JPH06113786A - Seasoning paste - Google Patents

Abstract

PURPOSE:To provide a new type low pH seasoning paste capable of being utilized with the sense of a vegetable paste. CONSTITUTION:The softened low temperature seasoning paste is produced by using a cream cheese as a main raw material in an amount of 20-50wt.% based on the whole amount of the seasoning paste, adding an organic acid to adjust the pH of the seasoning paste to 3.7-4.2, adding garlic, adding mayonnaise as a sub-raw material, adding thyme and Laurus nobilis L. leave in sizes of 0.1-5mm, charging the produced paste into a container such as a tube permitting to squeeze out the paste, and subsequently subjecting the container to a low temperature heating sterilization treatment. The softened low pH new type seasoning paste surely prevents the characteristic oily flavor of the cream cheese and the smell of fermented milk, sufficiently employs the delicate flavors of the natural herbs, enables the harmonization of the flavor of the garlic to improve the balance of the whole flavors, can be utilized with the sense of a vegetable paste, and can be squeezed out from the container such as the tube which can be distributed at the ordinary temperature.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a low pH seasoning paste containing cream cheese as a main ingredient, garlic, thyme and laurel, and softened. With cream cheese as the main ingredient, the oily flavor and fermented milk odor peculiar to cream cheese can be surely suppressed, and the flavor of thyme and laurel herbs can be fully utilized, and it is possible to harmonize with the garlic flavor. Can be used as well as, is a completely new type of seasoning paste food that is extremely versatile and can also be used with a side-effect, and can be squeezed from a container such as a tube at the same time as it can be distributed at room temperature. The present invention relates to a low pH seasoning paste having soft physical properties.

[0002]

2. Description of the Related Art Conventionally, as products similar to seasoning pastes, for example, spread products used for sandwiches, canapes and the like, flower paste products, etc. have been known.
The spread product is used as a filling (food material) sandwiched between breads or the like, or as a filling (foodstuff) between the breads, or to form a thin film that repels moisture between the breads. It is used in a form such as applying it to etc. and eating as it is. As such spread products, those mainly containing butter, margarine, mayonnaise, etc. are mainly used, and various types of spread products are known.

However, all of these types of products are relatively high in fats and oils, have high calories, and are tastely oily, and are used merely as seasonings. It is almost limited to the type that does, 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 even when put in a squeezed type container such as a tube, which is a problem for use as a so-called seasoning paste product.

On the other hand, many pasty products such as cream cheese made from cheese as a main raw material have been developed. For example, in order to enhance protein and vitamins with natural products in addition to the characteristics of cheese, cheese and cheese have been developed. , Paste-like foods that are mixed with foods such as beef, beef and pork (JP-A-48-2265)
No. 5) is proposed, and propylene glycol, which is a water-soluble wettable solvent, auxiliary materials, etc. are added to cheese, and the mixture is heated and stirred to be kneaded. A method for producing paste cheese as a material (JP-A-51-98360) has been proposed.

Further, a method for producing a cheese-processed flower paste used as a filling for a confectionery bread characterized by emulsifying, sterilizing, and forming a material comprising natural cream cheese, starchy material, margarine, fruit juice, fermented milk, etc. JP-A-57-194748) has been proposed, and a mixture of seafood and cheese is cooked as it is to produce a brick or processed cheese consisting of seafood and cheese (JP-A-62-62). No. 205737) has been proposed.

However, in these products, cheese is used as a main raw material, and the cheese is mixed with usual food materials such as meat, seafood, margarine, fruit juice and fermented milk from a nutritional point of view, and a special one. There are a wide variety of products, such as those with added solvents and those with special processing,
Each of the products is positioned as a kind of cheese product in which the dairy product cheese-based cheese-based oily flavor and the fermented milk odor are fully utilized as a unique flavor.

