JP6235185B1 - Miso soup composition for pickling meat and method for producing the same - Google Patents
Miso soup composition for pickling meat and method for producing the same Download PDFInfo
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Abstract
【課題】豚肉、牛肉、鶏肉等の肉を長時間漬け置いても、該肉が酸化して黒くなることが無く、また漬け置いた肉が硬くなりパサパサに成ることが無く、さらには塩辛くなることが無い味噌だれ組成物及びその製造方法の提供。【解決手段】味噌だれ組成物全体１００重量部中に、味噌１０〜３０重量部、落花生粉４０〜６０重量部、オリーブオイル５〜９重量部、みりん２〜６重量部、砂糖５〜９重量部、いりごま２〜６重量部、日本酒５〜１０重量部を含む味噌だれ組成物。落花生粉が、乾燥し、表皮を除去した落花生豆を５０ＭＰａ以上の圧力下で焙煎して硬い豆とし、該豆粒を３ｍｍ程度に粉砕して、脱臭機に掛けて、破砕粒とし、更に積算分率５０％の粒子径が２００〜５００μｍに破砕粒を粋砕して粉状とした、味噌だれ組成物。【選択図】なしAn object of the present invention is to immerse pork, beef, chicken, and other meats for a long time, so that the meat does not oxidize and become black, the soaked meat does not become hard and does not become papasa, and becomes salty. The provision of a miso soup composition and a method for producing the same SOLUTION: In 100 parts by weight of the total miso soup composition, 10-30 parts by weight of miso, 40-60 parts by weight of peanut flour, 5-9 parts by weight of olive oil, 2-6 parts by weight of mirin, 5-9 parts by weight of sugar. Part, 2-6 parts by weight of sesame seeds, 5-10 parts by weight of sake. Peanut powder is dried and peanut beans from which the skin has been removed is roasted under a pressure of 50 MPa or more to form hard beans, the beans are crushed to about 3 mm, subjected to a deodorizing machine, crushed and further accumulated. A miso soup composition having a 50% fraction particle size of 200 to 500 μm and finely pulverized grains. [Selection figure] None
Description
本発明は、肉を漬け置くことで、肉の酸化を防止すると共に、肉の柔らかさや香ばしさ等を向上させることが出来る肉漬け込み用味噌だれ組成物及びその製造方法に関する。
The present invention relates to a miso soup composition for pickling meat and a method for producing the same, which can prevent meat oxidation by improving the softness and aroma of meat .
従来、味噌独特の味わいとフレーバーとを持った長期の保存に耐える美麗な色合いの味噌だれ及びその製法が提案されている（特許文献１）。該味噌だれ及びその製法は、白味噌を主体とするたれ成分に調味料、香辛料、糖類及び果実を添加して得た配合成分に対して少量のエチルアルコールを加えてなることを特徴としている。 Conventionally, there has been proposed a miso soup with a beautiful color that has a taste and flavor peculiar to miso and can withstand long-term storage, and a manufacturing method thereof (Patent Document 1). The miso soup and its manufacturing method are characterized in that a small amount of ethyl alcohol is added to a blended component obtained by adding seasoning, spices, sugars and fruits to a sauce component mainly composed of white miso.
また、既存の味噌以上の高い栄養価を有する味噌としてピーナッツ入り味噌及びピーナッツ入り味噌の製造方法が提案されている（特許文献２）。該ピーナッツ入り味噌及びピーナッツ入り味噌の製造方法は、粉末状のピーナッツと味噌とを構成成分とし、油及び最も多い成分が糖分の物質が混ざった粉末状のピーナッツと味噌とを構成成分としている。 Moreover, the manufacturing method of the miso containing peanut and the miso containing peanut is proposed as a miso which has high nutritional value more than the existing miso (patent document 2). The peanut miso and the method for producing the peanut miso comprise powdered peanuts and miso as constituent components, and oil and the most abundant components as powdery peanuts and miso mixed with sugar substances.
しかしながら、特許文献１の味噌だれは、白味噌が４０〜６５重量部と多く配合され、豚肉、牛肉、鶏肉等を漬けると、漬け置く時間が適切な時間よりも僅かでも長くなると、これらの肉が硬くなりパサパサし、さらには味噌の塩分で塩辛く成ってしまうという課題がある。 However, the miso soup of Patent Document 1 contains a large amount of white miso of 40 to 65 parts by weight, and when pork, beef, chicken, etc. are soaked, these meats will be soaked for a little longer than the appropriate time. There is a problem that it becomes hard and rustling, and it becomes salty with the salt content of miso.
