JP2009225723A - Method for producing vegetable pickle containing tea leaf component, garlic fermented soybean paste containing tea leaf component, and pimento fermented soybean paste containing tea leaf component - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing tea leaf component-containing vegetable pickles, suitably applicable when pickling vegetables through putting tea leaves. <P>SOLUTION: This method for producing the tea leaf component-containing vegetable pickles includes a salting process of putting garlic 2 into a container 10 followed by pickling with salt, a harshness removing process of removing harshness attaching to the garlic after the salting process, a tea leaf adding process of putting tea leaves into the pickling container after the harshness removing process, and a process of pickling with tea leaves of pickling for a prescribed time after the tea leaf adding process. In more details, the method includes pickling with salt the garlic 2 for 4-8 h in the salting process, putting tea leaves and honey followed by sealing in the tea leaf adding process, and pickling the garlic with tea leaves for 8 days or more in the process of pickling with tea leaves. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing vegetable pickles containing tea leaf components, garlic miso containing tea leaf components, and pepper miso containing tea leaf components.

  In recent years, tea leaves (sencha) have attracted attention as containing many nutritional components such as catechins (for example, tannins), amino acids, flavonoids, and vitamins, and a method for producing plum dried with tea leaf components in which plum dried with tea leaves is used. Has been proposed (see, for example, Patent Document 1). In this umeboshi production method, the ume fruit, tea leaves, and salt are placed in a container and left to stand for 3-4 days (salting process), and then the brine is boiled and then cooled. Add inside and leave still (additional salting process). After that, the plum fruit is taken out from the container and dried for soil use (soil drying process). After the soil drying step, the leaching component solution is boiled (solution boiling step), and tea leaves are added when it is cooled to about 70 ° C. after boiling (tea leaf addition step). Return to the container and return the dried and dried plum fruits to the container, and put it in the container and immerse it in this way (tea leaves pickling process). By soaking, the components of the tea leaves are absorbed into the plums, and the dried plums containing the tea leaf components can be made.

JP 2008-5829 A

  The method for producing umeboshi described above can be applied advantageously when pickled with ume fruits, and can produce umeboshi with tea leaf ingredients. The above-described production method cannot be applied as it is to vegetables such as garlic and ginger, and realization of a production method for producing vegetable pickles containing tea leaf components is desired. Moreover, when paying attention to tea leaves, realization of new miso containing tea leaf components is desired not only for vegetable pickles containing tea leaf components but also for miso that is eaten a lot in the Japanese diet.

The objective of this invention is providing the manufacturing method of the vegetable pickles containing the tea leaf component which can be applied conveniently when putting tea leaves and pickling vegetables.
Another object of the present invention is to provide a method for producing miso containing tea leaf components, which can be advantageously applied when making miso with tea leaves.

  The method for producing vegetable pickles containing tea leaf components according to claim 1 of the present invention includes a salting step in which vegetables are put in a container and soaked with salt, an axing step in which the acupuncture from the vegetables is dropped after the salting step, It includes a tea leaf addition step of adding tea leaves to a pickled container after picking up vegetables in the pick removal step after the pick removal step, and a tea leaf picking step of pickling for a predetermined time after the tea leaf addition step. And

  Moreover, in the manufacturing method of the vegetable pickles containing the tea leaf component according to claim 2 of the present invention, the vegetables are garlic. In the salting step, the garlic is salted for 4 to 8 hours, and in the tea leaf adding step, the tea leaves And honey are added and sealed, and in the tea leaf picking process, garlic is pickled in tea leaves for 8 days or more.

  Moreover, the manufacturing method of the vegetable pickles containing the tea leaf component according to claim 3 of the present invention includes a salting step of putting vegetables in a container and pickling them with salt, and a vegetable squeezing step of extracting and squeezing vegetables from the containers after the salting step And a pickle solution generating step of boiling sugar and vinegar and salt to make a pickled solution, a tea leaf adding step of adding tea leaves after cooling the pickled solution generated in the pickled solution generating step, and the vegetable squeezing A tea leaf picking step in which the vegetables squeezed in the step and the tea leaf pickled solution in the tea leaf addition step are placed in a pickling container and soaked for a predetermined time.

  Moreover, in the manufacturing method of the vegetable pickles containing the tea leaf component according to claim 4 of the present invention, the vegetables are myoga, and in the salting step, a crate is placed on myoga and salted for 10 to 13 hours. In the tea leaves picking step, the myoga is pickled in tea leaves for 5 days or more.

  Moreover, the manufacturing method of the vegetable pickles containing the tea-leaf component of Claim 5 of this invention puts vegetables in a container, sprinkles and mixes, and the salt-spreading / pick-out process which drops the accum which comes out of vegetables, sugar, vinegar And a pickled solution generating step of boiling the salt to make a pickled solution, a tea leaf adding step of adding tea leaves after cooling the pickled solution generated in the pickled solution generating step, and And a tea leaf picking step in which the vegetables from which the aqua has been removed and the tea leaf pickling solution in the tea leaf adding step are placed in a soaking container and soaked for a predetermined time.

  Moreover, the manufacturing method of the vegetable pickles containing the tea leaf component according to claim 6 of the present invention is such that the vegetable is raccoon, and in the salt-spreading / acceleration step, salt is sprinkled on the raccoon and the squeezed from the raccoon falls. 6 to 10 hours, and in the tea leaves picking step, the raccoon is pickled in tea leaves for 25 days or more.

  Moreover, the manufacturing method of the vegetable pickles containing the tea leaf component of Claim 7 of this invention puts vegetables in a pickled container or a pickled bag, puts sugar, a salt, and a tea leaf, and seals the tea leaf addition process, The said tea leaf addition process And a step of pickling tea leaves after a predetermined time.

