JP2015128373A - Ponzu sauce with grated vegetable and grated fruit - Google Patents
Ponzu sauce with grated vegetable and grated fruit Download PDFInfo
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- JP2015128373A JP2015128373A JP2014000125A JP2014000125A JP2015128373A JP 2015128373 A JP2015128373 A JP 2015128373A JP 2014000125 A JP2014000125 A JP 2014000125A JP 2014000125 A JP2014000125 A JP 2014000125A JP 2015128373 A JP2015128373 A JP 2015128373A
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Abstract
Description
本発明は、おろしぽん酢に関するものである。 The present invention relates to grated ponzu vinegar.
従来、おろしぽん酢に使用されるおろしとしては、大根、玉葱、生姜がほとんどであり、ぽん酢というと、これら野菜系のおろしが常用されていた(例えば、特許文献1、2参照)。 Conventionally, daikon, onion, and ginger are mostly used as grated pod vinegar, and these vegetable-based grated varieties have been commonly used (for example, see Patent Documents 1 and 2).
しかしながら、このような野菜系のおろしを含むぽん酢は、味のバリエーションに乏しく、家庭での使用用途も限定されがちであった。 However, the ponzu containing such vegetable-based grated has poor variation in taste, and its use at home tends to be limited.
本発明者らは、従来のおろしぽん酢とは一味違ったぽん酢を開発すべく、検討を重ねた結果、野菜系のおろしだけでなく、果実系のおろしを併用あるいは果実系のおろしのみを使用することで、今までにない味のバリエーションを達成でき、様々な料理に利用できることを見出し、本発明を完成させた。 As a result of repeated studies to develop a ponzu that is slightly different from conventional grated ponzu, the present inventors use not only a vegetable grated but also a fruit grated or a grated grated citrus. As a result, it has been found that variations in taste that have never been possible can be achieved and can be used for various dishes, and the present invention has been completed.
したがって、本発明は、野菜系のおろしと果実系のおろしを併用したぽん酢、または果実系のおろしのみを使用したぽん酢に関するものである。 Therefore, the present invention relates to ponzu using both vegetable-based grated and fruit-based grated vinegar, or ponzu using only fruit-based grated.
本発明のおろしぽん酢は、野菜系のおろしと果実系のおろしを併用、特に果実系のおろしをのみを使用した場合には、従来の野菜系のおろしのみを利用した従来のぽん酢とは味覚と風味の点でまったく異なり、カンキツ果汁従来のさわやかな酸味と香りだけでなく、果実由来のほのかな甘味とフルーティーな香りが絶妙にブレンドされたことにより、ぽん酢であってぽん酢ではないような新たな調味料となり得、このため天ぷら、焼き魚などの和風の料理だけでなく、焼肉、しゃぶしゃぶなどの肉料理、サラダ用のトレッシングなど、広範囲な料理に利用可能である。 The grated vinegar of the present invention is a combination of vegetable-based grated and fruit-based grated, especially when only fruit-based grated is used. It is completely different in terms of flavor, citrus fruit juice A new blend of vinegar and not vinegar by blending exquisite sweetness and fruity fragrance derived from fruits as well as the refreshing acidity and fragrance of conventional citrus fruit juice It can be used as a seasoning, so it can be used for a wide range of dishes, including not only Japanese dishes such as tempura and grilled fish, but also meat dishes such as yakiniku and shabu-shabu, and tressing for salads.
また、味覚の点だけでなく、果実系のおろしを使用することで、料理との絡まり方に関しても野菜系のおろし単独使用よりも改善され、調理物からの流れ落ちを防ぎ、美観的にも改善することができる。 In addition to the point of taste, the use of fruit-based grater improves the way of entanglement with dishes over the use of vegetable-based grater alone, preventing the drop from cooking and improving aesthetics. can do.
本発明は、野菜系のおろしは一切使用せず、果実系のおろしのみを使用したぽん酢に関するものである。また、本発明は、野菜系のおろしと果実系のおろしを併用したぽん酢に関するものである。 The present invention relates to ponzu that uses only fruit-based grated vinegar without using any vegetable-based grated. Moreover, this invention relates to the ponzu which used together the vegetable-type grated and the fruit-type grated.
