JP3366260B2 - Seasoning sauce for steamed dishes - Google Patents
Seasoning sauce for steamed dishesInfo
- Publication number
- JP3366260B2 JP3366260B2 JP20285798A JP20285798A JP3366260B2 JP 3366260 B2 JP3366260 B2 JP 3366260B2 JP 20285798 A JP20285798 A JP 20285798A JP 20285798 A JP20285798 A JP 20285798A JP 3366260 B2 JP3366260 B2 JP 3366260B2
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- sauce
- weight
- steamed
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000015067 sauces Nutrition 0.000 title claims description 54
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 43
- 239000002994 raw material Substances 0.000 claims description 59
- 235000013311 vegetables Nutrition 0.000 claims description 38
- 235000013305 food Nutrition 0.000 claims description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims 1
- 241000251468 Actinopterygii Species 0.000 description 20
- 235000019688 fish Nutrition 0.000 description 20
- 244000294411 Mirabilis expansa Species 0.000 description 18
- 235000015429 Mirabilis expansa Nutrition 0.000 description 18
- 239000000796 flavoring agent Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 18
- 235000013536 miso Nutrition 0.000 description 18
- 235000021186 dishes Nutrition 0.000 description 14
- 241000234314 Zingiber Species 0.000 description 13
- 235000006886 Zingiber officinale Nutrition 0.000 description 13
- 235000008397 ginger Nutrition 0.000 description 13
- 239000007788 liquid Substances 0.000 description 13
- 240000002234 Allium sativum Species 0.000 description 12
- 235000004611 garlic Nutrition 0.000 description 12
- 239000000843 powder Substances 0.000 description 12
- 241000972773 Aulopiformes Species 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 11
- 235000019515 salmon Nutrition 0.000 description 11
- 235000013555 soy sauce Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000021419 vinegar Nutrition 0.000 description 7
- 244000291564 Allium cepa Species 0.000 description 6
- 235000002566 Capsicum Nutrition 0.000 description 6
- 239000006002 Pepper Substances 0.000 description 6
- 235000016761 Piper aduncum Nutrition 0.000 description 6
- 240000003889 Piper guineense Species 0.000 description 6
- 235000017804 Piper guineense Nutrition 0.000 description 6
- 235000008184 Piper nigrum Nutrition 0.000 description 6
- 239000000284 extract Substances 0.000 description 6
- 235000014347 soups Nutrition 0.000 description 6
- 239000000052 vinegar Substances 0.000 description 6
- 235000005979 Citrus limon Nutrition 0.000 description 5
- 244000131522 Citrus pyriformis Species 0.000 description 5
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 5
- 235000019484 Rapeseed oil Nutrition 0.000 description 5
- 244000000231 Sesamum indicum Species 0.000 description 5
- 235000003434 Sesamum indicum Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 239000011521 glass Substances 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 3
- 240000006108 Allium ampeloprasum Species 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000011888 foil Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000001462 Pleurotus ostreatus Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、加熱調理前に食材
に振りかけて、あるいは食材と混合して用いる蒸し料理
用調味ソースであって、密閉状態で加熱調理した後にお
いて蒸気のこもり臭が感じられず、調味ソースに含めた
香辛野菜原料の風味が引き立ち、その味覚を長時間持続
させることができるようにした蒸し料理用調味ソースに
関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning sauce for steaming, which is sprinkled on a food material or mixed with the food material before being cooked. The present invention relates to a seasoning sauce for steaming dishes in which the flavor of the spicy vegetable raw material included in the seasoning sauce is enhanced and the taste can be maintained for a long time.
【０００２】[0002]
【従来の技術】従来の調味ソースとしては、例えば、特
開平４−１１２７７４号公報に、野菜類のペースト、
酢、油および増粘剤を含有し、粘度が１０００〜４００
０センチポアズのソースが開示されている。しかし、こ
のソースは、パスタをサラダ感覚で生野菜と一緒に食べ
る料理に使用するのに適したソースに関するもので、蒸
し料理の加熱調理に際して使用するようなものではな
い。2. Description of the Related Art As a conventional seasoning sauce, for example, a vegetable paste, as disclosed in JP-A-4-112774,
Contains vinegar, oil and thickener, and has a viscosity of 1000-400
A source of 0 centipoise is disclosed. However, this sauce relates to a sauce suitable for use in a dish in which pasta is eaten with raw vegetables in a salad-like manner, and is not used for cooking steamed dishes.
