JP3277352B2 - Seasoning sauce - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sauce provided for seasoning dishes.

[0002]

2. Description of the Related Art Numerous recipes have been devised for sauces used for cooking seasonings. Above all, as a source containing tomato as a main ingredient, for example, tomato sauce has been well known. In particular, this tomato sauce is traditionally used in Italian and French cuisine, such as pasta or meat dishes in Italian cuisine,
Widely used as a source. In addition, in French cuisine, for example, a method has been proposed in which vegetables other than tomatoes, bacon, and the like are added and cooked in bouillon or the like. By boiling such tomato sauce together with the ingredients, sweetness and richness are born, and a rich flavor can be produced. It is common practice to add herbs, garlic, etc. to tomato sauce as fragrance.

[0003]

The above-mentioned sauces are often used in the sense of matching not only Italian and French dishes but also Western dishes such as so-called "Western dishes", and are generally inexpensive. And those widely offered to consumers had a relatively uniform taste.

[0004] The present invention has been made in view of the actual situation as described above, and is clearly different from the flavor of conventional sauces, has a strong taste, has a deep taste, and produces a finish after eating, It is a source that is widely accepted by consumers, and not only in the Western style, but also in any cuisine field such as Japanese, Western, and Chinese,
An issue to be solved is to provide an inexpensive seasoning sauce having versatility, whether it is a side dish or a dish that requires a high-quality view.

[0005]

The invention according to claim 1 comprises 3400 parts by weight of tomato, 560 parts by weight of onion, and 12 peppers.
5 parts by weight , olive oil 230 parts by weight, lemon juice 80 parts by weight
Parts, tomato paste 200 parts by weight, salt 45 parts by weight, parsley
30 parts by weight, Agile Kulms Tusul Biber
It is characterized in that 30 parts by weight are added.

According to a second aspect of the present invention, there is provided the seasoning sauce according to the first aspect, further comprising 25 parts by weight of SUMAC .

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The sauce of the present invention contains tomatoes in the largest mixing ratio of the raw materials, and therefore contains ingredients similar to those of the conventional tomato sauce. However, as a result of the inventor's diligent research to achieve the above-mentioned problems, the invented sauce first selected ingredients from a large number of ingredients carefully, and here, Azil Kulms Tusul, which brings a unique and unique taste -It is a major feature that Vivere and Sumaq are used as the compounding materials, and that the sauce can be adjusted without going through a heating step using the above compounding materials, which is a conventional one. It has developed a sauce that gives a different taste to the taste.

An embodiment of the seasoning sauce recipe of the present invention will be specifically described below with reference to Table 1.

[0009]

[Table 1]

(Embodiment 1) A recipe of an embodiment of a seasoning sauce according to the present invention will be described below with reference to a recipe A shown in Table 1. First, the following ingredients are prepared as ingredients necessary for making a seasoning sauce for 30 people. That is, 10 large tomatoes, 2 large onions, 5 peppers
Pieces, 250 ml of olive oil, lemon juice for 4 lemons,
5 tablespoons of tomato paste, 3 tablespoons of pepper powder,
5 parsley (chopped except stem) and 3 tablespoons salt
Ingredients for a cup. The measured values of the weight of each food material at this time are shown in parentheses in Table 1. The tomato used here may be canned from Italy or the like, or may be raw tomato available in Japan, and the type is not limited. If olive oil is an extra virgin oil, the flavor can be further enriched.

The above tomatoes, onions and peppers are:
Shred and put into a food processor, pulverized to further paste. Although the tomato may be added with the skin, it is more preferable that the skin is heated. Also remove the pepper seeds. This paste-like material is transferred to a stirrer, and the remaining food ingredients are charged here and sufficiently stirred. This is served as a seasoning sauce, but if a preservative is further added, it will be suitable for business use.

