JPH0412689B2 - - Google Patents
Info
- Publication number
- JPH0412689B2 JPH0412689B2 JP4172587A JP4172587A JPH0412689B2 JP H0412689 B2 JPH0412689 B2 JP H0412689B2 JP 4172587 A JP4172587 A JP 4172587A JP 4172587 A JP4172587 A JP 4172587A JP H0412689 B2 JPH0412689 B2 JP H0412689B2
- Authority
- JP
- Japan
- Prior art keywords
- viburnum
- radish
- pickles
- turnips
- daikon radish
- 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.)
- Expired - Lifetime
Links
- 241000208832 Viburnum Species 0.000 claims description 23
- 235000019013 Viburnum opulus Nutrition 0.000 claims description 23
- 244000155437 Raphanus sativus var. niger Species 0.000 claims description 13
- 239000003086 colorant Substances 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 235000011293 Brassica napus Nutrition 0.000 claims description 9
- 240000008100 Brassica rapa Species 0.000 claims description 9
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 244000241235 Citrullus lanatus Species 0.000 claims 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 238000005554 pickling Methods 0.000 description 7
- 239000000052 vinegar Substances 0.000 description 7
- 235000021419 vinegar Nutrition 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 241000220259 Raphanus Species 0.000 description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 244000184734 Pyrus japonica Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 241000207965 Acanthaceae Species 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 241001107098 Rubiaceae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000017190 Vitis vinifera subsp sylvestris Nutrition 0.000 description 1
- 244000237969 Vitis vulpina Species 0.000 description 1
- 235000017242 Vitis vulpina Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 230000000762 glandular Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、着色剤として、同じずかずら科に属
するガマズミ、あるいはオトコヨウゾメの果汁を
使用し、調味料により漬込んだ大根、かぶ等漬物
に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to pickles such as daikon radish and turnips that are pickled with seasonings using the fruit juice of Viburnum, which belongs to the same family Acidaceae, as a coloring agent, or Viburnum occidentalis as a coloring agent.
なお、本発明は大根、かぶの他、白菜、キヤベ
ツ等の白色部分の漬込みに利用できるものであ
る。 In addition, the present invention can be used for pickling the white parts of Chinese cabbage, cabbage, etc. in addition to radish and turnip.
従来提供されている大根、かぶ等漬物はそのほ
とんどが糠みそあるいは食塩により漬込まれてい
た。
Most of the conventional pickles such as daikon radish and turnips were pickled in rice bran miso or salt.
したがつて、黄色あるいは白色であり、黄色を
強調する場合あるいは他の色に着色する場合には
専ら、人工着色剤が使用されていた。 Therefore, it is either yellow or white, and artificial colorants have been used exclusively to emphasize yellow or to color other colors.
上記従来一般の大根、かぶ等漬物は黄色あるい
は白色であり、斬新さに欠け、着色する場合には
人口着色剤が使用されていた。
The conventional pickles such as daikon radish and turnips are yellow or white and lack novelty, and when colored, artificial coloring agents were used.
しかしながら、人工着色剤使用の漬物は見た目
にも自然感がなく健康上の危惧が感じられるもの
であつた。 However, pickles made with artificial colorants do not look natural and pose health concerns.
本発明は見た目にも鮮かな淡いピンク色の自然
色を有する斬新な大根、かぶ等漬物を天然果汁と
調味料を使用して提供するものである。 The present invention provides novel pickles such as daikon radish and turnips, which have a natural pale pink color that is visually vivid, using natural fruit juice and seasonings.
なお、上記調味料の一つとして醸造酢を使用し
て漬込むと自然食品要素とともに健康食品要素を
高めることができるものである。 In addition, if brewed vinegar is used as one of the seasonings for pickling, the health food elements as well as the natural food elements can be enhanced.
本発明は上記のごとき大根、かぶ等漬物を提供
するため、すいかずら科に属するガマズミ、ある
いはオトコヨウゾメの果汁を着色剤として使用し
調味料により漬込んだことを特徴とするものであ
る。
The present invention is characterized in that, in order to provide pickles such as daikon radish and turnips as described above, the fruit juice is used as a coloring agent from Viburnum or Viburnum, which belongs to the Acanthaceae family, and is pickled with a seasoning.
本発明によれば人工着色剤を使用しない自然食
品が提供される。
According to the present invention, natural foods that do not use artificial colorants are provided.
すなわち、本発明はガマズミ、あるいはオトコ
ヨウゾメの果汁により淡いピンク色に着色され、
見た目にも鮮やかな自然色を有する斬新な大根、
かぶ等漬物を提供できるものである。 That is, the present invention is colored pale pink with the fruit juice of Viburnum or Viburnum,
A novel radish with a bright natural color,
It can provide pickles such as turnips.
さらに、クエン酸を含むガマズミ、あるいはオ
トコヨウゾメの果汁に加えて調味料の一つとして
醸造酢を使用すれば、健康食品としての使用効果
を高めることができるものである。 Furthermore, if brewed vinegar is used as a seasoning in addition to the fruit juice of Viburnum or Viburnum occidentalis containing citric acid, the effectiveness of the product as a health food can be enhanced.
