JPS6322163A - Seasoning useful both as dressing and soup - Google Patents
Seasoning useful both as dressing and soupInfo
- Publication number
- JPS6322163A JPS6322163A JP61165420A JP16542086A JPS6322163A JP S6322163 A JPS6322163 A JP S6322163A JP 61165420 A JP61165420 A JP 61165420A JP 16542086 A JP16542086 A JP 16542086A JP S6322163 A JPS6322163 A JP S6322163A
- Authority
- JP
- Japan
- Prior art keywords
- miso
- dressing
- water
- sauce
- sauce seasoning
- 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.)
- Granted
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 25
- 235000014347 soups Nutrition 0.000 title abstract 2
- 244000294411 Mirabilis expansa Species 0.000 claims abstract description 13
- 235000015429 Mirabilis expansa Nutrition 0.000 claims abstract description 13
- 235000013536 miso Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 9
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract 4
- 235000015067 sauces Nutrition 0.000 claims description 19
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 241001247145 Sebastes goodei Species 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 235000015071 dressings Nutrition 0.000 claims 2
- 235000014438 salad dressings Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000006866 deterioration Effects 0.000 abstract description 5
- 238000000926 separation method Methods 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 3
- 244000227206 Aframomum melegueta Species 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 12
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 235000019583 umami taste Nutrition 0.000 description 5
- 239000000654 additive Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 235000012033 vegetable salad Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
（技術の分野）
この発明は、ドレッシング兼用のタレ調味料に関するも
のでおる。さらに詳しくは、野菜サラダのドレッシング
としても用いることのできる風味に優れた天然自然食品
としての焼肉のタレ等に有用なドレッシング兼用のタレ
調味料に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Technology) The present invention relates to a sauce seasoning that can also be used as a dressing. More specifically, the present invention relates to a sauce seasoning that can be used as a dressing and is useful as a sauce for grilled meat, which is a natural food product with excellent flavor that can also be used as a dressing for vegetable salads.
（技術の背景）
従来、様々の組成の食品調味料が製造・販売されている
。これらの調味料について、近年、健康増進、有害添加
物の排除への社会の関心が高まり、より自然に近い自然
食品ブームが起っている。化学添加剤の混合されていな
い調味料に対する需要は急速に増大している。(Technical background) Food seasonings with various compositions have been manufactured and sold in the past. Regarding these seasonings, in recent years, social interest in promoting health and eliminating harmful additives has increased, and a boom in natural foods that are closer to nature is occurring. The demand for seasonings without chemical additives is rapidly increasing.
しかしながら、自然食品として販売されている多くのも
のは、依然として化学添加剤を完全に排除できないでい
る。その理由は、純天然の自然食品の場合には、その風
味が劣り、しかも保存時などに混合成分の分離、劣化が
生じ易いことにある。However, many products sold as natural foods still cannot completely eliminate chemical additives. The reason for this is that pure natural natural foods have poor flavor and are moreover prone to separation of mixed components and deterioration during storage.
特に油脂成分を含有する食品または食品調味料、さらに
は脂肪分含有食品に用いる調味料の場合には、風味の劣
ることと、分離・劣化が急速に進むという重大な問題が
めった。In particular, in the case of foods or food seasonings containing oil and fat components, and even seasonings used for fat-containing foods, serious problems such as poor flavor and rapid separation and deterioration have occurred.
新鮮な生野菜に用いるドレッシング、強度に加熱して焼
いた焼肉という、食品としては対極にあるものにこの問
題は特に顕著でめった。自然の風味にドレッシングとし
てのうま味を加えること、他方で、脂肪分がしみ出てい
る焼肉のうま味をざらに増進し、しかも健康食品として
も優れている調味料を実現することは、このような背景
からも自然食品の発展にとって重要な課題であった。This problem is especially noticeable and rare when it comes to dressings used on fresh raw vegetables and grilled meat that has been heated to high temperatures, which are on the opposite end of the spectrum. Adding umami to natural flavor as a dressing, and on the other hand, creating a seasoning that greatly enhances the umami flavor of grilled meat, which is rich in fat, and is also excellent as a health food. This was an important issue for the development of natural foods due to its background.
