JPH0773475B2 - Method for producing pickles of pungent odor foods such as garlic - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing pickles of pungent odor foods such as garlic and chive.

[0002]

2. Description of the Related Art Pickles are indispensable as preserved foods and Japanese foods. In addition to takuan, various pickles of vegetables are made, and recently pickles of pungent odor foods such as garlic and chive are also made. These pungent odor foods are also excellent in nutritional value so that they can be used for medicinal purposes.

Here, a typical pickle, bran pickles, is made by making bran beds from rice bran and salt, and immersing vegetables in them. The same bran bed is used for pungent odor foods such as garlic.

[0004]

However, in the case of irritating odor foods such as garlic and chive, the irritating odor of the food itself in addition to the rice bran causes garlic and chive to be pickled as well as during pickling. Since it has a peculiar pungent odor, it tends to be generally disliked despite having a high nutritional value. Not only pickles, but also garlic used raw or during cooking, likewise tends to be shunned.

The present invention has been made in view of the above circumstances, and an object of the present invention is to reduce pickled vegetables having a low irritating odor that reduces the irritating odor of garlic or the like and makes it easier to eat .
It is to provide a manufacturing method .

[0006]

Pickles manufacturing method irritating odor food garlic etc. of the present invention In order to achieve the above object, according to the pungent odor food garlic etc., bran, salt, and pickled Rukoto with bran bed containing milk JP
To collect .

[0007]

【Example】

The pungent odor food used in the method for producing pickles of the present invention,
A pungent odor food that has an irritating odor in the food itself, such as garlic, chive, and onion. These foods may be pickled as they are, or thinly sliced ones may be used. The method for producing pickled vegetables according to the present invention, the pungent odor food, bran, salt,
And a predetermined period pickled Ru methods bran bed containing milk.

[0008] The bran is a powder in which the germ and seed coat produced when whitening brown rice is mixed, and is an essential element for pickling bran. The content of salt in the bran floor is appropriately selected depending on the type of food to be pickled, the time for dipping, etc., but generally a weight ratio of 0.1 to 0.2 relative to 1 of the bran is preferable. In the production of pickles, salt prevents spoilage bacteria from propagating. Therefore, in rice bran containing no salt, food and milk are spoiled due to the propagation of spoilage bacteria and the pickles themselves cannot be produced. Particularly, in the bran floor containing milk, the malodor of the milk itself is released and it cannot be soaked for a predetermined period. On the other hand, when pickled with milk and salt, the milk separates and decomposes, making it impossible to make pickles.

The content of milk in the bran floor usually corresponds to the amount of water used for melting the bran, and generally, the amount of the weight ratio is 0.5 to 1.5 with respect to 1 bran. preferable. The bran bed formed by uniformly mixing the above materials, dipping a predetermined period at about 25 ° C.. The number of days for soaking is appropriately selected depending on the type of food. For example, with garlic, about 2 to 3 months,
It is about 10 days in Chinese chive.

Nukadoko used in the method for producing pickles of the present invention
In addition to the bran, salt, and milk, bran floor to which kelp, banana, or the like is further added may be used. By using the rice bran added with these foods, sweetness and umami are imparted to the pickles, which makes them easier to eat. In the bran bed having the above composition, the action of salt causes dehydration and permeation to soften the cellular tissue of the pungent odor food. The cells die, the activity of the enzyme becomes active, and the flavor of pickled vegetables increases due to the growth of microorganisms such as lactic acid bacteria and yeast. On the other hand, milk not only masks the odor peculiar to bran but also reduces the irritating odor of garlic and the like. It is considered that the sulfur-containing compound that causes an irritating odor is bound to the protein contained in milk or is included in the protein to reduce the generation of the irritating odor by the compound that causes the irritating odor. .

Therefore, although the pickles obtained by the production method of the present invention are pickles of irritating odor foods, the irritating odors peculiar to foods are not felt so much and they are easy to eat. There is. In addition, the nutritional value of garlic and the like is maintained in the same manner as pickles pickled in bran floor that do not contain milk. The pickled vegetables of the present invention are dipped in water to remove the bran and salt before eating, as in ordinary bran pickles.

The pickles obtained by the production method of the present invention are
The pickled vegetables can be eaten as they are, but according to the present invention,
The pickles obtained by the manufacturing method were further washed and dried .
Then, it may be crushed to obtain pickled powder. Manufacturing method of the present invention
The pickled powder obtained in step (1) has no smell of the bran itself and is more edible than the pickled powder before drying . Well
The pickled powder obtained can also be used as a seasoning with a reduced irritating odor of garlic or the like.

The bran bed used in the present invention can be used any number of times by appropriately adding the insufficient bran, salt and milk. Next, it is used in the method for producing pickles of the present invention.
Specifically explaining the effects of the milk to be. Two bundles (about 100 g) of Chinese chive were soaked for 10 days in a rice bran bed prepared by adding 6 l of milk and 1 kg of salt to 6 kg of bran. Similarly, a bunch of Chinese chive was soaked for 10 days in a conventional bran floor without addition of milk.

About the above-mentioned two kinds of Chinese chive picked up after 10 days, when 11 people smelled them,
Nine people felt that pickles pickled in milk bran floor had less pungent odor. One person felt the same level, and one person felt that the pickles pickled in the conventional rice bran had less pungent odor. Using a bran bed having the same composition as the above composition, 4 kg (about 280 pieces) of garlic was soaked for 3 months instead of Chinese chive. I took it out three months later and asked 20 people to smell it,
Nineteen people felt that pickles pickled in bran floor containing milk had less pungent odor. One felt the same.

As can be seen from the above, the pickled vegetables pickled using bran floor containing milk have a reduced pungent odor of the pungent odor food itself.

[0016]

EFFECTS OF THE INVENTION The pickles of irritating odor foods such as garlic obtained by the production method of the present invention have a reduced irritating odor of the food itself by being pickled in bran floor containing milk. ing. On the other hand, the nutritional value and flavors peculiar to pickles are the same as before. Therefore, according to the production method of the present invention, pickled foods that have a high nutritive value but are easy to eat irritating odor foods such as garlic that have not been generally favored due to their irritating odor.
Can be obtained .

Further, in the present invention , crushing after drying
And by the powder, spices, to obtain a pickle powder irritating odor food is Ru can be used as a seasoning
Wear. If this pickled powder is used as a seasoning , the nutritional value and flavor can be improved without imparting an irritating odor to the dish itself.

Claims (3)

[Claims] 1. A stimulation odor foods such as garlic, bran, salt, and pickles manufacturing method irritating odor food garlic etc., characterized in that Ru pickled in the rice bran bed containing milk. 2. The weight content of milk is 1 weight content of the bran.
The method for producing pickles of pungent odor foods such as garlic according to claim 1, which is 0.5 to 1.5. 3. The manufacturing method according to claim 1 or 2.
A method for producing pickles for pungent odor foods such as garlic, which comprises drying the obtained pickles and then pulverizing them into powder .