JP2815515B2 - Seasoning paste - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-pH seasoning paste containing cream cheese as a main raw material. More specifically, the present invention relates to a product containing an organic acid for imparting preservability. It relates to a new type of low-pH seasoning paste that reliably suppresses the specific acidity that is produced, has a Japanese-style flavor as a whole, and has soft physical properties that can be easily squeezed out of a squeezing container such as a tube. is there.

[0002]

2. Description of the Related Art Conventionally, spread products and flower paste products used for sandwiches, canapes and the like are known as products similar to seasoning pastes.
The spread product or the like is used in a form sandwiched between breads or the like, or as a filling (foodstuff) to be put on the bread or the like, or for forming a thin film that repels moisture between the breads or the like, or It is used in such forms as painting on it and eating it as is. Such spread products mainly use butter, margarine, mayonnaise and the like as main raw materials, and many types of spread products are known.

[0003] However, these types of products can be used only in a seasoning sense or a Western style sense, and their uses are naturally limited. It is low.

Therefore, the present invention aims to obtain a highly versatile product that can be used in a delicate sensation or a Japanese sensation and can be distributed at room temperature. 2. Make use of cream cheese abundantly and adjust its pH to 3.
An attempt was made to adjust to a low pH of 7-4.2.

[0005] However, the resulting seasoning paste has a strong greasy flavor as a whole, although it has a side dish feeling.
There is a problem that a simple Japanese flavor is not felt, and furthermore, the organic acid added for imparting preservability has a very strong vinegary taste, so that only a product having a very strong sourness can be obtained. Was.

By the way, many pasty products using cheese as a main raw material have been developed in the past.
For example, in order to enhance proteins and vitamins with natural products in addition to the properties of cheese, pasty foods in which cheese is incorporated with cows, pigs, etc. (Japanese Patent Application Laid-Open No.
No. 655) has been proposed, and propylene glycol which is a water-soluble and wettable solvent, an auxiliary material and the like are added to cheese, and the mixture is heated and stirred and kneaded. A method for producing a pasty cheese as a material (Japanese Patent Application Laid-Open No. 51-98360) has been proposed.

[0007] Further, a method for producing a cheese processed flower paste used as a filling of confectionery bread characterized by emulsifying, sterilizing and pasting a material comprising natural cream cheese, starchy material, margarine, fruit juice, fermented milk, etc. JP-A-57-194748), and a method of producing a brick product or processed cheese comprising seafood and cheese by directly heating and cooking a mixture of seafood and cheese (Japanese Unexamined Patent Publication No. Sho 62-1987). No. 205737) has been proposed.

[0008] However, these products use cheese as a main raw material, mixed with ordinary food materials such as meat, seafood, margarine, fruit juice, fermented milk, etc., and added a special solvent to the cheese. Although it has a wide variety of things, such as those that have undergone special processing, all are based on ordinary dairy cheese and are positioned as a kind of cheese product that takes advantage of its flavor,
It is not intended to suppress the acidity peculiar to the organic acid added for imparting the preservability.

[0009] When producing a seasoning paste type product using such cheese as a main raw material, generally, it is extremely difficult to mix a usual food material as described above as it is and obtain a product containing the food material. It is a common practice and is not exceptional, but if a delicate flavor balance of the whole seasoning paste product is required, depending on the type of food material, cheese from the viewpoint of the flavor balance There are many things that are difficult to match with the raw materials, and not all food ingredients can be used equally.

[0010] By the way, even if the word "cheese" is used, there are many types of cheese. Particularly, when the taste of food is a problem, it is not always necessary to discuss the same level. Is mixed with an emulsifier, melted by heating, and packed into a mold, so even if delicate flavors, flavors, etc. are mixed in, it is quite difficult to effectively keep it as it is. .

The soft cheese suitable for processing the spread product, the flower paste product and the like uses a mixture of cream and milk as a raw material.
There are cream cheese type that does not ripen with mild flavor and individual type that is matured by mold etc., but the latter is a product that takes advantage of the unique characteristic flavor by aging Therefore, even if a food material having a delicate flavor is added, it is difficult to make full use of the flavor, and the addition of these is difficult due to the characteristics of the product. In addition, even in the case of the former cream cheese having a relatively mild flavor, generally, a food material having a delicate flavor is added to the cheese, and when mixed, the specific oily flavor of the cream cheese, Utilizing the delicate flavor of the food material due to the masking action of the fermented milk smell and the fermented milk smell have a considerably difficult aspect.

