JPH02203772A - Hamburger sauce - Google Patents
Hamburger sauceInfo
- Publication number
- JPH02203772A JPH02203772A JP1021627A JP2162789A JPH02203772A JP H02203772 A JPH02203772 A JP H02203772A JP 1021627 A JP1021627 A JP 1021627A JP 2162789 A JP2162789 A JP 2162789A JP H02203772 A JPH02203772 A JP H02203772A
- Authority
- JP
- Japan
- Prior art keywords
- sauce
- mannan
- hamburger
- herb extract
- tomato sauce
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 235000015220 hamburgers Nutrition 0.000 title claims description 11
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims abstract description 8
- 240000003768 Solanum lycopersicum Species 0.000 claims description 11
- 235000019640 taste Nutrition 0.000 abstract description 6
- 241000227653 Lycopersicon Species 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 description 7
- 229920000057 Mannan Polymers 0.000 description 6
- 244000247812 Amorphophallus rivieri Species 0.000 description 3
- 229920002752 Konjac Polymers 0.000 description 3
- 229940025902 konjac mannan Drugs 0.000 description 3
- 235000015250 liver sausages Nutrition 0.000 description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000012676 herbal extract Substances 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000000662 Anethum graveolens Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000004035 Cryptotaenia japonica Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 235000013628 Lantana involucrata Nutrition 0.000 description 1
- 244000147568 Laurus nobilis Species 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 description 1
- 235000010676 Ocimum basilicum Nutrition 0.000 description 1
- 240000007926 Ocimum gratissimum Species 0.000 description 1
- 240000008881 Oenanthe javanica Species 0.000 description 1
- 240000007673 Origanum vulgare Species 0.000 description 1
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical class CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013849 propane Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、ハンバーガー用のトマトソースをペースとし
たソースに関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a tomato sauce-based sauce for hamburgers.
従来ハンバーガーソースハ、トマトソースやドミグラソ
ース等をペースに一１！ソバ−等香辛料、各種調味料等
を原料に調製されている。Conventional hamburger sauce, tomato sauce, domigra sauce, etc. It is prepared using spices such as buckwheat and various seasonings.
バンパーが−ソースは、バーガー用のパンＫｕさまれ７
ｊ 、１１テの上に塗布されており、パテは従来肉類を
ペースとするものがほとんどであった。Bumper - Sauce is sandwiched between burger bread Ku 7
j, 11 It is applied on top of the patties, and most of the patties have conventionally been made from meat.
近年、ダイエツト志向から、パテの主原料である肉類の
一部を他の素材で代替する等の傾向がある。即ち、コン
ニャクマンナン、植物蛋白等を利用した肉代讐素材を肉
類の一部又は全部として配合したパテをハンバーガーに
使用することが試みられている。In recent years, there has been a trend to substitute some of the meat, which is the main ingredient of pate, with other ingredients due to diet-oriented diets. That is, attempts have been made to use patties in hamburgers containing meat substitute materials such as konnyaku mannan and vegetable proteins as part or all of the meat.
しかしながら、このような肉代替素材を使用したノぐテ
、特にマンナンを加えてカロリーを抑えた／臂テをハン
バーガーに使うと、肉類１００％のノ母テに比べてノ譬
テの水っぽさが気になり、嗜好性が著しく低下する。However, when using meat substitutes made with meat substitutes, especially those that contain mannan to reduce calories, they tend to be waterier than those made with 100% meat. This results in a noticeable decrease in palatability.
このような水っぽい味は従来のソースでは改善するとと
ができない。Such a watery taste cannot be improved with conventional sauces.
本発明者らは上記課題の解決につき鋭意検討を重ねた結
果、ハーブエキスを加えたトマトソースによシ、ノ母テ
の水っぽい味がカバーできるとの知見に＠９本発明を完
成したものである。The inventors of the present invention have conducted extensive studies to solve the above problems, and have completed the present invention based on the knowledge that tomato sauce containing herbal extracts can cover the watery taste of sushi. be.
本発明のハンバーガーソースは少なくともトマトソース
とハーブエキスを含有する。The hamburger sauce of the present invention contains at least tomato sauce and herb extract.
トマトソースとはトマトを主原料とするソースであシ、
例えば香味野菜（玉ねぎ、セロリ、人参郷）を油脂（オ
リーブオイル、サラダ油、パター等）で充分炒めトマト
、香辛料（ローレル等）を加え長時間煮込む等によル得
られるものである。Tomato sauce is a sauce whose main ingredient is tomatoes.
For example, it can be obtained by thoroughly frying flavorful vegetables (onions, celery, carrots, etc.) in fats and oils (olive oil, salad oil, puta, etc.), adding tomatoes and spices (laurel, etc.), and then simmering them for a long time.
