JP2002165584A - Mince-like ingredient-containing sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain sauce containing an ingredient using a vegetable material only and having palate feeling, flavor and appearance like mince. SOLUTION: This sauce is obtained by using an ingredient containing crushed products of bamboo sprout and burdock and seasoned with a seasoning liquid containing (1) drinkable tea obtained by extraction with water of a ripened tea material obtained through mixing a drinkable tea material with liquor and acid fermented milk and swelling the drinkable tea material followed by ripening the resultant product, (2) vinegar and (3) acid fermented milk.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to sauces containing ingredients using vegetable materials, which have a texture, flavor and appearance like ground meat.

[0002]

2. Description of the Related Art Meat of beef, pork, chicken, etc. (hereinafter referred to as meat)
Is one of the indispensable ingredients in modern eating habits and is used in various foods. For example, minced meat obtained by finely chopping meat is used for meat sauce, marbo sauce and the like which are generally popular.

[0003]

However, on the other hand, a diet boom and a health boom cause high calories,
Meats rich in neutral fats such as cholesterol tend to be avoided.

[0004] Accordingly, an object of the present invention is to provide sauces containing ingredients having a texture, flavor and appearance like ground meat using only vegetable materials.

[0005]

Means for Solving the Problems In order to achieve the above object, the sauces of the present invention are obtained by mixing ingredients including pulverized bamboo shoots and burdock, (1) alcoholic beverages and acid-fermented milk with tea materials for beverages. And after swelling the tea material for drinking, drinking tea obtained by extracting the aged tea material obtained by aging with water, and (2)
It is characterized by containing ground meat-like ingredients prepared by cooking with a seasoning solution containing vinegar and (3) acid-fermented milk.

[0006] In the above invention, it is preferable that the sauces are any one selected from the group consisting of meat sauce, curry sauce, marbo sauce, jar noodle sauce, and mayonnaise sauce.

According to the present invention, it is possible to provide low-calorie sauces containing ingredients using a plant material, having a texture, flavor and appearance like ground meat.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The ground meat-like ingredient in the present invention means an ingredient made of a vegetable material having a texture, flavor and appearance like ground meat. Bamboo shoots and burdock are mainly used as the food material to be minced meat-like ingredients.
In addition, various vegetables such as ginger, garlic, shiitake mushroom, onion, and carrot can be appropriately used.
In the present invention, bamboo shoots and burdock are 10 to 10 mass ratio.
It is preferable to use 90: 90-10. The total amount of bamboo shoots and burdock in the ingredients is 5-6.
0 mass% is preferable and 10 to 40 mass% is more preferable. If the total amount of bamboo shoots and burdock in the ingredients is less than 5% by mass, a texture like ground meat cannot be obtained, and if it exceeds 60% by mass, the texture such as tongue may deteriorate.

[0009] Each of the above-mentioned foodstuffs may be pulverized by a suitable means such as a food cutter or the like to a size of 1 to 7 mm, preferably 2 to 5 mm.

Next, the seasoning liquid will be described. The seasoning liquid used in the present invention is obtained by mixing (1) liquor and acid-fermented milk with a tea material for a beverage, swelling the tea material for a beverage, and then aging the obtained tea material by aging. The obtained drinking teas,
It contains (2) vinegar and (3) acid-fermented milk.

[0011] Alcoholic beverages and acid fermented milk are mixed with tea material for beverages,
Drinking teas (hereinafter referred to as drinking teas) obtained by swelling the above-mentioned beverage tea material and then aging the resulting mature tea material with water (hereinafter referred to as “drinkable teas”) are described in Japanese Patent Application Laid-Open No. 11-127783 by the present applicant.
It is the same as the drinking teas described in the official gazette. That is, one selected from green tea, Chinese tea, black tea, and barley tea
Seeds or two or more kinds of drinking tea materials, alcoholic beverages such as sake, wine, whiskey, brandy, vodka, Shaoxing sake, shochu, etc., and semi-gel or liquid dairy products fermented with lactic acid bacteria (eg, yogurt, sour milk drink, lactic acid bacteria And the like, and swell the drinking tea material, preferably 30-70.
Aged tea material obtained by aging for 4 hours to 7 days at
Drinking tea obtained by extraction with water, preferably hot water.
In addition, "Senjicha" (trade name, manufactured by Nagasaki Beverage Co., Ltd.) can be used as such drinking teas.

