JP2012095563A - Packaged pickle and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packaged pickle capable of being reserved for a long period of time without impairing the taste or flavor of the pickle.SOLUTION: In the packaged pickle, salted chopped leeks 15 including a liquid portion 14 are stored in contact with the pickle 11 in a container body 2, and an opening of the container body 2 is closed. The pickle 11 is loaded in the container body 2, and the salted chopped leeks 15 are loaded in such a way as to cover the upper surface of the loaded pickle 11. In the method for producing the packaged pickle, the salted chopped leeks 15 including the liquid portion are stored in contact with the pickle 11 in the container body 2, and the opening of the container body is closed.

Description

  The present invention relates to a pickled packaged product that can preserve pickled vegetables such as Chinese cabbage kimchi for a long period of time, and a method for producing the same.

  Vegetable pickles such as Chinese cabbage kimchi and Chinese cabbage pickles have been devised for long-term storage since their quality deteriorates in a short period of time and cannot be eaten.

  There is a proposal of a method for manufacturing by immersing pepper as a raw material for pickles in 8% saline and then immersing them in a pickling solution in which chitosan, acetic acid and adipic acid are mixed (see, for example, Patent Document 1). In this method, adipic acid having strong antibacterial activity in addition to chitosan and acetic acid is used to suppress microbial growth by these synergistic effects and prolong the preservation of pickles.

JP-A-1-291747

  However, the method of Patent Document 1 has a problem that the taste and flavor of the raw vegetables are easily impaired by adipic acid and are not suitable for eating as pickles.

  The present invention has been made in view of such conventional problems, and provides a pickled packaged product that can be stored for a long period of time without impairing the taste and flavor of the raw vegetables and a method for producing the same. With the goal.

  The pickled packaged product of the present invention is characterized in that the pickled pickled potato having a liquid portion and the pickled product are accommodated in the container body and the opening of the container body is closed.

  In this case, it is preferable that the pickles are filled in a container main body and covers the upper surface of the pickles filled with the salted chopped rice cakes. Further, the container body may be filled with the pickles and the salted chopped rice cake. Further, the salted chopped mash is preferably a mash mixed material containing chopped candy, sake spirit and paste and salted using a pickled material containing reduced starch saccharified product, chili fragments and salt.

  The method of manufacturing a pickled packaged product of the present invention is characterized in that a salted chopped rice cake having a liquid portion and a pickled product are accommodated in a container body and the opening of the container body is closed.

  In this manufacturing method, the pickles may be filled in a container body, and the salted chopped rice cake may be filled so as to cover the top surface of the filled pickles, and the salted chopped rice cake and pickles are mixed, The mixture may be contained in the container body.

  In the present invention, the salted chopped candy having a liquid portion is brought into contact with the pickled product, and the antibacterial action of the salted chopped candy is effectively exerted on the pickled product by being accommodated in the container body in this state. For this reason, long-term storage is possible. In addition, since salted chopped potatoes are made from natural foods, they do not impair the taste and flavor of the pickles themselves, and the taste and flavor of the salted chopped chopsticks add to the original taste of the pickles. For this reason, a rich taste and flavor are imparted and it is possible to eat well. In addition, when the container body is filled with the salted chopped rice cake so as to cover the outer surface of the pickled food, the pickled chopped rice cake is in an almost anaerobic condition with the chopped rice cake soaked in the viscous liquid part. In some cases, the over-fermentation of pickles and the production of film-forming yeast may be further suppressed as compared with the mixed state of pickled chopped potatoes and pickles.

It is sectional drawing of the pickle package of one Embodiment of this invention. It is sectional drawing of the pickle package of another embodiment of this invention.

  The pickled packaged product of the present invention is accommodated in the container body in a state where the pickled chopsticks having a liquid portion and the pickled product are in contact with each other, and the opening of the container body is closed.

  Pickles are produced by using vegetables such as Chinese cabbage, pepper, radish, and eggplant as raw materials and immersing the vegetables in the pickling solution by a conventional method. That is, it is produced by washing or boiling vegetables and then immersing them in salt, vinegar, soy sauce, mirin, fruit juice, kelp or shaved kashi stock. As pickles, Chinese cabbage kimchi, Chinese cabbage pickles, pepper pickles, and others can be selected. As this pickle, a commercially available product can be used as appropriate.

