KR20170046267A - Seasoning composition with a wasabi - Google Patents
Seasoning composition with a wasabi Download PDFInfo
- Publication number
- KR20170046267A KR20170046267A KR1020150146368A KR20150146368A KR20170046267A KR 20170046267 A KR20170046267 A KR 20170046267A KR 1020150146368 A KR1020150146368 A KR 1020150146368A KR 20150146368 A KR20150146368 A KR 20150146368A KR 20170046267 A KR20170046267 A KR 20170046267A
- Authority
- KR
- South Korea
- Prior art keywords
- wasabi
- seaweed
- weight
- parts
- composition
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
Abstract
The present invention relates to a seasoning composition using wasabi, and more particularly, to a seasoning composition using a wasabi that can be eaten with a sashimi and the like, as well as a unique and strong irritating flavor of the wasabi itself is alleviated, and is excellent in taste and texture.
The present invention relates to a seasoning composition comprising a wasabi composition comprising 3 to 5 parts by weight of wasabi, 1 to 3 parts by weight of radish, and 1 to 3 parts by weight of fish eggs. .
Description
The present invention relates to a seasoning composition using wasabi, and more particularly, to a seasoning composition using a wasabi that can be eaten with a sashimi and the like, as well as a unique and strong irritating flavor of the wasabi itself is alleviated, and is excellent in taste and texture.
Recently, demand for fish has been steadily increasing due to the development of the food service industry. The demand for these fish is increasing not only in general fish dishes, but also in the demand for sashimi, and there are many food houses that provide sashimi.
For the intake of sashimi, we mainly use kochujang with vinegar for kochujang, or sauce made by dissolving wasabi in soy sauce. Especially, most of wasabi is imported from Japan until the last time, or it is mixed with mustard and mustard. I use a lot of substitute wasabi added with pigment.
In addition, the consumption of wasabi was increased in proportion to the increase of the intake of the sashimi, but the wasabi became familiar with the taste of the modern people. However, when the sashimi was consumed, the sauce was replaced with the wasabi Movements are appearing.
However, due to the unique and strong taste of wasabi, the development of marinade technology using wasabi is still insufficient.
DISCLOSURE OF THE INVENTION The present invention was made to solve the above-described problems, and it is an object of the present invention to provide a sauce composition using a wasabi that can be eaten with the addition of sashimi to improve the taste and texture as well as alleviate the unique and strong irritating odor of the wasabi itself It has its purpose.
In order to achieve the above object, the present invention provides a sauce composition comprising 3 to 5 parts by weight of wasabi, 1 to 3 parts by weight of radish, and 1 to 3 parts by weight of fish eggs. The sauce composition used is a technical point.
Preferably, the wasabi is composed of a wasabi paste and a wasabi powder having a spicy taste relatively stronger than the wasabi paste.
More preferably, 3 to 5 parts by weight of seaweed and 0.8 to 1.2 parts by weight of a seaweed solution are further included.
Here, the seaweed liquid may include a foreign matter removing step of removing alien substances of seaweed; Salting step in which salt is sprayed on the seaweed from which the foreign matter has been removed; Quenching step in which the salted seaweed is quenched and stored; And separating the stored seaweed from the seaweed by dissolving the stored seaweed.
The fish eggs are characterized in that they are fly fish.
According to the present invention, there is provided a saucepan composition using a wasabi, wherein the wasabi paste, the wasabi powder, the radish sprout and the flaky bean are mixed to form a unique and strong irritating flavor of the wasabi, have.
Hereinafter, preferred embodiments of the present invention will be described in detail.
According to a preferred embodiment of the present invention, the seasoning composition using wasabi is prepared by adding 3 to 5 parts by weight of wasabi, 1 to 3 parts by weight of radish, 1 to 3 parts by weight of fish eggs, 3 to 5 parts by weight of seaweed, To 1.2 parts by weight.
The wasabi of the present invention is a constitution that gives a major flavor of the seasoning composition, and is formed by mixing a wasabi paste and a wasabi powder.
If the wasabi is added in an amount of less than 3 parts by weight, the flavor of the sauce composition may be difficult to be exerted overall. If the amount of the wasabi is more than 5 parts by weight, To 5 parts by weight.
Firstly, the wasabi paste has a composition which tastes the finished sauce composition. When the content is less than 3 parts by weight, the taste of the finished sauce composition can not be obtained. When the content exceeds 4 parts by weight, It is preferable that the wasabi paste is contained in an amount of 3 to 4 parts by weight.
Second, the wasabi powder is preferably a composition having a relatively strong spicy taste than the wasabi paste in order to catch the smell of the sauce composition due to radish, fly fish and seaweed.
