JP2005160461A - Dual-purpose sauce for pickling paste and seasoning and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide sauce intended for solving such problems that mayonnaise is more and more accepted by young people in recent years, and including its derived food, is used for seasoning of any food, but remains only within a category of dressing and seasoning sauce, and on the contrary, fermented soybean paste is exclusively used as a material of miso soup and pickling paste, but is seldom used as seasoning sauce because of injurious strong viscosity. <P>SOLUTION: The dual-purpose sauce for pickling paste and seasoning has strong viscosity obtained by uniting mayonnaise and fermented bean paste. As a result of this, the sauce contains much mineral content of fluid, completely new and delicious fermented soybean paste and is healthy. It is possible to provide completely new taste by coupling mayonnaise and fermented soybean paste with other base material such as capsicum, garlic and ginger in which the defects of the two are counterbalanced and the two are united. The sauce can be used also as pickling paste for multi-purposes such as giving a savor and demonstrating natural preservative efficacy. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

食品業界特に調味ソース及び漬物の分野に属する。It belongs to the food industry, especially in the field of seasoning sauces and pickles.

調味ソース業界は食品の多様化と共に多種多様、市場に出回っている。特に欧米化、国際化に伴い、ここ日本でもそれら食生活に起因した調味ソースが輸入され、又開発されている。その主なものがマヨネーズであった。又オリーブオイルにマスタード、酢、を混ぜた西洋ソースやゴマ油や辛子をベースとした中華ソース、梅肉や酢をベースとした和風ソース等が良く知られている。The seasoning source industry is on the market with a wide variety of foods. With the westernization and internationalization in particular, seasoning sauces derived from these dietary habits have been imported and developed in Japan. The main thing was mayonnaise. Also well known are Western sauces in which mustard and vinegar are mixed with olive oil, Chinese sauces based on sesame oil and pepper, and Japanese-style sauces based on plum and vinegar.

又、漬物の類では東西を問わず塩漬け、油漬け、アルコール漬けや酢漬等があり、日本ではミソ漬け、醤油漬け、粕漬け等がその主なものであった。In addition, pickles include salted, oiled, alcoholic and vinegared pickles regardless of whether they are east or west. In Japan, miso pickles, soy sauce pickles, pickled pickles, etc. were the main ones.

マヨネーズをベースにした派生的なソースはかなり数が開発されているが、あくまでも西洋的な素材の配合に終止したものでその味覚は限られていた。A considerable number of derivative sauces based on mayonnaise have been developed, but the taste has been limited by the end of the combination of Western ingredients.

確かにマヨネーズに近い成分である植物油や卵黄、酢に醤油や味噌を少量加えたゴマベースのドレッシングは存在する。甘酸っぱい液状に近い成分で主に野菜サラダ用に開発されたものであろうが，ミソの風味も醤油の風味も感ぜられず、勿論マヨネーズのクリーミーさ風味も感ぜられず、漬物素材にねっとりとまつわりついて漬物素材を包み込み防腐や風味付けをする事は出来づらかった。Sesame-based dressings, which are a component close to mayonnaise, are made by adding a small amount of soy sauce or miso to vegetable oil, egg yolk, or vinegar. Although it is a sweet and sour liquid component that was developed mainly for vegetable salads, it does not feel the flavor of miso or soy sauce, and of course it does not feel the creamy flavor of mayonnaise. It was hard to wrap around the pickled ingredients and to preserve and flavor them.

又、マヨネーズを肉や野菜の漬床にし、保存したり旨み成分をこれら食材に浸透させようとする発想はなかった。Also, there was no idea to store mayonnaise in a meat or vegetable dipping bed and to preserve the flavor components in these ingredients.

又、漬物の類は調味ソースの比ではなく、固定的、伝統的なものになっていた。詰り日本的なものはミソ漬け、醤油漬け、粕漬等が定番であった。In addition, pickles were not a ratio of seasoning sauce, but fixed and traditional. Stuffed Japanese-style items such as miso pickles, soy sauce pickles, and pickles are common.

従って、これら伝統的な漬物によると総てが必要以上に塩辛くなってしまったり、粕漬け等は調理時素材より取除く必要も生じた。Therefore, according to these traditional pickles, everything became saltier than necessary, and it was necessary to remove the pickles from the ingredients during cooking.

