JP2015192614A - Method for manufacturing blueberry scallion pickle, and bagged blueberry scallion pickle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing blueberry scallion pickles added with color and flavor of blueberry, and blueberry scallion pickles having taste with body and manufactured by the manufacturing method.SOLUTION: A method for manufacturing blueberry scallion pickles includes: adding blueberry jam of 10-20% of a weight of scallions followed by stirring and coating; bagging the product followed by heat sterilizing at 70-80°C for about 30 minutes; and aging the product as it is in a bagged state for eight or more days. The scallions are obtained by soaking raw scallions 10-15% saline water followed by lactic acid fermentation, pickled in salt with 15-20% salinity followed by pickling for at least one month, soaking the product in fresh water for two days followed by desalination, and soaking the product in a seasoning liquid followed by preserving at 5°C or less for at least one month.

Description

  TECHNICAL FIELD The present invention relates to a method for producing a blueberry strawberry pickle having a flavor and color of blueberries, and a bag-filled blueberry strawberry pickle produced by the method.

  As an edible vegetable, Rakkyo is a special product of the applicant's local Tottori Sand Dunes, but it is a lily family perennial plant / vegetable that uses white or purple-colored white bulbs and has a unique strong odor. Has a pungent taste. It is mainly used for food as pickles pickled in salt, pickled in sweet and sour, and pickled in soy sauce. In addition, as shown in Patent Document 1, if the color and flavor of the camellia are taken into account, the pickled pickles are commercially available.

JP-A-6-105649

  However, blueberries are said to be good for the health of the eyes, but blueberries are not addictive to taste, so it is difficult to combine them with oysters, and the color will be blueberry, but the impact of eating will be lost. There was a drawback that it was popular with general consumers and was not eaten and not widely used.

  Therefore, the present invention provides a method for producing a product that has an impact on the taste and is easy to eat because the blueberry raccoon pickle is widely eaten by general consumers, and a blueberry raccoon pickle made by the manufacturing method. It was made for the purpose.

  According to the method for producing blueberry raccoon pickles according to claim 1, 10-20% of blueberry jam of blue berries is added, and the mixture coated by stirring is packed in a bag and sterilized by heating at 70-80 ° C. for about 30 minutes. Later, it is aged for 8 days or more in the bag-packed state.

  The method for producing the blueberry raccoon pickles according to claim 2, wherein the raccoon is soaked in 10-15% salt water and fermented with lactic acid, and then salted at 15-20% salinity for 1 month or more. After being soaked and then desalted by immersing in fresh water, it is soaked in a seasoning solution and stored at 5 ° C. or lower for 1 month or longer.

  According to a third aspect of the present invention, there is provided a method for producing blueberry rye pickles, wherein the blueberry jam is washed with water from a thawed frozen blueberry and then added with 20-40% by weight with respect to the weight of the washed blueberry. After stirring for about 1 hour, cooling to about 30 ° C., then adding 0.2 to 0.8% of the total weight of blueberries and sugar and stirring for about 30 minutes. Is.

  The blueberry raccoon pickles according to claim 4 is a blueberry raccoon pickles produced by any one of the production methods described above.

  According to the method for manufacturing blueberry raccoon pickles according to claim 1, the operation of simply adding blueberry jam of 10 to 20% of the weight of raccoon, stirring and coating it to a bag, After sterilization by heating at about 30 minutes for about 30 minutes, it is aged for 8 days or more in a bag-packed state, so that it is possible to obtain pickles of blueberries. In addition, the pickled berries of blueberries produced by this method have a blueberry purple color that is uniformly attached to the surface as it is, and it seems that the effect of blueberry fruits on the eyes is transferred as it is. It is also suitable for middle-aged and elderly people. Also, its taste is different from the traditional pickle of this kind, and it has a certain impact. The chemical and food science and other scientific reasons are not clear, but it is certain that a series of steps in the above production method has produced an addictive taste and is easy to eat.

  According to the method for producing blueberry raked pickles according to claim 2, as raw material raccoon, raw rye is soaked in 10-15% salt water and lactic acid fermented, and then salted at a saltiness of 15-20%. Soaked in fresh water for 1 month or longer, desalted in fresh water, then soaked in seasoning liquid and stored at 5 ° C or lower for 1 month or longer. You can taste a certain flavor. This is also due to the fact that the seasoning liquid is easily soaked since it has undergone a step of salting and desalting after sufficient lactic acid fermentation.

  Since the blueberry jam used for the manufacturing method of the blueberry strawberry pickle of Claim 3 uses the frozen blueberry, it can be made all year round. And after thawing and washing with water, 20-40% by weight is added to the weight of blueberries washed with sugar and stirring for about 1 hour on low heat, so it has an impact and has a peculiar taste. I can do it. After that, it is cooled to about 30 ° C and then agar is added to 0.2 to 0.8% of the total weight of blueberries and sugar and stirred for about 30 minutes. An appropriate viscosity can be obtained that melts and adheres to the entire surface of the wood. In addition, agar is healthy because it contains nutrients such as plant fibers and minerals although it is in a very small amount as a whole.

