JP2759130B2 - Pickled floor ingredients - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial applications]

 The present invention relates to a novel pickle bed raw material.

[Prior art]

The pickles include rice bran pickles, moromi pickles, sake lees pickles, and three hundred and eight pickles.
Sangohachizuke is named after salt 3, rice koji 5 and steamed rice 8 in a mixture. Pickles using rice koji,
It is said that the flavor will be good, but it has been handed down as a pickle floor throughout the Tohoku region. This 358 also uses rice koji. As shown in Fig. 2, the conventional method of manufacturing pickled floor is
First, wash the crushed rice and crushed rice with water, soak for a while, then steam the crushed rice and dry it if necessary to prepare a steamed rice with a water content of about 29%. The koji was made and rice koji with a water content of about 27% was used. These were mixed in the ratio of salt 3, rice koji 5, and steamed rice 8, stored in a stocker, weighed by a predetermined amount, filled in a bag, and shipped.

[Problems to be solved by the invention]

Such a conventional method of manufacturing a pickled bed and pickling a product obtained by the method have the following disadvantages. A large amount of wastewater is generated during the rice washing and immersion steaming processes (high wastewater treatment costs). It takes 4 to 5 hours to dry steamed rice (air blow drying). The steamed rice, rice koji 5 and salt 3 are mixed, but the salt is melted by the moisture of steamed rice and rice koji, and the salt hardens and does not mix well. Therefore, there is variation in the salt concentration. After about 1 hour has passed in the stocker waiting for measurement after mixing, the salt solidifies in the stocker and cannot be discharged. Salt is attached to the measuring instrument (due to the large amount of water) and the measuring error is large. Since the product moisture is as high as 24%, browning may occur during distribution and storage, and live acid bacteria may proliferate and cause rancidity. Despite the demand for low salinity by consumers, low salinity cannot be achieved due to distribution and storage problems. Therefore, we examined a three-hundred and eight pickled bed that does not have such difficulties and a method for producing the same.

[Means for Solving the Problems]

As a result of various studies on the above problems, it has been found that a pickled bed raw material mainly composed of three components of granular cereal, koji, and salt obtained by unprecedented roasting can eliminate the above-mentioned difficulties. However, the koji may be produced from raw steamed raw materials or roasted raw materials. Preferable examples of the roasting include roasting at a pressure of 0.1 kg / cm ² G or less in a gas atmosphere at 120 to 400 ° C. for 5 minutes or less. As an example of mixing by a predetermined amount, when the grain after roasting is about 4% moisture, about 27% for koji and about 5% for salt, the ratio after mixing is as follows. It is a preferred example to mix the mixture into granules 6, koji 5, and salt 2.

[Action]

In the pickled bed raw material of the present invention, the conventional rice washing, immersion steaming step and steamed rice drying step can be replaced with only the roasting step, or most of them can be replaced with the roasting step. Therefore, a large amount of wastewater is not discharged, and the time required for production can be reduced. Since there is little water in the roasted grains, the salt is not melted by the water or the salt is not hardened, and therefore, the grains can be uniformly mixed. This eliminates variations in salt concentration. After mixing, the salt does not solidify in the stocker even after a long time has passed in the stocker waiting for measurement, and the salt cannot be discharged. Since there is little water, salt does not adhere to the measuring instrument, and the measuring error is reduced. Since the product moisture is as low as about 13%, it is possible to suppress browning during the distribution and storage and the growth of live acid bacteria. Therefore, it also prevents rancidity. Low salinization is possible due to the action of suppressing such browning and proliferation of acid-fast bacteria during distribution and storage.

