JPH0516822B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention is applicable to steak, teppanyaki, yakiniku, stir-fried vegetables,
The present invention relates to a method for producing a sauce containing yuzu for use in fried soba noodles, gyoza, etc., and particularly relates to a method for producing the above-mentioned sauce that utilizes yuzu, a specialty product, as part of the hometown revitalization efforts currently being promoted. (Conventional technology) Due to the increasing demand for sauces used for steak, teppanyaki, yakiniku, etc., many types of sauces have recently become commercially available and are served as food.These sauces are generally made from onions, apples, plums, garlic, soy sauce, soy sauce, etc. Ingredients such as honey, sesame, and chili pepper are used, and although it can be said that each ingredient's unique flavor is created by the combination of these ingredients, the yuzu-flavored sauce containing yuzu hardly appears. (Problems to be Solved by the Invention) Therefore, the present inventor focused on the flavor of yuzu, came up with the idea of trying to utilize it, and repeated various tests. As a result, when using a conventional commercially available sauce and simply adding yuzu to it, the ingredients of the sauce separated, and the aroma of the yuzu was also destroyed, making it impossible to obtain a sufficient sauce. This is thought to be because conventional commercially available sauces contain vinegar to suppress fermentation. Moreover, the yuzu peel has a wide cotton-like substance on its inner surface, which is troublesome to remove, and if used as is, it will give off a bitter taste and harm the taste, and the garlic and yuzu will compete with each other. The flavors were strong and mixed together, giving off a strange odor and bitterness. Thus, through the various tests described above, the present invention has found a way to use yuzu peel for sauce, improved the flavor of the sauce, provided a sauce containing yuzu, and promoted the hometown revitalization movement through the use of yuzu. The purpose is to play a role in the (Means for Solving the Problems) That is, the features of the present invention to meet the above object are based on the use of yuzu, especially the use of yuzu peel, and first, the yuzu peel is steamed, and the white cotton inside the yuzu is After that, put it in a mixer, add soybean oil and stir together to make a slurry, and add sugar.
Gradually raise the temperature and simmer while stirring to create a viscous material containing yuzu. Meanwhile, separately add apples, onions, and garlic in order.
Put this in a mixer, put it in a pot with sugar, gradually raise the temperature and steam it, then add miso and soybean oil to the mixer and add while stirring. Mix sesame oil and other ingredients in a blender and add them to make a garlic sauce containing apples, onions, garlic, soybean oil, sugar, honey, sesame seeds, and chili peppers. The thus obtained garlic-containing sauce is heated, the yuzu-containing viscous material is added under the heated state, and the two are mixed with stirring to obtain the yuzu-containing sauce of the present invention. Below, we will explain the above manufacturing method in more detail. If yuzu peel is used raw, it will be difficult to preserve, and there is a risk of fermentation, and the white cotton-like substance on the inside of the peel cannot be removed, resulting in a bitter taste. It is important to always steam it. In this case, the yuzu peel may be fresh or frozen. Furthermore, the steaming is also effective in terms of sterilization and disinfection. It exhibits a vivid color especially if it is rapidly cooled. 5 to 10 minutes is sufficient for steaming. Next, after removing the wide, cotton-like inner surface of the yuzu skin, soybean oil and sugar are added and simmered. The amount of sugar used in the traditional sauce is half the amount of sugar used. It is effective to simmer for about 30 minutes over medium heat. On the other hand, regarding the preparation of the garlic sauce, it is possible to use a commercially available yakiniku sauce, but it is preferable to prepare it separately as described above. In this case, it is best to put apples, onions, and garlic in a blender in order, and boil them for 10 to 20 minutes in a triple pot with half the amount of sugar in the traditional sauce, then add the planned amount of miso and soy sauce. Heat the oil in a mixer and add it to the boiled food, stirring in the same direction. Then, add mirin, sesame oil, black pepper, shichimi chili pepper, honey, sesame, etc. to the remaining soybean oil in a mixer, add it to the above-obtained mixture, and when it comes to a boil, add the yuzu-containing viscous material prepared separately. Add and stir in the same direction for 30 minutes ~ 1
By boiling for several hours, the color and luster will gradually improve. After that, put it in a sterilized bottle while still hot, put it in a pressure cooker, and let it sit for about 10 minutes.Tightly tighten the lid on the bottle again, put the cap on, and put it in the pressure cooker for about 10 minutes, and it's done. Next, specific examples of the present invention will be listed. (Example) Each material was prepared as follows. Soybean oil (2 pieces) 15 bottles Miso 12Kg Onion 3Kg Garlic 3Kg Apple 3Kg Honey 2000ml Mirin 1 Yuzu peel 4Kg Sesame oil 1 Strawberry 70g Shichimi chili pepper 70g Black and white sesame seeds 100g each Sugar 12Kg Using the above ingredients, first steam the yuzu peel. put it in
Steam it for about 10 minutes, then take it out and remove the white cotton-like substance inside the yuzu skin with a spoon. The yuzu peels were then placed in a mixer, and enough soybean oil was added to cover the yuzu peels to form a slurry. Next, the pot was taken out, half of the sugar was added to it, the slurry-like yuzu peel was poured into it, and the mixture was simmered over medium heat for about 30 minutes to form a viscous material containing yuzu. Separately, the apple, onion, and garlic were sequentially put in a mixer and boiled in a triple pot with the remaining amount of sugar for about 15 minutes. Then, some of the soybean oil was left behind and put into a mixer together with the miso, placed on top of the above-mentioned triple pot, and mixed while stirring in the same direction using a ladle or the like. Next, I added mirin, sesame oil, black pepper, shichimi chili pepper, honey, and sesame seeds (black and white) to the remaining soybean oil in a blender, and poured them into the garlic liquid that had been prepared earlier and mixed them together to make a garlic sauce. Thus, the finished garlic-containing sauce was boiled, and when it was well boiled, the yuzu-containing viscous material was added and boiled for 30 minutes while stirring in the same direction to obtain the yuzu-containing sauce according to the method of the present invention. . When this yuzu sauce was distributed into sterilized bottles, 121 400g bottles and 51 250g bottles were made. In addition, when the above sauce was tested, the following results were obtained. The test method was conducted at the Tokushima Prefecture Food Processing Laboratory in accordance with the method of creating the 4th edition Japanese Food Standard Composition Table and the sanitary testing method.

