JP2004173612A - Method for producing lightly-pickled japanese radish from which sharp taste is eliminated or reduced - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for easily and inexpensively producing lightly-pickled Japanese radish for which various kinds of seasoning liquid are applicable by reducing or eliminating the sharp taste of Japanese radish with low salt. <P>SOLUTION: This lightly-pickled Japanese radish is produced through the following processes: a bottom soaking process where Japanese radish is soaked into a bottom soaking liquid containing at least one kind of edible acid selected from the group consisting of acetic acid, lactic acid, citric acid, malic acid, gluconic acid, fumaric acid, succinic acid, tartaric acid, adipic acid, phytic acid, phosphoric acid and vinegar obtained by fermentation; and a seasoning/pickling process where the bottom-pickled Japanese radish is soaked in a seasoning liquid. <P>COPYRIGHT: (C)2004,JPO

Description

【００３９】
【表２】

【００４０】
【表３】

【００４１】
【表４】

【００４２】
比較例１
実施例１に於いて水のみからなる下漬液を使用して下漬を行った。下漬した大根を試食したところ大根の辛味が強く残っていた。さらに、この大根を使い実施例１と同じ調味液で調味漬したところ大根の辛味が残り、生漬かりで味も十分にのっておらずまずかった。
【００４３】
比較例２
実施例５に於いて６％食塩水のみからなる下漬液を使用して下漬を行った。下漬した大根を試食したところ大根の辛味が強く残っていた。さらに、この大根を使い実施例１と同様に三種類の浅漬用調味液で調味漬したところ大根の辛味が残り、生漬かりで味も十分にのっておらずまずかった。
【００４４】
比較例３
アミノ酸類が辛味成分であるイソチオシアナ−ト類の分解に効果があるとの前褐した文献に基づき実際の大根浅漬に適用しその効果を調べた。即ち、実施例５の下漬液に於いて可食性酸の代わりにグリシン３０％、ＤＬ−アラニン３０％、グルタミン酸ナトリウム４０％からなるアミノ酸製剤を１．２５％溶解した６％食塩水を使用して下漬を行った。下漬した大根を試食したところ大根の辛味が強く残っていた。さらに、この大根を使い実施例５と同様に調味漬したところ大根の辛味がありまずかった。
【００４５】
比較例４〜１３
実施例５の下漬工程に於いて可食性酸をこれらの塩に替え、調味液は実施例５と同じ３種類の調味液を使用し大根の浅漬を製造した。
【００４６】
これらの下漬処方及び辛味結果を比較例１、２及び３のものとあわせ表５及び表６に示す。いずれのものも下漬終了時に大根の辛味があり、調味漬しても辛味が残り、生漬かりで、味も十分にのっておらず、味の悪い浅漬大根となった。尚、表中の数値はいずれも重量部である。
【００４７】
【表５】

