JP5132130B2 - Method for producing green sauce or soup with basil - Google Patents

Description

The present invention relates to a method for producing a green sauce or soup containing basil. Specifically, the cream component or cream soup as a whole is given a vivid green color by the green component eluted from basil, and even if it is warmed for a long time, the green color of the sauce or soup does not brown, It is related with the manufacturing method of the green sauce or soup with a basil in which is hold | maintained.

Basil is an annual herb native to India belonging to the family Lamiaceae and is one of the essential herbs for Italian cuisine. As a typical cooking method, genoa sauce made by pasting basil into a paste and adding pine nuts, cheese, olive oil, etc. is well known, it has a bright green color, and basil is used for pasta, meat, seafood, etc. It is gaining popularity as a source that can give its own preferred aroma and flavor.

However, the dishes using basil as described above gradually brown over time, especially when it is necessary to keep warm for a long time, such as in a buffet style at a hotel or restaurant. There was a problem that. Therefore, there has been a demand for a sauce that can retain the vivid green color of basil even when warmed for a long time.

Under such circumstances, Japanese Patent Laid-Open No. 11-225714 (Patent Document 1) discloses a basil sauce in which the basil paste is maintained in a fresh green state and a method for producing the same. Document 2) discloses a container-packed basil paste having the same color, taste and fragrance as raw basil. However, when these basil sauces were warmed for a long time, the whole sauce still gradually browned, which was not satisfactory.

JP-A-11-225714 Japanese Patent Laid-Open No. 10-75737

Therefore, an object of the present invention is a green sauce or soup containing basil, and the sauce or the whole soup is given a bright green color by the green component eluted from the basil, and even if it is warmed for a long time, The present invention provides a method for producing a green sauce containing basil or a soup in which the green state of the soup is not browned and the colorful state is maintained.

As a result of intensive research on various conditions such as raw materials used to achieve the above object, the present inventors have made a basil paste having a specific size and temperature, and a cream sauce having a specific temperature. After the mixture is uniformly mixed, by heating the mixture at a specific temperature and then freezing, surprisingly, the green component eluted from the basil is given a bright green color to the whole sauce or soup, Moreover, even if it warmed for a long time, it discovered that the green color of a sauce or soup did not brown, and obtained the green sauce or soup containing basil which maintained the colorful state, and came to complete this invention.

That is, the present invention
(1) Cream sauce having a product temperature of 65 to 95 ° C., in which the basil paste is pulverized to a size substantially less than 1 mm ^{2 in} fats and oils, and the basil paste with an acyl group-containing emulsifier is added. And then the mixture is heat-treated at 65 ° C. or higher and then frozen, and a method for producing a basil-containing green sauce or soup,
(2) The method for producing a basil-containing green sauce or soup according to (1), wherein the amount of basil is 1 to 30% in terms of raw basil to the product,
(3) The method for producing a green sauce or soup containing basil according to (1) or (2), wherein the ratio of basil and fat in the basil paste is 1: 0.1 to 4 (mass ratio) in terms of raw basil,
(4) The method for producing a green sauce or soup containing basil according to any one of (1) to (3), wherein the amount of basil paste is 1 to 50% of the product,
(5) The method for producing a green sauce or soup containing basil according to any one of (1) to (4), wherein the amount of the emulsifier in the cream sauce is 0.01% or more based on the whole green sauce or soup containing basil,
(6) The method for producing a green sauce or soup containing basil according to any one of (1) to (5) , wherein the product temperature of the basil paste is 40 ° C. or less,
(7) The method for producing a green sauce or soup containing basil according to any one of (1) to (6) , wherein the product temperature of the cream sauce is 70 to 95 ° C.
(8) The method for producing a green sauce or soup containing basil according to any one of (1) to (7) , wherein the mixture is heat-treated at 70 ° C or higher.
(9) A method for producing a green sauce or soup containing basil according to any one of (1) to (8) , wherein the mixing time for uniformizing the basil paste and cream sauce is at least 0.5 minutes or more,
(10) The method for producing a green sauce or soup containing basil according to any one of (1) to (9) , wherein the heat treatment time of the mixture is 5 minutes to 4 hours in combination with the mixing time,
It is.

According to the present invention, the green color eluted from the basil is given to the whole sauce or soup, and even if it is necessary to keep it warm for a long time, such as in a buffet style at a hotel or restaurant, browning Without doing so, it is possible to obtain a green sauce or soup containing basil in which a colorful state is maintained.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The present invention is a method for producing a basil-containing green sauce or soup, and a basil paste having a product temperature of 50 ° C. or less and a product temperature of 65 to 95 ° C. obtained by pulverizing the size of basil in oil and fat to substantially less than 1 mm ² . After uniformly mixing with the cream sauce, the mixture is heat-treated at 65 ° C. or higher and then frozen. This gives the whole cream sauce or cream soup a vivid green color due to the green component eluted from the basil, and even if it is warmed for a long time, the green color of the sauce or soup does not turn brown and maintains a colorful state. A green sauce or soup with basil can be obtained.

