JP2014087281A - Pickling bed and production method of pickle - Google Patents
Pickling bed and production method of pickle Download PDFInfo
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本発明は、漬物床及び漬物の製造方法に関する。 The present invention relates to a pickle bed and a method for producing pickles.
糠漬け、粕漬け（酒かす漬け、なら漬け）、麹漬け、味噌漬け、浅漬け等等、日本にはたくさんの漬物があり、野菜や魚、肉などを漬けて、これらの漬物（例えば、糠漬けや味噌漬けなどの漬物）を食するが、野菜や魚などを漬けるに際しては、漬物床（漬け床とも呼ばれる。）を使用する。すなわち、漬物（つけものどこ）、漬床（つけどこ）とは糠、麹、味噌などを利用し、野菜や魚、肉などの材料の味に、発酵を利用した独特の旨味と香りを加えた漬物を作るためのものであり、交通の便が悪かった山間部などでは、冬期に新鮮な野菜を入手することが困難なため、保存法の一つとして手持ちの野菜を漬物に加工することが多かった。桶や壺、バットなどに詰めるのが普通であるが、最近では手入れの際に手に匂いがつくことを避けるため、ポリ袋に入ったものも売られている。 There are many pickles in Japan, such as pickled potatoes, pickled potatoes (pickled sake, pickled sake), pickled potatoes, miso pickles, shallow pickles, etc. Pickle vegetables, fish, meat, etc. Eat pickles such as miso pickles), but when pickling vegetables and fish, use a pickle floor (also called pickles). In other words, pickles (tsukemono) and pickles (tsukedoko) are made from rice cakes, rice cakes, miso, etc., and the taste of ingredients such as vegetables, fish, and meat is added to the flavors and scents using fermentation. It is difficult to obtain fresh vegetables during the winter season in mountainous areas where transportation is bad, so it is often the case that vegetables on hand are processed into pickles as one of the preservation methods. It was. They are usually packed in bags, bags, bats, etc., but recently they are also sold in plastic bags in order to avoid smelling the hands during cleaning.
従来の漬物床を用いた漬物は、糠床から取り出して１日も経つと新鮮な色が失われ、茶褐色化してくる。また、時が経つに従い、味が酸味を帯びてくる。また、米糠の醗酵による悪臭が発生することが避けられない。しかも、糠床には、毎日欠かさず手を入れて混ぜて異常醗酵を防ぐことが必要であった。また、糠床には、数日で黴が生える。さらに、糠床は、糠が手にベタついてこれを手から除くのに手間が掛かる煩わしさがあった。
このため、特許文献１には、麦飯石と米糠とからなり、麦飯石は粉末である漬物床と、麦飯石と塩またはＫＣｌとから成り、麦飯石は粉末である漬物床が開示されている。
When pickled from a traditional pickle bed, the fresh color is lost and the color becomes brown after one day has passed since the pickle was taken out of the floor. Also, as time goes on, the taste becomes sour. Moreover, it is unavoidable that bad odor is generated by fermentation of rice bran. In addition, it was necessary to prevent abnormal fermentation by putting hands in the bed every day and mixing them. In addition, cocoons grow on the bed in a few days. In addition, the bed is troublesome because it takes time and effort to remove the stick from the hand.
For this reason, Patent Document 1 discloses a pickle bed composed of barley stone and rice bran, wherein the barley stone is composed of powdered pickle bed, and composed of barley stone and salt or KCl, and the barley stone is powdered. .
しかしながら、本願出願人の実験によれば、麦飯石の場合は、粘土状に固まってしまい、胡瓜や茄などを漬ける状態としては必ずしも好ましいものとはいえなかった。なお、一般に市販されている色鮮やかな漬物には漬からないことが通常である。これは市販されているものの多くは着色剤や色止め剤を使用しているためである。
また、糠床には、毎日欠かさず手を入れなくとも、取り扱いが容易で、カビの発生が抑制され、悪臭の発生も抑制されるものの（上記従来公報では５日程度にすぎない。）、更に長時間これらを維持することはできなかった。しかも、美味しさの点でも、更にこれらを凌駕するものが期待されるところである。
However, according to the experiment conducted by the applicant of the present application, in the case of barley rice stone, it is hardened in a clay shape, and it is not always preferable as a state in which pepper or persimmon can be soaked. In addition, it is normal not to pickle in the colorful pickles generally marketed. This is because most of the products on the market use colorants and color stopping agents.
In addition, it is easy to handle, and the generation of mold is suppressed and the generation of malodors is suppressed even if the hand is not indispensable every day in the bed (in the above-mentioned conventional publication, it is only about 5 days). Furthermore, they could not be maintained for a long time. Moreover, in terms of deliciousness, something that surpasses these is expected.
そこで、本発明の目的は、粉末状の麦飯石を使用した漬物床よりも、取り扱いが容易で、カビの発生や悪臭の発生も、より抑制され、しかも、より日持ちがして（従来例の７日よりも長く）、より美味しい漬物が早く製造できる漬物床及び漬物の製造方法を提供することにある。 Therefore, the object of the present invention is easier to handle than the pickle bed using powdered barley-stone, and the generation of mold and malodor is further suppressed, and the shelf life is longer (conventional example). The object of the present invention is to provide a pickle floor and a method for producing pickles that can produce more delicious pickles quickly.
本発明の漬物床は、粒状・粒子状・粉末状のゼオライト、麦飯石、或いは、戸室石・医王石を加熱或いは焼成して、これらのうちの少なくとも一種と、塩、米糠、麹、或いは、味噌のうちの少なくとも一種と混ぜ合わせることを特徴とする。
本発明によれば、粒状・粒子状・粉末状の各石を加熱或いは焼成するので、従来の麦飯石或いはその粉末状にした漬物床よりも、取り扱いが容易で、カビの発生、悪臭の発生等もより良く抑制される。
そして、胡瓜や茄などの野菜や魚、肉などを漬けるときには（例えば胡瓜の浅漬け）、この漬物床に水を加えて野菜などを漬けるが、従来の麦飯石の漬物よりも、より美味しい漬物が早く生産できるとともに、日持ちが長く（７日よりも長く）、色艶なども優れた浅漬け、糠漬け、麹漬け等の漬物ができる。なお、加熱よりも焼成するほうが、上記各作用・効果も高く、製造工程としても好ましい。また、上記各種石を粉砕して、粒状・粒子状・粉末状にするが、ここで粒状とは指先の爪程度の大きさ（小指の爪先程度）・粒子状とは１０〜１００メッシュ程度であり、粉末状とは１００〜３００メッシュ程度を言う。
The pickled bed of the present invention is obtained by heating or baking granular / particulate / powdered zeolite, barley stone, or Tomuro stone / medio stone, and at least one of these, salt, rice bran, rice bran, or It is characterized by being mixed with at least one kind of miso.
