JP2010213651A - Method for producing japanese radish pickle, and pickle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide Japanese radish pickles easy to eat, delicious, and widely eaten as nutritional food, and to provide a method for producing the Japanese radish pickles. <P>SOLUTION: The Japanese radish pickles are obtained by adding salt, sugar and seasoning to Japanese radish followed by pickling. The method for producing the Japanese radish pickles is provided. In more details, the method for producing the Japanese radish pickles includes adding salt, vinegar and sugar to peeled raw Japanese radish followed by pickling. The method includes using persimmon vinegar for the vinegar, and granulated sugar for the sugar. The Japanese radish pickles are obtained by each of the methods. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a pickled radish pickled with salt, sugar, seasoning and the like added to radish and a method for producing the same.

  As this kind of pickled radish, one made from dried radish is known. In this pickle, add salt, nuka, sugar and takanan to dried radish, mix them, arrange dried radishes on nuka spread on the bottom of the barrel, and put finely chopped red peppers between the dried radishes. After that, it was obtained by placing the inner lid on the barrel, placing the heavy stone on it, and immersing it for 1 to 2 months. The pickled radish thus obtained uses dried radish, so it has a takan-like hardness and is crisp, and the pickled solution is difficult to rotate inside the radish. There was a problem of emitting an unpleasant odor. Moreover, the dried radish itself is white, but due to the use of Takuan-no-moto, it has to be a yellow pickle, and there is a problem that the white color of the radish that looks beautiful is damaged, and the pickled daikon takes a long time.

  Therefore, the present inventor used peeled raw radish instead of dried radish as a raw material, and instead of salt, sugar, nuka, red pepper, and takanan, salt, sugar, rice vinegar, and A manufacturing method for obtaining pickled radish by pickling with mirin was completed, and a patent application (Patent Document 1 below) was completed. This pickled radish was peeled and used for a short period of time, so that it had a short touch and had no odor peculiar to the pickles, and had a good texture, leaving a beautiful white radish.

Japanese Patent Laid-Open No. 2007-14260

  However, since the pickled radish described in the above-mentioned document 1 uses rice vinegar, the pickled pickles have a strong acidity, and are not foods that can be used by people who are not good at acidity. In addition, this strong sourness has a disadvantage that it suppresses the sweetness and taste of raw radish itself, sugar and mirin. Therefore, the above-mentioned pickles cannot be a food that is widely eaten, although it is a nutritious food.

  The present invention has been made in view of the above-described conventional problems, and an object of the present invention is to provide a pickled radish that is easy to eat and deliciously eaten extensively as a nutritional food, and a method for producing the same.

  In order to achieve the above object, a method for producing pickled radish according to the present invention is a method for obtaining pickled radish by adding salt, vinegar, and sugar to peeled raw radish, It is characterized by using straw vinegar as the vinegar.

  Moreover, in the said structure, the grain is used as sugar.

  The pickled radish according to the present invention is obtained by the production method according to claim 1 or claim 2.

  The pickled radish according to the present invention is manufactured using persimmon vinegar, and since the compatibility between sugar and persimmon vinegar is good, the sourness of persimmon vinegar is suppressed to the sweetness of sugar and obtained as a sweet food. In addition, the umami and fragrance attributed to vinegar were added to make it an extremely easy to eat and delicious food. In addition, this pickle containing persimmon vinegar containing a large amount of potassium and polyphenol can be a nutritional food that can be eaten extensively, and can be greatly contributed to the health promotion of those who eat, coupled with the ease of eating. Thus excellent pickles of the present invention are realized by the production method according to the present invention.

  In addition, when using salami as sugar, the compatibility between salame and straw vinegar is very good, and compared to the case where refined sugar other than salame is used, the effect of further enhancing the sweetness of salame and the taste of straw vinegar. is there.

