JP2010011821A - Salted rice-bran paste, and pickle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide new salted rice-bran paste having stable product quality even if agitated at reduced frequency compared with conventional one. <P>SOLUTION: The salted rice-bran paste includes a lot of air bubbles. The air bubbles allow the air therein to gradually flow into the salted rice-bran paste. The air bubbles are derived from mixed foamed albumen, foamed starch liquid or the like. Existence of the air bubbles in the salted rice-bran paste results in reducing work for supplying air into the salted rice-bran paste (agitation of the rice bran paste). <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a rice cake and pickles.

  Pickles (rice cake pickles) that have been made by mixing salt, water, etc. with rice cakes and other rice cakes and pickled vegetables and other foods have long been popular. Bamboo pickles is a fermented food in which lactic acid bacteria, which are conditional anaerobic bacteria present on the surface of vegetables, etc., and yeast, which is an aerobic bacteria, are the main fermenting bacteria, and have a unique flavor (for example, patent documents) 1).

  By the way, the cocoon bed cannot maintain the growth of yeast unless air is supplied to the inside of the cocoon bed, and cannot maintain the quality due to the growth of mold and the generation of a strange odor. Therefore, it is usually necessary to stir the bed at least once a day, preferably several times a day, to supply air into the bed.

However, it is very troublesome to stir the bed every day. In addition, there is a problem that the smell of the bed is easily transferred to the hand by stirring. Therefore, despite the fact that it has a unique flavor and high nutritional value, there is a fact that it is being drunk with pickled rice using a straw bed.
Japanese Patent Laid-Open No. 9-74996

  The present invention has been made in view of such circumstances, and provides a novel bed having stable quality even if the number of times of stirring is smaller than that in the prior art.

  That is, the present invention is a saddle bed characterized by including a large number of bubbles. The bubble body allows air in the bubble body to gradually flow into the bed during ripening of the bed. Therefore, the work of supplying air into the bed (for example, stirring of the bed) can be reduced.

  Specifically, the foam of the present invention can be derived from mixed foamed egg white.

  Here, it is preferable that the foamed egg white has a specific gravity of 0.15 to 0.2. Thereby, the time for which the bubble body is maintained is lengthened, and the amount of air taken into the bubble body is also increased.

  Moreover, it is preferable that foam egg white contains a thickening substance. Thereby, the time for which a bubble body is maintained becomes longer. Specifically, the thickening material can be gelatin. At this time, gelatin is preferably added at a mass ratio of 2 to 6 with respect to egg white 100.

  Furthermore, it is preferable to mix a ripening accelerator that promotes ripening of the bed. This makes it possible to omit so-called pickling for ripening the bed, and also to promote the ripening of the bed more than when performing pickling, Can be used. The ripening promoter can be specifically a food extract, more specifically a water extract of vegetables, fruits and fish.

  Moreover, the foam of this invention can also be made to originate in the mixed foamed starch liquid.

  As another aspect of the present invention, the present invention is a container with a reed bed characterized by containing any one of the reed beds of claims 1 to 12. Furthermore, as another aspect of the present invention, the present invention is a pickle characterized by being manufactured using the culm bed according to any one of claims 1 to 12.

  According to the present invention, the work of supplying air into the bed can be reduced. For this reason, compared with the past, the labor of management for making the bed a stable quality can be greatly reduced.

Hereinafter, embodiments according to the present invention will be described in detail.
(First embodiment)

  The bed of the present embodiment is a bed containing a large number of bubbles. As mentioned above, pickled rice cake is a fermented food that is mainly fermented by lactic acid bacteria, which are conditional anaerobic bacteria in the bed, and yeast, which are aerobic bacteria. It is necessary to supply. As a result of diligent research, the present inventor has configured so that a large number of bubbles exist in the bed, allowing a gradual inflow of air in the bed to the bed, and an appropriate amount inside the bed. It has been found that air can be retained, and the present invention has been achieved.

