JP4441604B2 - Method of making pickles - Google Patents
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- JP4441604B2 JP4441604B2 JP2004049434A JP2004049434A JP4441604B2 JP 4441604 B2 JP4441604 B2 JP 4441604B2 JP 2004049434 A JP2004049434 A JP 2004049434A JP 2004049434 A JP2004049434 A JP 2004049434A JP 4441604 B2 JP4441604 B2 JP 4441604B2
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Description
本発明は、生鮮漬け物素材に対し、食塩類を用いない、食酢液による漬け込み用液による漬け込み処理を施すことによって、生鮮漬け物素材による漬け物を製造する漬け物の製法に関する。 The present invention relates to a method for producing pickles by manufacturing pickles made of fresh pickles by subjecting the fresh pickles to a pickling treatment using a pickling solution using vinegar without using salt.
従来、生鮮漬け物素材に対し、食塩類を用いない、食酢液による漬け込み用液による漬け込み処理を施すことによって、その漬け物素材による漬け物を製造する漬け物の製法として、特開平１１−４６６７９号公報に無塩らっきょう漬けの製法が開示され、また同様の漬け物の製法として、特開平１０−３２３１５４号公報に無塩梅漬けの製法が開示されている。 Japanese Patent Application Laid-Open No. 11-46679 discloses a method for producing pickles by using a pickling material by pickling a fresh pickled material using a vinegar solution without using salt. A method for making pickled salt is disclosed, and as a method for making a similar pickle, Japanese Patent Application Laid-Open No. 10-323154 discloses a method for pickling salted plums.
特開平１１−４６６７９号公報に開示されている無塩らっきょう漬けの製法は、「生らっきょう」を「生鮮漬け物素材」であるとして、一般的に述べれば、
（ｉ）生鮮漬け物素材を用意する工程と、
（ｉｉ）純米酢でなる食酢液に対し、甘味料を食酢液の約３５重量％の食糖相当量で加えることによって、加熱処理を施すことなしに、上記食酢液から、酸度３．５〜４．２％の漬け込み用液を用意する工程と、
（ｉｉｉ）上記生鮮漬け物素材に対し、５℃〜６℃の低温で約１２時間という低温乾燥処理を施すことによって、上記生鮮漬け物素材から、乾燥漬け物素材を得る工程と、
（ｉｖ） 上記乾燥漬け物素材に対し、食塩類を用いない、上記漬け込み用液による暗所における約３ケ月以上の常温・密閉漬け込み処理を施すことによって、上記乾燥漬け物素材から、上記生鮮漬け物素材による漬け物を得る工程とを有する、
という漬け物の製法であり、
このため、
（ｖ）生鮮漬け物素材による漬け物を、食塩が使われていず、また栄養素が損なわれていず、さらに外形及び色が乾燥漬け物素材からさほど変化していず、また黴や腐敗が生じ難く、さらに程よい硬さのままさわやかな酸味があり且つ甘味があるものとして得ることができる、
という効果が得られるものとされているものである。
Generally speaking, the production method of unsalted lacquer pickles disclosed in Japanese Patent Application Laid-Open No. 11-46679 is described as “freshly pickled material” as “raw fresh pickles”.
(I) a process of preparing a fresh pickle material;
(Ii) From the above vinegar solution, the acidity is 3.5 to 9.5 without adding heat treatment to the vinegar solution consisting of pure rice vinegar by adding a sweetener in an amount equivalent to about 35% by weight of the vinegar solution. A step of preparing a soaking solution of 4.2%;
(Iii) A step of obtaining a dried pickled material from the fresh pickled material by subjecting the fresh pickled material to a low temperature drying treatment of about 12 hours at a low temperature of 5 ° C. to 6 ° C .;
(Iv) Applying the above-mentioned dried pickled material to the above-mentioned fresh pickled material by subjecting the dried pickled material to normal temperature and hermetically pickled for about 3 months or more in the dark with the above-mentioned pickled solution without using salt. A step of obtaining pickles,
Is a method of making pickles,
For this reason,
(V) Pickles made from freshly pickled ingredients, salt is not used, nutrients are not impaired, and the shape and color have not changed much from the dried pickled ingredients. It can be obtained with a refreshing acidity and sweetness as it is hard.
It is supposed that the effect is obtained.
また、特開平１０−３２３１５４号公報に開示されている無塩梅漬けの製法は、「生梅」を「生鮮漬け物素材」であるとして、一般的に述べれば、
（ｉ）生鮮漬け物素材を用意する工程と、
（ｉｉ）純米酢でなる食酢液に対し、甘味料を食酢液の約３７．５重量％の食糖相当量で加えることによって、加熱処理を施すことなしに、上記食酢液から、酸度４．２〜４．５％の漬け込み用液を用意する工程と、
（ｉｉｉ）上記生鮮漬け物素材に対し、５℃〜8℃の低温で約１２時間という低温乾燥処理を施すことによって、上記生鮮漬け物素材から、乾燥漬け物素材を得る工程と、
（ｉｖ） 上記乾燥漬け物素材に対し、食塩類を用いない、上記漬け込み用液による暗所における約３ケ月以上の常温・密閉漬け込み処理を施すことによって、上記乾燥漬け物素材から、上記生鮮漬け物素材による漬け物を得る工程とを有する、
という漬け物の製法であり、
このため、
（ｖ）生鮮漬け物素材による漬け物を、上述した特開平１１−４６６７９号公報に開示されている漬け物の製法によって得られる生鮮漬け物素材による漬け物の場合で上述したのと同様に得ることができる、
という効果が得られるものとされているものである。
(I) a process of preparing a fresh pickle material;
(Ii) From the above vinegar solution, the acidity is 4. by adding a sweetener to the vinegar solution composed of pure rice vinegar in an amount equivalent to about 37.5% by weight of the vinegar solution without heating. Preparing a 2 to 4.5% soaking solution;
(Iii) A step of obtaining a dried pickled material from the fresh pickled material by subjecting the fresh pickled material to a low temperature drying treatment of about 12 hours at a low temperature of 5 ° C. to 8 ° C .;
(Iv) Applying the above-mentioned dried pickled material to the above-mentioned fresh pickled material by subjecting the dried pickled material to normal temperature and hermetically pickled for about 3 months or more in the dark with the above-mentioned pickled solution without using salt. A step of obtaining pickles,
Is a method of making pickles,
For this reason,
(V) A pickle made from a fresh pickle material can be obtained in the same manner as described above in the case of a pickle made from a fresh pickle material obtained by the method for producing pickles disclosed in the above-mentioned JP-A-11-46679.
