WO2010113285A1 - Alpine leek (allium victorialis var. platyphyllum) seasoning and sauce, and process for production of the same - Google Patents

Alpine leek (allium victorialis var. platyphyllum) seasoning and sauce, and process for production of the same Download PDF

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Publication number
WO2010113285A1
WO2010113285A1 PCT/JP2009/056715 JP2009056715W WO2010113285A1 WO 2010113285 A1 WO2010113285 A1 WO 2010113285A1 JP 2009056715 W JP2009056715 W JP 2009056715W WO 2010113285 A1 WO2010113285 A1 WO 2010113285A1
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garlic
salt
sauce
olive oil
liquid
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PCT/JP2009/056715
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French (fr)
Japanese (ja)
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山本定
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Yamamoto Sadamu
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Priority to PCT/JP2009/056715 priority Critical patent/WO2010113285A1/en
Priority to JP2009538204A priority patent/JP4457181B1/en
Publication of WO2010113285A1 publication Critical patent/WO2010113285A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • A23L27/16—Onions

Definitions

  • the present invention relates to a garlic seasoning and sauce and a method for producing the same.
  • Ginkgo garlic is known as a health food obtained as it is used for edible foods as it is, or as a seasoning based on soy sauce while retaining the flavor or dried. Gyo garlic is said to be effective in relieving fatigue due to the effect of the allythiamine, but because of its strong odor, it was refrained from being eaten.
  • JP 2002-335905 A Japanese Patent Publication No. 3-71857 Japanese Patent No. 2609816
  • Patent Document 1 The conventional use of gyoja garlic used young shoots as an auxiliary agent for improving flavor (Patent Document 1). Further, it was not used as a food supplement, such as being used as it is without seasoning (Patent Document 2) or as a kind of health food (Patent Document 3).
  • This invention is not intended to be used as a food supplement as described above, but is intended to be used mainly with gyoja garlic. Therefore, for food, it can improve the taste as it is, increase appetite, and expect the effects of recovery from fatigue, etc., greatly expanding the use of gyoja garlic and effectively utilizing its characteristics Is.
  • This invention does not give flavor to seasonings (soy sauce, etc.), is not a health food, uses bulbs and leaves (hereinafter referred to as “whole plant”), and seasons it itself to create a new garlic garlic Seasoning or sauce.
  • the whole plant which has been appropriately dried (for example, moisture 50% to 60%), is crushed, ripened with salt, exudes active ingredients, seasoned into a seasoning, and this is olive Summarized with oil.
  • garlic garlic is crushed, salt is added thereto and aged for 5 to 10 days, the aged product is centrifuged to separate a solid and a liquid, and the liquid is pasteurized.
  • This seasoning is also characterized by crushing garlic garlic, adding salt and aging for 5-10 days, then adding an equal amount of water and aging for 5-10 days
  • the garlic garlic is characterized by adding a seasoning to the liquid obtained by centrifuging the aged product, mixing the mixture, and pasteurizing the mixture.
  • the whole plant of Gyoja garlic is washed, dried to a moisture of 50% to 60%, crushed and then added with 5% to 10% (weight) of salt and matured. Thereafter, 3% to 8% (by weight) of olive oil is added and mixed uniformly.
  • the ratios of salt and olive oil in the above are all relative to garlic garlic.
  • the sauce of the present invention (for example, gyoza, yakiniku, spaghetti, Chinese food) can be obtained.
  • the sauce of the present invention is seasoned by adding salt and olive oil, the irritating odor disappears, it becomes a mellow sauce, and even a person who is sensitive to garlic odor can be easily edible.
  • the salt in the above may be salt or rock salt and is not particularly specified, but preferably contains various minerals.
  • the dryness in the above is to reduce the water content from 80% to 90% to 60% to 80%, but to make the crushing easier and to prevent a lot of water from being extracted. In many cases, the water content of the whole plant is reduced by about 10%. In addition, since salt is mainly used as a seasoning, when the amount of dripping is small, the salt content is increased (close to 10%). Also, olive oil is a summary of the whole. If 3%, the objective can be achieved, but 5% is average, and 10% is prominent.
  • the sterilization temperature is 50 ° C for 20 minutes because the purpose is to kill miscellaneous bacteria present in the crushed material or extracted liquid, but just in case it is 50-60 ° C.
  • Heat for 20-40 minutes pasteurization). If there is a risk of contamination during the production, it may be pasteurized for a longer time.
  • the olive oil in the above alleviates the unique odor of Gyoja garlic, improves the taste and makes it easy to use for food, and supplements lipids and vitamins, and in particular, exhibits the effect of vitamin E (food) To bring out the umami taste).
  • the olive oil covers the surface of the garlic and prevents the generation of odor.
  • the garlic garlic collected above has a moisture content of about 90% and may be crushed as it is, but it may be excessively hydrated and insufficiently crushed, so it was naturally dried to a moisture content of 70% to 80%. .
  • water, salt and olive oil are added to the residue produced when removing the liquid, and after aging for one week, the liquid is separated or used as a food additive.
  • the liquid obtained from the above residue is useful as an additive for ramen and other foods because it has few active ingredients but has a sufficient flavor.
  • dried garlic garlic was crushed so as to reduce moisture by 10% to 20%, so that nutrients leached into fine fibers without becoming fine powder, and even with salt and olive oil. Since mixed and aged, it has the effect of not separating even after long-term storage.
