JPH0787883A - Preparation of food pickled in rice bran paste - Google Patents

Abstract

PURPOSE:To prepare a food pickled in rice bran paste and having clear color and good taste in all seasons by pickling vegetables for optimum period in a rice bran paste prepared by lactic acid fermentation and maintained at optimum salt concentration and optimum temperature. CONSTITUTION:A rice bran paste 1 prepared by lactic acid fermentation and filled in a container 2 is placed in a thermostatic chamber 5 provided with a cooler 7 and a heater 8 and vegetables 3 are pickled in the paste at optimum temperature while controlling the salt concentration to 4-5 deg.. The pickling time is about 3hr for leaf vegetables, about 5 hr for cucumber, etc., and about 7hr for Japanese radish, etc., at 20-24 deg.C.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing bran pickles.

[0002]

2. Description of the Related Art Conventionally, in order to make bran pickles of vegetables such as cucumber, radish and turnip, bran containing lactic acid fermenting bacteria such as salt, draft beer, sake lees, and bread, and kelp for improving taste. Is mixed with each other, and the vegetables are thrown away for about 1 month to make a bran floor naturally fermented with lactic acid. It is to be noted that the throwing pickling is to throw the pickled vegetables every time and repeat them to promote lactic acid fermentation of the bran floor.

[0003]

In the above-mentioned conventional method for producing bran pickles, the bran floor in which vegetables are pickled is put in a container and placed in a pickle hut or in the corner of the kitchen. There is a risk that the salt will become too salty and the color will deteriorate, and it will be difficult to pickle it up because the temperature will drop in the winter, and the lactic acid fermentation state of the rice bran will be lost due to the temperature drop, and the taste will deteriorate.

Therefore, in order to make bright and delicious bran pickles, the bran bed temperature is properly maintained so that the good lactic acid fermentation condition is always maintained, and the bran bed saltiness and the vegetable pickling time are made appropriate. It is necessary. However, conventionally, the salinity, the temperature, and the time for dipping are controlled by intuition and experience, and there is a problem that it is difficult to always make bran pickles that are bright and have good taste.

In view of the above-mentioned circumstances, the present invention has been made for the purpose of producing bran pickles that are bright and have a good taste in any season, without resorting to intuition or experience.

[0006]

In the method for producing bran pickles according to the present invention, vegetables are soaked for a proper time in a bran bed that has been fermented with lactic acid and maintained at a proper salinity and a proper temperature.

According to the method for producing bran pickles of the present invention, the bran bed has a salinity of about 4 to 5 degrees and a bran bed temperature of about 20 ° C.
At 24 ℃, the pickling time is approximately 3 hours for cabbage, cabbage and other leafy vegetables, approximately 5 hours for cucumber, melon and eggplant, and approximately 5 hours for hard vegetables such as radish, turnip and carrot. 7 hours is recommended.

[0008]

In the method for producing bran pickles according to the present invention, vegetables are soaked in bran beds maintained at an appropriate salinity and an appropriate temperature in a state of lactic acid fermentation for an appropriate time, so that a bright and delicious bran pickle is always produced. can do.

[0009] Further, the saltiness of the bran bed is set to about 4 to 5 degrees, and the time of dipping the bran bed at a temperature of about 20 to 24 ° C is set to about 3 for vegetables such as Chinese cabbage and cabbage. Time, cucumber, melon, eggplant, etc., about 5 hours, radish, turnip,
In the case of hard vegetables such as carrots, it takes about 7 hours to produce even more colorful and delicious bran pickles.

[0010]

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

FIG. 1 shows an embodiment of the present invention, in which 1
Is the bran floor stored in the container 2, 3 is the vegetables dipped in the bran floor 1, 4 is a salinity meter for measuring the salinity of the bran floor 1, 5 is the temperature of the bran floor 1 to the required temperature Is a temperature-controlled room for holding,
A temperature detector 6, a cooling device 7, and a heating device 8 are installed in the temperature-controlled room 5.