【００４８】
【表６】

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing radish shallows, in which pungency is removed or reduced from radish having a pungent component.
[0002]
[Prior art]
Usually, the original purpose of the pickling process for pickles is to preserve the enzyme by using a large amount of salt, to block the action of enzymes during salting for a long time, Is carried out in order to eliminate the fresh odor of fresh vegetables and to make the seasoning liquid easily penetrate into the vegetable cells. In particular, in the case of seasoning lightly pickled, it is important that the seasoning liquid permeates the vegetables because the seasoning is used for seasoning.
[0003]
On the other hand, the lightly pickled food is salted in a refrigerator for one night or more, then pickled in a seasoning liquid and packed for shipment. For this reason, vegetable cells are not completely killed in shallow pickling due to low salt content and short-time pickling, and a part of the function of various enzymes remains, so that they are half-pickled. Normally, this leaves the flavor of raw vegetables and is pleasing as salad pickles.
[0004]
However, in the case of radish, unlike other vegetables, if it is half-pickled, it has a strong pungent feeling because it remains pungent, and if it is seasoned lightly pickled, there is a problem that the taste is greatly affected and the commercial value is reduced. . For this reason, even if the seasoning liquid used for other vegetables was used for radish, the taste changed, and it was not possible to produce lightly pickled radish.
[0005]
For example, Patent Document 1 discloses a method of producing a pickled vegetables with reduced pungent components from vegetables including radish. Patent Literature 1 describes a method of manufacturing pickled vegetables that employs a means of heating vegetables at a relatively high temperature in saline to suppress the pungent components of the vegetables. However, this method does not use an edible acid and requires a precise temperature control by providing a heating device, which is costly, and has many problems in the case of manufacturing on a site scale.
[0006]
Further, methods for reducing pungency in foods include, for example, Patent Document 2 and Patent Document 3. Patent Document 2 describes using an acidic phospholipid or a lyso form thereof, and Patent Document 3 describes using an ester of a mono- or diglyceride and a polycarboxylic acid as a pungency inhibitor. These substances are expensive and are not available on the market but are difficult to obtain.
[0007]
Non-Patent Document 1 reports that glycine, alanine, glutamic acid, and many other amino acids have an effect of decomposing allyl isothiocyanate, which is a pungent component. However, regarding the pungency decomposition effect of amino acids, when actually used for pickles, there is no pungency reduction effect as reported in the literature.
[0008]
[Patent Document 1]
JP 2001-218556 A
[Patent Document 2]
JP-A-8-173803
[Patent Document 3]
JP-A-8-298957
[Non-patent document 1]
Japan Society for Food Science and Technology, Vol. 45, No. 12, p. 744 (1998)
[0012]
[Problems to be solved by the invention]
The pungent component of radish is derived from an isothiocyanate compound. In old pickles such as Sawaan, the pungent components are decomposed during long-term pickling, so there is no effect on taste. In the case of lightly pickled vegetables, it is characterized by the fact that the vegetables are still fresh and pickled like a salad because the salt is low in salt and the pickled vegetables are short-lived. However, the pungent components of radish that are not sufficiently pickled remain undecomposed, which adversely affects the taste and lowers the commercial value.
[0013]
The pungent ingredient of radish is isothiocyanate compound similar to wasabi, but when it is made into a pickled pickled dish instead of pungent with a unique fragrance like wasabi, it may impair the taste of the seasoning liquid and reduce the commercial value. Has become.
[0014]
No method has yet been established for reducing the pungency of radish asakuzuke. For this reason, radish shallow pickles using various kinds of general seasoning liquids used for Chinese cabbage, cucumbers, etc. are hardly available on the market. Most of the radish lightly pickled products on the market are limited to sugar radish or sweet and sour pickles.
[0015]
That is, an object of the present invention is to provide a method for producing radish shallow pickles in which various types of seasoning liquids can be applied by reducing or removing the pungency of radish under low salt conditions at a simple and low cost.
[0016]
[Means for Solving the Problems]
The present inventors have conducted a study to achieve the above-described object, and found that radish can be efficiently removed by removing the pungency of radish by immersing the radish in a submerged solution mixed with a certain amount of edible acid, The present invention has been completed.
[0017]
That is, the present invention provides the following technology.
Item 1. A method for producing radish lightly pickled, comprising the following steps:
(1) at least one edible acid selected from the group consisting of acetic acid, lactic acid, citric acid, malic acid, gluconic acid, fumaric acid, succinic acid, tartaric acid, adipic acid, phytic acid, phosphoric acid, and brewed vinegar; A step of immersing the radish in the contained solution, and (2) a step of immersing the radish in the seasoning solution.