  • the olive oil is mixed together, so that it has the effect of alleviating the odor characteristic of garlic garlic and improving the flavor.
  • the residue obtained by further processing the residue has a characteristic of exhibiting the flavor of garlic garlic as an additive for ramen and the like, and has an effect of making it even better depending on the method of use.
  • Gyoja garlic contains a lot of carotene, vitamin K, iron, and zinc, so it has high nutritional value, promotes preference (the taste is inherent), and has an effect of recovering from fatigue. As described above, it is excellent as a luxury product and has excellent medicinal effects.
  • the collected ginseng garlic is washed with water to remove dirt such as soil, and then the whole grass is dried so as to reduce the moisture by 10% to 20%, and then crushed and crushed into short fibers (0.05 mm).
  • a thick material is added, and 5% to 10% (weight) of salt and 3% to 8% (weight) of olive oil are added and mixed uniformly, followed by aging for 7 to 20 days. If the separated liquid obtained by centrifuging the aged product is sealed and sterilized at 50 ° C. to 60 ° C. for 20 minutes to 40 minutes (covered with a container), the garlic of the present invention can be dripped.
  • the moisture adjustment was good for crushing to a size that is short fiber (for example, 0.05 mm to 0.5 mm) and does not cause a foreign object feeling even when used for dripping.
  • the best water content varies depending on the place of production and the time of collection, it was dried to reduce the water content to 10% to 20%, but on average the water content was reduced by about 10%.
  • the salt is adopted because it is stable as a seasoning, and is based on the seasoning in the normal usage. Therefore, it may be small if the salt content is less than 3%, and too much if the salt content exceeds 10%. Therefore, it is appropriately determined together with indications such as sweet and dry. Further, by aging the ground material, the content components are leached and mixed with other components.
  • olive oil is less than 3%, and the sum of the oil is insufficient. If it exceeds 8%, it looks like olive oil only.
  • salt and olive oil were added to the crushed garlic garlic in the above, and the mixture was aged for 7 to 10 days, and then the liquid was separated by centrifugation.
  • water, salt and olive oil were added to the residue (fiber) generated by the centrifugation, and the mixture was aged for 7 days, and then the liquid was separated by centrifugation.
  • the sagging in this case is slightly useful, but has a sufficient flavor and is useful as a food aid (flavoring) such as ramen.
  • the whole collected garlic garlic plant is dried to an extent that reduces the water content by 10%, then crushed, then added with 7% salt and aged for 7 days, the cells are broken and the whole becomes soft. Then, if it separates into a liquid part and a solid substance through a centrifuge, and sterilizes a liquid part for 30 minutes at 50 degreeC, the seasoning of this invention can be made.
  • the embodiment of the present invention will be explained. After washing the collected garlic garlic (whole grass), it is naturally dried (shaded in the shade) in order to reduce the moisture by 10%, and this is applied to a crusher to obtain a crushed material. Then, 10% (by weight) of sodium chloride and 5% (by weight) of olive oil are added to the crushed material 100 and mixed uniformly to be aged for 7 to 10 days. When the aged product was put in a pan with a lid and sterilized at 50 ° C. for 30 minutes, the ginkgo garlic of this invention was obtained.
  • the sterilization time varies somewhat depending on the temperature, but in short, the sterilization is performed for about 20 minutes to 40 minutes in a low temperature (for example, 50 ° C. to 60 ° C.) with the air turned off. Since the pasteurization is pasteurization, the main purpose is that the temperature is not high and the purpose of sterilization is achieved.
  • the whole plant from which the fine hairs of the collected garlic garlic have been removed is washed as it is and dried at a low temperature (for example, 50 ° C. ventilation drying) until the moisture content is reduced by 15%.
  • a low temperature for example, 50 ° C. ventilation drying
  • the whole plant is crushed with a crusher.
  • the fiber portion has a size of approximately 0.1 mm or less.
  • the gyoen garlic sauce when attached to yakiniku, enhances the taste of the meat and is suitable for taste, enhances appetite and has an effect on recovery from fatigue.
  • the whole grass from which the collected garlic fine hair has been removed is washed as it is and dried in the shade until the water content is reduced by 15%.
  • the whole plant is crushed with a crusher, and 5% (weight) of salt and 5% (weight) of olive oil are added to the whole plant.
  • the mixture is aged for 7 days. Stir once a day during the aging.
  • 30% of water is added and aging is further performed for 7 days, and then the liquid is separated by a centrifugal separator. In this case, there is no solid content.
  • the sauce of the above-mentioned examples has little active ingredients and odor, it has a sufficient flavor and can be used as a food additive.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)

Abstract

Provided is a flavoursome Alpine leek (Allium victorialis var. platyphyllum) sauce with little smell. The Alpine leek sauce is characterized in that entire leaves of Alpine leek are dried and then ground; salt and olive oil are mixed therewith, and the mixture is sterilized.

Description

ぎょうじゃにんにくの調味料及びたれとその製造方法Gyoja garlic seasoning and sauce and method for producing the same
　この発明は、ぎょうじゃにんにくを擂り潰し、これに塩及びオリーブオイルを添加して均一に混合し熟成し、これにより得た熟成物又はこれより分離して得た液分を殺菌したぎょうじゃにんにくの調味料及びたれとその製造方法に関するものである。 In this invention, garlic garlic is crushed, salt and olive oil are added to this, and the mixture is uniformly mixed and aged, and the aged product obtained thereby or the liquid obtained by sterilization is separated. The present invention relates to a garlic seasoning and sauce and a method for producing the same.
