JPS59192041A - Production of premix of quick pickles - Google Patents
Production of premix of quick picklesInfo
- Publication number
- JPS59192041A JPS59192041A JP58066785A JP6678583A JPS59192041A JP S59192041 A JPS59192041 A JP S59192041A JP 58066785 A JP58066785 A JP 58066785A JP 6678583 A JP6678583 A JP 6678583A JP S59192041 A JPS59192041 A JP S59192041A
- Authority
- JP
- Japan
- Prior art keywords
- salt
- sugar
- pickles
- solution
- pickling
- 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
【発明の詳細な説明】
この発−明は、簡便かつ短時間でピクルスが漬けられる
漬液を調製するだめの即席ピクルスの素の製造法に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an instant pickle base for preparing a pickling liquid in which pickles can be pickled simply and in a short time.
従来のピクルスは、野菜に香辛料を加えた食塩を加えて
差水し、必要により重石をのせて漬けることにより作ら
れており、漬けている間に乳酸菌などによる発酵が行わ
れ、好ましい酸味と香味のものとなる。従って、ピクル
スが漬かるまでに20日以上の日数を要し、しかも温度
管理などが難しく漬けるのに熟練を要した。Traditional pickles are made by adding spices and salt to vegetables, pouring water over them, placing weights on top if necessary, and pickling.During the pickling process, fermentation takes place with lactic acid bacteria, resulting in a desirable sourness and flavor. Becomes the property of Therefore, it took more than 20 days to pickle the pickles, and temperature control was difficult, and pickling required skill.
また、あらかじめ濃い食塩水に漬けて下漬した野菜を塩
抜きした後、砂糖、有機酸、香辛料などを加えた漬液に
浸漬して本漬とする方法も行われている。Another method is to remove salt from vegetables that have been pre-pickled in a strong salt solution and then soak them in a pickling solution containing sugar, organic acids, spices, etc. to make honzuke.
しかし、この方法は、まず野菜を下漬とした後、塩抜き
しなければならず、前処理に手間がかかるばかりでなく
、本漬の際にも2〜3日おきに砂糖などを追加して漬液
を調製しなおすか加熱濃縮をして漬液の濃度を濃くして
行かねばならず、清かるまでに時間がかかるばかりでな
く漬液の調整に手間と熟練を要しだ。However, with this method, vegetables must first be pickled and then salted out, which not only takes time and effort, but also requires adding sugar, etc. every 2 to 3 days during pickling. The pickling solution must be prepared again or concentrated by heating to increase the concentration of the pickling solution, which not only takes time until it becomes clear, but also requires time and skill to adjust the pickling solution.
この発明の発明者らは、ピクルスを漬ける際の手間を省
き、だれにでも簡単に漬けられる方法を開発すべく市販
の各種ピクルスの成分の分析、漬液に野菜を浸漬したと
きの各成分の漬液と野菜との間の移動などを測定し、漬
液中に食塩と有機酸を同時に加えることにより下漬、塩
抜き或いは発酵などをせず生野菜を直接漬けるだけでピ
クルスが得られること、しかも、漬液の浸透圧を一定の
範囲に定めることにより短時間で漬けることが可能であ
り、その上漬液の中に長く浸漬しておいても味の変らな
いピクルスが得られることなどを見いだし、この発明を
完成させた。The inventors of this invention analyzed the components of various commercially available pickles in order to save the time and effort of pickling pickles and to develop a method that anyone can pickle easily. By measuring the movement between food and vegetables, and adding salt and organic acid to the pickling solution at the same time, pickles can be obtained by directly pickling raw vegetables without subsoaking, removing salt, or fermenting. It was discovered that by setting the osmotic pressure of the pickling solution within a certain range, pickles can be pickled in a short time, and that pickles that do not change in taste even after being soaked in the pickling solution for a long time can be obtained, and this invention is based on this invention. completed.
