JP3441423B2 - Manufacturing method of new chili sauce - Google Patents
Manufacturing method of new chili sauceInfo
- Publication number
- JP3441423B2 JP3441423B2 JP2000163648A JP2000163648A JP3441423B2 JP 3441423 B2 JP3441423 B2 JP 3441423B2 JP 2000163648 A JP2000163648 A JP 2000163648A JP 2000163648 A JP2000163648 A JP 2000163648A JP 3441423 B2 JP3441423 B2 JP 3441423B2
- Authority
- JP
- Japan
- Prior art keywords
- acetic acid
- pepper
- sucrose
- alcohol
- red pepper
- 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
Description
【０００１】[0001]
【発明の属する技術分野】本発明は新規チリソースの製
造法に関するものである。一般にタカノツメといわれる
辛味の強いとうがらしは、食酢液に漬け込んで、ソース
とし、これを古くからチリソースと称して、洋風調理品
の辛味付けに用いられて来た。TECHNICAL FIELD The present invention relates to a method for producing a novel chili sauce. Pepper with a strong spiciness, commonly called Takanotsume, has been used as a sauce by soaking it in vinegar, and has been called chili sauce for a long time.
【０００２】[0002]
【発明が解決しようとする課題】チリソースは、最も辛
い味付ソースとして珍重されてきた。チリソースは、イ
タリアンレストランなどには、普通に置いてあって、ス
パゲッティ料理にふりかけるなどして、辛味付けに用い
られている。しかし、従来のチリソースの辛さは強烈
で、趣向性が強く、一般向ではなかった。本発明におい
ては、チリソースにおいて、刺激的で強烈な辛味を、口
当りのよい温和な辛味とし、一般向けする新らしいチリ
ソースを製造することを課題とした。Chili sauce has been prized as the most spicy sauce. Chili sauce is commonly used in Italian restaurants and is used for spicing by sprinkling spaghetti dishes. However, the traditional chili sauce was very difficult and not so popular. In the present invention, it was an object of the present invention to produce a new chili sauce for the general public by making the pungent and intense pungency of chili sauce a mild pungency with a good mouthfeel.
【０００３】[0003]
【課題を解決するための手段】本発明においては、とう
がらしの辛味を生かすために、酢液を砂糖きびの搾汁液
から製造し、雑味の少ないすっきりした酢液を製造し、
また、強烈な辛味をやわらげるために、砂糖きびの搾汁
液の糖分を高くして、最終酢液においても糖含量が高く
なるようにしたのである。In the present invention, in order to make the best use of the spiciness of pepper, vinegar is produced from sugar cane juice to produce a clean vinegar with less miscellaneous taste.
In addition, in order to soften the intense pungent taste, the sugar content of the sugar cane juice was increased to increase the sugar content in the final vinegar.
【０００４】本発明は、砂糖きびの搾汁液から得た約２
０％蔗糖含有糖液を使用する。一般的に、砂糖きびの搾
汁は蔗糖１１〜１７％程度であるが、本発明では、これ
に石灰乳を加えるなどしてｐＨ＝７．０〜７．５とし、
加熱濃縮し、濾過して得た約２０％蔗糖含有糖液を使用
する。The present invention provides about 2 parts obtained from sugar cane juice.
A sugar solution containing 0% sucrose is used. Generally, the sugar cane juice is about 11 to 17% sucrose, but in the present invention, lime milk is added to it to adjust the pH to 7.0 to 7.5,
A sugar solution containing about 20% sucrose obtained by concentrating with heating and filtering is used.
【０００５】約２０％蔗糖含有糖液は殺菌して、これに
アルコール発酵酵母（アルコール発酵酵母であれば、ど
の酵母でもよいが、協会９号などの清酒酵母がよい。）
を添加し、常温で、４日間程度発酵させると、アルコー
ル約５％、蔗糖約１０％の発酵液が得られる。A sugar solution containing about 20% sucrose is sterilized, and alcohol fermenting yeast (alcohol fermenting yeast may be any yeast, but sake yeast such as Society No. 9 is preferable).
