JP2815517B2 - 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 seasoning paste containing tuna as a main raw material, and more particularly, the present invention is inevitably found in conventional pasty foods using tuna as a main raw material. Odor of fish is suppressed, and the acidity peculiar to the organic acid to be added in order to add preservation is surely suppressed, and the physical properties that can be squeezed out of containers such as tubes are softened as a whole. Low p
H related to the seasoning paste.

[0002]

2. Description of the Related Art In general, tuna is prepared by steaming tuna and bonito meat, filling in cans with salt water or cooking oil, and sealing.
Products that are obtained by sterilization, such as white meat tuna using binna tuna as a raw fish, and light meat tuna using kibama tuna, mebachi tuna, and bonito as raw fish are known. Have been.

[0003] Among them, white meat tuna is also known as sea chicken, and depending on the size of meat, solid meat containing only solid meat, a standard pack containing more than 80% of solid meat, and mixing of crushed meat are included. Various forms such as chunk style of 40% or less, flakes packed with crushed meat and the like are used.

Various paste foods using tuna as a main raw material have been conventionally developed. For example, paste foods containing 5 to 10% by weight of the total amount of mashed potatoes and crushed into mashed potatoes Paste food in a tube container, characterized in that the pasty food mixed with fish meat (tuna) uniformly and having a viscosity of 150 to 300 poise is filled in a tube container and sealed. (Japanese Patent Laid-Open No. 1-181769).

[0005] In addition, various products of the same type have been developed and used, but generally, in the case of pasty foods mainly made of tuna, all products inevitably have a strong fish odor. Although various attempts have been made to suppress or eliminate odors, the fact is that a product that reliably suppresses the odor of the fish has not yet been developed.

[0006] On the other hand, when a paste food containing such tuna as a main raw material is added with an organic acid to impart a preservative property and the pH is lowered, a strong acidity caused by the organic acid, that is, vinegar. The sour taste remains and the balance of the flavor is poor as a whole, and resolving this has been a major obstacle to making the pasty food using the tuna as a main raw material a versatile product.

[0007]

SUMMARY OF THE INVENTION In view of the above-mentioned problems of the pasty foods mainly made of tuna, the present inventors have satisfactorily solved these problems, As a result of intensive research, we aimed to develop a new type of seasoning paste that reliably suppressed the smell of fish, and strongly suppressed the strong acidity caused by organic acids, as a whole, and had an excellent flavor balance. It has been found that the intended purpose can be achieved by adding laurel to a paste-like food mainly made of tuna adjusted to a pH, and the present invention has been completed.

[0008] That is, an object of the present invention is to provide a low-pH seasoning paste containing tuna as a main raw material, in which fish odor found in conventional products is suppressed.

[0009] Another object of the present invention is to provide a low-pH seasoning paste which can be distributed at room temperature while suppressing acidity.

A further object of the present invention is to provide a low-pH seasoning paste which uses tuna as a main raw material and can be easily squeezed out of a squeezable container such as a tube.

[0011]

Means for Solving the Problems The constitution of the present invention adopted to achieve such an object is as follows.
It consists of the technical means of (9). (1) A low-pH seasoning paste containing tuna as a main raw material and containing laurel.

(2) The seasoning paste according to the above (1), wherein the seasoning paste is stored in a container such as a squeezable tube.

(3) The seasoning paste according to the above (1), wherein the tuna is contained in a proportion of 30 to 55% by weight based on the whole seasoning paste.

(4) The seasoning paste according to the above (1), wherein the laurel is contained at a ratio of 0.01 to 0.04% by weight based on the whole seasoning paste.

(5) The seasoning paste according to the above (1), wherein the pH is a low pH of 4.0 to 4.2.

(6) The seasoning paste according to the above (1), containing tarragon.

(7) The seasoning paste according to the above (1), wherein tarragon is contained in a proportion of 0.005 to 0.02% by weight based on the whole seasoning paste.

(8) The seasoning paste according to the above (6), which contains all spices.

(9) The seasoning paste according to the above (6), wherein the all-spice is contained in a proportion of 0.05 to 0.15% by weight based on the whole seasoning paste.

Next, the configuration of the present invention will be described in detail. As described above, as the tuna used in the present invention, any type of tuna products such as white meat tuna and light meat tuna can be used as long as they are ordinary tuna products.
The tuna can be contained in a proportion of 30 to 50% by weight, preferably 35 to 45% by weight, based on the whole seasoning paste. If the content of tuna is lower than this, it is not possible to obtain a product that can fully enjoy the taste and texture unique to tuna, and if the content of tuna is higher than this, the physical properties will be poor. As a whole, it is not possible to obtain a softened seasoning paste, and it is not possible to obtain a versatile product that can be used by being applied to food such as bread.

The laurel to be contained in the main material tuna can be contained in a proportion of 0.01 to 0.04% by weight, preferably 0.02 to 0.03% by weight, based on the seasoning paste. If the content of laurel is less than this,
The smell of fish cannot be suppressed reliably, and the sour taste is strongly felt, and the vinegary taste unique to organic acids cannot be suppressed. If the content of the laurel is higher than this, bitterness is strongly developed, the overall flavor balance is lost, and a high quality product cannot be obtained.

