JPH0856563A - Production of pickles - Google Patents
Production of picklesInfo
- Publication number
- JPH0856563A JPH0856563A JP21945894A JP21945894A JPH0856563A JP H0856563 A JPH0856563 A JP H0856563A JP 21945894 A JP21945894 A JP 21945894A JP 21945894 A JP21945894 A JP 21945894A JP H0856563 A JPH0856563 A JP H0856563A
- Authority
- JP
- Japan
- Prior art keywords
- pickles
- garlic
- raw material
- roasting
- pickled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、焙煎により風味を改善
した漬物の製造法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing pickles whose taste is improved by roasting.
【０００２】[0002]
【従来の技術】漬物は、元来、保存食として製造されて
いたものであり、従来は、その原料が大量に収穫される
時期に、各家庭で大量に漬け、次の年にその原料が収穫
される頃まで保存されたものである。そのため、日本各
地において、収穫される原料が異なり、各地方で、様々
な原料が、様々な方法により漬物にされていた。[Prior Art] Pickles were originally produced as a preserved food, and in the past, when a large amount of the raw materials were harvested, they were pickled in large quantities at each household and the raw materials were picked up the following year. It was preserved until it was harvested. Therefore, the raw materials to be harvested are different in various parts of Japan, and various raw materials are made into pickles by various methods in each region.
【０００３】しかしながら、近年は、漬物原料とされて
いたほとんどのものが一年中出回り、また、冷蔵庫等の
普及により原料の保存が容易になったために、保存食と
しての意味合いはほとんどなくなり、各家庭で大量に漬
物を製造することはなくなった。すなわち、従来のよう
に、各家庭で漬物を大量に製造し、限られた種類のもの
を、一年中食するという習慣はほとんどなくなってき
た。However, in recent years, most of the ingredients used as pickled vegetables have been available all year round, and because of the widespread use of refrigerators and the like, the preservation of raw materials has become easier, and their meaning as preserved foods has almost disappeared. We no longer make large quantities of pickles at home. That is, unlike the conventional method, it is almost no longer customary that each household produces a large amount of pickles and eats a limited number of pickles throughout the year.
【０００４】しかし、漬物は、日本人の嗜好にかなった
食品として、近年においても、日本人の食卓には欠かせ
ないものであり、少量ずつ、袋や、瓶に詰められて市販
されているものを購入し、いろいろな種類のものを食す
るようになっている。[0004] However, pickles have been indispensable for the Japanese table even in recent years as a food that suits the taste of the Japanese, and they are marketed in small amounts in bags or bottles. They buy things and eat different kinds of things.
【０００５】市販されている漬物は、原料の種類も、調
味液も、製造方法も、種々のものがあるが、例えば、に
んにくのしょうゆ漬について説明すると、以下のように
して製造されている。There are various kinds of commercially available pickles, including various kinds of raw materials, seasoning liquids, and manufacturing methods. For example, garlic soy sauce pickles are manufactured as follows.
【０００６】市販のにんにくの漬物は、工場で大量に生
産されることから、原料として輸入された塩蔵にんにく
を用いることが多い。したがって、まず、この塩蔵にん
にくを洗浄後、脱塩処理する。次いで、ボイルし、冷却
し、異物や不良品を選別除去した後、しょうゆをはじめ
とする調味料が混合された調味液に漬込み、熟成させて
漬物とする。その後、固液分離し、漬込み後の調味液と
ともに袋詰めし、重量や金属の有無等のチェックをし、
殺菌後、梱包する。Since commercially available pickled garlic is produced in large quantities in factories, imported salted garlic is often used as a raw material. Therefore, first, the salted garlic is washed and then desalted. Then, after boiling and cooling to remove foreign matters and defective products by selection, the product is dipped in a seasoning liquid mixed with seasonings such as soy sauce and aged to obtain pickles. After that, solid-liquid separation, bagging with seasoning liquid after soaking, check the weight and the presence of metal,
Package after sterilization.
