JP2000236808A - Composition and method for preserving lightly-pickled vegetables - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a composition for preserving lightly-pickled vegetables, retaining the green of food, inhibiting the propagation of bacteria and improving storable duration without affecting their taste by including sodium acetate, adipic acid, calcined shell calcium or the like. SOLUTION: This composition contains (A) preferably 20-85 wt.% sodium acetate, (B) preferably 4-55 wt.% adipic acid and (C) preferably 2-35 wt.% at least one kind selected from the group consisting of calcined shell calcium and calcined egg shell calcium. It is preferable that a part or the whole of food such as a cucumber is immersed in an aqueous solution (preferably showing pH 5.1-5.5) of the composition so as to preserve lightly-pickled vegetables and that the composition is applied to the whole of lightly-pickled vegetables in a quantity of 0.1-2.5 wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a composition for preserving pickled pickles and a method of storing pickled pickles.

[0002]

2. Description of the Related Art Pickled pickles are eaten in the sense of a vegetable salad, and are foods that enjoy the freshness of green vegetables and the crispness of fresh vegetables. That is, the pickled pickles are required to have not only umami, but also vividness and freshness at the same time.

[0003] Therefore, even if pickles are used as a bite, lightly pickled pickles are greatly different from old pickled pickles in terms of how to make them. For example,
1) Pickled pickles have a lower salt content than old pickles and are pickled in a relatively short period of time. 2) Kozuke is a fermented food and tastes the acidity and flavor of various organic acids produced by fermentation, or the umami of amino acids. On the other hand, pickled pickles are pickles obtained by pre-dipping under-picked vegetables in a seasoning liquid whose acidity, flavor, umami, etc. are adjusted in advance, and are not fermented.

Although it is preferable that the lightly pickled pickles have a long shelf life like the old pickles, it is easy for bacteria to multiply and the shelf life is poor because the amount of salt used is low. The preservation period of old pickles is several months, while that of shallow pickles is about 1 week to 10 days at most. In general, as a method of suppressing the growth of bacteria in pickles and keeping them in storage, there is a method of adding an edible organic acid to lower the pH. However, when the pH is lowered by adding an edible organic acid to the pickled pickles, chlorophyll contained in the vegetables is decomposed, and the green color fades. As a result, the freshness and freshness of the vegetables are lost, and the commercial value as pickled pickles is greatly reduced.

[0005] By the way, as a product form of pickled pickles,
Conventionally, vegetables and seasonings were sold together in plastic bags, but in recent years, convenience stores and the like have become the mainstream products in which only seasoned vegetables with seasonings cut into tray containers. In such a product form, in addition to portability, easy handling, and the like, there is no risk of liquid leakage, and the transportation cost is low.

However, since the seasoning solution is cut off in the lightly pickled pickles placed in the tray container, functions such as a preservative and a buffering agent cannot be fully utilized, and the bacteria easily grow. Also, because the vegetables will come into contact with the air,
It is easily oxidized and the green color fades quickly. Even among pickled pickles that are easily rotten due to their low salt content,
In particular, pickled pickles placed in tray containers are apt to lose their commercial value as the damage progresses particularly quickly.

[0007] Therefore, in the case of pickled pickles, it is important how to preserve the vegetables without deteriorating the vividness and freshness of the vegetables. In particular, there is a strong demand for lightly pickled pickles placed in tray containers.

Conventionally, as a general method for improving the shelf life of pickled pickles, these organic acid salts are added to edible organic acids which have been recognized as food additives such as acetic acid, brewed vinegar and citric acid. There is a way. However, acetic acid, brewed vinegar, and the like have an antibacterial effect, but their odor is intense, so that an additive amount sufficient to obtain a desired antibacterial effect cannot be blended.

In this connection, Japanese Patent Application Laid-Open No. Hei 9-140365 reports a low-acidity freshness preserving agent for foods containing an organic acid, an organic acid salt and a food additive capable of generating carbonate ions in an aqueous solution. I have.

However, when this freshness-preserving agent is used for pickled pickles, the effect on taste cannot be ignored, and the effect of keeping the green color of vegetables is low, so the commercial value of pickled pickles is remarkable. descend.

On the other hand, Japanese Patent Publication No. 5-63129 reports a composition for preserving pickled pickles comprising adipic acid, sodium acetate and fumaric acid.

