JP2017136010A - Article pickled in salted rice-bran paste, set of pickling in salted rice-bran paste, and method for producing article pickled in salted rice-bran paste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an article pickled in salted rice-bran paste, a set of pickling in salted rice-bran paste, and a method for producing the article pickled in salted rice-bran, capable of suppressing fermentation of rice bran without growing insects during storing.SOLUTION: An article 1 pickled in salted rice-bran paste is obtained by storing a dried pickling paste material 5 having rice bran as the main component in a non-permeable bag body 6, vacuum drawing the bag body 6, and sealing the bag body 6 in a vacuum drawn state. A moisture content of the pickling paste material 5 is preferably 8 wt.% or more, and 14 wt.% or less. The article 1 pickled in salted rice-bran paste is produced by passing through a drying step, a bagging step, a vacuum drawing step, and a sealing step. A set S of pickling in salted rice-bran paste includes a container 2 for pickling in salted rice-bran paste, the article 1 pickled in salted rice-bran paste, stored in the container 2 for pickling in salted rice-bran paste, and water egg plants 3. The water egg plants 3 are one of the examples of pickling vegetables.SELECTED DRAWING: Figure 1

Description

  TECHNICAL FIELD The present invention relates to a pickled pickling product in which a pickled floor material is accommodated in a bag and evacuated, and then the bag is sealed, a manufacturing method thereof, and a pickled pickle set including the pickled pickled product.

  Conventionally, what was indicated by the following patent documents 1 and 2 as this kind of pickled pickles article is known. In Patent Document 1, a raw drawn floor material is vacuum packed and heated at 115 to 140 ° C. for 20 to 50 minutes. In Patent Document 2, a pickle mat formed by filling and sealing a mud-like pickled bed in a porous bag is housed in a liquid-impermeable bag and vacuum-packed.

JP-A-9-94058 Japanese Utility Model Publication No. 5-46287

Since the above-described pickled utensils of Patent Documents 1 and 2 each contain a relatively large amount of moisture in the pickled bed material, fermentation tends to proceed during product storage, and the bag body may swell due to the generated carbon dioxide gas. Therefore, it is considered unsuitable for long-term storage. Therefore, refrigerated storage is recommended for general pickled bed materials.
However, in Patent Document 1, laborious and costly heat treatment is performed for the purpose of sterilizing various bacteria. In addition, if the degree of vacuum during vacuum packaging is weak, insects may spring during storage. On the other hand, in Patent Document 2, since a pickled bed that has not been heat-treated is used as it is, pests and eggs are likely to be mixed in the pickled bed, and since moisture is contained, the degree of vacuum at the time of vacuum packaging is not easily increased. There was a risk of insects springing inside.

  The present invention has been made in view of the above-mentioned conventional problems, and an object thereof is to provide a pickled product, a pickled pickle set, and a method for manufacturing the pickled product that can prevent fermentation of rice bran without causing insects during storage. And

  In order to achieve the above object, the pickled utensils according to the present invention contain a dried pickled bed material mainly composed of rice bran in a non-breathable bag body, the bag body is evacuated, and the bag is evacuated. The body is hermetically sealed.

  Moreover, in the said structure, the moisture content of a pickled bed material is 8 to 14 weight%.

  A pickled pickle set according to the present invention comprises: a pickled pickled container; a pickled picked article according to claim 1 or claim 2 housed in the pickled pickled container; and a pickled vegetable. It is.

  Furthermore, in the said structure, a syrup is used as a vegetable for pickles.

  In addition, the method for producing pickled pickles according to the present invention includes a vacuum drawing step of evacuating a non-breathable bag containing a dried pickled floor material, and a bag pickled article is obtained by sealing the bag in the vacuumed state. And a sealing step.

  In the vacuuming step of the manufacturing method described above, the bag body containing the dipping bed material is evacuated to 101.3 hPa or less in absolute pressure.

  According to the pickled utensils and the method for manufacturing the pickled utensils according to the present invention, the bag body is sealed in a state where the non-breathable bag body containing the dried pickled floor material is evacuated. Even if the eggs and larvae are mixed in the pickling material, the pest eggs can be ruptured or the larvae can be killed by evacuating the bag containing the pickled material. Moreover, the quality of rice bran can be prevented from being deteriorated by preventing air oxidation of the rice bran in the pickled bed material. Moreover, since the pickled bed material is in a dry state, fermentation of rice bran can be suppressed. As a result, it is possible to provide a pickled article that can be stored for a long time, is easy to handle, and does not cause insect pests during pickling. Furthermore, since the dipping bed material is dry, there is no need to vaporize and suck excess moisture during evacuation, and no large evacuation power is required.

