Method for making pickled bitter melon

Abstract

To provide a bitter gourd pickled in used sake lees produced relatively inexpensively and having good texture and high nutritional value, while retaining unique flavor of the bitter gourd, and a production method thereof.SOLUTION: A production method of a bitter gourd pickled in used sake lees includes: a lees bed forming step ST1 of putting used sake lees made of sake lees that have been used for pickle food, in a container to form a lees bed; a precooking step ST2 of cutting a bitter gourd vertically and removing seeds and fibers therefrom; a put-in step ST3 of putting the precooked bitter gourd in the lees bed without salting; a pickling step ST4 of pickling the bitter gourd put in the lees bed at a temperature of 10-20°C for 24-36 hours, and a takeout step ST5 of taking out the bitter gourd after the pickling step from the sake lees.SELECTED DRAWING: Figure 1

Description

Technical Field

[0004] , , , ,

[0006] , , ,<0​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​Cookpad, "Bitter Melon Pickled in Sake Lees", Recipe ID: 1516535 (URL=https: / / cookpad.com / recipe / 1516535) [Overview of the project] [Problems that the invention aims to solve]

[0007] However, the manufacturing methods using bitter melon as the main ingredient described in Patent Documents 1 to 3 require processing machinery and equipment, and the process is complicated, so they are rarely implemented in ordinary households, and commercialization by companies has hardly become widespread.

[0008] Furthermore, according to the recipe described in Non-Patent Document 1, the use of large quantities of unused sake lees and multiple seasonings increases the cost of ingredients and significantly diminishes the unique flavor of bitter melon. In addition, before pickling the bitter melon in sake lees, a large amount of salt is sprinkled on it and it is pickled overnight, which significantly reduces the moisture content of the bitter melon. Since bitter melon has thinner flesh than the striped melon used in Nara pickles, the reduction in moisture causes the entire fruit to shrink, resulting in a poor texture, loss of the bitterness and sourness inherent in bitter melon, and conversely, an overly salty taste.

[0009] By the way, sake lees are the residue left over after the pressing process in sake brewing, and a representative food that uses sake lees is Nara pickled cucumber. Sake lees are usually discarded after being used for pickling, but occasionally pickled fish or vegetables without sake lees are sold. However, with the growing health consciousness and the continuing trend of reducing salt in food, the demand for pickles has decreased, and sales of pickled and unpickled products have also been sluggish. Moreover, despite bitter melon being a highly nutritious food, it has a distinctive bitterness, and there is no effective way to preserve bitter melon, which is mainly harvested in the summer, so its use as a food ingredient has been limited, and it has not been manufactured as an industrial product, let alone used in unpickled bitter melon.

[0010] This invention has been made in view of the above circumstances, and aims to provide a type of pickled bitter melon (goya) and a method for producing it, which can be manufactured relatively inexpensively by not using expensive machinery and equipment and by suppressing the use of large amounts of seasonings, and which retains the original unique flavor of bitter melon while maintaining a good texture and being a highly nutritious food ingredient. [Means for solving the problem]

[0011] To achieve this objective, the present invention provides a method for producing pickled bitter melon in sake lees, comprising the steps of: forming a sake lees bed by placing sake lees used for pickling in a container; a pre-processing step of cutting fresh bitter melon lengthwise and removing the seeds and pith; an input step of placing the bitter melon that has undergone the pre-processing step into the sake lees bed without salting it; a pickling step of pickling the sake lees bed containing the bitter melon at a temperature of 10 to 20°C for 24 to 36 hours; and an output step of removing the bitter melon from the sake lees bed after the pickling step has been completed.

[0012] Furthermore, the bitter melon pickled in sake lees according to the present invention is characterized by being a bitter melon pickled in sake lees produced by the above-described manufacturing method. [Effects of the Invention]

[0013] According to the present invention, by using the leftover sake lees from the sake lees used for pickling as a pickling bed, and by placing pre-processed bitter melon into the pickling bed without salting, the leftover sake lees contains not only the alcohol, vitamin B, and minerals originally contained in the sake lees, but also fermented umami components and an appropriate amount of seasonings that were already generated when the bitter melon was used for pickling. These permeate the bitter melon, allowing for the production of leftover pickled bitter melon relatively inexpensively without the use of additional seasonings. Furthermore, by pickling the bitter melon in the pickling bed at a predetermined temperature for a predetermined time, it is possible to obtain leftover pickled bitter melon that retains the bitter melon's original flavor, maintains a good texture, and has high nutritional value. [Brief explanation of the drawing]

[0014] [Figure 1] This is a manufacturing process diagram showing one embodiment of the method for producing bitter melon pickled in sake lees according to the present invention. [Modes for carrying out the invention]

[0015] The present invention will be described in detail below with reference to the drawings.

[0016] As shown in Figure 1, first, the lees remaining after pickling are placed in a container to form a lees bed (lees bed formation step ST1). The sake lees used here are not commercially available unused sake lees, but rather lees remaining after vegetables such as striped melon or seafood such as white fish fillets have been pickled at least once using a well-known method. Originally, sake lees are a by-product (residue) of the sake brewing process, and the lees remaining after pickling are usually discarded, but in this invention, this lees remaining, which is a secondary residue, is used to form a lees bed.

