JP2002186419A - Pickle container and salted rice-bran paste for pickle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pickle container easily usable even at ordinary homes. SOLUTION: This pickle container comprises a container body 1 with an openable top, a cover 2 closing in an openable manner the opening top of the container body 1 and salted rice-bran paste 3 to be held inside the container body 1; wherein the salted rice-bran paste 3 comprises burnt rice bran, a gum substance belonging to thickening polysaccharides and salt water. There is no need to stir the salted rice-bran paste everyday, thus it is preventable for the salted rice-bran paste material to adhere to the hand and a pickle material also including when taking out the pickle material from the salted rice-bran paste.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pickle container in which pickles can be easily pickled at home.

[0002]

2. Description of the Related Art An ordinary pickled rice bran bed is made by adding salt water (saline and water) to rice bran. Such a rice bran bed gives the pickle material the flavor of rice bran, but it is necessary to frequently stir the whole rice bran bed to prevent abnormal fermentation. At that time, the bran sticks to the hand. When pickling the pickled ingredients in and out of the bran bed, the bran is sticky to the hands and pickled ingredients, and washing the bran is troublesome. In addition, bran and salt must be replenished for the amount washed off, which is also troublesome.

[0003] As one means for solving such annoyance of rice bran pickling, Japanese Patent Laid-Open No. Hei 5-176675 proposes adding rice bran with powdered barley rice and brine.

On the other hand, paying attention to the fact that deep ocean water contains abundant and well-balanced natural minerals useful for the human body, sea salt water is prepared by adding salt to raw water of deep ocean water,
Japanese Patent Application Laid-Open No. H10-313777 discloses that pickle ingredients are immersed in this sea salt water to mass produce pickled pickles.

[0005]

Problems to be Solved by the Invention Japanese Patent Laid-Open No. Hei 5-17
In Japanese Patent No. 6675, it can be predicted that the rice bran floor material will not be easily sticky to hands and the like, because the rice bran bed powder is contained in the rice bran bed. However, stickiness is a matter of degree, and it cannot be denied that rice bran and barley rice powder will still adhere to hands and the like. Therefore, the trouble that the bran flooring material must be continuously reinforced by the washed-out consumption still remains.

[0006] It can be noted that the above-mentioned Japanese Patent Application Laid-Open No. Hei 10-313777 utilizes deep ocean water effectively. However, there is a content of producing pickles using a large amount of deep seawater raw water, which is not suitable for ordinary households.

Accordingly, an object of the present invention is to provide a pickle container and a pickled rice bran bed which can easily obtain pickled rice flavored with rice bran even in ordinary households. It is an object of the present invention to substantially eliminate the need for a stirring operation of a bran bed. An object of the present invention is to provide a pickle container and a pickle rice bran bed in which the rice bran material hardly adheres to hands and pickle materials, and thus does not require replenishment of the rice bran material.

[0008]

According to the first aspect of the present invention, there is provided a pickle container according to the present invention, comprising: a container body 1 having an open upper surface; a lid 2 for opening and closing the open upper surface of the container body 1; The rice bran bed 3 contains a bran bed, a gum substance and salt water. As the bran, known ones such as rice bran and wheat bran can be selected. In addition, pepper and other seasonings can be added to the rice bran bed 3 as needed.

According to the present invention, there is provided a container body 1 having an open upper surface, a lid 2 for opening and closing the open upper surface of the container body 1, a bran, a gum substance belonging to a thickening polysaccharide, and a salt. However, the rice bran bed 3 containing the bran, the gum substance, and the salt taken out of the packaging pack A is packed into the container main body 1 by adding water. Features.

According to a third aspect of the present invention, the water to be contained in the bran bed 3 according to the second aspect is raw water of deep seawater or concentrated seawater thereof, which is enclosed in another packaging pack B. .

According to a fourth aspect of the present invention, in the bran bed 3 according to the second aspect, the salt water contained therein is a natural salt formed by deep ocean water.

According to a fifth aspect of the present invention, there is provided a container body 1 having an open upper surface, a lid 2 for opening and closing the open upper surface of the container body 1, and a gum substance belonging to bran and a thickening polysaccharide.
Each of the packing packs C in a dry state and the packing pack D containing salt water, the bran bed 3 containing the bran and gum substance taken out from the packing pack C and the salt water taken out from another packing pack D is formed. , And is housed in the container body 1.