  Salted chopped potatoes are not particularly limited as long as the chopped candy is prepared in a state where it is immersed (covered) in a viscous liquid part by glue or pickled material, etc. It is produced by salting a koji mixed material containing sake spirit and paste with a pickling material containing reduced starch saccharified product, chili debris and salt. The cocoons used here may be any species as long as they are classified into the genus Allium, but in addition to cocoons (A. fistulosum) called blue cocoons, white cocoons, small cocoons, etc. A. wakegi), A. schoenoprasum, A. ampeloprasum, etc. are more preferred. The chopped candy is cut into small pieces after washing and drained. As a compounding ratio, 0.2 to 5 parts by weight of alcohol and 0.005 to 2 parts by weight of a paste such as xanthan gum and guar gum can be mixed with 100 parts by weight of chopped koji to make a koji mixed material. Also, the koji mixed material is mixed with the pickled material containing 5 to 30 parts by weight of reduced starch saccharified product, 0.5 to 10 parts by weight of chili debris, and 1 to 10 parts by weight of salt per 100 parts by weight of chopped koji. It can be produced by salting. If the above mixing ratio is exceeded, the viscosity of the liquid part may be low or too high, or chopped rice cakes and chili debris may not be properly immersed in the liquid part. In some cases, the suppressive effect on the production of yeast is not obtained. The koji mixed material and the pickled material may be separately prepared and mixed, or the koji mixed material component other than the koji koji and the pickled material component may be directly added and mixed in random order. A preferable range in the above blending ratio is 0.5 to 3 parts by weight of spirits, 0.01 to 0.5 parts by weight of paste, 10 to 20 parts by weight of reduced starch saccharified product, 1 to 7 parts by weight of pepper fragments, 2 to 2 parts of salt. It is 8 parts by weight, and it is more preferable to add salt so that the salt content in the salted chopped mash is 2 to 4% by weight.

  In addition to the above ingredients, the salted chopped potatoes can be pickled with seasonings such as seafood extract, fish sauce, and sodium glutamate, and additives such as protein hydrolysates as appropriate. The compounding ratio of these additives can be appropriately selected within the range of 0.1 to 5 parts by weight.

  Such a salted chopped candy can effectively make the antibacterial power of the cocoon work because the cocoon is made into pieces and immersed in a viscous liquid part. For this reason, pickles can be preserved for a long period of time by bringing the salted chopped rice cake into contact with the pickles. The contact between the pickled chopsticks and the pickles is done in the container body, and the top of the pickles filled in the container body may be covered with the salted chopped pickles. In this mixed state, the container body may be filled.

  Such salted chopped potatoes are made from natural foods, so that not only the taste and flavor of the pickled vegetables themselves are not impaired, but also the taste and flavor of the salted chopped chopsticks are added to the original taste of the pickled vegetables. For this reason, a rich taste and flavor are imparted and it is possible to eat well.

  1 and 2 illustrate a pickled package 1 of the present invention, and a container 4 including a container main body 2 and a lid 3 that covers the container main body 2 is used. The container body 2 and the lid 3 are preferably resins that can be seen through, for example, olefin resins such as polypropylene (PP) and polyethylene (PE), vinyl chloride resins and ABS resins, polyamides, polyethylene terephthalate ( PET) and other resins can be used.

  The container body 2 is filled with the contents. After the contents are filled, the film 6 is heat sealed to the edge of the container body 2 to close the opening of the container body 2. As the film 6, a material through which a gas generated by fermentation of contents can pass is good, and therefore a gas permeable film is used. In addition, the lid body 3 should just be easy to attach or detach with respect to the container main body 2, and the shape can be changed suitably. Further, the lid 3 is shaped so that it can be fitted into the opening edge of the container body 2 without heat sealing the container body 2 with the film 6, and the opening of the container body 2 is closed by the lid 3. Also good. Even when the opening of the container body 2 is closed by the lid 3 without heat sealing of the film, it is necessary to close the container so that the viscous liquid portion does not leak out and the generated gas can pass through. is there.