　従来ぎょうじゃにんにくは、そのままおひたしとして食用に供せられ、又は風味を保持して醤油をベースにした調味料又は乾燥加工して得た健康食品として知られている。またぎょうじゃにんにくはアリチアミン効果による疲労回復に有効とされているが、臭気が強いので、食用としては敬遠され勝ちであった。
特開２００２－３３５９０５号公報 特公平３－７１８５７号公報 特許第２６０９８１６号公報 Conventionally, Ginkgo garlic is known as a health food obtained as it is used for edible foods as it is, or as a seasoning based on soy sauce while retaining the flavor or dried. Gyo garlic is said to be effective in relieving fatigue due to the effect of the allythiamine, but because of its strong odor, it was refrained from being eaten.
JP 2002-335905 A Japanese Patent Publication No. 3-71857 Japanese Patent No. 2609816
　従来調味料としては、ぎょうじゃにんにくの若芽を５％～２０％（ｗ/ｖ）たまり醤油とみりんの基材に混合したものが知られており、ぎょうじゃにんにく風味の醤油として知られているが（特許文献１）、醤油の味覚に、ぎょうじゃにんにくの風味を添えたものである。 Conventional seasonings are known to be mixed with 5% to 20% (w / v) tamari soy sauce and mirin base material of young garlic garlic, and is known as garlic garlic flavored soy sauce. (Patent Document 1), but with the taste of soy sauce and the flavor of garlic garlic.
　またぎょうじゃにんにくを乾燥したのち焙煎して臭気をなくし、有効成分を保有させたものもある（特許文献２）。前記は健康食品を目的としたものである。 In addition, there is also a product in which gyoja garlic is dried and then roasted to eliminate odor and retain active ingredients (Patent Document 2). The above is intended for health foods.
　次に、ぎょうじゃにんにくの全草又は球根部を原料とした健康食品としているものもあるが（特許文献３）、このものは顆粒状固形体であって、いわゆる食品ではない。 Next, there are some health foods made from the whole grass or bulb part of Ginkgo garlic (Patent Document 3), but this is a granular solid, not a so-called food.
　前記従来のぎょうじゃにんにくの使用は、風味向上の補助剤（特許文献１）として若芽を使用していた。また調味することなく、そのまま使用し（特許文献２）又は一種の健康食品として用いるなど（特許文献３）、食品補助剤として全面的に用いるものではなかった。 The conventional use of gyoja garlic used young shoots as an auxiliary agent for improving flavor (Patent Document 1). Further, it was not used as a food supplement, such as being used as it is without seasoning (Patent Document 2) or as a kind of health food (Patent Document 3).
　この発明は、前記のような食品補助剤的使用でなく、ぎょうじゃにんにくを主体として用いるたれを目的とするものである。従って食品に対しては、そのまま味を向上し、食欲を増進すると共に、疲労回復などの効力も期待することができ、ぎょうじゃにんにくの用途を著しく拡大し、かつその特質を有効に利用したものである。 This invention is not intended to be used as a food supplement as described above, but is intended to be used mainly with gyoja garlic. Therefore, for food, it can improve the taste as it is, increase appetite, and expect the effects of recovery from fatigue, etc., greatly expanding the use of gyoja garlic and effectively utilizing its characteristics Is.
　この発明は、調味料（醤油など）に風味を与えるものでもなく、健康食品でもなく、球根と葉（以下「全草」という）を利用し、そのものに調味してぎょうじゃにんにくの新規の調味料又はたれとしたものである。 This invention does not give flavor to seasonings (soy sauce, etc.), is not a health food, uses bulbs and leaves (hereinafter referred to as “whole plant”), and seasons it itself to create a new garlic garlic Seasoning or sauce.
　即ち薬物としてではなく、風味を改善するぎょうじゃにんにくを主材とするたれを提供しようとしたものである。 In other words, it was not intended as a drug, but an attempt to provide a sauce made mainly of gyoja garlic that improves the flavor.
　前記目的を達成する為に、適度に乾燥（例えば水分５０％～６０％）した、全草を擂り潰し、塩を加熟成させて有効成分を滲出させ、調味して調味料とし、これをオリーブオイルでまとめ、たれとしたものである。 In order to achieve the above-mentioned purpose, the whole plant, which has been appropriately dried (for example, moisture 50% to 60%), is crushed, ripened with salt, exudes active ingredients, seasoned into a seasoning, and this is olive Summarized with oil.
