CN1012129B - Seasoning composition for pickles - Google Patents
Seasoning composition for picklesInfo
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- CN1012129B CN1012129B CN85108385A CN85108385A CN1012129B CN 1012129 B CN1012129 B CN 1012129B CN 85108385 A CN85108385 A CN 85108385A CN 85108385 A CN85108385 A CN 85108385A CN 1012129 B CN1012129 B CN 1012129B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Storage Of Fruits Or Vegetables (AREA)
- Seasonings (AREA)
Abstract
A seasoning composition for pickle consisting of 5'-ribonucleotides, polymerized phosphate and edible organic acid. To prevent decomposition of 5'-ribonucleotides and to improve seasoning effects, by adding the composition when pickle is produced.
Description
The present invention relates to the preparation method of pickles.
When producing pickles, if only by using the same mode of other flavor enhancements together, then from the raw material (for example vegetables) of producing pickles or from the carbonate of microorganism just make 5 '-nucleotides decomposes, therefore, just can't reach interpolation they to improve the purpose of pickle flavor.
For prevent 5 '-nucleotides decomposed by phosphate, (Japan Patent discloses No. 458619 the method that useful ethylenediamine tetra-acetic acid of known method or polyphosphate are handled, 1970 open), also have containing calcium salt or magnesium salts and pH value and be no more than in 1.5 the acid solution, immersion is through the method (open 45-11549 number of Japan Patent, 1970 open) of salted pickle production raw material.
Though as mentioned above, to when producing pickles, prevent 5 '-nucleotides decomposes by phosphate and done many trials, even to this day, the processing method that is proposed is all very complicated, and from the viewpoint of reality, all can not say so is entirely satisfactory.
Recently becoming very popular is after pickles are sealed, and it is carried out heating disinfection.In this case, heat treated can make the phosphate inactivation really.Yet, added in process of production 5 '-nucleotides, or among heating the time, still be easy to be decomposed by phosphate until this heating.If in process of production, 5 '-this decomposition of nucleotides can be suppressed or delayed as much as possible, then residual 5 in the product '-nucleotides will increase.Yet suitable method is not arranged unfortunately as yet at present.
Another problem is, 5 '-ucleotides in as 5 of important aodorization material '-guanylic acid, in acidity was the such scope in pH1.5～4, its solubility reduced, the result causes condensing.Yet, if when producing pickles, only add 5 in the vegetables aodorization solution good by infusion to being used for making '-during the ucleotides material, also be difficult to make their dissolvings evenly.
Under these circumstances, inventors of the present invention have done many investigation, found that, and when producing pickles, with 5 '-ucleotides, just can address the above problem with the form adding of mixture effectively with many microcosmic salts acid and edible organic acid.The further research of being carried out on the basis of this discovery has caused of the present invention finishing.
Like this, one object of the present invention, provide a kind of preparation method of pickles, comprising following steps: (1) is after preliminary infusion or middle infusion, in pickles, add a kind of interpolation solution, this aodorization solution contains (a) 5 '-nucleotides, (b) polyphosphate and (c) edible organic acid and salt thereof; (2) make the sack sealing that contains above-mentioned pickles; (3) pickles that are sealed in the bag are heat-treated.
Term used herein " 5 '-ucleotides ", comprise 5 '-inosinicacid, 5 '-guanylic acid, with and edible salt (for example, sodium salt, sylvite, calcium salt, ammonium salt, aluminium salt, lysine salt, histidine salt, arginine salt) and their compound (for example 5 '-new-nucleo (5 '-Sodium Inosinate and 5 '-mixture of sodium guanylate)).Can with this class have 5 of magnetic flavor '-nucleotides combine use have 5 '-adenylate, 5 '-uridylic acid and 5 '-cytidine monophosphate, and (or) their edible salt.5 '-ucleotides can be a powdery, product shape or graininess.
Polyphosphate comprises triphosphate, tetraphosphate, pentaphosphate, six phosphate, pyrophosphate, dihydro pyrophosphate, metaphosphate, the edible salts of these salts of dihydro metaphosphate (for example, sylvite, sodium salt).When using a kind of polyphosphate just fully effectively the time, then use the mixture of forming by two or more polyphosphate will be more effective, feasible simultaneously the operation becomes more easy.