In the basil paste used in the present invention, basil and oil are pulverized at a ratio of preferably 1: 0.1 to 4 (mass ratio), more preferably 1: 0.3 to 3.5 (mass ratio) in terms of raw basil. It is put into a machine and pulverized so that the size of basil is substantially less than 1 mm ² in fats and oils to make a paste. This is because if the ratio of fats and oils is less than the above range, a smooth paste cannot be obtained, while if it exceeds the above range, the oils are easily separated when mixed with the cream sauce. Here, the size of the basil being substantially less than 1 mm ² means that 90% or more of the pulverized basil is less than 1 mm ² . When the size of the basil is 1 mm ² or more, the green component of the basil is not easily eluted during the pulverization or the heat treatment after mixing with the cream sauce described later, and the vivid green color of the basil is given to the whole sauce or soup. It is because it cannot The amount of basil may be blended to such an extent that the sauce or the whole soup can impart the vivid green color of basil. Specifically, it is preferably 1 to 30%, more preferably 1 to 25 in terms of raw basil to the product. %. If the blending amount is less than the above range, a bright green color cannot be imparted to the cream sauce, while if it exceeds the above range, a bitter taste is generated and this is not preferable.

The product temperature of the obtained basil paste is 50 ° C. or lower, preferably 40 ° C. or lower. This is because if the temperature is higher than the product temperature, the obtained sauce or soup becomes dull and unfavorable. Moreover, the compounding quantity of a basil paste should just mix | blend so that the sauce or the whole soup can provide the vivid green of a basil, Specifically, Preferably it is 1-50% with respect to a product, More preferably, it is 3-40. If the blending amount is less than the above range, a vivid green color cannot be imparted to the cream sauce, while if it exceeds the above range, the basil paste is easily separated when mixed with the cream sauce.

Moreover, as long as the fats and oils used at the time of grind | pulverizing a basil, if it is the fats and oils provided to a foodstuff, they will not specifically limit. Examples of such edible oils and fats include rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal and vegetable oils or refined oils (salad oil), MCT (medium Chain fatty acid triglycerides), diglycerides, hydrogenated oils, transesterified oils and fats and the like, and fats and oils obtained by rotating through chemical or enzymatic treatments.

The cream sauce used in the present invention refers to a sauce in which fats and oils contained, for example, as white sauce are dispersed almost uniformly in the form of oil droplets and have an appearance of cream. Cream sauce used in the present invention includes flour such as flour and starch, milk raw materials such as milk and fresh cream, fats and oils such as butter and solid fats, emulsifiers, salt, seasonings such as sodium glutamate, sugar, starch syrup and dextrin Sugars such as reduced dextrin, sorbitol, trehalose, xanthan gum, locust bean gum, gellan gum, carrageenan, sodium alginate, pectin, tamarind gum, gelatin and other thickeners, ascorbic acid or salts thereof, antioxidants such as vitamin E, Raw materials such as colorants, fragrances, and preservatives may be appropriately selected and blended within a range that does not impair the effects of the present invention, and may be manufactured according to conventional methods.

The product temperature of the cream sauce is 65 to 95 ° C, preferably 70 to 95 ° C. If the product temperature is higher than the above range, the emulsification of the cream sauce becomes unstable. On the other hand, if the product temperature is lower than the above range, a uniform mixture cannot be obtained when mixed with the basil paste, and the resulting product is a basil paste. This is because is in a separated state.

In addition, the basil-containing green sauce or soup obtained in the present invention is an emulsifier having an acyl group in order to maintain a colorful state without browning the green color of the sauce or soup even if it is warmed for a longer time. It is preferable to add. Here, the emulsifier having an acyl group may be any emulsifier having an acyl group, that is, a fatty acid residue in a molecule used for food, and specifically, for example, diacyl glycerophospholipid. Phospholipid, lysophospholipid, sucrose fatty acid ester which is monoacylglycerophospholipid obtained by hydrolyzing the 1- or 2-position acyl group with phospholipase A ₁ or phospholipase A ₂ enzyme and converting it to hydroxyl group Examples include monoglycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester.

