JP3516817B2 - Containerized frozen basil paste - Google Patents
Containerized frozen basil pasteInfo
- Publication number
- JP3516817B2 JP3516817B2 JP23545696A JP23545696A JP3516817B2 JP 3516817 B2 JP3516817 B2 JP 3516817B2 JP 23545696 A JP23545696 A JP 23545696A JP 23545696 A JP23545696 A JP 23545696A JP 3516817 B2 JP3516817 B2 JP 3516817B2
- Authority
- JP
- Japan
- Prior art keywords
- basil
- paste
- raw
- parts
- container
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Description
【発明の詳細な説明】
【０００１】
【発明の属する技術分野】本発明は、容器詰めバジルペ
ーストに関する。
【０００２】
【従来の技術】バジルは、シソ科に属するインド原産の
一年草であり、最近では、ハーブ類（香りを利用する植
物）の一つとして、生のままスパゲティ等の風味付けに
使用されている。ところで、バジルの葉は収穫直後は好
ましい香りと鮮やかな緑色を呈しており、風味上も外観
上も食品添加物としては最適のものであるが、収穫後２
日間程経過すると、酵素作用や酸化作用によって香りが
消失すると同時に退色し、食品添加物としての適性を失
ってしまう。
【０００３】そこで、従来より、収穫したバジルの葉を
可及的速やかに細断した後、乾燥した粉末バジルが食品
添加物として用いられている。しかしながら、この乾燥
バジルは生バジルに比べて香りが劣るばかりでなく、褐
色のくすんだ色をしており、風味上からも外観からも改
良の余地があり、これに代わる生バジルに近い調味料の
出現が望まれている。
【０００４】
【発明が解決しようとする課題】したがって、本願発明
は生バジルと同等の色、味及び香りを有する容器詰めバ
ジルペーストを提供することを目的とする。
【０００５】
【課題を解決するための手段】この目的は、（１）細断
した生バジル、食塩及び油脂からなるペーストが気密容
器中に密封・調理されてある容器詰め冷凍バジルペース
トであって、細断した生バジル１００部に対して食塩を
３〜５０部配合してあり、当該調理が７０〜７５℃でさ
れてあることを特徴とする容器詰め冷凍バジルペース
ト、によって達成される。
【０００６】
【発明の実施の形態】以下本発明を詳述する。なお、本
発明において「％」と表示するのは「重量％」であり、
「部」と表示するのは「重量部」である。本発明におい
て生バジルとは、収穫直後乃至収穫して間もない緑色を
呈するバジルの葉をいう。また、気密容器とは、金属
製、ガラス製、合成樹脂製等の空気を透過しない器（う
つわ）のことを言い、瓶、缶等の円筒状乃至角柱状等の
いわゆる容器と称されているものの他に、合成樹脂製シ
ートやアルミ箔等からなる袋をも含むものである。さら
に、調理とは、細断した生バジルの葉が鮮やかな緑色を
呈するようにバジルペーストが加熱処理されていること
を言い、この加熱処理は、バジルペーストを容器に密封
する前に行っても、密封した後に行っても差し支えな
い。
【０００７】本発明の容器詰めバジルペーストのペース
トは、細断した生バジル、食塩及び油脂からなってい
る。生バジルは、１〜６ｍｍ2 程度に細断したものを用
いるのが望ましい。その大きさが１ｍｍ2 未満である
と、バジルが細かくなり過ぎてバジルペーストをパスタ
等に振り掛けても生バジルを振り掛けた感じがしなくな
る傾向にあり、一方、６ｍｍ2 を越えるとペーストの上
部に生バジルが浮いてしまう傾向にあるからである。細
断した生バジルは、バジルペースト全量に対し２０〜６
０％配合させることが望ましい。配合量が少な過ぎると
ペースト中の生バジルが目立たなくなり、一方、多過ぎ
ると原料をペースト状に仕上げにくくなるからである。
【０００８】食塩は、バジルペーストに塩味を付けると
同時に、後に示す試験例にも示すように、バジルペース
ト中の細断した生バジルが鮮やかな緑色に発色させるた
めに配合する。食塩は細断した生バジル１００部に対し
て、３〜５０部配合するのが望ましい。その配合量が３
部未満であると上記発色が不十分であり、一方、５０部
を越えるとバジルペ−ストをパスタ等に振り掛けた場
合、パスタ等が塩辛くなり過ぎ望ましくない。
【０００９】油脂は、細断した生バジルをペースト状に
仕上げると同時に、ペースト中の生バジルが酸化して退
色したり、香りが消失してしまうのを防止するために配
合する。その配合量は、バジルペースト全量に対し３０
〜７０％が望ましい。その配合量が少な過ぎると原料を
