JP2006230344A - Method for producing dressing and dressing - Google Patents

Method for producing dressing and dressing Download PDF

Info

Publication number
JP2006230344A
JP2006230344A JP2005052983A JP2005052983A JP2006230344A JP 2006230344 A JP2006230344 A JP 2006230344A JP 2005052983 A JP2005052983 A JP 2005052983A JP 2005052983 A JP2005052983 A JP 2005052983A JP 2006230344 A JP2006230344 A JP 2006230344A
Authority
JP
Japan
Prior art keywords
group
dressing
heating
vinegar
temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2005052983A
Other languages
Japanese (ja)
Inventor
Toshibumi Fujita
俊文 藤田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FUMI KK
Original Assignee
FUMI KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by FUMI KK filed Critical FUMI KK
Priority to JP2005052983A priority Critical patent/JP2006230344A/en
Publication of JP2006230344A publication Critical patent/JP2006230344A/en
Pending legal-status Critical Current

Links

Images

Landscapes

  • Seasonings (AREA)

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a dressing which has a good flavor, can suitably be used for dishes such as Japanese foods, Western dishes and Chinese dishes, and can deliciously be eaten together with the dishes, and to provide the dressing. <P>SOLUTION: This method for producing the dressing is characterized by preparing a group A consisting of water and soy sauce, a group B consisting of apple puree, honey, yeast extract, vinegar, onion paste, garlic paste, red pepper, sugar and salt, a group C consisting of red Miso and white Miso, and a group D consisting of vinegar as raw materials, stirring and heating the groups A and B in a heating container, heating the mixture at about ≥40°C, adding and stirring the group C to the heated mixture, further heating the mixture to about 92°C, adding and stirring the group D to the heated mixture at the same temperature for about 10 min, and stopping the heating to lower the temperature to about ≤40°C. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

この発明は、風味が良好で、和食、洋食、中華料理のどの料理にも好適に使用することができるドレッシング製造方法及びドレッシングに関する。   The present invention relates to a dressing manufacturing method and dressing that have good flavor and can be suitably used for any dish of Japanese, Western, and Chinese cuisine.

ドレッシングは、料理本来が具備している特有の味を更に美味にしたり、生鮮野菜等の無味で食べ難い食品に味をつけて食べ易くしたり、あるいは、料理本来の有している栄養分の不足分をおぎなったりするなど種々の役割を果すものである。そして、常時、食卓の上に醤油やソースなどの調味料と共に置かれており、個人のそれぞれの好みに応じて食品の上から滴下し食品と共に食している。このようなドレッシングは、生野菜などの食品に滴下した際に、すぐに容器の底に落下して溜まると食品と共に食べられなくなるので、食品に付着するような適度な粘性を有するものでなければならないし、食品と共に食して食品の味を引立てるものでなければならないのに加えて、自身の味も単独でもおいしく食べられるものでなくてはならない。更にまた、常温で日持ちするものでなくてはならないなどの色々な条件を満足するものでなければなならない。しかし、ある特定の食品、料理のみに適合するドレッシングであれば、何種類ものドレッシングを準備しておかなくてはならないので、通常は大別して和食用、洋食用、中華用などに分類されている。これら和食用、洋食用、中華用のドレッシングであっても、製造するメーカーの独得のレシピによって大きく味が異なっているのに加えて、同じメーカーのものであっても、原料の種類や原料の配合割合、あるいは温度条件などを変化させるなどして、何種類かの味の異なるものを製造し、需要者の嗜好に合うようなものを揃えている。
このような需要者の嗜好に合うように製造された従来のドレッシングとしては、下記の特許文献1や同2に開示されるものがある。
Dressing can make the taste unique to the dish even more delicious, make it easy to eat tasteless and difficult-to-eat foods such as fresh vegetables, or lack of nutrients inherent to the dish It plays a variety of roles, such as losing minutes. And it is always put on the table with seasonings such as soy sauce and sauce, and is dripped from the top of the food and eaten with the food according to each individual preference. When such a dressing is dropped on food such as raw vegetables, it will not be eaten with the food if it immediately falls to the bottom of the container and accumulates. In addition to being able to eat with food to enhance the taste of food, it must also be delicious to eat by itself. Furthermore, it must satisfy various conditions such as having to be kept at room temperature. However, as long as the dressing is suitable only for a specific food or dish, it is necessary to prepare several types of dressing, so it is usually roughly classified into Japanese food, Western food, Chinese food, etc. . Even if these dressings for Japanese, Western and Chinese foods vary greatly in taste depending on the original recipes of the manufacturers they produce, even if they are from the same manufacturer, By changing the blending ratio or temperature conditions, etc., several types of products with different tastes are manufactured, and those that meet the tastes of consumers are available.
Conventional dressings manufactured to meet such consumer preferences include those disclosed in Patent Documents 1 and 2 below.

