JPH104871A - Production of kimchi-pickled apple - Google Patents
Production of kimchi-pickled appleInfo
- Publication number
- JPH104871A JPH104871A JP17714996A JP17714996A JPH104871A JP H104871 A JPH104871 A JP H104871A JP 17714996 A JP17714996 A JP 17714996A JP 17714996 A JP17714996 A JP 17714996A JP H104871 A JPH104871 A JP H104871A
- Authority
- JP
- Japan
- Prior art keywords
- apples
- kimchi
- pickled
- production
- apple
- 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
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明はりんごの漬物、特に
キムチ漬の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing pickled apples, especially pickled kimchi.
【０００２】[0002]
【従来の技術】漬物は、一般に、塩を使って素材を下漬
けした後、塩抜きし、味付けすることにより作られる。2. Description of the Related Art In general, pickles are prepared by immersing a material in a salt and then removing the salt and seasoning.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、従来、
りんごの漬物は商品化することができなかった。これ
は、上記の一般的手法に基づいてりんごを塩漬けする
と、スポンジのように柔らかくなって全く歯ごたえのな
いものとなり、漬物として良好な食感が得られなかった
ためである。However, conventionally,
Apple pickles could not be commercialized. This is because when an apple is salted based on the above-mentioned general method, it becomes soft like a sponge and has no chewyness at all, and a good texture cannot be obtained as a pickle.
【０００４】一方、りんごは青森県、秋田県、長野県等
を中心として各地で多様な品種が栽培され出荷されてい
るが、りんごの需要増を図ると同時に、多様化する食生
活のニーズに応えるためにも、りんごの新たな分野への
利用が望まれている。[0004] On the other hand, various varieties of apples are cultivated and shipped in various places mainly in Aomori, Akita and Nagano prefectures. In order to respond, apples are expected to be used in new fields.
【０００５】[0005]
【課題を解決するための手段】そこで本発明は、上記従
来技術の課題を解決するべく、食感にすぐれたりんごの
漬物を製造可能な新規な方法を提供することを目的とす
る。SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a novel method capable of producing pickled apples having an excellent texture in order to solve the above-mentioned problems of the prior art.
【０００６】すなわち、本発明は、りんごの皮をむき、
これを乾燥させた後、キムチの素で漬け、袋に詰めて真
空パックにすることを特徴とするりんごのキムチ漬の製
造方法である。That is, the present invention peels apples,
This is a method for producing kimchi pickled apples, which is dried, then pickled with kimchi base, packed in a bag, and vacuum-packed.
【０００７】[0007]
【発明の実施の形態】本発明のりんごのキムチ漬の製造
方法をその一実施例について説明すると、秋田県平鹿町
産のりんご１００ｋｇを皮むきした後、温風ストーブを
用いて２０時間乾燥させる。乾燥する（干す）ことによ
りりんごがある程度の堅さになるため、後にキムチの素
に漬けても、従来の一般的手法により塩漬けした場合の
ように過度に柔らかくなることが防止される。なお、こ
の乾燥時間が２０時間を越えるとりんごが堅くなりすぎ
るので、２０時間以内で乾燥させることが好ましい。ま
た、皮をむいたりんごを天日に晒して干したり、あるい
は冷蔵庫にたとえば６時間入れることで乾燥させてもよ
い。BEST MODE FOR CARRYING OUT THE INVENTION One embodiment of the method for producing kimchi pickles of apples according to the present invention will be described. After peeling 100 kg of apples from Hiraka-cho, Akita Prefecture, the apples are dried for 20 hours using a warm air stove. . Drying (drying) the apples to a certain degree of hardness, so that even if the apples are subsequently immersed in kimchi, it is prevented from becoming excessively soft as in the case of salting by conventional general techniques. If the drying time exceeds 20 hours, the apples become too hard, so it is preferable to dry the apples within 20 hours. Alternatively, the peeled apples may be dried by exposing them to the sun or by placing them in a refrigerator for, for example, 6 hours.
【０００８】次いで、キムチの素３０ｋｇを用い、これ
に乾燥させたりんごを漬ける。このときの温度条件は特
に問われない。Next, 30 kg of kimchi is used, and dried apples are pickled. The temperature condition at this time is not particularly limited.
【０００９】キムチの素に漬けたりんごを袋に詰めて真
空パックにして、りんごのキムチ漬が商品化される。真
空パック化することにより、キムチの素がりんごに徐々
に漬かり、パック後１０日程度で十分に漬物として食す
ることができるようになり、さらにその後２０〜３０日
と日が経つにつれて味が良好になる。また、塩漬けのも
のが常温で数日しか日持ちしないのに対して、真空パッ
ク化した本発明のりんごキムチ漬けは１ヶ月以上の賞味
期間を有する。An apple pickled in kimchi is packed in a bag and packed in a vacuum to commercialize kimchi pickled apples. By vacuum-packing, the kimchi ingredients are gradually pickled in apples, and can be eaten as pickles sufficiently in about 10 days after packing, and the taste becomes better as the days pass for 20 to 30 days become. In addition, the pickled apple kimchi of the present invention, which is vacuum-packed, has a shelf life of one month or more, whereas the salted one lasts only a few days at room temperature.
【００１０】[0010]
【発明の効果】本発明によれば、食感にすぐれたりんご
の漬物を簡単に作ることができる。また、本発明による
りんごの漬物は塩を一切使わずに作られるため、健康食
品としてもすぐれたものである。According to the present invention, it is possible to easily produce pickled apples having an excellent texture. Moreover, the pickled apples according to the present invention are excellent as health foods because they are made without using any salt.
Claims (1)
後、キムチの素で漬け、袋に詰めて真空パックにするこ
とを特徴とするりんごのキムチ漬の製造方法。1. A method for producing kimchi pickled apples, comprising peeling apples, drying the apples, pickling the apples with kimchi, packing them in a bag, and forming a vacuum pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17714996A JPH104871A (en) | 1996-06-19 | 1996-06-19 | Production of kimchi-pickled apple |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17714996A JPH104871A (en) | 1996-06-19 | 1996-06-19 | Production of kimchi-pickled apple |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH104871A true JPH104871A (en) | 1998-01-13 |
Family
ID=16026058
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17714996A Pending JPH104871A (en) | 1996-06-19 | 1996-06-19 | Production of kimchi-pickled apple |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH104871A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003086090A1 (en) * | 2002-04-09 | 2003-10-23 | Yong-Ho Kim | Immature green fruits kimchi, apricot plum kimchi and the methods for preparation thereof |
| KR100453702B1 (en) * | 2002-04-09 | 2004-10-20 | 학교법인 인제학원 | A method for preparing and preserving green fuit kimchi prepared using green Apricot plum or green Apricot for a long time |
| KR100737242B1 (en) * | 2004-10-18 | 2007-07-09 | 이윤현 | The method for manufacturing sliced pea kimchi |
-
1996
- 1996-06-19 JP JP17714996A patent/JPH104871A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003086090A1 (en) * | 2002-04-09 | 2003-10-23 | Yong-Ho Kim | Immature green fruits kimchi, apricot plum kimchi and the methods for preparation thereof |
| KR100453702B1 (en) * | 2002-04-09 | 2004-10-20 | 학교법인 인제학원 | A method for preparing and preserving green fuit kimchi prepared using green Apricot plum or green Apricot for a long time |
| KR100737242B1 (en) * | 2004-10-18 | 2007-07-09 | 이윤현 | The method for manufacturing sliced pea kimchi |
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