JP3512486B2 - Concentrated sesame dripping for shabu-shabu - Google Patents
Concentrated sesame dripping for shabu-shabuInfo
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- JP3512486B2 JP3512486B2 JP25604994A JP25604994A JP3512486B2 JP 3512486 B2 JP3512486 B2 JP 3512486B2 JP 25604994 A JP25604994 A JP 25604994A JP 25604994 A JP25604994 A JP 25604994A JP 3512486 B2 JP3512486 B2 JP 3512486B2
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- Prior art keywords
- shabu
- sesame
- milk
- salt
- concentrated
- Prior art date
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Description
【0001】[0001]
【産業上の利用分野】本発明はしゃぶしゃぶ用濃縮胡麻
垂れ(ごまだれ)に関し、詳しくは長期間にわたって腐
敗し難く、常温流通が可能であり、牛乳類で希釈して使
用するしゃぶしゃぶ用濃縮胡麻垂れに関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to concentrated sesame sauce for shabu-shabu, and more particularly to concentrated sesame sauce for shabu-shabu, which is resistant to decay for a long period of time, can be distributed at room temperature, and is diluted with milk. .
【0002】[0002]
【従来の技術および発明が解決しようとする課題】しゃ
ぶしゃぶ用の胡麻垂れは、本来の味覚組成からすれば、
最も嗜好の良い低塩分,低酸度で腐敗し易い品質設計と
なっている。つまり、肉の呈味を引き立て、肉の味を相
乗的に向上させるものでなくてはならない。したがっ
て、肉の味覚を阻害しない低塩分,低酸度の組成で、か
つ胡麻の風味が肉の風味に相乗的に作用するものが本来
的に求められている。2. Description of the Related Art Sesame drizzle for shabu-shabu has the following taste composition:
It has the best taste with low salinity, low acidity and is designed to easily rot. In other words, it must enhance the taste of meat and synergistically improve the taste of meat. Therefore, a composition having a low salt content and a low acidity that does not impair the taste of meat and that the flavor of sesame acts synergistically on the flavor of meat is essentially required.
【0003】従来のしゃぶしゃぶ用胡麻垂れの常温流通
品には、食塩や食酢等の酸類を含有せずに、加圧加熱処
理により腐敗を防止している商品があるが、このものは
胡麻の風味劣化,褐変等の多くの問題が生じている。そ
のため、一般的には加圧加熱処理を施さずに食塩や酸類
を添加して防腐性の向上を図った商品が多い。この場
合、食塩(以下、塩分と称することがある。)含量を約
4.0〜7.0w/v%、食酢等の酸類を酸度として
0.3〜1.0w/v%含有するものが多い。しかし、
通常の常温流通品は過剰の食塩や酸味料の添加によって
嗜好上好ましい味覚が犠牲になり、消費者の嗜好に適合
しないものが多いのが実情である。[0003] Conventional sesame dripped products for shabu-shabu at room temperature include products that do not contain acids such as salt and vinegar and that prevent spoilage by pressure heating, but this product has the flavor of sesame. Many problems such as deterioration and browning occur. Therefore, in general, many products have added antiseptic properties by adding salt or acids without applying pressure heating treatment. In this case, a salt (hereinafter sometimes referred to as salt) content of about 4.0 to 7.0 w / v% and an acid such as vinegar having an acidity of 0.3 to 1.0 w / v% are included. Many. But,
In the ordinary room temperature products, the addition of an excessive amount of salt or an acidulant sacrifices the taste that is preferable for taste, and in many cases, it does not match the taste of consumers.
【0004】さらに、開栓後の二次腐敗を防ぐ目的で過
剰の酸味料,塩分が添加されたり、これら酸味や塩味を
和らげる手段として甘味料,旨味料を添加することが行
われ、全体として甘すぎたり、旨味のくどい製品とな
り、十分に満足できる胡麻垂れは未だに製造されていな
い。Further, excess acidulant and salt are added for the purpose of preventing secondary spoilage after opening, and sweeteners and umami are added as a means for reducing the sourness and saltiness. Satisfied sesame seeds that have become too sweet or have a delicious taste have not been produced yet.
