JP2000125809A - Unrefined soy or miso mayonnaise - Google Patents
Unrefined soy or miso mayonnaiseInfo
- Publication number
- JP2000125809A JP2000125809A JP10299932A JP29993298A JP2000125809A JP 2000125809 A JP2000125809 A JP 2000125809A JP 10299932 A JP10299932 A JP 10299932A JP 29993298 A JP29993298 A JP 29993298A JP 2000125809 A JP2000125809 A JP 2000125809A
- Authority
- JP
- Japan
- Prior art keywords
- mayonnaise
- miso
- moromi
- parts
- unrefined soy
- 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.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は新規な調味料である
もろみマヨネーズに関する。The present invention relates to a new seasoning, moromi mayonnaise.
【０００２】[0002]
【従来の技術】味噌や醤油の主原料であると共に、その
まま（もろみ）の状態でもなめみそとして古くから我が
国で親しまれてきたもろみは日本人にとってなじみの深
い調味料であり、独特の食味を有している。ところで、
もろみは流動性や付着性に乏しいため食生活が洋風化し
た今日においては食味はもろみ風味であるが、物性は流
動性と付着性に優れた調味料が望まれている。しかしな
がら、そのような性状の調味料は作成するのが容易なよ
うで難しく、いまだ開発されていない。[Prior Art] Moromi, which is the main raw material for miso and soy sauce, has been popular in Japan for a long time, even as it is (moromi). It is a seasoning familiar to Japanese people and has a unique taste. Have. by the way,
Since moromi is poor in fluidity and adhesion, the eating habits are moromi-flavored today when the eating habits are westernized, but a seasoning excellent in physical properties and fluidity and adhesion is desired. However, seasonings of such properties seem to be easy to make and difficult, and have not yet been developed.
【０００３】[0003]
【発明が解決しようとする課題】そこで、本発明は食味
がもろみ風味であり、かつ流動性と付着性に優れた新規
な調味料を提供することを目的とする。SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a novel seasoning having a moromi flavor and excellent fluidity and adhesion.
【０００４】[0004]
【課題を解決するための手段】本発明者等は、種々研究
の結果もろみとマヨネーズを所定量ずつ混合すると目的
が達成できることを知見し、本発明を完成されたもので
ある。本発明は、３０〜７０部、望ましくは４０〜６０
部のもろみと７０〜３０部、望ましくは６０〜４０部の
マヨネーズとが混合されていることを特徴とするもろみ
マヨネーズである。DISCLOSURE OF THE INVENTION The present inventors have accomplished the present invention by finding from various studies that the purpose can be achieved by mixing a predetermined amount of moromi and mayonnaise, respectively. The present invention provides 30 to 70 parts, preferably 40 to 60 parts.
The moromi mayonnaise is characterized in that the moromi is mixed with 70 to 30 parts, preferably 60 to 40 parts, of mayonnaise.
【０００５】[0005]
【発明の実施の形態】以下、本発明を説明する。なお、
本発明において「部」とは原料に通常の水分が含まれて
いる状態（脱水されていない状態）の「重量部」をい
い、「％」は「重量％」である。本発明において、もろ
みとは、米、麦、大豆等の麹に食塩やアルコール等の好
みの調味料を加え、常法により熟成させたものをいい、
一般になめみその名称で市販されているみそもろみばか
りでなく、しょうゆもろみのように水分が多くシャバシ
ャバ状であっても、これをみそもろみの水分程度に脱水
したものを含むものとする。またマヨネーズとは、食用
植物油脂、食酢、食塩、香辛料、グルタミン酸ソーダ、
好みにより澱粉、ガム等の原料を卵黄又は全卵（ホスホ
リパーゼ等により酵素処理した卵黄又は全卵を含む）に
よって乳化させた粘度１０万〜５０万センチポイズの半
固形状乳化物をいう。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below. In addition,
In the present invention, "parts" refers to "parts by weight" in a state in which the raw material contains ordinary moisture (non-dehydrated state), and "%" is "% by weight". In the present invention, moromi refers to rice, wheat, koji such as soybeans added with a favorite seasoning such as salt or alcohol, and aged by a conventional method,
In general, not only miso moromi, which is commercially available under the name of the name, but also soy sauce moromi, such as soy sauce moromi, which is in the form of shaba shaba, is dehydrated to the same degree as that of miso moromi. Mayonnaise is edible vegetable oil, vinegar, salt, spices, sodium glutamate,
It refers to a semi-solid emulsion having a viscosity of 100,000 to 500,000 centipoise obtained by emulsifying raw materials such as starch and gum with egg yolk or whole egg (including egg yolk or whole egg enzymatically treated with phospholipase or the like) as desired.
