JPH07265007A - Preparation of sauce for 'okonomi-yaki', hamburg steak, roast meat and fried porkl cutlet - Google Patents
Preparation of sauce for 'okonomi-yaki', hamburg steak, roast meat and fried porkl cutletInfo
- Publication number
- JPH07265007A JPH07265007A JP6096860A JP9686094A JPH07265007A JP H07265007 A JPH07265007 A JP H07265007A JP 6096860 A JP6096860 A JP 6096860A JP 9686094 A JP9686094 A JP 9686094A JP H07265007 A JPH07265007 A JP H07265007A
- Authority
- JP
- Japan
- Prior art keywords
- sauce
- okonomi
- yaki
- fried
- cutlet
- 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
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、手動および駆動モータ
ーにより回転するミキサーによって作りだされる家庭用
および業務用ソースの製造法に関する。FIELD OF THE INVENTION The present invention relates to a method for making domestic and commercial sauces produced by mixers which are rotated by hand and by a drive motor.
【０００２】[0002]
【従来の技術】従来のお好焼き用、焼肉用およびとんか
つ用ソースは別々に作られて製品化されておりその用途
によって各種ソースを使い分けする必要があった。2. Description of the Related Art Conventional sauces for okonomiyaki, yakiniku, and tonkatsu have been separately made and commercialized, and it was necessary to use various sauces according to their use.
【０００３】[0003]
【発明が解決しようとする課題】一種類のソースによっ
て多用途に使うことのできる味を作り出そうとした。[Problems to be Solved by the Invention] An attempt was made to create a taste that can be used for various purposes with one type of sauce.
【０００４】[0004]
【課題を解決するための手段】上記目的をかなうように
身近にある調味料であるウスターソース、ケチャップお
よびマヨネーズを料理用ミキサーで混合してみた。[Means for Solving the Problems] In order to achieve the above-mentioned object, we tried to mix the familiar seasonings Worcester sauce, ketchup and mayonnaise with a cooking mixer.
【０００５】上記調味料はほぼ１：１：１の混合比率で
混ぜ合わせるのが理想的であることが判明した。 ただ
し、この比率は製造元メーカーによって変動することも
有り得る。It has been found that it is ideal to mix the above seasonings in a mixing ratio of approximately 1: 1: 1. However, this ratio may vary depending on the manufacturer.
【０００６】混合する時にミキサーを使わないと十分に
混ざらないことが分かったので、製品化するためには手
動および駆動モーターにより回転するミキサーを使って
十分に混ぜ合わせることが最低条件と判明した。 家庭
で作って楽しむ時はその限りではない。[0006] It was found that it was not possible to mix well without using a mixer at the time of mixing, so it was found that sufficient mixing using a mixer rotated by a hand and a driving motor was found to be a commercial product. This is not the case when making and enjoying at home.
【０００７】製品化する時には、３種類の調味料以外に
独自の風味をだすために香辛料を使用する可能性があ
る。At the time of commercialization, spices may be used in addition to the three kinds of seasonings in order to produce a unique flavor.
【０００８】[0008]
【実施例】以下に実施例を記載し、本発明を具体的に説
明する。EXAMPLES The present invention will be specifically described with reference to the following examples.
【０００９】ウスターソース １０ｇをボールに入れ、
これにケチャップ ９ｇ、マヨネーズ １０ｇを添加し
て駆動により回転するミキサーを使って撹拌混合した。
これをとんかつにかけて食べてみる。Put 10 g of Worcestershire sauce in a bowl,
To this, 9 g of ketchup and 10 g of mayonnaise were added, and the mixture was stirred and mixed using a mixer rotated by driving.
I'll try this on a pork cutlet.
【００１０】[0010]
【発明の効果】このミックスソースを使用すると、今迄
にない味を特徴とするものが得られることが判明してい
る。It has been found that the use of this mix sauce results in an unprecedented taste feature.