また、特許文献２のピーナッツ入り味噌は、該文献の明細書段落００１９の記載によれば、総重量に対する割合として味噌が４０％、粉末状のピーナッツが１０％と記載され、やはり上記特許文献１と同様に味噌の量が４０％と多く、また粉末状のピーナッツは皮の有無に限定されず単にコーヒーミル等で粗挽き程度以下の大きさにしたものを使用するものであるため、該ピーナッツ入り味噌に豚肉、牛肉、鶏肉等を漬けると、これらの肉が酸化したように色が黒くなるという課題があり、また特許文献１の味噌だれ同様に漬け置く時間が適切な時間よりも僅かでも長くなると、これらの肉が硬くなりパサパサし、さらには味噌の塩分で塩辛く成ってしまうという課題がある。 Moreover, according to the description in paragraph 0019 of the document, the miso with peanuts of Patent Document 2 is described as 40% miso and 10% powdered peanuts as a percentage of the total weight. Similarly, the amount of miso is as high as 40%, and the powdered peanut is not limited to the presence or absence of skin, but is simply used in a coffee mill or the like that is less than the coarsely ground size. When pork, beef, chicken, etc. are soaked in miso, there is a problem that these meats become black as if they were oxidized, and even if the time to soak like the miso soup of Patent Document 1 is slightly shorter than the appropriate time When it becomes long, there is a problem that these meats become hard and rustle, and further become salty with the salt content of miso.
本発明が解決しようとする課題は、豚肉、牛肉、鶏肉等の肉を長時間漬け置いても、該肉が酸化して黒くなることがなく、また漬け置いた肉が硬くなりパサパサに成ることが無く、さらには塩辛くなることが無い肉漬け込み用味噌だれ組成物及びその製造方法を提供することにある。
The problem to be solved by the present invention is that, even if meat such as pork, beef, chicken is soaked for a long time, the meat does not oxidize and become black, and the soaked meat becomes hard and becomes papasa. It is another object of the present invention to provide a miso soup composition for pickling meat and a method for producing the same.
請求項１記載の発明は、肉漬け込み用味噌だれ組成物全体１００重量部中に、味噌１０〜３０重量部、落花生粉４０〜６０重量部、オリーブオイル５〜９重量部、みりん２〜６重量部、砂糖５〜９重量部、いりごま２〜６重量部、日本酒５〜１０重量部を含み、落花生粉は、乾燥し表皮を除去した落花生豆を５０ＭＰａ以上の圧力下においてさらに焙煎して硬い豆粒とし、該豆粒を３ｍｍ角程度に粉砕して脱臭機にかけて破砕粒と成し、該破砕粒を粉砕して粉状に形成した、音波ふるい方式の重量による積算分率５０％の平均粒子径が２００〜５００μｍである、ことを特徴とする肉漬け込み用味噌だれ組成物を提供する。
The invention according to claim 1 is that, in 100 parts by weight of the miso soup composition for pickling meat , 10-30 parts by weight of miso, 40-60 parts by weight of peanut flour, 5-9 parts by weight of olive oil, 2-6 parts by weight of mirin parts, sugar 5-9 parts by weight, viewed including the Irigoma 2-6 parts by weight, sake 5-10 parts by weight, peanut powder, dry peanut beans to remove epidermis further roasted under a pressure of more than 50MPa An average of 50% cumulative fraction based on the weight of the sonic sieving method, which is made into hard and hard beans, pulverized to about 3 mm square, formed into crushed particles by a deodorizer, and pulverized into pulverized particles. Provided is a miso soup composition for pickling meat , wherein the particle size is 200 to 500 μm .
請求項２記載の発明は、落花生粉は神奈川県秦野産の落花生から成ることを特徴とする請求項１記載の肉漬け込み用味噌だれ組成物を提供する。
According to a second aspect of the present invention, there is provided a miso soup composition for pickling meat according to the first aspect, wherein the peanut powder is made of peanuts from Kanno, Kanagawa Prefecture .