ペースト状に仕上げにくくなり、一方、多過ぎると生バ
ジルが目立たなくなるからである。配合する油脂として
は、大豆油、ナタネ油、ヒマワリ油、オリーブ油等の植
物油脂、ラード、精製魚油等の動物油脂があるが、この
うちオリーブ油は生バジルの風味を引き立てる作用があ
るので特に望ましい。
【００１０】尚、細断した生バジル、食塩及び油脂の他
に、グルタミンソーダ、砂糖等の任意原料を配合しても
差し支えない。しかし、食酢、しょう油、酒類等の水分
を多量に含む原料は、バジルペーストの風味や香りを劣
化させてしまう原因になるので、配合しないほうがよ
い。
【００１１】また、本発明の容器詰めバジルペースト
は、ペーストが調理されてあるものである。この調理に
より、後の試験例にも示すように、生バジルの酵素を失
活させると同時に発色させてバジルペースト全体を鮮や
かな緑色に仕上げることができる。
【００１２】さらに、本発明の容器詰めバジルペースト
は、ペーストが気密容器中に密封されてあるものであ
る。この密封により、後の試験例にも示すように、容器
中のバジルペーストが保存中に退色したり、味や香りが
劣化するのを防止することができる。
【００１３】本発明の容器詰めバジルペーストは、ペー
ストが気密容器中に密封・調理されてあるので、常温で
の流通が可能である。しかし、その賞味期間を半年以上
とするには、チルドや冷凍で流通させるのが望ましい。
【００１４】本発明の容器詰めバジルペーストは、その
色、味及び香りが生バジル（生バジルのフレーク）に酷
似しているので、スパゲティ等のパスタ用調味料として
ばかりでなく、各種サラダ、魚・肉料理用等の調味料と
しても使用できる。
【００１５】本発明の容器詰めバジルペーストを得るに
は、ペーストを作る一般的な製法によればよく、具体的
には、後に述べる実施例１、同２に準じて製造すれば容
易に得ることができる。尚、原料の生バジルは、水が付
着したものを用いると、得られた製品の色、味及び香り
を劣化させる原因となるので、使用する生バジルは、水
洗した後遠心分離機にかけたり、風乾をして、十分に水
切りをするとよい。また、バジルペーストの調理に当た
っては、ペーストを７０〜７５℃で１５〜３０分間程度
の加熱処理をするとよい。
【００１６】次に本発明の実施例と試験例に基づき、詳
細に説明する。
【実施例】実施例１
（密封前に調理した瓶詰常温流通品）
茎を取り除いたバジルの葉（生バジル）１０Ｋｇを水洗
した後遠心分離機にて水切りし、これに食塩１Ｋｇ（生
バジル１００部に対して１０部）と油脂２０Ｋｇ（オリ
ーブ油１０Ｋｇと大豆サラダ油１０Ｋｇの混合油）を添
加・混合し、これを細断機（ＴＫフードマシナリー社
（仏）製、商品名「ロボクープ」）にかけてバジルの葉
を２〜５ｍｍ2 に細断したところ、バジルペースト３
０．５Ｋｇが得られた。得られたバジルペーストを加熱
装置（かき取り式連続加熱装置）にかけて７５℃で１０
分間加熱して調理した後１００ｃｃ容ガラス瓶容器に１
００ｇずつ充填・密封後、冷却水中で冷却したところ容
器詰めバジルペースト３００瓶が得られた。この製品
は、一般小売り用として、常温で流通させた。
【００１７】実施例２（密封後に調理した袋詰冷凍品）
茎を取り除いたバジルの葉（生バジル）１０Ｋｇを水洗
した後遠心分離機にて水切りし、これに食塩４Ｋｇ（生
バジル１００部に対して４０部）と油脂２０Ｋｇ（オリ
ーブ油１０Ｋｇと大豆サラダ油１０Ｋｇの混合油）を添
加・混合し、実施例１と同じ細断機にかけてバジルの葉
を３〜５ｍｍ2 に細断したところ、バジルペースト３３
Ｋｇが得られた。得られたバジルペーストを１Ｌ容ポリ
エチレン製シートからなる袋に１Ｋｇずつ充填・密封
後、７５℃の湯中に５０分間浸漬して調理し、その後冷
却水中で冷却したところ容器詰めバジルペースト３２袋
が得られた。この製品は、業務用として、−３０℃に冷
凍し、冷凍状で流通させた。
【００１８】
【試験例】試験例１
（バジル原料の影響）
次の５個のサンプルを用意した。
対照品：茎を取り除いたバジルの葉（生バジル）を水洗
した後水切り、風乾し、これを細断機にて３〜５ｍｍ2
の小片に細断した作りたての生バジルのフレーク
発明品：実施例１の瓶詰常温流通品を２０℃で２ヶ月
間保管した後開封したもの。
発明品：実施例２の袋詰冷凍品を−３０℃で６ヶ月間
保管した後解凍・開封したもの。
比較品：市販の乾燥バジルを水戻ししたバジルフレー
ク
比較品：比較品１００部、食塩１０部及び油脂２０
０部（オリーブ油１００部、大豆サラダ油１００部）か
らなる作りたてのバジルペースト
【００１９】上記各サンプルについて、よく訓練したパ
ネル１０名に、色、味及び香りを観察させた。
試験結果
表１に示すとおりである。すなわち、表１より発明品
、は、色、味及び香りが生バジルのフレークに比べ
遜色がないことが理解できる。
【００２０】
【表１】
【００２１】試験例２（食塩配合の影響）
生バジル１００部に対して、表２に示す割合の食塩を配
合した他は、実施例１と同じ原料を同じ割合用いて、実