─────────────────────────────────────────────────────
─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成６年７月２６日[Submission date] July 26, 1994
【手続補正２】[Procedure Amendment 2]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】特許請求の範囲[Name of item to be amended] Claims
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【特許請求の範囲】[Claims]
【請求項３】 製品化する時には、３種類の調味料以外
に独自の風味をだすために特定の香辛料を使用すること
もある。 ─────────────────────────────────────────────────────
3. When commercialized, other than three types of seasonings
To use a specific spice to give it its own flavor
There is also. ─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成７年２月２０日[Submission date] February 20, 1995
【手続補正２】[Procedure Amendment 2]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】発明の名称[Name of item to be amended] Title of invention
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【発明の名称】 お好焼き用、ハンバーグ用、焼肉用
およびとんかつ用ソースの製造法Title: Manufacturing method for okonomiyaki, hamburger, yakiniku and tonkatsu sauce
【手続補正書】[Procedure amendment]
【提出日】平成７年２月２７日[Submission date] February 27, 1995
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】０００２[Name of item to be corrected] 0002
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【０００２】[0002]
【従来の技術】従来のお好焼き用、ハンバーグ用、焼肉
用およびとんかつ用ソースは別々に作られて製品化され
ておりその用途によって各種ソースを使い分けする必要
があった。 ─────────────────────────────────────────────────────
2. Description of the Related Art Conventional sauces for okonomiyaki, hamburger, yakiniku, and tonkatsu are manufactured separately and commercialized, and it is necessary to use various sauces according to their use. ─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成７年４月３日[Submission date] April 3, 1995
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】請求項１[Name of item to be corrected] Claim 1
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【請求項１】 従来から単独に使用されてきた各メーカ
ーの製品であるところのウスターソース、ケチャップお
よびマヨネーズを専用の攪拌機または道具を使用してほ
ぼ１：１：１の混合率によって混ぜ合わして得られる事
を特徴とする家庭用および業務用ソース。 ─────────────────────────────────────────────────────
1. A mixing ratio of Worcester sauce, ketchup, and mayonnaise, which are products of each manufacturer that have been used independently from the past, at a mixing ratio of about 1: 1: 1 by using a dedicated stirrer or a tool. Household and commercial sources characterized by being obtained by mixing. ─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成７年４月１０日[Submission date] April 10, 1995
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】請求項２[Name of item to be corrected] Claim 2
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【手続補正２】[Procedure Amendment 2]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】請求項３[Name of item to be corrected] Claim 3
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【請求項３】 製品化する時には、３種類の調味料以外
に独自の風味をだすために特定の香辛料を使用すること
もあるし、からし、にんにく、昆布だし、鶏がら、かつ
おだし等のおろし、エキスあるいは粉末が風味に使われ
ることも想像される。 しかし、余計なものをあえて添
加しないものがこの発明の醍醐味とも言えるので、単に
３種類の混合だけをその特徴としても良い。 ─────────────────────────────────────────────────────
3. When commercializing, a specific spice may be used in addition to the three kinds of seasonings to bring out a unique flavor , and mustard, garlic, kelp soup, chicken ginger, and
Grated broth, extract or powder is used for flavor
I can imagine that. However, if you add extra things,
Since what is not added can be said to be the real pleasure of this invention, simply
Only three types of mixture may be featured. ─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成７年４月１７日[Submission date] April 17, 1995
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】請求項３[Name of item to be corrected] Claim 3
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
Claims (1)
ーの製品であるところのウスターソース、ケチャップお
よびマヨネーズをほぼ１：１：１の混合率によって混ぜ
合わして得られる事を特徴とする家庭用および業務用ソ
ース。1. A household product characterized by being obtained by mixing Worcester sauce, ketchup, and mayonnaise, which are products of each manufacturer, which have been used independently from the past, at a mixing ratio of about 1: 1: 1. Commercial source.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6096860A JPH07265007A (en) | 1994-03-29 | 1994-03-29 | Preparation of sauce for 'okonomi-yaki', hamburg steak, roast meat and fried porkl cutlet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6096860A JPH07265007A (en) | 1994-03-29 | 1994-03-29 | Preparation of sauce for 'okonomi-yaki', hamburg steak, roast meat and fried porkl cutlet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07265007A true JPH07265007A (en) | 1995-10-17 |
Family
ID=14176221
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6096860A Pending JPH07265007A (en) | 1994-03-29 | 1994-03-29 | Preparation of sauce for 'okonomi-yaki', hamburg steak, roast meat and fried porkl cutlet |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07265007A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100459387B1 (en) * | 2001-10-29 | 2004-12-03 | 한동기 | Sauce composition of instant pork cutlet and method of producing retort pouch product using thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5754574A (en) * | 1980-09-19 | 1982-04-01 | Hiroko Hirao | Preparation of seasoning |
| JPS58183067A (en) * | 1982-04-20 | 1983-10-26 | Toshitaka Kurihara | Milk-containing sauce for edible meat |
| JPH0556765A (en) * | 1991-09-03 | 1993-03-09 | Susumu Yamauchi | Edible sauce |
-
1994
- 1994-03-29 JP JP6096860A patent/JPH07265007A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5754574A (en) * | 1980-09-19 | 1982-04-01 | Hiroko Hirao | Preparation of seasoning |
| JPS58183067A (en) * | 1982-04-20 | 1983-10-26 | Toshitaka Kurihara | Milk-containing sauce for edible meat |
| JPH0556765A (en) * | 1991-09-03 | 1993-03-09 | Susumu Yamauchi | Edible sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100459387B1 (en) * | 2001-10-29 | 2004-12-03 | 한동기 | Sauce composition of instant pork cutlet and method of producing retort pouch product using thereof |
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