請求項３記載の発明は、乾燥し表皮を除去した落花生豆を５０ＭＰａ以上の圧力下においてさらに焙煎して硬い豆粒とし、該豆粒を３ｍｍ角程度に粉砕して脱臭機にかけて破砕粒と成し、該破砕粒を粉砕して粉状に形成し、音波ふるい方式の重量による積算分率５０％の平均粒子径が２００〜５００μｍの落花生粉とし、肉漬け込み用味噌だれ組成物全体１００重量部中に、該落花生粉を４０〜６０重量部、味噌１０〜３０重量部、オリーブオイル５〜９重量部、みりん２〜６重量部、砂糖５〜９重量部、いりごま２〜６重量部、日本酒５〜１０重量部を含むようにして６０〜８０℃で加熱撹拌しながら４０分以上８０分以下で均一に混合することを特徴とする肉漬け込み用味噌だれ組成物の製造方法を提供する。
According to the invention of claim 3, the dried peanut beans from which the skin has been removed are further roasted under a pressure of 50 MPa or more into hard bean grains, and the bean grains are crushed to about 3 mm square and subjected to a deodorizer to form crushed grains. The crushed grains are pulverized to form a powder, and peanut powder having an average particle size of 200-500 μm with an integrated fraction of 50% by weight of the sonic sieving method is used. 40-60 parts by weight of the peanut powder, 10-30 parts by weight of miso, 5-9 parts by weight of olive oil, 2-6 parts by weight of mirin, 5-9 parts by weight of sugar, 2-6 parts by weight of sesame seeds, sake Provided is a method for producing a miso soup composition for pickling meat , characterized by comprising 5 to 10 parts by weight and uniformly mixing for 40 to 80 minutes while heating and stirring at 60 to 80 ° C.
請求項４記載の発明は、落花生粉は神奈川県秦野産の落花生から成ることを特徴とする請求項３記載の肉漬け込み用味噌だれ組成物の製造方法を提供する。
Invention of Claim 4 provides the manufacturing method of the miso- boiled composition for meat pickles of Claim 3 characterized in that peanut powder consists of peanuts from Kanno Prefecture Kanno .
本発明の肉漬け込み用味噌だれ組成物は、長時間豚肉、牛肉、鶏肉等の肉を漬け置いても、該肉が酸化して黒くなることが無い効果があり、また漬け置いた肉が硬くなってパサパサになることが無く、さらには塩辛くなることが無いという効果がある。
The miso soup composition for pickling meat according to the present invention has an effect that even when meat such as pork, beef, chicken is soaked for a long time, the meat is not oxidized and blackened, and the soaked meat is hard. There is an effect that it does not become rustling and does not become salty.
このため、一般家庭でこれらの肉の味噌漬け焼き等を調理する場合に本発明の肉漬け込み用味噌だれ組成物を使用すれば、肉を漬け置く時間が長くなっても肉が酸化して黒くなったり、漬け置いた肉が硬くなってパサパサになるようなことが無く、時間を気にすることなく肉を長時間漬け込むことが出来、美味な肉の味噌付け焼きを食することが出来るという効果がある。
For this reason, when cooking miso pickles grilled with these meats at ordinary households, if the miso soaking composition for meat pickling according to the present invention is used, the meat will oxidize and become black even if the time for soaking the meat becomes long. The effect of being able to eat meat that has been soaked in miso-grilled meat without being worried about becoming hard and stuffy, so that you can immerse meat for a long time without worrying about time There is.
また、長時間漬け込むことが出来るため肉を熟成させることができ、このため肉が柔らかくなると同時に食する際に肉の口当たりがまろやかになり、またのど越しの良さが良好になる効果がある。 Moreover, since it can be pickled for a long time, the meat can be ripened, and therefore, the meat becomes soft and the mouthfeel of the meat becomes mellow when eating, and the effect of improving the throat is good.
以下，本発明について詳細に説明する。 The present invention will be described in detail below.
本発明の肉漬け込み用味噌だれ組成物は、肉漬け込み用味噌だれ組成物全体１００重量部中に、味噌１０〜３０重量部、落花生粉４０〜６０重量部、オリーブオイル５〜９重量部、みりん２〜６重量部、砂糖５〜９重量部、いりごま２〜６重量部、日本酒５〜１０重量部を含むことを特徴とする肉漬け込み用味噌だれ組成物であり、この他にとうがらし、根しょうが等の香辛料類や、例えばすり下ろしたりんご等の果物等を含んでいても良い。
The miso soup composition for meat pickling of the present invention comprises 10 to 30 parts by weight of miso, 40 to 60 parts by weight of peanut flour, 5 to 9 parts by weight of olive oil, and mirin in 100 parts by weight of the miso soup composition for meat pickling. 2-6 parts by weight, 5-9 parts by weight of sugar, 2-6 parts by weight of sesame seeds, 5-10 parts by weight of sake , a miso soup composition for pickling meat , It may contain spices such as ginger and fruits such as grated apples.
＜味噌＞
本発明に使用される味噌は、赤味噌、白味噌、麹味噌、八丁味噌等を使用することができ、該味噌の含有量は肉漬け込み用味噌だれ組成物全体１００重量部中１０〜３０重量部が好ましく、１０重量部未満では味噌の風味が薄くなり香りも少ない場合があり、３０重量部超では味噌味が強すぎて、食した際に味噌の風味が喉に残る場合がある。
<Miso>
As the miso used in the present invention, red miso, white miso, miso miso, Hatcho miso, etc. can be used, and the content of the miso is 10 to 30% by weight in 100 parts by weight of the miso soup composition for meat pickling. If the amount is less than 10 parts by weight, the taste of the miso may be thin and the fragrance may be small. If it exceeds 30 parts by weight, the taste of the miso may be too strong, and the taste of the miso may remain in the throat when eaten.
