JPH0347823B2 - - Google Patents
Info
- Publication number
- JPH0347823B2 JPH0347823B2 JP62115666A JP11566687A JPH0347823B2 JP H0347823 B2 JPH0347823 B2 JP H0347823B2 JP 62115666 A JP62115666 A JP 62115666A JP 11566687 A JP11566687 A JP 11566687A JP H0347823 B2 JPH0347823 B2 JP H0347823B2
- Authority
- JP
- Japan
- Prior art keywords
- pressure
- pickle
- raw materials
- pickles
- seawater
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は漬物を製造する方法に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing pickles.
〔従来の技術〕 従来は漬物は材料に食塩を散布
してから該材料に直接重錘をかけることにより製
造されていた。[Prior Art] Traditionally, pickles have been produced by sprinkling salt onto ingredients and then directly applying a weight to the ingredients.
しかし従来の漬物では重錘の圧力が均一に材料
に及ぼされず漬込みが不均一になり、また多量の
食塩を用いるので食塩含有料が多く、高血圧、腎
臓病等の予防あるいはこれら病気の患者のための
食品としては不適なものである。しかし漬物に用
いる食塩の分量を少なくすると漬物の味が低下し
て商品価値の低いものとなる。
However, with conventional pickles, the pressure of the weight is not evenly applied to the ingredients, resulting in uneven pickling.Also, because a large amount of salt is used, the salt content is high, and it is useful for preventing high blood pressure, kidney disease, etc., or for patients suffering from these diseases. It is unsuitable as food. However, if the amount of salt used in pickles is reduced, the taste of the pickles will deteriorate and the commercial value will be low.
本発明は上記従来の問題点を解決するための手
段として深海中に漬物原料を浸漬し、該漬物原料
に海水自体の圧力を及ぼす漬物の製造方法を提供
するものである。
The present invention provides a method for producing pickles in which pickle raw materials are immersed in the deep sea and the pressure of seawater itself is applied to the pickle raw materials as a means for solving the above-mentioned conventional problems.
本発明に用いられる漬物原料としてはなす、き
ゆうり、はくさい、大根等の葉菜類、根菜類、あ
るいは貝類、魚類、獣肉類、鳥肉類等の従来から
漬物原料として用いられている食品類が用いられ
る。 The raw materials for pickles used in the present invention include leafy vegetables such as eggplants, cucumbers, Chinese cabbage, and daikon radish, root vegetables, and foods conventionally used as raw materials for pickles, such as shellfish, fish, meat, and poultry.
上記漬物原料は深海中に浸漬され該漬物原料に
海水自体の圧力が及ぼされるが、通常野菜類の漬
物原料に及ぼされる好ましい圧力としては２〜４
気圧程度である。上記漬物原料は所望なれば透過
性プラスチツクフイルム等であらかじめ包まれて
もよい。上記漬物原料に及ぼされる海水自体の圧
力は深度に関係し、例えば海水10メートルの深さ
では２気圧の圧力が及ぼされ、20メートルの深さ
では３気圧の圧力が及ぼされることになる。 The above-mentioned pickle raw materials are immersed in the deep sea and the pressure of the seawater itself is applied to the pickle raw materials, but the pressure normally applied to vegetable pickle raw materials is 2 to 4.
It is about atmospheric pressure. The above-mentioned pickle raw material may be wrapped in a transparent plastic film or the like in advance, if desired. The pressure of the seawater itself that is exerted on the pickle ingredients is related to the depth; for example, at a depth of 10 meters, a pressure of 2 atmospheres is exerted, and at a depth of 20 meters, a pressure of 3 atmospheres is exerted.
漬物原料を深海中に漬込む時間は浅漬けあるい
は深漬けによつて異なるが、及ぼされる圧力によ
つても異なる。通常及ぼされる圧力が２〜３気圧
の場合は浅漬けでは12時間程度漬込む。 The length of time that pickle ingredients are soaked in deep water differs depending on whether they are shallowly pickled or deeply pickled, but also varies depending on the pressure applied. When the pressure normally applied is 2 to 3 atmospheres, pickling is done for about 12 hours.
漬物原料は深海中において周囲の海水から均等
な圧力、即ち理想的な静水圧を及ぼされる。した
がつて漬物原料の漬込みは極めて均等に行われ
る。そして海水中には一般に約33重量％の食塩が
含まれているが、食塩の他に海水には塩化カリ、
塩化マグネシユウム、塩化カルシユウム等の無機
塩やヨード等が含まれ、該無機塩が食塩の辛みを
補完しかつ単なる食塩にはない風味を提供し、更
に漬物原料は海水の圧力や海水中に存在するオゾ
ンによる殺菌作用も受ける。
Pickle ingredients are subjected to equal pressure from the surrounding seawater in the deep sea, that is, ideal hydrostatic pressure. Therefore, pickling of the pickle ingredients is done extremely evenly. Seawater generally contains about 33% by weight of salt, but in addition to salt, seawater also contains potassium chloride,
It contains inorganic salts such as magnesium chloride and calcium chloride, and iodine, etc., and the inorganic salts complement the spiciness of table salt and provide a flavor not found in simple table salt.In addition, pickle ingredients are present under the pressure of seawater or in seawater. It is also affected by the bactericidal action of ozone.
したがつて本発明においては人工の有害な殺菌
剤や防カビ剤等を使用する必要がなく、深度を調
節することにより任意に所望の圧力が得られ、更
に減塩されているが十分な辛みを有しかつ風味豊
かな健康食品としての漬物を製造することが出来
る。
Therefore, in the present invention, there is no need to use artificial harmful bactericides or antifungal agents, and the desired pressure can be obtained by adjusting the depth. It is possible to produce pickles that have the following properties and are rich in flavor and serve as a health food.
Claims (1)
水自体の圧力を及ぼすことを特徴とする漬物の製
造方法。1. A method for producing pickles, which comprises immersing pickle raw materials in deep sea and applying the pressure of seawater itself to the pickle raw materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62115666A JPS63279748A (en) | 1987-05-12 | 1987-05-12 | Preparation of pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62115666A JPS63279748A (en) | 1987-05-12 | 1987-05-12 | Preparation of pickle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63279748A JPS63279748A (en) | 1988-11-16 |
| JPH0347823B2 true JPH0347823B2 (en) | 1991-07-22 |
Family
ID=14668291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62115666A Granted JPS63279748A (en) | 1987-05-12 | 1987-05-12 | Preparation of pickle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63279748A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3188886B1 (en) * | 2000-10-23 | 2001-07-16 | 共栄水産株式会社 | Food production method using deep ocean water layer |
| KR20020045598A (en) * | 2002-05-29 | 2002-06-19 | 최형태 | Food and drinking water manufacture method to add deepsea water |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56154949A (en) * | 1980-05-02 | 1981-11-30 | Takeshi Hoya | Pickle preparation and its device |
| JPS5863347A (en) * | 1981-10-12 | 1983-04-15 | Hitachi Ltd | Pickling method |
-
1987
- 1987-05-12 JP JP62115666A patent/JPS63279748A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63279748A (en) | 1988-11-16 |
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