[0017] The sake lees used in this invention can be any sake lees that have been used for pickling at least once, regardless of the number of times. However, sake lees used three or more times may become more acidic due to the progression of fermentation, or they may become saltier due to the salt rubbed into the pickled ingredients. Therefore, it is preferable to use sake lees that have been used for pickling only once or twice. Furthermore, these sake lees contain seasonings such as sugar and mirin added during the pickling process, as well as salt, lipids, fat-soluble vitamins, minerals, dietary fiber, and lactic acid bacteria and yeast grown through fermentation, as well as multiple amino acids produced by these microorganisms. Therefore, there is no need to add any additional seasonings.

[0018] In addition, since the squeezed sake lees allows the moisture contained in the pickled ingredients (such as vegetables and seafood) to seep out, it has a higher moisture content compared to unused sake lees and exhibits a paste-like form with low viscosity, similar to tomato ketchup. Generally, when making sake lees pickles (Nara pickles), in order to prevent the sake lees bed from rotting or deteriorating during long-term pickling due to the moisture of the pickled ingredients seeping into the sake lees bed, the ingredients are salt-pickled in advance to remove moisture and then the main pickling is carried out. In contrast, in the manufacturing method according to the present invention, since pickling is carried out under predetermined temperature conditions and time conditions in the pickling step described later, there is no risk of causing the rotting of the sake lees bed, so there is no problem in using the paste-like squeezed sake lees.

[0019] In addition, as the container for putting the squeezed sake lees in the sake lees bed forming step ST1, resins such as polyethylene, horos, glass, pottery, or heat-resistant plastic bags with zippers can be used. The amount of the squeezed sake lees put into the container is desirably such that even if all the bitter gourds to be pickled with the squeezed sake lees are put in, an air layer of several centimeters is formed between the rim at the upper part of the container and the upper surface of the squeezed sake lees.

[0020] In the post-treatment step ST2, fresh bitter gourds are vertically cut with a kitchen knife or the like to remove the seeds and the white pulp. Since the two ends of the bitter gourd have a strong bitterness, it is desirable to cut them off. The internal seeds and white pulp can be easily removed by moving a spoon or the like up and down several times. Then, the bitter gourd from which the seeds and white pulp have been removed is rinsed with running water. Note that the order of the sake lees bed forming step ST1 and the post-treatment step ST2 is not particularly limited, and the post-treatment step ST2 may be carried out first, followed by the sake lees bed forming step ST1.

[0021] Next, the bitter gourds that have undergone the downstream process ST2 are put into the inside of the sake cake bed formed in the sake cake bed forming process ST1 without salting (input process ST3). The phrase "without salting" as used here includes not sprinkling salt on the bitter gourds or squeezing them with salt. Fresh bitter gourds contain about 90% moisture, but if they are salted, several percent to several tens of percent of the moisture will seep out. When the moisture in the flesh of the bitter gourd decreases, the whole shrinks and the texture deteriorates, and the original bitterness and sourness of the bitter gourd are impaired. Conversely, salting makes the saltiness of the bitter gourd stronger. Therefore, the bitter gourds put into the sake cake bed in this input process ST3 are not salted. In other words, they are put into the sake cake bed while maintaining the moisture content of fresh bitter gourds.

[0022] In the input process ST3, it is desirable that the ratio of the amount of sake lees removed from the sake cake bed to the amount of bitter gourds to be input is within the range of 7 to 13 for the weight of the bitter gourds when the weight of the sake lees removed is 10. In the container, the paste-like sake lees are accommodated up to about half of the height, and by literally throwing the downstream-processed bitter gourds into this sake lees, the bitter gourds are immersed in the sake lees.

[0023] After the bitter gourds are put into the inside of the sake cake bed, they are soaked for 24 to 36 hours while maintaining the temperature of the sake cake bed within the range of 10 to 20°C (soaking process ST4). In this soaking process, due to the action of osmotic pressure, the moisture and water-soluble vitamins inside the bitter gourds elute into the sake lees, and at the same time, the salt, alcohol, sugar, umami components, and nutrients in the sake lees penetrate. Note that the amount of moisture seeping out from the bitter gourds at this time is much less than when they are salted, so the texture is not impaired even after a soaking process for a predetermined time.

[0024] In the pickling process ST4, if the temperature of the sake lees bed is below 10°C, it will take too long for the various nutrients and flavors in the sake lees to fully penetrate the bitter melon, resulting in a prolonged time until the bitter melon pickles are complete. Conversely, if the temperature of the sake lees bed exceeds 20°C, bacteria will proliferate, and the sake lees themselves will begin to spoil before the various nutrients in the sake lees can fully penetrate the bitter melon, making it impossible to obtain the desired pickles. Also, if the pickling process is less than 24 hours, similar to the case where the temperature of the sake lees bed is low, the components and flavors in the sake lees will not fully penetrate the bitter melon, resulting in an unsatisfactory texture and taste. On the other hand, if the pickling process is more than 36 hours, similar to the case where the temperature of the sake lees bed is high, it will lead to spoilage (deterioration) of the sake lees themselves. Therefore, it is desirable to store the container of sake lees bed in a cool, dark place.

