JP2007060980A - Frozen pickle, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide frozen pickles eatable as they are as pickles after thawing, retained in taste, palate feeling and beautiful sight, and suppressed in decrease of solid weight, and to provide a method for producing the frozen pickles. <P>SOLUTION: The frozen pickles contains a combination of salted vegetables 1 frozen in a dehydrated condition and seasoning liquid 2 frozen separately from the salted vegetables. The method for producing the frozen pickles comprises a salting process of salting raw material vegetables, a dehydrating process of dehydrating water contained inside the salted vegetables, a freezing process of freezing the dehydrated salted vegetables and a combining process of combining the frozen salted vegetables with frozen seasoning liquid. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a frozen pickle that can be directly eaten as a pickle after thawing, and a method for producing the same, and is particularly useful as a frozen storage method that can be widely used in distribution stages, stores, homes, and the like.

  Conventionally, commercially available light pickled vegetables such as Chinese cabbage are soaked in Chinese cabbage, which is a raw material for pickled vegetables, and then washed, cut and packaged, and seasoned with the seasoning liquid. However, since the raw material of pickles is raw vegetables, it is difficult to store them for a long time by refrigeration. For this reason, production of frozen pickles that can be stored for a long time has been attempted.

  In general, frozen pickles have been produced by freezing the pickled pickles produced and packed as described above. However, this manufacturing method has a problem that ice crystals in the cell membrane of vegetables easily break the cell membrane during freezing, and many obstacles occur after thawing. In other words, as a large amount of drip when thawing, a large amount of vegetable umami components, vitamins, minerals, etc. will be washed away, so the taste and nutritional value will decrease, the texture will be bad, the weight will be severely worn, the appearance will also be bad, etc. The deterioration of quality was remarkable.

  In order to solve such a problem, the following Patent Document 1 describes a frozen pickle that is frozen at a temperature corresponding to the amount of salt added after the salt is added to the pickled vegetables and the moisture removed is removed. A manufacturing method is disclosed. In this manufacturing method, since ice crystals are less likely to break the cell membrane, changes in color tone and a decrease in texture can be suppressed.

  However, the frozen pickles obtained by this method require the removal of salt after thawing, and it is necessary to add a seasoning solution separately, etc. Frozen pickles that can be thawed at home or store and eaten as they are It wasn't. For this reason, the scope of application has been extremely limited, such as being able to be implemented only in factories that produce pickles. Moreover, the water removal effect was not sufficient, and there was room for further improvement.

  On the other hand, in the conventional method of freezing pickles as they were, there was a problem that the weight of solids was greatly reduced due to the drip outflow at the time of thawing, and the displayed weight of pickles did not match the actual weight. Even in the production method 1, since the effect of removing moisture was insufficient, the effect of suppressing the decrease in the weight of the solid content was not sufficient.

JP-A-7-135897

  Accordingly, an object of the present invention is to provide a frozen pickle that can be eaten as a pickle as it is after thawing, has a good taste, texture and aesthetics, and can suppress a decrease in the weight of solids, and a method for producing the same. is there.

  In order to achieve the above object, the present inventors diligently studied on a method for producing frozen pickles, and put a salted vegetable frozen after dehydration by pressing etc. and a frozen seasoning liquid separately in a container. By thawing, it was found that it can be eaten as it is as a pickle, and that the taste, texture, aesthetic retention and solid content weight reduction can be suppressed, and the present invention has been completed.

  That is, the frozen pickles of the present invention include a combination of a salted vegetable frozen in a dehydrated state and a seasoned liquid frozen separately. Here, the “dehydrated state” is not a mere drained state but a state in which the moisture contained in the cells of the salted vegetables is partially or almost completely removed.

  According to the frozen pickles of the present invention, since the salted vegetables are frozen in a dehydrated state, the formation of ice crystals is suppressed during freezing, and the outflow of ice crystals is reduced during thawing, so that the taste, texture, and aesthetics are improved. It is retained and the decrease in the solid content weight can be suppressed. In addition, dehydration suppresses freezing damage, making it possible to commercialize products with appropriate low salt content that can be eaten immediately, eliminating the need for salt removal, and thawing with a separately frozen seasoning solution (so that mixing occurs at this time) It can be eaten as a pickle as it is.

  In the above, it is preferable that the salted vegetables are frozen after dehydration by external force. Dehydration by external force can efficiently remove the moisture inside the cells, so that the remaining moisture can be reduced, and the generation of ice crystals during freezing and the outflow of ice crystals during thawing are more effectively suppressed. can do.

  Moreover, it is preferable that the combination of the frozen salted vegetables and the seasoning liquid is enclosed in a container in a state of mixing at the time of thawing. According to this configuration, just by thawing while in the container, the mixing (penetration) of both proceeds naturally in a short time, so it is eaten as a pickle with the texture, taste and aesthetics of each material left intact. be able to.

