JP2005237240A - Method for making pickle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for making pickles by which pickles made without using salt, not losing nutrients, hard to cause mold or corruption, having refreshing sour taste while having moderate hardness, and also having high quality of palate feeling, having sufficiently low or no sugar concentration, and comprising fresh raw materials for pickles so as to have good repeatability. <P>SOLUTION: The method for making pickles comprises the following process: preparing fresh raw materials for pickles; heating vinegar liquid while adding or not adding a sweetener in an amount of sugar at ≤15 wt.% to the vinegar liquid; subjecting the vinegar liquid to the spontaneous slow cooling treatment after turning to boiled-up condition to prepare pickling liquid with an acid degree of 4-8%; subjecting the fresh raw materials for pickles to a dry treatment to obtain dry raw materials for pickles having moisture content of 20-30%; subjecting the dried raw materials for pickles to normal temperature/sealing-up pickling treatment using the pickling liquid containing no salt at a dark place for three weeks or more so as to obtain the pickles using the fresh raw materials for pickles from the dried raw materials for pickles. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  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.

  Japanese Patent Application Laid-Open No. 11-46679 discloses a method for producing pickles by using a pickle material by pickling a fresh pickle material using a pickling solution using a vinegar solution without using salt. A method for producing pickled salt is disclosed, and as a method for producing a similar pickle, Japanese Patent Application Laid-Open No. 10-323154 discloses a method for pickling salted plums.

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.

Moreover, the manufacturing method of unsalted ume pickles disclosed in Japanese Patent Application Laid-Open No. 10-323154 is generally described as “fresh pickles” as “freshly pickled material”
(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.
Japanese Patent Laid-Open No. 11-46679 JP-A-10-323154

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.

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 (v) above cannot be obtained with good reproducibility because it has not been obtained by processing.
Had the disadvantages.

  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.

The method for producing pickles according to the present invention includes (i) a step of preparing a fresh pickle material, and (b) a sweetener added to the vinegar without adding a sweetener in an amount equivalent to 15% by weight or less of the vinegar. Step of preparing a pickling solution having an acidity of 4 to 8% from the vinegar solution by subjecting the vinegar solution to a boiled state and then subjecting the vinegar solution to a natural slow cooling treatment. And (c) a step of obtaining a dried pickled material having a moisture content of 20 to 30% from the fresh pickled material by performing a drying process on the fresh pickled material, and (d) for the dried pickled material. And a step of obtaining a pickled product of the fresh pickled material from the dried pickled material by subjecting the pickled solution to the pickled solution to room temperature and hermetically pickled for 3 weeks or more in the dark.
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%.

  In addition, the fresh pickled material can be vegetables, fruits, vegetable seafood, animal seafood, animal seafood eggs or organs, meat, or meat animals or eggs. The vegetables include Chinese cabbage, Nozawana, Kyouna, Cucumber, Japanese cucumber, Japanese cucumber, Chinese pear, Pumpkin, Japanese radish, Japanese radish, carrot, turnip, burdock, potato, sweet potato, potato, lotus root, shiitake, enoki mushroom, matsutake, It can be shimeji mushrooms or maitake mushrooms, and fruits can be apples, oysters, peaches, bontangs, pineapples, bananas, apricots, grapes, plums, or cherries. It can be wakame, prickly pear, aonori, or mozuku. , Mackerel, sardine, horse mackerel, yellowtail, salmon, tuna, puffer fish, herring, saury, carp, crucian carp, trout, ayu, scallops, abalone, turban shell, clam, squid, octopus, or sea cucumber, and as meat Can be beef, pork, lamb, or chicken, and the meat animals can be beef, pork, sheep, or chicken.

Furthermore, the time point after the vinegar solution in the step of preparing the soaking solution becomes boiled is allowed to be a point in time after the time when the vinegar solution becomes boiled.
In addition, the natural slow cooling treatment in the step of preparing the soaking solution may be a natural slow cooling treatment with a temperature gradient of 1.5 ° C / 10 minutes to 2.5 ° C / 10 minutes.
Further, the drying process in the step of obtaining the dried pickled material can be a drying process using sun drying or a drying process using a drying chamber whose temperature is controlled at 40 ° C. to 50 ° C.
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.

  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, and it is hard to cause wrinkles and spoilage, and it has a refreshing acidity with a moderate hardness and soaked In order to obtain the effect that it can be obtained as having or not having sweetness depending on whether or not a sweetener is added to the liquid for use, and (ii) to subject the freshly pickled material to a drying treatment 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.

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) With respect to vinegar liquids composed of rice vinegar, wheat vinegar, etc., sweeteners composed of high sweeteners such as sucrose, ice sugar, tri-warm sugar, brown sugar, etc., stevia, aspartame, sucralose, 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;
(C) 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 room whose temperature is controlled at 40 ° C to 50 ° C. A process of obtaining 30% dry pickles,
(D) By subjecting the dried pickled material to normal pickled 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 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, 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, It means that the calculated value obtained by using the formula of ((W1-W2) / W1) × 100 (%) is a value corresponding to the value when the calculated value is 20-30%.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

  In addition, in the above-mentioned, the pickled material is white radish, and 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 the above, 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.

  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.

  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.

  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 (6)

The process of preparing fresh pickles,
Without adding or adding a sweetener to the vinegar liquid in an amount equivalent to 15% by weight or less of the above vinegar liquid, heat treatment is performed, and then the vinegar liquid is boiled from a later point of time. A step of preparing a pickling solution having an acidity of 4 to 8% from the vinegar solution by subjecting to natural slow cooling treatment;
A step of obtaining a dried pickled material having a water content of 20 to 30% from the fresh pickled material by performing a drying treatment on the fresh pickled material,
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. In the manufacturing method of the pickles of Claim 1,
The above-mentioned freshly pickled material is characterized in that it is made of vegetables, fruits, vegetable seafood, animal seafood, eggs or organs of animal seafood, meats, or eggs or organs of meat animals. The method of making pickles. In the manufacturing method of the pickles of Claim 1,
The fresh pickled material is an egg or organ of vegetables, fruits, vegetable seafood, animal seafood, animal seafood, meat, or meat animals,
The above vegetables are 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, Nameko Made of maitake,
The fruits are apples, oysters, peaches, bontangs, pineapples, bananas, apricots, grapes, plums, or cherries,
The above-mentioned vegetable seafood is made of kombu, wakame, proboscis, aonori, or mozuku,
The above-mentioned animal seafood is bonito, mackerel, sardine, horse mackerel, yellowtail, salmon, tuna, puffer fish, herring, saury, carp, crucian carp, yamame trout, sweetfish, scallop, abalone, tuna, clam, squid, octopus, or sea cucumber Become
The meat is beef, pork, lamb, or chicken,
A method for producing pickles, characterized in that the meat animals are cows, pigs, sheep, or chickens. In the manufacturing method of the pickles of Claim 1,
A method for producing pickles, characterized in that the time point after the vinegar solution in the step of preparing the pickling solution is boiled is not after the point in time when the vinegar solution is boiled. In the manufacturing method of the pickles of Claim 1,
The method of producing pickles characterized in that the natural slow cooling treatment in the step of preparing the soaking liquid is natural slow cooling treatment at a temperature gradient of 1.5 ° C / 10 minutes to 2.5 ° C / 10 minutes. . In the manufacturing method of the pickles of Claim 1,
A method for producing pickles, characterized in that the drying process in the step of obtaining the dried pickled material is a drying process using sun-drying or a drying process using a drying chamber whose temperature is controlled at 40 ° C to 50 ° C.