JP4406860B2 - Balsamic vinegar sauce and method for producing the same - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a low salt, low calorie sauce, and mellow vinegar as a seasoning for eating meats, fish and shellfish and the like.
[0002]
[Prior art and problems to be solved by the invention]
To eat meat and shellfish, not only salt and pepper taste, but also Western sauce, white sauce system typified by bechamel sauce, brote sauce system that uses fish and fish instead of bechamel sauce milk There are a variety of sauces, such as brown sauce, which is made from roux with a feeling of scorching flour with oil, but it takes time to make all the above-mentioned sauces, and it is a high calorie sauce using a lot of butter. In addition, balsamic vinegar aged for decades is low in calories and has a good consistency, and is used as a mild acidity source in high-end restaurants, but it is a small amount and costs tens of thousands of yen.
[0003]
Balsamic vinegar, which is usually marketed for general household use, is a brewed vinegar that has been aged for 2 to 3 years. It is sold at around 400 yen in 250 milliliters, and may be used for salad dressing, etc. However, it has a unique scent, and it is difficult for Japanese people to use it as it is, and after using it once, it is actually stored in the refrigerator.
[0004]
In addition, any vinegar is a seasoning that makes the human body healthy, and it is known to be effective for metabolic diseases such as diabetes, digestive diseases, cardiovascular and respiratory systems. ing.
[0005]
However, because of its acidity, vinegar cannot be taken directly or diluted, and there are many types of dishes that use a lot of vinegar.
[0006]
The above-mentioned low-calorie, thick and mellow balsamic vinegar that can be used as a sauce and can be used as a seasoning in many dishes, has the same taste in a short period of time and at a low cost. The problem is a method for producing a source.
[0007]
[Means and Actions for Solving the Problems]
Above-mentioned problems, the balsamic vinegar, and alcoholic beverages with a fragrance, combined with sugar, but it is to boil it, as alcoholic beverages with the fragrance, the use of a brandy and sake and招興liquor, as the sugar This is achieved by using brown sugar, white sugar and honey . That is, the balsamic vinegar sauce according to the present invention is a balsamic vinegar in which the specially selected fragrant alcoholic beverage and the specially selected sugar are combined and boiled. This makes it possible to obtain a balsamic vinegar sauce with the same taste, flavor, and thickness as balsamic vinegar that has been aged for several decades by using low-priced balsamic vinegar. It has become.
[0008]
The scented alcoholic drink here means distilled liquor typified by brandy, liqueur made by soaking fruit, fragrance or medicinal herb in distilled liquor, or brewed liquor such as Japanese sake or Shaoxing liquor. Sugar means white sugar, brown sugar, honey and the like.
[0009]
First, the scent of low-priced balsamic vinegar is considerably relaxed by combining sugar, but it has been found through various experiments that it becomes quite mellow when cooked with alcohol. These alcohols are sake and shochu made from rice and cereals, and are available for 1,000 to 2000 yen in 1.8 liters.
[0010]
As a result of repeated research and experiments on what to do with a rich fragrance, it is not a strong fragrance such as fragrant plants (herbs) or perfumes, but a fragrance produced by aging over a deep fragrance, that is, brandy, whiskey, Shaoxing liquor, etc. It was found that alcohol was volatilized and only the fragrant fragrance remained by boiling together alcoholic beverages that smelled sweet but not too sweet.
[0011]
And the thickening necessary for the sauce is made by boiling, and the thickened state can be freely produced in extraordinary, medium and low concentrations by adjusting the boiling.
[0012]
If you simmer it with the thick-spotted thick above, it will be about 1/5 of the original amount, so it will be expensive, but it is almost the same flavor and thickness as balsamic vinegar aged for several decades, Can be provided at 1/10 or less, and it will be possible to eat various ingredients with a source taste similar to that of a high-class restaurant in ordinary households, and it will be possible to provide dishes that will enrich your feelings.