使用する果実系のおろしとしては、りんご、パイナップル、マンゴ、パパイヤ、梨、アンズ、カシス、パッションフルーツなどの各種果実おろしを使用することができ、それらを1つまたは複数併用してもよく、また従来の大根、玉葱、生姜などの野菜おろしと併用してもかまわない。 As the fruit grated used, various kinds of grated grated apples, pineapples, mangoes, papayas, pears, apricots, cassis, passion fruits, etc. can be used. It may be used in combination with conventional grated vegetables such as radish, onion and ginger.
特に、果実系のおろしてとしてはりんごのおろしが好適で、具体的にはりんごの繊維質(パルプ質)を含むおろしを使用することにより本発明の効果を効果的に発現することが可能である。 In particular, an apple grated is suitable as a fruit-type grated, and specifically, the effect of the present invention can be effectively expressed by using a grated containing apple fiber (pulp). is there.
したがって、複数のおろしを使用する場合の組み合わせとしては、りんごのおろしと他の果汁おろし、またはりんごのおろしと野菜おろしを組み合わせるのが好ましく、その割合は重量比で、りんごおろし:果実おろし=10:0〜5:5、りんごおろし:野菜おろし=10:0〜5:5、りんごおろし:果実おろし:野菜おろし=10:0:0〜3:2:5の範囲から適宜官能試験等により選定すればよい。 Therefore, as a combination in the case of using a plurality of grated, it is preferable to combine a grated apple and another grated juice, or a grated apple and a grated vegetable, the ratio of which is a weight ratio: grated apple: grated fruit = 10 : 0-5: 5, apple grated: vegetable grated = 10: 0-5: 5, apple grated: fruit grated: vegetable grated = 10: 0: 0-3: 2: 5 do it.
おろしの調製は常法に従って行えばよく、たとえば上記果物を果皮がついたまま、あるいは果皮を取り除いた後、摩りおろし機を用いて摩りおろし(または摩り潰し)、得られたおろしを3〜24メッシュを通過させたものを使用すればよい。なお、摩りおろし時に発生する果物の果汁も、本発明のぽん酢に使用することで、香味をより引き立てることができる。 The grated preparation may be carried out according to a conventional method. For example, the above-mentioned fruit is peeled off (or crushed) with a grinder after removing the peel, or the obtained grated is removed from 3 to 24. What passed through the mesh may be used. In addition, the fruit juice generated at the time of grinding can also enhance the flavor by using it in the vinegar of the present invention.
柑橘系の果汁としては、ゆず、すだち、かぼす、レモン、ライムなどの柑橘系果汁を例示することができ、混濁果汁、清澄果汁のいずれであってもよい。 Examples of the citrus fruit juice include citrus fruit juices such as yuzu, sudachi, kabosu, lemon, and lime, and may be either turbid fruit juice or clarified fruit juice.
上記果物のおろしと柑橘系果汁、必要により野菜のおろし以外に、水、食酢、味醂、醤油などの調味料、砂糖、ぶどう糖果糖液糖等の糖類、イノシン酸ナトリウムなどのうま味調味料、グルタミン酸ナトリウムなどのアミノ酸、かつお節、昆布などの風味成分、チキンエキス、ポークエキス等のエキス類などを、その目的とする味覚に応じて適宜使用することができる。 In addition to the above-mentioned fruit grated and citrus fruit juice, as well as grated vegetables, seasonings such as water, vinegar, miso and soy sauce, sugars such as sugar and glucose fructose liquid sugar, umami seasonings such as sodium inosinate, sodium glutamate Amino acids such as bonito, bonito and kelp, and extracts such as chicken extract and pork extract can be appropriately used according to the desired taste.
このようにして調製した本発明のぽん酢は、加熱殺菌処理をしない、もしくは加熱による殺菌処理後、適当な容器に充填することで、製品とすることができる。 The vinegar of the present invention thus prepared can be made into a product by not being heat sterilized or filling a suitable container after heat sterilization.
加熱処理の条件としては、ぽん酢の香味や果物のおろしの物性を考慮し、25〜65℃で、0〜30秒の範囲内から適宜選定することが好ましい。 The conditions for the heat treatment are preferably selected as appropriate from the range of 0 to 30 seconds at 25 to 65 ° C. in consideration of the flavor of ponzu and the grated physical properties of fruits.