＜落花生粉＞
本発明に使用される落花生粉は、本発明の肉漬け込み用味噌だれ組成物に漬け込まれる豚肉、牛肉、鶏肉等の酸化を防止し、またこれらの肉の臭みを抑えることを目的として配合される。特に産地等が限定されるものではないが、素煎りの落花生自体を噛み砕いた直後に落花生独特の香りをより強く感じることが出来る神奈川県秦野産の落花生が好ましい。秦野産の落花生が落花生独特の香りをより強く感じることが出来るのは、他の産地の落花生と比較すると、味が奥深く、コクがあることがその理由の一つとして推察される。
<Peanut flour>
The peanut flour used in the present invention is formulated for the purpose of preventing oxidation of pork, beef, chicken, etc. that are soaked in the miso soup composition for meat pickling of the present invention, and suppressing the smell of these meats. The Although the place of production is not particularly limited, peanuts from Sagano, Kanagawa Prefecture, which can more strongly feel the fragrance unique to peanuts immediately after chewing the undecided peanuts themselves, are preferred. The reason why the peanuts produced in Sagano can feel the fragrance unique to peanuts more strongly is that the taste is deeper and richer than other peanuts.
また、粉状の状態で余分な油脂分が除去されていることが好ましい。落花生粉の製造方法としては、採取された落花生を脱穀機にかけ、天日にて１週間乾燥させる。次に落花生のさやを丁寧に皮むき機を使用して中の豆を取り出す。取り出した豆は十分に乾燥し、さらに火にかけて十分に焙煎する。次に豆の皮むき機により表皮を除去してさらに乾燥させる。この乾燥した落花生を５０ＭＰａ以上の圧力下において焙煎し堅い豆粒とする。該豆粒を３ｍｍ角程度に破砕し、脱臭機によって臭いと油を除去する。臭いと油が除去された破砕粒を粉砕機にて粉状にして落花生粉とする。
Moreover, it is preferable that the excess fats and oils are removed in the powdery state. As a method for producing peanut powder , the collected peanuts are put into a threshing machine and dried for one week on the sun. Next, carefully remove the peanut pods using a peeling machine. Beans taken out is sufficiently dried, more fully roasted over the fire. Next, the skin is removed by a bean peeler and further dried. This dried peanut is roasted under a pressure of 50 MPa or more to form hard beans. The beans are crushed to about 3 mm square, and odor and oil are removed by a deodorizer. The crushed grains from which odor and oil have been removed are pulverized with a pulverizer to form peanut powder.
平均粒子径は２００〜５００μｍが好ましく、より好ましくは２５０〜４５０μｍである。２００μｍ未満では落花生の風味が不足し、５００μｍ超では本肉漬け込み用味噌だれ組成物を仮に直接食する際の食感に粗さが感じられる。２５０μｍ未満では落花生の風味が不足する傾向にあり、４５０μｍ超では仮に直接食する際の食感に粗さが感じられる傾向がある。市販の落花生粉としては、落花生粉（商品名、平均粒子径３５０μｍ、神奈川県秦野市 かまか商店製）がある。落花生粉の粒子径の測定に当たっては、音波ふるい方式による測定の際に過剰な油脂分が該測定の障害とならないように、例えば、落花生粉１００ｇをアセトン２００ｍｌを加えて１０分間放置し、ＡＤＶＡＮＴＥＣ社製ＰＴＦＥ膜（ＰＯＲＥ ＳＩＺＥ ０．２μｍ）でろ過した後、１６時間減圧乾燥処理を行なうことが望ましい。なお、本明細書中でいう平均粒子径とは、粒子径と重量による積算分率から積算分率５０％の粒子径を平均粒子径として算出したものである。
The average particle size is preferably 200 to 500 μm , more preferably 250 to 450 μm. If it is less than 200 μm, the taste of peanuts is insufficient , and if it exceeds 500 μm, the texture is felt when eating the miso soup composition for pickling main meat directly. If it is less than 250μm tend to lack flavor of peanut, there is a tendency that roughness is felt in the texture of time to eat if directly at 450μm greater. Examples of commercially available peanut powder, peanut powder (trade name, average particle diameter of 350μm, Kamaka made shopping Kanagawa Prefecture Hadano) there is. In measuring the particle size of peanut powder , for example , 100 g of peanut powder is added to 200 ml of acetone and allowed to stand for 10 minutes so that excessive fats and oils do not obstruct the measurement when using the sonic sieving method . ADVANTEC after filtration through a manufacturing PTFE film (PORE SIZE 0.2μm), it is desirable to carry out 16 hours under reduced pressure drying process. In addition , the average particle diameter as used in this specification calculates the particle diameter of 50% of an integrated fraction from the integrated fraction by a particle diameter and a weight as an average particle diameter.
