JP3172463U - Pickled jelly processed food - Google Patents

Abstract

[PROBLEMS] To provide a pickled jelly processed food that can improve the taste, aroma, color, etc. of pickled vegetables and contribute to the expansion of the consumption of pickled vegetables.
A pickle is formed into a concrete shape that can be associated with a predetermined concrete body, and any one or more of spices, spices, and sprinkled flowers are added and sealed in a transparent or translucent jelly body.
[Selection] Figure 1

Description

  The present invention relates to a pickled jelly processed food related to the fact that any one or more of spices, spices, and sprinkled flowers are added to the pickled vegetables and are contained in a jelly body.

  Pickles have the oldest history of processed foods. As preserved foods, pickles such as salt, soy sauce, vinegar, sake, miso, pickled liquid and pickled floor, radish, carrots, eggplant, burdock and rice cake・ Several hundreds of kinds of vegetables and seafood such as bandits and abalone are seasoned and stored. They are mainly arranged on the table as a side dish of dishes, and are eaten as a snack knob and a tea drink knob. Food.

  Traditional pickles are easily changed in taste and color due to oxidation when the pickles come into contact with the air, and the appearance does not change from ancient times, but they are cut into simple shapes such as round cuts and strip cuts that retain some of the original shapes such as vegetables. It is a food that is arranged and eaten on the table.

The applicant has previously developed a pickled dumpling with pickled vegetables inside the dumpling (for example, see Patent Document 1) for the purpose of expanding consumption of pickled vegetables. Including the pickled dumplings, the only opportunity to eat dumplings, tea and cherry-blossom viewing, etc. Could not contribute greatly to expansion.
JP 2005-287352 A

  It is said that the problem to be solved is that Japanese people tend to decide the value of food by looking at it, and various foods are "freshness, brightness, beauty, fun or fun." However, the pickles of vegetables tend to be arranged on the table as a side dish of cooking, and the appearance is also not good There is a tendency not to be worried, or it has been cut into simple shapes such as round cuts and strip cuts that keep part of the original shape of vegetables etc. since long ago, and it is arranged on the table, and when pickles touch the air, pickles are pickled by oxidation etc. As the taste, aroma and color of the foods change easily, the pickles have “freshness, brightness, beauty, fun or fun” and “taste, aroma, color” as required for Japanese cuisine. I can't say that there is a fee Not familiar even with treatment, such as the main dish of, the modern man with a modern Japanese and Western disarray and diversified the eating habits are shunned, is that not paced the increased consumption of pickles.

  The invention described in claim 1 of the present invention solves the above-mentioned problems. The pickle is accompanied by one or more of a condiment, a spice, a sprinkled flower, and a jelly body. It is a pickled jelly processed food characterized by being contained inside.

  The above-mentioned condiment is a general term for spices and vegetables used to add a small amount to a dish to tighten the taste and add an aroma to create an appetizing effect or add color to the dish. It is also called a flavored vegetable, and some are animal-like, such as bonito.

  The types of the condiments are: leek, onion, garlic, seri, honey bee, perilla, ginger, yam leaf, lemon leaf, shellfish radish, nori, aonori, ginger, wasabi, radish, chili, shichimi chili, pepper, mustard Wasabi, salamander, yuzu, kabosu, sudachi, lemon, plum dried, dried persimmon, sesame seeds, peanuts, walnuts, pine nuts, bonito, cherry shrimp, gold powder, etc. are generally known.

  In addition, the above-mentioned condiment has a medicinal effect, for example, “boiled mustard, yam, perilla, ginger, radish grated, garlic, wasabi, etc., bactericidal and antibacterial action. Mustard, yam, perilla, ginger, sudachi, Increased appetite for grated radish, garlic, leek, yuzu, wasabi, etc. Sweating for ginger, chili, etc. Improved blood circulation for sesame, ginger, garlic, leek, etc. For kabosu, ginger, sudachi, garlic, leek, nori It has been generally known for a long time that it has a medicinal effect such as “Recovery from fatigue”.

  The condiment to be added to the pickles is “Grated radish, ginger, wasabi, garlic, etc. Grated sesame seeds, pepper, salmon, etc. Sliced leek, pepper, etc. Perilla, leek, ginger, kabosu, sudachi , Shredded yuzu, nori, cut kabosu, sudachi, yuzu, sliced ginger, garlic, chopped ginger, garlic, leek, etc. Kneaded wasabi, mustard, etc. In consideration of the taste, color, quantity, size, etc. of the pickles that can be contained in the jelly body, select one or more kinds, and pickles that can be contained in the jelly body from the amount of rice grains The amount of the pickles so that the taste of the pickles is not erased by the condiment (the amount of the pickles It is desirable to add to adjust to the spice of the type and tastes there is a difference.). More preferably, it is preferably added in consideration of the medicinal effects described below.

  In addition, the method of adding the above-mentioned spices to pickles is a spice that is "grated, ground, chopped, shredded, chopped, sliced, chopped, or kneaded". On top of the pickles, lay under the pickles, place them next to the pickles, entangle the chopped or powdered condiments in the pickles, and apply the paste to the pickles. However, it is desirable to place it on a pickle so that it can be seen from the outside through the transparent jelly body and enjoy the changes such as coloring up with the taste, and the appetite can be raised. It is desirable to be attached side by side or painted or pasted on pickles.

  Because of the above structure, the condiment is attached to the inside of the jelly body along with the pickles, and when the pickles come into contact with the air, the problems such as the taste, fragrance, and color are easily changed due to oxidation, etc. The flavor, aroma, and color of pickles can be improved by increasing the flavor of pickles due to the spiciness of the condiment, increasing the appetite with the flavor of the condiment, and increasing the color of the pickle with the color of the condiment. It is said that it can provide pickled jelly processed foods that can contribute to increased consumption of pickled vegetables.

