JPH01187047A - Preparation of pickle - Google Patents
Preparation of pickleInfo
- Publication number
- JPH01187047A JPH01187047A JP63009184A JP918488A JPH01187047A JP H01187047 A JPH01187047 A JP H01187047A JP 63009184 A JP63009184 A JP 63009184A JP 918488 A JP918488 A JP 918488A JP H01187047 A JPH01187047 A JP H01187047A
- Authority
- JP
- Japan
- Prior art keywords
- pickling
- bed
- pickled
- miso
- celery
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021110 pickles Nutrition 0.000 title claims description 20
- 238000005554 pickling Methods 0.000 claims abstract description 33
- 244000294411 Mirabilis expansa Species 0.000 claims abstract description 17
- 235000015429 Mirabilis expansa Nutrition 0.000 claims abstract description 17
- 235000013536 miso Nutrition 0.000 claims abstract description 17
- 240000007087 Apium graveolens Species 0.000 claims abstract description 15
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 15
- 235000010591 Appio Nutrition 0.000 claims abstract description 15
- 241000251468 Actinopterygii Species 0.000 claims abstract description 13
- 235000019688 fish Nutrition 0.000 claims abstract description 13
- 235000013311 vegetables Nutrition 0.000 claims abstract description 5
- 241000972773 Aulopiformes Species 0.000 claims abstract description 4
- 235000019515 salmon Nutrition 0.000 claims abstract description 4
- 240000005528 Arctium lappa Species 0.000 claims abstract description 3
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 3
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 3
- 240000003296 Petasites japonicus Species 0.000 claims abstract description 3
- 241001600434 Plectroglyphidodon lacrymatus Species 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 16
- 235000019645 odor Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 3
- 235000004611 garlic Nutrition 0.000 abstract description 3
- 235000008397 ginger Nutrition 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 235000003823 Petasites japonicus Nutrition 0.000 abstract description 2
- 235000001436 butterbur Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 3
- 235000019992 sake Nutrition 0.000 abstract 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000021186 dishes Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000008373 pickled product Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】 （産業上の利用分野） この発明は、漬け物の製造法に関するものである。[Detailed description of the invention] (Industrial application field) This invention relates to a method for producing pickles.
（従来の技術）
例えばセロリは固有の臭いが強く、漬け物に加工しても
本来の風味が抜けず、一般向きしないものであった。(Prior Art) For example, celery has a strong unique odor, and even when processed into pickles, its original flavor cannot be removed, making it unsuitable for general use.
また、魚類は固有の臭いがあり、漬け物にはし難いもの
であった。In addition, fish have a unique odor and are difficult to pickle.
（発明が解決しようとする課題）
そこで本発明者は、セロリ等の固有の臭いの強い野菜や
魚類を漬け物にする研究において、これらをこうじ味噌
に漬けたところ良好な消臭成果を得て、本発明を達成し
たものである。すなわち、本発明の目的は、前記した研
究成果を利用するものであって、□固有の臭いを有する
セロリ等の野菜や、ふり等の魚を漬け物素材とし、素材
本来の固有の臭いを消臭し得る漬け物の製造法を提供す
ることにある。(Problems to be Solved by the Invention) Therefore, in research into pickling vegetables and fish with strong inherent odors such as celery, the present inventor obtained good deodorizing results by pickling them in koji miso. This invention has been achieved. That is, the purpose of the present invention is to utilize the above-mentioned research results. The purpose of the present invention is to provide a method for producing pickled foods.
（課題を解決するための手段）
上記目的を達成するために、本発明の手段は、漬け物と
する固有の臭いを有する漬け物素材を、こうじ味噌を主
体とした漬け床にて漬ける漬け物の製造法とされる。(Means for Solving the Problems) In order to achieve the above object, the means of the present invention provides a method for producing pickles in which pickled material having a unique smell to be made into pickles is pickled in a pickling bed mainly containing koji miso. It is said that
また、本発明の他の手段は、漬け物集材がセロリ、ふき
、ごぼう等の固有の臭いを有する野菜あるいはぶり、さ
け等の魚であり、こうじ味噌を主体とした漬け床が信州
味噌である前記漬け物の製造法とされる。Further, in another embodiment of the present invention, the pickling materials are vegetables with a unique odor such as celery, butterbur, and burdock, or fish such as yellowtail and salmon, and the pickling material is Shinshu miso. This is a method for producing the pickled food.