And fermented at room temperature for about 4 days, a fermented liquid containing about 5% alcohol and about 10% sucrose can be obtained.
【０００６】得られたアルコール発酵液は、殺菌する
か、もしくは殺菌することなく、これに種酢（本発明の
砂糖きび搾汁液から作った酢酸菌含有酢液を循環使用す
るのがよい。初発の酢酸菌としてはアセトバクター・ア
セチＩＦＯ３２８１などがよい。）を加え、常温で約４
０日間酢酸発酵させる。The alcoholic fermented liquor thus obtained is sterilized or, without sterilization, a seed vinegar (acetic acid bacterium-containing vinegar made from the sugar cane juice of the present invention is preferably recycled. Acetobacter such as Acetobacter aceti IFO3281 is preferable.)
Ferment acetic acid for 0 days.
【０００７】ここに得られた酢液は、酢酸約３〜５％、
蔗糖約１０％の酢酸発酵液で、これを殺菌し、これに生
とうがらし及び／又はその処理物を添加し、熟成させ
る。生とうがらし及び／又はその処理物は、酢酸発酵液
１０００ｇ当り、生とうがらし及び／又はその処理物３
００ｇ程度の割合で添加される。The vinegar solution obtained here contains about 3 to 5% of acetic acid,
This is sterilized with an acetic acid fermentation liquor containing about 10% sucrose, and raw pepper and / or a processed product thereof is added to the sterilized liquor to ripen it. Fresh red pepper and / or processed product thereof is 3 g of fresh red pepper and / or processed product per 1000 g of acetic acid fermentation liquor.
It is added at a rate of about 00 g.
【０００８】また、食塩がチリソース製品中１〜５％程
度になるように添加されるが、食塩の添加は、アルコー
ル発酵、酢酸発酵などのどの工程で添加してもよいが、
とうがらしの添加と同時に添加するのが好ましい。The salt is added to the chili sauce product at about 1 to 5%. The salt may be added at any step such as alcohol fermentation and acetic acid fermentation.
It is preferable to add it simultaneously with the addition of pepper.
【０００９】砂糖きびの搾汁液ととうがらしを使用して
チリソースを製造するのが、本発明の特色とするところ
であるが、とうがらしについては、生とうがらし、生と
うがらしに切れ目をつけたもの、及び乾燥とうがらしを
荒引きしたものの混合物であるのが好ましい。The characteristic of the present invention is that chili sauce is produced by using the juice of sugar cane and chili pepper. As for the chili pepper, raw chili pepper, chopped raw chili pepper and dried chili pepper are used. It is preferably a mixture of rough drawn materials.
【００１０】とうがらしの添加は、生とうがらし及び／
又はその処理物３００ｇのうちわけが、生とうがらし１
３０ｇ、たてに切れ目をつけた生とうがらし１２０ｇ及
び荒引き乾燥とうがらし５０ｇ程度が好ましい。The addition of chili peppers is the addition of raw chili and / or
Or 300g of the processed product, raw peppers 1
About 30 g, freshly chopped fresh red pepper and 120 g and rough-dried red pepper 50 g are preferable.
【００１１】とうがらし、食塩が加えられた砂糖きび搾
汁酢液は、常温で約半年間放置熟成させる。The sugar cane squeezed vinegar, to which pepper and salt have been added, is left to mature at room temperature for about half a year.
【００１２】熟成された本発明の新規チリソースは、と
うがらしの辛味は十分感じられるが、砂糖きびの搾汁液
のみの使用により、雑味がほとんどなく、また、残った
約１０％もの蔗糖分によって、きわめてマイルドに仕上
っており、今までにないチリソースであり、調味料とし
てすぐれたものである。次に本発明の実施例を示す。[0012] The aged chili sauce of the present invention has a strong pungent taste of pepper, but has almost no unpleasant taste due to the use of the juice of sugar cane, and the residual sucrose content of about 10% is extremely high. It has a mild finish, a chili sauce that has never been seen before, and is an excellent seasoning. Next, examples of the present invention will be described.
