JP2009225753A - Lightly pickled eggplant contained in packaging container - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a lightly pickled eggplant contained in a packaging container which enables a user to select a pickling degree of eggplant pickles without making the hand dirty, and is free from requiring eating in a rush because of being pickled too much like conventional pickles. <P>SOLUTION: The lightly pickled eggplant is such that as means for separating a pickling bed 2a and an eggplant 1, an internally wrapped article 3 which internally wraps the eggplant with a bag-like sheet material 3a is loaded in an external container 5a filled with the pickling bed, and as means for releasing the separated condition without touching the pickling bed and mixing both of them, one edge part 3b of the internally wrapped article 3 is exposed to the outside of the external container. The bag-like sheet material and the skin of the eggplant stick to each other, but only the bag-like sheet material can be easily discharged from the external container by a method of making the sheet material in a folded double layer (numeral 4). A user pulls out the sheet material, choosing the proper time to eat, and starts pickling, so an aqueous solution of oligosaccharide or polysaccharide, agar 7, and lactic acid bacteria are enclosed together with the eggplant in order to retain freshness of the eggplant before pickling in circulation, and shorten a pickling time after releasing the separated condition. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to shallow pickling of coconuts in packaging containers that are pickles, and more specifically, the pickled bed and cocoons are isolated in a multi-layer packaging container and the freshness of the coconuts is circulated, and later It is related to a new product that allows the user to start pickling by releasing the above-mentioned isolated state easily without messing his hands, and then immersing it in a short time. is there.

  Asako pickles are pickles made by pickling eggplants for a short time in pickles or pickles. The soaking time depends on the type of the eggplant, whether or not the fruit is cut, whether or not the pretreatment process (hand kneading with salt or pickling with salt), the type of pickling bed or pickling solution, and especially the salt concentration, etc. There are things that last from 2 to 3 days from the time, and it is not possible to define them in general. However, in general, the permeation into the pickled fruit is modest so that you can enjoy the taste and aroma of the material itself and the crispy texture as well. is there.

  Among the above, the presence or absence of fruit cuts greatly affects the pickling time. Assuming that only a minimum of dipping bed or dipping solution is used on the premise of bagging, in the case of a round coconut that has not been cut or cut, it takes 2-3 days to dip it in a shallow soak. On the other hand, in the case of an eggplant cut even a little, it can be pickled in half a day to a day. In addition, when it is soaked in place of the cocoon bed, it takes 1-2 days for a cocoon with a round shape, but it takes several hours for a cut coconut or about 30 minutes for a dip with a high salt concentration. Sometimes it goes up. In general, however, the cut ones often lose their crispy texture rather than the rounded shallow pickles, and although the tastes are different, they can be used for full-fledged shallow pickles such as rice cakes. By comparison, there are many opinions that the salty taste is always in front of the original taste and scent of yuzu when it is soaked in liquid.

  Bags of Asako pickled products are already widely available on the market. Generally, coconuts that have been subjected to the salting step with salt are re-immersed in a lower salt concentration or a pickling solution and then packed together. In addition, mass-produced products found at supermarkets are overwhelmingly more cut and dipped than round fruits. The amount of the pickled bed or pickled solution and the salt concentration are adjusted mainly depending on the level of pickling, but as long as the salt is contained in the bag, the picking becomes deeper as time passes. . In any case, the degree of pickling in a single product is given, and the consumer cannot set or control the degree of pickling.

  The manufacturing method of pickled coconut pickled products can be found in Patent Document 1 below, but this is mainly a proposal of how to prevent the pickled cocoon from fading in the bag during the subsequent distribution process. Therefore, the degree of pickling in terms of taste and texture is not considered. Patent Document 2 below proposes a method for manufacturing pickled products in which vegetables and seasoning liquid are enclosed in a packaging container and pickled in the distribution process without being pickled at the factory. However, this method is presumed to have a large variation in the method of pickling over time in the distribution process.

  From the viewpoint of pickled packaging containers, in Patent Document 3 below, food and flavoring materials are separately stored in the container via partitioning materials, assuming both pickles, and both at the time of sale or immediately before eating. There has been proposed a container configured to mix the two. However, its contents are limited to liquids and do not include rice cakes, etc. that are paste-like, and how to maintain the freshness of food that has not yet been pickled has been considered. In general, it is not concrete. Patent Document 4 below proposes a pickle floor bag that can be pickled without directly touching the pickled floor. The food and flavoring materials are contained separately in the bag, but the material that separates the two is a non-woven fabric, and the non-woven fabric is fixed to the outer bag at the side edges, so pickled. The degree of progress is progressive and it is difficult for the user to adjust the degree of pickling.

  The following Patent Documents 5 and 6 relate to the packaging of rice balls. In order to prevent the seaweed from getting wet, these are provided with a sheet between the seaweed and the cooked rice, and the sheet is removed when eating. Also in the invention of shallow pickling of the eggplant containing the packaging container, the pickling is started by removing the sheet material through a bag-like sheet material between the pickled bed or the pickled solution and the eggplant. However, these purposes and effects are completely different, and the fields of industrial use are also different. And, in the field of rice balls in a packaging container, maintenance of the freshness of the contained eggplants, shortening of the pickling time of the eggplants after removing the sheet material, etc. are also inherent to the present invention.

Patent Document 7 below relates to the effect of enhancing taste and umami through salt by trehalose, which is a disaccharide. In the invention of the pickled eggplant in this packaging container, the freshness of the eggplant before pickling during distribution, the prevention of discoloration, and the stabilization of the solution (water molecule) itself in contact with the eggplant, etc. Enclose sugar with coconut for purpose. And the salty and umami enhancement effect by contrasting with the moderate sweetness that saccharides have in combination contributes to shortening the pickling time of the eggplant after removing the sheet material (for the same purpose as saccharides in the present invention) In some cases, lactic acid bacteria may be added and enclosed with eggplant). Therefore, the saccharide used in the present invention is not limited to trehalose, and the inclusion of the saccharide or the like is not only for taste, but also for obtaining a complex effect including maintaining the freshness of the eggplant, and the packaging container according to the present invention. It is intended to give the user a new and great convenience in combination with the device of the aspect.
JP 2002-199841 A JP 2002-306061 JP-A-8-217091 JP 2000-152747 A JP-A 63-307064 6-52487 JP-A-10-66540

  There is a kind of eggplant called “Mizuyasu” (Mizunas), which is a special product of the Quanzhou area in the southern part of Osaka Prefecture (Mizuyoko is the name, and the variety name is “Mizu-don” and “Shisui”. Is). Compared to other common eggplants, the skin and flesh are softer and fresher. In particular, the local method has been overwhelmingly widely used in the past. The method is to squeeze the soaked pickles that have been picked up in a circle that has not been cut or cut into pieces before eating. There is no theoretical basis for not using a kitchen knife, but the irregularity of the white flesh surface when it is torn by hand, combined with the freshness that Minamata originally had, gives it a unique texture.

  Although there are no published data, the market for Asahi pickled products from Mizushiko is expanding, especially for gifts, coupled with the spread of refrigerated courier services. If it is packed in a bag together with a cocoon with uncut round fruit, and it is shipped on the same day by courier, if it arrives at the customer the next day or two days after the shipping date, including the arrival date It is because 2-3 days is the best pickle degree as shallow pickle. The best-before date for pickled products from Mizuko is set to about 7 days from the date of pickling, but in reality, it will be too hot to pick up after the 4th day. In fact, it is recommended to eat the eggplant after chopping it, washing it with water, and removing salt (see FIG. 10). In any case, it is only about two days that you can enjoy the best taste as a soaked pickle. In addition, the water-soaked pickled products of this bag-packed paddle are being sold over-the-counter at supermarkets and department stores mainly in Kansai.

  Conventionally, the water pickled products were mainly pickled products that were packed in a bag with a cocoon bed in the form of a round fruit, but recently, products that have been pickled and then packed in bags after cutting the fruits are becoming widespread. The manufacturing method is similar to the above-mentioned general coconut bagging pickled products other than water coconut, after cutting the cocoon that has undergone the submerged step with salt, and then immersing it again in a lower salt concentration pickling solution or seasoning solution. Packed together. In many cases, the expiration date is set to any one of 1 to 2 weeks after the production, and this is the same as that of a general bagging and dipping product other than water eggplant. Without exception, these products become deeply pickled over time, and there are some products that feel contradictory to the fact that they are named as “soaked”.

  In addition, as a means to maintain the state of shallow soaking for as long as possible, regardless of whether it is water coconut, for example, the container is first soaked to the extent of shallow soaking at the factory and the soaking bed and soaking liquid are removed. There are a method of encapsulating and selling, or a method of setting the salt concentration of the pickled bed or pickled solution to be considerably low when the pickled bed or pickled solution is enclosed and distributed. However, in any of these cases, the possibility of using additives for the purpose of stabilizing the state of the food is increased, and the texture of the raw material, which is a characteristic feature of shallow soaking, has almost been lost.

  You can adjust the degree of pickling when you prepare pickled beds such as cocoon beds at home and eat them with pickled eggplants yourself. However, it is inevitably refrained from the fact that hands get dirty, there is a smell around, and the management of pickled beds is necessary. In addition, so-called pickled elements that use liquids and powders dissolved in water are available on the market, so that you can easily enjoy pickled pickles at home. However, without exception, the main ingredient is salt, and seasoning is done quickly with eggplants cut using salt osmotic pressure, and the traditional texture of shallow pickles cannot be fully enjoyed. For gifts, it would be less preferred to send raw pickles with raw pickles.

  The present invention has been made in view of such problems, and the user can select the degree of pickling of the pickled eggplant without directly soiling his hands, and it is not necessary to boil and eat it too much like a conventional product. It is an object to provide a shallow pickled eggplant in a packaging container that allows the producer to set the best expiration date as a shallow pickled product that enjoys the texture of the ingredients.

  In addition to the above water coconuts, “Kurojuzen” (also known as pear lions) cultivated around Nagaoka City in Niigata Prefecture and “Hakumaru Mariko” cultivated in Yamagata Prefecture There is an eggplant, and it is sold as a lightly pickled product in a bag like the water eggplant. In addition, several seed companies have reported on the development of eggplant varieties suitable for raw food, and the way to eat eggplant as a pickled eggplant is expected to spread in the future. Although there is a difference between suitable and unsuitable, all eggplants can be pickled regardless of the type, so the present invention is not limited to water eggplants, but covers all kinds of eggplants. is there.