すなわち、この発明の即席ピクルスの素は、食塩、有機
酸、砂糖、香辛料及び所望によシ、その他の呈味成分を
混合した混合粉末より成り、その一定量を規定量の水に
溶解するだけでピクルス使用の漬液が簡単に調製でき、
しかもこの漬液の食塩、有機酸などの各成分の濃度が野
菜に浸透するのに適したものとなる。従って、この漬液
中に生の野菜を浸漬し数日間放置するだけでピクルスが
得られ、しかも各成分のバランスが望ましい状態となっ
ているため大変おいしいものが得られた。That is, the instant pickle base of the present invention is made of a mixed powder containing salt, organic acid, sugar, spices, and other flavoring ingredients as desired, and can be prepared by simply dissolving a certain amount of it in a specified amount of water. You can easily prepare a pickling solution using pickles.
Moreover, the concentration of each ingredient such as salt and organic acid in this pickling liquid is suitable for permeation into vegetables. Therefore, pickles can be obtained by simply soaking raw vegetables in this pickling liquid and leaving them for several days, and the pickles are very tasty because the components are in a desirable balance.
更に、漬ったピクルスは、漬液に長く浸漬しておいても
味があまり変らないため、例えば少量ずつ毎日食べるよ
うなとき、残りの漬ったピクルスが漬りすぎないように
漬液から出すことを必要とせず、漬液に浸漬したまま保
存ができるので家庭での利用が大変便利である。Furthermore, the taste of pickled pickles does not change much even if they are soaked in the pickling solution for a long time, so if you eat a small amount every day, for example, take them out of the pickling solution so that the remaining pickles do not get too pickled. It is very convenient to use at home because it can be stored while immersed in the dipping solution without requiring any water.
その結果、従来漬かるまでに士数日〜数十日を要したピ
クルスが数日で得られ、しかも下漬より本漬への漬変え
、漬液の調製、数日ごとの漬液の濃縮、再調製などの手
間を必要とせず、漬液に生の野菜を浸漬しておくだけで
良く、簡便においしいピクルスを漬けることが可能とな
った。As a result, pickles that conventionally took several days to tens of days to be pickled can be obtained in just a few days, and in addition, the pickles can be changed from subzuke to honzuke, preparation of the pickling solution, concentration of the pickling solution, and re-preparation every few days. It is now possible to easily pickle delicious pickles by simply soaking raw vegetables in a pickling solution without the need for such labor.
この発明の即席ピクルスの素は、食塩、有機酸、砂糖、
香辛料及び所望によりその他の呈味成分を混合して混合
粉末となし、この混合粉末を包装することにより作られ
る。The instant pickle base of this invention consists of salt, organic acid, sugar,
It is made by mixing spices and other flavoring ingredients as desired to form a mixed powder, and packaging this mixed powder.
ここに用いられる有機酸としてクエン酸、リンゴ酸、コ
ハク酸、フマール酸、シュウ酸などの結晶性の有機酸が
利用されるが、酢酸、乳酸などの液状の有機酸もマイク
ロカプセル化などにより粉末化することにより使用可能
である。更に、食酢、柑橘類果汁、梅酢などの有機酸を
多皺に含む食品も粉末状として用いることができる。Crystalline organic acids such as citric acid, malic acid, succinic acid, fumaric acid, and oxalic acid are used as the organic acids used here, but liquid organic acids such as acetic acid and lactic acid can also be made into powders by microencapsulation etc. It can be used by converting it into Furthermore, foods containing many organic acids, such as vinegar, citrus fruit juice, and plum vinegar, can also be used in powder form.
また、香辛料としてディル、オールスパイス、ナラツメ
ラグ、セイジ、タイム、メース、コシ日つ、ニンニク、
唐辛子など通常ピクルスを漬ける除用いるものが利用で
き、これらの香辛料は粉末として使用するのが望オしい
。Spices include dill, allspice, oak, sage, thyme, mace, chives, garlic,
Spices that are commonly used to pickle pickles, such as chili peppers, can be used, and these spices are preferably used as powders.
更にまた。所望により加えるその他の呈味成分としてグ
ルタミン酸ナトリウム、アミノ酸系旨味料、ソルビトー
ル、水飴、ブドウ糖、ブドウ酒。Yet again. Other flavoring ingredients added as desired include monosodium glutamate, amino acid flavoring agents, sorbitol, starch syrup, glucose, and wine.
