JP2011062148A - Method for reducing bitter taste of bitter melon - Google Patents
Method for reducing bitter taste of bitter melon Download PDFInfo
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Abstract
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本発明は、ツルレイシを新規な食品加工素材で利用できるようにして、その用途拡大に貢献できる、ツルレイシの苦味低減方法に関する。より詳しくは、ツルレイシを食品加工素材として利用する際に、非常に簡便な前処理により、ツルレイシ本来の噛み応えのある食感や鮮明な色調を保ちつつ、より食べ易くて癖のない風味へツルレイシを改良できる、ツルレイシの苦味低減方法に関する。 The present invention relates to a method for reducing the bitterness of vineyard so that it can be used as a novel food processing material and can contribute to the expansion of its use. More specifically, when using vine litchi as a food processing material, vine radish is easy to eat and has no wrinkles, while maintaining the texture and clear color tone that are inherent to vine shoots, thanks to a very simple pre-treatment. The present invention relates to a method for reducing the bitter taste of pickled radish.
ツルレイシはウリ科ツルレイシ属の植物であり、学名をMomordica charantiaという。ツルレイシは別名で、蔓茘枝、ニガウリ、苦瓜、ゴーヤ、ゴーヤーなどと呼ばれている。ツルレイシは未成熟の緑色の果実を生野菜などとして食用でき、例えば、糖尿病の軽減効果などが知られている（アンドリュー・シェヴァリエ著、世界薬用植物百科事典、誠文堂新光社発行、２０００年）。 Vineyard is a plant belonging to the genus Vulgaris, and its scientific name is called Momordica charantia. The vine is another name, called vine branch, bitter gourd, bitter melon, bitter gourd, bitter gourd. Tsurureishi can eat immature green fruits as raw vegetables, for example, and is known to reduce diabetes, etc. (by Andrew Chevalier, World Encyclopedia of Medicinal Plants, published by Sebundo Shinkosha, 2000) .
ツルレイシ（ゴーヤ）の機能性として、例えば、特開２００１−２７８８０４号（特許文献１）では、脂質代謝改善材作用を有する、ゴーヤを含む食品が報告されている。特開２００６−１１７６５７号公報（特許文献２）では、ゴーヤが中性脂肪を低減させて、テカリを防止することが報告されている。特開２００６−１１７６５８号公報（特許文献３）では、ゴーヤが血中の中性脂肪を低減させることが報告されている。特開２００６−１１７６５９号公報（特許文献４）では、ゴーヤが血中の中性脂肪を低減させて、脱毛を改善することが報告されている。そして、この他にも、ツルレイシの機能性として、食欲増進効果、ストレス解消効果、ストレス性の胃潰瘍と十二指腸潰瘍の予防効果、肝機能の向上効果、動脈硬化の予防効果、血糖値と血圧の低下作用などの様々な効能が報告されている。ただし、ツルレイシの機能性ではなく、その食感や風味の改良に着目した技術は、あまり報告されていなかった。 For example, Japanese Patent Application Laid-Open No. 2001-278804 (patent document 1) reports a food product containing bitter gourd that has a lipid metabolism improving agent action as the functionality of the vineyard (bitter gourd). JP-A 2006-117657 (Patent Document 2) reports that bitter gourd reduces neutral fat and prevents shine. JP 2006-117658 (Patent Document 3) reports that bitter gourd reduces the neutral fat in the blood. JP 2006-117659 A (Patent Document 4) reports that bitter gourd reduces neutral fat in the blood and improves hair loss. And other than this, the functionality of pickaxe includes appetite enhancement effect, stress relieving effect, stress-induced gastric and duodenal ulcer prevention effect, liver function improvement effect, arteriosclerosis prevention effect, blood glucose level and blood pressure reduction Various effects such as action have been reported. However, there have been few reports on techniques that focus on improving the texture and flavor, not the functionality of vineyards.
一方、ツルレイシ（ゴーヤ）の風味の改良に着目した技術として、例えば、特開２００６−０７５０８３号公報（特許文献５）、特開２００８−２５９４９８号公報（特許文献５）では、ゴーヤを発酵させて利用する方法が報告されている。特開２００７−１４５７８２号公報（特許文献７）では、ゴーヤを抽出して利用する方法が報告されている。ただし、これらの技術では、ツルレイシの色調や食感を保持していないばかりか、ツルレイシ本来の特性や形状を維持しておらず、ツルレイシの原型を留めていなかった。 On the other hand, as a technique that focuses on improving the flavor of vine garlic (bitter gourd), for example, in Japanese Patent Application Laid-Open No. 2006-075083 (Patent Document 5) and Japanese Patent Application Laid-Open No. 2008-259498 (Patent Document 5), fermented bitter gourd How to use has been reported. Japanese Patent Laid-Open No. 2007-145782 (Patent Document 7) reports a method of extracting and using bitter gourd. However, these techniques have not only retained the color and texture of the vine but also have not maintained the original characteristics and shape of the vine, and did not retain the original form of the vine.
ツルレイシ（ゴーヤ）の苦味低減方法として、特開平０８−０９２１１６号公報（特許文献８）では、マクロポーラス非イオン吸着樹脂で処理する方法が報告されている。特開平０８−１６８３５４号公報（特許文献９）では、連続的に脱水して乾燥して炒めて処理する方法が報告されている。ただし、これらの技術では、ツルレイシの色調や食感を保持していないばかりか、その処理や操作（作業の手順）が複雑な上に、その効果も十分とはいえなかった。 As a method for reducing the bitter taste of vinegar (bitter gourd), Japanese Patent Application Laid-Open No. 08-092116 (Patent Document 8) reports a method of treating with a macroporous nonionic adsorption resin. Japanese Patent Application Laid-Open No. 08-168354 (Patent Document 9) reports a method of continuously dewatering, drying and fried. However, these techniques have not only maintained the color tone and texture of the pickle but also have complicated processing and operations (work procedures) and have not been sufficiently effective.
また、ツルレイシ（ゴーヤ）の苦味低減方法として、特開２００１−２９９２６４号公報（特許文献１０）、特開２００２−２３３３３３号公報（特許文献１１）、特開２００２−０３４４７１号公報（特許文献１２）では、マスキング剤を使用することが報告されている。ただし、これらの技術では、ツルレイシを食品加工素材として利用する際に、そのツルレイシを添加した飲食品の風味や物性に対して、マスキング剤が悪影響する可能性があり、その処理や調製に手間が掛かる上に、製品のコストアップにも繋がっていた。 Moreover, as a bitterness reduction method of a vine garlic (bitter gourd), Unexamined-Japanese-Patent No. 2001-299264 (patent document 10), Unexamined-Japanese-Patent No. 2002-233333 (patent document 11), Unexamined-Japanese-Patent No. 2002-034471 (patent document 12) Have reported the use of masking agents. However, in these technologies, when pickle lice is used as a food processing material, the masking agent may have an adverse effect on the flavor and physical properties of foods and drinks to which the pickle lice has been added. In addition, it has led to an increase in product costs.
本発明は、上記の従来技術の課題点を鑑みてなされたものであり、ツルレイシを新規な食品加工素材で利用できるようにして、その用途拡大に貢献できる、ツルレイシの苦味低減方法を提供することを課題とする。 The present invention has been made in view of the above-described problems of the prior art, and provides a method for reducing the bitterness of vinegar so that vinegar can be used in a novel food processing material and can contribute to the expansion of its use. Is an issue.
つまり、本発明は、ツルレイシを食品加工素材として利用する際に、非常に簡便な前処理により、ツルレイシ本来の噛み応えのある食感や鮮明な色調を保ちつつ、より食べ易くて癖のない風味へツルレイシを改良できる、ツルレイシの苦味低減方法を提供することを課題とする。 In other words, the present invention, when using pickled radish as a food processing material, is an easy-to-eat and savory flavor while maintaining a chewy texture and a clear color tone by a very simple pre-treatment. It is an object of the present invention to provide a method for reducing the bitterness of vine litchi that can improve the vine lick.