特開2003−186451号公報JP 2003-186451 A 特開平8−38101号公報JP-A-8-38101

上記の特許文献1の発明は、きくらげを含有させる事で粘性を持たせてなるドレッシングの製造方法に係るものであるが、きくらげを含有させることによって、油脂又は増粘剤又は合成ベクチンその他の粘性効果を持つ添加物並びに食品原料を使用しないで製造できるので、低カロリーのドレッシングを得ることができるものの、生のきくらげを大量に生きたまま入手しにくいという問題点がある。
又、上記特許文献2の発明は、調味料、香辛料、野菜等に粉砕されたひじきと椎茸エキス粉末も混入してなるドレッシングに係るものである。これによって、昆布やわかめなどの海草の栄養素がその粘着質分故に混り難いという欠点を是正し、椎茸の栄養分をもドレッシングに取り込もうとするものであるが、ひじきや椎茸の粉砕に手数がかかるという問題点がある。
The invention of the above-mentioned Patent Document 1 relates to a method for producing a dressing having viscosity by containing jellyfish, but by adding jellyfish, oil or fat or thickener or synthetic bectin or other viscosity Since it can be produced without the use of additives and food ingredients having an effect, a low-calorie dressing can be obtained, but there is a problem that it is difficult to obtain a large amount of raw jellyfish alive.
The invention of Patent Document 2 relates to a dressing in which hijiki and shiitake extract powder pulverized into seasonings, spices, vegetables and the like are also mixed. This corrects the disadvantage that seaweed nutrients such as kelp and seaweed are difficult to mix due to its stickiness, and tries to incorporate shiitake mushroom nutrients into the dressing, but it takes time to grind hijiki and shiitake mushrooms. There is a problem.

このような問題点は、どのような種類や味覚のドレッシングを製造する場合においても少なからず存在するものであるので、ドレッシング及びその製造法の発明においては、これらの問題点あるいはこれらの問題点以外のものを含みつつも、いかに美味なそしてできるだけ広範囲の料理に合うドレッシングを製造するかが真に重要な課題となる。
この発明のドレッシングの製造方法及びドレッシングは、発明者、出願人らが長年の研究、試食を繰り返した結果、広範囲の料理にも使用してもそれら食品、料理に見合っておいしく食べることができるドレッシングを得るに至ったので、ここにその提案をした次第である。広範囲の料理とは、和食、洋食、中華料理の食品、料理を含むものである。
Such problems exist not only in the production of any kind or taste of dressing, but in the invention of dressing and its manufacturing method, these problems or other than these problems The most important issue is how to make a dressing that fits as wide a range of dishes as possible.
The dressing manufacturing method and dressing according to the present invention is a dressing that can be eaten deliciously in accordance with foods and dishes even when used in a wide range of dishes as a result of repeated research and tasting by the inventors and applicants over many years. It is up to the proposal here. A wide range of dishes includes Japanese, Western and Chinese foods and dishes.

請求項1に記載の発明は、水と醤油を含むA群と、りんごピューレ、はちみつ、イーストエキス、酢、オニオンペースト、ガーリックペースト、とうがらし、砂糖、塩を含むB群と、赤味噌、白味噌を含むC群と、酢からなるD群のそれぞれの原料を準備した後、加熱容器にまずA群とB群を入れて攪拌して加熱し、約40℃以上の温度に上昇してからも加熱しつつC群を入れて攪拌し、更に加熱を続けて温度が約92℃に達してからD群を入れて攪拌して同温度で約10分間前後保持した後、加熱を止めて約40℃以下に温度低下させて製造するドレッシングの製造方法である。   The invention according to claim 1 includes Group A containing water and soy sauce, Group B containing apple puree, honey, yeast extract, vinegar, onion paste, garlic paste, red pepper, sugar and salt, red miso and white miso. After preparing the respective raw materials of Group C containing vinegar and Group D consisting of vinegar, the Group A and Group B are first put in a heating container, stirred and heated, and the temperature rises to about 40 ° C. or higher. While heating, Group C was added and stirred, and further heating was continued until the temperature reached about 92 ° C., then Group D was added and stirred for about 10 minutes at the same temperature. It is a manufacturing method of a dressing manufactured by lowering the temperature to below ℃.