  In addition, by adding the condiment in the jelly body along with the pickles, the fragrance and taste, which are the advantages of the condiment, evaporate and fade over time, reducing the condiment's medicinal effectiveness by half. The problem of ending up is that the condiment is contained in a jelly body to prevent volatilization of fragrance and taste, and it can be eaten reliably without missing the effect of the condiment due to the condimental ingredients. With the expectation of appetite enhancement and health promotion effects, it is said that it can provide pickled jelly processed foods that can be eaten as an image of health food and contribute to the expansion of consumption of pickles.

  In addition, the pickled jelly processed food of the present invention can be put on sushi rice and eaten like a nigiri sushi, or eaten like a pickled sashimi, so that pickles can be eaten as a side dish from a side dish It is said that it can provide a processed pickled jelly food that can contribute to the expansion of the consumption of pickled vegetables, and is not shy away from the modern people who have mixed and diversified eating habits.

  The above-mentioned soupame is a decoration used for cooking, and as the name suggests, it serves as a wife to enhance the main ingredients and make it more effective in taste and appearance. It has a spicy taste that will delight the taste.

  There are some types of spices that are used as a condiment, but they are blue biloba, purple sprout, boiled, sprout, panicle, sprout, chopped green onion, myoga, windproof, hime radish, tin Vegetables, cracked leaves, trefoil, tree buds, yuzu, sudachi, etc. are generally known.

  The above-mentioned soup sauce to be added to the pickles is preferably a small soup sauce that can be decorated even in its original form, for example, `` butter biloba, bud leek, trefoil, tree bud '' etc. It is desirable to select a type that is not used as a spice or an accessory flower.

  In addition, the method of adding the above-mentioned sardines to be added to the pickles should be cut smaller than the size of the pickles contained in the jelly body and placed on the pickles or under the pickles in consideration of the balance with the pickles contained in the jelly bodies. It can be added by laying on the top of the pickle, standing next to the pickle, or standing on the pickle, but it is desirable to see it from the outside through the transparent jelly body, and changes such as coloring up by the spice It is desirable to put it on the pickles, beside the pickles, or stand on the pickles so that you can enjoy the food and feel the appetite.

  Because it is configured as above, the taste of the pickles, incense, and color can be improved with the delicate spiciness, color, and scent of the sauce by adding the above-mentioned sauce to the pickles and enclosing them inside the jelly body. Be made. In addition, it is possible to provide a pickled jelly processed food in which the taste, aroma, and color of pickles are further improved in combination with garnish, condiment, and flowers.

  The accessory flower serves to enhance the appetite by making the dish look gorgeous and seasonal by adding a single flower and a branch of seasonal flowers to make the dish look gorgeous and seasonal.

  There are some types of flowers that are used as a condiment, but there are plums, cherry blossoms, bokeh, sea bream, blossoms, cucumbers, spring orchids, flower wasabi, rape blossoms, princess apple flowers, eggplant flowers, flower ears. , Yuzu blossom, day face, leek flower, chrysanthemum flower, pea bean flower, etc. In addition, the roses, denfare, nastatum, bungee, calendula, primula, carnation, etc. are also known. ing.

  The above-mentioned garnished flowers to be pickled are made with edible flowers, and recently used edible flowers are also used. They can be eaten as fresh flowers in jelly, salted or syruped. It is desirable to select and add smaller flowers such as cherry, peach, flower wasabi, rape blossoms, chrysanthemum flowers, roses, bungee. When used in combination with condiments or spices, do not use spices or spices. It is desirable to select different types of flowers.

  In addition, the method of adding the flowers is more vivid than the color of the pickles contained in the jelly body and smaller than the size of the pickles contained in the jelly body, considering the balance with the color and size of the pickles contained in the jelly body. It is desirable to attach small flowers to one or several flowers in their original form, and large flowers to separate the petals, place them gently on the pickles, gently lay them next to the pickles, or add the attached flowers with branches. You can stand on top of pickles like an ikebana, so that the flowers can be seen from the outside through the transparent jelly body, and you can enjoy the changes in the gorgeousness and seasonal feeling due to the flowers, and feel the appetite heightened. It is desirable to attach it.

  Because it is structured as above, by adding the above-mentioned sprouts to pickles and enclosing them in the jelly body, even with a small sprinkle flower, for example, with the gorgeousness and seasonal feeling of the sprinkles, The pickle of plain colors looks and looks bright, gorgeous and seasoned, and the taste, aroma, and color of the pickle change the appearance of the pickle and enhance the feeling of eating. It is said that it can provide pickled jelly processed foods that can be expected to contribute to increased consumption. In addition, the combination of spices, condiments, and spices, and the inclusion of pickles, such as spices, spices, and ikebana, are contained inside the jelly body to further improve the taste, aroma, and color of the pickles. We can also provide tasty pickled jelly processed foods.

  The invention according to claim 2 is characterized in that the pickles are made of processed foods such as “sashimi of fish, salmon roe, sushi, sea urchin, shrimp, crab, scallops, shellfish, abalone, eggs”. “Sesame tofu, kamaboko”, etc. “Senchu, pudding, sheep crab, wharf”, etc. “Shochiku Ume, Tsurugame, Tsuji”, etc. Stars, moons, galaxies, cars, trains, airplanes, ships, baseball balls, soccer balls, volleyballs and characters (not shown for violations of public order and morals), (not shown for violations of public order and morals), (not shown for violations of public order and morals) , (Not shown for violations of public order and morals), etc., molded into a concrete shape that can be associated with, such as "contains freshness, brightness, beauty, fun or fun" I saw. " That of being obtained by adding to the good feeling pickles are pickled jelly processed food according to claim 1, wherein the.

  A method of forming the pickles into a concrete shape that can be associated with a predetermined concrete body is, for example, cutting a plate of radish with salt, etc. , Etc. "to form a concrete shape, or die-cut with a concrete-shaped die,

  In addition, the pickles are cut into small pieces with “Hare cut, chopped, shredded, cut into small pieces, chopsticks”, etc., and the pickled pickles are put into a figure-shaped formwork that can be associated with a specific figure, and then pickled. In general, a method of forming a shape into a concrete shape reminiscent of a predetermined concrete body is known.

