JP4679292B2 - Method for producing foods made from pickles and foods made from pickles - Google Patents

Description

  The present invention relates to a food produced by using pickles as a raw material. Moreover, this invention relates to the manufacturing method of this foodstuff.

Pickles such as Takuan and Nozawana pickles are indispensable for Japanese dining tables. A technique for manufacturing the pickles is disclosed in Patent Document 1, for example.
JP 2001-120174 A

  When the invention disclosed in Patent Document 1 is carried out, a pickled product having a uniform and predetermined quality can be manufactured. However, the manufactured pickled product has no difference compared with a pickled product that has existed conventionally.

Nowadays, food diversification has progressed, and the food industry has no choice but to pursue various textures. Therefore, the applicant of the present application tried to develop a food in which pickles were hardened with a seasoning liquid containing a gelling agent. For starters, we made a prototype of a food product that was cut into a size that would normally be eaten with takuan or pickled tuna and was then hardened with a seasoning solution containing a gelling agent. However, this food had a bad texture.
In other words, when the gelling agent is in a solidified state, the pickled food concentrates in one place, and when the food is eaten, the seasoned aqueous solution gelled and the pickled food are given a texture.

Moreover, since the foodstuff made as trial is in the state where the lump of pickles is in the gelled seasoning aqueous solution, the central part of the lump is not in contact with the gelled seasoning aqueous solution. In addition, a large amount of water is released from the pickles, and this water inhibits the adhesion between the pickles and the gelled seasoning aqueous solution, and the adhesion between the pickles and the solidified aqueous solution of the seasoning is poor.
That is, the prototype food is merely a product in which the pickled food is confined in the gelled product, and the pickled food is not integrated with the gelled aqueous solution. For this reason, if the food is cut with a knife, the pickles inside will break out in a disorderly manner. More specifically, when the food is cut with a kitchen knife, the pickles jump out of the kitchen knife, leaving a cavity where the pickles were found later.
Therefore, the consumer must eat the pickled vegetables and the gelled seasoning aqueous solution separately, and cannot enjoy the harmony between the pickled vegetables and the seasoning liquid.

  Furthermore, a large amount of water is released from the pickles, and when the food is cut with a knife, the water blows out from the food and looks bad.

  Then, the pickles were then chopped finely and mixed with the seasoning liquid, but the adhesion between the pickles and the gelled seasoning liquid was not improved.

  Therefore, in view of the above circumstances, an object of the present invention is to provide a method for producing a food using pickles as a raw material.

In order to solve the above-mentioned problem, the invention of claim 1 chops pickled vegetables containing salt, soaks the pickled pickled vegetables in water 2 to 6 times or more of its weight for about 10 to 30 minutes to remove the salt, The pickled pickles are compressed to remove moisture, then mixed with a hot aqueous solution containing a gelling agent and seasoned in advance, and stirred so that the pickled pickles and the hot aqueous solution are mixed almost uniformly. And a method for producing a food using pickles as a raw material, which is cooled after stirring or while stirring.

In the present invention, pickled pickles containing salt, soaked the pickled pickles for about 10-30 minutes with 2 to 6 times the weight of the water to remove the salt, compress the pickled pickled salt to remove moisture , then, since to mix with the hot aqueous solution of and in advance predetermined seasoning comprising a gelling agent, while taking the flavor of pickles, seasoning the manufacturer's intended, it can be arbitrarily performed. Foods having various textures and flavors can be provided by combining various seasoned aqueous solutions to various pickled ingredients.
Also, the adhesion between the pickles and the gelled aqueous solution is good.

  The invention according to claim 2 is a method for producing a food using pickles as a raw material according to claim 1, wherein the pickles are leaves, and the average of the total length is 15 mm or less. is there.

  In the food of the present invention, the pickles are leaves such as Nozawana, persimmon leaves, radish leaves, and mizuna, so that the chopped state is long and thin. Therefore, since the adhesion area with the gelled aqueous solution can be secured widely, if the average of the total length is 15 mm or less, the adhesive strength between the pickled food and the gelled aqueous solution is ensured, and the pickled food is unlikely to jump out when cut with a knife. In addition, since the adhesion between the individual sections and the gelled aqueous solution is good, it is possible to enjoy the harmony between the taste of the gelled aqueous solution and the taste of the pickles.