According to the present invention, granular, particulate, and powdered stones are heated or fired, so that they are easier to handle than molds or conventional pickles that are powdered, and generation of mold and generation of malodors. Etc. are also better suppressed.
And when pickling vegetables such as pepper and salmon, fish, meat, etc. (for example, pickled pepper), add water to the pickled floor and pickle the vegetables, but the pickles are more delicious than the traditional pickles Can be produced quickly, and has a long shelf life (longer than 7 days), and has excellent tinting, such as shallow pickles, pickled pickles and pickled pickles. In addition, baking rather than heating has the above-mentioned effects and advantages, and is preferable as a manufacturing process. In addition, the above various stones are crushed into granules, particles, and powders. Here, the particles are about the size of a fingernail (about the tip of a little finger) and the particles are about 10 to 100 mesh. Yes, powder means about 100-300 mesh.
また、本発明の漬物床は、粒状・粒子状・粉末状のゼオライト、麦飯石、或いは、戸室石・医王石を加熱或いは焼成して、これらのうちの少なくとも一種と、加熱或いは焼成した塩、米糠、麹、又は、味噌のうちの少なくとも一種と混ぜ合わせたことを特徴とする。また、粒状・粒子状・粉末状のゼオライト、麦飯石、或いは、戸室石・医王石のうちの少なくとも一種と、塩、米糠、麹、或いは、味噌のうちの少なくとも一種とを混ぜ合わせながら焼成或いは加熱することを特徴とする。
本発明によれば、前記粒子状・粉末状の各石との粉末と米糠とを焼成するので、従来の麦飯石或いはその粉末状にした漬物床よりも、取り扱いが容易で、カビの発生、悪臭の発生等もより良く抑制される。
そして、胡瓜や茄などの野菜や魚、肉などを漬けるときには（例えば茄子や大根の糠漬け）、この漬物床に水を加えて野菜などを漬けるが、従来の麦飯石の漬物よりも、より美味しい漬物が早く生産できるとともに、日持ちが長く、色艶なども優れた糠漬け・漬物ができる。
In addition, the pickled bed of the present invention is obtained by heating or baking granular / particulate / powdered zeolite, barley stone, or Tomuro stone / Io-oh stone, and at least one of these, and a salt heated or fired, It is characterized by being mixed with at least one of rice bran, rice bran, or miso. Moreover, it is calcined while mixing at least one of granular, particulate and powdery zeolite, barley stone, or Tomuro stone and Io stone and at least one of salt, rice bran, koji, or miso. It is characterized by heating.
According to the present invention, since the powder and rice bran with each of the particulate and powdery stones are fired, handling is easier than the conventional barley stone or pickled powder bed thereof, generation of mold, Odor generation and the like are further suppressed.
And when pickled vegetables such as pepper and salmon, fish, meat, etc. (for example, pickled aubergine or radish pickled), add water to the pickled floor and pickle the vegetables, but it is more delicious than the traditional pickles of barley rice stone Pickles can be produced quickly, and can be pickled and pickled with a long shelf life and excellent luster.
ここで、互いに加熱・焼成したものを混合しても良いが、互いに混ぜ合わせながら加熱・焼成したほうが、混ざり具合も良く、製造工程上も簡略化できる。
前記各石の焼成温度は５０〜１００℃であり、更に好ましくは７０〜９０℃であり、その焼成時間は５分〜１５分であることが好ましい。前記各石の殺菌のためには高温処理が好ましいが、各石の成分効果を活かすためには余りに高温を避ける必要がある。７０℃以上であれば、米糠は焼成せずとも、そのまま各石と混ぜ合わせても、塩や米糠にも焼成効果を及ぼす。一方、米糠、味噌、麹を加熱して焼成した戸室石・医王石と混合する場合は、５０℃以下でも加熱・焼成効果が得られる。塩や麹の場合は、糠の場合よりも低い温度で加熱や焼成したほうが良く、加熱したものを加熱や焼成した医王石などと混ぜて、つまり焼成した医王石の加熱温度を利用して加熱しても良い。
また、前記請求項１ないし３のいずれか１項記載の漬物床に水と、塩及び／又はビールを所定量加えて、野菜、魚、肉と混ぜて漬物を製造することが好ましい。
上記漬物床（糠床等）に塩を入れておくと、糠の臭みが消え、手を入れても匂きにくくなるが、焼成した塩を混ぜると、より糠の臭みが消え、より手を入れても匂きにくくなる。また、高熱で焼成した塩を混ぜると、有害な物質を分解・消去しますので、安全性にも優れた食品となる。ビールは、カビの発生防止に効果を有する。また、ビールは、肉や魚の漬物を漬ける場合に、肉や魚の生臭さを抑える効果がある。例えば、野菜の浅つけなどでは、上記塩のみで足りるが、肉や魚の麹漬けや味噌付けを作る場合は、塩とビールの両方を混ぜると良い。
Here, those heated and baked with each other may be mixed, but heating and calcination while mixing with each other provides better mixing and simplifies the manufacturing process.
The firing temperature of each stone is 50 to 100 ° C, more preferably 70 to 90 ° C, and the firing time is preferably 5 to 15 minutes. High temperature treatment is preferable for sterilizing each stone, but it is necessary to avoid too high temperature in order to make use of the component effects of each stone. If it is 70 degreeC or more, even if rice bran does not bake, even if it mixes with each stone as it is, it will also have a baking effect also to salt and rice bran. On the other hand, when mixing rice bran, miso, and koji with Tomuro stone or Io-o stone, the heating and baking effect can be obtained even at 50 ° C. or lower. In the case of salt or agate, it is better to heat or bake at a lower temperature than in the case of acupuncture. Mix the heated material with the heated or calcined medicinal stone. You may do it.
