JPH01252268A - Powdery seasoning for 'natto' and production thereof - Google Patents
Powdery seasoning for 'natto' and production thereofInfo
- Publication number
- JPH01252268A JPH01252268A JP63077886A JP7788688A JPH01252268A JP H01252268 A JPH01252268 A JP H01252268A JP 63077886 A JP63077886 A JP 63077886A JP 7788688 A JP7788688 A JP 7788688A JP H01252268 A JPH01252268 A JP H01252268A
- Authority
- JP
- Japan
- Prior art keywords
- natto
- seasoning
- vegetables
- powder
- curry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013557 nattō Nutrition 0.000 title claims abstract description 49
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000019503 curry powder Nutrition 0.000 claims abstract description 30
- 235000013311 vegetables Nutrition 0.000 claims abstract description 22
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 239000000126 substance Substances 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 229920002261 Corn starch Polymers 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 239000008120 corn starch Substances 0.000 claims abstract description 5
- 241000209140 Triticum Species 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims description 20
- 235000013599 spices Nutrition 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 14
- 239000004278 EU approved seasoning Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 235000013351 cheese Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000003925 fat Substances 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 229940099112 cornstarch Drugs 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 238000004904 shortening Methods 0.000 claims description 3
- 240000008415 Lactuca sativa Species 0.000 claims description 2
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 235000012045 salad Nutrition 0.000 claims description 2
- -1 shortening Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims 1
- 235000019197 fats Nutrition 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000013409 condiments Nutrition 0.000 abstract 3
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000008476 powdered milk Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000010902 straw Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 35
- 235000019634 flavors Nutrition 0.000 description 34
- 235000021438 curry Nutrition 0.000 description 19
- 235000019633 pungent taste Nutrition 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 5
- 238000004898 kneading Methods 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 235000021549 curry roux Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 240000002657 Thymus vulgaris Species 0.000 description 2
- 235000007303 Thymus vulgaris Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000002020 sage Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000001585 thymus vulgaris Substances 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 244000147568 Laurus nobilis Species 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 241001455619 Numenius Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000008474 Pimenta dioica Species 0.000 description 1
- 235000006990 Pimenta dioica Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000011874 heated mixture Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000001296 salvia officinalis l. Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、納豆用粉末調味料に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a powder seasoning for natto.
従来の納豆用調味料は、醤油或はたれとがらしめ両者の
組み合わせのものが一般に使用されている。又特開昭６
１−１７７９６１号公報には、カレー添加納豆として一
般のカレーを納豆に添加することが開示されている。Conventional natto seasonings generally include soy sauce or a combination of sauce and garashime. Also, Tokukai Sho 6
1-177961 discloses adding general curry to natto as curry-added natto.
一般に納豆は、著しく消化性が良く極めて高栄養価であ
るか、反面、アンモニアの如き特異な臭味を有するため
、食べにく＼或は嫌悪されて食用としての普及に限界が