また、本発明は、清涼飲料、乳飲料、ヨーグルト、ゼリー、プリン、アイスクリーム、チーズ、チョコレートなどの飲食品に添加する食品加工素材として特に適しており、食感や色調が良好で苦味の低減されたツルレイシを提供することを課題とする。 In addition, the present invention is particularly suitable as a food processing material to be added to food and drink such as soft drinks, milk drinks, yogurt, jelly, pudding, ice cream, cheese, chocolate, etc., and has a good texture and color tone and reduced bitterness It is an object of the present invention to provide an improved pickle vine.
本願発明者らは、前記の課題に鑑み、鋭意研究を重ねた結果、ツルレイシを常温の水、エタノール水、砂糖水などに浸積した（漬け込んだ）後に、常温の流水へ保管（保持）することにより、ツルレイシの苦味を低減できるという知見を見出し、本発明を完成するに至った。このとき、ツルレイシを塩揉みや塩茹でなどした後に、常温の流水へ保管することにより、ツルレイシの苦味を低減できるという知見を同時に見出した。 The inventors of the present application have conducted intensive research in view of the above-described problems, and as a result, soaked vineyards in normal temperature water, ethanol water, sugar water, etc. (dipped), and then stored (held) in normal temperature running water. As a result, the inventors have found that the bitterness of pickled radish can be reduced, and have completed the present invention. At the same time, the present inventors also found that bitterness of vine radish can be reduced by storing vine shoots in salt water or salt candy and then storing them in running water at room temperature.
具体的には、ツルレイシを所定温度の水、エタノール、砂糖水などに所定時間で浸積した後に、所定温度の流水へ所定時間で保管することにより、ツルレイシ本来の噛み応えのある食感や鮮明な色調を保ちつつ、より食べ易くて癖のない風味へツルレイシを食品加工素材として改良できることを見出した。このとき、ツルレイシを所定時間で塩揉みや塩茹でなどした後に、所定温度の流水へ保管することにより、ツルレイシ本来の噛み応えのある食感や鮮明な色調を保ちつつ、より食べ易くて癖のない風味へツルレイシを食品加工素材として改良できることを同時に見出した。 Specifically, after immersing the vineyard in water, ethanol, sugar water, etc. at a predetermined temperature for a predetermined time, and storing it in running water at a predetermined temperature for a predetermined time, the texture and clearness of the natural texture of the vineyard can be obtained. It has been found that vineyard can be improved as a food processing material while maintaining a smooth color tone and being easier to eat and without a candy. At this time, after pickling the vine garlic for a certain period of time with salt or salt mash, storing it in running water at a predetermined temperature, it is easier to eat while maintaining the texture and clear color tone that are inherent to the biting vine. At the same time, it was found that vine vines with no flavor could be improved as food processing materials.
そして、前記の食感や色調が良好で苦味の低減されたツルレイシは、清涼飲料、乳飲料、ヨーグルト、ゼリー、プリン、アイスクリーム、チーズ、チョコレートなどの飲食品に添加する食品加工素材として特に適しており、これら飲食品本来の良質な風味を損なうことなく、ツルレイシ独特の良好な食感を付与した飲食品を得られることを見出した。 And the above-mentioned pickled vine with good texture and color tone and reduced bitterness is particularly suitable as a food processing material to be added to foods and drinks such as soft drinks, milk drinks, yogurt, jelly, pudding, ice cream, cheese and chocolate. The present inventors have found that foods and drinks imparting a good texture unique to vinegar can be obtained without impairing the original high-quality flavor of these foods and drinks.
すなわち、本発明は、以下からなる。
［１］ ウリ科ツルレイシ属の植物を、５〜５０℃の水へ２〜５時間で浸積した後に、希釈倍率を０．００５〜０．０５ｓ-1として、５〜５０℃の流水へ３〜６時間で浸積する、若しくは、ウリ科ツルレイシ属の植物を、５〜５０℃のアルコール水溶液、食塩水溶液、糖水溶液の何れかへ１〜５時間で浸積した後に、希釈倍率を０．００５〜０．０５ｓ-1として、５〜５０℃の流水へ２〜６時間で浸積することを特徴とする、ウリ科ツルレイシ属の植物の苦味低減方法。
［２］ ウリ科ツルレイシ属の植物を、食塩及び／又は糖と混ぜて揉んだ後に、希釈倍率を０．００５〜０．０５ｓ-1として、５〜５０℃の流水へ３〜６時間で浸積することを特徴とする、ウリ科ツルレイシ属の植物の苦味低減方法。
［３］ ウリ科ツルレイシ属の植物を、９５〜１０５℃の水、食塩水溶液、糖水溶液の何れかへ５〜６０秒間で浸積した後に、希釈倍率を０．００５〜０．０５ｓ-1として、５〜５０℃の流水へ３．５〜６時間で浸積することを特徴とする、ウリ科ツルレイシ属の植物の苦味低減方法。
［４］ ウリ科ツルレイシ属の植物がツルレイシであることを特徴とする、前記［１］〜［３］の何れかに記載の苦味低減方法。
［５］ 前記［１］〜［４］の何れかに記載の苦味低減方法により得られたウリ科ツルレイシ属の植物であることを特徴とする、食品加工素材。
［６］ 前記［５］に記載の食品加工素材を添加することを特徴とする、飲食品。
［７］ 飲食品が清涼飲料、乳飲料、ヨーグルト、ゼリー、プリン、アイスクリーム、チーズ、チョコレートであることを特徴とする、前記［６］に記載の飲食品。
That is, this invention consists of the following.
[1] After the plant of the genus Cucurbitaceae is immersed in water at 5 to 50 ° C. for 2 to 5 hours, the dilution rate is set to 0.005 to 0.05 s −1 and the flowing water at 5 to 50 ° C. 3 After immersing in -6 hours, or immersing a plant of the genus Cucurbitaceae in an alcohol aqueous solution, a saline solution, or a sugar aqueous solution at 5 to 50 ° C. in 1 to 5 hours, the dilution rate is set to 0. A method for reducing the bitterness of a plant belonging to the genus Cucurbitaceae, which is immersed in running water at 5 to 50 ° C. for 2 to 6 hours as 005 to 0.05 s −1 .
[2] A plant of the genus Cucurbitaceae is mixed with salt and / or sugar and kneaded and then immersed in running water at 5 to 50 ° C. for 3 to 6 hours at a dilution rate of 0.005 to 0.05 s −1. A method for reducing the bitterness of a plant belonging to the genus Cucurbitaceae, which is characterized by being accumulated.
[3] A plant belonging to the genus Cucurbitaceae is immersed in any one of water, saline solution, and sugar solution at 95 to 105 ° C. for 5 to 60 seconds, and then the dilution rate is set to 0.005 to 0.05 s −1. The method for reducing the bitterness of a plant belonging to the genus Cucurbitaceae, which is immersed in flowing water at 5 to 50 ° C. for 3.5 to 6 hours.
[4] The bitterness reducing method according to any one of [1] to [3], wherein the plant of the genus Cucurbitaceae is vine.
[5] A food processing material, which is a plant belonging to the genus Cucurbitaceae obtained by the bitterness reducing method according to any one of [1] to [4].
[6] A food or drink comprising the food processing material according to [5].
[7] The food / beverage product according to [6], wherein the food / beverage product is a soft drink, milk beverage, yogurt, jelly, pudding, ice cream, cheese, chocolate.
本発明によれば、ツルレイシを新規な食品加工素材で利用できるようにして、その用途拡大に貢献できる、ツルレイシの苦味低減方法を提供できる。 ADVANTAGE OF THE INVENTION According to this invention, the bitterness reduction method of a vine rake can be provided by making a vine shoot available with a novel food processing material, and contributing to the expansion of the use.