[0013]
In addition, balsamic vinegar sauce of medium or low concentration type can be used as a seasoning, and it can be used as a vegetable dressing or sauce of vegetables, or it can be mixed with olive oil and spices to create a mellow sour flavor dressing It is easy to make and can be used as a salad dressing.
[0014]
As a dish other than the above, balsamic vinegar-style spaghetti can be made by cooking with a little salt pepper and balsamic vinegar sauce together with meat, fish shellfish, vegetables etc. together with spaghetti, and it can be used for various other dishes .
[0015]
By the above, the opportunity to ingest a lot of vinegar itself is increased, so that the action on the metabolic system of human organs and the like is improved, which is in a good health direction.
[0016]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to the drawings. However, the present invention is not limited to the embodiments.
[0017]
(First embodiment)
FIG. 1 shows a first embodiment of the present invention, and shows an example of a material 1 included and steps for manufacturing a balsamic vinegar sauce 2.
[0018]
【Example】
FIG. 2 shows a recipe of the first embodiment. 400 ml of balsamic vinegar, 50 ml of brandy, 30 ml of sake, 30 ml of Shaoxing sake, 15 ml of brown sugar, 15 ml of white sugar, and 10 ml of honey are mixed together. Boil the combined liquid in a pan. At this time, simmer over high heat at first, but slowly boil over low heat when boiling. Although the amount of simmering is reduced, the amount of simmering varies depending on the type of Tokuno, Nakano, or Low.
[0019]
In this example, the finished amount of balsamic vinegar sauce after cooling is 140 ml, and by boiling 550 ml to about 1/4, it becomes about halfway between Tono and Nakano, as a sauce for meat and fish shellfish dishes However, it became a concentration that can be used as a seasoning for spaghetti.
[0020]
When drawing a pattern by hanging it into a string with a balsamic vinegar sauce on a plate and placing it artistically, the boiled portion of Fig. 2 becomes a special concentration level by making 100 ml, and even if the plate is placed sideways after drawing a picture Became like a brown candy that doesn't flow.
[0021]
Although the above-mentioned expressions of special concentration, medium concentration, and low concentration are used, the degree of cooking is not limited to the above ratio, and the terms special concentration, medium concentration, and low concentration are not limited thereto.
[0022]
【The invention's effect】
This invention is a balsamic vinegar, a scented alcoholic beverage, and a sauce with a taste, flavor, and thickness that is almost the same as balsamic vinegar aged for several tens of thousands of yen in 100 milliliters by simmering together with sugar Has been achieved, and the production of a mellow balsamic vinegar sauce with low acidity and mild acidity, which was the initial purpose, has been achieved.
[0023]
In addition, increasing the chances of ingesting a lot of vinegar leads to improvement of the human organs' metabolic system, digestive system, circulatory system, and respiratory system. The effect of is obtained.
[0024]
Besides that, Tokuno type sauce can be artistically arranged at home, and even the same ingredients look gorgeous, and it can also have a ripple effect that can provide a dinner feeling that is upgraded several ranks.
[Brief description of the drawings]
FIG. 1 is a process diagram of a first embodiment.
FIG. 2 is a recipe of the first embodiment.
[Explanation of symbols]
1 Ingredient 2 Balsamic vinegar sauce

Claims (2)

The balsamic vinegar, and alcoholic beverages with a fragrance, combined with the sugar, a balsamic vinegar source comprising boiled down this, use brandy and sake and招興liquor as alcoholic beverage with the aroma, brown sugar as the sugar Balsamic vinegar sauce, characterized by using honey and white sugar and honey . The balsamic vinegar, and alcoholic beverages with a fragrance, a step of combining the sugar, a step and balsamic vinegar source manufacturing method comprising a boil down this, and brandy as alcoholic beverages with the fragrance, and sake,招興A method for producing a balsamic vinegar sauce, comprising using sake and brown sugar, white sugar, and honey as the sugar .

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