【０００３】また、特開昭５８−８１７５９号公報に
は、水で溶解した味噌に、各種の調味料、香辛料、酢
類、植物性油脂を加えて攪拌乳化し、熱湯で加熱殺菌冷
却する、味噌による和風ドレッシングの製造法について
開示されている。しかし、この和風ドレッシングの製造
法は、和風独特の風味を有するドレッシングの製造を目
的としたもので、得られる和風ドレッシングは、一般の
ドレッシングと同様に、焼魚、サラダ、煮魚、生野菜等
にかけて用いるもので、蒸し料理の加熱調理に際して使
用するようなものではない。Further, in Japanese Patent Laid-Open No. 58-81759, various seasonings, spices, vinegars, vegetable oils and fats are added to a miso dissolved in water, and the mixture is stirred and emulsified, followed by heat sterilization and cooling with hot water. A method for producing a Japanese-style dressing with miso is disclosed. However, this method of producing a Japanese-style dressing is intended to produce a dressing having a unique flavor of Japanese-style, and the resulting Japanese-style dressing is applied to grilled fish, salad, boiled fish, raw vegetables, etc., as with ordinary dressings. It is used, and not used for cooking steamed dishes.
【０００４】蒸し料理として、例えば、シャケちゃんち
ゃん焼き、プルコギ（韓国料理）等の蒸し焼き料理が知
られている。かかる蒸し焼き料理は、ホットプレート等
の調理鍋に肉、魚、野菜等の食材を入れ、タレ等の調味
ソースを振りかけ、蓋を被せて密閉状態とし、この状態
で一定時間加熱することにより作られる。あるいはアル
ミホイル内に肉、魚、野菜等の食材を入れ、タレ等の調
味ソースを振りかけて、これをそのままアルミホイル内
に包み込んでオーブン等で加熱することにより作られ
る。そのため、調味ソースの香りが引きこもり、蓋ある
いはアルミホイルの包みを開けたときに、蒸気のこもり
臭が強く感じられる、という問題があった。また、刺激
的な独特の香りを醸し出す香辛野菜原料を含む調味ソー
スを用いた場合にあっても、単に香辛野菜原料を用いる
だけでは、上記こもり臭は消失せず、上記香辛野菜の香
りも十分に感じ取ることができず、あるいその香りを感
じることができる場合においても、喫食中、継続してそ
の香りを十分に味わうことができないという問題があっ
た。Known steamed dishes include steamed dishes such as salmon chan-yaki and Bulgogi (Korean cuisine). Such a steamed dish is prepared by putting ingredients such as meat, fish and vegetables in a cooking pot such as a hot plate, sprinkling seasoning sauce such as sauce, covering with a lid to make a sealed state, and heating in this state for a certain period of time. . Alternatively, it is made by putting ingredients such as meat, fish and vegetables in an aluminum foil, sprinkling with a seasoning sauce such as sauce, wrapping it in the aluminum foil as it is and heating it in an oven or the like. Therefore, there was a problem that the scent of the seasoning sauce was withdrawn, and when the lid or the aluminum foil was opened, a strong smell of steam was felt. Further, even when using a seasoning sauce containing a spicy vegetable raw material that produces an exciting and unique scent, simply using the spicy vegetable raw material does not eliminate the muffled odor, and the aroma of the spicy vegetable is also sufficient. Even if the scent cannot be sensed and the scent can be sensed, there is a problem that the scent cannot be fully enjoyed during eating.
【０００５】[0005]
【発明が解決しようとする課題】本発明は、食材に調味
ソースを振りかけて密閉状態で加熱調理した後におい
て、蒸気のこもり臭が感じられず、調味ソースに含めた
香辛野菜原料の風味が引き立ち、かつ、その味覚を長時
間維持させることができる蒸し料理用調味ソースを提供
することを目的とするものである。DISCLOSURE OF THE INVENTION According to the present invention, after the seasoning sauce is sprinkled on the food and cooked in a closed state, no steamy smell is felt, and the flavor of the spicy vegetable raw material included in the seasoning sauce stands out. Moreover, it is an object of the present invention to provide a seasoning sauce for steamed dishes, which can maintain its taste for a long time.
【０００６】[0006]
【課題を解決するための手段】本発明者らは、上記課題
を解決するため鋭意検討を進めた結果、香辛野菜原料と
して、乾燥原料と生原料を併用すると、目的とする蒸し
料理用調味ソースが得られることを知り、本発明を完成
するに至ったのである。Means for Solving the Problems As a result of intensive studies for solving the above problems, the present inventors have found that when a dry raw material and a raw raw material are used together as a spicy vegetable raw material, the desired seasoning sauce for steamed dishes is used. That is, the present invention has been completed, and the present invention has been completed.
