JP2000210046A - Condiment - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a condiment enabling sterilizing properties of peppermint (i.e., a plant belonging to mentha herb genus in Labiatae) to be made to act on every corner of ingredients and materials of a salad without impairing the taste of the salad by mentha herb or its extract, if possible. SOLUTION: A liquid condiment is prepared by including vinegar, salt and mentha herb extract. Another liquid condiment or a semisolid one is prepared by including edible oil, vinegar, salt and mentha herb extract.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a seasoning.
The seasonings of the present invention are suitable for use as dressings and dressing-type seasonings by dripping on salad ingredients and ingredients.

[0002]

2. Description of the Related Art Conventional dressings and dressing-type seasonings include, for example, wasabi as a raw material in order to enhance the preservability thereof (for example,
See JP-A-6-339359).

[0003] On the other hand, mint plants of the Labiatae family, such as spearmint and peppermint, have long been widely known in Europe for their bactericidal and antiseptic properties, but when used in dressings or dressing-type seasonings, It is used in order to add the aroma of those plants and to have an effect of correcting the odor of those plants. In this case, dried plants are usually used. They also eat salads with the raw leaves of those plants.

[0004]

DISCLOSURE OF THE INVENTION The present invention is intended to make it possible to exert the bactericidal activity of mint, that is, a plant of the genus Lamiaceae, on every corner of salad ingredients and ingredients, and at that time, as much as possible Alternatively, the purpose is to obtain a seasoning that does not impair the taste of the salad by the extract.

[0005] When raw mint itself, chopped mint, dried mint or crushed mint is used as a seasoning, the seasoning using those ingredients is used for salad ingredients and ingredients. As a result, it is difficult for them to reach every corner of the salad ingredients and ingredients, and as a result, it is difficult for the bactericidal properties of the mint to act on every corner of the salad ingredients and ingredients. In addition, if they are used in a large amount for seasonings, the texture becomes worse. In other words, peppermint impairs the taste of the salad. To prevent this, the amount of mint used in the seasoning must be limited.

[0006] Further, in order to prevent the salad taste from being impaired by the mint or its extract as much as possible, the taste characteristic of the mint extract becomes a problem.
In general, the mint extract has no particular taste at the moment when it is put into the mouth, and then a stimulus to be described as "quickly" or the like is soon felt on the tongue, followed by a refreshing feeling. When these are felt, the degree of their strength depends, of course, on the amount they put in the mouth, but generally the degree of coolness that is felt later is intense, and sometimes the tongue feels paralyzed. is there. Therefore, simply applying a large amount of peppermint extract to salad ingredients and ingredients would greatly impair the taste of the salad.

Further, as described above, the mint extract has no particular taste at the moment when it is put into the mouth, and the stimulus which is soon described in the tongue and is described as "yakuyaku" is also a clear taste, that is, sweet. Hard to feel as sour, bitter, salty. In addition, the refreshing sensation that is felt later is difficult to feel as a clear taste, and if the tongue gets used to the refreshing sensation, even if a new mint extract is put in the mouth, it is increasingly felt as a taste It becomes difficult. Therefore, if only the peppermint extract is applied to the salad ingredients and ingredients, whether the peppermint extract has spread to every corner of the salad ingredients and ingredients is determined by taste by putting a part of the salad into the mouth. It cannot be confirmed immediately.

[0008]

In order to eliminate the above-mentioned problems and disadvantages and to achieve the above-mentioned object, the liquid seasoning according to the first aspect of the present invention comprises vinegar, salt and peppermint extract. That is, it contains extracts from one or several of the plants belonging to the mint genus Lamiaceae.

The liquid seasoning of the present invention according to claim 2 of the present invention contains vinegar, salt, and peppermint oil, that is, essential oils obtained from one or several species of the mint plant of the Labiatae family. I do.

The liquid seasoning according to the third aspect of the present invention contains edible oils and fats, vinegar, salt and mint extract.

The liquid seasoning of the present invention according to claim 4 of the present invention contains edible oils and fats, vinegar, salt and peppermint oil.

Further, the semisolid seasoning of the present invention according to claim 5 of the present invention contains edible oils and fats, vinegar, salt and peppermint extract.

[0013] The semisolid seasoning of the invention according to claim 6 of the present invention contains edible oils and fats, vinegar, salt and peppermint oil.

