JP2002253165A - Seasoning - Google Patents
SeasoningInfo
- Publication number
- JP2002253165A JP2002253165A JP2001057216A JP2001057216A JP2002253165A JP 2002253165 A JP2002253165 A JP 2002253165A JP 2001057216 A JP2001057216 A JP 2001057216A JP 2001057216 A JP2001057216 A JP 2001057216A JP 2002253165 A JP2002253165 A JP 2002253165A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- heat
- flavor
- fats
- soy sauce
- 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.)
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Links
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、主として中華料理
に使用することができる醤油ベースの調味料に関し、詳
しくは日本人の好みにあった風味を有すると共に保存安
定性に優れる調味料に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a soy sauce-based seasoning which can be used mainly for Chinese cuisine, and more particularly to a seasoning which has a flavor that matches the taste of Japanese people and has excellent storage stability. is there.
【０００２】[0002]
【従来の技術】従来、主として中華料理に使用される調
味料として、沙茶醤（サーチャジャン）と呼ばれるもの
がある。この沙茶醤は原材料として干海老の皮、小魚、
大蒜等を用いて製造される発酵調味料で、炒め料理や鍋
料理等に使用されるものである。2. Description of the Related Art Conventionally, as a seasoning mainly used for Chinese food, there is a so-called "chacha soy sauce (sachajang)". This Shacha sauce is made from dried shrimp skin, small fish,
Fermented seasoning produced using garlic, etc., which is used in stir-fry dishes and hot pot dishes.
【０００３】[0003]
【発明が解決しようとする課題】しかし、本来の手法に
よって得られた沙茶醤は増量材として小魚が用いられて
いるために独特の臭みがあり、日本人の好みには合わな
い場合があった。However, Shacha soy obtained by the original method has a peculiar smell due to the use of small fish as a bulking material, and may not match the taste of Japanese people. there were.
【０００４】またこのような調味料は、特に家庭で用い
る場合には常に大量に用いられるようなものではないた
め、保存安定性が求められるものである。[0004] Further, such a seasoning is not always used in large quantities, especially when used at home, and therefore requires storage stability.
【０００５】本発明は上記の点に鑑みてなされたもので
あり、沙茶醤本来の風味を保持すると共に、臭みがな
く、こくとまろやかな風味があって日本人の好みに合
い、かつ保存安定性に優れて長期に亘って風味を保持す
ることができる、醤油ベースの調味料を提供することを
目的とするものである。[0005] The present invention has been made in view of the above points, while maintaining the original flavor of Sacha soy sauce, has no odor, has a rich and mellow flavor, matches the taste of Japanese people, and preserves it. It is an object of the present invention to provide a soy sauce-based seasoning which is excellent in stability and can maintain flavor for a long period of time.
【０００６】[0006]
【課題を解決するための手段】本発明の請求項１に係る
調味料は、油脂中に干海老を加えて加熱処理したもの
に、醤油を加えて加熱処理した後、大蒜粉、白胡麻粉及
びピーナッツ粉を加え、混練して成ることを特徴とする
ものである。Means for Solving the Problems The seasoning according to the first aspect of the present invention is obtained by adding a dried shrimp to fats and oils, heating the mixture with soy sauce, and then adding a soy sauce and a white sesame powder. And peanut flour are added and kneaded.
【０００７】また請求項２の発明は、醤油を加えて加熱
処理した後、混練前に、唐辛子粉を加えて成ることを特
徴とするものである。[0007] The invention of claim 2 is characterized in that, after soy sauce is added and heat-treated, pepper powder is added before kneading.
【０００８】[0008]
【発明の実施の形態】以下、本発明の実施の形態を説明
する。尚、以下の記載における材料の分量、温度、時間
の各表示は、全て本実施形態における好適な値を示すも
のであり、また材料の分量表示は本発明の調味料のベー
スとなる醤油１０００質量部を基準とするものである。Embodiments of the present invention will be described below. In addition, each indication of the amount of material, temperature, and time in the following description shows a preferable value in the present embodiment, and the indication of the amount of material is 1000 mass of soy sauce as a base of the seasoning of the present invention. It is based on the part.
【０００９】まず鍋等の耐熱容器内に１３０〜１６０質
量部の油脂を入れる。油脂としては、食用の液状植物油
であればその種類を問わないものであり、例えば菜種
油、大豆油、とうもろこし油、べにばな油、やし油、落
花生油等があげられる。First, 130 to 160 parts by mass of fats and oils are put into a heat-resistant container such as a pot. The fats and oils are of any type as long as they are edible liquid vegetable oils, and include, for example, rapeseed oil, soybean oil, corn oil, rapeseed oil, coconut oil, peanut oil and the like.