ある。前記の公開公報に提案の発明は、従来一般に好ま
れるカレーの風味により、無味に近い納豆をそのカレー
特有の風味を利用し、これを納豆にかけてそのカレーの
風味で食べ易くしようとするものであるので、カレーの
風味が全面に出て、納豆が本来もつアミノ酸などの旨味
か味わえなくなり、単にカレー食品を食べている感じを
与えるにすぎず、納豆を味わっている食感を消失してし
まう不都合かある６−＃、に、従来製造市販されている
カレーは、カレー粉（純カレー）とカレールー（即席カ
レー）に分類されるが、カレー粉をそのま−或はなれと
共に納豆に混入した場合はその構成か辛味、香辛料のみ
のため、そのカレー粉の辛味や刺激味臭が強すぎ、到底
納豆用に適さないのが実際である。又カレールーは、カ
レー料理特有の粘稠性を出すなめに、小麦粉やコーンス
ターチなどの生の澱粉を混入して居り、−旦加熱して使
用されるものであるため、そのま＼納豆に混入して食用
に供することは本来不適なものであり、食ずれは、その
澱粉のため、消化不良をおこし、又−旦煮て添加ずれは
、澱粉質により糊惑を与えまずく、単にカレー風味とな
る一方、納豆本来もつ旨味を賞味できず阻害するなどの
不都合がある。In general, natto has excellent digestibility and extremely high nutritional value, but on the other hand, it has a unique odor and taste similar to ammonia, which makes it difficult to eat or disliked, which limits its widespread use as a food. The invention proposed in the above-mentioned publication aims to utilize the unique flavor of curry to take advantage of the unique flavor of natto, which is almost tasteless due to the flavor of curry, which is generally preferred by the public, and to make it easier to eat with the flavor of curry by pouring it over the natto. As a result, the flavor of the curry comes out all over, and you can no longer taste the flavor of natto, such as the amino acids that it has, and it only gives you the feeling that you are eating curry food, which is an inconvenience because the texture of natto is lost. 6-#, conventionally manufactured and commercially available curry is classified into curry powder (pure curry) and curry roux (instant curry), but if curry powder is mixed with natto either whole or with In reality, the curry powder's pungency and pungent odor are too strong, making it completely unsuitable for natto, as its composition consists only of spiciness and spices. In addition, curry roux contains raw starches such as wheat flour and cornstarch to give it the consistency characteristic of curry dishes, and since it is heated before use, it cannot be mixed into natto as is. It is inherently unsuitable to serve as a food; if left uneaten, it will cause indigestion due to its starch, and if left uncooked after boiling, the starch will not give a sticky taste and will simply give a curry flavor. On the other hand, there are disadvantages such as not being able to enjoy the natural flavor of natto.
本発明は、従来公知の醤油やなれ或はからしの混入によ
っても、消えない納豆特有の異臭を消すと同時にカレー
粉の辛味や刺激臭が抑制、緩和されてカレー粉の風味が
前面に出ることなく、同時に納豆に調味を付与し且つ納
豆特有の旨味をゆっくり味わえて全体として僅かなカレ
ー風味と調味、香味のミックスされたまろやかな特有の
旨味を同時に納豆に均一に与えることによって、納豆に
対する食欲を増進せしめることができる納豆用粉末調味
料を提供するもので、カレー粉、油脂、ミルク、野菜、
調味料から成り、且つ小麦粉、コーンスターチなどの澱
粉を含まないことを特徴とする。The present invention eliminates the peculiar odor of natto that cannot be removed even by mixing conventionally known soy sauce, nare, or mustard, and at the same time suppresses and alleviates the spiciness and irritating odor of curry powder, bringing the flavor of curry powder to the forefront. By imparting seasoning to natto at the same time and allowing you to enjoy the unique flavor of natto slowly, you can uniformly give natto a mellow and unique flavor that is a mix of a slight curry flavor, seasoning, and flavor. We provide powdered seasonings for natto that can increase appetite, including curry powder, oil, milk, vegetables,
It consists of seasonings and is characterized by not containing starches such as wheat flour and cornstarch.
本発明調味料は、カレー粉に油脂、ミルク、野菜、調味
料を混合しているのでカレー粉の辛味、刺激臭を消し、
カレー粉の風味を適度に抑制し、まろやかなカレー風味
とこれら混合物持有の混合風味を味わうことがことがで
きるとと共にこれらの協働作用で、同時に納豆特有の異
臭を完全に消すことができる。この場合、特に、カレー
粉に対し時間等のミルクの添加により、そのカレーの香
味が緩和されることが良好に行われると考えられる。又
、これらの混合物によって、納豆用に限定されず、スー
プ、その他の加工食品の調味料としても利用し、特有の
美味を与えることかできる。又、カレー粉の種類によっ
ては、香味用香辛又はチーズを添加することにより、更
にカレー風味を抑制できると同時に旨味風味の向上した
まろやかな調味料が得られる。The seasoning of the present invention is a mixture of curry powder, oil, milk, vegetables, and seasonings, so it eliminates the spiciness and irritating odor of curry powder.