[Table] (Effects of the invention) According to the method of the present invention as described above, it is possible to produce a sauce containing yuzu, which has not been seen before, in an elegant manner, and the effect of contributing to the improvement of dietary habits as a new product using yuzu. In addition, since the yuzu peel is steamed and used in this method, it does not compete with garlic and produce a strange taste or smell like chemicals, unlike when it is directly added raw.
In addition, since the yuzu peel itself has a sour taste and contains pectin, there is no need to mix in additives as in commercially available products, and it has excellent practical effects as a natural food and has the effect of inhibiting fermentation. Although it takes time to remove the white, cotton-like part, it can be easily removed by steaming, which is advantageous in terms of disinfection and sterilization.It also has a good color and luster, and is nutritious because no water is used. It is possible to provide a flavorful sauce that is not blown away, has no bitterness, and has a yuzu aroma. Has a remarkable effect.

Claims (1)

[Claims] 1. Steam the yuzu skin and remove the white cotton-like material on the inside, then put it in a mixer, add an appropriate amount of soybean oil and stir together to make a slurry.
Add sugar to this, gradually raise the temperature, and simmer while stirring to create a viscous material containing yuzu.
Fruits such as apples, onions, garlic, soybean oil,
The method is characterized by preparing a garlic sauce containing sugars such as sugar and honey, sesame seeds, chili peppers, etc. as ingredients, heating it, adding the yuzu-containing viscous material under the heated state, and mixing both while stirring. A method for producing sauce containing yuzu.