JP3156111U - Bamboo shoot dishes consisting of bamboo shoots and beef - Google Patents
Bamboo shoot dishes consisting of bamboo shoots and beef Download PDFInfo
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- JP3156111U JP3156111U JP2009006387U JP2009006387U JP3156111U JP 3156111 U JP3156111 U JP 3156111U JP 2009006387 U JP2009006387 U JP 2009006387U JP 2009006387 U JP2009006387 U JP 2009006387U JP 3156111 U JP3156111 U JP 3156111U
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- bamboo shoots
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 83
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 83
- 241001330002 Bambuseae Species 0.000 title claims abstract description 83
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 83
- 239000011425 bamboo Substances 0.000 title claims abstract description 83
- 235000015278 beef Nutrition 0.000 title claims abstract description 10
- 235000021243 milk fat Nutrition 0.000 claims description 6
- 241000269851 Sarda sarda Species 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims description 4
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 22
- 235000019640 taste Nutrition 0.000 abstract description 16
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 20
- 235000019587 texture Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000013555 soy sauce Nutrition 0.000 description 5
- 230000001965 increasing effect Effects 0.000 description 4
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000195452 Wasabia japonica Species 0.000 description 2
- 235000000760 Wasabia japonica Nutrition 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- IGMNYECMUMZDDF-UHFFFAOYSA-N homogentisic acid Chemical compound OC(=O)CC1=CC(O)=CC=C1O IGMNYECMUMZDDF-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
【課題】たけのこの食感に肉類の風味を合わせることにより焼物料理の味を向上させるとともに、たけのこ料理の栄養価を高め、土産物や特産物として長岡京の山村の風情を残したままたけのこ自体に独特な特色や趣を醸し出すことができるたけのこ料理を提供する。【解決手段】たけのこ１で牛肉２を挟みこんで焼きあげることで、上記課題を解決したたけのこ料理を実現することができる。【選択図】図４[PROBLEMS] To improve the taste of pottery dishes by combining the taste of meat with the texture of bamboo shoots, while enhancing the nutritional value of bamboo shoots, unique to bamboo shoots themselves, leaving the mountain village of Nagaokakyo as a souvenir and special product Serving bamboo shoots that can bring out unique features and taste. A bamboo shoot dish in which the above-mentioned problems are solved can be realized by sandwiching the beef 2 with the bamboo shoot 1 and baking it. [Selection] Figure 4
Description
本考案は、たけのこを用いた料理品に関する。 The present invention relates to a food product using the bamboo shoots.
従来のたけのこ料理品は、標準的な風合いのものが多く、特色があまりなかった。例えば、特許文献１に開示されているように、視覚的および嗅覚的に食欲を高めることを目的としてたけのこの表面に焼き目をつけることがせいぜいであった。 Traditional bamboo shoots food products, those of standard texture are many, spot color was not much. For example, as disclosed in Japanese Patent Application Laid-Open No. H10-228688, it was at best to burn the surface of bamboo shoots for the purpose of visually and olfactoryly enhancing appetite.
このように従来のたけのこ料理品では、たけのこの香気や食感だけが重視され、栄養分を高めるという努力は知られてはおらず、肉類をたけのこでサンドし、濃厚な味を有するたけのこ料理品は今までになかった。 In this manner, in the conventional bamboo shoots food products, only aroma and texture of bamboo shoots is emphasized, in effort is known of increasing the nutrients Orazu, then sand the meat with bamboo shoots, bamboo shoots food products now have a rich taste Never before.
請求項１に記載した考案は、「たけのこと牛肉とからなるたけのこ料理品であって、牛肉と、前記牛肉を挟み込んだ状態で焼き上げられたたけのことを有するたけのこ料理品」である。 Designed according to claim 1 is "a bamboo shoot food product consisting of a bamboo shoot and beef, bamboo shoots food product having the beef and, bamboo, which is baked in a state sandwiched the beef."