  According to the first aspect of the present invention, the shallow pickled eggplant contains the eggplant as a means for isolating the pickled bed or the pickled solution and the eggplant in the packaging container containing the pickled solution and the eggplant without mixing the pickled bed or the pickled solution and the eggplant. An inner packaging body and an outer container filled with the pickling bed and pickling liquid loaded with the inner packaging body, and then the isolated state is released without directly touching the pickling bed or pickling liquid, and the pickling bed, pickling liquid and insulator are placed in the outer container. As a means for mixing inside, one end edge of the inner package is bare outside the pickled bed, pickled liquid or outer container, or the end of the linear body connected to the opened portion of the inner packed body is the pickled bed or pickled liquid Alternatively, it is bare on the outside of the outer container, and the inner package contains an appropriate amount of at least one saccharide selected from the group consisting of monosaccharides, oligosaccharides, polysaccharides, polysaccharide hydrolysates and sugar alcohols. The aqueous solution was enclosed with the eggplant And wherein the door.

  The main feature of the pickled eggplant in the packaging container according to the present invention is that the pickled bed or pickled solution and the eggplant are first unmixed, and therefore the eggplant is circulated in a state of maintaining the freshness without being soaked with salt, and the use obtained later It is the point that the person begins to pickle for the first time by mixing the pickled bed etc. and the eggplant without getting his hands dirty with the bedside, etc., in anticipation of eating time on a free day within the expiration date. Therefore, the user can easily and freely select the degree of pickling as a shallow pickled eggplant.

  That is, with the above-described configuration, the user of pickled eggplant grasps one side edge of the inner packaging material forming the inner packaging body bare in the same direction from the outside of the outer container, and only the inner packaging material is held in the outer container. Pull out to the outside, or grasp the end of the linear body that is connected to the opening of the inner package, and then pull the linear body to open the inner package in the outer container. Then, the pickling can be started by mixing the pickled bed or pickled liquid and the eggplant without making the hands dirty.

  In addition to maintaining the freshness of the coconut before being soaked during distribution, preventing discoloration, stabilizing the solution (water molecule) itself sealed in contact with the insulator, etc., in order to shorten the soaking time after releasing the isolation state, In the inner package, an aqueous solution containing an appropriate amount of at least one saccharide selected from the group consisting of monosaccharides, oligosaccharides, polysaccharides, polysaccharide hydrolysates and sugar alcohols is enclosed together with the insulator.

  In addition to the above-described structure, the shallow pickled eggplant according to the invention of claim 2 has the inner package body having a bag-like sheet material, and covers the bag-like sheet material from one end of the eggplant, Cover the other end of the insulator and fold it back to make two layers of the pickled bed and the pickled solution side packaging surface. The pickled bed and the pickled solution side packaging surface do not come in direct contact with the insulator, and the insulator side wrapped surface leaves contact with the insulator. Because it is continuously pulled out to the pickling bed or pickled liquid side packaging surface while being turned in the direction, only the bag-like sheet material of the inner package can be discharged from the outer container without receiving resistance due to contact with the insulator. And

  When the insulator and the sheet material come into contact with each other, the sheet material does not slip due to frictional resistance. In this respect, eggplant has the worst compatibility with resinous sheet materials among many vegetables and fruits. Furthermore, in the case of a kind of eggplant that is particularly thin and soft, such as a water eggplant suitable for soaking, the sheet material does not slip at all as it adheres. In order to cope with this, the use of powders to reduce friction is not suitable in the case of the present invention in which some moisture is present in the inner package. Even oils and waxes cannot be used because extra taste and aroma are transferred to the eggplant, and workability later deteriorates. In any case, even if any substance is interposed between the water insulator and the resinous sheet material, sufficient sliding cannot be obtained. According to the invention with the above-described configuration, it is not necessary for the user of the soaking to put power, and the hands are not soiled, and only the bag-like sheet material of the inner package can be easily discharged from the outer container.

  In the shallow pickling of the coconut according to the invention of claim 3, the aqueous solution containing the saccharide permeates the portion of the bag-like sheet material used above that becomes the insulator side packaging surface within a range of about 10 cm from the bottom. It is characterized by having innumerable holes.

  With the above configuration, when the bag-like sheet material is folded into two layers, an aqueous solution such as oligosaccharide or the like enclosed in the inner package can be brought into contact with the insulator. Further, when the bag-like sheet material is pulled out, this aqueous solution is mixed into the bed etc. in the outer container through the above-mentioned hole. On the other hand, when a solid material such as elongated agar is enclosed in the inner package, the solid material generally does not flow out of the hole when the bag-shaped sheet material is pulled out, and the agar and the like together with the bag-shaped sheet material. It is discharged from the outer container.

  According to a fourth aspect of the present invention, the shallow pickled eggplant according to the invention of the first aspect is filled with a pickled bed or a pickled solution instead of the insulator in the inner package, and is loaded with the eggplant together with the inner package. And an aqueous solution containing an appropriate amount of at least one saccharide selected from the group consisting of monosaccharides, oligosaccharides, polysaccharides, polysaccharide hydrolysates and sugar alcohols It is characterized by being enclosed.

  Whereas in claims 1 to 3, an inner package containing an insulator and an outer container filled with a dipping bed or a dipping solution loaded with the inner package are provided. And an outer container in which an insulator is loaded together with the inner package.

  The shallow pickling of the coconut according to the invention according to claim 5 is in the inner package body (corresponding to claims 1 to 3) or inside the cocoon containing the above coconut at a stage where the pickled bed or the pickled liquid and the eggplant are not mixed. If the package is filled with pickles or pickles, in an outer container filled with the pickles (corresponding to claims 1 and 4), in any case, the pickles that are isolated from the pickles or pickles are contained. The aqueous solution sealed in the contacted portion is an aqueous solution containing one or more appropriate amounts selected from trehalose, oligosaccharides, dextrin, chitosan, agarose such as agar.

  The eggplant used in the present invention is not subjected to salting in the pretreatment step as in general pickles, and until the pickled bed or pickled liquid and eggplant are released from the isolated state even after being loaded in the outer container. There is no full-fledged pickling of eggplant, and at least the eggplant in each package circulates in a state closer to fresh products than conventional pickled pickles. For this reason, it is necessary to maintain the freshness so that deterioration due to drying or oxidation of the insulator does not accelerate in the inner package. The above configuration addresses such a problem.

  Next, even if the user starts the pickle by releasing each of the above-mentioned isolated states, the product value is lowered if the time until it can be eaten is too long. In particular, when the outer container is a small bag, the capacity of the bed etc. enclosed between the inner package and the outer container is limited, and the activity of the bed as a fermented food is low in the refrigerator. Even in some cases, it may take more than two days, just like conventional products. As a result of this problem, the salty / umami enhancement effect by contrasting with the moderate sweetness of the saccharides such as trehalose used above, the activation of the cocoon bed etc. by mixing the aqueous solution of saccharides, etc. Contributes to shortening the pickling time of the eggplant after pulling out the bag-like sheet material.

  According to a sixth aspect of the present invention, the shallow pickling of the coconut is characterized by adding an appropriate amount of lactic acid bacteria together with the saccharide to the aqueous solution sealed in contact with the coconut.

  For the same purpose as sugars, etc., to maintain the freshness of water eggplant before soaking at the time of distribution, or to shorten the time until it is finished as shallow soaking after releasing the isolation state and starting soaking, the appropriate amount of lactic acid bacteria is reduced The structure is to be sealed in contact with the insulator.

  The shallow pickled eggplant according to the invention of claim 7 is a round fruit that is not cut nor cut, and is not subjected to pre-treatment such as hand-gripping with salt or under-pickling. The salt concentration is 2-14%, and the required time for soaking is 5-12 ° C until the optimum taste is achieved as a shallow soaking, based on the time when the isolated state is released and the pickled bed, pickled liquid and eggplant are mixed. It is configured such that it is not less than 30 minutes and not more than 6 hours in the refrigerator.

  According to the present invention, using a water eggplant that is difficult to handle because it is thin and weak to dryness compared to other common eggplants, the water eggplant is a rounded fruit that has not been cut or cut at all. In general, do not soak with salt, but only at least 3 weeks after the production according to the present invention until only the bag-like sheet material of the inner package is outside the outer container at any time during this period. Remove the pickled bed and coconuts by separating them, mix them, leave them in the refrigerator for 30 minutes to 6 hours, and pickle them for optimal taste, aroma, and crispy texture You can eat without exception the water pickles that you have enough. In addition, when pulling out the sheet material, hands are not soiled, almost no force is required, and anyone can easily start soaking.

  As a result, the manufacturer can also set the expiration date with a margin within 3 weeks after manufacture. Despite the fact that the traditional soaked marinades in a bag are actually only 2 to 3 days in time to enjoy the best taste as a soak, most products have a shelf life of 1 week or sometimes Problems such as setting more than that can be solved by the present invention. (See Figure 10)

  In addition, when the fruit is still round and is not pickled with salt, in principle, when the pickled bed etc. and the eggplant are not mixed, only the eggplant after sterilization washing is enclosed in the inner package. The freshness retention period of the eggplant is approximately 2 weeks (in this case, 1 to 2 cases per 10 samples during the period from 2 weeks to 3 weeks) It should be noted that Table 1 below is not observed because Table 1 is an observation with a cut eggplant), and selected from the group of trehalose, oligosaccharides, dextrin, chitosan, agarose such as agar. It was confirmed that the freshness was maintained without exception for at least 3 weeks when an aqueous solution containing one or more appropriate amounts or an aqueous solution containing lactic acid bacteria added thereto was enclosed so as to surround and touch the insulator.

  Trehalose, dextrin, chitosan and lactic acid bacteria are already used in several types of bagged pickles. The moisturizing effect of trehalose, the antioxidative effect of dextrin, the antibacterial effect of chitosan and the anti-discoloration effect of coconut, the antibacterial activity against rot of lactic acid bacteria are well known. Oligosaccharides and agar are also used mainly for the purpose of moisturizing effect. It is necessary to elucidate in the future what kind of each of these effects directly affects the maintenance of the freshness of the eggplant, but at least the film is formed on the surface of the insulator to prevent oxidation, overdrying and discoloration, There is no doubt that the stabilization of the water molecule itself contributes.

