JP2009240291A - Method for producing acidic eggplant sauce - Google Patents
Method for producing acidic eggplant sauce Download PDFInfo
- Publication number
- JP2009240291A JP2009240291A JP2008113145A JP2008113145A JP2009240291A JP 2009240291 A JP2009240291 A JP 2009240291A JP 2008113145 A JP2008113145 A JP 2008113145A JP 2008113145 A JP2008113145 A JP 2008113145A JP 2009240291 A JP2009240291 A JP 2009240291A
- Authority
- JP
- Japan
- Prior art keywords
- eggplant
- acidic
- sauce
- coconut
- puree
- 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
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は、茄子の漬物等を製造するときに副産物として出る茄子の皮や、形状が規格外の茄子を利用して、安定な茄子紺色を有する酸性茄子ソースを製造しようとするものである。 The present invention intends to produce an acidic cocoon sauce having a stable cocoon color by utilizing the cocoon skin that is produced as a by-product when producing cocoon pickles and the like, and coconuts having a non-standard shape.
従来、茄子の加工品を製造するときに出る皮や形状規格外品は廃棄物として捨てられているのが現状であり、廃棄物を軽減する試みの中で、茄子の皮または形状規格外品の利用方法が検討されてきている。 Conventionally, leather and non-standard products that are produced when manufacturing processed products of insulators are currently discarded as waste. In an attempt to reduce waste, insulator leather or non-standard products How to use has been studied.
茄子の皮には薬用効果のある成分が多く含まれていることが知られており、こうした薬用成分を利用した茄子の皮の利用方法が、早急に望まれているのが現状である。本発明の酸性茄子ソースは、鮮やかな紺色で、パン、菓子の材料、または、飾り付け用として、その他、ヨーグルト用ソース、飲料、冷菓などの材料として多方面での利用が望めるものである。 It is known that the cocoon skin contains many components having medicinal effects, and there is an immediate demand for a method of using the cocoon skin using such medicinal components. The acidic eggplant sauce of the present invention has a bright amber color and can be used in various fields as a material for bread, confectionery, or for decoration, as well as for yogurt sauce, beverages, frozen confectionery, etc.
従来開示されている茄子の利用方法として、特開2005−304466号に記載されているが、ナスニンの抽出に関するものであり、ソースへの応用には言及していない。 As a method of utilizing an insulator disclosed in the prior art, it is described in JP-A No. 2005-304466, but it relates to extraction of nasin and does not mention application to a source.
特開平11−346678号に、アントシアニンを含むフルーツ、野菜からジャム類を製造する方法が記載されているが、茄子に関してはアントシアニンを含む野菜として記載されているだけであり、茄子の皮または実を実際に利用しソース類を作るとの記載は見当たらない。茄子の皮の色は不安定であり、茄子の皮の色を安定化しながら、ソース類を作る記載は見当たらない。Japanese Patent Application Laid-Open No. 11-346678 describes a method for producing jams from fruits and vegetables containing anthocyanins. However, as for coconuts, it is only described as vegetables containing anthocyanins. There is no mention of actually using it to make sauces. The color of the cocoon skin is unstable, and there is no description to make sauces while stabilizing the color of the cocoon skin.
特開2005−130843には野菜ジャムの製造方法が記載されているが、茄子の皮または実からのソース類の製造方法には、言及していない。 Japanese Patent Application Laid-Open No. 2005-130843 describes a method for producing vegetable jam, but does not mention a method for producing sauces from coconut skin or fruit.
本発明者らは、茄子の皮や形状規格外品が大量に廃棄されていることに注目し、その利用方法について鋭意研究を重ねた結果、本発明を完成させた。 The present inventors paid attention to the fact that a large amount of cocoon skin and non-standard shape products have been discarded, and as a result of earnestly researching how to use them, the present invention has been completed.
茄子の漬物等を製造するときに出る皮や形状規格外品は廃棄物として捨てられているのが現状であり、廃棄物を軽減する試みの中で、その利用方法の検討が早急に求められている。又、茄子の皮の色素は不安定であり、茄子紺色を安定化する加工方法が求められているのも現状である。 Skin and non-standard products that are produced when producing pickles of eggplant are currently discarded as waste, and in an attempt to reduce waste, there is an urgent need to consider how to use it. ing. In addition, the pigment of the cocoon skin is unstable, and there is a demand for a processing method that stabilizes the cocoon discoloration.
上記の課題を解決するために、第一段階として茄子の皮または茄子の実をレモン水などの酸性果汁またはクエン酸などの酸性液に浸漬し、第二段階として加熱し、粉砕して茄子ピューレーを得る。第三段階としてこの茄子ピューレーに砂糖または水あめ等の糖類を加え、レモン水または酸性果汁を添加加熱する。第四段階として増粘多糖類または澱粉を添加することにより、安定した茄子紺色の酸性茄子ソースを得ることに成功した In order to solve the above problems, as a first step, coconut skin or coconut fruit is immersed in an acidic juice such as lemon water or an acidic liquid such as citric acid, and heated and pulverized as a second step. obtain. As a third step, sugar or sugar syrup is added to this cocoon puree, and lemon water or acidic fruit juice is added and heated. Succeeded in obtaining a stable cocoon-colored acidic cocoon sauce by adding polysaccharide thickener or starch as the fourth step
本発明によって、茄子皮や形状規格外の茄子を有効に利用出来ると同時に、茄子の皮にある有効成分であるナスニンを摂ることが出来、身体に良いソース類となる。 According to the present invention, it is possible to effectively use the cocoon skin and the non-shape standard cocoon, and at the same time, it is possible to take nasin, which is an active ingredient in the cocoon skin, which is a good source for the body.
この酸性茄子ソースは、鮮やかな紺色で、パン、菓子の材料、または、飾り付け用として、その他、ヨーグルト用ソース、飲料、冷菓などの材料として多方面での利用が望めるものである。 This acidic eggplant sauce has a bright amber color and is expected to be used in various fields as a material for bread, confectionery, or for decoration, as well as for yogurt sauce, beverage, frozen confectionery, etc.
本発明の酸性茄子ソースの製造方法について説明する。 The manufacturing method of the acidic eggplant sauce of this invention is demonstrated.
まず茄子の皮にレモン水を浸漬させ、次に加熱する。ミキサーで粉砕しピューレー状態とする。これに、レモン水と砂糖を加え再度加熱し、糖類を加え、増粘多糖類または澱粉を添加し、冷却する。 First, immerse lemon water in the cocoon skin, then heat. Grind with a mixer and put into puree. Lemon water and sugar are added to this and heated again, sugar is added, thickening polysaccharide or starch is added, and cooled.
以下、第一の実施例について詳しく説明する。
茄子の皮300gを、酸度30.0のレモン果汁(7倍濃縮品)20gを加えた水500g中に投入し、30分間漬けておく。Hereinafter, the first embodiment will be described in detail.
Pour 300 g of coconut skin into 500 g of water to which 20 g of lemon juice (7-fold concentrated product) having an acidity of 30.0 is added and soak for 30 minutes.
次に攪拌しながら加熱し40分間沸騰させ、その後ミキサーで粉砕し茄子ピューレーを得る。 Next, the mixture is heated with stirring and boiled for 40 minutes, and then pulverized with a mixer to obtain eggplant puree.
得られた茄子ピューレー300g、水 475g、酸度30.0のレモン果汁(7倍濃縮品)20g、砂糖200g、増粘多糖類製剤5gを加え、加熱溶解の後冷却し、酸性茄子ソースを得る。 300 g of the obtained eggplant puree, 475 g of water, 20 g of lemon juice (7-fold concentrated product) having an acidity of 30.0, 200 g of sugar, and 5 g of the thickening polysaccharide preparation are added and cooled after heating to obtain an acidic eggplant sauce.
茄子の皮300gを水500g中に投入し、30分間漬けておく。 Put 300g of coconut skin in 500g of water and leave it for 30 minutes.
次に攪拌しながら加熱し40分間沸騰させ、その後ミキサーで粉砕し茄子ピューレーを得る。 Next, the mixture is heated with stirring and boiled for 40 minutes, and then pulverized with a mixer to obtain eggplant puree.
得られた茄子ピューレー300g、水 475g、酸度30.0のレモン果汁(7倍濃縮品)20g、砂糖200g、増粘多糖類製剤5gを加え、加熱溶解の後冷却し、茄子ソースを得る。 The obtained eggplant puree 300 g, water 475 g, acidity 30.0 lemon juice (7-fold concentrated product) 20 g, sugar 200 g, and thickening polysaccharide preparation 5 g are added, heated and dissolved, and cooled to obtain an eggplant sauce.
パネラー10名に、前述の実施例と比較例の色と食感について、官能検査を実施した。
実施例1の色を好ましいとした人10人
比較例1の色を好ましいとした人0人
実施例1の食感を好ましいとした人9人
比較例1の食感を好ましいとした人1人Ten panelists were subjected to a sensory test on the color and texture of the examples and comparative examples described above.
10 people who preferred the color of Example 1 0 people who preferred the color of Comparative Example 1 9 people who preferred the texture of Example 1 1 person who preferred the texture of Comparative Example 1
この結果からわかるように、実施例1で作られる茄子ソースは、好ましい色と食感を兼ね備えていることが分かる。 As can be seen from the results, the eggplant sauce produced in Example 1 has a preferable color and texture.
本発明の酸性茄子ソースは、ナスニンを含むアントシアン系色素を多く含む茄子の皮を主原料としており、廃棄されていた部分を使用したものであり、商品価値はきわめて高いものである。また、原料茄子の鮮やかな紺色素を残し、パン、菓子の材料、または、飾り付け用として、その他、ヨーグルト用ソース、飲料、冷菓、などの材料として多方面での利用が望めるものである。 The acidic coconut sauce of the present invention is mainly made of coconut skin containing a large amount of anthocyanic pigments including nasin, and uses the discarded portion, and has a very high commercial value. In addition, the vivid cocoon pigment of the raw eggplant is left, and it can be used in various fields as a material for bread, confectionery, or for decoration, as well as for yogurt sauce, beverage, frozen confectionery, etc.
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008113145A JP2009240291A (en) | 2008-03-28 | 2008-03-28 | Method for producing acidic eggplant sauce |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008113145A JP2009240291A (en) | 2008-03-28 | 2008-03-28 | Method for producing acidic eggplant sauce |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2009240291A true JP2009240291A (en) | 2009-10-22 |
Family
ID=41302982
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2008113145A Pending JP2009240291A (en) | 2008-03-28 | 2008-03-28 | Method for producing acidic eggplant sauce |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2009240291A (en) |
Cited By (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105077097A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Oatmeal blood pressure lowering sauced eggplant and preparation method thereof |
CN105077105A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Mint blood-cooling soy preserved eggplants and making method thereof |
CN105077109A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Eggplant soy-preserved by sea cucumber and mare milk and making method thereof |
CN105076928A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Coffee walnut seed soy preserved eggplants and making method thereof |
CN105077102A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Coconut shred and sheep soup soy preserved eggplant and preparing method thereof |
CN105077110A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Guilinggao and almond soy-preserved eggplants and preparation method thereof |
CN105077098A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Preparation method of haw and chestnut eggplant sauce and preparation method thereof |
CN105077061A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Sea sedge and minced meat sauced eggplant and preparation method thereof |
CN105077107A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Soy-preserved egg plants cooked with preserved-vegetable meat paste and chicken soup and preparation method thereof |
CN105077106A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Black rice and litchi soy-preserved eggplants and preparation method thereof |
CN105077100A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Mustard and scallop soy preserved eggplant and preparation method thereof |
CN105077104A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Bear and pine nut soy preserved eggplants and making method thereof |
CN105077108A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Eggplant soy-preserved by peanut butter and propolis and making method thereof |
CN105077101A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Dark plum appetizing soy preserved eggplants and preparing method thereof |
CN105077103A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Soy-preserved egg plants cooked with matcha powder and pigskin and preparation method thereof |
CN105077111A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Fish sauce pineapple soy preserved eggplant and making method thereof |
CN105077099A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Eggplant sauced by honey and jam and preparation method thereof |
