JP6931677B2 - How to make pumpkin pickled radish - Google Patents

Description

The present invention relates to a method for producing pumpkin-pickled radish without using additives such as sweeteners and colorants.

Traditionally, radish has been widely used as pickles such as takuan, miso-zuke, and dregs-zuke, and other foodstuffs.

On the other hand, pumpkin is a green-yellow vegetable containing vitamins A, C, E and many other nutrients, and is a highly nutritious food. However, conventionally, the edible range of pumpkin is narrower than that of other foodstuffs, and it is used as an ingredient for simmered dishes, salads, soups, and the like.

The inventor aims to expand the edible range of the nutritious pumpkin and to provide pickled radish with a taste different from the conventional one without using additives such as sweeteners and colorants.

In the present invention for achieving the above-mentioned object, pumpkin is spread in a pickle barrel, sugar is spread on it, salt is spread on it, and bran is spread on it, and then the rice bran is spread. The first step of laying the radish on top and pickling it without any gaps, the second step of removing the radish from the pickle barrel and wiping the pumpkin, the sugar, the salt and the bran from the surface, and the pumpkin in the pickle barrel. It is characterized by having a third step of laying the radish on it, laying sugar on it, laying salt on it, and then laying the radish on it without any gaps and immersing it (claim 1). ).

By carrying out the above method, pumpkin and other pumpkin pickles with rich flavor and richness can be provided without using additives such as sweeteners and colorants, especially by the action of sugar, sardine, and bran. be able to.

In one embodiment of the present invention, in the first step, pumpkin is spread in a pickle barrel, sugar is spread on it, salt is spread on it, and radish is spread on it. , Spread the radish on it without any gaps, and spread pumpkin, sugar, and salt on the radish at least once, and spread the radish in the pickle barrel in the third step. Spread the pumpkin, spread the sugar on it, spread the salt on it, spread the radish on it without any gaps, and then spread the radish on the radish at least once in the same way. , Sugar and salt are spread and radish is spread (claim 2). According to one embodiment of this embodiment, pumpkin pickles of radish with good taste and richness can be pickled in a full pickle barrel.

One embodiment of the present invention is characterized in that the sugar is fine sugar, the salt is natural salt, and the bran is bran-containing bran (claim 3). According to one embodiment of this embodiment, it is possible to make a delicious pickled radish with just the right amount of sweetness and richness.

One embodiment of the present invention is characterized in that a plastic bag is spread in the pickle barrel (claim 4). This makes it possible to prevent the odor of the barrel from being transferred to the pumpkin pickled radish. Furthermore, even if impurities such as bacteria are attached to the wall surface inside the barrel, it is possible to prevent these impurities from adhering to the pumpkin pickles of radish by using a plastic bag. As a result, the pumpkin pickles of radish can be kept on the satellite, and health damage can be prevented.
In addition, it can be tied and closed at the upper part after the pickling is completed. Therefore, it is possible to completely prevent the invasion of impurities into the barrel during the soaking period.

According to the present invention, the edible range of highly nutritious pumpkin is expanded, and a sweet and rich pickled radish with a taste different from the conventional one is provided without using additives such as sweeteners and colorants. can do.

The present invention has been briefly described above. Further, the present invention will be described in detail.

It is sectional drawing which shows one Example of the apparatus for carrying out the method of this invention. It is a flowchart of the method of this invention.

Hereinafter, a method for producing pumpkin-pickled radish according to an embodiment of the present invention will be described.

FIG. 1 is a cross-sectional view showing an embodiment of an apparatus for carrying out the present invention.

In the figure, A is a barrel for pickles (4 ton barrels), and B is a plastic bag laid inside the barrel A. The plastic bag B is placed from the inside of the barrel A on the opening of the barrel A and further hung from the outer periphery of the barrel A. By providing in this way, the otoshi buta and the heavy stone (not shown) can be tied and closed at the upper part after the pickling is completed. Therefore, it is possible to completely prevent the invasion of impurities into the barrel during the soaking period. In addition, by using a plastic bag, it is possible to prevent the odor of the barrel from being transferred to the pumpkin pickled radish. Furthermore, even if impurities such as bacteria are attached to the wall surface inside the barrel, it is possible to prevent these impurities from adhering to the pumpkin pickles of radish by using a plastic bag. As a result, the pumpkin pickles of radish can be kept on the satellite, and health damage can be prevented.
However, you may make pumpkin pickled radish without using a plastic bag.
The lid and the weight are not limited to the drop lid and the weight, and other lids and weights may be used.

In the figure, 1 is a pumpkin layer in which pumpkin that has been softly boiled, mashed and cooled the day before pickling is spread over the entire barrel A. The type of pumpkin is not particularly limited, but it is desirable to use snow makeup.

Reference numeral 2 denotes a grained sugar layer spread over the entire barrel A. Any sugar may be used, but white sugar is preferable, and granulated sugar is most preferable.

Here, white sugar is preferable, and grained sugar is most preferable because it is possible to produce delicious radish pickled in pumpkin with just the right sweetness and richness as compared with the case of using other sugars.

Reference numeral 3 denotes a salt layer spread over the entire barrel A. Any salt may be used, but Teshio is preferable. Here, Teshio is preferable because it is not too salty and can produce delicious rich radish pickled in pumpkin as compared with the case of using other salts. This is because the taste will be completely different when other salts are used.