Moreover, the addition amount of the emulsifier is preferably 0.01% or more, more preferably 0.015% or more, based on the whole green sauce or soup containing basil so that the above effect can be easily achieved. The upper limit of the amount of the emulsifier is not particularly limited, but in consideration of the case where the flavor unique to the emulsifier affects the taste of the sauce or soup obtained in the present invention, the green sauce containing basil or the whole soup Preferably it is 2% or less, more preferably 1.5% or less.

In the present invention, the above-mentioned basil paste and cream sauce are uniformly mixed, and then the mixture is heat-treated at 65 ° C. or higher, preferably 70 ° C. or higher. When the temperature is lower than the above temperature, the green component is not easily eluted from the basil in the mixture, and a vivid green color cannot be imparted to the whole sauce or soup. In order to make the mixture uniform, it is preferable to mix at least preferably 0.5 minutes or more, more preferably 2 minutes. Moreover, the heat treatment time of the mixture is preferably 5 minutes to 4 hours, more preferably 10 minutes to 3 hours including the mixing time. This is because when the heating time is shorter than the above range, the green component is hardly eluted from the basil in the mixture, whereas when the heating time is long, the color of the sauce or soup gradually deteriorates. Note that this heat treatment may double as sterilization.

Furthermore, this invention can obtain a more colorful green sauce or soup by performing a freezing process to the said mixture. The freezing process may be performed by appropriately adjusting the conditions using a freezer. For example, the freezing process may be performed for about 10 minutes to 3 hours at an ambient temperature of about −60 to −15 ° C. The obtained sauce or soup can be stored frozen at a temperature of about −60 to −15 ° C., and it was eluted from basil even after heating and thawing with warm water or a microwave oven, or after thawing in running water or indoors. Green sauce with basil that has a vivid green color imparted to the whole soup or sauce by the green component, and even if it is warmed for a long time, the green color of the sauce or soup does not turn brown. Or soup.

Thus, it is not clear why the green sauce or soup containing basil obtained by the production method of the present invention can be obtained by freezing for a more vivid green sauce or soup. It is presumed that the basil was frozen and denatured and the green component was further eluted by freezing.

Hereinafter, the basil-containing green sauce or soup of the present invention will be specifically described based on examples and the like. In addition, this invention is not limited to these.

[Example 1]
100 kg of basil-containing green cream sauce was produced. In other words, 7 kg of fresh basil, 7 kg of salad oil, and 0.5 kg of salt are put into a shredder (trade name “Robocoup” manufactured by TK Food Machinery Co., Ltd. (France)), and pulverized to become substantially 0.8 mm ² . A basil paste having a product temperature of 35 ° C. was obtained. Next, dissolve 2.5 kg of butter in a kettle, add 3 kg of flour and stir to make roux, where 40 kg of milk, 5 kg of milk powder, 0.2 kg of egg yolk, 0.1 kg of sucrose fatty acid ester, 0.1 kg of lecithin, modified starch 0 0.5 kg, cream cheese 6.5 kg, chicken bouillon 0.5 kg, salt 0.5 kg, fresh water 25 kg, and mixed with stirring. After reaching 85 ° C., 9.5 kg of fresh cream and the basil paste were added, and 80 ° C. The mixture was heated and stirred for 30 minutes, and 100 kg of the obtained sauce was filled into each 1 kg of the pouch. After cooling, a freezing treatment was performed at −35 ° C. for 40 minutes to obtain a green cream sauce containing colorful basil.

<Combination ratio of the present invention>
7% basil (raw basil)
7% salad oil
Salt 1%
Butter 2.5%
3% flour
40% milk
5% milk powder
Egg yolk 0.2%
Sucrose fatty acid ester 0.1%
Lecithin 0.1%
Chemical starch 0.5%
Cream cheese 6.5%
Chicken bouillon 0.5%
Fresh cream 9.5%
Shimizu remainder ――――――――――――――――――――――――――――
Total 100%

[Comparative Example 1]
In Example 1, a basil-containing cream sauce was produced in the same manner except that the basil was pulverized to 5 mm ² .

[Comparative Example 2]
In Example 1, a basil-containing cream sauce was prepared in the same manner except that the basil paste was heated to a product temperature of 75 ° C. and mixed with the cream sauce.

[Comparative Example 3]
In Example 1, a cream sauce containing basil was produced in the same manner except that the mixture of cream sauce and basil paste was heat-treated at 50 ° C. for 30 minutes.

[Comparative Example 4]
In Example 1, after the temperature of the cream sauce reached 85 ° C., the fresh cream was mixed, the fire was turned off, the temperature of the cream sauce was cooled to 35 ° C., and then mixed with the basil paste. In this way, a basil-containing sauce was produced. The obtained sauce was in a state where the basil paste was separated, and a uniform cream sauce could not be obtained.