【０００６】本発明のもろみマヨネーズは、上記もろみ
とマヨネーズを混合したものであるが、この二つの原料
の他に、味噌、しょうゆ、砂糖、化学調味料等の好みの
調味料を適当量混合してもよい。The moromi mayonnaise of the present invention is a mixture of the above-mentioned moromi and mayonnaise. In addition to these two raw materials, an appropriate amount of a desired seasoning such as miso, soy sauce, sugar, a chemical seasoning, etc. is mixed. You may.
【０００７】もろみとマヨネーズの混合割合は、もろみ
を４０〜６０部、望ましくは３０〜７０部に対してマヨ
ネーズを７０〜３０部望ましくは６０〜４０部とする。
後述の試験例に示すように、このような混合割合にする
ことによりはじめて目的の調味料を得ることができるか
らである。すなわち、もろみを３０部未満、マヨネーズ
を７０部を越えるように混合すると、食味がマヨネーズ
風味で、かつ、流動性や付着性の乏しい調味料となって
しまい不適である。一方、もろみを７０部を越えるよう
にし、マヨネーズを３０部未満とするともろみ風味が強
く、かつ、流動性や付着性の乏しい調味料となってしま
い不適である。The mixing ratio of moromi and mayonnaise is such that moromi is 40 to 60 parts, preferably 30 to 70 parts, and mayonnaise is 70 to 30 parts, preferably 60 to 40 parts.
This is because, as shown in the test examples described below, the desired seasoning can be obtained only by setting the mixing ratio as described above. That is, if moromi is mixed in less than 30 parts and mayonnaise is added in more than 70 parts, the taste becomes mayonnaise-flavored and has poor fluidity and adhesion, which is not suitable. On the other hand, if the moromi exceeds 70 parts and the mayonnaise is less than 30 parts, the flavor becomes strong and the fluidity and adhesion are poor.
【０００８】本発明のもろみマヨネーズはマイルドなも
ろみ風味で、しかも流動性と付着性がよいので、例えば
きゅうり、にんじん、セロリ等をスティック状にした野
菜を味付するためのディップ用調味料として、またおむ
すびの表面にサッと塗って焼く焼きおにぎり用として最
適である。The moromi mayonnaise of the present invention has a mild moromi flavor, and has good fluidity and adhesiveness. For example, it is used as a seasoning for dip for seasoning sticky vegetables such as cucumbers, carrots and celery. It is also suitable for grilled rice balls that are quickly applied to the surface of the rice ball and bake.
【０００９】[0009]
【実施例】実施例１ 次の原料（いずれも市販品）を用意した。 みそもろみ ４２部 マヨネーズ ５３部 食塩 ２部 酸度８％食酢 ３部 ───────────── 計 １００部 上記原料をミキサーでよく攪拌して混合し、これを１５
０ml容プラスチック製容器に１５０ｇずつ充填・密封
し、製品とした。EXAMPLES Example 1 The following raw materials (all commercially available) were prepared. Miso moromi 42 parts Mayonnaise 53 parts Salt 2 parts Acidity 8% vinegar 3 parts ───────────── Total 100 parts Mix and stir the above ingredients well with a mixer, then add 15
A 0 ml plastic container was filled and sealed 150 g each to obtain a product.
