JPH01296937A - Lees-picked food prepared by utilizing cheese - Google Patents
Lees-picked food prepared by utilizing cheeseInfo
- Publication number
- JPH01296937A JPH01296937A JP63126798A JP12679888A JPH01296937A JP H01296937 A JPH01296937 A JP H01296937A JP 63126798 A JP63126798 A JP 63126798A JP 12679888 A JP12679888 A JP 12679888A JP H01296937 A JPH01296937 A JP H01296937A
- Authority
- JP
- Japan
- Prior art keywords
- lees
- cheese
- pickled
- sake
- products
- 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.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 22
- 235000013305 food Nutrition 0.000 title abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 26
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 8
- 235000019992 sake Nutrition 0.000 claims abstract description 7
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 4
- 244000144972 livestock Species 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 3
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 241000283690 Bos taurus Species 0.000 abstract 2
- 238000013329 compounding Methods 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 6
- 235000019688 fish Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 4
- 240000008067 Cucumis sativus Species 0.000 description 3
- 235000009849 Cucumis sativus Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000004576 sand Substances 0.000 description 3
- 241000252203 Clupea harengus Species 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000019514 herring Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000014059 processed cheese Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021573 pickled cucumbers Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明はチーズを利用して製造される新規な粕漬製品に
関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a novel pickled lees product manufactured using cheese.
酒粕を利用した食品は、従来より酒粕をそのまま鍋物に
利用したり、焼いて食べたりする他、加工品として山海
漬や奈良漬、生魚の切り身に酒粕を塗布した魚肉漬等の
粕漬製品があった。Foods using sake lees have traditionally been made by using sake lees as they are in hot pot dishes or grilling them and eating them, as well as processed products such as Sankai-zuke, Narazuke, and fish pickles made by coating raw fish fillets with sake lees. Ta.
このような粕漬製品は日本の伝統的な食品である。しか
しながら、近年のグルメ嗜好等のいわゆる嗜好の変化に
より、従来の粕漬製品は各年齢層の人々に広く好まれる
ものではなくなってきており、特に若年層の人達には敬
遠される傾向があった。Such pickled lees products are traditional Japanese foods. However, due to changes in so-called tastes such as gourmet preferences in recent years, conventional pickled lees products are no longer widely liked by people of all age groups, and young people in particular tend to avoid them.
本発明はこれらの問題点を考慮してなされたものであり
、その目的とするところは、嗜好性を高めるばかりでな
く栄養価値を上げるチーズを利用した粕漬製品を提供す
ることである。The present invention was made in consideration of these problems, and its purpose is to provide a lees-pickled product using cheese that not only enhances palatability but also increases nutritional value.
本発明のチーズを利用した粕漬製品は、酒粕およびチー
ズ、および所望により味醗、醸造酒、醤油、調味料等を
混合した漬込剤に、前処理したまたは未処理の水産物、
畜産物もしくは農産物またはこれらの組合せたものを数
時間ないし数日間漬込んだことを特徴とする。The lees-pickled product using the cheese of the present invention is a pickling agent that is a mixture of sake lees and cheese, and optionally mirin, brewed sake, soy sauce, seasonings, etc., pretreated or untreated marine products,
It is characterized by pickling livestock products, agricultural products, or a combination thereof for several hours to several days.
本発明において使用される漬込剤は、上記のように、酒
粕およびチーズに所望により味醸、醸造酒、醤油、調味
料等を混合したものであるが、好ましくは下記の調合量
の範囲のものである。As mentioned above, the pickling agent used in the present invention is a mixture of sake lees and cheese with ajijo, brewed sake, soy sauce, seasonings, etc., as desired, but preferably in the following blended amounts: It is.
