Medium for matured pickle

Abstract

Abstract PURPOSE:To obtain a medium for giving pickles having the full mature feeling and retained original color of vegetables, by adjusting the medium consisting of rice bran essentially to a given moisture constant, osmotic pressure and pH. CONSTITUTION:A rice bran, optionally a defatted rice bran, bran or soybean cake, as a principal component is mixed with a fermentation assistant, e.g. rice KOJI or soy sauce cake, a color tone stabilizer, e.g. alum, spice, e.g. Guinea pepper or ginger, flavor imparting agent, seasoning or further eggshell, calcium lactate, ferrous sulfate, etc. The moisture content of the resultant medium for pickles is adjusted to 30-80wt%, preferably 40-60wt%, and the osmotic pressure is adjusted to 30-120atm, preferably 50-70atm, with common salt, saccharide, sugaralcohol or ethyl alcohol. The pH thereof is adjusted to 3.0-6.0, preferably 4.0-5.0, with an organic acid, e.g. malic acid.

Inventors

• 👤 Yonezo Matsui
• 👤 松井　米蔵
• 👤 Shigeaki Fujisawa
• 👤 藤沢　重秋

Bibliographic Details