JPH11243903A - Sauce for hoikouro and production thereof - Google Patents
Sauce for hoikouro and production thereofInfo
- Publication number
- JPH11243903A JPH11243903A JP10051675A JP5167598A JPH11243903A JP H11243903 A JPH11243903 A JP H11243903A JP 10051675 A JP10051675 A JP 10051675A JP 5167598 A JP5167598 A JP 5167598A JP H11243903 A JPH11243903 A JP H11243903A
- Authority
- JP
- Japan
- Prior art keywords
- miso
- sauce
- cream
- edible oil
- pouch
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明はホイコーロウ用ソー
ス及びその製法に関する。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】[0002]
【従来の技術】味噌の一種である豆板醤は、中国で生ま
れた調味料であり、古くから四川料理を作るのに用いら
れている。そして、肉や野菜を豆板醤と食用油等で調理
して得られるホイコーロウは、世界的にも有名な中華料
理である。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】しかしながら、ホイコーロウはナベを用い
て高熱で肉や野菜を炒めて調理するものであり、豆板
醤、食塩等の調味料の添加加減や食用油による炒め加減
に熟練を要し、家庭の主婦が調理した場合、肉や野菜を
炒めている間に豆板醤が焦げてしまい美味しいホイコー
ロウが作りにくいという問題があった。[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】[0004]
【発明が解決しようとする課題】このような状況下、本
発明は家庭の主婦でも本場のホイコーロウと同じ料理を
作ることができるホイコーロウ用ソース及びその製法を
提供することを目的とする。このホイコーロウ用ソース
は、本発明者等が特別の製法を開発することによりはじ
めて提供することが可能となったものである。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】上記目的を達成するため、本発明は、
(1)味噌クリームと、味噌クリーム10部に対して豆
板醤風味が付与された食用油1〜5部が分離した状態で
パウチに詰められていることを特徴とするホイコーロウ
用ソース、(2)味噌クリームの味噌の全部又は一部が
豆板醤である(1)のホイコーロウ用ソース、(3)豆
板醤を含む味噌を主成分とする水性原料と食用油を主成
分とする油性原料を一時乳化させ、得られた乳化物をパ
ウチに詰めた後これを加熱殺菌してパウチ内の乳化物を
味噌クリームと食用油に分離させることを特徴とするホ
イコーロウ用ソースの製法、からなるものである。[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】[0006]
【発明の実施の形態】以下本発明を詳述する。なお、本
発明において「%」は「重量%」を「部」は「重量部」
を意味する 本発明において味噌クリームとは、豆板醤や八丁味噌等
の味噌に清酒、味醂、醤油、砂糖、食塩、グルタミン酸
等の調味料、ピューレ、果実ペースト、α化でんぷん、
清水等の粘度調整材等好みの原料加えてクリーム状に仕
上げたものをいう。また、食用油とは、大豆油、ナタネ
油、ヒマワリ油、オリーブ油、ラード、精製魚油等の動
植物油脂をいい、パウチとはアルミ、合成樹脂或いはア
ルミと合成樹脂のラミネートからなる袋をいう。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】本発明のホイコーロウ用ソースは、味噌ク
リームと、味噌クリーム10部に対して豆板醤風味が付
与された食用油1〜5部が分離した状態でパウチに詰め
られている。味噌クリームと豆板醤風味が付与された食
用油を分離した状態でパウチ詰めにした製品は、後に述
べる本発明の製法の開発によりはじめて可能となったも
のである。[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】本発明のホイコーロウ用ソースは、上記の
ように味噌クリームと食用油の分離した状態のものであ
るが、その配合比率は味噌クリーム10部に対して食用
油1〜5部からなっている。これは後の試験例にも示す
ように、食用油の配合比率が1部未満であるとホイコー
ロウを調理中にソースの味噌が焦げやすく、一方、5部
を越えると得られるホイコーロウが油っぽくなり過ぎ味
噌の味が乏しくなるからである。[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.
