JPS60217856A - Mat for pickling - Google Patents

Abstract

PURPOSE:Pickling mats that are prepared by filling permeable bags with a material which has been prepared by combining a mixture of MISO paste or SAKE lees with water or seasoning solution with a gelling agent such as agaragar or jelly and heating them whereby they are readily prepared with good operability and give good tastes to picklings. CONSTITUTION:MISO paste or SAKE lees are combined with water or seasoning solution to be made soft, then a gelling agent such as agaragar or jelly is added thereto, finally they are heated, until the mixture becomes a sticky substance easy to handle. The product is mixed with a preserving agent such as sorbic acid, when necessary, with alcohol to give the material 3 for pickling. Then, bags are made from paper containing cellulose and a thermoplastic synthetic fibers and the resultant permeable bags are filled with the above-stated material 3 to give mats for pickling. Then, a vessel for pickling 1 is filled with mats 4 and materials to be pickled 5 such as meat, fish or vegetables 5 so that they are piled up alternately. Then, they are left standing for 1-3 days to give good taste products satisfactorily penetrated with picking solution. The mats 4 can be used repeatedly several times for pickling.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a pickle matrix that can easily make miso pickles and lees pickles for fish, meat, vegetables, etc.

Pickles such as beef pickled in miso, Japanese horseradish pickled in lees, and miso pickled wild vegetables are widely popular in Japan.

However, in conventional miso pickles (hereinafter simply referred to as an example of miso pickles), meat etc. is soaked in the miso by bringing it into direct contact with the meat. I wasn't able to make enough miso, and ended up wasting more miso than I needed. , Mata.

When taking out the meat, you will get your hands dirty as well, and due to the nature of this type of pickle, it is necessary to avoid washing the meat with water to remove the miso. 1
It is quite a hassle as you have to carefully remove each piece one by one. For this reason, some commercially available beef miso pickles are made by applying gauze to the boundary between the beef and miso in the barrel, but this does not eliminate all of the above drawbacks, and the gauze There are problems with the amount of walnut that exudes and the flavor it imparts.

For this reason, the applicant first decided to apply for miso.

We came up with the idea of filling a bag with a substance that would become a pickle bed, such as sake lees, and created a bag made of a mixed paper of paper and thermoplastic synthetic fibers, and created a pickle bed inside this bag. proposed a pickle mart filled with substances
No. 89). It is a pickle maker, which is made by filling a bag made of mixed paper with paper and thermoplastic synthetic fibers on either side or one side with materials that will become the pickle bed, such as miso or sake lees. The idea is to use the moisture in the filling to add flavor to meat and other foods. Although this pickle maker is useful for some purposes, it has the disadvantage that it takes time to fill the bag with the material that will become the pickle bed, and it does not increase multi-efficiency. The drawback was that the flavoring of the meat, etc., was lacking.

Therefore, the inventor conducted extensive research to solve this problem, and completed a pickle bed that facilitates the filling operation and allows for the production of products with good taste. The outline is as follows.

In other words, materials such as miso and sake lees are softened by adding water or seasoning liquid, then a coagulant such as agar or jelly is added to this, heated to make it viscous, a preservative is added, and this is filled into bags. Then, one part is closed and left to cool. In this way, it is possible to obtain a suitably soft pickle at the same time as cooling.

Example I 150 g of miso, 55 mt of water, 1 g of agar
13 mt of alcohol was added to the mixture, which was heated at 80 to 90°C to become viscous, packed in bags, and left to cool.

Example ■ 150 g of sake lees, 713 ml of seasoning liquid, and 1.2 g of agar were mixed and heated at 80 to 90°C to form a viscous consistency, and alcohol 1 Q mA was added thereto and packed in bags.
Leave to cool.

The filling material prepared according to Example I/■ above has a higher moisture content than when using miso or sake lees itself, but it is easier to handle due to the agar added for coagulation purposes. Packing 9 bags is easy. In addition, as the bag cools down after filling, the water content solidifies properly, so the filling will not seep out of the bag more than necessary. Jelly may be used instead of agar. The seasoning liquid added to the sake lees in Example n is a solution of natural seasonings, chemical seasonings, miso, sake, sugar, starch syrup, salt, etc. Except for the salt, these were used in the miso of Example I. Good too. Further, alcohol is added for the purpose of preservatives if necessary, and in place of it, other substances 2, such as synthetic preservatives such as sorbic acid, which are approved for use in foods, may be used.

The method of using the pickle maker obtained as described above will be explained based on the drawings as follows.

The drawing is a sectional view showing the state of use in a suitable container.
1 is a container, 2 is a bag made of the above-mentioned mixed paper of paper and thermoplastic synthetic fiber, and the bag 2 is filled with the filling material made by the method of Example I or ① above to store pickles. mat 4
is formed.

It may also be made of other materials such as a bag 2Fi cotton bag. 5 is for pickles, the meat is sandwiched between 4 and 4;
It is an ingredient for pickling fish, vegetables, etc. In this state, if meat is 2
When vegetables were left in the apparatus for ~3 days, or for 1 to 2 days in the case of vegetables, and taken out, it was possible to obtain products with good flavor penetration and good taste. In addition, this pickle mat 4
Can be reused several times.

The present invention is configured as described above, and can provide a pine for pickles that can be manufactured with good workability and has excellent flavor permeability.

[Brief explanation of the drawing]

The drawing is a sectional view showing how the pickle mat according to the present invention is used. 1... Container, 2... Bag,
3...Filling material. ４・・・・・・・・・ Ma・to for pickles, ５・・・・・・・・・
...Pickle filth charge. Patent applicant: Miyasaka Jozo Co., Ltd. Representative patent attorney: Mori Katsu Niigaki

Claims (1)

[Claims] 1. Miso, sake lees, etc., water or seasoning liquid, and agar. A pickle mat characterized by filling a permeable bag with a material heated to which a coagulant such as jelly has been added. 2. The pickle mat according to claim 1, wherein the neck to be filled is made of a mixed paper of paper and thermoplastic synthetic fibers.