JP6388512B2 - 糠 pickle equipment - Google Patents

Description

  The present invention relates to a pickled device that can easily adjust sourness, saltiness, etc. according to preference.

  Rice pickles are made by immersing vegetables and other ingredients in the rice cake fermented rice bran. Fermentation is performed by anaerobic bacteria such as lactic acid and aerobic bacteria such as yeast and acetic acid bacteria. Since these fermenting bacteria are affected by temperature, moisture, oxygen concentration, etc., it is difficult to maintain a certain taste and it is difficult to manage the bed.

  For this reason, the management of the bed and the adjustment of the fermentation temperature which maintain regular aerobic and anaerobic by stirring regularly are performed conventionally. However, since it is difficult for ordinary households to manage the rice cake, seasoning liquids for rice cake picking that can easily reproduce the taste of rice pickles have been proposed.

  For example, in Patent Document 1, a bed storage portion is formed between two rotating plates that rotate along a semi-cylindrical inner bottom surface in a bed storage container, and the interval between the two rotating plates is changed. In order to be able to expand at the time of stirring (at the time of rotation), a pickled device that can keep the balance of anaerobic bacteria and aerobic bacteria properly has been proposed.

  In Patent Document 2, a container for a straw bed is stored in an unglazed or ceramic air-permeable bottle, water is stored in a space between the outer peripheral surface of the container and the inner surface of the bottle, and water is passed through the internal fine holes of the bottle. Proposals have been made to cool the container with the heat of vaporization taken away when the water evaporates to suppress the temperature rise of the bed.

  In Patent Document 3, as a fermented pickled solution that gives the same flavor as when pickled in a cocoon just by immersing it for several hours instead of immersing in a cocoon for a long period of time, an amino acid mixture mainly composed of strawberry, salt and glutamic acid, Depending on the type of koji pickled, mixed with vegetable grounds or squeezed juice and water selected from cabbage, curry, radish, radish leaves, etc., treated with enzymes, then inoculated with lactic acid bacteria and yeast separated and cultured from a rice cake bed, A fermented flavor liquid from which solid content has been removed after being fermented has been proposed.

JP 2006-187302 A JP-A-8-289725 JP-A-8-126467

  Although the rice pickling apparatus disclosed in Patent Document 1 can easily stir the rice cake and can balance anaerobic bacteria and aerobic bacteria, it cannot control the taste of pickled rice.

  Although the rice bran device disclosed in Patent Document 2 can perform fermentation in a certain temperature range, it cannot manage other types of rice cake and adjust the taste.

  The seasoning liquid disclosed in Patent Document 3 should be regarded as a kind of dressing only because the taste is not the same as pickles, but the taste is the same as the pickles, and it cannot be changed to a taste of your choice.

  In order to solve the above-described problems, the pickling apparatus according to the present invention includes, for example, a box that has an upper surface that functions as a constant temperature bath and a pickle tank that is filled with straw and a pickle tank that is filled with ingredients such as vegetables. Forming a hole through which the extract containing the extract component of persimmon permeate is formed in the bottom surface of the dredging tank, and forming a hole for taking in the extract from the dredging tank as a pickled liquid on the bottom surface of the pickled tank, The pickled solution in the pickled tub was returned to the dredging tub by liquid feeding means.

  As an example of the liquid feeding means, an air supply pipe in which an upper end opening is located in a pickle tank, an upper end faces the tank, a lower end is larger in diameter than the air supply pipe, and the air is provided at the lower end. A configuration is considered in which the upper end of the supply pipe is composed of a liquid supply pipe that enters through a gap, and as the air is supplied, the pickled liquid is drawn into the liquid supply pipe from the gap and the drawn pickled liquid is sent to the tank by the action of air. It is done.

According to the pickle apparatus according to the present invention, the pickle solution containing the extract component contained in the dredged bed is circulated between the dredger tank and the pickle tank. Anaerobic fermentation progresses by stopping the circulation.
Therefore, since the fermentation can be adjusted only by controlling the circulation pattern of the pickled solution, the maintenance (stirring) of the cocoon bed, which has been troublesome in the past, becomes unnecessary.

In addition, since the pickle device according to the present invention is not soaked in the tank, it is soaked in the pickle solution, so that there is no risk of the foreign matter adhering to the vegetables entering the straw bed and the frequency of replenishment and replacement of the straw is reduced. Less is enough. Moreover, since the pickled solution in the pickled tank is supplemented with the extract rich in the extract components from the straw tank, a flavorful and highly nutritious pickled product is obtained.

Furthermore, when picking out the vegetables, the hand does not get wrinkled, and since the pickled solution in the pickled tank is transparent, it can be seen from the outside which vegetables are located and can be picked up easily.

Sectional view of the pickled device according to the present invention as seen from the front Top view of the same bowl picking device AA line sectional view of FIG. The principal part expanded sectional view of the persimmon pickling apparatus concerning this invention

  In the box pickling apparatus according to the present invention, a box 1 having an open upper surface is disposed adjacent to a pot tank 2 for filling pots and a pickled tank 3 for feeding ingredients such as vegetables. For example, a constant temperature bath that allows water at a constant temperature to flow outside is used as the box 1 so that the temperature is always in the range of 5 to 20 ° C. By adjusting the temperature within this range, It can be set.

