JPH02283257A - Oyster sauce having improved flavor - Google Patents
Oyster sauce having improved flavorInfo
- Publication number
- JPH02283257A JPH02283257A JP1100985A JP10098589A JPH02283257A JP H02283257 A JPH02283257 A JP H02283257A JP 1100985 A JP1100985 A JP 1100985A JP 10098589 A JP10098589 A JP 10098589A JP H02283257 A JPH02283257 A JP H02283257A
- Authority
- JP
- Japan
- Prior art keywords
- oyster sauce
- sesame oil
- flavor
- improved flavor
- oyster
- 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
- 241000237502 Ostreidae Species 0.000 title claims abstract description 23
- 235000020636 oyster Nutrition 0.000 title claims abstract description 23
- 235000015067 sauces Nutrition 0.000 title claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 title abstract description 14
- 235000019634 flavors Nutrition 0.000 title abstract description 14
- 239000008159 sesame oil Substances 0.000 claims abstract description 11
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 241000234282 Allium Species 0.000 abstract description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 3
- 240000002234 Allium sativum Species 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract description 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 2
- 235000004611 garlic Nutrition 0.000 abstract description 2
- 235000008397 ginger Nutrition 0.000 abstract description 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 244000257727 Allium fistulosum Species 0.000 abstract 1
- 235000008553 Allium fistulosum Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229940072113 onion extract Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (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、風味の改善されたオイスターソースまたは、
それを含をする食品に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention provides an oyster sauce with improved flavor or
Concerning foods containing it.
オイスターソースは、本来は生牡蛎を塩水につけて発酵
させ、上澄み液を取ったものである。しかし、現在、−
４的には、牡蛎の蒸ししるあるいは煮しる（オイスター
ジュース）にいろいろの香あるいは缶詰で市販されてい
る。独特の風味とこくがあり、煮込み、炒め物、また食
卓用の調味料としても用いられており、特に広東料理に
多く使われている。Oyster sauce was originally made by soaking raw oysters in salt water, fermenting them, and removing the supernatant liquid. However, currently -
4) Steamed or boiled oysters (oyster juice) are commercially available in various flavors or canned. It has a unique flavor and richness, and is used in stews, stir-fries, and as a table seasoning, especially in Cantonese cuisine.
しかしながら、オイスターソースは、その磯臭さ、生臭
い味・風味があるので日本人の嗜好に合わず、家庭で広
く用いられるに至っていない。However, oyster sauce does not suit the tastes of Japanese people due to its seaside smell and fishy taste/flavor, so it has not been widely used at home.
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、ゴマ油と香辛野菜を加えて加熱処理することによ
り磯臭さ、生臭さの改善されたオイスターソースをうる
という知見にいたった。As a result of intensive studies to solve the above-mentioned problems, the present inventors came to the knowledge that an oyster sauce with improved sea odor and fishy odor can be obtained by adding sesame oil and spicy vegetables and heat-treating the oyster sauce.
本発明に用いるオイスタージュース及びオイスターソー
スは、牡蛎の蒸ししるあるいは煮しるに、いろいろの香
辛料を入れて煮つめる製法でつくられたものを用いる。The oyster juice and oyster sauce used in the present invention are made by steaming or boiling oysters, adding various spices, and boiling them down.
ゴマ油は、純正胡麻油あるいは調合胡麻油を用い、その
添加量は２〜１０重量％である。添加量が１０％以上で
は胡麻油の風味が強くなりオイスターソースの風味が頃
なわれる。また２％以下では風味の改善効果は見られな
い、尚、胡麻油の最適添加量は５％である。Genuine sesame oil or blended sesame oil is used as the sesame oil, and the amount added is 2 to 10% by weight. When the amount added is 10% or more, the flavor of sesame oil becomes strong and the flavor of oyster sauce becomes dull. Furthermore, if the amount is less than 2%, no flavor improvement effect is observed, and the optimum amount of sesame oil added is 5%.
香辛野菜は、ネギ、オニオン、ジンジャ−、ガーリック
等の生およびエキス、フレーバーオイルを用い、その添
加量は１〜５重量％である。５％以上では野菜の風味が
強くオイスターソースの風味が損なわれる。また１％以
下では風味の改善効果は見られない。尚、香辛野菜の最
適添加量は３％である。As the spicy vegetables, raw and extracts of green onions, onions, ginger, garlic, etc., and flavor oils are used, and the amount added is 1 to 5% by weight. If it exceeds 5%, the flavor of vegetables will be strong and the flavor of oyster sauce will be impaired. Furthermore, if the amount is less than 1%, no flavor improvement effect is observed. Note that the optimum amount of spicy vegetables added is 3%.