　即ちこの発明は、ぎょうじゃにんにくを擂り潰し、これに塩を加えて５日～１０日間熟成させ、この熟成物を遠心分離して固形分と液分を分離し、液分を低温殺菌したことを特徴とする調味料であり、またぎょうじゃにんにくを擂り潰し、これに塩を加えて５日～１０日間熟成させた後、更に等量の水を加えて５日～１０日間熟成させ、この熟成物を遠心分離して得た液分に調味料を添加して混合し、これを低温殺菌したことを特徴とするぎょうじゃにんにくのたれである。また他の発明は、ぎょうじゃにんにくの全草を洗浄し、これを水分５０％～６０％に乾燥した後、擂り潰して、これに塩５％～１０％（重量）を加えて熟成した後、オリーブオイル３％～８％（重量）を加えて均一に混合する。前記における塩及びオリーブオイルの割合は何れもぎょうじゃにんにくに対するものである。 That is, in the present invention, garlic garlic is crushed, salt is added thereto and aged for 5 to 10 days, the aged product is centrifuged to separate a solid and a liquid, and the liquid is pasteurized. This seasoning is also characterized by crushing garlic garlic, adding salt and aging for 5-10 days, then adding an equal amount of water and aging for 5-10 days The garlic garlic is characterized by adding a seasoning to the liquid obtained by centrifuging the aged product, mixing the mixture, and pasteurizing the mixture. According to another invention, the whole plant of Gyoja garlic is washed, dried to a moisture of 50% to 60%, crushed and then added with 5% to 10% (weight) of salt and matured. Thereafter, 3% to 8% (by weight) of olive oil is added and mixed uniformly. The ratios of salt and olive oil in the above are all relative to garlic garlic.
　前記混合物を５０℃～６０℃の低温で２０分～４０分空気遮断のもとに加熱殺菌すれば、この発明のたれ（例えば、ぎょうざ、焼肉、スパゲッティー、中華料理などのたれ）ができる。前記において、塩とオリーブオイルを加えることによって調味されると共に、刺激臭が消失し、まろやかなたれとなり、にんにく臭に敏感な人でも容易に食用に供することができる。前記における塩は、食塩でも岩塩でもよく、特に指定はないが、各種ミネラルを含むことが好ましい。 If the mixture is sterilized by heating at a low temperature of 50 ° C. to 60 ° C. for 20 to 40 minutes with air shut-off, the sauce of the present invention (for example, gyoza, yakiniku, spaghetti, Chinese food) can be obtained. In the above, it is seasoned by adding salt and olive oil, the irritating odor disappears, it becomes a mellow sauce, and even a person who is sensitive to garlic odor can be easily edible. The salt in the above may be salt or rock salt and is not particularly specified, but preferably contains various minerals.
　前記における乾燥度は水分８０％～９０％のものを６０％～８０％に減少させるのであるが、擂り潰しを容易にする為と擂り潰し時に水分が多く出ないようにする為であり、採取した全草の水分を１０％位減少させることが多い。また、塩は調味を主としているので、たれの使用量が少ない場合は、塩分を多目（１０％に近い方）にする。またオリーブオイルは全体のまとめであり、３％あれば目的を達成できるが、５％が平均的であり、１０％では多目となる。 The dryness in the above is to reduce the water content from 80% to 90% to 60% to 80%, but to make the crushing easier and to prevent a lot of water from being extracted. In many cases, the water content of the whole plant is reduced by about 10%. In addition, since salt is mainly used as a seasoning, when the amount of dripping is small, the salt content is increased (close to 10%). Also, olive oil is a summary of the whole. If 3%, the objective can be achieved, but 5% is average, and 10% is prominent.
　次に殺菌温度は、擂り潰した物又は抽出した液の中に存在する雑菌を死滅させることを目的としているので、５０℃で、２０分でも良いが、念の為に５０℃～６０℃で２０分～４０分加熱する（低温殺菌）。前記製造中に雑菌混入の危険性があれば、更に長く低温殺菌する場合もある。前記におけるオリーブオイルは、ぎょうじゃにんにくの独特の臭気を緩和し、味覚を改善して食用に供し易くすると共に、脂質及びビタミンを補給し、特にビタミンＥの効力を発揮することができる（食品のうま味を引き出す効果がある）。前記オリーブオイルはぎょうじゃにんにくの表面を覆い、臭気の発生を防止する。 Next, the sterilization temperature is 50 ° C for 20 minutes because the purpose is to kill miscellaneous bacteria present in the crushed material or extracted liquid, but just in case it is 50-60 ° C. Heat for 20-40 minutes (pasteurization). If there is a risk of contamination during the production, it may be pasteurized for a longer time. The olive oil in the above alleviates the unique odor of Gyoja garlic, improves the taste and makes it easy to use for food, and supplements lipids and vitamins, and in particular, exhibits the effect of vitamin E (food) To bring out the umami taste). The olive oil covers the surface of the garlic and prevents the generation of odor.
　前記において採取したぎょうじゃにんにくは、水分９０％程度であり、そのまま擂り潰してもよいが、水分過多となり、擂潰不十分になるおそれがあるので、水分７０％～８０％まで自然乾燥した。 The garlic garlic collected above has a moisture content of about 90% and may be crushed as it is, but it may be excessively hydrated and insufficiently crushed, so it was naturally dried to a moisture content of 70% to 80%. .
　前記を一貫生産ラインに乗せるには、採取、水洗、低温通風乾燥、擂潰、調味など、原料から製品まで同一ラインで完成させることができる。また全草の擂潰物を塩とオリーブオイルとで調味して熟成させ、そのままたれとする場合（繊維あり）と、擂潰物に塩、オリーブオイルを加えて１週間程熟成させた後そのまま、又は水を加えて更に熟成させてから、液分を分離してたれとする場合（繊維なし）とある。 In order to put the above on the integrated production line, it is possible to complete from the raw material to the product on the same line such as sampling, washing, low temperature ventilation drying, crushing, seasoning. In addition, when the whole plant crushed is seasoned with salt and olive oil and ripened as it is (with fibers), the crushed crushed salt and olive oil are added for aging for about a week. Or after further ripening by adding water and separating the liquid component (no fiber).