On the other hand, vegetable cream cheese is known as a new type of product having the same physical properties as the soft type cream cheese, such as Western confectionery (souffle, furan, etc.), bread (filling), dessert, cooking and the like. Is used in the same sense as cream cheese.

[0013] The vegetable cream cheese is a product produced by using all vegetable oils and fats, is low in calories and cholesterol, and has relatively good workability.

[0014]

Accordingly, the present inventors have developed a mere seasoning-like feeling and a Western-like feeling based on the various characteristics of such conventional various spread-type products. Rather than conventional products that are used only in Japan, we aim to develop highly versatile products that can be used as a side dish and Japanese style as a whole, and can be distributed at room temperature. As a result of stacking, it was found that the intended purpose could be achieved by using cream cheese as a main raw material, adjusting this to a low pH with an organic acid, and adding ginger to complete the present invention. Reached.

That is, an object of the present invention is to provide a new versatile low-pH seasoning paste which can be used in a side dish-like sensation or a Japanese-style sensation and can be distributed at room temperature. Things.

[0016] The present invention is also based on cream cheese as a main ingredient, has a Japanese-style flavor not found in conventional products, and has an excellent flavor balance as a whole.
It is intended to provide a seasoning paste of H.

Further, the present invention is to suppress the characteristic sourness caused by the organic acid which is inevitably observed when an organic acid is used for imparting preservability, so that the organic acid can be used as a seasoning. It is an object of the present invention to provide a new type of low-pH seasoning paste that can be used as a whole as a side dish.

Further, the present invention is based on cream cheese as a main raw material and has a low p value which is extremely excellent in compatibility with other Japanese-style seasonings.
H is intended to provide a new type of seasoning paste.

Further, the present invention uses cream cheese as a main raw material, uses mayonnaise or the like as an auxiliary raw material depending on the physical properties of the cream cheese, and has a softened low pH which can be easily squeezed from a squeezing container such as a tube. It is intended to provide a new type of seasoning paste.

[0020]

Means for Solving the Problems The constitution of the present invention adopted to achieve such an object is as follows.
(6) Technical means. (1) A seasoning paste containing cream cheese as a main ingredient, containing ginger, and adjusted to a low pH with an organic acid.

(2) The seasoning paste according to the above (1), wherein the cream cheese is contained in a proportion of 20 to 50% by weight based on the whole seasoning paste.

(3) Cream cheese and ginger
1: The seasoning paste according to the above (1), which is contained in a ratio of 0.7 to 1.4.

(4) The seasoning paste according to the above (1), wherein the pH is a low pH of 3.7 to 4.2.

(5) The seasoning paste according to the above (1), wherein the cream cheese is a vegetable cream cheese.

(6) The above (1) to which bonito flavor is added.
The described seasoning paste.

Next, the configuration of the present invention will be described in detail. Cream cheese used as a main ingredient in the present invention,
Normal cream cheese obtained from milk etc.,
A vegetable cream cheese obtained by adding a vegetable oil or fat to skim milk powder and emulsifying the fermented milk, a vegetable cheese product similar thereto, or a product having the same effect as these can be used as appropriate.

[0027] Ordinary cream cheese is a soft type cheese product produced by homogenizing a cream or a mixture of cream and milk and sterilizing it, and coagulating it using a starter and rennet. It is a flavored, unripe cheese. The cream cheese has various products depending on the blending of the raw materials and the manufacturing process. Generally, as the raw material of the present invention, any kind of soft type product can be used as appropriate. It is possible.

On the other hand, vegetable cream cheese is obtained by adding vegetable oils and fats to skim milk powder and emulsifying the same, and commercially available vegetable cream cheese can be used as appropriate. When the vegetable cream cheese is used, a product with low calorie and low cholesterol can be obtained.

In the present invention, the cream cheese as the main ingredient is used in an amount of 20 to 50 with respect to the whole seasoning paste.
It is necessary to use it in a proportion of 30% by weight, preferably 30-40% by weight. In this case, if the content of the cream cheese is small, the desired side dish feeling of the seasoning paste of the present invention as a whole is lost, and a product that can be used with a sense of side dish cannot be obtained. On the other hand, if the content of cream cheese is large, it will have an oily flavor as a whole, and the physical properties will be quite hard, and filled in a squeezed container such as a tube,
It becomes difficult to squeeze and use.