つまり、本発明によれば、ツルレイシを食品加工素材として利用する際に、非常に簡便な前処理により、ツルレイシ本来の噛み応えのある食感や鮮明な色調を保ちつつ、より食べ易くて癖のない風味へツルレイシを改良できる、ツルレイシの苦味低減方法を提供できる。 In other words, according to the present invention, when using picklefish as a food processing material, it is easier to eat while maintaining a texture and a clear color tone that are natural to pickle pickle by a very simple pretreatment. It is possible to provide a method for reducing the bitterness of vinegar that can improve the vineyard without any flavor.
また、本発明によれば、清涼飲料、乳飲料、ヨーグルト、ゼリー、プリン、アイスクリーム、チーズ、チョコレートなどの飲食品に添加する食品加工素材として特に適しており、食感や色調が良好で苦味の低減されたツルレイシを提供できる。 Further, according to the present invention, it is particularly suitable as a food processing material to be added to food and drink such as soft drinks, milk drinks, yogurt, jelly, pudding, ice cream, cheese, chocolate, etc., and has a good texture and color tone and bitterness Can be provided.
本発明のウリ科ツルレイシ属の植物の苦味低減方法は、ウリ科ツルレイシ属の植物を、５〜５０℃の水へ２〜５時間で浸積した後に、希釈倍率を０．００５〜０．０５ｓ-1として、５〜５０℃の流水へ３〜６時間で浸積する、若しくは、ウリ科ツルレイシ属の植物を、５〜５０℃のアルコール水溶液、食塩水溶液、糖水溶液の何れかへ１〜５時間で浸積した後に、希釈倍率を０．００５〜０．０５ｓ-1として、５〜５０℃の流水へ２〜６時間で浸積することを特徴とする。そして、実験的に検討した結果の示す通り、本発明のウリ科ツルレイシ属の植物として、ツルレイシであることが好ましい。 The method for reducing the bitterness of a plant belonging to the genus Cucurbitaceae of the present invention is as follows: a plant of the genus Cucurbitaceae is immersed in water at 5 to 50 ° C. for 2 to 5 hours, and then the dilution rate is 0.005 to 0.05 s. −1 , immersed in flowing water at 5 to 50 ° C. for 3 to 6 hours, or plant of the genus Cucurbitaceae to 1 to 5 in any one of 5 to 50 ° C. alcohol aqueous solution, saline solution and sugar aqueous solution. It is characterized by being immersed in flowing water at 5 to 50 ° C. for 2 to 6 hours after being immersed in time, with a dilution rate of 0.005 to 0.05 s −1 . And as the result of experimental examination shows, it is preferable that it is a pickle beetle as a plant of the cucurbitaceae pickaxe genus of this invention.
本発明のウリ科ツルレイシ属の植物は、未成熟の果実でも成熟した果実でも良く、その使用部位は果実の全体、ワタ及び／又は種子を除いた果実、果肉の何れでも良い。このとき、本発明の食品加工素材の風味や色調、食感や物性の観点や、本発明の苦味低減方法の処理時間の効率面などから、本発明の植物をスライス状やダイス状などに切断することが好ましく、例えば、その厚さとして、０．５〜５ｍｍが好ましく、０．５〜３ｍｍがより好ましく、１〜３ｍｍがさらに好ましい。 The plant of the genus Cucurbitaceae of the present invention may be an immature fruit or a mature fruit, and its use site may be any of the whole fruit, the fruit excluding cotton and / or seeds, and the pulp. At this time, the plant of the present invention is cut into slices, dice, etc. from the viewpoint of the flavor and color tone, texture and physical properties of the food processing material of the present invention and the efficiency of the processing time of the bitterness reduction method of the present invention. For example, the thickness is preferably 0.5 to 5 mm, more preferably 0.5 to 3 mm, and still more preferably 1 to 3 mm.
本発明において浸漬（漬け込む）とは、水、アルコール水溶液、食塩水溶液、糖水溶液などの処理液を所定容器へ充填し、その処理液へツルレイシ（対象物）の全部又は体積で９割以上の部分を埋没している状態にして所定時間で保持することを意味する。本発明の処理液として、具体的には、水、アルコール水溶液、食塩水溶液、糖水溶液が好ましいが、食用であれば特に制限されず、例えば、アルコール類、炭化水素類、有機酸、有機塩基、無機酸、無機塩基、超臨界流体などから、単独又は複数の組合せで水溶液などを調製して適用することも考えられる。 In the present invention, immersion (dipping) means filling a predetermined container with a treatment liquid such as water, an alcohol aqueous solution, a saline aqueous solution, or an aqueous sugar solution, and the whole or volume of the vineyard (object) in the treatment liquid is 90% or more. Means to be buried in a predetermined time. Specifically, the treatment liquid of the present invention is preferably water, an aqueous alcohol solution, a saline solution, or an aqueous sugar solution, but is not particularly limited as long as it is edible. For example, alcohols, hydrocarbons, organic acids, organic bases, It is also conceivable to prepare an aqueous solution or the like from an inorganic acid, an inorganic base, a supercritical fluid, or the like, alone or in combination.
本発明において浸漬とは、特別に流水などと明記しない限り、最初に調製した処理液をそのまま使用すること、すなわち、ツルレイシの保持の途中で処理液を交換したり、処理液の濃度を調整したりなどせずに、ツルレイシを静置した状態にして所定時間で保持することを意味するが、必要に応じて処理液を撹拌したり、対象物を振とうしたりなどしても良い。なお、最初に調製した処理液をそのまま使用することで、ツルレイシ本来の風味や色調を適度に維持しながら、食感や物性のみを変化させて改良できることとなる。そして、このような観点から、本発明の浸漬では、所定容器へ充填するツルレイシの重量に対する処理液の重量として、５〜１００倍が好ましく、５〜５０倍がより好ましく、５〜２０倍がさらに好ましく、１０〜２０倍が最も好ましい。 In the present invention, immersing means that the treatment liquid prepared first is used as it is, unless it is specified as running water, that is, the treatment liquid is exchanged during the holding of the pickle, or the concentration of the treatment liquid is adjusted. This means that the vineyard is left standing for a predetermined period of time without being crushed, but the treatment liquid may be stirred or the object may be shaken as necessary. In addition, by using the treatment liquid prepared first as it is, it is possible to improve by changing only the texture and physical properties while appropriately maintaining the original flavor and color tone of the vineyard. And from such a viewpoint, in the immersion according to the present invention, the weight of the treatment liquid with respect to the weight of the pickle filled into the predetermined container is preferably 5 to 100 times, more preferably 5 to 50 times, and further preferably 5 to 20 times. Preferably, 10 to 20 times is most preferable.
本発明の浸漬では、処理液の温度は常温程度で良く、例えば、５〜５０℃であり、温度の管理や制御の容易さなどから、５〜４０℃が好ましく、５〜３０℃がより好ましく、１０〜２５℃がさらに好ましい。なお、本発明の浸漬では、処理液を水にすると、保持の時間には、例えば、２時間以上が必要であり、ツルレイシ本来の風味や色調を適度に維持しながら、食感や物性のみを変化させる観点や、細菌的な衛生面や処理時間の効率面などから、２〜５時間が好ましく、２．５〜５時間がより好ましく、３〜５時間がさらに好ましい。このとき、本発明の処理液の水は、例えば、超純水、純水、イオン交換水、蒸留水、水道水、井水（井戸水）などであり、食用であれば何れを使用しても良く、細菌的な衛生面などで問題がなければ、特に制限されない。 In the immersion of the present invention, the temperature of the treatment liquid may be about room temperature, for example, 5 to 50 ° C., and 5 to 40 ° C. is preferable, and 5 to 30 ° C. is more preferable, from the ease of temperature management and control. 10 to 25 ° C. is more preferable. In the immersion of the present invention, when the treatment liquid is water, the holding time requires, for example, 2 hours or more, and only the texture and physical properties are maintained while appropriately maintaining the original flavor and color tone of the vineyard. From the viewpoint of changing, bacterial hygiene, and processing time efficiency, 2 to 5 hours are preferable, 2.5 to 5 hours are more preferable, and 3 to 5 hours are more preferable. At this time, the water of the treatment liquid of the present invention is, for example, ultrapure water, pure water, ion-exchanged water, distilled water, tap water, well water (well water), etc. If there is no problem in terms of bacterial hygiene, there is no particular limitation.