According to a sixth aspect of the present invention, there is provided a container body 1 having an open upper surface, a lid 2 for opening and closing the open upper surface of the container body 1, a bran, a gum substance belonging to the thickening polysaccharide, and salt water. And a packaging pack E containing a rice bran bed 3 containing

[0014] According to the present invention, the gum substance belonging to the thickening polysaccharide is at least one selected from the group consisting of xanthan gum, locust bean gum, tamarind, silyseed gum, dielan gum, agar and carrageenan. is there. These can be used in combination of two or more.

The present invention described in claim 8 is the first or fifth aspect of the present invention.
Or, the salt water of the bran bed 3 according to 6 is concentrated sea salt water of deep sea water. The term “enriched seawater” refers to concentrated seawater produced when drinking water is obtained by desalinating deep ocean water by reverse osmosis membrane method, etc., or natural salt by heating deep ocean water in sunlight. It is possible to use concentrated seawater and the like that are generated during the production.

The present invention according to claim 9 is the invention according to claim 1 or 5.
Alternatively, the salt water of the rice bran bed 3 described in 6 contains salt formed in deep sea water. The salt water in this case also includes ordinary drinking water with the addition of salt made from deep ocean water. Of course, it is preferable to add deep sea salt to raw water of deep sea water or demineralized water thereof.

According to a tenth aspect of the present invention, the bran of the bran bed 3 according to the first or second or fifth or sixth aspect uses defatted rice bran, ie, baked rice bran.

[0018] The pickled rice bran bed according to the present invention according to claim 11 comprises at least bran, a gum substance belonging to a thickening polysaccharide, and
Contains salt water. These bran, gum substance, salt water,
Each of them may be individually packed or packed together. "Salt water" here
What is necessary is that the salt and water are separate, and the bran, the gum substance, and the salt water are finally mixed to complete the gel-like bran bed 3.

According to a twelfth aspect of the present invention, the gum substance belonging to the thickening polysaccharide according to the eleventh aspect comprises xanthan gum,
It is at least one selected from locust bean gum, tamarind, silyseed gum, dielan gum, agar, and carrageenan. Also in this case, it can be selected as necessary to include two or more types.

According to a thirteenth aspect of the present invention, the salt water of the bran bed 3 according to the eleventh aspect is concentrated sea salt water of deep sea water.

[0021]

According to the first aspect of the present invention, since the exclusive container body 1 and the lid 2 are prepared and supplied, a user who requests the container body 1 and the lid 2 can use it in a refrigerator at home. Can be used easily Since the rice bran bed 3 contains the original rice bran, it is possible to taste the rice bran pickled flavor simply by immersing the rice pickling material in the rice bran bed 3. Meanwhile, Nukadoko 3
Is a gelled coagulant simply by stirring the bran, the gum substance and the salt water, and since the gum substance carries the bran, unlike the case where the whole consists of bran, the rice bran bed 3 is used to prevent abnormal fermentation. The manual work of stirring is virtually unnecessary. In addition, since the gum substance is excellent in peeling property and holds the bran and the salt water wrapped therein, especially when the pickled material is taken out from the bran bed 3, the bran bed material hardly adheres to the hands and the pickled material.
Only the pickled rice material slips out of the rice bran bed 3, so that there is no discomfort that the rice bran floor material sticks to the hands, and the rice bran floor material adheres to the hands and the pickled rice material for a long time because it is extremely small. Can be used without refilling.

According to the present invention, the bran, the gum substance and the salt are contained in one packaging pack A, but are taken out of the packaging pack A and placed in the container body 1;
By simply adding water and stirring, the gum substance forms a bran bed 3 of gelled coagulum. Since the bran, the gum substance and the salt are in a dry state, they can be reduced in weight and can exhibit long-term preservability without deterioration.