Moreover, it is preferable to add a predetermined amount of water, salt and / or beer to the pickled bed according to any one of claims 1 to 3 and mix with vegetables, fish and meat to produce pickled food.
If you put salt on the above-mentioned pickled floor (such as cocoon bed), the odor of the candy disappears and even if you put your hands in it, it becomes difficult to smell, but if you mix the baked salt, the odor of the candy disappears and your hands are more It becomes difficult to smell even if put in. In addition, mixing salt baked with high heat decomposes and eliminates harmful substances, making it a safe food. Beer is effective in preventing mold generation. In addition, beer has an effect of suppressing the raw odor of meat and fish when pickled with meat and fish. For example, for salting vegetables, the salt is sufficient, but when making meat or fish pickled or miso-plated, both salt and beer should be mixed.
本発明によれば、本発明に係る漬物床に適量の水を混ぜて、茄，胡瓜等の野菜や魚、肉を漬けた漬物は、漬物床から取り出して、７日〜２０日以上経つても何ら変色せず、野菜の新鮮な色を失われなかった。また、悪臭の発生も認められず、室内又は冷蔵庫等に入れていても、無臭の状態が続いた。糠床に毎日手に入れて撹拌する必要も全くないので、手間が掛からない。さらに、手にべと付き感もより少ない。そして、適量の水を混ぜ、茄子，胡瓜，大根等の野菜を漬けた漬物は、焼成されていない米糠と麦飯石を混ぜた糠漬け用床と比較して、味の良いものが早く製造することが出来た。 According to the present invention, a pickled product obtained by mixing an appropriate amount of water with the pickled floor according to the present invention and pickling vegetables, fish, and meat such as cucumber, pepper, etc. There was no discoloration and the fresh color of the vegetables was not lost. Also, no bad odor was observed, and the odorless state continued even when placed in a room or refrigerator. There is no need to get it every day and stir it, so you don't have to worry. In addition, there is less stickiness on the hands. And, pickles that are mixed with an appropriate amount of water and pickled vegetables such as eggplant, pepper, radish, etc. should be produced quickly with better taste compared to floors for pickled rice that are not baked and mixed with barley rice stones. Was made.
（第１の実施形態）
本発明を適用した第１の実施形態は、粒状・粒子状・粉末状のゼオライト、麦飯石、或いは、戸室石・医王石を焼成して、塩を添加して漬物床とする。かかる状態では、水が含まれていないので、取り扱い（運搬や販売等）が容易である。また、焼成する前の粒子状・粉末状のものと比較しても、嵩張らず取り扱い（運搬や販売等）が容易であり、日持ちも長くなる。ここで、焼成した塩と混ぜ合わせた漬物床とすることも可能である。焼成した医王石等の各種石を焼成したものと焼成した塩と混ぜ合わせた漬物床とすると、より日持ちが長くなる。
(First embodiment)
In the first embodiment to which the present invention is applied, granular, particulate, and powdery zeolite, barley stone, or Tomuro stone and Io stone are calcined, and salt is added to form a pickled bed. In such a state, since water is not contained, handling (transportation, sales, etc.) is easy. In addition, it is not bulky and is easy to handle (transport and sell) and has a long shelf life even when compared with a particulate / powder before firing. Here, it is also possible to make a pickled bed mixed with the baked salt. If the fired stone is a mixture of fired stones such as fired Io stones and fired salt, the shelf life will be longer.
戸室石（とむろいし）は石川県金沢市東部の医王山、戸室山やキゴ山で採れる石であり、医王石とも呼ばれる。学術名は「石英閃緑玲石」であり、何億年もの間海底の堆積物として地底の元素を吸収しながら生成されたものが地上に***したもので、生命に必要とされている良質の海洋ミネナルを豊富にバランスよく含まれており、加賀前田藩では秘薬石として珍重されたとう文献が存在する。この戸室石・医王石にはマイナスイオン放出効果があり、その放出量はトルマリンの２倍といわれており、優れた防腐、浄水効果が得られるとされる。
戸室山の溶岩の青灰色のものを青戸室、噴火の際の酸化作用で赤色となったものを赤戸室といい、これらの石は、金沢城の石垣、兼六園の庭石、辰巳用水の石管などに利用されている。赤戸室石の化学組成は、無水ケイ素（SiO2）５１．２３％、アルミナ（Al2O3）２０．６２％、酸化カリウム（K2O）１２．３０％、酸化ナトリウム（Na2O）４．２７％、酸化第二鉄（Fe2O3）５．９０％、酸化カルシウム（CaO）３．３５％、酸化マグネシウム（MgO）０．８０％、酸化チタン（TiO2）０．６５％と報告されている。青戸室石は、溶岩が空気酸化により鉄サビのような酸化第二鉄になる前の、淡緑色の硫酸第一鉄（FeSO４）などの成分を含むと言われている。また、石川県の医王山には、医王石という薬石が存在し、その成分を取りこんだ「医王水」は、医者いらずの水と呼ばれ、秘伝の名水として古来より珍重されてきている。
医王山と戸室山は別の山であり、そこから医王石と戸室石を区別して表現することもある。本明細書では、医王石と戸室石を区別して表現するが、特許請求の範囲では、医王石と戸室石とが統一的に解釈されるよう医王石・戸室石として表現する。
Tomuroishi is a stone that can be taken from Mt. Io, Mt. Tomuro, and Mt. Kigo in the eastern part of Kanazawa, Ishikawa Prefecture, and is also called Io Ishi. The scientific name is “Quarter diorite”, which is generated by absorbing the elements of the sea floor as sediments of the sea for hundreds of millions of years. There is an abundance of marine minerals in a well-balanced manner, and there is literature that has been prized as a secret stone in Kaga Maeda. This Tomuro stone and Io stone have a negative ion release effect, and the release amount is said to be twice that of tourmaline, and it is said that excellent antiseptic and water purification effects can be obtained.
