JPS60203171A - Sauce composition - Google Patents

Abstract

PURPOSE:To provide a composition containing specific amounts of pasty UMEBOSHI (pickled plum fruit), SHIBA-ZUKE (assorted vegetables hashed and pickled in salt) and dried tangle, having excellent palatability, and suitable as a sauce for pasta such as spaghetti. CONSTITUTION:The objective sauce composition is composed of 30-70(wt)% pasty UMEBOSHI, 25-65% SHIBA-ZUKE and 0.5-6%, preferably 2-3% dried tangle. Addition of <=6% ethanol is preferable for suppressing the proliferation of yeast.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a sauce composition, and more particularly to a sauce composition having a novel Japanese flavor that is suitable as a sauce for Q-meta such as su, e-gutei and the like.

Normally, No9 Star is processed by boiling it and adding sauce and toppings such as fish, shellfish, meat, and vegetables. On the other hand, the seasoning at this time is generally to give it a Western flavor using seasonings such as tomato sauce and puta.
In recent years, with the diversification of seasonings, attempts have been made to add Japanese flavors to Western foods such as NoQ Star. Examples include using wild vegetables as a seasoning and using soy sauce as a seasoning.

However, even with these ingredients and soy sauce, the reality is that the Japanese flavor is still unsatisfactory.

Therefore, the inventor of the present invention focused on /Q Raster sauce and conducted various studies, and discovered that sauces with a sour taste have not been developed yet, although they are extremely suitable for imparting Japanese-style flavor. As a result of various research and explorations on the sauces that have the same taste, we found that umeboshi surprisingly goes well with the sauce for Q-stars, and by combining this with shibazuke and dried kelp, a sauce composition with an excellent texture can be obtained. They discovered this and completed the present invention.

That is, the present invention uses 30 to 70% by weight of paste-like pickled plums,
This is a sauce composition consisting of 25-65% by weight of shibazuke and 05-6% by weight of dried kelp.

The paste-like pickled plums of the present invention are obtained by removing the cores of pickled plums produced by a conventional method and making them into a paste by a method such as straining the pickled plums. At this time, viscosity may be added by adding seasonings such as salt, sugar, and chemical seasonings, or by adding starch and heating. This paste-like umeboshi is 30-7% of the total sauce composition.
However, if it is less than this range, you will not be able to achieve the desired Japanese flavor, and if it is more than this range, the acidity will be too strong.
It becomes unsuitable as a sauce flavor.

Shiba-en is pickled with perilla, whether it's kiyushi or daikon radish, but when you combine it with paste-like umeboshi, the umeboshi itself has no texture.
It serves to tighten the texture. The amount of shibazuke to be blended is preferably 25 to 65% by weight of the entire sauce composition, and if it deviates from this range, the texture will be inappropriate.

Incidentally, it is more advantageous to add and blend Shihazuke in the form of small pieces of about 2 to 8 square meters in order to obtain a uniform product and texture.

Dried kelp is obtained by properly drying kelp, and its form is 0.5 x 10 mm (short side x long side).
It may be a strip of about 5 x 30 mrn or a powder.

This dried kelp absorbs the drippings of Shibazuke, which cannot be avoided even if it is mixed with phlegm water.
It imparts excellent texture and flavor. The amount of dried kelp to be blended is preferably 0.5 to 6% by weight of the entire sauce composition, preferably 2 to 3% by weight; if it is too small, drips will occur due to pickling, and if it is too small, drips will occur due to pickling. If it is too much, the texture will be inappropriate.

In the present invention, ethanol may also be added and blended in order to suppress the proliferation of yeast, and the amount thereof is preferably 6% by weight or less of the entire sauce composition. Incidentally, since the sauce composition of the present invention has umeboshi as its main ingredient, it has a low pH of 4.0 or less, so there is almost no problem with storage, but since it is not heat-treated, it can be distributed at room temperature. It is preferable to add ethanol for smoothing.

Although the present invention is a sauce composition produced by appropriately adding and mixing the above-mentioned components, it is also possible to further add and blend Ninki food materials such as sesame seeds.

In this case, good results are obtained if the amount of added food is 5% or less of the total sauce composition.

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

Example 1 Shred Kiyuu, perilla, and pickled ginger into 5 mm squares. The kernels of the pickled plums are removed and made into paste-like pickled plums using Noboru-JkLL. 39 parts of the above-mentioned shibabi r, 60 parts of pasty umeboshi, and 1 part of powdered dried kelp are added and mixed to obtain a /Q Rasta sauce composition.

Application Example Embodiment 1! ) source composition for Q star 28f
Add and mix to boiled/Q Gutei 2009 and make Japanese style soup, e
Get Gutei.

Example 2 30 parts of umeboshi with the core removed, 1 part of cornstarch, 1 part of water
Add 0 parts and mix. Next, this product is heated at 80° C. for 10 minutes to obtain a paste-like umeboshi. 48 parts of this paste-like pickled plum were treated in the same manner as in Example 1.
1 part, 3 parts of 2×15 mm strips of dried kelp, 2 parts of sesame seeds, and 5 parts of ethanol were added and mixed to obtain a sauce composition for e-stars.

that's all Applicant: Nisshin Seifun Co., Ltd. Shoda Soy Sauce Co., Ltd. Agent: Patent Attorney, Shiga Royal Family tube :'1 Patent attorney Toshio Takano i-・ Patent attorney Nobuo Kono: 1′

Claims (1)

[Claims] Paste Umeboshi 30~70 Weight 9C, Shibazuke 25~65
A sauce composition consisting of 2fCJ 10% and dried kelp (2019), 5 to 6 Jijing%.