JP2001120213A - Miso with mustard - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a miso with mustard having a new wine taste and capable of being preserved for a long period of time. SOLUTION: This miso with mustard is obtained by using a white miso frizzled with an oil as a main component, adding wine and a blue Guinea pepper frizzled with the oil, further adding sesame, sea algae, soybean flour, perilla and a seasoning and then frizzling the whole mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoned miso prepared by adding a seasoning, a spice and the like to a miso.

[0002]

2. Description of the Related Art Conventionally, oil miso, kneaded miso, peanut miso, iron-fired miso, and the like have been known. Most of these seasoned miso are cooked at home and made for own use and enjoyed. It was common. Of the seasoned miso,
Although several types are commercially available, there are no cases where hot pepper miso is industrially mass-produced and sold.

[0003] Further, a proposal concerning a miso sauce and a method for producing the same (Japanese Patent No. 2906038) and a method for producing an iron-fired miso, which is a type of seasoned miso, are known (Japanese Patent Publication No. 56-49).
No. 100).

[0004]

SUMMARY OF THE INVENTION The present invention is a seasoned miso to which pungency has been added without impairing the flavor characteristic of miso, and has a wine flavor that can be stored for a long period of time, and a method for producing a good-tasting hot pepper miso and a hot pepper miso. It is intended to provide.

[0005]

Means for Solving the Problems The present invention mainly comprises fried white miso oil, to which fried wine and green pepper are added, and sesame, seaweed, yellow flour, perilla, and seasonings. It is a spicy miso characterized by the whole being fried,
2. The spicy miso according to claim 1, wherein the seaweed is powdered kelp, cut young cloth and hijiki. Furthermore, the seasoning is honey, dried bonito, sake, mirin, sugar, sesame oil, salad oil, and the pepper miso according to claim 1, wherein the green pepper is finely chopped, a small amount of wine is added, and the salad oil is added. Stir-fried and white miso stir-fried with sesame oil,
Add black-cut sesame, white sesame, dried bonito, yellow flour, powdered kelp, cut young cloth, dried garlic, Shiso powder, hijiki, honey, sake, mirin, corn sugar, and stir with stirring. It is a hot pepper miso characterized by being evenly mixed. Also, based on white miso, white wine 15-20% (weight), green pepper 10-20% (weight), sesame 4-7% (weight), seaweed 2-5% (weight), bonito 1 3% (weight),
Yellow flour 2-4% (weight), dried garlic 0.5-1% (weight),
Yukari 0.5-1.2% (weight), Okiami 0.6-
2.6% (weight), honey 0.6-2.6% (weight), Ginjo sake 0.6-2.6% (weight), real mirin 4-6% (weight), cane sugar 3-5 % (Weight), sesame oil 0.3-1%
(Weight), a little salad oil, evenly mixed and stir-fried, and finely chopped green pepper
Add a small amount of wine and fry with salad oil, then add the stir-fried green pepper to white miso, fry with sesame oil, sequentially wine, black-cut sesame, white sesame, bonito, yellow flour, powdered kelp,
Cut young cloth, dried garlic, shiso powder, hijiki, honey, sake,
This is a method for producing a hot pepper miso, characterized by adding mirin and cane sugar and mixing with stirring while mixing.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is a hot pepper miso obtained by mixing oil-stirred white miso with oil as a main raw material, and then adding oil-fried green pepper and a seasoning. Because white wine is added, with a new combination of white wine and white miso,
You can make a hot pepper miso with a new wine flavor. It is a hot pepper miso that is easily accepted by young people.

[0007] Since each of the ingredients employs ingredients, spices and seasonings which are considered to be good for health alone, they are foods that contribute to satisfying tastes, increasing appetite and maintaining health.

[0008] Wine contains various components derived from nature. Rich in organic acids such as tartaric acid, malic acid, succinic acid, citric acid, lactic acid and acetic acid, potassium, calcium and other minerals that are alkaline substances in the body, so as to increase appetite, help digestion and promote metabolism There is utility. In addition, since wine contains a lot of polyphenols that have recently attracted particular attention for preventing adult diseases, even those who are worried about the salt content of miso can ingest spicy miso with confidence.