焼酎、みりん、核酸系旨味料等を好みにょシ使用するこ
とが可能である。You can use shochu, mirin, nucleic acid flavorings, etc. as you like.
混合粉末には、その一定量を規定量の水に溶解したとき
一定範囲の浸透圧を有する漬液となるように食塩、有機
酸、砂糖を加える必要がある。It is necessary to add salt, organic acid, and sugar to the mixed powder so that when a certain amount of the mixed powder is dissolved in a specified amount of water, a dipping solution having an osmotic pressure within a certain range is obtained.
水溶液の浸透圧(H)は、温度T0K、溶液の体積V
mlとした場合 II = n R’I’/V で求
められる。The osmotic pressure (H) of an aqueous solution is determined by the temperature T0K and the volume V of the solution.
When expressed as ml, it is determined by II = n R'I'/V.
ピクルス漬の場合を考えてみると、通常室温(例えば2
0°C)で漬けられるためTはほぼ一定と考えられる。If we consider the case of pickled pickles, it is usually room temperature (e.g.
T is considered to be almost constant because it is soaked at 0°C).
また、一定量(1000m、g)の漬液中に溶解してい
る溶質の量をW2とした場合/Z、=(WR(273+
20))/10100O但し、mは溶質の分子Yt)と
なり、W/mが浸透圧と比例することとなる。In addition, when the amount of solute dissolved in a certain amount (1000 m, g) of soaking liquid is W2, /Z, = (WR (273 +
20))/10100O However, m is the solute molecule Yt), and W/m is proportional to the osmotic pressure.
従って
P−(WN/mN) + (Ws / 7719 )+
Σ(WA/m)、)(但し、WN 、 Ws 、WAは
漬液10100O中に溶解している食塩、砂糖、有機酸
の重量を、また?Lr 、mB 、 mhは各々の分子
量を示す。また、Σ(WA/mえ)は複数種の有機酸を
使用した場合各々の有機酸についてWA/mAを計算し
その和を求めることを示す)で計算されるPliiを定
めることによυ漬液の浸透圧が定められる。Therefore, P-(WN/mN) + (Ws/7719)+
Σ(WA/m), ) (where WN, Ws, WA are the weights of salt, sugar, and organic acids dissolved in the soaking solution 10100O, and ?Lr, mB, and mh are the respective molecular weights. , Σ(WA/m) indicates that when multiple types of organic acids are used, calculate WA/mA for each organic acid and find the sum). Osmotic pressure is determined.
なお、食塩の分子量は58.5 、砂糖の分子量は36
0であるが、食塩は漬液中でほぼ完全に解離しているも
のとすると
P=(WN/29)+(WS/360)+Σ(WA/m
A)となる。The molecular weight of table salt is 58.5, and the molecular weight of sugar is 36.
0, but assuming that the salt is almost completely dissociated in the soaking solution, P=(WN/29)+(WS/360)+Σ(WA/m
A).
今P値の異なる漬液を各々500mA’ずつ用意し、各
々に420〜4601のきゅうりを浸漬したときのきゅ
うりの重量減少割合を経時的に測定した結果は第1図の
ようになシ、P値が2.0以下の場合3〜5日間できゅ
うシの重量の減少が停止し、それ以降重量の変化がみら
れなかった。しかし、P値が2.0を越えるときゅうシ
の重量の減少が3〜5日経過後も続き、例えばP =
2.41の漬液の場合12日経過後でもまだ重量の減少
が続いた。Now, we prepared 500 mA' each of soaking solutions with different P values, and measured the rate of weight loss of cucumbers over time when 420 to 4601 cucumbers were soaked in each solution.The results are as shown in Figure 1. When the value was 2.0 or less, the weight of the cows stopped decreasing after 3 to 5 days, and no change in weight was observed thereafter. However, when the P value exceeds 2.0, the weight of the grass continues to decrease even after 3 to 5 days, for example, P =
In the case of the pickling solution No. 2.41, the weight still continued to decrease even after 12 days.