This is because the wasabi powder (B), which has a relatively strong spicy taste, is more expensive than the relatively soft wasabi paste (A), so that the price balance is properly adjusted.
That is, as shown in Example 1 to be described later, the wasabi powder (B) having a relatively strong spicy taste and the wasabi paste (A) having a relatively soft spicy taste were mixed in a weight ratio of 1: 4 (hasabi powder: 800 g, wasabi paste: ), So that the wasabi powder (B) having a relatively strong hot taste is used less than the relatively soft wasabi paste (A) with a hot taste, so that the production cost can be saved.
On the other hand, if the sauce composition is formed using only the wasabi paste having a relatively stronger spicy taste than the wasabi powder, the price of the wasabi paste having a strong spicy taste will increase, which leads to a loss in the production unit cost competitiveness. Therefore, it is preferable to use the wasabi powder having a relatively strong spicy taste than the wasabi paste.
If the amount of the wasabi powder is less than 0.5 part by weight, the amount of moisture contained in the radish, fly and seaweed may be insufficient. On the contrary, if the amount of the wasabi powder is more than 1.2 parts by weight, But may result in the filling of the final finished sauce composition, it is preferable that the wasabi powder is in the range of 0.5 to 1.2 parts by weight.
The radish root of the present invention has a sweet taste and serves to alleviate the poisonous and irritating taste of wasabi.
Such radishes may be included in 1 to 3 parts by weight, and if it is contained in an amount of less than 1 part by weight, it may be insufficient to alleviate the strong and irritating taste of wasabi, and in the case of exceeding 3 parts by weight, It is preferable that the radish is mixed in the range of 1 to 3 parts by weight because the radish effect does not appear and the radish can be chewed to feel a sense of heterogeneity.
However, in order to improve the texture of the radish, it is preferable to remove the moisture contained in the radish and then use it finely.
In addition, the reason for not using ginger in place of radish in the present invention is that the ginger is not tasted when it is chewed. Therefore, in the present invention, radish having a relatively sweet taste is applied to ginger.
The fish egg of the present invention is a composition for improving the texture of the sauce composition, and the fish eggs are applied to the fish eggs.
Especially, the reason for applying the nail polish to fish eggs is to satisfy the taste and nutrition because it is rich in proteins and minerals.
If the fillet is contained in an amount of less than 1 part by weight, the mouthfeel may not be felt unique to the fillet. If the fillet is more than 3 parts by weight, the fillet may be deteriorated due to excessive fillet, But it is preferable that it is included in a range of negative.
The seaweed of the present invention has a structure having its own sour taste and sweet taste, and plays a role in improving the texture of the sauce composition.
In other words, seaweed improves the texture of the sauce composition along with the radish, and not only stabilizes the shelf stability of the sauce composition due to the sub ingredient of the seaweed itself, but also improves the storage stability of the sauce composition due to the ingestion of sashimi (for example, tuna) Can be prevented from accumulating.
If the amount of the seaweed is less than 3 parts by weight, the amount of the above-mentioned function is insufficient. If the amount of the seaweed is more than 5 parts by weight, the seaweed ingredient itself may become excessively high and the flavor or flavor of the seasoning composition may be impaired. 5 parts by weight.
For reference, in the present invention, seaweed is not limited to one kind of seaweed, seaweed, daphnia, top, moll, kelp, cicada, Also,
However, the seaweed is preferably used in finely divided seaweeds separated from the liquid in the step of 4) separating the generated liquid from the seaweed by dissolving the stored seaweed.
The seaweed liquid of the present invention is not a viscous mucilage but a completely liquid state, and serves to moisturize the sauce composition.
Here, it is not necessary to include the seaweed liquid in the seasoning composition, but if it is not included, it is preferable to include the seaweed liquid since the seasoned composition can be dried to the extent that the seasoning composition can be flowed down with chopsticks.
More preferably, when the seaweed solution is less than 0.8 part by weight, it is difficult to properly adjust the viscosity of the sauce composition. When the amount of the seaweed composition is more than 1.2 parts by weight, the viscosity of the seasoning composition is so small that it may be difficult to eat with chopsticks, Is contained in an amount of 0.8 to 1.2 parts by weight.
For reference, the seaweed liquid is applied in the present invention, but an anchovy tangle liquid may be used instead of the seaweed liquid.
This seaweed solution is composed of 1) a foreign matter removal step for removing alien substances from seaweed, 2) a salting step in which salted salted seaweed is salted, 3) a quenching step in which salted seaweed is quenched, 4) It is preferable to use the liquid obtained through the step of isolating the liquid produced while thawing from the seaweed, and a method of obtaining the seaweed solution according to the following will be described in detail.