【００１０】この耐熱容器を加熱することにより油脂を
５０〜７０℃、好ましくは６０℃に加熱し、耐熱容器の
油脂中に２０〜２６質量部の干海老を加える。この状態
で、５０〜９０分間、好ましくは６０分間保持して、干
海老を水分が無くなるまで油脂中で加熱処理する。By heating the heat-resistant container, the fat is heated to 50 to 70 ° C., preferably 60 ° C., and 20 to 26 parts by mass of dried shrimp are added to the fat and oil in the heat-resistant container. In this state, the dried shrimp are heat-treated in fats and oils until the water content disappears, while keeping for 50 to 90 minutes, preferably 60 minutes.
【００１１】次に、耐熱容器内に１０００質量部の醤油
を入れると共に、耐熱容器の加熱温度を下げて耐熱容器
の内容物の温度を８０〜１１０℃、好ましくは１００℃
とし、この状態で３〜５分間保持して、醤油の臭みを抜
く。醤油としては、大豆を原料とした一般的な製法にて
製造される通常の濃口醤油を用いることができる。Next, 1000 parts by mass of soy sauce is put into the heat-resistant container, and the temperature of the content of the heat-resistant container is reduced to 80 to 110 ° C., preferably 100 ° C. by lowering the heating temperature of the heat-resistant container.
Then, the state is maintained for 3 to 5 minutes to remove the smell of soy sauce. As the soy sauce, ordinary thick soy sauce manufactured by a general production method using soybean as a raw material can be used.
【００１２】次いで、耐熱容器の加熱温度を下げて内容
物の温度を６０〜８５℃、好ましくは８０℃とする。こ
のとき調味料に辛味を付与する場合には、容器中に８．
５〜１０．５質量部の唐辛子粉を入れる。このとき更に
カレー粉、胡椒粉、山生姜粉、セロリー粉、酒等を加え
てもよく、この場合はカレー粉を０．８〜１．１質量
部、胡椒粉を０．４〜０．６質量部、山生姜粉を０．４
〜０．６質量部、セロリー粉を０．２〜０．３質量部加
えることが好ましい。また酒としては日本酒、紹興酒等
の醸造酒を用いることが好ましく、この場合は醤油１８
Ｌに対して０．５〜０．６Ｌ、好ましくは０．５４Ｌ
（３合）加える。Next, the heating temperature of the heat-resistant container is lowered to bring the temperature of the contents to 60 to 85 ° C, preferably 80 ° C. At this time, if the seasoning is to be given a pungent taste, it should be placed in a container.
Add 5 to 10.5 parts by weight of pepper powder. At this time, curry powder, pepper powder, mountain ginger powder, celery powder, sake, etc. may be further added. In this case, the curry powder is 0.8 to 1.1 parts by mass, and the pepper powder is 0.4 to 0.6. Parts by mass, 0.4 ginger powder
It is preferable to add 〜0.6 parts by mass and 0.2-0.3 parts by mass of celery powder. It is preferable to use brewed sake such as Japanese sake and Shaoxing liquor as the liquor.
0.5 to 0.6 L, preferably 0.54 L to L
(3 go) Add.
【００１３】次いで、耐熱容器の内容物を８０〜１１０
℃、好ましくは１００℃に加熱して２〜４分間程度保持
することにより沸騰させる。Next, the contents of the heat-resistant container are added to 80-110.
C., preferably 100.degree. C., and boil by holding for about 2-4 minutes.
【００１４】次いで、耐熱容器の内容物の温度を６０〜
８０℃、好ましくは８０℃とする。このとき、耐熱容器
内に砂糖、旨み調味料、牡蠣油等を加えてもよく、この
場合は砂糖を１６〜１９質量部、旨み調味料を８〜１１
質量部、牡蠣油を１．２〜１．６質量部加えることが好
ましい。Next, the temperature of the contents of the heat-resistant container is set to 60 to
80 ° C., preferably 80 ° C. At this time, sugar, flavor seasoning, oyster oil and the like may be added to the heat-resistant container. In this case, 16 to 19 parts by mass of sugar and 8 to 11 parts of flavor seasoning are added.
It is preferable to add 1.2 to 1.6 parts by mass of oyster oil by mass.