【０００７】本発明の蒸し料理は、上記したシャケちゃ
んちゃん焼、プルコギ等の蒸し焼き料理の他に、餃子、
茶碗蒸し、肉まん、しゅうまい等も挙げることができ
る。例えば、茶碗蒸しを作る場合には、だし汁の中に本
発明の調味ソースを適量混合させればよい。また、肉ま
ん等を作る場合、その食品の上に振りかけて用いればよ
い。本発明は、香辛野菜原料として、乾燥原料と生原料
を含有することを特徴とする蒸し料理用調味ソースであ
る。本発明において、香辛野菜原料としては、生姜、に
んにく、ネギ、セロリ、ポロネギ、ミョウガ、シャロッ
ト、ニラ等が用いられる。The steamed dishes of the present invention include dumplings, in addition to the above-mentioned steamed dishes such as Sake-chan-chan and Bulgogi.
Examples include chawanmushi, meat buns, and sweet potatoes. For example, when making chawanmushi, an appropriate amount of the seasoning sauce of the present invention may be mixed in the soup stock. When making meat buns, etc., it may be sprinkled on the food and used. The present invention is a seasoning sauce for steamed dishes, characterized in that it contains a dry raw material and a raw raw material as a spicy vegetable raw material. In the present invention, ginger, garlic, leeks, celery, leeks, ginger, shallots, leeks, etc. are used as the spicy vegetable raw material.
【０００８】これらの香辛野菜原料において、乾燥原料
としては、熱風乾燥、凍結乾燥あるいは減圧乾燥した粉
末状、粒状、あるいはフレーク状のもの等が用いられ
る。また、生原料としては、生の香辛野菜の粉砕物、あ
るいはその冷凍品等が用いられ、香辛野菜の抽出オイル
も使用することができる。上記乾燥原料と生原料の使用
割合は１：０．５〜５０、好ましくは１：５〜１５であ
り、生原料が上記の割合より少ないと、鍋蓋を開けた時
に最初に感じられる香辛野菜原料の香り立ちが悪くな
り、また、生原料が上記の割合より多いと、鍋蓋を開け
た時の香辛野菜原料の香り立ちはよいが、香辛野菜原料
が有する独特の苦味、渋味が強く感じられ好ましくな
い。In these spicy vegetable raw materials, as a dry raw material, hot-air dried, freeze-dried or reduced-pressure dried powder, granules or flakes are used. Further, as the raw material, crushed raw spiced vegetables, frozen products thereof, or the like are used, and spicy vegetable extraction oil can also be used. The use ratio of the above-mentioned dry raw material and raw material is 1: 0.5 to 50, preferably 1: 5 to 15, and when the raw material is less than the above-mentioned ratio, the spicy vegetables that are first felt when the pan lid is opened. If the aroma of the raw material becomes poor and the raw material content is higher than the above ratio, the aroma of the spicy vegetable raw material is good when the pan lid is opened, but the unique bitterness and astringency of the spicy vegetable raw material is strong. Feeling unpleasant.
【０００９】香辛野菜原料が調味ソース中に占める割合
は１〜２０重量％、好ましくは５〜１０重量％である。
香辛野菜原料の使用量が１重量％より少ないと、蒸し料
理特有の蒸気のこもり臭等により、ソース全体の風味が
感じ難くなる。また、２０重量％より多いと、調味ソー
ス全体の風味バランスが悪くなる。本発明の蒸し料理用
調味ソースは、液体状、ペースト状いずれでもよいが、
加熱調理中においても食材の上に万遍なく保持すること
ができる点から、ペースト状が好ましい。The proportion of the spicy vegetable raw material in the seasoning sauce is 1 to 20% by weight, preferably 5 to 10% by weight.
If the amount of the spicy vegetable raw material used is less than 1% by weight, the flavor of the whole sauce becomes difficult to sense due to the steamy smell peculiar to steamed dishes. On the other hand, if it is more than 20% by weight, the flavor balance of the whole seasoning sauce is deteriorated. The seasoning sauce for steamed dishes of the present invention may be in a liquid form or a paste form,
The paste is preferable because it can be evenly held on the food even during cooking.
【００１０】本発明の前記の他の使用原料としては、主
原料として用いることができる原料であって、ベースの
味となるものとして、味噌、醤油、ソテーオニオン等が
挙げられ、また、副原料として用いることができる原料
であって、保存性を向上させるものとして、酒類（アル
コール濃度が２〜６％になるように配合），液糖〔Ａｗ
（水分活性）の調整〕、風味を向上させるものとして、
酒類、醤油、豆板醤、果汁、各種エキス等が挙げられ
る。As the other raw materials used in the present invention, raw materials that can be used as main raw materials and serve as the base taste include miso, soy sauce, saute onion, and the like, and auxiliary raw materials. As a raw material that can be used as a raw material for improving storage stability, alcoholic beverages (blended to have an alcohol concentration of 2 to 6%), liquid sugar [Aw
(Adjustment of (water activity)], to improve the flavor,
Examples include liquors, soy sauce, soy sauce, fruit juice, and various extracts.
