JP7478331B1 - How to make pickles using grape flower buds - Google Patents
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- JP7478331B1 JP7478331B1 JP2023145695A JP2023145695A JP7478331B1 JP 7478331 B1 JP7478331 B1 JP 7478331B1 JP 2023145695 A JP2023145695 A JP 2023145695A JP 2023145695 A JP2023145695 A JP 2023145695A JP 7478331 B1 JP7478331 B1 JP 7478331B1
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- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 26
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 26
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 26
- 235000021110 pickles Nutrition 0.000 title claims abstract description 24
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 25
- 238000002791 soaking Methods 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 239000002699 waste material Substances 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 8
- 241000219094 Vitaceae Species 0.000 description 3
- 235000021021 grapes Nutrition 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
【課題】 廃棄物としていたブドウの花蕾を有効利用することができるブドウの花蕾を用いたピクルスの製造方法を提供する。【解決手段】 酵母菌の作用の下でブドウの花蕾を塩水に所定期間浸漬して発酵させる第１の浸漬工程と、前記所定期間の経過により前記塩水から前記花蕾を取り出してピクルス液に浸漬する第２の浸漬工程とを有するとともに、前記第１の浸漬工程における発酵は、前記ブドウの花蕾に付着している酵母菌を利用して行わせるものとした。【選択図】 なし。[Problem] To provide a method for producing pickles using grape buds that can effectively utilize grape buds that were previously discarded as waste. [Solution] The method comprises a first soaking step in which grape buds are soaked in salt water for a predetermined period of time to ferment under the action of yeast, and a second soaking step in which the buds are removed from the salt water after the predetermined period has elapsed and soaked in pickle liquid, and the fermentation in the first soaking step is carried out using yeast attached to the grape buds. [Selected Drawing] None.
Description
本発明はブドウの花蕾を用いたピクルスの製造方法に関する。 The present invention relates to a method for making pickles using grape buds.
廃棄物として処理されていた多数の小さな巨峰の実を有効利用した巨峰ベビーを原料とする食品は、特許文献１に開示されている。 A food product made from Kyoho Baby grapes, which effectively utilizes the many small Kyoho grapes that were previously disposed of as waste, is disclosed in Patent Document 1.
ところが、同様に廃棄処理されているブドウの花蕾を利用した食品は、未だに提案されていない。そこで、廃棄処理されているブドウの花蕾を利用した食品を提供できれば環境負荷を減ずる観点からも非常に有用であり、喫緊の課題とされている環境破壊を防止する観点からも望ましく、ＳＤＧｓの趣旨に沿う。 However, no food products using grape buds, which are also disposed of as waste, have yet been proposed. Therefore, if it were possible to provide food products using grape buds that are currently disposed of as waste, it would be extremely useful from the perspective of reducing the burden on the environment, would be desirable from the perspective of preventing environmental destruction, which is considered an urgent issue, and would be in line with the spirit of the SDGs.
本発明は、上記従来技術に鑑み、廃棄物としていたブドウの花蕾を食品として有効利用することができるブドウの花蕾を用いたピクルスの製造方法を提供することを目的とする。 In view of the above-mentioned conventional techniques, the present invention aims to provide a method for producing pickles using grape buds that can effectively utilize grape buds, which were previously discarded as waste, as food.
上記目的を達成する本発明の第１の態様は、
酵母菌の作用の下でブドウの花蕾を塩水に所定期間浸漬して発酵させる第１の浸漬工程と、
前記所定期間の経過により前記塩水から前記花蕾を取り出してピクルス液に浸漬する第２の浸漬工程とを有することを特徴とする。
The first aspect of the present invention to achieve the above object is to
A first steeping step in which grape buds are steeped in salt water for a predetermined period of time to ferment under the action of yeast;
and a second soaking step of removing the flower buds from the salt water after the predetermined period of time has elapsed and soaking them in pickle solution.
本発明の第２の態様は、
第１の態様に記載するブドウの花蕾を用いたピクルスの製造方法において、
前記第１の浸漬工程における発酵は、前記ブドウの花蕾に付着している酵母菌を利用して行わせるものであることを特徴とする。
A second aspect of the present invention is a method for producing a composition comprising the steps of:
In the method for producing pickles using grape flower buds according to the first aspect,
The fermentation in the first soaking step is characterized in that it is carried out by utilizing yeast attached to the flower buds of the grapes.