Preferred edible organic acid is to have the carboxylic acid that is no more than 9 carbon atoms or their salt.For example, acetate, citric acid, butanedioic acid, lactic acid, fumaric acid, malic acid and tartaric acid (d-tartaric acid, d1-tartaric acid), and their sodium salt, sylvite and calcium salt.This edibility organic acid can use separately or with two kinds even the two or more use that combines.In practice of the present invention, what select for use at first is citric acid, benzene tartaric acid, butanedioic acid, tartaric acid and acetate and their sodium salt.
The present invention's the odorant composition that is used for producing pickles, 5 '-nucleotides, phosphate and the shared part of edibility organic acid, with respect to be by weight 100 parts 5 '-nucleotides, used phosphate is about 10 to 800 parts by weight, be by weight 10 to 200 parts for well, to be 10 to 100 parts by weight serves as better, the edibility organic acid is 10 to 800 parts by weight, be by weight 10 to 200 parts for well, and serve as better to be 10 to 100 parts by weight.
The present invention's the odorant composition that is used for pickles, can be with 5 '-nucleotides, phosphate and edibility organic acid mix and prepare in ratio as mentioned above.
Composition of the present invention is according to the difference of pickles kind, can also contain sodium glutamate (chemical odorant) outside the above-mentioned composition containing, salt, sugar, natural plant gum, natural odorant (for example protein hydrolysate), flavor enhancement, pigment and (or) analog.
The present invention's the odorant composition that is used for pickles can be used for purpose and be to promote among the various production processes of pickle flavor.Though to the not strict restriction of the kind of pickles, this composition has more superiority, for example vegetables pickles when containing the phosphatic pickles of being derived by raw material or microorganism to be used to produce.These class pickles comprise uses conventional method at salt, vinegar, rice bran, pickled vegetables and fruit during soy sauce or rice wine are poor.Comprise cucumber, melon, ginger, Japanese ginger, Perillaseed, green pepper, Japanese summer and winter radish, green onion, Japanese apricot, mustard seed leaf, Chinese cabbage, cauliflower, onion, carrot and beet as the vegetables of raw material.The pickles of making as raw material with these vegetables have, vegetables of pickled chopping in soy sauce for example, pickled green onion in sweetened vinegar, the ginger of pickled chopping in vinegar, pickled vegetables in jar, dry and pickled tableted radish, chopping and in salt pickled assorted vegetable plate, the radish of long-term pickled mistake, the radish that the short time is pickled, bright pickled radish, pickled green Perillaseed fruit, pickled Japanese apricot, pickled various vegetables in soy sauce, and the bright radish that in salt and rice bran, preserves or the like.Also have sauerkraut in addition, the sauerkraut as with the vinegar that contains spices and sugar the vegetables infuse being formed also has kimchi, promptly uses multiple flavouring, as garlic, and pimiento, shallot or the like forms the vegetables salt marsh with salt.
The consumption of the present invention's pickles odorant composition is calculated as about 0.02～0.2%(weight with final products).Usually and preferably the odorant composition is dissolved in the aodorization solution for preparing at last with conventional method, then, before will sealing through preliminary or the pickled raw material of moderate, adds this solution and also seals simultaneously.
If be used for pickled Japanese apricot, odorant composition of the present invention also can be with conventional method, and dissolving joins carries out moderate when pickled in the used aodorization solution.
The present invention is applicable to pickled be loaded on (for example thermal isolation film or bottle) in the encapsulation object the most, and good seal also heats the such product of purpose of sterilizing and making the phosphate inactivation to reach.These purposes in most of the cases can be used on 70～95 ℃ temperature heating 10～30 minutes and reach.The time of this heating generally is no more than 6 hours, with in 3 hours for well, preferably be no more than 1 hour, and be to carry out after good in that the odorization composite that is used for pickles of the present invention is encapsulated.
When it being joined when being used for producing the aodorization solution of pickles, the present invention's the odorant composition that is used for pickles can fully dissolve in a short period of time, and can avoid up to now dissolving 5 '-gelation and some other difficulties of being run into during nucleotides.In addition, in the product 5 '-nucleotides is all very stable in long time, and therefore the product special flavour that is obtained is fine.This kimchi products no matter be pickles on the quality that should have especially or on outward appearance (as color and luster), all do not have substantial different with conventional products.