  Moreover, in the manufacturing method of the vegetable pickles containing the tea leaf component according to claim 8 of the present invention, the vegetables are Chinese cabbage, Mizuna, cucumber, eggplant, cabbage, radish or carrot.

  Moreover, the method for producing garlic miso containing tea leaf component according to claim 9 of the present invention includes a step of frying garlic in oil, a step of cooling the garlic fried in the step of frying the oil, and aging with miso, sugar and tea leaves A mixing step of mixing in a container and a storage step of storing for a first predetermined period after the mixing step are included.

  Moreover, in the manufacturing method of the garlic miso containing the tea-leaf component of Claim 10 of this invention, a garlic is mixed in the ratio of 1 to 3 times by weight with respect to miso, and it age | cure | ripens for the 2nd predetermined period after the said preservation | save process. It is characterized by being.

  Moreover, the manufacturing method of the green pepper miso containing the tea leaf component according to claim 11 of the present invention includes a cutting and mixing step in which green pepper, rice bran, sugar and soy sauce are put into a mixer and cut and mixed, and the mixture obtained by cutting and mixing is put in a pot. A mixture boiling step of boiling at a predetermined time interval, a tea leaf addition step of cooling the mixture after the mixture boiling step and then putting it in a fermentation vessel together with tea leaves, and a fermentation step of fermenting for a predetermined time after the tea leaf addition step It is characterized by that.

  Furthermore, in the method for producing a green pepper miso containing tea leaf component according to claim 12 of the present invention, in the mixture boiling step, the mixture is boiled 2 to 5 times at intervals of 20 to 28 hours, and the boiling time is 0. 5 to 2 minutes, and in the fermentation step, the mixture is fermented for 50 days or more.

  According to the manufacturing method of the vegetable pickles containing tea leaf components according to claim 1 of the present invention, the vegetables are put in a container and pickled with salt (salting step), and after removing the ak from the vegetables (the picking step), Since tea leaves are put in a container and pickled (tea leaf addition process, tea leaf pickling process), the added tea leaf components are dissolved and absorbed in vegetables, and tea leaf components such as catechins (eg tannins), amino acids, flavonoids, vitamins You can make vegetable pickles that contain stuff. In addition, since the tea leaves are put in the pickles after pickled with salt and pickled, the tea leaf ingredients can be fully contained in the vegetable pickles, and the tea leaves can be pickled in a mild taste and eaten deliciously without adding additives be able to. The added tea leaves can also be eaten together with the vegetable pickles. Throughout this specification, the term “tea leaves” is a concept including processed picked tea leaves (for example, sencha) and processed powders.

  According to the method for producing vegetable pickles containing tea leaf components according to claim 2 of the present invention, in the tea leaf addition step, tea leaves and honey are added and sealed, and in the tea leaf picking step, garlic is tea leaves for 8 days or more. The tea leaves can be fully contained in garlic, and the smell of garlic is suppressed by the tea leaves, and the taste of tea leaves, honey and garlic is mixed, making it an unprecedented garlic pickle and deliciously eaten. can do.

  Moreover, according to the manufacturing method of the vegetable pickles containing the tea leaf component according to claim 3 of the present invention, the vegetables are pickled with salt (salting step), the salted vegetables are taken out and squeezed (vegetable pressing step), sugar, After cooling the pickled solution boiled with vinegar and salt, put tea leaves (pickled solution generation process, tea leaf addition process), put the squeezed vegetables and pickled solution with tea leaves in a pickled container (pick the tea leaves) Even in this way, vegetable pickles containing tea leaves can be made. Moreover, since the vegetables pickled with salt and squeezed are squeezed into a pickled solution containing tea leaves, the tea leaf components can be sufficiently contained in the pickled vegetables.

  Moreover, according to the method for producing vegetable pickles containing tea leaf components as set forth in claim 4 of the present invention, in the salting step, the lid is placed on the myoga and the weight is placed and salted for 10 to 13 hours. Thoroughly salted myoga to give acupuncture and increase the absorption of tea leaf components in the subsequent tea leaf picking process, and in the tea leaf picking process, you can soak the myoga in tea leaves for more than 5 days, leaving a unique taste of myoga However, the taste is mellow and you can eat the ginger deliciously.

  In addition, according to the method for producing pickled vegetables with tea leaf components according to claim 5 of the present invention, salt is sprinkled on the vegetables to mix them, and the acupuncture from the vegetables is dropped (salt-spreading / removing step), sugar, After cooling the boiled pickled solution containing vinegar and salt, add tea leaves (pickled solution generation process, tea leaf addition process), put the pickled vegetables and tea leaves containing pickled solution in a pickled container (pick the tea leaves) Therefore, even in this way, vegetable pickles containing tea leaf ingredients can be made. In addition, the salt from the vegetables is dropped by sprinkling the salt, so it can be picked out by suppressing the pickling with salt, and the salt from the vegetables is dropped and then pickled in the pickled solution with tea leaves. Ingredients can be fully contained in vegetable pickles.

  Moreover, in the manufacturing method of the vegetable pickles containing the tea leaf component according to claim 6 of the present invention, in the salt-spreading / acceleration step, salt is sprinkled on the raccoon and placed for 6 to 10 hours in a state where the acupuncture from the raccoon is dropped So, you can leave the texture of the raccoon, and in the tea pickle process, you can soak the raccoon in tea leaves for more than 25 days. You can eat deliciously.

  Moreover, according to the manufacturing method of the vegetable pickles containing the tea leaf component according to claim 7 of the present invention, the vegetables are put in a pickled container or a pickled bag, and sugar, salt and tea leaves are put, sealed, and pickled with tea leaves (addition of tea leaves) Process, tea leaf pickling step), vegetable pickles containing tea leaf components can be easily and easily made, and the added tea leaves have a mellow taste and can be eaten deliciously.