以下、実施例をあげて具体的に説明するが、本発明はこれらによって何ら限定されるものではない。 Hereinafter, although an example is given and explained concretely, the present invention is not limited at all by these.
実施例
従来の野菜のおろし(大根や生姜、玉ねぎ等)を使用したぽん酢とりんごのおろし(繊維質)を使用したぽん酢の特性を比較するため、表1で示した原材料を用い、以下の方法で調製し、その官能を評価した。
Example In order to compare the properties of conventional vinegar using vegetable grated (eg radish, ginger, onion, etc.) and ponzu using apple grated (fibrous), using the raw materials shown in Table 1, the following method And the sensory evaluation was performed.
(サンプルの調製方法)
しょうゆと水をジョッキに張り、増粘剤を分散させ、それぞれの原料を投入し攪拌して均一にしてサンプルを調製する。
(Sample preparation method)
Add soy sauce and water to a mug, disperse the thickener, add each raw material and stir to prepare the sample uniformly.
1:レモン果汁・りんご果汁はストレート換算した配合量
2:繊維原料の重量を合わせた果汁を使用
1: The amount of lemon juice and apple juice is straight
2: Uses fruit juice that matches the weight of the fiber material
(サンプルの評価方法)
上記5種類のサンプルを、4種のメニュー(焼肉・から揚げ・サラダ・豚肉のからめ焼き)で評価した。すなわち、おろしぽん酢を使用する一般的なメニューの代表として、焼肉・から揚げ・サラダにて評価し、従来はほとんど利用されていないメニューとして、下記の方法で調理した豚肉のからめ焼きにても評価した。
(Sample evaluation method)
The above five kinds of samples were evaluated by four kinds of menus (Yakiniku, fried chicken, salad, pork karameme). In other words, as a representative of typical menus that use grated ponzu vinegar, it is evaluated with grilled meat, fried chicken and salad, and as a menu that is rarely used in the past, it is also evaluated for pork cooked with pork cooked by the following method did.
<豚肉のからめ焼きの作り方>
豚肉(約100g)をフライパンで焼き、最後にぽん酢(大さじ2)をからめる
<How to make pork karameme>
Bake pork (approx. 100g) in a frying pan, and finally garnish with ponzu (2 tablespoons)
<評価項目>
サラダ・から揚げ・焼肉は、メニューとの絡まり方(見た目・味)を、比較例1をコントロールとして、1(悪い)〜3(普通)〜5(良い)で相対評価にて評価し、その平均を算出した。
<Evaluation items>
Salad, fried chicken and yakiniku are evaluated by relative evaluation of 1 (bad) to 3 (normal) to 5 (good), with Comparative Example 1 as a control, as to how to entangle the menu (look and taste). The average was calculated.
一方、豚肉のからめ焼きは、メニューとの絡まり方(見た目・味)と豚肉との相性を比較例1をコントロールとして、1(悪い)〜3(普通)〜5(良い)で相対評価にて評価し、その平均を算出した。また、総合的な嗜好性も評価項目とし、好ましいと感じる順に、1位5点、2位4点、3位3点、4位2点、5位1点で点数化し、その合計をパネラーの人数で割り、平均を算出した。なお、評価は10人のベテランのパネラーにて実施した。 On the other hand, Karameyaki pork has a relative rating of 1 (bad) to 3 (normal) to 5 (good), with Comparative Example 1 as a control for how to entangle the menu (look and taste) and pork. The average was calculated. In addition, overall palatability is also an evaluation item, and in the order that it feels favorable, the points are scored by 5 points in the 1st place, 4 points in the 2nd place, 3 points in the 3rd place, 2 points in the 4th place, and 1 point in the 5th place. The average was calculated by dividing by the number of people. The evaluation was conducted by 10 experienced panelists.