また、請求項2に記載の発明は、前記製造方法によって得られたドレッシングである。   Moreover, invention of Claim 2 is the dressing obtained by the said manufacturing method.

この発明のドレッシングの製造方法によれば、醤油、酢、味噌などの和食料理にも見合う原料資材と、りんごピューレ、はちみつ、イーストエキスなどの洋食料理に見合う原料資材と、とうがらし、オニオンペースト、ガーリックペーストなどの中華料理に見合う原料資材を所定温度の範囲内で、順序を追ってよく混合攪拌して製造してなるものであるから、和、洋、中の料理の種類を問わず、美味に食することができる。又、酢は最後に一度に投入すると、酸味が強くなりすぎるので、途中に1回投入して酸味を幾分分散させて、酢の味を有効に醸し出している。   According to the dressing manufacturing method of the present invention, raw materials suitable for Japanese dishes such as soy sauce, vinegar and miso, and raw materials suitable for Western dishes such as apple puree, honey and yeast extract, red pepper, onion paste, garlic It is made by mixing and stirring raw materials suitable for Chinese cuisine such as paste within a specified temperature range, in order, and can be eaten deliciously regardless of the type of Japanese, Western or Chinese cuisine. can do. Moreover, since the sourness becomes too strong when vinegar is added at the last time, it is introduced once in the middle to disperse the acidity somewhat, thereby effectively producing the taste of vinegar.

この発明のドレッシング製造方法は、次のA、B、C及びD群の原料資材を順に混合、攪拌、加熱、温度調節しながら行うものである。なお、この実施例においては、原料資材の使用量をkgで表したが、これは、水を基準にしてこれを100kgとした場合のそれぞれの原料資材の重量を表したものである。従って、仮に、水の使用量が10kgであれば、全ての原料資材の重量は1/10となるという意味である。   In the dressing manufacturing method of the present invention, the following materials A, B, C, and D are sequentially mixed, stirred, heated, and adjusted in temperature. In this embodiment, the amount of the raw material used is expressed in kg. This represents the weight of each raw material when water is used as 100 kg. Therefore, if the amount of water used is 10 kg, it means that the weight of all raw materials is 1/10.

まずA群に属する原料資材としては、水と醤油である。水は、水道水、地下水などの天然水のいずれであってもよい。又、硬水、軟水のいずれであってもよい。醤油は濃口、淡口のいずれであってもよいが、濃口を使用すれば出来上がったドレッシングの色彩が濃くなる利点がある。配合割合としては、水が100kgに対して醤油が5〜9kgの範囲で、より好ましくは6.5〜8kgの範囲で選択される。塩分と醤油の持つ独得の風味を加えるためである。このような水と醤油の混合したものを準備しておく。   First, the raw materials belonging to Group A are water and soy sauce. The water may be any natural water such as tap water or groundwater. Moreover, either hard water or soft water may be used. Soy sauce may be either dark or light, but using dark mouth has the advantage that the color of the resulting dressing will be darker. The blending ratio is selected in the range of 5-9 kg of soy sauce per 100 kg of water, more preferably in the range of 6.5-8 kg. This is to add the unique flavor of salt and soy sauce. Prepare a mixture of water and soy sauce.

次に、B群に属する原料資材とその配合割合としては、りんごピューレが40〜46kgの範囲、はちみつが135〜155kg、イーストエキス(酵母エキス)が1.5〜4kg、酢が15〜21kg、オニオンペーストが24〜30kg、ガーリックペースト43〜53kg、とうがらし10〜16kg、砂糖30〜45kg、塩14〜19kgである。これら原料資材の使用量の範囲は一応の目安であり、これらの範囲を越えて好みに応じて配合してもよいのは勿論である。   Next, as raw materials belonging to Group B and the blending ratio thereof, apple puree is in the range of 40 to 46 kg, honey is 135 to 155 kg, yeast extract (yeast extract) is 1.5 to 4 kg, vinegar is 15 to 21 kg, Onion paste is 24-30 kg, garlic paste 43-53 kg, pepper 10-16 kg, sugar 30-45 kg, salt 14-19 kg. The range of the usage amount of these raw materials is a rough standard, and it goes without saying that these ranges may be blended according to preference.

りんごピューレは、りんごの風味を持たせると共に酸味と甘みを持たせるためである。はちみつは加工していない純粋なものが好ましい。量を多く入れるのはドレッシングの甘みを出すためである。イーストエキスは酵母のエキスである。味を引き立たせるためである。酢としては、例えば、醸造した高酸度酢と黒酢とを高酸度酢の割合を多くして配合したものが好適である。この場合には、黒酢によって酸味を包み込み酢の味を有効に残すことが出来る。ここで酢を入れるのは、最後の工程で、即ちD群に全ての酢をまとめておくと、酸味が強くなりすぎるので、この工程で一部を入れて分散させておくためである。オニオンペーストとしては冷凍おろしニンニクを用いた。とうがらしとしては、朝鮮料用とうがらしを用いた。この朝鮮とうがらしを用いたのは、辛いが甘みも有しているので口当たりが良いためであるが、他の種類のとうがらしであっても良い。砂糖は甘みを付けるためであることは勿論である。砂糖の種類は問わないが、色が付かないので白砂糖が好ましい。黒砂糖はドレッシングの色が黒味を生じるので好ましくない。塩は種々のミネラルを含有している天然塩を用いるのが好ましく、とくに岩塩が好適である。このような原料資材を1つの容器に入れてよく混り合うように混合攪拌して準備しておく。 This is because apple puree has the flavor of an apple and has sourness and sweetness. The honey is preferably unprocessed pure. The reason for adding a large amount is to bring out the sweetness of the dressing. Yeast extract is a yeast extract. This is to enhance the taste. As the vinegar, for example, brewed high acidity vinegar and black vinegar with a high acidity vinegar ratio increased are preferable. In this case, the acidity is wrapped with black vinegar, and the taste of vinegar can be effectively left. The reason why the vinegar is added here is that when all the vinegar is collected in the last step, that is, when all the vinegars are collected in the group D, the acidity becomes too strong, so that a part is added and dispersed in this step. As the onion paste, frozen grated garlic was used. As for red pepper, red pepper for Korean food was used. The reason for using this Korean pepper is that it is spicy but has a sweet taste, so that it can be tasted well, but other kinds of pepper can be used. Of course, sugar is for sweetening. The type of sugar does not matter, but white sugar is preferred because it does not add color. Brown sugar is not preferred because the dressing color is black. The salt is preferably a natural salt containing various minerals, and particularly rock salt. Such raw materials are put in one container and prepared by mixing and stirring so that they are well mixed.

C群に属する原料資材とその配合割合としては、赤味噌と白味噌が30〜35kgの範囲でほぼ同量となるようにして混合したものである。これによって、塩分濃度の高い赤味噌とそうでない白味噌をブレンドして適度な辛さとし、且つ、赤味噌の風味と白味噌の風味とを兼ね備えた味の深い調味料を得られる。また、赤味噌によってドレッシングの独特の色を醸し出せる。この場合においても、配合割合を好みに応じて、即ち、色、塩分濃度、風味等を変化させることは可能である。このC群の原料資材は、A群の醤油、B群の砂糖と共に和風味を形成するのに貢献する。   As the raw material materials belonging to Group C and the blending ratio thereof, red miso and white miso are mixed so as to be approximately the same amount in the range of 30 to 35 kg. Thereby, a red miso having a high salt concentration and a white miso which is not so are blended to give an appropriate spiciness, and a deep seasoning having both a red miso flavor and a white miso flavor can be obtained. In addition, the red miso can bring out the unique color of the dressing. Even in this case, it is possible to change the blending ratio according to preference, that is, the color, salt concentration, flavor, and the like. This Group C raw material contributes to the formation of a Japanese flavor together with Group A soy sauce and Group B sugar.