It is supposed that the effect is obtained.
上述した特開平１１−４６６７９号公報に開示されている漬け物の製法による場合に上記（ｖ）の効果が得られるものとされる理由は、主として、
（イ）生鮮漬け物素材による漬け物を、生鮮漬け物素材からそれに対する５℃〜６℃の低温で約１２時間という低温乾燥処理によって得られた乾燥漬け物素材から得るようにしているとともに、
（ロ）乾燥漬け物素材に対する常温・密閉漬け込み処理に用いている漬け込み用液を、
食酢液からそれに対し甘味料を食酢液の約３５重量％の食糖相当量で加えることによって得られた酸度３．５〜４．２％の漬け込み用液としていること、
にあると考え得るが、
上述した特開平１１−４６６７９号公報に開示されている漬け物の製法による場合、
（イ）′上記（イ）の理由のため、生鮮漬け物素材に対し５℃〜６℃の低温で約１２時間という低温乾燥処理を施すための低温乾燥処理用手段乃至装置及び管理運営を要し、また、
（ロ）′上記（ロ）の理由のため、生鮮漬け物素材による漬け物を、食感の品質が低く且つ糖濃度が高い漬け物としてしか得られないとともに、
（ハ）′上記（イ）の理由を有するとしても、そこでの乾燥漬け物素材の水分含有量が特定されていないこと、及び上記（ロ）の理由を有するとしても、そこでの漬け込み用液が加熱処理を施されて得られているというものではないことのため、上記（ｖ）の効果を再現性良く得ることができない、
という欠点を有していた。
The reason why the effect (v) is obtained in the case of the method of manufacturing pickles disclosed in the above-mentioned Japanese Patent Application Laid-Open No. 11-46679 is mainly because
(I) While pickling with a fresh pickled material is obtained from a dried pickled material obtained by a low temperature drying process of about 12 hours at a low temperature of 5 ° C. to 6 ° C. from the fresh pickled material,
(B) The pickling solution used for the normal pickling process at room temperature and dry pickles
A pickling solution having an acidity of 3.5 to 4.2% obtained by adding a sweetener from the vinegar solution in an amount equivalent to about 35% by weight of the vinegar solution,
Can be thought of as
According to the method of manufacturing pickles disclosed in the above-mentioned JP-A-11-46679,
(A) 'For the reason of the above (a), it requires a low temperature drying means or apparatus and a management operation for performing a low temperature drying process of about 12 hours at a low temperature of 5 to 6 ° C. ,Also,
(B) 'For the reason of (b) above, pickles made from fresh pickles can only be obtained as pickles with low texture and high sugar concentration,
(C) 'Even if it has the reason (b) above, the moisture content of the dried pickled material is not specified, and even if it has the reason (b) above, the soaking liquid there is heated. The effect of (v) above cannot be obtained with good reproducibility because it is not obtained by processing.
Had the disadvantages.
また、上述した特開平１０−３２３１５４号公報に開示されている漬け物の製法による場合の上記（ｖ）の効果が得られるものとされる理由は、特開平１１−４６６７９号公報に開示されている漬け物の製法の場合に準じて、主として、
（イ）生鮮漬け物素材による漬け物を、生鮮漬け物素材からそれに対する５℃〜8℃の低温で約１２時間という低温乾燥処理によって得られた乾燥漬け物素材から得るようにしているとともに、
（ロ）乾燥漬け物素材に対する常温・密閉漬け込み処理に用いている漬け込み用液を、食酢液からそれに対し甘味料を食酢液の約３７．５重量％の食糖相当量で加えることによって得られた酸度４．２〜４．５％の漬け込み用液としていること、
にあると考え得るが、
上述した特開平１１−４６６７９号公報に開示されている漬け物の製法による場合、特開平１１−４６６７９号公報に開示されている漬け物の製法の場合と同様に、
（イ）′上記（イ）の理由のため、生鮮漬け物素材に対し５℃〜8℃の低温で約１２時間という低温乾燥処理を施すための低温乾燥処理用手段乃至装置及び管理運営を要し、また、
（ロ）′ 上記（ロ）の理由のため、生鮮漬け物素材による漬け物を、食感の品質が低く且つ糖濃度が高い漬け物としてしか得られないとともに、
（ハ）′上記（イ）の理由を有するとしても、そこでの乾燥漬け物素材の水分含有量が特定されていないこと、及び上記（ロ）の理由を有するとしても、そこでの漬け込み用液が加熱処理を施されて得られていないことのため、上記（ｖ）の効果を再現性良く得ることができない、
という欠点を有していた。
Further, the reason why the effect (v) in the case of the method for manufacturing pickles disclosed in the above-mentioned Japanese Patent Laid-Open No. 10-323154 is obtained is disclosed in Japanese Patent Laid-Open No. 11-46679. According to the method of making pickles,
(I) While pickling with a fresh pickled material is obtained from a dried pickled material obtained by a low temperature drying process of about 12 hours at a low temperature of 5 ° C. to 8 ° C. from the fresh pickled material,
(B) Acidity obtained by adding a pickling solution used for normal pickling treatment to dry pickled ingredients from a vinegar solution in an amount equivalent to about 37.5% by weight of the vinegar solution. 4.2 to 4.5% soaking solution
Can be thought of as
In the case of the method of manufacturing pickles disclosed in JP-A-11-46679 described above, as in the method of manufacturing pickles disclosed in JP-A-11-46679,
(A) 'For the reason of (a) above, it requires means and equipment for low-temperature drying treatment and management operation for subjecting freshly pickled ingredients to low-temperature drying treatment at a low temperature of 5 ° C to 8 ° C for about 12 hours. ,Also,
(B) ′ For the reason of (b) above, pickles made from freshly pickled vegetables can only be obtained as pickles with low texture and high sugar concentration,
(C) 'Even if it has the reason (b) above, the moisture content of the dried pickled material is not specified, and even if it has the reason (b) above, the soaking liquid there is heated. The effect of the above (v) cannot be obtained with good reproducibility because it is not obtained by processing.
Had the disadvantages.
よって、本発明は、特開平１１−４６６７９号公報及び特開平１０−３２３１５４号公報に開示されている漬け物の製法の場合に得られる効果に準じた効果を得ることができ、それでいて、特開平１１−４６６７９号公報及び特開平１０−３２３１５４号公報に開示されている漬け物の製法の場合の上述したような欠点を伴うことのない、新規な漬け物の製法を提案せんとするものである。 Therefore, the present invention can obtain an effect according to the effect obtained in the case of the method of manufacturing pickles disclosed in Japanese Patent Application Laid-Open No. 11-46679 and Japanese Patent Application Laid-Open No. 10-323154. -46679 and JP-A-10-323154, a novel method for producing pickles that does not suffer from the above-described drawbacks in the method for producing pickles is proposed.