However, this composition has a long-lasting effect, but has a low effect of keeping the green color of vegetables. Especially when applied to pickled pickles in tray containers,
Since the green color of the vegetables is significantly lost within a short period of time, their product life is significantly shortened.

It is conceivable to increase the amount of adipic acid to further increase the bacteriostatic effect. However, since adipic acid has a peculiar off-taste, the effect on the taste cannot be ignored when an amount capable of exhibiting a sufficient bacteriostatic effect is added. In particular, in the case of low-salt pickled pickles, the commercial value is significantly reduced. In addition, since adipic acid is also an acid, it promotes the decomposition of chlorophyll in vegetables and loses the greenness of vegetables, thereby reducing the commercial value of pickled pickles. When used in combination with sodium acetate having a bacteriostatic effect and a buffering effect, the bacteriostatic effect and the retention of green clarity are somewhat improved. However, sodium acetate has no corrective effect on the off-taste of adipic acid.

[0014] As described above, a preservative for pickled pickles that has an effect of suppressing the growth of bacteria, has an effect of improving the shelf life, does not adversely affect the taste, and can maintain green clarity has not yet been established.
In particular, there is a demand for the development of preservatives that exhibit these effects in shallow pickles served in tray containers, for which demand is increasing in convenience stores and the like.

[0015]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the problems of the prior art, and mainly suppresses the growth of bacteria, has an effect of improving the shelf life, and does not adversely affect the taste. Moreover, an object of the present invention is to provide a composition for preserving pickled pickles that can maintain green clarity and a method of storing pickled pickles using the composition.

[0016]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that a composition having a specific composition can achieve the above object, and have completed the present invention.

That is, the present invention relates to the following composition for preserving pickled pickles and a method of storing pickled pickles.

1. A composition for preserving pickled pickles comprising (a) sodium acetate, (b) adipic acid, and (c) at least one selected from the group consisting of calcined shell calcium and calcined eggshell.

2. A method for preserving pickled pickles, comprising immersing part or all of the food in a solution in which the composition is dissolved.

[0020]

BEST MODE FOR CARRYING OUT THE INVENTION The composition for preserving pickled pickles according to the present invention comprises (a) sodium acetate, (b) adipic acid and (c)
It is a composition for preserving pickled pickles containing at least one member selected from the group consisting of calcined shell calcium and calcined egg shell.

The purity and properties of the sodium acetate and adipic acid used in the present invention are not limited as long as the effects of the present invention are obtained, and those obtained by a known production method or commercially available products can be used as they are. . These are generally in the form of powder, but the particle size and the like may be appropriately set according to the form of the product.

As the calcined shell calcium in the present invention, generally, shells of oysters, clams, clams and the like can be used at high temperatures, and commercially available products may be used. The firing temperature of the shell is not particularly limited, but is usually 800 to 100.
Those fired at about 0 ° C. can be suitably used.

In general, the fired eggshell calcium in the present invention can be obtained by firing eggshells of chickens, quails and the like at a high temperature, or a commercially available product may be used. There is no particular limitation on the firing temperature of the eggshell, but usually those fired at about 800 to 1000 ° C. can be suitably used.

(A) to (c) of the composition for preserving pickled pickles of the present invention
The component ratio of each component may be appropriately set according to the type of the target food, the type of the seasoning liquid to be used, and the like. Generally, (a) sodium acetate is usually 20 to 85% by weight.
, Preferably about 50 to 80% by weight, (b) adipic acid is usually about 4 to 55% by weight, preferably about 10 to 30% by weight, and (c) calcined shell calcium and eggshell calcium. At least one of them generally contains about 2 to 35% by weight, preferably about 4 to 10% by weight, respectively.

The pickled pickles applicable in the present invention are not particularly limited, and can be applied to any conventional pickled pickles. For example, it is effective for a low-salt pickled pickle having a salt content of about 8% by weight or less, particularly about 3% by weight or less.

The food to be used in the composition for preserving pickled pickles according to the present invention is not particularly limited as long as it is a food usually used for pickling. For example, cucumbers, cucumber, Chinese cabbage, cabbage, green balls, radish, turnip , Eggplant, fruiting melon and the like.