The invention according to claim 3 is characterized in that the pickled product is a root, carved into a square shape, and engraved so that the average of the longest side is 8 mm or less. This is a method for producing foods made from pickles.
Of course, pickles may contain roots and leaves.

In the food of the present invention, pickles are roots such as radishes, radishes, carrots, burdocks, etc., so that the chopped state is cut into squares. Therefore, it is difficult to ensure a wide adhesion area with the gelled aqueous solution, and when the average of the longest side exceeds 8 mm, the pickles often fall apart when cut with a knife.
On the other hand, in the present invention, since the average of the longest side of the pickles is 8 mm or less, the adhesion strength between the pickles and the gelled aqueous solution is ensured, and the pickles are rarely ejected when cut with a knife. In addition, since the adhesion between the individual sections and the gelled aqueous solution is good, it is possible to enjoy the harmony between the taste of the gelled aqueous solution and the taste of the pickles.

  The invention according to claim 4 is a method for producing a food using the pickles as a raw material according to any one of claims 1 to 3, wherein the cooling is performed by soaking in a low temperature liquid and quenching. is there.

  In the present invention, the pickles and the high-temperature aqueous solution are stirred so that they are uniformly mixed, and after stirring, they are cooled rapidly, so that the texture can be made uniform and the aqueous solution can be kept cloudy. In addition, it has a beautiful transparency, can stimulate appetite, and can provide a very delicious food due to the synergistic effect of vision and texture.

  The invention according to claim 5 is characterized in that the agitation is performed by introducing a pickled product and an aqueous solution into the container and applying vibration to the container itself. It is a manufacturing method of food.

  In the present invention, the pickles can be agitated without using a stirrer or the like, so that bubbles are not mixed in the aqueous solution and the result is beautiful.

  The invention described in claim 6 is characterized in that the stirring is performed by introducing the pickles and the aqueous solution into the container, then sealing the container and applying vibration to the container itself. It is a manufacturing method of the foodstuffs which use the pickles described in 2. as a raw material.

  Also in the present invention, the pickles can be stirred without using a stir bar or the like, so that bubbles are not mixed in the aqueous solution, and the finished product is beautiful. Furthermore, in this invention, since it stirs in the state which sealed the container, mixing of a bubble will become still less.

  The invention according to claim 7 is a method for producing a food using the pickles as a raw material according to any one of claims 1 to 6, wherein the aqueous solution is seasoned with a seasoning with reduced salt and calories. is there.

  In this invention, since it seasoned with the seasoning which refrained from salt and a calorie, the foodstuff which a person with an adult disease etc. can eat safely can be provided. Moreover, it can also be set as a diet food by conserving calories.

The invention according to claim 8 is the method for producing a food using the pickles according to any one of claims 1 to 7 , wherein the gelling agent is gelatin or carragina, or both.

  In the present invention, since the gelling agent is gelatin or carragina, a safe and very good food can be produced. If a gel having a predetermined strength is made using only carragina, the food may become cloudy. In that case, it is desirable to mix both carragina and gelatin as appropriate.

The invention according to claim 9 is a food made from pickles produced by the means of any one of claims 1 to 8 .

The food according to claim 9 is delicious.

As an invention related to the present invention, the average of the longest side cut into a pickled leaf and / or cut into a square shape in an average length of 15 mm or less in a gelled seasoning liquid is 8 mm or less and pickles dispersion root object engraved on such that the seasoning liquid gelled 80% of the outer surface of the engraved pickles can be made adhering.

Since the food produced by the production method of the present invention and the food of the present invention can be eaten at the same time with the seasoned gelled aqueous solution and pickles, they can enjoy the harmony between them and are delicious.
Moreover, as a result of the sensory test of the foodstuff which implemented this invention, the evaluation that it was very delicious in 10 out of 10 people was obtained.

