JPH06205638A - Pressing and oxidation-retarding method for pickles, etc., utilizing atmospheric pressure difference and apparatus therefor - Google Patents

Abstract

PURPOSE:To provide a picking process and an apparatus for pickling while retarding the oxidation of pickles, etc., without using a pickling weight by closing a pickling vessel, placing an evacuation air chamber in the vessel, evacuating the vessel and pressing the pickles, etc., taking advantage of the pressure difference between the vessel and the outer atmosphere. CONSTITUTION:Pickles, etc., are prepared while retarding the oxidation of pickles, etc., in a pickling vessel by closing a pickling vessel, placing an evacuation air chamber in the vessel, evacuating the vessel and pressing the pickles, etc., taking advantage of the pressure difference between the vessel and the outer atmosphere. The objective pressing and oxidation-retarding apparatus for pickles, etc., taking advantage of the pressure difference is provided with an evacuation air chamber 4 in the vessel and a pressure-reducing valve 2 and a vessel-sealing fin 3 attached to the main body 1.

Description

【発明の詳細な説明】 （産業上の利用分野）この発明は、漬物等の製造におい
て、従来より使われている重しの代わりに、漬物容器を
密閉し容器内に減圧用空気室を設け、容器内を減圧し外
気との気圧差を利用して、潰物等を加圧圧縮し漬物等の
酸化を遅延させながら漬ける方法と装置に関するもので
ある。 （従来の技術）従来の漬物の漬け方は、樽の中に材料を
入れ落し蓋をしてその上に重しを載せて漬けた、この方
法では、漬物や漬物から出た水が外気と接していて酸化
されやすく漬物が酸っぱくなる特に気温の高い年は、一
般家庭の漬物は全滅状態になる。又、うす塩の漬物は、
長期保存ができない。漬物臭がして漬物樽を室内に保存
できない重しの上げ下げに体力が必要、等の欠点があっ
た。 （発明が解決しようとする課題）この発明は、従来の上
記の欠点を除いて、うす塩の漬物でも気温に左右される
ことがなく長期保存が室内で、できて尚且つ重い、重し
を使わないで漬物を漬けようとする発明である。 （課題を解決するための手段）本発明の構成を図面を追
いながら説明すると、（イ）本体（１）は、塩による劣
化の少ない材料プラスチックや陶磁器、等で１ｃｍ^２当
り１ｋｇ位の外圧にも変形しない丈夫なもので、減圧用
空気室（４）を形作る。 （ロ）本体（１）の上部に減圧弁（２）を設け、外周に
は、樽密閉用ヒレ（３）を設ける。 （ハ）樽密閉用ヒレ（３）は、合成ゴム等でできてい
て、本体（１）より脱着可能である。 （作用）本発明の作用を図面を追いながら説明すると、
（イ）樽（６）に漬物（９）を入れ落し蓋（５）をす
る、その上に本体（１）を載せる、減圧弁（２）より、
電気掃除機、等の吸引力を利用して、樽内の空気を抜取
る、樽内の気圧は、下がる。本体（１）は、外気圧に押
されて漬物（９）を加圧圧縮する。樽内の漬物は、負圧
による吸出し効果と加圧圧縮による押出し効果の相乗作
用により漬物の水の上りが早い。減圧用空気室（４）を
常に負圧に保ことにより上記の相乗作用は、樽内の漬物
に常に働く。樽内は、樽密閉用ヒレ（３）で密閉されて
いて漬物臭を外に出さない、又減圧用空気室（４）の空
気は、稀薄で含まれる酸素の量も微量のため、漬物の酸
化が極端に遅く、薄塩の漬け込みも、気温の高いのも気
にならない。 （ロ）チャック（８）と減圧弁取出し口（１０）を持っ
たビニール袋（７）の中に漬物（９）を入れ落し蓋
（５）をする、その上に本体（１）を載せる、減圧弁取
出し口（１０）より減圧弁（２）を外にだす、チャック
（８）でビニール袋（７）を密閉する。電気掃除機、等
の吸引力を利用して減圧弁（２）よりビニール袋内の空
気を抜取る、袋内の漬物は、負圧になった減圧用空気室
（４）に吸寄せられる、のと同時に外気圧によってビニ
ール袋、越しに加圧圧縮される。この他の作用は、上記
の（イ）の項に準ずる。 （実施例）容器の形、次第で本発明の装置の形も変える
ことができる、四角であれば四角でも、その効果も作用
も変わることはない。本発明の装置は、吸出し効果と加
圧圧縮効果の相乗作用を利用して漬物以外にも活用でき
る、例えば、豆腐の水きりや、葡萄等の果汁の絞りだし
等。 （発明の効果）薄塩の漬物でも酸っぱくならなく長く保
存できる。気温が高くても漬物が酸っぱくならなく長く
保存できる。容器が密閉されているので漬物臭がなく室
内に保存できる。重い重しを使わなくてもよい。DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention is to provide a depressurizing air chamber in a container in which a pickle container is hermetically sealed instead of a weight conventionally used in the production of pickles and the like. The present invention relates to a method and apparatus for depressurizing the inside of a container and utilizing the pressure difference from the outside air to pressurize and compress crushed foods and the like while delaying the oxidation of pickled foods. (Prior art) The conventional method of pickling pickles is to put the ingredients in a barrel, cover the lid, and put a weight on it to pickle the pickles. The pickles in general households are eradicated especially in high temperatures when the pickles become sour and easily acidified. Also, pickled thin salt is
Cannot be stored for a long time. There was a drawback such as physical strength is needed to lift and lower the weight because it smells like pickles and the pickled barrel cannot be stored indoors. (Problems to be Solved by the Invention) Except for the above-mentioned drawbacks of the prior art, the present invention is capable of long-term storage indoors without being affected by temperature, even with pickled salt, and yet with a heavy weight. It is an invention that tries to pickle pickles without using them. (Means for Solving the Problems) The structure of the present invention will be described with reference to the drawings. (A) The main body (1) is made of material plastic or ceramics which is less likely to be deteriorated by salt, and the external pressure is about 1 kg per cm ^2. It is a sturdy one that does not deform and forms the decompression air chamber (4). (B) A pressure reducing valve (2) is provided on the upper part of the main body (1), and a barrel sealing fin (3) is provided on the outer periphery. (C) The barrel sealing fin (3) is made of synthetic rubber or the like and is removable from the main body (1). (Operation) The operation of the present invention will be described with reference to the drawings.
(A) Put the pickles (9) in the barrel (6), cover the lid (5), put the main body (1) on it, and from the pressure reducing valve (2),
Using the suction force of an electric vacuum cleaner, etc., the air in the barrel is removed, and the air pressure in the barrel drops. The main body (1) is pressed by the external pressure to compress the pickles (9) under pressure. The pickled vegetables in the barrel have a quick rise of water due to the synergistic effect of the suction effect by negative pressure and the extrusion effect by pressure compression. By always keeping the depressurizing air chamber (4) at a negative pressure, the above synergistic action always works on the pickles in the barrel. The inside of the barrel is closed with a barrel-closing fin (3) to prevent the pickled odor from leaking out, and the air in the decompression air chamber (4) is lean and contains a small amount of oxygen. Oxidation is extremely slow, and you don't mind pickling thin salt or high temperature. (B) Drop the pickles (9) into the vinyl bag (7) having the chuck (8) and the pressure reducing valve outlet (10) and cover it with the lid (5). Place the main body (1) on it and reduce the pressure. The pressure reducing valve (2) is pulled out from the valve outlet (10), and the vinyl bag (7) is sealed with the chuck (8). The air in the vinyl bag is extracted from the pressure reducing valve (2) by using the suction force of an electric vacuum cleaner or the like, and the pickles in the bag are sucked into the negative pressure reducing air chamber (4). At the same time, the outside air pressure is compressed through the plastic bag. Other actions are in accordance with the above item (a). (Embodiment) The shape of the container and the shape of the apparatus of the present invention can be changed depending on the case. Even if it is a square, its effect and action will not change. The device of the present invention can be utilized in addition to pickles by utilizing the synergistic effect of the sucking effect and the pressurizing and compressing effect, such as draining tofu and squeezing juice such as grapes. (Effect of the Invention) Even pickled salt can be stored for a long time without becoming sour. Even when the temperature is high, pickles do not become sour and can be stored for a long time. Since the container is sealed, it can be stored indoors without the odor of pickles. You don't have to use heavy weights.