In the composition for preserving pickled pickles according to the present invention,
If necessary, appropriate amounts of edible organic acids and salts thereof, other antibacterial agents (bacteriostatic agents), saccharides, thickening polysaccharides, salt and the like usually used in the art can be added. These addition amounts may be appropriately set within a range that does not impair the effects of the present invention.

The edible organic acids and salts thereof include:
For example, ascorbic acid, kojic acid, erythorbic acid,
Examples thereof include citric acid, malic acid, fumaric acid, succinic acid, gluconic acid, acetic acid, brewed vinegar, tartaric acid and salts of these organic acids. In the composition for preserving pickled pickles of the present invention,
One or more of these edible organic acids may be used in combination.

As the above antibacterial agent (bacteriostatic agent), for example,
Chitosan, thiamine lauryl sulfate, ε-polylysine,
Examples include lysozyme, ethyl alcohol, protamine, glycine, alanine, glucono delta lactone, pepper extract, yucca extract, hop extract and the like. In the composition for preserving pickled pickles of the present invention, one or more of these antibacterial agents (bacteriostatic agents) may be used.

Examples of the above saccharides include sugar alcohols such as xylitol, mannitol, erythritol, lactitol, maltitol and sorbitol; reduced water syrups such as sucrose, fructose, maltose and trehalose; starch syrups such as starch syrup oligosaccharides and dextrins. Examples include decomposed products and various thickening polysaccharides such as lactose, pullulan, pectin, xanthan gum, alginic acid, sodium alginate, guar gum, carrageenan, dextran, and gum arabic. In the composition for preserving pickled pickles of the present invention, one or more of these saccharides may be used.

The composition of the present invention can be prepared by mixing each of the components (a) to (c) with an edible organic acid as required. The mixing method itself can be performed according to a known method.

The preservation of pickled pickles using the composition of the present invention can be carried out by immersing part or all of the food in an aqueous solution of the composition of the present invention. The above-mentioned aqueous solution is a seasoning liquid that uses each component of the composition in the seasoning process.
It can be produced by dissolving in a pickling solution, a saline solution, or water (tap water, purified water, distilled water, or the like) used in the under pickling step. In the present invention, an aqueous solution using a seasoning solution or a pickling solution can be suitably used. The immersion liquid used in the under immersion step is not particularly limited as long as it is an immersion liquid generally used in the art, and for example, a saline solution or the like is used. The seasoning liquid used in the seasoning pickling step is not particularly limited as long as it is a seasoning liquid generally used in the art. Examples thereof include aqueous solutions in which various amino acid seasonings such as sodium glutamate, various nucleic acid seasonings such as sodium guanylate, protein hydrolysates, salt, various sugars, and mixtures thereof are dissolved.

The pH of the aqueous solution is not particularly limited, but is usually about 4.8 to 5.8, preferably about 5.1 to 5.5. The composition of the present invention or its aqueous solution may be adjusted to a predetermined pH value by using a pH commonly used in the art.
Modifiers may be added.

The method for dissolving the composition of the present invention is not particularly limited, and may be heated if necessary. For example, the composition of the present invention prepared in advance and, if necessary, an edible organic acid and the like may be added to a predetermined amount of water, a seasoning solution, a pickling solution, and the like, followed by stirring. Alternatively, the components (a) to (c) of the composition of the present invention and, if necessary, an edible organic acid may be sequentially added to a predetermined amount of water, a seasoning solution, a pickling solution, and the like, followed by stirring.

The amount of the composition of the present invention can be appropriately set according to the kind of the target food, the ratio of each component, and the like, and is usually about 0.1 to 2.5% by weight based on the whole pickled pickles. And preferably about 0.5 to 1.5% by weight. Here, the total amount of pickled pickles refers to the total amount of the aqueous solution of the target food and composition. The immersion time is not particularly limited and can be appropriately set depending on the type of food to be used and the like, and is usually about 10 minutes to 4 days. The immersion of the food in the aqueous solution may be performed at any stage of the manufacturing process of the pickled pickles. For example, a method of dissolving the composition of the present invention in a seasoning solution and performing it simultaneously with seasoning and pickling, a method of dissolving the composition of the present invention in a pickling solution and performing simultaneously with immersion, and immersing the food after seasoning and pickling in a saline solution of the present composition And the like.

