JPH11243903A - Sauce for hoikouro and production thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a sauce for HOIKOURO (a Chinese dish) enabling even common housewives to cook a dish the same as genuine HOIKOURO and to provide a method for preparing the sauce. SOLUTION: This sauce for HOIKOURO is filled in a pouch in a state where miso cream and an edible oil imparted with TOBANJAN (fermented broad bean paste with red pepper) taste in an amount of 1-5 pts.wt. based on 10 pts.wt. of the miso cream are separated from each other. Further, this is produced as follows: an aqueous raw material mainly composed of a TOBANJAN- containing miso and an oily raw material mainly composed of an edible oil are temporarily emulsified; the obtained emulsion is filled in a pouch; then this is heated and sterilized to make the emulsion in the pouch separate into the miso cream and the edible oil.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hoy-coal sauce and a method for producing the same.

[0002]

2. Description of the Related Art Bean bean soybean, a kind of miso, is a seasoning born in China and has been used to make Sichuan cuisine since ancient times. Hoi-koro, which is obtained by cooking meat and vegetables with bean soy sauce and cooking oil, is a Chinese cuisine that is famous worldwide.

[0003] However, hoi-koro is a method in which meat and vegetables are stir-fried and cooked at high heat using a pan, and skill is required to adjust the addition of seasonings such as bean soy sauce and salt or the stir-fry with edible oil. When a housewife cooks, there is a problem that bean plate soy is scorched while frying meat and vegetables, and it is difficult to make a delicious hoi korou.

[0004]

SUMMARY OF THE INVENTION Under such circumstances, an object of the present invention is to provide a sauce for a hoy-cow which allows even a housewife to cook the same dish as a home-made hoi-claw and a method for producing the same. This honey-claw sauce can be provided for the first time by the present inventors developing a special manufacturing method.

[0005] To achieve the above object, the present invention provides:
(1) a sauce for hoy-claw, characterized in that miso cream and 10 to 5 parts of miso cream are packed in a pouch in a separated state with 1 to 5 parts of edible oil having a bean-plate soy flavor, (2) Temporarily emulsify an aqueous raw material mainly composed of miso containing miso cream soybean, and an oily raw material mainly composed of edible oil, including (1) a sauce for honey wax, in which all or a part of the miso of miso cream is bean plate soybean, and (3) a bean paste. And packing the obtained emulsion in a pouch, followed by heat sterilization to separate the emulsion in the pouch into miso cream and edible oil.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, “%” means “% by weight” and “parts” means “parts by weight”.
In the present invention, the miso cream is a miso such as bean plate soy sauce or hatcho miso, sake, mirin, soy sauce, sugar, salt, glutamic acid and other seasonings, puree, fruit paste, gelatinized starch,
It refers to one that has been added to the desired raw materials such as a viscosity modifier such as Shimizu and finished in a cream form. Edible oil refers to animal and vegetable oils and fats such as soybean oil, rapeseed oil, sunflower oil, olive oil, lard, refined fish oil, and the like, and pouch refers to a bag made of aluminum, synthetic resin, or a laminate of aluminum and synthetic resin.

[0007] The sauce for hoy-claw of the present invention is packed in a pouch in a state in which miso cream and 1 to 5 parts of edible oil having bean plate soy flavor added to 10 parts of miso cream are separated. The product in which the miso cream and the edible oil having the soy sauce flavor are separated and packed in a pouch is made possible only by the development of the production method of the present invention described later.

[0008] The sauce for honey enamel of the present invention is in a state in which the miso cream and the edible oil are separated as described above, and the compounding ratio is 10 parts of the miso cream to 1 to 5 parts of the edible oil. I have. This is because, as shown in the test examples below, when the blending ratio of the edible oil is less than 1 part, the miso of the sauce is easily burned while cooking the honey enamel, and when it exceeds 5 parts, the obtained honey enamel becomes oily. This is because the miso taste becomes too poor.

The main component of the miso cream, which is a component of the sauce for honey-cow according to the present invention, is miso, and all or a part of this miso is made of bean soy sauce so as to have a hoi-ko-ro flavor. When using bean plate soy and other miso together,
Other misos include production areas such as Hatcho, Shinshu, Edo, and Saikyo,
Whatever kind of raw materials such as rice, wheat, beans and the like can be used.

[0010] Edible oil, which is another component of the hoy-claw sauce, has a soybean sauce flavor. This flavoring is low cost by the method of the present invention in which an aqueous raw material mainly composed of miso including bean plate soybean and an oily raw material mainly composed of edible oil are temporarily emulsified, and this emulsion is heated and separated. It has become possible for the first time to be commercialized. Here, the bean plate soy flavor refers to a flavor produced by a flavor component of pepper and a fermented decomposed product of bean plate soy.

[0011] The fried meat and vegetable sauce of the present invention, when frying meat and vegetables, open the pouch and sprinkle it on the fried meat and vegetables as it is (with the miso cream and cooking oil separated) Then, even a housewife at home can cook the hoi-koro without burning the miso. This is because the miso paste is in the form of a paste and is easily entangled with meat or vegetables. On the other hand, the edible oil and fat is also liquid and imparts the soybean soy flavor, so that the soybean soy flavor is easily dispersed uniformly.