  Among the above, agar may use other plant fibers such as pectin and mannan. The role of the agar can be replaced by a water absorbent such as a nonwoven fabric. Agar is sealed so that the eggplant in the inner package is covered from above. This is because in the case of a round coconut tree, the most transpiration of water from the cut part of the stem is the most, and this is to prevent this. When a water absorbent body such as a non-woven fabric is used, the water absorbent body is disposed so that this portion of the insulator is covered from above and its skirt portion is immersed in an aqueous solution such as trehalose. In addition, by the structure of Claims 1-3, this nonwoven fabric is discharged | emitted from an outer container with a bag-like sheet material at the time of a pickling start similarly to agar.

  Of the traditional pickled coconuts in a bag, if the cocoon is pickled and the coconut leaves remain uncut, the amount of cocoon bed is limited, or the fermented food in the refrigerator. It took at least 2 days to get a proper soaking condition because of low activity of the floor (as mentioned above, on the other hand, too much soaking after around the 4th day). According to the present invention, by encapsulating the oligosaccharide or the like mainly in an inner package or the like so as to come into contact with the eggplant, the bag-like shape is not subjected to the salting treatment in principle. It was confirmed without exception that the soaking time after mixing the soaking bed or the soaking liquid and the water coconut by the method of pulling out the sheet material is 30 minutes to 6 hours. At that time, the salt concentration of the pickled bed or the like is a constant concentration selected from 2 to 14%, and no operation such as gradually increasing the concentration is performed.

  Among the above, the temperature of the refrigerator is preferably 5 to 12 ° C, more preferably 8 to 10 ° C. Eggplant, which is originally a crop in a high-temperature region, is suitable for storage at about 10 ° C, and its freshness rapidly drops below 5 ° C. Moreover, if it is less than 8 degreeC, the activity of a bed is low and it is hard to soak. On the other hand, if the temperature exceeds 10 ° C., it may affect other perishables in the refrigerator. Therefore, storage and soaking in a vegetable room, which is often set at about 8 to 10 ° C., is suitable.

  Among the above, the soaking time is 30 minutes to 6 hours, but in the case of a cocoon bed, the one soaked for 2 to 4 hours is most delicious. In the case of soaking, it is most preferable that it is soaked for 1 to 3 hours. As described above, the product of the present invention is soaked deliciously in a short period of time, such as when trehalose or dextrin is extracted when the cocoon bed or the pickled solution soaks from the skin of the eggplant by the action of osmotic pressure after the bag-like sheet material is pulled out. This is thought to be due to the salty and umami enhancement effect due to the moderate sweetness of saccharides. In addition, the activation of the bed and so on by mixing the aqueous solution of saccharide contributes to shortening the pickling time (the bed is moderately soft and easy to pickle, and the lactic acid bacteria that inhabit the bed are saccharides. Activate).

  When lactic acid bacteria are added to the inner package together with saccharides, the lactic acid bacteria can inhabit saccharides such as trehalose as nutrients before being mixed with the bed. Moreover, after the said bag-shaped sheet material is pulled out and mixed with a cocoon bed etc., the said lactic acid bacteria will become more activated by combining with the lactic acid bacteria which originally inhabit the cocoon bed. It was confirmed that the activated lactic acid bacteria helped the eggplant to be pickled faster and finished in a deeper taste.

  Among the above, the salinity concentration of the bed is selected from 2 to 14%, more preferably 2 to 8%. If it is less than 2%, the bed is damaged (this is not the case with pickles). If it exceeds 8%, not only will the number of lactic acid bacteria contained in the bed be reduced from the beginning, but also the number of lactic acid bacteria that will be mixed after being enclosed in an inner package and withdrawing the bag-like sheet material will also increase. Suppressed and may have a negative impact on pickles and taste.

  In addition, the aqueous solution of the saccharide enclosed so as to surround and contact the inner package in the inner package or the like has an appropriate concentration of 3 to 15% when the saccharide is trehalose, and is more preferably 7 to 7 in view of maintaining the freshness of the coconut. When the viewpoint from the viewpoint of the taste of the eggplant is further added at 15%, a concentration of 7 to 13% is more preferable. If it exceeds 13%, it will be strong if it exceeds 15%, and the inherent sweetness of trehalose will be transferred too much to Minamata. On the other hand, if it was less than 3%, the effect of maintaining freshness was not recognized.

  Hereinafter, the items constituting the present invention will be described by experiments.

[Experiment 1]
<Effect of the concentration of trehalose aqueous solution on the state of water eggplant (with cut)> Table 1 shows a fresh water eggplant that has not been submerged with salt as a sample, and this is a transparent bag. It is the result of having been enclosed with the trehalose aqueous solution according to density | concentration, storing in a refrigerator, and performing visual observation for 3 weeks. As a control, a comparison was also made with one enclosed with drinking water not containing trehalose. In the present invention, as a general rule, water coconuts use fresh fruits that are not rounded and not cut at all. However, in this verification, the rounded water coconuts are vertically and horizontally for about 4 minutes for easy observation. One cut was made so that the state in the fruit was visible from the outside of the bag.

（注）
１．Ａは茄子と同封するトレハロース水溶液の濃度である。
２．表中の記号の意味。
◎果肉に変色がなく、溶液にも濁りがほとんどない。
○果肉に変色はないが、溶液に若干の濁りが認められる。
△果肉に若干の変色（褐変）が始まり、溶液にも濁りが目立ち始める。
×果肉に目立った変色（同前）があり、溶液に浮遊物が認められる。
３．Ｂの食味影響とは、当検証とは別に、各濃度のトレハロース溶液を用いて後掲第１実施例の「包装容器入り水茄子の糠床による浅漬け」を製作し（トレハロース水溶液は内包装体の中にカットしない丸のままの水茄子とともに封入）期間経過後にこの溶液に浸された水茄子を、外容器内の糠床と混合させて漬け込んだものを食味比較した結果である。トレハロースの主に甘味が米糠と混じると、独特の風味を醸し出す効果がある。 Effect of concentration of trehalose aqueous solution on the state of water insulator (cut)

(note)
1. A is the concentration of the trehalose aqueous solution enclosed with the eggplant.
2. Meaning of symbols in the table.
◎ There is no discoloration in the pulp, and the solution is hardly turbid.
○ The flesh is not discolored, but some turbidity is observed in the solution.
ΔSlight discoloration (browning) begins in the pulp, and the solution begins to become turbid.
X There is a noticeable discoloration of the flesh (same as above), and suspended matter is observed in the solution.
3. In addition to the effect of taste of B, separately from this verification, using the trehalose solution of each concentration, the “Example of soaking in a container of water-filled eggplant in a packaging container” in the first embodiment described later was prepared (the trehalose aqueous solution was packed inside This is the result of comparing the taste of the water soaked in the solution mixed with the straw bed in the outer container after the elapse of the period. When trehalose is mainly sweetened with rice bran, it has the effect of creating a unique flavor.

  The results of Experiment 1 began to appear on the third day. Drinking water that does not contain trehalose began to float the so-called ak of the fruit, and the turbidity increased with the passage of time. On the other hand, in the case of the trehalose aqueous solution, although a slight amount of aqua began to float around the 6th day, the turbidity of the aqueous solution was much thinner than that in the case of drinking water over 3 weeks. In particular, up to 15%, the higher the concentration, the less turbidity caused by aqua. On the other hand, at a concentration of less than 3%, the turbidity was not so different from that of drinking water.

  In the above verification, a part of the water coconut was cut so that it could be seen, so even if it contained trehalose etc., agitation occurred stepwise, but in the case of a round fruit that does not cut at all It is confirmed that the freshness of the eggplant is completely maintained without exception for at least 3 weeks in an aqueous solution of trehalose having a concentration of 7 to 15%. This was also proved to be an effect of the inclusion of trehalose from the results of the above experiment.

  Dextrins may be used in place of the trehalose. Alternatively, trehalose and dextrin may be used in combination to form an aqueous solution having a final concentration of 3 to 15% (more preferably 7 to 13%). It is also effective to use an appropriate amount of chitosan (less than 1 to 3%) in combination with these. A solution containing oligosaccharides, other polysaccharides, polysaccharide hydrolysates, sugar alcohols, and the like is also considered to have a freshness-keeping effect by coating at least the cocoon skin. Moreover, combined use of these saccharides and lactic acid bacteria is also suitable. Some lactic acid bacteria are commercially available as lactic acid bacteria for pickles, and the deterrent effect against the generation of extra bacteria is known, but in the present invention, it is mixed with lactic acid bacteria that originally inhabit saccharides, cocoons, etc. The effect of shortening the pickling time and improving the taste can be confirmed.

[Experiment 2]
<Comparison of taste according to elapsed time of pickled "Kashiwadoko"> Table 2 prepares aqueous solutions by concentration using trehalose as a saccharide. The result is a comparison of the taste of each lapsed time after entrapping the freshly squeezed fruit that has been washed several times without pickling, and immersing the coconut egg into the cocoon bed with different salt concentrations together with the trehalose aqueous solution after 2 weeks. .

（注）
１．Ａは糠床の塩分濃度で、Ｂは該糠床に漬込むより以前に水茄子を２週間浸したトレハロース水溶液の濃度である。
２．Ｃは糠床と水茄子の隔離手段を解除して本漬込みを開始した後の経過時間である。
３．各経過時間後に水茄子の食味比較を行ったが、１度食した検体を再度漬込むことは行わない。経過時間毎に新たな丸のままの検体で食味比較を行った。
４．対照として、トレハロース水溶液に浸していない生の水茄子も塩分濃度毎の糠床に各時間漬込み、食味の対照比較を行った結果である。
５．表中の「薄い」＝主に塩味や旨味が浅漬けと言えるまでしみ込んでいない。
「甘い」＝トレハロースの甘味が塩味に勝っており、美味しくない。
「良好」＝塩味や旨味が浅漬けと呼べるに程よくしみ込んでいる。
「辛い」＝塩味が旨味に勝る、あるいは塩辛い複雑な味である。
６．食味比較は基本的に５名で、うち１名が準備を行い、検体の塩分や糖類の濃度などは各名に伏した条件下で行った。 Comparison of taste by pickling time

(note)
1. A is the salinity of the cocoon bed, and B is the concentration of an aqueous trehalose solution soaked in water for 2 weeks before being soaked in the cocoon.
2. C is the elapsed time after releasing the isolation means between the cocoon bed and water eggplant and starting the main pickling.
3. After each elapsed time, the taste of the mizuko was compared, but the sample that was eaten once was not re-dipped. Taste comparison was performed with a new round sample for each elapsed time.
4). As a control, raw water eggplants not soaked in an aqueous trehalose solution were also immersed in the bed for each salt concentration each time, and the results of a comparison of taste control were performed.
5. “Thin” in the table = Mainly salty and umami is not soaked until it can be said to be pickled.
“Sweet” = The sweetness of trehalose is superior to salty taste and is not delicious.
"Good" = salty and umami soaked so well that it can be called light pickled.
"Spicy" = salty taste is superior to umami, or salty and complex taste.
6). Taste comparison was basically performed by 5 persons, one of whom was prepared, and the salinity and sugar concentration of the specimens were performed under conditions concealed by each person.

