JP3265272B2 - Paste food containing herbs - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a herb-containing paste food used as a sauce for pasta such as spaghetti and macaroni.

[0002]

2. Description of the Related Art Generally, in the production of foods, high-temperature heat sterilization is performed for the purpose of ensuring preservation. When such high-temperature heating is performed on herb-containing foods,
While preservation is ensured, the problem arises that the fresh flavor of raw herbs is impaired. In addition, the herb-containing foods are not subjected to high-temperature heat sterilization, and the preservability has been ensured by lowering the pH. However,
In such a case, there may be a problem that the fresh color (for example, green) of the raw herb may be impaired, for example, a problem that the herb that originally has a fresh green color may turn brown.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a herb-containing paste food in which the color and flavor of fresh herbs are not impaired and good preservability is ensured. .

[0004]

Means for Solving the Problems The present invention provides a method for producing a herb-containing paste-like food by adding a predetermined amount of oil, sugar and salt to a raw pulverized herb. It is based on the finding that the above problem can be solved by suppressing Aw to a certain value or less and not performing high-temperature heat treatment on the raw material. That is, the present invention relates to a herb-containing paste food prepared by adding oil, sugar, and salt to a raw ground herb to prepare a paste material, appropriately degassing, and then filling the container. The paste raw material has an oil content of 5 to 70% by weight, a sugar content of 5 to 50% by weight and a salt content of 1 to 10% by weight, an Aw of 0.8 or less, and a heat treatment at 70 ° C. or more. The present invention provides the herb-containing pasty food characterized in that the paste-like food is not contained.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The herb-containing paste food of the present invention includes, for example, pesto and the like, and can be used for so-called pasta, for example, macaroni such as spaghetti, macaroni, vermicelli and noodles. . However, the target food is not limited to these. In addition, these target foods are not particularly limited in form, and in addition to the rod-like and tubular forms described above, shell-like (shell), twisted (twisted), letter-shaped (alphabet), gear-shaped (wheel), The shape may be a ribbon shape or a star shape.

The raw herbs which can be used in the present invention include basil, rosemary, thyme, parsley, Italian parsley, sage, oregano, tarragon, fennel, mint and the like. it can. These raw materials may be used in an amount of 5 to 50% by weight, preferably 10 to 20% by weight, based on the weight of the pasty food, depending on the kind used. Further, in the present invention, it is preferable to first collect the herb raw material, preferably the leaves, and then remove the adhered substances by washing with water or the like, and then drain the water. Next, these herb raw materials are pulverized. Preferably, the particle size of the pulverized material is 1 to 5
It is performed so as to be μm. The pulverization can be carried out by a conventional method, but it is preferable to use a comtrol or the like.
Thereafter, an oil, sugar and salt are added to the ground material to prepare a paste material. Each raw material may be ground together to prepare a paste raw material. Oil added at this time, for example, olive oil, rapeseed oil, corn oil, soybean oil,
Egg oil and the like are mentioned. It is preferable to add the oil in an amount of 5 to 70% by weight in the pasty food. Examples of the sugar to be added include, for example, starch syrup (reduced starch syrup and the like), sugar, and the like.
It is preferable that 5 to 50% by weight be contained in the pasty food. The amount of salt added is 1 to 10% by weight.
It is preferred that Paste, for example, can be prepared using a thickener or the like, the viscosity at room temperature is 25,000
It is preferable that the pressure is about 65,000 mPa · s.

In the present invention, the paste raw material thus prepared is appropriately degassed without being subjected to a heat treatment at 70 ° C. or higher, and is then packed in a container to produce a herb-containing paste food. . If the heat treatment is performed at 70 ° C. or more, the flavor of the herb contained in the paste raw material is impaired. Degassing can be performed by a conventional method. Further, the form of the container for filling the herb-containing paste food of the present invention is not particularly limited as long as it is suitable for filling the paste food.
For example, it may be a plastic tubular container or bottle, and a tubular container made of a flexible and extrudable material is suitable.