Item 2 The production method according to Item 1, wherein the amount of the edible acid used in the step (1) is about 0.05 to 1% by weight based on the total amount of the radish and the pickling solution.
Item 3. The production method according to Item 1, wherein the pH of the dip solution in the step (1) is about 1.7 to 3.9.
Item 4 The production method according to Item 1, wherein the weight ratio of radish: underpickling solution in step (1) is about 100: 20 to 100: 150.
Item 5 Radish shallow pickle produced by the production method according to any one of Items 1 to 4.
Item 6. Contains at least one or more edible acids selected from the group consisting of acetic acid, lactic acid, citric acid, malic acid, gluconic acid, fumaric acid, succinic acid, tartaric acid, adipic acid, phytic acid, phosphoric acid, and brewed vinegar. A method for removing the pungency of radish, characterized by immersing radish in a soaking solution.
[0018]
BEST MODE FOR CARRYING OUT THE INVENTION
The method for producing radish shallows of the present invention from which the pungency of radish has been removed or reduced will be described in detail below.
Under-dipping step In this step, radish is immersed in a dipping solution containing an edible acid.
[0019]
The radish used in the present invention is not particularly limited as long as it contains a pungent component (for example, an isothiocyanate compound) and / or contains an enzyme (for example, myrosinase) capable of producing a pungent component. Further, in order to remove the pungent component from the radish core, it is preferable to use the one that has been cut in accordance with the purpose, such as chopping, random cutting, sino cutting, round cutting, and half cutting after peeling.
[0020]
Examples of the edible acids contained in the underpick solution include, for example, acetic acid, lactic acid, citric acid, malic acid, gluconic acid, fumaric acid, succinic acid, tartaric acid, adipic acid, phytic acid, phosphoric acid, brewed vinegar, and the like. At least one selected from the group consisting of these can be used. It is desirable that these edible acids have a mild taste when used in a mixture of several types, rather than used alone.
[0021]
The amount of the edible acid used in the underpickling solution is preferably about 0.05 to 1% by weight, more preferably about 0.1 to 0.4% by weight, based on the total amount of the radish and the underpickling solution. More preferred. The reason why the amount of the edible acid used is about 0.05 to 1% by weight based on the total amount of the radish and the marinade is that if the amount is too large, the acidity becomes too strong, and if it is too small, the pungency reduction effect is lost. is there.
[0022]
The pH of the above-mentioned immersion liquid is about 1.7 to 3.9, preferably about 1.7 to 3.4, and more preferably about 2.0 to 2.9.
[0023]
As a specific method of adjusting the underwater dip, for example, an edible acid may be added to water in the above-mentioned usage amount range, dissolved and adjusted. Further, salt may be added to the underpickling solution as in the case of ordinary shallow pickling. Although salt does not have the effect of reducing spiciness, it has the effect of increasing the osmotic pressure of the seasoning liquid and promoting submersion. The amount of salt added is within the range used for ordinary shallow pickles. That is, it is about 1 to 6% by weight based on the total amount of the radish and the marinade.
[0024]
In addition, salts of the above-mentioned edible acids (Na salt, K salt, Ca salt) may be added to the underwater liquor in an amount that does not reduce the pungency reducing effect of the edible acid. The amount can be appropriately selected according to the type of acid, the concentration of acid, the type of salt, the solid-liquid ratio, the salt concentration of the soaking solution, and the like.
[0025]
There is no particular limitation on the amount of the immersion liquid when the radish is immersed in the immersion liquid, but it is desirable that the amount of the immersion liquid quickly spread over the radish surface or cover the radish surface. Preferably, the weight ratio of radish to underpickling solution may be adjusted to about 100: 20 to 100: 150, more preferably about 100: 30 to 100: 100.
[0026]
In addition, use a weight as necessary so that the solution can quickly spread over the entire surface of the radish. The period of under-pickling may be about 1 to 3 days as in the case of generally performed pickling. If the length is too short, the effect of reducing pungency is difficult to be obtained, and if it is too long, no further reduction in pungency can be obtained, which is not desirable in terms of economic efficiency.
[0027]
It is preferable that the submersion temperature is usually a constant temperature of about 5 to 10 ° C. If the temperature is too low, the decomposition rate of the isothiocyanate compound, which is the pungent component, becomes slow, and the pungency tends to remain, which is not preferable.If the temperature is too high, the activity of the enzyme that produces the pungent component increases, This is not preferred because it may cause the growth of
[0028]
By adopting the step of dipping in the dipping solution containing an edible acid of the present invention, the isothiocyanate compound contained in the radish is decomposed under mild conditions by the acid to remove the pungency. Conceivable.
[0029]