（発明の目的）
この発明は、以上のような事情を鑑みてなされたもので
あり、生野菜のドレッシングとしても用いることのでき
る調理食品のタレ調味料を提供することを目的としてい
る。(Object of the Invention) The present invention has been made in view of the above circumstances, and an object thereof is to provide a sauce seasoning for cooked foods that can also be used as a dressing for raw vegetables.
さらに詳しくは、自然素材を用いた、風味に優れ、かつ
保存時の成分の分離や劣化が著しく低減されたドレッシ
ング兼用のタレ調味料を提供することを目的としている
。More specifically, it is an object of the present invention to provide a sauce seasoning that can be used as a dressing, is made from natural materials, has excellent flavor, and has significantly reduced separation and deterioration of components during storage.
（発明の開示）
この発明は、上記の目的を実現するために、（１）ニン
ニク、（２）トウガラシ、（３）黄ザラ、（４）水、（
５）正油および（６）みそから本質的になるドレッシン
グ兼用のタレ調味料において、大麦こうじを用いて醗酵
・熟成させた正油およびみそを使用することを特徴とし
ている。(Disclosure of the Invention) In order to achieve the above object, the present invention provides (1) garlic, (2) chili pepper, (3) yellow zara, (4) water, (
5) A sauce seasoning that can also be used as a dressing, consisting essentially of soybean oil and (6) miso, is characterized by the use of soybean oil and miso that have been fermented and aged using barley koji.
各成分の混合割合は、使用目的、消費者の好みに合せて
適宜なものとすることができるが、一般的には、次の重
量比の範囲にあるようにするのが好ましい。The mixing ratio of each component can be determined as appropriate depending on the purpose of use and consumer preference, but it is generally preferable to have the following weight ratio range.
（１）ニンニク １
（２）トウガラシ ０．２〜０．４
（３）黄ザラ ３〜５
（４）正油 ４〜７、および
（５）みそ ５〜８
（６）水 適宜
このうち黄ザラとしては中グレードのものが好ましく用
いられる。(1) Garlic 1 (2) Chili pepper 0.2-0.4 (3) Yellow Zara 3-5 (4) Regular oil 4-7, and (5) Miso 5-8 (6) Water as appropriate. A medium grade one is preferably used.
また、この発明の特徴でおる大麦こうじを用いて製造し
た正油およびみそについては、たとえば、容量比におい
て、
（イ）大麦 １
（ロ）大豆 ０．６〜０．９
（ハ）水 ０．３〜０．４
（ニ）塩 ０．５〜０．８
の範囲のものを醗酵・熟成して製造したものを用いるの
が好ましい。In addition, for the soybean oil and miso produced using barley koji, which is a feature of this invention, for example, the volume ratio is (a) barley 1 (b) soybean 0.6 to 0.9 (c) water 0. It is preferable to use a product produced by fermenting and aging a salt in the range of 3 to 0.4 (d) salt to 0.5 to 0.8.
このようなタレ調味料は、生野菜のドレッシングとして
自然風味とうま味に優れ、焼肉、焼魚、その他の調理食
品のタレ調味料としてのうま味に優れたものである。し
かもこの調味料は保存時、使用時においても成分の分離
が生じない。品質の劣化も著しく少く、通常の保存法に
よって従来のものよりはるかに長期間使用することがで
きる。Such a sauce seasoning has excellent natural flavor and umami as a dressing for raw vegetables, and has excellent umami as a sauce seasoning for grilled meat, grilled fish, and other cooked foods. Furthermore, the components of this seasoning do not separate during storage or use. There is significantly less deterioration in quality, and with normal storage methods, it can be used for a much longer period of time than conventional products.
また、その成分は、自然素材であり、古くから食品とし
て利用されてきた素材からなるため、健康安全の上から
も、ざらには健康増進の上からも醗酵食品として極めて
有用なものである。In addition, since the ingredients are natural materials that have been used as foods since ancient times, they are extremely useful as fermented foods from the standpoint of health safety and health promotion.
次のこの発明の実施例を示す。The following embodiments of this invention are shown below.
もちろんこの発明はこの実施例に限定されるものではな
い。Of course, the invention is not limited to this embodiment.