  In addition, the pickles are best suited to the vegetables of the pickles because they are visually pleasing, easy to soak in the taste and easy to eat, using a knife, sculpture knife or cutting machine. How to cut vegetables `` Katsura maki, shredded, round cut, half moon cut, ginkgo cut, comb cut, colored paper cut, quarter cut, strip cut, beat wood cut, chopped dice, garlic cut, chopped, small cut, slant cut, random cut, The size of the pickled vegetables can be eaten with a single bite, depending on the type of cutting or the combination of two or more cutting methods. It is desirable that the fiber structure of the pickles is cut into thin pieces so that it can be easily bitten and formed into a concrete shape that can be associated with a predetermined concrete body.

  The amount of pickles to be contained in the jelly body is, for example, food that can be eaten with a bite such as nigiri sushi or sashimi with the pickled jelly processed food of the present invention, taking into account the intake of plant fiber and salt by pickles If it is used as a main dish as a dish of a dish consisting of about 1 to 2 pieces of takuwan pickled sliced thinly about 5 mm to 10 mm or assorted sashimi, 3 of the above pickled pickles It is desirable to adjust the amount of the pickles to be contained in the jelly body, for example, to make the amount about ˜5 times.

  With the configuration described above, the pickles are formed into a concrete shape that can be associated with a predetermined concrete body, and the fiber structure of the pickles is easily applied to the pickles, so the following effects can be expected.

  By making the pickles into a concrete shape reminiscent of sushi material such as “fish sashimi, salmon roe, number child, sea urchin, shrimp, crab, scallops, shellfish, abalone, thick egg.” Reminiscent of the splendid and delicious sushi that is on top of the nigiri sushi you see, and the fact that the pickles are contained in a jelly body, "freshness, brightness, beauty, pleasure or Add a good feeling to the pickles, and display them in real sushi with rotating sushi and rotate them so that the pickles are handled as a side dish of cooking. The processed pickled jelly processed food can be provided, and the effect that it can contribute to the expansion of the consumption of the pickled can be expected by greatly reforming the use of pickled pickled.

  In addition, by making the pickles into a concrete shape reminiscent of processed foods such as “sesame tofu, kamaboko.” Etc., the pickles are reminiscent of “delicious” sesame tofu, kamaboko. In addition, the pickle jelly of the present invention is added to the pickle with a good appearance such as “freshness, brightness, beauty, fun or fun”, including the fact that the pickle is contained in the jelly body. Processed foods can be displayed and provided in real prepared dishes, and can be expected to contribute to the increased consumption of pickles.

  In addition, by making the pickles into a concrete shape reminiscent of confectionery, such as “rice crackers, puddings, sheep buns, buns”, etc. In addition, the present invention adds a good visual appearance such as “freshness, brightness, beauty, fun or fun” to the pickles, including the fact that the pickles are contained in a jelly body. It is possible to display processed pickled jelly processed foods in real confectionery, etc. and contribute to the expansion of pickled food consumption.

  In addition, by making the pickles into a concrete shape reminiscent of lucky charms such as “Shochiku Plum”, “Tsurukame”, “Tatsumi”, “Pigeon”, etc. "Tsurukame", "Tatsumi", "Pigeon", etc., and the appearance of "freshness, brightness, beauty, fun or fun", including the fact that the pickles are contained in a jelly body. The pickled jelly processed food of the present invention can be served as a main dish as a main dish as a dish for celebrations and commemorative parties, contributing to increased consumption of pickles. Expected to be effective.

  In addition, for example, “stars, moon, galaxies, cars, trains, airplanes, ships, baseball balls, soccer balls, volleyball, and characters (for public order and moral violations) , Unpublished), (not listed for violations of public order and morals), (not posted for violations of public order and morals), (not published for violations of public order and morals), etc., making people enjoy the pickles Or you can feel fun, playfulness, etc. “Stars, Moon, Galaxy, Cars, Trains, Airplanes, Ships, Baseballs, Soccer Balls, Volleyballs, Characters (not published for violations of public order and morals), Posted), (not published for violations of public order and morals), (not published for violations of public order and morals), and the pickles were contained in jelly. In addition to the above, add a fresh appearance such as “freshness, brightness, beauty, fun or fun” to the pickles, and use the pickled jelly processed foods of the present invention for taverns, watching sports, traveling, excursions, etc. It can be provided as a stylish pickle that can be treated like a main dish as a drink snack or lunch box in Japan, and can be expected to contribute to the expansion of consumption of pickles.

  The invention according to claim 3 is characterized in that the jelly body is mixed with a gelling agent and drinking water which is colorless or colored but is colored in a light color so that the inside is transparent, and is heated and stirred. The pickled jelly processed food according to any one of claims 1 to 2, wherein the food product is a transparent or translucent jelly body obtained by cooling and solidifying a high-temperature jelly aqueous solution. .

  As the gelling agent, one or more of gelatin, agar, pectin and the like can be selected and used. However, in the pickled jelly processed food of the present invention, the main component is collagen which is an important component for the body and beauty. Gelatin that is made and has good jelly body transparency and very good digestion and absorption is desirable with the expectation that processed pickled jelly processed food will be eaten as a health food.

  Further, the mixing ratio of the gelling agent varies depending on the hardness required for the jelly body, but the mixing ratio used for general jelly confectionery and the like (5 to 12.5 for gelatin with respect to 100 drinking water). %, 1-1.5% for agar, 1-1.5% for pectin), etc., but sushi material that can be eaten by placing pickled jelly processed food on sushi rice For example, when the gelling agent is gelatin, it is desirable to adjust the mixing ratio to a higher level of about 10% and mix to obtain a hard jelly body.

