JPS63146766A - Preparation of sauce containing raw welsh onion - Google Patents
Preparation of sauce containing raw welsh onionInfo
- Publication number
- JPS63146766A JPS63146766A JP61294272A JP29427286A JPS63146766A JP S63146766 A JPS63146766 A JP S63146766A JP 61294272 A JP61294272 A JP 61294272A JP 29427286 A JP29427286 A JP 29427286A JP S63146766 A JPS63146766 A JP S63146766A
- Authority
- JP
- Japan
- Prior art keywords
- raw
- onion
- dried
- welsh onion
- onions
- 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.)
- Granted
Links
- 235000015067 sauces Nutrition 0.000 title claims description 14
- 244000257727 Allium fistulosum Species 0.000 title abstract 7
- 235000008553 Allium fistulosum Nutrition 0.000 title abstract 7
- 241000234282 Allium Species 0.000 claims abstract description 55
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 55
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims 2
- 235000013555 soy sauce Nutrition 0.000 abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- XTEGARKTQYYJKE-UHFFFAOYSA-N chloric acid Chemical compound OCl(=O)=O XTEGARKTQYYJKE-UHFFFAOYSA-N 0.000 abstract description 3
- 229940005991 chloric acid Drugs 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract description 2
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 235000019604 hot taste sensations Nutrition 0.000 abstract 1
- 235000011837 pasties Nutrition 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 235000019633 pungent taste Nutrition 0.000 description 4
- 235000013527 bean curd Nutrition 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 3
- 235000013557 nattō Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 2
- 229920000728 polyester Polymers 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 241000196222 Codium fragile Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- DKAGJZJALZXOOV-UHFFFAOYSA-N hydrate;hydrochloride Chemical compound O.Cl DKAGJZJALZXOOV-UHFFFAOYSA-N 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
この発明は、生ネギを含んだだれを製造する方法に関し
、ざらに詳しくは、小袋に詰めて商品として流通させる
のに適した生ネギ入りたれの製造方法に関するものであ
る。[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for producing a sauce containing raw onions, and more specifically, a method for producing a sauce containing raw onions that is suitable for being packaged in sachets and distributed as a product. The present invention relates to a method for producing a sauce.
〈従来の技術〉
納豆や豆腐等を食するに際しては、生ネギを薄く輪切り
にしたものあるいはみじん切りにしたものを薬味として
醤油やだし汁等の各種液状調味料とともに使用すること
が一般に行なわれている。<Conventional technology> When eating natto, tofu, etc., it is common practice to thinly slice or mince green onions and use them as a condiment along with various liquid seasonings such as soy sauce and dashi stock. .
しかしながら、薬味として一度に用いる生ネギはは/υ
の僅かな量であるため、一般家庭で少量をその都度用意
するのは手間がかかるだけでなく非経流的である。However, raw green onions used as a condiment are/υ
Because the amount is so small, it is not only time-consuming but also non-mechanical to prepare a small amount each time at home.
そこで、少量宛小袋に入れて、納豆や豆腐とともに商品
として流通させることができるような生ネギ入りだれが
あれば非常に簡便に薬味として使用できるのであるが、
現在のところ保存性のよいこの種のたれは未だ実用され
ていない。Therefore, if there was a sauce containing raw green onions that could be put into small bags for small quantities and distributed as a product along with natto and tofu, it would be very easy to use it as a condiment.
At present, this type of sauce with good shelf life has not yet been put into practical use.
〈発明が解決しようとする問題点〉
本発明者は、生ネギを薄く輪切りにしたものあるいはみ
じん切りしたものを起曲に漬けて数日間保存したところ
、ネギ汗臭か強くなるとともに塩分がネギに多湿に吸収
されてしまい塩辛味が強くなってしまった。また、生ネ
ギと醤油をミキサーにかけて練り状物としたところ、ネ
ギ汁臭気が強くなるとともにネギの辛さが強くなってし
まった。ざらにこれらは保存に伴い腐敗しやすいという
欠点もある。<Problems to be Solved by the Invention> The present inventor found that when fresh green onions were sliced into thin rounds or chopped and preserved for several days in a pickled vegetable, the smell of green onion sweat became stronger and the salt was absorbed into the green onions. It was absorbed by the humidity and became salty. Also, when raw green onions and soy sauce were made into a paste in a mixer, the odor of green onion juice became stronger and the spiciness of the green onions became stronger. Another disadvantage of these materials is that they are susceptible to spoilage during storage.
そこで本発明者は、経時的に臭いや辛さが強くなること
なく、しかも腐敗しにくく保存性のよい、生ネギと液状
調味料を主成分とするだれを得ることを目的として更に
実験を重ね、この発明を完成するに至ったものである。Therefore, the present inventor conducted further experiments with the aim of obtaining a sauce whose main ingredients are raw green onions and liquid seasoning, which does not become smelly or spicy over time, is resistant to spoilage, and has a good shelf life. , which led to the completion of this invention.
