JP3798413B2 - Method for producing green flavored vegetable sauce - Google Patents

Description

  The present invention relates to a method for producing a green flavored vegetable sauce that has a vivid color tone and fragrance and that is not damaged even when stored for a long time after opening.

  With the diversification of eating habits in recent years, green flavored vegetables such as basil with vibrant colors and aromas that have a unique flavor are used as pasta sauces and dressing ingredients.

  However, green flavored vegetables have a unique aroma and vivid color immediately after harvest, and are fresh as ingredients, but as the date and time after harvest disappears, the aroma disappears and the vivid color changes color. The original flavor and color of green flavored vegetables have been lost.

  In other words, the green color of green-flavored vegetables is due to chlorophyll (chlorophyll) pigments. If left for a long time or continued to heat, the green-flavored vegetables will fade due to the action of oxidase contained in the green-flavored vegetables. Changes to brown pheophytin.

  Conventionally, as a method of preserving green flavored vegetables for a long time, a method of blanching and freezing and a method of storing by salting are used, but one method of branching and freezing is stored. Among the green-flavored vegetables, spinach, in particular, may lose its color and flavor if it is not treated with a large amount of hot water in a short time. The other method of storing and storing the salt has a problem such that the salt content penetrates into the green flavored vegetables and the salt concentration of the green flavored vegetables increases, so that the use or use amount is limited.

  Therefore, for a basil sauce that is almost green, a source that is packed in a pouch in a state in which a fluid basil paste and an edible oil in which basil oil-soluble components are dissolved is separated, and its production method is known. (See Patent Document 1).

  As for the basil paste, a paste made of chopped raw basil, salt and oil and fat, sealed and cooked in a container is known (see Patent Document 2).

Furthermore, as a method for treating flavored vegetables, a method is known in which flavored vegetables are blanched and then frozen and shredded in a frozen state (see Patent Document 3).
JP-A-11-225714 Japanese Patent Application Laid-Open No. 10-075737 JP-A-6-007080

  However, the basil sauce of Patent Document 1 is temporarily emulsified by adding edible oil and a thickener to a basil paste whose water activity is adjusted to 0.75 to 0.90, and the obtained emulsion is packed in a pouch. In order to dissolve basil oil-soluble components in edible fat, which is another component of the sauce, in a sauce sterilized by heating at a hot water temperature of 75-85 ° C, the basil sauce and edible fat are temporarily emulsified. It is a sauce intended to heat and separate the emulsion, and has fluidity to entangle it in food.

  Moreover, the basil paste of Patent Document 2 is a salted container-packed basil paste in which 3 to 50 parts of salt is blended with 100 parts of fresh basil.

  Therefore, when the green flavored vegetables are salted by the method of Patent Document 2, the salt concentration of the green flavored vegetables is increased, so that the edible use or use amount is limited.

  In addition, the method of Patent Document 3 is performed for the purpose of reducing the fading by deactivating the enzyme of the flavored vegetable by blanching treatment, and had to be heat-treated with hot water for a short time.

  These blanching treatments, cryopreservation methods, and salting treatments and preservation methods are ideal for filling containers such as retort bags and glass bottles, and refrigeration or freezing for a long time. The color changed when stored at room temperature or refrigerated for a long time, and was not fully satisfactory in terms of long-term storage after opening.

  The present invention is directed to a method for producing a green flavored vegetable sauce that has a vivid color tone and fragrance and that is not damaged even when stored for a long time after opening.

As a result of earnest research to achieve the above object, the present inventor has added a seasoning mixture in which a seasoning is mixed with a green flavored vegetable, and further pulverized and mixed. By heating for 15 to 40 minutes until the temperature reaches 80 to 90 ° C., a film of the seasoning mixture is formed on the green flavored rape leaves, and the green flavored vegetable leaves remain in an inactive state to suppress discoloration. Therefore, as a result, it was found that a sauce in which the original color tone and aroma of green flavored vegetables were retained was obtained, and the present invention was completed.

The first invention of the present invention is a first step of washing and dehydrating green flavored vegetables, a second step of roasting dry nuts in advance, and adding garlic and oil to the dried nuts and pulverizing them. A third step, a fourth step of adding a seasoning to the pulverized dried nuts and garlic to prepare a seasoning mixture, and a step of heating the seasoning mixture at 100 to 104 ° C. while stirring . , Adding the seasoning mixture prepared in the sixth step to the green flavored vegetable obtained by the first step and cooling the seasoning mixture to 20-30 ° C. In the method for producing a green flavored vegetable sauce comprising the seventh step of mixing and producing the sauce,
An eighth step of the green flavor vegetable sources said the fabricated is the core temperature to heating between 15 to 40 minutes at a temperature at which 80-90 ° C.,
And a ninth step of cooling the prepared green flavored vegetable sauce.