[0007] In order to produce a cheese product that makes the best use of the flavor of cheese by using such cheese as a main raw material, the usual food material as described above is mixed as it is with the cheese as a base, Obtaining cheese products containing ingredients is a common practice, and technically, there are not many that have exceptional characteristics, but on the contrary, the food ingredients used To produce the product in a form that makes full use of the flavor, that is, a form that surely suppresses the peculiar oily flavor and fermented milk odor that cheese itself has and that makes full use of the delicate flavor of food materials. It is not always easy to mix in.

[0008] And even if it is called cheese in a bite, there are various kinds, and in particular, when the flavor of food is a problem, it is not always possible to argue about the cheese in general. Since various cheeses are mixed with emulsifiers, heat-melted and molded, in the case of delicate flavors, flavors, etc., even if it is mixed in the raw material, its action It is often difficult to keep the effect effective.

The soft cheese suitable for processing spread products, flower paste products, etc., is a mixture of cream and milk used as a raw material.
There is a cream cheese type that has a mild flavor that is not aged, and a unique type that is aged with mold, etc. Of these, the latter is a product that makes use of the unique flavor unique to aging. Since,
Even if a food material having a delicate flavor is added, it is difficult to make full use of the flavor, and in general, it is not suitable for adding these 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 in the cream cheese, generally, a peculiar oily flavor of the cream cheese, Also, due to the masking effect of the fermented milk odor, it is quite difficult to take advantage of the delicate flavor of the food material.

On the other hand, vegetable cream cheese is known as a new type product having the same physical properties as the soft type cream cheese, and Western confectionery (souffle, flan, etc.), bread (filling), dessert, cooking In such fields, it is used in the same sense as cream cheese in a form that takes advantage of the unique oily flavor and fermented milk odor of the cream cheese.

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

As described above, the product containing cream cheese as a main ingredient has an oily flavor peculiar to the cream cheese,
In addition, it has an odor of fermented milk inevitably, and it is usual that all products are commercialized in a form that makes the best use of the peculiar flavor and the like. Therefore, conventional spread products and flower paste products are used. However, due to the characteristics of the product, they could only be used with a Western-style feeling and a seasoning-like feeling, and their versatility was low.

[0013]

Therefore, the present inventors have made various studies on various characteristics of spread products, flower paste products, etc. based on such various cream cheeses, etc. Of various investigations on the method of incorporating the food material having a natural delicate flavor into the product in such a form as to make the most of it, the oily flavor peculiar to cream cheese and fermented milk odor are surely suppressed, As a result of intensive research aimed at fully developing the delicate flavor and developing a new type of product that has never existed before, as a result, cream cheese was used as the main ingredient, containing garlic, and thyme and laurel. Is added, and the pH is adjusted. If necessary, mayonnaise is added as an auxiliary material to adjust the physical properties, As a softened product, the oily flavor peculiar to cream cheese and the fermented milk odor are surely suppressed, and the natural delicate flavor of herbs can be fully utilized, and it can be distributed at room temperature. The inventors have found that a new type of seasoning paste product can be produced, and completed the present invention.

That is, according to the present invention, the oily flavor peculiar to cream cheese and the fermented milk odor are surely suppressed, and the peculiar delicate flavor and garlic flavor possessed by thyme and laurel herbs are fully utilized. It is an object to provide a softened low pH seasoning paste having an excellent flavor balance.

It is another object of the present invention to provide a new type of low pH seasoning paste having a low pH which can be circulated at room temperature, using cream cheese as a main raw material.

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

Furthermore, the present invention uses cream cheese as a main raw material, and enables the natural delicate flavor of thyme and laurel herbs to be retained in the product without disappearing and being expired, and at the same time, it is a side dish. It is an object of the present invention to provide the above-mentioned low pH seasoning paste which has a very high versatility and can be used with a realistic feeling.

[0018]

Means for Solving the Problems The constitution of the present invention adopted for achieving such an object is as follows.
It consists of the technical means of (7).