  In the first embodiment, a large number of bubbles in the cocoon are derived from mixed foamed egg whites. That is, the cocoon bed of the first embodiment is a cocoon bed in which foamed egg white is mixed with a mixture containing cocoons.

  Egg white is a sol-like substance that exists inside eggs such as birds and is mainly composed of water and proteins such as albumin. Egg white has foaming properties, and when brought into contact with air by stirring (foaming) or the like, it exhibits a foam-like form. In the present specification, an egg white that has taken in air by stirring or the like to exhibit a foam-like form is referred to as a foamed egg white.

  The egg white that can be used to obtain a foamed egg white is not particularly limited as long as it is separated from eggs such as chicken eggs. The foamed egg white can be obtained, for example, by stirring the egg white separated from the egg in a bowl using a whisk to generate bubbles. However, the present invention is not limited to this. For example, gently agitate the water heated to 90 to 100 ° C. to weaken the viscosity, pour egg white mixed with gelatin, and then maintain the water temperature at about 70 ° C. A foamed egg white can also be obtained by leaving it for about 10 minutes.

  Here, the specific gravity of the foamed egg white is preferably 0.15 to 0.2. When the specific gravity is greater than 0.2, the amount of air taken into the foamed egg white is relatively small, and the bubbles are also difficult to maintain, so the amount of air supplied to the bed becomes small. Therefore, the number of times of stirring the bed is greater than when the specific gravity is within the range. On the other hand, when the specific gravity is smaller than 0.15, the bubbles are larger than when the specific gravity is within the range, so that the bubbles are not easily maintained. Therefore, bubbles are easily crushed when mixed in the bed, and the amount of air supply is reduced in this case as well. As a result, the number of times the bed is stirred is greater than when the specific gravity is within the range.

  Further, when stirring the egg white, it is preferable to add a thickening substance such as gelatin and stir. Thereby, since a foam is maintained for a long time when foamed egg white is mixed, the operation | work which stirs a bed can be reduced more. The method of adding gelatin is not particularly limited. For example, powdered gelatin can be made into an aqueous gelatin solution by a swelling dissolution method and added to egg white. Moreover, about the quantity of the thickening substance to add, it is much more preferable to add with the mass ratio of 2-6 with respect to egg white 100. FIG. When the mass ratio is smaller than 2, the time during which the bubbles are maintained is shorter than when the mass ratio is within the range. On the other hand, when the mass ratio is larger than 6, the specific gravity of the foamed egg white becomes heavy. Therefore, the time for which the bubbles in the bed are maintained is the same as or longer than that in the range, but the number of bubbles is relatively small, and the amount of air supplied into the bed is reduced. As for the thickening substance, in addition to gelatin, for example, guar gum (115), locust bean gum, carrageenan (83), xanthan gum (101), and pectin (355) can be mixed. It may be used. Among these, when gelatin is added, the gelatin is decomposed into amino acids, and the flavor and aroma of the food soaked in the soaking floor is increased. Therefore, the thickening substance preferably contains gelatin.

  The amount of the foamed egg white to be mixed is not particularly limited. For example, when preparing the cocoon bed, the foamed egg white can be mixed with the cocoon 100 at a mass ratio of the foamed egg white of 17 to 32. Moreover, when mixing foamy egg white again as mentioned later, it can be made the same ratio.

  Then, the other structural component of the bed of this embodiment is demonstrated.

  For example, rice bran derived from rice can be used, but the rice bran is not limited thereto. For example, barley, wheat, starch such as corn and potato, soybean (okara), millet, millet You can also.

  As water added to the koji, water that can be usually used can be appropriately selected. In addition, it is more preferable to add moisture by mixing the extract of food that promotes ripening of the cocoon bed with normal water instead of or with normal water.

  Thus, it is more preferable that the ripening accelerator of this embodiment is mixed with an aging accelerator that promotes ripening of the laid bed.