加熱条件は、温度９０〜１１０℃、時間６０〜３６０分
で、３６０分以上では、焦げ臭や焦げ風味が発生し、６
０分以下では、生臭み、磯臭さがぬけない。尚、最適加
熱条件は１０５℃で２４０分である。The heating conditions are a temperature of 90 to 110°C and a time of 60 to 360 minutes.
If the time is less than 0 minutes, the fishy smell and seaside smell will not go away. Note that the optimum heating conditions are 105° C. and 240 minutes.
実施例
オイスターソース（日研フード側製） ９２％純正胡
麻油 ５％ネギエキス
３％上記原料を混合し、１０
５℃で２４０分加熱処理した。Example oyster sauce (manufactured by Nikken Food) 92% genuine sesame oil 5% green onion extract
Mix 3% of the above raw materials, 10
Heat treatment was performed at 5°C for 240 minutes.
対照としては、未処理のオイスターソースを用いた。本
発明及び対照のオイスターソースを用い、下記のレシピ
−で野菜炒めを調理した。As a control, untreated oyster sauce was used. Stir-fried vegetables were prepared using the oyster sauce of the present invention and the control according to the following recipe.
得られた２種の野菜炒めについて、味覚パネル２０名に
より、２点比較法で官能評価を実施した。The resulting two types of stir-fried vegetables were subjected to sensory evaluation by 20 taste panels using a two-point comparison method.
結果を表１に示す。The results are shown in Table 1.
＊危険率５％で有意差あり。*There is a significant difference at a risk rate of 5%.
ゴマ油と香辛野菜を添加し、加熱処理した本発明のオイ
スターソースは、磯臭さ、生臭さがなく、その風味にお
いて改善効果が著しい。The oyster sauce of the present invention, which is heat-treated with the addition of sesame oil and spicy vegetables, has no sea odor or fishy odor, and has a remarkable effect of improving its flavor.
Claims (1)
下、温度９０〜１１０℃で６０〜３６０分加熱処理され
て成ることを特徴とするオイスターソース。An oyster sauce characterized by being heat-treated at a temperature of 90 to 110°C for 60 to 360 minutes in the coexistence of 2 to 10% by weight of sesame oil and 1 to 5% by weight of spicy vegetables.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1100985A JP2682868B2 (en) | 1989-04-20 | 1989-04-20 | Oyster sauce with improved flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1100985A JP2682868B2 (en) | 1989-04-20 | 1989-04-20 | Oyster sauce with improved flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02283257A true JPH02283257A (en) | 1990-11-20 |
| JP2682868B2 JP2682868B2 (en) | 1997-11-26 |
Family
ID=14288618
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1100985A Expired - Fee Related JP2682868B2 (en) | 1989-04-20 | 1989-04-20 | Oyster sauce with improved flavor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2682868B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876108A (en) * | 2012-12-19 | 2014-06-25 | 李玉明 | Oyster spicy sauce and preparation method thereof |
| WO2018181794A1 (en) * | 2017-03-30 | 2018-10-04 | 味の素株式会社 | Method for producing oyster sauce |
| KR20220087825A (en) * | 2020-12-18 | 2022-06-27 | 이미숙 | Functional salt containing oyster extracts and capsosiphon fulvescens |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024128278A1 (en) * | 2022-12-16 | 2024-06-20 | 味の素株式会社 | Seasoning containing oyster processed product |
-
1989
- 1989-04-20 JP JP1100985A patent/JP2682868B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876108A (en) * | 2012-12-19 | 2014-06-25 | 李玉明 | Oyster spicy sauce and preparation method thereof |
| WO2018181794A1 (en) * | 2017-03-30 | 2018-10-04 | 味の素株式会社 | Method for producing oyster sauce |
| JPWO2018181794A1 (en) * | 2017-03-30 | 2020-02-13 | 味の素株式会社 | Oyster sauce manufacturing method |
| KR20220087825A (en) * | 2020-12-18 | 2022-06-27 | 이미숙 | Functional salt containing oyster extracts and capsosiphon fulvescens |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2682868B2 (en) | 1997-11-26 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |