JP2996466B2 - Butter pickles - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a balloon pickled article. More specifically, the present invention relates to a pickled butterbur article as a wild vegetable pickle having an excellent texture.

(Background technology) With the spread of the natural food boom, foods processed from wild plants such as warabi, mainspring, tsukushi, and butterbur are attracting attention, and there is increasing enthusiasm for nurturing these wild plant foods as a local industry. .

In addition, along with such movements from each region, about the processing and use of traditional wild vegetable foods,
Review from the viewpoint of preservation, production, etc. is also being actively promoted.

Of these wild plants, butterbur has less habit and a richer fiber quality than warabi and mainspring, and is easy to process and preserve. It has the feature that it is possible,
Processed and eaten in various forms throughout the country.

However, many of these butterflies are generally boiled or salted and sold, and it cannot be denied that they are not necessarily characteristic foods.

In order to make food that can be eaten by more people by making use of the characteristics of butterflies that have no habit in taste and moderately wild taste, it is an industry perspective that changed the idea from such conventional ones Therefore, there is a need for a study from the viewpoint of a natural food having a new taste.

(Purpose of the Invention) The present invention has been made in view of the above circumstances, and has as its object to provide a buttered pickled article as a new processed wild vegetable product that is completely different in taste and production method from conventional foods. And

(Disclosure of the Invention) In order to achieve the above-mentioned object, the present invention provides a method in which rice bran and salt are removed at a ratio of 100 or less of rice bran to 100 or less of rice bran as a volume ratio after hot water is removed and then peeled. The present invention provides a ball pickled article characterized by being pickled in bran.

As in the present invention, bran pickling of collected butterbur is unprecedented, and it has a good texture,
A butter pickle article having an extremely excellent flavor is realized for the first time by the present invention. Until now, butterbur has been limited to pickling in salted or salted water.

The attached drawings show a production process of a pickled buttered article of the present invention. As shown in FIG. 1, the production of the butter pickled article of the present invention is as follows. First, the collected butterbur is simply washed with water (2) to remove mud and dirt. Perform postcard (3). In this case, it is preferable to add about 0.5 to 1 part by volume of rice bran to water 10. Next, after peeling (4), it is exposed to water for about 2 to 3 days (5), and then immersed in bran (6).

For this bran pickling (6), rice bran and salt can be used. Other additives such as bonito may be added depending on the preference.

This additive further increases the umami of the pickled buttered article. When the bran pickling (6) is performed in a relatively high temperature atmosphere of about 15 to 30 ° C., it becomes ready to eat after 1 to 1.5 weeks. In a temperature atmosphere of 15 ° C. or less, it can be immersed for about two weeks.

In any case, a well-ventilated place out of direct sunlight is preferable for bran pickling (6).

The bran pickling (6) can be soaked for a relatively long time by controlling the temperature of the bran pickling (6), so that it can be shipped and transported in the bran pickled state.

The length of the butterball to be immersed may be about 30 cm, or may be shorter.

In the case of conventional salting or pickling, it can be shipped in a package, but in such a case,
The natural flavor of butterbur is completely lost. However, in the case of this invention, the original flavor of butterbur and the taste due to bran pickling are not lost even in the entire distribution process of production, shipping, transportation and sales.

As the rice bran to be used, there can be used ordinary flour mixed with germ and seed coat, which is produced when brown rice is refined, or an appropriate refined flour.

In bran pickling (6), the capacity ratio of rice bran to butterbur is set to 100 or less for rice bran and 60 or less for balloon.

 Next, an embodiment of the present invention will be described.

Example 5 100 parts by weight of rice bran and 10 parts by weight of salt at a volume ratio of 5
The average diameter is about 1.0 cm and the length is 30 cm, so that it becomes 0: 100, about 10
Steeped butterbur in hot water for a minute. As shown in FIG. 2, bran pickling is performed by a method of arranging butterbur (11) in a container (10) and successively stacking rice bran and salt (12). The ambient temperature was about 18 ° C.

One week later, a crisp, fragrant and flavorful butterbur pickle was obtained.

By setting the temperature at 10 ° C., storage for 2 weeks was possible.

(Effects of the Invention) According to the present invention, a butter pickled article having an excellent flavor that has never been seen before is provided.

[Brief description of the drawings]

FIG. 1 is a block diagram showing a production process of a pickled article of the present invention. FIG. 2 is a sectional view showing an example of bran pickling. 1 ... collection 2 ... washing 3 ... hot water 4 ... peeling 5 ... water exposure 6 ... bran pickled 10 ... container 11 ... Bubble 12 ... rice bran / salt

Claims (1)

(57) [Claims] (1) After the hot water is removed, the skin is peeled, and after being exposed to water, the rice bran is pickled with rice bran and salt at a ratio of 60 or less to the rice bran in a volume ratio of 100 or less. Butter pickles.