JPH06113787A - Seasoning paste - Google Patents

Abstract

PURPOSE:To provide the low pH seasoning paste containing tuna as a main raw material. CONSTITUTION:The low pH seasoned paste is characterized by containing tuna in an amount of 30-55wt.% based on the whole amount of the seasoned paste, containing Laurus nobilis L. in an amount of 0.01-0.04wt.%, and having been adjusted to a pH of 4.0-4.2 with an organic acid. The low pH seasoning paste is produced by adjusting the pH of the tuna as a main raw material with the organic acid, adding the Laurus nobilis L. leave, if necessary, adding tarragon and allspice, homogeneously stirring the mixture, charging the produced paste into a container such as a tube enabling to squeeze out the paste, subjecting the container to a low temperature heating sterilization treatment, and subsequently cooling the container. The low temperature seasoning paste surely prevents the characteristic fishy smell of the tune product and an acidic taste caused by the organic acid, is excellent in the balance on the whole flavor, and can be distributed at the ordinary temperature.

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. More specifically, the present invention is inevitably found in conventional pasty foods containing tuna as a main raw material. A new type of soft type that has less physical odor of fresh fish, surely suppresses the sourness peculiar to the organic acid contained to add preservation properties, and has physical properties that can be squeezed out from a container such as a tube as a whole. Low p
It relates to the H seasoning paste.

[0002]

2. Description of the Related Art In general, tuna is prepared by steaming tuna and bonito meat, packing it in a can together with salt water or edible oil, and sealing it.
It is obtained by sterilization, and white meat tuna that uses bottled tuna as raw material fish, and light meat tuna that uses kihadama tuna, mackerel tuna, bonito as raw material fish are known. Has been.

Among them, white meat tuna has another name of sea chicken, and depending on the size of the meat, a solid pack containing only solid meat, a standard pack containing 80% or more of the total meat, and a mixture of crushed meat are included. Various forms such as 40% or less chunk style and flakes packed with crushed meat are used.

Various paste foods using tuna as a main raw material have been developed in the past. For example, the paste food contains 5 to 10% by weight of the total amount of mashed potato and is crushed. A pasty food product in a tube container, characterized in that a tube food product is filled with a pasty food product in which marine animal meat (tuna) is evenly mixed and the viscosity thereof is 150 to 300 poise, is sealed. (JP-A-1-181769).

In addition, various products of the same type have been developed and used, but in general, any of the pasty foods containing tuna as a main raw material inevitably has a strong fish odor. Although various attempts have been made to suppress or eliminate odors, the reality is that a product that reliably suppresses the odor of the fish has not yet been developed.

On the other hand, when an organic acid is added to the pasty food containing tuna as a main raw material in order to impart preservability and the pH is lowered, a strong sourness due to the organic acid, that is, vinegar is added. The taste remains unbalanced and the flavor is unbalanced as a whole, and elimination of this taste has been a major obstacle to making the pasty food containing tuna as a main ingredient a versatile product.

[0007]

SUMMARY OF THE INVENTION Based on such problems of pasty foods containing tuna as a main raw material, the present inventors have solved these problems with certainty and are peculiar to the product. As a result of intensive research aimed at developing a new type of seasoning paste that has an excellent balance of flavors as a whole, it is possible to reduce the low odor of fish and the strong sourness caused by organic acids. It has been found that the intended purpose can be achieved by adding laurel to a pasty food whose main ingredient is tuna whose pH is adjusted, and the present invention has been completed.

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

It is another object of the present invention to provide a seasoning paste having a low pH, which can be circulated at room temperature with suppressed sourness.

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

[0011]

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 (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 contained in a container such as a squeezable tube.

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

(4) The seasoning paste according to (1) above, wherein the laurel is contained in an amount of 0.01 to 0.04% by weight with respect to the entire seasoning paste.

(5) The seasoning paste according to (1) above, which has a low pH of 4.0 to 4.2.

(6) The seasoning paste according to (1) above, which contains tarragon.

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

(8) The seasoning paste according to (6) above, which contains allspice.

(9) The seasoning paste according to the above (6), wherein allspice is contained in a proportion of 0.05 to 0.15% by weight with respect to the entire seasoning paste.

Next, the structure of the present invention will be described in detail. As described above, the tuna used in the present invention may be any type of ordinary tuna products such as white meat tuna and light meat tuna.
The tuna can be contained in an amount of 30 to 50% by weight, preferably 35 to 45% by weight, based on the entire 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 peculiar to tuna, and if the content of tuna is higher than this, the physical properties are unclear. As a result, a softened seasoning paste cannot be obtained as a whole, and it becomes impossible to obtain a versatile product that can be used by applying it to food such as bread.