【0009】本発明のホイコーロウ用ソースの構成成分
である味噌クリームの主成分は味噌であり、この味噌の
全部又は一部はホイコーロウ風味とするため豆板醤から
なるものである。豆板醤と他の味噌を併用するときは、
他の味噌としては、八丁、信州、江戸、西京等の産地、
米、麦、豆等の原料の別なく好みのものを用いればよ
い。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】ホイコーロウ用ソースの他の構成成分であ
る食用油は、豆板醤風味が付与されている。この風味付
は、豆板醤を含む味噌を主成分とする水性原料と食用油
を主成分とする油性原料を一時乳化させ、この乳化物を
加熱して分離させるという本発明の製法により、低コス
トでの製品化がはじめて可能となったものである。ここ
で豆板醤風味とは、唐辛子の香味成分や豆板醤の発酵分
解物がかもし出す風味のことをいう。[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】本発明のホイコーロウ用ソースは肉や野菜
を炒めるに当たって、パウチを開封しこれをそのまま
(味噌クリームと食用油を分離させたまま)炒めている
肉や野菜の上にふりかけてよくからませれば、家庭の主
婦でも味噌を焦がすことなくホイコーロウを料理するこ
とができる。なぜなら味噌ペーストはペースト状である
から肉や野菜にからませやすく、一方、食用油脂も液状
でありしかも豆板醤風味が付与されるので、豆板醤風味
が均一に分散しやすいからである。[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.
【0012】次に本発明のホイコーロウ用ソースの製法
を説明する。その実施に当たっては、まず水性原料と油
性原料を用意する。水性原料としては、味噌(豆板醤単
独又は豆板醤と八丁味噌等)の他、清酒、砂糖、グルタ
ミン酸ソーダ等の調味料、果実ペースト、α化でんぷ
ん、清水等の粘度調整材等好みのものを用いればよい。
また油性原料としては食用油の他に、辛子油、油性着色
料等の好みの添加材を加えたものを用いればよい。次
に、水性原料を混合してスラリーとし、このスラリーを
攪拌しながら油性原料を注加して一時乳化させる。な
お、味噌中には一時乳化を助長させる蛋白質が含まれて
いるので、本発明の製法においては乳化剤を特に使用す
る必要はない。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.
【0013】最後に、上記乳化物をパウチ詰めした後こ
れを加熱殺菌すれば、加熱によって乳化状態が崩れ、パ
ウチ内の乳化物を味噌クリームと食用油に分離させたホ
イコーロウソースを得ることができる。この加熱殺菌は
例えば100gの乳化物をパウチ詰めした製品にあって
は、110〜130℃で20〜30分程度行うのが実用
的である。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.
【0014】次に、本発明の実施例と試験例を説明す
る。Next, examples and test examples of the present invention will be described.
【実施例】実施例1 次の原料を用意した。 サラダ油 20部 豆板醤 34部 清酒 5部 すりおろしたりんご 12部 砂糖 12部 グルタミン酸ソーダ 1部 α化でんぷん 2部清水 残量 合計 100部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
【0015】まず、豆板醤に清酒、すりおろしたりん
ご、清水を混合し、これを攪拌しながら砂糖、グルタミ
ン酸ソーダをダマができないように加えて水性原料とし
た。また、サラダ油にα化でんぷんを添加混合し、これ
を油性原料とした。次に、ミキサー内に水性原料を投入
し、攪拌しながら油性原料を注加して、一時乳化させ
た。得られた乳化物をアルミと合成樹脂のラミネートか
らなるパウチ(12cm×16cm)に90gずつ充填・密
封した後、レトルトにて115℃で30分間殺菌した後
冷却し、パウチ内の乳化物を味噌クリームを食用油に分
散させた製品を得た。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.