施例１と同じ製法で、それぞれ食塩の配合割合を異なっ
た７種類のサンプル（容器詰めバジルペースト：瓶詰常
温流通品）を得た。得られた各サンプルを可及的速やか
に開封し、試験例１と同じ試験を行った。
【００２２】試験結果
表２に示すとおりである。すなわち、表２より食塩を配
合するとバジルペーストが鮮やかな緑色を呈することが
理解できる。また生バジル１００部に対して食塩を３部
以上配合するとかかる緑色を呈する傾向があることを理
解できる。
【表２】
【００２３】試験例３（調理の有無の影響）
次の４個のサンプルを用意した。
発明品：実施例１の瓶詰常温流通品を２０℃で１０日
間保管した後開封したもの。
発明品：実施例２の袋詰冷凍品を−３０℃で３０日間
保管した後解凍・開封したもの
比較品：実施例１において、得られたバジルペースト
を全く調理しなかった他は、実施例１と同じ配合と同じ
製法で瓶詰品を作り、これを２０℃で１０日間保管した
後開封したもの
比較品：実施例２において、得られたバジルペースト
を全く調理しなかった他は、実施例２と同じ配合と同じ
製法で袋詰品を作り、これを−３０℃で３０日間保管し
た後解凍・開封したもの
【００２４】上記各サンプルについて、試験例１と同じ
試験を行った。
試験結果
表３に示すとおりである。すなわち、表３より調理され
たバジルペーストでなければ鮮やかな緑色を呈さないこ
とが理解できる。
【００２５】
【表３】
【００２６】試験例４（密封の有無の影響）
次の４個のサンプルを用意した。
発明品：実施例１の瓶詰常温品を２０℃で２０日間保
管した後開封したもの
発明品：実施例２の袋詰冷凍品を−３０℃で２ヶ月間
保管した後解凍・開封したもの
比較品：実施例１において、瓶詰のバジルペーストを
キヤップをせずに密封しなかった他は、実施例１と同じ
配合と同じ製法で瓶詰バジルペーストを作り、これを密
封しないまま２０℃で２０日間保管したもの。
比較品：実施例２において、袋詰のバジルペーストを
袋の開口部のシールをせずに密封しなかった他は、実施
例２と同じ配合と同じ製法で袋入りバジルペーストを作
り、これを密封しないまま−３０℃で２ヶ月間保管した
後解凍したもの
【００２７】上記各サンプルについて、試験例１と同じ
試験を行った。
試験結果
表４に示すとおりである。すなわち、表４よりバジルペ
ーストを容器中に密封しなければ、バジルペーストの
色、味及び香りとも劣化してしまい、製品として相応し
いものにならないことが理解できる。
【００２８】
【表４】
【００２９】
【発明の効果】以上述べたように、本発明の容器詰めバ
ジルペーストは、細断した生バジル、食塩及び油脂から
なるペーストが気密容器中に密封・調理されてあるので
流通中に変質することがなく、その上、色、味及び香り
とも生バジルに酷似した新しい調味料を提供することが
できる。また、細断した生バジル１００部に対して、食
塩を３〜５０部配合した容器詰めバジルペーストは、鮮
やかな緑色を呈しており、外観上好ましいばかりでな
く、食品に生バジルの香りと適度な塩味を付与すること
ができる。Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a basil paste packed in a container. 2. Description of the Related Art Basil is an annual plant native to India belonging to the Labiatae family. Recently, as one of herbs (plants utilizing fragrance), it is used as a raw material for flavoring spaghetti and the like. It is used. By the way, basil leaves have a favorable aroma and a bright green color immediately after harvest, and are optimal as a food additive in terms of flavor and appearance.
After about days, the scent disappears due to the enzymatic action and the oxidizing action, and at the same time, the color is faded, and the suitability as food additive is lost. [0003] Conventionally, dried basil leaves have been used as food additives after the harvested basil leaves are cut into pieces as quickly as