JP2000069934A - Dressing - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a dressing affording a unique flavor involved with such unique soy flavor as to get soft in soy-specific taste in combination with sweetness. SOLUTION: This dressing is characteristic in containing such soy sauce as to be prepared by boiling the original soy sauce down together with sugar; wherein the above soy sauce to be used (hereafter, simply referred to as 'boiled- down soy sauce') is such one as to develop cooked scent and color on account of chemical reaction such as Maillard reaction induced by heating a mixture of soy sauce and sugar to effect boiling it down; application of the boiled-down soy sauce thus obtained to dressing affords the final dressing with new unique flavor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a dressing having a unique cooked soy sauce flavor.

[0002]

2. Description of the Related Art Conventionally, soy sauce has been widely used as a seasoning.
It is used as mixed with other seasonings.

[0003] For example, when soy sauce is blended into a dressing, the soy sauce is blended into the dressing without processing, and when soy sauce and other auxiliary ingredients are blended, they are processed. It is not blended.

[0004] However, in a dressing prepared by mixing these soy sauces without processing, the above-mentioned tastes
The peculiar corners of soy sauce are produced, and the above-mentioned problems include the problem that the interaction between the soy sauce and the auxiliary material does not give a feeling of ripening of taste.

[0005] On the other hand, as for sauces, a recipe for blending a Worcester sauce into a dressing (“Dressing Sauce Tare”, published by Saitosha Co., Ltd., 90.1.30 p.16) is known. Vegetables are boiled down, not the main ingredient. Similarly, soy sauce is not the main ingredient in tomato ketchup or demiglace sauce (boiled mainly with gravy).

[0006] Further, a recipe for blending noodle soup using "kaeshi" with a dressing ["Letha Scrub" S
S Communications, '96 .2.10 p.21) is known, but "kaeshi" is generally not boiled down, but stops heating immediately before boiling. It is different. Also, Japanese Patent Application Laid-Open No. 7-32
No. 7630 discloses a liquid seasoning for Japanese buckwheat, but this publication is based on soba soup using fried rice and mayonnaise, and has a different technical idea from the present invention. .

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned conventional problems and the present situation, and is intended to solve the problem. By incorporating soy sauce processed into a dressing, the soy sauce can be softened. It is an object of the present invention to provide a dressing capable of obtaining a unique flavor intricately intertwined with a unique soy sauce flavor that is rounded and rounded and has a sweet taste.

[0008]

Means for Solving the Problems As a result of intensive studies on the soy sauce to be contained in the dressing, the present inventors have found that using the processed soy sauce obtained by processing the soy sauce by a specific method provides the above-mentioned dressing. They succeeded and completed the present invention. That is, the dressing of the present invention is characterized by containing soy sauce boiled down with sugars.

[0009]

Embodiments of the present invention will be described below in detail. The dressing of the present invention is characterized by containing soy sauce boiled down together with sugars.

The soy sauce boiled down with sugars used in the present invention (hereinafter simply referred to as "boiled down soy sauce") is heated and boiled down with soy sauce and sugars to cause a chemical reaction such as a Maillard reaction, so that the cooked aroma and color can be improved. It can be put out. By applying the boiled soy sauce thus obtained to a dressing, a new unique flavor can be imparted.

The soy sauce used in the boiled soy sauce of the present invention is not particularly limited, and may be a thick soy sauce, a light soy sauce, a raw soy sauce, or the like. Examples of the saccharide used in the boiled soy sauce of the present invention include, but are not limited to, sugar, fructose, glucose, maltose, isomerized sugar, starch syrup, various oligosaccharides, and sugar alcohols. The ratio (weight ratio) of soy sauce and sugar is soy sauce: sugar = 20: 1.
１ ： 1: 10, preferably 10: 1 to 1: 5. If the ratio (weight ratio) of soy sauce to sugar is less than 20: 1, the corner of soy sauce is difficult to remove, and if it exceeds 1:10, the flavor of soy sauce is not sufficiently obtained, which is not preferable.

In the present invention, various additives such as various spices, herbs, fruits and vegetables, seaweeds, mushrooms, cereals, potatoes, various meats and bones, fish and
Bone, shellfish, various condiments (liquor, mirin, vinegar, salt, fermented condiments), and crushed, crushed, extracted and decomposed materials, etc., cannot be heated together. Further, before boiling the soy sauce and the sugar, water and oil may be added in advance.

In the present invention, the heating temperature and time for boiling the soy sauce and sugar are not particularly limited, but are preferably 50 to 150 ° C., and more preferably 80 to 120 ° C.
C. and the time allow for a certain amount of boiling time, and it is desirable that the solution be boiled down by about 1 to 90% by weight from the initial weight. Although the sugar content is not particularly limited, it is preferable that the Brix sugar content is 20 or more. The treatment after heating may be added to the dressing as it is, but steps such as filtration and extraction may be appropriately performed.

The dressing of the present invention contains the boiled soy sauce obtained above, and is preferably 1 to 80% by weight, preferably 5% by weight, based on the total amount of the dressing.
It is desirable that the content be 50 to 50% by weight. Further, the mode of the dressing of the present invention may be any of non-oil, separated liquid, emulsified liquid and semi-solid.