Embodiments of the present invention will be described in detail below. The embodiment described below is merely an example embodying the present invention, and does not limit the technical scope of the present invention.
In the present invention, varieties of radish used as a raw material for pickles are not particularly limited, and examples thereof include Miyane radish, Nerima radish, Miura radish, Asao radish, and Wakayama radish. Especially, it is preferable to use a blue neck radish such as Miyase serious root in that the flesh has a good texture and a beautiful white color. Of the blue radishes, “YR Kurama (a product name manufactured by Takii Tanae Co., Ltd.)”, which has smooth skin, is glossy, has a relatively sweet flesh and has the highest quality, is most preferable.
The raw radish is not dried radish that has been dried to have a moisture content below a certain level, but fresh radish is used. The raw radish is peeled off with a hand or a peeling machine. Although it is preferable to peel the entire surface of the radish from the viewpoint of easy penetration of the pickled solution, a part of the skin may be left.

Although it does not specifically limit as sugar used for this invention, When using the whiteness of a radish for sale, it is desirable to use refined sugar. Examples of such purified sugars include salame, car sugar, processed sugar, and liquid sugar. Above all, salamé is classified into white disaccharide, medium disaccharide, and granulated sugar.
The salt used in the present invention may be a natural salt obtained from seawater or rock salt or a salt obtained by purification or synthesis, but it is convenient to use a salt that is inexpensive and readily available.

The vinegar used in the present invention is a vinegar derived from grape berries and may be commercially available or homemade.
Homemade vinegar is obtained through anaerobic fermentation (alcohol fermentation) and then aerobic fermentation (acetic acid fermentation). The koji used as the raw material for koji vinegar may be a sweet koji such as Tomiyu koji or astringent koji such as a Tone koji. It is even more preferable if it is ripe and has fallen naturally. That is, in order to allow the fermentation to proceed quickly, it is preferable to use a material that contains a large amount of sugar and moisture and can be immediately crushed into a jam. The reason why the koji is soaked in this way is to make the surface as smooth as possible so that mold does not grow easily and to exude moisture from the koji to facilitate the fermentation. Such persimmon fruits are known to contain a large amount of minerals, but potassium is the most abundant and contains 170 mg per 100 g of fruits.

In the above-mentioned anaerobic fermentation stage, the crushed strawberries are fermented in a sealed container with care so as not to touch the air. When the sweetness of the fermented product is completely lost, the alcoholic fermentation is finished, and alcohol derived from koji is obtained. In this case, when yeast is added and fermented, the fermentation can be completed quickly. However, if it may take a long time to complete the fermentation, the yeast may not be added.
In the above-mentioned aerobic fermentation stage, alcohol derived from straw is placed in a wide-mouthed turtle to increase the contact area with the air, and the wide-mouthed area is closed with a breathable sheet so as not to fly, and fermentation is performed for 2 to 3 months. By doing so, the vinegar of the present invention is obtained.

In this case, the acetic acid bacteria adhering to the koji change the koji-derived alcohol into vinegar using the yeast contained in the koji-derived alcohol as food. And sometimes, it ’s good to open the breathable sheet and put fresh air into the turtle, being careful not to get flies. Although it takes longer to complete the fermentation than described above, acetic acid fermentation may be performed in a cool and dark place.
By the way, persimmon fruits are originally known to contain a lot of potassium and polyphenols. Potassium is known to have an action of lowering blood pressure by promoting excretion of sodium, an action of improving the function of muscles, and an action of promoting appetite. Polyphenols are also known to suppress the development and growth of cancer cells. Naturally, persimmon vinegar derived from persimmon fruit is rich in potassium and polyphenols.

Hereinafter, the present invention will be described in more detail with reference to examples. In this example, the production mode of koji vinegar and the production mode of pickles will be described.
"Manufacturing aspect of persimmon vinegar":
[Alcohol-derived alcohol];
Wash 10kg of well-ripened rice cake (Tone Tokunei) to remove pesticides and dirt, take a spatula, put it in a container such as a poly bucket, and crush it with a projecting stick from above to make a jam. Add dry yeast at a rate of 2.5 g per 1 kg of koji and stir. Cover the crushed bag with a wrap sheet to block the air. Over time, foaming due to anaerobic fermentation begins and this foaming continues for several days. In this case, if it is fermented in a warm place, the fermentation proceeds rapidly. When foaming is finished, remove the surface wrap sheet and taste. When fermentation is complete, the sweetness is gone. Therefore, when the skin and seeds were filtered off with a cloth, 3.2 liters of alcohol derived from straw with an alcohol degree of 6 to 7 was obtained.