Next, the method for producing the hoy-coal sauce of the present invention will be described. In carrying out the process, first, an aqueous raw material and an oily raw material are prepared. As the aqueous material, besides miso (bean soy sauce alone or soy sauce and hatcho miso), seasonings such as sake, sugar, sodium glutamate, fruit paste, pre-gelatinized starch, viscosity adjusting materials such as fresh water, etc. It may be used.
In addition, as the oily raw material, one obtained by adding a favorite additive such as pepper oil and oily colorant in addition to edible oil may be used. Next, an aqueous raw material is mixed to form a slurry, and an oily raw material is poured into the slurry while stirring to temporarily emulsify the slurry. Since miso contains a protein that promotes temporary emulsification, it is not necessary to use an emulsifier in the production method of the present invention.

Finally, if the above-mentioned emulsion is packed in a pouch and then sterilized by heating, the emulsified state is destroyed by heating, so that a humid wax sauce in which the emulsion in the pouch is separated into miso cream and edible oil can be obtained. it can. This heat sterilization is practically performed at 110 to 130 ° C. for about 20 to 30 minutes, for example, in a product in which 100 g of the emulsified product is packed in a pouch.

Next, examples and test examples of the present invention will be described.

EXAMPLES Example 1 The following raw materials were prepared. Salad oil 20 parts Bean bean sauce 34 parts Sake 5 parts Grated apples 12 parts Sugar 12 parts Sodium glutamate 1 part Pregelatinized starch 2 parts Shimizu Total remaining 100 parts

First, sake, grated apples, and fresh water were mixed with bean board soybeans, and sugar and sodium glutamate were added thereto while stirring so as to prevent lumps, thereby obtaining an aqueous raw material. In addition, pregelatinized starch was added to and mixed with salad oil, and this was used as an oily raw material. Next, the aqueous raw material was charged into the mixer, and the oily raw material was poured with stirring to temporarily emulsify. After filling and sealing 90 g of the obtained emulsion in a pouch (12 cm × 16 cm) made of a laminate of aluminum and a synthetic resin, the mixture is sterilized with a retort at 115 ° C. for 30 minutes, cooled, and the emulsion in the pouch is miso A product in which the cream was dispersed in edible oil was obtained.

Example 2 A product in which the emulsified product in the pouch was separated into miso cream and edible oil was obtained in the same manner as in Example 1 except that the following raw materials were used. Salad oil 30 parts Hatcho miso 25 parts Bean soy sauce 6 parts Sake 4 parts Grated apples 10 parts Sugar 10 parts Sodium glutamate 1 part Pre-gelatinized starch 1 part Shimizu Total 100 parts

[0017]

[Test Example] Example 1 except that the mixing ratio of salad oil was changed.
Eight types of samples were obtained by the same blending ratio and the same manufacturing method. When the obtained samples were opened, the miso cream and the edible oil were all separated, and the amount of the separated edible oil in each sample was 0, 0.5, 1.. 0, 2.5, 5.0, 5.5,
6.0 and 7.0. Each of the above samples was used to produce a hoi-koro. This trial production was performed as follows. First, 200 g of pork belly (sliced), cabbage size 1/4 (300 g), 2 peppers (40 g),
Prepare one onion (200g) and 4 tablespoons of white oil. next, . Cut the pork belly into 5cm width, boil it in boiling water for 1-2 minutes, and drain. Remove cabbage and cut into 5cm squares. Peppers are cut into 6 to 8 pieces except for seeds, and green onions are cut diagonally with a thickness of 0.5 cm. . In a well-heated pan, add 4 tablespoons of oil and fry cabbage and peppers over high heat. . Add the green onions and fry, then add the boiled pork belly and fry. . Finally, 90 g of the sample is added, and the whole is entangled to finish the hoy-cow.

During the trial production, it was observed whether or not the sample miso was burned for each sample, and each of the finished honey roast was tasted. The results shown in Table 1 were obtained.

[0019]

[Table 1]

From Table 1, it can be seen from the table that the edible oil according to the present invention, in which edible oil is contained in an amount of 1.0 to 5.0 parts with respect to 10 parts of the miso cream, can be used to fry meat and vegetables without burning bean sauce (miso). It can be understood that the obtained honey wax is also delicious.

[0021]

As described above, according to the sauce for honey enamel according to the present invention, miso cream and miso cream 10
1 to 5 parts of edible oil with bean-plate soy flavor is separated and packed in a pouch in a separated state, so that even a housewife at home can cook the same dish as the authentic Hoi Korou without burning the miso . Further, according to the method for producing a hoy-coring sauce of the present invention, the above-mentioned sauce which has not existed before can be produced reliably and at low cost.

Claims (3)

[Claims] 1. A sauce for honey-cow wax, characterized in that miso cream and 1 to 5 parts of edible oil having bean plate soy flavor added to 10 parts of miso cream are packed in a pouch in a separated state. 2. The hoy-claw sauce according to claim 1, wherein all or part of the miso of the miso cream is bean soy sauce. 3. A temporary emulsification of an aqueous raw material mainly composed of miso containing bean plate soybeans and an oily raw material mainly composed of edible oil, and the resulting emulsion is packed in a pouch and then sterilized by heating. A method for producing a sauce for honey enamel, comprising separating an emulsified substance therein into a miso cream and an edible oil.