(評価結果)
<官能評価結果:焼肉・から揚げ・サラダ>
(Evaluation results)
<Sensory evaluation results: Yakiniku, fried chicken, salad>
上記結果より、焼肉においては、比較例1〜3は、肉の臭みが残るという評価が多いのに対し、実施例1及び2は肉の臭みが消えている、という評価が多かった。から揚げにおいては、比較例1〜3は、野菜のおろしまたはりんご果汁により、から揚げがしっとりしてしまうという評価が多いのに対し、実施例1及び2は、見た目も味もよく絡まっているが、しっとりしてしまうという評価はなかった。サラダにおいては、比較例1及び2は、野菜おろしではサラダに対して野菜の風味が強すぎるという評価が多く、比較例3は、サラダと絡まず、下にぽん酢がすべて落ちてしまうという評価が多かった。それに対し、実施例1及び2は、サラダにもよく絡むという評価が多かった。味においても、野菜おろし単独使用の比較例1及び2よりも、果実を併用していることでバランスがよくサラダと絡んでいるとの評価があった。 From the above results, in Yakiniku, Comparative Examples 1 to 3 had many evaluations that the odor of meat remained, whereas Examples 1 and 2 had many evaluations that the odor of meat disappeared. In deep-fried food, Comparative Examples 1 to 3 have many evaluations that the deep-fried food is moistened by grated vegetables or apple juice, while Examples 1 and 2 are entangled in both appearance and taste. However, there was no evaluation of being moist. In salads, Comparative Examples 1 and 2 have many evaluations that the vegetable flavor is too strong for the salad in the vegetable grated, and Comparative Example 3 has an evaluation that all of the vinegar falls without being entangled with the salad. There were many. On the other hand, Example 1 and 2 had many evaluation that it was also entangled with salad well. Also in taste, there was evaluation that the balance was well entangled with the salad by using the fruit together rather than the comparative examples 1 and 2 of vegetable grate single use.
すべてのメニューにおいて、見た目及び味の絡まり方は、果実おろし(繊維)のみを用いた実施例2が最もよく、次いで果実おろし(繊維)と野菜おろしを併用した実施例1が良い結果となった。おろしを使用せず、果汁のみを使用した比較例3は、見た目及び味の絡まりの評価が最も低かった。 In all menus, the appearance and taste entanglement was best in Example 2 using only fruit grated (fiber), followed by Example 1 using fruit grated (fiber) and vegetable grated together. . Comparative Example 3 using only fruit juice without using grated had the lowest evaluation of appearance and taste entanglement.
<官能評価結果:豚肉のからめ焼き> <Sensory evaluation result: Pork fried pork>
大根おろしを使用した比較例1は、熱がかかることにより、おろしの食感が悪くなり、大根くささが残るという評価が多く、生姜・たまねぎを使用した比較例2は、生姜焼きのようになるという評価が多く、新たな調味料とは成り得ていない。比較例3は、豚肉とよく絡まらず、味のりが悪いという評価が多かった。それに対し、果実の繊維と野菜おろしを併用した実施例1は、味のバランスがよく、肉の臭みが消えているとの評価が多く、果実繊維のみを使用した実施例2では、肉の臭みが消えるだけでなく、フルーツの甘味と肉の相性がとてもよいという評価が多かった。 Comparative Example 1 using radish grated has a lot of evaluation that the texture of grated is deteriorated by applying heat and radish is left, and Comparative Example 2 using ginger / onion is like ginger grilled It is highly evaluated and cannot be a new seasoning. Comparative Example 3 was often evaluated that it was not entangled well with pork and had a poor taste. On the other hand, Example 1 using both fruit fiber and vegetable grated has a good balance of taste and many evaluations that the odor of meat has disappeared. In Example 2 using only fruit fiber, the odor of meat In addition to disappearing, there were many evaluations that the sweetness of the fruit and the compatibility of the meat were very good.
上記結果より、肉の臭みを消し、フルーツの甘味と肉の相性がベストマッチを示し、すべての項目において、果実繊維のみを用いた実施例2が最もよく、次いで果実繊維と野菜おろしを併用した実施例1が良い結果となった。なお、おろしを使用せず、果汁のみを使用した比較例3は、すべての項目において評価が最も低かった。 From the above results, the smell of meat was eliminated, the sweetness of the fruit and the compatibility of the meat showed the best match, and in all items, Example 2 using only fruit fiber was the best, and then fruit fiber and vegetable grated were used together Example 1 gave good results. In addition, the comparative example 3 which did not use a grated but used only fruit juice had the lowest evaluation in all the items.
