JP2006115757A - Pickled vegetable paste and method for producing pickled vegetable - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide pickled vegetable paste without smell of salted rice-bran paste by using charcoal dust instead of rice bran. <P>SOLUTION: The picked vegetable paste 1 having as a base material charcoal instead of rice bran is obtained by adding as nutrient at least one selected from glucose, a lactobacillus and a yeast to charcoal dust 2 and letting these useful microorganisms reproduce in the charcoal dust. Pickled vegetables are prepared by pickling as the raw material vegetable objects such as radish 3, cucumber, eggplant in the picked vegetable paste 1 thus obtained as above by using charcoal. In the case of pickled vegetable paste conventionally using rice bran, pickled objects show light yellow color, but in the case of using charcoal dust instead of rice bran, pickled vegetables hardly change to light yellow color owing to suppression of production of lactic acid by counteraction by K and Ca components contained in charcoal and chemical adsorption by a functional group on a charcoal surface in the case of using white charcoal. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

本発明は、野菜等の漬物を漬けるための床に関するものである。   The present invention relates to a floor for pickling vegetables and other pickles.

従来より、野菜等の漬物を漬けるための床としては、古来よりぬか床が知られている。ぬか床を用いると、ぬかの味がひとつの風味を醸しだして、風味ある漬物を得ることができる。   Conventionally, a rice bran floor has been known as a floor for pickling vegetables and the like. When using a bran floor, the bran flavor will bring on a single flavor, and a flavored pickle can be obtained.

しかし、上述したような従来のぬか床は、人によっては、そのぬか味噌臭さを嫌う人もあり、また、一般家庭においては、ぬか床を用いた漬物容器の近辺に発散する臭いを嫌う人もある。
以上のような理由によって、ぬか味噌臭くない漬物用床が望ましいが、現実的には、ぬかを用いなければ漬物はできないという固定観念があった。
そのために、一般家庭での漬物つくりが普及しないという現状である。 However, some people dislike the bran miso odor of the conventional bran floor as described above, and those who dislike the odor emanating from the vicinity of the pickle container using the bran floor in general households. There is also.
For the above reasons, a pickle floor that does not smell like bran miso is desirable, but in reality there was a fixed idea that pickles cannot be made without using bran.
Therefore, the current situation is that pickle making in general households is not widespread.

そこで、本発明は、ぬかの代りに粉炭を用いることによって、ぬか味噌臭くない漬物用床を提供することを目的としてなされたものである。   Then, this invention is made | formed for the purpose of providing the floor for pickles which does not have a bran miso smell by using powdered coal instead of bran.

本発明にかかる請求項１の漬物用床は、粉炭を混入してなることを特徴としている。
請求項２では、ぬかもしくはおからに、炭を混入してなることを特徴としている。
請求項３では、有用微生物として、乳酸菌もしくは酵母菌の少なくとも何れか一方を含んでいることを特徴としている。
請求項４の漬物製造方法は、漬物素材を、粉炭を混入してなる漬物用床に漬け込んだ後に取り出すことを特徴としている。 The pickle floor according to claim 1 of the present invention is characterized by being mixed with pulverized coal.
In claim 2, charcoal is mixed in bran or okara.
According to a third aspect of the present invention, at least one of lactic acid bacteria and yeasts is included as useful microorganisms.
The method for producing pickles according to claim 4 is characterized in that the pickled material is taken out after being pickled on a pickled floor made by mixing pulverized coal.

本発明の漬物用床によれば、粉炭を混入しているので、この粉炭が有用微生物の繁殖の基材となり、野菜等の素材を漬けると、素材の色が鮮やかで優れた保存性と、優れた味覚の漬物が得られる。
また、本発明の漬物製造方法によれば、漬物素材を、粉炭を混入してなる漬物用床に漬け込んだ後に取り出すので、上記効果を奏する漬物を得ることができる。
According to the floor for pickles of the present invention, since coal powder is mixed, this powder coal becomes a base material for propagation of useful microorganisms, and when the material such as vegetables is soaked, the color of the material is vivid and has excellent storage stability, Pickles with excellent taste can be obtained.
Moreover, according to the method for manufacturing pickles according to the present invention, the pickled material is taken out after being pickled on a pickled floor in which pulverized coal is mixed, so that a pickled product having the above effects can be obtained.