In the seasoning paste of the present invention, cream cheese is used as a main raw material. However, it is difficult to soften the physical properties of the whole seasoning paste with cream cheese as it is. It is necessary to use and soften the physical properties of the whole seasoning paste. As the mayonnaise, not only normal mayonnaise, but also any mayonnaise-like product and any suitable food material can be used as long as it has the same effect.

Thus, the cream cheese as the main ingredient
Addition of auxiliary ingredients such as mayonnaise, uniform stirring and kneading, soften the physical properties of the whole seasoning paste, and even at low temperatures, a soft that can be easily squeezed out of a squeezing container such as a tube Physical properties can be stably and reliably maintained.

Further, in the present invention, it is important that ginger is contained in cream cheese, which is a main raw material of the seasoning paste. Examples of the ginger to be used include ginger powder, ginger paste, and crushed raw ginger. Among them, crushed raw ginger is preferable in flavor.

As for the ratio of cream cheese to ginger, the ratio of cream cheese to ginger is 1: 0.7 to
A ratio of 1.4, preferably 1: 0.8-1.2 is suitable. In this case, if the ratio of ginger is small, an oily flavor is felt as a whole, and the specific acidity of the organic acid to be added cannot be reliably suppressed. On the other hand, if the ratio of ginger is large, the ginger flavor is strongly exhibited, and the overall flavor balance is undesirably lost.

In the seasoning paste of the present invention, a skipjack flavor can be added to enhance a Japanese flavor.
As the bonito flavor, a liquid-concentrated bonito, a powdered bonito soup, or the like may be added as a raw material in order to impart a bonito flavor. The amount of the bonito flavor used is 0.2 to 3% by weight, preferably 0.7 to 1.5%, based on the seasoning paste when using the liquid-enriched bonito stock.
It is preferred that the content be contained in a ratio of% by weight.

The seasoning paste of the present invention utilizes an organic acid to make it available for distribution at room temperature.
It is necessary to adjust H to 3.7 to 4.2 to obtain a low pH product and to perform low-temperature heat sterilization. To lower the pH to the range, citric acid, malic acid, organic acids such as vinegar can be used, but among them, vinegar that has a bacteriostatic effect and is preferably tastefully compatible with cream cheese. It is preferable to use it.

As a condition of the low-temperature heat sterilization treatment, a method of immersing in hot water until the product temperature becomes 70 to 85 ° C., preferably 75 to 80 ° C. can be exemplified as a suitable example. When the treatment is carried out at a high temperature, the emulsification is destroyed or quality deterioration such as browning occurs. Also, the flavor of each ingredient is mixed,
The flavor of each raw material cannot be sufficiently exhibited, and furthermore, a heating odor is generated and the quality is deteriorated.

The ingredients and the production process of the seasoning paste of the present invention are prepared by using ordinary cream cheese or vegetable cream cheese as a main ingredient and adjusting the pH by adding an organic acid such as vinegar. And, ginger, if necessary, add bonito flavor, uniformly stir the whole, and after kneading, if necessary, appropriate secondary raw materials such as salt, chemical seasoning, etc. in a suitable form such as powder raw material In addition, then, add mayonnaise as an auxiliary material, further, after sufficiently kneading, filling a squeezable container such as a tube, or subjected to the low-temperature heat sterilization treatment, or subjected to low-temperature heat sterilization treatment, By filling the container and cooling the container, the seasoning paste product of the present invention is produced.

As described above, in order to produce the seasoning paste of the present invention which can be distributed at room temperature, it is essential to use an organic acid such as vinegar and the acidity of the organic acid. It is an essential requirement to use ginger to ensure that

However, among the organic acids, vinegar is the most preferred because it has a bacteriostatic effect, but when the vinegar is used, the acidity becomes further stronger than that of other organic acids. There is a point, under the circumstances where it was difficult to make effective use of this, by using this in combination with the ginger, the problems with organic acids such as the vinegar are surely solved, The acidity remaining in the product can be reliably suppressed, and it is compatible with the unique flavor of cream cheese, and it is possible to obtain a product with a Japanese-style flavor as a whole. It is a characteristic feature that cannot be obtained.