  The ripening accelerator can be, for example, a food extract. Here, in the present specification, a food extract contains a liquid obtained by extracting a food by various methods, and refers to a liquid obtained after salting of a food, for example. A lot of yeast and lactic acid bacteria are contained in the extract of food, so that it is possible to omit the pickling that is performed for maturing of the cocoon bed and to accelerate the aging process. Moreover, since many umami components are contained in the extract of food, the flavor of pickles can be improved. The amount of water and food extract added is not particularly limited and can be set arbitrarily. For example, the extract can be added in a mass ratio of 70 to 80 food extract to cocoon 100. Examples of foods for obtaining the extract include vegetables, fruits, and fish. Examples of vegetables include cabbage, radish, carrots, turnips, leaves, and fruits such as strawberries, dry raisins, dried persimmons, and figs. be able to. One or more of these may be mixed to obtain an extract.

  For example, when using a vegetable extract using cabbage, turnip, radish, carrot peel, and carrot as a food extract, it can be prepared as follows. First, these vegetables are cut into appropriate sizes, mixed with salt and mixed with these vegetables, and then left for about 60 minutes. Next, after soaking these vegetables in water and leaving them for about 60 minutes again, the vegetables are taken out and used as a vegetable extract.

  In addition, additives such as various foods and seasonings may be mixed in the bed of the present embodiment. For example, a salt can be illustrated and can be added at a mass ratio of the salt 10 to the candy 100, but can be arbitrarily set. The food and seasoning to be mixed are not particularly limited. Examples include degradation products, yeast extract, soybeans, amino acids, and malt.

  Subsequently, preparation of the cocoon bed of the present embodiment and pickles using the cocoon bed of the embodiment will be described.

  The cocoon bed of this embodiment is prepared by mixing foamed egg white with the cocoon to which moisture has been added. Specifically, first, after a jar, water, and a salt are put into a container and mixed, foamed egg white prepared by foaming egg white is added and mixed.

  At this time, the water and the salt may be added as a saline solution by dissolving the salt in water in advance. Moreover, you may make it mix the extract of vegetables instead of water. Furthermore, foods for seasoning and the like, seasonings such as red pepper and kelp may be mixed together.

  In addition, although it does not specifically limit about the container which can be used for this embodiment, For example, a enamel container, a plastic container, earthenware, a glass container etc. can be illustrated. Further, the upper part of the bed may be covered with a wooden lid or the like having a through hole in the center.

  Next, the cabbage and other vegetables are dipped in the bed and so-called pickled. Thereby, lactic acid bacteria and yeast move to the cocoon, and the ripening of the cocoon bed is promoted. In addition, when the ripening accelerator described above is used, the pickling can be omitted.

  Subsequently, the cocoon is left to stand, and the cocoon is ripened mainly with yeast and lactic acid bacteria. The temperature at this time is not particularly limited. For example, the bed is left at room temperature of about 16 to 20 ° C. Further, it may be left under refrigeration around 10 ° C. The ripening condition of the cocoon can be changed according to preference, but it can be determined that it can be used for pickle production, for example, when the pH is 4.0 to 5.5.

  In the ripening process of the cocoon bed, the cocoon bed is stirred while adding foamy egg white every few days. The interval at which the foamed egg white is added varies depending on the temperature at which the foamed egg white is left. For example, the remaining state of the bubbles in the bed (specifically, whether the egg white can be confirmed on the surface of the bed) Can be determined.

  In this way, the food is soaked in the ripened bed. Examples of foods that can be pickled in the cocoon bed of this embodiment include fruits, such as melons and watermelons, meats, fishes, and eggs, in addition to vegetables. These soaking methods (pretreatment, soaking time) are not particularly limited. Hereinafter, several methods will be exemplified.