Aw of the pasty food containing herbs of the present invention
Is 0.8 or less, preferably 0.7 to 0.8. This allows, for example, long-term storage at room temperature after commercialization. In the present invention, the value of Aw can be adjusted by adding a predetermined amount of sugar and salt to the paste raw material, but the amounts of oil, sugar and salt are set in the above ranges. This makes it possible to offset the taste of both sugar and salt so as to avoid affecting the taste. In addition, the taste of salt and sugar can be masked by the oil. Furthermore, by using the oil component within the above range, the pigment in the herbal component is taken in, and while the fresh color of the raw herb is maintained, the viscosity of the pasty food becomes stable.

The herb-containing paste food of the present invention may further contain allyl poppy oil in addition to the above-mentioned components. When using allyl poppy oil, from the viewpoint of storage stability and pungency obtained by adding it,
The herb-containing paste food is preferably added so as to be contained in the range of 0.01 to 0.1% by weight. Preferably,
The content is 0.01 to 0.02% by weight. In addition, in the present invention, depending on the type of herb used, maintaining the pH of the herb-containing paste food above 5.0,
It can also successfully delay the fading of fresh tones of raw herbs. As described above, the herb-containing paste food of the present invention is one in which the fading of fresh tones of raw herbs is suppressed during storage. High vegetables and fruits can be added,
Thereby, the color fading of the entire product can be suppressed. Examples of vegetables and fruits having a high color tone retaining effect include parsley, Italian parsley, spinach and the like. Such a component can be used, for example, by pulverizing raw / frozen products as appropriate, and 5 to 50 in paste foods.
It is preferable to add so as to be contained by weight%. More preferably, they are added so as to be contained in the food in an amount of 10 to 20% by weight.

[0010] In addition, the herb-containing paste food of the present invention may further contain ascorbic acid and / or a salt thereof in addition to the above-mentioned components, so that the flavor of the fresh herb is favorably maintained. Can be. When such an ingredient is added, it is preferable that the food be contained in an amount of 0.1 to 1% by weight. More preferably, 0.2 to 0.5.
It is added so that it may be contained by weight%. In order to keep the flavor of the raw herbs well, an extract of spices can be included in the pasty food. Such an extract may be derived from a spice selected from the group consisting of rosemary, allspice, seri, kosho, eucalyptus and cod nuts, and one or more of these may be added. The extract is desirably added so as to be contained in the food in an amount of 0.01 to 0.1% by weight or 0.02 to 0.06% by weight. Also, adding yolk powder to the food,
Oil separation in the food can be suppressed. When an egg yolk component is used, it is preferable to add the yolk component so as to be contained within the range of 1 to 3% by weight in the food. Needless to say, the present invention can be appropriately modified / applied, for example, by adding other raw materials according to the desired pasty food.

[0011]

According to the present invention, the color tone of fresh herbs,
For example, there is provided a herbal-containing paste-like food that retains green color well for a long time, does not impair the flavor of herbs, and can be stored for a long time. Next, the present invention will be described with reference to examples.

[0012]

Examples 1 to 3 In each of Examples 1 to 3, raw basil leaves and raw Italian parsley leaves were prepared at the ratios shown in the following table.
After washing, water was removed, mixed with reduced starch syrup, and ground with a food cutter to obtain a paste. To this, each of the components (B) was added at the ratios shown in the following table, mixed with a homomixer, degassed, and filled in a tube to obtain a herb-containing paste food. In addition, each pH and Aw of the obtained pasty food were as shown in the following table.

[Table 1] Material Example 1 Example 2 Example 3 (A) Raw basil leaves 20 2011 Raw Italian parsley leaves 5 Reduced starch syrup 20 20 20 (B) Pine nuts 66 6 Parmesan cheese 55 55 Salt 6.5 5. 6.5 6.5 Olive oil 42. 5 42.45 44.10 Ascorbic acid 0.3 Allyl poppy oil 0.05 0.05 Rosemary extract 0.05 Egg yolk powder 2 Total 100 100 100 pH 5.5 5.5 5.7 Aw 0.75 0.75 0.75 Store any of the above pasty foods at room temperature for one year.
Fresh green and good raw
It had a flavor of Jill.