　また前記液分を除去する時に生じた残渣に水、塩及びオリーブオイルを加えて１週間熟成した後、液分を分離してたれ又は食品添加物とする場合もある。 In some cases, water, salt and olive oil are added to the residue produced when removing the liquid, and after aging for one week, the liquid is separated or used as a food additive.
　前記残渣から得た液分は、有効成分は少ないけれども、風味は十分保有されているので、ラーメンその他の食品の添加液として有用である。 The liquid obtained from the above residue is useful as an additive for ramen and other foods because it has few active ingredients but has a sufficient flavor.
　前記のように、この発明によれば、食品と共に食し易く、味を向上させ、ぎょうじゃにんにくを主材とし、その栄養効果を高めると共に特殊たれでなく、一般のたれにぎょうじゃにんにくの特性を付与したものである。またオリーブオイルによって、味覚を向上すると共に、食し易く、かつオリーブオイルとぎょうじゃにんにくの薬効を享受するものである。 As described above, according to the present invention, it is easy to eat with food, improves the taste, uses garlic garlic as a main ingredient, enhances its nutritional effect and is not limited to special sauce, A characteristic is given. In addition, olive oil enhances the taste, is easy to eat, and enjoys the medicinal effects of olive oil and ginkgo garlic.
　この発明は、水分を１０％～２０％減少させるように乾燥したぎょうじゃにんにくを擂り潰したので、微粉末になることなく、養分が浸出して微細繊維となり、塩及びオリーブオイルと均一に混合して熟成したので、長期保存しても分離しない効果がある。 In the present invention, dried garlic garlic was crushed so as to reduce moisture by 10% to 20%, so that nutrients leached into fine fibers without becoming fine powder, and even with salt and olive oil. Since mixed and aged, it has the effect of not separating even after long-term storage.
　また塩により調味すると共に、オリーブオイルによって混然一体のたれとなり、ぎょうじゃにんにく特有の臭気を緩和し、かつ風味を良好にする効果がある。 In addition to being seasoned with salt, the olive oil is mixed together, so that it has the effect of alleviating the odor characteristic of garlic garlic and improving the flavor.
　また前記擂潰物に塩、オリーブオイルを加えて熟成した後、更に水を加えて熟成し、液分を分離したたれは、固形物のない液のみのたれであり、熟成によって各成分が混然一体となり、高級料理のたれとして用いることができる。 Further, after adding salt and olive oil to the above crushed material and aging, further adding water to ripen and separating the liquid component is a dripping of only liquid without solids, and each component is mixed by aging. However, it can be used as a high-quality dish sauce.
　また前記残渣を更に処理したたれは、ラーメンその他の添加物として、ぎょうじゃにんにくの風味を発揮する特質があり、使用法により一層優れたたれとなる効果がある。 Further, the residue obtained by further processing the residue has a characteristic of exhibiting the flavor of garlic garlic as an additive for ramen and the like, and has an effect of making it even better depending on the method of use.
　次にぎょうじゃにんにくには、カロチン及びビタミンＫ、鉄、亜鉛も多く含まれているので、栄養価が高く、嗜好を促進し（味が忘れられなくなる）、かつ疲労回復の効果がある。前記のように嗜好品として優れていると共に、薬効も認められる優れたたれである。 Next, Gyoja garlic contains a lot of carotene, vitamin K, iron, and zinc, so it has high nutritional value, promotes preference (the taste is unforgettable), and has an effect of recovering from fatigue. As described above, it is excellent as a luxury product and has excellent medicinal effects.
　この発明は、採取したぎょうじゃにんにくを水洗して土などの汚物を除去した後、全草を水分１０％～２０％減ずるようにに乾燥し、これを擂り潰して短繊維（０．０５ｍｍ～０．５ｍｍ）粘稠材とし、これに塩５％～１０％（重量）と、オリーブオイル３％～８％（重量）を加え均一に混合した後７日～２０日熟成する。該熟成物を遠心分離して得た分離液を５０℃～６０℃で２０分～４０分間密封（容器に蓋をする）加熱殺菌すれば、この発明のぎょうじゃにんにくのたれが出来る。 In the present invention, the collected ginseng garlic is washed with water to remove dirt such as soil, and then the whole grass is dried so as to reduce the moisture by 10% to 20%, and then crushed and crushed into short fibers (0.05 mm). A thick material is added, and 5% to 10% (weight) of salt and 3% to 8% (weight) of olive oil are added and mixed uniformly, followed by aging for 7 to 20 days. If the separated liquid obtained by centrifuging the aged product is sealed and sterilized at 50 ° C. to 60 ° C. for 20 minutes to 40 minutes (covered with a container), the garlic of the present invention can be dripped.
　前記において、水分が多い場合には、通常の擂り潰し器では短繊維状（粗い粉状）になりにくく、水分が少ないと、微粉末になるおそれがあるので、ぎょうじゃにんにく本来の風味を失うおそれがある。 In the above, when there is a lot of moisture, it is difficult to form a short fiber (coarse powder) with a normal grinder, and when there is little moisture, there is a risk of becoming a fine powder. There is a risk of losing.