[0009] Further, since a large amount of wine is added as compared with the conventional seasoned miso, the growth of microorganisms is suppressed, and long-term preservation is possible, so that the spicy miso can be enjoyed for a long period of time.

[0010] Green pepper contains a large amount of capsaicin and has a function of activating energy metabolism by burning fat in the body, and therefore can be expected to be effective as a diet food.

Further, the present invention can also change the combination of seasonings to a combination different from that of the embodiment by selecting combinations that do not impair or offset the flavor of each other according to taste. It is possible.

[0012]

EXAMPLE This example relates to a material for 30 servings and its manufacturing method.

[0013] 1. Ingredients and amount Green pepper 1 kg (about 200 pieces) Additive-free white miso (reduced salt type) 6 kg Black-cut sesame 240 g White sesame 100 g Bonito flakes (powder) 90 g Yellow powder (pesticide-free organic cultivation) 200 g Powdered kelp 60 g Cut young cloth 100 g Dry Garlic 30g Yukari (dried Shiso leaves) 50g Hijiki 40g Okiami (powder) 100g Honey 100ml White wine 1,100ml Ginjo sake 100ml Honrin 300ml Cane sugar 250ml Sesame oil 30g Salad oil A little

2. The manufacturing method will be described below.

[0015] Of the above materials, the following require pretreatment. Large materials such as peeled dried garlic and cut young cloth are crushed or chopped in advance to a size that does not cause discomfort, so that the tongue does not deteriorate even when mixed with hot pepper miso. The cut cloth is returned with water, drained, and finely cut. Black-cut sesame and white sesame are
Remove the garbage etc., roast it and use it as roasted sesame. Hijiki is returned with water, scoured and finely cut before use.

[0016] The green pepper refers to the immature one before the varieties of spicy peppers ripen, but the mature one does not dissolve when mixed into miso because the skin is hardened.
Avoid using it as it will leave skin and seeds in the mouth if eaten. Green pepper is used because it has a unique flavor. First, 100g of green pepper (about 200
Wash the book and drain it, then finely chop it (approx.
2mm x 2mm), fry with a small amount of wine and a little salad oil. If the green pepper is cut into large pieces, the spiciness becomes stronger during eating. Therefore, it is better to cut the green pepper finely so that it is evenly distributed throughout.

As the miso as the main raw material, an additive-free white miso is used. No preservatives, coloring agents, etc. are added, and
Select a low salt type. Choose a salt-free type white miso that does not add too much salt, even if you eat a little too much hot pepper miso.

The wine may be a commercially available wine, but white wine is used. Because red wine has strong astringency,
Avoid eating hot pepper miso as it will leave bitterness in your mouth. Also, red wine is not used because it mixes white miso with red when mixed with white miso. Other materials may be selected from those normally sold.

Next, in a large pan, add no added white miso 6k
g while frying with 30 g of sesame oil, in order, the stir-fried green pepper prepared above, white wine 1100 ml, black sesame 240
g, white sesame 100 g, dried bonito (powder) 90 g, yellow powder 200
g, powdered kelp 60 g, cut young cloth 100 g, dried garlic 3
0g, Yukari 50g, Hijiki 40g, Honey 100ml,
Ginjo liquor 100ml, mirin 300ml, cane sugar 250g
Is added, and the whole is roasted while stirring with a spatula or the like, and the ingredients are mixed and dispersed uniformly, and the heating is stopped where the water has evaporated to an appropriate viscosity. If the water content of the finished hot pepper miso is high, it will easily rot, so it is good to have the same hardness as the miso before processing.

The order of addition of the ingredients is not particularly limited except that the oil for frying is added first, but it is natural to add the ingredients in order from the one with the highest water content to the stir evenly. Easy to mix, disperse and fry. Fry the whole so that each ingredient is evenly dispersed in the white miso. In this case, since it is necessary to prevent the miso from burning, it is necessary to appropriately adjust the heating power at each processing stage.