すなわち、醸造酢はアルカル食品であり、クエ
ン酸、ミネラル、ビタミン、その他の栄養分を含
み、優れた消化及び殺菌作用並び新陳代謝促進及
び疲労回復効果があることが確認され、近時は単
なる料理用としてのみではなく、蜂密等と混ぜて
飲む健康飲料として普及しているものである。 In other words, brewed vinegar is an alkaline food, contains citric acid, minerals, vitamins, and other nutrients, and has been confirmed to have excellent digestive and sterilizing effects, as well as metabolism-promoting and fatigue-relieving effects. It is popular as a health drink, not only as a drink, but also as a health drink mixed with honey, etc.
さらにまた、ガマズミ、あるいはオトコヨウゾ
メの果汁の酸味に加えて酢あじとすることによ
り、従来より塩分を減らすことができ、その点で
も健康上有益であるものである。 Furthermore, by adding vinegar to the sourness of the fruit juice of Viburnum or Viburnum, it is possible to reduce the salt content compared to conventional methods, which is also beneficial for health.
本発明ではガマズミ、あるいはオトコヨウゾメ
の果汁を着色剤として使用する。
In the present invention, the fruit juice of Viburnum or Viburnum is used as a coloring agent.
ガマズミは植物学上は「双子葉植物網、合弁花
亜網、あかね目、すいかずら科、ガマズミ属」に
属し、植物図鑑によれば、日本各地の山野で日当
りのよいところにはえ、また朝鮮、中国に分布す
る落葉低木、高さ２〜３ｍ、樹皮は暗柴褐色で皮
目がある若枝、葉柄、葉裏、花序の軸に長し星状
毛と腺点がある。葉は対生じ、長さ２〜12cm、托
葉はない。花は初夏一対の葉をつけたその年の短
枝に径５〜10cmの花序をつける花は小さく径５mm
位、果実は食べられる、と記載されているもので
ある。 Botanically, Viburnum belongs to the ``dicotyledonous group, subfamily Gynophylla, orders of the order Rubiaceae, family L., genus Viburnum,'' and according to the plant encyclopedia, it grows in sunny places in mountains and fields all over Japan, and also grows in Korea. , a deciduous shrub distributed in China, 2-3 m tall, with dark brown bark and grainy young branches, long stellate hairs and glandular points on petioles, undersides of leaves, and axes of inflorescences. The leaves are opposite, 2-12 cm long, and have no stipules. Flowers appear in early summer in inflorescences with a diameter of 5 to 10 cm on short branches of the year with a pair of leaves.The flowers are small and have a diameter of 5 mm.
The fruit is said to be edible.
なお、本発明で使用される上記果実は小粒、赤
色で、酸味を有するものである。 The fruit used in the present invention is small, red, and has a sour taste.
さらに、上記本発明における調味料の一つとし
て近時、健康飲料として注目をあびている醸造酢
を使用するとよい。 Furthermore, brewed vinegar, which has recently been attracting attention as a health drink, may be used as one of the seasonings in the present invention.
醸造酢は上記のごとく、アルカリ食品として注
目され、クエン酸、ミネラル、ビタミン、その他
の栄養分を含み、優れた消化及び殺菌作用並びに
新陳代謝促進及び疲労回復効果を有するものであ
り、近時、蜂密等と混ぜて飲む健康飲料として普
及しているものである。 As mentioned above, brewed vinegar has attracted attention as an alkaline food, contains citric acid, minerals, vitamins, and other nutrients, and has excellent digestive and sterilizing effects, as well as metabolism promotion and fatigue recovery effects. It is popular as a health drink mixed with other ingredients.
つぎに製造方法の一実施例を述べる。 Next, an example of the manufacturing method will be described.
原料の大根10Kgは皮を掃いて半日陰干しする。
なお、太い大根は半分に切ることが望ましい。 10kg of raw daikon radish is cleaned and dried in a semi-shade.
It is recommended to cut thick daikon radish in half.
つぎに塩200ｇ、砂糖300ｇにより下漬けを行
う。 Next, pre-pickle with 200g of salt and 300g of sugar.
すなわち、上記塩200ｇ、砂糖300ｇを混ぜ、そ
の一部を容器内に軽く振り、大根を並べ、さらに
残りの一部を振りかけ、これを繰返して最後に残
りの塩と砂糖を振りかけ押蓋をして約20Kgの重し
をのせる。 In other words, mix 200g of the above salt and 300g of sugar, lightly shake some of it into the container, arrange the daikon radish, sprinkle with the remaining part, repeat this, and finally sprinkle with the remaining salt and sugar and close the lid. and place a weight of approximately 20 kg on it.
そして、２、３日上記状態を維持すると漬け汁
が上つてくる。 If the above condition is maintained for 2 or 3 days, the pickling juice will rise up.