  In the vacuuming step in the manufacturing method, when the bag body is brought into a strong vacuuming state with an absolute pressure of 101.3 hPa or less, the eggs and larvae of pests mixed in the dipping bed material are surely destroyed and killed. be able to. A weak vacuum state exceeding the absolute pressure of 101.3 hPa (upper limit) is not preferable because the eggs of pests may not burst or the larvae may survive. The degree of vacuum in the evacuation process is preferably as strong as it is close to absolute vacuum, but the lower limit of the strong vacuum is uniquely determined by the maximum evacuation capacity of the evacuation apparatus used.

  In addition, when the moisture content of the pickled bed material in the pickled rice product is 8% by weight or more and 14% by weight or less, fermentation of rice bran in the pickled bed material can be more reliably suppressed. If the total moisture content of the pickled bed material exceeds 14% by weight, rice bran fermentation and mold are likely to occur, and carbon dioxide and odor may be generated, or the quality of the rice bran may deteriorate and long-term storage of the pickled bed material may not be effective. is there. On the other hand, if the moisture content of the entire pickled bed material is so low that it is less than 8% by weight, the drying equipment becomes large, and construction costs and operation costs increase, leading to a rise in product costs.

  And, according to the pickled pickle set according to the present invention, it is provided with the pickled pickled container, the pickled pickled goods in the pickled pickled container, and the vegetables for pickled, so that the pickled floor material is broken into the pickled pickled container in the pickled pickled container. By adding the desired amount of water and stirring, the pickled bed can be easily prepared in the pickled container. By submerging and storing the vegetables for pickling in this pickled bed, delicious pickled pickles can be obtained after an appropriate period of time. Thus, the pickled vegetables set can be easily prepared and eaten at home, pickled vegetables, and can be suitably provided as a souvenir set.

  Furthermore, when the pickled vegetables in the pickled pickles set are watered, a pickled potato with a reasonable size can be obtained. Moreover, an expensive water soaked pickles can be easily produced and eaten deliciously.

It is a disassembled perspective view which shows the pickled pickle set concerning one Embodiment of this invention. It is a sectional side view of the pickled rice cake set. It is a process block diagram which shows the procedure of the manufacturing method of the pickled pickles article and pickled pickles set concerning this invention.

Embodiments of the present invention will be described below. The embodiment described below is merely an example embodying the present invention, and does not limit the technical scope of the present invention.
The pickled utensils according to the present embodiment are for easily preparing a pickled bed and for easily pickling vegetables and the like. That is, this pickled rice cake is configured such that a dried pickled bed material mainly composed of rice bran is contained in a non-breathable bag body, the bag body is evacuated, and the bag body is sealed in a vacuumed state. .

  The main component of the above-mentioned pickled bed material is rice bran. Such rice bran is not particularly limited as long as it is produced as a by-product during brown rice milling, but rice bran is easily oxidized and insects, so that the bag to the bag body to be described in detail later is as short as possible after rice milling. It is desirable to perform a filling operation, a vacuum drawing operation, and a bag sealing operation. The rice varieties of brown rice from which rice bran is derived are not particularly limited as long as they are domestic rice varieties. Incidentally, rice bran obtained from, for example, Koshihikari, Sasanishiki, Akita Komachi, Manamusume, Hitomebore, etc., of rice for use in Tohoku is suitable as a pickled bed material from which delicious pickles can be obtained.

  The content of rice bran contained in the above-mentioned pickled bed material depends on the type of auxiliary components and the required amount to be added. For example, 85% by weight to 95% by weight of the whole pickled bed material Is preferable. Examples of subcomponents of the pickled bed material include ferrous sulfate, salt, chili, alum, and kelp powder.