【0005】[0005]
【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重ねて本発明に到達した。すな
わち、第一ステップとして、しゃぶしゃぶ用胡麻垂れの
塩分含量および酸含量がどの程度のとき味覚的に最適で
あるかを官能評価により確認した。さらに、塩分濃度と
酸度について、これらを含有させたものを殺菌詰め口
後、常温保存しても腐敗しにくい濃度域を確認した。続
いて、第二ステップとして、その組成値に従って流通コ
ストが安価で、腐敗しにくい濃縮品を作成したが、その
際に胡麻ペーストの濃度を上げていくと、特定濃度から
ゲル化が始まることを知見した。また、濃縮タイプの液
体調味料であるので、使用時に希釈する必要がある。そ
こで、風味を損なうおそれのない希釈物について検討
し、牛乳類による希釈が良好であることを確認した。さ
らに、第三ステップとして、保存試験を実施し、防腐性
に優れた組成について検討した。以上の過程を経て、長
期間にわたり腐敗を防止でき、良好な品質を保持し得る
濃縮胡麻垂れを開発すると共に、該濃縮胡麻垂れを使用
時に牛乳類で容量基準で1.2〜2.0倍に希釈するこ
とにより、本来の胡麻垂れ特有のマイルドな味を有し、
肉との相乗効果を発揮できる常温流通商品としてのしゃ
ぶしゃぶ用胡麻垂れを作ることができたのである。[Means for Solving the Problems] The present inventors have arrived at the present invention through extensive studies to solve the above problems. That is, as the first step, it was confirmed by sensory evaluation as to when the salt content and the acid content of sesame sauce for shabu-shabu were optimal for taste. Furthermore, regarding salt concentration and acidity, the concentration range in which these were contained was not easily spoiled even after storage at room temperature after sterilization filling. Next, as a second step, we prepared a concentrated product that was cheap to rot and did not rot easily according to its composition value.At that time, if the concentration of sesame paste was increased, gelation started from a specific concentration. I found out. Further, since it is a concentrated type liquid seasoning, it needs to be diluted before use. Therefore, a diluent that does not impair the flavor was examined and it was confirmed that the dilution with milk was good. Furthermore, as a third step, a storage test was conducted to examine the composition having excellent antiseptic properties. Through the above process, we developed a concentrated sesame drop that can prevent spoilage for a long period of time and can maintain good quality, and when using the concentrated sesame drop, milk-based 1.2-2.0 times as much as a volume standard. By diluting into, it has the original mild taste of sesame seeds,
We were able to make sesame drop for shabu-shabu as a room temperature distribution product that can exert a synergistic effect with meat.
【0006】すなわち、本発明は胡麻ペースト12〜2
3w/v%,食塩4〜8w/v%および食酢を酸度とし
て0.3〜0.8w/v%含有し、牛乳類で1.2〜
2.0容量倍に希釈して用いる、しゃぶしゃぶ用濃縮胡
麻垂れに関し、さらに該濃縮胡麻垂れに牛乳類を添加
し、胡麻ペースト10〜19w/v%,食塩2.5〜
4.0w/v%および食酢を酸度として0.4w/v%
以下に希釈することを特徴とするしゃぶしゃぶ用胡麻垂
れの製造方法に関する。That is, the present invention uses sesame paste 12-2.
3w / v%, salt 4-8w / v% and vinegar as acidity 0.3-0.8w / v% are contained, and milk is 1.2-
Concentrated sesame sauce for shabu-shabu to be used after diluting to 2.0 volume times , further adding milk to the concentrated sesame sauce, sesame paste 10 to 19 w / v%, salt 2.5 to
4.0 w / v% and 0.4 w / v% with vinegar as acidity
The present invention relates to a method for producing sesame sauce for shabu-shabu, which is characterized by diluting as follows.
【0007】本発明におけるしゃぶしゃぶ用胡麻垂れと
は、しゃぶしゃぶを食する際に、湯を通した肉,野菜等
のつけだれとして使用するもので、含有成分としては通
常調味料として用いられているものであれば良く、例え
ばアミノ酸,核酸系調味料等の調味料、食酢,クエン
酸,リンゴ酸等の酸味料、ゆず,すだち,レモン,オレ
ンジ等の果汁、蛋白加水分解物、肉エキス,野菜エキ
ス,魚介エキス等の各種エキス類、醤油、砂糖、清酒,
ブランデー,ウイスキー,ワイン等のアルコール類、食
塩、水飴,ぶどう糖,果糖,異性化糖等の糖類および糖
アルコール類、各種香料、香辛料オイル、胡麻油,ピー
ナッツ油,ナタネ油等の油脂類、オレオレジン等、着色
料、豆乳、大豆蛋白類、牛乳,ヨーグルト等の乳製品な
どが挙げられ、使用目的に応じてこれらの中から適宜選
択して用いれば良い。The sesame drool for shabu-shabu in the present invention is used as a sauce for meat, vegetables, etc. that have been passed through hot water when eating shabu-shabu, and is usually used as a seasoning as a component. As long as it is a seasoning such as amino acid and nucleic acid-based seasoning, acidulant such as vinegar, citric acid and malic acid, fruit juice such as yuzu, sudachi, lemon and orange, protein hydrolyzate, meat extract, vegetable extract , Various extracts such as seafood extract, soy sauce, sugar, sake,
Brandy, whiskey, alcohol such as wine, salt, starch syrup, glucose, fructose, sugar alcohol such as isomerized sugar, various flavors, spice oil, sesame oil, peanut oil, rapeseed oil and fats, oleoresin, etc. , Colorants, dairy products such as soy milk, soybean protein, milk, yogurt and the like, which may be appropriately selected and used from these depending on the purpose of use.
【0008】次に、本発明で用いる胡麻ペーストは、練
り胡麻,あたり胡麻等とも呼ばれ、胡麻種子をミル等で
流動性の認められる程度まですりつぶしたペースト状の
ものを意味し、粒度や胡麻の種類等は特に限定されな
い。ただし、粒度の粗いすり胡麻では良好な味覚は得ら
れないので、流動性の認められる程度まですりつぶした
ペースト状のものを用いる必要がある。Next, the sesame paste used in the present invention is also called kneaded sesame or sesame seeds, and means a paste-like paste obtained by crushing sesame seeds with a mill etc. to the extent that fluidity can be recognized. The type and the like are not particularly limited. However, since the fine taste of ground sesame does not give a good taste, it is necessary to use paste-like paste that is ground to the degree that fluidity is recognized.
【0009】本発明で用いる食塩とは、市販精製塩,並
塩,海塩等塩化ナトリウムを主成分として含むものであ
れば良く、その種類は特に限定されない。また、本発明
で用いる食酢とは、市販穀物酢,米酢,果実酢等酢酸を
主成分として含むものであれば良く、その種類は特に限
定されず、酢酸を含む酸性調味料であれば良い。本発明
で言う牛乳類としては牛乳や脱脂粉乳もしくは粉乳、そ
の加工物の水溶解物が好適に使用できる。The salt used in the present invention may be any commercially available salt, normal salt, sea salt or the like containing sodium chloride as a main component, and the kind thereof is not particularly limited. Further, the vinegar used in the present invention may be any commercially available grain vinegar, rice vinegar, fruit vinegar and the like containing acetic acid as a main component, and the type thereof is not particularly limited, and any acidic seasoning containing acetic acid may be used. . As the milk used in the present invention, milk, skim milk powder or milk powder, and a water-soluble product of a processed product thereof can be preferably used.
