JPH04183355A - Preparation of pickles - Google Patents

Abstract

PURPOSE:To prepare a pickle comprising a raw vegetable, free from a raw smell and having a characteristic flavor in a short time by immersing a pickle raw material heated at a specific temperature in a seasoning solution. CONSTITUTION:A pickle raw material such as Japanese radish, cucumber or eggplant heated at 50-60 deg.C is immersed in a seasoning solution at a specific temperature for at least one hr, or the pickle raw material heated at 50-70 deg.C is immersed in the seasoning solution and subsequently gradually cooled at a rate of 5 deg.C/hr to 20 deg.C/hr.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing pickles such as vegetables such as radish, cucumber, and eggplant.

[Prior Art] Conventionally, methods for producing pickles of this type include sprinkling vegetables with an appropriate amount of salt, directly immersing vegetables in salt water, or adding sake lees to vegetables.

Methods known include sprinkling miso, soy sauce, koji, or rice sugar, or soaking vegetables in these. Products made using these conventional methods are intended for long-term storage and cannot be made in just a few hours. In other words, most current pickles are made by desalting salted raw materials, dehydrating them by pressing, and then soaking them in a seasoning liquid. and packaged after pickling,
The soaking process required 2 to 3 days for chopped pieces, one week for relatively small pickle materials, and two weeks or more for relatively large pickle materials.

Pickles can be made in a relatively short time, and the unique flavor of pickles can only be obtained after 4 hours in the case of Omiya cucumbers and 24 hours in the case of eggplants.

To solve these problems, for example, Japanese Patent Publication No. 57-30459 discloses a method for vacuum-processing vegetables.
Subsequently, a method for producing pickles has been proposed in which a seasoning liquid such as soy sauce is used.

[Problems to be Solved by the Invention] In the method for producing pickles that performs vacuum treatment, processing is performed by replacing vegetable waste with a seasoning liquid, but in this type of method, raw vegetables are There was a problem in that the raw smell could not be eliminated and the taste was more like a salad rather than a unique pickle flavor.

An object of the present invention is to solve the above problems and provide a method for producing pickles that can be made in a short time and have a unique flavor without the raw odor of raw vegetables.

"Means for Solving the Problems" In the present invention, a pickle material heated to 50°C to 60°C is immersed in a seasoning liquid and kept at a constant temperature for at least 1 hour.

Further, according to the present invention, the pickle material heated to 50° C. or more and 70° C. or less is immersed in a seasoning liquid and slowly cooled at 5° C./hour to 20° C./hour.

[Operation] By the above method, the pickle material is heated to 50°C to 60°C.
By holding the pickle material for a period of time or longer, the osmotic pressure of the pickle material increases in proportion to the rise in temperature, allowing the seasoning liquid to act on the pickle material.

Furthermore, when the pickle material is heated to a temperature of 50° C. or more and 70° C. or less, the osmotic pressure increases, and the seasoning liquid can be applied to the pickle material by slowly cooling it at a rate of 5° C./hour to 20° C./hour.

[Example] Next, embodiments of the present invention will be described with reference to the accompanying drawings.

FIG. 1 shows the first example, in which raw radish is cut into small pieces as shown in FIG. For example, a seasoning liquid 2 such as soy sauce with a salt content of 10% is packed in a bag 3 made of plastic or the like, and the opening 4 of the bag 3 is sealed.Then, as shown in FIG. .The radish pieces 1 and the seasoning liquid 2 are immersed together with the seasoning liquid 2 in warm water 5 heated to 70°C or lower, preferably up to 60°C.
10°C so that the temperature is below 70°C, preferably up to 60°C.
Heat for about a minute. Here, the radish pieces 1 and the seasoning liquid 2 are directly put into the pot 13 shown in FIGS. 1(C) and (D) without being heated.
By using the bag 3, it is possible to prevent the radish pieces 1 and the seasoning liquid 2 from being locally overheated and having an adverse effect on the texture and causing burning. Thereafter, as shown in FIG. 1(C), the bag 3 is placed in a metal vacuum double container 6, and the opening/closing degree of the lid 7 is adjusted to remove the radish pieces. The seasoning liquid 2 is stored at room temperature or in a refrigerator 8 so as to be slowly cooled at a rate of 5° C./hour to 20° C./hour. And 1 to 2 hours later,
Said! The process is completed by opening the package 3 and taking out the radish pieces 1 having a pickle flavor. Here, if GL and 3 are left unopened, it is difficult for bacteria and outside air to enter, which is suitable for preserving the pickles (radish pieces 1).

Further, after heating the bag 3 to a temperature of 70° C. or lower, preferably up to 60° C., for about 10 minutes, the bag 3 is opened and the radish pieces 1 and the seasoning liquid 2 are removed as shown in FIG. may be stored in a metal vacuum double container 6.

By taking out the radish pieces 1 and the seasoning liquid 2 from the bag 3, there is an advantage that the cooked state of the radish pieces 1 can be easily inspected (tasted). However, it is not suitable for storage and must be stored in a refrigerator.

The vacuum double container 6 has a metal outer container 11 provided outside the metal inner container 9 via a vacuum insulation tank 10, and the radish pieces 1. The pot 13 containing the seasoning liquid 2 is hooked to handles 14 or joint openings 12 provided on both sides, and the pot 13 is provided in a hanging shape.