【００１５】次いで、内容物の温度を５０〜７０℃、好
ましくは６０℃とすると共に、耐熱容器内に大蒜、白胡
麻粉、ピーナッツ粉を順次加える。大蒜は４３〜５３質
量部、白胡麻粉は８５〜１０５質量部、ピーナッツ粉は
６４〜７９質量部加えることが好ましい。このとき、大
蒜としては、生大蒜をスライスした後、乾燥したものを
加熱した油脂中にて処理し、このように油脂で揚げた大
蒜をミキサー等を用いて粉砕したものを用いることがで
きる。またピーナッツ粉としては、揚げピーナッツを粉
砕したものを用いることができる。Next, the temperature of the contents is set to 50 to 70 ° C., preferably 60 ° C., and the garlic, white sesame powder and peanut powder are sequentially added into a heat-resistant container. It is preferable to add 43 to 53 parts by mass of garlic, 85 to 105 parts by mass of white sesame flour, and 64 to 79 parts by mass of peanut flour. At this time, as the garlic, a garlic sliced from raw garlic, processed in a heated fat or oil, and crushed with a mixer or the like can be used. Moreover, what grind | pulverized fried peanuts can be used as peanut powder.
【００１６】上記のような一連の作業を行う際には、耐
熱容器内の内容物を適宜撹拌することにより、こげ付き
を防止するものである。When performing a series of operations as described above, the contents in the heat-resistant container are appropriately stirred to prevent burning.
【００１７】次いで、耐熱容器内の内容物を充分に混練
することにより内容物中の成分を均一に混合し、本発明
の調味料を得るものである。また混練後に、０．２４〜
０．９５質量部の胡麻油を加えても良い。Next, the contents in the heat-resistant container are sufficiently kneaded to uniformly mix the components in the contents, thereby obtaining the seasoning of the present invention. After kneading, 0.24 ~
0.95 parts by weight of sesame oil may be added.
【００１８】このようにして得られた調味料は、沙茶醤
本来の風味を有すると共に、臭みがなく、こくとまろや
かな風味を有し、日本人の好みに合ったものとなる。The seasoning obtained in this way has a flavor that is not only odor but also a mellow flavor, while having the original flavor of Shacha soy sauce, and matches the taste of Japanese people.
【００１９】また、この調味料は容器中にいれて静置す
ると油脂分が上面側に移行して二層に分離し、この油脂
分の層によって調味料中の成分の酸化が防止され、この
ため良好な保存安定性を有し、風味を長期に亘って維持
することができるものである。When this seasoning is placed in a container and allowed to stand, the fats and oils migrate to the upper surface side and separate into two layers. This fats and oils layer prevents oxidation of the components in the seasonings. Therefore, it has good storage stability and can maintain the flavor over a long period of time.
【００２０】この調味料は、中華料理全般に使用するこ
とができ、例えば鍋料理のつけだれの風味付けに用いた
り、ラーメンの風味付けに用いたりすることができるも
のである。This seasoning can be used for all Chinese foods, and can be used, for example, for flavoring sauce in a hot pot dish or for ramen.
【００２１】[0021]
【実施例】以下、本発明を実施例によって詳述する。The present invention will be described below in detail with reference to examples.
【００２２】（実施例）まず、鍋中に食用植物油脂（大
豆油）を入れ、鍋を加熱して油脂の温度を６０℃にし、
鍋中の油脂の温度を保持した状態で、油脂中に干海老を
入れて６０分間処理する。(Example) First, edible vegetable oil (soy oil) was put in a pot, and the pot was heated to a temperature of 60 ° C.
While keeping the temperature of the fat or oil in the pot, dry shrimp is put into the fat or oil and treated for 60 minutes.
【００２３】次に、鍋内に醤油を入れると共に、耐熱容
器の加熱温度を下げて鍋の内容物の温度を１００℃と
し、この状態で３分間保持して醤油の臭みをぬく。Next, while the soy sauce is placed in the pot, the temperature of the contents of the pot is reduced to 100 ° C. by lowering the heating temperature of the heat-resistant container, and the state is maintained for 3 minutes to remove the odor of the soy sauce.
【００２４】次に、鍋の加熱温度を下げて鍋中の内容物
の温度を８０℃にし、この状態で内容物にカレー粉、唐
辛子粉、胡椒粉、山生姜粉、セロリー粉、酒を加えて、
１００℃で沸騰させ、３分間保持する。Next, the temperature of the pot is lowered to 80 ° C. by heating the pot, and curry powder, pepper powder, pepper powder, mountain ginger powder, celery powder, and sake are added to the content in this state. hand,
Boil at 100 ° C. and hold for 3 minutes.
【００２５】次いで、鍋の内容物の温度を１００℃にし
て沸騰させた状態として３分間保持する。Next, the temperature of the contents of the pan is brought to 100 ° C. and kept in a boiling state for 3 minutes.