【０００７】ところで、にんにくは、このように漬物に
したり、通常の料理の材料として使われたりする以外
に、焦げ目がつく程度に焙煎して食すると、旨味や風味
が増すことが知られている。焙煎により旨味や風味が増
すものは、にんにくだけでなく、例えば、ねぎ、玉ねぎ
等がある。[0007] By the way, it is known that garlic has an increased umami and flavor when roasted to the extent that it is browned and eaten, in addition to being used as a pickle or as a material for ordinary cooking. There is. Not only garlic but also, for example, green onions and onions can be added to the flavor and flavor by roasting.
【０００８】[0008]
【発明が解決しようとする課題】しかしながら、にんに
く、らっきょう、生姜、ねぎ等の漬物においては、特有
の生臭さが残りやすく、人によって好き嫌いがはっきり
と分れ、嫌いな人には受け入れられないという問題があ
った。[Problems to be Solved by the Invention] However, in pickles such as garlic, raccoon, ginger, and green onions, a peculiar fishy odor is likely to remain, which makes it clear that people like or dislike it and cannot accept it. There was a problem.
【０００９】本発明は、上記問題点に鑑みてなされたも
ので、その目的は、例えば、にんにく、らっきょう、生
姜、ねぎ等の特有の生臭さを有する材料を用いた場合で
も、生臭さが改善され、食べやすい漬物が得られるよう
にした漬物の製造法を提供することにある。The present invention has been made in view of the above problems, and an object thereof is to improve the fishy odor even when a material having a peculiar fishy odor, such as garlic, raccoon, ginger, and green onion, is used. The present invention is to provide a method for producing a pickle that is easy to eat.
【００１０】[0010]
【課題を解決するための手段】上記目的を達成するた
め、本発明の漬物の製造法は、漬物原料を、ボイルし、
焙煎し、冷却した後、調味液に漬け込み、熟成させるこ
とを特徴とする。In order to achieve the above object, the method for producing pickled vegetables according to the present invention comprises boiling a pickled raw material,
It is characterized in that it is roasted, cooled, and then soaked in a seasoning liquid to be aged.
【００１１】以下、本発明について好ましい態様を挙げ
て詳細に説明する。本発明において、漬物原料は、特に
限定されないが、特有の生臭さ、あるいは刺激臭を有す
るもの、例えば、にんにく、らっきょう、生姜、茗荷、
ねぎ、玉ねぎ等を材料としたときに特に効果的である。
これらの原料は、生のものを用いることもでき、また、
塩蔵されているものを用いることもできる。The present invention will be described in detail below with reference to preferred embodiments. In the present invention, the pickled raw material is not particularly limited, but those having a peculiar fishy odor or irritating odor, for example, garlic, raccoon, ginger, garlic,
It is particularly effective when using onions and onions as the material.
Raw materials can be used as these raw materials, and
Salted ones can also be used.
【００１２】これらの漬物原料は、まず、洗浄する。漬
物原料として生のものを用いた場合は、洗浄後、すぐ次
の工程に移すことができるが、塩蔵されていたものの場
合、脱塩処理して、原料の塩分濃度を低くしておくこと
が好ましい。These pickled raw materials are first washed. When raw pickles are used as raw materials for pickling, they can be immediately transferred to the next step after washing, but if they are salted, they should be desalted to reduce the salt concentration of the raw materials. preferable.
【００１３】次いで、ボイルし、冷却する。ボイルする
温度、時間は、漬物原料の種類、サイズによって異なる
が、通常、60〜90℃で、５〜20分間とするのが好まし
い。ボイルしておくと、後の漬込み、熟成、殺菌工程に
おいて、調味液が濁るのを防止することができる。Then, it is boiled and cooled. The temperature and time for boiling vary depending on the type and size of the pickled raw material, but it is usually preferably 60 to 90 ° C. and 5 to 20 minutes. When boiled, the seasoning liquid can be prevented from becoming turbid in the subsequent dipping, aging and sterilizing steps.
【００１４】ボイル後、冷却するが、冷却方法は特に限
定されず、例えば流水をかける等により行う。冷却後、
選別して、異物や不良原料を除去する。After boiling, it is cooled, but the cooling method is not particularly limited, and for example, running water is applied. After cooling
Sort and remove foreign materials and defective raw materials.