The flavor of curry powder is moderately suppressed, allowing you to enjoy the mellow curry flavor and the mixed flavor of these mixtures, and the combined effect of these ingredients can completely eliminate the peculiar odor of natto. . In this case, it is thought that the flavor of the curry can be effectively softened by adding milk to the curry powder for a period of time. Moreover, these mixtures can be used not only for natto but also as a seasoning for soups and other processed foods, giving them a unique taste. Furthermore, depending on the type of curry powder, by adding flavoring spices or cheese, the curry flavor can be further suppressed, and at the same time, a mellow seasoning with improved umami flavor can be obtained.
又その製造法によれば、５０℃以下の低温加熱の油脂に
カレー粉を混入するので、カレー粉を変質せずに添加で
き、又加熱後に、砂糖、粉乳を添加するので、これらを
変質させずに均−且つ良好に混入できる。又生の野菜は
、油脂に入れ加熱するので、含有水分を蒸発させると共
に良好な炒め処理が得られ、野菜風味の良好な混＝
６ −
和か得られる。In addition, according to the manufacturing method, curry powder is mixed with oil and fat that is heated at a low temperature of 50°C or less, so the curry powder can be added without changing its quality, and sugar and milk powder are added after heating, so they do not change their quality. It can be mixed evenly and satisfactorily. Also, since raw vegetables are heated in oil and fat, the water contained in them is evaporated and a good stir-fry process is obtained, resulting in a good blend of vegetable flavors.
6 - The sum is obtained.
本発明の実施例を次に説明する。 Examples of the present invention will now be described.
油脂として、サラダ油などの食用油やショートニング又
はこれらの混合物を使用する。この場合、例えばショー
トニングをベースとし、これに、ペイリーブス、タイム
、セージ、グローブスなどの香辛料の香りを移行せしめ
たものを使用するようにしてもよい。該油脂を加熱し、
５０℃以下の低温に保持した所に市販の任意のカレー粉
をその１種又は２種以上ブレンドしたものを添加し、次
に食塩とグルタミン酸ソーダなどの化学調味料、粉野菜
を添加し、良く混合する。その後、加熱を止めてから、
砂糖、粉乳を添加混合した後冷却する。この混合物を粉
砕し直ちにフォイル合成樹脂フィルムなどの気密性の袋
に所定量づつ入れヒートシールなどで密封する。As the fat or oil, edible oil such as salad oil, shortening, or a mixture thereof is used. In this case, for example, a shortening-based product may be used which has the aroma of spices such as pai leaves, thyme, sage, and groves transferred thereto. Heating the oil and fat,
Add one or more commercially available curry powders to a place kept at a low temperature of 50℃ or less, then add salt, chemical seasonings such as sodium glutamate, and powdered vegetables, and mix well. Mix. Then, after stopping the heating,
Add sugar and milk powder, mix and cool. This mixture is pulverized and immediately placed in predetermined amounts in airtight bags such as foil synthetic resin film and sealed by heat sealing or the like.
このようにして得られた本発明の納豆用粉末調味料は、
カレー粉１５〜２５％、油脂５〜１０％、粉ミルク１５
〜２５％、粉野菜１０〜２０％、砂糖１０〜１５％、食
塩１〜６％、化学調味料５〜１０％の各配合割合の範囲
から適宜選択されて組成されることか好ましい。The powder seasoning for natto of the present invention thus obtained is
Curry powder 15-25%, fat 5-10%, milk powder 15%
It is preferable that the composition be appropriately selected from the following blending ratios: ~25%, powdered vegetables 10-20%, sugar 10-15%, salt 1-6%, and chemical seasonings 5-10%.
ミルク、砂糖、野菜のカレー粉に対して略等量又はこれ
に近い添加量は、カレー粉の刺激臭と辛味の抑制、緩和
に役立つと共にまるみのある美味を調味料にもたらす。Addition of milk, sugar, and vegetable curry powder in approximately equal amounts or in amounts close to this helps to suppress and alleviate the pungent odor and spiciness of curry powder, and gives the seasoning a round and delicious taste.