[0025] Alternatively, the container (for example, a heat-resistant plastic bag with a zipper) containing the bitter melon in the sake lees mixture may be heated in a microwave oven before being placed in the pickling process ST4. The heating conditions at this time should preferably be 200W for 1 minute per 100g of bitter melon and sake lees mixture. This dielectric heating treatment promotes the appropriate fermentation of the sake lees.

[0026] Next, remove the bitter melon from the sake lees bed after the pickling process ST4 (removal process ST5), remove any sake lees adhering to the bitter melon, and cut it into appropriate sizes to complete the pickled bitter melon. The completed pickled bitter melon can be eaten as is, or it can be stored in a resealable plastic bag in a vacuum-sealed state in the refrigerator or freezer.

[0027] Okinawa Prefecture is a subtropical region, and bitter melon can be harvested throughout the year, eliminating the need for preservation. Furthermore, the high average temperature makes it difficult to control the fermentation rate, which has hindered the development of a pickling culture in the region. However, this invention makes it easier to process and preserve bitter melon, contributing to the development of a pickling culture in Okinawa.

[0028] On the other hand, bitter melon (goya) does not require fertilizers or pesticides for cultivation, and its management is simple. In addition, in recent years, due to the growing emphasis on SDGs and as part of measures against global warming, bitter melon has become widely cultivated in ordinary households throughout Japan as a green curtain. However, fruits and vegetables like bitter melon do not keep well, and it was not possible to consume them in large quantities. Therefore, by utilizing the present invention, it is possible to easily process and preserve bitter melon and reduce the amount of waste.

[0029] Furthermore, according to the present invention, since bitter melon pickles can be easily produced without using machinery or equipment in the processing or preservation process, it leads to a reduction in electricity consumption and carbon dioxide emissions, which aligns with the SDGs.

[0030] Furthermore, the bitter melon pickled in sake lees according to the present invention has a lower salt concentration and sugar content compared to typical pickles, while conversely being high in nutrients such as yeast, enzymes, minerals, and amino acids, and has a good texture, making it easy to consume as a health food. [Examples]

[0031] 1000g of used sake lees (removed lees) from when striped cucumbers were made into Nara pickles, and a polyethylene resin container were prepared. The removed lees were placed in the container to form a lees bed (lees bed formation process ST1).

[0032] Next, three fresh bitter melons (approximately 750g) were prepared. Both ends of each were cut off, and each bitter melon was cut in half lengthwise with a knife. The seeds and pith inside were scraped out with a spoon, and the surface dirt was washed off under running water, thus completing the pre-processing step ST2.

[0033] Next, the bitter melon, cut lengthwise and fresh without being salted, was placed vertically into the paste-like lees in the container (addition step ST3). Once the bitter melon had been added to the lees bed, an air layer of approximately 5 cm was formed between the top rim of the container and the top surface of the lees. The opening of the container was then covered with gauze and tied with string to prevent foreign matter from entering.

[0034] Next, the container of sake lees with the bitter melon added was placed in a cool, dark, and well-ventilated place with minimal temperature fluctuations between day and night (a place with an average temperature of approximately 15°C), and left to pickle for 24 hours (pickling process ST4).

[0035] Finally, remove all the pickled bitter melons from the container (removal step ST5), wipe off any remaining residue with a damp cloth, and thinly slice four pieces of bitter melon (from two melons) to complete the pickled bitter melon. The remaining bitter melon (from one melon) was not sliced, but instead placed in a plastic bag with the air removed and frozen for later use.

[0036] The inventors conducted a sensory evaluation of the taste of bitter melon pickled in sake lees produced according to the present invention (Example) and a commonly known bitter melon pickled in sake lees (Comparative Example). The commonly known bitter melon pickled in sake lees was prepared based on the recipe in Non-Patent Document 1. The evaluation was conducted by 10 panelists, who evaluated the sourness, saltiness, bitterness, aroma, texture, and overall taste on a scale of 10. The results are shown in Table 1.

[0037] [Table 1]

[0038] As can be seen from the results shown in Table 1, in sensory evaluation, the bitter melon pickled in sake lees produced by the manufacturing method according to the present invention received a better evaluation than general bitter melon pickled in sake lees, and a significant difference was observed, especially in terms of taste. [Explanation of Symbols]

[0039] ST1 Kasu bed formation process ST2 Pre-processing step ST3 Loading process ST4 Pickling Process ST5 Extraction Process

Claims

[Claim 1] A method for producing pickled bitter melon with sake lees, comprising: a sake lees preparation step of forming a sake lees bed by placing a paste-like lees made from sake lees used for pickling into a container; a pre-processing step of cutting fresh bitter melon lengthwise and removing the seeds and pith; an insertion step of placing the bitter melon that has undergone the pre-processing step into the sake lees bed without salting it; a pickling step of pickling the sake lees bed containing the bitter melon at a temperature of 10 to 20°C for 24 to 36 hours; and an insertion step of removing the bitter melon from the sake lees bed after the pickling step has been completed.

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