本発明の浸漬では、処理液をアルコール水溶液、食塩水溶液、糖水溶液にすると、保持の時間には、例えば、１時間以上が必要であり、ツルレイシ本来の風味や色調を適度に維持しながら、食感や物性のみを変化させる観点や、細菌的な衛生面や処理時間の効率面などから、１〜５時間が好ましく、１．５〜５時間がより好ましく、２〜５時間がさらに好ましい。このとき、本発明の処理液のアルコール水溶液は、例えば、無水アルコール、焼酎、ホワイトリカー、ウイスキー、ワイン、紹興酒、日本酒、洋酒などであり、食用であれば何れを使用しても良く、入手や取扱いの容易さなどから、エタノールに由来する酒類であることが好ましい。本発明の処理液のアルコール水溶液は、アルコールの濃度として、例えば、１０重量％以上であり、ツルレイシの風味や色調、食感や物性などの観点や、細菌的な衛生面や処理時間の効率面などから、１０〜７０重量％が好ましく、２０〜６０重量％がより好ましく、３０〜５０重量％がさらに好ましく、３０〜４０重量％が最も好ましい。 In the immersion of the present invention, when the treatment liquid is an alcohol aqueous solution, a salt aqueous solution, or a sugar aqueous solution, the holding time needs, for example, 1 hour or more, and while maintaining the original flavor and color tone of vineyards, From the viewpoint of changing only feeling and physical properties, bacterial hygiene, and efficiency of treatment time, 1 to 5 hours are preferable, 1.5 to 5 hours are more preferable, and 2 to 5 hours are more preferable. At this time, the alcohol aqueous solution of the treatment liquid of the present invention is, for example, anhydrous alcohol, shochu, white liquor, whiskey, wine, Shaoxing liquor, Japanese sake, Western liquor, etc. From the viewpoint of easiness, it is preferable to use alcohol derived from ethanol. The alcohol aqueous solution of the treatment liquid of the present invention has an alcohol concentration of, for example, 10% by weight or more. From the viewpoints of flavor, color, texture, physical properties, etc. Therefore, it is preferably 10 to 70% by weight, more preferably 20 to 60% by weight, still more preferably 30 to 50% by weight, and most preferably 30 to 40% by weight.
本発明の処理液の食塩水溶液は、例えば、塩化ナトリウム、塩化カリウム、塩化マグネシウム、塩化カルシウムなどの水溶液であり、岩塩、海塩、加工塩などの水溶液として、食用であれば何れを使用しても良く、入手や取扱いの容易さなどから、塩化ナトリウムの水溶液であることが好ましい。本発明の処理液の食塩水溶液は、食塩の濃度として、例えば、０．０５重量％以上であり、ツルレイシの風味や色調、食感や物性などの観点や、細菌的な衛生面や処理時間の効率面などから、０．０５〜１０重量％が好ましく、０．０５〜５重量％がより好ましく、０．１〜３重量％がさらに好ましく、０．１〜１重量％が最も好ましい。本発明の処理液の糖水溶液は、例えば、砂糖、果糖、異性化糖、蜂蜜などの水溶液であり、食用であれば何れを使用しても良く、入手や取扱いの容易さなどから、砂糖の水溶液であることが好ましい。本発明の処理液の糖水溶液は、糖の濃度として、例えば、１重量％以上であり、ツルレイシの風味や色調、食感や物性などの観点や、処理時間の効率面などから、１〜２０重量％が好ましく、１〜１５重量％がより好ましく、２〜１０重量％がさらに好ましく、２〜５重量％が最も好ましい。 The saline solution of the treatment liquid of the present invention is, for example, an aqueous solution of sodium chloride, potassium chloride, magnesium chloride, calcium chloride, etc., and any edible solution can be used as an aqueous solution of rock salt, sea salt, processed salt, etc. In view of availability and ease of handling, an aqueous solution of sodium chloride is preferable. The salt solution of the treatment liquid of the present invention has a salt concentration of, for example, 0.05% by weight or more, and has the viewpoints of flavor, color, texture, physical properties, etc. In view of efficiency, 0.05 to 10% by weight is preferable, 0.05 to 5% by weight is more preferable, 0.1 to 3% by weight is further preferable, and 0.1 to 1% by weight is most preferable. The aqueous sugar solution of the treatment liquid of the present invention is, for example, an aqueous solution of sugar, fructose, isomerized sugar, honey, etc. Any of them may be used as long as it is edible. An aqueous solution is preferred. The aqueous sugar solution of the treatment liquid of the present invention has a sugar concentration of, for example, 1% by weight or more, and is 1 to 20 from the viewpoints of flavor and color tone, texture and physical properties of pickaxe, the efficiency of treatment time, and the like. % By weight is preferred, 1 to 15% by weight is more preferred, 2 to 10% by weight is more preferred, and 2 to 5% by weight is most preferred.
本発明において流水への浸漬とは、水（処理液）を所定容器へ充填し、その水へツルレイシの全部又は体積で９割以上の部分を埋没している状態にして、所定流量で加水しながら所定時間で保持することを意味する。本発明の流水への浸漬では、所定容器へ充填するツルレイシの重量に対する処理液の重量として、５〜１００倍が好ましく、５〜５０倍がより好ましく、５〜２０倍がさらに好ましく、１０〜２０倍が最も好ましい。本発明において希釈倍率とは、加水の流量（単位時間の流水の重量、ｋｇ／ｓ）を所定容器の処理液の重量（ｋｇ）で除した数値である。このとき、本発明の希釈倍率として、０．００５〜０．０５ｓ-1が好ましく、０．００５〜０．０３ｓ-1がより好ましく、０．０１〜０．０３ｓ-1がさらに好ましい。そして、本発明の加水の流量として、例えば、０．０１〜２ｋｇ／ｓであれば良い。 In the present invention, the immersion in running water means that water (treatment liquid) is filled in a predetermined container, and the water is added at a predetermined flow rate in a state where 90% or more of the whole vineyard is buried in the water. It means to hold for a predetermined time. In the immersion in running water of the present invention, the weight of the treatment liquid with respect to the weight of the pickle filled in the predetermined container is preferably 5 to 100 times, more preferably 5 to 50 times, further preferably 5 to 20 times, and more preferably 10 to 20 times. Double is most preferred. In the present invention, the dilution rate is a numerical value obtained by dividing the flow rate of water (the weight of flowing water per unit time, kg / s) by the weight (kg) of the treatment liquid in a predetermined container. At this time, as the dilution factor of the present invention, preferably 0.005～0.05S -1, more preferably 0.005～0.03S -1, more preferably 0.01~0.03s -1. And as a flow volume of hydration of this invention, what is necessary is just 0.01-2 kg / s, for example.