本考案のたけのこ料理品は、使用する野菜・肉類・乳脂・食物油がもつそれぞれ個別の物質が加熱することにより得られる「栄養価」やたけのこと肉との調和により「味」と「食感」を高めることができる、今までにない、肉類をたけのこでサンドするたけのこ料理品である。 The present invention of bamboo shoots food products, "texture and" taste "by the harmony of the" nutritional value "and bamboo shoots and meat obtained by each individual substance vegetables, meat, milk fat, vegetable oil to be used has to heat "it is possible to increase the, unprecedented, a bamboo shoot food product to sand the meat with bamboo shoots.
本考案のたけのこ料理品は、特に焼物料理品の食材として肉類を加えることにより、焼物料理品の風味や食感、歯ざわりを向上させることができる。また、たけのこは、たんぱく質やでんぷん・繊維質のほかに各種ビタミンなども豊富に含んでいるが、これに肉類を加えることでより高い栄養価とたけのこだけでは味わえない重厚な味とを得ることができる。 This invention bamboo shoots food products, in particular by adding meat as food pottery dishes products, can be improved pottery dishes products taste and texture, the crunchy. Bamboo shoots also contain a variety of vitamins in addition to protein, starch, and fiber, but adding meat to them can provide a higher nutritional value and a thick taste that cannot be tasted with bamboo shoots alone. it can.
請求項２に記載した考案は、請求項１に記載したたけのこ料理品に関し、「前記たけのこは、カツオと昆布で煮出しただし汁と調味料とを配合した煮汁で炊かれたものである」ことを特徴とする。 The invention of claim 2 relates bamboo shoots food products according to claim 1, "wherein the bamboo shoots are those he炊in broth blended with soup were Nide with bonito and kelp and the seasoning" it It is characterized by.
本考案では、新鮮な生のたけのこを使用し、調理する。たけのこは本来、アクが強いため下処理として米ぬかを使用しアク抜きをする。下処理をしたたけのこは一度、カツオと昆布で煮出しただし汁と調味料とを配合した薄い煮物だしで炊き上げることにより、従来のたけのこ料理品の風味や風合いはそのままである。 In the present invention, fresh raw bamboo shoots are used for cooking. Bamboo shoots are inherently strong, so rice bran is used as a pretreatment to remove the pick. The bamboo shoot that was under treatment at a time, by raising cook with a thin stew soup by blending the soup, which was Nide with bonito and kelp and seasoning, flavor and texture of the traditional bamboo shoots food product is as it is.
請求項３に記載した考案は、請求項１又は２に記載したたけのこ料理品に関し、「前記たけのこと前記牛肉とは、乳脂で焼き上げられている」ことを特徴とする。 Designed according to claim 3 relates to a bamboo shoot food product according to claim 1 or 2, "and the beef and the bamboo shoots, are baked in milk fat" be characterized.
たけのこは炊き上げた煮汁と乳脂の風味がよりよく調和され旨みが増し、また肉類は乳脂等で焼き上げることで高級感が増す。そこに本考案の特徴であるたけのこでサンドするという方法により肉汁を肉の中に閉じ込めるとともに、肉の風味をたけのこにもしみこませることができる。そのためよりいっそう旨みが増す。また、肉類を乳脂で焼き上げることでより栄養価も高まる。 Bamboo shoots are harmonized with the flavor of the boiled soup and milk fat, and the taste is increased. The meat juice is confined in the meat by the method of sanding with bamboo shoots, which is a feature of the present invention, and the flavor of the meat can be soaked in the bamboo shoots. As a result, it will be even more delicious. In addition, the nutritional value is increased by baking meat with milk fat.
請求項４に記載した考案は、請求項１ないし３のいずれかに記載したたけのこ料理品に関し、「醸造酒が振りかけられているとともに、たけのこの皮がのせられている」ことを特徴とする。 Designed according to claim 4 relates to a bamboo shoot food product as claimed in any one of claims 1 to 3, "with which sprinkled the brew, skin bamboo shoots are placed" be characterized.
このように、仕上げに醸造酒を振りかけ、たけのこの皮をのせることにより、たけのこ本来の香り、及びたけのこの産地である長岡京の素朴な風情を醸し出すことができる。 In this way, by sprinkling brewed liquor on the finish and placing bamboo shoots on the skin, it is possible to bring out the original scent of bamboo shoots and the simple atmosphere of Nagaokakyo, which is the origin of bamboo shoots.