従って、P値が2.0以下の漬液に野菜を浸漬した場合
、3〜5日でピクルスができ、それ以降漬液に浸漬して
おいても味の変化がほとんどなく、おいしいピクルスの
味が維持されたが、P値が2゜0を越えた場合漬液に浸
漬しておくと日に日に味が変化し、また野菜の細胞の原
形質分離による外観や物性も変化し、そのうち食べるに
耐えぬものとなった。Therefore, if vegetables are soaked in a pickling solution with a P value of 2.0 or less, pickles will be formed in 3 to 5 days, and even if vegetables are soaked in the pickling solution after that, there will be almost no change in taste, and the delicious pickle taste will be maintained. However, if the P value exceeds 2.0, the taste will change day by day if the vegetable is soaked in pickling liquid, and the appearance and physical properties will change due to the separation of the plasma cells of the vegetable, and eventually the vegetable will become unfit to eat. It became empty.
また、P値が0.2より低いと各成分の野菜への移行が
不十分であり、浸漬中に変質をきたすことがある。Furthermore, if the P value is lower than 0.2, the transfer of each component to the vegetables may be insufficient, resulting in deterioration during soaking.
なお、従来の方法で漬けた市販のピクルスは、食塩濃度
1.0〜3.5%、有機酸(酢酸として)濃度0.6〜
1.8%であり、この濃度のものが味覚的にも優れてい
た。従って、漬液に浸漬し、各成分が平衡となったとき
の食塩及び有機酸の濃度がこの値となるように漬液の初
期濃度を設定するのが望ましい。Commercially available pickles pickled using the conventional method have a salt concentration of 1.0 to 3.5% and an organic acid (as acetic acid) concentration of 0.6 to 3.5%.
The concentration was 1.8%, and the product at this concentration was also excellent in terms of taste. Therefore, it is desirable to set the initial concentration of the dipping solution so that the concentrations of common salt and organic acid become these values when each component reaches equilibrium after immersion in the dipping solution.
なお、漬液を調製する際、混合粉末を計量しなくとも良
いように一定量ずつ分包包装しておくと、その−包又は
数便を所定量の水に溶解するだけで望ましい濃度の漬液
が得られる即席ピクルスの素が得られ、より一層便利な
ものとなる。In addition, when preparing the pickling solution, if the mixed powder is packaged in fixed amounts so that there is no need to weigh it, the pickling solution of the desired concentration can be prepared by simply dissolving the packet or several pieces in a predetermined amount of water. The resulting instant pickle base is obtained, making it even more convenient.
また、一度野菜を漬けた後の稀釈された漬液に所定量の
混合粉末或いは食塩、有機酸などの混合物を補添溶解す
ることによ#)漬液の濃度を上げ、所定のP値の漬液に
再生することができ、所定量の補添用粉末を小袋に分包
包装し即席ピクルスの素に添付することにより、より経
済的にピクルスを漬けることが可能となる。In addition, by adding and dissolving a predetermined amount of mixed powder or a mixture of salt, organic acid, etc. into the diluted pickling solution after pickling vegetables, the concentration of the pickling solution can be increased to a predetermined P value. It can be recycled, and by packaging a predetermined amount of supplementary powder in small bags and attaching it to instant pickle base, it becomes possible to pickle pickles more economically.
なお、この発明の即席ピクルスの素よ#)調製された漬
液は、野菜を漬ける前でも5.5%を越えることがなく
、従来の下漬の食塩濃度(10%前後)に比べ非常に低
くなっている。従って、浸漬による野菜の細胞の破損が
なく歯ざゎシの良好なピクルスが得られる。In addition, the salt concentration of the instant pickle base of this invention does not exceed 5.5% even before the vegetables are pickled, which is extremely low compared to the salt concentration of conventional pickles (around 10%). It has become. Therefore, pickles with good crunch can be obtained without damaging the vegetable cells due to soaking.
また、このように薄い濃度の漬液を使っているにもかか
わらず漬けている間に雑菌が繁殖しにくいのは、漬液に
有機酸が含まれているためと考えられる。Furthermore, the reason why bacteria are difficult to grow during pickling even though a diluted pickling solution is used is thought to be because the pickling solution contains organic acids.
次に実施例により説明する。Next, an example will be explained.