【００１０】[0010]
【試験例】試験例１ 表１に示すようなもろみとマヨネーズの配合割合とし、
他の原料及び製法は実施例１と同じ条件で１１種類のサ
ンプルを試作した。得られた各サンプルについて食味を
観察すると共に、流動性（粘度）と付着性を測定したと
ころ表１の結果が得られた。[Test Example] Test Example 1 The mixing ratio of moromi and mayonnaise as shown in Table 1 was used.
Eleven types of samples were trial-produced under the same conditions as in Example 1 for other raw materials and manufacturing methods. The taste of each of the obtained samples was observed, and at the same time, the fluidity (viscosity) and the adhesion were measured. The results shown in Table 1 were obtained.
【００１１】[0011]
【表１】 [Table 1]
【００１２】注１）表中の食味の記号は、よく訓練した
パネル１０名の平均値であり、 □ マヨネーズ風味が強い ○ もろみ風味もするが、ややマヨネーズ風味がする ◎ マヨネーズともろみがマッチしたマイルドなもろみ
風味がする △ ややもろみ風味が強い × もろみ風味が強い ことを意味する。 注２）付着性の数値 １．２mm×０．４mm×５０．０mmの木の棒をサンプル中
にゆっくり突き刺して軽くかき混ぜた後、ゆっくり引き
ぬいて付着したサンプルの量(g) を測定した。Note 1) The taste symbols in the table are the average values of 10 well-trained panels. □ Strong mayonnaise flavor. ○ Some moromi flavor, but slightly mayonnaise flavor. ◎ Matched mayonnaise and moromi. It has a mild moromi flavor. △ A little moromi flavor is strong. X Means that moromi flavor is strong. Note 2) Numerical value of adhesiveness A wooden stick of 1.2 mm x 0.4 mm x 50.0 mm was slowly pierced into the sample and stirred gently, and then slowly pulled off to measure the amount (g) of the attached sample.
【００１３】表１からもろみを３０〜７０部、望ましく
は４０〜６０部とマヨネーズを７０〜３０部、望ましく
は６０〜４０部を混合したもろみマヨネーズは食感がも
ろみ風味であり、流動性と付着性に優れていることが理
解できる。From Table 1, 30 to 70 parts of moromi, desirably 40 to 60 parts, and 70 to 30 parts of mayonnaise, preferably 60 to 40 parts, are mixed. Moromi mayonnaise has a moromi flavor, fluidity, and fluidity. It can be understood that the adhesiveness is excellent.
【００１４】[0014]
【発明の効果】以上述べたように、本発明によれば食感
がもろみ風味であり、しかも、流動性と付着性を兼ね備
えた新規な調味料を提供できる。As described above, according to the present invention, it is possible to provide a novel seasoning which has a fragile texture and a combination of fluidity and adhesion.
Claims (1)
のもろみと７０〜３０部、望ましくは６０〜４０部のマ
ヨネーズとが混合されていることを特徴とするもろみマ
ヨネーズ。A moromi mayonnaise comprising 30 to 70 parts, preferably 40 to 60 parts, of moromi and 70 to 30 parts, preferably 60 to 40 parts of mayonnaise.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10299932A JP2000125809A (en) | 1998-10-21 | 1998-10-21 | Unrefined soy or miso mayonnaise |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10299932A JP2000125809A (en) | 1998-10-21 | 1998-10-21 | Unrefined soy or miso mayonnaise |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000125809A true JP2000125809A (en) | 2000-05-09 |
Family
ID=17878685
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10299932A Pending JP2000125809A (en) | 1998-10-21 | 1998-10-21 | Unrefined soy or miso mayonnaise |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000125809A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015039351A (en) * | 2013-08-22 | 2015-03-02 | キユーピー株式会社 | Emulsion-like seasoning |
-
1998
- 1998-10-21 JP JP10299932A patent/JP2000125809A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015039351A (en) * | 2013-08-22 | 2015-03-02 | キユーピー株式会社 | Emulsion-like seasoning |
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