JPS59151836A - Seasoning powder for scattering on cooked rice - Google Patents

Abstract

PURPOSE:To provide a seasoning powder having rich taste and flavor meeting the taste of adult, by using dried pickle as constitutent component. CONSTITUTION:Pickles obtained by conventional pickling process, such as salting, preservation in MISO, immersion in vinegar, etc. of edible vegetables, mainly green vegetables such as Chinese cabbage, KOMATSUNA (a kind of Chinese cabbage), leaf mustard, etc., especially Korean pickles, are dried by e.g. aeration drying, freeze drying, etc. The pickles are cut and crushed before or after the drying process, and the obtained dry powder of pickles is used as the objective seasoning powder optionally after mixing with sesame, green laver, dried fish ovary, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a furikake food characterized by containing dried pickles as a constituent component.

Traditionally, furikake foods are made mainly of powdered dried sardines, sardines, horse mackerel, etc., mixed with kelp, seaweed, sesame seeds, chicken eggs, etc. that have been seasoned with soy sauce and other seasonings and dried. Such furikake foods (I-1) are useful as snacks after drinking alcohol, as a seasoning for rice balls, or as a stopgap when a side dish is lacking, but they are not satisfying as a so-called adult taste.

In view of these circumstances, the present inventor developed a new furikake food that has an adult taste, and after much trial and error, completed the present invention.

In other words, we dry pickles, which have traditionally been damaged in a wet state,
It has been found that the objects of the present invention can be suitably achieved by adjusting the size to an appropriate size before or after drying and using it as a furikake food composition.

Pickles have been handed down as traditional foods of the common people in Japan, China, Korea, and other countries since ancient times, and have become popular as a valuable nutritional source with a long shelf life.

The pickles used in the present invention include Chinese cabbage, Japanese set indigo, bulb grass, garland chrysanthemum, chrysanthemum lily, wild bittersweet, tangzuru, early spinach, butterbur, wild hollyhock, water slag, hakafu, shiso, bamboo shoots, and examination. , Sakina, radish, turnip, sour stem vegetables, Japanese vegetables, wasabi greens, flaming greens, beef greens, wild cow greens, carrots, fresh vegetables, lotus roots, green onions, onions, Japanese scallions, green onions, green onions, Japanese sardines, Commonly used plants, mainly vegetables such as chili pepper, hu, lily, tutogui, shikueyu, xun, eggplant, and tsumeko (cucumber and others), are pickled in salt, pickled in miso, pickled in vinegar, pickled in rice bran, pickled in koji, etc. Processed by known methods such as Korean pickles/(
It is something. Among the pickles mentioned above, ζsujsena (:i+
11th name Gimchi) is particularly relevant to the present invention.

These pickles are dried using methods such as hot air, ventilation, or freeze drying, and then they are broken and crushed before and after the drying process. :
The powdered and pulverized product has a preferable size as a constituent of t-i or +-J furikake foods, which is approximately 0. J-~3: A cube whose sides are the length of the front and back of the piece, or a rectangular parallelepiped of a size comparable to this cube,
(spherical, cylindrical, amorphous, etc.) grains of K. The moisture content of dried products of type A is preferably about 10% or less.
The following adjustment is suitable for quality stability, taste, etc., and is 4.L? Mountain, miso, glutamic acid, glycine, alanine, nucleic acids, inner lid,
Odori, pepper, yam, mustard, nasomenog, ° paprika,
Seasonings and spices such as mustard, garlic, zafran, and tanori can be added to make each type of asthmatic.

Other constituents used in the present invention include white and 11 black sesame seeds, yoroshi, tamagoyaki, dried fish, and dried fish ovaries, which have been conventionally used in furikake foods. can be used.

In the present invention, dried ovaries of cod and pollock are used as
It is preferable to use those that have been stored in storage (commonly known as Calanmentaiko).

The present invention will be specifically explained below with reference to Examples.

Example 1 Commercially available @fresh a (mainly composed of kimchi and Chinese cabbage) lKy was ventilated and dried at about ΔOC, then pulverized, ethanol was added as a plasticizer, and a granulator and a sizing machine were used to prepare the dried kimchi granules. Body 301@Yabu, so-called Karanmentaiko dried and loosened (Tata City Weight Department) Shirogoichi 110? lf ¥ parts, 257 parts by weight of bonito flakes, commercially available chemical seasonings (product name: salt, glutamic acid, glycine, alanine, conventional oil)
A furikake food according to the present invention, 1), was obtained by mixing the above ingredients.

Sprinkle this furikake food on urine or rice and fs(
(It turned out to be a spicy and rich taste, and the flavor was full of flavor for adults (not suitable for small children), and it was both miserable and delicious.

Incidentally, instead of the kimchi used in the above example, the dried pulverized white momme overnight pickled (tan a) was added with 02 parts by weight of chili pepper powder, 2 parts by weight of chili powder, 2 parts by weight of powdered powder, and 2 parts by weight of amber powder.
0/2 part by weight of sthorium acid was blended, and then granulation drying and blending were carried out in the same manner as in the above example to obtain a furikake food according to the present invention.The results of tasting the food were also the same as those in the above example.

After roughly cutting a commercially available saizuke (hot pickles of eggplant and perilla), it was ventilated and dried at approximately J-OC, and then approximately Ham-square was obtained.

% of commercially available Nori Furikake using this Furikake food as above
) When the furikake food according to the present invention was used for comparison as a seasoning for onikiri, it was found that the furikake food according to the present invention was much more suitable as a taste for adults.

Example 3 After drying commercially available Narazuke (melon lees pickles) with hot air at about goC, about /
, cut into small pieces and mixed with an equal amount of commercially available salmon chazuke base to obtain a furikake food according to the present invention.

When this furikake food was used as a comparison sample for tea a with the commercially available salmon chazuke base used above, the taste of the furikake food according to the present invention was extremely good for adults.

Patent applicant Taka 1) Hideki

Claims (1)

[Claims] / A furikake food characterized by containing dried pickles as a constituent component. ! Furikake food according to claim 7, wherein the pickles are Korean pickles.