JPH0321136B2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) This invention provides a method for producing garlic pickles, which uses young garlic bulbs before the normal harvesting period and cooks the bulbs as they are.

(Conventional technology) Traditionally, garlic pickles include alcohol pickles,
Misozuke and sugar pickles are also known. However, the garlic used in these pickles is dried garlic that has been matured and harvested during the harvest season, and is usually sold at greengrocers. The grains were split, the skin of each grain was peeled, and the grains were marinated in alcohol, etc., and then cooked.

(Problem to be solved by the invention) However, the garlic used in these garlic pickles is mature garlic, and since each grain is cooked with the skin peeled, The disadvantages are that the active ingredients may leak out, and garlic's unique odor and irritation remain even after cooking.

(Means for Solving the Problems) In view of the above-mentioned points, the present invention uses young raw garlic before normal harvesting and uses a unique cooking method to produce garlic in the form of garlic bulbs. It is possible to suppress the odor and irritation of food, and to give it a mild flavor that can be eaten without objection. The purpose of the present invention is to provide a method for producing garlic pickles.

Embodiments of the present invention will be described below with reference to the drawings.

In FIG. 1, 1 indicates young garlic bulbs harvested about one month (early June to mid-July) before the normal harvest period (mid-August). The garlic bulbs 1 are not dried garlic bulbs commonly available at greengrocers, etc., but raw garlic bulbs harvested from a field, and such raw garlic bulbs 1 are used. In this example, a top quality one with especially 7 scales is used.

Approximately 8 kg of the garlic bulbs 1 are immersed in the liquid mixture 3 contained in the container 2 shown in FIG. This mixture 3 is made by dissolving about 1.5 kg of sugar in about 6 soy sauce and mixing it with about 300 g of dashi stock, and simmering it until it becomes slimy and viscous, that is, until the mixture 3 is boiled down to a candy-like consistency. It was then allowed to cool naturally.

Further, in the above-mentioned liquid mixture 3, it is best to use coarse sugar as the sugar, and the stock is made by boiling dried small fish such as eye sashimi and then removing the dried small fish.

As mentioned above, soaked material 4 obtained by soaking garlic scales 1 in the mixture 3 that was boiled and then naturally cooled.
500-600g of miso 5 and a small amount of koji 6
A pickle base material 8 is obtained by mixing the enzyme material 7 mixed with.

Then, the pickle base material 8 mixed with the scales 1 is placed in the pickle container 9 shown in FIG. A heavy compressive load is applied to the pickle base material 8. This loaded state is maintained until water oozes out from the bulbs 1, and a light compressive load is applied to the pickle base material 8 using a weight 12 that is lighter than the weight 11, as shown in FIG. By maintaining this state until around spring of the following year, ripened garlic pickles are obtained.

Garlic pickles obtained by the above production method are
The small scales of scale 1 are taken out and eaten.

(effect) Further, the present invention has the following effects.

Because we use fresh garlic bulbs harvested about one month before the normal harvesting period, compared to using mature garlic, the garlic odor and irritation are less strong and there are no issues with taste. It can be softened, softened and quickly pickled.

In addition, since raw garlic is cooked in its original state, the small scales of the garlic bulb 1 that are eaten are wrapped in the outer skin, and the small scales themselves do not wilt or collapse.
You can eat it while still looking good. Moreover, when seasoning soy sauce, sugar, etc., it can be indirectly seasoned, and the flavor of garlic and the flavor of soy sauce, sugar, etc. can be softly harmonized.

First, a heavy compressive load is applied to the pickle base material 8 housed in the pickle container 9 to forcibly exude moisture from each small scale and the scale skin of the garlic bulb 1. As a result, the enzyme material 7 effectively penetrates into each scale, resulting in a mild flavor.

After removing moisture, a light load is applied to the garlic to ripen it over the winter, so the garlic bulbs do not lose their shape. In other words, each small scale retains its original shape when harvested, so it looks good. Moreover, exudation of the extract in each scale can be suppressed.

As explained above, according to the present invention, it is possible to suppress odor and irritation to alleviate taste problems, and to provide garlic pickles that are soft, have a mild flavor, and have a good appearance. be able to.

[Brief explanation of the drawing]

Figure 1 is a perspective view of garlic bulbs, Figure 2 is a cross-sectional view of the garlic bulbs immersed in a liquid mixture, and Figure 3 is a cross-sectional view of the pickle base material housed in a pickle container and subjected to a heavy compressive load. , and FIG. 4 is a sectional view showing a state where the same light compressive load is applied. 1...Garlic scales, 3...Mixture, 4...
Soaking material, 5... Miso, 6... Koji, 7... Enzyme material, 8... Pickle base material, 9... Pickle container, 10...
...Shipping.

Claims (1)

[Claims] 1 A mixture 3 of soy sauce mixed with sugar and stock sweat is simmered until it becomes slimy and viscous, and after simmering, it is naturally cooled. A garlic bulb 1 is soaked to obtain a soaked material 4, an enzyme material 7 made by mixing miso 5 and koji 6 is mixed into the soaked material 4 to obtain a pickle base material 8, and this pickle base material 8 is used as a pickle material. Container 9
Garlic pickles are stored in a container and covered with a lid 10, and a heavy compressive load is applied to the pickle base material 8 until water oozes out, and then the garlic pickles are switched to a light compressive load to ripen over the winter.