調合量（重量部）
酒粕 ５〜７０
チーズ ２０〜９０
味醋 ０〜２５
醸造酒 Ｏ〜２５
醤油 Ｏ〜２０
砂を唐 ０〜２０調味料
Ｏ〜５
その他１） Ｑ〜１０
■）香辛料等が含まれる。Blend amount (parts by weight) Sake lees 5-70 Cheese 20-90 Mirin 0-25 Brewed sake 0-25 Soy sauce 0-20 Sand 0-20 Seasoning
O~5 Others 1) Q~10 ■) Contains spices, etc.
前記漬込剤に使用するチーズは、ナチュラルチーズ類、
プロセスチーズ類またはソフト化したチーズフード類等
の一般に食用とする全てのチーズを含み、その種類およ
び含料は漬込む材料との関係や所望する味等により適宜
選択する。The cheese used for the pickling agent is natural cheese,
It includes all cheeses that are generally edible, such as processed cheeses and softened cheese foods, and the type and content thereof are appropriately selected depending on the relationship with the materials to be marinated, the desired taste, etc.
また、この漬込剤の調合は例えば各配合物の所定量を計
量後、カッターミキサーにて毎分１０００〜３０００回
転にて混合することにより、舌ざわりの良い柔らかくな
めらかなものが得られる。この漬込剤の固さは、水また
は液体調味料により適宜調整することができる。The pickling agent can be prepared, for example, by weighing a predetermined amount of each compound and then mixing it in a cutter mixer at 1,000 to 3,000 revolutions per minute to obtain a soft and smooth product with a good texture. The hardness of this pickling agent can be adjusted as appropriate with water or liquid seasoning.
さらに、本発明における上記の漬込剤は、従来のものの
ようにそのまま食べられることはいうまでもない。Furthermore, it goes without saying that the above-mentioned pickling agent of the present invention can be eaten as it is like conventional ones.
次に本発明において漬込まれる材料は上記のように、魚
類、魚卵、海草類等の水産物、畜肉。Next, the materials to be pickled in the present invention are, as mentioned above, fish, fish eggs, marine products such as seaweed, and livestock meat.
鶏肉、鶏卵等の畜産物もしくは野菜、根菜類。Livestock products such as chicken and eggs, vegetables, and root vegetables.
山菜、きのこ等の農産物等である。これらの水産物、畜
産物および農産物は単品でまたは異なる種類の材料を組
合せて漬込むことができる。Agricultural products such as wild vegetables and mushrooms. These marine products, livestock products, and agricultural products can be pickled singly or in combination with different types of ingredients.
また、これらの材料は漬込む前に塩蔵や下漬により前処
理を施しても良い、特に長期間保存して食べる粕漬製品
の場合は、この前処理をした方が、風味の変化がなく日
持ちもして好ましい。In addition, these materials may be pre-treated by salting or pre-pickling before being pickled. Especially for lees-pickled products that will be stored for a long period of time, it is better to do this pre-treatment so that the flavor does not change and the product lasts for a long time. I also like it.
漬込む時間は、用いた水産物、畜産物および農産物の種
類により数時間ないし数日間の範囲から適宜選択する。The soaking time is appropriately selected from the range of several hours to several days depending on the type of marine products, livestock products, and agricultural products used.
本発明のチーズを利用した粕漬製品は、チーズを漬込剤
に配合したことにより、従来の粕漬製品に比べ、外観が
柔らかでなめらかなものとなり、しかも風味が著しく向
上したものとなる。The lees-pickled product using the cheese of the present invention has a softer and smoother appearance and has a significantly improved flavor compared to conventional lees-pickled products by incorporating cheese into the pickling agent.
次に、実施例に基づいて本発明をさらに詳細に説明する
が、本発明はこれに限定されるものではない。Next, the present invention will be explained in more detail based on Examples, but the present invention is not limited thereto.
実施例１ 水産物の粕漬製品
塩抜きし、水切りした数の子１ｋｇを下漬調味液１２中
、冷所にて３時間以上漬込み前処理を行う。次いでこの
前処理した数の子の液切りしたもの１ｋｇに対し、漬込
剤約３００ｇの割合で２日間漬込む、この漬込剤の割合
は適宜増減させ得る。Example 1 Marine product lees pickling product 1 kg of herring roe, which has been salted and drained, is pre-pickled in seasoning liquid 12 for 3 hours or more in a cool place. Next, 1 kg of the pretreated dried herring roe is soaked for 2 days at a rate of about 300 g of a pickling agent, and the proportion of this pickling agent can be adjusted as appropriate.