  In addition, the above-mentioned drinking water that is colorless or colored but is lightly colored so that the inside can be seen through is, for example, “a beverage in which tasteless colorless inside such as tap water, local famous water, mineral water, etc. can be seen through. Water: Salt, soy sauce, salt, sugar, honey and other sugar-containing colorless or colored beverages that are colored in a pale color and transparent inside, such as sencha, green tea, tea, coffee, herbal tea Drinking water that contains tea or is colorless or colored, but is lightly colored and transparent inside.Colorless or colored that contains alcoholic beverages such as sake, wine, fruit wine, etc. It is desirable that the drinking water is transparent and the inside can be seen through. "

  Moreover, the manufacturing method of a jelly body makes the gelling agent liquid mixture which mixes a gelling agent and the drinking water which is colorless or colored although it is colored lightly and the inside can be seen through in a desired ratio. In the process, the mixture of gelling agent is put in a container and heated to dissolve the gelling agent (depending on the gel, but in the case of gelatin, about 50 to 60 degrees). The process of cooling the jelly aqueous solution to the gelation start temperature (varies depending on the mixing ratio of the gel agent or gel agent but about 18 to 20 degrees in the case of gelatin) in a refrigerator, etc. The process of injecting shallowly into the bottom of a cup container, etc., the process of making a jelly body lower layer part that is cooled in a refrigerator etc. and placing the pickles, the seasoning of the pickles on the jelly body lower layer part, adding to the pickles, one or more of the accompanying flowers With The step of injecting the pickled product with one or more of spices, spices, sprinkled flowers, etc. into the pickled product, cooling the jelly solution until it is contained inside the aqueous jelly solution, and further injecting the jelly aqueous solution in a refrigerator, etc. The process of cooling and solidifying completely (depending on the gel, but in the case of gelatin, less than 10 degrees and stable in 8-18 hours). Alternatively, a large number of manufacturing methods are conceivable in which two or more kinds are added and enclosed in the jelly body.

  Since it is the above configuration and manufacturing method, the following effects can be expected.

  The jelly body, which is a mixture of a gelling agent and tap water, local famous water, mineral water, or other tasteless and colorless water that can be seen through, becomes a tasteless and colorless transparent jelly body. By containing pickles in a tasteless and colorless transparent jelly body, the concrete shape of the pickles, the condiments, the spices, the taste, aroma, and the appearance effect of the garnished flowers can be clearly felt, the taste, aroma, It will be possible to provide pickled jelly processed foods that are improved from the viewpoint of color, and it can be expected to contribute to the expansion of consumption of pickles.

  Further, the jelly body is mixed with a gelling agent and drinking water containing salt or salt such as soy sauce, or colorless or colored water containing sugar such as honey, even though it is colored or lightly colored so that the inside can be seen through. The jelly body is transparent or translucent because the inside of the jelly body is transparent or translucent even if it is colorless or colored, and the inside of the jelly body is transparent or translucent even if it is colorless or colored. Even if the salty taste, soy sauce taste, sugar taste, etc. are contained in the inside of the jelly body with salty taste, soy sauce taste, sugar taste, etc. It can be supplemented with salty, soy sauce, sugar, etc. so that the pickles can be eaten deliciously, and at the same time, the concrete shape of the pickles, the condiments, the spices, the taste of the spices, the effect of the appearance of the color, etc. Feel Is, the taste of pickles, smell, also will be able to provide the pickles jelly processed foods with improved from the appearance of the colors, can be expected and the effect can contribute to increased consumption of pickles.

  In addition, the gelling agent is mixed with colorless or colored drinking water that contains tea such as sencha, green tea, black tea, coffee, herbal tea, etc. The jelly body is transparent or translucent because the inside of the jelly body is transparent or translucent even if it is colorless or colored, and the inside of the jelly body is transparent or translucent even if it is colorless or colored. It is in a state of being contained inside a jelly body with a taste of tea, and the pickles that have been preferred since ancient times as a snack for tea, the taste and fragrance of tea, the smoothness of jelly, and the crispy feeling of pickles It can be enjoyed as a pinch of stylish tea drinks that match only modern teas that only have tea at hotels and coffee shops, etc. At the same time, the shape and condiment of pickles You can feel the effect of the taste, aroma, and color of ezuma, garnished flowers, etc., and you can provide pickled jelly processed foods that improve the taste, aroma, and color of the pickles, and contribute to the expansion of consumption of pickles You can expect the effect.

  In addition, a jelly body comprising a gelling agent mixed with drinking water containing colorless or colored liquor containing commercially available liquors such as sake, wine, fruit liquor, etc. is colored lightly and the inside is transparent. Even if it is colorless or colored, it becomes a jelly body in which the inside can be seen through, and even if it is colorless or colored, the inside of the jelly body in which the inside can be seen through is contained in pickles so that the pickles have a transparent or translucent taste of sake. It is in a state of being enclosed in the jelly body of the jar, and the pickled pickle that has been preferred since ancient times as a knob of sake is contained in the jelly body containing sake, so that the taste and aroma of sake, the smoothness of the jelly, Enjoy the crispness of pickles at the same time, making it a stylish drinker that also matches drinkers at hotels and bars, etc. The taste, scent, and color of the pickled jelly can be felt, and the pickled jelly processed food that has been improved from the taste, scent, and color of the pickled can be provided. .

  Even in the manufacturing method, on the lower layer of the jelly body that is made first, you can add one or more of spices, spices, and spices to the pickles, reminiscent of sashimi “sashimi” etc. Figurine-shaped pickles are garnished with various flavors such as “spicy, garnished, and garnished flowers”, and the jelly sashimi “sashimi” in the center of the jelly body Positioning pickled pickles etc. can be put on the factory flow line, mass production can be facilitated, and it can be expected to contribute to increase consumption of pickled pickles.