The raw mint itself or the thing which chopped it,
And what was dried and crushed mint,
Originally, it has an outer shape, and it has an outer shape even when mixed with vinegar or edible oil or hot water, but mint extract is originally liquid and has no outer shape, including mint oil, or originally like mint brain. Even those with an outer shape, generally, mixed with vinegar or edible oils or fats, or the shape is lost in any of the water bath, the seasoning of the present invention containing the peppermint extract, salad ingredients and When the ingredients are sprinkled, they are easy to reach every corner of the salad ingredients and ingredients, and consequently the bactericidal properties of the mint are likely to act on all the salad ingredients and ingredients. However, the seasoning containing the mint extract whose outer shape has been removed by boiling water may have the outer shape of the mint extract again depending on its storage temperature. The peppermint extract contained in the seasoning of the present invention can be used as a vinegar even if it does not boil, because it may impair the effect of making it easy to reach every corner of the salad ingredients and ingredients when the ingredients are dried. Alternatively, it is preferable to use one that has no external shape by mixing with edible oil or fat, or one that is originally liquid and has no external shape.

The mint extract to be contained in the seasoning of the present invention is preferably one whose appearance is eliminated by mixing it with vinegar or edible oil or fat, or one which is originally liquid and has no appearance. Conversely, the mint extract, such as a part of what was adsorbed using an adsorbent,
By mixing with vinegar or edible oils and fats as described above, the outer shape is not lost, and even when mixed with vinegar or edible oils and fats, they do not disperse well, or there are some that do not dissolve, These are not preferred for inclusion in the present invention. Even if these are removed, the mint extract having an outer shape is mixed with vinegar or edible oils or fats, or the outer shape is removed by a method such as boiling in order to be included in the seasoning of the present invention. It is preferable that there is no outer shape. However, when the tongue of those mint extracts is intentionally used, a part of the mint extract may leave the outer shape in the seasoning.

In the present invention, claims 5 and 6 are provided.
In the semi-solid seasoning of the invention according to the invention, as a means for making the seasoning semi-solid, egg yolk or the like, edible oils and fats are emulsified into oil-in-water using an emulsifying agent, or a thickener,
There are means such as using food additives such as pastes, and the method of adjusting the level of viscosity differs depending on each means, but even if it is made into a semi-solid state by any means, those semi-solid seasonings In order to make it easy to reach every corner of the salad ingredients and ingredients when the salad ingredients and ingredients are dried, it is preferable to lower the viscosity.

As described above, the mint extract, which contains mint oil and is originally liquid and has no outer shape, or even has the outer shape originally like mint brain, is generally mixed with vinegar or edible oil or fat. The seasoning of the present invention containing the peppermint extract is removed by the peppermint extract, because the outer shape is lost by any of the methods of boiling water.
Unlike a seasoning that uses a large amount of raw mint itself, chopped mint, dried mint or crushed mint, the salad with the mint does not deteriorate the palatability. Therefore, in the seasoning of the present invention, it is not necessary to limit the amount of the mint extract used in the seasoning from the viewpoint of preventing the salad prepared with the seasoning from having a bad texture.

In the seasoning of the present invention containing a peppermint extract, raw peppermint itself or a minced one thereof, or a dried peppermint or a crushed peppermint may be added as appropriate. Moreover, even if a part of the mint used when extracting the mint extract is left in the seasoning,
You may remove a part of it once and add it again, but leave all of the mint used in extracting the peppermint extract in the seasoning, or remove some or all of it and add it again. Consequently, all of the mint used to extract the mint extract must not remain in the seasoning at the end. This is the same as the case where the mint extract itself is not used as a seasoning, but the raw mint itself or a minced one thereof, and a dried mint or a crushed one are used as a seasoning. However, such seasonings cannot have the same action and effect as the present invention. In describing the present invention, a seasoning containing a mint extract is, if in a seasoning, raw mint itself or one obtained by chopping it, and one obtained by drying or crushing mint. If there is, the mint used when extracting the mint extract is dissolved from those mint, and in addition to the extracted mint extract, the mint extract contains Refers to seasonings that have been made.

Further, in the seasoning of the present invention, vinegar,
And the salt contained therein, the peppermint extract itself is hardly perceived as a clear taste, whereas the seasoning of the present invention is perceived as a clear taste. Therefore, when the seasoning of the present invention is applied to salad ingredients and ingredients, it is determined whether or not it has spread to every corner of the salad ingredients and ingredients by putting a part of the salad into the mouth. Can be confirmed by

Further, since the seasoning of the present invention contains vinegar, a stimulus that this vinegar is described as "yaku-yaku" which is a taste characteristic of the mint extract is felt on the tongue. Acts to reduce somewhat.