  Moreover, in the method for producing vegetable pickles containing tea leaf components according to claim 8 of the present invention, it can be advantageously applied to pickles of Chinese cabbage, Mizuna, cucumber, eggplant, cabbage, radish or carrot, and it is sufficient for pickles. Tea leaf ingredients can be included.

  In addition, according to the method for producing garlic miso containing the tea leaf component according to claim 9 of the present invention, the garlic is fried in oil (oil frying step), the fried garlic is cooled and placed in an aging container together with miso, sugar and tea leaves. Put in and mix (mixing process), and store this mixed mixture for a first predetermined period (preservation process), so you can make garlic miso containing tea leaf ingredients, and the garlic smell is suppressed by the tea leaves You can eat it deliciously by putting it on rice or mixing it with rice balls. In the case of miso, it is preferable to use powdered tea leaves (for example, powdered tea).

  Moreover, according to the manufacturing method of the garlic miso containing the tea-leaf component of Claim 10 of this invention, a garlic is mixed in the ratio of 1 to 3 times by weight with respect to miso, and after a preservation | save process, it is 2nd predetermined period. As it matures, garlic, tea leaves and sugar are dissolved in miso, and the garlic smell is suppressed while being miso containing a lot of garlic, and can be eaten even more deliciously.

  Moreover, according to the method for producing the green pepper miso containing the tea leaf component according to claim 11 of the present invention, the green pepper, rice bran, sugar and soy sauce are put in a mixer and cut and mixed (cutting step). And then boiled (mixture boiling process), and after cooling the mixture, put it in a fermentation vessel together with tea leaves (tea leaf addition process), and ferment the mixture in this sealed state (fermentation process), so the tea leaf components entered Pepper miso can be made, and the smell of peppers can be suppressed by the tea leaves, allowing you to eat deliciously. Moreover, since the mixture containing bell peppers, koji, etc. is boiled and fermented, peppers, tea leaves and the like are easily dissolved, and fermentation is promoted.

  Furthermore, according to the method for producing a green pepper miso containing tea leaf component according to claim 12 of the present invention, in the mixture boiling step, the mixture is boiled 2 to 5 times at intervals of 20 to 28 hours. Fermentation in will be faster. In addition, in the fermentation process, the mixture is fermented for 50 days or more, so that the bell peppers are sufficiently melted and softened, and delicious bell pepper miso can be made.

Hereinafter, it will be described in more detail with reference to the accompanying drawings.
Manufacturing method of vegetable pickles containing tea leaves (1)
With reference to FIG.1 and FIG.2, the manufacturing method of the vegetable pickles containing a tea leaf component is demonstrated. FIG. 1 is a simplified diagram for explaining the steps of the method for producing the vegetable pickles with tea leaf components, and FIG. 2 is a process diagram showing the method for producing the vegetable pickles of FIG.

  In FIG.1 and FIG.2, in the manufacturing method of this vegetable pickle, garlic is used as a vegetable. When pickling vegetables (garlic) pickles containing tea leaf components, first, as shown in FIG. 1 (a), as a preparation for applying garlic pickles, the garlic 2 is peeled and the skin and roots are removed. At this time, the fingertips hurt and swollen and blisters may occur if performed with bare hands, so it is desirable to perform the operation with rubber gloves 4 (skinning step S1). Then, as shown in FIG. 1 (b), the peeled garlic 2 is washed with water (water washing step S2), and then the water adhering to the garlic 2 is cut off as shown in FIG. 1 (c). In the washing step S2, water is poured into the container 6 such as a ball together with the garlic 2 to perform washing. Further, in draining after washing with water, the washed garlic 2 may be placed in the colander 8 for about 0.5 to 2 hours, for example, about 1 hour. By leaving the garlic 2 in this way, the water adhering to the garlic 2 is removed. Draining can be performed.

  Next, as shown in FIG. 1 (d), drained garlic 2 is placed in a container 10, and salt 12 is added to salt garlic 2 (salting step S 3). In this salting step S3, for example, 12 to 18 g of salt, for example 15 g, is added to 500 g of garlic and salted for about 4 to 8 hours, for example, about 5 hours. By soaking, garlic 2 juice, so-called Aku comes out.

  Then, in order to remove the acupuncture that has come out in the salting step S3, it is sufficient to put the salted garlic 2 in a colander and leave it for about 1 to 2 hours, for example, about 1 hour. , It is possible to remove the ak from the garlic 2 (ak removal step S4).

  Next, honey 14 and tea leaves 16 are placed in the pickling container 11 (tea leaf adding step S5), and in this state, tea leaves are pickled with tea leaves for a predetermined time (tea leaf picking step S5). After putting the honey 14 and the tea leaves 16, the lid 18 is attached to the opening of the pickling container 11 to seal the inside of the picking container 11, and the tea pickling step S6 is performed in this sealed state. In this tea leaf picking step S6, for example, 150 to 210 ml of honey, for example, around 180 ml, and 6 to 15 g, for example, around 10 g of tea leaves (for example, powdered) are added to 500 g of garlic. The pickle container used for pickling tea leaves may be the one used in the salting step S3, or a pickle container dedicated to tea pickles may be used. In addition, when the thing made from a plastic is used as the pickling container 11, the color of the finished pickled is discolored and the taste is also deteriorated, so the plastic one is not suitable as the picking container 11.

  When the tea leaves picking step S5 is performed for 8 days or more, preferably 10 days or more in this way, the solution from the garlic 2 and the tea leaves 16 are mixed with the honey 14, and the garlic 2 in the pickling container 11 is mixed in the mixed solution 20. Soaking, the components of honey 14 and the components of tea leaves 16 enter garlic 2 and can make garlic pickles with tea leaf components.