【００１１】本発明の調味ソースを製造するに当たって
は、各種原料を混合する際、粉末原料、特に粉末状の乾
燥香辛野菜原料は、液体原料内に均一に混合しておくこ
とが好ましい。これによって、乾燥香辛野菜原料が調味
ソース中でダマにならないため、その香りの偏りを防止
することができる。本発明の蒸し料理用調味ソースの殺
菌に当たって、その方法は特に限定されるものではない
が、風味の揮散を防止するために、比較的低温による殺
菌が好ましい。例えば、調味ソースのｐＨを４．２０〜
４．８０およびＡｗを０．９０以下に調整することによ
り、８０〜８５℃、１０〜１５分間の条件で殺菌を行う
ことができ、常温流通が可能になる。In the production of the seasoning sauce of the present invention, when mixing various raw materials, it is preferable that the powder raw material, particularly the powdered dried spicy vegetable raw material, is uniformly mixed in the liquid raw material. As a result, the dried spicy vegetable raw material does not become a lump in the seasoning sauce, and thus it is possible to prevent the scent from being biased. The method for sterilizing the seasoning sauce for steamed dishes of the present invention is not particularly limited, but sterilization at a relatively low temperature is preferable in order to prevent volatilization of flavor. For example, the pH of the seasoning sauce is 4.20-
By adjusting 4.80 and Aw to 0.90 or less, sterilization can be performed under the conditions of 80 to 85 ° C. and 10 to 15 minutes, and normal temperature distribution becomes possible.
【００１２】[0012]
【発明の実施の形態】以下に、本発明の実施例と共に、
比較例、実験例および比較実験例を挙げて説明する。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, along with the embodiments of the present invention,
A comparative example, an experimental example, and a comparative experimental example will be described.
【実施例１】粉体原料（粉末エキス、胡椒、カットゴ
マ、砂糖、発酵調味料）１４重量部、粉末生姜およびに
んにく０．７重量部と、液体原料（ガラスープ、食酢、
みりん調味料、醤油、水、液糖、レモン果汁、菜種油）
４６．１重量部を均一に混合した後、白味噌２３重量
部、赤味噌１０重量部を加えて、これら味噌を均一に分
散させ、最後に、生の粉砕生姜、にんにくおよびオニオ
ンペースト６．２重量部を混合し、これを８５℃、１５
分間の条件で加熱殺菌し、冷却後、洗浄ボトルに充填
し、蓋締して殺菌済みの魚用蒸し焼きソースを得た。得
られた魚用蒸し焼きソースは、粘度２０７０ｍＰａ・ｓ
（２５℃）、Ａｗ０．８５、ｐＨ４．４０であった。[Example 1] 14 parts by weight of powder raw materials (powder extract, pepper, cut sesame, sugar, fermented seasoning), 0.7 parts by weight of powdered ginger and garlic, and liquid raw materials (glass soup, vinegar,
(Mirin seasoning, soy sauce, water, liquid sugar, lemon juice, rapeseed oil)
After uniformly mixing 46.1 parts by weight, 23 parts by weight of white miso and 10 parts by weight of red miso were added to uniformly disperse the miso, and finally, raw ground ginger, garlic and onion paste 6.2 were added. 15 parts by weight are mixed and mixed at 85 ° C. for 15
After heat sterilization under the condition of 1 minute, after cooling, it was filled in a washing bottle and closed with a lid to obtain a sterilized steamed sauce for fish. The obtained steamed fish sauce has a viscosity of 2070 mPa · s.
(25 ° C.), Aw 0.85, pH 4.40.
【００１３】[0013]
【実施例２】粉体原料（粉末エキス、胡椒、カットゴ
マ、砂糖、発酵調味料）２３．６重量部、粉末生姜およ
びにんにく０．０５重量部と液体原料（ガラスープ、食
酢、みりん調味料、醤油、水、液糖、レモン果汁、菜種
油）４３重量部を均一に混合した後、白味噌２３重量
部、赤味噌１０重量部を加えて、これら味噌を均一に分
散させ、最後に、生の粉砕生姜、にんにくおよびオニオ
ンペースト０．３５重量部を混合し、これを８５℃、１
５分間の条件で加熱殺菌し、冷却後、洗浄ボトルに充填
し、蓋締して殺菌済みの魚用蒸し焼きソースを得た。得
られた魚用蒸し焼きソースは、粘度１７５０ｍＰａ・ｓ
（２５℃）、Ａｗ０．８７、ｐＨ４．４０であった。Example 2 Powder raw materials (powder extract, pepper, cut sesame, sugar, fermented seasoning) 23.6 parts by weight, powdered ginger and garlic 0.05 parts by weight, and liquid raw materials (glass soup, vinegar, mirin seasoning, soy sauce) , Water, liquid sugar, lemon juice, rapeseed oil) 43 parts by weight are uniformly mixed, and then 23 parts by weight of white miso and 10 parts by weight of red miso are added to uniformly disperse these miso, and finally, raw crushed Mix 0.35 parts by weight of ginger, garlic and onion paste, and mix at 85 ° C for 1
After sterilized by heating under the condition of 5 minutes, cooled, filled in a washing bottle and closed with a lid to obtain a sterilized steamed fish sauce. The obtained steamed fish sauce has a viscosity of 1750 mPa · s.