【図面の簡単な説明】 第１図は、本発明の斜視図 第２図は、本発明の斜視図のＡＡ断面図 第３図は、樽における使用断面図 第４図は、ビニール袋における使用断面図 （１）は、本体 （２）は、減圧弁 （３）は、樽密閉用ヒレ （４）は、減圧用空気室 （５）は、落し蓋 （６）は、樽 （７）は、ビニール袋 （８）は、チャック （９）は、漬物 （１０）は、減圧弁取出し口[Brief description of drawings] FIG. 1 is a perspective view of the present invention. FIG. 2 is a sectional view taken along the line AA of the perspective view of the present invention. Figure 3 is a sectional view of the barrel Figure 4 is a cross-sectional view of the plastic bag used. (1) is the main body (2) is a pressure reducing valve (3) is a fin for barrel closure (4) is a decompression air chamber (5) is a drop lid (6) is a barrel (7) is a plastic bag (8) is a chuck (9) is pickled (10) is the outlet of the pressure reducing valve

Claims (1)

【特許請求の範囲】 漬物等の製造において、漬物等の容器を密閉して容器
内に減圧用空気室を設け、減圧弁より容器内の空気を抜
取り、容器内を減圧して外気との気圧差により容器内の
漬物等を加圧圧縮すると同時に容器内の漬物等の酸化を
遅延させる方法。 漬物等の加圧圧縮及び酸化遅延装置において減圧用空
気室（４）を持った、本体（１）に減圧弁（２）と樽密
閉用ヒレ（３）を取付けた、気圧差を利用した、漬物等
の加圧圧縮及び酸化遅延装置。[Claims] In the production of pickles, etc., a container for pickles, etc. is hermetically sealed and a decompression air chamber is provided in the container. A method in which the pickles and the like in the container are pressurized and compressed by the difference and at the same time the oxidation of the pickles and the like in the container is delayed. A pressure reducing valve (2) and a barrel sealing fin (3) were attached to the main body (1) having a pressure reducing air chamber (4) in a pressure compression and oxidation delay device for pickles etc. Pressure compression and oxidation delay device for pickled vegetables.