  The garlic pickles produced in this way contain the components of tea leaves 16, so that they become highly nutritious pickles containing catechins (for example, tannins), amino acids, flavonoids, vitamins, etc. The smell of garlic 2 can be suppressed, and garlic pickles with less garlic-specific odor can be provided and can be eaten deliciously.

Method for producing vegetable pickles containing tea leaves (2)
With reference to FIG.3 and FIG.4, the other manufacturing method of the vegetable pickles containing a tea leaf component is demonstrated. FIG. 3 is a simplified diagram for explaining the steps of another method for producing vegetable pickles containing tea leaf components, and FIG. 4 is a process diagram showing the method for producing vegetable pickles of FIG.

  3 and 4, this vegetable pickle manufacturing method uses a myoga as a vegetable. When the pickled vegetable (myoga) pickles containing tea leaf components are first washed with water so as not to break the shape of the myoga 22 (water washing step S11), the water adhering to the myoga 22 is cut off. The washing with water can be carried out by putting the myoga 22 in a container such as a ball containing water, and the draining can be carried out by putting the washed ginger 22 in a monkey and leaving it to stand.

  Next, as shown in FIG. 3A, the drained myoga 22 is placed in a container 24, and salted with salt 26 (salting step S12). In this salting step S12, as shown in FIG. 3 (b), the presser lid 28 is put in the container 24 and placed on the myoga 22, and the weight 30 is placed on the presser lid 28. For example, 8 to 15 g of salt, for example 10 g, is added to 2 kg of myoga, salted for about 10 to 15 hours, for example about 12 hours, using 0.8 to 2 kg of weight 30, and salted in this way Then, the mushroom 22 comes out and the tea leaves are easily absorbed.

  After the salting step S12, as shown in FIG. 3 (c), the salted myoga 22 is taken out from the container 24 and squeezed (vegetable squeezing step S13), the ak attached to the myoga 22 is removed, and the ak is removed in this way. Can be soaked deliciously.

  On the other hand, a pickling solution for pickling tea leaves is generated in parallel with the squeezing step S13 (solution generating step S14). In this solution production | generation process S14, as shown in FIG.3 (d), sugar, vinegar, and a salt are put into the pan 32 and boiled and produced | generated. And when this solution is cooled to 50-70 degreeC, for example, around 60 degreeC, the tea leaf 33 (sencha) is put (tea leaf addition process S15). In the solution production step S14, a solution is produced by adding 180 to 200 ml of vinegar, 150 to 230 g of sugar, and 8 to 15 g of salt. Moreover, in tea leaf addition process S15, 8-13g of tea leaves, for example, 10g, are put into the solution mentioned above, and the tea leaf component can fully be absorbed by the ginger 22 by putting tea leaves in such a cold state.

  Thereafter, as shown in FIG. 3 (e), the pickled solution in which the tea leaves are added in the squeezing step S13 and the tea leaves added in the tea leaf adding step S15 are put in a pickled container 34 such as a turtle or a bottle, and tea leaves are pickled (tea leaves). Pickling step S16). In the tea leaf picking step S16, the lid 36 is attached to the opening of the pickling container 34 and placed in a cool place such as a refrigerator. If the tea leaves are soaked for 5 days or more, preferably 7 days or more, the pickled solution and the tea leaves 16 are mixed with the pickled solution, and the myoga 22 in the pickled container 34 is sufficiently contained in the mixed solution 38. The components of sugar, vinegar, salt and tea leaves 33 are absorbed by the myoga 22 and can make myo pickles containing the tea leaf components.

  When soaked, the tip of the myoga 22 becomes bright red and the color becomes a beautiful pickle. In addition, since the ingredients of tea leaves 33 are contained in this myoga pickles, it becomes a highly nutritious pickle containing catechins (for example, tannins) and the like, and the taste of myoga is mellowed by the tea leaves 33, and is deliciously served as a side dish. It can also be used as a snack for beer and beer.

Method for producing vegetable pickles containing tea leaves (3)
With reference to FIG. 5, the further another manufacturing method of the vegetable pickles containing a tea leaf component is demonstrated. FIG. 5 is a process diagram showing still another production method for producing vegetable pickles.

  In FIG. 5, this vegetable pickle manufacturing method uses raccoon as a vegetable. When pickling vegetables with green tea ingredients (raccoon), first cut the roots of the raccoon with a kitchen knife (root removal step S51), and put the raccoon from which the roots have been removed into a bowl or the like (water washing step S52). . Then, the washed raccoon is immediately put into a colander and sprinkled with salt, and left for about 6 to 10 hours, for example, 8 hours (salt shaking / unloading step). At this time, the monkeys are floated and left so that the water that has been washed with water and the ak (juice) that comes out of the rakkyo fall.

  On the other hand, a pickling solution for pickling tea leaves is generated in parallel with the salt shaking and picking step S53 (solution generating step S54). In this solution production | generation process S54, sugar, vinegar, and a salt are put into a pan and boiled. Then, when this pickled solution is cooled to 50 to 70 ° C., for example, around 60 ° C., tea leaves (sencha) are added (tea leaf adding step S55). In solution production | generation process S54, 600-800 ml of vinegar, 600-800 g of sugars, and 30-50 g of salt are added with respect to 3 kg of rakkyo, and a pickled solution is produced | generated. Moreover, in tea leaf addition process S55, 25-40g of tea leaves, for example, 30g, are put into the pickling solution mentioned above, and a tea leaf component can fully be absorbed in a rakkyo by putting tea leaves in this way.