  The container body 2 is filled with pickles 11 and pickled chopsticks 15 as contents. The salted chopped rice cake 15 is composed of a solid portion 13 such as chopped rice cake or chili debris and a viscous liquid portion 14, and the solid portion 13 is immersed in the liquid portion 14. In other words, the liquid part 14 is entangled with the solid part 13 to cover the solid part 13 in a moist state. In FIG. 1, the pickled portion 11 is filled in the lower portion of the container body 2 by filling the pickled portion 11 in order from the bottom surface of the container body 2, and the liquid portion 14 is particularly pickled so that the top surface of the pickled portion 11 is covered with the salted chopped candy 15. 11 The salted chopped candy 15 is filled so as to cover the upper surface in a fully moist state. In FIG. 2, pickles 11 and salted chopped rice cakes 15 are mixed, and this mixture is filled in the container body 2. In any case, the salted chopped candy 15 is in contact with the pickled product 11 inside the container body 2, and the antibacterial power of the salted chopped candy 15 can be effectively applied to the pickled product 11. In particular, in the form of FIG. 1, the salted chopped candy 15 covers the top surface of the pickled potato 11 laid in the container body 2, so that the concentrated antibacterial power of the salted chopped candy 15 is maintained for a longer period of time. It can be made to act on the pickles 11. Also, as shown in Fig. 1, when filling the container body with the salted chopped rice cake covering the outer surface of the pickled food, the pickled food is anaerobic by the salted chopped rice cake with the chopped rice cake soaked in the viscous liquid part. It is more preferable in that it may further suppress the over-fermentation of pickles and the production of film-producing yeast as compared with a mixed state of pickled chopped straw and pickles. For this reason, long-term storage becomes possible. Furthermore, in the form of FIG. 1, since the lower pickles 11 are not mixed with the salted chopped candy 15, the taste and flavor of the pickles 11 themselves can be maintained.

Example 1
In Example 1, a salted chopped rice cake was prepared. In this preparation, blue koji or white koji is used as raw material koji, the root part of the koji raw material is cut off, the blue part (green part) and the white part are cut, and each blue part and white part is then treated with tap water. It was washed, cut into 4 in the longitudinal direction, and then cut into 1 to 3 mm and drained to obtain strip-like chopped ridges (chopped ridges). To 100 parts by weight of the koji koji, 1.5 parts by weight of sake and 0.05 part by weight of xanthan as a paste were added and mixed to obtain a koji mixed material. In addition, with respect to 100 parts by weight of chopped rice cake, 16 parts by weight of reduced starch syrup as reduced starch saccharified product, 3 parts by weight of shredded pepper pieces, and 4 parts by weight of salt are used as pickles. Mixed and soaked. Here, for seasoning, a small amount (1 part by weight or less) of seafood extract, protein hydrolyzate (soy protein), and glutamate was added to the pickled material. By performing this soaking for 1 day, a salted chopped rice cake having a liquid portion of this example was prepared. The liquid part was prepared in a state where the solid part was trapped in the liquid part so that the solid part was entangled with the solid part such as chopped rice cake and chili pepper fragments and wrapped in a moist state. Such salted chopped potatoes have a good taste and flavor of potatoes themselves, and can be eaten over food ingredients such as cooked rice and tofu.

(Example 2)
In Example 2, the preservation of salted chopped potatoes against Chinese cabbage kimchi was observed. 200 g of commercially available Chinese cabbage kimchi is filled in the container body, and the above-mentioned salted chopped rice cake is spread over to a thickness of 1 to 5 mm (liquid portion 1 to 3 mm), and the Chinese cabbage kimchi is covered with salted chopped rice cake. The pickle package shown in 1 was created. On the other hand, the above-mentioned salted chopped rice cake was mixed with 200 g of the same Chinese cabbage kimchi and filled in the container body to produce a pickled packaged product shown in FIG. As the packaging container, a main body made of PET, a lid made of PET, a seal film made of low density PE, a 152 mm square, and a capacity of 350 mL was used.