[0012] The seasoning sauce according to the present invention is the recipe B in Table 1.
As shown in the above, in addition to the recipe A, the toe of recipe A
As an alternative of mustard, Agile Kurumuzu-Tusuru -
Add 3 tablespoons of Viber. Of course, this Agile
The amount of Kulms Tusul Viber can be varied depending on the preference for spiciness. The details of this Agile Kulms Tusul Viber are described below.

[0013] Azil Kulms Tusul Biber is the name of a food ingredient in Turkish.
It is also called Viber or Azil Kulms Vivere, which translates to Azil (spicy), Klums (red), Tusul (salt), and Viber (capsicum). As you can see from this translation, it is a seasoning mainly used in Turkey made from pepper and salt. The process of making this Azil Kulms Tusul Viber is salting pepper, weighing and pickling it for about two months, drying it, drying it and then chopping it. In other words, this Agile Kulms
Tusul Vivere is a food with a unique flavor based on salted fermentation, based on the hotness of pepper.

Embodiment 2 A recipe of still another embodiment of the seasoning sauce according to the present invention will be described with reference to recipe C in Table 1. The procedure is the same as that described in the first embodiment, except that, in addition to the recipe B, 3 tablespoons of Sumaq are added as the ingredients to be put into the stirrer. Of course, it is also possible for the Sumaq to vary the input amount as desired. This Sumaq is described below.

[0015] Sumaq is a shrub of the family Urushi, which is widely indigenous to the Middle East. It is dried and used for cooking as a hole or powder. It has a pleasant fruity sourness. In Europe and the United States, it is used like lemon juice or vinegar. The Sumaq used in the present invention may be either a hole or a powder, and the shape is not limited.

Each sauce prepared by the above-mentioned recipe is characterized in that it is prepared in a simple cooking step without going through a heating step. At this time, even though the heating step has not been performed, the preservability is enhanced by the protective film made of oil and the acid component of lemon.

The above-mentioned sauce includes so-called Western dishes such as seafood fries such as scallop fry and shrimp fries, pasta such as chicken cutlet, croquette and spaghetti, and so-called Japanese dishes such as yakitori.
It may be added to a staple food such as rice or bread, and besides this, it can be suitably served to many dishes without being limited to Japanese, Western, and Chinese dishes. Further, the components of the ingredients and the compounding ratios thereof shown in the above embodiments are not limited to the components and the compounding ratios shown in the respective recipes, and any changes may be made without departing from the scope of the claims. It goes without saying that it is possible.

[0018]

[Effect of the Invention] A seasoning sauce that does not choose the suitability of any cuisine field such as Japanese, Western and Chinese as well as Western-style sensation, including Agile Kulms Tusul Viber That gives it a unique taste with a unique spiciness and a fresh sensation, and the addition of Sumaq gives a pleasant fruity sourness that gives it an overall personality It is possible to obtain a seasoning sauce with a strong and deep taste. In addition, the seasoning sauce according to the present invention can be improved in preservability by a protective film made of oil and an acid component of lemon while being adjusted in a simple cooking step without going through a heating step.

────────────────────────────────────────────────── ─── Continuing on the front page (56) References “NHK Today's Culinary Encyclopedia (2nd print)” Japan Broadcasting Publishing Association (1994) p. 525 “Specialty Cooking Books 9 Spaghetti Tonmen” World Bunkasha (1980) Around) p. 24-25 (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/39 A23L 1/22 JICST file (JOIS)

Claims (2)

(57) [Claims] 1. Tomato 3400 parts by weight , onion 560 weight
Quantity , 125 parts by weight of green pepper, 230 parts by weight of olive oil
Part, 80 parts by weight of lemon juice, 200 parts by weight of tomato paste
Parts, seasoning sources, characterized in that 45 parts by weight salt, 30 parts by weight parsley, the Agile Kurumuzu-Tusuru-Biberu 30 parts by weight are added. 2. The seasoning sauce according to claim 1, further comprising 25 parts by weight of Sumaq .