つぎに大根を取出して水切を行い、本漬けに入
る。 Next, take out the daikon radish, drain it, and add it to pickles.
本漬けには下記材料が使用される。 The following materials are used for honzuke.
(イ) 食塩100ｇと砂糖600ｇを混ぜたもの。(a) A mixture of 100g of table salt and 600g of sugar.
(ロ) ガマズミの実（350ｇ）の果汁と醸造酢700c.c.
及びはちみつ50ｇ、味淋50c.c.を混ぜたもの。(b) Juice of viburnum (350g) and brewed vinegar 700c.c.
A mixture of 50g of honey and 50c.c. of ajirin.
(ハ) だしこんぶ30cmを２、３cm巾に切つたもの。(c) 30cm dashi konbu cut into 2-3cm wide pieces.
まず、容器に上記(イ)を軽く振り、水切りした大
根を並べて上記(ハ)をのせて上記(イ)と(ロ)を振りか
け、これを繰返して最後に上記(イ)(ロ)(ハ)を入れて押
蓋をして約10Kgの重しをする。 First, lightly shake the above (a) in a container, line up the drained daikon radish, top with the above (c), sprinkle with the above (a) and (b), repeat this, and finally add the above (a), (b), and (c). ), press the lid, and weigh about 10 kg.
漬け汁が大根より上つたら、漬け汁から大根が
出ない程度の軽い重しにする。 When the pickling liquid rises above the radish, use a light weight to prevent the radish from coming out of the pickling liquid.
その後、３日程度で漬け上がる。 After that, it will be pickled in about 3 days.
なお、ガマズミの果汁による着色を均一にする
ため、本漬け中に上下の大根を２、３回入れかえ
ることが望ましい。 In addition, in order to make the coloring by the viburnum juice uniform, it is desirable to switch the upper and lower daikon radish two or three times during pickling.
上記のごとくして漬け上げられた大根は淡いピ
ンク色で見た目にも鮮かな自然色で、極めて斬新
であり、パリパリと歯切れがよく、甘酢つぱい香
りがただよい、食味の点では醸造酢、ガマズミの
果汁及び砂糖の働きで、甘酢つぱく食欲をそそる
ものである。 The daikon radish pickled in the above manner has a pale pink appearance and a bright natural color, which is extremely novel, crispy and has a sweet and sour aroma. Due to the action of viburnum juice and sugar, it has a sweet and sour taste that whets the appetite.
なお、上記ガマズミにかえて、同じすいかずら
科の属するオトコヨウゾメの果汁を使用してもよ
く、それらガマズミ及びオトコヨウゾメの成分は
ビタミンが類が多く、クエン酸、ブドウ糖、果糖
を含み、果実酒としたときには強壮、健胃整腸、
疲労回復、鎮静食食欲増進、美容に効果があると
されているものである。 In addition, instead of the above-mentioned Viburnum, you may use the fruit juice of Viburnum japonica, which belongs to the same family of Acanthaceae, and the components of Viburnum japonica and Viburnum japonica are rich in vitamins and contain citric acid, glucose, and fructose, and when made into fruit wine. Tonic, healthy stomach and intestines,
It is said to be effective in recovering from fatigue, calming food, increasing appetite, and improving beauty.
上記実施例は専ら大根について述べたが、かぶ
及び白菜、キヤベツ等の白色部分を漬上げる場合
も同様である。 Although the above-mentioned embodiments have been described exclusively with respect to radish, the same applies to the case of pickling the white parts of turnips, Chinese cabbage, cabbage, etc.
さらに上記着色の補助及び役味として赤じそ
（汁）、やまぶどうの果皮等を合せて使用してもよ
いものである。 Furthermore, red perilla (juice), wild grape peel, etc. may be used as an aid to the above-mentioned coloring and as a flavor.
Claims (1)
ウゾメの果汁を着色剤として使用し、調味料によ
り漬込んだことを特徴とする大根、かぶ等漬物。1 Pickles such as daikon radish and turnips characterized by using the fruit juice of Viburnum of the watermelon family or Viburnum occidentalis as a coloring agent and pickled with seasonings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62041725A JPS63209540A (en) | 1987-02-25 | 1987-02-25 | Pickles of radish, turnip or the like |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62041725A JPS63209540A (en) | 1987-02-25 | 1987-02-25 | Pickles of radish, turnip or the like |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63209540A JPS63209540A (en) | 1988-08-31 |
| JPH0412689B2 true JPH0412689B2 (en) | 1992-03-05 |
Family
ID=12616396
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62041725A Granted JPS63209540A (en) | 1987-02-25 | 1987-02-25 | Pickles of radish, turnip or the like |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63209540A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010025563A (en) * | 2001-01-05 | 2001-04-06 | 권재중 | Radish cube kimchi for chickens and its manufacturing method |
| CN104222927A (en) * | 2014-10-15 | 2014-12-24 | 朱兴初 | Production method of ginseng-shaped radishes |
-
1987
- 1987-02-25 JP JP62041725A patent/JPS63209540A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63209540A (en) | 1988-08-31 |
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