  Table 1 shows the results of observing the properties of the above pickled packaged product placed at room temperature (20 to 25 ° C.). Table 2 shows the results of observing properties in a 10 ° C. constant temperature bath (manufactured by Hoshizaki Electric Co., Ltd., refrigerated showcase, RS-120ST-463 type, control temperature: 7 ° C. to 10 ° C.). Table 3 shows the results of observing the properties in a constant temperature bath (manufactured by Sanyo Electric Co., Ltd., incubator MIR-252, control temperature 33 ° C. to 37 ° C.) as a severe test condition. The control is a comparative example in which only Chinese cabbage kimchi is filled in the container body without using salted chopped rice cakes. The numerical value in the upper part of each column in Tables 1 to 3 indicates pH (manufactured by Horiba, using pH meter F-52 type, rounded off the third decimal place of the measured display value), and the lower part describes the properties (appearance, Odor). If the pH measurement was not performed due to the occurrence of spawning yeast (white birch) or spoilage, mark “X” on the top, and if there was no noticeable change in properties (including the case of lack of freshness due to water evaporation) ) Is indicated as "-" in the lower part.

(Example 3)
In Example 3, the preservability of salted chopped potatoes against pickled Chinese cabbage was observed. 200 g of Chinese cabbage pickled (prepared as salted Chinese cabbage without adding any other ingredients besides salt content) 200 g is filled in the container body, and the above-mentioned salted chopped rice cake is 1 to 3 mm thick. It spreads so that it may become 5 mm (a liquid part is 1-3 mm), the Chinese cabbage pickled was covered with the salt pickled chopsticks, and the pickled package product shown in FIG. 1 was manufactured. On the other hand, the above-mentioned salted chopped rice cake was mixed with 200 g of the same Chinese cabbage pickled and filled in the container body to produce a pickled packaged product shown in FIG. As the packaging container, a main body made of PET, a lid made of PET, a seal film made of low density PE, a 152 mm square, and a capacity of 350 mL was used.

  Table 4 shows the results of observing the properties of the above pickled packaged product placed at room temperature (20 to 25 ° C.). Table 5 shows the results of observing the properties in a 10 ° C. constant temperature bath (manufactured by Hoshizaki Electric Co., Ltd., refrigerated showcase, RS-120ST-463 type, control temperature: 7 ° C. to 10 ° C.). Table 6 shows the results of observing the properties in a constant temperature bath (manufactured by Sanyo Electric Co., Ltd., incubator MIR-252, control temperature 33 ° C. to 37 ° C.) as a severe test condition. The control (control) is a comparative example in which only the cabbage pickled is filled in the container body without using the salted chopped rice cake. The numerical value in the upper part of each column in Tables 4 to 6 indicates pH (manufactured by Horiba, using pH meter F-52 type, rounded off the third decimal place of the measured display value), and the description in the lower part is the property (appearance, Odor). If the pH measurement was not performed due to the occurrence of spawning yeast (white birch) or spoilage, mark “X” on the top, and if there was no noticeable change in properties (including the case of lack of freshness due to water evaporation) ) Is indicated as "-" in the lower part.

(Results of Examples 1 to 3)
As shown in Tables 1 to 3, the storage stability of Chinese cabbage kimchi was improved in both cases where the salted chopped rice cake was placed on top of the Chinese cabbage kimchi and mixed with Chinese cabbage kimchi. In addition, as shown in Tables 4 to 6, the storage stability of Chinese cabbage kimchi is improved both when the salted chopped rice cake is provided on the upper surface of the Chinese cabbage and mixed with Chinese cabbage. However, compared to the case of Chinese cabbage pickles, when the salted chopped rice cakes are mixed or mixed with the Chinese cabbage kimchi, the effect of suppressing the production of film-forming yeast and the overfermentation is higher, and the Chinese cabbage pickles and Chinese cabbage kimchi In both cases, it was confirmed that the effect when the salted chopped rice cakes were overlaid was higher than that when they were mixed. Under severe test conditions (35 ° C), moisture is volatilized from the surface within a short period of time after the start of storage, resulting in a dry state, and the generation of film-forming yeast is delayed compared to storage at room temperature. It was also observed that it did not lead to spawning yeast or spoilage. Under severe test conditions (35 ° C), as the use of soot, such as 60 g of salted chopped potatoes on top of pickles, mixed with pickles of 20%, 30%, etc., the decrease in pH value is confirmed, but the smell of straw The sour odor was hardly felt, either because of the strong odor or the temperature of 35 ° C.