(25 ° C.), Aw 0.87, pH 4.40.
【００１４】[0014]
【実施例３】粉体原料（粉末エキス、胡椒、カットゴ
マ、砂糖、発酵調味料）１０重量部、粉末生姜およびに
んにく５重量部と液体原料（ガラスープ、食酢、みりん
調味料、醤油、水、液糖、レモン果汁、菜種油）４０重
量部を均一に混合した後、白味噌１０重量部、赤味噌１
０重量部を加えて、これら味噌を均一に分散させ、最後
に、生の粉砕生姜、にんにくおよびオニオンペースト２
５重量部を混合し、これを８５℃、１５分間の条件で加
熱殺菌し、冷却後、洗浄ボトルに充填し、蓋締して殺菌
済みの魚用蒸し焼きソースを得た。得られた魚用蒸し焼
きソースは、粘度１６００ｍＰａ・ｓ（２５℃）、Ａｗ
０．９０、ｐＨ４．６０であった。[Example 3] 10 parts by weight of powder raw material (powder extract, pepper, cut sesame, sugar, fermented seasoning), 5 parts by weight of powdered ginger and garlic and liquid raw material (glass soup, vinegar, mirin seasoning, soy sauce, water, liquid) 40 parts by weight of sugar, lemon juice, and rapeseed oil) are uniformly mixed, and then 10 parts by weight of white miso and 1 part of red miso
Add 0 parts by weight to evenly disperse these miso, and finally, raw ground ginger, garlic and onion paste 2
5 parts by weight were mixed, and this was sterilized by heating at 85 ° C. for 15 minutes, cooled, filled in a washing bottle, and closed with a lid to obtain a sterilized steamed fish sauce. The obtained steamed fish sauce has a viscosity of 1600 mPa · s (25 ° C), Aw
It was 0.90 and pH was 4.60.
【００１５】[0015]
【比較例１】粉体原料（粉末エキス、胡椒、カットゴ
マ、砂糖、発酵調味料）１４重量部、粉末生姜およびに
んにく２重量部と液体原料（ガラスープ、食酢、みりん
調味料、醤油、水、液糖、レモン果汁、菜種油）５１重
量部を均一に混合した後、白味噌２３重量部、赤味噌１
０重量部を加えて、これら味噌を均一に分散させ、これ
を８５℃、１５分間の条件で加熱殺菌し、冷却後、洗浄
ボトルに充填し、蓋締して殺菌済みの魚用蒸し焼きソー
スを得た。得られた魚用蒸し焼きソースは、粘度１８０
０ｍＰａ・ｓ（２５℃）、Ａｗ０．８４、ｐＨ４．４０
であった。[Comparative Example 1] 14 parts by weight of powder raw materials (powder extract, pepper, cut sesame, sugar, fermented seasoning), 2 parts by weight of powdered ginger and garlic and liquid raw materials (glass soup, vinegar, mirin seasoning, soy sauce, water, liquid) 51 parts by weight of sugar, lemon juice and rapeseed oil) are uniformly mixed, and then 23 parts by weight of white miso and 1 part of red miso
Add 0 parts by weight and disperse these miso evenly, heat and sterilize them under conditions of 85 ° C. for 15 minutes, cool, fill in a washing bottle, close the lid, and sterilize the steamed fish sauce. Obtained. The obtained steamed fish sauce has a viscosity of 180.
0 mPa · s (25 ° C), Aw 0.84, pH 4.40
Met.