The blue-grayish lava of Tomuroyama is called Aotomuro, and the reddish red due to the oxidization during the eruption is called Akadomuro. These stones are stone walls of Kanazawa Castle, garden stones of Kenrokuen, It is used for stone pipes. The chemical composition of Akado Muroishi is anhydrous silicon (SiO2) 51.3%, alumina (Al2O3) 20.62%, potassium oxide (K2O) 12.30%, sodium oxide (Na2O) 4.27%, second oxide It is reported that iron (Fe2O3) 5.90%, calcium oxide (CaO) 3.35%, magnesium oxide (MgO) 0.80%, titanium oxide (TiO2) 0.65%. Aoto Muroishi is said to contain components such as light green ferrous sulfate (FeSO4) before the lava is converted to ferric oxide such as iron rust by air oxidation. In addition, there is a medicinal stone called Ioishi in Ishikawa Prefecture's Mt. Ioishi, which is called “Dr. Yes.
Mt. Io and Mt. Tomuro are separate mountains, from which Io-ishi and Tomuro-ishi are sometimes distinguished. In this specification, Ionishi and Tomuro stone are expressed separately, but in the claims, Ion stone and Tomuro stone are expressed as Ion stone / Tomuro stone so that they are interpreted in a unified manner.
まず、戸室石を粉砕した粉末状（１００〜３００メッシュ）にしたものを焼成して（８０〜９０℃）、焼成時間は５分〜１５分として、塩を加え攪拌して漬物床Ｓ１を製造した。上記粉末状の戸室石１．７Ｋｇに対し塩を１００ｇをそのまま（焼成していないものを）混ぜ合わせて漬物床Ｓ１を作成した。そして、上記漬物床Ｓ１に所定量（１〜２Ｌ）の水を加えて、胡瓜や茄子などの漬物を製造した。上記塩は、焼成したものが取り扱いの点からも殺菌上も好ましいが、塩そのものを焼成せずとも、焼成した戸室石・医王石と混ぜ合わせるだけでも、その焼成効果が十分に発揮される。
また、医王石を粉砕した粒状・粒子状・粉末状にしたものを焼成して（７０〜９０℃）、焼成時間は５分〜１５分として焼成した塩、焼成した米糠と混ぜ合わせた漬物床Ｔ２を作成した。米糠は、玄米を精米するときに出る胚芽や表皮が米糠であり、米糠には脂肪分が含まれているが、油分があると保存性が悪くなってしまうので、これを除くためにも焼成が有効である。米糠には、ビタミンE・ミネラル・食物繊維・ポリフェノールを多く含有し、栄養豊富なため有効微生物群を育てる。
ここで、戸室石・医王石を粉砕した粒状・粒子状・粉末状にしたものを塩、麹、或いは、味噌のうちの少なくとも一種とを混ぜ合わせながら焼成しても良い。また、戸室石や医王石にゼオライト、麦飯石を混ぜても良く、ゼオライト、麦飯石のいずれかを混ぜても良い。また、米糠、麹、或いは、味噌のいずれか１種でも良いが、これらを混ぜ合わせても良い。焼成して使用するので、良く混ざり合い、特に、混ぜ合わせながら焼成すると、混ざり合い具合が良くなる。また、前記各石の焼成温度が高温であると（例えば９０〜１００℃）であると、塩や米糠は焼成しないものでも、その焼成効果を混ぜ合わせ時に得ることができる。これらの漬物床Ｔ１，Ｉ２に水を所定量加えて、野菜、魚、肉と混ぜて漬物を製造するが、野菜、魚、肉の種類に応じて焼成温度等を変えることが好ましい。例えば、塩の加熱温度は余り高くないほうが良く、特に食塩などを使用する場合は、前記各主意氏の焼成したものにそのまま混ぜることが好ましい。このようにして製造した漬物床Ｔ２，Ｉ２は冷蔵庫で保管する。そして、漬物を製造する場合は、重石をして冷蔵庫で保管する。
First, the powdered powder (100-300 mesh) obtained by pulverizing Tomuro stone is fired (80-90 ° C.), and the baking time is 5 minutes to 15 minutes. did. Pickled bed S1 was prepared by mixing 100 g of salt as it was (not baked) with 1.7 kg of powdery Touroishi stone. And the predetermined amount (1-2L) of water was added to the said pickle bed S1, and pickles, such as pepper and an eggplant, were manufactured. Although the baked salt is preferable from the viewpoint of handling and sterilization, the baking effect can be sufficiently exerted even if the salt itself is not baked but only mixed with the baked Tomuro stone and Io-oishi.
In addition, the granulated, granulated, and powdered Io-o stones are fired (70 to 90 ° C.), and the baking time is 5 to 15 minutes. T2 was created. In rice bran, the germ and epidermis produced when milling brown rice is rice bran, and rice bran contains fat, but if it has oil, it will deteriorate in storage stability, so it is also baked to remove this Is effective. Rice bran contains a lot of vitamin E, minerals, dietary fiber, and polyphenols, and because it is rich in nutrients, it grows effective microorganisms.
Here, a granulated, particulate, or powdered powder of Tomuro stone or Io stone may be baked while being mixed with at least one of salt, koji, or miso. Further, zeolite or barley stone may be mixed with Tomuro stone or Io stone, and either zeolite or barley stone may be mixed. Further, any one of rice bran, koji, or miso may be used, but these may be mixed. Since it is used after being fired, it mixes well. In particular, when it is fired while mixing, the mixing is improved. Further, when the firing temperature of each stone is high (for example, 90 to 100 ° C.), even if the salt and rice bran are not fired, the firing effect can be obtained at the time of mixing. A predetermined amount of water is added to these pickle beds T1, I2 and mixed with vegetables, fish, and meat to produce pickles, but it is preferable to change the firing temperature or the like according to the types of vegetables, fish, and meat. For example, it is better that the heating temperature of the salt is not so high. In particular, when using salt or the like, it is preferable to mix it with the baked product of each of the above-mentioned principals. The pickled floors T2 and I2 thus manufactured are stored in a refrigerator. And when making pickles, weigh them and store them in a refrigerator.
