JPH0330630A - Preparation of pickled green vegetable - Google Patents

Abstract

PURPOSE:To prepare pickled green vegetables capable of keeping the freshness, color tone, flavor, spiciness, palatability, etc., over a long period by immersing green vegetables in heated saline water, quenching with chilled water, immersing in an aqueous solution of seasonings, etc., and pickling in a pickling bed. CONSTITUTION:Green vegetables are immersed in heated saline water of 0.5-3% concentration, taken out of the solution and quenched with water. The cooled vegetables are drained and then immersed in an aqueous solution produced by adding a seasoning to vitamin C, vitamin E or organic acids. The treated product is pickled in a pickling bed such as rice bran or fermented bean paste to obtain the objective pickles.

Description

Detailed Description of the Invention (1) Industrial Application Field The present invention relates to a method for producing pickles of fruits and vegetables, and in particular, unlike conventional pickles, it is possible to improve the freshness, color, flavor, spiciness, and texture of target fruits and vegetables. This relates to a method for making pickles that is unique in that they have a high shelf life.

(2) Conventional technology Traditionally, there have been a wide variety of pickled fruits and vegetables, and there have been various types of koji and miso pickles, each with their own flavor that satisfies the diverse tastes of people. The drawback is that the target fruits and vegetables are directly pickled in koji, miso, or other pickling bases, so if the pickling period or storage period is long, the essential flavor, color, spiciness, and texture of the fruits and vegetables will be lost. .

(3) Problems to be solved by the invention The problems to be solved by the present invention are to eliminate the above-mentioned defects of the conventional method and to maintain the original flavor, color, spiciness, texture, etc. of fruits and vegetables for a long time. The strong flavor of koji, miso, and other pickled substances does not appear on the surface.
Its purpose is to protect the original taste of fruits and vegetables.

Therefore, the target fruits and vegetables of the present method include not only vegetables suitable for ordinary pickles, but also spicy vegetables that have rarely been used as pickles in the past, such as wasabi leaves, parsley, celery, and cod sprouts. Japanese greens, fuki, tsuwabuki, asparagus, zuiki, udon, and other spicy wild vegetables, as well as root vegetables such as carrots, burdock, lotus root, bamboo shoots, yams, kapocha, persimmons, apples, apricots, It can be widely applied to a wide variety of objects, including fruits such as pears, tomatoes, papayas, mangoes and figs, and mushrooms such as matsutake, shiitake, mushrooms, and nameko, thus creating new ideas that did not exist before. It is possible to provide pickles as a product.

(4) Means for Solving the Problems In order to solve the above problems, the inventor of the present application has conducted extensive research and has invented a method for producing pickles that includes the following steps. That is, (2) Target fruits and vegetables are immersed in heated saline solution, taken out, and rapidly cooled with water.

2) After draining, soak in an aqueous solution of vitamins C1 and E and/or organic acids, and add seasonings as necessary.

3) Pickle the fruits and vegetables after the above treatment in koji, miso, or any other pickling base.

(5) Effects and Effects of the Present Invention The first step of the present invention, that is, the step of immersing the target fruits and vegetables in heated salt water and then rapidly cooling them with water, maintains the color tone, spiciness, texture, etc. of the fruits and vegetables. This is an important process for

The salinity of the heated water should be between 0.5 and 3% (although the temperature may vary slightly depending on the target fruits and vegetables, boiling water of 95°C or higher is generally good, and the soaking time is 1 minute or less for fruits such as apples and papaya). For root vegetables such as carrots and lotus roots, the time should be 1 to 3 minutes (and for green vegetables such as wasabi leaves, cod buds, celery, and mushrooms, it is best to take an intermediate time). Show results.

After immersion, it is taken out and rapidly cooled. It is effective to use cold water of 15° C. or lower for cooling.

Next, in the second step, the fruits and vegetables treated in the first step are immersed in an aqueous solution of vitamin C and vitamin E and/or an organic acid. Both vitamin C and vitamin E are extremely effective in maintaining the freshness and texture of target fruits and vegetables, and in particular, in preserving the color tone of green vegetables rich in chlorophyll for a long time.

Further, as organic acids, malic acid, citric acid, lactic acid, etc. show good effects, but are not limited thereto. This keeps the pH of the target object slightly acidic, and in particular can maintain the freshness of green vegetables and fruits and prevent browning.

The concentration of aqueous solutions of vitamins and organic acids is 0.02.
~1.0% by weight is effective, and the immersion time is preferably selected from 20 minutes to 5 hours depending on the object.

Finally, the target fruits and vegetables that have been treated in the second step are soaked in koji, miso, or any other pickling base, and various methods can be used for this. You can use conventional methods, or there are infinite possibilities such as creating new ideas, combining various techniques, and creating new flavors.

However, no matter what kind of pickling is performed, the first aspect of the present invention,
The target fruits and vegetables that have gone through the second process can maintain their spiciness, color, texture, etc. for a long time, and as mentioned above, the target fruits and vegetables that were conventionally considered pickles can be transformed into wonderful new pickles. It is possible to do so.

(6) Examples Hereinafter, specific applications of the method of the present invention will be explained by giving examples.