本発明による漬け物の製法は、（ａ）ハクサイ、ノザワナ、キョウナ、キュウリ、イトウリ、ニガウリ、トウガン、カボチャ、らっきょう、ダイコン、ニンジン、カブ、ゴボウ、ヤマイモ、サツマイモ、バレイショ、レンコン、シイタケ、エノキダケ、マツタケ、ナメコ、シメジ、またはマイタケでなる野菜類、（ｂ）リンゴ、カキ、モモ、ボンタン、パイナップル、バナナ、アンズ、ブドウ、梅、またはサクランボでなる果物類、（ｃ）コンブ、ワカメ、テングサ、アオノリ、またはモズクでなる植物性魚介類、（ｄ）カツオ、サバ、イワシ、アジ、ブリ、サケ、マグロ、フグ、ニシン、サンマ、コイ、フナ、ヤマメ、アユ、ホタテ、アワビ、サザエ、アサリ、イカ、タコ、またはナマコでなる動物性魚介類、（ｅ）上記動物性魚介類の卵または臓物、（ｆ）牛肉、豚肉、羊肉、または鶏肉でなる食肉類、または（ｇ）牛、豚、羊、または鶏でなる食肉用動物類の卵または臓物でなる生鮮漬け物素材を用意する工程と、
上記生鮮漬け物素材に対し、天日干しによる乾燥処理、または４０℃〜５０℃に温度制御された乾燥室を利用した乾燥処理を施すことによって、上記生鮮漬け物素材から、水分含有量２０〜３０％の乾燥漬け物素材を得る工程と、
食酢液に対し、甘味料を上記食酢液の１５重量％以下の食糖相当量で加えまたは加えることなしに、加熱処理を施し、次で、上記食酢液が煮沸状態になった時点の後間を置かない時点から、１．５度／１０分〜２．５度／１０分の温度勾配での自然徐冷処理を施すことによって、上記食酢液から、酸度４〜８％の漬け込み用液を用意する工程と、
上記乾燥漬け物素材に対し、食塩類を用いない、上記漬け込み用液による暗所における３週間以上の常温・密閉漬け込み処理を施すことによって、上記乾燥漬け物素材から、上記生鮮漬け物素材による漬け物を得る工程とを有する。
ここで、上述した水分含有量２０〜３０％の乾燥漬け物素材を得る工程での「水分含有量２０〜３０％の乾燥漬け物素材」における２０〜３０％の値は、水分含有量２０〜３０％の乾燥漬け物素材を得る工程によって得た乾燥漬け物素材について、その重量を値Ｗ１であると測定し、次でその乾燥漬け物素材に対し、任意の乾燥処理を十分施し、すなわち、その任意の乾燥処理をその乾燥漬け物素材の重量が変化しなくなるまで施し、そして、そのときの乾燥漬け物素材の重量を値Ｗ２であると測定し、そして（（Ｗ１−Ｗ２）／Ｗ１）×１００（％）の式を用いて求めた計算値が２０〜３０％の値であるときのその値に相当する値であることを意味する。
The method for producing pickles according to the present invention is as follows: (a) Chinese cabbage, Nozawana, Kyouna, cucumber, Itouri, Nigauri, Togan, pumpkin, Japanese radish, Japanese radish, carrot, turnip, burdock, yam, sweet potato, potato, lotus root, shiitake, matsutake, matsutake , Sea cucumbers, shimeji mushrooms, maitake mushrooms, (b) apples, oysters, peaches, bontangs, pineapples, bananas, apricots, grapes, plums, cherries, fruits (D) Skipjack, mackerel, sardine, horse mackerel, salmon, tuna, puffer fish, herring, saury, carp, crucian carp, yamame trout, ayu, scallop, abalone, sazae, clam, squid , Octopus or sea cucumber animal seafood, (e) eggs of the above animal seafood Or a step of preparing a freshly pickled material made of eggs or organs of a meat animal made of beef, pork, lamb, or chicken, or (g) beef, pig, sheep, or chicken. When,
The fresh pickled material is subjected to a drying process using sun-drying or a drying process using a drying chamber whose temperature is controlled at 40 ° C. to 50 ° C., so that the fresh pickled material has a water content of 20 to 30%. A process of obtaining dried pickled material,
With or without adding sweeteners to the vinegar liquid in an amount equivalent to 15% by weight or less of the above vinegar liquid, a heat treatment is performed, and then after the time when the vinegar liquid is in a boiling state. From the above time point, prepare a soaking solution with an acidity of 4-8% from the above vinegar by subjecting it to natural slow cooling at a temperature gradient of 1.5 degrees / 10 minutes to 2.5 degrees / 10 minutes. And a process of
A step of obtaining a pickled product from the dried pickled material from the dried pickled material by subjecting the dried pickled material to normal temperature and sealed pickled treatment for 3 weeks or more in the dark with the pickled solution without using salt. And have.
Here, the value of 20-30% in the “dried pickled material with a water content of 20-30%” in the step of obtaining the dried pickled material with a water content of 20-30% described above is a water content of 20-30%. About the dried pickled material obtained by the step of obtaining the dried pickled material, the weight is measured to be the value W1, and then the dried pickled material is subjected to sufficient drying treatment, that is, the arbitrary dried processing Is applied until the weight of the dried pickled material does not change, and the weight of the dried pickled material is measured to be the value W2, and the formula of ((W1-W2) / W1) × 100 (%) This means that the calculated value obtained using is a value corresponding to the value when it is 20 to 30%.
また、上記食酢液としては、米酢、麦酢などでなり得る。
さらに、甘味料としては、白糖、氷糖、三温糖、黒糖などの食糖、ステビア、アスパルテーム、スクラロースなどの高甘味度甘味料でなり得る。
Moreover, as said vinegar liquid, it can consist of rice vinegar, wheat vinegar, etc.
Furthermore, the sweetener can be a high-sweetness sweetener such as sucrose, icose sugar, tri-sugar, brown sugar, etc., stevia, aspartame, sucralose.