  FIG. 1 is a plan view of a pickle 1 that is a material for carrying out the present invention. FIG. 2 is a front view showing a state where the pickles 1 are finely chopped and piled up. FIG. 3 is a perspective view showing a state where finely chopped pickles and an aqueous solution containing a gelling agent are accommodated in a container. FIG. 4 is a perspective view showing a state where the pickles and the aqueous solution are uniformly mixed in the container. FIG. 5 is a perspective view showing a state where a container containing food is sealed. FIG. 6 is a perspective view of the food showing a state where the food is sliced.

Although the pickle 1 shown in FIG. 1 is savory, other raw materials for the pickle 1 may include fresh vegetables, plum vinegared radish, and the like. The pickles 1 are placed on a cutting board 3, which is chopped into small pieces with a knife 2.
For mass production, a cutting device (not shown) is used.

The pickles 4 are preferable, for example, if each grain is small, the texture when put in the mouth is good.
Moreover, adhesiveness with the gelled seasoning aqueous solution is so good that a particle | grain is small.
For example, if the pickles are leaves such as Nozawana, persimmon leaves, radish leaves, mizuna, etc., the average of the total length is preferably 15 mm or less. Furthermore, the recommended length is 10 mm or less.
If the pickles are roots such as radishes, radishes, carrots, burdocks, etc., the average of the longest side is preferably 8 mm or less. Furthermore, the recommended length is 4 mm or less.
However, if it is too small, the dispersibility is rather inferior, so it is not recommended to cut it to less than 1 mm.

  The chopped pickled product 4 is soaked in water of 2 to 6 times or more of the weight of the pickled product 4 for about 10 to 30 minutes to remove salt. The pickled vegetables 4 from which the salt content has been removed are then compressed by a squeezing machine (dehydration means) (not shown) to remove moisture as much as possible. At that time, a part of the remaining salinity is removed along with the lost moisture.

Then, as shown in FIG. 4, a pickled product 4 from which salt and moisture have been removed, and an aqueous solution 6 having a high temperature (for example, a range of 60 ° C. to 90 ° C., preferably a range of 70 ° C. to 80 ° C.). And sealed with a lid 8 (FIG. 5). The aqueous solution 6 is seasoned with a seasoning, and the aqueous solution 6 contains, for example, carragina and gelatin as gelling agents.
Here, the carragina is a gelling agent mainly composed of seaweed collected in Ireland. In this embodiment, carragina is used as a main gelling agent, and gelatin is used as an auxiliary gelling agent. That is, carragina is an excellent gelling agent, but when used in a large amount, the gelled product becomes cloudy. Therefore, in order to ensure a transparent appearance, the usage fee of carragina is suppressed and gelatin is added.
When trehalose is added, the carragina gelling action is enhanced, so that the amount of carragina added can be reduced and clouding can be prevented.
Here, trehalose is a non-reducing carbohydrate in which two molecules such as grapes are linked by α, α-1,1.
By adding trehalose, the amount of carragina added can be reduced by about 30%.

The aqueous solution 6 contains gelatin, for example, an aqueous solution 3 to 12 times the weight of the pickles 4, adjusted appropriately with salt, sugar, sodium, calcium, etc., and further added with water-soluble dietary fiber, When it falls, it gelatinizes with gelatin.
The salt content and sugar content can be arbitrarily adjusted according to the convenience of the person who eats. In addition, by using sucralose for sweetness, no calorie sweetness can be realized. Furthermore, other useful nutrients can be added as necessary.

  In FIG. 3 and FIG. 4, the description of the lid 8 is omitted for easy depiction. The container 5 is filled with the pickles 4 and the aqueous solution 6, and the container 5 is sealed with a lid 8, so that the container 5 hardly contains air. The pickles 4 are sterilized by the hot aqueous solution 6.