まず、前記塩を加えた漬物床Ｓ１で胡瓜と茄子の浅付けを作成した。焼成しない塩の場合も、焼成した塩の場合も、一方、ゼオライトや麦飯石を焼成したものを混ぜ合わせしたが、いずれも申し分のない浅付けが製造できた（表３、実施例３−４）。塩分が控えめの方が健康上は好ましく、いずれも申し分のない漬物が出来たが、漬物床の長期保存の点からは、多いほうが好ましい。
また、味噌や麹を使用して、味噌漬けと麹付けを作成したが、いずれも申し分のない味噌漬けと麹付けが製造できた（表３、実施例３−５，３−６）。
First, pepper and eggplant were shallowly formed on the pickled bed S1 to which the salt was added. In the case of the salt that was not calcined and the salt that was calcined, on the other hand, those obtained by calcining zeolite or barley stone were mixed together, but both were able to produce a perfect shallow coating (Table 3, Example 3-4). ). Low salinity is preferable from a health point of view, and all of them are perfect, but from the viewpoint of long-term preservation of the pickle bed, a higher amount is preferable.
In addition, miso pickles and koji were prepared using miso and koji, but they were able to produce perfect miso pickles and koji (Table 3, Examples 3-5 and 3-6).
次に、戸室石・医王石を粒子状（５０〜１００メッシュ）にしたものを焼成して、米糠と混合した漬物床（粒状などの戸室石の場合をＴ２とし、粒状などの医王石の場合をＩ２とする。）Ｔ２，Ｓ２を作成した。また、同じようにして、麹、味噌とを混ぜ合わせながら焼成した漬物床を別に作成した。すなわち、米糠１．０Ｋｇに対して戸室石を１０重量％、２０重量％、３０重量％、５０重量％混合した。そして、両者を混合しながら焼成した。 Next, it is calcined with Tomuro stone and Io stone made into particles (50-100 mesh) and mixed with rice bran (T2 in the case of granite Tomuro stone, and in the case of granular Io stone) Is set to I2.) T2 and S2 were created. In the same manner, a pickle floor that was baked while mixing miso and miso was prepared separately. In other words, 10%, 20%, 30% and 50% by weight of Tomuro stone were mixed with 1.0 kg of rice bran. And it baked, mixing both.
漬物を製造する場合は、前記漬物床Ｔ２，Ｉ２に水を所定量加えて、野菜、魚、肉と混ぜて漬物を製造する。水分の量は、製造する漬物の種類によって異なるが、例えば、胡瓜や茄子などの浅漬けを作るときは、上記漬物床Ｔ２，Ｉ２に５００ｃｃ程度の水を混ぜて漬物床とする。水分の量は、製造する漬物の種類によって異なるが、本実施の形態の漬物床Ｔ２，Ｉ２は、焼成しない場合よりも水の使用量を抑制することができる。 When manufacturing pickles, a predetermined amount of water is added to the pickles floors T2, I2 and mixed with vegetables, fish and meat to manufacture pickles. The amount of moisture varies depending on the type of pickles to be produced. For example, when making shallow pickles such as pepper and eggplant, about 500 cc of water is mixed with the above pickled floors T2 and I2 to form a pickled floor. Although the amount of moisture varies depending on the type of pickles to be produced, the pickled beds T2 and I2 of the present embodiment can suppress the amount of water used as compared with the case of not firing.
ここで、胡瓜を漬ける場合は、両端は切らないほうがよく、胡瓜は良く洗い塩をすり込まないでそのまま米糠と混ぜ合わせた糠漬け用漬物床に漬込み、約２４時間漬け込むと糠漬けが食べごろになる。また、胡瓜を洗い塩をすり込まないでそのまま塩と混ぜ合わせた漬物床に漬込み、約２４時間漬け込むと浅漬けが食べごろになる。一方、米糠だけで漬けた漬物（胡瓜、茄）は水っぽく、臭いが強かった（表１の実施例１−１、実施例１−３、表３の比較例３−１）。上述した戸室石や医王石の成分から、このように製造した胡瓜と茄子の漬物は、鉄分、ナトリウム成分、亜鉛成分が多い成分を有すると考えられる。これは水の濾過に戸室石や医王石を使用する結果からも推測できる。 Here, when pickled with pepper, it is better not to cut both ends. Wash the pepper well without rinsing with salt and immerse it in the pickle floor for pickled cucumbers, and soak for about 24 hours. In addition, after washing the pepper and without rinsing the salt, it is soaked in the pickled floor that is mixed with the salt and then soaked for about 24 hours. On the other hand, the pickles pickled only with rice bran (pepper, persimmon) were watery and strong in smell (Example 1-1 in Table 1, Example 1-3, Comparative Example 3-1 in Table 3). From the ingredients of Tomuro stone and Io stone described above, it is considered that the pickled pepper and eggplant produced in this way have components rich in iron, sodium and zinc components. This can also be inferred from the results of using Tomuro stone and Io stone for water filtration.
上記漬物床Ｔ２，Ｓ２に水を所定量加えて、胡瓜と茄子の漬物を製造して、これらの変色度合いを調べた。焼成しない戸室石や医王石を混ぜた場合の変色は７日程度であったのと比較して、焼成した戸室石や医王石を混ぜた場合は１４日以上（２０日以上も）変色しなかった（表４）。この実験は８月の暑い日に行なったものである。一方、焼成しない麦飯石の場合は、従来例の引用文献では５日程度で変色があると説明されている。麦飯石については、本実施の形態の実施例とともに実験したが、５日から７日程度で変色が生じた。しかし、焼成した麦飯石の場合は、これよりも長く（７日から１０日程度）変色を防止することができた。また、ゼオライトの場合も、上記麦飯石の場合とほぼ同じ結果が得られた。カビの発生については、冷蔵庫を使用した場合は、糠だけのものは５日目にはカビが生えたが、戸室石・医王石を混ぜたものは、７日経ってもカビが生えなかった。一方、冷蔵庫を使用しない場合は、焼成した戸室石・医王石を混ぜたものは、２〜３日目にカビが生えたが、焼成した戸室石・医王石を混ぜたものは、５〜６日目にカビが生えた。 A predetermined amount of water was added to the pickles floors T2 and S2 to produce pickled pepper and eggplant, and the degree of discoloration was examined. Compared to 7 days of discoloration when mixing non-baked Tomuro stones and Io stones, when discolored Tomuro stones and Io stones are mixed, it does not change for more than 14 days (20 days or more). (Table 4). This experiment was conducted on a hot day in August. On the other hand, in the case of non-fired barley stone, it is explained in the cited literature of the conventional example that there is a discoloration in about 5 days. About barley stone, it experimented with the Example of this Embodiment, However Discoloration arose in about 5 to 7 days. However, in the case of baked barley stone, discoloration could be prevented for a longer time (about 7 to 10 days). In the case of zeolite, almost the same result as in the case of the barley stone was obtained. As for the occurrence of mold, when using a refrigerator, mold was only grown on the 5th day, but mold mixed with Tomuro stone and Io stone did not grow even after 7 days. . On the other hand, when the refrigerator was not used, the mixture of the baked Tomuro stones and Io stones became moldy on the second to third days, but the mixture of the baked Tomuro stones and Io stones was 5-6. Mold grew on the day.