ハーブエキスとはマジ、ラム・タイム、ディル。Herbal extracts are seriously lamb thyme and dill.
ローズマリー、エストラコ９ン、バジル、ノ々セリ、オ
レガノその他のハープを動・植物油脂、食塩、調味料で
低温で短時間加熱処理し九ものをさす。Rosemary, estraco, basil, Japanese parsley, oregano, and other herbs are heat-treated for a short time at low temperature with animal/vegetable oil, salt, and seasonings.
トマトソース、ハーブエキス以外の原料としては特に制
限はない。There are no particular restrictions on the raw materials other than tomato sauce and herb extracts.
トマトソースに対するハーブエキスの添加量は、４．０
〜１．０％であシ最適添加貴は２．０％である。The amount of herb extract added to tomato sauce is 4.0
~1.0% and the optimum addition amount is 2.0%.
この範囲の上限をこえるとハープの風味が強すぎ嗜好に
合わないものとなる。また下限を下まわるとハープの風
味が弱すぎ、ノ々テの水っぽい味をカバーするという効
力が見られ表くなる。Above the upper limit of this range, the harp flavor becomes too strong for one's taste. If it falls below the lower limit, the harp flavor will be too weak, and its effectiveness in covering up the watery taste of note will become apparent.
本発明のハンバーガーソースは、上記の如く、特にマン
ナンを配合したパテとの組合せで有効である。マンナン
入シのパテとは、）４テイを（低カロリーにせしめるた
めに）コンニャクマンナンをその原料として用いたもの
をさす。As mentioned above, the hamburger sauce of the present invention is particularly effective in combination with mannan-containing patty. Mannan-containing pâté refers to konjac mannan-based pâté (to make it low in calories).
従来マンナン入りパティの製法としては特開昭５７−３
３５７１、あるいは特開昭６３−２５４９６２等が知ら
れているが、本発明においては特にその製法は限定しな
い。またノ々ティに添加するコンニャクマンナンもコン
ニャクイモ、こんにゃく粉、精製コンニャクマンナン、
あるいはその誘導体等に制限はかい。また、その添加形
態も問わない。要Ｖｉパティの低カロリー低脂肪化とい
った目的を達し得るものであればよい。The conventional manufacturing method for mannan-containing patty is JP-A-57-3.
3571 or JP-A No. 63-254962, etc., but the manufacturing method is not particularly limited in the present invention. In addition, the konjac mannan added to Nonoti is made from konjac potato, konjac powder, purified konjac mannan,
Or there are restrictions on derivatives thereof. Furthermore, the form of addition is not limited. Any material may be used as long as it can achieve the purpose of making the Vi patty low in calories and fat.
実施例１
市販のピザ用トマトソース９８重量部にハーブエキス（
ｒ ７’ ＩＪ メルパプロパンス」クノール（株）製
）２重量部を混合し、ハンバーガーソースを得た。Example 1 Herb extract (
2 parts by weight of "r7' IJ Melpa Propanes" manufactured by Knorr Co., Ltd. were mixed to obtain hamburger sauce.
対照としてハーブエキスを添加しないピザ用ソースを用
い本発明及び対照のトマトソースをマンナン人のノダテ
に塗布したハンバーガーを調製した。As a control, hamburgers were prepared in which the tomato sauce of the present invention and the control were applied to Mannan's throat using a pizza sauce to which no herb extract was added.
得られ九２種類のハンバーガーにつき味覚ノ臂ネル２０
名により二点比較法で官能評価を実施した。Obtained 92 types of hamburgers for 20 tastes
Sensory evaluation was performed using the two-point comparison method.
結果を第１表に示す。The results are shown in Table 1.
Claims (1)
徴とするハンバーガーソース。1. Hamburger sauce characterized by containing tomato sauce and herb extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1021627A JPH02203772A (en) | 1989-01-31 | 1989-01-31 | Hamburger sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1021627A JPH02203772A (en) | 1989-01-31 | 1989-01-31 | Hamburger sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02203772A true JPH02203772A (en) | 1990-08-13 |
Family
ID=12060303
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1021627A Pending JPH02203772A (en) | 1989-01-31 | 1989-01-31 | Hamburger sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02203772A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58126754A (en) * | 1982-01-19 | 1983-07-28 | Kitsukoo Shokuhin Kogyo Kk | Preparation of worcester sauce |
-
1989
- 1989-01-31 JP JP1021627A patent/JPH02203772A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58126754A (en) * | 1982-01-19 | 1983-07-28 | Kitsukoo Shokuhin Kogyo Kk | Preparation of worcester sauce |
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