〈問題点を解決するための手段〉
本発明者は、生ネギをそのまま塩分を含む液状調味料と
ともにミキυ−にかむプずに、生ネギを適宜に切断して
内部の粘り気のあるネギ汁(特に生ネギの緑色部分に多
く含まれる)を予め乾燥させ、この乾燥生ネギを塩分を
含む液状調味料とともにミキサーにかけて練り状物とし
たものは、臭いが強くなく、辛さも出ず、腐敗もしくに
いことを見出した。<Means for Solving the Problems> The inventor of the present invention has proposed that instead of chewing raw green onions as they are with liquid seasoning containing salt, the raw green onions are cut into pieces and the sticky green onion juice inside is extracted. (especially contained in the green part of raw green onions) is pre-dried, and this dried raw green onion is mixed with a liquid seasoning containing salt to make a paste, which does not have a strong odor, is not spicy, and does not rot. I found something very special.
すなわちこの発明による生ネギ入りたれの製造方法は、
生ネギを適宜に切断して内部のネギ汁を乾燥させたのち
、これを塩分を含む液状調味お1とともにミキサーにか
けて練り状物とすることを特徴とするものである。In other words, the method for producing sauce containing raw onions according to the present invention is as follows:
This method is characterized by cutting raw green onions into appropriate pieces, drying the green onion juice inside, and then putting this together with a liquid seasoning mixture containing salt in a mixer to form a paste.
生ネギの乾燥工程は、生ネギ内部の粘り気のあるネギ汁
を乾燥させることが目的であるため、生ネギをその長手
方向に切断して切断面を上方に向けて乾燥させることが
望ましい。輪切りにする場合には2〜3cm以下の長さ
にしないと、内部のネギ汁が乾燥しにくくなる。この乾
燥工程は生ネギ内部のネギ汁が乾燥するまで行なえばよ
く、一般的には常温で約4〜6時間行なえばよい。生ネ
ギが黄味を帯びてくる程に過度に乾燥させてはならない
。The purpose of the green onion drying process is to dry the sticky green onion juice inside the green onion, so it is desirable to cut the green onion in its longitudinal direction and dry it with the cut surface facing upward. When cutting into rounds, make sure to cut the length to less than 2-3 cm, otherwise the green onion juice inside will be difficult to dry out. This drying step may be carried out until the green onion juice inside the raw green onions dries, and generally it may be carried out at room temperature for about 4 to 6 hours. Do not let the green onions dry out so much that they turn yellow.
乾燥後の生ネギはほぼ同車■の液状調味料とともにミキ
サーに入れて、数10秒間ミキ1ノ゛−処理することに
より練り状物が得られる。After drying, raw green onions are put into a mixer together with liquid seasoning of approximately the same size as the mixture, and mixed for several tens of seconds to obtain a paste.
液状調味料としては、主として起曲が使用できるが、塩
または醤油さらにはその他の調味料で味付けしただし汁
等も使用できる。As the liquid seasoning, it is mainly possible to use kake, but soup stock flavored with salt, soy sauce, or other seasonings can also be used.
かく1ノで1qられた練り状物を必要に応じて例えばポ
リエステルラミネー1〜フィルム製の小袋に少量宛充填
、密封してもよい。小袋充填物は通常、80℃の熱湯中
に約30秒間浸漬するか、必るいは弱塩水酸水(2%)
中に約10分間浸漬することにより消毒する。このよう
にして製造された小袋充填のたれは、常温で7〜10日
聞保存しても腐敗Vず、臭いや辛さも強くなく、生ネギ
入りたれとして好ましく賞味できるものである。If necessary, a small amount of the dough prepared in this manner may be filled into small bags made of polyester laminate 1 or film and sealed. The sachet filling is usually immersed in boiling water at 80°C for about 30 seconds or soaked in weakly salted hydrochloric acid water (2%).
Disinfect by soaking in water for about 10 minutes. The sauce filled in sachets produced in this manner does not spoil even after being stored at room temperature for 7 to 10 days, does not have a strong odor or spiciness, and can be enjoyed favorably as a sauce containing raw green onions.
また、乾燥処理した生ネギを弱塩素酸水に約10分間浸
漬して消毒し、水洗して十分に水切りしたのち、液状調
味料とともにミキサー処理することにより、得られる練
り状物の保存性を向上できる。In addition, the preservability of the resulting paste can be improved by sterilizing dried raw onions by soaking them in weak chloric acid water for about 10 minutes, washing them with water, thoroughly draining them, and then processing them in a mixer with liquid seasonings. You can improve.
なお、この発明により得られた練り状物中には、薄く輪
切りにしたあるいはみじん切りした生ネギを必要に応じ
て混合してもよい。このとき輪切り必るいはみじん切り
する生ネギも、予めネギ内部のネギ汁を乾燥させたもの
を使用することにより、生ネギの臭いが強くならず、腐
敗しにくくできる。また、この練り状物中には、青海苔
、切り海苔、練りがらし、各種調味料などを適宜混ぜ合
せることもできる。Note that thinly sliced or finely chopped raw green onions may be mixed into the paste obtained according to the present invention, if necessary. At this time, the raw green onions to be sliced into rounds or chopped are also made by drying the green onion juice inside the green onions in advance, so that the odor of the raw green onions will not be strong and the raw green onions will not rot easily. In addition, green seaweed, cut seaweed, kneaded grains, various seasonings, etc. can also be appropriately mixed into this paste.