本実施例において使用する下漬調味液および漬込剤は以
下の配合量である。 ゛工盪皿韮辰
薄口醤油 ２００ｄ
食塩 ２２ｇ
砂糖 １５０ｇ
複合調味料 ５ｇ
グルタミン酸
ナトリウム １０ｇ
（水にて全体を１２とする。）
遣込眉
酒粕 ２５０ｇ
プロセスチーズ ７５０ｇ
味醋 １５〇−
日本酒 ５〇−
白醤油 １００ｄ
上白ｔａ ｔ ５０ ｇ辛子粉
５ｇ
実施例２ 畜産物の粕漬製品
豚ロース肉の薄切りしたものを２％食塩水にて熱が通る
程度に茹で、水切りして冷却した後漬込剤に３日間漬込
む（前処理後のロース肉１ｋｇ当たり漬込剤約２００ｇ
）、この漬込剤の割合は適宜増減させ得る。The amounts of the seasoning liquid and pickling agent used in this example are as follows. 200d Niratatsu light soy sauce 200d Salt 22g Sugar 150g Compound seasoning 5g Monosodium glutamate 10g (Make the total amount to 12 with water.) Miyokomi sake lees 250g Processed cheese 750g Mirin 150- Japanese sake 50- White soy sauce 100d Jojirotat 50g mustard powder
5g Example 2 Pork loin pickled in lees products Thinly sliced pork loin is boiled in 2% saline until heated through, drained and cooled, then soaked in a pickling agent for 3 days (loin meat after pretreatment) Approximately 200g of pickling agent per 1kg
), the proportion of this pickling agent can be increased or decreased as appropriate.
本実施例において使用する漬込剤は以下の配合量である
。The amount of the pickling agent used in this example is as follows.
酒粕 ２５０ｇ
チェダーチーズ ７５０ｇ
味６１ １２０Ｉｄ
葡萄酒 ９０ｄ
薄口醤油 １１５ｄ
砂１！ １２０ ｇ
白組ヰ叔 ３ｇ
実施例３ 農産物の粕漬製品
前もって２０％程度の食塩水で下漬したきゅうりを切断
後塩抜きし、軽く押して余分な水分を抜き、このきゅう
り１ｋｇに対し下漬調味液１１にてさらに下漬する。こ
の状態で１５時間以上漬込んだ後液切りをする。この前
処理したきゅうり１ｋｇに対し漬込剤約３００ｇの割合
で２日間漬込む。この漬込剤の割合は適宜増減させ得る
。Sake lees 250g Cheddar cheese 750g Flavor 61 120Id Wine 90d Light soy sauce 115d Sand 1! 120 g Shirogumi Wishu 3 g Example 3 Agricultural products pickled in lees Cut cucumbers that have been soaked in about 20% salt water before cutting, remove salt, press lightly to remove excess water, and add seasoning liquid for pickled cucumbers to 1 kg of cucumbers. Further subsoak in step 11. After soaking in this state for 15 hours or more, drain the liquid. 1 kg of the pretreated cucumbers is soaked for 2 days at a ratio of about 300 g of pickling agent. The proportion of this pickling agent can be increased or decreased as appropriate.
本実施例において使用する下漬調味液および漬込剤の以
下の配合量である。The following are the blending amounts of the seasoning liquid and pickling agent used in this example.