  As for the above-mentioned soaking bed material, the thing whose water content is as low as possible is desirable. The moisture content of the entire material is preferably 14% by weight or less, regardless of drying by mechanical drying means or natural drying means. If the moisture content of the entire pickled material exceeds 14% by weight, fermentation of the rice bran is easy to proceed, and carbon dioxide gas and odor are generated, so that the long-term preservation of the pickled material becomes ineffective. On the other hand, if the moisture content of the entire pickled bed material is so low that it is less than 8% by weight, the drying equipment becomes large, and construction costs and operation costs increase, leading to a rise in product costs.

  There is no particular limitation on the bag used to store the dried soaking bed material as long as it is non-breathable. For example, a bag made of a thick synthetic resin sheet such as polyethylene, polypropylene, or polyvinyl chloride can be stored for a long time. It can be used for As this bag body, the food storage bag made from the synthetic resin sheet marketed, for example is mentioned.

  The means for evacuating the bag body containing the dipping bed material is not particularly limited. For example, the vacuum tube is evacuated by inserting a suction tube of a vacuum evacuation device into the opening of the bag body, and a vacuum having a vacuum chamber. An example is an embodiment in which the bag body containing the pickled bed material is placed in a vacuum chamber and evacuated by the drawing device.

  A sealing means for sealing the bag body in a vacuumed state is not particularly limited. For example, a high-frequency sewing machine that thermally welds a thermoplastic synthetic resin sheet using a high frequency can maintain a reliable sealed state. Is desirable. In this case, it is more preferable to use a vacuum packaging machine that can seal the bag body by heat welding or the like while evacuating in a vacuum chamber.

Next, a pickled pickle set according to an embodiment of the present invention will be described with reference to FIGS. 1 and 2.
In each figure, the pickled pickles set S according to this embodiment places and protects the pickled pickled container 2, the pickled picked goods 1 housed in the pickled pickled container 2, the water tank 3, and the water cup 3 when housed. It is comprised from the cushioning material 13, the damage | wound material 4 for scratching the skin 3 of the water soaking before pickles, and the cosmetic box 14 which accommodates these. Hand-held straps 15 and 15 are attached to the cosmetic box 14.
The pickled container 2 includes a container body 9 having an upper surface opening 11 and a lid body 10 that covers the upper surface opening 11 of the container body 9 and stops the lid. There are no particular limitations on the material that constitutes the pickled container 2 as long as it is non-leakable. For example, a synthetic resin container, a metal container, a ceramic container, or a paper material whose inner surface is coated with a water seal layer Examples include containers. The above-described pickled pickles 1 are sealed as a sealing portion 6A after the dried pickled flooring material 5 is accommodated from a bag opening 8 in a bag body 6 which is a food storage bag and evacuated, and the tip side of the chuck portion 7 is thermally welded. It has been done. The above-mentioned water eggplant 3 is an example of a vegetable for pickles, but when using the well-established water eggplant made in Quanzhou, a particularly delicious pickle can be obtained. The above-mentioned scratching material 4 is a sachet 4A made of a polypropylene sheet or the like, containing an appropriate amount of fir salt 12 and sealed by heat welding or the like.

The manufacturing method of the pickled pickles 1 and pickled set S described above will be described as an embodiment of the present invention. Such pickled pickles 1 and pickled pickles set S are manufactured according to each process as shown in FIG. 3 includes a drying process P1, a bagging process P2, a vacuuming process P3, a sealing process P4, and a set packing process P5.
Said drying process P1 is a process of drying the pickled bed material 5 which has a rice bran as a main component. Here, for example, a hot air flow type drying apparatus is used in which a hot air flow such as combustion gas is passed through a rotating drum containing rice bran powder to dry the rice bran powder. In this example, rice bran derived from Akitakomachi from Aomori was used. And the moisture content of the dried rice bran was 11.5 wt%. Moreover, the water activity of the rice bran at this time was 0.65. The water activity is known as an index indicating whether or not a microorganism can be grown, that is, whether or not the microorganism can be propagated using moisture such as food. The water activity value (0.65) at this time was a value corresponding to whether or not osmotic yeast or drought-resistant mold can grow. In addition, since the subcomponent itself has a low moisture content and is little added to the rice bran, it was used as a dried pickled bed material 5 by adding it to the dried rice bran as it is. Incidentally, the water content and water activity described above were measured at the Environment, Agriculture, Forestry and Fisheries Research Institute of Osaka Prefecture.