(1) The main ingredient is cream cheese, contains garlic, and further contains thyme and laurel,
A low pH seasoning paste adjusted to a low pH.

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

(6) The thyme is contained in a proportion of 0.05 to 2% by weight with respect to the whole seasoning paste.
The low pH seasoning paste described.

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

Next, the structure of the present invention will be described in detail. The cream cheese used as the main ingredient in the present invention is
Ordinary cream cheese obtained from milk etc.,
A vegetable cream cheese obtained by adding a vegetable oil and fat to skim milk powder and emulsifying it, and a vegetable cheese product similar thereto or a product having the same effect as these can be appropriately used.

Ordinary cream cheese is a soft type cheese product produced by homogenizing and sterilizing cream or a mixture of cream and milk and coagulating with a starter and a rennet, and is mild. It is known as a cheese that has a flavor and is not aged. The cream cheese has various products depending on the blending of the raw materials and the manufacturing process, but as the raw material of the present invention, in general, any type of soft type product may be appropriately used. it can.

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

In the present invention, the cream cheese is
It is necessary to contain the seasoning paste in a specific ratio of 20 to 50% by weight, preferably 30 to 40% by weight. In this case, when the content of the cream cheese is low, the seasoning-like element is strengthened as a whole, so that the so-called side dish aimed by the present invention is lost, which is not preferable, while the content is high, As a whole, it has an oily taste, has a strong fermented milk odor, loses the flavor of natural flavoring materials, lacks the overall flavor balance, becomes solid and has physical properties, and should be squeezed out when stored in a squeezing container such as a tube. Is difficult and not preferable.

Next, the seasoning paste of the present invention fully utilizes the delicate and good flavor of thyme, which is a natural flavoring material, and the laurel herb, and makes the overall flavor balance excellent, and In order to soften the whole seasoning paste and improve its physical properties, mayonnaise or the like is added as an auxiliary material according to the physical properties of the cream cheese as the main raw material, and the mixture is uniformly stirred and kneaded. As the mayonnaise, not only ordinary mayonnaise, but also any appropriate food material having the same effect as mayonnaise can be used.

As described above, by adding mayonnaise or the like as an auxiliary material to cream cheese as a main material, uniformly stirring and kneading, the physical properties of the entire seasoning paste are softened, and even at low temperature. It is possible to reliably and stably maintain soft physical properties that can be easily squeezed out from a squeezing container such as a tube.

In combination with garlic, herbs other than thyme and laurel, namely, various herbs such as tarragon, oregano, basil, perilla, celery, parsley, sage, marjoram, rosemary, peppermint, spearmint, savory. Even if it is used, the delicate flavor of the natural flavoring material can be fully utilized, and it is not possible to obtain the additive effect that the balance of the overall flavor can be adjusted.

Next, the garlic used in the present invention can be contained in an amount of 1 to 7% by weight, preferably 3 to 5% by weight, based on the whole seasoning paste. If it is less than this, you will not get a product with a delicate feeling,
Moreover, it is not possible to bring out the reciprocal action with time and laurel. If the amount is larger than this, the overall flavor balance is lost, which is not preferable. The garlic may be raw, powder, oil, or the like, but it is possible to give the seasoning paste a natural aroma and taste that garlic has when using raw. In addition, it is preferable because it creates a sense of unity with the seasoning paste.

Regarding the time used in the present invention, it can be contained in a ratio of 0.05 to 2% by weight, preferably 0.2 to 1.2% by weight, based on the whole seasoning paste. If it is less than this, it is not possible to elicit the additive action with garlic and laurel. If the amount is more than this range, the flavor odor is strongly expressed, and the overall flavor balance is lost, which is not preferable.

The laurel used in the present invention may be contained in an amount of 0.05 to 1.5% by weight, preferably 0.1 to 0.5% by weight, based on the whole seasoning paste. If it is less than this, it is not possible to elicit the additive action with garlic and laurel. When it is more than this range, the bitterness is increased and the overall flavor balance is lost, which is not preferable.