　そこで短繊維（例えば０．０５ｍｍ～０．５ｍｍ）状であって、たれに使用しても異物感を生じない程度の大きさに擂り潰すには、水分調整がよいことを認めた。然して産地とか、採取時期によって、前記最良の水分にはばらつきがあるので、水分を１０％～２０％に減少させるべく乾燥したが、平均的には水分１０％程度減少させる。また塩については、調味料として安定しているので採用したもので、通常の使用量における調味を基準としている。従って塩分３％未満では少ない場合があり、塩分１０％を越えると多すぎるので、甘口、辛口などの表示と共に適宜定める。また擂り潰し物を熟成させることにより、内容成分が浸出し、かつ他成分と混合する。 Therefore, it was confirmed that the moisture adjustment was good for crushing to a size that is short fiber (for example, 0.05 mm to 0.5 mm) and does not cause a foreign object feeling even when used for dripping. However, since the best water content varies depending on the place of production and the time of collection, it was dried to reduce the water content to 10% to 20%, but on average the water content was reduced by about 10%. In addition, the salt is adopted because it is stable as a seasoning, and is based on the seasoning in the normal usage. Therefore, it may be small if the salt content is less than 3%, and too much if the salt content exceeds 10%. Therefore, it is appropriately determined together with indications such as sweet and dry. Further, by aging the ground material, the content components are leached and mixed with other components.
　またオリーブオイルは、３％未満ではたれとしてのまとめが不十分であり、８％を越えるとオリーブオイルのみのたれのような様相を示すので、５％を中心にして適宜定める。 Also, olive oil is less than 3%, and the sum of the oil is insufficient. If it exceeds 8%, it looks like olive oil only.
　前記は繊維を含むたれであるが、次のように繊維を除く場合もある。 The above is a sauce containing fibers, but the fibers may be removed as follows.
　即ち前記におけるぎょうじゃにんにくの擂潰物に塩、オリーブオイルを加えて７日～１０日熟成した後、遠心分離により液分を分離してたれとしたものである。また前記遠心分離により生じた残渣（繊維）に水、塩とオリーブオイルを加えて７日間熟成した後、遠心分離により液分を分離したたれである。この場合のたれは、有効成分は若干少なくなるが、十分の風味を有し、ラーメンなどの食品助材（風味付与）として有用である。 That is to say, salt and olive oil were added to the crushed garlic garlic in the above, and the mixture was aged for 7 to 10 days, and then the liquid was separated by centrifugation. In addition, water, salt and olive oil were added to the residue (fiber) generated by the centrifugation, and the mixture was aged for 7 days, and then the liquid was separated by centrifugation. The sagging in this case is slightly useful, but has a sufficient flavor and is useful as a food aid (flavoring) such as ramen.
　採取したぎょうじゃにんにくの全草を、水分１０％減少する程度に乾燥して、これを擂り潰し、ついで塩分７％を加えて７日間熟成させると、細胞がこわれて全体が軟らかくなる。そこで遠心分離器にかけて液分と固形物に分離し、液分を５０℃で３０分間殺菌すれば、この発明の調味料ができる。 The whole collected garlic garlic plant is dried to an extent that reduces the water content by 10%, then crushed, then added with 7% salt and aged for 7 days, the cells are broken and the whole becomes soft. Then, if it separates into a liquid part and a solid substance through a centrifuge, and sterilizes a liquid part for 30 minutes at 50 degreeC, the seasoning of this invention can be made.
　前記調味料に、みそ、しょうゆ、又は砂糖などの適量（３％～１０％）を加えて均一に混合すると、この発明のぎょうじゃにんにくのたれ（みそ味、その他）ができる。 ) Add the appropriate amount (3% to 10%) of miso, soy sauce, sugar, etc. to the above-mentioned seasoning, and mix it uniformly to make the gyoen garlic sauce (miso taste, etc.) of this invention.
　この発明の実施例について説明すると、採取したぎょうじゃにんにく（全草）を水洗した後、水分１０％減少させる為に自然乾燥（日陰乾し）し、これを擂潰器にかけて擂潰物とし、この擂潰物１００に対し、食塩１０％（重量）とオリーブオイル５％（重量）を加えて均一に混合して７日～１０日間熟成する。前記熟成物を蓋付の鍋に入れて、５０℃で３０分間殺菌すれば、この発明のぎょうじゃにんにくのたれができた。 The embodiment of the present invention will be explained. After washing the collected garlic garlic (whole grass), it is naturally dried (shaded in the shade) in order to reduce the moisture by 10%, and this is applied to a crusher to obtain a crushed material. Then, 10% (by weight) of sodium chloride and 5% (by weight) of olive oil are added to the crushed material 100 and mixed uniformly to be aged for 7 to 10 days. When the aged product was put in a pan with a lid and sterilized at 50 ° C. for 30 minutes, the ginkgo garlic of this invention was obtained.
　前記において、殺菌時間は温度により多少の変動があるが、要するに低温（例えば５０℃～６０℃）で空気を絶った状態で２０分～４０分位殺菌処理する。低温殺菌することであるから、温度が高くないことと、殺菌目的を達成することを主眼とするものである。 In the above, the sterilization time varies somewhat depending on the temperature, but in short, the sterilization is performed for about 20 minutes to 40 minutes in a low temperature (for example, 50 ° C. to 60 ° C.) with the air turned off. Since the pasteurization is pasteurization, the main purpose is that the temperature is not high and the purpose of sterilization is achieved.