【００１６】[0016]
【比較例２】粉体原料（粉末エキス、胡椒、カットゴ
マ、砂糖、発酵調味料）１４重量部、液体原料（ガラス
ープ、食酢、みりん調味料、醤油、水、液糖、レモン果
汁、菜種油）４３重量部を均一に混合した後、白味噌２
３重量部、赤味噌１０重量部を加えて、これら味噌を均
一に分散させ、最後に、生の粉砕生姜、にんにくおよび
オニオンペースト１０重量部を混合し、これを８５℃、
１５分間の条件で加熱殺菌し、冷却後、洗浄ボトルに充
填し、蓋締して殺菌済みの魚用蒸し焼きソースを得た。
得られた魚用蒸し焼きソースは、粘度１８８０ｍＰａ・
ｓ（２５℃）、Ａｗ０．８６、ｐＨ４．４０であった。Comparative Example 2 14 parts by weight of powder raw material (powder extract, pepper, cut sesame, sugar, fermentation seasoning), liquid raw material (glass soup, vinegar, mirin seasoning, soy sauce, water, liquid sugar, lemon juice, rapeseed oil) 43 After evenly mixing the parts by weight, white miso 2
3 parts by weight and 10 parts by weight of red miso are added to uniformly disperse the miso, and finally, 10 parts by weight of raw ground ginger, garlic and onion paste are mixed, and this is mixed at 85 ° C.
It was sterilized by heating under the condition of 15 minutes, cooled, filled in a washing bottle, and then closed with a lid to obtain a sterilized steamed fish sauce.
The obtained steamed fish sauce has a viscosity of 1880 mPa.
s (25 ° C.), Aw 0.86, pH 4.40.
【００１７】[0017]
【実験例１】鮭切り身６００重量部をホットプレート上
で軽く焼き、その周辺にもやし２５０重量部、適宜カッ
トしたキャベツ６０重量部、ニンジン３０重量部、ピー
マン３０重量部、えのき１８０重量部、しめじ１５重量
部を盛り付け、鮭切り身を中心に実施例１で得た魚用蒸
し焼きソース１５０重量部を振りかけ、蓋をして約１０
分間蒸焼きし、シャケちゃんちゃん焼きを作った。[Experimental Example 1] 600 parts by weight of salmon fillet was lightly baked on a hot plate, and 250 parts by weight of sprouts around it, 60 parts by weight of appropriately cut cabbage, 30 parts by weight of carrot, 30 parts by weight of pepper, 180 parts by weight of enoki, shimeji mushroom 15 parts by weight is served, and 150 parts by weight of the steamed fish sauce for fish obtained in Example 1 is sprinkled on the salmon fillet.
Steamed for a minute and made a salmon chan.
【００１８】[0018]
【実験例２】実施例２で得た魚用蒸し焼きソースを用い
る以外は実験例１と同様の方法により、シャケちゃんち
ゃん焼きを作った。[Experimental Example 2] Salmon chan-yaki was prepared in the same manner as in Experimental Example 1 except that the steamed and grilled sauce for fish obtained in Example 2 was used.
【実験例３】実施例３で得た魚用蒸し焼きソースを用い
る以外は実験例１と同様の方法により、シャケちゃんち
ゃん焼きを作った。[Experimental Example 3] Salmon chan-yaki was prepared in the same manner as in Experimental Example 1 except that the steamed fish sauce obtained in Example 3 was used.
【００１９】[0019]
【比較実験例１】比較例１で得た魚用蒸し焼きソースを
用いる以外は、実験例１と同様の方法により、シャケち
ゃんちゃん焼きを作った。[Comparative Experimental Example 1] A salmon chan-yaki was prepared in the same manner as in Experimental Example 1 except that the steamed and grilled sauce for fish obtained in Comparative Example 1 was used.
【比較実験例２】比較例２で得た魚用蒸し焼きソースを
用いる以外は実験例１と同様の方法により、シャケちゃ
んちゃん焼きを作った。上記の実験例１〜３および比較
実験例１〜２で得たシャケちゃんちゃん焼きについて、
官能評価を行った結果を示すと、次のとおりである。[Comparative Experimental Example 2] A salmon chan-yaki was prepared in the same manner as in Experimental Example 1 except that the steamed and grilled sauce for fish obtained in Comparative Example 2 was used. Regarding the salmon chan-yaki obtained in the above Experimental Examples 1 to 3 and Comparative Experimental Examples 1 and 2,
The results of the sensory evaluation are as follows.
【００２０】（実験例１で得たシャケちゃんちゃん焼
き）鍋蓋を開けた時に、生姜およびにんにくの香辛野菜
原料の香り立ちが良く、その風味が十分に感じられ、蒸
し焼き料理特有のこもり臭は感じられなかった。また、
香辛野菜原料の食欲を増進させる刺激的な風味を長時間
味わうことができた。また、鮭の生臭さも感じられず、
いやみのない食べやすい風味に仕上がっていた。(Sake-chan-chan grill obtained in Experimental Example 1) When the pan lid was opened, the spicy vegetable raw materials of ginger and garlic had a good scent, and the flavor was fully felt, and the scent of the steamed food was felt. I couldn't do it. Also,
I was able to enjoy the exciting flavor of spicy vegetable ingredients for a long time. Moreover, the fishy smell of salmon is not felt,
It was finished in an unpleasant and easy-to-eat flavor.