The laurel contained in the tuna as the main raw material may be contained in an amount 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 reliably suppressed, and the sourness is strongly felt, and the vinegar taste peculiar to organic acids cannot be suppressed. If the content of laurel is higher than this, bitterness is strongly expressed and the overall flavor balance is lost, so that a high quality product cannot be obtained.

The seasoning paste of the present invention is basically characterized by containing laurel in a low-pH seasoning paste whose pH is adjusted with an organic acid, using tuna as a main raw material. , Furthermore, by adding tarragon and allspice, it is possible to surely suppress the odor and sourness of the fish and eliminate them.
And the overall flavor balance of the seasoning paste can be adapted to a suitable one.

Generally, even if the flavor material has been widely known in the past, in the case of a seasoning product in which the flavor balance of the product is strongly demanded, it is actually used depending on the type and characteristics of the main raw material used. There are very few gains, especially
Like tuna products, the raw material itself has a strong individuality, and it reliably suppresses fish odors and sourness peculiar to these products, including the problem of strong acidity of organic acids remaining in the product. However, it is extremely difficult to obtain a product having an excellent flavor balance as a whole, and it is impossible to solve such a problem by simply adding a usual flavoring material.

From this point of view, the flavor materials that can be used in the present invention are limited to the above-mentioned laurel, tarragon, and allspice, and the proportions of these are also within a specific range of combinations. It shows the most remarkable effect. That is, tarragon can be contained in a proportion of 0.005 to 0.02% by weight, preferably 0.01 to 0.015% by weight, based on the seasoning paste. It is not enough to suppress the amount of syrup and the sharp flavor of laurel cannot be suppressed. On the other hand, if the amount is more than this, even if the sourness can be sufficiently suppressed, a peculiar sweet scent is increased and the overall balance of flavor is lost, which is a problem.

For allspice, 0.05 to 0.15% by weight, preferably 0.0
Although it can be contained in a proportion of 8 to 0.1% by weight,
When the amount is less than the above range, the taste is not deep and the sense of unity in flavor is insufficient, and the characteristics of the laurel and tarragon cannot be fully utilized. On the other hand, when the amount is more than the above range, the bitterness increases, and the dark brown color appears strongly and the color tone becomes poor.

As described above, the specific action and effect of the laurel in the seasoning paste of the present invention is that when Tarragon and allspice are combined, the action and effect are further reciprocally enhanced. Even if a flavor material is used, such an effect cannot be obtained. That is, they are other typical herbs or spices: rosemary, thyme, cinnamon, nutmeg,
As a result of comprehensive testing using various flavoring materials such as caraway, oregano, basil, perilla, celery, parsley, sage, marjoram, peppermint, spearmint, savory, 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 food containing tuna as the main raw material for the first time.

The seasoning paste of the present invention has a pH adjusted with an organic acid and is subjected to a low temperature heat sterilization treatment 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.
Organic acids such as citric acid, malic acid, and vinegar can be used to lower the pH. Among them, it is preferable to use vinegar that has a bacteriostatic action and is suitable for flavor compatibility with the main raw material tuna. .

When the pH value is lower than 4.0, the amount of vinegar or the like used increases, resulting in a considerably vinegar taste, and it becomes difficult to suppress the sourness. Further, if 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 carried out. In this treatment, the product temperature is 70 to 85 ° C, preferably 75 to 80 ° C.
A suitable method is to immerse it in hot water until it reaches the temperature. When treated at a temperature higher than this, the emulsification is destroyed or browning occurs, which is not preferable. Moreover, the flavors of the respective raw materials are mixed, and the respective flavors cannot be sufficiently expressed. Furthermore, a heating odor is generated,
Quality deteriorates.

As described above, the seasoning paste can be circulated at room temperature by adjusting the pH using the organic acid and performing the low temperature heat sterilization treatment. Inevitably has a strong sourness,
On the other hand, the fish odor peculiar to the pasty food containing tuna as the main raw material remains as it is only by the treatment. 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 sourness caused by the organic acid, and also surely suppress the smell of the fish, and furthermore, a low pH seasoning paste having an excellent flavor balance as a whole. Is what makes it possible to obtain.

The action of such laurel on the seasoning paste containing tuna as a main ingredient is peculiar to laurel among various herbs. That is, rosemary, thyme, which is known as a typical herb or spice. And similar attempts with various herbs or spices such as, cinnamon, nutmeg, caraway, oregano, basil, perilla, celery, parsley, sage, marjoram, peppermint, spearmint, savory, etc. Is also supported by.