上記漬物床Ｔ１，Ｉ２は、戸室石や医王石を焼成しないものと比較すると、悪臭の発生やカビの発生がより抑制され、しかも、より日持ち長さを長くすることができる（表１と表２）。そして、上記漬物床Ｔ１，Ｔ２に水を加えて漬物を漬けると、より美味しい漬物が早く製造できた。なお、冷蔵庫で保管したものは、上記漬物床Ｔ１，Ｉ２で茄子や胡瓜を漬けた場合の漬り具合は、糠だけのものとは、まったく違い野菜がこしがあり、ふやけていない。また、色が鮮明になる特徴（鮮やかさを増す）を有する。
上記漬物床Ｔ１，Ｉ２は、焼成していない粒状・粒子状・粉末状にした麦飯石とを比較して、野菜、魚、肉と混ぜて漬物を製造することとした。実験結果からすると、麦飯石の場合は、粒状・粒子状・粉末状にしたものに水を加えると、粘土状に固まってしまう。戸室石・医王石も、粒状・粒子状・粉末状にしたものに水を加えると、粘土状に固まってしまうが、麦飯石の場合よりも粘土状の度合いは弱く、さらに焼成しているので、殺菌効果も高い。
The above pickled floors T1 and I2 are more suppressed in the generation of malodors and molds than those that do not fire Tomuro stone or Io stone, and can further increase the shelf life (Table 1 and Table 1). 2). And when water was added to the above-mentioned pickles floors T1 and T2 and pickles were pickled, more delicious pickles could be manufactured quickly. In addition, what was stored in the refrigerator when pickled with eggplant or pepper on the above-described pickled floors T1 and I2 is completely different from the one with just the strawberry, and the vegetables are stubborn and not burnt. Moreover, it has the characteristic (a vividness is increased) that a color becomes clear.
The above-mentioned pickles floors T1 and I2 were mixed with vegetables, fish and meat in comparison with unbaked granular / particulate / powdered barley stones to produce pickles. From the experimental results, in the case of barley stone, when water is added to a granular, particulate, or powdered product, it will harden into a clay. Tomuro stones and Io stones, when water is added to granules, particles, and powders, they harden into clay, but the degree of clay is weaker than that of barley stone, and it is further baked. High bactericidal effect.
（第２の実施形態）
本発明を適用した第２の実施形態は、粒状と粉末状（１００〜３００メッシュ）の戸室石・医王石を焼成して、塩を添加して漬物床とする。かかる状態では、水が含まれていないので、取り扱い（運搬・販売等）が容易である。また、焼成する前の粒状・粒子状・粉末状と比較しても、嵩張らず取り扱い（運搬・販売等）が容易であり、日持ちする。ここで、焼成した医王石等の各種石を焼成したものと焼成した塩と混ぜ合わせた漬物床とすると、より日持ちが長くなる。
(Second Embodiment)
In the second embodiment to which the present invention is applied, granular and powdery (100 to 300 mesh) Tomuro stones and Io stones are fired, and salt is added to form a pickled bed. In such a state, since water is not contained, handling (transportation, sales, etc.) is easy. In addition, it is not bulky and easy to handle (transport, sell, etc.) and lasts longer than the granular, particulate, and powder forms before firing. Here, when the various kinds of stones such as the calcined Io stone are calcined and the pickled bed mixed with the calcined salt, the shelf life becomes longer.
漬物を製造する場合は、前記漬物床に水を所定量加えて、野菜、魚、肉と混ぜて漬物を製造する。米糠１．０Ｋｇに対して戸室石を１０重量％、２０重量％、３０重量％、５０重量％と混合した。ここでは、粒状と粉末状の医王石を焼成したものに、焼成した米糠を混ぜ合わせ物床Ｔ２，Ｉ２を製造した。 When producing pickles, a predetermined amount of water is added to the pickle floor and mixed with vegetables, fish and meat to produce pickles. Tomuro stone was mixed with 10 wt%, 20 wt%, 30 wt% and 50 wt% with respect to 1.0 kg of rice bran. Here, the floors T2 and I2 were produced by mixing the granulated and powdered Ioishi stones with the calcined rice bran.
ここで、茄子を漬ける場合は、上記漬物床Ｔ２，Ｉ２を使用して、次のようにつけると良い。水分は医王水を１５０ｃｃとビール３５０ｃｃとした。
茄は良く洗い濡れている間に小さじ一杯の塩を手の平に取り茄に摺りこみ、しっかりとく満遍なくすり込む。このとき、塩を添加した漬物床Ｓ１や各種石を焼成したものと焼成した塩と混ぜ合わせた漬物床Ｓ２を使用すると良い。
次に、茄の紫色の汁が手に付くようになれば洗わずに塩が付いたまま、茄のがく（へた）の部分を残し縦に包丁で切る。その切れ目に糠漬け用漬物床の糠をはさみ（サンドイッチ風）にして糠漬け用漬床（漬物床）Ｔ２に漬け込む。冷蔵庫で茄が新鮮な物であれば約２４時間ぐらいで浅漬状態になる。
米糠だけで漬けた漬物（胡瓜、茄）は水っぽく、臭いが強かった。これに対して、戸室石を混ぜたもので漬けた漬物（胡瓜、茄）は水っぽく、臭いが強かった。なお、日が経てばたつほど匂いは、薄くなっている。
Here, when pickling eggplant, it is preferable to use the pickled floors T2 and I2 as follows. The water was 150 cc of Iomizu and 350 cc of beer.
While the sushi is well washed, take a teaspoon of salt on the palm and rub it into the sledge and rub it firmly and evenly. At this time, it is preferable to use a pickled bed S1 to which salt is added or a pickled bed S2 in which various stones are baked and mixed with the baked salt.