  Since the blueberry strawberry pickles according to claim 4 are manufactured by the above-described manufacturing method, they will be eaten and favored by general consumers. Is an excellent plant food that can also contribute.

Blueberry luck production process diagram

  Embodiments of the present invention will be described. This invention is made by packing blue berry jam coated in a bag, sterilizing it by heat sterilization and ripening, so that it has the purple color and flavor of blue berry, making it easy to eat and appetite for the health of eyes. This is a method for producing a blueberry raccoon pickle to produce a good raccoon, and a blueberry raccoon pickle obtained by this production method.

The raccoon is, for example, freshly harvested cultivated in the Tottori sand dunes. The raccoon is peeled off, washed and cut off unnecessary parts such as roots and stems, and then put into a container for lactic acid fermentation. Then, a salt solution having a salinity of 10 to 15% is poured up to the top of the sakaki, and the whole sakaki is soaked in the salt water and then lightly weighted. When the temperature reaches about 20 ° C., natural lactic acid fermentation is naturally promoted, and bubbles are generated around the seventh day. In order to accelerate lactic acid fermentation more quickly, lactic acid bacteria may be added. If raccoon is soaked in a saline solution in such a state, bubbles are settled and the lactic acid fermentation is completed on the 10th to 15th days. Lactic acid fermentation progresses naturally at the beginning, but from the next lactic acid fermentation, if lactic acid bacteria bubbles that have been generated are preserved and used in addition to the saline solution soaked in oysters, the lactic acid fermentation progresses faster. To do. The number of days of immersion is adjusted according to the size of the immersion and the outside air temperature.

  Next, after the lactic acid fermentation is completed, the saline solution is cut and then salted with salt and a salt solution of 18%. In this process, after the previous step of lactic acid fermentation was completed and the saline solution was cut, the salt solution was soaked in 18% salt solution containing 3% acetic acid with 90% acidity, and salt was added to the top. This is a step of salting the scallops with a large amount of salt and a saltiness of 18-20% after pickling. As a result, crickets can be kept crisp, white in color, and long-lasting.

  And if you want to season it with a salt, dessert it with salt. It is salted to keep it for a long time and exposed to fresh water flowing for 2 days, and during that time, it is stirred several times to promote desalting.

Next, after finishing the desalting process, seasoning is carried out in order to impart a taste. This seasoned pickles are prepared by storing the soaked seasonings in a cold place such as a refrigerator at 5 ° C. or less for about one month. The seasoning liquid is made by mixing sugar, salt, citric acid, ume vinegar and water. For example, 30 kg of sugar, 5 kg of salt, 0.5 kg of citric acid and 1 liter of ume vinegar are added, so that the total amount becomes 72 liters. Water. Use the one that was heated for about 30 minutes while maintaining the temperature at 80 ° C. with a kettle. The blend and blend ratio can be variously changed according to the consumer's preference.

After the seasoning is completed, the blueberry jam is coated. The blueberry jam used for this coating is the room temperature to release the freezing when using the frozen blueberry that can be used all year round. Thaw naturally and then rinse with water. In the summer when the outside air exceeds 20 ° C., it is preferable to thaw slowly in the refrigerator. Then, it is prepared by slowly heating and stirring for about 1 hour over low heat with a sugar equivalent to 20 to 40% of the weight of blueberries. The resulting jam is allowed to cool to about 30 ° C. and allowed to cool, and then powdered agar is added at a rate of 0.2 to 0.5% with respect to the total weight of blueberries and sugar. Stir for about 35 minutes to finish. When using freshly harvested blueberries other than those that have been frozen, they may be made in the same process after thawing using those harvested during the July-September harvest period. Even in this case, jams with almost the same flavor can be made, and therefore, frozen blueberries that can be used year round are preferred because they are more versatile. If the blending ratio of agar is high, the viscosity of the jam will be high and the taste will be hard to penetrate.However, if it is low, the jam will tend to accumulate downward, but the above range is suitable. is there.

The blueberry jam thus prepared is coated by adding 10 to 20% by weight with respect to the weight of the cherry and stirring well with a stirrer or manually. At this stage, a sticky jam has only adhered to the surface of the oysters due to the agar mixture, but the excess jams are still floating in many gaps.

Once coated in this way, the blueberry jam is packed in a plastic bag, vacuum sealed and sterilized by heating at 75 ° C. for about 30 minutes. Then, the bag is aged for about 10 days while being vacuum-sealed in this bag. After the blueberry taste and flavor have penetrated well so that the surface of the blueberry has become blueberry, it is shipped to the market. The edible period is preferably within one year from the date of manufacture.

