JPH03290178A - Shochu-dipped coliolus mushroom sauce and seasoning method using same sauce - Google Patents
Shochu-dipped coliolus mushroom sauce and seasoning method using same sauceInfo
- Publication number
- JPH03290178A JPH03290178A JP2091067A JP9106790A JPH03290178A JP H03290178 A JPH03290178 A JP H03290178A JP 2091067 A JP2091067 A JP 2091067A JP 9106790 A JP9106790 A JP 9106790A JP H03290178 A JPH03290178 A JP H03290178A
- Authority
- JP
- Japan
- Prior art keywords
- shochu
- sauce
- coliolus
- mushroom
- dipped
- 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
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 14
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims description 6
- 235000015067 sauces Nutrition 0.000 title abstract description 5
- 235000020083 shōchū Nutrition 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 150000003839 salts Chemical class 0.000 abstract description 2
- 235000013555 soy sauce Nutrition 0.000 abstract description 2
- 235000015096 spirit Nutrition 0.000 abstract 2
- 238000007598 dipping method Methods 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005755 formation reaction Methods 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、瓦葺の焼酎漬け汁およびこれを用いる調味
方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a shochu pickling liquid for tiled roofs and a seasoning method using the same.
瓦葺は多くの場所で自生しているのを目にするが、従来
、この茸を食する習慣はなかった。株式会社保育社発行
の「きのこ図鑑」に瓦葺は以下のように紹介されている
。Kawarabuki mushrooms can be seen growing wild in many places, but traditionally there was no custom of eating this mushroom. Tiled roofs are introduced in the ``Mushroom Illustrated Book'' published by Yokyusha Co., Ltd. as follows.
「カワラタケ（瓦葺） 不食用性 サルノコシカケ科
主に春〜秋、枯れ木に瓦状に重なって群生する。かさは
ほぼ半円形、径１〜５ｃｍ０表面は黒灰、黄褐色などの
微毛が交互に同心円状に密生する。全体としての色あい
は灰色〜黒っぽいものまで、ある。管孔部は白〜淡灰褐
色で、微小な管孔が密生する。肉は革質である。この菌
におかされると材は白くくさる。制ガン効果がある物質
が含まれている。」
すなわち、この瓦葺が今まで食用とされなかったのは肉
質が硬いこと、瓦葺そのものの味はそれほど美味とはい
えないこと等と推察される。ただし、いわゆる、毒きの
こではないことは知られていた。``Kawaratake (Tile Roofing) Inedible Arunocoscineaceae
It grows in clusters on dead trees in tile-like formations, mainly from spring to autumn. The cap is almost semicircular, 1-5 cm in diameter, and the surface is covered with fine hairs of black gray, yellowish brown, etc., growing densely in alternating concentric circles. The overall color ranges from gray to blackish. The tube pores are white to light grayish brown, and are densely packed with tiny pores. The flesh is leathery. When infected with this fungus, the wood turns white. Contains substances that have anti-cancer effects. In other words, it can be assumed that the reason why this tile roof has not been eaten until now is because the flesh is hard and the taste of the tile roof itself is not very delicious. However, it was known that it was not a so-called poisonous mushroom.
この発明者は、この瓦葺そのものを食するのではな（こ
れの焼酎漬け汁をとり、これを食物を調理する際に加え
て味付けを行うと非常に旨味性を向上させることを見い
出し、ここに瓦葺の焼酎漬け汁およびこれを用いる調味
方法として提案するに至ったのである。The inventor found that rather than eating this tile roof itself, he discovered that if he took the shochu-marinated juice from the tile roof and added it to seasoning when cooking food, it greatly improved the flavor. This led to the proposal of a shochu pickle for tiled roofs and a seasoning method using it.
この発明は、瓦葺を焼酎に漬けたその漬け汁と瓦葺を焼
酎に漬けたその漬け汁を食物の調味料として用いる調味
方法を要旨どするものである。The gist of this invention is a seasoning method in which the pickling juice obtained by soaking roof tiles in shochu and the pickling juice obtained by soaking roof tiles in shochu are used as seasonings for food.
