JP4000358B2 - 油揚げ味噌漬 - Google Patents
油揚げ味噌漬 Download PDFInfo
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- JP4000358B2 JP4000358B2 JP2006257034A JP2006257034A JP4000358B2 JP 4000358 B2 JP4000358 B2 JP 4000358B2 JP 2006257034 A JP2006257034 A JP 2006257034A JP 2006257034 A JP2006257034 A JP 2006257034A JP 4000358 B2 JP4000358 B2 JP 4000358B2
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- fried
- miso
- deep
- filling bag
- sealing
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- 244000294411 Mirabilis expansa Species 0.000 title claims description 62
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims description 62
- 235000013536 miso Nutrition 0.000 title claims description 62
- 235000021110 pickles Nutrition 0.000 title claims description 18
- 238000007789 sealing Methods 0.000 claims description 22
- 235000013305 food Nutrition 0.000 claims description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 8
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims description 4
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 4
- 239000003002 pH adjusting agent Substances 0.000 claims description 4
- 235000017281 sodium acetate Nutrition 0.000 claims description 4
- 239000001632 sodium acetate Substances 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 240000005856 Lyophyllum decastes Species 0.000 description 17
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 17
- 238000000034 method Methods 0.000 description 14
- 239000000047 product Substances 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000009826 distribution Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 238000000861 blow drying Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
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Description
本発明の実施例では、脱気率を80%としている。
図3は、本発明の油揚げ味噌漬の製造工程を示すフローチャートである。
なお、本実施の形態での専用バットは、底面及び側面に多数の水抜き穴を設けた耐熱性容器で、油揚げ10を縦に50枚、2列(100枚)収容できる容量とし、油揚げを収容した専用バット10箱を重ならないように水抜きキャップを外したタンク内に収容し、上部から熱湯を均一に掛け流す。この際使用する熱湯の量は、130リットル(油揚げ1000枚あたり)とする。
なお、本実施の形態では油揚げ10を2枚としたが、1枚あるいは2枚以上とすることも勿論任意である。
15 調味味噌
20 密封用充填袋
21 ヒートシール部
100 油揚げ味噌漬
Claims (4)
- 密封用充填袋に脱気密封された油揚げであって、90℃の熱湯を掛け流して油抜きした油揚げを密封用充填袋に挿入収容し、その後前記密封用充填袋内に調味味噌を加え、脱気密封し、密封された前記油揚げと調味味噌を30分間80℃で湯煎殺菌し、殺菌された前記密封用充填袋を冷水冷却後に冷気乾燥させて冷蔵し、長い賞味期間を有することを特徴とする油揚げ味噌漬。
- 前記調味味噌は、米みそ、糖類(砂糖、水あめ)みりん、しょうゆ、酢酸Na、pH調整剤、唐辛子抽出物からなることを特徴とする請求項1記載の油揚げ味噌漬。
- 前記調味味噌は、加えて清酒、大葉、唐辛子を含むことを特徴とする請求項2記載の油揚げ味噌漬。
- 前記密封用充填袋内には、油抜きした油揚げを複数枚挿入収容することを特徴とする請求項1ないし3記載の油揚げ味噌漬。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2006257034A JP4000358B2 (ja) | 2005-10-06 | 2006-09-22 | 油揚げ味噌漬 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005294176 | 2005-10-06 | ||
JP2006257034A JP4000358B2 (ja) | 2005-10-06 | 2006-09-22 | 油揚げ味噌漬 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2007125007A JP2007125007A (ja) | 2007-05-24 |
JP4000358B2 true JP4000358B2 (ja) | 2007-10-31 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2006257034A Active JP4000358B2 (ja) | 2005-10-06 | 2006-09-22 | 油揚げ味噌漬 |
Country Status (1)
Country | Link |
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JP (1) | JP4000358B2 (ja) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101051755B1 (ko) * | 2009-08-21 | 2011-07-25 | 이완희 | 고추 절임 및 그 제조방법 |
JP5601956B2 (ja) * | 2010-10-08 | 2014-10-08 | 朝日食品工業株式会社 | 油揚げの製造方法 |
JP5615662B2 (ja) * | 2010-10-19 | 2014-10-29 | 株式会社小菱屋 | 揚げ豆腐製品の製造方法 |
CN103271254B (zh) * | 2013-04-08 | 2015-02-25 | 江苏康力生物科技发展有限公司 | 一种豆制品改良剂及使用该改良剂加工豆制品的方法 |
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2006
- 2006-09-22 JP JP2006257034A patent/JP4000358B2/ja active Active
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JP2007125007A (ja) | 2007-05-24 |
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