【００１５】次いで、漬物原料を焙煎する。焙煎によ
り、漬物原料中の水分が飛散するが、漬物原料中の水分
含量が60〜80重量％となるまで行うのが好ましい。焙煎
することにより、風味が増すとともに、水分含量が減る
ことにより、後に調味液に漬込んだ際に、調味液の含浸
がよくなり、味つけが良好になる。また、焙煎の方法は
限定されないが、漬物原料のほぼ全面に、均一に焦げ目
がつくように行うのが好ましい。そのため、例えば、均
一に加熱された鉄板上に、漬物原料を乗せ、所定時間停
止させた後、鉄板を動かして、漬物原料を回転させ、ま
た、所定時間停止させることを所望回数繰り返す等の方
法を採用するのが好ましい。Next, the pickled raw material is roasted. Moisture in the pickled raw material is scattered by roasting, but it is preferable to carry out until the moisture content in the pickled raw material reaches 60 to 80% by weight. By roasting, the flavor is increased and the water content is decreased, so that when the salt is subsequently immersed in the seasoning liquid, the seasoning liquid is better impregnated and the flavor is improved. The roasting method is not limited, but it is preferable that the pickling raw material is uniformly browned over almost the entire surface. Therefore, for example, a method in which the pickled raw material is placed on a uniformly heated iron plate and stopped for a predetermined time, then the iron plate is moved, the pickled raw material is rotated, and the pickling raw material is stopped for a predetermined time, for a desired number of times. Is preferably adopted.
【００１６】焙煎後、冷却する。冷却の方法は限定され
ないが、例えば流水により冷却すると、余分な焦げ目や
汚れが洗浄されるので好ましい。After roasting, it is cooled. The cooling method is not limited, but it is preferable to cool with running water, for example, since excess charring and dirt can be washed off.
【００１７】その後、調味液に漬込み、熟成させる。調
味液は、漬物原料の種類に応じ、所望の味のものにする
ことができる。例えば、しょうゆ味にする場合には、し
ょうゆ、醸造酢、その他の調味料を所望の割合で混合し
たもの等にする。Then, it is soaked in the seasoning liquid and aged. The seasoning liquid can have a desired taste depending on the type of the pickled raw material. For example, in the case of soy sauce, soy sauce, brewed vinegar, and other seasonings are mixed in a desired ratio.
【００１８】調味液に漬込んだ後、成分が均一になるよ
うに撹拌し、その後、熟成させる。熟成させる温度、時
間は必要に応じて選択し、場合によっては室温下に放置
したり、冷蔵庫中に入れて行う。After being soaked in the seasoning liquid, the components are agitated so as to be uniform, and then aged. The temperature and time for aging are selected according to need, and depending on the case, it is left at room temperature or put in a refrigerator.
【００１９】熟成が終了したら、漬物はできあがる。そ
の後、商品として流通経路にのせるために、固液分離
し、必要に応じて所望の割合で、漬込みに使用した調味
液も入れて包装する。包装は、袋詰め、瓶詰め等、必要
に応じて行うことができる。包装後、重量チェック、金
属チェック、シールチェック等のチェックを行い、次い
で、殺菌する。殺菌は、例えば、湯中に浸漬して、75〜
90℃で、20〜30分間加熱する等の方法により行うことが
できる。殺菌後、梱包して流通経路にのせる。When the aging is completed, the pickles are completed. Then, in order to put it on the distribution channel as a product, it is solid-liquid separated, and if necessary, the seasoning liquid used for the dipping is also added and packaged at a desired ratio. The packaging can be carried out according to need, such as bagging and bottle filling. After packaging, check weight, metal, seal, etc., and then sterilize. For sterilization, for example, dip in hot water to
It can be carried out by a method such as heating at 90 ° C. for 20 to 30 minutes. After sterilization, it is packaged and placed on the distribution channel.