【0010】以下に、本発明のしゃぶしゃぶ用濃縮胡麻
垂れについて詳しく説明する。まず、第一ステップとし
て、しゃぶしゃぶ用胡麻垂れの塩分濃度について、どの
程度のものが味覚的に良好であるのかを官能検査により
検討した。その結果を第2表に示す。なお、官能検査は
第1表の基本処方Aの組成で図1の製造方法により製造
した胡麻垂れを水で2倍に希釈したものをしゃぶしゃぶ
用の垂れとして試食を行い、味覚評価した。また、塩分
濃度の変更は第1表の基本処方Aの食塩の量(4.5kg
の項)を増減することにより設定し、希釈後の食する段
階における胡麻垂れの塩分濃度として評価した。なお、
製品中の食塩濃度は醤油由来の食塩濃度を含む。その結
果、しゃぶしゃぶ用胡麻垂れとしては2.5w/v%〜
4.0w/v%の食塩濃度が良好であることが判った。The concentrated sesame drop for shabu-shabu of the present invention will be described in detail below. First, as a first step, regarding the salt concentration of sesame sauce for shabu-shabu, how much the salt concentration is good in taste was examined by a sensory test. The results are shown in Table 2. In the sensory test, the sesame drool produced by the manufacturing method of FIG. 1 with the composition of the basic formulation A in Table 1 was diluted two times with water, and the taste was evaluated as a drench for shabu-shabu. In addition, the salt concentration can be changed by changing the amount of salt in the basic formulation A in Table 1 (4.5 kg
It was set by increasing or decreasing the value of () and was evaluated as the salt concentration of sesame droop at the eating stage after dilution. In addition,
The salt concentration in the product includes the salt concentration derived from soy sauce. As a result, as sesame drop for shabu-shabu, 2.5w / v% ~
It was found that a salt concentration of 4.0 w / v% was good.
【0011】[0011]
【表1】 [Table 1]
【0012】[0012]
【表2】 [Table 2]
【0013】次に、しゃぶしゃぶ用胡麻垂れの酸度はど
の程度が味覚的に良好であるのかを官能検査により検討
した。その結果を第3表に示す。なお、この場合も官能
検査は第1表の基本処方Aの組成で図1の製造方法によ
り製造した胡麻垂れを水で2倍に希釈したものをしゃぶ
しゃぶ用の垂れとして試食を行い、味覚評価した。ま
た、酸度の変更は第1表の基本処方Aの食酢の量を増減
することによって設定し、希釈後の食する段階における
胡麻垂れの酸度として評価した。その結果、しゃぶしゃ
ぶ用胡麻垂れとしては0.4W/V%以下の酸度が味覚
的に良好であることが判明した。Next, the degree of acidity of sesame sauce for shabu-shabu was examined by sensory test to find out how good the acidity was. The results are shown in Table 3. Also in this case, the sensory test was conducted by using the composition of the basic formulation A shown in Table 1 and diluting the sesame droop produced by the manufacturing method of FIG. . Further, the change in acidity was set by increasing or decreasing the amount of vinegar of basic formulation A in Table 1, and evaluated as the acidity of sesame droop at the eating stage after dilution. As a result, it was found that a sesame drool for shabu-shabu has an acidity of 0.4 W / V% or less, which is good in taste.
【0014】[0014]
【表3】 [Table 3]
【0015】次に、しゃぶしゃぶ用胡麻垂れの胡麻ペー
スト含有量は、どの程度のものが味覚的に良好であるの
かを官能検査により検討した。その結果を第4表に示
す。なお、官能検査は第1表の基本処方Bの組成で図1
の製造方法により製造した胡麻垂れをしゃぶしゃぶ用の
垂れとして試食を行い、味覚評価した。また、胡麻ペー
スト含有量の変更は第1表の基本処方Bの胡麻ペースト
の量を増減して設定した。その結果、しゃぶしゃぶ用胡
麻垂れとしては10w/v%〜19w/v%の胡麻ペー
スト含有量が味覚的に良好であることが判った。Next, a sensory test was conducted to examine how much the sesame paste content of sesame dripped for shabu-shabu tastes good. The results are shown in Table 4. The sensory test is based on the composition of basic prescription B in Table 1 and FIG.
The sesame droop manufactured by the manufacturing method of 1. was tasted as a drench for shabu-shabu, and the taste was evaluated. Further, the change of the sesame paste content was set by increasing or decreasing the amount of the sesame paste of the basic formulation B in Table 1. As a result, it was found that a sesame paste content of 10 w / v% to 19 w / v% was excellent in taste for shabu-shabu sesame drool.