  Thereafter, the raccoon from which salt has been removed in the salt shaking and picking step S53 and the pickled solution to which tea leaves have been added in the tea leaf adding step S55 are placed in a pickled container such as a turtle or bottle, and tea leaves are pickled (tea leaf picking step S56). At this time, the red pepper may be cut into small pieces according to preference. In this tea leaf picking step S56, a lid is attached to the opening of the pickle container and placed in a cool place such as a refrigerator, and the state of pickling the tea leaves in this manner is performed for 25 days or more, preferably 30 days or more. The pickled solution is mixed with the solution from tea leaves and tea leaves, and the rakyyo in the pickled container is immersed in this mixed solution, and the ingredients of sugar, vinegar, salt and tea leaves are absorbed by the rakyaku to make a rakyyou pickled with tea leaves ingredients. Can do.

  The raccoon pickles produced in this way contain tea leaf ingredients, so it becomes a highly nutritious pickle containing catechins (for example, tannins), and the tea leaves have a mild taste of raccoon and are unique to raccoon. Can be eaten deliciously as a pickle.

Method for producing vegetable pickles containing tea leaves (4)
Vegetable pickles with tea leaf components can be made more easily in Japanese radish, Mizuna, etc. than the manufacturing method described above. When pickled radish pickles using radish as a vegetable, it can be pickled as follows. Wash the radish with water (water washing process), peel the skin (peeling process), adjust to the size of the pickled container or pickled bag, and cut it into an appropriate size to make it easy to soak.

  After preparing in this way, put the radish cut into a pickled container or pickled bag, put sugar, salt and tea leaves and seal (tea leaf addition process), and then pickle the tea leaves for a predetermined time in this state (tea pickles) Process). In this tea leaf addition process, 150 to 250 g of sugar, 70 to 100 g of salt and 7 to 15 g of tea leaves (sencha) are added to 2 kg of radish, and when the radish is cut to a certain extent, it is 20 hours or more, preferably 24 hours or more. By soaking, the tea leaves are dissolved in the water from the radish, and the dissolved tea leaves are absorbed into the radish, and the radish pickles containing the tea leaves are completed. Even large ones are 2 days, preferably 3 days or more. It can be eaten deliciously by soaking. In addition, you may make it soak in Japanese sake according to liking, and it can be soaked delicious, for example, if 70-100 ml is added with respect to 2 kg of radish.

  Even with the radish pickles made in this way, the tea leaf components are absorbed into the pickled radish, and the tea leaves become a pickle with a mellow depth. In addition, the method of soaking is very simple and can be soaked in a short period of about 1 to 3 days.

  Moreover, when pickling Mizuna pickles using Mizuna as vegetables, it can be pickled as follows. Mizuna is washed with water (water washing process), sprinkled with salt on the roots, and then put in a pickled container and salted (salted process). This salting is performed, for example, for 2 to 3 hours by placing a presser lid on Mizuna placed in a soaking container and placing a weight on it. In addition, this salting can be accelerated by switching up and down when about 1 hour passes.

  After this salting, Mizuna is taken out of the pickling container and squeezed. You can make delicious pickles by unscrewing them like this. After draining, the salted Mizuna is returned to the soaking container, and tea leaves (sencha) are added and tea leaves are pickled (tea leaf adding process, tea leaf picking process). This tea leaf pickling is done by putting 8-15 g of tea leaves to 850 g of Mizuna, and, like salting, put a presser lid on Mizuna and put a heavy stone on it, for example, it can be pickled for 3-5 hours. You will be able to eat.

  Mizuna pickle made in this way absorbs the tea leaf components in the pickled Mizuna, and the tea leaves have a mellow depth. In addition, it can be soaked in a very simple manner, and can be soaked in a very short period of about 3 to 5 hours.

Such a simple method of pickling can be advantageously applied to pickles such as Chinese cabbage, cucumber, eggplant, cabbage and carrot.
Method for Producing Garlic Miso with Tea Leaf Components With reference to FIGS. 6 and 7, a method for producing garlic miso with tea leaf components will be described. FIG. 6 is a simplified diagram for explaining a part of the process for producing the garlic miso containing tea leaf components, and FIG. 7 is a process diagram showing the process for producing the garlic miso of FIG.

  In FIG.6 and FIG.7, in the manufacturing method of this garlic miso, garlic is used as a vegetable. When making garlic miso with tea leaf ingredients, as in the case of making garlic pickles, the garlic 42 is peeled to remove the skin and roots (peeling step S31), and the peeled garlic 42 is washed with water (water washing step S32). ), The water adhering to the garlic 42 is cut off.

  Next, as shown in FIG. 6 (a), oil is put into the frying pan 44 and the garlic 42 is fried until a slight darkening is obtained (oil frying step S33). In this oil frying step S33, about a spoonful of oil is put into 400 g of garlic and fried, and then cooled naturally. By frying in this way, the smell of garlic 42 can be eliminated and the bactericidal effect can be enhanced.

  Thereafter, as shown in FIG. 6B, miso 46, sugar, tea leaves (sencha) and chilled garlic 42 are put into an aging container and mixed (mixing step S34). In this mixing step S34, the garlic 42 is mixed in a ratio of 1 to 3 times, for example 1.6 times, by weight with respect to the miso 46. In this mixing, the miso 46, sugar, tea leaves and garlic 42 are uniform. It is done to become. Then, after mixing, a lid 48 is attached to the aging container 46 and placed in a cool place such as a refrigerator for storage (storage step S35).