In addition, when pickles that making is sealed, odorization composite of the present invention can make 5 '-nucleotides by add before sealing pickles rise in the composition end this section to the heating that carries out disinfection during in decomposition slowed down, thereby, from the angle of program, described composition also has superiority.
Following experimental example and embodiment further describe the present invention.
Experimental example 1
With 5 ' new-nucleo, sodium polyphosphate and edible organic acid mixture (etc. the natrium citricum of weight, the mixture of sodium succinate and anhydrous sodium acetate) mix in a V-type blender by the amount that provides in the table 1, obtain (A)-(C) composition.As composition (D), only with 5 '-new-nucleo.
Table 1
Composition composition weight (gram)
5 '-new-nucleo 500 grams
(A) polyphosphate sodium 300 grams
Edibility organic acid 200 grams
5 '-new-nucleo 500 grams
(B) sodium polyphosphate 300 grams
5 '-new-nucleo 500 grams
(C) edibility organic acid 200 grams
(D) 5 '-new-nucleo
Annotate 1) 5 '-new-nucleo: use Ribotide
The product of Co., Ltd (Japanese Takeda chemical industry).Its main component be 5 of equivalent '-Sodium Inosinate and 5 '-mixture of sodium guanylate.
Annotate 2) sodium polyphosphate: the product that uses Polyrinsan " Takeda " 5-A(Takeda chemical industry Co., Ltd).
Above-mentioned (A)-(D) composition is dissolved in concentration (a kind of odorant composition with pickle flavor by 10 milliliters of odorant NZ separately, the product of Takeda chemical industry Co., Ltd), 0.6 gram L-sodium glutamate is in the solution that 3 gram sodium chloride and 36.4 ml waters are formed.Then, with 100 milligrams of compositions (A), 80 milligrams of compositions (B), 70 milligrams of compositions (C) and 50 milligrams of compositions (D) are dissolved in respectively in the described solution, obtain four kinds of aodorization solution (after this be called " add solution (A), (B), (C) and (D)).Simultaneously, composition (A)-(D) being dissolved the required time separately fully observe to measure with eyes.The gained result is in table 2.
On the other hand, will preserve the sheet that trimestral cucumber is cut into 5 millimeters of thickness in salt, desalination is half in flowing water, dewaters in dehydrator then.Cucumber slice with a process desalination like this of 50 grams and dehydration, (commodity are by name: the Polycello(three-layer thin-film) to put into small plastic bag with 50 milliliters of aodorization solution that contain a kind of composition in above-mentioned (A)-(D) respectively, the product of Japan Fujimori industries) in, seals then.Each sack is placed by the time of being given in the table 2 with 15 ℃, then 85 ℃ of heating 15 minutes.Then, to residual 5 '-new-nucleo detects.
Detect with efficient molten phase chromatography and carry out (annotating: Hitachi gel № 3013N, 4mm * 15cm; Eluent: 0.06M NH
4Cl, 0.01M KH
2PO
4, 0.01M K
2HPC
4, 4%CH
3CN; Flow velocity: 1.0 ml/min; Room temperature), can measure 5 thus '-sodium guanylate and 5 '-Sodium Inosinate, both total amounts are 5 '-content of new-nucleo.
Table 2
Residual 5 '-new-nucleo (%)
Aodorization solvent heat time heating time (hour) dissolution time (second)
1 2 6 24
（A） 98.2 95.2 80.2 68.5 14
（B） 97.2 90.6 74.2 58.2 18
（C） 87.2 83.6 60.5 32.5 62
（D） 85.6 80.2 58.2 27.4 75
As from table 2 the result clearly illustrated, contain in the sack that the aodorization solution (A) of the present invention's composition A adorned residual 5 '-new-nucleo content height, and hence one can see that, composition (A) and other compositions such as (D) have only 5 '-new-nucleo, (B) 5 '-new-nucleo combines with sodium polyphosphate, (C) 5 '-new-nucleo and edible organic acid be in conjunction with comparing, 5 '-decomposition of new-nucleo can be slowed down in composition (A).
In addition, the data of the rightest hurdle dissolution time can also be known significantly from table 2, and composition (A) can promptly dissolve.