本発明による漬け物の製法によれば、（イ）生鮮漬け物素材による漬け物を、特開平１１−４６６７９号公報及び特開平１０−３２３１５４号公報に開示されている漬け物の製法の場合に準じて、食塩が使われていず、また栄養素が損なわれていず、さらに外形及び色が乾燥漬け物素材からさほど変化していず、また黴や腐敗が生じ難く、さらに程よい硬さのままさわやかな酸味があり且つ漬け込み用液に甘味料が加えられているか否かに応じて甘味があるまたはないものとして得ることができる、という効果を得ることができ、それでいて、（ロ）生鮮漬け物素材に対し乾燥処理を施すための乾燥処理用手段乃至装置及び管理運営を要するとしても、その乾燥処理用手段乃至装置及び管理運営を、天日干しという常套的な乾燥処理手段乃至装置及び管理運営にすれば足り、また、（ハ）漬け込み用液が食酢液から得られた漬け込み用液であるとしても、その漬け込み用液は、食酢液からそれに対し甘味を加えることなしにまたは加えるとしても食酢液の１５重量％以下の食糖相当量で加えることによって得られたものであるに過ぎないため、漬け物素材による漬け物を、食感の品質が高く且つ糖濃度が十分低いまたは糖濃度が零を呈する、という優れた漬け物として得ることができ、さらに、（ニ）乾燥漬け物素材の水分含有量が２０〜３０％と特定されていること、及び漬け込み用液が食酢液からそれに対する加熱処理を施し、次で食酢液が煮沸状態になった時点の後からの自然徐冷処理が施されて得られていることのため、上記（イ）の効果を、再現性良く得ることができる。 According to the method of manufacturing pickles according to the present invention, (i) pickles made of fresh pickles are prepared according to the methods of manufacturing pickles disclosed in Japanese Patent Application Laid-Open Nos. 11-46679 and 10-323154. Is not used, the nutrients are not impaired, the shape and color have not changed much from the dried pickled material, it is hard to cause wrinkles and spoilage, it has a refreshing acidity with a moderate hardness and it can be pickled In order to obtain the effect that it can be obtained with or without sweetness depending on whether or not a sweetener is added to the liquid for use, and (ii) to apply a drying treatment to freshly pickled material Even if the drying processing means or apparatus and the management operation are required, the drying processing means or apparatus and the management operation may be performed by using a conventional drying processing means or sun drying. (C) Even if the pickling solution is a pickling solution obtained from the vinegar solution, the pickling solution is used without adding sweetness to the vinegar solution or Even if it is added, it is only obtained by adding it in an amount equivalent to 15% by weight or less of the vinegar solution, so that the pickled material of the pickled material has a high texture quality and the sugar concentration is sufficiently low or the sugar concentration Can be obtained as an excellent pickle that exhibits zero, and (d) the moisture content of the dried pickle material is specified as 20-30%, and the pickling solution is heated from the vinegar solution to it The effect of (i) above can be obtained with good reproducibility because it is obtained by performing a natural slow cooling treatment after the time when the vinegar solution is brought into a boiled state.
次に、本発明による漬け物の製法を実施するための最良の形態を述べる。
本発明による漬け物の製法を実施するための最良の形態は、
（イ）（ｉ）ハクサイ、ノザワナ、キョウナ、キュウリ、イトウリ、ニガウリ、トウガン、カボチャ、らっきょう、ダイコン、ニンジン、カブ、ゴボウ、ヤマイモ、サツマイモ、バレイショ、レンコン、シイタケ、エノキダケ、マツタケ、ナメコ、シメジ、またはマイタケでなる野菜類、（ｉｉ）リンゴ、カキ、モモ、ボンタン、パイナップル、バナナ、アンズ、ブドウ、梅、またはサクランボでなる果物類、（ｉｉｉ）コンブ、ワカメ、テングサ、アオノリ、またはモズクでなる植物性魚介類、（ｉｖ）カツオ、サバ、イワシ、アジ、ブリ、サケ、マグロ、フグ、ニシン、サンマ、コイ、フナ、ヤマメ、アユ、ホタテ、アワビ、サザエ、アサリ、イカ、タコ、またはナマコでなる動物性魚介類、（ｖ）いま述べた動物性魚介類の卵または臓物、（ｖｉ）牛肉、豚肉、羊肉、または鶏肉でなる食肉類、または（ｖｉｉ）牛、豚、羊または鶏でなる食肉用動物類の卵または臓物でなる生鮮漬け物素材を用意する工程と、
（ロ）上記生鮮漬け物素材に対し、天日干しによる乾燥処理、または４０℃〜５０℃に温度制御された乾燥室を利用した乾燥処理を施すことによって、上記生鮮漬け物素材から、水分含有量２０〜３０％の乾燥漬け物素材を得る工程と、
（ハ）米酢、麦酢などでなる食酢液に対し、白糖、氷糖、三温糖、黒糖などの食糖、ステビア、アスパルテーム、スクラロースなどの高甘味料でなる甘味料を上記食酢液の１５重量％以下の食糖相当量で加えまたは加えることなしに、加熱処理を施し、次で、食酢液が煮沸状態になった時点の後間を置かない時点から、１．５℃／１０分〜２．５℃／１０分の温度勾配での自然徐冷処理を施すことによって、上記食酢液から、酸度４〜８％の漬け込み用液を用意する工程と、
（ニ）上記乾燥漬け物素材に対し、食塩類を用いない、上記漬け込み用液による暗所における３週間以上の常温・密閉漬け込み処理を施すことによって、上記乾燥漬け物素材から、上記生鮮漬け物素材による漬け物を得る工程とを有する。
ここで、上述した水分含有量２０〜３０％の乾燥漬け物素材を得る工程での「水分含有量２０〜３０％の乾燥漬け物素材」における２０〜３０％の値は、［課題を解決するための手段］の項で述べたように、水分含有量２０〜３０％の乾燥漬け物素材を得る工程によって得た乾燥漬け物素材について、その重量を値Ｗ１であると測定し、次でその乾燥漬け物素材に対し、任意の乾燥処理を十分施し、すなわち、その任意の乾燥処理をその乾燥漬け物素材の重量が変化しなくなるまで施し、そして、そのときの乾燥漬け物素材の重量を値Ｗ２であると測定し、そして（（Ｗ１−Ｗ２）／Ｗ１）×１００（％）の式を用いて求めた計算値が２０〜３０％の値であるときのその値に相当する値であることを意味する。
Next, the best mode for carrying out the method for producing pickles according to the present invention will be described.