The second invention of the present invention is a first step of freezing green flavored vegetables, a second step of roasting dried nuts in advance, and a third step of adding garlic and oil to the dried nuts and pulverizing them. A fourth step of adding a seasoning to the pulverized dried nuts and garlic to prepare a seasoning mixture, and a fifth step of heating the seasoning mixture at 100 to 104 ° C. while stirring. And a sixth step of cooling the seasoning mixture to 20-30 ° C., and adding the seasoning mixture prepared in the sixth step to the green flavored vegetable obtained by the first step, and pulverizing it, In the manufacturing method of the green flavor vegetable sauce which consists of the 7th process which mixes and produces a sauce,
An eighth step of the green flavor vegetable sources said the fabricated is the core temperature to heating between 15 to 40 minutes at a temperature at which 80-90 ° C.,
And a ninth step of cooling the prepared green flavored vegetable sauce.

  As described above, according to the present invention, a green flavored vegetable sauce prepared by adding a seasoned mixture in which a seasoning is mixed with a green flavored vegetable, further pulverizing and mixing the green flavored vegetable sauce at 80 to 90 ° C. By heating, a film of the seasoning mixture is formed on the leaves of the green flavored vegetable, and the green flavored vegetable leaf remains in an inactive state to suppress discoloration. As a result, it is possible to obtain a green flavored vegetable sauce that has a vivid color and fragrance and that is not damaged even when stored for a long time after opening.

 In the present invention, the core temperature refers to the center temperature of the green flavored vegetables packed in the bag, and the temperature at which the green flavored vegetables are discolored accurately is determined by measuring the temperature of the green flavored vegetables themselves rather than the hot water temperature. can do.

  In the present invention, a green flavored vegetable means a vegetable having a high aroma and a unique flavor and green leaves, such as basil, arugula, large leaves, mizuna, green pepper, Italian parsley, fennel, oregano. , Bay leaves, cinnamon basil, sage, thyme, tarragon, chervil, dale, parsley, peppermint, marjoram, lemon balm, rosemary, herbs (herb), perilla, watercress, wasabi, etc. Examples include vegetables such as la, shishi tang, broccoli, spinach and honey bees.

  In the present invention, dry nuts refer to dry nuts having a unique flavor, such as pine nuts, walnuts, almonds, cashews, wolfberry, dried coconuts, pumpkin seeds, pistachios, peanuts, sunflower seeds. , Hazelnuts, macadamia nuts and the like.

  In the present invention, “packing” means filling, for example, a polyethylene laminated aluminum foil bag made of aluminum, synthetic resin, or a laminate of aluminum and synthetic resin. In this bagging, the sauce is automatically filled into the bag by a pillow packaging device.

  The green flavored vegetable sauce of the present invention is not only used for pasta sauces such as spaghetti and various dressings for salads, but also has a lower salt concentration than commercially available salted sauces. It can be used as a toast or as a seasoning for fish and meat dishes, as a sauce for sashimi konjac and cold tofu.

  EXAMPLES Next, although an Example is given and this invention is demonstrated more concretely, this invention is not limited to these Examples.

Example 1
In Example 1, a method for producing basil sauce using raw basil leaves, which is one of the production methods of the present invention, will be described step by step based on the flowchart of FIG.
[1] First Step (1) Washing Step In advance, 30 kg of fresh basil leaves are washed away with running water to remove soil bacteria and various germs.
(2) Dehydration process After washing, basil leaves are dehydrated for 10-15 seconds using a centrifugal dehydrator (700 rpm).
[2] Second step (roasting step)
Next, put 1.5 kg of pine nuts in a frying pan and roast until lightly colored over low heat. Place the pine nuts after roasting in a flat container with paper and let it cool to room temperature.
[3] Third step (grinding step)
Put 1 kg of roasted pine nuts and garlic in a cutter mixer, add 35 kg of weighed extra virgin oil, and pulverize it finely.
[4] Fourth step (seasoning mixture preparation step)
Mix seasoned basil, salad oil other than extra virgin olive oil, salt, coarsely ground black pepper, parmesan cheese, E oil, chicken consomme and chemical seasoning to make a seasoning mixture.
[5] Fifth step (heating step)
The prepared seasoning mixture is heated to 100-104 ° C. with stirring.
[6] Sixth step (cooling step)
The heated seasoning mixture is allowed to cool to 20-30 ° C.
[7] Seventh step (grinding / mixing step)
Next, the 20-30 degreeC seasoning mixture obtained at the said 6th process is added to the basil leaf obtained at the 1st process, and it grind | pulverizes with a cutter mixer. Therefore, the raw basil leaves are crushed and a film is formed on the raw basil leaves with the seasoning mixture. Then, the crushed sauce is stocked in a large filling container, and the whole is mixed on average to finish the basil sauce.
(Packing process)
Using a pillow packaging device, basil sauce is quickly filled into a polyethylene laminated aluminum foil bag while bleeding air.
[8] Eighth step (heating step)
Next, the basil sauce packed in a kettle containing hot water is heated so that the core temperature is 80-90 ° C. At this time, it is preferable to heat for 15 to 40 minutes. If heated for less than 15 minutes, the vivid green color of basil cannot be obtained. In addition, when heated for more than 40 minutes, chlorophyll, which is a pigment of basil, changes to pheophytin and turns brown by the action of oxidase. That is, by heating for 15 to 40 minutes, the raw basil leaves are inactivated together with heat sterilization, and the color of the basil leaves remains green. After confirming that the core temperature of the basil sauce has reached 80 to 90 ° C with a core thermometer, remove it from the kettle.
[9] Ninth step (cooling step)
And it is made to cool until the core temperature of a basil sauce becomes 10 degrees C or less with a chiller water tank.
(Inspection process)
As a quality inspection, a metal detector is used to inspect the basil sauce packed in the bag for foreign objects such as metal.
(Freezing process)
After the inspection is complete, the bagged basil sauce is frozen.
(Storage process)
Store at -20 ° C and ship as a product.