【００２０】[0020]
【作用】本発明の漬物の製造法は、漬物原料を焙煎した
後、調味液に漬込むので、例えばにんにく、らっきょ
う、生姜、茗荷、ねぎ、玉ねぎ等の特有の生臭さや刺激
臭を有する漬物原料を用いた場合でも、それらの生臭さ
や刺激臭が軽減され、風味が良好となるので、誰でも食
べやすい漬物を提供することができる。また、焙煎によ
って組織が軟化するので、従来の漬物とは異なる、軟ら
かい食感となる。In the method for producing pickled vegetables according to the present invention, the pickled raw material is roasted and then soaked in the seasoning liquid. Even when the raw material is used, those fishy odors and irritating odors are reduced and the flavor is improved, so that pickles that are easy for anyone to eat can be provided. Further, since the texture is softened by roasting, the texture becomes softer than that of conventional pickles.
【００２１】更に、焙煎により漬物原料の水分含量が減
少した後、調味液に漬込むので、調味液の含浸がよくな
り、良好な味つけがなされる。Further, after the water content of the pickled raw material is reduced by roasting, it is soaked in the seasoning liquid, so that the seasoning liquid is better impregnated and good seasoning is achieved.
【００２２】[0022]
実施例 塩蔵にんにく6 kgを、ブロアー洗浄機に入れて、水で洗
浄し、流水で脱塩して塩分含量を1.4 重量％以下にし
た。Example 6 kg of salted garlic was placed in a blower washer, washed with water, and desalted with running water to reduce the salt content to 1.4% by weight or less.
【００２３】次いで、にんにく3 に対して湯2 の割合で
にんにくを湯に入れ、にんにくに対して0.5 重量％のク
エン酸を添加し、湯温が85℃になるように加熱し、温度
が均一になったら5 分間保持してボイルした後、流水で
冷却した。Next, garlic was added to hot water at a ratio of 2 to 3 garlic, 0.5% by weight of citric acid was added to garlic, and the mixture was heated so that the temperature of the hot water became 85 ° C. When it became, it was held for 5 minutes to boil and then cooled with running water.
【００２４】冷却後、異物や不良原料を、選別、除去し
た。After cooling, foreign matters and defective raw materials were selected and removed.
【００２５】次に、にんにくを焙煎機に移し、1.5 分間
回転させた後、2.5 分間停止させるというサイクルを5
回行って、焙煎し、にんにくの表面に均一に焦げ目をつ
けた。焙煎終了時のにんにくの重量は2.5 kgであり、水
分含量は76重量％程度であった。焙煎終了後、直ちに流
水で冷却するとともに洗浄した。Next, the garlic was transferred to a roasting machine, spun for 1.5 minutes, and then stopped for 2.5 minutes.
It was roasted, roasted and evenly browned on the surface of the garlic. The weight of garlic at the end of roasting was 2.5 kg, and the water content was about 76% by weight. Immediately after the roasting was completed, the mixture was cooled with running water and washed.
【００２６】その後、しょうゆ100 mlと、ぶどう糖果糖
液糖340 mlと、アミノ酸液100 mlと、調味料100 ｇと、
醸造酢60mlと、酸味料とを含む調味液2.5 Ｌ（リット
ル）に漬込み、撹拌した後、冷蔵庫で、1 晩熟成させて
焙煎にんにくの漬物を得た。Then, 100 ml of soy sauce, 340 ml of high-fructose corn syrup, 100 ml of amino acid solution, 100 g of seasoning,
It was soaked in 2.5 L (liter) of a seasoning liquid containing 60 ml of brewed vinegar and an acidulant, stirred, and then aged overnight in a refrigerator to obtain roasted garlic pickles.
【００２７】得られた焙煎にんにくの漬物は、固液分離
した後、固形物90g 、調味液30g の割合で、袋詰めし、
重量チェック、金属チェック、シールチェックを行い、
次いで、90℃で、30分間加熱殺菌した。殺菌終了後、梱
包した。The roasted garlic pickles thus obtained were solid-liquid separated, and then bagged at a ratio of 90 g of solids and 30 g of seasoning liquid,
We perform weight check, metal check, seal check,
Then, it was heat-sterilized at 90 ° C. for 30 minutes. After the sterilization was completed, it was packed.