The best mode for carrying out the method of making pickles according to the present invention is:
(I) (i) Chinese cabbage, Nozawana, Kyouna, Cucumber, Itouri, Nigari, Togan, Pumpkin, Japanese radish, Japanese radish, Carrot, Turnip, Burdock, Yam, Sweet potato, Potato, Lotus root, Shiitake, Enokidake, Matsutake, Shimoko Or vegetables made of maitake, (ii) fruits made of apples, oysters, peaches, bontangs, pineapples, bananas, apricots, grapes, plums, or cherries, (iii) made of kombu, wakame, agaric, aonori, or mozuku Botanical seafood, (iv) skipjack, mackerel, sardine, horse mackerel, yellowtail, salmon, tuna, puffer fish, herring, saury, carp, crucian carp, trout, sweetfish, scallop, abalone, turban shell, clam, squid, octopus, or sea cucumber (V) the animal fish or shellfish of the animal seafood just described A step of preparing a fresh Pickles material consisting of (vi) beef, pork, sheep meat or meat such consisting of a chicken, or (vii) cattle, pigs, eggs or offal meat animals such consisting of a sheep or chicken,,
(B) A moisture content of 20 to 20 is obtained from the fresh pickled material by performing a drying process using sun-drying or a drying process using a drying chamber whose temperature is controlled at 40 ° C. to 50 ° C. A process of obtaining 30% dry pickles,
(C) With respect to the vinegar liquid consisting of rice vinegar, wheat vinegar, etc., the above-mentioned vinegar liquid is a sweetener consisting of high sugars such as sucrose, ice sugar, tri-warm sugar, brown sugar, etc. Heat treatment is performed with or without the addition of an equivalent amount of sucrose at a weight% or less, and from the time when the vinegar is not boiled until 1.5 ° C / 10 minutes to 2 A step of preparing a soaking solution having an acidity of 4 to 8% from the vinegar solution by performing a natural slow cooling treatment at a temperature gradient of 5 ° C./10 minutes;
(D) The above-mentioned dried pickle material is pickled from the above-mentioned dried pickled material by subjecting the above-mentioned dried pickled material to the above-mentioned dried pickled material by subjecting to the above-mentioned dried pickled material by subjecting to the above-mentioned pickled material at room temperature in a dark place for 3 weeks or more. And obtaining a process.
Here, the value of 20 to 30% in the “dried pickled material with a water content of 20 to 30%” in the step of obtaining the dried pickled material with a water content of 20 to 30% described above is [for solving the problems As described in the section of “Measures”, the weight of the dried pickled material obtained by the step of obtaining the dried pickled material having a water content of 20 to 30% is measured to be the value W1, and then the dried pickled material is used. On the other hand, an arbitrary drying treatment is sufficiently performed, that is, the arbitrary drying treatment is performed until the weight of the dried pickled material does not change, and the weight of the dried pickled material is measured to be the value W2, And it means that it is a value corresponding to that value when the calculated value obtained using the formula of ((W1-W2) / W1) × 100 (%) is a value of 20-30%.
次に、本発明による漬け物の製法の第１の実施例を述べよう。
本発明による漬け物の製法の第１の実施例においては、まず、多数本の白首大根（品種名「干し理想」）を生鮮漬け物素材として用意した。
この生鮮漬け物素材としての白首大根は、農家から泥つきのまま購入した白首大根を、直ちに、亀の子たわしを用いた水道水による水洗で泥を落とし、次で、ひげ根や傷の部分を取り除き、次で、葉を切り落とし、最後に、表面に付着している水分を清浄な布巾で拭き取る、ということによって得られたものである。
Next, a first embodiment of the method for producing pickles according to the present invention will be described.
In the first embodiment of the method for producing pickles according to the present invention, a large number of white neck radishes (variety name “Dried ideal”) were prepared as fresh pickle materials.
As for the freshly picked radish, the white radish that was purchased from the farmhouse with mud was immediately washed with tap water using a turtle scourer, and then the roots and wounds were removed. And then cutting off the leaves and finally wiping off the moisture adhering to the surface with a clean cloth.
また、食酢液から、酸度４〜８％の漬け込み用液を用意した。
この漬け込み用液は、米酢を食酢液とし、その食酢液としての米酢を調理用鍋に入れ、次で、その調理用鍋に入れられた食酢液としての米酢に対し、甘味料としての三温糖を食酢液としての米酢の１５重量％以下、例えば１２重量％の食糖相当量で加え、次で、調理用鍋をそれに蓋をしてガスレンジにかけるということで、食酢液としての米酢に対し、加熱処理を施し、次で、食酢液としての米酢が沸騰状態になった時点の後間をおかない時点から、調理用鍋をレンジから下ろし、その調理用鍋を蓋をしたまま室温雰囲気中に放置するということで、食酢液としての米酢に対し１．５℃／分〜２．５℃／分の温度勾配での自然徐冷処理を施す、ということによって得たものである。
Further, a pickling solution having an acidity of 4 to 8% was prepared from the vinegar solution.
This soaking solution uses rice vinegar as a vinegar solution, puts rice vinegar as the vinegar solution into a cooking pan, and then as a sweetener for the rice vinegar as the vinegar solution put into the cooking pan. Is added in an amount equivalent to 15% by weight of rice vinegar as a vinegar, for example, 12% by weight of vinegar. The rice vinegar is heated, and then the cooking pan is lowered from the range when the rice vinegar as the vinegar is in a boiling state. By leaving it in a room temperature atmosphere with the lid on, the rice vinegar as a vinegar solution is subjected to a natural slow cooling treatment at a temperature gradient of 1.5 ° C./min to 2.5 ° C./min. It is obtained.
次に、上述したようにして用意された生鮮漬け物素材としての白首大根から、水分含有量２０〜３０％の乾燥白首大根を乾燥漬け物素材として得た。
この乾燥漬け物素材としての乾燥白首大根は、用意された生鮮漬け物素材としての白首大根を、竹製の干しざるに入れ、その状態での屋外での天日干しを、乾燥白首大根の水分含有量が２０〜３０％になるまで複数日に亘って継続的に行うことで、白首大根に対し、乾燥処理を施す、ということによって得たものである。
ここで、生鮮漬け物素材としての白首大根の屋外での天日干しは、実際上、生鮮漬け物素材としての白首大根を入れた干しざるを屋外の日当たりの良い場所に置かれたすのこ板テーブル上に置き、毎日午後１〜２時頃に、生鮮漬け物素材としての白首大根の天地返しを行い、雨天時及び夜間には生鮮漬け物素材としての白首大根を入れた干しざるを屋内に取り込む、という作業の繰り返しを複数日に亘って行うというものとした。
なお、乾燥白首大根の水分含有量が２０〜３０％になったか否かは、乾燥白首大根に乾燥処理を施している途上で多数本の白首大根中から取出した平均的な１本の白首大根について、［発明を実施するための最良の形態］で式を用いて計算値を求める旨述べた、その計算値を求めるのと同様に求めた計算値が２０〜３０％になっているか否かによって判知し得る。
Next, from the white neck radish as a fresh pickle material prepared as described above, a dried white neck radish having a water content of 20 to 30% was obtained as a dry pickle material.