The amount of the above-mentioned drinking tea in the seasoning liquid is 2
It is preferably from 0 to 90% by mass, more preferably from 30 to 80% by mass. If the amount of the drinking tea in the seasoning liquid is outside the above range, it becomes difficult to balance the flavor.

As the vinegar, besides grain vinegar, rice vinegar and the like, combined vinegar used for making sushi can be used. For example, the combined vinegar may be prepared by appropriately adding sugar, salt, dashi and the like to vinegar according to a conventional method, or a commercially available vinegar may be used.

The amount of the vinegar in the seasoning liquid is 1-2.
0% by mass is preferred. If the blending amount of vinegar in the seasoning liquid is out of the above range, the balance of acidity is deteriorated, which is not preferable.

As the acid-fermented milk, those similar to those used for producing the above-mentioned drinking teas can be used. For example, yogurt, sour milk drinks, lactic acid bacteria drinks and the like, specifically, "Yakult" (trade name, manufactured by Yakult Honsha Co., Ltd.) and "Calpis" (trade name, manufactured by Calpis Food Industry Co., Ltd.), etc. Can be

The amount of the above-mentioned acid-fermented milk in the seasoning liquid is 2
~ 15 mass% is preferred. If the amount of the acid fermented milk in the seasoning liquid is less than 2% by mass, the roundness of the taste is inferior, and if it is more than 15% by mass, the odor of the acid fermented milk is undesirably produced.

The minced meat-like ingredients are obtained by crushing bamboo shoots, burdock and other ingredients into an appropriate size using a food cutter or the like, and adding 100 parts by weight of the ingredients to the above-mentioned seasoning liquid 100 parts. It can be obtained by adding to 300 parts by mass, cooking or mixing and seasoning.

The sauces of the present invention are sauces obtained by using the above-mentioned ground meat-like ingredients (preferably including a liquid part) instead of ground meat. In the present invention, meat sauce, curry sauce, marbo sauce, sauce of jar noodles or mayonnaise sauce are particularly preferred.

Therefore, the sauces of the present invention can contain various seasonings in accordance with the type of the sauce in addition to the above basic components. As seasonings, for example, toubanjang, tenmenjang, gochujang, oyster sauce, worcestershire sauce, soy sauce, miso, sake, mirin, salt, spices (for example, curry powder, garlic, ginger, pepper, laurier, thyme, etc.), chemical seasonings, edible Examples include oil (eg, sesame oil, olive oil, salad oil, etc.), tomato juice, vegetable juice, tomato ketchup, tomato puree, and the like.

Further, a thickener may be included for adjusting the viscosity of the sauces. The thickener is not particularly limited as long as it is a thickener generally used in foods, and examples thereof include dextrin and locust bean gum.

The sauces of the present invention can be basically obtained by cooking according to the cooking method of each sauce. For example, the meat sauce is the above minced meat-like ingredient 100
It can be obtained by adding 200 to 500 parts by mass of tomato juice (or tomato puree), spices, and the like to the parts by mass and boiling the mixture. In this meat sauce, the ingredients have a texture like ground meat, and the flavor and appearance are almost the same as those of a normal meat sauce.