The vinegar to be contained in the seasoning of the present invention may be any vinegar suitable for food, such as rice vinegar,
Grape vinegar, apple vinegar, malt vinegar, and the like. The edible oils and fats contained in the seasoning of the present invention may be any edible oils and fats, such as corn oil, cottonseed oil, rapeseed oil, safflower oil, soybean oil, olive oil, sesame oil, and sunflower oil.

[0022]

Examples are shown below. In addition, each volume shown in the following Examples is the volume at the time of normal temperature, ie, those at 15 degreeC.

First, as an embodiment of the invention according to claim 1 of the present invention, first, 100 cc. In a pan, cover the pan and heat the pan. Remove the lid, and when it is confirmed that the water in the pot is boiling, immediately stop heating the pot and put 0.4 g of dried spearmint into the pot. If the water in the pot has not yet boiled when the lid was removed, close the lid again, continue heating the pan, and wait for it to boil. 45 minutes after placing 0.4 g of the dried spearmint in a pan, the outer shape of the spearmint is rubbed off to obtain a spearmint extract, a mint extract. To this spearmint extract was added 35 cc of rice vinegar. , Mirin-style seasoning 15c
c. , 2 g of salt, 7 cc. Then, 0.3 g of powdered black pepper is added, and the mixture is stirred well, and then 8 g of sugar is added thereto, and the mixture is stirred well to obtain the seasoning according to claim 1 of the present invention.

Further, as an embodiment of the invention according to claim 2 of the present invention, mint oil 0.2 cc. , Rice vinegar 40c
c. , Mirin-style seasoning 15cc. , 100 cc of water. , 3g of salt, 5cc of soy sauce. , Add 0.3g of powdered black pepper, stir well and add sugar 8
If g is added and stirred well, the seasoning according to the second aspect of the present invention is obtained.

Further, as an embodiment of the invention according to claim 3 of the present invention, first, safflower oil 100 cc. 0.8 g of dried peppermint is added thereto, and the heat resistant temperature is 11
Put the bag in a polyethylene bag at 0 ° C, do not seal the bag, and support the bag with the mouth of the bag facing up so that hot water does not enter the bag. I do.
Next, by removing the outer shape of the peppermint that has been put in from the bag, the peppermint extract, which is a peppermint extract, is obtained. To this peppermint extract were added 4 g of salt and 0.4 g of powdered black pepper, and the mixture was stirred well, and then 60 cc of rice vinegar. , And the mixture is stirred well, and 10 g of sugar is further added thereto, and the mixture is stirred well to obtain the seasoning according to the third aspect of the present invention.

Further, as an embodiment of the invention according to claim 4 of the present invention, except for adding mint oil, the following is carried out in the procedure of the materials for making a normal dressing. Safflower oil 100cc. 4 g of salt, 0.4 g of powdered black pepper, and 0.2 cc of peppermint oil. And stir well, then add 60cc of rice vinegar. Is added, and 10 g of sugar is further added thereto, followed by stirring to obtain the seasoning of the present invention according to claim 4 of the present invention.

As an embodiment of the invention according to claim 5 of the present invention, first, safflower oil 320 cc. 2.6 g of dried peppermint was added thereto, and the heat-resistant temperature was 11 g.
Put the bag in a polyethylene bag at 0 ° C, do not seal the bag, and hold the bag with the mouth of the bag facing up so that the hot water does not enter the bag. I do.
Next, by removing the outer shape of the peppermint that has been put in from the bag, the peppermint extract, which is a peppermint extract, is obtained. This peppermint extract,
30g egg yolk, 4g salt and 0.4g powdered black pepper
And 2 cc of the peppermint extract. Stir well with each addition. At this time, the total amount of the peppermint extract added thereto was 20 cc. , 40cc. , 60cc. , 80c
c. At the time, the rice vinegar 8c at each time
c. Add them one by one. If the peppermint extract is replaced with another edible oil in the process after obtaining the peppermint extract, this can be an example of the process of making normal mayonnaise. As described above, the seasoning according to the fifth aspect of the present invention is obtained.