以上の漬け汁はこれを湯等で割ってそのまま飲用しても
よい。これには独特の風味があるが、これに慣れるとな
んともいえない味わいがある。The above pickling juice may be diluted with hot water or the like and drunk as is. This has a unique flavor, but once you get used to it, it has an indescribable taste.
また、この漬け汁は調味料としても用いることができる
。これを用いると味に甘さ、こくが出て他の調味料の量
を減らせることができる。なお対象となる調理は各種の
固形物の煮物、蒸物。This pickling juice can also be used as a seasoning. By using this, you can add sweetness and body to the taste and reduce the amount of other seasonings. The applicable cooking methods include boiled and steamed various solid foods.
焼物であってもよいし、吸物、味噌汁あるいはうどんや
そばの汁のような汁物であってもよい。さらに、生で食
する食物や調理後の食物２例えば。It may be a grilled dish, or a soup such as soup, miso soup, or udon or soba soup. In addition, foods eaten raw and cooked foods2.
刺身、焼魚、揚物、漬物等に醤油やソースとともに適当
量を加えて使用してもよい。An appropriate amount may be added to sashimi, grilled fish, fried foods, pickles, etc. along with soy sauce or sauce.
焼酎に対して量比率で１／４〜１／２程度の瓦葺を用意
し、これを水洗して適当に細か（したものに焼酎（ホワ
イトリカーでもよい）を注いで浸漬する。浸漬日数はや
や茶色がかった瓦葺成分が溶出する２、３日で十分であ
る（それ以上であってもよいのはもちろんである）。そ
して、その漬け汁を利用する。Prepare a tile roof with a ratio of 1/4 to 1/2 of the amount of shochu, wash it with water and pour shochu (white liquor is fine) into it and soak it. Two or three days is sufficient for the tinged tiled components to dissolve (of course, longer is also possible).Then, use the pickling juice.
以上、この発明は、前記したものであるから。 This invention has been described above.
次のような効果が期待できる。The following effects can be expected.
ｉ）従来２食用とされていなかった瓦葺をこのような焼
酎の漬け汁にすることにより、新しし）調味量を創生で
きたのである。i) By using shochu to pickle tile roofs, which had not traditionally been used for two meals, it was possible to create a new amount of seasoning.
ｉｉ）この調味料を使用すると、他の調味料、すなわち
、塩、砂糖、！ａ油等の量を相対的に減らせるから、健
康に良い。ii) With this seasoning, other seasonings i.e. salt, sugar,! It is good for your health because you can relatively reduce the amount of a-oil, etc.
ｉｉｉ ）瓦葺は繁殖力が強く、どこにでも自生するも
のであるから、簡単に入手できる。また１人工栽培も可
能であると予測されるから、低価格で大量生産も可能に
なる。iii) Tiled roofs have a strong propagation power and grow naturally anywhere, so they are easily available. It is also predicted that artificial cultivation will be possible, making mass production possible at low cost.
Claims (2)
として用いる調味方法。(2) A seasoning method in which kawara mushrooms are pickled in shochu and the pickling juice is used as a seasoning for food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2091067A JPH03290178A (en) | 1990-04-04 | 1990-04-04 | Shochu-dipped coliolus mushroom sauce and seasoning method using same sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2091067A JPH03290178A (en) | 1990-04-04 | 1990-04-04 | Shochu-dipped coliolus mushroom sauce and seasoning method using same sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03290178A true JPH03290178A (en) | 1991-12-19 |
Family
ID=14016156
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2091067A Pending JPH03290178A (en) | 1990-04-04 | 1990-04-04 | Shochu-dipped coliolus mushroom sauce and seasoning method using same sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03290178A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100484065B1 (en) * | 2002-07-08 | 2005-04-18 | 원종광 | Alcoholic drink comprising Tricholoma matsutake and preparation method for the same |
-
1990
- 1990-04-04 JP JP2091067A patent/JPH03290178A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100484065B1 (en) * | 2002-07-08 | 2005-04-18 | 원종광 | Alcoholic drink comprising Tricholoma matsutake and preparation method for the same |
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