CN105124496A (en) * | 2015-08-05 | 2015-12-09 | 马鞍山市黄池食品(集团)有限公司 | Coriander and dried shrimp soy preserved eggplants and preparation method thereof |
-
2008
- 2008-03-28 JP JP2008113145A patent/JP2009240291A/en active Pending
Cited By (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105077097A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Oatmeal blood pressure lowering sauced eggplant and preparation method thereof |
CN105077105A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Mint blood-cooling soy preserved eggplants and making method thereof |
CN105077109A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Eggplant soy-preserved by sea cucumber and mare milk and making method thereof |
CN105076928A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Coffee walnut seed soy preserved eggplants and making method thereof |
CN105077102A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Coconut shred and sheep soup soy preserved eggplant and preparing method thereof |
CN105077110A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Guilinggao and almond soy-preserved eggplants and preparation method thereof |
CN105077098A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Preparation method of haw and chestnut eggplant sauce and preparation method thereof |
CN105077061A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Sea sedge and minced meat sauced eggplant and preparation method thereof |
CN105077107A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Soy-preserved egg plants cooked with preserved-vegetable meat paste and chicken soup and preparation method thereof |
CN105077106A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Black rice and litchi soy-preserved eggplants and preparation method thereof |
CN105077100A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Mustard and scallop soy preserved eggplant and preparation method thereof |
CN105077104A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Bear and pine nut soy preserved eggplants and making method thereof |
CN105077108A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Eggplant soy-preserved by peanut butter and propolis and making method thereof |
CN105077101A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Dark plum appetizing soy preserved eggplants and preparing method thereof |
CN105077103A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Soy-preserved egg plants cooked with matcha powder and pigskin and preparation method thereof |
CN105077111A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Fish sauce pineapple soy preserved eggplant and making method thereof |
CN105077099A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | Eggplant sauced by honey and jam and preparation method thereof |
CN105124496A (en) * | 2015-08-05 | 2015-12-09 | 马鞍山市黄池食品(集团)有限公司 | Coriander and dried shrimp soy preserved eggplants and preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP2009240291A (en) | Method for producing acidic eggplant sauce | |
CN103404922A (en) | Preparation method of passion fruit beverage | |
CN105105059A (en) | Sauce and preparation method thereof | |
WO2015033964A1 (en) | Carbonation enhancer | |
CN104757349A (en) | Red date jam | |
CN103126019A (en) | Lanzhou fresh lily beverage and its preparation method | |
CN103947917A (en) | Composite flower and fruit brewing jam | |
JP6494962B2 (en) | Citrus non-alcoholic or alcoholic beverages with reduced citrus-derived bitterness and astringency | |
JP2022009099A (en) | Resistant starch and method for producing the same | |
JP6243864B2 (en) | Non-alcoholic beverages and methods for improving aftertaste and ease of drinking | |
CN104116106A (en) | A natural Chinese wolfberry-hawthorn vinegar beverage and a producing process thereof | |
CN103828999A (en) | Fruit-flavor soft sweet | |
JP2014161294A (en) | Nonalcoholic drink and method of improving aftertaste and enhancing drinkability | |
JP2008072984A (en) | Method for producing fruit pickled in syrup | |
JP6130542B1 (en) | Caramel sugar roast substitute, caramel and caramel manufacturing method | |
JP6858440B2 (en) | Emulsified seasoning | |
RU2635166C2 (en) | Vegetable jelly candies | |
CN104413377A (en) | Preparation technology of betel nut bittern | |
JP7278019B1 (en) | Method for producing brown rice jelly | |
JP2018068237A (en) | Fruit juice feeling promoter | |
KR20180062017A (en) | Manufacture of Aronia juice | |
JP2011254809A (en) | Method for masking sour taste | |
JPH0678695A (en) | Production of jam having green color of citrus fruit | |
KR20160036876A (en) | A method of making sugarcane using Omija concentrate | |
KR20180051798A (en) | The sauce to creamy curry and manufacturing method of creamy curry sauce |