　この発明の他の実施例について説明すると、採取したぎょうじゃにんにくの細毛を除去した全草を、そのまま水洗し、水分１５％減少させるまで低温乾燥（例えば５０℃の通風乾燥）する。ついで、前記全草を擂潰器にかけて擂潰する。この場合には、繊維部分はほぼ０．１ｍｍ以下の大きさになる。 Describing another embodiment of the present invention, the whole plant from which the fine hairs of the collected garlic garlic have been removed is washed as it is and dried at a low temperature (for example, 50 ° C. ventilation drying) until the moisture content is reduced by 15%. Next, the whole plant is crushed with a crusher. In this case, the fiber portion has a size of approximately 0.1 mm or less.
　前記擂潰物に食塩５％（重量）と、オリーブオイル５％（重量）を添加して７日～１０日熟成する。前記熟成物を遠心分離器にかけて液分と固形分とし、液分を５０℃で３０分間加熱して殺菌すれば、この発明のぎょうじゃにんにくのたれができる。 Add 5% (weight) of salt and 5% (weight) of olive oil to the crushed material and mature for 7 to 10 days. If the aging product is centrifuged to obtain a liquid and a solid, and the liquid is sterilized by heating at 50 ° C. for 30 minutes, the garlic of the present invention can be added.
　前記ぎょうじゃにんにくのたれは、焼肉などにつけると、肉の味覚を増進して嗜好に適すると共に、食欲を増進し、疲労回復に効果がある。 The gyoen garlic sauce, when attached to yakiniku, enhances the taste of the meat and is suitable for taste, enhances appetite and has an effect on recovery from fatigue.
　この発明の他の実施例について説明すると、採取したぎょうじゃにんにくの細毛を除去した全草を、そのまま水洗し、水分が１５％減少するまで日陰通風乾燥する。ついで前記全草を擂潰器にかけて擂り潰し、これに食塩５％（重量）、オリーブオイル５％（重量）を添加して、撹拌後、７日間熟成する。前記熟成する間に１日１回撹拌する。前記熟成終了後、水３０％を加えて更に７日間熟成し、ついで遠心分離器にかけて液分を分離すれば、この発明のたれができる。このたれの場合には、固形分が皆無である。 Describing another embodiment of the present invention, the whole grass from which the collected garlic fine hair has been removed is washed as it is and dried in the shade until the water content is reduced by 15%. Next, the whole plant is crushed with a crusher, and 5% (weight) of salt and 5% (weight) of olive oil are added to the whole plant. After stirring, the mixture is aged for 7 days. Stir once a day during the aging. After completion of the aging, 30% of water is added and aging is further performed for 7 days, and then the liquid is separated by a centrifugal separator. In this case, there is no solid content.
　前記実施例４の液分を分離した残渣に水３％と、塩５％（重量）及びオリーブオイル５％（重量）を加えてから均一に撹拌し、これを７日間熟成させた後、遠心分離器にかけて液分を分離すれば、この発明のぎょうじゃにんにくのたれができる。 3% of water, 5% (weight) of salt and 5% (weight) of olive oil were added to the residue from which the liquid of Example 4 was separated, and the mixture was stirred uniformly and aged for 7 days. If the liquid is separated through a separator, the ginseng can be dripped in the invention.
　前記実施例のたれは、有効成分と臭気が若干少ないけれども、風味は十分であり、食品添加物として使用することもできる。 Although the sauce of the above-mentioned examples has little active ingredients and odor, it has a sufficient flavor and can be used as a food additive.

Claims (9)

  1. 　ぎょうじゃにんにくを擂り潰し、これに塩を加えて５日～１０日間熟成させ、この熟成物を遠心分離して固形分と液分を分離し、液分を低温殺菌したことを特徴とする調味料。 It is characterized by crushing garlic garlic, adding salt to it and aging for 5 to 10 days, centrifuging the aging product to separate the solid and liquid, and pasteurizing the liquid seasoning.
  2. 　ぎょうじゃにんにくを擂り潰し、これに塩を加えて５日～１０日間熟成させ、これに水を加えて５日～１０日間熟成させ、この熟成物を遠心分離して得た液分に調味料を添加して混合し、これを低温殺菌したことを特徴とするぎょうじゃにんにくのたれ。 Crush the garlic garlic, add salt to it and let it mature for 5-10 days, add water to it and age for 5-10 days, and centrifuge this aged product to the liquid obtained Gyoja garlic sauce, characterized by adding ingredients, mixing, and pasteurizing them.
  3. 　ぎょうじゃにんにくを擂り潰し、これに塩とオリーブオイルとを混合し熟成した後、この混合物を殺菌したことを特徴とするぎょうじゃにんにくのたれ。 Gyoja garlic, crushed and mixed with salt and olive oil, and then sterilized.
  4. 　ぎょうじゃにんにくの擂潰物に塩とオリーブオイルを加えて熟成し、これに水を加えて更に熟成した後、該熟成物を遠心分離して抽出液を得てこれを殺菌したことを特徴とするぎょうじゃにんにくのたれ。 It is characterized by adding salt and olive oil to mash of garlic garlic, aging, adding water to this, aging, centrifuging the aging to obtain an extract, and sterilizing it Gyoja garlic sauce.
  5. 　請求項４記載の抽出液を分離した残滓に水と塩及びオリーブオイルを加えて、熟成した後、遠心分離して、液分を得てこれを殺菌することを特徴としたぎょうじゃにんにくのたれ。 Water, salt and olive oil are added to the residue obtained by separating the extract according to claim 4, and after aging, the mixture is centrifuged to obtain a liquid component and sterilized. Sauce.