The seasoning paste of the present invention is basically characterized by including laurel in a low-pH seasoning paste whose main ingredient is tuna and whose pH is adjusted with an organic acid. , Furthermore, by adding tarragon and allspice, the odor of the fish and the acidity can be reliably suppressed, and these can be eliminated.
In addition, the overall flavor balance of the seasoning paste can be adjusted to a suitable one.

In general, even in the case of a seasoning product that requires a strong flavor balance of the product, even if it is a conventionally well-known flavoring material, it is actually used depending on the type and characteristics of the main raw materials used. The benefits are very limited, especially
Like tuna products, the raw materials themselves have strong personality, and the fish odor and sourness peculiar to these products, including the problem of strong acidity of organic acids remaining in the products, are surely suppressed. However, it is extremely difficult to obtain a product with an excellent flavor balance as a whole, and it is impossible to solve such a problem simply by adding ordinary flavor materials.

In this sense, the flavoring materials that can be used in the present invention are limited to tarragon and allspice in addition to the above-mentioned laurel. It shows the most remarkable effect. That is, tarragon can be contained at a ratio of 0.005 to 0.02% by weight, preferably 0.01 to 0.015% by weight, based on the seasoning paste. And the sharp flavor of the laurel cannot be suppressed. In addition, when the amount is more than this, there is a problem in that even if the acidity can be sufficiently suppressed, the unique sweet scent increases, and the overall flavor balance is lost.

As for allspices, 0.05 to 0.15% by weight, preferably 0.0
It can be contained at a ratio of 8 to 0.1% by weight,
If the amount is less than this, the taste is not deep and lacks a sense of unity in flavor, and the characteristics of the laurel and tarragon cannot be fully utilized. On the other hand, if the amount is more than this, the bitterness increases, and the brown color appears strongly and the color tone is poor.

As described above, the specific action and effect of the laurel in the seasoning paste of the present invention is such that when tarragon and allspice are combined, the action and effect are further enhanced in a additive manner. Even if a flavor material is used, such an effect cannot be obtained. That is, these are other typical herbs or spices: rosemary, thyme, cinnamon, nutmeg,
As a result of comprehensive testing using various flavor materials such as caraway, oregano, basil, perilla, celery, parsley, sage, marjoram, peppermint, spearmint, savory, etc., it is a new combination found exceptionally, It is quite unexpected that the combination can surely solve the problems of the past products of the pasty foods mainly using the tuna as described above.

The seasoning paste of the present invention is prepared by adjusting the pH with an organic acid and subjecting it to low-temperature heat sterilization so that it can be distributed at room temperature. That is, first,
The pH is adjusted to 4.0 to 4.2 using an organic acid.
In order to lower the pH, organic acids such as citric acid, malic acid, and vinegar can be used, but among them, it is preferable to use vinegar that has a bacteriostatic action and is suitably compatible with the tuna of the main material in flavor. .

If the pH value is lower than 4.0, the amount of vinegar or the like used increases, and the taste becomes quite vinegary, making it difficult to suppress the acidity. When the pH value is higher than 4.2, bacteria may grow during storage, and there is a problem in storage stability.

Next, a low-temperature heat sterilization treatment is performed. The treatment is performed at a product temperature of 70 to 85 ° C, preferably 75 to 80 ° C.
The method of immersing in hot water until the temperature becomes as a preferable one can be exemplified. If the treatment is carried out at a temperature higher than this, the emulsification is destroyed or browning occurs, which is not preferable. In addition, the flavors of the respective raw materials are mixed, and the respective flavors cannot be sufficiently developed. Furthermore, a heating odor is generated,
The quality deteriorates.

As described above, the seasoning paste can be distributed at room temperature by adjusting the pH using an organic acid and performing a low-temperature heat sterilization treatment. Inevitably has a strong acidity,
On the other hand, only by this treatment, fish odor peculiar to the pasty food containing tuna as a main raw material remains as it is. Therefore, in the present invention, in the raw material adjusted to a low pH,
By containing laurel, it is possible to surely suppress the strong acidity caused by the organic acid and also to surely suppress the odor of the fish, and furthermore, as a whole, a low-pH seasoning paste having an excellent flavor balance. It is possible to obtain.

The action of such a laurel on a seasoning paste containing tuna as a main raw material is unique to laurel among various herbs, and it is known that rosemary and thyme, which are known as typical herbs or spices, If you try the same for various herbs or spices such as cinnamon, nutmeg, caraway, oregano, basil, perilla, celery, parsley, sage, marjoram, peppermint, spearmint, savory, etc. Supported by

As for the raw material blending and production process of the low-pH seasoning paste of the present invention, tuna is used as a main raw material, an organic acid such as vinegar is added thereto, and if necessary, auxiliary materials such as pickle paste and vegetable cream are used. Add ingredients, stir until the whole becomes uniform, then add salt, chemical seasoning, sugar, powdered soy sauce, kosho etc. in appropriate form such as powdered raw materials, and further add mayonnaise as an auxiliary raw material, and add the whole After adjusting the physical properties softly, add a laurel, further, if necessary, add tarragon, and all spices, stir the whole uniformly, knead, fill in a squeezable container such as a tube, temperature 70 ~ After pasteurization at 85 ° C. or pasteurization after pasteurization, the mixture is filled into a container and then cooled to obtain the low-pH seasoning paste of the present invention.

