JPS60196146A - Preparation of seasoned food - Google Patents

Abstract

PURPOSE:To prepare a seasoned food easily and quickly, by impregnating a seasoning in a sheet substrate, and contacting the obtained seasoning sheet with the food to be seasoned. CONSTITUTION:A sheet substrate 2 (e.g. nonwoven cloth of wood pulp, woven polyamide cloth, etc.) wound around the roll 1 is introduced into the seasoning container 3 holding a seasoning 30 containing sodium glutamate, salt, spices, soy, etc. The sheet substrate 2 impregnated with the seasoning 30 is dried in the drier 5 to obtain a seasoning sheet 6. The seasoning sheet is cut to a proper length in use, added with a proper amount of water, and made to contact with a food to be seasoned, e.g. vegetables, etc. to obtain the objective seasoned food. It is not necessary to prepare a seasoning bed such as pickling bed in a large vessel, and the labor to maintain the acidifiable seasoning bed can be saved.

Description

DETAILED DESCRIPTION OF THE INVENTION (Technical Field) The present invention relates to a method for producing seasonings, and in particular, to the production of seasonings using a seasoning bed obtained by impregnating a sheet-like base material with a pickled base for pickles, a sauce for grilled meat, etc. Regarding the method.

(Prior Art) Vegetables, fish and shellfish, livestock meat, and the like have been used for food as seasonings such as salted foods and pickles for a long time. especially,
Root vegetables pickled in rice bran and miso have been made at home for a long time. These pickles are intended to be used as preserved foods.9 For example, in the case of rice bran pickles, large quantities of rice bran pickles are prepared at riverbeds and made in-house using large containers. but,
It is extremely difficult to manufacture pickles for pickles because the flavor adjustment is delicate. Moreover, it is prone to rancidity, so even if you purchase it, maintaining it is difficult and depends largely on intuition and experience. In addition, a container and installation space are required for putting the pickle bed in and putting the pickles on, and considering the current housing situation, it is preferable that the container and space be kept to the minimum necessary. Additionally, with changes in eating habits, there is a tendency for people to use small amounts of multiple types of pickles and seasonings as side dishes rather than eating one type of pickle over a long period of time. However, 2. For example, if we take the production of pickles as an example, the pickled bed is...

Usually, it is prepared in large volume units of at least several liters. Therefore, if you pickle a small amount of pickled ingredients such as eggplant or cucumber in this, the urine components will penetrate in a short time and the pickle will become too salty. It is extremely difficult to find the right time to soak in the right flavor.

(Objective of the Invention) An object of the present invention is to provide a method for seasoning a small amount of seasoning easily and in a short time. Another object of the present invention is to provide a method that allows desired seasonings to be obtained in an extremely small space without requiring preparation or maintenance of seasonings such as pickled beds.

(Structure of the Invention) The method for producing a seasoning of the present invention includes bringing a material to be seasoned into contact with a sheet-like seasoning bed formed by impregnating a sheet-like base material with a seasoning agent, thereby achieving the above object. be done.

The sheet-like base material used in the present invention is composed of a woven or nonwoven fabric made of natural or synthetic fibers that can be impregnated with liquid and is harmless to the human body. For natural fibers.

For example, there are vegetable fibers such as wood pulp, cotton, and linen. Examples of synthetic fibers include polyamide, polyester, acrylic fiber, polyvinyl acetal, and the like. Semi-synthetic fibers such as acetate and synthetic resin foams can also be used.

As a seasoning agent to be impregnated into this sheet-like base material.

For example, there are pickles for pickles, yakiniku sauce, dobby sauce, chili powder, etc. As a pickle bed for pickles, rice bran pickles whose main ingredients are rice bran and salt include Kawadoko1, for example, α
Rice koji and barley koji are used as converted starches.

Miso, soy sauce, vinegar, spices, etc. are added and fermented.

Add salt to this and the measured value with a sugar meter is BX50-9
A bed that has been aged to a temperature of 0'' is used.By selecting a flavoring agent, the flavor can be imparted to lees flavor or shibaba flavor.

Koji flavor, kimchi flavor, rice bran flavor, pickled flavor, miso flavor,
You can get pickles with your favorite flavor, such as soy sauce flavor.

A sheet-like seasoned bed can be obtained by impregnating or coating a sheet-like base material with such a seasoning agent. In consideration of storage stability, it can also be dried to form a sheet-like seasoning bed. By rolling vegetables, fish, shellfish, meat, and other seasonings into contact with this sheet-like seasoning bed, the desired seasoning can be obtained in a short time.