〈実施例〉
生ネギをその長手方向に2つに切り、ざらに5〜6cm
の長さに切ったのら、内部の粘り気のあるネギ汁が無く
なるまで、約15°Cの常温で約5時間乾燥した。この
乾燥生ネギ70gと醤油70gとを家庭用ミキサーに入
れ約30秒間ミキサーを回転させて練り状物を(qた。<Example> Cut a raw green onion into two along its length, roughly 5 to 6 cm long.
After cutting it into lengths, it was dried at room temperature of about 15°C for about 5 hours until the sticky green onion juice inside disappeared. 70 g of this dried raw green onion and 70 g of soy sauce were placed in a household mixer and the mixer was rotated for about 30 seconds to make a paste.
これとは別に上記乾燥生ネギを薄く輪切りにしたもの7
0gを用意し、これを前記練り状物に混合してネギ入り
醤油だれを得た。Separately, thinly slice the dried raw onion above 7
0 g was prepared and mixed with the dough to obtain a soy sauce sauce containing green onions.
かくして1qられたネギ入り醤油だれを7g宛ポリエス
テルラミネートフィルム製小袋に充填。Fill 1 q of the soy sauce sauce with green onions prepared in this manner into 7 g of polyester laminated film sachets.
密封し、小袋ごと弱塩素酸水に10分間浸漬して消毒し
た。このものは、10日間保存後も腐敗することなく、
また強い臭いや辛さも認められなかった。The bag was sealed and sterilized by immersing the bag in weak chloric acid water for 10 minutes. This product does not spoil even after being stored for 10 days.
Also, no strong odor or spiciness was observed.
〈発明の効果〉
以上説明したようにこの発明によれば、生ネギ内部のネ
ギ汁を予め乾燥したのち、液状調味料とともにミキサー
にかけて練り状物としたため、生ネギを直接液状調味料
とともにミキサーにかけた練り状物に認められるような
強い臭いや辛さがなく、また保存性も向上させることが
できた。<Effects of the Invention> As explained above, according to the present invention, the green onion juice inside the green onion is dried in advance and then mixed with the liquid seasoning to form a paste. It did not have the strong odor or spiciness that is observed in other paste-like products, and its shelf life was also improved.
その結果、この練り状物を少量宛小袋に充填。As a result, a small amount of this paste was filled into sachets.
密封して、納豆、豆腐、カップラーメン等とともに商品
として流通させることが可能となった。It is now possible to seal it and distribute it as a product along with natto, tofu, cup ramen, etc.
Claims (1)
のち、これを塩分を含む液状調味料とともにミキサーに
かけて練り状物とすることを特徴とする生ネギ入りたれ
の製造方法。 2、生ネギを適宜に切断して内部のネギ汁を乾燥させた
のち、これを塩分を含む液状調味料とともにミキサーに
かけて練り状物とし、前記と同様にして乾燥させた生ネ
ギを薄く輪切りにしあるいはみじん切りにしたものを前
記練り状物に混合することを特徴とする生ネギ入りたれ
の製造方法。[Scope of Claims] 1. A raw onion-containing product characterized by cutting raw green onions into appropriate pieces, drying the green onion juice inside, and then blending this with a liquid seasoning containing salt to form a paste. How to make sauce. 2. After cutting the raw green onions appropriately and drying the green onion juice inside, mix this with a liquid seasoning containing salt to make a paste. Cut the raw green onions dried in the same way as above into thin rounds. Alternatively, a method for producing a sauce containing raw onions, which comprises mixing chopped raw onions with the paste.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61294272A JPS63146766A (en) | 1986-12-10 | 1986-12-10 | Preparation of sauce containing raw welsh onion |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61294272A JPS63146766A (en) | 1986-12-10 | 1986-12-10 | Preparation of sauce containing raw welsh onion |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS63146766A true JPS63146766A (en) | 1988-06-18 |
JPH0221788B2 JPH0221788B2 (en) | 1990-05-16 |
Family
ID=17805563
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP61294272A Granted JPS63146766A (en) | 1986-12-10 | 1986-12-10 | Preparation of sauce containing raw welsh onion |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS63146766A (en) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4948043A (en) * | 1972-05-17 | 1974-05-09 | ||
JPS5064454A (en) * | 1973-10-09 | 1975-05-31 |
-
1986
- 1986-12-10 JP JP61294272A patent/JPS63146766A/en active Granted
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4948043A (en) * | 1972-05-17 | 1974-05-09 | ||
JPS5064454A (en) * | 1973-10-09 | 1975-05-31 |
Also Published As
Publication number | Publication date |
---|---|
JPH0221788B2 (en) | 1990-05-16 |
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