  The idea of claim 4 is that the drinking water that is colorless or colored in a light color and can be seen through is made as a local liquor or local famous water of the pickles that can be contained inside the jelly body. The pickled jelly processed food according to any one of claims 1 to 3, characterized in that.

  Because of the structure described above, it is possible to provide pickled jelly processed foods that can be enjoyed in the mouth with local sake or local famous water, which has been popular since the ancient times as a snack for sake. As an eye-catching product for pickles, it can be expected to contribute to the expansion of consumption of pickles.

  This invention improves the problem that the taste, aroma and color are easily changed by oxidation etc. when the pickles are exposed to the air by adding the above-mentioned spices to the pickles and confining them inside the jelly body. Can improve the taste, aroma, and color of pickles by increasing the flavor of the pickles, increasing the appetite with the flavor of spices, and improving the color of the pickles with the colors of the spices, and increasing consumption of pickles It is said that it can provide pickled jelly processed foods that can be expected to contribute to food.

  In addition, the pickled jelly processed food of the present invention can be put on sushi rice and eaten like a nigiri sushi, or eaten like a pickled sashimi, so that pickles can be eaten as a side dish from a side dish It is said that we can provide pickled jelly processed foods that can be treated like handling, can be expected to contribute to the expansion of consumption of pickles, which is not shy away by modern people with diversified and diverse eating habits mixed with modern Japanese and Western .

In addition, by adding the sauce to the pickles and confining them inside the jelly body, the subtle spiciness, color and fragrance of the sauce can be improved, and the consumption of pickles can be increased. It is said that it can provide pickled jelly processed foods that can be expected to contribute to food.

  In addition, by adding the sprouts to the pickles and confining them inside the jelly body, even with a small sprinkle of flowers, the appearance of the pickles with a plain color can be seen, even with a small sprinkle of flowers. The effect of being able to contribute to the expansion of consumption of pickles by changing the taste, aroma, and color of the pickles, changing the appearance of the pickles, and raising the feeling of eating. Can provide processed pickled jelly processed food.

  In addition, the combination of spices, condiments, and spices, and the inclusion of pickles, such as spices, spices, and ikebana, are contained inside the jelly body to further improve the taste, aroma, and color of the pickles. We can also provide tasty pickled jelly processed foods.

  In addition, the pickles are molded into a concrete shape that can be associated with sushi material, “shochiku plum”, salmon roe, galaxy stars, sesame tofu, etc., and sealed in a transparent or translucent jelly body. It is said that it can provide pickled jelly processed foods that can be expected to contribute to the expansion of consumption of pickles by adding a good appearance such as “brightness, brightness, beauty, fun or fun” to pickles. .

  The best mode for carrying out the present invention will be described below with reference to the accompanying drawings. FIG. 1 is a perspective view of the best mode for carrying out the present invention. The pickles 1 are radish miso pickles, the pickles are shaped into a concrete shape reminiscent of sushi “sashimi”, and the seasonings are added to the pickles 1. An example is shown in which 3 is “kneaded wasabi” and sealed in a salty transparent jelly body 2, but the invention is not limited thereby.

  The pickle 1 is a radish miso pickle, and the pickle 1 is cut into thin strips having a length of about 50 mm, a width of about 20 mm, and a thickness of about 3 mm, and the pickles 1 cut into the strips are shifted by 5 pieces. Overlaid, it is shaped into a concrete shape reminiscent of “sashimi”.

  The condiment 3 is “kneaded wasabi”, and it has a structure in which three pieces of beans are placed on a concrete-shaped pickle 1 reminiscent of “sashimi”, and the condiment 3 is added to the pickle 1. . The taste, aroma and color of the pickles 1 are greatly changed by the taste, aroma and color of the seasoning 3.

  The jelly body 2 contains gelatin as a gelling agent, and is mixed with a colorless drinking water containing gelatin as much as the pickles 1 and gelatin (mixing ratio of gelatin is preferably about 10%). Make a liquid, put the gelling agent mixture in a container and heat to a temperature of 50 ° C or higher to create a hot jelly aqueous solution that dissolves the gelling agent, and start gelling the hot jelly aqueous solution in a refrigerator etc. Cool to a temperature of about 20 degrees, pour the cooled aqueous jelly solution into the bottom of the plate-shaped jelly body mold (depth: about 5 mm to 10 mm), cool to 10 degrees or less, and place the pickles 1 on it. Create a solidified jelly body lower layer, add the seasoning 3 to pickles 1 shaped into a concrete shape reminiscent of sashimi's “sashimi”, place it on the jelly lower layer, and cool it to the gelation start temperature. further It was made by a manufacturing method in which pickled vegetables 1 with seasoning 3 were sealed in a jelly aqueous solution, placed in a refrigerator for about 10 hours and further cooled to completely solidify the jelly aqueous solution. The jelly body 2 has a structure in which the pickles 1 are seasoned 3 with a condiment 3 and enclosed in the center of the jelly body 2.

  In the production of the jelly body 2, the properties of gelatin are disclosed on a homepage on the Internet, etc., and generally known as “melting temperature is 50 to 60 degrees. Gelation start temperature is 18 to 20 degrees. Gelation. As a result of experimentation with reference to data such as “It needs 10 degrees of cooling or less and is almost stable in 8 to 18 hours. It has elasticity and stickiness.” As a result, the jelly aqueous solution was cooled to 10 degrees or less. A jelly body lower layer portion that is solidified and does not sink even when pickled 1 or the like is placed thereon, is placed on top of the jelly body under the seasoning 3 with pickles 1 and further cooled to the gelation start temperature. The jelly body upper layer part, and the jelly body lower layer part and the jelly body upper layer part are integrated (gelatin jelly is easy to integrate because it is sticky), and the inside of the jelly body 2 is seasoned to the pickles 1 3 and attendant Dzuma 4, in which it was confirmed that the pickles jelly processed food containment accompanied without disturbing the shape of the subscript flowers 5 can be easily manufactured.