こうじ味噌は信州味噌、１京味噌等の、いわゆる白味噌
が用いられる。漬け床には防腐剤として香辛料を添加す
ることができる。なお、漬け上り後において、漬け物を
漬け床とともに食する場合は、漬け床に砂糖や酒粕等の
呈味成分を添加してもよい。Koji miso uses so-called white miso such as Shinshu miso and Ikkyo miso. Spices can be added to the pickle as a preservative. In addition, when the pickled food is eaten together with the pickled bed after pickling, flavoring ingredients such as sugar or sake lees may be added to the pickled bed.
（作 用）
漬け床のこうじ味噌は漬け物素材の臭いを吸収するとと
もにこうじ味噌の風味をつける作用をなす。また、漬け
床により漬け物素材の組織は改質される。(Function) The koji miso on the pickle bed absorbs the odor of the pickled ingredients and also has the effect of imparting the flavor of the koji miso. In addition, the structure of the pickled material is modified by the pickling bed.
（実施例） 次に、本発明の詳細な説明する。(Example) Next, the present invention will be explained in detail.
まず、漬け床が用意される。漬け床は下表に示す材料の
配合範囲よりなり、本例では下表右欄の各材料を混合し
たものを用いた。漬け物素材はセロリを用意した。セロ
リは菓部を除き、繊維及び表皮を除去した茎を３〜４Ｉ
Ｉ１１に裁断し、約１日陰干しした陰干し品（水分約４
０％含有）とした。First, a pickled bed is prepared. The pickling bed consists of the blending range of materials shown in the table below, and in this example, a mixture of each of the materials listed in the right column of the table below was used. I prepared celery as the pickling material. Celery stalks with fibers and epidermis removed, 3-4I
A shade-dried product cut to I11 and dried in the shade for about a day (moisture about 4
0% content).
本例のこうじ味噌は米こうじよりなるものであり、味が
淡白で、くせが強くなく、漬け物素材に対して穏やかに
働くので好ましい。漬け床材料の一味及び七味は漬け床
の防腐作用をなす。生しようが、生にんにくはみじん切
りにするか、あるいはおろし金にてすりおろしたものを
使った。生しようが、生にんにくはセロリの臭いを消す
作用をなす。みりんは漬け物のつや出しに有効である。The koji miso of this example is made from rice koji, and is preferable because it has a light taste, is not strong, and has a gentle effect on pickle ingredients. Ichimi and Shichimi in the pickled bed materials act as a preservative for the pickled bed. I used fresh ginger and raw garlic either chopped or grated on a grater. Raw ginger and raw garlic work to eliminate the smell of celery. Mirin is effective for glazing pickles.
−しかる後、前記した漬け床６Ｋｇにセロリの陰干し品
４幻を、各陰干し品が漬け床に被われるように漬け込む
。漬け込みは所定の容器内に行ない容器の口部は蓋をす
る。漬け込み期間は約５〜１０℃の漬け床に３日間とし
た。なお、漬け込み中は漬け床の撹拌はしなかった。漬
け込み終了後は浪は物となったセロリを漬け床とともに
取出して食用に供する。漬け物セロリはセロリ本来の固
有臭が弱められ、繊維が柔軟化された褐色でかつ漬け床
のこうじ味噌と酒粕の味がしみ込み、香辛料が適瓜に利
いたおいしいものであった。この漬け物セロリは漬け床
を除去した漬け物部分のみ、あるいは漬け床とともに食
用し得るが、肉料理等味のくどい料理に添える漬け物と
して適する。- After that, pickle four pieces of shade-dried celery in 6 kg of the pickling bed described above so that each shade-dried item is covered with the pickling bed. Pickling is done in a designated container and the mouth of the container is covered. The pickling period was 3 days in a pickling bed at about 5 to 10°C. The pickling bed was not stirred during pickling. After pickling is complete, Nami takes out the celery together with the pickled bed and serves it as food. The pickled celery was delicious, with the inherent odor of celery weakened, the fibers softened, and brown in color, soaked with the flavor of the koji miso and sake lees in the pickling bed, and with just the right amount of spices. This pickled celery can be eaten only with the pickling bed removed, or together with the pickling bed, but it is suitable as a pickle to accompany spicy dishes such as meat dishes.
