JP6154149B2 - How to make herb sauce - Google Patents

Description

  The present invention relates to a method for producing an herb sauce, and more particularly to a method for producing an herb sauce using frozen herbs.

  Herbs bring a unique flavor to foods and dishes, and add bright colors. Sauces using these are widely used as pasta sauces and dressing ingredients.

  However, herbs have a distinctive scent and vivid color immediately after harvest, but with the passage of time after harvest, the scent disappears and the color changes to brown, and is used for cooking. It will be in a state that is not suitable for.

  This color change is due to the fact that polyphenols present in the intracellular vacuoles of herbs are converted to quinones by the action of polyphenol oxidase present in the cytoplasm, and then brown pigment is produced by the polymerization reaction, as well as intracellular chlorophyll. Is considered to be partly due to a change in brown pheophytin due to a decrease in freshness, a decrease in pH due to spoilage, and the like.

  Therefore, a method for producing an herb sauce without losing the scent and color immediately after harvesting has been studied.

  In Patent Document 1 (Japanese Patent Laid-Open No. 10-075737), in order to provide a container-packed basil paste having the same color, taste, and fragrance as raw basil, 3 parts of salt is added to 100 parts of raw basil cut. The basil paste which mix | blended -50 parts and added fats and oils is disclosed.

  Patent Document 2 (Japanese Patent Application Laid-Open No. 2008-125394) discloses fats and oils in order to provide a basil-containing green sauce that is maintained in a colorful state without being browned even when warmed for a long time. A method is disclosed in which a basil paste obtained by pulverizing fresh basil and a cream sauce are mixed and then heat-treated at 65 ° C. or higher.

  However, since Cited Document 1 is salted with basil, the salinity concentration of the pasil paste is increased, so that there is a problem that the edible use and use amount are limited.

  Furthermore, since both references 1 and 2 use raw basil as a raw material, when the leaves are cut in the production process, it is inevitable that the chlorophyll changes to brown pheophytin due to an oxidation reaction, It was difficult to maintain a good color for a long time. In addition, raw basil is expensive and cannot be stored for a long period of time.

  From the viewpoint of raw material cost, it is considered that the cost can be suppressed by using a frozen herb which is inexpensive and can be stored for a long time.

  Patent Document 3 (Japanese Patent Application Laid-Open No. 2006-20551) includes a step of heating a frozen arugula so as to have a core temperature of 80 to 90 ° C. after being mixed with a seasoning mixture prepared in advance and pulverized. A method for producing arugula sauce is disclosed. However, in Cited Document 3, since the arugula sauce is heated at 80 to 90 ° C., there is a problem that chlorophyll is not stabilized and a source having a sufficiently bright green color cannot be obtained.

  In addition, frozen herbs often have cell destruction due to the formation of ice crystals when frozen, and are generally crushed as product shapes, and cell membranes and vacuoles in cells are destroyed. Therefore, a brown substance is easily generated by the reaction between polyphenol and polyphenol oxidase. For this reason, frozen herbs suddenly turn blackish brown when thawed. Therefore, it has been difficult to use frozen herbs as a raw material for sauces.

Japanese Patent Application Laid-Open No. 10-075737 JP 2008-125394 A JP 2006-20551 A

  The present invention provides a method for producing an herb sauce that has a vivid green color using frozen herbs, does not change from green to brown even after long-term storage, and has a good flavor. Objective.

  The present invention provides a herb sauce comprising a step of preparing a frozen herb, a step of preparing a solution containing at least one of oil and deoxygenated water, and a step of thawing the herb in the solution. It is a manufacturing method.

  In the method for producing an herb sauce of the present invention, preferably, the temperature of the solution in the step of preparing the solution is in the range of 0 ° C. or higher and 30 ° C. or lower.

  Preferably, in the method for producing an herb sauce of the present invention, the step of thawing includes a step of cutting the herb.

  Preferably, in the method for producing an herb sauce of the present invention, the step of cutting the herb is performed by stirring the solution containing the herb with a stirrer.

  Preferably, in the method for producing an herb sauce of the present invention, the temperature of the solution during stirring is in the range of 5 ° C to 30 ° C.