When the composition of the present invention is used for pickled pickles, not only the conventional food and the product form in which the seasoning liquid is put together in a bag or the like, but also, after seasoning, the seasoning liquid is cut and only the pickled vegetables are used. May be in the form of a product in which is stored in a tray container or the like.

[0037]

According to the present invention, there can be provided a composition for preserving pickled pickles which suppresses the growth of bacteria, has a shelf life effect, does not adversely affect the taste, and retains the green color of the food.

[0038]

EXAMPLES Examples of the present invention will be described below together with comparative examples.
The present invention will be described more specifically. The present invention is not limited to the following examples.

Example 1 Cucumbers were sliced to a width of 1 to 1.5 cm, and the weight of the cucumbers was 1.5.
It was put in a double volume of 5% by weight saline solution, floated and pickled with a light weight so that the cucumbers did not float, and then dipped in a 5 ° C. constant temperature room overnight. After lightly washing the pickled cucumbers with water, the composition containing the preserved pickled pickles and 0.8% by weight of sodium glutamate 3
Seasoned pickles were used as a seasoning solution by weight% saline. The composition for preserving pickled pickles is 72 parts by weight of sodium acetate, adipic acid 2
A mixture of 3 parts by weight and 5 parts by weight of calcined shell calcium was used. The composition for preserving pickled pickles was used by dissolving 1.5% by weight of the total amount of pickled pickles in a seasoning liquid. The ratio of cucumber to seasoning liquid was 1: 1 (weight ratio). After seasoning in a constant temperature room at 5 ° C. for 3 days, the seasoning solution was cut off, poured into a tray container, covered, and stored in a constant temperature room at 10 ° C. to check the shelf life.

The shelf life was evaluated by examining the number of general viable bacteria, the state of keeping green, and the occurrence of mold. For the number of general viable cells, the number of cells (cells / g) after 48 hours at 35 ± 1 ° C. was examined using a standard agar medium. Table 1 shows the results of the shelf life.
In the evaluation of green retention of vegetables in the table, ◎ indicates that the green retention was particularly good, ○ indicates that the green retention was good,
Δ indicates that there was a slight fading of green and there was a problem in the value as a product, and x indicates that the fading of green was remarkable. The taste was checked after seasoning and pickling. Example 2 The composition for preserving pickled pickles was 1.25% by weight of the total amount of pickled pickles.
Was prepared in the same manner as in Example 1 except that was used after dissolving in a seasoning solution. Example 1 about this pickled pickles
The shelf life was examined in the same manner as described above. Table 1 shows the results.

Example 3 A lightly pickled pickle was produced in the same manner as in Example 1, except that the composition for preserving lightly pickled pickles was used by dissolving 1.0% by weight of the total amount of lightly pickled pickles in a seasoning liquid. . The shelf life of the pickled pickles was examined in the same manner as in Example 1. Table 1 shows the results.

Example 4 A lightly pickled pickle was produced in the same manner as in Example 1, except that the composition for preserving lightly pickled pickles was used by dissolving 0.75% by weight of the total amount of lightly pickled pickles in a seasoning liquid. . The shelf life of the pickled pickles was examined in the same manner as in Example 1. Table 1 shows the results.

The pickled pickles of Examples 1 to 4 had good taste. In addition, in any case, despite the storage in the form of cut preservatives, the bacteriostatic effect is fully exhibited,
There was a one-week shelf life. Further, in each case, despite the shallow pickling of dark vegetables, the vegetables could be stored while retaining the green color without fading.

Comparative Example 1 A pickled pickle was prepared in the same manner as in Example 1 except that a seasoning solution to which the composition for preserving pickled pickles was not added was used.
The shelf life was examined in the same manner as described above. Table 1 shows the results. The taste was good, but the growth of the bacterium was conspicuous, and it lasted only 3 days.

COMPARATIVE EXAMPLE 2 In the same manner as in Example 1, except that the composition for preserving the pickled pickles except for the calcined shell calcium was dissolved in the seasoning liquid and used, the pickled pickles were used. It was manufactured and its shelf life was examined in the same manner as in Example 1. Table 1 shows the results. Although it had a bacteriostatic effect, there was a problem with taste. Also,
Greenness was retained for only one day.