  As described above, in this experimental result, the salinity of the cocoon bed is preferably 2 to 8%, the concentration of the trehalose aqueous solution is 7-13%, and the soaking time is 30 minutes to 6 hours. It has been found that immersing for ~ 4 hours is more preferable. It was also found that by immersing in an aqueous solution of trehalose for a certain period of time, sugars such as trehalose contributed not only to maintaining the freshness of the raw eggplant during that period, but also to the finish as a shallow soak after submerging in the agate. As a control, the water coconut with a trehalose concentration of 0% had a taste within the range of “light” even when it was soaked for 6 hours in a salmon bed with a salt concentration of 10%. The effect of trehalose is considered to be due to the effect of enhancing the salty taste and umami taste by contrasting with the moderate sweetness of saccharides as described above. In addition, the activation of the bed and so on by mixing the aqueous solution of saccharide contributes to shortening the pickling time (the bed is moderately soft and easy to pickle, and the lactic acid bacteria that inhabit the bed are saccharides. Activate).

[Experiment 3]
<Change in pickles / umami by adding lactic acid bacteria> Table 3 is in accordance with the method of Experiment 2, except that the concentration of the trehalose aqueous solution is 7%, and 0.1% lactic acid bacteria starter is added to this aqueous solution, This is the result of preparing what does not contain a lactic acid bacteria starter, immersing each in a bed after 2 weeks, and confirming the difference in the subsequent taste and the like between the two.

（注）
１．Ａは糠床の塩分濃度である。
２．ＢはＡの糠床に漬込むより以前に水茄子を２週間浸したトレハロース水溶液で当実験では濃度を７％に固定。これに乳酸菌を０．１％添加したものである。
３．Ｃは糠床と水茄子の隔離手段を解除して本漬込みを開始した後の経過時間である。
４．各経過時間後に水茄子の食味比較を行ったが、1度食した検体を再度漬込むことは行わない。経過時間毎に新たな丸のままの検体で食味比較を行った。
５．対照として、Ｂのトレハロース７％水溶液に乳酸菌を添加していないものを用意し、これに2週間浸してその後同じ条件で漬込んだ茄子と食味比較を行った。
６．Ｄの「食味」とは、上記注５の乳酸菌を添加していない場合の味で、おおむね表２の各該当区分の結果に一致する。（ただし表２の実験とは別に行っている）
７．乳酸菌を添加した溶液Ｂで処理したものがＤの食味に比べてどう変化したかの結果をＥとＦに記載した。
Ｅ「漬り」…乳酸菌を用いた方が漬かりの味が「深い」かどうか。ここでの「深い」とは「濃い」「早い」などを含む概念である。
Ｆ「旨味」…乳酸菌を用いた方が美味しい＝「良化」かどうか。なお当実験では、乳酸菌を用いて味の「悪化」する例は無かった。
８．食味比較は基本的に5名で、うち1名が準備を行い、検体の塩分濃度や乳酸菌の添加の有無などは各名に伏した条件下で行った。
９．用いた乳酸菌は茨城県工業技術センターの開発したラクトバチルス・サケＨＳ１（ＦＥＲＭ Ｐ−１７６１７）である。 Changes in pickles / umami by adding lactic acid bacteria

(note)
1. A is the salinity of the bed.
2. B is a trehalose aqueous solution soaked in water for 2 weeks before being soaked in A's cocoon bed. In this experiment, the concentration was fixed at 7%. To this, 0.1% of lactic acid bacteria is added.
3. C is the elapsed time after releasing the isolation means between the cocoon bed and water eggplant and starting the main pickling.
4). After each elapsed time, the taste of Minamata was compared, but the sample once eaten is not re-dipped. Taste comparison was performed with a new round sample for each elapsed time.
5. As a control, a 7% aqueous solution of trehalose B with no lactic acid bacteria added thereto was prepared, and the taste was compared with eggplant soaked in this for 2 weeks and then soaked under the same conditions.
6). The “taste” of D is the taste when the lactic acid bacteria of Note 5 above are not added, and generally agrees with the results of each corresponding category in Table 2. (However, this is done separately from the experiment in Table 2)
7). The results of how the treatment with the solution B added with lactic acid bacteria changed compared to the taste of D are shown in E and F.
E “Pickles”… Whether the taste of pickles is “deeper” using lactic acid bacteria. Here, “deep” is a concept including “deep” and “early”.
F “Umami”: Whether using lactic acid bacteria is delicious = “Better”. In this experiment, there was no example of “deteriorating” the taste using lactic acid bacteria.
8). Taste comparison was basically 5 persons, 1 of whom was prepared, and the salt concentration of the specimen and the presence or absence of addition of lactic acid bacteria were performed under conditions concealed by each person.
9. The lactic acid bacterium used was Lactobacillus salmon HS1 (FERM P-17617) developed by Ibaraki Prefectural Industrial Technology Center.

  As shown in Table 3, when the salinity of the cocoon bed is in the range of 4 to 8%, the water eggplant soaked in the solution to which lactic acid bacteria have been added has a deeper pickle in the cocoon bed, and the umami is also more delicious. It turned out to be good. Even if the salinity is 2%, the taste will be better if lactic acid bacteria are added over time. On the contrary, when the salinity concentration is 10%, no difference is recognized even if time passes. Because of this, lactic acid bacteria inhabit the saccharides in the aqueous solution enclosed with coconut coconut, and after the isolation of water coconut and cocoon bed is released and the main pickling is started, the lactic acid bacterium shortens the immersing time and enhances the taste It was also found useful.

  The above result is because the lactic acid bacteria added to the aqueous solution of saccharides are more activated when combined with the lactic acid bacteria that originally inhabit the bed. The action of activated lactic acid bacteria has a synergistic effect on pickled eggplant. As described above, the salinity of the dredged bed is selected from 2 to 14%, more preferably 2 to 8%. If it is less than 2%, the bed is damaged (this is not the case with pickles). If it exceeds 8%, the number of lactic acid bacteria contained in the cocoon bed will be reduced from the beginning, as well as the increase in the number of lactic acid bacteria in the saccharide solution mixed with it after pickling eggplant will be suppressed, which is not good for pickling and taste. May have an effect.

  The lactic acid bacteria enclosed with the eggplant is a homofermentation type that does not expand during the fermentation process and is strong under relatively low temperature conditions (as described above, the product of the present invention is stored in a refrigerator at 5 to 12 ° C, more preferably 8 to 10 ° C. In addition, those that are resistant to acid in a certain range are suitable (species with extremely strong acid-producing ability have low Ph, cause post-fermentation, and poor taste). Lactobacillus salmon HS1 (FERM P-17617) was used as a fit.

  In addition to this, other homofermentative lactic acid bacteria in the genus Lactobacillus, Enterococcus lactic acid bacteria such as Enterococcus faecalis and Fecesium, and Pediococcus lactic acid bacteria such as Pediococcus pentosaceus and the like can be mentioned. Generally, a group of homofermented spore-type lactic acid bacteria having acid-resistant properties is also effective for shortening the time after the main pickling, but from the viewpoint of maintaining the freshness of the eggplant, it is too acidic, so the amount to use Is adjusted slightly.

  The heterofermentation type produces carbon dioxide and expands, so that it is not basically suitable for the present invention in a packaging container, and it may be poor in taste because ethanol is by-produced. However, the heterofermentation type has its own characteristics. When it is used, a very small amount is used alone, or a very small amount is used in combination with a homofermenting bacterium. Examples of lactic acid bacteria in this case include Lactobacillus brevis subsbysis coagulans (commonly called Rabre bacteria) and Bifidobacterium genus (commonly called Bifidobacterium) and Bifidobacterium longum.

[Experiment 4]
<Comparison of taste according to the elapsed time of pickling solution> Table 4 is prepared according to the method of Experiment 2 by preparing aqueous solutions by concentration using trehalose and dextrin as sugars, and water coconut (maru 2 weeks later, the eggplant is soaked in a “pickled solution” with different salt concentrations along with its aqueous solution such as trehalose. It is the result of performing the taste comparison for every elapsed time.

（注）
１．Ａは漬液の塩分濃度で、Ｂは該漬液に漬込むより以前に水茄子を２週間浸したトレハロースにデキストリンを加えた水溶液の濃度である。
２．Ｃは漬液と水茄子の隔離手段を解除して本漬込みを開始した後の経過時間である。
３．各経過時間後に水茄子の食味比較を行ったが、１度食した検体を再度漬込むことは行わない。経過時間毎に丸のままの検体で食味比較を行っている。
４．対照として、トレハロース等の水溶液に浸していない新たな水茄子を塩分濃度毎の漬液に各時間漬込み、食味の対照比較を行った結果である。
５．表中の「薄い」＝主に塩味や旨味が浅漬けと言えるまでしみ込んでいない。
「甘い」＝トレハロースの甘味が塩味に勝っており、美味しくない。
「良好」＝塩味や旨味が浅漬けと呼べるに程よくしみ込んでいる。
「辛い」＝塩味が旨味に勝る、あるいは塩辛い複雑な味である。
６．食味比較は基本的に５名で、うち１名が準備を行い、検体の塩分や糖類の濃度などは各名に伏した条件下で行った。 Taste comparison by elapsed time of pickles

(note)
1. A is the salt concentration of the pickled solution, and B is the concentration of an aqueous solution in which dextrin is added to trehalose soaked in water for 2 weeks before being immersed in the pickled solution.
2. C is the elapsed time after the pickling solution and water cocoon separation means are released and the main pickling is started.
3. After each elapsed time, the taste of the mizuko was compared, but the sample that was eaten once was not re-dipped. Taste comparison is performed on samples that remain round for each elapsed time.
4). As a control, fresh water coconuts not soaked in an aqueous solution such as trehalose are soaked in a pickled solution of each salt concentration for each time, and the results of a comparison of taste comparison are shown.
5. “Thin” in the table = Mainly salty and umami is not soaked until it can be said to be pickled.
“Sweet” = The sweetness of trehalose is superior to salty taste and is not delicious.
"Good" = salty and umami soaked so well that it can be called light pickled.
"Spicy" = salty taste is superior to umami, or salty and complex taste.
6). Taste comparison was basically performed by 5 persons, one of whom was prepared, and the salinity and sugar concentration of the specimens were performed under conditions concealed by each person.

  As described above, the salt concentration of the pickled solution is preferably 2 to 8%, and the concentration of the aqueous solution such as trehalose is 7 to 13%, and the pickling time is 30 minutes to 6 hours. It has been found that it is more preferable to immerse for 1 to 3 hours. It was also found that by immersing in an aqueous solution such as trehalose for a certain period of time, sugars such as trehalose contributed not only to maintaining the freshness of the raw water eggplant during that period, but also to the finish as a shallow pickle after soaking in the pickling solution. . In the case of water eggplants not soaked in an aqueous solution such as trehalose as a control, for example, even when soaked in a pickled solution with a salt concentration of 6%, the range is “thin” for up to 4 hours and “good” only after 5 hours. To reach. The effects of sugars such as trehalose and dextrin are considered to be due to the salty and umami enhancing effect by contrast with the moderate sweetness of sugars as described above.

  Unlike dredged beds, in the case of pickles, lactic acid bacteria originally do not inhabit them and do not contain them. Nevertheless, the salt concentration of the pickled solution is selected from 2 to 14%, but more preferably 2 to 8%, after releasing the isolated state of the eggplant and pickled solution and starting the main pickling This is because the increase in the number of lactic acid bacteria in the sugar solution such as trehalose mixed with the pickled solution is suppressed in an environment having a salinity concentration of more than 8%, which may adversely affect the pickling and taste. Even in the case of soaking, it is possible to reduce the salt concentration of the soaking solution (for example, 8% or less in the case of the lactic acid bacterium used in Experiment 3), and to include lactic acid bacteria in this case. Similar to Experiment 3, both lactic acid bacteria are combined after soaking, and are activated to bring a synergistic effect to the pickling of the eggplant. In addition, the salinity hurts at a salt concentration of less than 2%, but this is not the case with pickles.

  Hereinafter, the present invention will be described in detail on the basis of a specific example of “soaked water coconut in a packaging container”.

  FIG. 1 to FIG. 7 show the “first embodiment” of the present invention, which is “shallow pickling with a cocoon of water-filled eggplant in a packaging container” as a round fruit that has not been cut or cut. This corresponds to all claims other than claim 4. By the way, Fig. 7 is a perspective view of the mixture of water eggplant and cocoon bed under the user after the product according to the present invention is distributed. It is in the same manner as Asako pickles.

  FIG. 1 is a perspective view of the shallow pickled product as seen from the side. The inner wrapping body 3 as a means for separating the cocoon bed 2a and the water insulator 1 in the first embodiment has a bag-like sheet material 3a, and the bag-like sheet material 3a is folded into two layers as in the invention of claim 2. (Reference numeral 4) becomes an inner package 3 wrapped with water insulator, and this inner package is loaded into the outer container 5a filled with the cocoon bed 2a, except that one side edge 3b of the inner package is the outer container It has a bare structure on the outside.

  First of all, the water insulator 1 to be used is prepared as freshly as possible with good gloss and no scratches in any of the embodiments of the present invention, and the first cleaning is performed (ozone water or electrolytic hypochlorite). Is preferred). The washed eggplant is fixed with alum eggplant (a natural pigment contained in the palm skin of the eggplant, a kind of polyphenol called “nasinine” (anthocyanin pigment)) before being packaged. However, in the first embodiment, salt simmering or salting (rough pickling) at this pretreatment stage, which is performed in the case of general pickled coconuts, is not performed in the first embodiment.

  As for the above-mentioned eggplant rice bran fixing work, in general pickled eggplants other than the present invention, an appropriate amount of alum (potassium aluminum sulfate) added to the grain salt is used as a pickled salt, and the pickled salt is used to pour the eggplant. Alternatively, dip the eggplant into an aqueous solution containing alum with a high salt concentration. On the other hand, in this embodiment, no salt is used at this time, and only the alum is used to fix the eggplant soot uniformly. In addition, this alum has long been considered to have a bactericidal effect and a water purification effect in the field of pickles, which is also advantageous from this point of view. However, if the extra alum remains on the epidermis, the taste will be slightly bitter, so the alum usage will be about 0.2-0.4% by weight of water eggplant, and after about 30 minutes of familiarization it will be clean Rinse with fresh water to remove water (note that the secondary cleaning here is also preferably ozone water or electrolytic hyponitrogenated water as in the first case).

  Next, the above-described water insulator 1 is packaged. FIG. 2A is a side view of the bag-shaped sheet material 3a forming the inner package 3, and FIG. 2B is a perspective view when the eggplant is internally packaged. The material of the bag-like sheet material 3a is preferably a polyethylene bag having a thickness of about 0.01 to 0.02 mm, and if the outer shape is 120 mm long in the short direction, an appropriate size of water insulator can be inserted almost without excess or deficiency. it can. The longitudinal length in the longitudinal direction needs to be 650 to 700 mm in the case of turning back (reference numeral 4) as in the structure of claim 2. When the water insulator is sealed by folding, a plurality of holes 6 are made evenly in a range of about 10 cm from the bottom 3c of the bag-like sheet material as in claim 3. The place where the hole 6 is opened later is a portion in contact with the water insulator as the water insulator side packaging surface 3d of the bag-like sheet material 3a. And it becomes a hole for transmitting functions, such as saccharides, such as trehalose enclosed in the inner package 3, agar 7 (refer FIG. 1), and a lactic acid bacterium, to the peel of a water palm. Incidentally, the size of the hole is preferably 3 to 7 mm in diameter.

  In the first embodiment of the present invention, the inner package 3 has a bag-like sheet material 3a, and the bag-like sheet material is covered from one end (side of the sticker) of the water insulator 1 to provide a water insulator-side packaging surface 3d, This is covered with the other end (the rounded corner of the hips) of the eggplant and folded back (reference numeral 4) as two layers with the bedside packaging surface 3e, so that the bedside packaging surface 3e is in direct contact with the chicken eggplant. First, since the water insulator side packaging surface 3d is continuously pulled out to the bed side packaging surface 3e while being turned away from the contact with the water insulator, only the bag-like sheet material of the inner package is connected to the water insulator. One of the features is that the container can be discharged from the outer container 5a without receiving resistance due to contact. This is a measure to prevent the sticky sheet material from slipping at all, as in the case of the water insulator with a thin skin among the insulators, although it adheres to any resinous sheet material. With the above-described configuration, it is not necessary for a shallow pickled user to put power in discharging only the bag-like sheet material from the outer container. During manufacture, the vertically long polyethylene bag 3a is covered from the top of the water insulator, covering the round ass of the water insulator and folding back (reference numeral 4). The folded portion 4 is folded in three from the left (a) right (b) and the lower end (c) as shown in FIG. 3, and is stored along the water insulator.

  Next, the water insulator inner package 3 housed in the bag-like sheet material 3a is lightly washed (tertiary), and then loaded into the outer container 5a serving as a bed. FIG. 4 shows the state of the loading, and is a perspective view seen from the side. In the first embodiment, as the outer container 5a, a standard bag made of polyethylene having a thickness of 0.03 mm × width of 130 mm × length of 250 mm was used. While filling the cocoon bed 2a as appropriate (2aa), the inner package 3 of the water insulator is loaded on the way. A portion (reference numeral 4) of the bag-like sheet material 3a folded in three is sealed by the elasticity of the bed, and the bed 2a is not mixed into the inner package from this portion. Conversely, even when moisture is enclosed in the inner package in a later step, the moisture in the inner package remains on the side of the bed 2a unless extreme force is applied from the outside of the outer container 5a. Do not mix. At this stage, the cocoon insulator 1 and the cocoon bed 2a are used unless the cocoon floor side packaging surface 3e serves as a wall of the bag-like sheet material 3a in which the coconut egg is internally packaged, and the bag-like sheet material 3a is not pulled out to the outside. Are not mixed.

  In the first embodiment, until the isolated state between the cocoon bed 2a and the water insulator 1 is released, the water insulator is a fresh product that is not cut yet. In order to maintain its freshness, the above alum treatment alone is not sufficient, and the inner package 3 contains an aqueous solution such as trehalose, oligosaccharides, dextrin, chitosan, agar (symbol 7), or lactic acid bacteria. The addition is enclosed so as to surround and touch the insulator. The sealing place in this embodiment is the pocket portion 8a between the water insulator side packaging surface 3d and the bed side packaging surface 3e, that is, between the two layers of the bag-like sheet material 3a, and the water insulator side packaging surface. Only a portion where a large number of holes 6 are opened.

  Of the above, the agar 7 is a portion of the stem that has been cut for the purpose of preventing the drying of the eggplant 1 (in the present embodiment, of the bag-like sheet material 3a, from the bottom part 3c to the eggplant side packaging surface 3d. A handful of grips is inserted through the upper opening 8b of the bag-like sheet material 3a, as if the hole 6 is covered. Agar is a so-called “Toko Tenshi” that is long and extruded. This is because the elongate side can be covered along the water insulator, and when the bag-like sheet material is pulled out later, agar is excessively added to the inside 2a of the bed from the hole 6 opened in the bottom 10 cm portion of the bag-like sheet material. This is to prevent spillage. As described above, the role of this agar can be replaced by a water absorbent such as a nonwoven fabric.

  After the agar 7 is put, the upper end portion 5b of the outer container 5a is wrapped with a wire tape material 9 or the like while being grasped together with the bag-like sheet material 3a and sealed in a purse-like shape. FIG. 5 is an external side view of the first embodiment. In actual sales, a thin corrugated paper or foamed polystyrene sheet is wound around the trunk of the outer container as a cushioning material against temperature changes, and further placed in a transparent bag with a chuck (not shown). The end of the opening of the transparent bag with a chuck is heat-sealed from the viewpoint of safety.

  In this way, the product 10 in which the water insulator 1 and the bed 2a are sealed in an unmixed state through the bag-like sheet material 3a flows. The user who has received this is until the day when at least 3 weeks have passed since the date of manufacture, and at any time during this period, the bag-like sheet material 3a is pulled out to the outside of the outer container 5a, which is the bed, so Just mix the outer container in the refrigerator for 2 to 4 hours, which is the optimum waiting time in the case of the cocoon bed of the present invention, and eat the delicious pickled rice cake with the texture of the ingredients. be able to. In addition, according to the structure of the present embodiment, the weight of each product is about 500 to 600 g, which is not much different from the conventional single-packed coconut pickles (many products from 500 g to + -30 g). For example, it is a size that can be used for assorted gifts as usual, and can be used in a refrigerator.

  FIG. 6 is a perspective view when the bag-shaped sheet material 3a is extracted to the outside of the outer container 5a. When the user pulls out the bag-like sheet material 3a to the outside of the outer container 5a, which is a bed, in this example, the above-described wire-containing tape material 9 is once loosened. First, the product 10 is placed on a table, and the user makes a small circle with the index finger and thumb of one hand, lightly attaches it to the periphery of the upper opening of the outer container 5a, and the bag-like sheet with the other hand. The upper end 3b of the material is grasped and pulled out (reference numeral 13). At that time, the elongated agar 7 enclosed in the bag-shaped sheet material 3a is accumulated in the bottom portion 3c of the bag-shaped sheet material, and is discharged to the outside of the outer container simultaneously with the bag-shaped sheet material. In contrast, an aqueous solution of saccharides or lactic acid bacteria spills into the bed 2a from the hole 6 opened in the bottom 10 cm of the bag-like sheet material. Accelerate the pickling of Minamata.

  In order to make the operation of pulling out the bag-shaped sheet material 3a easier, an auxiliary ring 11 obtained by processing a paper or resin sheet into a donut shape (preferably, a notch is formed around the hole to form a valve) This is set on the periphery of the upper opening 5b of the outer container, and the user can have his hand attached to the auxiliary ring 11 instead of making a small circle with the finger as described above ( Reference numeral 12) is particularly convenient for first-time users.

  FIG. 7 is a perspective view of a state in which the water insulator 1 is mixed and immersed in the bed 2a after the bag-shaped sheet material 3a is discharged. By the way, at this stage, it is in the same form as the conventional soaked product of water-filled eggplant.

  In the first embodiment, about 30 ml of an aqueous solution of trehalose manufactured by Hayashibara Co., Ltd. was enclosed in the inner package 3. The concentration of the aqueous solution is suitably 3 to 15%, more preferably 7 to 13%. If it exceeds 15%, the inherent sweetness of trehalose will be transferred too strongly to the eggplant. On the other hand, if it was less than 3%, no effect was observed.

  Table 5 shows the results of microbial tests as food in the first example of the present invention. Table 6 shows the results of the inspection of a commercially available water-filled eggplant purchased as a comparative sample. The commercially available products in Table 6 have specifications that are eaten without washing the pickled solution from the eggplant after opening, and the detected fungi are likely to be taken orally. On the other hand, the sample in this case of the product of the present invention in Table 5 is in a state before being mixed with the bed filled in the outer container later, and actually mixed with the bed in a few hours before eating. Therefore, general live bacteria are exposed to good fermentation by salinity and lactic acid bacteria. Furthermore, the products of the present invention in Table 5 are of a specification in which all such crabs are washed away from the water coconut immediately before eating. In Table 5, the antibacterial effect of chitosan is also observed from the decrease in the number of general viable bacteria on the 14th day of Sample B, to which a small amount of chitosan was added in addition to trehalose. Since chitosan is insoluble in water, it is preferable to dissolve it in vinegar (such as apple vinegar) when it is added to the solution.

（注）
１．検体Ａの茄子は、トレハロースの７％水溶液とともに封入されたものである。
２．検体Ｂの茄子は、トレハロースの７％、キトサン１．５％の水溶液とともに封入されたものである。 Results of microbiological examination of the product according to the present invention (First embodiment: The insulator remains round and enclosed with the solution described in the footnote in the inner package in a state of being isolated from the inner bed in the outer container. Was)

(note)
1. The sample A insulator is encapsulated together with a 7% aqueous solution of trehalose.
2. The sample B insulator was encapsulated with an aqueous solution of 7% trehalose and 1.5% chitosan.

（注）
１．検体Ｃの商品上の食品表示
（漬液の原料）
食塩、アミノ酸、酸味料、ビタミンＣ
（調査した塩分濃度は２．４％であった）
２．検体Ｃの消費期限は、購入日（＝検査日、＝上表の保存日数の1日目）から数えて９日目に設定されていた。 Results of microbiological examination of comparative reference products (Assorted commercially available water-filled eggplants purchased as a sample, eggplants were taken off and cut into eight equal parts to taste liquid (not containing lactic acid bacteria) It is pickled)

(note)
1. Food label on the product of Specimen C (Raw material for pickles)
Salt, amino acid, acidulant, vitamin C
(The salinity investigated was 2.4%)
2. The expiry date of Sample C was set on the 9th day from the date of purchase (= examination date, = the first day of storage days in the above table).

Conditions for the above microbiological examination (comparison between the product of the present invention and a commercially available product purchased at random)
Medium used Microbe testing plate manufactured by 3M
For viable count, E. Culture conditions for E. coli and coliform cultures Culture temperature Culture temperature 36 degrees Celsius Culture time 48 hours Specimens Homogenize eggplant epidermis and flesh near epidermis without removing pickled liquid
What you did.
Product storage conditions Refrigerator (vegetable room) 6.0 to 10.0 degrees Celsius
Once opened, discard the product and do not use it for the next test or specimen.

  The “second embodiment” of the present invention is “shallow pickling in a pickled solution of water-filled coconut in a packaging container”, which is a round fruit that has not been cut or cut, and is defined in claims 1 and 5 to 7. Corresponding to FIG. 8 is a schematic perspective view of the soaked product, where (a) is a product distribution, and (b) is a perspective view when the bag-shaped sheet material 3a is opened.

  The pickling bed of the first embodiment is a kneaded paddle, whereas the second embodiment is greatly different in that it is immersed in a liquid. The eggplant 1 in the distribution process is sealed with the freshness-preserving solution 8a that does not contain salt or has a very low salt concentration in the inner package 3, and the user releases the means for separating the pickled liquid 2b from the eggplant. Later, full-fledged immersion in the outer container 5a is intended to provide the texture of the material while being a bagged immersion product.

  As the bag-like sheet material 3a as a means for separating the pickled liquid 2b and the water insulator 1 of the second embodiment, a bag with an opening means such as a cut tape 14 is used. The inner package 3 is loaded into the outer container 5a containing the pickled solution 2b, provided that the end 16b of the linear body 16a is extended from the tab 15 (the tab) of the opening cutting tape 14 of the inner package. Has a structure naked to the outside of the outer container 5a. When the user holds the end 16b of the linear body and pulls it out, the isolated state of the pickling liquid 2b and the water insulator 1 is released and full-fledged pickling is started.

  As with the previous example, the eggplant 1 used in the second embodiment is also fixed with eggplant by alum and washed several times before and after such work (use of ozone water or electrolytic hyponitrous acid is preferred). . However, as in the case of the previous example, the salting and salting (rough pickling) in the pre-treatment stage, which is performed in the case of general pickled aubergine, is not performed in this example as a general rule.

  The inner package 3 is opened with a cut tape 14 or the like attached to the bag. It is desirable that the bag-like sheet material 3a constituting the inner package is not only opened in the outer container 5a but also discharged to the outside of the outer container. As a bag-like sheet material 3a for the present embodiment, if a custom-made product with an expanded range to be cut and opened is prepared, the bag-like sheet material can be easily discharged to the outside of the outer container 5a following the cut tape. Can take. For example, there can be considered one in which both sides of the bag-like sheet material 3a can be opened continuously with the front and back in the longitudinal direction (not shown). However, transparent bags with cut tape that can be opened from one end to the other in the longitudinal direction (shown in FIG. 8) are already sold, and it is more costly to use them. Is also preferable. In the second embodiment, since the pickling solution 2b is transparent or nearly transparent, even if the bag-like sheet material is one-side-opened, it is taken out to the outside of the outer container with almost no dirt on the hands. Is possible. The linear body 16a for the user to pull out is made of polyethylene or polypropylene tape, and the tab 15 (the tab) of the cut tape 14 attached to the bag can be easily welded with a commercially available handy type hot sealer. The cut tape 14 may be a tear tape, and the width of the cut tape is not limited, and may be a wide cut film. Note that the upper opening 3b of the bag-shaped sheet material is welded after adding a water insulator and a freshness-keeping solution.

  The linear body 16a extended by the above method, that is, the extended end portion 16b of the cut tape is exposed to the outside of the outer container 5a. As the outer container, a stand-type transparent bag having an opening 5b with a chuck 17 and a bottom with a gusset is used. The outer container is filled with the pickled liquid, and the inner package 3 in which the water insulator 1 or the like is enclosed is loaded. The opening 5b of the outer container is sealed with a chuck, and the opening end is further heat sealed 18. The At that time, the extended end portion 16b of the cut tape is also sealed while being sandwiched between the openings of the outer container. Alternatively, it is more preferable that a few cm of the extended end portion 16b of the cut tape is accommodated between the sealed chuck 17 and the heat seal portion 18. In any case, the pickled liquid 2b in the outer container does not spill out at all in such a state.

  In the second embodiment, an appropriate amount of at least one selected from trehalose, oligosaccharides, dextrin and chitosan or an aqueous solution containing lactic acid bacteria is enclosed in the inner package 3 so as to surround and touch the insulator. As in the first embodiment, the inner package does not contain any salt in principle. However, in the second embodiment, this solution may be adjusted to a salt concentration of less than 2%. In addition, it is preferable in terms of taste even if all or about half of this salt content is replaced with potassium gluconate or sodium gluconate having an alternative function of sodium chloride.

  In the second embodiment, a full-fledged dipping solution 2b having a salt concentration of 2 to 14% is prepared and enclosed in the outer container 5a. If possible, a slightly lactic acid-fermented pickled solution is also desirable from the light pickled flavor, and in this case, the salt concentration is adjusted to 2 to 8% in order to inhabit lactic acid bacteria (lactic acid bacteria here) Is different from lactic acid bacteria encapsulated with saccharides in the inner package.

  In this way, the product 19 in which the water insulator 1 and the pickled liquid 2b are sealed in an unmixed state through the bag-like sheet material 3a flows. The user who has received this has the extended end portion 16b of the cut tape 14 which is the means for opening the bag-like sheet material 3a at any time during this period until at least three weeks after the date of manufacture. By pulling out the outside of the outer container 5a, the isolated state of the water eggplant and the pickled solution is released (reference numeral 20), both are mixed, and only the whole outer container is soaked in the refrigerator for at least 30 minutes, more preferably 1-3 hours. , You can eat the delicious pickled sea bream with the texture of the ingredients. If the bag-like sheet material 3a is not discharged to the outside of the outer container after the cut tape has been pulled out, it is possible to re-seal the opening 5b of the outer container with the chuck 17 and then rub the entire outer container by hand. The eggplant and the pickled solution are mixed thoroughly, and there is no problem with the way of pickling.

  The “third embodiment” of the present invention is “shallow pickled with a very soft cocoon of water-filled eggplant in a packaging container” as a round fruit that has not been cut or cut. Corresponds to 4-7. 9 is a schematic perspective view of the soaked product. FIG. 9A is a perspective view when the product is distributed, and FIG. 9B is a perspective view when the bag-shaped sheet material 3a is opened.

  The third embodiment is positioned between the two embodiments. While the first embodiment was soaked in a shallow bed and the second embodiment was soaked in a liquid, the third embodiment was soaked in a very soft bed between the soaking bed and the soaking liquid. Is called. For this reason, in the bag-like sheet material 3a with opening means such as the cut tape 14, the cocoon bed 2a is enclosed in place of the water insulator. The eggplant 1 in the distribution process is immersed in the freshness-keeping solution 8a having a very low salt concentration in the outer container 5a, and the cutting tape etc. of the bag-like sheet material 3a is pulled out by taking time to eat by the user. The solution 8a soaked with water insulator and the bed 2a are mixed and dissolved (8a + 2a), and the soaking is started. The general bed used in the first embodiment is said to have a hardness of “ear lobe”, but the very soft bed (8a + 2a) in the third embodiment is for coffee, for example. It is the hardness of condensed milk.

  As with the previous two examples, the eggplant 1 used in the third embodiment is fixed to the eggplant by means of alum and washed several times before and after such work (the use of ozone water or electrolytic hypochlorite). preferable). And, in general, the salting and salting (rough pickling) in the pretreatment stage, which is performed in the case of general pickled coconuts, is not performed in this example as in principle.

  In addition, in the case of using a saccharide solution that has been salted to less than 2%, for example, in an outer container together with the eggplant, in the pretreatment stage, the pulp (fruit juice) immediately below the eggplant skin immediately after the undertreatment is used. In the range where the soaked salt concentration is less than 2%, a very light salt treatment may be performed. The reason for this is that in the case of the third embodiment, it is pickled shallowly with a very soft bed between the pickles and the pickles, compared to the first embodiment of pickles and the second embodiment of pickles. This is because it is somewhat difficult for users to measure the pickle. That is, before releasing the isolated state of the cocoon bed and the eggplant and starting the main pickling, in the third embodiment, the flavor of the shallow pickled with salt and salt is drawn out in the third embodiment.

  Also in the third embodiment, the outer container 5a uses a stand-type transparent bag having an opening 5b with a chuck 17 and a bottom with a gusset. Further, the type of bag-like sheet material 3a filling the bed 2a and the mounting method of the opening means such as the cut tape 14 are the same as in the second embodiment. However, only in the third embodiment, it is preferable that the bag-like sheet material 3a is opened only in the outer container 5b and is not discharged to the outside of the outer container. After the user opens the bag-like sheet material by pulling out the cut tape from the outside (reference numeral 20), reseals the chuck 17 of the outer container and gently rubs the outer container together by hand. The cocoon bed 2a naturally dissolves by adding the action of osmotic pressure to the low salt concentration solution 8a in the outer container surrounding it (8a + 2a), and does not interfere with the pickling method. Since it is soaked in the refrigerator in this state, the bag-like sheet material 3a with the remaining bed is not polluted and does not smell if it is not discharged to the outside.

  In the third embodiment, an appropriate amount of one or more selected from trehalose, oligosaccharides, dextrin, and chitosan is contained in the outer container 5a instead of the inner package as in the previous two examples, or an aqueous solution containing lactic acid bacteria is contained therein. Enclosed so as to surround and touch the insulator. As the solution 8a, a solution whose salt concentration is adjusted to a final concentration of, for example, less than 2% is used. Further, as in the second embodiment, it is preferable from the standpoint of taste if all or about half of this salt content is replaced with potassium gluconate or sodium gluconate having an alternative function of sodium chloride.

  Examples of the oligosaccharide in the solution sealed in the outer container 5a include isomaltoligosaccharide and raffinose. An appropriate amount of sugar alcohol such as sorbitol may be added to the solution.

  Further, in the third embodiment, the bed 2a is enclosed in the bag-like sheet material 3a which is an inner package, and the salt concentration thereof is 2 to 14 at the stage (8a + 2a) when the bed 2a is substantially dissolved in the solution 8a. % Adjusted. It is desirable that the lactic acid fermentation inherent in the cocoon bed 2a is utilized from the viewpoint of the soaked flavor, and in this case, the salt concentration is adjusted to 2 to 8% in order to inhabit lactic acid bacteria.

  In this way, the product 21 in which the water insulator 1 and the cocoon bed 2a are sealed in an unmixed state through the bag-like sheet material 3a flows. The user who has received this information can pull the cut tape, which is the means for opening the bag-like sheet material, from the outside of the outer container 5a at any time during the period up to at least 3 weeks after the date of manufacture. Release the isolated state of the cocoon bed and mix them together, and then immerse the outer container in the refrigerator for at least 30 minutes, more preferably 1 to 3 hours. You can eat.

  In addition, as for the rough comparison of the change in taste over time of FIG. 10 with the water pickled product of the water-filled eggplant in the packaging container (when both the conventional product and the present invention are pickled in the seabed), the “Invention will be solved” in this specification. As described in the “Problems” and “Effects of the Invention” sections. According to the present invention, the confirmed freshness-keeping period of the eggplant enclosed in the inner package or the like is about 3 weeks, but the shelf life of the product is set to the 14th day after production with a margin. Is one of the options.

  FIG. 11 is a process diagram showing the method for manufacturing the pickled eggplant according to the present invention, and particularly relates to the “shallow pickling of the watered eggplant in the packaging container”. However, in order to make it easy for consumers to start full pickling, it is necessary to add oligosaccharides or lactic acid bacteria for pretreatment of water eggplant, washing several times, maintaining the freshness of water eggplant, etc. The basic process, such as the point of taking a multi-layer packaging, does not differ greatly between the respective examples, and is representatively shown in this schematic diagram.

  That is, when the product of the present invention is manufactured, the water cocoon selected (S = step 10) is first washed (S11), and then the eggplant is fixed with alum (S12). Next, for the purpose of removing excess alum, the secondary cleaning (S13) is performed, and after the moisture is removed, the inner packaging step (S14) is started. This process is as described in each example. In the first and second examples, the water insulator is packaged in an inner package, whereas in the third example, the basket is filled in the inner package. Is different. However, in any of the embodiments, before the inner package is loaded into the outer container, the third cleaning (S15) with running water must be performed on the inner package.

  The cleaned inner package is then loaded into the outer container (S = Step 17), and this operation and filling of the outer container and filling of the pickled liquid (S16) may be mixed in accordance with the situation. sell. At this stage, the product is weighed to adjust the excess or deficiency of the bed (S18). Next, the inner package is filled with an aqueous solution such as saccharides or lactic acid bacteria. When encapsulating agar or non-woven fabric, it is carried out so as to cover the portion of the eggplant (S19). After this, in the case of the first embodiment, the inner package and the outer container are simultaneously sealed (S20), and in the case of the second and third embodiments, the outer container is sealed (heat sealed). In actual sales, a thin corrugated paper or a foamed polystyrene sheet (or a bag made of the same) may be wound around the trunk of the outer container as a buffer against temperature changes. In the first embodiment, this is further put in a transparent bag with a chuck, and the end of the opening is heat-sealed (S21) from the viewpoint of safety. A product is obtained after the final inspection (S22).

  In addition to the examples shown in the above embodiments, the shallow pickled coconut of the present invention and the manufacturing method thereof can be configured in various modes as described below.

  In the present invention, the shortening of the soaking time after releasing the soaking bed or the segregation state between the soaking liquid and the eggplant can be sufficiently achieved by the action of the saccharide or lactic acid bacteria aqueous solution mixed with the soaking bed. However, in order to shorten the required time, there is a method in which innumerable fine holes are formed in the skin of the insulator at the beginning of the manufacturing process (before the first cleaning). As a means for this, a brush using thin and soft natural hair such as horse hair is used, and the epidermis of the chicken eggplant used in the examples is tapped evenly and lightly. In addition, it is preferable to replace the brush to be used with a newly boiled and disinfected at an appropriate time, and to disinfect each water insulator to be treated by spraying with weak alcohol. Synthetic bristle brushes are possible, but those with thick and rounded ends are not suitable for this work. As a simpler method, it is also effective to use a very fine granulated sugar for confectionery and gently rub it with a hand wearing clean food gloves.

  Even if very fine holes are made in the skin of the eggplant as described above, the freshness of the eggplant is maintained in the inner package for a necessary period by the action of the saccharide or lactic acid bacteria solution in contact with the eggplant. . In addition, such a method is not suitable for a general pickled product of water eggplant other than the present invention. The reason is that a very fine hole opens in the epidermis, so that it is soaked too quickly and the shelf life becomes extremely short. On the other hand, the presence of very fine pores in the epidermis is advantageous only with the present invention in which the user begins to soak in time for eating.

  As the outer container 5a, a polyethylene standard bag or a transparent bag with an openable / closable chuck is used in each embodiment. However, the sealed interior is shielded from the outside air, and the filled soaking bed and soaking liquid do not spill out. The material and shape of the outer container 5a are not limited so long as the bag-like sheet material can be caught and taken in when the bag-like sheet material 3a constituting the inner package 3 is pulled out. It doesn't matter.

  In each embodiment of the present invention, the bag-shaped sheet material 3a is a resin-made bag. However, the bag-shaped sheet material 3a can be configured by replacing it with a moisture-permeable material such as a non-woven bag-shaped sheet material. In that case, a part of the soaking progresses in the distribution process, and the soaking is started when the non-woven bag-like sheet material is discharged later.

  The coconuts in the present invention used round fruits that were not cut or cut in any of the examples, but there may be some exceptions when using fruits that have been cut and cut. However, in the case of a fruit cut as much as possible, the use of vitamin C or the like is considered separately to prevent oxidation.

  As an example of a product that has been cut and cut, the fruit is not completely divided into several pieces as in the conventional product, but to the extent that it helps consumers to tear and eat by hand. A product with only a few cuts is considered. That is, a cut having a length of 1 to 2 cm is cut into 4 to 8 equal parts with a knife in the round cross section of the trace of the cut. This is because the manner in which Minamata was eaten also considered a custom (preferably improved tongue feel) that a thing that had been split by hand in the vertical direction from a trace that had been cut off was preferred.

  It is also effective for maintaining freshness to coat the cut surface with plant fibers such as agarose, agar, pectin, mannan, etc. immediately after cutting the above-mentioned scraps, and to prevent the transpiration of the eggplant water from this part. .

  In the inner package 3 containing the eggplant in the case of the first embodiment or the second embodiment, the herb and the bamboo leaf are dried and chopped mainly for the purpose of fragrance along with the oligosaccharides and the like. It is also preferable to enclose the waste.

  The pickled bed may be a pickled bed mainly composed of sake lees, koji, mirin mushrooms, miso, wasabi, kneaded spices, etc., or a mixture of these, instead of the koji bed 2a using rice bran. The required soaking time after the release of the isolated state in this case is considered separately from the present invention.

  The pickled liquid 2b may be a pickled liquid mainly composed of vinegars, wine, and a fermented liquid using koji molds or lactic acid bacteria, instead of a soaked liquid containing so-called salt as one of the main components. The required soaking time after the release of the isolated state in this case is also considered separately from the present invention.

  In the present invention, in each embodiment, one insulator is used for one outer container, but a plurality of insulators may be used for one outer container. For example, in the case of a small-sized soy pickle of a thumb-sized name, several pieces are processed together. If this is compared to the first embodiment, several small cocoons are encased in the bag-like sheet material 3a while folding the bag-like sheet material, and a solution of saccharides or lactic acid bacteria is injected. The outer container 5a is enclosed together with the bed. Even in the case of a small insulator, the bag-like sheet material 3a is markedly more easily separated from the small insulator group when it is folded and processed into two layers.

  Further, even in the case of a normal size insulator instead of a small insulator, application is possible using a plurality of insulators. For example, a resin-based food hermetically sealed container is filled with rice cake to form a rice cake bed, and a plurality of the insulator inner packaging bodies 3 which are folded into two layers of the bag-like sheet material 3a used in the first embodiment are loaded therein. Such a method is conceivable. In this case, if a covering lid made of non-woven fabric or the like is placed on the floor and the portion where the bag-like sheet material is pulled is placed on the top of the flooring, the soaking can be started without touching the floor. Of course, also in the case of this example, saccharides, plant lactic acid bacteria, etc. are enclosed in the inner package.

  In the case of the third embodiment of the present invention, the inner package packed with the cocoon bed is broken from the outside of the outer container by using a skewer to break the cocoon bed and the insulator in the outer container. And other solutions can be mixed. Even if the drilled hole is small, the bed is gradually mixed with the solution in the outer container due to the osmotic pressure due to the difference in salinity. In the present invention, the means for releasing the isolated state of the eggplant and the pickled bed without directly touching the pickled bed or the pickled solution is a concept including, for example, preparing a tool like this skewer in advance and being attached to the product. .

  The shallow pickled aubergine of the present invention and the method for producing the same can be used for pickled aubergine pickles nationwide suitable for the shallow pickle including the water aubergine. According to the present invention, any product according to the present invention can be easily enjoyed with delicious shallow pickles by performing simple operations without messing hands at any time during the period until at least 3 weeks have passed since manufacture. be able to. Even if the shelf life is 2 weeks, which is shorter than 3 weeks to allow for a margin as described above, for example, the shelf life of the traditional pickled product of bagged water eggplant is usually 1 week (actually, the second half of the week is This is a great effect compared to being too spicy to pickle and not being eaten as is. In particular, when multiple pickled eggplant products are packed and exchanged as gifts, they must be eaten within 2 to 3 days after arrival to the user as before. Such a problem is solved by the present invention. In addition to water cocoons, lions that are suitable for pickling are often local specialties. Coupled with the spread of refrigerated courier services, opportunities to exchange the pickled products as boxed gifts are expected to increase in the future. The product according to the present invention is considered to be greatly appreciated not only by the person who gave it, but also by the giver and each manufacturer and seller.

  In addition to the solanaceous crops, the shallow pickles and the method for producing the same of the present invention can be effectively applied to varieties having a thin skin among cucumbers and various types of cucumbers such as cucumbers.

FIG. 3 is a side view of “shallow pickling with water cocoon in a packaging container” according to the first embodiment of the present invention, in which an inner package containing water coconut is loaded in an outer container serving as a bed It is also a perspective view of the main part. (A) is a side view of a bag-like sheet material forming an inner package, and (b) covers the bag-like sheet material from the top of a water insulator, covers the water insulator and folds it into two layers. It is a schematic perspective view for demonstrating. It is progress figure (a), (b), and (c) for demonstrating the method of processing the folded part of the bag-shaped sheet material of the said FIG.2 (b) by folding in three from right and left and a lower end. It is a perspective view for explaining a state in which the above inner package is loaded while appropriately filling the inner container with an amber bed, and agar is introduced from the upper opening of the inner package so as to cover the water insulator. is there. FIG. 3 is an external side view of the first embodiment of the present invention during product distribution. (In fact, a sheet with a food label on it is rolled and put in a transparent bag with a chuck and the opening end is heat-sealed.) It is a perspective view for demonstrating a mode that the said bag-shaped sheet material is extracted outside the outer container by the user after the said product distribute | circulates and a period passes. It is a perspective view for demonstrating a mode that the water eggplant and the straw bed mixed after the said FIG. 6, and the pickling was started. It is a perspective view of "the shallow pickle with the pickling solution of the water container in a packaging container" which is 2nd Example of this invention, (a) is at the time of distribution of a product, (b) pulls the cut tape of an inner package from the outside. FIG. 6 is a perspective view for explaining a state where the container is opened and the internal water insulator is mixed with the pickled liquid in the outer container. It is a perspective view of "a shallow pickle with a very soft rice cake of a water container in a packaging container" which is a third embodiment of the present invention, (a) when the product is distributed, (b) is a cut tape of the inner package body It is a perspective view for demonstrating a state which opens this by pulling from the outer side, and mixes the straw bed filled in this inner package with the water insulator etc. in an outer container. It is the table | surface which compared roughly the taste change with time of the shallow pickled product (rice cake pickled) of the water eggplant containing packaging container with the conventional product and this invention product. FIG. 3 is a process diagram showing a method for producing a shallow pickled eggplant in a packaging container according to the present invention, which mainly relates to “shallow pickling of a watered eggplant packed in a packaging container”.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Water eggplant 2a Bed 2b Pickling liquid 3 Inner package 3a Bag-shaped sheet material 3b Upper end part of bag-shaped sheet material 3c Bottom part of bag-shaped sheet material 3d Water-bag side packaging surface of bag-shaped sheet material 3e Pot of sheet-like sheet material Floor side packaging surface 4 Folded part of bag-like sheet material (3a) 5a Outer container 6 Hole opened in bag-like sheet material (3a) 7 Agar 11 Auxiliary ring 14 Cut tape 17 Chuck 18 Heat seal part

Claims (7)

  As a means of isolating pickles, pickled liquid, and eggplant without mixing the pickles, pickled liquid and eggplant in the pickled product of the pickled bed or pickled liquid and eggplant, the pickled bed in which the inner package is loaded. And an outer container filled with pickled liquid, and then, as a means for releasing the isolated state without directly touching the pickled bed or the pickled liquid and mixing the pickled bed, the pickled liquid and the insulator in the outer container, Side edges are bare outside the pickled bed, pickled liquid or outer container, or the end of the linear body connected to the opening of the inner package is bare outside the pickled bed, pickled liquid or outer container, and the inner package A packaging container, wherein an aqueous solution containing an appropriate amount of at least one saccharide selected from the group consisting of monosaccharides, oligosaccharides, polysaccharides, polysaccharide hydrolysates and sugar alcohols is enclosed together with an insulator. Assorted aubergine pickles   The inner package has a bag-like sheet material, and covers the other side of the insulator by covering the other end of the insulator by covering the bag-like sheet material from one end of the insulator. As the two layers, the pickled bed and the pickled solution side packaging surface are not in direct contact with the insulator, and the insulator side packed surface is drawn continuously to the pickled bed and pickled solution side packaging surface while being turned away from the insulator, The cocoon-filled insulators of the packaging container according to claim 1, wherein only the bag-like sheet material of the inner package body can be discharged from the outer container without receiving resistance due to contact with the insulator.   The bag-like sheet material used above is characterized in that innumerable holes through which the aqueous solution containing the saccharide permeates are formed in the portion that becomes the insulator side packaging surface in a range of about 10 cm from the bottom. A shallow pickled eggplant in a packaging container according to claim 1 or 2.   The inner package is filled with a pickled bed or a pickled solution instead of the insulator, and includes an outer container in which the insulator is loaded together with the inner package, and the outer container further includes a monosaccharide, an oligosaccharide, a polysaccharide. The shallow pickled coconuts in a packaging container according to claim 1, wherein an aqueous solution containing an appropriate amount of at least one saccharide selected from the group consisting of saccharides, hydrolysates of polysaccharides and sugar alcohols is enclosed together with coconut.   In the stage where the pickled bed or pickled liquid and the eggplant are not mixed, in the inner package containing the aforementioned eggplant, or if the inner package is filled with the pickled bed or pickled liquid, in the outer container filled with this, In any case, the aqueous solution containing the eggplant isolated from the pickled bed or the pickled solution and sealed in the portion in contact with the eggplant has an appropriate amount of one or more selected from trehalose, oligosaccharides, dextrin, chitosan, agarose, eg agar. It is the aqueous solution containing, The shallow pickle of the insulator with a packaging container in any one of Claims 1-4 characterized by the above-mentioned.   A shallow soaked eggplant in a packaging container according to any one of claims 1 to 5, wherein an appropriate amount of lactic acid bacteria is added to the aqueous solution together with a saccharide.   Eggplant is a round fruit that has not been cut or cut, and does not undergo pre-treatment such as hand-gripping with salt or under-pickling, and the salt concentration in pickles and pickles is 2-14%. It takes 30 minutes or more and 6 hours or less to stand in a refrigerator at 5 to 12 ° C. until it becomes an optimum taste as a shallow pickle, based on the fact that it is released and the pickles are mixed with pickles and pickles. A shallow pickled eggplant in a packaging container according to any one of claims 1 to 6.

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