又、オイル漬等も食材保存上よく使用される手段であるが、オイルが浸み込んで素材の味を変えたり、又、高カロリー過多となって生活習慣病予防の観点から最近ではあまり好まれていない。Oil pickles etc. are also often used for food preservation, but they are not so popular recently from the viewpoint of preventing lifestyle-related diseases due to oil soaking and changing the taste of the ingredients, and excessive calories. Not rare.

又、ミソは調味ソースの観点からすると粘性が強く、従ってその提供方法としてはプラスチックの容器によるか、又はビニール袋に入れられて提供されるにとどまり、卓上で随時使用する方策はなかった。Further, the miso is highly viscous from the viewpoint of the seasoning sauce, and therefore, the provision method is only provided in a plastic container or in a plastic bag, and there is no way to use it on a table at any time.

マヨネーズにしろ、ミソにしろ、その利用方法が限界に来ていて何らかの新商品又は用法による新たな市場拡大が熱望されていた。Whether it is mayonnaise or miso, its usage has reached its limit, and there has been a strong desire to expand the market with some new product or usage.

課題を解決する手段Means to solve the problem

これら上記課題を解決する為に発明者は次の解決手段を発見した。
Ａ．マヨネーズという西洋の調味ソースの雄とミソと言う日本の調味料の雄はすこぶ る相性が良く混ざり合い、しかも美味である事。
Ｂ．漬物の媒体として使用すると漬物素材である肉や魚、野菜によくからみ、風味を つけるが該漬物素材そのものの本来の味は損なわない事。
Ｃ．該漬物素材を過度に塩辛くする事がない事。
Ｄ．又、本発明各請求項のニンニク、唐辛子等の該ソースベース素材は該漬物素材の 防腐に有効であくまでも自然な食品保存の媒体として、風味を格段に高める事と 共にその効能が証明されている事。In order to solve these problems, the inventor has found the following solution.
A. A male seasoning male called Mayonnaise and a Japanese seasoning male called Miso have a very good mix and are delicious.
B. When used as a medium for pickles, meat, fish, and vegetables that are pickles are often entangled and flavored, but the original taste of the pickles is not impaired.
C. The pickled material should not be overly salty.
D. In addition, the source base materials such as garlic and chili pepper of each claim of the present invention are effective for preserving the pickled material, and as a natural food storage medium, have been proven to be effective in increasing the flavor. Thing.

発明の効果The invention's effect

Ａ．ミソの強粘固形性がマヨネーズにより溶かされ、流動的となりどのような提供方 法にも応えられるようになった。
Ｂ．西洋料理にも日本料理にもマッチし、すこぶる多様な食材ソースやドレッシング にも最適である。
Ｃ．本発明請求項１の辛子、ニンニク、ミソマヨネーズベースの漬床調味両用ソース によればパンや御飯にそのまま付けて食しても美味である。
Ｄ．本発明該ソースに漬けた肉や野菜は実に柔らかく食べ易くなる。
Ｅ．本発明に関る漬け物はマヨネーズの油性分より容器により取り出して油を引く必 用がなく、そのまま調理できる。
Ｆ．ミソ漬、塩漬、粕漬等のように調理前に漬床を取除き、又捨ててしまう必要もな く本発明の漬床そのものが、調理時の味付けに転化されまったく無駄がでない。
Ｇ．本発明によればマヨネーズ業界、ミソ業界の市場が格段に広がる事となり、その 市場規模は２倍になると言っても過言ではない。A. The strong solidity of the miso was melted by mayonnaise, making it fluid and capable of responding to any delivery method.
B. It matches both Western and Japanese cuisine and is ideal for a wide variety of ingredients and dressings.
C. According to the pickled, garlic and miso mayonnaise-based pickled seasoning sauce according to claim 1 of the present invention, it is delicious even if it is directly added to bread or rice.
D. The meat and vegetables soaked in the sauce of the present invention are really soft and easy to eat.
E. The pickles according to the present invention can be cooked as they are without having to take out the oil from the mayonnaise oil from a container and draw the oil.
F. It is not necessary to remove the pickled bed before cooking, such as miso pickled, salted pickled, pickled soy sauce, etc., and throw it away.
G. According to the present invention, it may be said that the market of the mayonnaise industry and the miso industry will be greatly expanded, and the market size will double.