Reference numeral 4 denotes a bran layer that is also spread over the entire barrel A. Any bran may be used, but bran-containing bran is preferable (Fig. 2: Step 1).

Here, bran-containing bran refers to rice bran mixed with seed coat that is produced when rice is pearled, and it is to produce pumpkin-pickled radish that is richer and tastier than when other bran is used. Because it can be done.

Further, reference numeral 5 denotes a radish layer spread on the upper surface of the bran layer 4. Any radish may be used, but those in which the water content is reduced by drying are preferable. In addition, so-called total fat radish is desirable.

In this example, it is naturally dried for about one week or mechanically dried for about 48 to 72 hours (Fig. 2: Step 2).

In the present invention, as shown in FIG. 1, the pumpkin layer 1, the shaving sugar layer 2, the Teshio layer 3, and the bran-containing bran layer 4 are spread over the entire barrel A, and the radish layer 5 is spread (first). Process).

These may be only one layer, but are preferably stacked in multiple layers. When soaked in multiple layers, the thickness of the whole radish is equalized. Therefore, the load applied to the radish by the otoshi buta and the weight stone is also equalized, and the degree of pickling of the radish can be made uniform.

In the figure, 6 is the second layer (FIG. 2: steps 3 to 4). In the same manner, the third layer (FIG. 2: Steps 5 to 6) and subsequently the multi-layer pickling is performed. The environment suitable for carrying out the manufacturing method is a temperature of -3 to 10 ° C.

When 6 to 7 layers are repeated in the first step, the amount of pumpkin per 4 ton barrel (80 type 72L) is 9.0 kg, the amount of sugar is 7.0 kg, and the amount of Teshio is 0.8 kg. The amount of bran was 1.0 kg.

In addition, the pickling period is preferably 35 to 45 days, and the obtained radish has umami and richness, you can taste the taste of old-fashioned ingredients, the texture is crispy and the taste component is in your mouth even after eating crisply. It feels like it remains.

Subsequently, the radish soaked for 35 to 45 days is taken out from the barrel, the surface thereof is wiped with a towel or the like, and the pumpkin, the sugar, the salt and the bran are wiped from the radish (in the second step).

Here, the reason why the surface of the radish is wiped is that if the surface is not wiped, the water will be removed and the radish will be irritated. Also, if the surface is not wiped, the radish will ferment.

Further, it is preferable that the time taken out from the barrel and exposed to the air is as short as possible. The reason is that the more time the radish is exposed to the air, the more the radish will ferment and become too sour.

After that, pumpkin is spread in a pickle barrel, sugar is spread on it, salt is spread on it, and then the above-mentioned surface-wiped radish is spread tightly on it, and the otoshi buta and the drop lid and Place a heavy stone and pickle the radish for the second time (third step).

These may be only one layer, but are preferably stacked in multiple layers. When soaked in multiple layers, the thickness of the whole radish is equalized. Therefore, the load applied to the radish by the otoshi buta and the weight stone is also equalized, and the degree of pickling of the radish can be made uniform.

By performing this second pickling, it is possible to produce a more delicious pumpkin pickled radish with a concentrated taste.

The second pickling is also performed by the device (barrel) shown in FIG. 1, but the difference from the first pickling is that the bran is not used. The reason for this is that when the bran is put in, the water in the radish is absorbed by the bran, which makes it irrelevant.

The sugar and salt used in the third step are preferably the same as those used in the first step.

The amount of sugar (kizara sugar) is also different in that it is less than one-third of the first pickling (first step).

This is because if the second pickling is done in the same amount as the first, it will be too sweet.

The amount of salt (Teshio) is also different in that it is 1/10 or less of the first pickling (first step). This is because if the second pickling is done in the same amount as the first, it will be too salty.

The second pickling (third step) is preferably within 2 to 3 days. This is because if the second pickling period is too long, fermentation will proceed too much and the pumpkin pickling of the finished radish will become too sour.

The lid and the weight are not limited to the drop lid and the weight, and other lids and weights may be used.

1 Pumpkin (layer)
2 Zara sugar (layer)
3 Teshio (layer)
4 Bran-filled bran (layer)
5 radish (layer)
A barrel for pickles

Claims (4)

Spread the pumpkin in the pickle barrel, spread the sugar on it, spread the salt on it, spread the bran on it, and then spread the radish on it without any gaps and pickle it. The second step of removing the radish from the pickled radish and wiping the pumpkin, the sugar, the salt and the bran from the surface, and the second step of laying the pumpkin in the pickled radish and laying sugar on it. A method for producing daikon radish pickled in pumpkin, which comprises a third step of laying salt on the radish and then laying the radish on it without gaps and pickling it. In the first step, pumpkin is spread in a pickle barrel, sugar is spread on it, salt is spread on it, bran is spread on it, and then radish is spread on it without any gaps. Stuffing, and at least once, spread pumpkin, sugar, and bran on the radish in the same order, spread the radish, spread the pumpkin in the pickle barrel in the third step, and spread it on it. After spreading sugar and salt on it, spread the radish on it without any gaps, and then spread pumpkin, sugar and salt on the radish at least once in the same way. The method for producing radish pickled in pumpkin according to claim 1, wherein the radish is spread. The method for producing radish pickled in pumpkin according to claim 1 or 2 , wherein the sugar is fine sugar, the salt is natural salt, and the bran is bran-containing bran. The method for producing pumpkin-pickled radish according to any one of claims 1 to 3, wherein a plastic bag is spread in the pickled barrel.

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