【００２１】（実験例２で得たシャケちゃんちゃん焼
き）鍋蓋を開けた時の、生姜およびにんにくの香辛野菜
原料の香り立ち、その香りの持続性は、若干弱かった
が、概ね良好であった。
（実験例３で得たシャケちゃんちゃん焼き）鍋蓋を開け
た時に、生姜およびにんにくの香辛野菜原料の香り立ち
がよく、蒸し焼き料理特有のこもり臭は全く感じられ
ず、香辛野菜原料の刺激的な風味を長時間味わうことが
できたが、若干香辛野菜原料の渋味、苦味が感じられ
た。(Sake-chan-chan grill obtained in Experimental Example 2) When the pot lid was opened, the scent of the ginger and garlic spicy vegetable raw materials stood, and the scent persistence was slightly weak, but was generally good. . (Sakechan-chan grill obtained in Experimental Example 3) When the pot lid was opened, the spicy vegetable raw material of ginger and garlic had a good scent, and the muffled smell peculiar to steamed food was not felt at all, and the spicy vegetable raw material was stimulating. I was able to enjoy the flavor for a long time, but the astringency and bitterness of the slightly spicy vegetable raw material was felt.
【００２２】（比較実験例１で得たシャケちゃんちゃん
焼き）鍋蓋を開けた時に、蒸し焼き料理特有のこもり臭
が感じられ、ソースの全体の風味、特に食欲を増進させ
る香辛野菜の独特の刺激的な風味を十分に感じ取ること
ができなかった。また、鮭の生臭さが若干感じられた。
なお、喫食時、香辛野菜原料の風味は、弱いながらも持
続して感じられるものであった。
（比較実験例２で得たシャケちゃんちゃん焼き）鍋蓋を
開けた時に、香辛野菜の独特の刺激的な風味を十分に感
じ取ることができたものの、時間の経過とともにその風
味が弱まり、反対に香辛野菜の苦味が強く感じられた。(Sake-chan-chan grill obtained in Comparative Experimental Example 1) When the pot lid was opened, a muffled smell peculiar to steamed food was felt, and the unique flavor of spicy vegetables that enhances the overall flavor of the sauce, especially the appetite. I couldn't feel the full flavor. In addition, some fishy odor of salmon was felt.
In addition, at the time of eating, the flavor of the spicy vegetable raw material was persistent, although weak. (Sake-chan-chan grill obtained in Comparative Experimental Example 2) When the pan lid was opened, I was able to fully sense the unique stimulating flavor of spicy vegetables, but the flavor weakened over time, and on the contrary spicy. The bitterness of the vegetables was strongly felt.
【００２３】[0023]
【発明の効果】本発明の蒸し料理用調味ソースによれ
ば、食材に調味ソースを振りかけて密閉状態で加熱調理
した後においても、調味ソースに含まれる香辛野菜原料
の風味を引き立たせ、かつ、その味覚を長時間維持させ
ることができる。According to the seasoning sauce for steamed dishes of the present invention, the flavor of the spicy vegetable raw material contained in the seasoning sauce is enhanced even after the food is sprinkled with the seasoning sauce and cooked in a closed state, and The taste can be maintained for a long time.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 日本放送協会編，ＮＨＫ「きょうの料 理」ポケットシリーズ＜カラー版＞28, 今晩のおかず〜鶏・豚・牛肉〜，日本放 送出版協会，1979年10月15日，ｐ．84, 85 日本放送協会編，ＮＨＫ「きょうの料 理」ポケットシリーズ＜カラー版＞13, さば・いわし・あじ料理，日本放送出版 協会，1981年 ２月 １日，第５刷, ｐ．123 タレ・ソース・ドレッシングでおいし い料理，ジャパンクッキングセンター （辻学園出版事業部），1997年 ７月10 日，ｐ．28−29 調味料・香辛料の事典，株式会社朝倉 書店，1991年 ７月15日，ｐ．244−248 (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/39 - 1/48 A23L 1/212 - 1/24 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) Bibliography Japan Broadcasting Corporation, NHK “Kyo no Tori” Pocket Series <Color Edition> 28, Tonight's Side Dishes-Chicken / Pork / Beef-, Japan Broadcasting Association, 1979 October 15, p. 84, 85 Japan Broadcasting Corporation, NHK “Kyono-Ryo” Pocket Series <color version> 13, mackerel, sardines, horse mackerel, Japan Broadcast Publishing Association, February 1, 1981, 5th edition, p. 123 Delicious food with sauce sauce dressing, Japan Cooking Center (Tsuji Gakuen Publishing Division), July 10, 1997, p. 28-29 Encyclopedia of seasonings and spices, Asakura Shoten Co., Ltd., July 15, 1991, p. 244-248 (58) Fields surveyed (Int.Cl. 7 , DB name) A23L 1/39-1/48 A23L 1/212-1/24
Claims (4)
いは食材と混合して用いる香辛野菜（但し、玉葱を除
く）を含む蒸し料理用調味ソースであって、上記香辛野
菜原料として、乾燥原料と生原料を含有し、乾燥原料と
生原料として同一の香辛野菜原料を用いることを特徴と
する蒸し料理用調味ソース。1. A spicy vegetable to be sprinkled on a food or mixed with a food when cooked (excluding onion.
