JP2003274892A - Soy sauce containing pickled plum and mixed with ponsu and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soy sauce containing Ponsu (juice pressed from a bitter orange) and giving the taste of pickled plum while leaving the taste and flavor of a citrus fruit in contrast with a conventional product produced by simply mixing pickled plum pulp in a soy sauce containing Ponsu to cause the diffusion of the taste and flavor of the pickled plum to the whole sauce even by using a finely divided plum pulp and, consequently, lose the flavor of the citrus fruit and give decreased characteristic strong acid taste and flavor of the pickled plum. <P>SOLUTION: The Ponsu soy sauce is composed of citrus fruit juice, soy sauce, or the like, contains a thickening component composed of xanthan gum to increase the viscosity of the sauce and is mixed with the skin and pulp of pickled plum finely divided after removing the stone. The method for the production of the Ponsu soy sauce comprises the preparation of a stock sauce from a citrus fruit juice, a soy sauce, or the like, the mixing of the stock sauce with a mixture of xanthan gum and sugar at normal temperature to increase the viscosity of the sauce and the mixing of the product with pickled plum produced by finely dividing the pulp of unskinned pickled plum after removing the stone from the plum. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to ponzu soy sauce containing thick and shredded umeboshi and a method for producing the same.

[0002]

2. Description of the Related Art There are many types of so-called "ponzu soy sauce", which is a combination of sugar, soy sauce, brewed vinegar, seasonings, flavors, etc., in so-called "ponzu", which is the juice of citrus fruits such as daidai, sudachi and yuzu It is commercially available. Basically, all of them are used as hot and cold soups for pots, hot tofu and salads. Saltiness of soy sauce, mellowness caused by sugar, acidity and aroma of citrus juice (although in the case of brewed vinegar and flavors, these are responsible for some of the acidity and aroma)
But it will complete the taste of the food.

On the other hand, "Umeboshi" is not only good for health, but many people like its unique flavor, and it has been widely used as a seasoning material in various dishes since a very long time ago. There are quite a few dishes that have a slightly different taste due to the fact that a little bit of umeboshi is included.

[0004]

Therefore, it is not surprising that there is the idea of adding umeboshi to the seasoning liquid called ponzu soy sauce, but in reality it is a form in which ponzu soy sauce and plum meat are combined immediately before serving on the table. There was only ponzu soy sauce with dried plums, and I could not see bottled ones.

One reason is that ponzu soy sauce itself is a food that attaches importance to the scent of "citrus," but the scent of "umeboshi" emitted from plum meat is so strong that it is delicate when taken together. The point is that citrus incense tends to be erased.

On the other hand, for those who prefer umeboshi, the plum meat that has been soaked in ponzu soy sauce for a long time gives the feeling that the goodness of "umeboshi" with condensed saltiness and sourness does not remain. In other words, when the product is bottled or bottled, the ingredients of umeboshi will spread and become unreliable. Therefore, it is not possible to obtain the feeling that "Kirimeme" is put on the dish after sprinkling it with ponzu soy sauce.

[0007]

In view of these points, the present inventor has conducted a long-term study to develop a ponzu soy sauce containing umeboshi that can be bottled while retaining the scent of citrus and the flavor of umeboshi. As a result of which the present invention has been finally made, and its characteristic is citrus juice, ponzu soy sauce made of soy sauce, etc., which has a viscosity by containing a thickening ingredient when xanthan gum is a raw material, In addition, it is a point that the dried umeboshi peel and pulp were mixed after the seeds were removed. Further, in the method of the present invention, a feature thereof is that citrus juice, soy sauce and the like form a ponzu soy sauce stock solution, and then a mixture of xanthan gum and sugar is mixed and stirred at room temperature to give viscosity. Finally, the point is to mix shredded flesh with dried umeboshi without seeds.

That is, the greatest feature of the present invention is that the seasoning liquid other than the plum meat is thickened by a thickener, and the plum meat shredded at the stage when it is completely thick is mixed. Can be said to be in. Due to the thickening, the product of the present invention becomes a food having the following characteristics. That is, in the case of a seasoning liquid with thickening, the component diffusion rate of umeboshi shredded products is very low, so that the flavor of ponzu is not lost, and the saltiness and sourness of the ume meat part is hardly impaired, which is ideal. It will be possible to secure the desired taste for a long time. And this means that commercialization is easy.

[0009] Also, shredded umeboshi will sink if it is a normal seasoning liquid, so it needs to be shaken well before use, but if it is put in a seasoning liquid with sufficient thickness, it will start from the beginning. Since it is scattered throughout the liquid, it becomes a convenient food product. There is no particular limitation on the thickening strength to have such characteristics. In the range of the trial production experiment conducted by the present inventor, a typical tonkatsu sauce to a typical strawberry jam was suitable.

Further, the work of thickening the seasoning liquid is to be performed prior to the work of adding the chopped umeboshi. By doing so, the object of the present invention will be achieved for the first time.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in more detail based on the examples shown in the drawings.

FIG. 1 schematically shows the appearance of ponzu soy sauce 1 containing umeboshi according to the present invention (hereinafter referred to as ponzu soy sauce 1 of the present invention). The state where the shredded product 3 is mixed in is depicted.