According to a third aspect of the present invention, in addition to the requirements of the second aspect, the water to be contained in the bran bed 3 is raw water of deep sea water or concentrated seawater thereof, and is contained in another packaging pack B. It is enclosed. The reason for choosing deep ocean water is that it contains more minerals such as calcium, magnesium, and potassium that are clean and useful to the human body in a well-balanced manner compared to normal surface seawater. The term “deep ocean water” used here means not only seawater at a depth of 1000 meters or less in oceanography but also deep water used as a resource. It is located in places where sunlight does not reach, and is clean, cold, and eutrophic. Means seawater having To that extent, for example, seawater to which light does not reach deeper than 30 to 50 meters in the Oyashio area and 80 to 100 meters in the Kuroshio basin is also included in the deep ocean water. "Concentrated seawater of deep ocean water" refers to concentrated seawater that is produced when desalinating deep seawater by reverse osmosis membrane method or the like to obtain drinking water, or natural salt by heating deep seawater in the sun or the like. It is possible to use concentrated seawater and the like that are generated during the production. According to such deep ocean water, natural minerals useful to the human body can be ingested in a well-balanced manner via pickles, and the reason is not clear, but unlike ordinary salt water and surface seawater, the pickle material is pickled in a short time, that is, Excellent pickling material dehydration performance.

According to the present invention described in claim 4, according to claim 2,
Since the salt described is a natural salt made of deep ocean water, the same effect as in claim 3 can be expected.

According to the present invention described in claim 5, according to claim 2,
In addition to the effects of the above, the constituent materials of the bran bed 3 are divided into a packaging pack C containing bran and gum substance and a packaging pack D containing salt water. The bran bed 3 which has been unwound and solidified into a gel just by taking out the bran, the gum substance and the salt water into the container body 1 and mixing them,
An appropriate amount can be easily formed according to the size of the container body 1.

According to the sixth aspect of the present invention, since one packaging pack E contains a set of bran, gum substance and salt water which are the constituent materials of the bran bed 3, these are packed in the container body 1
There is an advantage that the bran bed 3 can be easily made simply by taking it out.

According to the present invention described in claim 7, according to claim 1,
Or, among the gum substances belonging to the thickening polysaccharides described in 2 or 5 or 6, xanthan gum, locust bean gum, tamarind, silyu seed gum, and dielan gum coagulate in a gel form by adding water and stirring. Agar and carrageenan solidify into a gel by adding water and heating. In each case, the rice bran bed 3 became a low-viscosity gelled coagulated product,
Pickles can be easily taken in and out of the container.

According to the present invention as set forth in claim 8, claim 1 is provided.
Alternatively, since the concentrated sea salt water of deep sea water is used as the salt water of the bran bed 3 according to the fifth or sixth aspect, the same effect as that of the third aspect can be obtained. In other words, concentrated seawater of deep seawater is
Since it contains abundant minerals in a well-balanced manner, these minerals can be ingested via pickles and have high permeability. Although having a high permeability, the reason is unknown, it means that the pickling material has better dehydration performance than normal salt water, and this point has been experimentally confirmed, and pickles are pickled at an early stage be able to. More specifically, cucumber was able to remove 10% of water in one day and nasubi in two days, and each was edible.

According to the ninth aspect of the present invention, a first aspect is provided.
Alternatively, since the salt water of the rice bran bed 3 described in 5 or 6 contains salt formed by deep sea water, the same operation and effect as in claim 8 can be expected.

According to the tenth aspect of the present invention, since rice bran obtained by defatting the bran of the bran bed 3 according to the first, second, fifth or sixth aspect is used, abnormal fermentation due to the growth of lactic acid bacteria is prevented. Is also advantageous, and the taste of rice bran can also be made to have a good aroma.

According to the pickled rice bran bed according to the present invention, there is no special container body 1 and the lid 2, and the rice bran bed container is prepared by itself. Thus, the function and effect of the first aspect can be expected.

According to the twelfth aspect of the present invention, the operation and effect of the seventh aspect are achieved.

According to the thirteenth aspect of the present invention, the operation and effect of the third aspect are achieved.

[0034]

(First Embodiment) FIGS. 1 and 2
The container for pickles according to the present invention comprises a container body 1 having an open upper surface, and a lid 2 for opening and closing the open upper surface of the container body 1, and both the container body 1 and the lid 2 are provided. It is a plastic molded product that fits in one corner of a home refrigerator. In this container body 1, two packaging packs A and B for making the rice bran bed 3 are stored, and are supplied for sale in this state.