  Pickles that are easy to process into a concrete shape reminiscent of the sushi material are pickles made from radish, carrots, cucumbers, celery, asparagus, long bean paste, salmon, burdock, udo, salmon, Chinese cabbage, takana, etc. Choose a white-colored material such as sushi and salmon and process it into a concrete shape reminiscent of white sashimi, squid, octopus, or other sashimi, or pick a radish kimchi pickle and other materials as a red-colored large sashimi Processed into a concrete shape reminiscent, or processed into a concrete shape reminiscent of sashimi of each color by selecting Takuwan pickles or pickled red plum vinegar as a material, sushi material reminiscent by the color and shape of the material of the pickles It is desirable to select.

  Although the example which shape | molded the pickle into the concrete shape which can be related to sushi material is illustrated below in FIGS. 2-5, an example is not limited by this.

  In the example shown in the perspective view of FIG. 2, the pickle 1 is formed into a concrete shape reminiscent of thick sushi eggs, for example, the pickle 1 is a yellow sweet and salty radish pickle, and the thickness is 10 mm to 20 mm. Cut into strips with a width of 20 to 30 mm and a length of 50 to 100 mm, and with a number of holes 7 in the pickle 1, shaped into a concrete shape reminiscent of thick-boiled eggs, and a pinch of grated radish as a condiment 3 1 and placed inside the salty jelly body 2.

  The example shown in the perspective view of FIG. 3 is a pickle 1 that has been cut and molded into a concrete shape reminiscent of the number of sushi ingredients. For example, pickle 1 is pickled in a yellow lemon-flavored bowl and has a mesh on the surface. Cut the cut 5 into the shape of the pickle 1 and put it on the surface of the pickle 1 as a condiment 3 and put it in a bean size, add it as a spice 4 and gently add it to the side of the pickle 1 and enclose it inside the savory jelly body 2 It is a thing.

  The example shown in the perspective view including a partial cross-sectional view of FIG. 4 is a concrete example in which the jelly body 2 itself is put in a jelly body molding die having a stepped shape on the surface reminiscent of a large sushi material. Shaped into a shape, for example, pickle 1 is radish kimchi pickled, spiced red pepper as a condiment 3 is placed on top of the sliced pickle 1 and kimchi is mixed and colored in red This is an example in which the inside of the kimchi-flavored jelly body 2 that is colored and is visible through the inside, is placed on the sushi rice 6 and made into nigiri sushi.

  The example shown in the perspective view of FIG. 5 is a pickle 1 formed into a concrete shape reminiscent of steamed shrimp of sushi. For example, the pickle 1 is pickled in red wine and sliced thinly to a thickness of about 10 mm. 1 is cut into shrimp, and the pickle 1 is provided with a large number of cuts 8 to represent the shrimp streaks. A cherry blossom is gently placed on top of 1-3 pickled vegetables 1 and enclosed in a wine-flavored jelly body 2.

  As described above, examples of pickles having a concrete shape reminiscent of sushi material can be formed in a wide variety depending on the shape of the pickles used and the method of cutting the pickles.

  The example shown in the perspective view of FIG. 6 is a perspective view showing an example of use of the case where the concrete body is “sashimi” of sushi material, and the pickles of FIG. 1 reminiscent of “sashimi” on the sushi rice 6 of nigiri sushi Consumption of pickles by selling pickled jelly processed foods as a main dish of cooking, such as rotating pickled sushi between real sushi, such as using jelly sushi with pickled sushi products This is an example of high expectations for expansion.

  Since the structure is as described above, the pickle 1 can be sliced thinly, or provided with cuts 8 and holes 7 to make the pickle 1 flexible and easy to bite. As shown in FIG. 6, pickles 1 can also be handled by covering them with sushi rice 6 like sashimi “sashimi”. Furthermore, condiments 3 such as kneaded mustard and kneaded wasabi, spikelets and tree sprouts. And pickles 1 with spices 4 such as plum blossoms and cherry blossoms, etc. Depending on the fragrance of the panicle and the vividness of the flowers, the taste, aroma and color of the pickle 1 will be changed, and the pickle 1 will be able to enjoy the taste, aroma and color of the pickle 1. The crispy texture of For example was, can provide pickles jelly processed foods with a new look and texture, it can contribute to increased consumption of pickles.

  FIG. 7 is a perspective view of the second embodiment of the present invention, in which pickles 1 are formed into a concrete shape reminiscent of an auspicious “shochiku plum”, and a gold leaf is attached as a condiment 3; In addition, although an example of being contained in the tasteless colorless jelly body 2 is illustrated, this invention is not limited by this.

  The pickles 1 are "pine is pickled in cucumber, bamboo is pickled in bamboo shoot miso pickled, plum is pickled in red pickled ume vinegar", and the pickled pickles 1 are processed into thin plates with a thickness of about 5 mm to 20 mm. It is molded into a concrete shape that is reminiscent of “Shochiku Ume” used for celebrations.

  The seasoning 3 is made by finely chopping a gold leaf and gently sprinkling it on the surface or side of the pickle 1 so as to change the pickle 1 gorgeously and gorgeously.

  The garnish 5 is a salted plum blossom, and is gently attached to the surface or side of the pickle 1 contained in the jelly body 2 to make the color of the pickle 1 vivid.

  The jelly body 2 is composed of a jelly aqueous solution formed by mixing water and gelatin. The jelly body 2 is a tasteless and colorless jelly body 2, but as a translucent jelly body 2 made of tea or liquor that can be seen through even if colored. Also good.

  Because of the structure as described above, the pickle 1 has a sense of luck and well-being from the concrete shape reminiscent of the “bamboo and bamboo plum”, and the pickle 1 is gorgeous and vibrant thanks to the gold leaf of the condiment 3 and the plum blossom of the accessory flower 5. The functions of the pickle 1 “shochiku plum”, the condiment 3 gold leaf, and the plum blossom 5 can interact with each other, and can be provided as the most suitable pickle for weddings and other celebrations. It has become.

