JPH07241180A - Sauce for noodles and its production - Google Patents

Abstract

PURPOSE:To obtain a tasty sauce for noodles rich in nutritive value and provide a method for producing the sauce for the noodles. CONSTITUTION:This sauce for noodles is obtained by blending a base liquid comprising adequate amounts of white MISO (white fermented soybean paste), sugar and cooled hot water with edible vinegar, a parched and powdered peanut, walnut, sesame, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a noodle sauce used for eating buckwheat noodles, udon, Chinese noodles and the like, and a method for producing a noodle sauce.

[0002]

2. Description of the Related Art Conventional noodle sauces mainly consist of soy sauce,
Noodles were eaten by adding spices such as green onions and peppers to a soup prepared by adding seasonings such as sugar, bonito flakes and the like and seasonings such as amino acids.

[0003]

However, even if soba (morris, colander, etc.) is eaten using a conventional noodle sauce,
It is difficult to get a balanced nutrition from the ingredients of the sauce itself.

[0004] Further, the conventional sauce has a rich flavor, but has a poor taste.

Therefore, the present invention is rich in nutritional value and
It is intended to provide a delicious sauce for noodles and a method for producing a sauce for noodles.

[0006]

[Means for Solving the Problems] The present invention, as a sauce for noodles, by adding a suitable amount of white miso, sugar, chilled water in a base liquid, vinegar, and ground and ground peanuts, The above-mentioned subject was solved.

Also, the above-mentioned problems were solved by adding vinegar and powdered walnut to a base liquid consisting of a proper amount of white miso, sugar and hot and cold water.

Furthermore, the above-mentioned problems were solved by adding vinegar and roasted sesame seeds to a base solution consisting of an appropriate amount of white miso, sugar and hot water.

On the other hand, as a method for producing a sauce for noodles, the above problem is solved by adding vinegar and roasted ground peanuts to a base solution consisting of an appropriate amount of white miso, sugar, and hot and cold water. did.

Further, the above-mentioned problems were similarly solved by adding vinegar and powdered walnut to a base liquid consisting of an appropriate amount of white miso, sugar and hot and cold water.

Further, the above-mentioned problems were solved by adding vinegar and roasted and powdered sesame to a base solution consisting of an appropriate amount of white miso, sugar and hot water.

[0012]

The present invention enhances the nutritional value of the sauce by adding vinegar, walnuts, sesame, and peanuts, which have been roasted and powdered, to a base liquid consisting of an appropriate amount of white miso, sugar, and hot water. .

The addition of walnuts, sesame and peanuts gives the sauce a deep and rich taste.

[0014]

EXAMPLE An example of the present invention will be described below.

The noodle sauce according to the present invention is produced through the following first step and second step. The first step is to prepare a base liquid with an appropriate amount of white miso, sugar and hot water. Then, as a second step, to the base liquid,
Vinegar, ground peanuts roasted and powdered, vinegar, powdered walnut, vinegar. Mix the sesame seeds roasted and powdered to make a sauce.

The base liquid prepared in the second step is prepared, for example, by mixing 20 g of white miso, 10 g of sugar, 180 cc of water cooled with hot water, and stirring for 30 minutes or more. Here, the water cooled with hot water is water that has been boiled and then left at room temperature.

In the second step, the base liquid is mixed with vinegar and ground peanuts roasted and powdered to form a sauce.

The mixing ratio is, for example, the base liquid 180c.
c vinegar, 20 cc vinegar, roasted and ground into peanuts 1
Add 00 g.

20 cc of vinegar and 100 g of powdered walnut are added to 180 cc of the base solution.

Further, to 180 cc of the base solution, 20 cc of vinegar and 100 g of sesame powder that has been roasted and powdered are added.

The mixing ratio of the base liquid and the vinegar, peanuts, etc. to be added to the base liquid is not limited to those described above, and may be changed according to the total amount of the sauce to be prepared and the taste.

Then, the sauce is made by stirring for 30 minutes or more.

The peanut, walnut, and sesame blended with the sauce prepared by the above-mentioned method have high nutritional value because they each have the following components.

[0024]

[0025]

[0026]

In addition to the peanut, walnut, and sesame mixed in the base solution, peanut and walnut, peanut and sesame, walnut and sesame, and peanut and walnut and sesame as base solutions. Even when blended, the flavors of each blend into a unique flavor to give a unique taste, and a highly nutritious sauce can be created.

The sauce prepared by the above-mentioned method is in a mixed state in which the respective components are melted, but it is desirable to stir again when it is placed on the table. Further, when used as a sauce for udon or Chinese noodles, it becomes even more delicious if an appropriate amount of vinegar according to the taste of each person is added immediately before. Furthermore,
You may add cucumber as a condiment.