  When the storage step S35 is performed for 5 days or more, preferably 7 days or more as the first predetermined period in this way, sugar and tea leaves are dissolved in the miso 46, and the garlic 42 is also somewhat dissolved in the miso 46. And the components of the tea leaves are absorbed by the garlic 2. At this stage, the garlic 42 is hardly dissolved in the miso 46 and can be eaten as the garlic 42 containing the tea leaf component or the miso 46 containing the tea leaf component. Even at this stage, since the tea leaf component is absorbed by the garlic 42 and miso, the odor unique to the garlic 42 is suppressed, and the tea leaf component-containing garlic 42 and miso 46 can be eaten deliciously.

  Further, when about 15 days have passed since the start of the storage step S35 (the first predetermined period is until this time), the process proceeds to the aging step S36, where the garlic 42 and the tea leaves are dissolved into the miso 46. When the second predetermined period, for example, about one week elapses from the start of the ripening step S36 (for example, 20 days, preferably 25 days or more have elapsed since the start of the storage step S35), the melting further progresses and miso Can make garlic miso with tea leaf ingredients.

  The garlic miso containing the tea leaf component made in this way almost eliminates the odor of the garlic 42 and contains the garlic component and the tea leaf component, so that an unprecedented highly nutritious miso is completed. As shown in FIG. 6 (C), this garlic miso containing tea leaf components can be eaten by putting it on rice 50, sprinkling it on a rice ball 52, or attaching it to a pickle 54 such as cucumber.

Method for Producing Pepper Miso with Tea Leaf Components With reference to FIGS. 8 and 9, a method for producing a green tea miso with tea leaf components will be described. FIG. 8 is a simplified diagram for explaining a part of the process of the method for producing the green pepper miso containing tea leaf components, and FIG. 9 is a process diagram showing the process for producing the green pepper miso of FIG.

  In FIG.8 and FIG.9, in the manufacturing method of this pepper miso, pepper is used as a vegetable. When making green tea miso with tea leaf ingredients, spicy pepper is also used to season miso. Peppers and spicy pepper seeds are removed (seeding process S41), and the spiced peppers and hot peppers are washed with water (water washing process S42). Then, cut the peppers and hot peppers into small pieces, and, as shown in FIG. 8 (a), put the cut peppers and hot peppers together with rice cakes, sugar and soy sauce (thin and thick) into the mixer section 64 of the mixer 62. It cuts so that it may become (cutting process S43). In addition, about soy sauce, only thin-mouthed soy sauce may be used and you may make it use only deep-mouthed soy sauce.

  After making the peppers and hot peppers muddy in this way, as shown in FIG. 8 (b), the cutting mixture 66 is put in a pan 68 and heated to boil for about 0.5 to 2 minutes, for example about 1 minute. Then, as shown in FIG. 8 (c), the pan 68 is covered with a lid 70 and left to cool (mixture boiling step S44). The boiling in the mixture boiling step S44 is performed 2 to 5 times at a predetermined time interval, for example, about 20 to 28 hours, for example, around 24 hours (that is, boiling once per day is performed 2 to 5 times). It is preferable that the fermentation by the koji described later can be promoted by repeating boiling and cooling in this way.

  Thereafter, as shown in FIG. 8 (d), this mixture 66 is put in a fermentation vessel 72 such as a bottle or a turtle, and tea leaves 74 are further added and mixed uniformly. A lid 76 is placed on the opening of the storage vessel 72. Is attached and sealed (tea leaf addition step S45). The tea leaves 74 are preferably used in a powder form so as to be uniformly mixed so as to be dissolved in the produced miso. And it puts in a cool place in the state sealed in this way, and it is made to ferment (fermentation process S46).

  When 25 days or more, preferably 30 days or more have elapsed from the start of the fermentation step S46, fermentation by koji progresses, and pepper and chili dissolve into miso so that a green pepper miso containing tea leaf component can be made.

  The green pepper miso containing the tea leaf component made in this way is almost free from the smell of bell pepper, and a very nutritious miso containing the green pepper component, the hot pepper component and the tea leaf component is completed. This green pepper miso with tea leaves can be eaten by putting it on rice, sprinkling on rice balls, or putting it on pickles such as cucumbers.

Example [Example 1]
As Example 1, garlic pickles with tea leaf components were prepared as follows. As materials used, 500 g of garlic, 180 ml of honey, 10 g of tea leaves (powdered), and 1 tablespoon of salt (15 g) were prepared. First, the garlic skin was peeled off, the skin and roots were removed, the peeled garlic was placed in a bowl and washed with water, and then the garlic 2 washed with water was placed in a monkey and left for about 1 hour to drain.

  Next, drained garlic was put in a container, salt was added and salted for about 5 hours. After that, garlic was taken out of the container, put into a colander and picked up. Thereafter, honey and tea leaves were placed in the pickled container, and a lid was attached to seal the container. And in this sealed state, the tea leaves were pickled for about 10 days to make garlic pickles.

The garlic pickles were pickled in a garlic-free odor. Also, when I ate this, it had a mellow taste and was delicious.
Moreover, when the component of the garlic pickles prepared in this way and its solution (garlic pickled solution) were measured, the results shown in Table 1 were obtained. As shown in the measurement results, the pickled solution contains 73 mg / 100 g of tannin (catechins), which is a component of tea leaves, and the garlic pickled (garlic fruit) contains 24.7 mg / 100 g of tannin. It was. This indicates that the tea leaf component (tannin) was dissolved in the solution from the tea leaf, and the tea leaf component contained in the solution was dissolved in the garlic. By immersing the garlic in the tea leaf, the tea leaf component Was found to dissolve in garlic.