Example (1) Fresh wasabi leaves were washed with water, and as the first step, they were boiled in 2% by weight salt water (95°C or higher), immersed in this for 1 minute and 30 seconds, taken out, and soaked in cold water (15°C). below)
Soak and cool quickly. Next, as a second step, a 0.1% by weight aqueous solution of commercially available vitamin E (emulsion) is prepared, and the wasabi leaves that have undergone the first step are immersed in it for 30 minutes.

After draining, the third step is to spread the treated wasabi leaves in a pickle container to an appropriate thickness, place rice malt soaked in warm water (approximately 70 degrees Celsius) on top of it, and place it on top. Next, wasabi leaves were laid out, and koji was then covered with koji to make a sandwich-like pickle. Appropriate amounts of sake, ajijo, and seasonings were added, and the mixture was sealed.

After about a week, a wasabi leaf pickle with wasabi's unique flavor, spiciness, and bright color was produced, but the texture was crisp and extremely delicious. Such good texture could be maintained for about 3 months.

Example (2) When commercially available mustard greens were treated in the same manner as in Example (1), pickles with excellent flavor, spiciness, color, and texture were obtained after one week, and the above flavor was retained for about 3 months. was completed.

Example (3) Cod sprouts were treated with salt water for about 2 minutes in the first step,
Other than that, the process was carried out under the same conditions as in Example (1), and after 2 weeks, pickles with a unique taste with perfect color, flavor, and texture were obtained, and this good texture could be maintained for 3 months. Ta.

Example (4) Celery was treated in the same manner as in the first and second steps of Example (1), except that the soaking time in salt water in the first step was 1 minute. Add the pickles along with the miso, cover with a wooden lid, and seal with a sheet.

After one week, the miso-pickled celery had excellent flavor and color, but the strong taste of miso did not come to the surface and the texture was very good.Example (5) Fresh Udo Peel Peeling, the second step removes 0.1 of vitamin C.
The pickles were treated under the same conditions as in Example (1) except that they were immersed in a 10% aqueous solution (commercially available sodium ascorbate was used) for 1 hour, and pickles with excellent flavor and texture were obtained in 10 days.

It had an elegant taste that had never existed before, and it remained in good condition for about three months.

Example (6) Washed matsutake mushrooms were cut into two, immersed in boiling water with a salt concentration of 0.5% for 50 seconds, quenched, then immersed in a 0.1% aqueous solution of vitamin E for about 1 hour, and then drained. Koji pickles and miso pickles were prepared in the same manner as in the third step of (1) and Example (4). After 10 days, extremely delicious matsutake mushrooms pickled in koji and miso with the flavor and texture of matsutake mushrooms were obtained. This product could maintain good flavor for about 4 months.

Example (Cut the moon kapocha into dice of about 2 cm cube, Example (
After processing in the same manner as in the first and second steps of 5), it was pickled in miso. After about a week, the flavor of capocha and the taste of miso are good (
A unique and delicious pickle that has never been made before was obtained.

It remained in good condition for about 4 months.

Example (8) Apples were collected in a semi-ripe state (green apples with little sweetness), peeled, peeled, and cut into quarters.
In the second step, the process was carried out in the same manner as in Example (6) except that it was immersed in an aqueous solution of 0.05 to 0.1% malic acid for 1 hour. , a unique pickle was obtained. Koji pickles produced a slightly sweet taste and a strong aroma, while miso pickles were elegant pickles with a savory and mellow taste.

It maintained a good flavor for about 3 months.

Example (9) A Japanese yam (Japanese yam) was washed with water, cut into long pieces of about 15 cn+, immersed in boiling salt water with a salinity of 3% for 3 minutes and 30 seconds, and then rapidly cooled.

After that, it is soaked in a 0.5% vitamin C aqueous solution for about 1 hour, and after draining, the above-mentioned yam is pickled in a pickling base with a ratio of 100 miso to 11 unmalted rice malt and sake lees, with salt, kelp, and seasonings added. . After 15 to 30 days, pickles with excellent flavor and texture were obtained. It can be stored for about half a year.

Example (lO) Wash the rennin and cut it into 1 cm thick rounds.

After performing the same first and second process treatments as in Example (9),
Miso, sake lees, and rice koji are mixed with finely chopped scallops, scallops, sardines, and kelp, and the mixture is pickled in a pickling base that has been seasoned appropriately with seasonings.After about two weeks, a unique and lively flavor of rennin is created. Pickles with a delicious taste were obtained. They can be stored for about 4 months.

(Effects of the invention) The feature of the present invention is that it can be preserved for a long time by taking advantage of the flavor, aroma, spiciness, color, etc. of target fruits and vegetables.As a result, various fruits and vegetables that were previously unsuitable for pickling can be This is a useful invention that expands the scope of pickles, allowing them to be provided as delicious pickles, and as new tastes, nutritional foods, and new luxury goods.

Application agent Lawyer Takahashi Sanbe

Claims (1)

[Claims] A method for producing pickled vegetables and fruits comprising the following steps (1) Fruits and vegetables are immersed as they are or cut into the required size, soaked in heated salt water, taken out, and soaked in cold water etc. Cool quickly. (2) After draining, immerse in an aqueous solution of vitamin C and/or vitamin E and/or organic acids, adding seasonings as necessary. (3) Pickle the fruits and vegetables after the above treatment in koji, miso, or any other pickling base.