Preferably, in the method for producing an herb sauce of the present invention, the step of thawing the herb is performed in a deoxygenated atmosphere.
In this specification, the solution includes the case of water or water and oil.

  ADVANTAGE OF THE INVENTION According to this invention, the herb sauce which has a vivid green using frozen herb, does not change from green to brown even if preserve | saved for a long period of time, and has a favorable flavor can be obtained.

It is a flowchart which shows the manufacturing method of the herb sauce in one embodiment of this invention. It is a schematic sectional drawing of the cutting stirrer used in one embodiment of this invention.

The manufacturing method of the herb sauce in one embodiment of this invention is demonstrated using FIG.
<Preparation of frozen herbs>
A frozen herb is prepared (indicated as “S1” in FIG. 1, hereinafter also referred to as “step S1”).

  In this specification, the herb means a vegetable having a unique scent and flavor and green leaves. Specifically, flavored vegetables such as basil, dill, chervil, spring onion, chives, lemongrass, coriander, tarragon, marjoram, mint, oregano, sorrel, parsley, barnet, rosemary, rocket, savory, sage, thyme Can be mentioned.

  The method for freezing herbs is not particularly limited, and a general freezing method can be used. For example, the raw herb is washed with water and then rapidly frozen at a temperature of -20 ° C or lower.

  In addition, before freezing raw herbs, a blanching process may be performed for the purpose of suppressing quality degradation. Blanching is a processing method in which deterioration of quality is suppressed by heating plant-derived raw materials by a method such as boiling, and inactivating enzymes contained in the raw materials. However, when the blanching treatment is performed, the green color of the herb can be maintained, but the flavor is easily lost.

  Therefore, in one embodiment of the present invention, it is preferable to use a frozen herb that has not been blanched. By using a frozen herb that has not been blanched, a herb sauce having a higher flavor can be obtained while maintaining the green color.

<Preparation of a solution containing at least one of oil and deoxygenated water>
A solution containing at least one of oil and water subjected to deoxygenation treatment (hereinafter also referred to as “deoxygenated water”) is prepared (indicated as “S2” in FIG. 1; hereinafter also referred to as “step S2”). . Note that the order of the step S1 and the step S2 is not limited, but when the step S2 is performed later, the frozen herb needs to be kept frozen during that time.

  In the present specification, the oil is not particularly limited as long as it is an edible oil, and a general edible oil can be used. For example, rapeseed oil, olive oil, corn oil, cottonseed oil, safflower oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil, or a refined oil (salad oil), MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil And oils and fats obtained by chemical or enzymatic treatment such as transesterified oils and the like.

  In this specification, deoxygenated water means water in which the amount of oxygen dissolved in water is reduced. The amount of dissolved oxygen in the water after the deoxygenation treatment is not particularly limited as long as it is an amount that can prevent the oxidation of the herb in the thawing and stirring steps, but the amount of dissolved oxygen is preferably smaller.

  The method of deoxygenation is not particularly limited as long as it can remove oxygen in water, and a general method can be used. For example, a method of reducing the amount of residual oxygen in water by introducing nitrogen bubbles into tap water and transferring oxygen dissolved in water to nitrogen can be used.

  Either oil or deoxygenated water may be used, or both may be used simultaneously. In addition, it is preferable to use oil from a viewpoint that a deoxygenation process is unnecessary and preparation is easy. On the other hand, with the recent increase in health consciousness, foods that reduce oil as much as possible and refrain from calories are desired. From such a viewpoint, it is preferable to use deoxygenated water.

  The solution prepared in step S2 can also contain seasonings other than oil and deoxygenated water. However, from the viewpoint that a uniform film of the solution can be formed on the surface of the frozen flavored green vegetable when mixed with the frozen flavored green vegetable in the subsequent step, the solution prepared in step S2 is a component other than oil and deoxygenated water. It is preferable not to contain.

  The temperature of the solution containing at least one of oil and deoxygenated water is preferably 0 ° C. or higher and 30 ° C. or lower. When the temperature of the solution is lower than 0 ° C., it is not preferable because the viscosity of the solution increases and the stirring operation becomes difficult when mixed with frozen herbs in a later step. On the other hand, when the temperature of the solution exceeds 30 ° C., when mixed with frozen herb in a later step, the herb may be discolored by heat, and further microorganisms may grow, which is not preferable. The temperature of the solution is further preferably 10 ° C. or higher and 20 ° C. or lower.