  The bag filling process P <b> 2 is a process of storing 250 g of the dried soaking bed material 5 in the bag body 6. In this example, for example, a 960 mL food storage bag (product name: Ziplock, etc., manufactured by Asahi Kasei Home Products Co., Ltd.) was used as the bag body 6. As an example, 250 g of pickled bed material 5 is composed of 89% by weight of rice bran, and 5% by weight of Takatsume, 4% by weight of kelp powder, 0.8% by weight of ferrous sulfate, and a trace amount of alum. It is.

  The evacuation step P3 is a step of evacuating the non-breathable bag containing the dried pickled bed material. In this evacuation process P3, the inside of the bag body 6 containing the dipping bed material 5 is maintained in a state where the absolute pressure is reduced to 101.3 hPa or less (−911.7 hPa in gauge pressure) or less, for example, for 4 to 15 seconds To do. In this embodiment, for example, the bag 6 containing the pickled bed material 5 is stored in the vacuum chamber of a vacuum packaging machine (HPS type) manufactured by Hoshizaki Electric Co., Ltd. as an evacuation device, and the absolute pressure is 30 hPa (gauge pressure is −983 hPa). Held for 10 seconds. The HPS type vacuum packaging machine is configured to be able to change the setting of the evacuation time and the degree of vacuum, and has a function of sealing the bag body 6 by high frequency heat welding in the vacuum chamber. Incidentally, this HPS type vacuum packaging machine is capable of evacuating up to an absolute pressure of 15 hPa (gauge pressure of −998 hPa). In addition, if the holding time at an absolute pressure of 101.3 hPa or less is less than 4 seconds, the insect pest eggs may not be destroyed in rare cases. On the other hand, if the holding time at an absolute pressure of 101.3 hPa or less exceeds 15 seconds, the production speed is slowed, the production efficiency is lowered, and the energy cost for vacuuming is high. By the way, when the eggs were placed in a vacuum chamber and evacuated with an absolute pressure of 47 hPa by the above-mentioned HPS type vacuum packaging machine, they burst in only about 2 seconds.

The sealing step P4 is a step of obtaining the pickled article 1 by sealing the bag body 6 in a vacuumed state. In this embodiment, the bag body 6 is sealed by sealing the front end portion of the bag opening 8 by heat welding in a state where the bag body 6 is housed in the vacuum chamber of the HPS type vacuum packaging machine. A leg 6B for self-supporting is formed on the lower end side of the bag body 6.
In the set stuffing step P5, first, the pickled product 1 prepared as described above is placed from the top opening 11 of the pickled container 2 and placed on the bottom plate portion 9A, and then the top opening 11 is the lid. 10 is capped. The lid pickled container 2 that has been closed in this way is accommodated in the cosmetic box 14 from the upper surface opening 14B in which the lid 14A is opened. And the damage | wound material 4 is mounted on the cover body 10 of the pickled container 2, and the cushioning material 13 is mounted on it. Then, after placing the water fountain 3 in the recess of the cushioning material 13, the upper surface opening 14B of the cosmetic box 14 is covered with the lid body 14A, and the process ends. In addition, the water eggplant 3 used what was produced in the grass bamboo plantation of Hannan City.

  When using the pickled pickles set S manufactured through the above-described steps P1 to P5, the lid 14A of the cosmetic box 14 is opened, and the jug 3, the cushioning material 13, the wound material 4 and the pickled pickles 1 are put in the decorative box 14. Taken from. Then, the lid 10 of the pickled container 2 is opened and the pickled article 1 is taken out. Further, the sealing portion 6A of the bag body 6 of the pickled product 1 is opened, and 250 mL of water is injected into the bag body 6 from the opened bag opening 8. Therefore, the user kneads by hand from the outside of the bag body 6 to knead the pickled bed material 5 and water. This makes it possible to create a pickled bed without soiling the hands or smelling the hands, and thereafter, the fermentation of rice bran begins. This pickled bed is moved into the container body 9. On the other hand, the sachet 4A of the wound material 4 is broken and 2 g of fir salt 12 is taken out, and the fir salt 12 is rubbed against the surface of the water 3 to cause numerous scratches on the surface of the water 3. The soaked water eggplant 3 is submerged in the pickled bed in the pickled container 2, covered with the lid 10, and stored in a cool and dark place, for example. The water eggplants 3 pickled in this way can be eaten by storage for 3 days, become shallowly pickled after storage for 4 to 5 days, and can be easily obtained as old pickles after storage for 6 days or more.