食塩32.5部、クエン酸4.1部、リンゴ酸2.5部
、粉末乳酸(乳酸含Ji50%)6.5部、粉末食酢(
酢酸含量33%)21.5部、砂糖25部、グルタミン
酸ナトリウム2.2部、ピクルス用香辛料の粉末ミック
ス5.7部を均一になるように混合して混合粉末とした
。この混合粉末を601ずつ小袋に分包包装し、即席ピ
クルスの素を調製した。32.5 parts of common salt, 4.1 parts of citric acid, 2.5 parts of malic acid, 6.5 parts of powdered lactic acid (containing lactic acid, 50% Ji), powdered vinegar (
21.5 parts of acetic acid content (33%), 25 parts of sugar, 2.2 parts of sodium glutamate, and 5.7 parts of a pickling spice powder mix were uniformly mixed to obtain a mixed powder. This mixed powder was packaged into 601 sachets to prepare an instant pickle base.
この即席ピクルスの素の一層をカリ12杯半(約500
m1)の水に溶解して漬液とした。この漬液のP値は、
0.83であった。Add one layer of this instant pickle to 12 and a half cups of potash (approx.
m1) was dissolved in water to make a pickling solution. The P value of this soaking solution is
It was 0.83.
漬液を密閉蓋付ガラス容器に入れ、きゅうり4本(約4
409)を半分に輪切りにして浸漬したときのきゅうり
に移行した食塩、有機酸(酸度)、砂糖の量を経時的に
求めたところ第2図のごとくなった。Pour the pickling liquid into a glass container with an airtight lid and add 4 cucumbers (approx.
Figure 2 shows the amount of salt, organic acid (acidity), and sugar transferred to the cucumbers when the cucumbers were cut in half and soaked.
すなわち、きゅうりに移行する食塩、有機酸、砂糖は、
時間の経過とともに増加すンが、4日目には増加が止ま
り、以後各成分の含量は変わらなかった。In other words, the salt, organic acids, and sugar that transfer to cucumbers are
The content of each component increased with the passage of time, but stopped increasing on the fourth day, and the content of each component did not change thereafter.
また、漬けであるきゅうυを4部日10名のパネラ−で
まずいを1点、おいしいを5点として評価した官能検査
の結果は、表のようになり、2日目ではまだ青くささ、
生っぽさが残って評価が悪かったが、3日目にはほとん
どのパネラ−がおいし−と評価した。In addition, the results of a sensory test in which pickled cucumbers were evaluated by 10 panelists on four days, with 1 point for bad and 5 points for delicious, were as shown in the table.
Although the rawness remained and the evaluation was poor, on the third day, most of the panelists evaluated it as delicious.
なお、漬液にきゅうシを4日間浸漬抜取シ出した後のP
値は、0.59に低下したが、食塩102、有機酸(混
合)0.12fよシ成る補添用添加物を加えることによ
り、はぼ初期値に回復し、更にきゅうりを漬けたら初め
と同じようにおいしいピク第1図=P値の異なる漬液に
きゅうシを浸漬したときのきゅうりの重量の減少割合を
経時的に求めたグラフ。横軸二日数、縦軸二重量減少割
合(初期重量に対する減少率%)。曲線の下の数字はP
値を示す。In addition, P after soaking the cucumber in the pickling liquid for 4 days and removing it.
The value decreased to 0.59, but by adding supplementary additives consisting of 102 F of common salt and 0.12 F of organic acid (mixture), it recovered to the initial value, and when the cucumbers were pickled, it returned to the original value. Figure 1: A graph showing the rate of weight loss of cucumbers over time when the cucumbers are immersed in pickling liquids with different P values. The horizontal axis is the number of days, and the vertical axis is the double weight reduction rate (reduction rate % relative to the initial weight). The number under the curve is P
Show value.