  On the other hand, the method for producing frozen pickles of the present invention includes a salting step of salting raw vegetables, a dehydration step of dehydrating moisture contained in the salted salted vegetables, and freezing the dehydrated salted vegetables. And a combination step of combining the frozen salted vegetables and the frozen seasoning liquid.

  According to the production method of the present invention, since the salted vegetables are frozen after dehydration, the formation of ice crystals is suppressed during freezing, and the outflow of ice crystals is reduced during thawing, so the taste, texture and aesthetics are retained. Therefore, the decrease in the solid content weight can be suppressed. In addition, since salt is partially removed by dehydration, there is no need for salt removal, and it is simply thawed with a separately frozen and sealed seasoning solution (preferably configured so that mixing occurs at this time), and as it is a pickle Frozen pickles that can be eaten can be produced.

  In addition, it is preferable to perform dehydration by external force. In that case, water inside the cells can be efficiently removed, and the remaining water can be reduced, so that ice crystals are generated during freezing and ice crystals during thawing. Can be more effectively suppressed.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a schematic configuration diagram showing an example of the frozen pickles of the present invention.

  As shown in FIG. 1, the frozen pickles of the present invention include a combination of salted vegetables 1 frozen in a dehydrated state and seasoned liquid 2 frozen separately. The combination of the salted vegetable 1 and the seasoning liquid 2 is not limited to the case where the salted vegetable 1 and the seasoning liquid 2 are mixed and stored in the container 3 or the like at the time of thawing, and as shown in FIGS. Etc. can be accommodated.

  The example shown to Fig.1 (a) is an example with which the combination of the salted vegetable 1 and the seasoning liquid 2 was enclosed in the container 3 in the state mixed at the time of thawing | decompression. In the illustrated example, there is no partitioning material between the salted vegetable 1 and the seasoning liquid 2, but even when the partitioning material is present, by providing a hole or the like for communicating the space for accommodating both, Mixing is possible.

  In the example shown in FIG. 1B, since the partition material 4 is present, the combination of the salted vegetable 1 and the seasoning liquid 2 is enclosed in the container 3 in a state where it is not naturally mixed at the time of thawing. It is an example. In this example, the salted vegetable 1 and the seasoning liquid 2 can be mixed by breaking the partition material 4 at any part before or after thawing. For this reason, it is preferable to provide the partition material 4 with a portion that is easy to open, such as a perforation or a portion that is easily peeled off or broken.

  As mentioned above, when using the container 3 in which the partition material 4 exists, after accommodating the dehydrated salted vegetable 1 and the seasoning liquid 2 before freezing in the container 3, both can be frozen simultaneously. . Moreover, even when the salted vegetable 1 or the seasoning liquid 2 is temporarily thawed, the mixing of the two does not occur, so the quality (the effect of the present invention) can be maintained by freezing again.

  The example shown in FIG. 1 (c) is an example in which frozen salted vegetables 1 are stored in a container 3a, frozen seasoning liquid 2 is stored in a container 3b, and both are stored in an outer container 3c. In the case of this example, normally, the salted vegetables 1 and the seasoning liquid 2 accommodated in the containers 3a and 3b are taken out from the container 3c, and the containers 3a and 3b are opened to mix the salted vegetables 1 and the seasoning liquid 2. Operation is required. Further, the outer container 3c can be omitted.

  The frozen pickles of the present invention can be suitably produced by the production method of the present invention. Hereinafter, the production method of the present invention will be described.

  The production method of the present invention includes a salting step of salting raw vegetables. As raw vegetables, any of the conventional vegetables for shallow pickles can be used, such as root vegetables such as radish, persimmon, carrot, fruit vegetables such as pepper, eggplant, peppers, paprika, Chinese cabbage, cabbage, Nozawana, mizuna, Leafy vegetables such as fresh greens, Hiroshima greens, Aotaka greens, wasabi greens, shiso leaves, shiso fruits, green onions, wasabi, yam, chili, garlic, sesame and other flavored vegetables, seaweeds such as wakame, kelp, arame, mozuku (This is also included in the raw vegetables in the present invention).

  The salting can be performed by a method of immersing in salt water containing salt or a method of shaking salt. It is preferable to adjust the salt content to be used so that the salt content is 1 to 30 parts by weight, particularly 2 to 6 parts by weight with respect to 100 parts by weight of the raw vegetable. The salting time is preferably about 30 minutes to 2 days.

  After salting, it is preferable to wash the salted vegetables with water or sterilized water such as acetic acid prior to dehydration. In addition, before or after washing, the salted vegetables can be cut into a predetermined size or shape as necessary.

