JP4079303B2 - Manufacturing method of radish pickles - Google Patents

Description

BACKGROUND OF THE INVENTION
[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing pickles of vegetables such as radishes and turnips, and more particularly to a health-oriented pickle that uses dried Rakan fruit fruits and licorice rhizomes in the pickle production stage when these vegetables are pickled. Moreover, it is related with the pickle which mixes rahan fruit and a licorice extract in the packaging process before shipment as needed.
[0002]
[Prior art]
For example, traditional pickles, such as takuwan pickles and kabu pickles, are preceded by health consciousness due to low salinity, and limited by limited additives such as salt, vinegar, sugar, sake lees, etc. Many people hate the smell of pickles because they are in the taste area. In recent years, Rakan fruit and licorice have attracted attention as food ingredients that enhance health-consciousness.
Since ancient times, Rakanka has been used as a secret medicine for longevity and has a variety of effects, and has been proposed to be used by mixing it with food (Patent No. 2852333, “Rakanka Jelly”). Licorice has been prized since ancient times in China and has been proposed to be applied to pickles and the like (Japanese Patent Laid-Open No. 2000-175647, “sweet composition containing licorice extract”). However, there are no products that can be applied to pickles in the dry state by taking advantage of these characteristics such as Rakan fruit and licorice.
[0003]
While aiming not only at health-consciousness due to low salinity, but also at making excellent pickles as functional foods, it aims to create a unique sweet taste and provide it to gourmets. In addition, the company will try to make products that contribute to sales growth, such as expanding sales of people who don't like odors by taking advantage of the unique aromas such as Rakan fruit and licorice.
For many years, the present inventor has intensively studied pickles of vegetables such as radish, turnip, and cabbage, and recently has been making pickles that are healthy and characteristic taste by using the ripening technique of pickled vegetables in the ice temperature region. In addition, by participating in various research groups, I have learned knowledge about functional ingredients contained in foods and ingredients. In the course of their research, we focused on the ingredients of herbal medicines such as Rakan fruit and licorice, which are prized for the functional ingredients of vegetables, and devised their combinations. That is, the present inventors have found a means for solving the above problems by combining the nutritional functional ingredients of vegetables with the ingredients of Rakan fruit and licorice as herbal medicines in the pickled radish process.
[Means for Solving the Problems]
[0004]
In the present invention, firstly, radish for pickles is first soaked, and then the radish is squeezed with 100% sugar at the time of main pickling, and the dried Rakan fruit and dried licorice rhizomes are soaked together. The squeezed weight is about 50%, and by changing the top and bottom, the ingredients and taste of Rakan fruit and licorice are infiltrated into the pickled radish, and the analytical value after pickling is 2.8 to 3.1 %, Ph 4.9 to 5.1, and sugar content 15 to 20%, and after ripening at a low temperature of about 0 ° C. for 4 days or more, the above problem is solved.
Secondly, the above-mentioned problems are solved by immersing dried Rakan fruit fruits and dried licorice rhizomes together when pickled and main pickled.
Thirdly, the above-mentioned problem was solved by drilling a large number of small holes in the dried epidermis fruit skin, engraving the dried licorice rhizomes, storing the rakanka and licorice in a perforated bag and immersing them together. Is.
Fourthly, the above-mentioned problems are solved by enclosing Rakan fruit and licorice extract in a pickled daikon bag together with pickled radish after the main pickles.
[Operation]
[0005]
[Operation]
In China, when eating Rakan fruit, it has a good aftertaste and is characterized by good sweetness. It is said that it is effective as a healthy food for coughing and removing phlegm, and it is effective for rough throats. Licorice is also used as an antitussive and expectorant, and it is also characterized by its strong sweetness. By using these Rakan fruit and licorice appropriately in the pickle process under pickles and main pickles, a characteristic sweetness is produced.
In addition, a healthy pickle can be made in combination with the nutritional functional ingredients of vegetables. At the same time, the smell of pickles is diminished by the unique fragrance of Rakan fruit and licorice. The same effect can be obtained by using an extract which is an extract of Rahan fruit and licorice.
[0006]
As one embodiment of the present invention, an example applied to a leaf-squeezing radish will be described.
1st step Harvest of radish → Washing → Leaf cutting → Quality check / Size selection → Leaf and stem root adjustment (Leave leaves about 5cm long and cut and adjust. Stem root length is also the length of the bag (about 30 Cutting adjustment according to centimeters)) → Red removal of the neck and beard root → Cleaning sterilization → Washing under water → Pickling under pickles is for 170kg of raw radish, 170kg of water, 30kg of salt, sodium acetate, Dip a little in glacial acetic acid, vitamin C, alum, etc.