第2図:実施例により漬けたときの各成分のきゅうりへ
の移行を経時的に求めたグラフ。横軸二日数、縦軸:き
ゅうり中の含量(食塩及び砂糖)及び酸度(きゅうり1
00vを中和するに要したN / 10 N a o
n溶液の量)。目盛の左側は酸度、右側は食塩及び砂糖
の含量である。1:食塩、2:酸度、3:砂糖。FIG. 2: A graph showing the transfer of each component to cucumbers over time when pickled according to the example. Horizontal axis: number of days, vertical axis: content (salt and sugar) and acidity (cucumber 1
N/10 N ao required to neutralize 00v
n amount of solution). The left side of the scale is acidity, and the right side is salt and sugar content. 1: Salt, 2: Acidity, 3: Sugar.
特許出願人 森永製菓株式会社 第1図 第2図Patent applicant: Morinaga & Co., Ltd. Figure 1 Figure 2
Claims (1)
の呈味成分を混合して混合粉末となし、該混合粉末を包
装する即席ピクルスの素の製造法において、一定量の混
合粉末を規定量の水に溶解して漬液としたとき P=(WN/29)+(W8/360)+Σ(WA/7
7LA)(但し、WN 、 Ws 、 17人 は、漬
液1000ゴ中に溶解している食塩、砂糖、有機酸の重
量(f)、m人は有機酸の分子量) により求まるP値が0.2以上、2.0以下となるよう
に食塩、有機酸及び砂糖の量を定めることを特徴とする
即席ピクルスの素の製造法。 2 混合粉末を一定量ずつ分包包装し、その−包又は数
色を所定量の水に溶解したとき所定のP値の漬液となる
ようにした特許請求の範囲第1項記載の即席ピクルスの
素の製造法。[Scope of Claims] 1. A method for producing an instant pickle base in which salt, organic acid, sugar, spices, desired soybeans and other flavoring ingredients are mixed to form a mixed powder, and the mixed powder is packaged. When a certain amount of mixed powder is dissolved in a specified amount of water to make a dipping liquid, P=(WN/29)+(W8/360)+Σ(WA/7
7LA) (However, WN, Ws, 17 people is the weight (f) of the salt, sugar, and organic acid dissolved in 1000 people of pickling liquid, and m people is the molecular weight of the organic acid) The P value calculated from 0.2 As described above, a method for producing an instant pickle mix is characterized in that the amounts of salt, organic acid, and sugar are determined so that the amount is 2.0 or less. 2. The instant pickle according to claim 1, wherein the mixed powder is packaged in predetermined amounts, and when the packets or several colors are dissolved in a predetermined amount of water, a pickling liquid with a predetermined P value is obtained. Raw material manufacturing method.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58066785A JPS59192041A (en) | 1983-04-15 | 1983-04-15 | Production of premix of quick pickles |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58066785A JPS59192041A (en) | 1983-04-15 | 1983-04-15 | Production of premix of quick pickles |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS59192041A true JPS59192041A (en) | 1984-10-31 |
Family
ID=13325859
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58066785A Pending JPS59192041A (en) | 1983-04-15 | 1983-04-15 | Production of premix of quick pickles |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59192041A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62220143A (en) * | 1986-03-19 | 1987-09-28 | Ajinomoto Co Inc | Preparation of sweet pickle |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5012255A (en) * | 1973-06-01 | 1975-02-07 | ||
JPS5018656A (en) * | 1973-06-15 | 1975-02-27 | ||
JPS54101458A (en) * | 1978-01-28 | 1979-08-10 | Hitoshi Kasai | Production of sweet vinegar pickles of malt and salad |
JPS57110144A (en) * | 1980-12-26 | 1982-07-08 | Takashi Shibata | Raw material for instant pickle |
-
1983
- 1983-04-15 JP JP58066785A patent/JPS59192041A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5012255A (en) * | 1973-06-01 | 1975-02-07 | ||
JPS5018656A (en) * | 1973-06-15 | 1975-02-27 | ||
JPS54101458A (en) * | 1978-01-28 | 1979-08-10 | Hitoshi Kasai | Production of sweet vinegar pickles of malt and salad |
JPS57110144A (en) * | 1980-12-26 | 1982-07-08 | Takashi Shibata | Raw material for instant pickle |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62220143A (en) * | 1986-03-19 | 1987-09-28 | Ajinomoto Co Inc | Preparation of sweet pickle |
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