The thyme used and the form of laurel, that is, the form in which these herbs are added and mixed, preferably have a size of 0.1 to 5 mm, preferably 0.6 to 2 mm. If the thyme and laurel herbs are smaller than this, they do not look good and the appearance of the herb is not felt. Further, if it is larger than this, it becomes difficult to squeeze the seasoning paste from a squeezing container such as a tube, and when actually eaten as the seasoning paste, the herb in the seasoning paste becomes unevenly distributed, and the flavor is not good. It becomes uniform, which is not preferable.

In order to commercialize the seasoning paste of the present invention into a form suitable for distribution at room temperature, it is necessary to incorporate an organic acid in the raw material and finally subject it to low-temperature heat sterilization treatment. That is, when subjected to normal high temperature heat sterilization treatment,
It is impossible to obtain the seasoning paste of the present invention, because the natural delicate flavor of thyme and laurel herbs disappears and it expires. Therefore, in the present invention, an organic acid such as vinegar is added to the raw material of the seasoning paste, the pH is adjusted to 3.7 to 4.2, and low-temperature heat sterilization treatment is performed. Organic acids such as citric acid, malic acid, and vinegar can be used to adjust the pH, but among the organic acids, vinegar that has a bacteriostatic effect and is suitable for flavor and taste with cream cheese is used. Preferably.

The conditions of the low temperature heat sterilization treatment are preferably exemplified by a method of immersing in low temperature hot water until the product temperature reaches 70 to 85 ° C, preferably 75 to 80 ° C. Any method can be used as long as it does not lose or defeat the natural delicate flavor of the herb. When the heat sterilization treatment is carried out at a high temperature, the emulsification of the seasoning paste is destroyed, quality deterioration such as browning occurs, and the flavors of the respective raw materials are mixed, resulting in the respective raw materials being mixed. Flavor, especially thyme, and the natural delicate flavor of laurel herbs cannot be fully exerted, and a heating odor is generated, and it is impossible to obtain the seasoning paste of the present invention at all. is there.

As the mixing and manufacturing process of each raw material of the seasoning paste of the present invention, first, an organic acid such as brewed vinegar is added to cream cheese, and the mixture is uniformly stirred to adjust pH, and garlic is added. If necessary, salt, chemical seasoning, powder raw materials such as various powder spices, and the like, appropriate auxiliary materials are added in an appropriate form, and then mayonnaise as an auxiliary material depending on the physical properties of cream cheese. In addition, thyme and laurel are further added, the whole raw material is uniformly stirred, and the kneaded product is filled in a squeezing container such as a tube.
After the pasteurization treatment or the pasteurization treatment, it is filled in a container and cooled to obtain the softened seasoning paste product of the present invention.

The seasoning paste of the present invention surely suppresses the oily flavor and fermented milk odor peculiar to cream cheese,
In addition, the maximum characteristic point is that the thyme and the natural delicate flavor of laurel are fully utilized and blended into the product in a form that is in harmony with the garlic flavor. Needless to say, seasoning can be performed with an appropriate seasoning or the like.

Also, the squeezing container such as a tube is not particularly limited as long as it is a material that can reliably and stably retain the natural delicate flavor of the thyme and laurel herb. Appropriate materials and forms can be used.

The seasoning paste of the present invention is not only simply useful as a seasoning material for various foods, but also surely suppresses the oily flavor and fermented milk odor peculiar to cream cheese, and the thyme and laurel. It is a new type of food that makes full use of the natural delicate flavor of garlic and the garlic flavor, and can be eaten directly with a so-called side dish. Examples of application of the seasoning paste of the present invention include, for example, deep sauces such as stick salad and fried potatoes, as canapes, sandwiches, spreads such as bread, and as sauces for fried shrimp, cutlet dishes, and the like. It is preferably used as a topping for okonomiyaki, hamburger, etc., and also for seasoning potato salad, steamed chicken, cold tofu, etc., but is not limited to this, and it can be used as an appropriate food seasoning material or side dish. Needless to say.

