日本語は下です</p> <center><a href="http://areuspicy.com/?page_id=24" target="_blank">「Fun, Yummy, healthy!」</a><br />areUspicy is to convey the charm of spices.</center> <img src="http://areuspicy.com/wp-content/uploads/2018/12/shutterstock_305525699.jpg" alt="" /><br/> ※ The picture is quoted. In the past, in the explanation of the role of spice, I told that spice has a function to make foods such as meat and fish last longer. The work of such spice also brings similar function to pickles loved in Japan. People who like pickles are a must-see. ◆ When there is no spice, the number of storage days is 3 days ◆ When adding nutmeg, 6 days ◆ In addition, if you add sanshoi, cardamom and black pepper, 9 days Such research results have come out (from the "study to raise the preservability of pickles at room temperature" conducted by 愛知県食品工業試験所). If you want to keep it for a long time, add nutmeg, sanshoow or cardamom or black pepper to the usual pickles so it looks good. The above spice has sterilization and antibacterial action. Regarding the efficacy of each spice, please see <a href="https://areuspicy.com/?page_id=66">dictionary</a>. And vinegar of necessities for pickles. Vinegar is known to have bacteriostatic action to prevent the growth of bacteria. In the study, we kept water-washed horse mackerel and vinegar-washed horse mackerel in a refrigerator kept at a temperature of 5 degrees and compared the freshness. As it is, asahi was washed in 3 days, breeding of viable bacteria exceeded the dangerous criteria, but the result that vegetables washed with vinegar was kept fresh for 7 days has come out. Also, it has been confirmed by experiments that when you cook rice or add a small amount of vinegar to the bread dough, it is hard to be caught at high temperatures. By combining such vinegar and spice, the effect doubles. **!caution** Vinegar and spices are not harmful to the body, but increasing the amount does not mean that the preservation period will be prolonged, so please refrain from excessive use. <center><a href="http://areuspicy.com/?page_id=24" target="_blank">「楽しく、美味しく、健康に!」</a><br />スパイスの魅力を伝える、areUspicyです</center> <img src="http://areuspicy.com/wp-content/uploads/2018/12/shutterstock_305525699.jpg" alt="" /><br/> ※画像は引用です。 過去にスパイスの役割の説明で、スパイスには、肉や魚などの食材を長持ちさせる働きがあるとお話しました。 そんなスパイスの働きは、日本で愛される漬物にも同様の働きをもたらします。漬物好きな方は必見ですね。 ◆ スパイスがないときの保存日数は、<strong>3</strong>日間 ◆ ナツメッグを加えた場合、<strong>6</strong>日間 ◆ さらに、サンショウやカルダモンやブラックペッパーを加えた場合、<strong>9</strong>日間 このような研究結果が出ています(愛知県食品工業試験所が行った「常温で漬物の保存性を高めるための研究」より)。 少しでも長い間保存しておきたい場合には、いつも作る漬物に、<strong>ナツメッグ</strong>、<strong>サンショウもしくはカルダモンもしくはブラックペッパー</strong>を加えると良さそうです。 上記の<strong>スパイスは、殺菌、抗菌作用</strong>を持ちます。各スパイスの効能については、<a href="https://areuspicy.com/?page_id=66">スパイス辞典</a>をご覧ください。 そして漬物に必需品の食酢。<strong>食酢には、細菌の増殖を防ぐ制菌作用</strong>があることが知られています。※制菌作用とは、細菌の発育や増殖を抑制する作用のこと。 研究では、水洗いしたアジと酢洗いしたアジを、温度5度に保たれた冷蔵庫で保存し、鮮度を比べました。そうしたところ、水洗いしたアジは3日で生菌の繁殖が危険基準を超えたが、酢洗いしたアジは7日間鮮度を保ったという結果が出ています。 また、お米を炊く時や、パンの生地に少量の食酢を加えることで、高温でもいたみにくいことが実験で確認されています。 そんな食酢とスパイスを併用することで効果が倍増するというわけです。 **!注意** 食酢やスパイスは体に害のあるものではありませんが、分量を増やせば保存期間が長くなるというわけではないので、過度なご使用はお控えください。 <hr /> <center>◆◇◆ <a href="https://areuspicy.com">Enjoy your spice life</a> ◆◇◆</center> <br /><center><hr/><em>Posted from my blog with <a href='https://wordpress.org/plugins/steempress/'>SteemPress</a> : http://areuspicy.com/?p=2712 </em><hr/></center>
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読んでいてあれ?と気になったんですけど、インド料理にもきっとお酢が使われるんですね…?もし使われるなら何から出来たお酢でしょうか? ヨーグルトっぽい酸っぱいのはあるように思いますが… (゜-゜)
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お酢とインド料理は関係ないです^^; 今回は、漬物にもスパイス使えるよ、ということが言いたかったです笑 ただ、インド料理でも”酸味”はよく摂られてます。この場合は、お酢ではなく、 ヨーグルトやレモン、タマリンド(これはスパイス)などですね。。
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あ、いえいえ、インド料理とお酢の関係について言いたかった訳ではなくて、インド料理に「お酢」ってあんまりイメージないなぁとふと思いついたっていう意味です^^; タマリンドから酸味ですか、興味深いですw そう言えばチャツネとかも甘いけど酸味と言えばそうですかね...? 言葉足らずでごめんなさいw
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あらっ、お久しぶりです!気づくのが遅れてしまい、ごめんなさい。 Posted using [Partiko iOS](https://steemit.com/@partiko-ios)
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いえいえ。。少し方針がみえてきたので、のんびりやってこうかな、と思います^^
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