JPS6139010B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a pickle mat with which miso pickles and lees pickles such as fish, meat, vegetables, etc. can be easily made.

Pickles such as miso-zuke beef, abalone lees pickles, and miso-zuke wild vegetables are widely popular in Japan.
However, in conventional miso-zuke etc. (hereinafter simply referred to as an example of miso-zuke), meat etc. are marinated in direct contact with the miso, so there is no need to get your hands dirty with miso, and it is difficult to prepare the meat efficiently in a container. You may not be able to do it, or you may end up wasting more miso than you need. Also, when you take it out, your hands get dirty as well, and
Due to the nature of this type of pickle, it is necessary to avoid removing the miso adhering to the meat by washing with water, which is quite troublesome, as each miso grain must be carefully removed one by one. For this reason, some commercially available beef miso pickles have gauze placed between the beef and miso in the barrel, but even this does not eliminate all of the above drawbacks. There are problems with the amount of walnut that oozes out through the gauze and the flavor it imparts.

For this reason, the applicant has previously proposed 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 from a paper mixture of paper and thermoplastic synthetic fibers, and filled the bag with a substance that would become a pickle bed. A filled mat for pickles was proposed (Utility Model Publication No. 58-24189). It is a pickle mat made of a bag made of paper mixed with paper and thermoplastic synthetic fibers on either side or one side, and filled with materials such as miso and sake lees that will become the pickle bed.The filling seeps out from the side of the mixed paper. The idea is to use the moisture content of the food to add flavor to meat and other foods. Although this pickle mat is useful in its own way, it has the disadvantage that it takes a lot of time to fill the bag with the material that will become the pickle bed, making it difficult to improve efficiency. The drawback was that the seasoning 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 a viscous consistency, a preservative is added, and this is filled into bags. The mouth is closed and left to cool. This makes it possible to obtain pickle mats of appropriate softness at the same time as cooling.

Example Mix 150g of miso, 65ml of water, and 1g of agar to make 80~
Alcohol is heated to 90℃ and becomes viscous.
Add 13ml, pack in a bag, and leave to cool.

Example: Mix 150g of sake lees, 70ml of seasoning liquid, and 1.2g of agar.
Heat to a viscous consistency at 80-90℃, add 10ml of alcohol, pack in bags, and leave to cool.

The filling material made according to the above example is:
Although the water content is higher than when using miso or sake lees itself, the agar added for coagulation makes it easier to handle and pack into bags. 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. In the examples, the seasoning liquid added to sake lees includes natural seasonings, chemical seasonings,
A solution of mirin, sake, sugar, starch syrup, salt, etc., excluding the salt, may be used in the miso of the example. Further, alcohol is added as necessary for the purpose of preservatives, and in place of it, other substances such as synthetic preservatives such as sorbic acid, which are approved for use in foods, may be used.

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

The drawing is a cross-sectional view showing the state of use in a suitable container, where 1 is a container, 2 is a bag made of the above-mentioned mixed paper of paper and thermoplastic synthetic fiber, and inside bag 2, the above-mentioned example or method is shown. The pickle mat 4 is filled with the filling material made by the method.
The bag 2 may be made of other materials such as a cotton bag. Reference numeral 5 indicates pickle materials such as meat, fish, vegetables, etc., which are placed between the pickle mats 4. Leave it in this state for 2-3 days for meat, 1-2 days for vegetables.
When I left it for a day and took it out, I was able to obtain a product with good flavor penetration and good taste. Note that this pickle mat 4 can be used several times.

Since the present invention is configured as described above, it is possible to provide matte 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...
...Matsuto for pickles, 5...Pickle ingredients.

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 heated material added with a coagulating agent such as jelly. 2. The pickle mat according to claim 1, wherein the bag to be filled is made of a paper mixture of paper and thermoplastic synthetic fibers.