[0043]

EXAMPLES 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 was added to 34 parts by weight of a commercially available vegetable cream cheese (manufactured by Fuji Oil Co., Ltd.) produced by fermenting a sufficiently emulsified vegetable oil and fat to skim milk powder. Then, 3 parts by weight of garlic paste and 7 parts by weight of liquid seasoning pickle paste were added, and the mixture was uniformly stirred with a micro speed mixer to adjust the pH to 3.8.

Next, 1 part by weight of salt and 0.5 of chemical seasoning
A powder raw material consisting of 1.3 parts by weight of powdered spices such as onion powder and garlic powder was further added to the parts by weight, and after mixing, 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 thoroughly, and then filled in a tube container, and then at 80 ° C.
Pasteurization was performed for 14 minutes in hot water, and this was cooled to obtain the squeezable tube container seasoning paste product of the present invention.

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

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 blended and the amount of mayonnaise added to cream cheese was 10% by weight. Obtained.

A sensory evaluation was conducted by a panel of 10 persons on 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.
The results are shown in Table 1.

[0048]

[Table 1]

As is clear from the results in Table 1, the seasoning paste product of the present invention surely suppresses the oily flavor and fermented milk odor peculiar to cream cheese, and the time,
It was found that the delicate flavor of laurel herbs was fully utilized, and the flavor balance of the entire seasoning paste was extremely excellent, making it a versatile product that can be used as a side dish.

On the other hand, the seasoning paste product of Comparative Example 1 had a strong fermented milk odor characteristic of cream cheese, a strong oily flavor, no side dish, and a slightly heavy and persistent flavor. . Further, it was found that the flavor of herbs disappeared, was ineffective, was not felt at all, the flavor of the seasoning paste as a whole was unbalanced, and the versatility was low.

Also, 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 had a heavy and persistent flavor. Also,
It was found that the overall flavor balance was poor, the physical properties were fairly hard, and it was difficult to squeeze out from a squeezing 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 part by weight of rosemary was used instead of laurel.

The tastes 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 were subjected to a sensory evaluation by a panel of 10 people, and Comparative Example 3, And Comparative Example 4 have an oily flavor,
Moreover, the fermented milk odor was strong, and the overall flavor balance was poor, so that it could not be used as a seasoning paste product targeted by the present invention.

[0055]

INDUSTRIAL APPLICABILITY As described in detail above, the present invention uses cream cheese as a main ingredient and mayonnaise as an auxiliary ingredient, if necessary, and contains garlic, and thyme and laurel. By containing, the oily flavor peculiar to cream cheese, and the fermented milk odor is surely suppressed, and the natural delicate flavor of the herb disappears, and it is sufficiently utilized without being expired.
It makes it possible to harmonize with the flavor of garlic, and by this, it can be used not only as a seasoning like mayonnaise, but also as a side dish, etc. This makes it possible to obtain a new type of seasoning paste that is extremely versatile and cannot be seen.

By combining the cream cheese used as the main ingredient and the mayonnaise used as the auxiliary ingredient in a specific amount, the whole is made soft and can be easily squeezed out from a squeezing container such as a tube. Further, it is possible to obtain a seasoning paste which has excellent workability during production and is also easy to apply to foods such as bread, and is also excellent in its utility.

Claims (7)

[Claims] 1. A cream cheese as a main raw material, containing garlic, further containing thyme and laurel, and having a low p.
Low pH seasoning paste adjusted to H. 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 described. 3. The seasoning paste according to claim 1, which is contained 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 with respect to the entire seasoning paste. 6. The low pH seasoning paste according to claim 1, wherein thyme is contained in a proportion of 0.05 to 2% by weight based on the whole seasoning paste. 7. The laurel is contained in an amount of 0.05 to 1.5% by weight based on the whole seasoning paste.
The low pH seasoning paste described.