Therefore, in the first step, the radish pieces 1 and the seasoning liquid 2 reach a temperature of 70°C or lower to 60°C, and at the same time, the bacteria attached to the radish pieces 1 are sterilized, and the osmotic pressure or temperature of the radish pieces 1 increases. It rises in proportion to the rise. Next, in the second step, the radish pieces 1 in the pot 14 are gradually cooled together with the seasoning liquid 2, so that the seasoning liquid 2 gradually penetrates into the radish pieces 1, and the radish pieces 1 become pickled. This is data showing the salinity of raw radish pieces according to the method, and the data shows that the radish pieces according to the above example have a salinity of 1% compared to those soaked at room temperature.
After some time, it can be increased by about 25% to 12.5%.

Furthermore, the next generation is data obtained by removing salt from salted radish (20% salinity), and processing radish pieces cut into a predetermined shape using the above manufacturing method. 60% more salt than the one at room temperature
It was found that the amount increased by 47.8 to 80% after minutes.

In addition, if the heating conditions in the first step are kept at 61°C or higher, especially at 70°C or higher for a relatively long period of time, the starch will gelatinize, and the starch will swell and become boiled, resulting in hardness, so-called chewiness. Inferior. If the food is heated to a temperature below 50°C, a fishy odor may be generated due to the growth of bacteria such as radish pieces, and the texture may remain raw.

Furthermore, if the slow cooling temperature is set to 5° C./hour or lower or 20° C./hour or higher, salt penetration will not be carried out well.

In the above manufacturing method, it takes one to several hours for chopped pickles such as daikon radish, several hours to one day for relatively small pickles, and several hours for relatively large pickles. It takes from 2 days to 2 days, and for lightly pickled foods it takes 1 hour. In this way, the manufacturing method described above can significantly improve production efficiency and reduce costs as compared to conventional manufacturing methods, and can also accommodate production of a wide variety of products in small quantities. Moreover, the finished pickles have the same taste as conventional pickles, and the quality can be improved.

FIG. 2 shows a second embodiment, in which an electric heater 22 and a blower fan 23 are provided at the bottom of the container 21, and a temperature sensor 24 is attached to the side of the container 21, which is connected to a micro By closing a timer switch 25 connected to a computer (not shown),
There are 6 containers 21 containing radish pieces 1 and seasoning liquid 2 in advance.
The temperature is heated by the heater 22 until it reaches 50 degrees Celsius or below 0 degrees Celsius, and then the microcomputer controls the amount of heat generated by the heater 22 or the operation of the blower fan 23 to keep the temperature constant, and then the operation is completed for a predetermined period of time. It is something.

The next generation removes salt from salted daikon radish (20% salt content).
The data is obtained by processing the radish pieces that were then cut into a predetermined shape using the above manufacturing method, and the data shows that the radish pieces according to the above example have a salinity of about 30 to 30% after 60 minutes compared to the radish pieces at room temperature. It turns out that the increase was achieved by 65%.

By using such a device W, the temperature can be reliably controlled by being heated by the heater 22 and forcibly cooled by the blower fan 23.

Furthermore, by changing the program of the microcomputer, the heater 22 is changed so that after heating the container 21 from below 70°C to 60°C, it is gradually cooled at a rate of 5°C/hour to 20°C/hour. It is also possible to control the amount of heat generated or the operation of the blower fan 23.

The present invention is not limited to the above embodiments, and the pickle material may be vegetables other than the above-mentioned radish such as cucumbers, eggplants, and Chinese cabbage, or seafood such as herring roe, and the seasoning liquid may contain salt such as miso in addition to soy sauce. Various modifications are possible.

In the first embodiment, the pickle material is immersed at a temperature of 70°C or less to 60°C, and then stored in an insulated container to be slowly cooled at a rate of 5°C/hour to 20°C/hour, thereby reducing energy costs. In the second embodiment, the temperature is 60°C to 50°C.
Since the pickle ingredients are immersed at a constant temperature of °C, even relatively large pickle ingredients can be heated uniformly and sterilized reliably.

[Effects of the Invention] In the present invention, a pickle material heated to 50°C to 60°C is immersed in a seasoning liquid and kept at a constant temperature for at least 1 hour. It can act reliably and in a short time.

In addition, the present invention involves soaking the pickle material heated to 50°C or higher and 70°C or lower in a seasoning solution containing salt to reduce the temperature between 5°C/hour and 20°C/hour.
By slowly cooling the pickles over a period of time, pickles that have the flavor of being pickled for a long time can be provided in a short time.

[Brief explanation of drawings]

FIG. 1 shows the first embodiment, and FIG. 1(A) shows the first embodiment.
An explanatory diagram of the process, Figure 1 (B) is an explanatory diagram of the second process, the first
FIG. 1(C) is an explanatory diagram of the third process, FIG. 1(D) is an explanatory diagram of the fourth process, and FIG. 2 is a sectional view showing the second embodiment. 1... Radish pieces (pickle material) 2... Seasoning liquid patent Applicants: MW Engineering Co., Ltd. Nippon Sansan Thermo Co., Ltd.

Claims (2)

[Claims] (1) A method for producing pickles, which comprises immersing a pickle material heated to 50°C to 60°C in a seasoning liquid and maintaining the temperature at a constant temperature for at least 1 hour. (2) A method for producing pickles, which comprises immersing a pickle material heated to 50° C. or higher and 70° C. or lower in a seasoning liquid and slowly cooling it at a rate of 5° C./hour to 20° C./hour.