本発明の流水への浸漬では、処理液の温度は常温程度で良く、例えば、５〜５０℃であり、温度の管理や制御の容易さなどから、５〜４０℃が好ましく、５〜３０℃がより好ましく、１０〜２５℃がさらに好ましい。なお、本発明の流水への浸漬では、保持の時間には、例えば、２時間以上が必要であり、ツルレイシ本来の風味や色調を適度に維持しながら、食感や物性のみを変化させる観点や、細菌的な衛生面や処理時間の効率面などから、２〜６時間が好ましく、２．５〜６時間がより好ましく、３〜６時間がさらに好ましい。このとき、本発明の処理液の水は、例えば、超純水、純水、イオン交換水、蒸留水、水道水、井水（井戸水）などであり、食用であれば何れを使用しても良く、細菌的な衛生面などで問題がなければ、特に制限されない。 In the immersion in running water of the present invention, the temperature of the treatment liquid may be about room temperature, for example, 5 to 50 ° C., and 5 to 40 ° C. is preferable from the viewpoint of ease of temperature management and control, and 5 to 30 ° C. Is more preferable, and 10-25 degreeC is further more preferable. In the immersion in running water of the present invention, the holding time requires, for example, 2 hours or more, and the viewpoint of changing only the texture and physical properties while appropriately maintaining the original flavor and color tone of the vineyard From the viewpoint of bacterial hygiene and processing time efficiency, 2 to 6 hours are preferable, 2.5 to 6 hours are more preferable, and 3 to 6 hours are more preferable. At this time, the water of the treatment liquid of the present invention is, for example, ultrapure water, pure water, ion-exchanged water, distilled water, tap water, well water (well water), etc. If there is no problem in terms of bacterial hygiene, there is no particular limitation.
本発明の流水への浸漬では、必要に応じて、その事前に前処理として、ツルレイシ（対象物）をアルコールへ浸積したり、アルコールと水へ交互に浸積することを繰り返しても良い。この前処理では、アルコールや水の温度は常温程度で良く、例えば、５〜５０℃であり、温度の管理や制御の容易さなどから、５〜４０℃が好ましく、５〜３０℃がより好ましく、１０〜２５℃がさらに好ましい。なお、この前処理では、保持の時間には、例えば、１０秒間以上が必要であり、ツルレイシ本来の風味や色調を適度に維持しながら、食感や物性のみを変化させる観点や、処理時間の効率面などから、１０〜９０秒間が好ましく、１０〜６０秒間がより好ましく、２０〜４０秒間がさらに好ましい。そして、アルコールと水へ交互に浸積する回数として、例えば、２〜１０回であり、ツルレイシの風味や色調、食感や物性などの観点や、処理時間の効率面などから、２〜５回が好ましく、２〜４回がより好ましく、２〜３回がさらに好ましい。このとき、この前処理の水は、例えば、超純水、純水、イオン交換水、蒸留水、水道水、井水（井戸水）などであり、食用であれば何れを使用しても良く、細菌的な衛生面などで問題がなければ、特に制限されない。また、この前処理のアルコールは、例えば、無水アルコールなどであり、食用であれば何れを使用しても良く、入手や取扱いの容易さなどから、エタノールであることが好ましい。 In the immersion in running water of the present invention, if necessary, as a pretreatment, it is possible to repeatedly immerse the vine shoot (object) in alcohol or alternately in alcohol and water. In this pretreatment, the temperature of the alcohol or water may be about room temperature, for example, 5 to 50 ° C., 5 to 40 ° C. is preferable, and 5 to 30 ° C. is more preferable in terms of ease of temperature management and control. 10 to 25 ° C. is more preferable. In this pretreatment, the holding time needs, for example, 10 seconds or more, and the viewpoint of changing only the texture and physical properties while appropriately maintaining the original flavor and color tone of vineyard, From the viewpoint of efficiency, 10 to 90 seconds are preferable, 10 to 60 seconds are more preferable, and 20 to 40 seconds are more preferable. And as the frequency | count of alternately immersing in alcohol and water, it is 2 to 10 times, for example, 2-5 times from the viewpoint of the flavor and color tone, texture, physical properties, etc. of a pickaxe, the efficiency side of processing time, etc. Is preferable, 2 to 4 times is more preferable, and 2 to 3 times is more preferable. At this time, the water for this pretreatment is, for example, ultrapure water, pure water, ion exchange water, distilled water, tap water, well water (well water), etc. If there is no problem in terms of bacterial hygiene, there is no particular limitation. Further, the pretreated alcohol is, for example, anhydrous alcohol, and any alcohol may be used as long as it is edible. From the viewpoint of easy availability and handling, ethanol is preferable.
本発明のウリ科ツルレイシ属の植物の苦味低減方法は、ウリ科ツルレイシ属の植物を、食塩及び／又は糖と混ぜて揉んだ後に、希釈倍率を０．００５〜０．０５ｓ-1として、５〜５０℃の流水へ３〜６時間で浸積することを特徴とする。そして、実験的に検討した結果の示す通り、本発明のウリ科ツルレイシ属の植物として、ツルレイシであることが好ましい。 The method for reducing the bitterness of a plant belonging to the genus Cucurbitaceae according to the present invention is that the plant of the genus Cucurbitaceae is mixed with salt and / or sugar and kneaded, and then the dilution rate is set to 0.005 to 0.05 s −1 . It is characterized by being immersed in flowing water at ˜50 ° C. in 3 to 6 hours. And as the result of experimental examination shows, it is preferable that it is a pickle beetle as a plant of the cucurbitaceae pickaxe genus of this invention.
本発明において塩揉みなどとは、食塩や糖と混ぜて揉むことであり、食塩や糖をツルレイシ（対象物）に添加して、その表面の全体へ略均等に行き渡らせた後に手のひらを使い程良い強さの力加減で握るなどして圧力を掛けて搾ってから、所定時間で保持することを意味する。本発明の塩揉みなどでは、ツルレイシ（対象物）の温度は常温程度で良く、例えば、５〜５０℃であり、温度の管理や制御の容易さなどから、５〜４０℃が好ましく、５〜３０℃がより好ましく、１０〜２５℃がさらに好ましい。 In the present invention, salting or the like means mixing with salt or sugar and adding salt and sugar to the pickled squirrel (object) to spread the entire surface substantially evenly. It means holding for a predetermined time after squeezing under pressure by grasping with a force of good strength. In the salt koji etc. of the present invention, the temperature of the pickled sashimi (object) may be about room temperature, for example, 5 to 50 ° C., and 5 to 40 ° C. is preferable from the viewpoint of ease of temperature management and control, etc. 30 degreeC is more preferable and 10-25 degreeC is further more preferable.
本発明の塩揉みなどでは、食塩や糖の添加量（ツルレイシの重量に対する食塩や糖の重量）として、例えば、０．０１重量％以上であり、ツルレイシの風味や色調、食感や物性などの観点や、処理時間の効率面などから、０．０１〜５重量％が好ましく、０．０５〜４重量％がより好ましく、０．１〜３重量％がさらに好ましく、０．５〜２重量％が最も好ましい。なお、本発明の塩揉みなどでは、保持の時間には、例えば、３秒間以上が必要であり、ツルレイシ本来の風味や色調を適度に維持しながら、食感や物性のみを変化させる観点や、処理時間の効率面などから、３〜３０秒間が好ましく、４〜２０秒間がより好ましく、５〜１５秒間がさらに好ましい。 In the case of salty taste etc. of the present invention, the amount of salt and sugar added (weight of salt and sugar relative to the weight of vinegar) is, for example, 0.01% by weight or more, such as flavor and color of vinegarashi, texture and physical properties. From the viewpoint and efficiency of the processing time, 0.01 to 5% by weight is preferable, 0.05 to 4% by weight is more preferable, 0.1 to 3% by weight is further preferable, and 0.5 to 2% by weight. Is most preferred. In addition, in the salty taste of the present invention, the holding time requires, for example, 3 seconds or more, while changing the texture and physical properties only while appropriately maintaining the original flavor and color tone of the vineyard, From the viewpoint of efficiency of the processing time, 3 to 30 seconds are preferable, 4 to 20 seconds are more preferable, and 5 to 15 seconds are more preferable.