  FIG. 8 is a perspective view of the second embodiment of the present invention, in which the pickles 1 are formed into a concrete shape reminiscent of a fish egg “Ikura”, the condiment 3 is a real salmon roe, the accessory flower 5 is a bungee petal, and alcoholic beverages. An example is shown in which a jelly body 2 made of a mixture of gelatin and gelatin is illustrated, but the invention is not limited thereby.

  The pickle 1 is a carrot sweet and sour pickle, and is cut into pieces using a blade or a molding machine, and is shaped into a concrete shape reminiscent of a fish egg “Ikura”.

  The condiment 3 is a real salmon roe, and the amount is about 10% of the pickle 1 to be contained in the jelly body 2 and mixed with the pickle 1 so that it is evenly entangled. The taste of pickles 1 is added to change the taste of pickles 1 so that the taste of crabs is instantly reached.

  The garnish 5 uses edible flower bungee petals, chops the petals to about a salmon size, mixes them with the pickles 1 so that they are evenly entangled, and changes the color of the pickles 1 vividly. I have to.

  Gelatin 2 has a gelation start temperature of a local liquor that is colorless or colored (may be diluted with water) or a light local color and is made by mixing gelatin with a commercially available local liquor that can be seen through. The jelly aqueous solution, pickled 1, spice 3 and sprinkled flower 5 are put in a cup container at the top opening and stirred so that pickled spice 1, spiced 3 and sprinkled flower 5 do not concentrate in one place such as the bottom of the cup container. However, the cup container is cooled in a refrigerator or the like, and the inside of the local sake-flavored jelly body 2 is confined with the condiment pickles 1 and the condiment 3 and the accompanying flowers 5 so that they are evenly entangled. The taste and the aroma of local sake are also felt at the same time as the pickles are eaten.

  In addition, it is desirable to use the liquor by diluting the concentration of the liquor with water or the like so as not to erase the taste of the pickles contained in the jelly body 2.

  Since it is configured as described above, it gives a change in the taste, aroma and color of the pickle 1 so that the taste, aroma and color of the pickle 1 can be further enjoyed, and the pickled jelly processed food of this embodiment is used as a cup. Eat with a spoon from the container, sell a transparent film like a pudding pastry as a lid of the cup container, remove the lid, invert the cup container, put it out of the cup container on the plate, It can be eaten beautifully and stylishly like a pudding cake in the shape shown in Fig. 8, and it also matches a Western-style bar like a bar or cabaret, and it also serves as an advertisement for local sake and local pickles. It can be provided as a pickled jelly processed food that can be handled as a single item, like a main dish of cooking, as a snack for interesting sake.

  FIG. 9 is a perspective view of the third embodiment of the present invention, which is a jelly body made by mixing herb tea and gelatin with pickled pepper 1 shaped into a concrete shape reminiscent of a “galactic star” with spice 3 Although the example enclosed in 2 is illustrated, this invention is not limited by this.

  The pickle 1 is formed into a concrete shape reminiscent of a “galactic star” by slicing a thin strip of vegetables such as radish, carrots, burdock, salmon, etc. Yes.

  The condiment 3 is prepared by chopping red and blue capsicum and adding 1 to 2% of the amount of the pickle 1 to be contained in the jelly body 2 so that the pickle 1 is evenly entangled. Therefore, the taste and color of the pickles 1 are changed.

  Gelatin 2 is a herbal tea-flavored gel that is made of a mixture of commercially available herbal tea that is colorless or colored but lightly colored and transparent inside and gelatin (preferably about 5%). Put the jelly aqueous solution cooled to temperature and pickles 1 and condiments 3 into a hemispherical jelly mold that represents the night sky, and stir so that the pickles 1 and condiments 3 do not concentrate in one place such as the bottom of the cup container. A hemispherical jelly mold is cooled in a refrigerator, etc., and the herb tea flavored jelly body 2 is enclosed in a pickle 1 so that the spice 3 is evenly entangled, and the herb tea flavored hemisphere Because it is shaped into a concrete shape reminiscent of the stars of the galaxy where stars gather in the night sky, the taste of herbal tea and the aroma of herbal tea can be felt at the same time as the pickles 1 are eaten There.

  Because of the above structure, you can feel the herb tea taste and aroma, the taste of pickle 1 and the spicy taste of condiment 3, etc., and the taste, aroma and color of pickle 1 feel good or unexpected At the hotel or coffee shop where you can enjoy the taste, aroma and color of pickles 1 and enjoy the smoothness of jelly and the crispness of pickles 1 at the same time. It can be provided as a pickled jelly processed food that can be treated as a dish alone like a main dish of a dish as a beautiful and stylish tea snack that matches only modern tea that has increased in tea only.

  FIG. 10 is a perspective view of Example 4 of the present invention, in which pickles 1 are molded into a concrete shape reminiscent of “sesame tofu”, seasoning 3a is ground sesame, seasoning 3b is green onion, seasoning 3c is ginger, seasoning 3d Although an example is shown in which a blue jellyfish is used and a sprout 4 is a bud of a tree and is contained in a jelly body 2 made by mixing local famous water and gelatin, this invention is not limited to this.

  The pickled vegetables 1 are daikon sweet and salted pickles. The pickled vegetables 1 are cut into pieces, and the amount of the seasoned 3 ground sesame is about 10% of the amount of the pickled vegetables 1 and the seasoned 3a ground sesame is uniformly entangled in the pickled vegetables 1. The sesame tofu is reminiscent of an aqueous jelly solution that has been cooled to the gelation start temperature and gelled. It is molded into a concrete shape.

