hamburgers, etc., it is also suitably used for seasoning potato salads, steamed birds, cold seasonings, etc., but is not limited thereto, and can be used as a seasoning material for foods or as a side dish. Needless to say.

[0043]

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 were added to 34 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 fully emulsified one. , 3 parts by weight of garlic paste and 7 parts by weight of pickle paste of a liquid seasoning, and the mixture was uniformly stirred with a microspeed mixer to adjust the pH to 3.8.

Next, 1 part by weight of salt and 0.5 of chemical seasoning
To the parts by weight, a powder material consisting of 1.3 parts by weight of powder spices such as onion powder and garlic powder was added and mixed, and then 50 parts by weight of mayonnaise was added. Next, 1.0 part by weight of thyme and 0.2 part by weight of laurel were added and mixed well.
A pasteurization treatment for 14 minutes in hot water was performed, and the paste was cooled to obtain a seasoning paste product in a squeezable tube container of the present invention.

Comparative Example 1 A seasoned paste product was obtained in the same manner as in Example 1, except that ordinary cream cheese was used instead of vegetable cream cheese and that no garlic paste was blended.

Comparative Example 2 A seasoning paste product was prepared in the same manner as in Example 1 except that vegetable thyme and laurel were not added, and the amount of mayonnaise added to cream cheese was 10% by weight. Obtained.

The sensory evaluation of the flavors of the seasoning paste product of the present invention obtained in Example 1 and the seasoning paste products obtained in Comparative Examples 1 and 2 was conducted by a panel of 10 persons.
Table 1 shows the results.

[0048]

[Table 1]

As is evident from the results in Table 1, the seasoning paste product of the present invention reliably suppresses the oily flavor and fermented milky odor peculiar to cream cheese.
It was found that the delicate flavor of Laurel herbs was fully utilized, the flavor balance of the whole seasoning paste was extremely excellent, and the paste was highly versatile and could be used as a side dish.

On the other hand, the seasoned paste product of Comparative Example 1 had a strong fermented milk smell peculiar to cream cheese, a strong oily flavor, no side dish feeling, 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 paste was poor in balance as a whole and had low versatility.

The seasoning paste product of Comparative Example 2 was almost the same as that of Comparative Example 1, and particularly had a strong oily flavor and a heavy and persistent flavor. Also,
It turned out that the whole flavor balance was poor, and the physical properties were quite hard, and it was difficult to squeeze from a squeezable container such as a tube.

Comparative Example 3 A seasoning paste was obtained in the same manner as in Example 1, except that 1 part by weight of tarragon was used instead of thyme.

Comparative Example 4 A seasoning paste was obtained in the same manner as in Example 1, except that 0.2 parts by weight of rosemary was used instead of the laurel.

The taste of the seasoning paste product of the present invention obtained in Example 1 and the seasoning paste products obtained in Comparative Examples 3 and 4 was subjected to a sensory evaluation by a panel of 10 persons. And those of Comparative Example 4 have an oily flavor,
Also, the fermented milk smell was strong, and the overall flavor balance was poor, so that it could not be adopted as the seasoning paste product targeted by the present invention.

[0055]

As described in detail above, the present invention uses cream cheese as a main ingredient, uses mayonnaise as an auxiliary ingredient as required, contains garlic in it, and adds thyme and laurel. By containing, the oily flavor peculiar to cream cheese, and the fermented milk smell are surely suppressed, and the natural delicate flavor of the herb disappears, making full use of it without losing it,
It is possible to harmonize with the flavor of garlic, so that, for example, it can be used not only as a seasoning like mayonnaise, but also as a side dish-like feeling, This makes it possible to obtain a new type of seasoning paste which is extremely versatile and cannot be seen.

Further, by combining cream cheese used as a main ingredient and mayonnaise used as an auxiliary ingredient in a specific amount, the whole is softened and can be easily squeezed out of a squeezing container such as a tube. It is possible to obtain a seasoning paste having excellent characteristics such as good workability at the time of production and easy application to foods such as bread.

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Claims (7)

(57) [Claims] 1. A cream cheese as a main ingredient, containing garlic, thyme and laurel, and a pH of 1.
A low-pH seasoning paste adjusted to a low pH of 3.7 to 4.2. 2. The cream cheese is contained in a proportion of 20 to 50% by weight based on the whole seasoning paste.
The low-pH seasoning paste as described. 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. The low-pH seasoning paste according to claim 1, wherein the garlic is contained in a proportion of 1 to 7% by weight based on the whole seasoning paste. 6. The low-pH seasoning paste according to claim 1, wherein the thyme is contained at a ratio of 0.05 to 2% by weight based on the whole seasoning paste. 7. The laurel is contained in a proportion of 0.05 to 1.5% by weight based on the whole seasoning paste.
The low-pH seasoning paste as described.