多くの実験結果によれば、市販の各種カレー粉をブレン
ドすることにより、その辛味と香味とを適当に調製する
ことができるが、特に所望の香味を納豆に付与せしめる
べく所望の１種又は２種以上の香味用香辛料を少量添加
するようにすることが好ましい。香味用香辛料としては
、シナモン、オールスパイス、ナツメグ、タース、チョ
ウジ、コリアンダー、カルダモン、ハツカ、タイム、セ
ージ、ローレル、クミン、フェンネル、クローブなど従
来公知の各種の香辛料を配合使用する。According to many experimental results, the spiciness and flavor can be appropriately adjusted by blending various commercially available curry powders. It is preferable to add a small amount of flavoring spices of seeds or more. As flavoring spices, various conventionally known spices such as cinnamon, allspice, nutmeg, tarse, clove, coriander, cardamom, pepper, thyme, sage, laurel, cumin, fennel, and clove are used.
所望に応じ、ジンジャ−、ペラパー、カーリツクなどの
香味香辛料を微量混入してもよい。If desired, a small amount of flavoring spices such as ginger, perapah, curlew, etc. may be mixed in.
更に、本発明によれば、特にチーズを添加することによ
り、そのチーズのもつ特有の発酵風味により、ミルクと
同様に、カレー粉の辛味や刺激臭の緩和に役立つ。該香
味香辛料は０．５〜１０％程度、チーズは５〜１０％の
範囲添加する。Further, according to the present invention, especially by adding cheese, the unique fermented flavor of the cheese helps to alleviate the spiciness and pungent odor of the curry powder, similar to milk. The flavor spice is added in an amount of about 0.5 to 10%, and the cheese is added in an amount of 5 to 10%.
野菜の添加は、粉野菜の状態で添加する以外に、生野菜
の状態で添加してもよい。この場合は、生人参、生玉葱
などを細砕したものを油脂に添加し、加熱し、水分を蒸
発させると共に炒める。Vegetables may be added not only in the form of powdered vegetables but also in the form of raw vegetables. In this case, finely chopped raw carrots, raw onions, etc. are added to the oil and fat, heated to evaporate water, and stir-fried.
この加熱されたものに、食塩や化学調味料を添加し、温
度を低下せしめたものにカレー粉を添加し次で前記の香
辛料を添加した後加熱を止めて、これに砂糖、粉乳を添
加し混合した後放冷し、得られた混合物を粉砕すること
によって本発明の納豆用粉末調味料が得られる。Salt and chemical seasonings are added to this heated mixture, the temperature is lowered, curry powder is added, the above-mentioned spices are added, the heating is stopped, and sugar and milk powder are added to this. After mixing, the mixture is allowed to cool and the resulting mixture is pulverized to obtain the powder seasoning for natto of the present invention.
次に好ましい配合組成・と配合割合の１例を下記衣１に
示す。Next, an example of a preferred blending composition and blending ratio is shown in Clothing 1 below.
−つ −
表１
上記の表に示すように、該カレー粉に対し少くとも略等
量のミルクを配合することにより、カレー粉の強い辛味
、刺激臭を著しく抑制緩和でき、更にこれに加えカレー
粉に対し半分乃至等量の範囲で砂糖、粉野菜を配合する
ことにより、更にカレー粉の風味を緩和し、食塩、化学
調味料、チーズ、少量の香味香辛料の添加により、複雑
な調香風味をもっと同時に、適度にカレーのやわらかい
香味をもつ新規な形式の調味料が得られ、主として納豆
用として使用した場合はその納豆の異臭を消す効果があ
ると共に納豆に旨味と混合香味を与える。又、スープ、
その他の調味加工に適用できる。かくして得られる本発
明の納豆用粉末調味料は、納豆を食するに当なり、これ
に所望量添加し豆粒全体に均一に混練して食する。従来
の醤油やなれと併用し、混練してもよいが、醤油やなれ
は、この場合、調味料としてよりは、むしろ混練時の粘
度を低下せしめ混練を容易にする粘性低下剤として役立
つ。従って、極端には、少量の水でもよく、これにより
混練を容易にし、而も一層本発明調味料特有の風味を満
喫できる。Table 1 As shown in the table above, by blending at least approximately the same amount of milk with the curry powder, the strong spiciness and pungent odor of the curry powder can be significantly suppressed and alleviated. By blending sugar and powdered vegetables in half to the same amount as the flour, the flavor of curry powder is further softened, and by adding salt, chemical seasonings, cheese, and a small amount of flavoring spices, a complex aromatic flavor is created. At the same time, a new type of seasoning having a moderately soft flavor of curry is obtained, and when used mainly for natto, it has the effect of erasing the off-odor of the natto and imparts umami and mixed flavor to the natto. Also, soup,
Can be applied to other seasoning processes. When eating natto, the thus obtained powder seasoning for natto of the present invention is added in a desired amount to natto and kneaded uniformly over the whole bean grain. It may be used in combination with conventional soy sauce or nare for kneading, but in this case, soy sauce or nare serves less as a seasoning than as a viscosity-lowering agent that lowers the viscosity during kneading and facilitates kneading. Therefore, in the extreme, a small amount of water may be sufficient, which facilitates kneading and allows the flavor unique to the seasoning of the present invention to be enjoyed even more.