possible. However, this dried basil is not only inferior in flavor than raw basil, but also has a dark brown color, and there is room for improvement from the viewpoint of flavor and appearance, and a seasoning similar to raw basil instead The emergence of is desired. [0004] Accordingly, an object of the present invention is to provide a container-packed basil paste having the same color, taste and aroma as fresh basil. [0005] The object of the present invention is to provide (1) a packaged frozen basil paste in which a paste consisting of shredded raw basil, salt and fat is sealed and cooked in an airtight container.
And add salt to 100 parts of chopped raw basil
3 to 50 parts, cook at 70-75 ° C
This is achieved by a container-packed frozen basil paste. The present invention will be described below in detail. In the present invention, “%” is represented by “% by weight”,
“Parts” is indicated as “parts by weight”. In the present invention, the raw basil refers to a basil leaf exhibiting a green color immediately after or shortly after the harvest. The airtight container refers to a container (container) made of metal, glass, synthetic resin, or the like that does not transmit air, and is referred to as a cylindrical or prismatic container such as a bottle or a can. In addition to the above, a bag made of a synthetic resin sheet, aluminum foil, or the like is also included. Further, cooking means that the basil paste has been heat-treated so that the shredded raw basil leaves have a bright green color, and this heat treatment can be performed even before the basil paste is sealed in a container. It can be done after sealing. [0007] The paste of the basil paste packed in a container of the present invention comprises chopped raw basil, salt, and fat. It is desirable to use raw basil chopped to about 1 to 6 mm 2 . If the size is less than 1 mm 2 , the basil becomes too fine and even if the basil paste is sprinkled on pasta etc., it tends to not feel like sprinkling raw basil on the other hand, if it exceeds 6 mm 2 , the top of the paste This is because raw basil tends to float. The shredded raw basil is 20 to 6 parts based on the total amount of basil paste.