D群に属する原料資材は酢である。B群の酢と同じように、醸造された高酸度酢と黒酢とを高酸度酢の割合を多くして配合したものが好適である。ここで酢を単独で使用するのは、適度な酸味を持たせるためである。B群でも使用したので、酸味が分散されており、適度な酸味を得られる。   The raw material belonging to Group D is vinegar. Similar to Group B vinegar, brewed high acidity vinegar and black vinegar mixed with an increased proportion of high acidity vinegar are suitable. The reason why vinegar is used here is to give it an appropriate acidity. Since it used also in B group, the acidity is disperse | distributed and moderate acidity can be obtained.

以上のようなA〜Dの原料資材群の準備を整えてから、図1に示すような製造工程によって製造する。まず、A群の原料資材を加熱容器に入れてから熱源に点火し加熱し、次いでB群の原料資材を投入する。熱源としては、電気、ガス、石油等その種類を問わず使用できる。B群の原料資材は粘性が高いので、A群の主体をなす水とよく混合攪拌して粘性を低下させながら徐々に加熱し温度を上げてゆく。容器内の温度が約40℃を越えてからC群の原料資材を加えてよく混合攪拌し、更に温度を約92℃程度まで上昇させる。この次に、D群の原料資材を加えてよく混合攪拌し、約92℃を維持したまま約10分間前後程度保持する。この約92℃を約10分間前後保持するのは殺菌が主たる目的である。その後に、容器内の原料資材の一部を取り出し塩分濃度を中心とする品質検査を行い、不具合が生じている時は温度が高い状態で不具合、例えば水を追加して塩分濃度を下げるとかの手段によって是正する。このような品質検査とその結果に基づく是正の後、自然冷却により、あるいは急いで製品を製造する必要のある時は、強制冷却によって約40℃以下に温度を低下させ、所定量を瓶詰めなどして製品とし出荷する。   After preparing the raw material group of A to D as described above, it is manufactured by a manufacturing process as shown in FIG. First, Group A raw material is put in a heating container, and then the heat source is ignited and heated, and then Group B raw material is charged. Any kind of heat, such as electricity, gas, and oil can be used as the heat source. Since the raw material of Group B has high viscosity, it is gradually mixed and stirred with water which is the main component of Group A to gradually increase the temperature by lowering the viscosity. After the temperature in the container exceeds about 40 ° C., Group C raw materials are added, mixed and stirred well, and the temperature is further increased to about 92 ° C. Next, the raw materials of Group D are added, mixed and stirred well, and maintained for about 10 minutes while maintaining about 92 ° C. The main purpose of sterilization is to maintain the temperature of about 92 ° C. for about 10 minutes. After that, take out a part of the raw material in the container and conduct a quality inspection centering on the salinity concentration, and if there is a malfunction, the temperature is high and the malfunction, for example, adding water to lower the salt concentration Correct by means. After such quality inspection and correction based on the results, when it is necessary to manufacture the product by natural cooling or urgently, the temperature is lowered to about 40 ° C or less by forced cooling, and a predetermined amount is bottled. Shipped as a product.

以上のように製造したドレッシングは、和食料理、洋食料理、中華料理にもよく合うので、好適に用いられる。   The dressing produced as described above is suitable for Japanese cuisine, Western cuisine, and Chinese cuisine, and is therefore preferably used.

この発明のドレッシングの製造方法の実施例について述べる。各群の原料資材の混合割合は下記[表1]の通りである。

Figure 2006230344
An embodiment of the dressing manufacturing method of the present invention will be described. The mixing ratio of the raw materials of each group is as shown in [Table 1] below.
Figure 2006230344

上記A〜D群の原料資材を群毎に容器に入れてあらかじめ混合攪拌して準備を整えた後に、下記の順序に従って製造した。
(1)A群の原料資材をガスで加熱可能な大きな加熱容器に入れて加熱しつつ、B群の原料資材を投入し、加熱容器の内部でよく混合攪拌する。これによって、粘度が濃いB群の原料資材が水を主体とするA群の液体によって薄められて攪拌し易い状態となる。このように、A群とB群の原料資材の入った加熱容器を加熱しつつ混合攪拌を続ける。
(2)加熱容器内の液温が40℃を越えた段階で、C群の原料資材を投入し、よく混合攪拌しながら加熱を続ける。
(3)加熱容器内の液温が92℃に達した段階でD群の原料資材を投入してよく攪拌し、この92℃の温度を10分間保持するように加熱するガス量を調整した。
(4)10分経過後に、加熱容器内の原料資材の一部を取り出して、Brix、塩分濃度、PH、比重、酸度、色具合などを検査したところ、次表[表2]の結果を得た。測定値は全て許容誤差の範囲内であったので、調整することなく製品として使用できた。

