JP2004329180A - Flavor-seasoning material using fermented soybean with red pepper, and sesame paste, peanut paste or the like, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a seasoning material containing a salt content and capable of fulfilling the purpose of the seasoning in even a cooking which is not satisfied without using a conventional salt content, by using only a small amount of salt by well balancing the seasoning material with a hot taste and a flavor, exhibiting salt content reduction effect and also being eaten by anybody. <P>SOLUTION: This seasoning material is characterized by grinding fermented soybean with red pepper well and mixing with oils and fats paste such as sesame, etc., and sugar, to reduce the salt content of the fermented soybean with the hot taste, and also making it edible by anybody with the mild oils and fats paste. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a seasoning characterized by being rich in flavor and having a salt-reducing element, and a method for producing the seasoning.
[0002]
[Prior art]
Conventionally, seasonings intended to feel salty are soy sauce, miso, and salt.In order to make the flavor also taste and taste delicious, in the soy sauce-related, there are tamari soy sauce, ponzu, etc. There are rock salts from all over the world due to the difference in minerals, alga salts made by boiling together algae, etc.Miso includes soybean miso, rice koji miso, barley miso, etc., and mustard miso, vinegar miso, yuzu miso Although there are some that blend other seasonings like this, the overall salt content is high, especially the Japanese people who have the highest salt intake in the whole world, often lead to high blood pressure disease. Was.
[0003]
In addition, although it is a family of miso, there is a chili pepper miso that is chopped and stir-fried, heated well, and then mixed and stir-fried. This is called Namban miso in a limited area. It is quite spicy, but it is a side dish of rice, and there are also homemade and commercially available sake appetizers.
[0004]
This pepper miso is quite spicy, and people who have internal organs that can withstand spicy foods prefer to eat it, but it can not be eaten in such a large amount, and if ordinary people eat it, the spicy obstacles to the built-in wall It is a food that can be eaten by a fairly limited number of people, and even if you get it as a souvenir, you can taste one but the rest in the refrigerator and then throw it away after a while Lost things.
[0005]
In addition, there are many areas in Japan that are accustomed to eating this pepper miso in cold areas, and it is customary to eat a lot of spicy foods to warm up the body. It causes hypertension due to the above-mentioned excessive intake of salt. This is an old custom, and even if the living environment such as heating has been improved, the eating habits have not changed much.
[0006]
[Problems to be solved by the invention]
Pungency is a seasoning ingredient that can produce a salty flavor even with a small amount of salt instead of salt, and if you manage the pungency well, even if the salt content is low, it may be a seasoning that you can eat and be satisfied with. The second task is to make it possible to reduce the amount of intake, and to make a pepper-flavored complex seasoning that can be eaten by ordinary people so that the above-mentioned pepper miso is not discarded.
[0007]
Means and Action for Solving the Problems
As a result of repeated studies to solve the above problems, the present inventors crushed the pepper miso, crushed the spicy seeds to equalize the spiciness, and also crushed the skin to increase the flavor and adjust to the whole, We found that mixing the sesame paste or the oil and fat paste of Nanjing bean paste makes the flavor more mellow, and adding more sugar makes it more mellow due to its sweetness, and further brings out the flavor.
[0008]
The sugar referred to here may be a solid such as white sugar or brown sugar, or a liquid such as gum syrup or boiled mirin, and may be a mixture of the solid and liquid. . This means that the overall viscosity can be changed according to the purpose of eating.
[0009]
In addition, if the pungency is still strong even after adding the fat or oil paste or sugar as described above, the pungency can be adjusted by adding ordinary miso, fat or oil paste or sugar.
[0010]
By the above means, even a small amount of the mixed seasoning can be added to the dish, and the seasoning can be satisfactorily eaten with pungency and flavor even with a small absolute salt content, and can solve the problem.
[0011]