Experimental example 2
The cucumber that will in salt, preserve, radish, eggplant, ginger, green pepper and melon sample be by the mode identical with experimental example 1, uses with experimental example 1 same way as to prepare aodorization solution (A)-(D) handle.15 ℃ place 120 minutes after, (at 85 ℃, 15 minutes) heat, detect then residual 5 '-new-nucleo content.
Table 3
Residual 5 '-new-nucleo (%)
Vegetables aodorization solution
（A） （B） （C） （D）
Cucumber 95.8 91.3 82.6 79.3
Radish 96.6 93.3 85.8 80.6
Eggplant 66.8 60.6 35.3 20.3
Ginger 98.8 97.6 90.3 90.4
Green pepper 99.3 98.8 93.2 94.2
Melon 95.6 90.6 83.2 79.6
As the result who provides in the table 3, use the present composition (A) and other compositions (B), (C) compare with (D), for various vegetables all can obtain to make 5 '-the less result of new-nucleo decomposition.
Experimental example 3
The liquid odorant composition that is used for making pickles with 100 milliliters of portions at soy sauce, (30 milliliters of light soy sauce, 40 milliliters of Freamines, 0.6 gram sodium glutamate, 0.04 the gram disodium succinate, 0.13 potassium sorbate, 0.015 gram sodium saccharate, and water adds to 100 milliliters), put into 200 milliliters beaker.To wherein adding 100 milligrams respectively, 80 milligrams, 70 milligrams or 50 milligrams of compositions that obtain by experimental example 1 (A), (B), (C) or (D), the consoluet time is observed with eyes.Liquid odorization composite (pH4.5) transfers to 15 ℃ and dissolve under with magnetic stirrer (per minute 60 change) stirring condition.The table 4 that the results are shown in to dissolution rate mensuration.
Table 4
The composition dissolves rate
（A） 15
（B） 20
（C） 43
（D） 50
Just as shown in table 4 like that, the wettable and the dissolubility of composition (A) are all fine.
On the other hand, composition (B) is poorer slightly than (A) on dissolubility.And composition (C) and wettable difference (D) and can be observed condensed.
Embodiment 1
20 kilograms of ginger that preserved 3 months with salt in advance are cut into the sheet of 1 millimeters thick, 2 mm wides with cutter.Ginger splices was desalted in flowing water about 3 hours, in basket, drain then.The ginger that 100 grams desalt is like this put into polybag, add 70 milliliters of following aodorization solution A or B simultaneously, to obtain final products.
The aodorization solution A: 40 gram citric acids, 20 gram malic acid, 20 milliliters of glacial acetic acid, 40 restrain the lactic acid of using as beverage (product of Takeda chemical industry Co., Ltd), 50 gram potassium glutamates, 30 gram Prex
D-7(mixing odorant: the product of Takeda chemical industry Co., Ltd), the salt of 150 gram purifying, 5 Keshan potassium sorbates, No. 102 red of capacity, 1.5 gram glycyrrhizin composition (Rikeshin GP-96(Takeda chemical industry Co., Ltd product)), and 17 compositions (A) of being obtained in the experimental example 1 of gram, they are soluble in water, and to add water be 7 liters to cumulative volume.
The aodorization solution B: its composition is identical with the composition of aodorization solution A, only is with 8.5 gram Ribotide
(product of Takeda chemical industry Co., Ltd) replaced composition (A) and be used as 5 '-nucleotides.
These two kinds of products were all preserved for 1 or 4 weeks at 15 ℃, and the trial test group of being made up of 20 people is tasted sexy official's evaluation in the mode of contrast test to it then.In addition, also measure 5 '-residual quantity of new-nucleo.That is obtained the results are shown in table 5.(seeing Table 5)
Annotate: all the other persons' of tasting answer is equivocal.
As table 5 provide the result confirmed, added the aodorization solution A that contains odorization composite of the present invention and the product for preparing even behind storage, also kept extremely dense taste, and with wherein only be dissolved with 5 by adding '-the aodorization solution B of new-nucleo and the product for preparing is compared, its 5 '-residual quantity of new-nucleo is also very high.
Two kinds of products reach in appearance not find to have what difference in fragility.