Figure 2006230344
(5)上記のA〜D群の合計重量55.16kgの原料資材を用いて最終的には、重量が3%減の53.5kgの最終製品を得るに至った。これを200mlの小瓶に詰めて、この小瓶を1本ずつ8人に下記の和食料理、洋食料理、中華料理にドレッシングとして試食してもらったところ、全ての試食者からこれら全ての料理によくマッチして美味であるとの意見が得られた。 The raw materials of groups A to D were put into a container for each group, mixed and stirred in advance, and prepared according to the following order.
(1) The Group A raw material is put into a large heating container capable of being heated with gas and heated, and the Group B raw material is charged and mixed and stirred well inside the heating container. As a result, the raw material of group B having a high viscosity is diluted with the liquid of group A mainly composed of water and is easily stirred. Thus, mixing and stirring are continued while heating the heating container containing the raw material materials of Group A and Group B.
(2) When the temperature of the liquid in the heating container exceeds 40 ° C., the raw materials for Group C are added, and heating is continued while thoroughly mixing and stirring.
(3) When the liquid temperature in the heating container reached 92 ° C., the raw materials for Group D were added and stirred well, and the amount of gas heated was adjusted so that the temperature of 92 ° C. was maintained for 10 minutes.
(4) After 10 minutes, a part of the raw material in the heating container was taken out and tested for Brix, salinity, PH, specific gravity, acidity, color, etc., and the results in the following table [Table 2] were obtained. It was. Since all the measured values were within the allowable error range, they could be used as a product without adjustment.
Figure 2006230344
(5) By using the raw materials having a total weight of 55.16 kg in the groups A to D, a final product of 53.5 kg with a weight reduction of 3% was finally obtained. After filling this into a 200ml small bottle and having each of these small bottles tasted as dressings for the following Japanese, Western, and Chinese dishes by 8 people, it matches well with all these dishes from all tasters. The opinion that it was delicious was obtained.

(洋食料理)野菜サラダ、イタリアンサラダ、きのこのマリネ、ひと口ステーキ、フライもの
(和食料理)マグロの角煮、豆腐のサラダ、里いもとこんにゃくの田楽、かぼちゃの素揚げ、かつどん、鍋料理、冷しゃぶ、天ぷら
(中華料理)キャベツの中華炒め、ピーマンと牛肉のきんぴら風、春巻き、冷中華麺、ゆで豚
(Western dishes) Vegetable salads, Italian salads, Marinated mushrooms, Spicy steaks, Fried dishes (Japanese dishes) Tuna simmered, Tofu salad, Satomoto konjac dish, Pumpkin fried, bonito, hot pot, cold Shabu, tempura (Chinese cuisine) cabbage stir-fried, pepper and beef kinpira style, spring rolls, cold Chinese noodles, boiled pork

この発明のドレッシングの製造工程図Manufacturing process diagram of dressing of this invention

Claims (2)

水と醤油を含むA群と、りんごピューレ、はちみつ、イーストエキス、酢、オニオンペースト、ガーリックペースト、とうがらし、砂糖、塩を含むB群と、赤味噌、白味噌を含むC群と、酢からなるD群のそれぞれの原料を準備した後、加熱容器にまずA群とB群を入れて攪拌して加熱し、約40℃以上の温度に上昇してからも加熱しつつC群を入れて攪拌し、更に加熱を続けて温度が約92℃に達してからD群を入れて攪拌して同温度で約10分間前後保持した後、加熱を止めて約40℃以下に温度低下させて製造することを特徴とするドレッシングの製造方法。   Group A containing water and soy sauce, Group B containing apple puree, honey, yeast extract, vinegar, onion paste, garlic paste, pepper, sugar and salt, Group C containing red miso and white miso, and vinegar After preparing each raw material of Group D, first put Group A and Group B in a heating container and stir and heat, and after raising to a temperature of about 40 ° C. or higher, add Group C while stirring Further, heating is continued and the temperature reaches about 92 ° C., then Group D is added, stirred and held at the same temperature for about 10 minutes, and then the heating is stopped and the temperature is lowered to about 40 ° C. or less to produce. A method of manufacturing a dressing characterized by the above. 請求項1の製造方法によって得られたドレッシング。   The dressing obtained by the manufacturing method of Claim 1.
JP2005052983A 2005-02-28 2005-02-28 Method for producing dressing and dressing Pending JP2006230344A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2005052983A JP2006230344A (en) 2005-02-28 2005-02-28 Method for producing dressing and dressing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2005052983A JP2006230344A (en) 2005-02-28 2005-02-28 Method for producing dressing and dressing