<Process of thawing herbs in solution>
Next, the frozen herb is thawed in a solution containing at least one of water and deoxygenated water (indicated as “S3” in FIG. 1, hereinafter also referred to as “step S3”).

  When the frozen herb is thawed in a solution containing at least one of water and deoxygenated water, contact between the herb and oxygen can be prevented. For this reason, the production | generation of the brown substance by reaction with the polyphenol and polyphenol oxidase contained in the cell of an herb is suppressed, and discoloration of an herb can be prevented.

  The thawing of the frozen herb can be performed, for example, by putting the frozen herb into a solution containing at least one of water and deoxygenated water. The mixing ratio of the frozen herb and the solution containing at least one of water and deoxygenated water is not particularly limited, but the amount (mass) of the frozen herb from the viewpoint of forming a film of the solution on the entire surface of the frozen herb. The amount (mass) of the solution with respect to 1 is preferably 1 or more.

  In addition, after putting frozen herbs into the solution containing at least one of water and deoxygenated water, a proper amount of seasonings such as salt and sugar can be added as necessary. Salt can color the green color of herbs more vividly. However, it is preferable that the seasoning is soluble in oil or water at this point, and if a solid component such as cheese or nuts is used, a uniform film of oil or deoxygenated water is formed on the surface of the flavored green vegetable. Is not preferable because it becomes difficult.

  The step of thawing the frozen herb is preferably performed in a deoxygenated atmosphere by depressurization or replacement with nitrogen gas or the like in order to prevent intrusion of newly supplied oxygen.

  The step of thawing the frozen herb preferably includes a step of cutting the herb. When the frozen herb is cut while thawing in a solution containing at least one of water and deoxygenated water, the fragment size of the herb can be adjusted to a desired size while preventing discoloration of the frozen herb.

  The cutting method is not particularly limited, and a general cutting method used in the food field can be used. An example of the cutting method will be described with reference to FIG.

  FIG. 2 is a schematic sectional view of the cutting stirrer. The cutting stirrer 1 has an inlet 2 at the top of the tank 8, a discharge valve 3 at the bottom of the tank 8, a cutter 4 and a stirrer 6 inside the tank, a motor 5 for driving the cutter outside the tank, and a stirrer driving motor. A motor 7 and a decompression pump 9 are provided.

  First, a solution containing at least one of water and deoxygenated water prepared in step S2 is charged from the charging port 2 of the cutting stirrer 1. Next, frozen herbs are introduced from the inlet 2. Next, the cutter 4 and the agitator 6 are rotated to stir the frozen herb so that the solution and the frozen herb are uniformly mixed.

  In addition, when cutting stirring is performed while the inside of the tank 8 is in a deoxygenated atmosphere by the vacuum pump 9, contact between the herb and oxygen in the air can be suppressed. For this reason, the production | generation of the brown material by reaction with the polyphenol and polyphenol oxidase contained in the cell of an herb is suppressed, and discoloration of an herb can be prevented more effectively. When cutting and stirring is performed in a reduced pressure environment, for example, it is preferable to set the pressure inside the tank to be −50 kPaG (reference to atmospheric pressure) or less. In addition, as a method for creating a deoxygenated atmosphere, nitrogen gas replacement and the like can be cited in addition to using a vacuum pump.

  The temperature of the solution containing the frozen herb at the time of cutting and stirring is preferably 5 ° C or higher and 30 ° C or lower. When the temperature of the solution is less than 5 ° C., when the solution contains oil, the oil is liable to solidify, and cutting and stirring may not be performed. On the other hand, when the temperature of the solution exceeds 30 ° C., microorganisms may grow, which is not preferable. The temperature of the solution is further preferably 10 ° C. or higher and 20 ° C. or lower.

  The rotation speed of the stirrer at the time of cutting and stirring is preferably 20 rpm or more. If the rotational speed of the stirrer is less than 20 rpm, the solution and the flavored green vegetable cannot be mixed sufficiently.