  Since the pickled product 4 has been previously extracted with salt and moisture, the components of the aqueous solution 6 penetrate and approach the specific gravity of the aqueous solution 6. Therefore, when the container 5 is shuffled (stirred), the pickles 4 and the aqueous solution 6 are uniformly mixed, and the state shown in FIG. 5 is obtained.

  When the pickles 4 and the aqueous solution 6 are uniformly mixed in the container 5, this time, the container 5 is immersed in cold water (preferably ice water) and rapidly cooled. By this operation, the aqueous solution 6 can be prevented from becoming cloudy, and the food 7 in the container 5 is solidified. In addition, it is desirable to stir the pickles 4 even while the aqueous solution is solidified by performing operations such as rotating and stirring the container in cold water.

When the lid 8 is removed at the time of eating, the food 7 can be taken out from the container 5 while exhibiting the internal shape of the container 5, and can be placed on a dish (not shown) in a very good-looking state.
The finished food 7 has elasticity and moderate hardness, and even when put in the mouth, the pickled food 1 does not peel off from the aqueous solution in which the pickled product 1 has been solidified, so that it is very pleasant to the touch. Contributes to improved feeling.
Moreover, since water does not come out from the pickles and the adhesiveness between the pickles and the gelled seasoning aqueous solution is good, the pickles are not separated even if they are cut with a knife (FIG. 6).

  As a result of the sensory test of the food that carried out the present invention, it was evaluated that 10 out of 10 foods were very delicious even in foods that used any of takuan, fresh green vegetables and ume daikon radish as the ingredients for pickles. Obtained.

  The food 7 produced in this way is not limited to Japanese food, and can be eaten without a sense of incongruity as a dish of Western food or Chinese food. Moreover, even if it is a user of dentures or a person who is not easy to let a meal pass to a throat, if it is this food 7 which implemented this invention, it can eat easily.

It is a top view of the pickle which is a raw material for implementing this invention. It is a front view of the state where the pickles were finely chopped and piled up. It is a perspective view which shows the state which accommodated the pickled finely chopped and the aqueous solution containing the gelatinizer in the container. It is a perspective view which shows the state in which the pickles and aqueous solution were mixed uniformly in the container. It is a perspective view which shows the state which sealed the container which accommodated the foodstuff. It is a perspective view of the foodstuff which shows the state which sliced the foodstuff.

1 Pickles
2 Kitchen knife 3 Cutting board 4 Finely pickled pickles 5 Container 6 Aqueous solution containing gelling agent 7 Finished food 8 Lid

Claims (9)

Pickled salted pickles , soaked the pickled pickles for about 10-30 minutes with 2 to 6 times the weight of the water to remove the salt, compress the pickled pickled salt to remove moisture, and then gel It is mixed with a high-temperature aqueous solution containing a preserving agent and seasoned in advance, stirred so that the pickled product and the high-temperature aqueous solution are mixed almost uniformly, and cooled after stirring or with stirring. A method for producing foods made from pickles.   The method for producing a food using a pickled product as a raw material according to claim 1, wherein the pickled product is a leaf product and is engraved so that the average of the total length is 15 mm or less.   The pickled product is a root, cut into a square shape, and is cut so that the average of the longest side is 8 mm or less. Method.   The method for producing a food using a pickled product as a raw material according to any one of claims 1 to 3, wherein the cooling is performed by dipping in a low temperature liquid and quenching.   Stirring is performed by introducing a pickled product and an aqueous solution into a container and applying vibration to the container itself, The method for producing a food using the pickled product as a raw material according to any one of claims 1 to 4.   The food is made from the pickled food according to any one of claims 1 to 5, wherein the stirring is performed by introducing the pickled product and the aqueous solution into the container, then sealing the container and applying vibration to the container itself. Manufacturing method.   The method for producing a food using pickles as a raw material according to any one of claims 1 to 6, wherein the aqueous solution is seasoned with a seasoning with reduced salt and calories. The method for producing a food using pickles as a raw material according to any one of claims 1 to 7, wherein the gelling agent is gelatin, carragina, or both . The foodstuffs which use the pickles manufactured by the means in any one of Claims 1 thru | or 8 as a raw material.

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