落花生粉の配合量は、肉漬け込み用味噌だれ組成物全体１００重量部中４０〜６０重量部が好ましく、４０重量部未満では漬け込む肉等が酸化して黒く変色する場合や落花生の香りが少ない場合があり、６０重量部超では落花生の香りが強くなって食した際に鼻に残り、肉等の風味が損なわれる場合がある。
The blending amount of peanut powder is preferably 40 to 60 parts by weight in 100 parts by weight of the miso soup composition for meat pickling, and if it is less than 40 parts by weight, the meat to be pickled is oxidized and discolored to black, or the fragrance of peanuts is small If it exceeds 60 parts by weight, the peanut scent becomes strong and remains in the nose when eaten, and the flavor of meat and the like may be impaired.
＜オリーブオイル＞
本発明に使用されるオリーブオイルは、本発明の肉漬け込み用味噌だれ組成物に漬け込まれる豚肉、牛肉、鶏肉等の肉汁成分が上記味噌に吸着し吸収されてこれらの肉が硬くなり、またパサパサになるのを防止するために配合される。該オリーブオイルの種類等は特に限定されるものではなく市販のオリーブオイルを使用することができる。
<Olive oil>
In the olive oil used in the present invention, pork, beef, chicken and other gravy components soaked in the miso soaking composition of the present invention are adsorbed and absorbed by the miso, and the meat becomes hard. It is blended to prevent becoming papasa. The kind of the olive oil is not particularly limited, and commercially available olive oil can be used.
市販のオリーブオイルとしては，エクストラバージン（商品名，株式会社J-オイルミルズ製）があり、該オリーブオイルは肉漬け込み用味噌だれ組成物全体１００重量部中５〜９重量部が好ましく、５重量部未満では肉を漬け込んだ際に該肉が硬くなることがあり、９重量部超ではオリーブの匂いが強くなり、また脂っこさが残り、食した際にこれらの感覚が喉に残る場合がある。
As a commercially available olive oil, there is Extra Virgin (trade name, manufactured by J-Oil Mills Co., Ltd.), and the olive oil is preferably 5 to 9 parts by weight in 100 parts by weight of the total miso soup composition for meat pickling. If it is less than the part, the meat may become hard when the meat is soaked, and if it exceeds 9 parts by weight, the smell of the olive becomes strong and the greasy remains, and these sensations may remain in the throat when eaten. is there.
＜みりん＞
本発明に使用されるみりんは、漬け込む肉等の肉臭さや生臭さを抑えることを目的として配合され、該みりんの種類等は特に限定されるものではなく、市販のみりんを使用することができる。市販のみりんとしては、タカラ 本みりん（商品名、宝酒造社製）があり、該みりんは肉漬け込み用味噌だれ組成物全体１００重量部中２〜６重量部が好ましく、２重量部未満では漬け込む肉等の肉臭さや生臭さを抑える効果が十分ではない場合があり、６重量部超ではみりんの風味が強くなり過ぎる場合がある。
<Mirin>
The mirin used in the present invention is blended for the purpose of suppressing meat odor and raw odor such as meat to be pickled, and the kind of mirin is not particularly limited, and commercially available mirin can be used. . As the commercially available mirin, Takara Hon Mirin (trade name, manufactured by Takara Shuzo Co., Ltd.) is used, and the mirin is preferably 2 to 6 parts by weight in 100 parts by weight of the miso soup composition for meat pickling , and the meat to be pickled at less than 2 parts by weight. In some cases, the effect of suppressing meat odor and raw odor is not sufficient, and if it exceeds 6 parts by weight, the taste of mirin may become too strong.
＜砂糖＞
本発明に使用される砂糖は、味噌の塩辛さを打ち消すと共に甘さを付与することを目的として配合され、三温糖、白砂糖、黒砂糖、ザラメ等のいずれも使用することが出来る。砂糖の配合量は、肉漬け込み用味噌だれ組成物全体１００重量部中５〜９重量部が好ましく、５重量部未満では甘さが不足する場合があり、９重量部超では甘さが突出してしまい食した際に舌に残る場合がある。
<Sugar>
The sugar used in the present invention is blended for the purpose of counteracting the salty taste of miso and imparting sweetness, and any of tri-warm sugar, white sugar, brown sugar, salam etc. can be used. The blending amount of sugar is preferably 5 to 9 parts by weight in 100 parts by weight of the miso soup composition for pickling meat , and the sweetness may be insufficient if it is less than 5 parts by weight. It may remain on the tongue when eating.