Dried white radish as a raw material for dried pickles is prepared by placing the white radish as a freshly pickled raw material in a bamboo raisins and drying the sun outside in that state for the moisture of the dried white radishes. By performing continuously over a plurality of days until the content reaches 20 to 30%, the white-necked radish is dried.
Here, the sun dried daikon radish as a fresh pickle material is actually dried on a slatted board table placed in a sunny place outdoors with a white radish as a fresh pickled material. 1 to 2 pm every day, return the white daikon radish as a fresh pickle material, and take the dried daikon radish as a fresh pickle material indoors in the rain and at night. It was assumed that the above work was repeated over a plurality of days.
In addition, whether the moisture content of the dried white-necked radish has reached 20 to 30% is an average one taken from many white-necked radishes in the course of drying the dried white-necked radish. As for the white-necked radish, the calculation value obtained in the same way as the calculation value described in the [Best Mode for Carrying Out the Invention] is calculated as 20 to 30%. It can be determined by whether or not it is.
次に、上述したようにして得た乾燥漬け物素材としての乾燥白首大根から、生鮮漬け物素材としての白首大根による漬け物を得た。
この白首大根による漬け物は、上述したようにして得た乾燥漬け物素材としての乾燥白首大根を、予め熱湯消毒のなされたガラス製円筒形状を有するスクリュー蓋付きの漬け物製造用容器内に収容し、次で、その漬け物製造用容器内に、上述したようにして用意された漬け込み用液を、満杯になるまで収容し、次で、漬け物製造用容器を、スクリュー蓋で密閉して、室内倉庫に、３週間以上静置することで、常温・密閉漬け込み処理を施す、ということによって得たものである。
Next, a pickled product with white radish as a fresh pickled material was obtained from the dried white radish as a dried pickled material obtained as described above.
This white pickled radish is a dried pickled daikon radish obtained as described above, and is stored in a pickled product container with a screw lid having a cylindrical shape made of glass that has been previously sterilized with hot water. Next, the pickling liquid prepared as described above is accommodated in the pickled product manufacturing container until it is full, and then the pickled product manufacturing container is sealed with a screw lid, and then stored in an indoor warehouse. In addition, it was obtained by subjecting to a normal temperature and hermetically soaked treatment by allowing to stand for 3 weeks or more.
以上が本発明による漬け物の製法の第１の実施例である。
このような本発明による漬け物の製法の第１の実施例によれば、特開平１１−４６６７９号公報及び特開平１０−３２３１５４号公報に開示されている漬け物の製法の場合に準じて、
（イ）生鮮漬け物素材による漬け物を、生鮮漬け物素材からそれに対する乾燥処理によって得られた乾燥漬け物素材から得るようにしているとともに、
（ロ）乾燥漬け物素材に対する常温・密閉漬け込み処理に用いている漬け込み用液を、
食酢液から得られた漬け込み用液としていること、
を主たる理由とする理由で、
（ハ）生鮮漬け物素材としての白首大根による漬け物を、特開平１１−４６６７９号公報及び特開平１０−３２３１５４号公報に開示されている漬け物の製法の場合に準じて、食塩が使われていず、また栄養素が損なわれていず、さらに外形及び色が乾燥漬け物素材からさほど変化していず、また黴や腐敗が生じ難く、さらに程よい硬さのままさわやかな酸味と甘味とがあるものとして得ることができる、
という効果が得られる。
The above is the first embodiment of the method for producing pickles according to the present invention.
According to the first embodiment of the method of manufacturing pickles according to the present invention, according to the method of manufacturing pickles disclosed in JP-A-11-46679 and JP-A-10-323154,
(I) While pickling with a fresh pickled material is obtained from a dried pickled material obtained from a fresh pickled material by a drying process,
(B) The pickling solution used for the normal pickling process at room temperature and dry pickles
It is used as a pickling solution obtained from vinegar.
For the main reason,
(C) As for the raw pickles, the pickled vegetables with white radish are not used in the same manner as the pickle manufacturing methods disclosed in JP-A-11-46679 and JP-A-10-323154. In addition, the nutrients are not impaired, and the outer shape and color have not changed so much from the dried pickled material. Also, it is hard to cause wrinkles and spoilage, and it is obtained as having a refreshing acidity and sweetness with a moderate hardness. Can
The effect is obtained.
しかしながら、本発明による漬け物の製法の第１の実施例の場合、
（ニ）上記（イ）の理由のため、生鮮漬け物素材に対し乾燥処理を施すための乾燥処理用手段乃至装置及び管理運営を要するとしても、その乾燥処理用手段乃至装置及び管理運営を、特開平１１−４６６７９号公報及び特開平１０−３２３１５４号公報に開示されている漬け物の製法の場合のように生鮮漬け物素材に対し５℃〜６℃の低温で約１２時間という低温乾燥処理を施すための低温乾燥処理用手段乃至装置及び管理運営にするという必要はなく、天日干しという常套的な乾燥処理手段乃至装置及び管理運営にすれば足り、また、
（ホ）上記（ロ）の理由のため、漬け込み用液が食酢液から得られた漬け込み用液であるとしても、その漬け込み用液は、特開平１１−４６６７９号公報及び特開平１０−３２３１５４号公報に開示されている漬け物の製法の場合のように食酢液からそれに対し甘味料を食酢液の約３７．５重量％の食糖相当量で加えることによって得られたものというものではなく、食酢液からそれに対し甘味料を加えるとしても食酢液の１５重量％以下の食糖相当量でしか加えないことによって得られたものであるに過ぎないため、漬け物素材による漬け物を、食感の品質が高く且つ糖濃度が十分低い、という優れた漬け物として得ることができ、さらに、
（ヘ）上記（イ）の理由を有し、そして、そこでの乾燥漬け物素材の水分含有量が２０〜３０％と特定されていること、及び上記（ロ）の理由を有し、そして、そこでの漬け込み用液が食酢液からそれに対する加熱処理を施し、次で食酢液が煮沸状態になった時点の後間を置かない時点からの自然徐冷処理が施されて得られていることのため、上記（ハ）の効果を、再現性良く得ることができる。
However, in the case of the first embodiment of the method for producing pickles according to the present invention,
(D) For the above reason (a), even if a means or device for drying treatment and a management operation for applying a drying process to freshly pickled raw materials are required, the means or device for drying treatment and the management operation are specially designated. In order to perform a low temperature drying process of about 12 hours at a low temperature of 5 ° C. to 6 ° C. for freshly pickled raw materials as in the method of manufacturing pickles disclosed in Kaihei 11-46679 and JP-A-10-323154 It is not necessary to use low-temperature drying processing means or apparatus and management operation, and it is sufficient to use conventional drying processing means or apparatus and management operation such as sun drying.