本発明の粉末調味料は、これを納豆に添加混練するとき
は、納豆の異臭を消すことができるので、納豆を食べ易
くすると共に、従来のカレーの風味によって食べ易くす
る単調なものと異なり、カレー粉の辛味、刺激臭をミル
クによって特に抑制、緩和しカレー風味が前面に出るこ
とをおさえ、従って納豆自身のもつ特有の旨味を充分賞
味し得られると同時に油脂、野菜、各種調味料により、
更には香味香辛料、チーズの付加により複雑な混和風味
を納豆に付与できると共に僅かにカレー風味があり且つ
従来にない調味を納豆に与えることができ、納豆に対す
る食欲を増進せしめることができる。When the powdered seasoning of the present invention is added to natto and kneaded, it can eliminate the off-flavor of natto, making natto easier to eat, and unlike the conventional monotonous seasoning that makes natto easier to eat due to the flavor of curry, The spiciness and irritating odor of curry powder is particularly suppressed and alleviated by milk, preventing the curry flavor from coming to the fore, allowing you to fully enjoy the unique flavor of natto itself.
Furthermore, by adding flavoring spices and cheese, a complex mixed flavor can be imparted to natto, and a slightly curry flavor and an unprecedented seasoning can be imparted to natto, thereby increasing the appetite for natto.
而も、本発明調味料は、従来のカレールーのように生や
煮た澱粉質を含まないので、そのまま納豆に調味料とし
て混入使用でき、且つ澱粉質の介在による所要の各種混
合物の香りや調味を妨害されることなく直接、納豆に付
与でき、所定の混合した香りと調味を納豆に与えて賞味
できる等の効果を有する。Moreover, unlike conventional curry roux, the seasoning of the present invention does not contain raw or boiled starch, so it can be used as a seasoning in natto as it is, and the presence of starch can improve the flavor and seasoning of various desired mixtures. can be directly applied to natto without being disturbed, and it has effects such as being able to give a predetermined mixed aroma and seasoning to natto and enjoy it.
Claims (1)
且つ小麦粉、コーンスターチなどの澱粉を含まないこと
を特徴とする納豆用粉末調味料。 ２、カレー粉１５〜２５％、油脂５〜１０％、ミルクと
して粉ミルク１５〜２５％、野菜として粉野菜１０〜２
０％、調味料として砂糖１０〜１５％、食塩１〜６％、
化学調味料５〜１０％の配合割合から成る請求項１に記
載の納豆用調味料。 ３、請求項１に記載の納豆用粉末調味料に、香味用香辛
料とチーズを含むことを特徴とする納豆用粉末調味料。 ４、香味用香辛料０．５〜１０％、チーズ５〜１０％の
配合割合から成る請求項３に記載の納豆用粉末調味料。 ５、油脂としてサラダ油などの食用油又はショートニン
グ又はその混合物を使用し、これをそのまゝ或は香辛料
の香りを移行させた後、５０℃以下の低温に加熱を維持
したものにカレー粉、食塩、化学調味料を添加し混和し
た後加熱を止め、次で砂糖、粉野菜を添加混合して成る
混合物を冷却し、次で粉砕、包装することを特徴とする
納豆用粉末調味料の製造法。 ６、請求項５記載の製造法において、該油脂を加熱した
ものに粉チーズを添加溶解せしめること並に加熱を止め
る前に香味用香辛料を添加することを行うことを特徴と
する納豆用粉末調味料の製造法。 ７、野菜として生野菜を混入するに当たり、該油脂を加
熱したものに良く細砕した生人参、生玉葱などの細裁し
た野菜を添加して加熱して炒め、水分を蒸発せしめ、更
にこれにチーズを添加し、次で食塩を添加し、温度を５
０℃以下に低下せしめた状態でカレー粉を添加し、次で
食塩、化学調味料を添加し、更に香辛料を添加混合した
後加熱を止め、以後は請求６と同じ工程で処理すること
を特徴とする納豆用調味料の製造法。[Claims] 1. Consisting of curry powder, oil and fat, milk, vegetables, and seasonings,
A powder seasoning for natto characterized by not containing starch such as wheat flour or cornstarch. 2. Curry powder 15-25%, fats and oils 5-10%, milk powder 15-25%, vegetables 10-2 powdered vegetables.