The rice bran bed 1 used in this embodiment is the same as the ordinary rice bran bed, which contains rice bran containing lactic acid fermenting bacteria such as salt, draft beer, sake lees, and bread, and kelp for improving the taste. It is made by mixing, stirring thoroughly every day, pickling vegetables for about 1 month, and naturally fermenting lactic acid.

At this time, the amount of bran and salt is adjusted so that the salinity of the bran bed 1 is 4 to 5 degrees, and the salinity is measured by the salinity meter 4.

In the case of producing bran pickles in this embodiment, vegetables 3 are soaked in the lactic acid-fermented bran floor 1 which is stored in a container 2 with a salinity adjusted to 4 to 5 degrees. The soaked container 2 is housed in a temperature-controlled room 5, and the temperature in the temperature-controlled room 5 is maintained at about 22 ° C. so that the natural lactic acid fermentation state of the bran floor 1 is maintained.

After a certain time for dipping the vegetables 3 which has been determined in advance, the vegetables 3 are picked up and taken out from the bran bed 1, and if necessary, new vegetables 3 are placed in the bran bed 1. Pickle. The time for soaking in rice bran bed 1 is about 3 hours if vegetables 3 are leafy vegetables such as cabbage and cabbage, and about 5 hours if they are cucumber, melon, eggplant, etc. In this case, it is recommended that the time be about 7 hours.

Further, the saltiness of the bran floor 1 is lowered by taking out the finished bran pickles and immersing the next vegetables 3 in this case. In this case, while measuring the salinity with the salinity meter 4, the bran bed 1 is dried. Adjust by adding salt and mixing. If the salinity is too high, add bran and mix to adjust.

When the temperature in the temperature-controlled room 5 exceeds 22 ° C., the cooling device 7 is driven based on the temperature detected by the temperature detector 6 to cool the temperature-controlled room 5 and lower than 22 ° C. Then, the heating device 8 is driven based on the temperature detected by the temperature detector 6 to heat the interior of the temperature-controlled room 5.

Therefore, the temperature in the temperature-controlled room 5 is always about 2
The temperature of the bran bed 1 is kept at 2 ° C. and the temperature of the bran bed 1 is also kept at about 22 ° C. As a result, the lactic acid fermentation state of the bran bed 1 is maintained well.

As mentioned above, the bran floor 1 has a salinity of 4 to 5 degrees,
By keeping the temperature at about 22 ° C. and soaking it in the bran floor 1 for a predetermined time according to the type of the vegetables 3, bright and delicious bran pickles are completed.

In the embodiment of the present invention, the case where the temperature inside the temperature-controlled room is set to about 22 ° C. has been described.
If it is in the range of 0 ° C to 24 ° C, it is possible to produce bright and delicious bran pickles even if it is not 22 ° C. When the bran floor is made by lactic acid fermentation of the bran, the bran bed is stored in a temperature-controlled room and the temperature is kept constant. Needless to say, the temperature may be maintained at 20 ° C to 24 ° C, and various changes may be made without departing from the scope of the present invention.

[0021]

EFFECTS OF THE INVENTION According to the method for producing bran pickles of the present invention, in any of claims 1 and 2, it is possible to produce an excellent effect that bran pickles that are bright and colorful can be produced regardless of the season.

[Brief description of drawings]

FIG. 1 is a diagram showing an example of a method for producing bran pickles according to the present invention.

[Explanation of symbols]

 1 Nukadoko 3 Vegetables

Claims (2)

[Claims] 1. A method for producing bran pickles, which comprises immersing vegetables in bran beds fermented with lactic acid and kept at an appropriate salinity and an appropriate temperature for an appropriate time. 2. The bran bed has a salinity of about 4 to 5 degrees and a bran bed temperature of about 20 ° C. to 24 ° C., and the pickling time is about 3 hours for vegetables such as Chinese cabbage, cabbage and leaves. The method for producing bran pickles according to claim 1, wherein the time is about 5 hours for cucumbers, cucumbers, aubergines, etc., and about 7 hours for hard vegetables such as radish, turnip, carrots.