Next, when the purple soup of the cocoon comes in hand, cut it with a kitchen knife vertically, leaving the salted portion without washing, leaving the salt attached. In the cuts, the pickles are pickled into the pickles floor (sandwich style) and then pickled in the pickles pickles floor (pickles floor) T2. If the salmon is fresh in the refrigerator, it will be in a shallow pickled state in about 24 hours.
Pickles pickled only with rice bran (pepper, persimmon) were watery and smelly. In contrast, pickles (pepper, persimmon) pickled with a mixture of Tomuro stones were watery and smelly. In addition, the smell becomes lighter as the sun passes.
一方、漬かりすぎたもの（古漬け）を美味しく食べるためには薄くスライスして水に浸し塩抜きの必要がある。このような場合は、上記塩を加えた漬物床Ｓ１で漬けると良い。長時間さらすと糠漬けのうま味も養分も抜けるのが通常であるが、本実施の形態の焼成した塩と混合した漬物床１の場合は、うま味や養分が戻るようになる。 On the other hand, in order to eat what has been pickled too much (old pickles), it needs to be sliced thinly, soaked in water and salted out. In such a case, it is good to immerse in the pickle bed S1 to which the salt is added. When exposed to a long period of time, the umami and nutrients of the pickled cucumber usually fall out, but in the case of the pickled floor 1 mixed with the baked salt of the present embodiment, the umami and nutrients return.
ここで、戸室石を混ぜたもので漬けた漬物（胡瓜、茄）は、水っぽくなく、かたさ・色艶も良いが、苦味がある。混合量を多くすると、苦味を増した。これらに対して、医王石を２０％で漬けた糠漬けは、かたさ・色艶が申し分なく良く、苦味もほとんどなかった（表３、実施例３−２）。
なお、焼成しない米糠だけで漬けた漬物（胡瓜、茄）は水っぽく、臭いが強かった。
Here, pickles (pepper, persimmon) pickled with a mixture of Tomuro stones are not watery, they have good hardness and color, but have a bitter taste. Increasing the mixing amount increased bitterness. On the other hand, the pickles pickled with Ioishi at 20% had excellent hardness and color and almost no bitterness (Table 3, Example 3-2).
In addition, the pickles pickled only with non-baked rice bran (pepper, persimmon) were watery and strong in smell.
次に、葉大根の糠漬けを作る実験を行なった。葉大根の糠漬けを作る場合、予備漬けと本漬けを行なうことが一般的である。特に本実施の形態の漬物床（米糠漬用床）を使用する場合は、一般的に予備漬けと本漬けを行なう。
まず予備漬をした。葉大根の大根部分のひげ根を取り、大根部分が太い場合は太い部分に切り込みを入れる。
２．ボールに３％濃度の塩水（例えば５００ccの水なら塩が１５ｇ）を作る。水は、戸室石や医王石で濾過したものを使用すると更に良い。塩を添加した漬物床Ｓ１や各種石を焼成したものと焼成した塩と混ぜ合わせた漬物床Ｓ２を使用すると良い。その中に野菜を浸して野菜が浮いてこないように落し蓋（重し）をして沈めて置く。しんなりするまで冷蔵庫で保管する（半日から２日程度）。
しんなりしたら取り出し余分な水分をとり糠漬け用床に漬込む(本漬)。束にせずに横に並べ葉と葉の間に糠漬け用床を挟み込むようにして漬け込みます。大根の部分が太い場合は早く漬かるように縦に切り込みを入れているときは切り込みの間にも糠漬け用床を詰める。この漬け込み後１−２日すれば美味しく食べられるようになる。一般的には、５日程度、従来の麦飯石の場合でも５日〜７日程度の日持ちであるが、本実施の形態の漬物床Ｔ２，Ｉ２の場合は、一週間から１０日程度の間に美味しく食べることができ、カビの発生を長期間（２０日以上）防止でき、変色も長期間（１４日以上）なくすことができ（表２、実施例２−２，２−４）、酸味の発生も長期間（１４日以上）なくすことができる。
Next, an experiment to make pickled radish leaves was conducted. When making leaf radish with pickles, it is common to pre-pick and main pickles. In particular, when using the pickled floor of this embodiment (floor for pickled rice bran), preliminary pickling and main pickling are generally performed.
First, it was pre-pickled. Take the beard root of the radish part of the leaf radish, and if the radish part is thick, cut into the thick part.
2. Make 3% salt water (for example, 15g of salt for 500cc water) in a bowl. It is better to use water filtered with Tomuro stone or Io stone. It is preferable to use a pickled bed S1 to which salt is added or a pickled bed S2 in which various stones are baked and mixed with the baked salt. Immerse the vegetables in it and drop it so that the vegetables do not float. Store it in the refrigerator until it is soft (half to two days).
When it is soft, take out the excess water and immerse it in the floor for pickled potatoes (main pickles). Instead of bundling, immerse them so that they are placed side by side with the floor for pickling them between the leaves. If the radishes are thick, cut them vertically so that they can be soaked quickly. After 1-2 days of soaking, you can eat deliciously. Generally, it lasts about 5 days, even in the case of conventional barley rice stones, but it lasts about 5-7 days, but in the case of the pickled beds T2, I2 of this embodiment, it is between about one week and about 10 days. It can be eaten deliciously, the generation of mold can be prevented for a long period (20 days or more), the discoloration can be eliminated for a long period (14 days or more) (Table 2, Examples 2-2 and 2-4), and the acidity Can be eliminated for a long time (14 days or more).
ここで、通常は予備と本漬けの２回行なうことが多いが、本実施の形態の漬物床Ｔ２，Ｓ２を使用する場合、本漬けのみでも（予備は行なわない）、上記結果と略同じ結果が得られた。
なお、漬かりすぎたものを美味しく食べるためには水に浸し塩抜きの必要がある。塩を添加した漬物床Ｓ１や各種石を焼成したものと焼成した塩と混ぜ合わせた漬物床Ｓ２を使用すると良い。
Here, usually, the preliminary pickling and the main pickling are often performed twice. However, when the pickled floors T2 and S2 of the present embodiment are used, the main pickling alone (no preliminary preparation) is almost the same as the above result. was gotten.
In addition, in order to eat deliciously pickled food, it is necessary to soak it in water and remove salt. It is preferable to use a pickled bed S1 to which salt is added or a pickled bed S2 in which various stones are baked and mixed with the baked salt.