  The number of rotations of the cutter during the cutting and stirring is preferably 1,000 rpm or more and 4,000 rpm or less. If the rotational speed of the cutter is less than 1,000 rpm, the herb size is likely to vary, which is not preferable. On the other hand, when the rotation speed exceeds 3,600 rpm, when the solution contains oil, the oil is likely to be emulsified, and cutting and stirring may not be performed. The number of rotations of the cutter is further preferably 2,500 rpm to 3,500 rpm.

The herb sauce can be obtained by the above steps.
<Process of adding various seasonings>
In one embodiment of the present invention, various seasonings can be added to the obtained herbal sauce as necessary, and further stirring can be performed (indicated as “S4” in the figure. Also referred to as “step S4”).

  The type of seasoning is not particularly limited, and examples include cheeses such as cheddar cheese and parmesan cheese, nuts such as walnuts and almonds, salt, sugar, grated garlic, and oils. Further, the amount of seasoning is not particularly limited, and can be appropriately changed according to the needs of consumers.

  The order of addition of seasonings is not particularly limited, but for example, insoluble ingredients such as cheeses and nuts and water-soluble ingredients such as salt, sugar, grated garlic, and oils can be added separately. .

  The temperature of the solution containing the frozen herb in step S4 is preferably 10 ° C. or higher and 20 ° C. or lower from the viewpoint of preventing oil solidification and microorganism growth.

<Heat sterilization process>
In one embodiment of the present invention, it is preferable to heat-sterilize the obtained herb sauce as needed (indicated as “S5” in the figure).

  When sterilizing by heating, it is preferable that the herb sauce is filled and sealed in advance, for example, in a bag or a container made of aluminum, synthetic resin, or a laminate of aluminum and synthetic resin.

  The heating conditions are preferably a temperature of 65 ° C. or higher and 80 ° C. or lower and a time of 20 minutes or longer and 60 minutes or shorter. When the heating temperature is less than 65 ° C., a sufficient sterilizing effect cannot be obtained, which is not preferable. On the other hand, when it exceeds 80 degreeC, since there exists a possibility that the vivid green of a flavor green vegetable and a unique flavor may be impaired, it is unpreferable.

<Cooling process>
In one embodiment of the present invention, it is preferable that the herb sauce is cooled and stored frozen after heat sterilization (indicated as “S6” in the figure). By storing it frozen, it can be stored for a longer period while maintaining the quality of the herb sauce.

  Although the cooling method is not particularly limited, for example, the herb sauce after heat sterilization is first cooled to 30 ° C. or lower using cooling water, and then frozen in a freezer at −25 ° C. or lower. be able to.

[Study on discoloration of fresh basil and frozen basil]
The state of discoloration when raw basil and frozen basil were left in the air was observed.

(Test method)
Fresh basil and frozen basil were each placed in a petri dish and left in the air, and the state after 1 hour to 54 hours was visually observed.

(Test results)
The fresh basil had been curled due to drying after 3 hours, but remained green even after 54 hours.

  The frozen basil was discolored immediately after being left in the air and had already turned brown after 1 hour.

(Evaluation)
The fresh basil did not show any sudden discoloration even when left in the air. On the other hand, frozen basil was confirmed to be difficult to handle in air because it was rapidly discolored immediately after being left in the air.

[Discoloration of frozen basil depending on thawing conditions]
When the frozen basil was thawed in deoxygenated water (deoxygenated water) and when thawed in tap water, the discoloration was observed.

(Test method)
Test Example A: Deoxygenated water was prepared by deoxidizing tap water in a reduced pressure environment using a vacuum pump. After putting frozen basil into the obtained deoxygenated water, it was vacuum packed in a storage bag and stored in a vacuum environment for 20 hours.

  Test Example B: Frozen basil was added to tap water, sealed with a storage bag, and stored for 20 hours. Note that no vacuum treatment was performed, and air was also contained in the storage bag.

(Test results)
In Test Example A, the mixed solution of frozen basil and deoxygenated water in the storage bag remained green.

  In Test Example B, the mixed solution of frozen basil and deoxygenated water in the storage bag changed color immediately after mixing, and changed to brown after 1 hour.

(Evaluation)
In Test Example A, frozen basil was thawed and stored after thawing without contact with oxygen, so the formation of a brown substance due to the reaction between polyphenol and polyphenol oxidase was suppressed, and discoloration could be prevented. It is done.