  The tank 2 has a larger volume than the pickle tank 3, and the tank 2 and the pickle tank 3 are divided into left and right by the partition plates 4 and 5 that are open at the bottom, so that the contents of both tanks can be easily reversed. Is semi-cylindrical or has a curved corner. As shown in FIG. 2, the partition plate 4 is made of a punching metal having a large number of openings. The same applies to the partition plate 5.

  As shown in FIG. 4, a large number of small holes 6 are formed in the bottom of the tank 2. The small hole 6 has a diameter that allows liquid to pass through but does not allow soot to pass through. In addition, by providing a net 7 made of a nonwoven fabric or the like on the inner side surface of the bottom of the tub 2, the ridges may not leak even if the diameter of the small hole 6 is slightly increased.

A number of small holes 8 are also formed in the bottom of the pickle tank 3. The size of the small holes 8 is set to a diameter that allows the liquid to permeate but does not allow the small pieces of vegetables or the like introduced into the pickling tank 3 to permeate. In addition, by providing a net 9 made of non-woven fabric or the like on the inner side surface of the bottom of the pickle tank 3, the small pieces of vegetables do not fall even if the diameter of the small hole 8 is slightly increased. Also good.
In addition, it is also possible to put granular activated carbon or zeolite in the pickle tank 3 in order to remove the odor.

  In this way, by providing a large number of small holes 6 at the bottom of the dredging tank 2, and also by providing a large number of small holes 8 at the bottom of the pickled tank 3, proteins, lipids, vitamin A, vitamin B1, Extracts containing B2, B6, vitamin E, niacin, phosphorus, iron, lactic acid bacteria and enzymes that adjust the intestinal environment are extracted to the inside of the box 1 through the small holes 6, and this extract is a small hole 8 Is taken into the pickle tank 3.

Further, a liquid feeding means 10 for feeding the pickled liquid in the pickled tank 3 to the dredged tank 2 is provided between the pickled tank 2 and the pickled tank 3.
As shown in FIG. 4, the liquid supply means 10 includes a liquid supply pipe 11 and an air supply pipe 12, and the air supply pipe 12 is connected to an air pump 13 having a base end disposed outside the box 1, The bottom part of 3 is penetrated through the packing 14 and the upper end part is located in the pickle tank 3.

  The liquid supply pipe 11 has an inverted U-shaped upper part that passes through the partition where the basket tank 2 and the pickle tank 3 overlap each other and faces the tank tank 2 from the pickle tank 3 side. An overflow hole 15 is formed below the bottom. Moreover, the diameter of the lower part arrange | positioned at the pickles tank 3 side is made larger diameter than the said air supply pipe 12. FIG. The air supply pipe 12 is inserted below the large-diameter liquid supply pipe 11, and a gap 16 is formed between the outer surface of the air supply pipe 12 and the inner surface of the liquid supply pipe 11.

  The air pump 13 is selected to operate intermittently by a timer. When the air pump 13 is activated, air is supplied from the upper end of the air supply pipe 12 into the liquid supply pipe 11. As the air rises, the pickled liquid in the pickled tub 3 enters the liquid supply pipe 11 through the gap 16. Is drawn, and the drawn pickled liquid rises in the liquid supply pipe 11 and is supplied into the tank 2.

  In the above embodiment, the example in which the upper end of the air supply pipe 12 is inserted into the lower end opening of the liquid supply pipe 11 has been described. However, the lower end of the air supply pipe 12 a is connected to the lower side surface of the liquid supply pipe 11. Anyway. In this case, no limitation is imposed on the diameter of the air supply pipe 12a.

  When the pickled liquid is supplied into the tank 2 by air, the same effect as agitating the bed can be expected by the same action as aeration, and since oxygen is supplied, fermentation by aerobic bacteria such as yeast and acetic acid bacteria progresses. To do. Further, when the supply of the pickled liquid into the tank 2 is stopped, the supply of oxygen to the tank 2 is also stopped, so that fermentation by anaerobic bacteria such as lactic acid bacteria proceeds. Thus, the optimal aerobic / anaerobic atmosphere can be maintained by turning on / off the supply of the pickled solution.

  Moreover, when the amount of the pickled liquid supplied into the dredger tank 2 becomes excessive, the pickled liquid is returned by overflowing from the dredged tank 2 to the pickled tank 3 side through the overflow 15. In this embodiment, the overflow hole 15 from the dredging tub 2 to the pickling tub 3 is about 10 mm higher than the top surface of the dredging tank, so that the pumped liquid is pooled and penetrates into the pickled tub 3 with a natural drop. The liquid level is set to be about 20 mm lower than the upper surface of the tank 2.