  Next, the production method of the present invention includes a dehydration step of dehydrating moisture contained in the salted and pickled vegetables. As a method of dehydrating the moisture of the salted vegetables, a method such as drying may be used, but it is preferable to perform dehydration by external force. Dehydration by external force can be performed using a roll type, a press type, a belt type or other pressing machine, a centrifugal separator, or the like.

  When the moisture contained in the inside of the salted vegetables is dehydrated, depending on conditions, the cell wall is destroyed and moisture is released, and the moisture is released without breaking the cell wall. In the present invention, when the displayed weight and the actual weight are made closer, it is preferable to measure after the dehydration step.

  When dehydration is performed by pressing, the weight ratio before and after dehydration by dehydration (weight after dehydration / weight before dehydration × 100) is preferably 30 to 80% in order to perform appropriate dehydration. % Is more preferable. If the amount of dehydration is smaller than this, the formation of ice crystals tends not to be sufficiently suppressed, and if the amount of dehydration is larger than this, the appearance and texture of pickles tend to be impaired.

  Next, the production method of the present invention includes a freezing step of freezing the dehydrated salted vegetables. Prior to the freezing step, it is preferable to put it in a container or a suitable mold so that it has a predetermined shape after freezing.

  The temperature during freezing is preferably as low as possible, and the freezing atmosphere is preferably set to −20 ° C. or lower, more preferably −25 ° C. or lower. If the temperature is -18 ° C or higher, freezing may be insufficient. Freezing can be performed using a normal freezer or the like.

  When freezing, it is possible to separate and freeze the seasoning liquid at the same time, but it is preferable to perform them separately because the operation becomes easy and the temperature can be individually set. In that case, it is preferable to freeze the seasoning liquid at −25 ° C. or lower.

  As long as the seasoning liquid can be used for conventional shallow pickles, any component can be used. Examples of the ingredients of the seasoning liquid include salt, soy sauce, sugar, amino acids, etc. (sodium glutamate, nucleic acids, etc.). , Extracts (extracts such as garlic, koji, kelp), glucose fructose liquid sugar, fructose dextrose liquid sugar, sorbitol, sweeteners (saccharin, etc.), dried chili, yam, shiso, radish grated spice vegetables, acidulants (acetic acid, Citric acid, etc.), edible oil (sesame oil, salad oil, etc.), coloring agents, antioxidants, pH adjusters, fragrances (flavors), preservatives and the like.

  Next, the production method of the present invention includes a combination step of combining the frozen salted vegetables and the frozen seasoning liquid. Examples of combinations include forms as shown in FIGS. 1 (a) to 1 (c). However, as shown to Fig.1 (a), it is preferable to accommodate the frozen salted vegetable and the frozen seasoning liquid in the same container so that it may mix at the time of thawing | decompression.

  In the case of such an accommodation form, it is not necessary to mix after thawing at a store, the restaurant industry, or at home, and it can be thawed and eaten as a pickle. When the use scale of pickles is large, it is often more cost-effective to store frozen salted vegetables and frozen seasoning liquid in a large container and mix them at the time of thawing or after thawing. .

  Moreover, after accommodating in a container, it can vacuum-pack in order to maintain quality, or can pack it as needed. The frozen pickles of the present invention can be stored frozen for a long time until they are thawed.

  In the above embodiment, although the embodiment which assumed the shallow pickle was shown, this invention is applicable also to the thing of a kimchi, a vinegar (this is also included in a pickle in this invention), etc. In that case, what is necessary is just to use the seasoning liquid suitable for each.

  Examples and the like specifically showing the configuration and effects of the present invention will be described below. In addition, evaluation items in Examples and the like were evaluated as follows.

(1) Taste Evaluation By three panelists A (51-year-old male), B (38-year-old female), and C (28-year-old male), the taste of pickles (texture is not included in the evaluation) (Good, good, bad)

(2) Texture evaluation The texture of pickles was evaluated in four stages (excellent, good, acceptable, impossible) by the same three panelists as in (1) above, and the reason for this was also clearly indicated.

(3) Aesthetic evaluation The same three panelists as in (1) above evaluated the aesthetics of pickles in four stages (excellent, good, acceptable, impossible) and clearly indicated the reasons.

Conventional Example 1
Chinese cabbage and carrot as raw vegetables for shallow pickles are soaked overnight in salt water with 10% salt, then washed with water and cut into 1.5cm x 1.5cm and 0.1 x 2-3cm, respectively, chopped kelp and roasted After mixing sesame and weighing (about 300g), it is packed in a plastic bag, added with seasoning liquid (mainly containing salt, gulso, soy sauce, glacial acetic acid), and frozen at -25 ° C. A conventional product was obtained. This was thawed at room temperature (25 ° C.), taken into a colander, drained, and subjected to the above evaluation.