When all the materials are uniformly dispersed in the whole, the heating is stopped, the mixture is naturally cooled, and the bottle is filled and sealed.

In the case of industrial mass production, the purpose can be achieved by using a stirrer with a heating device and a filling device capable of controlling the temperature.

Since a large amount of wine is added, it has an effect of suppressing the growth of microorganisms, and does not easily rot even after being opened, and has good storage stability. In addition, a combination of wine flavor and white miso gives a flavor that has never been seen before, and is a hot pepper miso that is easily accepted by young people.

The hot pepper miso of the present invention can be used in a variety of applications, such as sake appetizers, eaten with rice, pickled in tea, applied to rice balls, rice balls, and spaghetti sauce.

[0025]

According to the present invention, since wine is added, the growth of microorganisms is suppressed, and a long-term storable pepper miso with good flavor and taste can be obtained.

Further, since various seasoning ingredients are used, subtle tastes and flavors can be enjoyed. Since no chemical seasoning is used, and various kinds of materials considered to be good for health are used, the food is a nutritionally rich natural food, which can contribute to appetite enhancement and health maintenance. In particular, a large amount of wine is used, and the wine contains various components derived from nature. Rich in organic acids such as tartaric acid, malic acid, succinic acid, citric acid, lactic acid and acetic acid, potassium, calcium and other minerals that are alkaline substances in the body, so as to increase appetite, help digestion and promote metabolism There is utility. In addition, since wine contains a lot of polyphenols that have recently attracted particular attention for preventing adult diseases, even those who are worried about the salt content of miso can ingest spicy miso with confidence. In addition, green pepper contains a large amount of capsaicin, has a function of activating energy metabolism by burning fat in the body, and can therefore be expected to be effective as a diet food.

Further, since it can be used for various food applications, it is also useful as a preserved food. A healthy food that matches the rich aroma of wine with the flavors of white miso and green pepper.

Claims (6)

[Claims] [1] The main ingredient is stir-fried white miso oil, to which fried wine and green pepper are added, and then sesame, seaweed, yellow flour, perilla and seasonings are added, and the whole is fried. A characteristic hot pepper miso. 2. The spicy miso according to claim 1, wherein the seaweed is powdered kelp, cut young cloth and hijiki. 3. A seasoning comprising honey, bonito, sake, mirin, sugar, sesame oil, and salad oil.
The described hot pepper miso. 4. A finely chopped green pepper, a small amount of wine added and fried in salad oil, a white miso fried in sesame oil, wine with black-cut sesame, white sesame, bonito, yellow flour, powdered kelp, A spicy miso characterized by adding cut young cloth, dried garlic, shiso powder, hijiki, honey, sake, mirin, and sugar cane, stirring, stirring, and evenly mixing with the fried one. 5. White wine 15-20% of white miso
(Weight), green pepper 10-20% (weight), sesame 4
~ 7% (weight), seaweed 2-5% (weight), bonito 1 ~ 3%
(Weight), yellow flour 2-4% (weight), dried garlic 0.5-1%
(Weight), Yukari 0.5-1.2% (weight), Okiami 0.6-2.6% (weight), Honey 0.6-2.6% (weight), Ginjoshu 0.6- 2.6% (weight), mirin 4-6
% (Weight), cane sugar 3-5% (weight), sesame oil 0.3-1
% (Weight), a little salad oil, mixed and stir-fried. 6. Chop the green pepper finely, add a small amount of wine, fry with salad oil, then add the fried green pepper to white miso, fry with sesame oil, successively leave the remaining wine, black sesame, white Sesame, bonito, yellow flour, powdered kelp, cut young cloth, dried garlic, shiso powder, hijiki, honey, sake, mirin,
A method for producing a hot pepper miso, characterized by adding millet sugar and mixing with stirring to uniformly mix.