Is a seasoning sauce for steamed dishes, which contains a dry raw material and a raw raw material as the spicy vegetable raw material.
A seasoning sauce for steamed dishes characterized by using the same spicy vegetable raw material as raw material .
割合であることを特徴とする請求項１に記載の蒸し料理
用調味ソース。2. The seasoning sauce for steamed dishes according to claim 1, wherein the ratio of the dry raw material to the raw material is 1: 0.5 to 50.
含有することを特徴とする請求項１または２に記載の蒸
し料理用調味ソース。3. The seasoning sauce for steamed dishes according to claim 1 or 2 , wherein the spicy vegetable raw material is contained in a proportion of 1 to 20% by weight.
４．８０及びＡｗ０．９０以下に調整し、加熱殺菌され
たものであることを特徴とする請求項１乃至３のいずれ
か１項に記載の蒸し料理用調味ソース。4. The seasoning sauce for steamed dishes has a pH of 4.20 to.
4. The seasoning sauce for steamed dishes according to any one of claims 1 to 3 , which has been adjusted to 4.80 and Aw 0.90 or less and sterilized by heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20285798A JP3366260B2 (en) | 1998-07-03 | 1998-07-03 | Seasoning sauce for steamed dishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20285798A JP3366260B2 (en) | 1998-07-03 | 1998-07-03 | Seasoning sauce for steamed dishes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000014369A JP2000014369A (en) | 2000-01-18 |
| JP3366260B2 true JP3366260B2 (en) | 2003-01-14 |
Family
ID=16464354
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP20285798A Expired - Fee Related JP3366260B2 (en) | 1998-07-03 | 1998-07-03 | Seasoning sauce for steamed dishes |
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| Country | Link |
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| JP (1) | JP3366260B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010227124A (en) * | 2010-06-25 | 2010-10-14 | Kikkoman Corp | Steamed grilled seasoning liquid |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4744316B2 (en) * | 2006-02-13 | 2011-08-10 | キッコーマン株式会社 | Ginger flavored liquid seasoning |
| KR100972997B1 (en) * | 2008-09-11 | 2010-07-30 | 주식회사 마세다린 | Sauce composition for cooking chicken and manufacturing method thereof |
| JP5275894B2 (en) * | 2009-05-15 | 2013-08-28 | 花王株式会社 | Manufacturing method of liquid seasonings |
| JP5824292B2 (en) * | 2011-08-26 | 2015-11-25 | キユーピー株式会社 | Seasoning liquid with ingredients |
| FR3029393B1 (en) * | 2014-12-09 | 2018-03-09 | Frutarom France Sarl | FOOD COMPOSITION FOR THE PRODUCTION OF SAUCE SUITABLE FOR STEAM HEATING |
-
1998
- 1998-07-03 JP JP20285798A patent/JP3366260B2/en not_active Expired - Fee Related
Non-Patent Citations (4)
| Title |
|---|
| タレ・ソース・ドレッシングでおいしい料理，ジャパンクッキングセンター（辻学園出版事業部），１９９７年 ７月１０日，ｐ．２８−２９ |
| 日本放送協会編，ＮＨＫ「きょうの料理」ポケットシリーズ＜カラー版＞１３，さば・いわし・あじ料理，日本放送出版協会，１９８１年 ２月 １日，第５刷，ｐ．１２３ |
| 日本放送協会編，ＮＨＫ「きょうの料理」ポケットシリーズ＜カラー版＞２８，今晩のおかず〜鶏・豚・牛肉〜，日本放送出版協会，１９７９年１０月１５日，ｐ．８４，８５ |
| 調味料・香辛料の事典，株式会社朝倉書店，１９９１年 ７月１５日，ｐ．２４４−２４８ |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010227124A (en) * | 2010-06-25 | 2010-10-14 | Kikkoman Corp | Steamed grilled seasoning liquid |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2000014369A (en) | 2000-01-18 |
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