0%, sugar 10-15%, salt 1-6% as seasonings,
The seasoning for natto according to claim 1, comprising a chemical seasoning at a mixing ratio of 5 to 10%. 3. A powder seasoning for natto according to claim 1, comprising a flavoring spice and cheese. 4. The powder seasoning for natto according to claim 3, comprising a blending ratio of 0.5 to 10% of flavoring spices and 5 to 10% of cheese. 5. Use edible oil such as salad oil, shortening, or a mixture thereof as the fat and oil, and add curry powder and salt to the mixture as it is or after transferring the aroma of spices and maintaining the temperature at a low temperature of 50℃ or less. A method for producing a powdered seasoning for natto, which comprises adding and mixing chemical seasonings, stopping the heating, cooling the mixture obtained by adding and mixing sugar and powdered vegetables, and then crushing and packaging the mixture. . 6. The powdered seasoning for natto according to claim 5, characterized in that powdered cheese is added to the heated fat and oil to dissolve it, and flavoring spices are added before the heating is stopped. Method of manufacturing food. 7. When mixing raw vegetables as vegetables, add shredded vegetables such as well-shredded raw carrots and raw onions to the heated oil and fat, heat and stir-fry to evaporate water, and then add finely shredded vegetables such as well-shredded raw carrots and raw onions. Add the cheese, then add the salt and reduce the temperature to 5.
Curry powder is added in a state where the temperature is lowered to 0℃ or below, then salt and chemical seasonings are added, and after further addition and mixing of spices, heating is stopped, and the subsequent processing is the same as in claim 6. A method for producing a seasoning for natto.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63077886A JPH01252268A (en) | 1988-03-30 | 1988-03-30 | Powdery seasoning for 'natto' and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63077886A JPH01252268A (en) | 1988-03-30 | 1988-03-30 | Powdery seasoning for 'natto' and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01252268A true JPH01252268A (en) | 1989-10-06 |
Family
ID=13646553
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63077886A Pending JPH01252268A (en) | 1988-03-30 | 1988-03-30 | Powdery seasoning for 'natto' and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01252268A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06276963A (en) * | 1993-03-30 | 1994-10-04 | Potaale Shokuhin Kk | Cooking by frying in oil and preparation of curry-based powdery seasoning |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5988059A (en) * | 1982-11-13 | 1984-05-21 | 張 斗成 | Fermented soybeans and cod roe with taste |
| JPS59146558A (en) * | 1983-02-14 | 1984-08-22 | Chojiro Yaguchi | Preparation of dried natto (fermented soybean) |
-
1988
- 1988-03-30 JP JP63077886A patent/JPH01252268A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5988059A (en) * | 1982-11-13 | 1984-05-21 | 張 斗成 | Fermented soybeans and cod roe with taste |
| JPS59146558A (en) * | 1983-02-14 | 1984-08-22 | Chojiro Yaguchi | Preparation of dried natto (fermented soybean) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06276963A (en) * | 1993-03-30 | 1994-10-04 | Potaale Shokuhin Kk | Cooking by frying in oil and preparation of curry-based powdery seasoning |
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