〔実施例２〕
実施例２として、次の通りにして茶葉成分入りミョウガ漬物をつくった。使用材料としてミョウガ２ｋｇ、砂糖２００ｇ、塩１０ｇ、茶葉（煎茶）１０ｇ、酢２００ｍｌ、重石約１ｋｇを用意した。まず、ミョウガをきれいに水洗い、ザルに水洗いしたミョウガを入れて１時間程置いて水切りをした。そして、水切りしたミョウガを容器に入れ、塩をふりかけて１２時間程塩漬けを行った。この塩漬けでは、容器内に押え蓋を入れてミョウガの上に載せ、重石を載せて行った。

[Example 2]
As Example 2, a gyoza pickled tea leaf component was prepared as follows. As materials used, 2 kg of myoga, 200 g of sugar, 10 g of salt, 10 g of tea leaves (sencha), 200 ml of vinegar, and about 1 kg of weight stone were prepared. First, the ginger was washed thoroughly with water, and the ginger washed with water was put into a colander and left for about an hour to drain the water. Then, the drained ginger was put in a container, and salted and sprinkled for about 12 hours. In this salting, a presser lid was placed in a container, placed on the myoga, and a weight was placed.

  Then, the salted ginger was taken out and squeezed, and the attached ak was removed. On the other hand, sugar, vinegar and salt were put in a pan and boiled to produce a pickled solution. When the pickled solution was cooled to around 60 ° C., tea leaves (sencha) were added. And the solution which added the squeezed myoga and the tea leaf was put into the pickling container, and it put in the refrigerator with the lid | cover installed, and it put it in such a state for about seven days, and made the myoga pickles.

  The soy pickles produced in this way had a mild taste of myoga and could be eaten deliciously as a side dish. In addition, the tip of myoga became red, and it was pickled as a beautiful pickle.

Example 3 and Comparative Example
As Example 3, raccoon pickles containing tea leaf components were prepared as follows. As materials used, 3 kg of raccoon, 700 g of sugar, 40 g of salt, 30 g of tea leaves (sencha), 700 ml of vinegar, and a few red peppers were prepared. First, the roots of the raccoon were cut off, the raccoon from which the roots had been removed were put into a bowl and washed with water, and the washed raccoon was immediately put into a colander, mixed with salt, and left for about 8 hours to cut the ak.

  On the other hand, a pickling solution for pickling tea leaves was produced in parallel. In the production of the pickled solution, sugar, vinegar and salt were put in a pan and boiled, and when the pickled solution was cooled to around 60 ° C., tea leaves (sencha) were added. Then, the pickled solution containing added raccoon and tea leaves was put in a pickled container, and the red pepper was cut into small pieces and placed in the pickled container. Then, it put in the refrigerator with the lid | cover mounted | worn, and it put it in such a state for about 30 days, and made raccoon pickles.

The raccoon pickles made in this way had a mild taste of raccoon, and the odor of raccoon was suppressed, so it was delicious.
Moreover, the components shown in Table 2 were obtained when the components of the raccoon pickles thus prepared and the solutions thereof (solutions of the raccoon pickles) were measured. As shown in this measurement result, the pickled solution contains 48.0 mg / 100 g of tannin (catechins), which is a component of tea leaves, and the rakkyo pickled (raccoon fruit) contains 59.1 mg / 100 g of tannin. It was. This indicates that the tea leaf component (tannin) has dissolved from the tea leaf into the solution, and the tea leaf component contained in the solution has been dissolved in the rakkyo. It was confirmed that was dissolved in sea urchin.

比較例として、茶葉を添加することなく、実施例３と同様にしてラッキョウを漬けた。そして、この比較例におけるラッキョウ漬物及びその溶液の成分を測定したところ、表２の比較例に示す通りであった。この漬物溶液のタンニン（カテキン類）の含有量は、１．０ｍｇ／１００ｇであり、またラッキョウ漬物のタンニンの含有量は１．０ｍｇ／１００ｇであり、ラッキョウ漬物及び漬け溶液にはタンニンがほとんど含まれていなかった。

As a comparative example, raccoon was soaked in the same manner as in Example 3 without adding tea leaves. And when the components of the raccoon pickles and their solutions in this comparative example were measured, they were as shown in the comparative examples in Table 2. The content of tannin (catechins) in this pickled solution is 1.0 mg / 100 g, and the content of tannin in pickled licorice is 1.0 mg / 100 g, and raccoon pickled and pickled solutions contain almost tannin. It wasn't.

Example 4
As Example 4, a garlic miso containing tea leaf component was prepared as follows. As materials used, 400 g of garlic, 250 g of miso, 80 g of sugar, 10 g of tea leaves, and one spoonful of oil were prepared. Peel the garlic, remove the skin and roots, wash the peeled garlic with water, cut the water attached to the garlic, put the garlic so treated into a frying pan, add oil and add a little dark color And then cooled naturally.

  Thereafter, miso, sugar, tea leaves (sencha) and chilled garlic were put in an aging container and mixed uniformly. After mixing, the aging container was fitted with a lid and stored in a refrigerator. When the lid was opened after 7 days of storage, the sugar and tea leaves were dissolved in the miso, and the garlic was somewhat dissolved in the miso, which can be eaten deliciously as garlic and miso. It was. At this stage, the garlic-specific odor was suppressed.

  After that, cover the aging container again, put it in the refrigerator and store it for another 14 days, then remove it and open the lid. The garlic and tea leaves are further dissolved in the miso so that the garlic and tea leaves are not understood. It melted and was deliciously eaten as garlic miso. At this stage, the smell of garlic almost disappeared, it was hardly understood as tea leaves and garlic, and it was possible to eat deliciously as miso.

Example 5
As Example 5, a green pepper miso containing tea leaf component was prepared as follows. 500 g of pepper, 500 g of hot pepper, 1 kg of sugar, 1 kg of sugar, 900 ml of soy sauce (thick mouth), 900 ml of soy sauce (thin mouth), and 10 g of tea leaves (powder) were prepared as the materials used. Peppers and spicy pepper seeds are removed, the spiced peppers and spicy peppers are washed with water, and the washed peppers and spicy peppers are cut into small pieces, and the cut peppers and spicy peppers are cooked together with rice cakes, sugar, and soy sauce (light and dark). Put in a mixer and cut until mushy.