以下に、本発明にかかる漬物用床および漬物製造方法を、その実施の形態を示した図１に基づいて詳細に説明する。
本発明においては、粉炭２に栄養源となるブドウ糖、乳酸菌、および酵母菌の少なくともいずれかひとつを添加し、前記粉炭にこれらの有用微生物を繁殖させてぬかの代りに炭を基材とした漬物用床１を作る。 Below, the floor for pickles and the method for manufacturing pickles according to the present invention will be described in detail with reference to FIG. 1 showing an embodiment thereof.
In the present invention, at least one of glucose, lactic acid bacteria, and yeast as a nutrient source is added to pulverized coal 2, and these useful microorganisms are propagated on the pulverized coal, and the pickles are based on charcoal instead of bran. Make floor 1

このようにして作った炭を用いた漬物用床１に、大根３、きゅうり、なす等の野菜等の物品を素材として漬け込み、漬物をつくる。   Pickles are made by using vegetables such as radish 3, cucumbers and eggplants as raw materials in the floor 1 for pickles using charcoal thus made.

従来のようにぬかを用いた漬物用床の場合には、漬け込んだ物品が薄黄色を呈するようになるが、この原因は、乳酸によるものっと考えられる。しかし、本発明のように、ぬかに代えて粉炭を用いると、炭に含有されるＫ，Ｃａ成分による中和作用および白炭を使った場合の炭表面の官能基による化学的吸着作用により、乳酸の発生を抑えるせいか、薄黄色に染まることが少ない。
例えば、大根３を漬けると真っ白い状態のままの漬物ができ、なすの紫色や、きゅうりの緑色等が何れも鮮やかであり新鮮である。 In the case of a pickle floor using bran as in the prior art, the pickled article becomes light yellow, which is probably due to lactic acid. However, when pulverized coal is used instead of bran as in the present invention, lactic acid is produced due to the neutralizing action by the K and Ca components contained in the charcoal and the chemical adsorption action by the functional group on the charcoal surface when using white coal. It is less likely to be dyed pale yellow, probably because it suppresses the occurrence of
For example, when radish 3 is pickled, pickles can be made in a pure white state, and the purple color of eggplant and the green color of cucumber are both vivid and fresh.

なお、野菜の脱水作用により、床の表面に水が滲出することがあるが、この滲出した水は無色透明な綺麗な水であるので、取り除けば良い。
また、粉炭として粉末白炭を使用すれば、水のクラスターを小さくして浸透性を高くする働きも得られる。
そして、炭の持つ脱臭効果により、漬物容器の近辺での臭いの発散を抑制できる。
なお、基材には、粉炭だけでもよく、ぬかやおからを混入させなくてもよいが、ぬかやおからを用いた従来の漬物用の漬物床に粉炭を混入させて、ぬかやおからと粉炭とを混在させた床でもよい。
さらには、粉炭に代えて、炭の塊や炭を粉砕したものを、ぬか床に混入してもよい。
Note that water may ooze out on the floor surface due to the dehydrating action of the vegetables, but the oozed water is clear and colorless water, so it can be removed.
Moreover, if powdered white coal is used as pulverized coal, the function of increasing the permeability by reducing the water cluster can be obtained.
And the deodorizing effect which charcoal has can suppress the divergence of the smell in the vicinity of a pickle container.
The base material may be just pulverized coal, and it is not necessary to mix rice bran and okara, but it is possible to mix pulverized coal into the conventional pickle floor for rice pickles using rice bran and okara, Or a floor in which pulverized coal is mixed.
Furthermore, instead of pulverized coal, a lump of charcoal or pulverized charcoal may be mixed into the bran bed.

本発明の実施例１では、粉炭として粉末白炭を８リットル、酵母菌として生ビールを２リットル、および水道水を沸騰させてカルキ分を抜いて冷ました水を少々加えて水分調整をし、さらに、整腸剤として市販されている４種類の乳酸菌を計65グラム、無添加の良質な味噌を50グラム、ブドウ糖を100グラム、そしてオリゴ糖を100グラム混入して、よく攪拌して漬物用床を作る。
このようにして作った漬物用床を複数の容器に分配する。 In Example 1 of the present invention, 8 liters of powdered white coal as pulverized coal, 2 liters of draft beer as yeast, and water was adjusted by adding a little water that had been boiled and drained of tap water and cooled, A total of 65 grams of 4 types of lactic acid bacteria marketed as an intestinal adjuster, 50 grams of high-quality miso with no additives, 100 grams of glucose, and 100 grams of oligosaccharide are mixed together and stirred well to make a pickle bed.
The pickle floor thus prepared is distributed to a plurality of containers.