At this time, as shown in FIG. 1, dried licorice fruit (7) (weight 6 to 10 grams / 1 piece) with 4 to 6 pieces of pierced chopsticks perforated with many small holes As shown in FIG. 2, 60 to 90 grams of rhizome (8) is divided into gauze bags (a bag with holes that allow the contents to exude), and these are further packed into gauze bags (3 ) And placed in the upper two places of the raw radish (4) as a pickled raw vegetables stacked in the pickled tank (5) and soaked with the weight (1) through the pressing plate (2). At this time, the sugar content of the raw vegetables varies depending on the kind and quality of the vegetables, but in the example of the present invention, the amount of Rakan fruit and licorice is determined by adjusting the amount to about 5%. And it is submerged for 3 to 4 days in a refrigerator set at 5 to 10 ° C., but after 2 days, the top and bottom are changed.
After changing the top and bottom, place the Rakan fruit and licorice bag (3) in the upper two places of the daikon radish (4) in the same manner as above. Thereby, the ingredient, taste, etc. of Rakan fruit and licorice can be penetrated into raw material radish (4).
[0007]
2nd step Radish after underpickling → Wash sterilization → Washing with running water → After draining / main pickles This pickle is refined with 95 kilograms of sugar against 500 kilograms of radish after underpickling. Add some glutamate, sodium acetate, glacial acetic acid, alum, vitamin C, etc. Then, as shown in Fig.3, put two dried rahan fruit fruits (7) with small holes in a gauze bag, and add 100-150 grams of licorice rhizome (8) in a gauze bag. Prepared in 6 bags in (3), placed in 6 places of daikon radish (4) after being pickled and stacked in pickled tank (5), and loaded with weight (1) through push plate (2) Add to the main pickles.
Honzuke is also performed in the refrigerator for 3 days, but the top and bottom are changed on the second day. The radish is squeezed with 100% sugar, but the weight of one radish with a weight of 1,300 grams or more will be about 600 grams, which is about 50%. By changing the top and bottom, the ingredients, taste, etc. of Rakan fruit and licorice can exude from the gauze bag and penetrate into the pickled vegetables (4).
After the pickling, the final pickling adjustment is performed so that the saltiness is 2.8 to 3.1%, ph 4.9 to 5.1 , and the sugar content is 15 to 20%.
As a result, it is possible to bring out the pickles finished in a shallow pickle style, leaving the crispness of the radish and the natural spiciness and flavor.
[0008]
Step 3 After the main pickling, put the radish, which has been checked with a metal detector, cleaned with bubbling, and washed with running water, into an ice-temperature chamber and aged at a low temperature of about 0 ° C for more than 4 days , and then wrapped. To ship. By aging the ice temperature, the taste will be mellow.
[0009]
4th process Depending on the type and production area of pickled vegetables, the taste of Rakan fruit and licorice may be difficult to permeate. In such cases, the method of using Rakan fruit and licorice extract instead of the above-mentioned dried product is adopted. You may do it. In this case, when packaging the squeezed radish with leaves after the main pickles, the appropriate amount is put in the seasoning solution so as to have the above analysis value, and then the product is returned to the ice temperature storage again and ripened for 4 days .
【The invention's effect】
[0010]
Since the present invention utilizes the Luo Han Guo and licorice are prized as Chinese medicine, commonly said to enable the like thereby clean the throat, the sweet with a nutrient function component coupled refreshing with the radish, radish Leaves the original crispness and natural spiciness and flavor, making it a pickle that matches the sense of health , finished in a shallow pickle style . In addition, the sweetness increases further, and the pickles that contain the mild sweet taste are delicious and can be used to expand the pickle fans. In addition, because it contains aroma components such as Rakan fruit, the odor of pickles is reduced, making it a favorite pickle for young people and children.
[Brief description of the drawings]
FIG. 1 is a cross-sectional view showing the positions of Rakan fruit and licorice bag according to the present invention in a pickle tank in the first pickle in the first step.
FIG. 2 is a cross-sectional view of Rakan fruit and licorice bag according to the present invention.
FIG. 3 is a cross-sectional view showing the positions of Rakan fruit and licorice bag according to the present invention in a pickle tank in the second pickle.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 ... Cobble stone 2 ... Press board 3 ... Rakan fruit and licorice bag according to the present invention 4 ... Pickled raw vegetables 5 ... Tank 6 ... Gauze 7 ... Several holes were opened Rakan fruit 8 ... Liquelia rhizome

Claims (4)

After pickling daikon radish in advance , squeeze the radish with 100% sugar at the time of the main pickling, and squeeze the dried Rakan fruit and dried licorice rhizome together, squeeze the radish weight around 50% Nonetheless, by changing the top and bottom, the ingredients and taste of Rahan fruit and licorice are infiltrated into the pickled radish, and the analytical values after pickling are as follows: salinity 2.8 to 3.1%, ph 4.9 to 5. 1. A method for producing pickles of radish, comprising adjusting the main pickles so that the sugar content is 15 to 20%, and then aging at a low temperature of about 0 ° C. for 4 days or more . The method for producing pickles of radish according to claim 1 , wherein the dried Rakan fruit fruits and dried licorice rhizomes are pickled together at the time of pickling and at the time of main pickling. A number of small holes are perforated in the dried epidermis fruit skin, and the dried licorice rhizomes are engraved, and the rakan fruit and licorice are stored in a perforated bag and soaked together. 2. A method for producing pickled radish according to item 2. 4. The method for producing pickles of radish according to claim 1 or claim 2, wherein Rakan fruit and licorice extracts are enclosed in a pickled radish bag together with the pickled radish pickles.

Images