本発明のウリ科ツルレイシ属の植物の苦味低減方法は、ウリ科ツルレイシ属の植物を、９５〜１０５℃の水、食塩水溶液、糖水溶液の何れかへ５〜６０秒間で浸積した後に、希釈倍率を０．００５〜０．０５ｓ-1として、５〜５０℃の流水へ３．５〜６時間で浸積することを特徴とする。そして、実験的に検討した結果の示す通り、本発明のウリ科ツルレイシ属の植物として、ツルレイシであることが好ましい。 The method for reducing the bitterness of a plant belonging to the genus Cucurbitaceae of the present invention is to dilute a plant belonging to the genus Cucurbitaceae genus in either 95 to 105 ° C. in water, an aqueous sodium chloride solution or an aqueous sugar solution for 5 to 60 seconds. It is characterized by being immersed in flowing water at 5 to 50 ° C. for 3.5 to 6 hours at a magnification of 0.005 to 0.05 s −1 . And as the result of experimental examination shows, it is preferable that it is a pickle beetle as a plant of the cucurbitaceae pickaxe genus of this invention.
本発明において塩茹でなどとは、沸騰水、沸騰した食塩水溶液や糖水溶液へ浸積して所定時間で保持することを意味する。本発明の塩茹でなどでは、処理液の温度は約１００℃以上であれば良く、例えば、９５〜１０５℃であり、温度の管理や制御の容易さなどから、９６〜１０４℃が好ましく、９７〜１０３℃がより好ましく、９８〜１０２℃がさらに好ましい。 In the present invention, salting or the like means immersion in boiling water, a boiled saline solution or a sugar solution, and keeping it for a predetermined time. In the salted salmon of the present invention, the temperature of the treatment liquid may be about 100 ° C. or higher, for example, 95 to 105 ° C., and is preferably 96 to 104 ° C. from the viewpoint of ease of temperature management and control. -103 degreeC is more preferable, and 98-102 degreeC is further more preferable.
本発明の塩茹でなどでは、本発明の処理液の食塩水溶液は、食塩の濃度として、例えば、０．０１重量％以上であり、ツルレイシの風味や色調、食感や物性などの観点や、細菌的な衛生面や処理時間の効率面などから、０．０１〜５重量％が好ましく、０．０５〜３重量％がより好ましく、０．１〜１重量％がさらに好ましく、０．１〜０．５重量％が最も好ましい。本発明の処理液の糖水溶液は、糖の濃度として、例えば、０．１重量％以上であり、ツルレイシの風味や色調、食感や物性などの観点や、処理時間の効率面などから、０．１〜１０重量％が好ましく、０．５〜８重量％がより好ましく、１〜５重量％がさらに好ましく、１〜３重量％が最も好ましい。なお、本発明の塩茹でなどでは、保持の時間には、例えば、５秒間以上が必要であり、ツルレイシ本来の風味や色調を適度に維持しながら、食感や物性のみを変化させる観点や、処理時間の効率面などから、５〜６０秒間が好ましく、１０〜４５秒間がより好ましく、１５〜３０秒間がさらに好ましい。 In the salted salmon of the present invention, the salt solution of the treatment liquid of the present invention has a sodium chloride concentration of, for example, 0.01% by weight or more, from the viewpoints of flavor, color, texture, physical properties, etc. From the viewpoint of hygienic hygiene and processing time efficiency, 0.01 to 5% by weight is preferable, 0.05 to 3% by weight is more preferable, 0.1 to 1% by weight is further preferable, and 0.1 to 0% .5% by weight is most preferred. The sugar aqueous solution of the treatment liquid of the present invention has a sugar concentration of, for example, 0.1% by weight or more, and is 0 from the viewpoint of the flavor and color tone, texture, physical properties, etc. of pickaxe and the efficiency of the treatment time. 0.1 to 10% by weight is preferable, 0.5 to 8% by weight is more preferable, 1 to 5% by weight is further preferable, and 1 to 3% by weight is most preferable. In addition, in the salted salmon of the present invention, the holding time needs, for example, 5 seconds or more, while changing the texture and physical properties only while appropriately maintaining the original flavor and color tone of the vinegar, From the viewpoint of the efficiency of the processing time, 5 to 60 seconds are preferable, 10 to 45 seconds are more preferable, and 15 to 30 seconds are more preferable.
本発明の苦味低減方法により得られたウリ科ツルレイシ属の植物は、そのまま食用しても良いが、食品加工素材として新規で有用であり、あらゆる飲食品へ添加して、その食感や色調を改良できる。特に、本発明の食品加工素材を、清涼飲料、乳飲料、ヨーグルト、ゼリー、プリン、アイスクリーム、チーズ、チョコレートなどと組合せると、独特で良好な食感や色調の飲食品を得られる。このとき、本発明のウリ科ツルレイシ属の植物の食感と、飲食品本来の食感との組合せにより得られる、新規な飲食品の意外性や独自性などを美味しく楽しめる観点から、本発明の飲食品として、ヨーグルト、ゼリー、プリン、アイスクリーム、チーズ、チョコレートが好ましく、ヨーグルト、ゼリー、プリン、アイスクリームがより好ましく、ヨーグルト、ゼリーがさらに好ましい。 The plant of the genus Cucurbitaceae obtained by the method for reducing bitterness of the present invention may be edible as it is, but it is novel and useful as a food processing material, and is added to all foods and drinks to have its texture and color tone. Can be improved. In particular, when the food processing material of the present invention is combined with soft drinks, milk drinks, yogurt, jelly, pudding, ice cream, cheese, chocolate, etc., a food and drink with a unique and good texture and color tone can be obtained. At this time, from the viewpoint of enjoying the surprising and uniqueness of the novel food and drink obtained by combining the texture of the plant belonging to the genus Cucurbitaceae of the present invention and the original texture of the food and drink, As food and drink, yogurt, jelly, pudding, ice cream, cheese and chocolate are preferred, yogurt, jelly, pudding and ice cream are more preferred, and yogurt and jelly are more preferred.
本発明の飲食品では、原材料の成分として特に限定されず、水、脂質、タンパク質、糖質、ビタミン類、ミネラル類、有機酸、有機塩基、無機酸、無機塩基、果汁、果肉、ソース、プレパレーション、香料（フレーバー）などを使用できる。これらの成分は、単独又は複数で組合せて使用でき、必要に応じて合成品を使用しても良い。 In the food and drink of the present invention, the ingredients of the raw material are not particularly limited, and water, lipids, proteins, carbohydrates, vitamins, minerals, organic acids, organic bases, inorganic acids, inorganic bases, fruit juices, pulp, sauces, preparations And fragrances (flavours) can be used. These components can be used alone or in combination, and a synthetic product may be used as necessary.
以下、本発明について実施例を挙げて説明するが、本発明は、これにより限定されるものではない。なお、本明細書において、％の表示は明示しない場合、重量％を示すものとする。また、苦味、食感、色調の官能評価は、長年に亘り食品の研究開発に携わってきた、専門パネラーの４名により実施した。これらの官能評価では、苦味、食感、色調を５段階で数値化し、専門パネラーの４名の平均値を評価値とした。この官能評価の基準を表１に示した。具体的には、ツルレイシ本来のカリカリとした食感と、ツルレイシ本来の緑色の変化を数値化した。なお、本発明では、ツルレイシ本来の食感と色調を良好に維持しながら、ツルレイシ本来の苦味を低減することが目的となる。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited by this. In addition, in this specification, when the indication of% is not clearly shown, it shall show weight%. In addition, sensory evaluation of bitterness, texture, and color tone was carried out by four expert panelists who have been engaged in food research and development for many years. In these sensory evaluations, the bitterness, texture, and color tone were quantified in five stages, and the average value of four professional panelists was used as the evaluation value. The criteria for this sensory evaluation are shown in Table 1. Specifically, the crunchy texture inherent to vineyard and the change in green color of vineyard were quantified. In the present invention, it is an object to reduce the original bitterness of the vineyard while maintaining the texture and color tone of the vineyard.