王１皿里辰
薄口醤油 ２００ｍ１
食塩 ２５ｇ
砂１！ １００ｇ
複合調味料 Ｌｏｇ
グルタミン酸
ナトリウム Ｌｏｇ
（水にて全体を１！とする。）
漬込Ｍ ”
酒粕 ３５０ｇ
チーズフード ６５０ｇ
味醋 ８０ｄ
日本酒 ２５−
白醤油 １３０ｄ
砂ｔｌ！ １３０ｇ
唐辛子末 ３ｇ
上記実施例１ないし３において製造した粕漬製品はいず
れも、従来の粕漬製品にはないクリーミーな外観および
味を呈している。また、これらの粕漬製品は凍結保存や
加熱殺菌等を施して保存することもでき、またそれによ
り味が落ちることはなかった。1 plate of king 200ml of Ritatsu light soy sauce 25g of salt 1 piece of sand! 100g Composite seasoning Log Monosodium glutamate Log (Make the whole amount 1! with water.) Pickling M ” Sake lees 350g Cheese food 650g Miso 80d Sake 25- White soy sauce 130d Sand TL! 130g Chili powder 3g Above examples 1 to 3 All of the lees-pickled products manufactured in 2017 have a creamy appearance and taste that are not found in conventional lees-pickled products.In addition, these lees-pickled products can be preserved by freezing or heat sterilization. However, the taste did not deteriorate.
以上説明したように、本発明のチーズを利用した粕漬製
品はチーズを漬込剤に配合したことにより、従来の粕漬
製品では得られなかった柔らかでなめらかな外観および
独特の風味を有し、さらに栄養面でも良質の動物性タン
パク質とカルシウムに冨んだものである。従って各年齢
層の嗜好に適合するものとなり、特に発育期の児童の食
べず嫌いの魚等を漬込んだものは、かれらが無理なく食
べれる食品となるため、偏食の矯正に役立ち、この時期
に特に必要な栄養を十分に摂取できるものである。As explained above, the lees-pickled products using the cheese of the present invention have a soft and smooth appearance and unique flavor that cannot be obtained with conventional lees-pickled products, and are nutritious due to the addition of cheese to the pickling agent. It is also rich in high quality animal protein and calcium. Therefore, it is suitable for the tastes of each age group, and pickled fish etc., which children in their growing period dislike eating, are foods that they can easily eat, and are useful for correcting picky eating, especially during this period. It allows you to get enough of the nutrients you need.
また、本発明のチーズを利用した粕漬製品は、凍結保存
や加熱殺菌を施すことができるため、長期保存や遠隔地
への輸送も可能である。In addition, the lees-pickled products using the cheese of the present invention can be stored frozen or sterilized by heat, so they can be stored for long periods of time and transported to remote locations.
Claims (1)
油、調味料等を混合した漬込剤に、前処理したまたは未
処理の水産物、畜産物もしくは農産物またはこれらの組
合せたものを数時間ないし数日間漬込んだことを特徴と
するチーズを利用した粕漬製品。Pretreated or untreated marine products, livestock products, agricultural products, or a combination thereof is soaked in a pickling agent that is a mixture of sake lees, cheese, and optionally mirin, brewed sake, soy sauce, seasonings, etc. for several hours to several days. A pickled lees product that uses cheese that is characterized by its fish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12679888A JP2632186B2 (en) | 1988-05-24 | 1988-05-24 | Kasu-pickled product using cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12679888A JP2632186B2 (en) | 1988-05-24 | 1988-05-24 | Kasu-pickled product using cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01296937A true JPH01296937A (en) | 1989-11-30 |
| JP2632186B2 JP2632186B2 (en) | 1997-07-23 |
Family
ID=14944216
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12679888A Expired - Fee Related JP2632186B2 (en) | 1988-05-24 | 1988-05-24 | Kasu-pickled product using cheese |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2632186B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09313103A (en) * | 1996-05-29 | 1997-12-09 | Houkou Suisan Kk | Production of pickled cheese food |
-
1988
- 1988-05-24 JP JP12679888A patent/JP2632186B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09313103A (en) * | 1996-05-29 | 1997-12-09 | Houkou Suisan Kk | Production of pickled cheese food |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2632186B2 (en) | 1997-07-23 |
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