【００１３】[0013]
【実施例】砂糖きびの搾汁液（蔗糖約１０％含有）に生
灰乳を添加し、ｐＨ＝７．０とし、加熱して煮つめ、こ
れを濾過して、約２０％蔗糖含有糖液を得、これに清酒
酵母（協会９号）培養物を添加し、４日間室温発酵し、
アルコール約５％、蔗糖約１０％のアルコール発酵液を
得る。[Example] Raw ash milk was added to the juice of sugar cane (containing about 10% sucrose), adjusted to pH = 7.0, heated and boiled, and filtered to obtain a sugar solution containing about 20% sucrose. , Sake yeast (Association No. 9) culture was added to this, and room temperature fermentation for 4 days,
An alcoholic fermentation broth containing about 5% alcohol and about 10% sucrose is obtained.
【００１４】得られたアルコール発酵液に循環使用する
本発明の酢酸発酵液（種酢として）を約１０％加え、４
０日間室温で酢酸発酵させ、約５％酢酸、蔗糖約１０％
の酢酸発酵液を得る。得られた酢酸発酵液１０００ｇ当
り、生とうがらし１２５ｇ、たてに切り込みを入れた生
とうがらし１２５ｇ、荒引き乾燥とうがらし５０ｇ及び
食塩５０ｇを加え、攪拌して、約半年間、室温に放置し
て、寝かせる。得られた新規チリソース製品は、小分け
ビン詰めして、殺菌し、出荷する。About 10% of the acetic acid fermentation liquor of the present invention (as seed vinegar) to be recycled is added to the obtained alcoholic fermentation broth, and 4
Fermented with acetic acid at room temperature for 0 days, about 5% acetic acid, sucrose about 10%
To obtain the acetic acid fermentation broth. To 1000 g of the obtained acetic acid fermentation broth, 125 g of raw chili pepper, 125 g of freshly chopped fresh chili pepper, 50 g of roughly dried and dried chili pepper and 50 g of salt were added, and the mixture was stirred and allowed to stand at room temperature for about half a year to rest. . The resulting new chilli sauce product is packaged in small bottles, sterilized and shipped.
【００１５】[0015]
【発明の効果】本発明では、とうがらしの漬け込みに、
砂糖きびの搾汁液のみを使用し、蔗糖約１０％、酢酸約
５％の酢酸を使用することによって、雑味が少く、とう
がらしの辛味をマイルドにした新らしいチリソースを製
造することができたものである。According to the present invention, the pickled peppers are
By using only the sugar cane juice and acetic acid of about 10% sucrose and about 5% acetic acid, we were able to produce a new chili sauce with a mild taste and a mild taste of pepper. is there.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭59−143563（ＪＰ，Ａ) 特開 昭57−86265（ＪＰ，Ａ) 特開 昭57−138377（ＪＰ，Ａ) 特開 昭59−173077（ＪＰ，Ａ) Ｋｏｒｅａｎ Ｊ．Ｆｏｏｄ Ｓｃ ｉ．Ｔｅｃｈｎｏｌ．，ＫＲ，1998年, 第30巻、第２号，391−396頁 (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/39 - 1/40 ─────────────────────────────────────────────────── ─── Continuation of front page (56) Reference JP-A-59-143563 (JP, A) JP-A-57-86265 (JP, A) JP-A-57-138377 (JP, A) JP-A-59- 173077 (JP, A) Korean J. Food Sc i. Technol. , KR, 1998, Vol. 30, No. 2, pages 391-396 (58) Fields investigated (Int.Cl. 7 , DB name) A23L 1/39-1/40
Claims (2)
％蔗糖含有糖液を得、これにアルコール発酵酵母を添加
し、アルコール濃度約５％になるまでアルコール発酵さ
せ、アルコール約５％、蔗糖約１０％の発酵液を得、こ
れに種酢液約１０％を添加し、酢酸発酵させ、酢酸約３
〜５％、蔗糖１０％の酢酸発酵液を得、殺菌した後、酢
酸発酵液１０００ｇ当り、生とうがらし及び／又はその
処理物３００ｇ及び食塩１０〜５０ｇの割合で、酢酸発
酵液にとうがらし及び食塩を添加し、熟成せしめること
を特徴とする新規チリソースの製造法。1. A sugar cane juice extract is heated and concentrated to about 20.