［実験例１］ 処理方法の種類の検討（１）
ツルレイシの苦味を低減できる処理方法の種類を検討した。ツルレイシの果実から種とワタを取り除き、その果肉を厚さで約１ｍｍのスライス状にした。スライス状の果肉への処理方法として、常温の塩揉み（食塩添加濃度：１％、処理時間：１０秒間）、塩茹で（食塩濃度：０．１％、食塩水溶液量：果肉の１０倍の重量、処理時間：３０秒間）、竹串の穴空け、真空緩慢凍結を試行した。それぞれに官能評価を実施したところ、塩揉みと塩茹での場合に、ツルレイシの食感と色調の変化が小さく、苦味を低減できることが分かった。
[Experiment 1] Examination of types of treatment methods (1)
The types of treatment methods that can reduce the bitter taste of vine garlic were investigated. The seeds and cotton were removed from the fruit of the pickle berry, and the pulp was sliced into a thickness of about 1 mm. As a method of processing sliced pulp, salt squeezing at normal temperature (concentration of salt added: 1%, treatment time: 10 seconds), salted (salt concentration: 0.1%, amount of saline solution: 10 times the weight of pulp) , Treatment time: 30 seconds), drilling of bamboo skewers and slow freezing in vacuum were tried. When sensory evaluation was carried out for each, it was found that the bitter taste could be reduced with small changes in the texture and color tone of the pickled radish in the case of salt mash and salt candy.
［実験例２］ 処理方法の種類の検討（２）
ツルレイシの苦味を低減できる処理方法の種類を検討した。ツルレイシの果実から種とワタを取り除き、その果肉を厚さで約１ｍｍのスライス状にした。スライス状の果肉への処理方法として、常温の無水エタノール、砂糖水溶液（砂糖濃度：５％）、エタノールと砂糖水溶液（砂糖濃度：５％）の混合液（エタノール濃度：５０％）への浸積を試行した。それぞれに官能評価を実施したところ、何れの場合にも、ツルレイシの食感と色調の変化が小さく、苦味を低減できることが分かった。そして、エタノールの場合に、苦味を低減できる効果が最も高いことが分かった。
[Experiment 2] Examination of types of treatment methods (2)
The types of treatment methods that can reduce the bitter taste of vine garlic were investigated. The seeds and cotton were removed from the fruit of the pickle berry, and the pulp was sliced into a thickness of about 1 mm. As a method of processing sliced pulp, immersion in normal temperature absolute ethanol, aqueous sugar solution (sugar concentration: 5%), and a mixture of ethanol and aqueous sugar solution (sugar concentration: 5%) (ethanol concentration: 50%) Tried. When sensory evaluation was carried out on each of them, it was found that in any case, the texture and color tone of the pickled potato were small and bitterness could be reduced. And in the case of ethanol, it turned out that the effect which can reduce a bitterness is the highest.
［実験例３］ 処理方法の種類の検討（３）
ツルレイシの苦味を低減できる処理方法の種類を検討した。ツルレイシの果実から種とワタを取り除き、その果肉を厚さで約１ｍｍのスライス状にした。スライス状の果肉への第一段階の処理方法として、未処理、常温水への浸積（水量：果肉の１０倍の重量、処理時間：２時間）、常温の塩揉み（食塩添加濃度：１％、処理時間：１０秒間）を試行した。そして、この第一段階の処理方法の後に、第二段階の処理方法として、それぞれの果肉（１０ｇ）を常温の無水エタノール（１００ｍL）へ添加して、３０秒間で振とうした後に、それぞれの果肉を常温水（１００ｍL）へ添加して、３０秒間で振とうした。これを３回で繰り返してから、常温水（１Ｌ）に加水（１０ｍＬ／ｓ）しながら、１時間、２時間、１７時間で保持した。それぞれに官能評価を実施したところ、何れの場合にも、ツルレイシの食感と色調の変化が小さく、苦味を低減できることが分かった。そして、塩揉みの場合に、苦味を低減できる効果が最も高いことが分かった。この官能評価の結果を表２に示した。
[Experiment 3] Examination of types of treatment methods (3)
The types of treatment methods that can reduce the bitter taste of vine garlic were investigated. The seeds and cotton were removed from the fruit of the pickle berry, and the pulp was sliced into a thickness of about 1 mm. As a first-stage treatment method for sliced pulp, untreated, immersed in room temperature water (water amount: 10 times the weight of pulp, treatment time: 2 hours), salted salt at normal temperature (salt addition concentration: 1) %, Treatment time: 10 seconds). Then, after this first stage treatment method, as the second stage treatment method, each pulp (10 g) is added to room temperature absolute ethanol (100 mL) and shaken for 30 seconds, and then each pulp is Was added to room temperature water (100 mL) and shaken for 30 seconds. This was repeated three times, and then held for 1 hour, 2 hours, and 17 hours while hydrating (10 mL / s) in room temperature water (1 L). When sensory evaluation was carried out on each of them, it was found that in any case, the texture and color tone of the pickled potato were small and bitterness could be reduced. And in the case of saltiness, it turned out that the effect which can reduce bitterness is the highest. The results of this sensory evaluation are shown in Table 2.
［実験例４］ 処理方法の種類の検討（４）
ツルレイシの苦味を低減できる処理方法の種類を検討した。ツルレイシの果実から種とワタを取り除き、その果肉を厚さで約１ｍｍのスライス状にした。スライス状の果肉への第一段階の処理方法として、未処理、常温のエタノール水溶液（エタノール濃度：３５％、ホワイトリカー）への浸積（ホワイトリカー量：果肉の１０倍の重量、処理時間：２時間、撹拌）、常温の塩揉み（食塩添加濃度：１％、処理時間：１０秒間）、塩茹で（食塩濃度：０．２％、食塩水溶液量：果肉の１０倍の重量、処理時間：２０秒間）を試行した。そして、この第一段階の処理方法の後に、第二段階の処理方法として、それぞれの果肉（１０ｇ）を、常温水（１Ｌ）に加水（１０ｍＬ／ｓ）しながら、１〜６時間で保持した。それぞれに官能評価を実施したところ、未処理の場合を除く何れの場合にも、ツルレイシの食感と色調の変化が小さく、苦味を低減できることが分かった。そして、塩茹での場合に、苦味を低減できる効果が最も高く、エタノール水溶液への浸積の場合に、その効果が塩茹での次に高く、塩揉みの場合に、その効果が最も低いことが分かった。この官能評価の結果を表３に示した。
[Experimental example 4] Examination of types of processing methods (4)
The types of treatment methods that can reduce the bitter taste of vine garlic were investigated. The seeds and cotton were removed from the fruit of the pickle berry, and the pulp was sliced into a thickness of about 1 mm. As a first-stage treatment method for sliced pulp, it is immersed in an untreated, room-temperature ethanol aqueous solution (ethanol concentration: 35%, white liquor) (white liquor amount: 10 times the weight of pulp, treatment time: 2 hours) , Stirring), salting at room temperature (concentration of salt added: 1%, treatment time: 10 seconds), salted with salt (salt concentration: 0.2%, amount of saline solution: 10 times the weight of pulp, treatment time: 20 seconds) ). And after this 1st-stage processing method, each pulp (10g) was hold | maintained in 1 to 6 hours, adding water (10 mL / s) to normal temperature water (1 L) as a 2nd-stage processing method. . When sensory evaluation was carried out for each, it was found that the change in texture and color tone of the pickled potato was small and bitterness could be reduced in any case except for the case of no treatment. And, in the case of salted salmon, the effect that can reduce bitterness is the highest, in the case of immersion in an ethanol aqueous solution, the effect is the next highest in salted salmon, and in the case of salted salt, the effect is the lowest I understood. The results of this sensory evaluation are shown in Table 3.