  As described above, the pickled set S of this embodiment breaks the bag body 6 of the pickled pickle 1 and takes out the pickled floor material 5, and adds the desired amount of water to the pickled floor material 5 and stirs it to stir the pickled bed. It can be easily prepared. By submerging and storing the water syrup 3 in this pickled bed, a delicious pickled pickled rice can be obtained after an appropriate period of time. In this way, the pickled pickles set S can be prepared and eaten easily at home, and can be suitably provided as a souvenir set.

  According to the pickled utensil 1 manufactured as described above, even if pest eggs and larvae are mixed in the pickled floor material 5, the bag 6 containing the pickled floor material 5 is evacuated, so that Can rupture eggs and kill larvae. Moreover, the air oxidation of the rice bran in the pickled bed material 5 can be prevented, and the quality deterioration of the rice bran can be suppressed. Moreover, since the pickled bed material 5 is in a dry state, fermentation of rice bran and generation of mold are suppressed. Thus, it is possible to provide a pickled product 1 that can be stored for a long period of time, is easy to handle, and does not cause insect pests during pickling. Since the dipping bed material 5 is dry, it does not tamper with the suction and vaporization of excess water during evacuation and does not require a large evacuation power. Incidentally, the pickled utensils 1 did not cause insects even after 1 month of refrigerated storage, and the swelling of the bag 6 due to the progress of fermentation was not observed.

  By the way, in said embodiment, although the example which used the eggplant as the vegetable for pickles used for a pickle set was shown, if the vegetable of this invention can be used for pickles, it will not specifically limit. For example, cucumbers, radishes, myoga and the like may be used as vegetables for pickles in a pickled set.

[Comparative Example 1]
250 g of a pickled bed material having the same kind of components as in the above example and a moisture content of 32 wt% is accommodated in the bag 6 without performing a drying treatment, and an absolute pressure of about 47 hPa is obtained by the vacuum packaging machine HPS type used in the example. After vacuuming for 10 seconds, the bag 6 was sealed to obtain a pickled article of Comparative Example 1.
The soy pickles were not used as a product when the carbon dioxide gas was generated due to the progress of fermentation accompanying the progress of refrigerated storage, and the bag body 6 swelled excessively for 21 days. However, no insects have been observed.

[Comparative Example 2]
250 g of the soaking bed material having the same kind as that of the above embodiment is subjected to a drying treatment so that the moisture content is 11.5 wt%, and this soaking bed material is accommodated in the bag body 6, and the above vacuum packaging machine HPS type is used. After vacuuming at an absolute pressure of about 203 hPa for 10 seconds, the bag 6 was sealed to obtain a pickled article.
In this pickled pickle product, the occurrence of insects was confirmed when the bag 6 did not bulge when one month or more passed after refrigerated storage.

  The present invention is not limited to the above-described embodiment, and departs from the gist of the present invention including various modifications and corrections that can be conceived by those having ordinary knowledge in the field of the present invention. Needless to say, even if there is a design change in a range not to be included, it is included in the present invention.

1 Potato pickles 2 Potato pickles 3 Water eggplant (pickled vegetables)
5 Pickled flooring material 6 Bag body P1 Drying process P2 Bagging process P3 Vacuuming process P4 Sealing process P5 Set packing process S Kakizuke set

Claims (6)

A dried pickled bed material mainly composed of rice bran is contained in a non-breathable bag, the bag is evacuated, and the bag is sealed in the evacuated state. . 2. The pickled utensils according to claim 1, wherein the moisture content of the pickled bed material is 8% by weight or more and 14% by weight or less. A pickled pickle set comprising: a pickled pickled container; a pickled pickled article according to claim 1 or claim 2 housed in the pickled pickled container; and a pickled vegetable. The pickled vegetables set according to claim 3, wherein the pickled vegetables are water eggplants. A vacuum drawing step for evacuating a non-breathable bag body containing a dried pickled bed material, and a sealing step for sealing the bag body in the vacuumed state to obtain a pickled article. The manufacturing method of the pickled rice. 6. The method for producing pickled pickles according to claim 5, wherein in the vacuuming step, the bag containing the pickled floor material is evacuated to 101.3 hPa or less in absolute pressure.

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