Embodiment 2
With 300 grams 5 '-new-nucleo, 500 gram sodium polyphosphates and 200 gram edible organic acid mixtures (waiting heavy natrium citricum, the mixture of mono succinate sodium and anhydrous sodium acetate) mix mutually, are prepared into the odorization composite that is used for pickles by the mode of experimental example 1.
Radish (Miyazaki Hasshu radish) is carried out 2 days preliminary infusion, and (with the radish is benchmark, adds 8% salt, 40% water, 0.1%C-rich
CT-15(anti-blushing agent, the product of Takeda chemical industry Co., Ltd), 0.01% sodium thiosulfate) and, (radish with preliminary infusion is a benchmark, adds 1% salt, 75% water and 0.1%C-rich to carry out middle infusion in 2 days then
CT-15), carry out last infusion 6 days with the aodorization solution of preparing in addition then.Consisting of of described aodorization solution: 1 premium on currency, 23 gram Orno
TB-1(natural gum of mainly forming by the polysaccharide of microbial fermentation, the product of Takeda sulphonyl Industrial Co., Ltd), 80 gram salt, 222 gram sorbierites, 4.5 gram saccharin sodiums, 11 gram Glycymin
(glycyrrhizin composition, the product of Takeda chemical industry Co., Ltd), 11 gram sodium glutamates, 6.7 gram Prex
The product of D-7(Takeda chemical industry Co., Ltd), 160 milliliters of Ajishirube
B(odorization composite, contain alcohol 13%, salt 2.1%, total reducing sugar 5.1%, 102 milligrams of % of total nitrogen and extract 59% are the products of Takeda chemical industry Co., Ltd), 7.8 milliliters of lactic acid (50% lactic acid) that are used to make beverage, 11 gram Polyrinsan " Takeda " 1-G(sodium metaphosphates, the product of Takeda chemical industry Co., Ltd) and 4.5 Keshan potassium sorbates.In the weight through the radish of middle infusion, per 100 portions of radish use 50 parts of aodorization solution.
Then, the 10 odorant compositions that are used for pickles that restrain the invention described above are dissolved in 1 go up the aodorization solution of stating that is used for last infusion, the solution of gained is as auxiliary aodorization solution.Radish and 60 milliliters of auxiliary aodorization solution through infusion that 250 grams obtain in said process are put into polybag, and vacuum seal adds at 85 ℃ immediately then and handled 20 minutes, after this, cools off 20 minutes.Like this, just make 5 '-the new-nucleo stabilisation, and obtain the radish of crisp good to eat quick infusion.
Embodiment 3
To in salt, preserve 10 kilograms of about 3 months cucumber in advance, 10 kilograms of eggplants, melon 10 kilograms, be cut into width respectively and be 0.6 centimetre sheet, with 3 kilograms same in salt saved ginger to be cut into width be 1 centimetre sheet.The sheet of various vegetables is put into a container, desalted about 5 hours with flowing water, the pressure with (100 kg/cm) anhydrates in dehydrater then.So just obtain the following product that desalt and compression that removes: 4 kilograms of cucumber, 2.5 kilograms of eggplants, 1 kilogram of melon and 2 kilograms of ginger.The cucumber of the compression that is obtained (4 kilograms) infusion in 8 liters of aodorization solution like this, the eggplant of compression (2.5 kilograms) infusion in 10 liters of described aodorization solution, the melon infusion in 2 liters of described aodorization solution of compression lasts 2 days.Used aodorization solution in the example is with 5 liters of Freamines, 1.5 kilograms of sugar, 0.4 kilogram of sodium glutamate, 0.2 kilogram of Prex
The product of CT(Takeda chemical industry Co., Ltd), 50 gram Umamix
MS-A(mixing odorant is the product of Takeda chemical industrial company), 50 gram glycine, 70 gram SSA
(disodium succinate, the product of Takeda chemical industry Co., Ltd), 80 gram citric acids (crystal), 20 gram acetate, 115 gram Glycymin
Mix mutually with 15 Keshan potassium sorbates, and add water and make total amount be 20 liters to prepare.