Regarding the raw material blending and manufacturing process of the low-pH seasoning paste of the present invention, tuna is used as a main raw material, and organic acid such as vinegar is added to this, and if necessary, by-products such as pickle paste and vegetable cream are added. Add ingredients and stir until the whole is uniform, then add salt, chemical seasoning, sugar, powdered soy sauce, pepper, etc. in a suitable form such as powdered raw material, and further add mayonnaise as an auxiliary raw material, After adjusting the physical properties softly, laurel is added, and if necessary, tarragon and allspice are added, and the whole is uniformly stirred and kneaded, and then filled in a squeezable container such as a tube at a temperature of 70 to 70 ° C. The low pH seasoning paste of the present invention can be obtained by performing low-temperature heat sterilization treatment at 85 ° C. or low-temperature heat sterilization treatment, filling the container, and then cooling.

The low pH of the present invention produced in this way
The seasoning paste of can be used in various forms, as an application example of the seasoning paste, stick salad,
As deep sauces such as fried potatoes, as spreads for canapes, sandwiches, breads, etc., as sauces for fried shrimp, cutlet dishes, etc., as toppings for okonomiyaki, hamburgers, etc., and also potato salad, steamed chicken, cold tofu, etc. Available for a wide range of foods.

[0034]

EXAMPLES 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 were added, and the mixture was uniformly stirred using a micro speed mixer to prepare salt 1.
After adding 5 parts by weight, 1 part by weight of chemical seasoning, 2 parts by weight of sugar, 0.27 parts by weight of soy sauce powder and 0.1 parts by weight of pepper in the form of 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 0.0 of tarragon
1 part by weight and 0.1 part by weight of allspice were added, and the whole was uniformly stirred and kneaded, and then filled into a tube container,
Low-temperature heat sterilization treatment was performed under conditions of 0 ° C. and hot water sterilization for 14 minutes, and this was cooled to obtain a low pH 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 0.02 parts by weight of rosemary was used in place of laurel.

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

Sensory evaluations were carried out by a panel of 10 people on the flavors 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. The results are shown in Table 1.

[0038]

[Table 1]

As is clear from the results shown in Table 1, the seasoning paste product of the present invention is one in which the fish odor peculiar to the tuna product and the sourness due to the organic acid are surely suppressed,
The overall balance of flavor was very good and the physical properties were soft. On the other hand, the products of Comparative Examples 1 to 3 still had a sour taste, and particularly, the product of Comparative Example 2 had a smell of fish, and the overall flavor balance of each product was extremely poor. . Further, when other various herbs were tried in the same manner, the same result as the product of the comparative example was obtained.

As described above, according to the present invention, although tuna is used as the main raw material and the pH is lowered by the organic acid, the fish odor peculiar to the tuna product is surely suppressed and the organic matter is organic. It was confirmed that the peculiar sourness due to the acid was reliably suppressed, and a low pH seasoning paste having a mild taste as a whole could be obtained.

[0041]

INDUSTRIAL APPLICABILITY The present invention suppresses sourness caused by organic acids by adding laurel to a paste-like food whose main ingredient is tuna and adjusted to a low pH, and is inevitably found in tuna products. It is possible to obtain a seasoning paste having a low pH, which can surely suppress the peculiar smell of fish and can be distributed at room temperature.

By adding tarragon to the low-pH seasoning paste containing tuna containing laurel as a main raw material, the action and effect of laurel can be enhanced and the overall flavor balance can be improved to provide a mild taste. Can be added, and the product can be taste-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 action effect of laurel is enhanced and the overall flavor balance is improved. A high-quality product can be obtained by creating a sense of unity in the flavors of tarragon and laurel and enhancing the aroma of tuna paste.

Claims (9)

[Claims] 1. A low-pH seasoning paste containing tuna as a main raw material and containing laurel. 2. The seasoning paste according to claim 1, which is contained in a container such as a squeezable tube. 3. Tuna is 30 for the whole seasoning paste.
The seasoning paste according to claim 1, wherein the seasoning paste is contained in a proportion of ˜55% by weight. 4. The seasoning paste according to claim 1, wherein the laurel is contained in an amount of 0.01 to 0.04% by weight based on the whole seasoning paste. 5. The seasoning paste according to claim 1, which has a low pH of 4.0 to 4.2. 6. The seasoning paste according to claim 1, which contains tarragon. 7. The seasoning paste according to claim 1, wherein the 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 claim 6, which contains allspice. 9. The seasoning paste according to claim 6, wherein allspice is contained in a proportion of 0.05 to 0.15% by weight with respect to the entire seasoning paste.