(E) For the above reason (b), even if the soaking liquid is a soaking liquid obtained from vinegar, the soaking liquid is disclosed in JP-A-11-46679 and JP-A-10-323154. As in the case of the method of making pickles disclosed in the official gazette, it is not a product obtained by adding a sweetener from vinegar to an amount equivalent to about 37.5% by weight of vinegar. Therefore, even if a sweetener is added to it, it is only obtained by adding it in an amount equivalent to 15% by weight or less of the vinegar solution. It can be obtained as an excellent pickle with a sufficiently low sugar concentration,
(F) having the reason (b) above, and that the moisture content of the dried pickled material is specified as 20-30%, and having the reason (b) above, and there Because the soaking solution is subjected to a heat treatment from the vinegar solution, and then subjected to a natural slow cooling treatment from the time when the vinegar solution is not boiled. The effect (c) can be obtained with good reproducibility.
次に、本発明による漬け物の製法の第２の実施例を述べよう。
本発明による漬け物の製法の第２の実施例においては、本発明による漬け物の製法の第１の実施例において、漬け込み用液を得るにつき、食酢液としての米酢に対し甘味料としての三温糖を食酢液としての米酢の１２重量％の食糖相当量で加えて加熱処理を施すようにしたのに代え、食酢液としての米酢に対し甘味料としての三温糖を食酢液としての米酢の１２重量％の食糖相当量で加えることなしに加熱処理を施すようにしたことを除いて、本発明による漬け物の製法の第１の実施例の場合と同様の工程をとって、生鮮漬け物素材としての白首大根による漬け物を得た。
Next, a second embodiment of the method for producing pickles according to the present invention will be described.
In the second embodiment of the method for manufacturing pickles according to the present invention, in the first embodiment of the method for manufacturing pickles according to the present invention, in order to obtain the pickling solution, the rice vinegar as the vinegar solution is used as a sweetener. Instead of adding sugar in an amount equivalent to 12% by weight of rice vinegar as a vinegar solution and subjecting it to heat treatment, tri-sugar as a sweetener is used as a vinegar solution for rice vinegar as a vinegar solution. Except that the heat treatment is performed without adding the equivalent of 12% by weight of rice vinegar, the same steps as in the first embodiment of the method for making pickles according to the present invention are used. A pickled daikon radish as a pickled material was obtained.
以上が本発明による漬け物の製法の第２の実施例である。
このような本発明による漬け物の製法の第２の実施例によれば、それが上述した事項を除いて、本発明による漬け物の製法の第１の実施例の場合と同様であることの理由で、詳細説明は省略するが、本発明による漬け物の製法の第１の実施例の場合と同様の、ただし、漬け物が甘味を有さず、零の糖濃度を呈する効果が得られた。
The above is the second embodiment of the method for producing pickles according to the present invention.
According to the second embodiment of the method for manufacturing pickles according to the present invention, it is the same as the case of the first embodiment of the method for manufacturing pickles according to the present invention except for the matters described above. Although detailed explanation is omitted, the same effect as in the first embodiment of the method for producing pickles according to the present invention, except that the pickles have no sweetness and exhibit a zero sugar concentration.
次に、本発明による漬け物の製法の第３の実施例を述べよう。
本発明による漬け物の製法の第３の実施例においては、本発明による漬け物の製法の第１の実施例において、乾燥漬け物素材としての乾燥白首大根を得るための乾燥処理を、屋外での天日干しによる乾燥処理としたのに代え、４０℃〜５０℃に温度制御された乾燥室を利用した乾燥処理としたことを除いて、本発明による漬け物の製法の第１の実施例の場合と同様の工程をとって、生鮮漬け物素材としての白首大根による漬け物を得た。
Next, a third embodiment of the method for producing pickles according to the present invention will be described.
In the third embodiment of the method for producing pickles according to the present invention, the drying process for obtaining the dried white neck radish as the material for the dried pickles in the first embodiment of the method for preparing pickles according to the present invention Similar to the case of the first embodiment of the method for producing pickles according to the present invention, except that the drying process is performed by using a drying chamber whose temperature is controlled at 40 ° C. to 50 ° C. instead of the drying process by sun drying. By following the above process, a pickled vegetables with white radish as a fresh pickled material was obtained.
以上が本発明による漬け物の製法の第３の実施例である。
このような本発明による漬け物の製法の第３の実施例によれば、それが上述した事項を除いて、本発明による漬け物の製法の第１の実施例の場合と同様であることの理由で、詳細説明は省略するが、本発明による漬け物の製法の第１の実施例の場合と同様の効果が得られた。
The above is the third embodiment of the method for producing pickles according to the present invention.
According to the third embodiment of the method for producing pickles according to the present invention, it is the same as the case of the first embodiment of the method for manufacturing pickles according to the present invention except for the matters described above. Although detailed explanation is omitted, the same effect as in the first embodiment of the method for producing pickles according to the present invention was obtained.
なお、上述においては、漬け物素材が白首大根であるとして、本発明による漬け物の製法の３つの具体例を実施例１〜３として述べたに留まり、それら実施例１〜３のそれぞれにおいて、漬け物素材が、白首大根でなるのに代え、［課題を解決するための手段］の項で述べた漬け物素材の具体例中の白首大根以外の漬け物素材の具体例でなるものとすることを除いて、実施例１〜３のそれぞれと同様とし、実施例１〜３で述べたと同様の効果を得ることができることは明らかであろう。 In the above, assuming that the pickled material is shirakane radish, only three specific examples of the method for manufacturing pickled vegetables according to the present invention have been described as Examples 1 to 3. In each of Examples 1 to 3, pickled vegetables The material shall be a specific example of a pickled material other than the white neck radish in the specific examples of the pickled material described in the section of [Means for Solving the Problems] instead of the white radish. Except for this, it is obvious that the same effects as those described in Examples 1 to 3 can be obtained in the same manner as in Examples 1 to 3.