【００２８】比較例 実施例に用いたのと同様の塩蔵にんにくを、焙煎と、焙
煎後の冷却の工程だけ行わず、あとは実施例と同様にし
て、にんにくの漬物を得た。Comparative Example The same salted garlic used in the examples was roasted and the cooling step after roasting was not performed, and the pickled garlic was obtained in the same manner as in the following examples.
【００２９】試験例１ 実施例で得られた焙煎にんにくの漬物と、比較例で得ら
れたにんにくの漬物とを、経験豊かな15人のパネラーに
試食させ、外観、香り、食感、総合評価として評価させ
た。実施例で得られた焙煎にんにくの漬物の評価を表１
に示し、比較例で得られたにんにくの漬物の評価を表２
に示した。Test Example 1 Roasted garlic pickles obtained in the examples and garlic pickles obtained in the comparative examples were tasted by 15 experienced panelists, and the appearance, aroma, texture and overall It was evaluated as an evaluation. Evaluation of roasted garlic pickles obtained in Examples is shown in Table 1.
Table 2 shows the evaluation of pickled garlic obtained in Comparative Example.
It was shown to.
【００３０】[0030]
【表１】 [Table 1]
【００３１】[0031]
【表２】 [Table 2]
【００３２】表１、表２の結果から、外観の評価にはあ
まり差がないが、香り、食感、総合評価においては、実
施例の焙煎にんにくの漬物のほうが良いと評価され、特
に香り、総合評価において良いと評価されたことがわか
る。From the results of Tables 1 and 2, there is not much difference in the evaluation of the appearance, but in the aroma, texture and overall evaluation, the roasted garlic pickles of the Examples are evaluated to be better, and especially the aroma. It can be seen that the overall evaluation was evaluated as good.
【００３３】試験例２ 試験例１と同様に、実施例で得られた焙煎にんにくの漬
物と、比較例で得られたにんにくの漬物とを、経験豊か
な15人のパネラーに試食させ、外観の色・艶、香り、塩
分、甘み、酸味、旨味、食感の評価、及び総合評価をさ
せた。Test Example 2 As in Test Example 1, the roasted garlic pickles obtained in the examples and the garlic pickles obtained in the comparative examples were tasted by 15 experienced panelists and the appearance was examined. The color, luster, fragrance, salt content, sweetness, sourness, umami, texture, and overall evaluation were made.
【００３４】評価は、外観の色・艶、香り、食感につい
ては、かなり良いを＋2 、良いを＋1 、普通を0 、悪い
を−1 、かなり悪いを−2 として、積数の総和をパネラ
ーの人数で割って平均値を求めた。また、塩分、甘み、
酸味、旨味については、強過ぎるを＋2 、やや強過ぎる
を＋1 、ちょうどよいを0 、やや弱いを−1 、弱いを−
2 という基準で行い、その平均値で表した。それらの結
果を表３に示した。Regarding the color / gloss, scent, and texture of the appearance, the sum of the product numbers was given by the panel with the sum of the product numbers being +2 for good, +1 for good, 0 for normal, −1 for bad, and −2 for bad. The average value was calculated by dividing by the number of people. Also, salt, sweetness,
For sourness and umami, +2 is too strong, +1 is too strong, 0 is right, -1 is weak, -1 is weak.
2 was used as the standard and expressed as the average value. The results are shown in Table 3.
【００３５】[0035]
【表３】 [Table 3]
【００３６】表３の結果から、実施例品においては、比
較例品に比べて、外観の色・艶、香り、食感等が顕著に
改善され、甘み、酸味、旨味がちょうどよくなることが
ことがわかる。From the results shown in Table 3, it can be seen that the product of Example has a markedly improved appearance color / gloss, aroma, texture and the like, and the sweetness, sourness and umami are just better than those of Comparative Example. I understand.