  6. 　採取したぎょうじゃにんにくの全草を水洗後水分低下の為に乾燥し、これを擂り潰した後、塩とオリーブオイルを加えて混合し、熟成した後、これを低温殺菌することを特徴とするぎょうじゃにんにくのたれの製造方法。 It is characterized in that the whole collected garlic garlic plants are washed with water, dried to reduce moisture, crushed, mixed with salt and olive oil, aged, then pasteurized. How to make sardine garlic sauce.
  7. 　採取したぎょうじゃにんにくの全草を水洗し、ついで水分１０％～２０％減少するまで乾燥した後、これを擂り潰して得た擂潰物に塩５％～１０％（重量）とオリーブオイル３％～８％（重量）添加して均一に混合し熟成した後遠心分離して得た液分を５０℃～６０℃で３０分～４０分殺菌することを特徴としたぎょうじゃにんにくのたれの製造方法。 The whole collected garlic garlic is washed with water, then dried until the water content is reduced by 10% to 20%, and then crushed to obtain a mash of 5% to 10% (weight) of salt and olive oil. 3% to 8% (by weight) is added, mixed and aged uniformly, and the liquid obtained by centrifugation is sterilized at 50 to 60 ° C for 30 to 40 minutes. Sauce production method.
  8. 　採取したぎょうじゃにんにくの全草を水洗し、ついで水分１０％～２０％減少するまで乾燥させた後、擂り潰し、これに水２０％～３０％（重量）と、塩５％～１０％（重量）及びオリーブオイル３％～８％を添加して均一に混合した後、７日～１０日間熟成した後、この熟成物を遠心分離器にかけて液分を抽出し、これを殺菌したことを特徴とするぎょうじゃにんにくのたれの製造方法。 The whole collected garlic garlic is washed with water, then dried until the water content is reduced by 10% to 20%, and then crushed, and then 20% to 30% (by weight) water and 5% to 10% salt. (Weight) and 3 to 8% olive oil were added and mixed uniformly, and after aging for 7 to 10 days, the aged product was centrifuged to extract the liquid and sterilized. A method for manufacturing gyoja garlic sauce.
  9. 　請求項８記載の遠心分離器により、液分を分離して得た残渣に、水分２０％～３０％（重量）と塩５％～１０％（重量）及びオリーブオイル３％～８％（重量）を加えて均一に混合した後、７日～１０日間熟成し、この熟成物を遠心分離器にかけて液分を抽出し、これを殺菌したことを特徴とするぎょうじゃにんにくのたれの製造方法。 9. The residue obtained by separating the liquid with the centrifuge according to claim 8 includes 20% to 30% (by weight) moisture, 5% to 10% (by weight) salt, and 3% to 8% (by weight) olive oil. ) And mixed to homogeneity, then ripened for 7 to 10 days, the ripened product was centrifuged to extract the liquid, and then sterilized. .
PCT/JP2009/056715 2009-03-31 2009-03-31 Alpine leek (allium victorialis var. platyphyllum) seasoning and sauce, and process for production of the same WO2010113285A1 (en)

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JPH01243959A (en) * 1988-02-16 1989-09-28 Hokuren Nogyo Kyodo Kumiai Rengokai Spice
JPH02128667A (en) * 1988-08-19 1990-05-17 Atsushi Takeda Production of oil-imparted red pepper
JPH03130050A (en) * 1989-10-16 1991-06-03 Yoshinori Takeuchi Method for processing soy sauce
JPH08205795A (en) * 1995-01-30 1996-08-13 Hiroyuki Shimazaki Seasoning utilizing fruit converted into grated state or the like
JPH11103818A (en) * 1997-10-02 1999-04-20 Reisuke Kiyota Spicy seasoning and its production
JPH11308975A (en) * 1998-04-28 1999-11-09 Naotaka Fukushima Seasoning containing green tea and basil and its production
JP2000152769A (en) * 1998-11-18 2000-06-06 House Foods Corp Herb-containing pasty food
JP2002335905A (en) * 2001-05-15 2002-11-26 Ina Shoyu Kk Soy sauce-flavored seasoning to which flavor of allium victorialis l is maximally imparted
JP2004248531A (en) * 2003-02-18 2004-09-09 Tokushima Ken Mushroom extract and method for producing the same

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01243959A (en) * 1988-02-16 1989-09-28 Hokuren Nogyo Kyodo Kumiai Rengokai Spice
JPH02128667A (en) * 1988-08-19 1990-05-17 Atsushi Takeda Production of oil-imparted red pepper
JPH03130050A (en) * 1989-10-16 1991-06-03 Yoshinori Takeuchi Method for processing soy sauce
JPH08205795A (en) * 1995-01-30 1996-08-13 Hiroyuki Shimazaki Seasoning utilizing fruit converted into grated state or the like
JPH11103818A (en) * 1997-10-02 1999-04-20 Reisuke Kiyota Spicy seasoning and its production
JPH11308975A (en) * 1998-04-28 1999-11-09 Naotaka Fukushima Seasoning containing green tea and basil and its production
JP2000152769A (en) * 1998-11-18 2000-06-06 House Foods Corp Herb-containing pasty food
JP2002335905A (en) * 2001-05-15 2002-11-26 Ina Shoyu Kk Soy sauce-flavored seasoning to which flavor of allium victorialis l is maximally imparted
JP2004248531A (en) * 2003-02-18 2004-09-09 Tokushima Ken Mushroom extract and method for producing the same

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