【００２６】次いで、鍋の内容物の温度を８０℃とし、
鍋内に砂糖、旨み調味料、牡蠣油を加えた後、内容物の
温度を６０℃として、更に鍋内に、大蒜、ピーナッツ
粉、白胡麻粉を順次加える。このとき大蒜としては、生
大蒜をスライスした後、乾燥したものを加熱した油脂中
にいれて油脂で揚げ、更にミキサー等を用いて粉砕した
ものを用い、またピーナッツ粉としては、揚げピーナッ
ツを粉砕したものを用いる。Next, the temperature of the contents of the pan is set to 80 ° C.
After adding sugar, flavor seasoning, and oyster oil to the pot, the temperature of the contents is adjusted to 60 ° C., and further, the garlic, peanut powder, and white sesame powder are sequentially added to the pot. At this time, as the garlic, after slicing raw garlic, put the dried one in heated oils and fats, fry it with oils and fats, and use a crusher with a mixer, etc. Use what was done.
【００２７】次いで、この鍋の内容物を色合いが均一に
なるまで充分に混練して、内容物中の成分を均一に混合
した後、胡麻油を加えて、目的とする調味料を得る。Next, the contents of the pan are sufficiently kneaded until the color becomes uniform, and the components in the contents are uniformly mixed. Then, sesame oil is added to obtain a desired seasoning.
【００２８】上記の調味料の各原料の使用量は、次の表
１に示す通りである。The amounts of the respective ingredients used in the above seasonings are as shown in Table 1 below.
【００２９】[0029]
【表１】 [Table 1]
【００３０】このようにして得られた調味料を用いてラ
ーメンを調理した。ラーメンの素材としては五人分あた
り、中華そば５玉、豚チマキ１０枚、ほうれん草２０
ｇ、大蒜２５ｇ、白葱１／３束、白菜１００ｇ、塩２５
ｇ、旨み調味料１０ｇ、スープ１．７５Ｌ、麻油１０ｃ
ｍ3、及び上記の調味料２５ｇを用いた。またスープの
だし用原料としては、スープ１０Ｌあたり、豚骨１０ｋ
ｇ、鶏がら１０ｋｇ、豚肩ロース肉１ｋｇ、干海老５０
ｇ、葱１００ｇ、生姜１００ｇ、昆布１枚、鶏１羽を用
いた。Using the seasonings thus obtained, ramen was cooked. The ramen is made for 5 people, 5 Chinese noodles, 10 pork chimaki, and 20 spinach
g, Garlic 25g, 1/3 bundle of white leek, Chinese cabbage 100g, salt 25
g, flavor seasoning 10g, soup 1.75L, hemp oil 10c
m 3 and 25 g of the above seasoning were used. The raw material for soup stock is 10k of pork bone per 10L of soup.
g, chicken 10 kg, pork shoulder loin 1 kg, dried shrimp 50
g, leek 100 g, ginger 100 g, one kelp, and one chicken.
【００３１】そして、容器内に熱湯中で茹で上げた中華
そば、熱したスープ、及び他の素材を入れて、ラーメン
を調理したものである。Then, Chinese noodles, heated soup, and other ingredients boiled in boiling water are put in a container, and the ramen is cooked.
【００３２】（比較例）実施例における調味料に代え
て、従来の市販の沙茶醤（商品名「牛頭牌」）を用い、
実施例と同様にしてラーメンを調理した。(Comparative Example) In place of the seasoning in the examples, a conventional commercially available sacha soybean (trade name "Gyuto-tai") was used.
The ramen was cooked in the same manner as in the example.
【００３３】（評価）１０人の日本人のパネラーに実施
例及び比較例のラーメンを試食してもらい、臭みを感じ
たものと、よりまろやかな風味を有すると感じたものと
を選択してもらう官能試験を実施した。この結果、１０
人のパネラーが、比較例のものに臭みがあると感じ、ま
た８人のパネラーが、実施例の方がよりまろやかな風味
を有すると感じた。(Evaluation) Ten Japanese panelists tasted the ramen of the example and the comparative example, and selected those having a smell and those having a more mellow flavor. A sensory test was performed. As a result, 10
Human panelists felt that the comparative example had an odor, and eight panelists felt that the example had a more mellow flavor.