  For example, when pickling fruit vegetables such as cucumbers and eggplants, root vegetables such as radishes and carrots, and stem vegetables such as celery, the whole is sprinkled with salt, left for about 10 to 15 minutes, and then the cocoon bed of this embodiment. Can be soaked in.

  In addition, when pickling leafy vegetables such as cabbage, it can be pickled as it is without being salted.

  When soaking meats and fishes, first, they can be soaked in hot water for a short time and cooled, and then soaked in the bed of this embodiment. In addition, the surface may be burned by direct fire before soaking in hot water.

  When immersing eggs, boil the eggs to make boiled eggs, remove the shells, and immerse them in the bed of this embodiment.

As described above, according to the bed of this embodiment, the opportunity of supplying air into the bed, for example, the stirring work of the bed can be greatly reduced compared to the conventional case. For this reason, it is possible to greatly reduce the labor of managing the bed so that the bed has a stable quality.
(Second Embodiment)

  The bed of the present embodiment is a bed containing bubbles, and the bubbles are derived from the mixed foamed starch solution. That is, the cocoon bed of the second embodiment is a cocoon bed in which a foamy starch solution is mixed with a mixture containing cocoons. Note that the description of the points in the second embodiment that are common to the first embodiment will be omitted.

  Here, in the present specification, the foamy starch solution is a liquid in which starch is diffused in a dispersion medium together with a thickening substance, and includes a large number of bubbles.

  The starch may be, for example, corn starch, potato starch, bracken starch, sweet potato starch, sweet potato starch, wheat starch, waxy starch, sago palm starch, glutinous rice starch, glutinous rice starch, potato starch, corn starch, tapioca starch, kuzu starch, etc. it can.

  Further, as the thickening substance, for example, gelatin, guar gum, locust bean gum, carrageenan, xanthan gum, pectin or the like may be used, and two or more kinds thereof may be mixed and used.

  The dispersion medium can be water, for example.

  An example is given and demonstrated about preparation of a foamy starch liquid. First, water and a starch are mixed and heated. Add gelatin to this and mix well, then leave it to remove heat. Next, after adding water again, it stirs with a stirrer to obtain a foamed starch solution. In this case, the addition ratio of each component is such that the starch is 100 to 3.0, the gelatin is 1.0 to 3.0, and the water is 100 with respect to the foamed starch solution 100 in mass ratio. can do.

  In order to make bubbles exist in the bed, it is also possible to dissolve or disperse only the thickening substance in water and stir it, and mix the ones that produced bubbles into the bed. It is done. However, the size of the foam produced by the method is smaller than that of the foamed starch solution, and the time during which the foam is maintained when mixed in the bed is shorter than that of the foamed starch solution. Therefore, it is difficult to gradually supply air to the bed.

  In the second embodiment, as with the first embodiment, the rice bran is not only rice bran but also starch such as barley, wheat, corn and potato, soybean (okara), millet, millet-derived straw. You can also

  As water added to the koji, water that can be usually used can be appropriately selected. Further, as in the first embodiment, it is more preferable that moisture is added by replacing the normal water with or by mixing the food extract with the normal water. That is, as in the first embodiment, it is preferable to mix a ripening accelerator that promotes ripening of the bed.

  Examples of foods for obtaining the extract include vegetables, fruits, and fish. Examples of vegetables include cabbage, radish, carrot, turnip, leaves, and fruits such as strawberries, dry raisins, dried persimmons, and figs. it can. One or more of these may be mixed to obtain an extract.

  In addition, similar to the first embodiment, additives such as various foods and seasonings may be mixed. For example, a salt can be illustrated and can be added at a mass ratio of the salt 10 to the candy 100, but can be arbitrarily set. The food and seasoning to be mixed are not particularly limited. Examples include degradation products, yeast extract, soybeans, amino acids, and malt.

  Subsequently, preparation of the cocoon bed of the present embodiment and pickles using the cocoon bed of the embodiment will be described.