Publications (1)

Publication Number Publication Date
JP2006230344A true JP2006230344A (en) 2006-09-07

Family

ID=37038662

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2005052983A Pending JP2006230344A (en) 2005-02-28 2005-02-28 Method for producing dressing and dressing

Country Status (1)

Country Link
JP (1) JP2006230344A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010284160A (en) * 2009-05-15 2010-12-24 Kao Corp Liquid seasoning
JP2011041508A (en) * 2009-08-20 2011-03-03 Kao Corp Liquid seasoning
JP2013042739A (en) * 2011-08-26 2013-03-04 Q P Corp Acidic liquid seasoning agent
JP2019136009A (en) * 2018-02-15 2019-08-22 キユーピー株式会社 Acidic liquid seasoning

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010284160A (en) * 2009-05-15 2010-12-24 Kao Corp Liquid seasoning
JP2011041508A (en) * 2009-08-20 2011-03-03 Kao Corp Liquid seasoning
JP2013042739A (en) * 2011-08-26 2013-03-04 Q P Corp Acidic liquid seasoning agent
JP2019136009A (en) * 2018-02-15 2019-08-22 キユーピー株式会社 Acidic liquid seasoning
JP7023134B2 (en) 2018-02-15 2022-02-21 キユーピー株式会社 Acidic liquid seasoning

Similar Documents

Publication Publication Date Title
KR101399279B1 (en) Method for producing sauce for DDUGBOGGI and sauce for DDUGBOGGI produced by same method
KR102411006B1 (en) Preparing method of Kimchi sauce for convenience cooking and Kimchi sauce prepared thereby
CN104172000A (en) Preparation method of chili sauce
KR101450010B1 (en) DDUGBOGGI sauce using traditional soy sauce and production method thereof
KR101991330B1 (en) Method for producing hot pepper paste seasoning sauce and hot pepper paste seasoning sauce produced by the same method
KR101302596B1 (en) Manufacturing method of vegetables paste source for meat and paste source manufactured by that method
CN106889552A (en) A kind of beef and mutton chafing dish bottom flavorings and its production technology
KR20150062031A (en) Barbecue sauce with meat of barbecue sauce same
JP2006230344A (en) Method for producing dressing and dressing
KR20200062941A (en) Simple powdery sauce for teok-bokki and its preparation method
CN103549376A (en) Pickled cabbage sauce and preparation method thereof
CN105433369A (en) Edible fungi table vegetable and making method thereof
KR101919694B1 (en) Composition for teriyaki source with incense of live coals and process of preparation thereof
KR20150015038A (en) Method for producing ddukbokki and the ddukbokki
KR102279702B1 (en) Method for preparing soy sauce decoction and soy sauce decoction prepared thereby
KR100384524B1 (en) A method for preparing sauce for hamburger
KR20220166976A (en) Soy sauce with excellent organoleptic properties and its manufacturing method
KR101863287B1 (en) Sauce composition for kimchi fried rice and kimchi fried rice comprising the same
KR100512206B1 (en) Spices composition for cooking a broiled dish of sliced rice cake
KR20170043774A (en) Fermented broth of glutinous rice for preparation of Gochujang and methods of preparation of Glutinous Rice Gochujang by using thereof
KR100972997B1 (en) Sauce composition for cooking chicken and manufacturing method therefor
KR20200062558A (en) Dak-dori-tang and method of manufacturing the same
KR20150068178A (en) A method of cooking spicy and delucious tteokbokki
KR20160039102A (en) Kochujang using sweet potato and process for preparation thereof
KR20150015241A (en) The manufacturing method of Ddukboki rice and panbroiled food using soonde

Legal Events

Date Code Title Description
A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20070402

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20080529

A02 Decision of refusal

Free format text: JAPANESE INTERMEDIATE CODE: A02

Effective date: 20080930