＜いりごま＞
本発明に使用されるいりごまは、風味、香り及び隠し味を付与することを目的として配合され、該いりごまの種類等は特に限定されるものではなく、市販のいりごまを使用することが出来る。市販のいりごまとしては、白ごま いりごま（（株）シーシージャパンＡＭ３２社製）や、サラッとひと味いり胡麻白（商品名、株式会社マコト社製）があり、該いりごまは肉漬け込み用味噌だれ組成物全体１００重量部中２〜６重量部が好ましく、２重量部未満では風味及び香りが薄く、６重量部超では匂いが強すぎて食した際に鼻に残る場合がある。
<Iri-sesame>
The sesame seeds used in the present invention are blended for the purpose of imparting a flavor, fragrance and hidden taste, and the kind of the sesame seeds is not particularly limited, and commercially available sesame seeds may be used. I can do it. Examples of commercially available roasted sesame seeds, white sesame Irigoma ((Ltd.) CC Japan Co. AM32 companies) and, smooth and homeopathic containing sesame white (trade name, Co., Ltd. Makoto Co., Ltd.) there is, miso for the containing sesame pickled meat 2 to 6 parts by weight of 100 parts by weight of the whole abalone composition is preferable, and if it is less than 2 parts by weight, the flavor and aroma are thin, and if it exceeds 6 parts by weight, the smell is so strong that it may remain in the nose when eaten.
＜日本酒＞
本発明に使用される日本酒は、味にコクを付与することを目的として配合され、該日本酒の種類等は特に限定されるものではなく、市販の日本酒を使用することが出来る。市販の日本酒としては、純米料理酒（商品名、イオン（株）社製）があり、該日本酒は肉漬け込み用味噌だれ組成物全体１００重量部中５〜１０重量部が好ましく、５重量部未満では味にコクが不足し、１０重量部超では本肉漬け込み用味噌だれ組成物に漬け込んだ肉に酒臭さが残る場合がある。
<Sake>
The sake used in the present invention is blended for the purpose of imparting richness to the taste, and the kind of the sake is not particularly limited, and commercially available sake can be used. Commercially available sake includes pure rice dishes (trade name, manufactured by AEON Co., Ltd.), and the sake is preferably 5 to 10 parts by weight in 100 parts by weight of the miso soup composition for meat pickling. less rich is insufficient in taste, in 10 parts by weight exceeds some cases the meat marinated in miso anyone compositions for pickling the meat Sakeshu of remains.
本発明の肉漬け込み用味噌だれ組成物は上記の味噌、落花生粉、オリーブオイル、みりん、砂糖、いりごま、日本酒を上記の割合で均一に混合したものであるが、均一に混合するには、これらの材料を鍋等の加熱可能な混合用容器に投入し、６０℃〜８０℃で均一に加熱攪拌しながら４０分以上８０分以下で煮詰めることによる行う。このように温めながら攪拌することで上記材料が均一に混合した本発明の肉漬け込み用味噌だれ組成物を得ることが出来る。６０℃未満では均一に混ざらない場合があり、８０℃超では焦げ臭くなる場合がある。また混合時間が４０分未満では均一なペースト状にならない場合があり、８０分超では組成物の粘度が上昇し固くなる場合がある。
The miso soup composition for pickling meat of the present invention is a mixture of the above-mentioned miso, peanut flour, olive oil, mirin, sugar, irrigated sesame, and sake in the above proportions. These materials are put into a heatable mixing container such as a pot and boiled in 40 to 80 minutes with uniform heating and stirring at 60 to 80 ° C. By stirring while warming in this way, it is possible to obtain a miso soup composition for meat pickling according to the present invention in which the above materials are uniformly mixed. If it is less than 60 degreeC, it may not mix uniformly, and if it exceeds 80 degreeC, it may become a burning smell. Further, when the mixing time is less than 40 minutes, a uniform paste may not be formed, and when it exceeds 80 minutes, the viscosity of the composition may increase and become hard.
以下、実施例及び比較例にて本出願に係る肉漬け込み用味噌だれ組成物について具体的に説明する。
Hereinafter, the miso soaking composition for meat pickling according to the present application will be specifically described with reference to Examples and Comparative Examples.