  The cocoon bed of this embodiment is prepared by mixing a foamy starch solution with the cocoon to which moisture has been added. Specifically, first, after mixing a candy, water, and salt into containers, such as a enamel container, a plastic container, a ceramics, and a glass container, the prepared foamed starch liquid is added and mixed.

  At this time, the water and the salt may be added as a saline solution by dissolving the salt in water in advance. Moreover, you may make it mix the extract of vegetables instead of water. Furthermore, foods for seasoning and the like, seasonings such as red pepper and kelp may be mixed together.

  Next, the cabbage and other vegetables are dipped in the bed and so-called pickled. Thereby, lactic acid bacteria and yeast move to the cocoon, and the ripening of the cocoon bed is promoted. In addition, when the above-mentioned vegetable extract is used, the pickling can be omitted.

  Subsequently, the cocoon is left to stand, and the cocoon is ripened mainly with yeast and lactic acid bacteria. The temperature at this time is not particularly limited as in the first embodiment. For example, the bed is left at a room temperature of about 16 to 20 ° C. Further, it may be left under refrigeration around 10 ° C. The ripening condition of the cocoon bed can be changed according to preference. For example, when the pH is 4.0 to 5.5, it can be determined that it can be used for manufacturing pickles.

  In the aging process of the cocoon bed, the cocoon bed is stirred while adding the foamy starch solution again every few days. The interval at which the foamed starch solution is added varies depending on the temperature at which the foamed starch solution is allowed to stand, but can be determined, for example, based on the remaining state of bubbles in the bed.

  In this way, the food is soaked in the ripened bed. Examples of foods that can be pickled in the cocoon bed of this embodiment include fruits, such as melons and watermelons, meats, fishes, and eggs, in addition to vegetables. These soaking methods (pretreatment, soaking time) are not particularly limited.

The bed of the present invention will be described more specifically with reference to the following examples. Note that the present invention is not limited to this.
Example 1

  Rice bran 500 g, salt 50 g, water (tap water) 400 g, and foamed egg white 120 g were mixed in a container, and 1 red pepper and 1 kelp were added thereto to form a straw bed. At this time, the specific gravity of the foamed egg white was 0.18.

The foamed egg white is prepared by stirring 120 g of egg white using a stirrer. In addition, in Examples 7 to 10 below, an aqueous gelatin solution is added by a swelling dissolution method when stirring egg whites.
(Example 2)

500 g of rice bran, 50 g of salt, 400 g of vegetable extract, and 120 g of foamed egg white were mixed in a container, and 1 red pepper and 1 kelp were added thereto to form a straw bed. At this time, the specific gravity of the foamed egg white was 0.18. The vegetable extract was prepared as follows. First, 50 g of salt was sprinkled over 600 g of vegetables (cabbage, turnip leaves, radish leaves, carrot peel, leaf buds), and the mixture was stirred and left at room temperature for 60 minutes. Thereafter, the vegetable was immersed in 600 g of water and allowed to stand at room temperature for 60 minutes, and then the vegetable was taken out to obtain 400 g of a vegetable extract (the same applies hereinafter).
(Example 3)

500 g of rice bran, 50 g of salt, 400 g of vegetable extract, and 120 g of foamed egg white were mixed in a container, and 1 red pepper and 1 kelp were added thereto to form a straw bed. The specific gravity of the foamed egg white at this time was 0.22.
Example 4

500 g of rice bran, 50 g of salt, 400 g of vegetable extract, and 120 g of foamed egg white were mixed in a container, and 1 red pepper and 1 kelp were added thereto to form a straw bed. The specific gravity of the foamed egg white at this time was 0.2.
(Example 5)

Rice bran 500 g, salt 50 g, vegetable extract 400 g and 120 g of foamed egg white were mixed in a container, and 1 red pepper and 1 kombu were added thereto to form a straw bed. The specific gravity of the foamed egg white at this time was 0.15.
(Example 6)