【0016】実施例2 次の原料を用いた他は、実施例1と同じ方法でパウチ内
の乳化物を味噌クリームと食用油に分離させた製品を得
た。 サラダ油 30部 八丁味噌 25部 豆板醤 6部 清酒 4部 すりおろしたりんご 10部 砂糖 10部 グルタミン酸ソーダ 1部 α化でんぷん 1部清水 残量 合計 100部 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】[0017]
【試験例】サラダ油の配合割合をかえた他は、実施例1
と同じ配合割合と同じ製法で、8種類のサンプルを得
た。得られたサンプルを開封したところ、いずれも味噌
クリームと食用油が分離した状態であり、各サンプルの
分離した食用油の量は味噌クリーム10部に対して、そ
れぞれ0、0.5、1.0、2.5、5.0、5.5、
6.0、7.0であった。上記各サンプルを用いてそれ
ぞれホイコーロウを試作した。この試作は次のようにし
て行った。まず、豚バラ肉(薄切り)200g、キャベ
ツ大1/4(300g)、ピーマン中2個(40g)、
長ねぎ1本(200g)、白絞油大さじ4杯を用意す
る。次に、 .豚バラ肉は5cm幅位に切り、熱湯で1〜2分間ゆ
で、水気をきっておく。キャベツは芯を除き、5cm角に
切る。ピーマンは種を除き、6〜8つ切りにし、長ねぎ
は厚さ0.5cmの斜め切りにする。.よく熱した鍋
に、油大さじ4杯を入れ、キャベツ、ピーマンを強火で
炒める。.に長ねぎを加えて炒め、さらにゆでた豚
バラ肉を入れ炒める。.最後にサンプル90gを加
え、全体によくからませてホイコーロウを仕上げる。[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.
【0018】試作中において、各サンプルごとにサンプ
ルの味噌が焦げるかどうかを観察すると共に、出来上が
った各ホイコーロウを試食したところ、表1の結果が得
られた。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】[0019]
【表1】 [Table 1]
【0020】表1より、味噌クリーム10部に対して食
用油が1.0〜5.0部の本発明のホイコーロウ用ソー
スは、豆板醤(味噌)を焦がすことなく肉や野菜を炒め
ることができ、得られるホイコーロウも美味であること
が理解できる。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】[0021]
【発明の効果】以上述べたように本発明のホイコーロウ
用ソースによれば、味噌クリームと、味噌クリーム10
部に対して豆板醤風味が付与された食用油1〜5部が分
離した状態でパウチに詰められているので、家庭の主婦
でも味噌を焦がすことなく本場のホイコーロウと同じ料
理を作ることができる。また、本発明のホイコーロウ用
ソースの製法によれば、従来になかった上記ソースを確
実かつ低コストで製することができる。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)
対して豆板醤風味が付与された食用油1〜5部が分離し
た状態でパウチに詰められていることを特徴とするホイ
コーロウ用ソース。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.
板醤である請求項1記載のホイコーロウ用ソース。2. The hoy-claw sauce according to claim 1, wherein all or part of the miso of the miso cream is bean soy sauce.
料と食用油を主成分とする油性原料を一時乳化させ、得
られた乳化物をパウチに詰めた後これを加熱殺菌してパ
ウチ内の乳化物を味噌クリームと食用油に分離させるこ
とを特徴とするホイコーロウ用ソースの製法。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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10051675A JPH11243903A (en) | 1998-03-04 | 1998-03-04 | Sauce for hoikouro and production thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10051675A JPH11243903A (en) | 1998-03-04 | 1998-03-04 | Sauce for hoikouro and production thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH11243903A true JPH11243903A (en) | 1999-09-14 |
Family
ID=12893467
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP10051675A Pending JPH11243903A (en) | 1998-03-04 | 1998-03-04 | Sauce for hoikouro and production thereof |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH11243903A (en) |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN104223031A (en) * | 2014-10-10 | 2014-12-24 | 哈尔滨艾克尔食品科技有限公司 | Method for manufacturing shii-take broad bean sauce |
CN107927719A (en) * | 2017-11-29 | 2018-04-20 | 四川大学 | A kind of bean cotyledon mayonnaise and preparation method thereof |
-
1998
- 1998-03-04 JP JP10051675A patent/JPH11243903A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104223031A (en) * | 2014-10-10 | 2014-12-24 | 哈尔滨艾克尔食品科技有限公司 | Method for manufacturing shii-take broad bean sauce |
CN107927719A (en) * | 2017-11-29 | 2018-04-20 | 四川大学 | A kind of bean cotyledon mayonnaise and preparation method thereof |
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