【００３７】すなわち、焙煎することにより、焙煎しな
いものとは異なった食感となり、酸味、旨味がまろやか
となって食べやすくなり、焼いた香りが口の中に広がり
食欲をそそるようになったと評価された。That is, by roasting, the texture becomes different from that of non-roasting, the acidity and umami become mellow, making it easier to eat, and the baked fragrance spreads in the mouth and becomes appetizing. Was evaluated as
【００３８】[0038]
【発明の効果】以上説明したように、本発明の漬物の製
造法によれば、例えば、にんにく、らっきょう、生姜、
ねぎ等の特有の生臭さや、刺激臭を有する材料を用いた
場合でも、生臭さや刺激臭が改善され、食べやすい漬物
が得られる。また、焙煎による香ばしい香りが付与さ
れ、食感も軟らかく良好となるので、誰にも受け入れら
れて、食欲がそそられる漬物を提供することができる。As described above, according to the method for producing pickles of the present invention, for example, garlic, radish, ginger,
Even when a material having a peculiar fishy odor such as green onions or an irritating odor is used, the fishy odor and the irritating odor are improved, and an easily edible pickle can be obtained. In addition, since the roasted scent is imparted and the texture is soft and good, it is possible to provide pickles that are accepted by anyone and are appetizing.
Claims (3)
た後、調味液に漬け込み、熟成させることを特徴とする
漬物の製造法。1. A method for producing a pickle, which comprises boiling a roasted pickle raw material, roasting it, cooling it, immersing it in a seasoning liquid, and aging it.
なるまで行う請求項１記載の漬物の製造法。2. The method for producing pickles according to claim 1, wherein the roasting is performed until the water content reaches 60 to 80% by weight.
う、生姜、茗荷、ねぎ、玉ねぎから選ばれる請求項１又
は２記載の漬物の製造法。3. The method for producing a pickle according to claim 1 or 2, wherein the pickled raw material is selected from garlic, raccoon, ginger, garlic, onion, and onion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21945894A JPH0856563A (en) | 1994-08-22 | 1994-08-22 | Production of pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21945894A JPH0856563A (en) | 1994-08-22 | 1994-08-22 | Production of pickles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0856563A true JPH0856563A (en) | 1996-03-05 |
Family
ID=16735750
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21945894A Withdrawn JPH0856563A (en) | 1994-08-22 | 1994-08-22 | Production of pickles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0856563A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030070792A (en) * | 2002-02-26 | 2003-09-02 | 채수영 | The manufacturing process of an onion pickle |
| JP2004166613A (en) * | 2002-11-21 | 2004-06-17 | Kahoru Yoshioka | Unprocessed food product improved in active ingredient and absorption without changing shape by fermentation |
| JP2009201467A (en) * | 2008-02-29 | 2009-09-10 | Fujicco Co Ltd | Method for producing pickles, and resultant pickles |
| KR101451636B1 (en) * | 2012-10-04 | 2014-10-22 | 김준현 | Method of manufacturing for pickled garlic |
| CN107801953A (en) * | 2017-10-19 | 2018-03-16 | 李翠平 | A kind of method for salting of flavor cushaw stem |
-
1994
- 1994-08-22 JP JP21945894A patent/JPH0856563A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030070792A (en) * | 2002-02-26 | 2003-09-02 | 채수영 | The manufacturing process of an onion pickle |
| JP2004166613A (en) * | 2002-11-21 | 2004-06-17 | Kahoru Yoshioka | Unprocessed food product improved in active ingredient and absorption without changing shape by fermentation |
| JP2009201467A (en) * | 2008-02-29 | 2009-09-10 | Fujicco Co Ltd | Method for producing pickles, and resultant pickles |
| KR101451636B1 (en) * | 2012-10-04 | 2014-10-22 | 김준현 | Method of manufacturing for pickled garlic |
| CN107801953A (en) * | 2017-10-19 | 2018-03-16 | 李翠平 | A kind of method for salting of flavor cushaw stem |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A300 | Withdrawal of application because of no request for examination |
Free format text: JAPANESE INTERMEDIATE CODE: A300 Effective date: 20011106 |