  In Test Example B, frozen basil was brought into contact with oxygen in tap water and oxygen in the air, so that a brown substance was generated due to the reaction between polyphenol and polyphenol oxidase, and it was considered that the color changed.

[Examples 1 and 2, Comparative Examples 1 and 2]
Discoloration when frozen basil was thawed in oil (Example 1), deoxygenated water (Example 2), air (Comparative Example 1), and tap water (Comparative Example 2) to produce a basil sauce Was observed.

(Preparation of pasil sauce)
<Example 1>
1 kg of frozen basil was put into a cutting stirrer containing 1 kg of rapeseed oil at 10 ° C.

  Next, 0.1 kg of salt and 0.1 kg of sugar were added to a cutting stirrer, and then cut and stirred for 10 minutes at a stirring speed of 30 rpm, a cutter speed of 2,500 rpm, and a temperature of 10 ° C.

  Next, after adding 0.2 kg of cheddar cheese and 0.2 kg of parmesan cheese, the mixture was stirred for 1 minute at a rotation speed of 30 rpm of a stirrer, 1,500 rpm of a cutter, and a temperature of 15 ° C.

  Next, after adding 1 kg of rapeseed oil, 0.1 kg of olive oil and 0.1 kg of grated garlic, the mixture was stirred for 5 minutes at a rotating speed of the stirrer of 30 rpm, a rotating speed of the cutter of 1,000 rpm, and a temperature of 15 ° C. Obtained.

<Example 2>
1 kg of frozen basil was put into a cutting stirrer containing 1 kg of deoxygenated water at 10 ° C.

  Then, the same kind and the same amount of various seasonings as Example 1 were thrown in, and it mixed on the same cutting stirring conditions as Example 1, and obtained the basil sauce.

<Comparative Example 1>
After thawing 1 kg of frozen basil in air, it was put into a cutting stirrer containing 1 kg of rapeseed oil at 10 ° C.

  Then, the same kind and the same amount of various seasonings as Example 1 were thrown in, and it mixed on the same cutting stirring conditions as Example 1, and obtained the basil sauce.

<Comparative example 2>
After thawing and draining 1 kg of frozen basil in tap water, it was put into a cutting stirrer containing 1 kg of rapeseed oil at 10 ° C.

  Then, the same kind and the same amount of various seasonings as Example 1 were thrown in, and it mixed on the same cutting stirring conditions as Example 1, and obtained the basil sauce.

(Test method)
The obtained basil sauce was put in a beaker, and “color tone” and “flavor” were evaluated for the state after 2 hours.

(Test results)
The basil sauce of Examples 1 and 2 maintained a vivid green color tone, and the flavor maintained a basil-specific flavor.

  In the basil sauces of Comparative Examples 1 and 2, the color tone was changed to brown, and the flavor was also impaired.

  DESCRIPTION OF SYMBOLS 1 Cutting stirrer, 2 Input port, 3 Unloading valve, 4 Cutter, 5 Cutter drive motor, 7 Stirrer drive motor, 6 Stirrer, 8 tank, 9 Depressurization pump.

Claims (5)

The process of preparing frozen herbs;
Preparing a solution containing deoxygenated water;
Thawing the frozen herb in the solution,
Wherein the step of preparing a solution containing water which has been subjected to deoxidation treatment, the reduced pressure treatment, seen including a step of obtaining the subjected to deoxidation treatment water,
The thawing step includes a step of cutting the herb,
The step of cutting the herb is performed by stirring the solution containing the herb with a stirrer, and the stirring is performed in a nitrogen atmosphere.
How to make herb sauce.   The method for producing an herb sauce according to claim 1, wherein the solution in the step of preparing the solution further includes oil.   The method for producing an herb sauce according to claim 1 or 2, wherein a temperature of the solution in the step of preparing the solution is in a range of 0 ° C or higher and 30 ° C or lower. The method for producing an herb sauce according to claim 1 , wherein the temperature of the solution at the time of stirring ranges from 5 ° C to 30 ° C. The method for producing an herb sauce according to any one of claims 1 to 4 , wherein the step of thawing the herb is performed in a deoxygenated atmosphere.

Images