If the seasoning is rolled up in this sheet-like seasoning bed and placed in a bag made of polystyrene or the like and sealed, the desired seasoning can be obtained cleanly without odor leaking.

If the item to be seasoned is cut into an appropriate size in advance, the contact time with the seasoning bed can be shortened. It goes without saying that a lower contact temperature is desirable in summer to prevent rancidity.

For example, as shown in FIG.
It is obtained by impregnating the seasoning agent 30 in the storage tank 3 through the water.

The seasoning bed 4 thus obtained is passed through the next dryer 5 as needed, dried, and wound onto a roll 6.

For example, the sheet-shaped seasoning bed can be cut into an appropriate size and stored in a sealed container such as an airtight polyethylene bag, and when necessary, the required number of sheets can be taken out and the desired seasoning material stored therein. You can get seasonings. A sheet-shaped seasoned bed that has been dried and stored in advance is brought into a state similar to the seasoned bed at the time of preparation by adding an appropriate amount of water at the time of use.

The above-mentioned seasoning sheets cut into appropriate sizes are also divided into sealed containers such as polyethylene bags 10, as shown in FIG. 2, for example. The seasoning bed 11 is stored in the polyethylene bag IO through its opening 12. Opening 12
A seal portion 13 formed by a concave-convex engagement means is located near the
is provided. This bag IO is an alternative to conventional pickle barrels, etc., and by using it, you can obtain seasonings such as pickles without getting your hands dirty, while requiring minimal space and keeping the odor contained within the bag. I can do it. Instead of the polyethylene bag, any sealable container such as a bag or container using another synthetic resin sheet or a surface-coated metal sheet can be used. If you prepare such individually packaged seasoning beds, you can easily prepare small amounts of pickles at home in a short time.

It is also possible to prepare a sheet-like base material and a seasoning agent separately, and then combine them in a place where you want to obtain a seasoning to obtain a sheet-like seasoning bed, and then bring the object to be seasoned, such as cucumber, into contact with this. It goes without saying that there is.

As is clear from Table 1, the presence of 40 parts by weight of common salt in the bed is an indicator for seasoning in order to obtain a seasoning with good crispness and texture.

If the salt content exceeds 60 parts by weight, the salt will temporarily precipitate during immersion, but it will then gradually permeate into the seasoning. In order to obtain good seasoning, it is preferable to use common salt, which causes excessive osmotic pressure.

Last J1 Student 1 Example 1 The leaving temperature in section (C) was set to 5, 15, and 25 degrees Celsius, and 200 ml of cucumbers were collected! The time required for water to be dehydrated was measured. 15℃ for comparison
An experiment was also conducted in which no load was applied. Table 2 shows the results.
Shown below.

(The following is a blank space) Table 2 From Table 2, it can be seen that the higher the standing temperature, the faster the soaking occurs. Furthermore, it can be seen that when the two sheet-shaped seasonings of the present invention are used, they can be equally soaked without necessarily applying a load.

(Effects of the Invention) According to the present invention, a desired seasoning can be obtained simply and in a short time by bringing the seasoning object into contact with a sheet-shaped seasoning bed prepared in advance. There is no need to prepare a seasoning bed such as a pickled bed in a large container of several β to several tens of liters as in the past, and there is also no need to manage and maintain a seasoning bed that is prone to rancidity. Seasonings with different flavors can be obtained depending on the type of seasoning agent impregnated into the sheet-like base material.

Therefore, seasonings with different flavors and types can be eaten as side dishes when and in the required amount.

[Brief explanation of drawings]

FIG. 1 is a schematic view showing an embodiment of the method for manufacturing a sheet-shaped seasoning bed of the present invention, and FIG. 2 is a plan view showing an embodiment of the state in which the seasoning bed is divided into sealed containers. 1.6...Roll, 2...Nonwoven fabric, 3...Seasoning storage tank, 4...Sheet-like seasoning floor, 5...Dryer, 1
0... Polyethylene bag, 12... Opening, 13.
・Seal part. Attorney: Shusaku Yamamoto, Patent Attorney

Claims (1)

[Scope of Claims] 1. A method for producing a seasoning product, which includes bringing a material to be seasoned into contact with a sheet-like seasoning bed made of a sheet-like base material impregnated with a seasoning agent. 2. The manufacturing method according to claim 1, wherein the base material is a woven or nonwoven fabric made of natural or synthetic fibers. 3. Claim 1, wherein the seasoning is a pickle bed for pickles.
The manufacturing method described in section.