The mayonnaise sauce can be obtained by mixing the above minced meat-like ingredients with mayonnaise. The minced meat-like material may be made into a paste with a mixer or the like and mixed with mayonnaise. In the present invention,
The above minced meat-like ingredients 1
It is preferable to mix 0 to 100 parts by mass, more preferably 20 to 90 parts by mass. This mayonnaise sauce, by containing the above minced meat-like ingredients, although the reason is not well understood, the sourness of the mayonnaise is reduced to a mild taste, and a flavor is added as if a meat extract was added,
Diversification of taste and texture is achieved. Therefore, it can be used as a sauce or dressing for various dishes such as salads, fries, pizzas, pastas, meat dishes, fish dishes, etc., and can be eaten tasty on bread or rice.

The product form of the ground meat-like ingredient-containing sauce of the present invention is not particularly limited, and may be a retort pouch, a canned product, or a flexible container.

[0024]

The present invention will be specifically described below with reference to examples. In the following examples, each material used as an ingredient was chopped with a food cutter. In addition, "Senjicha" (trade name, manufactured by Nagasaki Beverage Co., Ltd.) as drinking tea, "Mizkan Sushi Vinegar" (trade name, manufactured by Nakano Vinegar Co., Ltd.) as vinegar, and "Calpis" (trade name as acid fermented milk) And Calpis Food Industry Co., Ltd.).

Example 1 (Chinese-style meat sauce) Each ingredient was added to the seasoning liquid prepared according to the formulation shown in Table 1, and the mixture was heated and cooked to season the ingredients. Further, a sauce seasoning was added. Add the potato starch dissolved in an appropriate amount of water and thicken to make a Chinese-style meat sauce.

This Chinese meat sauce has a good taste,
The appearance and texture of the ingredients floating in the liquid part were just like ground meat, and were delicious.

[0027]

[Table 1]

Example 2 (Curry-style meat sauce) [0028] Each ingredient is added to the seasoning liquid prepared according to the formulation shown in Table 2, and the mixture is heated and cooked to season the ingredients. Curry-style meat sauce was made by adding potato starch dissolved in water and thickening.

This curry-like meat sauce had a good taste, and the appearance and texture of the ingredients floating in the liquid part were just like ground meat, and were delicious.

[0030]

[Table 2]

Example 3 (Tomato-flavored meat sauce) Each ingredient was added to the seasoning liquid prepared according to the formulation shown in Table 3, heated and cooked, and the ingredients were seasoned. I made meat sauce.

This tomato-flavored meat sauce had a good taste, and the appearance and texture of the ingredients floating in the liquid part were just like ground meat, and were delicious.

[0033]

[Table 3]

Example 4 (Jar Jar Noodle Sauce) Each ingredient was added to the seasoning liquid prepared according to the composition shown in Table 4, heated and cooked to season the ingredients, and a sauce seasoning was further added. I made a sauce for jar noodles.

The sauce of this jar noodle had a good taste, and the appearance and texture of the ingredients were just like ground meat, and were delicious.

[0036]

[Table 4]

Example 5 (Mayonnaise sauce) Each ingredient was added to the seasoning liquid prepared according to the formulation shown in Table 5, and the ingredients were cooked and seasoned. After cooling the ingredients, mayonnaise was added and mixed to make a mayonnaise sauce.

This mayonnaise sauce was delicious, because the ingredients had a texture like ground meat, the sourness of the mayonnaise was reduced, and the meat extract had a flavor similar to that of a meat extract.

[0039]

[Table 5]

[0040]

As described above, according to the present invention,
It is possible to provide low-calorie sauces containing ingredients having a texture, flavor and appearance like ground meat using only vegetable materials.

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Claims (2)

[Claims] Claims 1. An ingredient containing pulverized bamboo shoots and burdock is obtained by mixing (1) alcoholic beverages and acid-fermented milk with a tea material for beverage, swelling the tea material for beverage, and then aging. Drinking teas obtained by extracting the aged tea material with water, (2) vinegar,
(3) Sauces characterized by containing ground meat-like ingredients cooked with a seasoning solution containing acid-fermented milk. 2. The sauce according to claim 1, wherein the sauce is any one selected from the group consisting of meat sauce, curry sauce, marbo sauce, sauteed jar noodles, and mayonnaise sauce.