【0016】[0016]
【表4】 [Table 4]
【0017】さらに、しゃぶしゃぶ用胡麻垂れを殺菌、
容器充填後に長期間にわたり腐敗を防止するに必要な塩
分と酸度について検討した結果を図2に示す。これは、
第1表の基本処方Bの組成で図1の製造方法により製造
した胡麻垂れを30℃の恒温室で90日間保存し、一般
生菌数、かび、酵母、乳酸菌の推移を確認することによ
り総合的に求めたものである。図中、○は腐敗しないこ
とを、△は腐敗することがあることを、また×は腐敗す
ることをそれぞれ示す。なお、各微生物の確認は下記の
方法にて行った。
一般生菌数:標準寒天培地、37℃、48時間培養
かび・酵母:ポテト・デキストロース培地、30℃、7
2時間培養
乳酸菌:中川培地、30℃、72時間培養
また、塩分濃度と酸度は第1表の基本処方Bの食塩と食
酢の量を増減することにより設定した。Furthermore, sterilize the sesame drop for shabu-shabu,
FIG. 2 shows the results of examining the salt content and acidity required to prevent spoilage for a long period after filling the container. this is,
By storing the sesame drool manufactured by the manufacturing method of FIG. 1 with the composition of basic formulation B in Table 1 for 90 days in a constant temperature room at 30 ° C., and confirming the transition of general viable cell count, mold, yeast and lactic acid bacterium. It is what I asked for. In the figure, ∘ indicates that it does not rot, Δ indicates that it may rot, and × indicates that it rots. In addition, confirmation of each microorganism was performed by the following method. General viable cell count: Standard agar medium, 37 ° C, 48 hours culture mold / yeast: Potato dextrose medium, 30 ° C, 7
Lactic acid bacterium cultured for 2 hours: Nakagawa medium, cultivated at 30 ° C. for 72 hours The salt concentration and acidity were set by increasing or decreasing the amounts of salt and vinegar of the basic formulation B in Table 1.
【0018】第二ステップとして、しゃぶしゃぶ用濃縮
胡麻垂れの味覚上からの組成と防腐性について検討し
た。胡麻垂れの胡麻含有量については、胡麻ペーストを
増量していくと、ゲル化することが指摘されており、本
発明者らの知見でも胡麻ペーストが23w/v%以上に
なると、ゲル化することが観察された(第4表参照)の
で、濃縮タイプとして製品設計した場合、ゲル化するこ
となく、どの程度まで胡麻ペーストを含有させることが
できるか検討した。その結果を第5表に示す。なお、濃
縮胡麻垂れは第1表の基本処方Aで図1の製造方法によ
り製造し、出来上がりの性状を目視確認することにより
評価した。また、胡麻ペーストの含有量は第1表の基本
処方Aの胡麻ペースト含有量を増減することにより設定
した。その結果、濃縮タイプの場合も胡麻ペーストの含
有量が23w/v%以上になると、垂れの段階でゲル化
を起こし、商品価値を著しく損なうことが判った。As a second step, the composition from the viewpoint of taste and the antiseptic property of the concentrated sesame sauce for shabu-shabu were examined. Regarding the sesame content of sesame drool, it has been pointed out that gelation occurs when the amount of sesame paste is increased, and the inventors of the present invention have found that when the sesame paste is 23 w / v% or more, gelation occurs. Was observed (see Table 4). Therefore, when the product was designed as a concentrated type, it was examined to what extent the sesame paste could be contained without gelling. The results are shown in Table 5. The concentrated sesame drool was evaluated by the basic formulation A shown in Table 1 manufactured by the manufacturing method shown in FIG. 1 and visually confirming the finished properties. The content of the sesame paste was set by increasing or decreasing the content of the sesame paste of the basic formulation A in Table 1. As a result, it was found that even in the case of the concentrated type, when the content of the sesame paste was 23 w / v% or more, gelation occurred at the sagging stage, and the commercial value was significantly impaired.