発明を実施する為の最良の形態BEST MODE FOR CARRYING OUT THE INVENTION

Ａ．通常ミソは調味ソースとしてはキュウリに付けて食する位であったが、本発明に よればスープから各種野菜の調味ソース、パンやソーセージに付けても良く、又 チャーハン、焼きうどん、スパゲッティ、その他の炒め物の調味料及び油として 使用する事ができる。
Ｂ．マヨネーズのように樹脂性の可変容器に入れて販売する事ができる。
Ｃ．本発明各請求項のように様々の食品素材を漬け込んで各種容器やレトルト食品の 如く樹脂やアルミバッグに入れて輸送、販売、保存する事ができる。A. Normally, miso is only eaten with cucumber as a seasoning sauce, but according to the present invention, it can be added to seasoning sauces of various vegetables, bread and sausages from soup, fried rice, grilled udon, spaghetti, and other It can be used as a seasoning and oil for fried foods.
B. It can be sold in a resinous variable container like mayonnaise.
C. As described in the claims of the present invention, various food materials can be dipped and transported, sold, and stored in various containers and retort foods in resins and aluminum bags.

本発明の発明を実施する為の最良の形態のＡ．Ｂ．にて説明する通り該調味ソースは図１の如く通常のマヨネーズ容器１により提供される。BEST MODE FOR CARRYING OUT THE INVENTION B. The seasoning sauce is provided by a normal mayonnaise container 1 as shown in FIG.

本発明の該各漬物については図２の如く箱型容器本体５に各種漬物素材６を入れ、本発明該漬床調味両用ソース４で漬け込んでいる。As for each pickled product of the present invention, various pickled material 6 is put in a box-shaped container body 5 as shown in FIG.

図３は本発明の発明を実施する為の最良の形態についての実施例で各種漬物素材６が本発明該漬床調味両用ソース４に和えられてバッグ８の中に封入されている。FIG. 3 shows an embodiment of the best mode for carrying out the invention of the present invention. Various pickled ingredients 6 are mixed with the pickled-floor seasoning sauce 4 of the present invention and enclosed in a bag 8.

Ａ．あらゆるレストラン、料理店等での野菜ドレッシングや調味ソースとして。
Ｂ．あらゆる畜鶏肉、魚、野菜、その他海鮮素材に対する漬床として。
Ｃ．チャーハン、焼きうどん、スパゲッティ、野菜炒め、肉や魚の炒め時の調味料及 び油として。
Ｄ．あらゆる食材を携帯容器に漬け込んで家庭料理用や土産用として販売できる。
Ｅ．長期保存も可能なので諸外国へ輸出も可能である。A. As a vegetable dressing and seasoning source in all restaurants and restaurants.
B. As a pickled bed for all livestock chicken, fish, vegetables and other seafood ingredients.
C. As a seasoning and oil for fried rice, grilled udon, spaghetti, stir-fried vegetables, and meat and fish.
D. All ingredients can be soaked in portable containers and sold for home cooking or souvenirs.
E. Since it can be stored for a long time, it can be exported to other countries.

柔軟可変性樹脂容器の正面概略図である。It is a front schematic diagram of a flexible variable resin container. 箱型容器での実施側面断面概略図である。It is the implementation side surface cross-section schematic diagram in a box-shaped container. 本発明実施例のExample of the present invention

に見えるバッグ封入時の側面断面概略図である。It is a side cross-sectional schematic diagram at the time of bag enclosure visible.

符号の説明Explanation of symbols

１．柔軟可変性樹脂容器
２．容器本体
３．キャップ
４．本発明該漬物調味両用ソース
５．箱型容器本体
６．各種漬物素材
７．上蓋
８．バッグ1. 1. Flexible variable resin container 2. Container body Cap 4. 4. The pickled seasoned sauce of the present invention Box-type container body6. 6. Various pickled ingredients Upper lid 8. bag

Claims (12)