【００３４】また、実施例のラーメンとして、試験日当
日に作製した調味料を用いて調理したものと、作製して
から１．５ヶ月間保存しておいた調味料を用いて調理し
たものとを、それぞれ用意し、１０人の日本人のパネラ
ーに試食してもらって、風味の変化を判断してもらっ
た。この結果、全てのパネラーは風味の変化を感じない
と判断した。The ramen used in the examples was prepared using the seasoning prepared on the day of the test, and prepared using the seasoning stored for 1.5 months after preparation. Were prepared and tasted by 10 Japanese panelists to judge the change in flavor. As a result, all the panelists judged that the change in flavor was not felt.
【００３５】[0035]
【発明の効果】上記のように本発明に係る調味料は、油
脂中に干海老を加えて加熱処理したものに、醤油を加え
て加熱処理した後、大蒜粉、白胡麻粉及びピーナッツ粉
を加え、混練して得られるものであり、このため、沙茶
醤本来の風味を持つと共に臭みがなく、こくとまろやか
な風味があって日本人の好みに合い、かつ保存安定性に
優れるものである。As described above, the seasoning according to the present invention is obtained by adding dried shrimp to oil and fat, heating the mixture, adding soy sauce to the mixture, and then adding garlic flour, white sesame flour and peanut flour. In addition, it is obtained by kneading, so it has the original flavor of shacha soy, no odor, has a rich and mellow flavor, matches Japanese tastes, and has excellent storage stability is there.
【００３６】またこの調味料には、醤油を加えて加熱処
理した後、混練前に、唐辛子粉を加えることも好まし
く、これにより調味料に辛みを加えることができる。It is also preferable to add pepper powder to this seasoning, after adding soy sauce and heating, and before kneading, so that the seasoning can be made spicy.
Claims (2)
のに、醤油を加えて加熱処理した後、大蒜粉、白胡麻粉
及びピーナッツ粉を加え、混練して成ることを特徴とす
る調味料。1. A seasoning characterized by adding dried shrimp to oil and fat, heat-treating the mixture, adding soy sauce, heat-treating, adding garlic flour, white sesame flour and peanut flour and kneading the mixture. Fees.
に、唐辛子粉を加えて成ることを特徴とする請求項１に
記載の調味料。2. The seasoning according to claim 1, wherein pepper powder is added after soy sauce is added and heat-treated and before kneading.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001057216A JP3469879B2 (en) | 2001-03-01 | 2001-03-01 | seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001057216A JP3469879B2 (en) | 2001-03-01 | 2001-03-01 | seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002253165A true JP2002253165A (en) | 2002-09-10 |
| JP3469879B2 JP3469879B2 (en) | 2003-11-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001057216A Expired - Fee Related JP3469879B2 (en) | 2001-03-01 | 2001-03-01 | seasoning |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013059340A (en) * | 2012-11-26 | 2013-04-04 | Q P Corp | Acid liquid foodstuff in container |
| CN105105071A (en) * | 2015-09-22 | 2015-12-02 | 遵义市刘胡子食品有限公司 | Burnt chili sauce with peanut and sesame flavors |
| CN107440061A (en) * | 2017-08-24 | 2017-12-08 | 安徽靖童科技农业发展有限公司 | A kind of meat product flavouring flavor enhancement |
| CN107692160A (en) * | 2017-09-21 | 2018-02-16 | 余庆县土司风味食品有限责任公司 | Poor capsicum preparation method |
| CN107712817A (en) * | 2017-08-24 | 2018-02-23 | 安徽靖童科技农业发展有限公司 | A kind of fried food flavour thick chilli sauce |
| CN109497497A (en) * | 2018-12-20 | 2019-03-22 | 四川大学 | A kind of Chinese prickly ash flavor soy sauce and preparation method thereof |
-
2001
- 2001-03-01 JP JP2001057216A patent/JP3469879B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013059340A (en) * | 2012-11-26 | 2013-04-04 | Q P Corp | Acid liquid foodstuff in container |
| CN105105071A (en) * | 2015-09-22 | 2015-12-02 | 遵义市刘胡子食品有限公司 | Burnt chili sauce with peanut and sesame flavors |
| CN107440061A (en) * | 2017-08-24 | 2017-12-08 | 安徽靖童科技农业发展有限公司 | A kind of meat product flavouring flavor enhancement |
| CN107712817A (en) * | 2017-08-24 | 2018-02-23 | 安徽靖童科技农业发展有限公司 | A kind of fried food flavour thick chilli sauce |
| CN107692160A (en) * | 2017-09-21 | 2018-02-16 | 余庆县土司风味食品有限责任公司 | Poor capsicum preparation method |
| CN109497497A (en) * | 2018-12-20 | 2019-03-22 | 四川大学 | A kind of Chinese prickly ash flavor soy sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3469879B2 (en) | 2003-11-25 |
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