なお、漬け物セロリは漬け床とともに、その諸定量をフ
ィルム袋に包装し、漬け物製品とすることができる。Incidentally, various amounts of pickled celery and pickling beds can be packaged in a film bag to make a pickled product.
前記した実施例はセロリの漬け物を得る場合について説
明したが、前記実施例の漬け床には、ふりあるいはさけ
（鮭）等の切身を同様に漬けることができる。この魚の
漬け物は魚の臭みが除去され、かつ漬け床の味が魚組織
にしみ込んだものとなり、漬け床とともにあるいは漬け
物の魚のみを焼いて食することができる。Although the above-mentioned embodiment describes the case of obtaining pickled celery, the pickling bed of the above-mentioned embodiment can similarly pickle fillets such as fried fish or salmon. This pickled fish has the odor of fish removed and the flavor of the pickled fish permeates into the fish tissue, and can be eaten together with the pickled fish or by grilling the pickled fish alone.
（発明の効果）
本発明は前記した課題解決手段としたため、漬け物素材
本来の固有臭が目立たない一般向けの漬け物を得ること
ができる。すなわち、本発明によれば、漬け床のこうじ
味噌により漬け物素材の固有臭が消され、かつ漬け物素
材の組織が柔軟化されて改質される。そして、本発明に
より得られた漬け物は、漬け物素材が野菜の場合はその
まま食用とされ、漬け物素材が魚の場合は加熱加工した
加工品にして食用される。(Effects of the Invention) Since the present invention is a means for solving the problems described above, it is possible to obtain pickles for general use in which the inherent odor of the pickle material is not noticeable. That is, according to the present invention, the koji miso in the pickling bed eliminates the inherent odor of the pickled material and softens and improves the structure of the pickled material. The pickled food obtained according to the present invention can be eaten as is if the pickling material is a vegetable, or it can be heated and eaten as a processed product if the pickling material is a fish.
Claims (2)
こうじ味噌を主体とした漬け床にて漬けることを特徴と
した漬け物の製造法。(1) Pickle materials with a unique odor to be made into pickles,
A method of manufacturing pickles that is characterized by pickling in a pickle bed made mainly of koji miso.
いを有する野菜、あるいはぶり、さけ等の魚であり、こ
うじ味噌を主体とした漬け床が信州味噌である特許請求
の範囲第１項記載の漬け物の製造法。(2) Claim 1, in which the pickling material is vegetables with unique odors such as celery, Japanese butterbur, and burdock, or fish such as yellowtail and salmon, and the pickling material is Shinshu miso, which is mainly made of koji miso. The method for producing the pickles described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63009184A JPH01187047A (en) | 1988-01-18 | 1988-01-18 | Preparation of pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63009184A JPH01187047A (en) | 1988-01-18 | 1988-01-18 | Preparation of pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01187047A true JPH01187047A (en) | 1989-07-26 |
Family
ID=11713458
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63009184A Pending JPH01187047A (en) | 1988-01-18 | 1988-01-18 | Preparation of pickle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01187047A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04356157A (en) * | 1991-05-31 | 1992-12-09 | Takao Ogasawara | Production of miso pickle |
| CN102342466A (en) * | 2011-08-22 | 2012-02-08 | 宁国市茂盛食品有限公司 | Petasites japonicus processing method and petasites japonicus food |
| CN103110077A (en) * | 2013-03-01 | 2013-05-22 | 徐州工程学院 | Functional great burdock achene pickle with high content of lactic acid bacteria |
| CN110050975A (en) * | 2019-04-20 | 2019-07-26 | 华南农业大学 | A kind of orange peel pickles and preparation method thereof |
-
1988
- 1988-01-18 JP JP63009184A patent/JPH01187047A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04356157A (en) * | 1991-05-31 | 1992-12-09 | Takao Ogasawara | Production of miso pickle |
| CN102342466A (en) * | 2011-08-22 | 2012-02-08 | 宁国市茂盛食品有限公司 | Petasites japonicus processing method and petasites japonicus food |
| CN103110077A (en) * | 2013-03-01 | 2013-05-22 | 徐州工程学院 | Functional great burdock achene pickle with high content of lactic acid bacteria |
| CN110050975A (en) * | 2019-04-20 | 2019-07-26 | 华南农业大学 | A kind of orange peel pickles and preparation method thereof |
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