JP2906038B2 - Miso sauce and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a miso sauce that can be effectively used as a sauce for grilled meat and yakitori and as a dressing for vegetables, and a method for producing the same.

[0002]

2. Description of the Related Art Seasonings containing amino acids, sugars, and alcohol-containing seasonings are basically used, and spices, vegetables, and fruits are added to the seasonings for meat (eg, grilled meat and yakitori) and fish (eg, grilled and grilled). In addition to grilling), food and cooking methods such as pot cooking (sukiyaki, siyabu-shabu, etc.), vegetables (vegetable sauce, dressing of raw vegetables, etc.), and rice (rice bowl, etc.) "Sauce" finished with is provided in a wide variety. Of these, sauces such as yakiniku and yakitori are based on soy sauce, mixed with amino acid-containing seasonings, sugars, sake, etc., and added with spices, vegetables and fruits, and finished according to their respective purposes. An example of using miso as a sauce of yakiniku to balance sweetness and spiciness or to improve flavor is disclosed in, for example,
It is disclosed in Japanese Patent Application Laid-Open No. 1-242558.

[0003]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention
The grilled meat sauce described in Japanese Patent No. 2558 is a soy sauce base in which approximately half the amount of white miso (24 parts) is blended with soy sauce (56 parts). Such a soy sauce-based sauce has a blackish appearance mainly due to the color of the soy sauce, is not beautiful in appearance, and its taste and aroma do not go out of the area where the flavor of the soy sauce with a long time is strong. Therefore, although it is useful as a sauce for grilled meat, there remains a problem in using it for a relatively wide range of sauces such as dressings for vegetables.

[0004] In view of the above problems, the present invention uses miso as a base for sauces and can be used widely for dressing for grilled chicken, dressing for vegetables, etc. It does not provide a manufacturing method.

[0005]

Means for Solving the Problems To achieve this object, the invention according to claim 1 of the present invention is obtained by adding a seasoning, spice, sugar and fruit to a sauce component mainly composed of white miso. A miso sauce characterized by adding a small amount of ethyl alcohol to the blended components.

[0006] The invention according to claim 4 is that, after mixing seasonings, spices, sugars and fruits with a sauce component mainly composed of white miso and heating and stirring, a small amount is added to this mixture. This is a method for producing miso sauce, comprising adding ethyl alcohol and stirring.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The miso sauce of the present invention is mainly made of white miso. The reason is that when red miso is used as the miso, the color changes to black over a long period of time, and the appearance of the miso looks unpleasant.

[0008] As an additive to be blended into the Karuru White Miso,
Examples include seasonings such as sake, mirin, soy sauce, and sesame oil, spices such as sugars, raw garlic, and pepper, and fruits such as apples.

[0009] The white miso 4 which is the main component of the compounding ingredients
0 to 65 parts by weight, seasonings 25 to 17 parts by weight, sugars 11 to 13 parts by weight, spices 19 to 12 parts by weight, fruits 5 to 5
It is blended in the range of 3 parts by weight. When the amount of the main white miso is less than 40 parts by weight, the taste, aroma and flavor of the other ingredients prevail, and when it exceeds 65 parts by weight, the taste of the miso becomes too deep, and in any case, for grilled meat and yakitori It is not suitable as a sauce for vegetables. In the case where raw garlic or ginger is used as the spices, or in the case where apples are used as fruits, all of the spices are grated.

[0010] A blend obtained by adding a predetermined amount of fruits such as apples, in addition to seasonings such as sake, mirin, soy sauce and sesame oil, spices such as sugar, raw garlic and pepper to white miso as a main ingredient, This is stirred while heating at a temperature of 65 ° C. to 90 ° C. to form a viscous mixture in which the whole is uniformly mixed.

Since the obtained viscous mixture is mainly made of white miso, it has a drawback that mold is easily generated as compared with soy sauce. Therefore, the presence of a small amount of ethyl alcohol in the mixture reduces the generation of mold. To prevent long-term storage. Alcoholic seasonings such as sake and mirin are used to make the sauce taste and flavor,
For the purpose of the preservation, ethyl alcohol is separately used. The amount of ethyl alcohol added to the mixture is in the range of 1 to 3% by weight based on the total amount of the mixture, and the mixture is stirred again to make it uniform. In this case, if the amount of ethyl alcohol is less than 1% by weight, it is not possible to sufficiently cope with the occurrence of mold, and if it is added in a large amount exceeding 3% by weight, the flavor of the miso tends to be impaired. is there.