The low pH of the present invention thus produced
Seasoning paste can be used in various forms. Examples of the application of the seasoning paste include stick salad,
As a deep sauce such as french fries, as a spread of canapes, sandwiches, breads, etc., as a sauce for shrimp fries, cutlet dishes, etc., as a topping for okonomiyaki, hamburgers, etc., further, potato salads, steamed birds, cold fries, etc. Available for a wide range of foods.

[0034]

Next, the present invention will be specifically described based on examples. Example 1 Using 45 parts by weight of white meat tuna as a main raw material,
To this, 5 parts by weight of brewed vinegar, 15 parts by weight of pickle paste and 10 parts by weight of vegetable cream are added, and the mixture is uniformly stirred using a micro speed mixer.
After adding 5 parts by weight, 1 part by weight of a chemical seasoning, 2 parts by weight of sugar, 0.27 parts by weight of powdered soy sauce, and 0.1 part by weight of kosho in the form of a powder raw material, 20 parts by weight of mayonnaise as an auxiliary raw material is added. In addition, 0.02 parts by weight of laurel and Tarragon 0.0
1 part by weight and 0.1 part by weight of allspice were added, and the whole was uniformly stirred and kneaded.
Low-temperature heat sterilization treatment was carried out at 0 ° C. and hot water sterilization for 14 minutes, followed by cooling to obtain a low-pH seasoning paste product of the present invention.

Comparative Example 1 A seasoned paste product was obtained in the same manner as in Example 1, except that 0.02 parts by weight of rosemary was used instead of the laurel.

Comparative Examples 2 to 3 In Example 1, the time was changed to 0.02 in place of the laurel.
Parts by weight (Comparative Example 2), and instead of using laurel and tarragon, 0.02 parts by weight of rosemary and 0.01 part by weight of cinnamon (Comparative Example 3),
A seasoning paste product was obtained in the same manner as in Example 1.

The sensory evaluation of the flavor of the low-pH seasoning paste product of the present invention obtained in Example 1 and the seasoning paste products of Comparative Examples 1 to 3 was performed by a panel of 10 persons. Table 1 shows the results.

[0038]

[Table 1]

As is clear from the results in Table 1, the seasoning paste product of the present invention has a fish odor peculiar to the tuna product and acidity attributed to the organic acid is reliably suppressed.
The overall flavor balance was very good, and the physical properties were soft. On the other hand, the products of Comparative Examples 1 to 3 had sourness remaining, and in particular, the product of Comparative Example 2 felt fishy odor, and the overall flavor balance of each product was extremely poor. . In addition, when similar attempts were made for other various herbs, the same results as those of the product of the comparative example were obtained.

As described above, according to the present invention, despite the use of tuna as a main raw material and the lowering of pH with an organic acid, fish odor peculiar to tuna products is reliably suppressed, and It was confirmed that peculiar sourness due to acid was surely suppressed, and a low-pH seasoning paste having a mild taste as a whole could be obtained.

[0041]

Industrial Applicability The present invention suppresses the acidity caused by organic acids by adding a laurel to a paste-like food containing tuna as a main raw material and adjusted to a low pH, and is inevitably found in tuna products. It is possible to obtain a low-pH seasoning paste that can surely suppress peculiar fish odor and can be distributed at room temperature.

Further, by adding tarragon to the low-pH seasoning paste containing tuna containing laurel as a main raw material, the above-mentioned effects of the laurel can be enhanced, the overall flavor balance can be improved, and a mild taste can be obtained. Can be imparted, and the product can be tastefully matched with tuna.

Further, by adding allspice to the low-pH seasoning paste containing tuna containing laurel and tarragon as a main raw material, the above-mentioned effects of the laurel are enhanced, and the overall flavor balance is improved. A feeling of unity can be created between the flavors of tarragon and laurel, and a high quality product can be obtained by enhancing the body taste of the tuna paste.

Claims (8)

(57) [Claims] 1. A low-pH seasoning paste containing tuna as a main raw material and containing laurel and having a pH of 4.0 to 4.2. 2. The seasoning paste according to claim 1, wherein the seasoning paste is stored in a container such as a squeezable tube. 3. The tuna is added to the whole seasoning paste in an amount of 30%.
The seasoning paste according to claim 1, which is contained in a proportion of about 55% by weight. 4. The seasoning paste according to claim 1, wherein the laurel is contained in a proportion of 0.01 to 0.04% by weight based on the whole seasoning paste. 5. The seasoning paste according to claim 1, comprising tarragon. 6. The seasoning paste according to claim 1, wherein tarragon is contained in a proportion of 0.005 to 0.02% by weight based on the whole seasoning paste. 7. The seasoning paste according to claim 5, which comprises all spices. 8. The seasoning paste according to claim 5, wherein the all-spice is contained in a proportion of 0.05 to 0.15% by weight based on the whole seasoning paste.