It is desirable to mix 0%. If the amount is too small, the raw basil in the paste will not be noticeable, while if it is too large, it will be difficult to finish the raw material into a paste. [0008] Salt is added to the salted basil paste so that the shredded raw basil in the basil paste develops a bright green color, as shown in the test examples described later. It is desirable to add 3 to 50 parts of salt to 100 parts of shredded raw basil. The amount is 3
When the amount is less than 50 parts, the coloring is insufficient. On the other hand, when the amount exceeds 50 parts, when the basil paste is sprinkled on the pasta or the like, the pasta or the like becomes too salty, which is not desirable. The fats and oils are blended to finish the shredded raw basil into a paste and at the same time prevent the raw basil in the paste from being oxidized and discolored or the scent disappearing. The compounding amount is 30 parts with respect to the total amount of basil paste.
~ 70% is desirable. If the compounding amount is too small, it becomes difficult to finish the raw material into a paste, while if it is too large, the raw basil becomes inconspicuous. Examples of fats and oils to be blended include vegetable fats and oils such as soybean oil, rapeseed oil, sunflower oil and olive oil, and animal fats and fats such as lard and refined fish oil. Of these, olive oil is particularly desirable because it has an effect of enhancing the flavor of raw basil. [0010] In addition to shredded raw basil, salt and fats and oils, any other raw materials such as glutamine soda and sugar may be blended. However, raw materials containing a large amount of water, such as vinegar, soy sauce, and liquor, may cause deterioration of the flavor and aroma of the basil paste. Further, the basil paste packed in a container according to the present invention is prepared by cooking the paste. By this cooking, as shown in the test examples described later, the enzyme of the raw basil can be inactivated and simultaneously colored to finish the whole basil paste in a bright green color. Further, the basil paste packed in a container of the present invention is one in which the paste is sealed in an airtight container. This sealing can prevent the basil paste in the container from fading during storage and from deteriorating the taste and aroma, as shown in the test examples below. The basil paste packed in a container of the present invention can be distributed at room temperature because the paste is sealed and cooked in an airtight container. However, in order for the shelf life to be more than half a year, it is desirable to distribute them by chilling or freezing. Since the color, taste and aroma of the container-packed basil paste of the present invention are very similar to fresh basil (fresh basil flakes), it can be used not only as a seasoning for pasta such as spaghetti, but also for various salads and fish. -Can also be used as a seasoning for meat dishes. The basil paste packed in a container according to the present invention can be obtained by a general manufacturing method of the paste. Specifically, it can be easily obtained by manufacturing according to Examples 1 and 2 described later. Can be. In addition, raw basil as a raw material, if used with water attached, will cause deterioration of the color, taste and aroma of the obtained product, so the raw basil used is washed with water and then centrifuged, Air dry and drain well. In addition, when cooking the basil paste, the paste may be subjected to a heat treatment at 70 to 75 ° C. for about 15 to 30 minutes. Next, the present invention will be described in detail based on examples and test examples. Example 1 Example 1 (Bottled room temperature distribution product cooked before sealing) 10 kg of basil leaves (raw basil) from which the stalk was removed was washed with water, and then drained with a centrifugal separator. Parts) and 20 kg of fats and oils (mixed oil of 10 kg of olive oil and 10 kg of soybean salad oil) were added and mixed, and the resulting mixture was subjected to shredder (trade name “Robocoup”, manufactured by TK Food Machinery Co., Ltd. (France)). Leaves are cut into 2-5 mm 2 , basil paste 3
0.5 Kg was obtained. The obtained basil paste was passed through a heating device (scraping type continuous heating device) at 75 ° C. for 10 hours.