以上、本発明は、上述した実施の形態に限定されるものではない。本実施の形態の実施例では、医王石・戸室石を焼成したもので主に説明したが、ゼオライトや麦飯石の場合で、塩、米糠、麹、或いは、味噌とも焼成すると、同じような漬物が製造可能である。本発明は、その趣旨を逸脱しない範囲で適宜変更が可能であることは言うまでもない。 As described above, the present invention is not limited to the embodiment described above. In the examples of the present embodiment, the explanation was mainly made by firing Ioishi stone and Tomuro stone, but in the case of zeolite or barley stone, when baking with salt, rice bran, koji or miso, similar pickles Can be manufactured. It goes without saying that the present invention can be modified as appropriate without departing from the spirit of the present invention.
Ｓ１，Ｓ２ 焼成した戸室石・医王石と塩を混ぜ合わせた漬物用床、
Ｔ１，Ｔ２ 焼成した戸室石と糠を混ぜ合わせた漬物用床、
Ｉ１，Ｉ２ 焼成した医王石と糠を混ぜ合わせた漬物用床、
S1, S2 Floors for pickles made by mixing fired Tomuro stone, Io stone and salt,
T1, T2 Pickled floor made by mixing fired Tomuro stones and straw,
I1, I2 A floor for pickles made from a mixture of baked Io stones and straw,
本発明の漬物床は、粒状・粒子状・粉末状の戸室石・医王石を５０〜１００℃で加熱或いは焼成したものと、米糠とを、米糠１．０Ｋｇに対して戸室石・医王石を１０〜５０重量％で混ぜ合わせることを特徴とする。
本発明によれば、粒状・粒子状・粉末状の戸室石・医王石を加熱或いは焼成するので、従来の麦飯石或いはその粉末状にした漬物床よりも、取り扱いが容易で、カビの発生、悪臭の発生等もより良く抑制される。
そして、胡瓜や茄などの野菜や魚、肉などを漬けるときには（例えば胡瓜の浅漬け）、この漬物床に水を加えて野菜などを漬けるが、従来の麦飯石の漬物よりも、より美味しい漬物が早く生産できるとともに、日持ちが長く（７日よりも長く）、色艶なども優れた浅漬け、糠漬け、麹漬け等の漬物ができる。なお、加熱よりも焼成するほうが、上記各作用・効果も高く、製造工程としても好ましい。また、上記各種石を粉砕して、粒状・粒子状・粉末状にするが、ここで粒状とは指先の爪程度の大きさ（小指の爪先程度）・粒子状とは１０〜１００メッシュ程度であり、粉末状とは１００〜３００メッシュ程度を言う。
Pickles bed of the present invention, that the particulate-particulate-powdered door chamber ore and physician Wang stone heated or baked at 50 to 100 ° C. and, a rice bran, Tomuro Stone and Medicine Wang stone against rice bran 1.0Kg Is mixed at 10 to 50% by weight .
According to the present invention, granulated / particulate / powdered Touroishi / Io-Oishi is heated or baked, so it is easier to handle than the conventional barley stone or its powdered pickled bed, generation of mold, Odor generation and the like are further suppressed.
And when pickling vegetables such as pepper and salmon, fish, meat, etc. (for example, pickled pepper), add water to the pickled floor and pickle the vegetables, but the pickles are more delicious than the traditional pickles Can be produced quickly, and has a long shelf life (longer than 7 days), and has excellent tinting, such as shallow pickles, pickled pickles and pickled pickles. In addition, baking rather than heating has the above-mentioned effects and advantages, and is preferable as a manufacturing process. In addition, the above various stones are crushed into granules, particles, and powders. Here, the particles are about the size of a fingernail (about the tip of a little finger) and the particles are about 10 to 100 mesh. Yes, powder means about 100-300 mesh.
また、本発明の漬物床は、粒状・粒子状・粉末状の戸室石・医王石を５０〜１００℃で加熱或いは焼成したものと、加熱或いは焼成した米糠とを、米糠１．０Ｋｇに対して戸室石・医王石を１０〜５０重量％で混ぜ合わせることを特徴とする。また、粒状・粒子状・粉末状の戸室石・医王石と、米糠とを、米糠１．０Ｋｇに対して戸室石・医王石を１０〜５０重量％で混ぜ合わせながら５０〜１００℃で焼成或いは加熱したことを特徴とする。
本発明によれば、粒状・粒子状・粉末状の戸室石・医王石と米糠とを焼成するので、従来の麦飯石或いはその粉末状にした漬物床よりも、取り扱いが容易で、カビの発生、悪臭の発生等もより良く抑制される。
そして、胡瓜や茄などの野菜や魚、肉などを漬けるときには（例えば茄子や大根の糠漬け）、この漬物床に水を加えて野菜などを漬けるが、従来の麦飯石の漬物よりも、より美味しい漬物が早く生産できるとともに、日持ちが長く、色艶なども優れた糠漬け・漬物ができる。
Further, pickles bed of the present invention, to that of the particulate-particulate-powdered door chamber ore and physician Wang stone heated or baked at 50 to 100 ° C., and a heating or calcined rice bran, with respect to bran 1.0Kg Tomuro stone and medical king stone Te a, characterized in that the Ru were combined in a 10 to 50% by weight. The firing particulate-and particulate-powdery Tomuro stone-sulfur stone, and rice bran, at 50 to 100 ° C. while the Tomuro Stone and Medicine Wang stone against rice bran 1.0Kg mixed with 10 to 50 wt% Or it is characterized by heating.
According to the present invention, granulated / particulate / powdered Tomuro stone, Io stone and rice bran are baked, so it is easier to handle and produce mold than conventional barley stone or its powdered pickled bed Also, the generation of bad odor is better suppressed.
And when pickled vegetables such as pepper and salmon, fish, meat, etc. (for example, pickled aubergine or radish pickled), add water to the pickled floor and pickle the vegetables, but it is more delicious than the traditional pickles of barley rice stone Pickles can be produced quickly, and can be pickled and pickled with a long shelf life and excellent luster.
Claims (6)
A pickle is produced by adding a predetermined amount of water, salt and / or beer to the pickle bed according to any one of claims 1 to 3 and mixing with vegetables, fish and meat. Method.
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