(まとめ)
上記結果より、一般的なおろしぽん酢に使用されるメニューにおいても、新しいぽん酢の使用メニューにおいても、果実おろし(繊維)のみを用いた実施例2及び果実おろし(繊維)と野菜おろしを併用した実施例1が、良好な結果となった。また、果実のおろし(繊維)の代わりに果汁を用いた比較例3においては、すべてのメニューにおいて評価が低かった。
(Summary)
Based on the above results, Example 2 using only fruit grated (fiber) and vegetable grated with vegetable grated in both the menu used for general grated ponzu and the menu used for new ponzu Example 1 gave good results. Moreover, in the comparative example 3 which used fruit juice instead of the grated (fiber) of fruit, evaluation was low in all the menus.
このように、野菜おろしだけでなく、果実おろしを併用することで、視覚的にも官能的にも味の絡まり方が良くなることが明らかとなり、さらに果実おろしのみの使用にすることで、味の絡まりが、さらに良くなり、従来のぽん酢の枠を超えて、ぽん酢の新たな利用範囲を広げることができることが明らかとなった。 In this way, it becomes clear that not only vegetable grated but also fruit grated can be used to improve the taste entanglement both visually and sensuously, and by using only fruit grated, It became clear that the entanglement of the vinegar can be further improved and the new range of utilization of the vinegar can be expanded beyond the conventional vinegar.
1:レモン果汁・りんご果汁はストレート換算した配合量
2:繊維原料と同量のりんご果汁を使用
1: Lemon juice and apple juice are mixed in a straight amount 2: Use the same amount of apple juice as the fiber material
また、一般的なおろしぽん酢に使用されるメニューにおいても、新しいぽん酢の使用メニューにおいても、果実おろし(繊維)のみを用いた実施例2及び果実おろし(繊維)と野菜おろしを併用した実施例1が、良好な結果となった。また、果実のおろし(繊維)の代わりに果汁を用いた比較例3においては、すべてのメニューにおいて評価が低かった。
Moreover, in the menu used for general grated ponzu and the menu used for new ponzu, Example 2 using only fruit grated (fiber) and Example 1 using fruit grated (fiber) and vegetable grated together However, good results were obtained. Moreover, in the comparative example 3 which used fruit juice instead of the grated (fiber) of fruit, evaluation was low in all the menus.
Claims (6)
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Citations (6)
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JPH05184322A (en) * | 1992-01-17 | 1993-07-27 | Sukairaaku:Kk | Method for processing frozen grated japanese radish |
JPH08173082A (en) * | 1994-12-28 | 1996-07-09 | House Foods Corp | Liquid seasoning containing grated vegetable |
JPH08205795A (en) * | 1995-01-30 | 1996-08-13 | Hiroyuki Shimazaki | Seasoning utilizing fruit converted into grated state or the like |
JP2009089694A (en) * | 2007-10-11 | 2009-04-30 | Sugiyo:Kk | Food and method for producing the same |
JP2013031403A (en) * | 2011-08-02 | 2013-02-14 | Kikkoman Corp | Vegetable-containing liquid seasoning |
JP2013099306A (en) * | 2011-11-10 | 2013-05-23 | Kikkoman Corp | Liquid seasoning containing vegetable grain and/or fruit juice, and method for producing the same |
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2014
- 2014-01-06 JP JP2014000125A patent/JP2015128373A/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH05184322A (en) * | 1992-01-17 | 1993-07-27 | Sukairaaku:Kk | Method for processing frozen grated japanese radish |
JPH08173082A (en) * | 1994-12-28 | 1996-07-09 | House Foods Corp | Liquid seasoning containing grated vegetable |
JPH08205795A (en) * | 1995-01-30 | 1996-08-13 | Hiroyuki Shimazaki | Seasoning utilizing fruit converted into grated state or the like |
JP2009089694A (en) * | 2007-10-11 | 2009-04-30 | Sugiyo:Kk | Food and method for producing the same |
JP2013031403A (en) * | 2011-08-02 | 2013-02-14 | Kikkoman Corp | Vegetable-containing liquid seasoning |
JP2013099306A (en) * | 2011-11-10 | 2013-05-23 | Kikkoman Corp | Liquid seasoning containing vegetable grain and/or fruit juice, and method for producing the same |
Non-Patent Citations (2)
Title |
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AMAZON.CO.JP プライム,"カネショウ おろしりんごと柚子のぽん酢しょうゆ500ML",[ONLINE], JPN6015038580, 11 November 2013 (2013-11-11), ISSN: 0003161301 * |
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