1) In the step of removing foreign substances from seaweed, various foreign substances remaining in seaweed freshly harvested from the sea can be removed by washing with seawater.
Here, seawater can be general seawater, but it is also possible to use seawater at a depth of 50 ~ 100m.
2) In salting stage where salt is sprinkled on seaweed with debris removed, it can be done by salting seaweed with normal salt or deep sea water salt.
In other words, the seaweed is mixed with ordinary salt or deep sea water salt, put into a storage container and salted for 15 to 25 hours.
However, between the salting process and the quenching process, it is preferable to further perform a washing process to lower salinity of the salted seaweed.
3) To quench salted seaweed and store it in quenching stage, it maintains its seawater without damaging seaweed morphology, so as to preserve good nutrition, and to preserve the nutrients, flavor and aroma of seaweed.
4) In the step of separating the stored seaweed from the seaweed by separating the generated liquid from the seaweed, when the stored seaweed is rapidly cooled, the liquid is naturally produced. This liquid is separated from the seaweed to form a seaweed liquid .
Hereinafter, preferred embodiments of the sauce composition using the wasabi according to the present invention will be described.
3.2kg of wasabi paste, 800g of wasabi powder, 2kg of finely chopped pickled radish with water removed, 2kg of nail polish. 4 kg of seaweed and 1000 cc of seaweed were mixed to prepare a saffron composition.
INDUSTRIAL APPLICABILITY As described above, the present invention combines the wasabi paste, the wasabi powder, the radish root and the fillet with a unique and strong irritating odor of the wasabi, thereby obtaining a sauce composition having excellent taste and texture.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention may be embodied otherwise without departing from the spirit and scope of the invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to illustrate them, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the claims, and all technical ideas within the scope of the claims should be construed as being included in the scope of the present invention.
A: A relatively light wasabi paste
B: Wasabi powder having a relatively strong spicy taste
Claims (5)
3 to 5 parts by weight of wasabi, 1 to 3 parts by weight of radish, and 1 to 3 parts by weight of fish eggs.
The washer-
A wasabi paste, and a wasabi powder having a stronger spicy taste than the wasabi paste.
3 to 5 parts by weight of seaweed, and 0.8 to 1.2 parts by weight of a seaweed solution.
In the seaweed liquid,
A foreign matter removing step of removing alien substances of seaweed;
Salting step in which salt is sprayed on the seaweed from which the foreign matter has been removed;
Quenching step in which the salted seaweed is quenched and stored; And
And separating the liquid produced by thawing the stored seaweed from the seaweed to obtain a sauce composition.
The fish eggs (fish eggs)
Wherein the composition is a nail polish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150146368A KR20170046267A (en) | 2015-10-21 | 2015-10-21 | Seasoning composition with a wasabi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150146368A KR20170046267A (en) | 2015-10-21 | 2015-10-21 | Seasoning composition with a wasabi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170046267A true KR20170046267A (en) | 2017-05-02 |
Family
ID=58742650
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150146368A KR20170046267A (en) | 2015-10-21 | 2015-10-21 | Seasoning composition with a wasabi |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170046267A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102159675B1 (en) * | 2020-02-17 | 2020-09-24 | 고삼숙 | A manufacturing method for dressing for wasabia using spawn of a pollack |
| KR20220127566A (en) | 2021-03-11 | 2022-09-20 | 주식회사 아리푸드 | Sauce containing wasabi and its manufacturing method |
| KR102469812B1 (en) | 2022-07-11 | 2022-11-23 | 농업회사법인 주식회사 해봄 | Wasabi paste having improved flavor and texture and manufacturing methods thereof |
| KR102491667B1 (en) | 2022-06-20 | 2023-01-20 | 김홍열 | Manufacturing method of wasabi paste containing seaweed |
-
2015
- 2015-10-21 KR KR1020150146368A patent/KR20170046267A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102159675B1 (en) * | 2020-02-17 | 2020-09-24 | 고삼숙 | A manufacturing method for dressing for wasabia using spawn of a pollack |
| KR20220127566A (en) | 2021-03-11 | 2022-09-20 | 주식회사 아리푸드 | Sauce containing wasabi and its manufacturing method |
| KR102491667B1 (en) | 2022-06-20 | 2023-01-20 | 김홍열 | Manufacturing method of wasabi paste containing seaweed |
| KR102469812B1 (en) | 2022-07-11 | 2022-11-23 | 농업회사법인 주식회사 해봄 | Wasabi paste having improved flavor and texture and manufacturing methods thereof |
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