Further, the following can be added to the dressing of the present invention as needed. For example, edible oils and fats (soy oil, corn oil, sunflower oil, safflower oil, rapeseed oil, cottonseed oil, olive oil, sesame oil, etc.),
Acidulants (organic acids such as vinegar, citric acid, lactic acid, and ascorbic acid and citrus juices such as lemon, citron, kabosu, sudachi, and lime), soy sauce, salt, sugar, glutamic acid, fruit juice, juice, alcoholic beverages, spices, spices, Chemical seasonings, thickening polysaccharides, pigments, antioxidants and the like can be added.

In the dressing of the present invention configured as described above, a unique flavor intricately intertwined with a unique soy sauce flavor in which soy sauce is softened, rounded and rounded, and sweetness is felt. Can be done. In addition, the dressing of the present invention has a unique flavor that is intricately intertwined with a unique soy sauce flavor, which is not present in conventional dressings. It can be used for various foods such as Chinese sauce, meat sauce (for cold shabu, etc.) and appetizer sauce (for jellyfish, etc.).

[0017]

Next, the present invention will be described in more detail with reference to Production Examples and Examples, but the present invention is not limited to the following Examples.

[Production Example 1]
Boil for 0 minutes, filter and boil down soy sauce 1 (sweet bean sauce, Brix
Sugar content 42) was prepared.

[Table 1]

[Preparation Example 2]
Boiled soy sauce 2 (Brix sugar content 47) was prepared by boiling the mixture for one minute.

[Table 2]

Example 1: Separate liquid dressing Separate liquid dressing was prepared by mixing the aqueous component and the oil component shown in Table 3 below and layering them in a bottle.

[Table 3]

Note 1 in Table 3 above is as shown in (1) and (2) below. (1) Extracted from natural products (spices, herbs, and other fragrant natural materials) using methods such as solvent (water, ethanol, methanol, hexane, etc.), steam distillation, and supercritical extraction. (2) Constituents of the fragrance of the above (1) (eugenol, allyl isothiocyanate, anethole, limonene, d-carboxyl, cinamic aldehyde, caryophyllene, cumin aldehyde, diallyl sulfide, gingiperene, dipentene, (Citronellal, sinigrin, myristicin, dipropyl disulfide, α-pinene, capsaicin, cineole, linalool, etc.) and artificially synthesized fragrance components.

Example 2: Emulsified liquid dressing After mixing the aqueous component and the oily component shown in Table 4 below, an emulsified liquid dressing was prepared using an emulsifier.

[Table 4] Note that Note 1 in Table 4 is the same as Note 1 in Table 3 above.

Comparative Example 1 Boiled Soy Sauce 1 of Production Example 1
, And the mixture was boiled at 100 ° C. for 30 minutes, filtered, cooled, and then mixed with the concentrated soy sauce that had been removed in advance. This composition was mixed with the boiled soy sauce 1 of Example 1 above.
And a separate liquid dressing was prepared.

Comparative Example 2 Boiled soy sauce 2 of Production Example 2 above
, And was boiled down at 80 ° C. for 60 minutes in the same manner. After cooling, the soy sauce which had been removed in advance was added and mixed.
This composition was replaced with the boiled soy sauce 2 of Example 2 and blended to prepare an emulsified liquid dressing.

The separated liquid dressings and emulsified liquid dressings of Examples 1 and 2 and Comparative Examples 1 and 2 obtained above were evaluated by the following evaluation methods. (Evaluation method) The above-mentioned dressings were applied to a general vegetable salad composed of lettuce, cucumber and tomato by a specialized panel of 20 persons, and the flavor was sensory evaluated. In the sensory evaluation, Example 1 and Comparative Example 1 were compared, and Example 2 and Comparative Example 2 were compared and evaluated. The results are shown in Table 5 below.

[0026]

[Table 5] As is clear from the results of Table 5 above, the separated liquid dressing and the emulsified liquid dressing of Examples 1 and 2 according to the present invention are compared with Comparative Examples 1 and 2, which are out of the scope of the present invention.
It turned out that the number of persons who evaluated that the flavor was good was 80% or more.

Example 3: Non-oil dressing The components shown in Table 6 below were mixed to prepare a non-oil dressing.

[Table 6] As a result of evaluating the flavor of the obtained non-oil dressing by applying it to a vegetable salad, it was found that the resulting non-oil dressing had a unique taste with a unique roundness and sweetness that could not be obtained with a conventional non-oil dressing.

[Example 4: Cold Chinese sauce] Table 7 below
Were mixed to prepare chilled Chinese sauce.

[Table 7]

The obtained chilled Chinese sauce was eaten over chilled Chinese noodles and evaluated. As a result, it was found that the chilled Chinese sauce had a unique roundness and sweet taste which could not be obtained with the conventional chilled Chinese sauce.

[0030]

According to the present invention, a dressing which can obtain a unique flavor intricately intertwined with a unique soy sauce flavor in which the soy sauce is softened, rounded, rounded, and sweet. Is provided.

Continuation of the front page (72) Inventor Kaoru Iizuka F term (reference) 4B047 LB09 LG21 LG60 LP01 LP05 in 1-3-7 Honjo, Sumida-ku, Tokyo

Claims (1)

[Claims] 1. A dressing comprising soy sauce boiled down together with sugars.