［実験例５］ 処理方法の種類の検討（５）
ツルレイシの苦味を低減できる処理方法の種類を検討した。ツルレイシの果実から種とワタを取り除き、その果肉を厚さで約１ｍｍのスライス状にした。スライス状の果肉への第一段階の処理方法として、表４に示した通りの条件で、水茹で（水量：果肉の１０〜５０倍の重量、処理時間：２０秒間）、塩茹で（食塩濃度：０．１〜０．５％、食塩水溶液量：果肉の１０〜５０倍の重量、処理時間：２０秒間）を試行した。そして、この第一段階の処理方法の後に、第二段階の処理方法として、それぞれの果肉（１０ｇ）を、常温水（１Ｌ）に加水（１０ｍＬ／ｓ）しながら、１分、０．５〜２時間で保持した。それぞれに官能評価を実施したところ、第二段階の処理方法の流水時間（加水の保持の時間）で約３０分間以上の場合に、ツルレイシの食感と色調の変化が小さく、苦味を低減できることが分かった。そして、水茹でよりも塩茹での場合に、苦味を低減できる効果が最も高いことが分かった。なお、食塩濃度が高い場合や、水容量が多い場合に、苦味を低減できる効果が高いことが分かった。ただし、流水時間が長くなると、食塩濃度や水容量の影響は小さくなった。つまり、処理時間を短くして、苦味を低減できる効果を高めるためには、食塩濃度や水容量の調整が重要であることが分かった。この官能評価の結果を表４に示した。
[Experimental Example 5] Examination of types of processing methods (5)
The types of treatment methods that can reduce the bitter taste of vine garlic were investigated. The seeds and cotton were removed from the fruit of the pickle berry, and the pulp was sliced into a thickness of about 1 mm. As a first stage treatment method for sliced pulp, under conditions shown in Table 4, with waterpox (water amount: 10 to 50 times the weight of pulp, treatment time: 20 seconds), with saltpox (salt concentration) : 0.1 to 0.5%, amount of saline solution: 10 to 50 times the weight of pulp, treatment time: 20 seconds). Then, after this first stage treatment method, as a second stage treatment method, each pulp (10 g) is added to room temperature water (1 L) (10 mL / s) for 1 minute, 0.5- Hold for 2 hours. When the sensory evaluation was performed on each, when the running time (water retention time) of the second stage treatment method was about 30 minutes or more, the texture and color change of the vineyard were small, and the bitterness could be reduced. I understood. It was found that the effect of reducing bitterness was the highest in the case of salted salmon than in salted water. In addition, when the salt concentration was high or when there was much water capacity, it turned out that the effect which can reduce bitterness is high. However, the influence of salt concentration and water volume became smaller as the running time became longer. That is, in order to shorten the treatment time and enhance the effect of reducing the bitterness, it has been found that adjustment of the salt concentration and the water capacity is important. The sensory evaluation results are shown in Table 4.
［実験例６］ ヨーグルトの食感、色調、苦味（風味）の検討
実験例５で第二段階の処理方法の流水時間を２時間とした果肉を使って、ヨーグルトを調製した。具体的には、ツルレイシの果肉（２０ｇ）とプレーンヨーグルト（４０ｇ）を混合して、ツルレイシ入りヨーグルトを調製した。このヨーグルトを、５℃、４８時間で保存した後に、それぞれに官能評価を実施したところ、何れの場合にも、ツルレイシの食感と色調の変化が小さく、苦味は低減されていることが分かった。そして、ツルレイシの単独（実験例５）よりも、ツルレイシとヨーグルトを混合することで、苦味を低減できる効果が高まることが分かった。この官能評価の結果を表５に示した。
[Experimental Example 6] Examination of texture, color tone, and bitterness (flavor) of yogurt Yogurt was prepared using the pulp in which the running time of the second stage treatment method was 2 hours in Experimental Example 5. Specifically, vinegared pulp (20 g) and plain yogurt (40 g) were mixed to prepare vinegared yogurt. When this yogurt was stored at 5 ° C. for 48 hours and then subjected to a sensory evaluation, it was found that in all cases, the texture and color change of the vineyard were small and the bitterness was reduced. . And it turned out that the effect which can reduce a bitter taste increases by mixing a vinegar and a yogurt rather than a vinegar alone (experimental example 5). The results of this sensory evaluation are shown in Table 5.
ツルレイシを新規な食品加工素材で利用できるようにして、その用途拡大に貢献できる、ツルレイシの苦味低減方法を提供できる。つまり、ツルレイシを食品加工素材として利用する際に、非常に簡便な前処理により、ツルレイシ本来の噛み応えのある食感や鮮明な色調を保ちつつ、より食べ易くて癖のない風味へツルレイシを改良できる、ツルレイシの苦味低減方法を提供できる。 It is possible to provide a method for reducing the bitterness of vinegar that enables the vinegar to be used as a new food processing material and contributes to the expansion of its use. In other words, when using vine garlic as a food processing material, the vine lantern is improved to a flavor that is easy to eat and has no wrinkles, while maintaining the texture and clear color tone that are inherent to the vine garlic, with a very simple pre-treatment. It is possible to provide a method for reducing the bitterness of vine shoots.
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| JP2003342290A (en) * | 2002-05-22 | 2003-12-03 | Media Price:Kk | Method for recovering momordicin by using cucurbitaceous plant as raw material |
| WO2007111294A1 (en) * | 2006-03-24 | 2007-10-04 | Kyushu University, National University Corporation | Histamine release inhibitor |
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| JP2003342290A (en) * | 2002-05-22 | 2003-12-03 | Media Price:Kk | Method for recovering momordicin by using cucurbitaceous plant as raw material |
| WO2007111294A1 (en) * | 2006-03-24 | 2007-10-04 | Kyushu University, National University Corporation | Histamine release inhibitor |
Non-Patent Citations (7)
| Title |
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| JPN6013057400; 'ＹＡＨＯＯ！ＪＡＰＡＮ知恵袋 ゴーヤが苦いです。苦味を取る方法は？ゴーヤが取れ過ぎたのは良いが、毎日' ［２０１３年１１月１１日検索］、インターネット＜ＵＲＬ： ｈｔｔｐ：／／ｄｅｔａｉｌ．ｃｈｉｅｂｕｋｕｒｏ．ｙａｈｏｏ．ｃｏ．ｊｐ／ｑａ／ｑｕｅｓｔｉｏ * |
| JPN6013057402; '献立のヒント 豚肉とニガウリのトウチいため' 佐賀新聞、２００７年７月３０日、佐賀新聞社、情報欄 * |
| JPN6013057405; 河野友美、野菜・藻類 新・食品事典５、１９９２年、株式会社真珠書院、２７１頁 * |
| JPN6013057407; 石川康彦、料理食材大事典、第２刷、１９９８年、株式会社主婦の友社、６１５頁 * |
| JPN6013057409; 改訂 調理用語辞典、改訂版第１刷、１９９８年、社団法人全国調理師養成施設協会、８７４頁 * |
| JPN6013057412; '（旧）Ｃａｆｅ ｄｅ ｅｕｆｆｙ〜すぴすぴすっぴん日和〜 苦味がバッチリ抜けるおいしいゴーヤチャンプ' ［２０１３年１１月１１日検索］、インターネット＜ＵＲＬ： ｈｔｔｐ：／／ｂｌｏｇ．ｇｏｏ．ｎｅ．ｊｐ／ｂｒｏａｄｌｉｎｅ／ｅ／９８７ｄ４ｆｅ２５６ｆｃ３ * |
| JPN6013057414; 日本食品科学工学会誌、２００８年、５５巻、４号、１８６〜１９０頁 * |
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