Production method of pickle with grape flower bud

Abstract

To provide a production method of a pickle with a grape flower bud which can effectively utilize the grape flower bud treated as waste.SOLUTION: A production method of a pickle with a grape flower bud includes: a first immersion step of immersing the grape flower bud in salt water for a predetermined period of time for fermentation under a yeast effect; and a second immersion step of removing the flower bud from the salt water after a lapse of the predetermined period of time and immersing the flower bud in pickle liquid. The fermentation in the first immersion step is performed utilizing yeast adhering to the grape flower bud.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing pickles using grape flower buds. [Background technology]

[0002] Patent Document 1 discloses a food product made from Kyoho Baby grapes, which effectively utilizes the many small Kyoho grapes that had previously been disposed of as waste.

[0003] However, no food products using grape buds, which are also disposed of as waste, have yet been proposed. Therefore, if it were possible to provide food products using grape buds, which are also disposed of as waste, it would be extremely useful from the perspective of reducing the environmental burden, would be desirable from the perspective of preventing environmental destruction, which is an urgent issue, and would be in line with the purpose of the SDGs. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2009-213464 A Summary of the Invention [Problem to be solved by the invention]

[0005] In view of the above-mentioned conventional techniques, the present invention aims to provide a method for producing pickles using grape buds, which can effectively utilize grape buds that were previously discarded as waste as food. [Means for solving the problem]

[0006] The first aspect of the present invention for achieving the above object is as follows: A first soaking step in which grape buds are soaked in salt water for a predetermined period of time to ferment under the action of yeast; and a second soaking step of removing the flower buds from the salt water after the specified period of time has elapsed and soaking them in pickle solution.

[0007] A second aspect of the present invention is In the method for producing pickles using grape flower buds according to the first embodiment, The fermentation in the first soaking step is characterized in that it is carried out using yeast attached to the grape buds.

[0008] A third aspect of the present invention is In the method for producing pickles using grape flower buds according to the first embodiment, The fermentation in the first soaking step is characterized in that it is carried out by adding yeast to the salt water.

[0009] A fourth aspect of the present invention is In the method for producing pickles using the grape buds according to any one of the first to third aspects, The concentration of the salt water is 5 to 7%. Effect of the Invention

[0010] According to the present invention, grape buds, which were previously discarded, can be effectively used as food (pickles). As a result, the environmental burden can be reduced accordingly, and this contributes to maintaining a good global environment. Furthermore, from the viewpoint of effective use of waste, it can also contribute to industrial development (Article 1 of the Law). Furthermore, it can be used as a garnish for French cuisine, etc., and the associated demand can be stimulated, and commercial success can be fully expected. It was also found that the pickles according to the present invention contain unsaturated fatty acids such as oleic acid and have antioxidant properties. As the calories are low at 33 kcal / 100g, they are excellent health foods. Furthermore, the results of testing confirmed that they are fully edible. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] Hereinafter, an embodiment of the present invention will be described in detail. The method for producing pickles using grape buds (hereinafter, in this embodiment, "buds" means grape buds) according to this embodiment has the following two steps: a first soaking step and a second soaking step. The first soaking step is a step of soaking the buds in salt water for a predetermined period of time under the action of yeast fungus to ferment them. The second soaking step is a step of removing the buds from the salt water after the predetermined period has elapsed and soaking them in pickle liquid.

[0012] Here, the predetermined period in the first step is a period that determines the fermentation period of the flower buds, during which the fermentation of the flower buds progresses. Therefore, if the period is too short, the fermentation does not progress sufficiently, and if it is too long, problems such as the shape of the flower buds being distorted occur. Therefore, the predetermined period can be determined based on the fermentation state of the flower buds, and about one week is appropriate.

[0013] In addition, yeast is necessary for the fermentation of the flower buds, but in this case, it was confirmed that yeast was attached to the grape flower buds. Therefore, in this embodiment, the flower buds were simply immersed in salt water without adding yeast from the outside. It was confirmed that it was possible to advance the fermentation of the flower buds by the action of the yeast attached to the flower buds. Therefore, in the first step of this embodiment, the flower buds were simply immersed in salt water. In this way, when yeast attached to the flower buds themselves is used, the work of adding yeast from the outside can be omitted, and therefore the pickles can be produced more rationally.

[0014] The saltiness of the final food product, pickles, changes depending on the concentration of the salt water in the first soaking process. Therefore, the concentration of the salt water should be determined from the perspective of how salty the final food product, pickles, should be. Taking average taste into consideration, a concentration of 3 to 7%, preferably about 5%, is suitable.

[0015] The present invention does not prohibit the addition of yeast from outside to the salt water in which the flower buds are soaked in the first soaking step. In some cases, yeast can be mixed into the salt water.

[0016] According to this embodiment, pickles can be produced as food, which are suitable as an accompaniment to French cuisine, etc., and as shown in Table 1, they contain unsaturated fatty acids such as oleic acid and have antioxidant properties. In addition, they are low in calories, at 33 kcal / 100 g, making them an excellent health food.

Claims

1. A first steeping step in which grape buds are steeped in salt water for a predetermined period of time to ferment under the action of yeast; and a second soaking step of removing the buds from the salt water after the specified period of time has elapsed and soaking them in pickle solution.

2. In the method for producing pickles using the grape flower buds according to claim 1, A method for producing pickles using grape buds, characterized in that the fermentation in the first soaking step is carried out using yeast attached to the grape buds.

3. In the method for producing pickles using the grape flower buds according to claim 1, A method for producing pickles using grape buds, characterized in that the fermentation in the first soaking step is carried out by adding yeast to the salt water.

4. A method for producing pickles using grape flower buds according to any one of claims 1 to 3, This method for producing pickles using grape buds is characterized in that the concentration of the salt water is 5 to 7%.