[0012]

The miso sauce of the present invention is based on white miso, and is mixed with seasonings, spices, sugars and fruits, and has a good taste and aroma by adding a small amount of ethyl alcohol to the obtained mixture. , Yakiniku, Yakitori sauce,
In addition, it can be widely used as a dressing for vegetables. By using white miso, this miso retains a beautiful reddish color different from the soy sauce-based black sauce, and is sufficiently preserved for long-term storage by the action of the blended ethyl alcohol. Endure.

The method for producing miso sauce according to the present invention impairs the flavor, taste, color, etc. of the sauce by adding a small amount of ethyl alcohol to the sauce component mainly containing the above-mentioned white miso and stirring. In addition, it is possible to obtain a miso who can prevent the generation of mold caused by the miso and can withstand long-term storage.

[0014]

The present invention will be described in more detail with reference to the following examples. 55 parts by weight of white miso, sake 8 as a seasoning
5 parts by weight, 5 parts by weight of mirin, 4 parts by weight of sesame oil (17 parts by weight of total seasoning), 9 parts by weight of sugar as sugar, 7 parts by weight of raw garlic with onion as spices, 4 parts of pepper for Korean cuisine Part, grated ginger 4
In addition to 5 parts by weight (total of spices 15 parts by weight) and 5 parts by weight of grated apple as a fruit, a very small amount of chemical seasoning and sesame are blended, and the mixture is stirred for about 30 minutes while heating at a temperature of about 80 ° C. Was uniformly mixed to obtain a viscous mixture. Then, 2.5% by weight of ethyl alcohol was added to the mixture based on the total amount of the mixture, and the mixture was stirred again to homogenize. The obtained sauce had a beautiful orange color, and the taste of this miso sauce itself was very mellow with a slightly spicy taste and an excellent aroma. When the sliced beef was immersed in this miso sauce and baked for about 10 minutes, it was found to have a unique flavor and taste with miso flavor. Even if this miso sauce was used as a sauce for yakitori or as a dressing for vegetables, it had a good taste.

[0015]

The miso sauce of the present invention is based on white miso, which uses spices such as sake, mirin and sesame oil as adjunct materials, as well as sugars, spices such as pepper, root ginger and apples. This product is prepared by adding ethyl alcohol to the mixture, and has excellent taste and aroma, and can be widely used as a grilled meat, a grilled chicken sauce, and a vegetable dressing. By using white miso, this miso retains a beautiful reddish color different from the soy sauce-based black sauce and can withstand long-term storage by adding ethyl alcohol. You can do it.

According to the method for producing miso sauce of the present invention, the above-mentioned white miso is mainly used, various sauce ingredients are blended, and 1 to 3% by weight of ethyl alcohol is added to the blended component obtained by heating and stirring. In addition, by stirring again, it is possible to easily and easily produce a miso soup that does not impair the flavor, taste, color, etc. of the sauce, prevents mold caused by the miso soup and withstands long-term storage. Can be.

Claims (5)

(57) [Claims] 1. A seasoning, comprising a sauce component mainly composed of white miso,
A miso sauce characterized by adding a small amount of ethyl alcohol to a compound obtained by adding spices, sugars and fruits. 2. The composition comprises 40 to 65 parts by weight of white miso, 25 to 17 parts by weight of seasoning, 11 to 13 parts by weight of sugars, 19 to 12 parts by weight of spices, and 5 to 3 parts by weight of fruits. The miso sauce according to claim 1, wherein 3. The miso sauce according to claim 1, wherein the ethyl alcohol is added in an amount of 1 to 3% by weight with respect to the compounding ingredients. 4. A seasoning comprising a sauce component mainly composed of white miso,
After mixing spices, sugars and fruits and heating and stirring,
A method for producing a miso sauce, comprising adding a small amount of ethyl alcohol to the mixture and stirring the mixture. 5. A seasoning of 25 to 40 to 65 parts by weight of white miso.
-17 parts by weight, sugars 11-3 parts by weight, spices 19-1
2 parts by weight, 5 to 3 parts by weight of fruit and a small amount of chemical seasoning,
Mixing sesame and stirring while heating at a temperature of 65 ° C to 90 ° C, and adding 1 to 3% by weight of ethyl alcohol to the above-mentioned ingredients in a state of being uniformly mixed, and stirring. The recipe for the miso sauce.