Comparative Example 3 A pickled pickle was produced in the same manner as in Example 1 except that the composition for preserving pickled pickles was used except that sodium acetate was dissolved in the seasoning liquid. Then, the storage condition was examined in the same manner as in Example 1. Table 1 shows the results. It has a bacteriostatic effect, but the green preservation effect of vegetables is poor.
Greenness was retained only on days. Comparative Example 4 In Example 1, a lightly pickled pickle was produced in the same manner as in Example 1, except that the composition for preserving lightly pickled vegetables except for adipic acid was dissolved in a seasoning solution and used. Example 1
The shelf life was examined in the same manner as described above. Table 1 shows the results. Vegetables had green retention and bacteriostatic effects, but had taste problems.

Comparative Example 5 A pickled pickle was prepared in the same manner as in Example 1, except that a composition in which 5 parts by weight of calcined shells were replaced with calcium lactate was used. It was manufactured and its shelf life was examined in the same manner as in Example 1.
Table 1 shows the results. Although it has a bacteriostatic effect, it has a strong sour taste, has a problem in taste, and has a poor effect of keeping vegetables green.
Greenness was retained only on days.

Comparative Example 6 In place of the composition for preserving pickled pickles used in Example 2, sodium acetate: adipic acid: fumaric acid = 1: 0.27: 0.10 (JP-B-5-63129) (Weight ratio) of 1.2% of the total amount of pickled pickles
A pickled pickle was produced in the same manner as in Example 2 except that 5% by weight was dissolved in the seasoning liquid, and the shelf life was examined in the same manner as in Example 1. Table 2 shows the results. There was a taste problem and the greenness was retained for only one day. Comparative Example 7 In Example 2, sodium acetate: adipic acid: fumaric acid = 1: 0.2 disclosed in JP-B-5-63129.
A pickled pickle was produced in the same manner as in Example 2 except that a composition having a composition ratio of 7: 0.10 (weight ratio) was used by dissolving 0.4% by weight of the whole pickled pickle in a seasoning liquid. Example 1
The shelf life was examined in the same manner as described above. Table 2 shows the results. There was a problem with taste and the bacteriostatic effect was not sufficient. In addition, greenness was maintained only for one day.

Comparative Example 8 In place of the composition used in Example 1,
The composition capable of emitting carbonate ions described in JP-A-140365 was used. That is, based on 23 parts by weight of adipic acid,
67.5 parts by weight of sodium acetate and sodium carbonate 9.
A composition consisting of 5 parts by weight was prepared, and this composition was dissolved in a seasoning solution in an amount of 1.5% by weight based on the total amount of the pickled pickles. The shelf life of this pickled pickle was examined in the same manner as in Example 1. Table 2 shows the results. There was a problem in taste, and the green holding effect of the vegetables was poor, and green was held only for 3 days.

Comparative Example 9 In place of the composition used in Example 2,
The composition capable of emitting carbonate ions described in JP-A-140365 was used. That is, based on 23 parts by weight of adipic acid,
67.5 parts by weight of sodium acetate and sodium carbonate 9.
Example 2 A composition consisting of 5 parts by weight was prepared, and this composition was dissolved in a seasoning solution in an amount of 1.25% by weight of the whole pickled pickles.
A pickled pickle was produced in the same manner as described above. The shelf life of this pickled pickle was examined in the same manner as in Example 1. Table 2 shows the results. There is a problem in taste, and the green preservation effect of vegetables is poor,
The green color was retained for only three days.

[0051]

[Table 1]

[0052]

[Table 2]

Claims (4)

[Claims] 1. A composition for preserving pickled pickles comprising (a) sodium acetate, (b) adipic acid, and (c) at least one selected from the group consisting of calcined shell calcium and calcined eggshell. (2) 20-85% by weight of sodium acetate (a),
A composition for preserving shallow pickles, comprising (b) 4 to 55% by weight of adipic acid and (c) 2 to 35% by weight of at least one selected from the group consisting of calcined shell calcium and calcined egg shell. 3. A method of preserving pickled pickles, comprising immersing part or all of the food in an aqueous solution in which the composition according to claim 1 is dissolved. 4. The composition is used in an amount of 0.1 to 0.1% based on the total amount of pickled pickles.
The storage method according to claim 3, wherein 2.5% by weight is used.