Next, the muddy cut mixture is put into a pan, heated and boiled for about 1 minute, covered with a pan and allowed to cool, and this boiling and cooling are performed once a day for a total of 3 days. It was.
Then, this mixture was put into a fermentation container, and tea leaves were further added to mix uniformly. The fermentation container was sealed with a lid. And when this lid | cover was opened when 30 days passed in the cool place in this sealed fermentation container, peppers, hot peppers, and tea leaves melt | dissolved, and it was able to eat deliciously as pepper miso. This sweet pepper miso almost disappeared, and was able to be eaten deliciously as miso.

The simplification figure for demonstrating the process of the manufacturing method of the vegetable pickles containing a tea leaf component. Process drawing which shows the manufacturing method of the vegetable pickles of FIG. The simplification figure for demonstrating the process of the other manufacturing method of vegetable pickles containing a tea leaf component. Process drawing which shows the manufacturing method of the vegetable pickles of FIG. Process drawing which shows the further another manufacturing method of vegetable pickles containing tea leaves. The simplification figure for demonstrating the process of the manufacturing method of the garlic miso containing a tea leaf component. Process drawing which shows the manufacturing method of the garlic miso of FIG. The simplification figure for demonstrating the process of the manufacturing method of green pepper miso containing a tea leaf component. Process drawing which shows the manufacturing method of the bell pepper miso of FIG.

Explanation of symbols

2,42 Garlic 16,33,74 Tea leaves 22 Myoga 44 Miso

Claims (12)

A salting process in which vegetables are put in a container and soaked with salt, an action removing process of dropping the vegetables from the vegetables after the salting process, and vegetables picked up in the action removing process after the action removing process A method for producing vegetable pickles containing tea leaf components, comprising: a tea leaf addition step of adding tea leaves in a tea leaf, and a tea leaf pickling step of immersing for a predetermined time after the tea leaf addition step. Vegetables are garlic. In the salting step, garlic is salted for 4 to 8 hours. In the tea leaf addition step, tea leaves and honey are added and sealed. The method for producing vegetable pickles containing tea leaf components according to claim 1, wherein the pickles are pickled in a bowl. A salting process in which vegetables are put in a container and pickled with salt, a vegetable squeezing process in which vegetables are taken out from the container after the salting process and squeezed, and a pickled solution generating process in which sugar, vinegar and salt are boiled to make a pickled solution And the tea leaf addition step of putting tea leaves after cooling the pickled solution generated in the pickled solution generation step, the vegetables squeezed in the vegetable squeezing step and the pickled solution containing tea leaves in the tea leaf addition step into a pickled container A method for producing vegetable pickles containing tea leaf components, comprising a step of pickling tea leaves for a predetermined time. Vegetables are myoga, and in the salting step, put a lid on the myoga and put a heavy stone and salt for 10 to 13 hours, and in the tea leaf soaking step, myoga can be soaked in tea leaves for 5 days or more. The manufacturing method of the vegetable pickles containing the tea leaf component of Claim 3. Put the vegetables in the container, sprinkle and mix the salt, drop the ak from the vegetables, shake the salt, remove the ak, add the sugar, vinegar and salt and boil it to make the pickled solution Put the tea leaves added after cooling the pickled solution generated in the generating step, and the vegetables removed from the salt in the salt shaking and picking step and the pickled solution containing tea leaves in the tea leaf adding step into the pickled container A method for producing vegetable pickles containing tea leaf components, comprising a step of pickling tea leaves for a predetermined time. Vegetables are raccoon, and in the salting and picking process, salt is sprinkled on the raccoon and left for 6 to 10 hours in the state that the squeezed out of the raccoon falls. The method for producing vegetable pickles containing tea leaf components according to claim 5, wherein the pickles are pickled in a bowl. A tea leaf ingredient-containing vegetable comprising: a tea leaf addition step in which vegetables are put in a pickle container or a pickle bag, and sugar, salt, and tea leaves are added and sealed; and a tea leaf pickling step in which the tea leaves are pickled for a predetermined time after the tea leaf addition step. A method of manufacturing pickles. 8. The method for producing pickled vegetables with tea leaf components according to claim 7, wherein the vegetables are Chinese cabbage, Mizuna, cucumber, eggplant, cabbage, radish or carrot. Stir fry garlic in oil, mix chilled garlic in the oil stir-fried step, mix with miso, sugar and tea leaves in an aging container, and store for a first predetermined period after the mixing step A method for producing a garlic miso containing tea leaf component, comprising a preservation step. The method for producing garlic miso with tea leaf components according to claim 9, wherein garlic is mixed at a ratio of 1 to 3 times by weight with respect to miso and is aged for a second predetermined period after the storage step. . A cutting and mixing process in which peppers, strawberries, sugar and soy sauce are put into a mixer and cut and mixed into small pieces, a mixture boiling process in which the cut and mixed mixture is put in a pan and boiled at predetermined time intervals, and the mixture is cooled after the mixture boiling process A method for producing a green pepper miso containing tea leaf component, comprising: a tea leaf addition step that is put into a fermentation container together with the tea leaf; and a fermentation step that is fermented for a predetermined time after the tea leaf addition step. In the mixture boiling step, the mixture is boiled 2 to 5 times at intervals of 20 to 28 hours, and the boiling time is 0.5 to 2 minutes. In the fermentation step, the mixture is fermented for 50 days or more. The method for producing a green pepper miso with tea leaf component according to claim 11.

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