JPH0838101A - Dressing sauce - Google Patents

Abstract

PURPOSE:To obtain the sauce having a high nutritional value and enabling intake of a spice, vegetables and nutrients apt to be deficient such as calcium, phosphorus and iron by using a salad oil as the oil in a seasoning and adding with crushed Hizikia fusiforme (a brown alga) and powder of an extract of Cortinellus shiitake (shiltake mushroom). CONSTITUTION:Powder of an extract of shlitake mushroom and powder of dried bonito are added into water, the mixture is heated, and heating is stopped and the mixture is left to cool to normal temperature just after boiling to obtain a soup stock. A brown alga, soy sauce having a low salt content, fermentation vinegar, salad oil, sugar and pepper are added to the soup stock and the mixture is treated by a mixer to obtain the objective sauce.

Description

Detailed Description of the Invention

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dressing sauce containing crushed hijiki and shiitake extract powder.

[Technique of Rairai] Rairai, dressing sauces for satisfying various tastes such as salad oil, pepper, salt, vinegar and grated vegetables, or salad oil, vinegar, soy sauce and vegetables. It is generally made with chopped vegetables, and no nutritious dressing sauce with hijiki is found. Incidentally, JP-A-3-6
Japanese Patent No. 1475, "Method for producing vinegar from seaweeds"
Is disclosed, which is prepared by drying and crushing seaweed to prepare a sugar solution, making vinegar moromi from the sugar solution using a saccharifying enzyme and yeast, adding ethanol thereto, and using seed vinegar. After the acetic acid fermentation, when the acidity of the fermentation liquor rises to 4, 5%, the fermentation liquor is transferred to a storage tank and stored, and there is a method for producing vinegar using seaweed as a raw material, The purpose is to ferment seaweed and produce vinegar without turbidity. On the other hand, Japanese Patent Application Laid-Open No. 2-14024 discloses "Hijiki furikake", which is "Powdered hijiki into a seasoning liquid prepared by adding seasoning to water, and then adding this to a heating drum in a drum dryer. It is a "scaly hijiki sprinkle made by adhering it in a thin film on the outer surface of the, drying it, scraping it from the heating drum, and crushing it" with the aim of making dressing sauce Not what I did.

[Problems to be Solved by the Invention] As described above, the former dressing sauces are often chopped vegetables or grated vegetables, and dressings with nutrients, which include hijiki and shiitake extract powder.・ I can't find the source. Even with the same seaweed, kelp and wakame seaweed have a lot of sticky content, are difficult to mix with the sauce, and have a wide width, so it takes more time than hijiki to process the crushing or crushing. Among the seaweeds, hijiki is calcium 140 in 100g of powder.
In addition to containing 0 mg, it contains 56 mg of phosphorus and 29 mg of iron, and it is not used as a sauce because it is alkaline and has a high fiber content, but its color is dark and the cooking method is rather limited. Mostly tasteless,
Taking advantage of the fact that it is odorless, it seeks to add nutritional value to a traditional dressing sauce with only flavor and fragrance.

[Means for Solving the Problems] In order to solve the above problems, in the present invention, in a dressing sauce consisting of seasonings, spices, and vegetables, the oil content in the seasonings is used as salad oil and crushed. With hijiki
A Western-style dressing sauce mixed with shiitake extract powder. Further, in claim 2, the oil content in the seasoning is sesame oil, and crushed hijiki,
A Chinese-style dressing sauce mixed with shiitake extract powder. The third aspect of the present invention provides a Japanese-style dressing sauce, which is a seasoning containing no oil, in which ground hijiki and shiitake extract powder are mixed.

Example 1 Example 1 is a Western-style dressing sauce. 94 g of water, 10 powders of shiitake extract
g, and 6 g of dried bonito powder are heated together, and when the boiling point is reached, immediately turn off the heat and cool to room temperature, and use this as the soup stock. 28 g of hijiki, 26 g of light soy sauce, 2 brewed vinegars
Add 1g, salad oil 8g, sugar 6g, pepper 1g
It was mixed for 5 seconds to obtain 198 g. What is hijiki?
After being harvested, it is dried by heating and dried to be dried and dried, and then drained until it is not drenched. The size of crushed hijiki is not limited. The material is not limited to the above,
It may be appropriately selected and set. It is suitable for western style by mixing pepper and salad oil.

Example 2 Example 2 is a Chinese-style dressing sauce. 86 g of water, 6 g of shiitake extract powder,
4 g of knotted powder are combined and heated, and when the boiling point is reached, immediately turn off the heat and cool to room temperature, and use this as the soup stock.
28 g of hijiki, 28 g of light soy sauce, 20 brewed vinegar
g, 12g sesame oil, 8g sugar, 4g roasted sesame, add 1
Mix for 5 seconds with 4g of roasted sesame seeds and 198g
I got Hijiki is a product obtained by heating and drying after harvesting and completing it as a dry matter hijiki, which is soaked in water and drained until the water does not drop. The size of crushed hijiki is not limited. The material is not limited to the above materials, and may be selected and set as appropriate. Suitable for Chinese style by mixing sesame oil and roasted sesame.

Example 3 Example 3 is a Japanese-style dressing sauce. 86g of water, 10 powder of shiitake extract
g, and 8 g of knotted powder are combined and heated, and when the boiling point is reached, immediately turn off the heat and cool to room temperature, and use this as the soup stock. 54 g of thick soy sauce, 30 g of mirin, and 1 hijiki.
2 g was added and blended for 45 seconds to obtain 198 g. Hijiki is obtained by heating and drying after harvesting and completing it as a dry matter hijiki. It is soaked in water and drained until it is not drenched. The proportion of the seasoning may be set appropriately. A smooth dressing sauce can be obtained by crushing for 45 seconds with a mixer, and since it does not mix oil, it is suitable for eating Japanese-style soy sauce such as tofu, natto, soup, seaweed and pickles.

[Advantages of the Invention] The dressing sauce of the present invention is a dressing sauce consisting of seasonings, spices, vegetables and the like, and calcium, phosphorus and iron content are obtained by mixing crushed hijiki and shiitake extract powder. You can easily get nutrients that tend to be deficient. In addition, since it is a powder of hijiki and shiitake extract, which has a low adhesive content, it can be mixed evenly in a dressing sauce. By crushing hijiki, the iron absorption rate is good, and a large amount of fiber and calcium, together with vitamin D of the shiitake extract powder, makes it possible to obtain a highly nutritious dressing sauce.

[Brief description of drawings]

FIG. 1 is a list of mixing ratios of materials for each example.

Claims (3)

[Claims] 1. A Western-style dressing sauce comprising a seasoning, a spice, and a vegetable, wherein the oil content in the seasoning is salad oil, and crushed hijiki and shiitake extract powder are mixed. 2. The dressing sauce according to claim 1, wherein the oil content in the seasoning is sesame oil, and crushed hijiki and shiitake extract powder are mixed. 3. The dressing sauce according to claim 1, which is a seasoning that does not contain oil, and in which ground hijiki and shiitake extract powder are mixed.