The first packaging pack A contains rice bran, xanthan gum as a gum substance belonging to the thickening polysaccharide, and salt. Rice bran is in the form of a baked, defatted dry powder. Xanthan gum is also in the state of a dry powder. Salt is natural salt produced by concentrating deep-sea Muroto deep-sea water collected off Cape Muroto in the sun to form brine, then concentrating the brine in the sun and centrifuging it. That is, 300 g of baked rice bran, 50 g of xanthan gum, and 40 g of natural salt are contained in the first packaging pack A made of plastic sheet.
Was respectively enclosed. In addition, pepper, water-soluble vitamins, and other seasonings are added to the first packaging pack A as necessary.

The second packing pack B made of a plastic sheet was filled with the concentrated sea salt water of the above Muroto deep sea water. As this concentrated sea salt water, the Muroto deep sea water is subjected to desalination treatment by a reverse osmosis membrane method to have a conductivity (jiment) of 200 to 3.
The concentrated seawater generated when obtaining 00 μS / cm of desalinated water (provided for drinking water, etc.) is used,
000 g was sealed.

When using the pickle container of the present invention in a general household, the packaging packs A and B are taken out of the container body 1 from which the lid 2 has been removed, and the packaging packs A and B are unsealed to remove the inside of the container body 1. Then, the rice bran, xanthan gum, natural salt, and concentrated sea salt water are added to the mixture and stirred to form a bran bed 3 solidified in a gel state as shown in FIG. At this time, xanthan gum is carried so as to enclose rice bran and natural salt.

Thus, an experiment was conducted in which cucumber and eggplant were prepared as the pickle material, and this was immersed in the rice bran bed 3. For the first two weeks or so, the pickles were finished in a lightly pickled state with salt content.
In a day, the original pickles in the original bran pickled state can be obtained.

In a state where the lid 2 is put on the container body 1 containing the rice bran bed 3 and stored in the refrigerator, cucumber and eggplant are pickled as a pickling material every day for about 90 days, and when pickled every other day about 180 days. Each day could be used. Depending on the frequency of use, the use period could be further extended by adding a salt. The term of use here refers to a situation in which the user does not consciously and positively stir the rice bran bed 3 by hand except for taking pickled ingredients into and out of the rice bran bed 3, and this point is noted. Should.

For example, when 100 g of cucumber was pickled with bran, about 10 g of water could be dehydrated in one day, and the water was absorbed by xanthan gum. As time passes, water accumulates on the rice bran bed 3 of the container body 1 and overflows from the container body 1, but the overflow is discharged outside.

It is to be noted that the salt concentration in the rice bran bed 3 decreases,
Depending on the type of pickle material, white mold was observed on the surface of the rice bran bed even before the expiration date, but it was confirmed that the use period could be further extended by removing the white mold and adding salt. Here, when the day when the rice bran bed 3 is not used for a long time, such as over one week, continues unless the rice bran bed 3 is stirred for the next use, the use period is shortened, and the taste of rice bran pickling is impaired.

The expiration date in the above experiment means that the pickling ends when acid pickles appear due to abnormal fermentation of lactic acid bacteria, and it is necessary to replace it with a new bran bed 3 thereafter.

In the above-mentioned rice bran pickling experiment, when the pickle material is directly searched out and taken out of the rice bran bed 3 by hand, the amount of the rice bran floor material adhering to the hand or the rice pickle material is extremely small, and has no apparent appearance. It was close to

(Second Embodiment) FIG. 3 shows a pickle container according to a second embodiment of the present invention. In this case, two packaging packs C and D are stored in the container body 1 again. The contents of the rice bran material that enters each of the packaging packs C and D are the first.
The other configuration is substantially the same as that of the first embodiment except for the difference from the first embodiment.

That is, the third packaging pack C in the second embodiment contains rice bran and gum substance having the same contents as in the first embodiment, and the fourth packaging pack D contains concentrated seawater in the deep sea water. It contains salt water, and the contents of the fourth packing pack D are the same as those of the second packing pack B in the first embodiment.
Also in this case, the same rice bran bed 3 as in the first embodiment was made by unpacking the third and fourth packaging packs CD and putting them into the container body 1 and stirring the contents.