Rice bran 500 g, salt 50 g, vegetable extract 400 g and 120 g of foamed egg white were mixed in a container, and 1 red pepper and 1 kombu were added thereto to form a straw bed. The specific gravity of the foamed egg white at this time was 0.13.
(Example 7)

500 g of rice bran, 50 g of salt, 400 g of vegetable extract, and 120 g of foamed egg white were mixed in a container, and 1 red pepper and 1 kelp were added thereto to form a straw bed. At this time, the specific gravity of the foamed egg white was 0.15, and it was prepared by adding 1 of gelatin (gelatin 21 Nitta Gelatin Co., Ltd., hereinafter the same) to egg white 100 in a mass ratio and stirring.
(Example 8)

500 g of rice bran, 50 g of salt, 400 g of vegetable extract, and 120 g of foamed egg white were mixed in a container, and 1 red pepper and 1 kelp were added thereto to form a straw bed. The specific gravity of the foamed egg white at this time was 0.15, and it was prepared by adding 2 gelatins to the egg white 100 at a mass ratio and stirring.
Example 9

500 g of rice bran, 50 g of salt, 400 g of vegetable extract, and 120 g of foamed egg white were mixed in a container, and 1 red pepper and 1 kelp were added thereto to form a straw bed. The specific gravity of the foamed egg white at this time was 0.20, and it was prepared by adding 6 gelatins to the egg white 100 at a mass ratio and stirring.
(Example 10)

500 g of rice bran, 50 g of salt, 400 g of vegetable extract, and 120 g of foamed egg white were mixed in a container, and 1 red pepper and 1 kelp were added thereto to form a straw bed. The specific gravity of the foamed egg white at this time was 0.22, and it was prepared by adding 9 gelatins to the egg white 100 at a mass ratio and stirring.
(Example 11)

500 g of rice bran, 50 g of salt, 400 g of vegetable extract, and 120 g of foamed egg white were mixed in a container, and 1 red pepper and 1 kelp were added thereto to form a straw bed. At this time, the specific gravity of the foamed egg white is 0.15, and by adding 2 pectin (granulated sugar 74 mass%, pectin 25 mass%, calcium lactate 1 mass%) to the egg white 100 at a mass ratio, the mixture is stirred. Prepared.
Example 12

500 g of rice bran, 50 g of salt, 400 g of vegetable extract, and 120 g of foamed egg white were mixed in a container, and 1 red pepper and 1 kelp were added thereto to form a straw bed. The specific gravity of the foamed egg white at this time is 0.15, and the gelling agent (carrageenan 6.5 mass%, roast bean gum 8.0 mass%, potassium phosphate 2.5 mass%, glucose 83.0 mass% 2) was added to the egg white 100 at a mass ratio and stirred.
(Example 13)

  500 g of rice bran, 50 g of salt, 400 g of water, and 120 g of foamed starch solution were mixed in a container, and 1 red pepper and 1 kelp were added to this to make a straw bed.

A foamy starch solution was prepared as follows. First, 4.2 g of starch is added to 68.4 g of water and heated until the fluidity decreases. Next, after adding gelatin and stirring, it is left to remove heat. Subsequently, 45.6 g of water was added, and the mixture was stirred to produce bubbles to obtain a foamed starch solution. The specific gravity of the foamed starch solution at this time was in the range of 0.30 to 0.35.
(Example 14)

  500 g of rice bran, 50 g of salt, 400 g of vegetable extract, and 120 g of foamed starch solution were mixed in a container, and 1 red pepper and 1 kelp were added thereto to form a straw bed.

(Comparative Example 1)

  Rice bran, salt, and water were mixed in a container, and 1 red pepper and 1 kelp were added to make a straw bed.

  About the bed of the above examples and comparative examples, the upper part of the bed is covered with a wooden lid having a through-hole in the center, and it is left to stand at room temperature (around 20 ° C.) and refrigerated (around 10 ° C.) for visual observation. Went. The results are shown in Table 1.