  In addition, a salt water tank 17 for storing saline, an alkaline liquid tank 18 for storing alkaline liquid such as lime liquid, and an acidic liquid tank 19 for storing acidic liquid such as lactic acid are disposed outside the box 1. The salt water inside is connected to the pickle tank 3 from the valve 20 equipped with a salinity meter via a pipe 21, and the alkaline solution in the alkaline liquid tank 18 is fed from the valve 22 equipped with a pH meter to the pickle tank 3 via a pipe 23. The acidic water in the acidic liquid tank 19 is connected to the middle of the pipe 23 from the valve 24 through the pipe 25, and the acidic liquid is supplied into the pickled tank 3 through the pipe 23.

  Further, a salinity sensor 26 is attached near the opening of the pipe 21 on the inner surface of the pickle tank 3, and a pH sensor 27 is attached near the opening of the pipe 23. Further, an overflow pipe 28 is attached to the outer surface of the pickle tank 3, and the overflow pipe 28 is set so that the upper surface of the pickle liquid is lower than the upper surface of the basket as described above.

A usage example of the pickled device having the above-described configuration will be described below.
First, koji blended with a favorite seasoning is kneaded with salt water, or a commercially available koji pickled koji is kneaded with water, and this is filled up to the seventh minute of koji tank 2. Thereafter, 2 to 2.5% saline is gradually poured from the upper part of the dredging tank 2 through the overflow hole 15 until it overflows from the overflow pipe 28 of the pickling tank 3.

  After this, the vegetables are thrown into the pickle tank 3. Thereafter, the air pump 13 is driven to supply air to the lower end of the liquid supply pipe 12 in the pickle tank 3, and the pickled liquid (saline solution) in the pickle tank 3 is fed into the dredge tank 2 as the air rises. .

  On the other hand, fermentation progresses in the tank 2, and a liquid containing an extract accompanying the fermentation is extracted from the small holes 6 formed in the bottom of the tank 2, and the extracted liquid is formed in the bottom of the pickle tank 3. It is taken into the pickle tank 3 from the small hole 8. In addition, fermentation also proceeds in the pickle tank 3.

  After the circulation of the pickled liquid between the above-described tank 2 and pickled tank 3 is repeated intermittently for 24 hours or more, the pickled liquid is tasted. If the flavor of the pickled solution is around 2.5%, the pickled solution is complete.

  After the pickled liquid is completed, ingredients such as vegetables are put into the pickled tank 3. And when the pickled solution adheres or soaks into the vegetables, the pickled food is said to be a complete food with extremely high nutrients.

  The replenishment of the soot depends on the frequency of use, but it is performed from 1 week to 1 month, and a new soot is pushed in from one side of the intermediate partition plate 4 of the soot tank 2 and put in. Then, the old jar that has turned upside down and reversed is discarded. Similar to this reversing mechanism, pickling of vegetables in the pickle tank 3 also picks up fresh vegetables from one side of the partition plate 5 and picks up the pickled vegetables from multiple sides.

  Further, in the present invention, the salt sensor 26 and the pH sensor 27 are provided in the pickle tank 3, and the valve 20 for supplying saline from the salt water tank 17 is provided with a salinity meter for supplying an alkaline solution or an acidic solution. Since the supply valve 22 includes a pH meter, it is possible to automatically adjust the salinity and the pH value based on the measured values of these sensors.

The strawberry picking apparatus according to the present invention is suitable not only for general households but also for facilities that use a large amount of pickles such as lunch facilities and hotels.

DESCRIPTION OF SYMBOLS 1 ... Box, 2 ... Saddle tank, 3 ... Pickle tank, 4, 5 ... Partition plate, 6, 8 ... Small hole, 7, 9 ... Net, 10 ... Liquid feeding means, 11 ... Liquid supply pipe, 12 ... Air supply Pipe, 13 ... Air pump, 14 ... Packing, 15 ... Overflow hole, 16 ... Gap, 17 ... Salt water tank, 18 ... Alkaline solution tank, 19 ... Acid solution tank, 20 ... Valve with salinity meter, 21, 23, 25 ... Piping, 22 ... Valve with pH meter, 24 ... Valve, 26 ... Salt sensor, 27 ... pH sensor, 28 ... Overflow pipe.

Claims (4)

A box with an open top and a tank filled with straw and a pickle tank with vegetables and other ingredients are placed adjacent to each other, and the bottom of the bowl has an extract containing the extract of persimmon permeate. A hole is formed, a hole is formed in the bottom surface of the pickle tank to take the extract from the dredger tank as a pickled liquid, and the pickled liquid in the pickled tank is returned to the dredger tank by a liquid feeding means. Pickle equipment. 2. The pickle apparatus according to claim 1, wherein the liquid feeding means includes an air supply pipe having an upper end opening located in the pickle tank, and an upper end facing the basket tank and a lower end having a larger diameter than the air supply pipe. In this lower end portion, the air supply pipe has a liquid supply pipe in which the upper end of the air supply pipe enters through a gap.As the air is supplied, the pickled liquid is drawn into the liquid supply pipe from the gap, and the drawn pickled liquid is caused by the action of air. A pickle device characterized by being fed into a tank. In pickles apparatus according to claim 1 or claim 2, wherein the pickle bath salt, pickles and wherein the supply pipe of the alkaline solution and the acidic solution are connected. In pickles device according to any one of claims 1 to 3, pickles and wherein said box is a thermostat that can hold inside a constant temperature range.