JPH0361465A - Production of sauce for roast meat adopting fermentation process by salt-resistant lactic acid bacteria and yeast - Google Patents
Production of sauce for roast meat adopting fermentation process by salt-resistant lactic acid bacteria and yeastInfo
- Publication number
- JPH0361465A JPH0361465A JP1199690A JP19969089A JPH0361465A JP H0361465 A JPH0361465 A JP H0361465A JP 1199690 A JP1199690 A JP 1199690A JP 19969089 A JP19969089 A JP 19969089A JP H0361465 A JPH0361465 A JP H0361465A
- Authority
- JP
- Japan
- Prior art keywords
- sauce
- salt
- yeast
- lactic acid
- acid bacteria
- 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 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 12
- 241000894006 Bacteria Species 0.000 title claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 6
- 239000004310 lactic acid Substances 0.000 title claims abstract description 6
- 238000000855 fermentation Methods 0.000 title claims description 6
- 230000004151 fermentation Effects 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 235000013372 meat Nutrition 0.000 title abstract description 15
- 150000003839 salts Chemical class 0.000 title abstract 4
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 230000032683 aging Effects 0.000 claims abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 3
- 235000019640 taste Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims 1
- 235000013555 soy sauce Nutrition 0.000 abstract description 3
- 241000192001 Pediococcus Species 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 2
- 241000235033 Zygosaccharomyces rouxii Species 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 244000141359 Malus pumila Species 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 241000277331 Salmonidae Species 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（イ）産業上の利用分野
この発明は、焼き肉のたれに全く新しい呈味及び香味を
与えるために、独特な処方と発酵過程を導入した焼き肉
のたれの製造に関するものである。Detailed Description of the Invention (a) Industrial Application Field This invention relates to the production of a grilled meat sauce that uses a unique formulation and fermentation process in order to give the grilled meat sauce a completely new taste and flavor. It is.
（ロ）従来の技術
焼き肉のたれは、各メーカーが、夫々独特な呈味の製品
を製造して今日に至っているが、それは、様々な原料の
配合だけに製品の良否をかけているだけのものであり、
特徴的な風味着けに行き詰まり（ハ）発明が購決しよう
とする問題点
本発明は、焼き肉のたれの呈味索材の行き詰まりをｔ」
開するために、独特な処方と発酵の過程を導入し、これ
までに′無かった濃厚さの中に、スッキリした独特な呈
味と香りを特徴とする焼き肉のたれを製造することを目
的とする。(b) Conventional technology To this day, each manufacturer has produced products with unique flavors for grilled meat sauce, but the quality of the product is only dependent on the combination of various raw materials. It is a thing,
The present invention solves the problem of creating a characteristic flavor for grilled meat.
In order to develop the sauce, we introduced a unique recipe and fermentation process, with the aim of producing a sauce for grilled meat that has a richness never before seen, yet has a refreshing and unique taste and aroma. do.
（ニ）問題点を解決するための手段
もともと焼き肉やビフテキのような、畜肉を焙炒する肉
料理には、例えば醤油のような発酵生産物をソースやた
れとして用いる取り合わせが肉の味覚を引き立たせると
謂われている。(d) Measures to solve the problem Originally, for meat dishes such as yakiniku and beefsteak, which involve roasting livestock meat, the combination of using fermented products such as soy sauce as a sauce or sauce brought out the flavor of the meat. It is said that it can be done.
今Ｈの味覚は次第に複雑化して、一般の調味資材に、果
物の酸味や香辛料の組み合わせによる濃厚さを増してい
る。Nowadays, H's tastes are becoming increasingly complex, and the combination of common seasoning ingredients, sourness of fruits, and spices is increasing the richness.
本発明は、醤油と味鱒を中心として、数種の香辛料・捕
壊したリンゴ等を添加したものを培地として、これに耐
塩性乳酸菌と酵母菌を加え、発酵過程を導入し、熟成さ
せることを特徴とする。The present invention uses a medium containing mainly soy sauce and seasoned trout, with the addition of several spices, crushed apples, etc., adds salt-tolerant lactic acid bacteria and yeast, introduces a fermentation process, and matures the medium. It is characterized by
（ホ）作 用
発酵・熟成を経過した本発明のたれは、独特の呈味によ
って、焙炒した肉類の味を引き立たせ、触感を和らげる
効果を示す。(E) Function The sauce of the present invention that has undergone fermentation and aging has a unique taste that enhances the taste of roasted meat and has the effect of softening the texture.
（へ）実施例
従来の焼き肉のたれ１０ｅに、耐塩性酵母である［ ５
ａｃｃｈａｒｏｓｙｃｅｓ ｒｏｕｘｉｉ ］、耐塩性
乳酸菌である［ Ｐｅｄｉｏｃｏｃｃｕｓ ｈａｌｏｐ
ｈｉｌｓ ］の培養液をそれぞれ１００ｍ１２加入、２
０〜２５℃で５日間発酵させることにより、風味豊かな
発酵焼き肉のたれｌＯｅが得られる。(f) Example Salt-tolerant yeast is added to the conventional grilled meat sauce 10e [5
accharosyces rouxii], a salt-tolerant lactic acid bacterium [Pediococcus halop
hils] culture solution was added to each 100m12,
By fermenting at 0 to 25°C for 5 days, a flavorful fermented grilled meat sauce lOe can be obtained.
（ト）発明の効果
本発明のたれを、焙炒した肉類に添加すると、呈味と香
味の調和がとれ、触感の柔軟さをも増すことを特徴とす
る全く新しい発酵たれを徨ることか出来る。(g) Effects of the Invention When the sauce of the present invention is added to roasted meat, a completely new fermented sauce can be created, which is characterized by a harmonious taste and aroma and an increased softness of touch. I can do it.
Claims (1)
き肉のたれに、更に、耐塩性乳酸菌と酵母菌を添加して
発酵過程を採り入れ、熟成によって全く新しい呈味と香
味を生成する焼き肉のたれの製造法1. Production of a yakiniku sauce that has been adjusted with several seasoning materials and spices, and which undergoes a fermentation process by adding salt-tolerant lactic acid bacteria and yeast to produce a completely new taste and flavor through aging. law
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1199690A JPH0361465A (en) | 1989-07-31 | 1989-07-31 | Production of sauce for roast meat adopting fermentation process by salt-resistant lactic acid bacteria and yeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1199690A JPH0361465A (en) | 1989-07-31 | 1989-07-31 | Production of sauce for roast meat adopting fermentation process by salt-resistant lactic acid bacteria and yeast |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0361465A true JPH0361465A (en) | 1991-03-18 |
Family
ID=16411992
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1199690A Pending JPH0361465A (en) | 1989-07-31 | 1989-07-31 | Production of sauce for roast meat adopting fermentation process by salt-resistant lactic acid bacteria and yeast |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0361465A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146488A (en) * | 2015-09-14 | 2015-12-16 | 徐州工程学院 | Preparation method of fermented meat paste |
-
1989
- 1989-07-31 JP JP1199690A patent/JPH0361465A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146488A (en) * | 2015-09-14 | 2015-12-16 | 徐州工程学院 | Preparation method of fermented meat paste |
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