  As shown in Table 1, air bubbles are present in the cocoon bed by mixing the foamed egg white. As long as the bubbles remain, since air is supplied to the bed, it is not necessary to stir the bed.

  Moreover, the remaining days of a bubble are extended by making specific gravity of foamed egg white 0.15-2.0. Furthermore, the remaining days of bubbles can also be increased by preparing foamed egg white by adding a thickening substance to egg white. In particular, a better result was obtained by adding a thickening substance at a mass ratio of 2 to 6 with respect to egg white 100. In Example 10, the number of bubbles was smaller than in Examples 8 and 9.

  Then, the days which can be used were measured about the bed of Examples 1-14 and Comparative Example 1.

First, the bed of Examples 1 to 14 was prepared, and the bed was aged by covering the top of the bed with a wooden lid having a through hole in the center and leaving it at room temperature or under refrigeration. About Examples 1-8, foam egg white was newly added for every space | interval shown in Table 2, and the bed was stirred each time. Moreover, about Example 1, 150 g of cabbage was pickled after preparation, and what was called pickling was performed. In addition, about the days which can be used, when the pH of the bed became 4.0-5.5, it was judged that the bed was matured and could be used for the production of pickles (main pickles).
(Comparative Example 2)

  In addition, as a control, the bed of Comparative Example 1 stirred twice a day was used.

  As shown in Table 2, by mixing the foamed egg white, the number of days in which the bed can be used even if the interval of stirring the bed is increased, in other words, the number of times of stirring the bed is reduced. Is shorter than the comparative example.

  Moreover, the frequency | count of mixing a cocoon bed can be decreased more by making specific gravity of foamed egg white 0.15-2.0. Furthermore, the remaining days of bubbles can be increased by preparing foamed egg white by adding a thickening substance to egg white.

Pickles were produced using the beds of Examples 1 to 14 and Comparative Example 1 that became available. The pretreatment of food used for pickles is shown below.
(cabbage)

150 g of cabbage was dipped in Examples 1 to 14 and Comparative Example 1. The soaking time is shown in Table 3.
(celery)

About 150 g of celery, 5 g of salt was sprinkled on the whole, and after standing for 15 minutes, it was dipped in the bed of Examples 1-14 and Comparative Example 1. The soaking time is shown in Table 4.
(Radish)

About 200 g of radish, 5 g of salt was sprinkled on the whole, and after standing for 15 minutes, it was dipped in the bed of Examples 1 to 14 and Comparative Example 1. The soaking time is shown in Table 5.
(Carrots)

About 150 g of carrots, 10 g of salt was sprinkled on the whole, left for 15 minutes, and then dipped in the bed of Examples 1 to 14 and Comparative Example 1. The soaking time is shown in Table 6.
(Cucumber)

About 100 g of cucumber, 5 g of salt was sprinkled on the whole and immersed in Examples 1 to 14 and Comparative Example 1. The soaking time is shown in Table 7.
(Nasu)

About 100 g of eggplant, 5 g of salt was sprinkled on the whole and immersed in Examples 1-14 and Comparative Example 1. The time of soaking is shown in Table 8.
(beef)

Hot water of 90 to 100 ° C. was poured on the surface of 250 g of beef and immersed in Examples 1 to 14 and Comparative Example 1. The soaking time is shown in Table 9.
(Dried Aji overnight)

About 250 g of dried horse mackerel overnight, the skin was baked at high temperature and immersed in Examples 1 to 14 and Comparative Example 1. The time of soaking is shown in Table 10.
(Boiled egg)

  50 g (5 eggs) of eggs were boiled in Examples 1 to 14 and Comparative Example 1 with the shell removed. The soaking time is shown in Table 11.

