JP2019088263A - Production method of packaged separated liquid vegetable sauce - Google Patents

Abstract

To provide a production method of a vegetable sauce containing a vegetable paste that can be used in various applications as a sauce used by sprinkling on fresh vegetables or heated vegetables, by applying on bread to make sandwich sauce, or by spraying on soy bean curd or meat and can supplement nutrition.SOLUTION: A production method of a packaged separated liquid vegetable sauce containing 10% or more of steamed vegetables paste containing at least one kind of vegetable to a total of the vegetable sauce, and, as the vegetable, at least one kind selected from carrot, turnip, radish, red radish, vitamin radish, Brassica, yukina, purple carrot, yellow carrot, radish, onion, red turnip, and korinki is contained, after mixing raw material corn oil, wine vinegar, sugar, onion, coconut oil, and salt, the obtained mixture is charged into a bottle to produce a separated liquid vegetable sauce.SELECTED DRAWING: None

Description

The present invention is a method for producing veggie sauce using various vegetables, and more specifically, it is applied to raw vegetables and warm vegetables as ingredients, and used for ingredients such as sandwiches, tofus, meats, etc. The production method of veggie sauce to make your eyes and tongue enjoy.

Vegetable shortage is serious in the modern day when eating habits are diversified. We have led to the development of 13 types of veggie sauces as a way to easily take safe and delicious vegetables, especially in the case of elderly people who consume alone.

JP 2011-4689

The present invention was conceived to produce not only popular vegetables such as carrots and onions, but also rare vegetables such as red radish, corinky, vitamin daikon, komatsuna and kabu as sources. In other words, you can expect to eat vegetables with vegetables deliciously, and to be the main source of the sauce as a product against shortage of vegetables.

Therefore, an object of the present invention is a method for producing a sauce containing one type of vegetable paste, which can be used for any purpose as a source for raw vegetables or warm vegetables, breading for sandwiches, tofu or meats The present invention provides a method for producing a vegetable source that can supplement nutrition.

The present inventor has intensively studied about the types and raw materials of vegetables to be blended to achieve the above object, and further the manufacturing process.
As a result, the vegetables are steamed into a paste to maintain the original color and taste of the vegetables, and onion is added to the sweet potato to add sweet onions in addition to ingredients such as corn oil, wine vinegar, coconut oil, sugar, and salt. The containerized separated liquid veggie sauce produced by processing is a colorful vegetable that stimulates the appetite from the eyes, and because it is non-additive with no pesticides and organic fertilizer vegetables, it can easily compensate for the vegetable shortage of many people. The present invention has been completed as a first step towards finding and finding good health.

The isolated liquid vegetable sauce obtained according to the present invention is manufactured without using any pesticides and organic fertilizers, and is additive-free, and the vegetables such as people aged from babies and those suffering from diseases are safe and easily delicious. It can be expected to be supplemented, and it is a veggie sauce that matches today's high-end mindset that you can easily taste French salad at home simply by adding it to warm vegetables. Therefore, further expansion of demand is expected by providing the method for producing a containerized separated liquid vegetable sauce according to the present invention.

Hereafter, the manufacturing method of the container-embedded separated liquid vegetable sauce of this invention is explained in full detail.

In the present invention, the separated liquid veggie sauce refers to a separated liquid veggie sauce in which vegetables grown with pesticide-free organic fertilizer that can be harvested each season are pasted and each raw material is blended.
Separated liquid veggie sauce means vegetable paste to which corn oil, wine vinegar, coconut oil, sugar, salt and onion paste are added and mixed and used as a food source.

Here, the vegetable paste refers to steamed vegetables with a peel at 100 ° C. or higher and stirred in a mixer.

In the present invention, 13 kinds of vegetable paste are commercialized at present, and the vegetables are carrot, kabu, radish, red radish, vitamin daikon, komatsuna, Yukina, purple carrot, yellow carrot, yellow carrot, daikon, onion, red head is there. Thus, in the present invention, it is meant that by using vegetable paste abundantly, it is possible to easily take a vegetable source excellent in nutritive value.

Onion veggie sauce only, the production process is different, cut the onion finely, add in corn oil and burn it, paste it in the mixer, raw materials soy sauce, corn oil, coconut oil, coconut oil, grit, sesame oil, black pepper, wine vinegar, Mix and process sugar and black vinegar and fill containers.

In the method for producing a container-embedded separated liquid vegetable sauce according to the present invention, the above-described raw materials and vegetable paste are mixed and filled in a container. There is no restriction | limiting in particular as a container to be used, What is necessary is just to use the various container used for a general separate liquid dressing. Examples of such containers include self-supporting containers such as glass, polyethylene terephthalate (PET), polycarbonate and the like, resinous pouches, vinyl and the like.

First, according to the following mixture ratio, steam the carrot and onion with steam and make paste with a mixer. Next, the raw materials were mixed in a mixer, mixed and filled in a bottle of 140 containers and sealed up, and then heat treated with steam at 85 ° C. for 25 minutes or longer to allow long-term storage at room temperature.
(Blending ratio)
Carrot 37%
Onion 23%
Corn oil 12%
Coconut oil 0.3%
Wine vinegar 25%
Sugar 2.5%
A pinch of salt 100% in total

The vegetable sauce of the present invention was filled in a container bottle and then superheated with steam, and it was found in a test test that it could be stored at ambient temperature for 154 days.

In the present invention, when the vegetables are grated raw and mixed with the raw materials when producing the veggie sauce, the original sweetness of the vegetables and the softness of the mouth loaf are not obtained. Therefore, the vegetables are steamed with steam of 100 degrees or more. It is in producing paste. By increasing the content of vegetable paste, it has become possible not only to use as a vegetable dressing but also to use as an unspoiled source such as sandwich sauce.

[0014]
[Example 1]
First of all, mix carrot and onion with steam according to the following mixture ratio, and make paste with mixer. Next, the raw materials were mixed in a mixer, mixed and filled in a bottle of 140 g container and sealed up, and then heat treated with steam at 85 ° C. for 25 minutes or longer to allow long-term storage at room temperature.
Carrots 31.74%
Onion 25.39%
Corn oil 15.87%
Wine vinegar 11.90%
White wine 7.93%
Sugar 6.34%
Coconut oil 0.4%
Salt a little bit total 100%

Claims (1)

A method for producing a separated liquid vegetable sauce containing 10% or more of steamed vegetable paste containing at least one kind of vegetable relative to the whole vegetable sauce, wherein the vegetable is carrot, turnip, radish, red radish, vitamin radish, komatsuna, Obtained after mixing with raw corn oil, wine vinegar, sugar, onion, coconut oil, and salt, which contains one or more types selected from yukina, purple carrot, yellow carrot, radish, onion, red onion, corinky And filling the mixture with the mixture into a container.