The ginger that the vegetables (50 restrain cucumber, and 50 gram eggplants and 10 grams are melon) and the 10 gram desalinations of such infusion of part and aodorization are also compressed is put into polybag, and add 5% sodium chloride solution that contains 1% composition (A) that is obtained in the above-mentioned experiment 1 simultaneously.Composition was placed 2 hours at 15 ℃ in the bag, then at 15 minutes (product of the present invention) of 85 ℃ of heating.On the other hand, carry out packaging process equally, just only contain with 0.5%Ribotide with 10 milliliters
As 5 '-5% sodium chloride solution of nucleotides puts into bag simultaneously, replaces the solution that contains composition (A).Composition was placed 2 hours at 15 ℃ in the bag, then in 15 minutes (reference product) of 85 ℃ of heating.
These two kinds of products all stored for 2 weeks at 15 ℃, carried out sensory test (triangle test) then, were made up of 20 tasters, and wherein 17 people can product taste the difference on the taste, and all like product of the present invention, and other three tasters then can not.Thereafter, to 5 of two kinds of products '-the new-nucleo residual quantity measures, institute obtains and the results are shown in Table 6.Prove composition of the present invention (A), can produce and delay the effect that flavor substance decomposes, even also be like this such vegetables of eggplant with strong phosphatase activity.(seeing Table 6)
Embodiment 4
Produce pickles with the method identical with embodiment 3, the composition that provides in the table 7 (E)-(L), demonstrated the same with composition (A) delay 5 '-effect of new-nucleo decomposition.(seeing Table 7)
Embodiment 5
In a V-type blender, with 600 the gram 5 '-new-nucleo (Ribotide), 50 the gram sodium polyphosphates, 50 gram natrium citricums, 50 gram sodium metaphosphates, 50 gram anhydrous sodium acetates, 50 gram protein hydrolysate (natural odorant) mix mutually with 150 gram salt, make a kind of odorization composite that is used for pickles.After this composition that obtains like this is called " composition M ".
500 gram salt are sprinkled into 10 kilograms of cucumber, and bubble salted down 2 days, obtained 6 kilograms of salted cucumber.To the cucumber that obtains like this (6 kilograms), add by 5 premium on currency, 25 gram citric acids, 40 milliliters of glacial acetic acid restrain the aodorization solution that salt are mixed with 15, place then 2 days.After this, with seasoning cucumber drain, 300 grams are put into plastics (Polycello) bags, add 300 milliliters of aodorization solution (pH3.8) simultaneously, this solution is by 1.5 liters of wine vinegars, 1 kilogram of sugar, 10 gram potpourris, 3 gram cloves, 3 gram basyleaves, 3 gram capsicums, 25 gram L-sodium glutamates, 5 gram compositions (M) and 3.5 premium on currency are mixed and made into, then at the vacuum condition lower sealing, placed 1 hour under the room temperature,, cooled off then 20 minutes 80 ℃ of heating 10 minutes.So just make 5 '-the sodium nucleinate stabilisation, and obtain good to eat sweet pickles.
Embodiment 6
In 10 kilograms of cucumber of cutting into pieces, be sprinkled into 500 gram salt, a scheelite is placed on the cucumber salted 2 days, obtain 5 kilograms of salted cucumber.Cut 5 kilograms of radish and 2 kilograms of parsley (Japanese celery) into pieces (wide 1-2 millimeter, long 2-3 centimetre),, be sprinkled into 350 gram salt, put scheelite and press, placed 2 days its mixing.So just obtain 3 kilograms of salted radish and parsley.
To salted cucumber, add 200 gram shallots in the mixture of radish and parsley, 50 gram pimientos, 100 gram ginger, 100 gram garlics and the dried shrimp of 300 grams, all choppings added the crisp system of aodorization solution 2 days, and this solution is with 40 gram salt, 30 gram Prex
C-T(mixes odorant, the product of Takeda chemical industry Co., Ltd for one kind), 500 milliliters of Ajishi-rube B, 15 gram L-sodium glutamates, 10 gram SSA
Mix with 1 premium on currency and make.Put into polybag without such product of handling 300 grams that drain, add 3 milliliters of compositions (M) solution (10% weight per volume) simultaneously, vacuum seal was at room temperature placed 2 hours.83 ℃ of heating 25 minutes, cooled off then 20 minutes.So just make 5 '-the new-nucleo stabilisation, and obtain good to eat kimchi.