【0019】[0019]
【表5】 [Table 5]
【0020】次に、濃縮胡麻垂れの使用時にどのような
もので希釈すれば味覚的に良好なものが得られるかにつ
いて検討した。その結果を第6表に示す。濃縮胡麻垂れ
は第1表の基本処方Aで図1の製造方法により製造し、
これを各種希釈物で2倍容量に希釈して作成したしゃぶ
しゃぶの垂れを使用し、官能検査を行った。なお、脱脂
粉乳は規定量の水で溶いたもの、市販つゆは規定量の水
で希釈したものを使用した。その結果、表に示したよう
に、牛乳と脱脂粉乳が高い評価を得た。また、希釈倍率
を1.3倍としたものについても試験し、同様の結果が
得られた。Next, it was examined how the concentrated sesame drool was diluted when it was used to obtain a good taste. The results are shown in Table 6. Concentrated sesame dripped is manufactured by the manufacturing method of FIG. 1 with the basic formulation A in Table 1,
A sensory test was conducted using the sabu-shabu dripping prepared by diluting this with various dilutions to double the volume. The skim milk powder was dissolved in a specified amount of water, and the commercially available soup was diluted with a specified amount of water. As a result, as shown in the table, milk and skim milk powder were highly evaluated. Further, a test was conducted using a dilution ratio of 1.3 times, and similar results were obtained.
【0021】[0021]
【表6】 [Table 6]
【0022】[0022]
【実施例】次に、本発明を実施例により詳しく説明す
る。
実施例1
第1表の基本処方Aで図1の製造方法により濃縮胡麻垂
れを製造した。すなわち、少量の水にグルタミン酸ナト
リウム10kgを溶解し、次にカラギーナン4kgを砂
糖160kgに予備混合したものを添加、混合した。次
いで、食塩45kg,淡口醤油100kg,味醂100
kg,胡麻ペースト200kgを順次添加、混合した。
胡麻ペーストが均一に分散した後、食酢160kgを添
加、混合した。最終的に全量が1000リットルとなる
ように水を添加した。全原料を均一に混合した後、コロ
イドミル処理し、ブレンド液を微粉砕し、さらにその処
理液をプレミキサーにて脱気処理した。その後、殺菌機
により90℃で殺菌したのち直ちに60℃まで冷却し、
しゃぶしゃぶ用濃縮胡麻垂れとした。EXAMPLES Next, the present invention will be described in detail with reference to Examples. Example 1 Concentrated sesame dripped was produced by the production method of FIG. 1 with the basic formulation A in Table 1. That is, 10 kg of sodium glutamate was dissolved in a small amount of water, and then 4 kg of carrageenan was premixed with 160 kg of sugar, which was added and mixed. Next, salt 45kg, light soy sauce 100kg, mirin 100
kg and sesame paste 200 kg were sequentially added and mixed.
After the sesame paste was uniformly dispersed, 160 kg of vinegar was added and mixed. Water was added so that the total amount would be 1000 liters finally. After uniformly mixing all the raw materials, a colloid mill treatment was performed, the blend liquid was finely pulverized, and the treatment liquid was deaerated with a premixer. Then, after sterilizing at 90 ℃ with a sterilizer, immediately cool to 60 ℃,
Concentrated sesame drop for shabu-shabu.
【0023】この垂れを市販牛乳で1.5容量倍に希釈
してしゃぶしゃぶ用胡麻垂れとし、しゃぶしゃぶを試食
したところ、本格的ですこぶる深みのある良好な味覚を
有していた。また、製造直後に250ml壜に充填、密
閉し、30℃の恒温室に保管して、一般生菌数、かび、
酵母、乳酸菌の推移を確認した結果を第7表に示す。表
から明らかなように、図1の殺菌工程によりかび、酵
母、乳酸菌は完全に殺菌されているが、一般生菌のうち
耐熱芽胞菌が残ることが確認された。しかし、保存期間
中に漸次、消滅していく傾向が認められたので、常温流
通商品としての安全性は十分であることが判った。な
お、各微生物の確認は前記した方法で実施した。This dripping was diluted 1.5 times by volume with commercially available milk to prepare sesame dripping for shabu-shabu, and when the shabu-shabu was tasted, it had a good taste with a full-fledged rubbing depth. Immediately after production, the bottle was filled in a 250 ml bottle, sealed, and stored in a thermostatic chamber at 30 ° C.
Table 7 shows the results of confirming the changes in yeast and lactic acid bacteria. As is clear from the table, it was confirmed that the mold, yeast and lactic acid bacterium were completely sterilized by the sterilization process of FIG. However, since a tendency to gradually disappear during the storage period was recognized, it was found that the safety as a room temperature distribution product is sufficient. The confirmation of each microorganism was carried out by the method described above.