[柿 vinegar];
In order to increase the exposed area, put the whole amount of cocoon-derived alcohol in a turtle with a wide mouth, and cover the turtle's mouth with a cloth to prevent the invasion of flies. When this turtle was placed in a place not exposed to direct sunlight and subjected to aerobic fermentation for 2 months, 2.5 liters of persimmon vinegar was obtained. The acidity of the obtained koji vinegar was 5.16. In this case, aerobic fermentation can be further promoted by considering the position where the turtle is placed so as to minimize the time of 20 ° C. or less.

"Manufacturing aspect of pickles":
Prepare 10 kg of raw radish (variety: YR Kurama) with peeled whole surface, 280 g of salt, and 1 kg of salame, and arrange the radishes neatly in a barrel for pickles (with a capacity of 40 liters). Sprinkle the salam little by little. Arrange the radish on top of it, and sprinkle with salt and salam. Finish all the radishes and sprinkle with salt and salam. Sprinkle all over the top with 180 ml of mirin, and then sprinkle 500 ml of persimmon vinegar over the whole. Finally, drop the lid, and in order to avoid deformation of the radish, drop 10kg of the same weight as the radish and place it on the lid. On the 3rd day after soaking, the upper and lower radishes are replaced to make the taste uniform. If the radish is changed up and down and then pickled for another 10 days, the volume of water, that is, the pickled solution almost equal to that of the pickled radish rises. This pickled solution can be used as a seasoning, so it can be transferred to another container. After the upper layer pickled liquid was taken out of the barrel and further pickled for 3 days, the pickled radish according to this example was obtained. The outer diameter of the obtained radish is almost the same as when it was raw. Also, the flesh color was a beautiful white color that was almost the same as when it was raw. The total number of soaking days in this example was 14 days.

The obtained pickles were analyzed by the Japan Food Analysis Center for the contents of water, protein, lipids, ash, carbohydrates, energy, acetic acid, sodium, and potassium. The analysis results are shown in Table 1 below. In Table 1, Note 1 calculated the water content by loss on drying-amount of acetic acid. Note 2 calculated the protein with a nitrogen protein coefficient of 6.25. Note 3 was calculated as 100- (moisture + protein + lipid + ash + acetic acid). Note 4 indicates that the energy was calculated with the protein conversion factor as protein = 4, lipid = 9, carbohydrate = 4, and acetic acid = 3.
The Japan Food Analysis Center also analyzed the number of general bacteria (viable bacteria) and yeast in the pickles. The analysis results are shown in Table 2 below.

  As is apparent from the analysis results in Table 1, it can be seen that the amount of potassium contained in the pickles is very large. Also, the amount of acetic acid is relatively large. On the other hand, the energy is relatively low. Although not analyzed here, it is also known that the content of polyphenols was relatively high in the results of analysis by another analysis organization.

On the other hand, as is clear from Table 2, since generally the number of bacteria is 1.0 × 10 ³ / g a is the number of yeast also negative, the pickles can be subjected on the Food Sanitation Law, the edible without problems.

As described above, the pickled radish according to this example is soaked in a pickling solution containing persimmon vinegar, so that the acidity of persimmon vinegar (= 5.16) compared with rice vinegar (acidity = 4.2). ) Is higher and the acetic acid content (= 0.2 g / 100 g) in the pickles is relatively high, but the compatibility of vinegar, salame and mirin is good. It was masked by the sweetness of the shark and was almost undetectable. In addition, umami caused by straw vinegar and mirin was added, and it was possible to obtain a very easy to eat and delicious food.
In addition, this pickle containing straw vinegar containing a large amount of potassium and polyphenols is suitable for nutritional foods and diet foods because of its low energy. As described above, the fact that food is easy to eat due to being easy to eat and delicious also greatly contributes to the health promotion of those who eat.

Claims (3)

A method for producing pickled radish, which is obtained by adding salt, vinegar, and sugar to peeled raw radish to obtain pickled radish, and using koji vinegar as the vinegar. The method for producing pickles of radish according to claim 1, wherein salame is used as sugar. Radish pickles obtained by the production method according to claim 1 or 2.