大塵１
大麦こうじを用い、容量比で、
大麦 ５
大豆 ４
水 １．７
塩 ３．５
の比で醗酵・熟成を行った。−装置いて熟成させた。こ
れにより得られた正油、みそを用いて、次の重量比から
なるタレ調味料を製造した。Fermentation and aging were carried out using 1 barley koji in a volume ratio of 5 parts barley, 4 parts soybean, 1.7 parts water, and 3.5 parts salt. - Aging in equipment. Using the soybean oil and miso thus obtained, a sauce seasoning having the following weight ratio was produced.
ニンニク ４
トウガラシ １
黄ザラ（中）１８
グルタミン酸 微量
正油 ２０
みそ ２４
水 ５０
得られたタレ調味料のドレッシングおよび焼肉のタレと
しての風味、うま味は非常に優れたものであった。Garlic 4 Chili pepper 1 Yellow Zara (medium) 18 Glutamic acid Trace amount of regular oil 20 Miso 24 Water 50 The obtained sauce seasoning had very excellent flavor and umami as a dressing and as a sauce for grilled meat.
また、数カ月保存しても成分の分離はまったく生じなか
った。Furthermore, no separation of components occurred even after several months of storage.
Claims (6)
みそからなるドレッシング兼用のタレ調味料において、
大麦こうじを用いて醗酵・熟成させた正油およびみそを
使用することを特徴とするドレッシング兼用タレ調味料
。(1) In a sauce seasoning that also serves as a dressing, consisting of garlic, chili pepper, yellow zara, water, soybean oil, and miso,
A sauce seasoning that can also be used as a dressing, characterized by using soy sauce and miso fermented and aged using barley koji.
１ トウガラシ ０．２〜０．４ 黄ザラ ３〜５ 正油 ４〜７、および みそ ５〜８ の範囲とする特許請求の範囲第１項記載のタレ調味料。(2) In terms of weight ratio, components other than water are: 1 part garlic, 0.2 to 0.4 parts of chili pepper, 3 to 5 parts of yellow zara, 4 to 7 parts of regular oil, and 5 to 8 parts of miso. Sauce seasoning as listed.
用する特許請求の範囲第１項または第２項記載のタレ調
味料。(3) Uses shoyu and miso produced by fermentation and aging using barley 1 soybean 0.6-0.9 water 0.3-0.4 and salt 0.5-0.8 in a volume ratio The sauce seasoning according to claim 1 or 2.
１項ないし第３項記載のタレ調味料。(4) A sauce seasoning according to claims 1 to 3 for use in salad dressings.
第３項記載のタレ調味料。(5) A sauce seasoning according to claims 1 to 3 for use in a sauce for grilled meat.
（重量比）加える特許請求の範囲第１項ないし第３項の
タレ調味料。(6) The sauce seasoning according to Claims 1 to 3, in which 0.6 to 3 times the amount (weight ratio) of water is added to the total amount of components other than water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61165420A JPS6322163A (en) | 1986-07-14 | 1986-07-14 | Seasoning useful both as dressing and soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61165420A JPS6322163A (en) | 1986-07-14 | 1986-07-14 | Seasoning useful both as dressing and soup |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6322163A true JPS6322163A (en) | 1988-01-29 |
| JPS647749B2 JPS647749B2 (en) | 1989-02-09 |
Family
ID=15812083
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61165420A Granted JPS6322163A (en) | 1986-07-14 | 1986-07-14 | Seasoning useful both as dressing and soup |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6322163A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166826A (en) * | 2015-10-21 | 2015-12-23 | 陈建刚 | Barbecue condiment formula |
| CN105166822A (en) * | 2015-08-17 | 2015-12-23 | 范丹华 | Green tangerine peel flavoring agent |
-
1986
- 1986-07-14 JP JP61165420A patent/JPS6322163A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166822A (en) * | 2015-08-17 | 2015-12-23 | 范丹华 | Green tangerine peel flavoring agent |
| CN105166826A (en) * | 2015-10-21 | 2015-12-23 | 陈建刚 | Barbecue condiment formula |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS647749B2 (en) | 1989-02-09 |
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