また、上述においては、漬け込み用液を、食酢液としての米酢に対し、甘味料としての三温糖を食酢液としての米酢の１５重量％以下の食糖相当量で加えて加熱処理を施して得た場合を述べたが、この場合の食酢液としての米酢を麦酢などに代えたり、また甘味料としての三温糖を白糖、氷糖、黒糖などの他の食糖、ステビア、アスパルテーム、スクラロースなどの高甘味度甘味料に代えたりして、上述したと同様の効果を得ることができることも明らかであろう。 Moreover, in the above-mentioned, the pickling solution is added to rice vinegar as a vinegar solution, and a heat treatment is performed by adding tri-warm sugar as a sweetener in an amount equivalent to 15% by weight or less of rice vinegar as a vinegar solution. In this case, the rice vinegar as the vinegar liquid is replaced with wheat vinegar, etc., and the tri-warm sugar as the sweetener is other sugar such as sucrose, ice sugar, brown sugar, stevia, aspartame It will be apparent that the same effects as described above can be obtained by substituting with a high-intensity sweetener such as sucralose.
さらに、上述においては、漬け込み用液を、食酢液に対し、甘味料を食酢液の１５重量％以下の食糖相当量で加えまたは加えることなしに加熱処理を施して得たものとした場合につき述べたが、食酢液に対し、乾燥または半乾燥状態のコンブ、シイタケ、ホタテ、イワシ、サバ、トビウオ、唐辛子、各種ハーブなどの調味材を加えるとともに、甘味料を食酢液の１５重量％以下の食糖相当量で加えまたは加えることなしに加熱処理を施し、上述したと同様の、ただし、漬け物が、いま加えた調味材に応じた味を呈する、効果を得ることができることも明らかであろう。 Further, in the above description, the case where the soaking solution is obtained by subjecting the vinegar to heat treatment with or without adding a sweetener in an amount corresponding to 15% by weight or less of the vinegar is added to the vinegar. However, seasoning ingredients such as dried or semi-dried kombu, shiitake, scallops, sardines, mackerel, flying fish, chili and various herbs are added to the vinegar, and the sweetener is 15% by weight or less of the vinegar. It will also be apparent that a heat treatment can be applied with or without a substantial amount, and that the pickles can have the same effect as described above, but with a taste depending on the seasoning just added.
本発明による漬け物の製法は、生鮮漬け物素材による食塩の使われていない漬け物を製造する方法として、広く利用できる。 The method for producing pickles according to the present invention can be widely used as a method for producing pickles in which salt is not used with fresh pickles.
Claims (1)
上記生鮮漬け物素材に対し、天日干しによる乾燥処理、または４０℃〜５０℃に温度制御された乾燥室を利用した乾燥処理を施すことによって、上記生鮮漬け物素材から、水分含有量２０〜３０％の乾燥漬け物素材を得る工程と、
食酢液に対し、甘味料を上記食酢液の１５重量％以下の食糖相当量で加えまたは加えることなしに、加熱処理を施し、次で、上記食酢液が煮沸状態になった時点の後間を置かない時点から、１．５度／１０分〜２．５度／１０分の温度勾配での自然徐冷処理を施すことによって、上記食酢液から、酸度４〜８％の漬け込み用液を用意する工程と、
上記乾燥漬け物素材に対し、食塩類を用いない、上記漬け込み用液による暗所における３週間以上の常温・密閉漬け込み処理を施すことによって、上記乾燥漬け物素材から、上記生鮮漬け物素材による漬け物を得る工程とを有することを特徴とする漬け物の製法。 (A) Chinese cabbage, Nozawana, Kyouna, Cucumber, Itouri, Nigauri, Tougan, Pumpkin, Japanese radish, Japanese radish, Carrot, Turnip, Burdock, Yam, Sweet potato, Potato, Lotus root, Shiitake, Enokidake, Matsutake, Nameko, Shimage (B) Fruits made of apples, oysters, peaches, bontangs, pineapples, bananas, apricots, grapes, plums, or cherries, (c) Plant-based seafood made of kombu, wakame, prickly pear, aonori, or mozuku (D) An animal made of skipjack, mackerel, sardine, horse mackerel, yellowtail, salmon, tuna, pufferfish, herring, saury, carp, crucian carp, yamame trout, ayu, scallop, abalone, turban shell, clam, squid, octopus, or sea cucumber (E) Eggs or organs of the above animal seafood, (f) Beef, pork A step of preparing meat class consisting of lamb or chicken, or (g) cattle, pigs, sheep, or a fresh Pickles material consisting of eggs or offal meat animals such consisting of chicken,
The fresh pickled material is subjected to a drying process using sun-drying or a drying process using a drying chamber whose temperature is controlled at 40 ° C. to 50 ° C., so that the fresh pickled material has a water content of 20 to 30%. A process of obtaining dried pickled material,
With or without adding sweeteners to the vinegar liquid in an amount equivalent to 15% by weight or less of the above vinegar liquid, a heat treatment is performed, and then after the time when the vinegar liquid is in a boiling state. From the above time point, prepare a soaking solution with an acidity of 4-8% from the above vinegar by subjecting it to natural slow cooling at a temperature gradient of 1.5 degrees / 10 minutes to 2.5 degrees / 10 minutes. And a process of
A step of obtaining a pickled product from the dried pickled material from the dried pickled material by subjecting the dried pickled material to normal temperature and sealed pickled treatment for 3 weeks or more in the dark with the pickled solution without using salt. And a method for producing pickles.
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| CN103110077B (en) * | 2013-03-01 | 2015-08-19 | 徐州工程学院 | High content of lactic acid bacteria functional great burdock achene pickle |
| JP6712438B2 (en) * | 2014-09-19 | 2020-06-24 | キユーピー株式会社 | Container boiled boiled egg |
| CN107535987A (en) * | 2017-08-24 | 2018-01-05 | 安徽靖童科技农业发展有限公司 | A kind of CARCASS QUALITY tenderization flavouring and production method |
| CN107788487A (en) * | 2017-10-31 | 2018-03-13 | 遵义礼奇食品有限责任公司 | A kind of pickling liquid of salted fish |
| CN107751941A (en) * | 2017-10-31 | 2018-03-06 | 遵义礼奇食品有限责任公司 | A kind of Jiang Ti Bang pickling liquid |
| JP6491805B1 (en) * | 2019-01-28 | 2019-03-27 | キユーピー株式会社 | Container packed with semi-ripened egg |
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