  The seasoning 3 is added to the pickle 1 formed into a concrete shape that can be associated with “sesame tofu” in addition to the ground sesame of the seasoning 3a, which is mixed with the pickled pickle 1 and evenly entangled. Cut the 3b leek into small pieces, cut the spicy 3c myoga and the spicy 3d green soup, and add about 10% of the amount of the pickle 1 contained in the jelly body 2 to the pickle 1 The taste, scent, and color of the pickles 1 are greatly changed by the taste, scent, and color of 3a, 3b, 3c, and 3d.

  The spice 4 is a bud of a tree, which is about 30 mm to 50 mm smaller than the size of the pickle 1 contained in the jelly body 2, and is gently added on the pickle 1, and the pickle 1 due to the refreshing green and seasonal feeling of the tree bud The refreshingness and seasonality are added to make the appearance of the pickles 1 change greatly.

  The jelly body 2 is prepared by mixing an aqueous jelly solution cooled to the gelation start temperature of a tasteless colorless taste, which is a mixture of tasteless and colorless local water and gelatin (the mixing ratio of gelatin is preferably about 5%). Put shallowly into a square jelly body mold (depth 5mm to 20mm), further cool to 10 degrees or less to make a jelly body lower layer part to place pickles 1 etc., and put it on the jelly body lower part part from the jelly body mold part Place a tofu-shaped form with a top and bottom opening formed in a square shape in a small tofu-like shape, and mix it in the tofu-like form so that the savory sesame seeds of the seasoning 3a are evenly entangled in the pickles 1 Put the jelly aqueous solution cooled to the gelation start temperature between the square jelly mold and the tofu-shaped mold, and further cool it to 10 degrees or less to solidify the jelly aqueous solution, and then the tofu-shaped mold Unplug Then, put the seasonings 3b, 3c, 3d and the garnish 4 on the pickles 1, pour in the jelly aqueous solution that has started to solidify after cooling, and cool it for a long time in a refrigerator, etc. A jelly body 2 consisting of

  Because of the above configuration, the taste, scent, and color of the pickles 1 are changed according to the taste, scent, and color of the spices 3a, 3b, 3c, 3d, and the garnish 4, and the taste of the pickles 1 A pickle that allows you to enjoy the aroma and color more, and also allows you to take in the effects of condiments such as ground sesame seeds, green onions, myoga, and green biloba. It can be served as a pickled jelly processed food that can be treated like a main dish as a dish at a ryokan or a restaurant, making it even better and healthier.

  The pickled jelly processed food of the present invention provides dietary and health promotion with the image of health food by providing numerical values such as the content of medicinal ingredients contained in the dietary fiber and condiment contained in pickles. We think that it can be expected to attract consumers who are expected to eat and contribute greatly to the expansion of consumption of pickles.

It is a perspective view of the example which makes the predetermined concrete object the "sashimi" of sushi material which shows the example of the best form for implementing this invention. It is a perspective view of the example which makes a predetermined concrete object "sushi roasted egg" of sushi material. It is a perspective view of the example which makes a predetermined concrete body "number child" of sushi material. FIG. 5 is a perspective view including a partial cross-sectional view of an example in which a predetermined concrete object is “large toro” of sushi material. It is a perspective view of the example which makes a predetermined concrete body "steamed shrimp" of sushi material. It is a perspective view which shows the usage example of the example which makes a predetermined concrete body "sashimi" of sushi material. It is a perspective view of the example which makes the predetermined concrete body of Example 2 "shochikuume". It is a perspective view of the example which makes the predetermined concrete body of Example 3 "Ikura". It is a perspective view of the example which makes the predetermined concrete body of Example 4 the "galactic star". It is a perspective view of the example which makes the predetermined concrete body of Example 5 "sesame tofu".

1 pickles 2 jelly 3 condiment 4 garnished rice 5 garnished flowers 6 sushi rice 7 hole 8 cut

  The invention according to claim 2 is characterized in that the pickles are made of processed foods such as “sashimi of fish, salmon roe, sushi, sea urchin, shrimp, crab, scallops, shellfish, abalone, eggs”. “Sesame tofu, kamaboko”, etc. “Senchu, pudding, sheep crab, wharf”, etc. “Shochiku Ume, Tsurugame, Tsuji”, etc. Specified concrete objects such as stars, moons, galaxies, cars, trains, airplanes, ships, baseball balls, soccer balls, volleyballs, and characters. The pickled jelly processed food according to claim 1, wherein a good appearance such as “freshness, brightness, beauty, fun or fun” is added to the pickled food.

  In addition, the pickles are associated with people's enjoyment, fun, playfulness, etc., such as “stars, moon, galaxies, cars, trains, airplanes, ships, baseball balls, soccer balls, volleyball, and characters.” By making it into a concrete shape, people can enjoy the fun, fun and playfulness of pickles “stars, moon, galaxies, cars, trains, airplanes, ships, baseball balls, soccer balls, volleyball and characters.” In addition, the present invention adds a good visual appearance such as “freshness, brightness, beauty, fun or fun” to the pickles, including the fact that the pickles are contained in a jelly body. Pickled jelly processed foods can be offered as stylish pickles that can be treated like a main dish as a drink and lunch box at a tavern, watching sports, traveling and excursions, etc. Effect was to be able to contribute to the increased consumption can be expected.

Claims (4)

  A pickled jelly processed food characterized in that it is contained in a jelly body with at least one of spices, spices, and spices added to the pickles.   The pickle jelly according to claim 1, wherein the pickle is shaped into a concrete shape that can be associated with a predetermined concrete body such as sushi material, "shochikuume", salmon roe, "galactic star", and sesame tofu. processed food.   The jelly body is prepared by cooling and solidifying a jelly aqueous solution obtained by mixing a gelling agent with a drinking water that is colorless or colored but is colored in a light color and transparent inside. The pickled jelly processed food according to claim 1, wherein the food is a translucent jelly body.   Drinking water that is colorless or colored in a light color and can be seen through the inside is made as either local liquor or local famous water of pickles that can be contained inside the jelly body. The pickled jelly processed food according to any one of claims 1 to 3.

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