【0024】[0024]
【表7】 [Table 7]
【0025】[0025]
【発明の効果】本発明のしゃぶしゃぶ用濃縮胡麻垂れ
は、長期間にわたり腐敗し難く常温流通が可能で、しか
も牛乳類で希釈して使用したとき、肉の呈味を引立て、
肉の味を相乗的に向上させることができる。The concentrated sesame sauce for shabu-shabu of the present invention is not easily decomposed over a long period of time and can be distributed at room temperature, and further enhances the taste of meat when diluted with milk and used.
The taste of meat can be improved synergistically.
【図1】 しゃぶしゃぶ用濃縮胡麻垂れの製造工程の1
例を示すフローシートである。[Fig.1] 1 of manufacturing process of concentrated sesame drop for shabu-shabu
It is a flow sheet which shows an example.
【図2】 殺菌後の胡麻垂れの微生物耐性に及ぼす塩分
濃度と酸度との関係を示すものである。FIG. 2 shows the relationship between salt concentration and acidity that affect microbial resistance of sesame droop after sterilization.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平6−133728(JP,A) 特開 昭49−54571(JP,A) 特開 平4−16161(JP,A) 特開 平1−181761(JP,A) 特開 昭58−183067(JP,A) (58)調査した分野(Int.Cl.7,DB名) A23L 1/22 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-6-133728 (JP, A) JP-A-49-54571 (JP, A) JP-A-4-16161 (JP, A) JP-A-1- 181761 (JP, A) JP 58-183067 (JP, A) (58) Fields investigated (Int.Cl. 7 , DB name) A23L 1/22
Claims (4)
4〜8w/v%および食酢を酸度として0.3〜0.8
w/v%含有し、牛乳類で1.2〜2.0容量倍に希釈
して用いる、しゃぶしゃぶ用濃縮胡麻垂れ。1. Sesame paste 12 to 23 w / v%, salt 4 to 8 w / v% and vinegar having an acidity of 0.3 to 0.8.
Containing w / v% , diluted with milk 1.2-2.0 times by volume
It was used, shabu-shabu for concentrated sesame dripping.
乳、その加工物の水溶解物である請求項1記載のしゃぶ
しゃぶ用胡麻垂れ。2. A milk such milk or skim milk or milk powder, according to claim 1 shabu for sesame sagging wherein the water soluble compound of the workpiece.
ぶしゃぶ用胡麻垂れ。 3. The shield according to claim 2, wherein the milk is milk.
Dried sesame seeds for shabu.
添加し、胡麻ペースト10〜19w/v%,食塩2.5
〜4.0w/v%および食酢を酸度として0.4w/v
%以下に希釈することを特徴とするしゃぶしゃぶ用胡麻
垂れの製造方法。4. Milk is added to the concentrated sesame drop according to claim 1, and sesame paste is 10 to 19 w / v% and salt is 2.5.
~ 4.0 w / v% and 0.4 w / v with vinegar as acidity
% Diluting the sesame seeds for shabu-shabu.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP25604994A JP3512486B2 (en) | 1994-09-27 | 1994-09-27 | Concentrated sesame dripping for shabu-shabu |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP25604994A JP3512486B2 (en) | 1994-09-27 | 1994-09-27 | Concentrated sesame dripping for shabu-shabu |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0889206A JPH0889206A (en) | 1996-04-09 |
JP3512486B2 true JP3512486B2 (en) | 2004-03-29 |
Family
ID=17287199
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JP25604994A Expired - Fee Related JP3512486B2 (en) | 1994-09-27 | 1994-09-27 | Concentrated sesame dripping for shabu-shabu |
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JP (1) | JP3512486B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU747991B2 (en) * | 1997-12-16 | 2002-05-30 | Teijin Limited | Analysis of predisposition based on human airway tripsin protease gene polymorphism |
CN107095236A (en) * | 2017-05-17 | 2017-08-29 | 安徽华禹食品有限公司 | Sesame paste and preparation method that a kind of suitable children eat |
-
1994
- 1994-09-27 JP JP25604994A patent/JP3512486B2/en not_active Expired - Fee Related
Also Published As
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JPH0889206A (en) | 1996-04-09 |
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