JP2682868B2 - Oyster sauce with improved flavor - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oyster sauce having an improved flavor or a food containing the oyster sauce.

[Conventional technology and its problems]

Originally, oyster sauce is made by soaking raw oysters in salt water and fermenting them, and removing the supernatant. But now
In general, oysters are steamed or boiled (oyster juice) with various spices and seasonings and boiled. The product is a dark brown viscous liquid and is marketed in bottles or cans. It has a unique flavor and richness, and is also used as a stew, stir-fry, and as a seasoning for the table, especially in Cantonese cuisine.

However, oyster sauce has not been widely used at home because it does not meet the taste of Japanese people because of its sea odor, fishy taste and flavor.

[Means for solving the problem]

As a result of earnest studies for solving the above-mentioned problems, the present inventors have found that an oyster sauce with improved sea odor and fishy odor can be obtained by adding sesame oil and spicy vegetables and performing heat treatment.

As the oyster juice and the oyster sauce used in the present invention, those prepared by a method in which various spices are added to a steamed or boiled oyster and boiled down are used.

As sesame oil, pure sesame oil or blended sesame oil is used, and the addition amount is 2 to 10% by weight. If the addition amount is 10% or more, the flavor of sesame oil becomes strong and the flavor of oyster sauce is impaired. If it is 2% or less, the effect of improving the flavor is not observed. The optimum amount of sesame oil added is 5%.

As the spicy vegetables, raw and extracts of leeks, onions, ginger, garlic, and flavor oils are used, and the addition amount thereof is 1 to 5% by weight. When it is 5% or more, the flavor of vegetables is strong and the flavor of oyster sauce is impaired. 1% again
The effect of improving the flavor is not observed below. The optimum addition amount of spicy vegetables is 3%.

The heating conditions are temperature 90-110 ℃, time 60-360 minutes, 360
If it is more than a minute, a burning odor or a burning flavor is generated, and if it is 60 minutes or less, an unpleasant smell and a sea odor cannot be avoided. The optimum heating condition is 10
It is 240 minutes at 5 ° C.

Example Oyster sauce (manufactured by Nikken Foods Co., Ltd.) 92% Pure sesame oil 5% Leek extract 3% The above raw materials were mixed and heat-treated at 105 ° C for 240 minutes.

As a control, untreated oyster sauce was used.
Using the oyster sauce of the present invention and the control, stir-fried vegetables were cooked according to the following recipe.

A sensory evaluation was performed on the obtained two types of stir-fried vegetables by a two-point comparison method by 20 taste panels. Table 1 shows the results.

Stir-fried vegetables 60 g pork 60 g onion 30 g green pepper 20 g carrot 20 g cabbage 100 g sprouts 50 g oyster sauce 10 g salt 2.5 g [Effects of the Invention] The oyster sauce of the present invention, to which sesame oil and spicy vegetables have been added and subjected to heat treatment, has no sea odor or fishy odor, and the effect of improving the flavor is remarkable.

Claims (1)

(57) [Claims] 1. An oyster sauce characterized by being heat-treated for 60 to 360 minutes at a temperature of 90 to 110 ° C. in the presence of 2 to 10% by weight of sesame oil and 1 to 5% by weight of spicy vegetables.