[Test Example 1]
Each basil-containing cream sauce obtained in Example 1 and Comparative Examples 1 to 3 was thawed in flowing water at 70 ° C. for 2 hours and evaluated for the color of each sauce before and after heating.

From Table 1, the basil paste having an article temperature of 50 ° C. or less and a cream sauce having an article temperature of 65 to 95 ° C., which were pulverized to substantially less than 1 mm ² both before and after heating, were uniformly mixed, and then the mixture was 65 ° C. The green cream sauce containing basil of Example 1 manufactured by heat treatment as described above is the sauce of Comparative Example 1 in which basil is ground to 1 mm ² or more, the sauce of Comparative Example 2 in which the product temperature of the basil paste is higher than 50 ° C., and the mixture Compared with the sauce of Comparative Example 3 in which the heat treatment temperature was less than 65 ° C., it was understood that a green cream sauce containing basil was obtained in which a bright green color was imparted to the whole sauce by the green component eluted from basil. The

[Example 2]
100 kg of green cream soup with basil was produced. In other words, 3.5 kg of fresh basil, 3.5 kg of salad oil, and 1 kg of salt are put into a shredder (made by TK Food Machinery Co., Ltd. (France), trade name “Robocoup”), and pulverized to become substantially 0.8 mm ^2. A basil paste having a product temperature of 35 ° C. was obtained. Next, dissolve 1.3 kg of butter in a kettle, add 1.5 kg of flour and stir to make roux, where 20 kg of milk, 2.5 kg of milk powder, 0.1 kg of egg yolk, 0.05 kg of sucrose fatty acid ester, 0.05 kg of lecithin , Chemical starch 0.3kg, cream cheese 3kg, chicken bouillon 0.5kg, salt 1kg, fresh water 63kg, stir and mix. After reaching 85 ° C, add 5kg of fresh cream and the basil paste, then 80 ° C for 30 minutes After heating and stirring, 100 kg of the obtained soup was filled in 1 kg each in a pouch, and after cooling, freezing treatment was performed at −35 ° C. for 40 minutes to obtain a colorful green soup containing basil. The obtained soup was thawed under running water and then heated in a 70 ° C. water bath for 2 hours. When the color before and after heating was evaluated, it was bright green both before and after heating.

<Combination ratio of the present invention>
Basil (raw basil) 3.5%
Salad oil 3.5%
Salt 2%
Butter 1.3%
Flour 1.5%
20% milk
Milk powder 2.5%
Egg yolk 0.1%
Sucrose fatty acid ester 0.05%
Lecithin 0.05%
Chemically modified starch 0.3%
3% cream cheese
Chicken bouillon 0.5%
5% fresh cream
Shimizu remainder ――――――――――――――――――――――――――――
Total 100%

Claims (10)

Uniformly uniform the basil paste with the temperature of 50 ° C. or less, and the cream sauce with the temperature of 65 to 95 ° C. to which an emulsifier having an acyl group is added , the size of the basil being pulverized to less than 1 mm ^{2 in} fat and oil A method for producing a green sauce or soup containing basil, wherein the mixture is heat-treated at 65 ° C. or higher after being mixed, and then frozen. The method for producing a green sauce or soup containing basil according to claim 1, wherein the amount of basil is 1 to 30% in terms of raw basil based on the product. The method for producing a green sauce or soup containing basil according to claim 1 or 2, wherein the ratio of basil to fat in the basil paste is 1: 0.1 to 4 (mass ratio) in terms of raw basil. The method for producing a basil-containing green sauce or soup according to any one of claims 1 to 3, wherein the amount of the basil paste is 1 to 50% of the product. The method for producing a basil-containing green sauce or soup according to any one of claims 1 to 4, wherein the addition amount of the emulsifier in the cream sauce is 0.01% or more based on the whole green sauce or soup containing basil. The method for producing a green sauce or soup containing basil according to any one of claims 1 to 5 , wherein the product temperature of the basil paste is 40 ° C or lower. The method for producing a green sauce or soup containing basil according to any one of claims 1 to 6 , wherein the product temperature of the cream sauce is 70 to 95 ° C. The method for producing a green sauce or soup containing basil according to any one of claims 1 to 7 , wherein the mixture is heat-treated at 70 ° C or higher. The method for producing a green sauce or soup containing basil according to any one of claims 1 to 8 , wherein the mixing time for making the basil paste and the cream sauce uniform is at least 0.5 minutes or longer. The method for producing a green sauce or soup containing basil according to any one of claims 1 to 9 , wherein the heat treatment time of the mixture is 5 minutes to 4 hours in combination with the mixing time.