In addition, the sauce according to the present invention can be used not only as noodles but also as sauce for roasted meat, dressing for salad and the like.

Since the sauce is eaten as a natural food,
Do not add chemically produced amino acids, caramel pigments or other seasonings.

[0031]

According to the present invention constructed as described above, as a sauce for noodles, vinegar, roasted ground peanuts, etc. are mixed with a base liquid consisting of an appropriate amount of white miso, sugar and hot and cold water. From, you can create a delicious sauce that is nutritious, eye-catching and flavorful.

That is, since peanuts, walnuts and sesame added to the base solution contain a large amount of protein, fat and calcium, an extremely nutritious sauce can be prepared. Moreover, peanuts, walnuts, and sesame have a cholesterol level of 0, respectively, and thus can be used as health foods and natural foods.

In addition, powdered peanuts, walnuts, and sesame combine with vinegar to dissolve the fatty acid in the vinegar, so that it is possible to provide a component that is difficult to separate.

Moreover, the preservation of the sauce is extremely good due to the addition of vinegar. Specifically, when the prepared sauce is left at room temperature, it has a shelf life of 2 weeks without impairing its flavor and umami.

In addition to the above, the present invention provides a proper amount of white miso, sugar,
The base liquid consisting of hot and cold water can be made into a sauce by a very simple method of adding vinegar and ground peanuts, walnuts and sesame, which are roasted and powdered, so mass production is possible and products can be offered at low cost. And so on.

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[Procedure amendment]

[Submission date] June 30, 1994

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0016

[Correction method] Change

[Correction content]

The base liquid prepared in the first step is vinegar.
-As a base liquid to which powdered peanuts are added, for example,
Mix 30g of white miso, 20g of sugar, 210cc of hot water and 210cc
Then, stir for 3 minutes or more to create. Also, vinegar and powder
As a base liquid for adding tatami, for example, white miso 30
g, 10 g of sugar, 210 cc of water cooled with hot water, and mixed for 3 minutes or more
Stir on top to create. In addition, add vinegar and powdered sesame seeds.
As a base solution for obtaining, for example, 40 g of white miso and 20 sugar
g, mix with 280 cc of cold water and stir for 3 minutes or more
To achieve.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0018

[Correction method] Change

[Correction content]

The mixing ratio is, for example, the base liquid 210 c.
For c, vinegar 40 cc, roasted ground peanut 1
Add 00 g.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0019

[Correction method] Change

[Correction content]

In addition, 210 cc of the base solution is added to vinegar.
40 cc. Add 100 g of powdered walnut.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0020

[Correction method] Change

[Correction content]

Further, 280 cc of base solution is added to vinegar.
40 cc. Add 100 g of sesame seeds roasted and powdered.

[Procedure Amendment 5]

[Document name to be amended] Statement

[Name of item to be corrected] 0022

[Correction method] Change

[Correction content]

Then, the sauce is prepared by stirring for 3 minutes or more.

[Procedure correction 6]

[Document name to be amended] Statement

[Correction target item name] 0028

[Correction method] Change

[Correction content]

The sauce was prepared by the method described above, although the mixed-state, when put on Shokuzen, it is desirable to stir again. Further, when used as a sauce for udon or Chinese noodles, it becomes even more delicious if an appropriate amount of vinegar according to the taste of each person is added immediately before. Further, cucumber may be added as a condiment.

Claims (6)

[Claims] 1. A noodle sauce characterized in that a vinegar and ground peanuts roasted and powdered are added to a base liquid consisting of an appropriate amount of white miso, sugar, and hot and cold water. 2. A noodle sauce characterized in that a vinegar and roasted powdered walnut are added to a base liquid consisting of an appropriate amount of white miso, sugar, and hot and cold water. 3. A noodle sauce characterized in that a vinegar and roasted and powdered sesame are added to a base liquid consisting of an appropriate amount of white miso, sugar, and hot and cold water. 4. A method for producing a noodle sauce, which comprises adding vinegar and roasted and ground peanuts to a base liquid consisting of an appropriate amount of white miso, sugar, and hot water. 5. A method for producing a noodle sauce, which comprises adding vinegar and powdered walnuts to a base liquid consisting of an appropriate amount of white miso, sugar, and hot and cold water. 6. A method for producing a noodle sauce for noodles, which comprises adding vinegar and roasted and powdered sesame to a base liquid consisting of an appropriate amount of white miso, sugar and hot water.