  The basil sauce obtained by the production method of the present invention retains the vivid green color and fragrance of raw basil, and even when stored for a long time after opening, they are not damaged.

(Example 2)
Example 2 describes a method for producing an arugula source using frozen arugula, which is one of the production methods of the present invention, based on the flowchart of FIG.
[1] First step (freezing step)
30 kg of arugula washed and dehydrated in advance is frozen at a temperature of −20 ° C.
[2] Second step (roasting step)
Put 1.5kg of walnuts in a frying pan and roast until lightly colored over low heat. Place roasted walnuts in a flat container with paper and let cool to room temperature.
[3] Third step (grinding step)
Put 1 kg of roasted walnut and garlic in a cutter mixer, add 35 kg of weighed extra virgin oil, and pulverize it finely.
[4] Fourth step (seasoning mixture preparation step)
Mix seasoned walnut, salad oil other than extra virgin olive oil, salt, coarsely ground black pepper, parmesan cheese, E oil, chicken consomme and chemical seasoning to make a seasoning mixture.
[5] Fifth step (heating step)
The prepared seasoning mixture is heated to 100-104 ° C. with stirring.
[6] Sixth step (cooling step)
The heated seasoning mixture is allowed to cool to 20-30 ° C.
[7] Seventh step (grinding / mixing step)
Next, the 20-30 degreeC seasoning mixture obtained at the said 6th process is added to the frozen arugula 30kg obtained at the 1st process, and it grind | pulverizes with a cutter mixer. Therefore, the frozen arugula is crushed and a film is formed on the arugula leaves with the seasoning mixture. Then, the pulverized sauce is stocked in a large filling container, and the whole is mixed on average to make a sherbet state.
(Packing process)
Using a pillow wrapping apparatus, 300 g of a ruccola sauce in a sherbet state at a temperature of −10 to −15 ° C. is quickly filled into a polyethylene laminate bag while removing air.
[8] Eighth step (heating step)
Next, it is heated in a kettle containing hot water so that the core temperature of the arugula sauce is 80 to 90 ° C. At this time, it is preferable to heat for 15 to 40 minutes. When heated for less than 15 minutes, a vivid green arugula cannot be obtained. When heated for more than 40 minutes, chlorophyll, the arugula pigment, turns into pheophytin and turns brown. That is, by heating for 15 to 40 minutes, the frozen arugula leaves are brought to a resuscitation state together with heat sterilization, and the color of the arugula leaves remains green. After confirming that the core temperature of the arugula sauce has reached 80 to 90 ° C with a core thermometer, remove it from the kettle.
[9] Ninth step (cooling step)
And it is made to cool until the core temperature of arugula sauce becomes 10 degrees C or less with a chiller water tank.
(Inspection process)
As a quality inspection, a metal detector is used to inspect the packaged arugula sauce for foreign materials such as metal.
(Freezing process)
After the inspection is completed, the packaged arugula sauce is frozen.
(Storage process)
Store at -20 ° C and ship as a product.

  The arugula sauce obtained from the arugula frozen by the production method of the present invention is not inferior to the arugula sauce obtained from the raw arugula, and the arugula's vivid green color and fragrance are preserved. Even they will not be damaged.

  Of the washing step to the storage step of Example 1, the heating temperature was changed in the heating step to obtain a basil source sample.

  Samples were prepared under different conditions of the heating temperature (core temperature) described above, and after opening for a predetermined time at room temperature, judgment was made by 10 panelists. However, the color evaluation was referred to using a color meter and the guaiacol method.

The numerical values in Table 1 are average values of panel evaluations based on a 5-point scale.
(1) Color evaluation 5: Dark green 4: Green 3: Pale green 2: Green fades to yellow 1: Yellow or brown changes or fades (2) Taste evaluation 5: Good (delicious)
4: Slightly good (somewhat delicious)
3: Normal 2: Slightly inferior (somewhat not delicious)
1: Inferior (not delicious)
(3) Evaluation of fragrance 5: There is a fresh fragrance.
4: Fresh fragrance is slightly weakened.
3: A little fragrance is felt.
2: The scent is faintly felt.
1: The scent is not felt at all.

  The comparative product (1) having a core temperature of 75 ° C. was brown in color 3 minutes after opening and had a blue odor. The comparative product (2) having a core temperature of 95 ° C. had a slightly dark green color before opening, and the fragrance was lowered. In addition, the inventive products (1), (2), and (3) that are within the scope of the present invention have a better color tone and fragrance than the comparative products (1) and (2) that are outside the scope of the present invention. It was found that the vivid basil green color was maintained even after long-term storage.

      Among the freezing process to the storage process of Example 2, the heating temperature was changed in the heating process to obtain a sample of arugula sauce.

  Samples were prepared under different conditions of the heating temperature (core temperature) described above, and after opening for a predetermined time at room temperature, judgment was made by 10 panelists. However, the color evaluation was referred to using a color meter and the guaiacol method.

  The numerical values in Table 2 are the average values of the panel evaluations based on a 5-point scale as in Example 1.

  The comparative product (1) having a core temperature of 75 ° C. was brown in color 3 minutes after opening and had a blue odor. The comparative product (2) having a core temperature of 95 ° C. had a slightly dark green color before opening, and the fragrance was lowered. In addition, the invention products (1), (2), and (3) that are within the scope of the present invention have better color and fragrance than the comparative product (1) and comparison product (2) that are outside the scope of the present invention, It was found that the vivid arugula green color was maintained even after long-term storage.

  The green flavored vegetable sauce of the present invention had the original vivid color and fragrance of green flavored vegetables even after refrigerated storage for 1 month or frozen storage for 1 year after opening, and the taste and flavor did not change.

  If it is a manufacturing method using the frozen green flavored vegetable which is one of the present invention, the frozen green flavored vegetable can be obtained by freezing the green flavored vegetable in advance without being bound by the harvest time of the green flavored vegetable. It can be used to produce a green flavored vegetable sauce at all times.

It is a flowchart of the manufacturing method of a basil sauce using the raw basil of this invention. It is a flowchart of the manufacturing method of the arugula sauce using the frozen arugula of this invention.

Claims (2)

A first step of washing and dehydrating green flavored vegetables, a second step of roasting dried nuts in advance, a third step of adding garlic and oil to the dried nuts and pulverizing, and pulverized A fourth step of preparing a seasoning mixture by adding a seasoning to the dry nuts and garlic, a fifth step of heating the seasoning mixture at 100 to 104 ° C. while stirring, and the seasoning mixture of 20 to 30 A sixth step of cooling to ° C., and adding the seasoning mixture prepared in the sixth step to the green flavored vegetable obtained in the first step, crushing, mixing, and preparing a sauce In the manufacturing method of the green flavor vegetable sauce which consists of a process,
An eighth step of heating the prepared green flavored vegetable sauce at a temperature at which the core temperature is 80 to 90 ° C. for 15 to 40 minutes ;
A method for producing a green flavored vegetable sauce, comprising: a ninth step of cooling the produced green flavored vegetable sauce. A first step of freezing green flavored vegetables, a second step of roasting dried nuts in advance, a third step of adding garlic and oil to the dried nuts and pulverizing, and the pulverized dried nuts And a fourth step of preparing a seasoning mixture by adding seasonings to garlic, a fifth step of heating the seasoning mixture at 100 to 104 ° C while stirring, and cooling the seasoning mixture to 20 to 30 ° C And the seventh step of adding the seasoning mixture prepared in the sixth step to the green flavored vegetable obtained in the first step and crushing and mixing to prepare the sauce In the manufacturing method of the green flavor vegetable sauce which becomes
An eighth step of heating the prepared green flavored vegetable sauce at a temperature at which the core temperature is 80 to 90 ° C. for 15 to 40 minutes ;
A method for producing a green flavored vegetable sauce, comprising: a ninth step of cooling the produced green flavored vegetable sauce.

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