請求項５に記載した考案は、請求項１ないし４のいずれかに記載したたけのこ料理品に関し、「少なくとも５０〜１００℃で真空包装あるいは真空凍結処理されている」ことを特徴とする。 Designed according to claim 5 relates to a bamboo shoot food product as claimed in any one of claims 1 to 4, characterized in that "being vacuum packed or vacuum freeze process at least 50 to 100 ° C.".
本考案のたけのこ料理品は、真空包装や真空凍結処理を施すことにより、たけのこの焼物料理品として土産物や特産物として独特な特色と趣を醸し出すことができる。 The bamboo shoot cooking product of the present invention can bring out unique characteristics and taste as a souvenir or special product as a baked product of bamboo shoots by vacuum packaging or vacuum freezing treatment.
本考案によれば、たけのこは従来の香気や食感だけでなく、たけのこの「しゃき」とした歯ざわりのなかにも肉類の「とろける旨み」が調和され独特な特色や趣を醸し出すことができ、長岡京の特産物であるたけのこの素朴さのなかにも肉類の高級さを感じることができる。 According to the present invention, bamboo shoots not only have the traditional fragrance and texture, but also the texture of bamboo shoots, which makes the meat's “melting umami” harmonize and create a unique character and taste. You can feel the luxury of meat even in the simpleness of bamboo shoots, a special product of Nagaokakyo.
また、たけのこに肉類を加え、乳脂で焼き上げることにより、たけのこの持つビタミン類がより多く取れるなど、栄養価を高めることができる。 Nutritional value can be increased by adding more meat to bamboo shoots and baking it with milk fat, such as more vitamins from bamboo shoots.
さらに、当該たけのこ料理品に真空包装や真空凍結処理を施すことにより、「風合い」・「香り」・「味覚」を保ったまま土産物や特産物として販売することも可能である。 Furthermore, the bamboo shoots can be sold as souvenirs and special products while maintaining the “texture”, “fragrance” and “taste” by subjecting the bamboo shoots to vacuum packaging and vacuum freezing treatment.
本考案の実施例を、図面を利用して説明する。本考案に基づくたけのこ料理品は、図１及び図２に示されるように、たけのこ１と肉類２とで構成されている。 An embodiment of the present invention will be described with reference to the drawings. Bamboo shoots food products according to the present invention, as shown in FIGS. 1 and 2, and a bamboo shoots 1 and meat 2.
たけのこ１のえぐみ成分は、ホモゲンチジン酸とシュウ酸であり、これがアクと呼ばれるものである。米ぬかを使ってアクを抜き、下処理をしたたけのこ１の根っこから胴の部分を２〜３ｃｍの厚さに輪切りにする。これらの部分は穂先と比べ風味・甘みが強く歯ざわりに優れており、本考案の目的を達成するのに好適な部分である。もちろん、穂先も使用することができる。これを第一構成とする。 Bamboo shoot 1's pest components are homogentisic acid and oxalic acid, which are called aqua. Use rice bran to remove the axe, and cut the trunk from the root of bamboo shoot 1 that has been pretreated to a thickness of 2 to 3 cm. These portions have a strong flavor and sweetness compared to the tip, and are excellent in texture, and are suitable for achieving the object of the present invention. Of course, the tip can also be used. This is the first configuration.
第二構成として、第一構成の（輪切りにした）たけのこ１に、水７．２ｌ・鰹節１００ｇ・昆布６０ｇで煮出しただしと、調味料（ここでいう調味料とは日本酒・みりん・醤油・塩で一般に調理の際に使用されるものをいう）とを配合し、配合割合などを十分吟味し、薄めに味を調え、中火で４０〜５０分煮込む。 The second composition is bamboo shoot 1 in the first composition (boiled), boiled with 7.2 liters of water, 100 g of bonito, and 60 g of kombu, and seasoning And generally used during cooking), thoroughly examine the blending ratio, etc., adjust the taste slightly, and simmer for 40-50 minutes on medium heat.