Examples 4 to 6 Examples 4 to 6 were carried out in the same manner as in Examples 1 to 3, except that the components and ratios shown in the following table were used. In addition, each p of the obtained pasty food
H and Aw were as shown in the following table.

[Table 2] Material Example 4 Example 5 Example 6 (A) Raw rosemary leaf 20 20 10 Raw Italian parsley leaf 4 Reduced starch syrup 25 25 22 (B) Salt 777 7 Olive oil 48 47.95 55.60 Ascorbic acid 0.3 Allyl poppy oil 0.05 0.05 Rosemary extract 0.05 Egg yolk powder 1 Total 100 100 100 pH 5.5 5.5 5.6 Aw 0.75 0.75 0.75 Store any of the above pasty foods at room temperature for one year.
After that, it has a fresh green color and good raw
Had the flavor of a beave.

Examples 7 to 9 Examples 7 to 9 were carried out in the same manner as in Examples 1 to 3 except that the components and ratios shown in the following table were used. In addition, each p of the obtained pasty food
H and Aw were as shown in the following table.

[Table 3] Material Example 7 Example 8 Example 9 (A) Raw thyme leaf 15 154 Raw Italian parsley leaf 11 Reduced starch syrup 40 40 40 (B) Salt 88.8 Olive oil 35.5 35.45 35.10 Ascorbic acid 0.3 Allyl poppy oil 0. 05 0.05 Rosemary extract 0.05 Lemon juice 1.5 1.5 1.5 Total 100 100 100 pH 3.8 3.8 3.9 Aw 0.8 0.8 0.8 Store any of the above pasty foods at room temperature for one year.
After that, it has a fresh green color and good raw
Had the flavor of a beave.

Examples 10 to 12 Examples 10 to 12 were carried out in the same manner as in Examples 1 to 3 except that the components and ratios shown in the following table were used. In addition, each p of the obtained pasty food
H and Aw were as shown in the following table.

[Table 4] Material Example 10 Example 11 Example 12 (A) Raw Italian parsley leaves 14 14 14 Raw capper buds 5.5 5 Reduced starch syrup 39.4 39.35 39.00 (B) Salts 8 8 8 Olive oil 11 11 11 Anchovies 22 22 22 Ascorbic acid 0. 3 Allyl poppy oil 0.05 0.05 Rosemary extract 0.05 Lactic acid 0.6 0.6 0.6 Total 100 100 100 pH 3.8 3.8 3.9 Aw 0.8 0.8 0.8 Store any of the above pasty foods at room temperature for one year.
After that, it has a fresh green color and good raw
Had the flavor of a beave.

────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-10-15056 (JP, A) JP-A-11-225714 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/39 A23L 1/212 JICST file (JOIS)

Claims (7)

(57) [Claims] 1. A herb-containing paste food prepared by adding oil, sugar and salt to a raw pulverized herb to prepare a paste material, appropriately degassing, and then filling the container. The oil content is 5 to 70% by weight, the sugar content is 5 to 50% by weight and the salt content is 1 to 10% by weight, Aw is 0.8 or less, and the paste material has not been subjected to heat treatment.
The herb-containing pasty food, characterized in that brewing. 2. The method according to claim 1, further comprising adding allyl poppy oil in an amount of 0.01 to 0.1.
The herb-containing paste-form food according to claim 1, which contains 0.1% by weight. 3. The herb-containing pasty food according to claim 1, wherein the pH exceeds 5.0. 4. The herb-containing paste food according to any one of claims 1 to 3, further comprising vegetables and fruits giving a green color. 5. The herb-containing paste food according to claim 1, further comprising ascorbic acid and / or a salt thereof. 6. Rosemary, allspice,
A spice extract comprising at least one spice extract selected from the group consisting of seri, kosho, eucalyptus and cod.
The herb-containing pasty food product according to any one of the above. 7. The herb-containing paste food according to claim 1, further comprising 1 to 3% by weight of dry weight of egg yolk.