(1) Lactic acid fermentation process 1) Volume 1 of medium-sized oyster shells taken in Tottori Sand Dunes in June, stripping off unnecessary parts such as roots and stems, washing with running water and draining Put 500 kg in a ton container and salt.
2) A 12% salt solution was poured into the container prepared as above until all the oysters were soaked. Then, a plate material was placed on the top of the soaked plate and 5 kg of weight was placed to allow lactic acid bacteria fermentation to take place, so that it was soaked for 10 days.
(2) Salting process After finishing the lactic acid fermentation process, transfer the cake to the bowl, drain it, add it to the container and add 18% salt water until all the oysters are soaked. After 2 kg of salt was sprinkled, the salinity after pickling was adjusted to about 20%, and the salted state was maintained for 35 days in the dark at room temperature. In addition, although 500 kg of raccoon was salted, 10 kg of raccoon was processed this time, and the remaining salted raccoon was stored for the next processing.
(3) Desalination step After 35 days, in order to remove salt from 10 kg of salt containing sufficient salt, it is transferred to a container filled with water such as tap water and the tap water is kept flowing for 2 days and nights. Maintained. During this time, the cake contained in the container was stirred four times a day in the vertical direction so that salt removal was performed on the average.
(4) Seasoning process 1) A seasoning to be seasoned was made in order to give the taste to the taste after salt removal. This seasoning contains 30 kg of sugar, 5 kg of salt, 0.5 kg of citric acid, and 1 liter of ume vinegar, and after adding water to a total of 72 liters, it is placed in a kettle and maintained at 80 ° C. for 30 minutes. Prepared by heating.
2) Add this seasoning to salted container and store it in a refrigerator kept at a temperature of 5 ° C or less for 1 month, soak it with seasoning. .
(5) Blueberry coating step 1) A blueberry jam used in this coating step was prepared. After adding 1.5kg of frozen blueberries from Tottori Prefecture to room temperature air and thawing them, washing them with water and adding 450g of sugar equivalent to 30% of the weight of blueberries, slowly over low heat And heated for 1 hour. And the agar from Ina, Nagano Prefecture, which has been naturally left to cool to 30 ° C and then powdered, has been reduced to a total weight of 1.5 kg of blueberries and sugar by reducing the total weight by evaporating the water of blueberries by heating. On the other hand, 4.5 g corresponding to about 0.3% was added and slowly stirred for 30 minutes to prepare a viscous blueberry jam.
2) Add 10kg of the seasoning soaked in the seasoning process and 1.5kg of blueberry jam equivalent to 15% by weight in a container and stir to mix the blueberry jam on the surface. Coated.
(6) Bagging / Vacuum Packaging Process After finishing the coating process, 120g of blueberry jam and 24 pieces were packed into 95 transparent bags and packed in vacuum.
(7) Heat sterilization process When the bag was packed, the paste was sterilized with warm water at 75 ° C. for 30 minutes.
(8) Aging process The product which completed the said process was stored and aged at normal temperature for 15 days.
(9) Shipment process Blueberry raked pickles filled with storage-aged vinyls were supplied to the market. Preservation is effective for one year while maintaining a delicious and blueberry color.

The blueberry raccoon pickles produced as described above have the color and flavor of blueberries in addition to the unique flavor of raccoon, and are good for the eyes, so they are favored by general consumers. The

Since it can contribute to the expansion of the market for raccoon pickles, it can be used for all industries related to raccoon pickles, namely, producers of raccoon pickles, manufacturers of raccoon pickles, and distributors of raccoon pickles. It is a useful invention.

Claims (4)

  After adding blueberry jam of 10 to 20% of the weight of raccoon, stir and coat it, pack it in a bag, heat sterilize at 70-80 ° C for about 30 minutes, and then age for 8 days or more in the bag The manufacturing method of blueberry lacquer pickles.   The oyster is soaked in 10-15% salt water and fermented with lactic acid, salted at 15-20% salt, soaked for more than one month, and then soaked in fresh water for desalination. The method for producing a blueberry raccoon pickled product according to claim 1, which is immersed in a liquid and stored at 5 ° C or lower for 1 month or longer.   The blueberry jam is prepared by washing the thawed frozen blueberry with water, adding 20 to 40% by weight of the sugar to the washed blueberry, stirring for about 1 hour on low heat, and cooling to about 30 ° C. A method for producing blue pickled strawberry pickles according to claim 1 or 2, wherein 0.2 to 0.8% of the total weight of blueberries and sugar is added and stirred for about 30 minutes. . Blueberry raccoon pickles produced by the production method according to claim 1.

Images