＜実施例及び比較例＞
落花生粉として落花生粉（商品名、平均粒子径３５０μｍ、神奈川県秦野市 かまか商店製）を、オリーブオイルとしてエクストラバージンオリーブオイル（商品名，株式会社J-オイルミルズ製）を、みりんとしてタカラ 本みりん（商品名、宝酒造社製）を、砂糖として上白糖（商品名、三井製糖社製）を、いりごまとして白ごま いりごま（商品名、（株）シーシージャパンＡＭ３２社製）を、味噌として田舎味噌 米味噌だし入り（商品名、ハナマルキ社製）を、日本酒として純米料理酒（商品名、イオン（株）社製）を使用して表１の配合の材料を混合用容器に投入し、７０℃で均一に加熱攪拌しながら５０分間で煮詰めることで均一な実施例及び比較例の肉漬け込み用味噌だれ組成物を作製した。なお、上記落花生粉の平均粒子径は、該落花生粉１００ｇをアセトン２００ｍｌを加えて１０分間放置し、ＡＤＶＡＮＴＥＣ社製ＰＴＦＥ膜（ＰＯＲＥ ＳＩＺＥ ０．２μｍ）でろ過した後、１６時間減圧乾燥した落花生粉について測定したもので、測定はロボットシフターＲＰＳ−８５（株式会社セイシン企業製）で行い、粒子径と重量による積算分率から積算分率５０％の粒子径を平均粒子径として算出した。
<Examples and Comparative Examples>
Peanut flour (trade name, average particle size 350 μm, manufactured by Kamaka Shoten, Kanagawa Prefecture) as peanut flour, Extra virgin olive oil (trade name, manufactured by J-Oil Mills Co., Ltd.) as olive oil, Takara as mirin Mirin (trade name, manufactured by Takara Shuzo Co., Ltd.), sugar as upper white sugar (product name, manufactured by Mitsui Sugar Co., Ltd.), white sesame as sesame (product name, manufactured by CSC Japan AM32) as miso Ingredients of country miso with rice miso soup (product name, manufactured by Hanamaruki Co., Ltd.) and pure rice cooking liquor (product name, manufactured by AEON Co., Ltd.) as Japanese sake, the ingredients listed in Table 1 are introduced into the mixing container. The bean paste miso soaking compositions of Example and Comparative Example were prepared by boiling for 50 minutes with uniform heating and stirring at 70 ° C. The average particle size of the peanut powder is as follows: 100 g of the peanut powder is added with 200 ml of acetone, left to stand for 10 minutes, filtered through a PTFE membrane (PORE SIZE 0.2 μm) manufactured by ADVANTEC, and then dried under reduced pressure for 16 hours. The measurement was performed with a robot shifter RPS-85 (manufactured by Seishin Enterprise Co., Ltd.), and the particle size of 50% of the integrated fraction was calculated as the average particle size from the integrated fraction based on the particle size and weight.
＜評価項目及び評価方法＞ <Evaluation items and evaluation methods>
＜色の変化＞
実施例及び比較例の肉漬け込み用味噌だれ組成物に豚肉ロース、牛肉ロース、鶏肉もも肉をそれぞれ２４時間漬け込み、その後これらの肉を取り出し肉の色の変化を目視で確認する。各々の肉について肉全体が黒く変色しているものを×、部分的に黒く変色しているものを△、変色が無いものを○と評価した。
<Color change>
Pork loin, beef loin, and chicken thigh are soaked in the miso soup compositions for pickling meat of Examples and Comparative Examples for 24 hours, and then these meats are taken out and the color change of the meat is visually confirmed. For each meat, the whole meat was discolored black, the partial discoloration was evaluated as Δ, and the no discoloration was evaluated as ○.
＜パサパサ感＞
実施例及び比較例の肉漬け込み用味噌だれ組成物に豚肉ロース、牛肉ロース、鶏肉もも肉をそれぞれ２４時間漬け込み、その後これらの肉を取り出してフライパンにて両面を５分〜１０分間焼く。その後ただちに食してみて肉にパサパサ感があるものを×、ややパサパサ感があるものを△、パサパサ感が無いものを○と評価した。
<Feeling>
Pork loin, beef loin, and chicken thigh are soaked for 24 hours in the miso soup composition for pickling meat of Examples and Comparative Examples, respectively, and then these meats are taken out and baked on both sides for 5 minutes to 10 minutes in a frying pan. After eating immediately, the meat was evaluated as “x” when the meat had a feeling of tingling, △ when the meat had a feeling of tingling, and ◯ when the meat had no feeling.
＜柔らかさ＞
実施例及び比較例の肉漬け込み用味噌だれ組成物に豚肉ロース、牛肉ロース、鶏肉もも肉をそれぞれ２４時間漬け込み、その後これらの肉を取り出してフライパンにて両面を５分〜１０分間焼く。その後ただちに食してみて肉に柔らかさがあるものを×、やや硬くなっているものを△、柔らかさが無いものを○と評価した。
<Softness>
Pork loin, beef loin, and chicken thigh are soaked for 24 hours in the miso soup composition for pickling meat of Examples and Comparative Examples, respectively, and then these meats are taken out and baked on both sides for 5 minutes to 10 minutes in a frying pan. After eating immediately, the meat with softness was evaluated as “x”, the meat that was slightly hard was evaluated as “△”, and the meat without softness was evaluated as “◯”.