The radish obtained in the above-mentioned under-pickling step is washed with water as needed and drained, and then subjected to the next seasoning-pickling step.
Seasoning pickling process Next, the radish immersed in the lower part is cut into an appropriate size as required, and then immersed in a seasoning liquid. As the seasoning liquid, a seasoning liquid adjusted according to the type of the product can be appropriately selected. Examples include salt, acetic acid, other organic acids (citric acid, lactic acid, etc.), seasonings such as amino acids, miso, soy sauce, fish sauce, sake, flavors, colorings, sugars, protein hydrolysates, yeast extracts and the like. Can be
[0030]
As a method of seasoning, a known method according to the intended shallow pickling can be adopted. Usually, radish may be immersed in the seasoning liquid for about 1 to 2 days at a constant temperature of about 5 to 10 ° C.
[0031]
【The invention's effect】
According to the method for producing radish shallow pickles of the present invention, it is possible to greatly reduce the pungency of radishes easily and at low cost using readily available raw materials, so that a good radish shallow pickle that has a sufficient taste without fresh pickling Can be manufactured. Also, since the pungency of radish can be significantly reduced, various types of seasoning liquids can be applied.
[0032]
【Example】
Examples and Reference Examples are shown below to further clarify the features of the present invention, but the present invention is not limited to these Examples.
[0033]
Example 1
100 parts by weight of radish cut in a line are placed in a container, and 80 parts by weight of water, 0.1 part by weight of acetic acid, 0.2 part by weight of 50% lactic acid, 0.1 part by weight of malic acid, and 0.1 part by weight of citric acid are used. Was added. A weight of about 50% of the weight of the radish was placed and immersed in a constant temperature room at 7 ° C. for 2 days. After immersion, it was washed with water and drained. When the radish was tasted, the spiciness of the radish had almost disappeared. A lightly pickled seasoning liquid 864 (manufactured by Meito Sangyo Co., Ltd., reduced starch syrup, fermented seasoning liquid, sugar, amino acid, vinegar, salt) prepared by adding 100 parts by weight of marinated radish and salt to adjust the salt concentration to 5.6%. ) Was heat-sealed in a polyethylene bag, stored in a constant temperature room at 7 ° C for 4 days, and tasted. A good lightly pickled radish was obtained without the spiciness of the radish, not being pickled, and having a sufficient taste.
[0034]
Examples 2 to 4
In the under-pickling process of Example 1, the amount of the edible acid was changed or the type of the edible acid was changed to another type. . The underpickling formula and the pungency results are shown in Table 1 together with those of Example 1.
[0035]
Example 5
100 parts by weight of the cut radish are arranged in a container, and 80 parts by weight of 6% saline, 0.1 part by weight of acetic acid, 0.2 part by weight of lactic acid, 0.1 part by weight of malic acid and 0.1 part by weight of citric acid A submerged solution consisting of parts by weight was poured. A weight of about 50% of the weight of the radish was placed and immersed in a constant temperature room at 7 ° C. for 2 days. After immersion, it was washed with water and drained. When the radish was tasted, the spiciness of the radish had almost disappeared. A 6-fold dilution (3.1% salt content) of 100 parts by weight of pickled radish and lightly pickled seasoning liquid 864 (manufactured by Meito Sangyo Co., Ltd., consisting of reduced starch syrup, fermented seasoning liquid, sugar, amino acids, brewed vinegar, and salt) 70 parts by weight were heat-sealed in a polyethylene bag, stored in a constant temperature room at 7 ° C. for 3 days, and tasted. Similarly, the seasoning solution is a five-fold diluted solution (salt content) of a lightly pickled seasoning solution "Shosen Ace" (manufactured by Meito Sangyo Co., Ltd., consisting of fructose glucose liquid sugar, vegetable protein hydrolyzate, yeast extract, fermented seasoning solution, and salt). 3.0%) and lightly pickled seasoning "Shozuke" (Meitoyu Sangyo Co., Ltd., fructose glucose liquid sugar, vegetable protein hydrolyzate, brewed vinegar, fermented seasoning, shiitake extract, salt, seasonings (amino acids, etc.) , And sour seasoning) in a 5-fold dilution (3.0% salt content). In each of the seasonings, a good lightly pickled radish was obtained which had no pungency of the radish, was not pickled, and had a sufficient taste.
[0036]
Examples 6 to 19
In the immersion step of Example 5, the edible acid was changed to another edible acid or a combination of an acid and an acid salt, and the same three seasonings as in Example 5 were used. Made pickles.
[0037]
Table 1, Table 2, Table 3 and Table 4 show the under-pickling formula and the pungency results together with those of Example 5.
<Evaluation of spicy radish>
In the table, the presence / absence of spicy radish after pickling and the presence / absence of pungency after seasoning were evaluated by tasting each sample with 10 panelists. The case where the number of panelists who felt pungency was 0 to 1 was represented by “◎”, the case of 2 to 4 persons was represented by “○”, and the case of 5 to 10 persons was represented by “×”.
At the end of the pickling, all of the radish had no pungent taste, and the seasoned pickles had no spicy taste. In addition, each numerical value in a table | surface is a weight part.
[0038]
[Table 1]