第二構成で煮上がった（輪切りにした）たけのこ１に、図３に示すように、その厚さの中央に包丁で切れ目を入れ、一片を切り離さないようにした後、乳脂バターを加熱して溶かし、その両面に少し焦げ目がつく程度に焼いていく。 As shown in Fig. 3, the bamboo shoot 1 boiled in the second configuration is cut with a knife in the center of its thickness, so that the piece is not cut off, and then the milk butter is heated and melted. Bake until both sides are slightly burnt.
肉類２（ここでの肉類とは牛ヘレ肉を使用）は、片面に塩・コショーをしてたけのこと同様に焼き、図４に示すように、たけのこ１の切れ目をいれた部分にはさみ込みサンド状にする。サンド状にすることにより、たけのこ１に肉類２の香りと肉汁をしみ込ませることができる。 Meat 2 (the meat here uses beef fillet) is baked in the same way as the bamboo shoots with salt and pepper on one side, and sandwiched between the cuts of bamboo shoot 1 as shown in FIG. Shape. By making it into sand, the scent of meat 2 and gravy can be soaked into bamboo shoot 1.
焼きあがったサンド状のたけのこ１に醸造酒類を振りかけて風味を増し、仕上がりとする（図５）。 The baked liquor is sprinkled on the baked sandy bamboo shoot 1 to increase the flavor and finish (Fig. 5).
また、その上にたけのこの皮３を載せてもよい。これにより、醸造酒の風味とたけのこの素朴な香りとが増し、産地である長岡京の風情を連想させることができる。 Moreover, you may put the bamboo skin 3 on it. This increases the flavor of brewed sake and the simple aroma of bamboo, reminiscent of the taste of Nagaokakyo, the production area.
消費者が上記料理品を食べるときには、調味醤油（この場合の調味醤油とは醤油・日本酒・みりん・たまり醤油を混合し鰹節を加え、一度煮たものをいう）に、辛味料であるわさびを添える。バターソテーされたたけのこと肉類とは、一見、洋風にも見えるが、わさび醤油をつけて食べることにより日本食に変わり、山村の風情を感じながら美味を得ることができる。 When the consumer to eat the food product, the seasoning soy sauce (seasoned soy sauce and dried bonito flakes mixed with soy sauce, sake, mirin, tamari soy sauce is added and in this case, refers to what was once boiled), the wasabi is a pungent fee Attach. At first glance, butter-sauted bamboo and meat seem to be Western-style, but by adding wasabi soy sauce, you can change to Japanese food and enjoy the taste of Yamamura.
なお、本考案は上述したように肉類２がたけのこ１にサンドされたものであり、醸造酒を加えた状態において、少なくとも５０〜１００℃で真空包装または真空凍結処理をすることにより、「風合い」・「香り」・「味覚」を保ったまま土産物や特産物として独特な特色や趣を醸し出すことができる。 In the present invention, as described above, the meat 2 is sandwiched between the bamboo shoots 1, and in a state where the brewed liquor is added, it is “textured” by vacuum packaging or vacuum freezing treatment at least at 50 to 100 ° C.・ You can bring out unique features and tastes as souvenirs and special products while maintaining the “fragrance” and “taste”.
１…たけのこ
２…肉類
３…たけのこの皮
1 ... bamboo shoot 2 ... meat 3 ... bamboo shoot skin
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009006387U JP3156111U (en) | 2009-09-07 | 2009-09-07 | Bamboo shoot dishes consisting of bamboo shoots and beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009006387U JP3156111U (en) | 2009-09-07 | 2009-09-07 | Bamboo shoot dishes consisting of bamboo shoots and beef |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005135374A Continuation JP2006288355A (en) | 2005-04-05 | 2005-04-05 | Bamboo shoot dish with beef sandwiched between bamboo-shoot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP3156111U true JP3156111U (en) | 2009-12-17 |
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ID=54860099
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2009006387U Expired - Lifetime JP3156111U (en) | 2009-09-07 | 2009-09-07 | Bamboo shoot dishes consisting of bamboo shoots and beef |
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| Country | Link |
|---|---|
| JP (1) | JP3156111U (en) |
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2009
- 2009-09-07 JP JP2009006387U patent/JP3156111U/en not_active Expired - Lifetime
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