【Example】

Hereinafter, the present invention will be described in detail with reference to examples. FIG. 1 shows a schematic process chart of the embodiment shown below. The present invention begins with making roasted grains, which involves roasting granular grains at a predetermined temperature. After a part of the roasted grain is allowed to absorb water up to a predetermined moisture content, it is made into koji as a koji made after inoculation,
It is characterized in that these roasted grains, koji and salt are mixed in predetermined amounts. Example 1 Using a vertical roasting apparatus, waste rice and crushed rice
Roasted for 1 minute at 0 ° C. The vertical roasting apparatus used was a vertical (vertical axis) type rotary roasting chamber (1) divided into a plurality of squares as shown in FIG. And a rectifying plate (2) are provided in the casing (3). The raw materials are sequentially supplied from the upper hopper (10) via the rotary valve (4) to the individual masses of the vertical rotary roasting chamber (1) from the product inlet (5), and are roasted by heated air to be discharged. Turn to the exit (6)
This discharges through the discharge side rotary valve (7). The heating air circulation path has a structure in which a burner combustion chamber (8) is provided on the way, and the heated air that has passed through the rotary roasting chamber (1) returns to the burner combustion chamber (8) again through the cyclone (9). Each of the crushed rice and the crushed rice was roasted by the above apparatus, and then cooled to room temperature. As a result of the measurement, the resulting roasted rice was found to have a moisture content of 4%. After the other crushed rice is immersed in water to absorb water, the seed koji is mixed and
Time made koji. The obtained rice koji had a water content of 27%. Next, 6 parts of the roasted rice, 5 parts of rice koji and 2 parts of salt (5% moisture) were mixed to obtain a pickle floor raw material. The resulting pickled floor material has a moisture content of 13% and a salt concentration of 15%. This is about half the water content and the salt content is much lower than the water content of the Sangohachi pickled floor shown in the conventional example of 24% and the salt concentration of 18%. Put 400 g of pickled floor raw material obtained in the above example in a pickle container, add 100 cc of water to this and mix so that it becomes slightly soft, then add cucumbers, carrots, put weights and place at room temperature for one day. Was. As a result, a delicious pickle with a natural flavor of koji was obtained. This pickled bed can be used repeatedly many times, fermentation progresses gradually, and the taste increases,
It was an excellent product that made pickles with low salt content. Example 2 Roasted wheat and barley malt were obtained in the same manner as described above, except that refined barley was used in place of the crushed rice and the crushed rice. Then, using these, 6 parts of roasted wheat, 5 parts of barley koji and salt (water 5%)
%) Was mixed with 2 parts to obtain a pickle floor raw material. The resulting pickled floor material has a moisture content of 13% and a salt concentration of 15%. Put 400g of this pickle floor raw material in a pickle container and add 200cc
Add water and mix to make it a little softer,
A small amount of sodium glutamate was added thereto, and weights were placed thereon and left at room temperature for 2 days. As a result, a delicious pickle with a natural flavor of koji was obtained. This pickled bed can be used repeatedly many times, and the fermentation gradually progresses, the taste is increased, and excellent pickles with less salt can be obtained.

【The invention's effect】

The following effects were obtained by the present invention described in detail above. Wastewater is greatly reduced during manufacturing, and wastewater treatment costs are significantly reduced, enabling cost reduction. In addition, since the dry matter is handled during the manufacturing process other than the koji-making process, handling is easy, washing is very easy, and contamination by various bacteria is very small. The drying process of steamed rice is not required, and the production time can be reduced. Since the water content after mixing was small, salt was hardly collected. Thus, there was no variation in the salt concentration, and a homogeneous product was obtained. Stock after mixing can be made for a long time. The adhesion of salt to the measuring instrument was avoided, and the measuring accuracy was improved. Browning and rancidity during distribution and storage are eliminated, and display in a cool and dark place at a retail store becomes unnecessary, and the product life is extended. Low salinization has become possible, and it has become possible to meet consumer needs. There is no significant difference in the organoleptic test of the pickles obtained compared to the three hundred and fifty pickled floors, which are conventionally considered to produce pickles with excellent flavor, and excellent pickles can be obtained.

[Brief description of the drawings]

FIG. 1 is a schematic process diagram showing a method for producing a pickled floor raw material according to an embodiment of the present invention. FIG. 2 is a schematic process diagram of a conventional 358 pickled floor raw material. FIG. 3 is a view showing a vertical roasting apparatus used in the embodiment of the present invention. (1) rotary roasting chamber, (2) straightening plate (3) casing, (8) burner combustion chamber

Claims (1)

(57) [Claims] 1. A pickled floor raw material mainly comprising three components of roasted granular cereal, koji and salt.