[0039]
[Table 2]

[0040]
[Table 3]

[0041]
[Table 4]

[0042]
Comparative Example 1
In Example 1, submerging was performed using a submerged solution consisting of only water. When I tasted the radish that had been pickled, the spiciness of the radish remained strong. Further, when this radish was seasoned and pickled with the same seasoning solution as in Example 1, the spicy taste of the radish remained, and it was unpicked because it was not pickled.
[0043]
Comparative Example 2
In Example 5, the immersion was performed using an immersion solution consisting only of 6% saline. When I tasted the radish that had been pickled, the spiciness of the radish remained strong. Furthermore, when this radish was used and seasoned with three types of seasoning solutions for lightly pickled in the same manner as in Example 1, the pungency of the radish remained, and the taste was unsatisfactory because it was freshly pickled.
[0044]
Comparative Example 3
Based on the pre-brown literature that amino acids are effective in decomposing isothiocyanates, which are pungent components, they were applied to actual radish shallow pickles and the effects were examined. That is, a 6% saline solution prepared by dissolving 1.25% of an amino acid preparation consisting of 30% glycine, 30% DL-alanine and 40% sodium glutamate in place of the edible acid in the underside of Example 5 was used. I pickled it. When I tasted the radish that had been pickled, the spiciness of the radish remained strong. Further, when this radish was seasoned and pickled in the same manner as in Example 5, the radish had a pungent taste and was unpleasant.
[0045]
Comparative Examples 4 to 13
The edible acid was changed to these salts in the under-pickling process of Example 5, and the same three seasonings as in Example 5 were used to produce shallow pickles of radish.
[0046]
Tables 5 and 6 show the underpickling prescription and pungency results together with those of Comparative Examples 1, 2 and 3. At the end of the pickling, all of them had the spiciness of radish, and even after seasoning, they became spicy, and they were pickled fresh, did not have a sufficient taste, and became poorly pickled radish. In addition, each numerical value in a table | surface is a weight part.
[0047]
[Table 5]

[0048]
[Table 6]

Claims (6)

A method for producing radish asakuzuke comprising the following steps:
(1) at least one edible acid selected from the group consisting of acetic acid, lactic acid, citric acid, malic acid, gluconic acid, fumaric acid, succinic acid, tartaric acid, adipic acid, phytic acid, phosphoric acid, and brewed vinegar; A step of immersing the radish in the contained solution; and (2) a step of immersing the radish in the seasoning liquid. The production method according to claim 1, wherein the amount of the edible acid used in the step (1) is about 0.05 to 1% by weight based on the total amount of the radish and the marinade. The method according to claim 1, wherein the pH of the submerged solution in the step (1) is about 1.7 to 3.9. 2. The method according to claim 1, wherein the weight ratio of the radish: the pickling liquid in the step (1) is about 100: 20 to 100: 150. A radish shallow pickle produced by the production method according to claim 1. Acetic acid, lactic acid, citric acid, malic acid, gluconic acid, fumaric acid, succinic acid, tartaric acid, adipic acid, phytic acid, phosphoric acid, and at least one edible acid selected from the group consisting of brewed vinegar A method for removing the pungency of radish, characterized by immersing radish in a pickling solution.