JP7302625B2 - Functional seasoning and spice curry - Google Patents

Description

TECHNICAL FIELD The present invention relates to functional seasonings capable of adding richness and umami to dishes. The present invention also relates to dishes having rich body and umami, especially spice curry.

As a type of curry, so-called spice curry, which is cooked by combining various spices without using roux, is known. Originally, spice curry is cooked without using soup stock, so it has the characteristic of lacking richness and umami. Therefore, it is preferable to be able to improve the richness and umami while making the most of the original taste of dishes such as spice curry.

The present invention has been made in view of the above circumstances, and aims to provide a functional seasoning that can add richness and umami to dishes. Another object of the present invention is to provide a dish having rich body and umami, especially spice curry.

In order to solve the above-mentioned problems, the functional seasoning of the present invention is a functional seasoning containing Haccho miso, sweet bean sauce, and peashen bean sauce, wherein the hatcho miso, the sweet bean sauce, the The blending ratio of the peashen doubanjiang is 1:2.5:5 by weight (Claim 1).

Hatcho miso is characterized by its rich body, faint sourness, and unique astringency and bitterness. Since it has little sugar, it is not very sweet, and since it has been aged for a long time, the saltiness has been removed, giving it a mellow and strong umami flavor.

Sweet soy sauce is characterized by adding mild richness and sweetness to dishes. If you use sweet soy sauce in spicy dishes, the flavor will be deep and firm.

Pishen Doubanjiang is a high-grade Doubanjiang made in Pieshen in Chengdu, the capital of Sichuan Province. Compared to regular doubanjiang, it has a longer maturation period (normal doubanjiang takes several months to mature, whereas pi-chen doubanjiang takes 1-2 years to mature), so it has a deeper flavor due to aging. . In other words, the spiciness of regular doubanjiang comes first, followed by the flavor and saltiness. It is characterized by the fact that it gradually expands.

Since the functional seasoning of the present invention contains Haccho miso, sweet bean sauce and peashen doubanjiang having the above-described characteristics, these characteristics act in a complex manner on the dish, improving the richness and umami of the dish. can be done. Moreover, by setting it as the said mixing ratio, it becomes the thing excellent in the adaptability to various dishes.

In one embodiment, the composition further includes a bean drum, and the mixing ratio of the hatcho miso, the sweet bean sauce, the peashen bean sauce, and the bean drum is 1:2.5:5:0.3 by weight. ( Claim 2). Bean drums have a unique umami and aroma unique to fermented seasonings, and add depth and richness to dishes. Therefore, the functional seasoning that further contains bean drum can further improve the richness and umami of the dish. Moreover, by setting it as the said mixing ratio, it becomes the thing excellent in the adaptability to various dishes.

As an embodiment, a dish or spice curry to which the functional seasoning is added may be used (claims 3 and 4). By adding the above-mentioned functional seasoning, it becomes a product with rich body and umami.

As an embodiment, the dish may contain Hatcho miso, sweet bean sauce, and peashen bean sauce in a weight ratio of 1:2.5:5 (claim 5).

As an embodiment, the dish may contain hatcho miso, sweet soy sauce, peashen bean sauce, and bean drum in a weight ratio of 1:2.5:5:0.3. (Claim 6).

As one embodiment, the spice curry may contain Hatcho miso, sweet bean sauce, and peashen bean sauce in a weight ratio of 1:2.5:5 (claim 7).

As an embodiment, a spice curry containing hatcho miso, sweet soy sauce, pishan bean sauce, and bean drum in a weight ratio of 1:2.5:5:0.3 Good (Claim 8).

EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated.

The functional seasoning of the present invention is prepared by mixing Haccho miso, sweet bean sauce, and peashen bean sauce. As a preferred embodiment, the bean drum may be further mixed. Tofu is dry and hard, so soak it in a small amount of water to soften it before use. Soften the bean drum with water and crush it lightly with a kitchen knife, cut into small pieces, and mix with other ingredients.

The following numerical values are exemplified as suitable examples of the compounding ratio (weight ratio) of these materials.
Hatcho miso: Sweet soy sauce: Peachen bean sauce: bean drum = 1: 1 ~ 5: 1 ~ 10: 0.1 ~ 1

According to these mixing ratios, for example, when using 400 g of Hatcho miso, the amount of sweet bean paste added is 400 to 2000 g, the amount of peashen doubanjiang is 400 to 4000 g, and the amount of bean drum is 40 to 400 g. becomes.

The above numerical values exemplify preferred blending ratios as functional seasonings, and if these blending ratios are followed, the product will be excellent in adaptability to various dishes.

Among the above numerical ranges, it is particularly preferable to employ the following compounding ratio (weight ratio).
Haccho miso: Sweet soy sauce: Peachen bean plate sauce: bean drum = 1: 2.5: 5: 0.3

According to these mixing ratios, for example, when using 400 g of Haccho miso, the amount of sweetened soy sauce added is 1000 g, the amount of peashen bean sauce added is 2000 g, and the amount of bean drum added is 120 g.

Hatcho miso is characterized by its rich body, faint sourness, and unique astringency and bitterness. Since it has little sugar, it is not very sweet, and since it has been aged for a long time, the saltiness has been removed, giving it a mellow and strong umami flavor.

Sweet soy sauce is characterized by adding mild richness and sweetness to dishes. If you use sweet soy sauce in spicy dishes, the flavor will be deep and firm.

Pishen Doubanjiang is a high-grade Doubanjiang made in Pieshen in Chengdu, the capital of Sichuan Province. The maturing period for Peishan Doubanjiang is one to two years, while the maturing period for regular Doubanjiang is several months. In this way, Pishen Doubanjiang has a long aging period, so it has a deep flavor due to aging. In other words, the spiciness of regular doubanjiang comes first, followed by the flavor and saltiness. It is characterized by the fact that it gradually expands.

Since the functional seasoning of the present invention contains Hatcho miso, sweet bean sauce, and peashen doubanjiang having the characteristics described above, these characteristics act in a complex manner on the dish, adding a salty taste to the dish. It can add depth and flavor to your dishes.

As a preferred embodiment, a functional seasoning that further contains bean drums exhibits the following effects. In other words, bean drums have the umami and aroma unique to fermented seasonings, and add depth and richness to dishes. Therefore, functional seasonings that further contain bean drums can further improve the richness and umami of dishes.

Next, an example of how to use the functional seasoning of the present invention will be described. The functional seasoning of the present invention is a seasoning that can add salty taste, richness and umami as a whole to cooking. Therefore, this functional seasoning can be used in various dishes according to taste, such as stir-fried dishes and stewed dishes. Here, as an example, a usage example of so-called spice curry, which is made by combining various spices without using roux, will be described.

<Usage Example 1> Chicken Spice Curry First, various spices, yogurt and salt are added to chicken thighs and marinated for a day. Examples of spices include cinnamon leaves, star anise, cloves, Sichuan pepper, green coriander, cumin powder, Wushan spice, turmeric, and the like.

The next day, the marinated meat is stir-fried in coconut oil until cooked, then simmered with tomatoes, onions, chicken broth and water, and finally the functional seasoning of the present invention is added to taste.

<Usage Example 2> Mapo Spice Curry First, stir-fry various spices in sesame oil to transfer the aroma of the spices to the sesame oil. Examples of spices include cinnamon logs, cloves, star anise, garlic, ginger, Sichuan pepper, and the like. Next, add coarsely minced meat to sesame oil to which the scent of spices has been transferred and cook. Add Shaoxing wine, Chinese soy sauce, black pepper, salt, chicken broth, water, green coriander, and cumin powder and simmer. Finally, the functional seasoning of the present invention is added to adjust the taste.

As common to Use Examples 1 and 2, the functional seasoning of the present invention is added to the food at the final stage of cooking. This is to avoid scumming or the scent from escaping.

The spice curries of Use Examples 1 and 2 have rich body and umami because the functional seasoning of the present invention is added. Similar effects can be obtained when the functional seasoning of the present invention is used in dishes other than spice curry.

The amount of the functional seasoning to be added to the dish is appropriately determined according to the degree of saltiness of the functional seasoning, the kind of the dish, the total amount of the dish, and the like.

As another embodiment, instead of using the pre-mixed functional seasoning of the present invention for cooking, Hatcho miso, sweet soy sauce, pishan bean sauce, and optionally bean drum are mixed in the above mixing ratio. It may be added to the dish at the final stage of cooking in the same ratio as This method also provides the same effects as when the premixed functional seasoning of the present invention is used for cooking.

Claims (8)

A functional seasoning containing Haccho miso, sweet bean sauce, and peashen bean sauce , wherein the mixing ratio of the hatcho bean paste, the sweet bean sauce, and the bean bean sauce is 1:2 by weight. A functional seasoning that is 5:5. 2. The method according to claim 1, further comprising a bean drum, wherein the mixing ratio of the hatcho miso, the sweet bean sauce, the peashen bean sauce, and the bean drum is 1:2.5:5:0.3 by weight. functional seasoning. A dish to which the functional seasoning according to claim 1 or 2 is added. A spice curry to which the functional seasoning according to claim 1 or 2 is added. A dish containing hatcho miso, sweet bean sauce, and peashen bean sauce in a weight ratio of 1:2.5:5. A dish containing hatcho miso, sweet soy sauce, peashen bean sauce, and bean drum in a weight ratio of 1:2.5:5:0.3. This spice curry contains Hatcho miso, sweet bean sauce, and peashen bean sauce in a weight ratio of 1:2.5:5. A spice curry containing hatcho miso, sweet soy sauce, peashen bean sauce, and bean drum in a weight ratio of 1:2.5:5:0.3.