(Strawberry)

200 g of strawberry was wrapped in gauze and soaked in Examples 1-14 and Comparative Example 1. The soaking time is shown in Table 12.
(Fukinoto)

  200 g of Fukinoto was soaked in Examples 1 to 14 and Comparative Example 1. The soaking time is shown in Table 13.

(kelp)
After immersing 100 g of kelp in hot water, it was immersed in Examples 1 to 14 and Comparative Example 1. The soaking time is shown in Table 14.

About the pickled pickles, the flavor was evaluated in five stages. Evaluation was performed by 10 panelists.
5). (◎) There is a sufficient flavor of pickled rice.
4. (○ ◎) There is an intermediate flavor between 5 and 3.
3. (○) There is a flavor of pickles.
2. (○ △) There is an intermediate flavor between 3 and 1.
1. (△) There is not much flavor of pickles.

  The cabbage soaked in Examples 1 to 14 and Comparative Example 1 had a flavor of lightly soaked.

  The celery soaked in Examples 1 to 14 and Comparative Example 1 had the taste of shallow pickles.

  The radishes soaked in Examples 1 to 14 and Comparative Example 1 had the taste of light pickles.

  Eggplants soaked in Examples 1 to 14 and Comparative Example 1 had the taste of shallow soaking.

  The beef soaked in Examples 1 to 14 and Comparative Example 1 had an old-style pickle style, and had a liver-like flavor and a flavor of Tsukudani.

  The nightly dried mackerel pickled in Examples 1 to 14 and Comparative Example 1 was an old pickled style, and had a flavor of Tsukudani.

  The boiled eggs soaked in Examples 1 to 14 and Comparative Example 1 had an old pickle style, and had a taste of a country music style.

  Strawberries soaked in Examples 1 to 14 and Comparative Example 1 were old-pickled and had a chutney-like flavor.

  The fukinoto soaked in Examples 1 to 14 and Comparative Example 1 was an old-style pickle and had a flavor of Tsukudani.

  The kelp soaked in Examples 1 to 14 and Comparative Example 1 was an old-style pickle and had a flavor of Tsukudani.

As shown in Table 3 to Table 14, when soaked in the bed of the examples containing foamed egg white or foamed starch solution, the soaking time is shorter than that of the comparative example, and the flavor is equal to or higher than that of the comparative example. Had. When gelatin was used as the thickening substance, it had a stronger scent and flavor than when pectin or a gelling agent was used.

Claims (14)

  A bed with a large number of bubbles.   The bed according to claim 1, wherein the bubble body allows a gradual inflow of air in the bubble body to the bed bed.   The cocoon bed according to claim 1, wherein the foam is derived from mixed foamed egg white.   The cocoon bed according to claim 3, wherein the foamed egg white has a specific gravity of 0.15 to 0.2.   The cocoon bed according to claim 3 or 4, wherein the foamed egg white contains a thickening substance.   The bed according to claim 5, wherein the thickening substance is at least one selected from the group consisting of gelatin, guar gum, locust bean gum, carrageenan, xanthan gum, and pectin.   The bed according to claim 5, wherein the thickening substance contains gelatin and is added at a mass ratio of 2 to 6 with respect to 100 of egg white.   The cocoon bed according to claim 1, wherein the foam is derived from a mixed foamy starch solution.   The bed according to claim 8, wherein the foamed starch liquid contains starch and a thickening substance.   The bed according to claim 9, wherein the thickening substance is at least one selected from the group consisting of gelatin, guar gum, locust bean gum, carrageenan, xanthan gum, and pectin.   10. The foamed starch solution according to claim 9, wherein the foamed starch solution is composed of an amount such that starch is 3.0 to 6.0, gelatin is 1.0 to 3.0, and water is 100 by mass ratio. Mentioned bed.   The bed according to any one of claims 1 to 11, wherein a promoter for promoting ripening of the bed is mixed.   A container with a reed bed containing the reed bed of any one of claims 1 to 12. A pickle characterized by being manufactured using any one of the straw beds according to claim 1.