As for the pepper used in the pepper miso, a lot of blue pepper is used, but there are also red peppers, and it has been known at the research stage that the degree of spiciness and flavor vary considerably depending on the harvest time, production area, and variety. Therefore, the proportion and viscosity of the sesame paste, the pea paste, and the amount of sugar, which suppress pungency, vary depending on the degree of spiciness, and the recipe will not be described here.
[0012]
(1st Embodiment)
Fig. 1 is a block diagram based on the concept based on the Japanese taste. The spicy taste is a combination of the pepper flavor miso, which has a normal but flavor, and the sesame paste, which is a representative of the Japanese flavor. For those who prefer a presence, the taste of sesame miso as a sake appetizer is suitable, just by including a little bit of chopsticks in the opening, you will first feel the mellow taste and flavor of sesame, slightly later the miso taste, A few seconds later, the refreshing spiciness of the chili is not the tongue, it is a taste and flavor that can be felt from the nose and can be enjoyed for about 1 minute as a whole, and the sake and the flavor of the sake during that time are more than ever This is a miso that you can feel.
[0013]
(2nd Embodiment)
Fig. 2 is a diagram showing a blend of Japanese pepper miso and Western peanut paste (peanut paste). If you put it on a cracker a little and make it a snack, it will have a fusion of Japanese and Western flavors, and it will be a snack suitable for Western sake and beer. The sensation is such that the flavor is enjoyed in the order described in the first embodiment from the tongue and the nose in the mouth with a time difference.
[0014]
(Third embodiment)
FIG. 3 shows that the sugars are added to make the first embodiment and the second embodiment more rounded, and the pungency is considerably suppressed, and the pungency is not too hard for ordinary people. It has the taste and flavor of a mild version of miso.
[0015]
(Fourth embodiment)
FIG. 4 is a diagram showing the structure and the manufacturing process of a seasoning in which the presence of the seeds and skin of the chili pepper miso is eliminated, the tongue is thoroughly smoothed, and the spiciness and flavor are made uniform.
[0016]
If the solid content of sugar is high in the flavor seasoning in Fig. 4, it can be boiled with konjac, carrot and tofu, etc. It has a different flavor and whiteness. Also, the miso and sesame paste at this time are those produced based on white miso and white sesame paste, so that the dishes can be cooked without any discomfort.
[0017]
If the flavor seasoning of FIG. 4 is manufactured using a large amount of sugar solution, it can be easily put into an extrusion container, and goes well with raw vegetables and vegetable salads represented by cucumbers and cabbage in a dressing manner, and calories and salts are reduced. Because it is low, even if you eat a lot of raw vegetables, it is low in calories and low salt compared to using mayonnaise and soy sauce-based dressing, indicating that it is a good seasoning for health.
[0018]
During the study, we found that this flavor seasoning fits well with the cold tofu of the tofu, and because the seasoning does not flow from the tofu and sticks tightly, it does not become thin like soy sauce and brings out the original soybean flavor of tofu It has been found that the flavor of the seasoning becomes more delicious due to the synergistic effect.
[0019]
【The invention's effect】
By making good use of the spiciness and flavor of the pepper miso that is too spicy and discarded until now, it is possible to make a flavor seasoning that can be eaten even in small quantities by mixing flavor oil paste and sugar. In addition to being able to eat, it also helps prevent hypertension with its salt-reducing effect and achieves its initial purpose by providing an ideal seasoning that makes you healthier without knowing even though you are deliciously satisfied I have.
[Brief description of the drawings]
FIG. 1 is a configuration diagram of a first embodiment.
FIG. 2 is a configuration diagram of a second embodiment.
FIG. 3 is a configuration diagram of a third embodiment.
FIG. 4 is a configuration and a process diagram of a fourth embodiment.
[Explanation of symbols]
1 Pepper miso 2 Sesame paste 3 Nanjing bean paste 4 Sugar 5 Flavor seasoning

Claims (4)

A flavor seasoning consisting of chili pepper and miso and sesame paste. A flavor seasoning consisting of chili pepper and miso, and a pea paste. The flavor seasoning according to claim 1 or 2, wherein sugar is added. The flavor seasoning according to claim 1, wherein the seeds and skin of the pepper miso are ground, and a method for producing the flavor seasoning.

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