分配したひとつの容器には、塩度約20％の梅干しを漬けて２カ月後に開封した。その結果、保存性は良好で、塩味は強いが美味しい梅干し漬けが得られた。   One distributed container was soaked with about 20% salted plums and opened two months later. As a result, it was possible to obtain pickled pickled plums with good storage stability and strong salty taste.

分配した別の容器には、梅干しを生ビールに漬けて塩出しした梅干しを漬けて、２カ月後に開封した。その結果、保存性は良好で、塩味の辛味はなく、梅の素味が素晴らしい梅干し漬けが得られた。   In another distributed container, pickled umeboshi pickled in draft beer and pickled umeboshi were pickled and opened after two months. As a result, preservation was good, there was no salty pungent taste, and a pickled plum pickled with a great plum taste was obtained.

なお、以上の梅干し漬けを床から取り出すときに梅の皮が破れることもあり、また、粉炭が付着することを防止するために、梅干し等の物品は、通水性の高い袋に入れてまとめ漬けする方が好ましい。   In addition, when the above pickled pickled pickles are removed from the floor, the peel of the plum may be torn, and in order to prevent pulverized coal from adhering, put pickled plums in a highly water-permeable bag and pickle them together. Is preferred.

以上のように、本発明による漬物用床に大根、なす、きゅうり、にんにく、ごぼう等を漬けて２カ月後に取り出すと、優れた保存性が得られると共に、大根の白色、なすの紫色、きゅうりの緑色等の素材の色が鮮やかに得られ、にんにくやごぼうも新鮮であり、漬ける前と殆ど変わりの無い外観が得られる。ごぼうは、塩味があるがささがきにしても良い状態であって美味である。
また、粉末白炭を用いたので、比重が1.8であって、付着した炭も簡単に水で洗い流すことができる。粉末白炭によって発生した酸を吸着するという効果も得られる。 As described above, when daikon radish, eggplant, cucumber, garlic, burdock etc. are soaked in the floor for pickles according to the present invention and taken out after 2 months, excellent shelf life is obtained, and white of radish, purple of eggplant, cucumber The color of the material such as green is obtained vividly, the garlic and burdock are also fresh, and the appearance is almost the same as before pickling. The burdock has a salty taste, but it is in a good condition and can be tasted.
In addition, since powdered white coal is used, the specific gravity is 1.8, and the adhered charcoal can be easily washed away with water. The effect of adsorbing the acid generated by the powdered white coal is also obtained.

分配したさらに別の容器には、蒸留精製した木酢液の希釈液を添加し、牛肉や豚肉を布で巻いて漬け込んだ。その結果、生肉の状態でありながらスモーク風味が付き、焼き肉にすると美味であった。
In yet another distributed container, a diluted solution of distilled and purified wood vinegar was added, and beef and pork were wrapped in cloth and soaked. As a result, it had a smoked flavor in the raw meat state, and it was delicious when grilled.

本発明にかかる漬物用床の使用状態の説明図である。It is explanatory drawing of the use condition of the floor for pickles concerning this invention.

符号の説明Explanation of symbols

１ 漬物用床
２ 粉炭
３ 大根、素材 1 Pickle floor 2 Pulverized coal 3 Radish, material

Claims (4)

粉炭を混入してなる漬物用床。 A floor for pickles mixed with pulverized coal. ぬかもしくはおからに炭を混入してなる漬物用床。 A floor for pickles made by mixing charcoal into bran or okara. 有用微生物として、乳酸菌もしくは酵母菌の少なくとも何れか一方を含んでなることを特徴とする請求項１または２の何れか１項に記載の漬物用床。 The pickle bed according to claim 1, comprising at least one of lactic acid bacteria and yeast as useful microorganisms. 漬物素材を、粉炭を混入してなる漬物用床に漬け込んだ後に取り出すことを特徴とする漬物の製造方法。 A method for producing pickles, characterized in that the pickles are picked up after being pickled on a floor for pickles mixed with pulverized coal.

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