The seasoning paste of the present invention can be used as a whole in a side dish-like sensation and in a Japanese-style sensation, and its use range is extremely versatile. As an application example of the seasoning paste, as a deep sauce such as stick salad, fried potato,
Also, as a spread of canapes, sandwiches, bread, etc., and as a sauce for fried shrimp, cutlet dishes, etc.
In addition, as a topping such as okonomiyaki and hamburger,
Furthermore, it can be suitably used for the seasoning of potato salad, steamed chicken, cold seaweed, etc., but its use range is not particularly limited, and it can be appropriately used as a seasoning material for other similar foods and as a side dish. Needless to say.

[0041]

Next, the present invention will be specifically described based on examples. Example 1 To 30 parts by weight of vegetable cream cheese, 2 parts by weight of brewed vinegar, 30 parts by weight of ginger paste, and 1 part by weight of a liquid-condensed skipjack were added, and the mixture was uniformly stirred using a microspeed mixer and kneaded. did. Then, a powder raw material consisting of 2 parts by weight of salt and 0.5 part by weight of a chemical seasoning was added,
Further, 32 parts by weight of mayonnaise and 2.5 parts by weight of perilla are added, and the mixture is stirred until the whole is homogenized, then filled in a tube container, and subjected to low-temperature heat sterilization at 80 ° C. and hot water sterilization for 14 minutes. This was cooled to obtain a seasoning paste product of the present invention.

Example 2 In Example 1, instead of vegetable cream cheese,
A seasoning paste product of the present invention was obtained by treating in the same manner as in Example 1 except that ordinary cream cheese was used.

Comparative Example 1 In Examples 1 and 2, the ginger paste was treated in the same manner as in Example 1 except that the ginger paste was replaced with equal amounts of cream cheese and mayonnaise and no ginger paste was used. , A seasoning paste product was obtained.

Comparative Example 2 A seasoned paste product was obtained in the same manner as in Example 1, except that all of the ginger paste and 22 parts by weight of mayonnaise were replaced with vegetable cream cheese. Was.

The sensory evaluation of the flavor of these products was performed by a panel of 10 persons. Table 1 shows the results.

[0046]

[Table 1]

As is evident from the results in Table 1, the seasoning paste of the present invention containing ginger paste does not have the oily flavor and fermented milk odor characteristic of cream cheese, and the acidity characteristic of organic acids. It was found that the product was reliably suppressed, had a Japanese-style flavor, and had a very good overall flavor balance.

On the other hand, the control product containing no ginger has an oily flavor and fermented milky odor peculiar to cream cheese, a strong acidity peculiar to the remaining organic acid, and a poor overall flavor balance. The product was far from the typical flavor. Comparative Example 2 containing a small amount of mayonnaise
In addition to having the same properties as Comparative Example 1, the product had hard properties and was difficult to squeeze from a squeezable container such as a tube.

[0049]

As described in detail above, the seasoning paste of the present invention is characterized in that cream cheese is the main ingredient, ginger is contained, and low pH is adjusted by an organic acid. Due to this, the oily flavor peculiar to cream cheese, and the fermented milk smell are not felt, have a Japanese-style flavor, can be used as a side dish, and have a low pH that can be distributed at room temperature. A new type of seasoning paste product is obtained.

Further, by the action unique to ginger, it is possible to surely suppress the peculiar sourness which is unavoidable when an organic acid is added. In addition, it is possible to add bonito flavor to the seasoning paste containing ginger-containing cream cheese as the main raw material with extremely excellent compatibility, and a new type with an enhanced Japanese flavor that was impossible with conventional products A seasoning paste product is obtained.

Further, by using a specific amount of mayonnaise as an auxiliary material, the whole physical properties can be softened, and a softened seasoning paste which can be easily squeezed out of a squeezing container such as a tube can be obtained.

Continuation of the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/22-1/237 A23L 1/24 A23C 1/00-23/00

Claims (4)

(57) [Claims] 1. A seasoning paste containing vegetable cream cheese as a main ingredient, containing ginger, and adjusted to a low pH of 3.7 to 4.2 with an organic acid. 2. The seasoning paste according to claim 1, wherein the vegetable cream cheese is contained in a proportion of 20 to 50% by weight based on the whole seasoning paste. 3. A vegetable cream cheese and ginger,
The seasoning paste according to claim 1, which is contained in a ratio of 1: 0.7 to 1.4. 4. The seasoning paste according to claim 1, which has a skipjack flavour.