After heating and cooking for 1 minute, put 1 in a 100 cc glass bottle
After filling and sealing by 00 g each, the mixture was cooled in cooling water to obtain 300 bottles of basil paste packed in a container. This product was distributed at room temperature for general retail use. Example 2 (Frozen bag-packed product cooked after sealing) 10 kg of basil leaves (raw basil) from which the stalk was removed was washed with water and then drained with a centrifugal separator, and 4 kg of salt (100 parts of raw basil was added). 40 parts) and 20 kg of oil and fat (mixed oil of 10 kg of olive oil and 10 kg of soybean salad oil) were added and mixed, and the same shredder as in Example 1 was used to cut the basil leaves into 3 to 5 mm 2 , and the basil paste was obtained. 33
Kg was obtained. After filling and sealing the obtained basil paste in a bag made of a 1-L polyethylene sheet at a rate of 1 kg each, immersing the bag in 75 ° C. water for 50 minutes for cooking, and then cooling it in cooling water, 32 bags of basil paste packed in a container were obtained. Obtained. This product was frozen at −30 ° C. for commercial use and distributed in a frozen state. Test Example Test Example 1 (Effect of Basil Raw Material) The following five samples were prepared. Control: Basil leaves (raw basil) from which stems have been removed are washed with water, then drained, air-dried, and then cut into 3 to 5 mm 2 with a shredder.
Inventive product of freshly made fresh basil flakes chopped into small pieces: The bottled room temperature distribution product of Example 1 was stored at 20 ° C. for 2 months and then opened. Inventive product: The packaged frozen product of Example 2 was stored at -30 ° C for 6 months, and then thawed and opened. Comparative product: Basil flakes obtained by rehydrating commercially available dried basil Comparative product: 100 parts of comparative product, 10 parts of salt and fat 20
Freshly made basil paste consisting of 0 parts (100 parts of olive oil and 100 parts of soybean salad oil). For each of the above samples, 10 well-trained panels observed color, taste and aroma. Test results are as shown in Table 1. That is, it can be understood from Table 1 that the invention product is comparable in color, taste and aroma to raw basil flakes. [Table 1] Test Example 2 (Effect of Salt Mixing) Same as Example 1 except that 100 parts of raw basil were mixed with the salt shown in Table 2 in the same ratio as in Example 1. Seven kinds of samples (basil paste packed in a container: bottled room-temperature circulation product) having different salt mixing ratios were obtained by the production method. Each of the obtained samples was opened as soon as possible, and the same test as in Test Example 1 was performed. Test results are shown in Table 2. In other words, it can be understood from Table 2 that when the salt is mixed, the basil paste exhibits a bright green color. Further, it can be understood that when 3 parts or more of salt is mixed with 100 parts of fresh basil, the green color tends to be exhibited. [Table 2] Test Example 3 (Effect of Presence or Absence of Cooking) The following four samples were prepared. Inventive product: The bottled room temperature distribution product of Example 1 was stored at 20 ° C. for 10 days and then opened. Inventive product: The bagged frozen product of Example 2 was stored at −30 ° C. for 30 days, then thawed and opened. Comparative product: Example 1 was the same as Example 1 except that the obtained basil paste was not cooked at all. A bottled product was prepared by the same formulation and the same production method as in Example 1, was stored at 20 ° C. for 10 days, and was then opened. Comparative Example: In Example 2, the obtained basil paste was not cooked at all. A bag-packed product was prepared by the same formulation and the same manufacturing method as in Example 2, stored at -30 ° C for 30 days, and then thawed and opened. The same test as in Test Example 1 was performed for each of the above samples. Test results are as shown in Table 3. That is, it can be understood from Table 3 that the green color is not exhibited unless the basil paste is cooked. [Table 3] Test Example 4 (Effect of Sealing) The following four samples were prepared. Inventive product: The bottled room temperature product of Example 