The liquid 2 of this example is 100 parts by weight of the main brewed soy sauce, 25 parts by weight of yuzu fruit juice, 94 parts by weight of brewed vinegar, 13 parts by weight of fructose-glucose liquid sugar, 13 parts by weight of salt, and 8 parts by weight of amino acid-based seasoning. , And the like, and a mixture of 18 parts by weight of xanthan gum powder and 20 parts by weight of sucrose are mixed little by little with stirring, and the mixture is produced. Since each of these operations is performed at room temperature, the flavor of each material is retained and the acidity does not fly away. In addition, the above mixing ratio of each raw material may be increased or decreased respectively (for example, other citrus fruits are used instead of yuzu, citrus juice ratio is increased and brewed vinegar is not used, and salt amount is significantly reduced. However, it is of course possible to push out that the product is a "low salt" product) and does not limit the present invention.

Umeboshi, which is the raw material for chopped umeboshi 3, is made from plum fruits (diameter about 3 cm) produced in Shimane Prefecture, but it is produced by a general production method. do not do. After removing the seeds of this dried plum, in the experiment, it was shredded with a kitchen knife. Of course, you may shred with other methods,
If the product is not in the form of paste but has a grain size of 3 to 5 mm, the product retains the citrus flavor. The mixing ratio to the liquid material 2 was preferably about 2 to 30 with respect to the liquid material 100 in the range of the experiment. Of course, the raw umeboshi has a high salt content and strong acidity, and it may change depending on the dish, so a value outside of this range may be optimal.

The ponzu soy sauce containing dried plums, which has the above-described structure and production method, is made of fish dust, crab dust, hot tofu and other pots,
Alternatively, it can be used in all situations where conventional ponzu soy sauce such as salads can be used. In such a case, the product of the present invention has good adhesion to food materials as compared with a conventional product having no stickiness, and its thickness is achieved even when it is applied to a material such as tofu with a smooth cut surface where the soup is easy to run off. It doesn't flow easily. Of course, even in the case of vegetable salad or seaweed salad, there is no longer the problem that the ingredients are not immediately entangled in the bottom of the salad bowl as in the past. In addition, when the content of xanthan gum is increased and the hardness is close to that of jam, the product itself can be used as a delicacy (a side dish of sake).

[0016]

As described in detail above, the ponzu soy sauce containing umeboshi according to the present invention is a ponzu soy sauce made of citrus juice, soy sauce, etc., and when xanthan gum is used as a raw material, viscosity is increased by containing a thickening component. It has, and the point that the flesh of umeboshi and the pulp that were shredded after removing the seeds were mixed,
Further, in the method of the present invention, a ponzu soy sauce stock solution is formed from citrus juice, soy sauce, etc., and then a mixture of xanthan gum and sugar is mixed and stirred at room temperature to give viscosity, and finally seeds are removed. It is characterized by mixing shredded flesh of dried umeboshi with skin, which is an extremely advanced invention having various effects as described below.

(1) Since the umeboshi shredded product is mixed after thickening the undiluted seasoning solution, the ingredients such as saltiness, sourness and aroma of the umeboshi hardly diffuse into the undiluted solution, so that it is peculiar to ponzu soy sauce. The citrus incense remains in the scent of the plum, and it is a product that has the characteristic that the taste and aroma of the umeboshi can be strongly recognized only when the umeboshi part is chewed. Further, this makes it easy to commercialize. (2) As the dried ume chopped product is contained in the thick stock solution, it is scattered throughout the stock solution and is easy to use. (3) Unlike conventional ponzu soy sauce, when it is put on a dish, it gives gloss (terry) to the dish, so that the dish looks good.

[Brief description of drawings]

FIG. 1 is a schematic view showing an appearance of ponzu soy sauce containing umeboshi according to the present invention.

[Explanation of symbols]

1 Ponzu soy sauce with pickled plum according to the present invention 2 Liquid 3 Umeboshi shredded products

Continued front page    (72) Inventor Akihiko Mitani             399-1, Hane-nishi, Kute-machi, Ota-shi, Shimane Prefecture (72) Inventor Keigo Hatano             115 Omori-cho, Ota-shi, Shimane Prefecture Iwami Co., Ltd.             Inside Ginzan Foods (72) Inventor Hiroyuki Inoue             913-40 Ashido Town, Izumo City, Shimane Prefecture             Daishiro Soy Sauce Brewery Inside F-term (reference) 4B047 LB09 LE01 LG30 LG38 LG60                       LG70

Claims (2)

[Claims] 1. A ponzu soy sauce made of citrus juice, soy sauce, etc., which is viscous when it contains xanthan gum as a raw material and contains a thickening component, and is a shredded umeboshi peel after removing seeds and Ponzu soy sauce with pickled plums characterized by being a mixture of pulp. 2. A ponzu soy sauce stock solution is made from citrus juice, soy sauce, etc., and then a mixture of xanthan gum and sugar is mixed and stirred at room temperature to give viscosity, and finally with seed-removed umeboshi peel. A method for producing ponzu soy sauce containing pickled plums, which comprises mixing shredded pulp.