本発明の第３の態様は、
第１の態様に記載するブドウの花蕾を用いたピクルスの製造方法において、
前記第１の浸漬工程における発酵は、前記塩水内に酵母菌を付与して行わせるものであることを特徴とする。
A third aspect of the present invention is a method for producing a composition comprising the steps of:
In the method for producing pickles using grape flower buds according to the first aspect,
The fermentation in the first soaking step is characterized in that it is carried out by adding yeast to the salt water.
本発明の第４の態様は、
第１～第３の態様のいずれかに記載するブドウの花蕾を用いたピクルスの製造方法において、
前記塩水の濃度を５～７％としたことを特徴とする。
A fourth aspect of the present invention is a method for producing a composition comprising the steps of:
In the method for producing pickles using grape buds according to any one of the first to third aspects,
The concentration of the salt water is 5 to 7%.
本発明によれば、従来廃棄していたブドウの花蕾を食品（ピクルス）として有効利用することができる。この結果、その分環境負荷を低減することができ、地球環境の良好な維持にも貢献することができる。また、廃棄物の有効利用という観点から産業の発達にも貢献（法１条）出来る。さらに、フランス料理等の添え物としての用途も考えられ、これに伴う需要が喚起されて商業的な成功も充分に期待し得るものとなる。また、本発明に係るピクルスは、オレイン酸等の不飽和脂肪酸を含み抗酸化作用があることが分かった。カロリーは３３kcal/100gと低カロリーであるため、優れた健康食品となる。さらに、検査の結果、充分食用に供し得る点も確認できた。 According to the present invention, grape buds, which were previously discarded, can be effectively used as food (pickles). As a result, the environmental burden can be reduced accordingly, contributing to maintaining a good global environment. Furthermore, from the viewpoint of effective use of waste, it can also contribute to industrial development (Article 1 of the Law). Furthermore, it can be used as a garnish for French cuisine, etc., and the associated demand can be stimulated, making commercial success quite likely. Furthermore, it has been found that the pickles according to the present invention contain unsaturated fatty acids such as oleic acid and have antioxidant properties. With a low calorie content of 33 kcal/100g, they are an excellent health food. Furthermore, tests have confirmed that they are fully edible.
以下、本発明の実施の形態を詳細に説明する。本形態に係るブドウの花蕾（以下、本形態において「花蕾」とは、ブドウの花蕾を意味する。）を用いたピクルスの製造方法は次の二つの工程を有する。すなわち、第１の浸漬工程と、第２の浸漬工程である。第１の浸漬工程は、酵母菌の作用の下で花蕾を塩水に所定期間浸漬して発酵させる工程である。第２の浸漬工程は、前記所定期間の経過により前記塩水から前記花蕾を取り出してピクルス液に浸漬する工程である。 The embodiment of the present invention will be described in detail below. The method for producing pickles using grape buds (hereinafter, in this embodiment, "buds" means grape buds) according to this embodiment has the following two steps: a first soaking step and a second soaking step. The first soaking step is a step of soaking the buds in salt water for a predetermined period of time under the action of yeast fungus to cause fermentation. The second soaking step is a step of removing the buds from the salt water after the predetermined period has passed and soaking them in pickle liquid.
ここで、第１の工程における所定期間は、花蕾の発酵期間を規定する期間であり、この期間には花蕾の発酵が進行する。したがって、短すぎると発酵が充分に進行せず、また長すぎると花蕾の形状が崩れる等の不都合が発生するので、前記所定期間は花蕾の発酵状態に基づき決めれば良いが、１週間程度が適当である。 The specified period in the first step is a period that determines the fermentation period of the flower buds, during which the fermentation of the flower buds progresses. Therefore, if the period is too short, the fermentation will not progress sufficiently, and if it is too long, problems such as the shape of the flower buds becoming distorted will occur. The specified period can be determined based on the fermentation state of the flower buds, but a period of about one week is appropriate.