Example 1
Chinese cabbage and carrot as raw vegetables for shallow pickles are soaked overnight in 10% salt water, then washed with water and cut into 1.5 cm x 1.5 cm and 0.1 x 2 to 3 cm, respectively. The water contained in the salted vegetables was dehydrated by pressing until the volume reached 50%. This was mixed with shredded kelp and roasted sesame and weighed (260 g) and frozen at -25 ° C. Apart from this, 140 g of seasoning liquid (same as Conventional Example 1) was frozen at -25 ° C. The frozen salted vegetables and the frozen seasoning liquid were packed in a plastic bag to obtain the product of the present invention. When this was thawed at room temperature (25 ° C.), the seasoning solution gradually infiltrated into the salted vegetables, and when the infiltration was almost over, the colander was drained and drained, and the above evaluation was performed.

Evaluation result Evaluation that the product of the present invention was superior to the conventional product in terms of taste, texture and aesthetics was obtained. The details are as shown in Table 1 below.

(Weight change measurement test)
Regarding the weight of shallow pickles, in the pickle industry, for example, when “1KG” is displayed, there may be cases where, based on the measurement method, if solids enter at least 1KG when filling, they will not be recognized even if the weight at opening is below 1KG. Many (except when performing JAS display). Frozen shallow pickles are soaked in raw vegetables for a short period of time overnight and then immediately weighed and packaged. Therefore, it is difficult to secure the indicated weight even when opened. Guaranteeing the displayed weight is a difficult task. For this reason, whether the weight at the time of thawing | decompression of the frozen shallow pickled of this invention can maintain the display weight as follows was evaluated.

  According to the conventional frozen shallow pickle manufacturing method shown in Conventional Example 1, a pickled product containing salted vegetables having a solid content of 300 g before freezing is obtained to obtain a conventional product (6 samples manufactured), and then thawed. The weight immediately after thawing and the weight after 1 hour were measured. In addition, according to the manufacturing method of the present invention shown in Example 1, the salted vegetables having a solid content of 260 g after freezing after freezing were frozen to obtain the present product (6 samples manufactured), which was then mixed with the seasoning liquid. After thawing, the weight immediately after thawing and the weight after 1 hour were measured.

  As a result, in the case of 47 days after production, all the six specimens maintained 117 to 122% of the displayed weight even after 1 hour from the thawing solution was cut off, In the conventional product, it was 84 to 90%, which was significantly lower than the displayed weight. In the convenience store and restaurant industry, it is an indispensable condition for products that the actual weight at the time of cooking matches the displayed weight. For this reason, the frozen squeezed shallow pickles according to the present invention can satisfy the requirement of such a market that the displayed weight matches the actual weight in use.

Schematic configuration diagram showing an example of the frozen pickles of the present invention

Explanation of symbols

1 Frozen salted vegetables 2 Frozen seasoning liquid 3 Container 4 Partition material

That is, the frozen pickles of the present invention include a combination of a salted vegetable frozen in a dehydrated state from which some or almost all of the water contained in the cells of the salted vegetable has been removed and a seasoned liquid frozen separately. And That is, the “dehydrated state” refers to a state in which some or almost all of the water contained in the cells of the salted vegetables has been removed, not just a drained state.

In the above, it is preferable that the salted vegetables are frozen in a state where the cell wall is destroyed by pressing and dehydrated . Dehydration by squeezing can efficiently remove the moisture inside the cells, thus reducing the remaining moisture, and more effectively suppressing the formation of ice crystals during freezing and the outflow of ice crystals during thawing. can do.

In the dehydration step, dehydration is preferably performed by pressing so that the weight ratio before dehydration and after dehydration (weight after dehydration / weight before dehydration × 100) is 30 to 80%. In that case, the water inside the cells can be removed efficiently and the remaining water can be reduced, so that the generation of ice crystals during freezing and the outflow of ice crystals during thawing can be more effectively suppressed. Can do. If the amount of dehydration is larger than this, the appearance and texture of pickles tend to be impaired.

Claims (4)

  Frozen pickles containing a combination of salted vegetables frozen in a dehydrated state and seasoned liquid separately frozen.   The frozen pickles according to claim 1, wherein the salted vegetables are frozen after dehydration by external force.   The frozen pickles according to claim 1 or 2, wherein the combination of the frozen salted vegetables and the seasoning liquid is enclosed in a container in a state of mixing at the time of thawing.   Salting process of salting raw vegetables, dehydration process of dehydrating the water contained in the salted salted vegetables, freezing process of freezing the dehydrated salted vegetables, frozen salted vegetables and frozen The manufacturing method of frozen pickles including the combination process of combining with the seasoning liquid.

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