＜塩辛さ＞
実施例及び比較例の肉漬け込み用味噌だれ組成物に豚肉ロース、牛肉ロース、鶏肉もも肉をそれぞれ２４時間漬け込み、その後これらの肉を取り出してフライパンにて両面を５分〜１０分間焼く。その後ただちに食してみて肉が塩辛くなっているものを×、やや塩辛くなっているものを△、塩辛くなっていないものを○と評価した。
<Saltiness>
Pork loin, beef loin, and chicken thigh are soaked for 24 hours in the miso soup composition for pickling meat of Examples and Comparative Examples, respectively, and then these meats are taken out and baked on both sides for 5 minutes to 10 minutes in a frying pan. After eating immediately, the meat that was salty was rated as x, the one that was slightly salty was evaluated as △, and the one that was not salty was rated as ◯.
＜口当たりの脂っこさ＞
実施例及び比較例の肉漬け込み用味噌だれ組成物に豚肉ロース、牛肉ロース、鶏肉もも肉をそれぞれ２４時間漬け込み、その後これらの肉を取り出してフライパンにて両面を５分〜１０分間焼く。その後ただちに食してみて肉の口当たりが脂っこくなっているものを×、やや脂っこくなっているものを△、脂っこくなっていないものを○と評価した。
<Greased taste>
Pork loin, beef loin, and chicken thigh are soaked for 24 hours in the miso soup composition for pickling meat of Examples and Comparative Examples, respectively, and then these meats are taken out and baked on both sides for 5 minutes to 10 minutes in a frying pan. After eating immediately, what was greasy of the meat was evaluated as x, what was slightly greasy was evaluated as △, and what was not greasy was evaluated as ◯.
＜評価結果＞
評価結果を表２に示す。
<Evaluation results>
The evaluation results are shown in Table 2.
Claims (4)
The method for producing a miso soup composition for meat pickling according to claim 3, wherein the peanut powder is made of peanuts from Kanno, Kanagawa Prefecture .
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| CN108477502A (en) * | 2018-05-07 | 2018-09-04 | 侯敏 | The preparation method of pungent broad bean paste |
| CN108713735A (en) * | 2018-05-31 | 2018-10-30 | 浦北县龙腾食品有限公司 | The preparation method of Sauce flavor olive roast pork sauce |
| CN108719953A (en) * | 2018-05-31 | 2018-11-02 | 浦北县龙腾食品有限公司 | The preparation process of fruit flavor olive roast pork sauce |
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| JPS61257154A (en) * | 1985-05-09 | 1986-11-14 | Yorio Shiratori | Preparation of 'miso' (bean paste) for chinese noodle |
| JPH07241180A (en) * | 1994-03-03 | 1995-09-19 | Shiga:Kk | Sauce for noodles and its production |
| JPH0965849A (en) * | 1995-08-28 | 1997-03-11 | Yachimata P-Natsu:Kk | 'miso' containing peanut and production of 'miso' containing peanut |
| JP2013212082A (en) * | 2012-04-02 | 2013-10-17 | Kiyoshi Furuya | Noodle composition and method of production of the same |
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| JPS54119067A (en) * | 1978-03-04 | 1979-09-14 | Yasushi Nakamura | Production of *miso* gravy |
| JPS61257154A (en) * | 1985-05-09 | 1986-11-14 | Yorio Shiratori | Preparation of 'miso' (bean paste) for chinese noodle |
| JPH07241180A (en) * | 1994-03-03 | 1995-09-19 | Shiga:Kk | Sauce for noodles and its production |
| JPH0965849A (en) * | 1995-08-28 | 1997-03-11 | Yachimata P-Natsu:Kk | 'miso' containing peanut and production of 'miso' containing peanut |
| JP2013212082A (en) * | 2012-04-02 | 2013-10-17 | Kiyoshi Furuya | Noodle composition and method of production of the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108477502A (en) * | 2018-05-07 | 2018-09-04 | 侯敏 | The preparation method of pungent broad bean paste |
| CN108713735A (en) * | 2018-05-31 | 2018-10-30 | 浦北县龙腾食品有限公司 | The preparation method of Sauce flavor olive roast pork sauce |
| CN108719953A (en) * | 2018-05-31 | 2018-11-02 | 浦北县龙腾食品有限公司 | The preparation process of fruit flavor olive roast pork sauce |
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