1 was stored at 20 ° C. for 20 days and then opened. Inventive product: The packaged frozen product of Example 2 was stored at −30 ° C. for 2 months and then thawed and opened. Article: A bottled basil paste was prepared in the same manner as in Example 1 except that the bottled basil paste was not sealed without capping in Example 1, and the bottled basil paste was kept at 20 ° C. for 20 days without sealing. What was stored. Comparative product: A bagged basil paste was prepared in the same manner as in Example 2 except that the bagged basil paste was not sealed without sealing the opening of the bag in Example 2. Thawed after being stored at -30 ° C for 2 months without sealing and thawed. The same test as in Test Example 1 was performed for each of the above samples. The test results are as shown in Table 4. That is, it can be understood from Table 4 that if the basil paste is not sealed in the container, the color, taste and aroma of the basil paste will be deteriorated, and it will not be suitable as a product. [Table 4] As described above, the basil paste packed in a container according to the present invention can be used during distribution because the paste consisting of shredded raw basil, salt and fat is sealed and cooked in an airtight container. It is possible to provide a new seasoning which is not deteriorated, and furthermore, very similar in color, taste and aroma to raw basil. Moreover, the basil paste packed in a container in which 3 to 50 parts of salt are mixed with 100 parts of shredded raw basil has a bright green color, is not only preferable in appearance, but also has a moderate aroma of raw basil in a food. It can impart a salty taste.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/221 A23L 1/212 A23B 7/00 - 7/10 ──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int.Cl. 7 , DB name) A23L 1/221 A23L 1/212 A23B 7 /00-7/10
Claims (1)
るペーストが気密容器中に密封・調理されてある容器詰
め冷凍バジルペーストであって、細断した生バジル１０
０部に対して食塩を３〜５０部配合してあり、当該調理
が７０〜７５℃でされてあることを特徴とする容器詰め
冷凍バジルペースト。(57) packaged to Patent Claims 1. A chopped raw basil, paste comprising sodium chloride and fat it is sealed-cooked in an airtight container
Frozen basil paste, chopped raw basil 10
0 to 3 parts of salt are blended, and the cooking
Packed at 70-75 ° C
Frozen basil paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23545696A JP3516817B2 (en) | 1996-09-05 | 1996-09-05 | Containerized frozen basil paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23545696A JP3516817B2 (en) | 1996-09-05 | 1996-09-05 | Containerized frozen basil paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1075737A JPH1075737A (en) | 1998-03-24 |
| JP3516817B2 true JP3516817B2 (en) | 2004-04-05 |
Family
ID=16986377
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP23545696A Expired - Lifetime JP3516817B2 (en) | 1996-09-05 | 1996-09-05 | Containerized frozen basil paste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3516817B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2162601B1 (en) * | 2000-05-05 | 2003-04-01 | Ciuraneta Masip Lluis | USE OF OLIVE OIL FOR THE ELABORATION OF MARGARINAS, MANTECAS, SUEROS, EMULSIONS, CREAMS, CHOCOLATES AND SIMILAR. |
| EP1279338A1 (en) * | 2000-05-05 | 2003-01-29 | Luis Ciuraneta Masip | Use of olive oil for the production of margarines, butters, fats, wheys, creams, chocolate and the like |
| JP3798413B2 (en) * | 2004-07-07 | 2006-07-19 | 東和フードサービス株式会社 | Method for producing green flavored vegetable sauce |
| JP5132130B2 (en) * | 2006-11-17 | 2013-01-30 | キユーピー株式会社 | Method for producing green sauce or soup with basil |
| JP5171380B2 (en) * | 2008-05-09 | 2013-03-27 | 株式会社カネカ | Method for producing flavor oil and flavor oil |
| JP6890878B2 (en) * | 2016-08-19 | 2021-06-18 | 日清オイリオグループ株式会社 | Anti-fading agent for green foods |
| JP6530803B1 (en) * | 2017-11-30 | 2019-06-12 | キユーピー株式会社 | Container packed basil sauce and method for producing the same |
| JP6577114B1 (en) * | 2018-10-11 | 2019-09-18 | キユーピー株式会社 | Stuffed basil sauce |
-
1996
- 1996-09-05 JP JP23545696A patent/JP3516817B2/en not_active Expired - Lifetime
Non-Patent Citations (2)
| Title |
|---|
| ＰＲＥＰＡＲＥＤ ＦＯＯＤＳ，Ｖｏｌ．１５８，Ｎｏ．４（１９８９），ｐ．１３０ |
| 福場博保・小林彰夫編，調味料・香辛料の事典，朝倉書店，１９９１年 ７月 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH1075737A (en) | 1998-03-24 |
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