Further, as an embodiment of the invention according to claim 6 of the present invention, first, mayonnaise is produced in a process of a material for producing ordinary mayonnaise. Specifically, 30 g of yolk, 4 g of salt, and 0.1 g of powdered black pepper.
Add 4 g and stir well then add safflower oil 3
20cc. And 2 cc of safflower oil. Stir well with each addition. At this time, the total amount of safflower oil added thereto was 20 cc. , 40cc. , 60cc. , 80
cc. At the time, the rice vinegar was added at each time
cc. Add them one by one. The above may be one example of a material for making normal mayonnaise, and may be one example of a process for making normal mayonnaise. Further, 0.4 cc of peppermint oil was added to the mayonnaise thus obtained. In addition,
By further stirring well, the seasoning of the present invention according to claim 6 of the present invention is obtained.

[0029]

Since the configuration of the present invention is as described above,
The following effects are obtained.

The mint extract was contained as compared with the mint and the mint extract as compared with the raw mint itself, the minced mint, and the seasoning using only the dried mint and the crushed mint. As described above, the seasoning of the present invention can easily reach the corners of the salad ingredients and ingredients when the salad ingredients and ingredients are sprinkled. It is easy to make it work.

In addition, as compared with the mint and the mint extract, the mint extract is contained in comparison with the raw mint itself, the minced mint, and the seasoning using only the dried mint or the crushed mint. As described above, the seasoning of the present invention does not deteriorate the texture of the salad prepared with the peppermint extract. Therefore, a seasoning that uses only mint and mint as a mint and mint extract, or a mint obtained by drying or crushing the mint will make the salad with the mint unpleasant. In order to prevent that, the amount of those peppermints used in the seasoning must be limited, whereas the seasoning of the present invention is seasoned from the viewpoint of preventing the salad with the seasoning from becoming unpalatable. There is no need to limit the amount of mint extract used in the feed.

Further, as described above, when the mint extract itself is not easily perceived as a clear taste, and only the mint extract is applied to the ingredients and ingredients of the salad, the mint extract is used in the corners of the ingredients and ingredients of the salad. Whether it has spread all over can not be promptly confirmed by taste by putting a part of the salad into the mouth, whereas the seasoning of the present invention containing the peppermint extract, vinegar, and Because it contains salt, it is perceived as a distinct taste and, as a result, when it is applied to salad ingredients and ingredients, it is determined whether it has spread to every corner of the salad ingredients and ingredients. By putting the part in the mouth, it can be confirmed by taste.

Then, since the salad can be confirmed by taste by putting a part of the salad into the mouth, the seasoning of the present invention may be added to the salad ingredients and ingredients in a small amount. By repeating the operation of checking the taste by putting a part of the salad into the mouth to see if it has spread to every corner of the ingredients, the seasoning of the present invention can be used in salad ingredients and ingredients in an unnecessarily large amount. You can prevent that. Therefore, if the mint extract simply squeezes the salad ingredients and ingredients in large quantities due to its taste characteristics, the taste of the salad is greatly impaired, whereas the taste of the present invention is greatly reduced. Since the seasoning can prevent the salad ingredients and ingredients from being unnecessarily large, it can be prevented that the flavor of the salad is greatly impaired by the mint extract.

In addition, since the seasoning of the present invention contains vinegar, a stimulus that this vinegar is described as "yaku-yaku" or the like, which is a taste characteristic of the mint extract, is felt on the tongue. Acts to reduce somewhat. As a result, when the seasoning of the present invention is applied to salad ingredients and ingredients, the flavor of the salad is impaired compared to the case where only the peppermint extract is applied to salad ingredients and ingredients. Can be prevented.

As described above, the seasoning of the present invention can cause the bactericidal activity of mint, that is, the plant of the genus Lamiaceae, to act on the ingredients and ingredients of salads, and
At that time, the taste of the salad is not spoiled by mint or its extract as much as possible. In addition, the use of mint extract in a seasoning uses only mint and raw mint as a mint and mint extract, and dried mint and crushed mint as a seasoning. The seasoning of the present invention has an effect which cannot be achieved by using a peppermint extract and salad ingredients and ingredients. It is not obtained when seasoning using only raw mint itself or chopped mint as a mint extract, or dried mint or crushed mint is applied to salad ingredients and ingredients. It works.

Claims (6)

[Claims] 1. A liquid seasoning containing vinegar, salt and mint extract. 2. The liquid seasoning according to claim 1, wherein the mint extract is mint oil. 3. A liquid seasoning containing edible oil, fat, vinegar, salt and peppermint extract. 4. The liquid seasoning according to claim 3, wherein the mint extract is mint oil. 5. A semi-solid seasoning containing edible oil, fat, vinegar, salt and mint extract. 6. The semisolid seasoning according to claim 5, wherein the mint extract is mint oil.