% Sucrose-containing sugar solution, alcohol fermented yeast is added to this, and alcohol fermentation is performed until the alcohol concentration reaches about 5% to obtain a fermentation solution containing about 5% alcohol and about 10% sucrose. Add 10%, ferment with acetic acid, acetic acid about 3
After obtaining and sterilizing the acetic acid fermentation broth containing -5% and 10% sucrose, the acetic acid fermentation broth is mixed with the red pepper and salt at a ratio of 300 g of raw pepper and / or its processed product and 10 to 50 g of the salt per 1000 g of the acetic acid fermentation. A process for producing a new chili sauce, which comprises adding and aging.
０ｇが生とうがらし１２５ｇ、たてに切れ目をつけた生
とうがらし１２５ｇ、及び荒引き乾燥とうがらし５０ｇ
であることを特徴とする請求項１に記載の製造法。2. Fresh pepper and / or processed product 30 thereof
0 g of fresh red pepper 125 g, freshly chopped fresh red pepper 125 g, and rough dried red pepper 50 g
The manufacturing method according to claim 1, wherein
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000163648A JP3441423B2 (en) | 2000-05-31 | 2000-05-31 | Manufacturing method of new chili sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000163648A JP3441423B2 (en) | 2000-05-31 | 2000-05-31 | Manufacturing method of new chili sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001340067A JP2001340067A (en) | 2001-12-11 |
| JP3441423B2 true JP3441423B2 (en) | 2003-09-02 |
Family
ID=18667377
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000163648A Expired - Fee Related JP3441423B2 (en) | 2000-05-31 | 2000-05-31 | Manufacturing method of new chili sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3441423B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972744A (en) * | 2012-12-29 | 2013-03-20 | 黄山市牯牛降酿造食品有限责任公司 | Chilli sauce preparing method |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100972923B1 (en) | 2010-02-04 | 2010-07-28 | 빈희신 | Manufacturing method of barbecue sauce and that barbecue sauce |
| KR101414322B1 (en) | 2012-12-12 | 2014-07-01 | 오정근 | Chili sauce and manufacturing method thereof |
| CN104522616A (en) * | 2014-12-26 | 2015-04-22 | 神农架聚能药业有限公司 | Chilli sauce and making method thereof |
| JP6759040B2 (en) * | 2016-10-03 | 2020-09-23 | ヱスビー食品株式会社 | How to make dried food made of pepper |
| CN106722826A (en) * | 2016-12-28 | 2017-05-31 | 张英 | A kind of fresh chilli paste and its production technology rich in organized enzyme |
| CN107252070A (en) * | 2017-07-06 | 2017-10-17 | 凤冈县飞哥食品有限公司 | A kind of preparation method of the poor capsicum of zinc selenium |
-
2000
- 2000-05-31 JP JP2000163648A patent/JP3441423B2/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| Ｋｏｒｅａｎ Ｊ．Ｆｏｏｄ Ｓｃｉ．Ｔｅｃｈｎｏｌ．，ＫＲ，１９９８年，第３０巻、第２号，３９１−３９６頁 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972744A (en) * | 2012-12-29 | 2013-03-20 | 黄山市牯牛降酿造食品有限责任公司 | Chilli sauce preparing method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2001340067A (en) | 2001-12-11 |
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