また、花蕾の発酵には、酵母菌が必要であるが、今回、ブドウの花蕾には酵母菌が付着していることを確認した。そこで、本形態では、外部から酵母菌を加えることなく塩水に花蕾を浸漬するだけにした。これでも花蕾に付着している酵母菌の作用で花蕾の発酵を進行させることが可能であることを確認できた。そこで、本形態の第１工程ではでは、単に花蕾を塩水に浸漬するだけとした。このように、花蕾そのものに付着している酵母菌を利用した場合、外部から酵母菌を付与する作業を省略することができるので、その分合理的な当該ピクルスの製造を実行し得る。 In addition, yeast is necessary for the fermentation of flower buds, but in this case, it was confirmed that yeast was attached to the grape flower buds. Therefore, in this embodiment, the flower buds were simply immersed in salt water without adding yeast from the outside. It was confirmed that it was possible to advance the fermentation of the flower buds by the action of the yeast attached to the flower buds. Therefore, in the first step of this embodiment, the flower buds were simply immersed in salt water. In this way, when yeast attached to the flower buds themselves is used, the process of adding yeast from the outside can be omitted, and therefore the pickles can be produced in a more rational manner.
第１の浸漬工程における塩水の濃度で最終食品であるピクルスの塩味が変わる。そこで、塩水の濃度は、最終食品であるピクルスの塩味をどの程度にするかという観点から決めれば良い。平均的な味覚を参考にすれば３～７％、好適には５％程度が好適である。 The saltiness of the final food product, the pickles, changes depending on the concentration of the salt water in the first soaking process. Therefore, the concentration of the salt water should be determined from the perspective of how salty the final food product, the pickles, should be. Taking average taste into consideration, a concentration of 3-7%, preferably around 5%, is appropriate.
本発明は、前記第１の浸漬工程において、花蕾を浸漬した塩水に酵母菌を外部から追加することを禁ずるものではない。場合によっては、塩水に酵母菌を混入することも可能である。 The present invention does not prohibit adding yeast from outside to the salt water in which the flower buds are soaked in the first soaking step. In some cases, it is also possible to mix yeast into the salt water.
かかる本形態によれば食品としてのピクルスを製造することができるが、このピクルスは、例えばフランス料理等の添え物として好適なものであり、また〔表１〕に示すように、オレイン酸等の不飽和脂肪酸を含み抗酸化作用があることが分かった。また、カロリーは３３kcal/100gと低カロリーであるため、優れた健康食品となる。
According to this embodiment, pickles can be produced as food, which are suitable as an accompaniment to French cuisine, etc., and as shown in Table 1, they contain unsaturated fatty acids such as oleic acid and have antioxidant properties. In addition, they are low in calories, at 33 kcal/100 g, making them an excellent health food.
Claims (4)
前記所定期間の経過により前記塩水から前記花蕾を取り出してピクルス液に浸漬する第２の浸漬工程とを有することを特徴とするブドウの花蕾を用いたピクルスの製造方法。 A first steeping step in which grape buds are steeped in salt water for a predetermined period of time to ferment under the action of yeast;
and a second soaking step of removing the buds from the salt water after the specified period of time has elapsed and soaking them in pickle solution.
前記第１の浸漬工程における発酵は、前記ブドウの花蕾に付着している酵母菌を利用して行わせるものであることを特徴とするブドウの花蕾を用いたピクルスの製造方法。 In the method for producing pickles using the grape flower buds according to claim 1,
A method for producing pickles using grape buds, characterized in that the fermentation in the first soaking step is carried out using yeast attached to the grape buds.
前記第１の浸漬工程における発酵は、前記塩水内に酵母菌を付与して行わせるものであることを特徴とするブドウの花蕾を用いたピクルスの製造方法。 In the method for producing pickles using the grape flower buds according to claim 1,
A method for producing pickles using grape buds, characterized in that the fermentation in the first soaking step is carried out by adding yeast to the salt water.
前記塩水の濃度を５～７％としたことを特徴とするブドウの花蕾を用いたピクルスの製造方法。
A method for producing pickles using grape flower buds according to any one of claims 1 to 3,
This method for producing pickles using grape buds is characterized in that the concentration of the salt water is 5 to 7%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2009213464A (en) | 2008-02-17 | 2009-09-24 | Kuratemachi Shokokai | New drink and food using kyoho (r) baby (small fruit of grape) as raw material, and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009213464A (en) | 2008-02-17 | 2009-09-24 | Kuratemachi Shokokai | New drink and food using kyoho (r) baby (small fruit of grape) as raw material, and method for producing the same |
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| Title |
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| 山ぶどう新芽のピクルスシナモン＆クローブのセット, [online]，2021年06月21日，[２０２４年１月１２日検索], Retrieved from the Internet:<URL: https://web.archive.org/web/20210621221516/https://shop.kojiyamotomiya.com/p/item-detail/detail/i132.html> |
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