(Third Embodiment) FIG. 4 shows a pickle container according to a third embodiment of the present invention. The only difference is that a single packaging pack E is accommodated in the container body 1. Different from the first embodiment. In this packing pack E, the rice bran constituting the rice bran bed 3, the gum substance, and the salt water from the deep sea water are simultaneously sealed, and the rice bran and the gum substance are the same as in the first embodiment. However, the “salt water due to the deep sea water” used here is the concentrated sea salt water obtained in the same manner as that contained in the second packaging pack B of the first embodiment, A mixture of natural salt of deep sea water obtained in the same manner as in the first packaging pack A was used.

Also in the second and third embodiments, desired pickles could be obtained with the same operation and effect as in the first embodiment by soaking pickle material in each of the bran beds 3.

In addition, the pickled rice bran bed of the present invention does not necessarily require the aforementioned container body 1 and lid 2. In this case, for example, the packaging packs A and B of the first embodiment are prepared, the packaging packs C and D of the second embodiment are prepared, or the packaging pack E of the third embodiment is prepared. You just need to prepare it. The packaging pack here does not necessarily need to be housed in the container body 1 and may be a container made of plastic, glass, pottery, or the like.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view illustrating an example of use of a container for pickles of the present invention.

FIG. 2 is a schematic sectional view of the first embodiment.

FIG. 3 is a schematic sectional view of a second embodiment.

FIG. 4 is a schematic sectional view of a third embodiment.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Container main body 2 Lid 3 Nukadoko

Claims (13)

[Claims] 1. A container body 1 having an open upper surface, a lid 2 for opening and closing the open upper surface of the container body 1, and a container body 1
A pickle container comprising rice bran bed 3 containing bran, a gum substance belonging to a thickening polysaccharide, and salt water. 2. A container body 1 having an open upper surface, a lid 2 for opening and closing the open upper surface of the container body 1, a bran, a gum substance belonging to a thickening polysaccharide, and a salt, each in a dry state. A pickle container comprising a packing pack A, wherein the bran bed 3 containing the bran, the gum substance, and the salt taken out of the packing pack A is added to water so as to be contained in the container body 1. 3. The water to be contained in the rice bran bed 3 is raw water of deep sea water or concentrated seawater thereof, and another packing pack B is provided.
3. The pickle container according to claim 2, which is enclosed in a container. 4. The container for pickles according to claim 2, wherein the salt is a natural salt made from deep ocean water. 5. A package pack containing a container body 1 having an open upper surface, a lid 2 for opening and closing the open upper surface of the container body 1, and a gum substance belonging to bran and a thickening polysaccharide, respectively, in a dry state. C, and a packing pack D containing salt water, and a bran bed 3 containing the bran and gum substance taken out from the packing pack C and the salt water taken out from another packing pack D is accommodated in the container body 1. A container for pickles, characterized in that: 6. A container body 1 having an open upper surface, a lid 2 for opening and closing the open upper surface of the container body 1, and a bran bed 3 containing bran, a gum substance belonging to the thickening polysaccharide, and salt water. And a container for pickles comprising a packaging pack E. 7. The gum substance belonging to the thickening polysaccharide is at least one selected from xanthan gum, locust bean gum, tamarind, silyseed gum, dielan gum, agar, and carrageenan.
Or a container for pickles according to 5 or 6. 8. The container for pickles according to claim 1, wherein the salt water of the rice bran bed 3 is concentrated sea salt water of deep sea water. 9. The container for pickles according to claim 1, wherein the salt water of the rice bran bed 3 contains a salt made of deep sea water. 10. The pickle container according to claim 1, wherein the bran of the bran bed 3 is a defatted rice bran. 11. A pickled rice bran bed comprising bran, a gum substance belonging to the thickening polysaccharide, and brine. 12. The bran for pickles according to claim 11, wherein the gum substance belonging to the thickening polysaccharide is at least one selected from xanthan gum, locust bean gum, tamarind, silyseed gum, dielan gum, agar, and carrageenan. floor. 13. The pickled rice bran bed according to claim 11, wherein the salt water of the rice bran bed 3 is concentrated sea salt water of deep sea water.