Embodiment 7
The soy sauce that in 10 kilograms of salt pickled leaf mustard stems, adds 1 liter of preheating, 100 gram L-sodium glutamates, 5 gram SSA
, 30 gram red pepper noodles and 300 gram salt were pickled 5 days.In this vegetables of pickling, add by 10 gram compositions (M) and be dissolved in 100 ml waters and the solution made, and add 200 milliliters of sesame oil simultaneously.200 grams are put into polybag by the leaf mustard stem that said process obtains, and vacuum seal was at room temperature placed 3 hours, added 25 minutes at 80 ℃, cooled off then 20 minutes.So just make 5 '-new-nucleo stabilisation and obtain good to eat Chinese pickle (hot pickled mustard tube).
Table 5
Store stored for 4 weeks after 1 week after
Answer like 5 '-nucleotides answer like 5 '-nucleotides
The taster counts the residual quantity taster and counts residual quantity
(flavor is arranged very much) (flavor is arranged very much)
Added and added (%) (%)
Flavor solution A 10 73.5 17 50.3
Product
Added and added
6 54.5 2 18.9 of solution B
Product
Table 6
5 '-nucleotides residual quantity (%)
Just prepare 15 ℃ stored for 2 weeks after 15 ℃ of storages after one month
Product 65.5 56.2 50.3 of the present invention
Reference product 15.3 8.2 6.8
Table 7 (unit: gram)
Composition E F G H I J K L
Composition
5 '-new-nucleo 500 500 500 500 500 500 500 500
Sodium pyrophosphate 40 40 40 50
Sodium polyphosphate 200 100 100 160 100 100 200 150
Sodium metaphosphate 160 100 200 100 100 50 100 100
Natrium citricum 50 50 80 180 160 100
Citric acid 20
Disodium succinate 50 38 50 50
Butanedioic acid 12
Sodium tartrate 100 100
Tartaric acid 20
Natrium malicum 200 50 50 50 50
Malic acid 40
Sodium acetate 10 50 100 50 50 50
Amount to 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1000
Claims (3)
1, a kind of method for preparing pickles, this method may further comprise the steps: (1) is after preliminary infusion or middle infusion, in pickles, add a kind of aodorization solution, this aodorization solution is by making the composition preparation soluble in water that contains following material, (a) 5 '-nucleotides, (b) polyphosphate and (c) be selected from acetate, citric acid, butanedioic acid, lactic acid, fumaric acid, malic acid or tartaric acid or their sodium salt, one or more materials in sylvite or the calcium salt, wherein with respect to 100 parts (weight) 5 '-nucleotides, (b) being 10-800 part (weight), (c) is 10-800 part (weight); (2) make the sack sealing that contains above-mentioned pickles; (3) the above-mentioned pickles that are sealed in the bag are heat-treated.
2, a kind of the method for claim 1, wherein said pickles are vegetables and fruits.
3, a kind of the method for claim 1, the use amount of wherein said composition in the weight of final kimchi products, is about 0.02-0.2%(weight).
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP245364/1984 | 1984-11-19 | ||
| JP24536484 | 1984-11-19 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN85108385A CN85108385A (en) | 1986-06-10 |
| CN1012129B true CN1012129B (en) | 1991-03-27 |
Family
ID=17132562
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN85108385A Expired CN1012129B (en) | 1984-11-19 | 1985-11-15 | Seasoning composition for pickles |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPH0697938B2 (en) |
| KR (1) | KR860003786A (en) |
| CN (1) | CN1012129B (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6095823B1 (en) * | 2016-03-24 | 2017-03-15 | 株式会社かめいあんじゅ | Seasoning liquid for pickles, pickles using the same, and pickles in containers |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5696680A (en) * | 1979-12-28 | 1981-08-04 | Kyowa Hakko Kogyo Co Ltd | Preparation of stabilized seasoning |
-
1985
- 1985-11-13 JP JP25457385A patent/JPH0697938B2/en not_active Expired - Lifetime
- 1985-11-15 CN CN85108385A patent/CN1012129B/en not_active Expired
- 1985-11-18 KR KR1019850008610A patent/KR860003786A/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61268129A (en) | 1986-11-27 |
| KR860003786A (en) | 1986-06-13 |
| JPH0697938B2 (en) | 1994-12-07 |
| CN85108385A (en) | 1986-06-10 |
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| C13 | Decision | ||
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| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
International patent classification (main classification): A23L1/218 |