マヨネーズの割合比１０に対し、大旨ミソ２〜１０割、ニンニク１〜３割、唐辛子０．１〜１割をよくミンチ、攪拌してなる和洋折衷の辛子、ニンニク、ミソ、マヨネーズベースの漬床、調味、両用ソース及びその製造方法20% to 100% mayonnaise ratio, 10-30% garlic, 30% to 10% garlic, 0.1 to 10% chili pepper, minced and stirred, Japanese and Western mixed peppers, garlic, miso, mayonnaise base , Seasoning, amphibious sauce and method for producing the same マヨネーズ１０割に対し、大旨２〜１０割の醤油、ニンニク１〜３割、唐辛子０．１〜１割をよくミンチ、攪拌してなる和洋折衷の辛子、ニンニク、醤油、マヨネーズベースの漬床、調味両用ソース及びその製造方法20% to 100% mayonnaise soy sauce, 30% to 30% garlic, 0.1 to 10% chili pepper, minced and agitated Japanese and Western mixed pepper, garlic, soy sauce, mayonnaise base Seasoned sauce and method for producing the same 本発明請求項１のニンニク及びその混入量割合をしょうがに置換してなる辛子、しょうが、ミソ、マヨネーズベースの漬床、調味両用ソース及びその製造方法Spicy, ginger, miso, mayonnaise-based pickled bed, seasoned amphibious sauce, and production method thereof 本発明請求項３のミソとその分量を醤油１〜３割で置換してなる辛子、しょうが、醤油、マヨネーズベースの漬床、調味両用ソースSpicy, ginger, soy sauce, mayonnaise-based pickled bed, seasoned sauce for which the miso of claim 3 and its amount are replaced with 30-30% soy sauce 本発明請求項１〜４の唐辛子及びその分量を七味唐辛子で置換し０．１〜０．５割相対分量のミリンを加味してなる各請求項のミリン加味型漬床、調味両用ソースThe chili peppers according to claims 1 to 4 of the present invention and the amount thereof are replaced with cinnamon chili peppers, and 0.1 to 0.5 percent relative amount of mirin is added, and the mirin-flavored type pickled floor and seasoning sauce 牛肉、ブタ肉、トリ肉等の畜鶏肉類に適宜スライス、ぶつ切り、又はモモ、手羽等にし、本発明請求項１の辛子、ニンニク、ミソマヨネーズソースでよく和えて容器に漬け込み事によってなる畜鶏肉類辛子ニンニクミソマヨネーズソース漬け及びその製造方法Sliced, chopped, or peached, winged, etc., as appropriate for livestock chicken such as beef, pork, and chicken, and fried with chicken, garlic, miso mayonnaise sauce according to the present invention, and well-immersed in a container Pickled spicy garlic miso mayonnaise sauce and method for producing the same 本発明請求項６の畜鶏肉類を魚肉に置換し同原料を切身又は完魚に実践してなる魚肉辛子ニンニクミソマヨネーズソース漬け及びその製造方法A method for producing a pickled fish garlic miso mayonnaise sauce by replacing the livestock chicken of claim 6 with fish meat and practicing the same raw material as fillet or complete fish. 本発明請求項６の畜鶏肉類をイカや具等のいわゆる海鮮食材に置換してなる海鮮辛子ニンニクミソマヨネーズソース漬け及びその製造方法A method for producing a pickled seafood garlic miso mayonnaise sauce obtained by replacing the livestock meat of claim 6 with so-called seafood ingredients such as squid and utensils. 本発明項６の畜鶏肉類を畜鶏の臓物に置換した事を特徴とする畜鶏臓物辛子ニンニクミソマヨネーズソース漬け及びその製造方法The chicken meat of the present invention item 6 is replaced with a livestock of chicken, and the method of producing the same is as follows: 本発明請求項６〜９に野菜や茸類を加味してよく和えて、一緒に漬け込んでなる肉野菜茸ミックス辛子ニンニクミソマヨネーズ漬け及びその製造方法Meat vegetable bowl mixed with pickled garlic miso mayonnaise, which is well mixed with vegetables and potatoes according to claims 6 to 9 of the present invention and pickled together, and a method for producing the same 茸類をまるごと又は適宜切断して本発明請求項１の辛子ニンニクミソマヨネーズソースによく和えて容器に漬け込んでなる辛子ニンニクミソマヨネーズソース漬け及びその製造方法Pickled garlic miso mayonnaise sauce and the method of producing the garlic miso mayonnaise sauce, which is cut into whole or properly cut and mixed with the garlic miso mayonnaise sauce of claim 1 本発明請求項６〜１１の該各ソースを本発明請求項２〜５の該各ソースで置換してなる該各請求項の食材漬け及びその製造方法Ingredients pickled according to each of the claims, wherein each of the sauces according to claims 6 to 11 of the present invention is replaced with the respective sauces of claims 2 to 5 of the present invention, and a method for producing the same

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