Example 4
15 ° C (temperature control: over 10 ° C: 15 ° C) per packaged product mixed with Chinese cabbage kimchi under the same conditions as in Example 2 using salted chopped rice cake prepared in the same manner as in Example 1 (Degrees C or lower) and the effect of suppressing the production of film-forming yeasts under storage conditions of 10 ° C. (7 ° C. to 10 ° C.) (pH measurement omitted) However, here, 220 g was used for the control Chinese cabbage kimchi, Example 4-1: a packaged product of 50 g of salted chopped rice to 170 g of Chinese cabbage kimchi, Example 4-2: salted chopped to 198 g of Chinese cabbage kimchi A packaged product in which 22 g of koji was mixed, Example 4-3: A test was conducted on a packaged product in which 50 g (23 wt%) of salted chopped koji was mixed with 170 g of Chinese cabbage kimchi. The packaging container used was the same material as in Example 2 (including a film seal and a lid) with a size of 152 mm square and a capacity of 350 mL.
As a result, in the storage condition at 15 ° C., the control showed that the film-forming yeast was generated on the surface after 10 days of packaging (start of storage), but in Example 4-1 and Example 4-3, it was produced even after 57 days. There was no generation of membrane yeast, and in Example 4-2, generation of membrane-producing yeast was observed on a part of the surface after 18 days. In the storage condition at 10 ° C., the control showed the occurrence of film-forming yeast on the surface 18 days after packaging, but in Example 4-1 and Example 4-3, no film-forming yeast was generated even after 57 days. In Example 4-2, the formation of film-forming yeast was observed on a part of the surface after 22 days.

(Example 5)
Using a salted chopped rice cake prepared in the same manner as in Example 1, mixed with Chinese cabbage kimchi under the same conditions as in Example 2, and without packaging the film with a heat seal, fitted with a lid and wrapped at room temperature (temperature Control: 15 ° C. to 25 ° C.) and 35 ° C. (temperature control: 33 ° C. to 37 ° C.) were tested for the effect of suppressing the production of film-forming yeast (pH measurement omitted). However, in this case, 200 g was used for the control Chinese cabbage kimchi, Example 5-1 was mixed with 174 g of Chinese cabbage kimchi, and 26 g of salted chopped rice cake was mixed (13 wt%), Example 5-2: 170 g of Chinese cabbage kimchi On the other hand, a packaged product mixed with 30 g (15 wt%) of salted chopped rice cake, Example 5-3: a packaged product mixed with 36 g (18 wt%) of salted chopped rice cake with 164 g of Chinese cabbage, Example 5-4: Chinese cabbage kimchi A test was performed on a packaged product obtained by mixing 40 g (20% by weight) of salted chopped rice cake with respect to 160 g. The packaging container used was the same material as in Example 2 (including a lid) with a size of 152 mm square and a capacity of 350 mL.
As a result, under the storage conditions at room temperature, in the control, generation of film-forming yeast was observed on the surface 9 days after packaging (start of storage), but in Example 5-2 to Example 5-4, film formation was observed even after 32 days. There was no yeast generation, and in Example 5-1, film-forming yeast was observed on a part of the surface after 21 days. In the storage condition of 35 ° C., the control showed that the film-forming yeast was generated on the surface 9 days after the packaging, but all of the packaged product samples of Examples 5-1 to 5-4 were film-forming even after 32 days. No yeast development was observed.

(Example 6)
Using a salted chopped rice cake prepared in the same manner as in Example 1, placed on or mixed with Chinese cabbage under the same conditions as in Example 3, without heat sealing of the film, with a lid fitted and packaged, The test was conducted under storage conditions of 10 ° C. (temperature control: 7 ° C. to 10 ° C.). In this example, 200 g was used for the control Chinese cabbage, Example 6-1: a packaged product with 20 g of salted chopped rice cake on 200 g of Chinese cabbage, Example 6-2: salted on 200 g of Chinese cabbage Packaged product with 30 g of chopped rice cake, Example 6-3: Packaged product with 50 g of salted chopped rice cake on 200 g of Chinese cabbage, Example 6-4: 20 g of salted chopped rice cake with 180 g of Chinese cabbage pickled (10 Example 6-5: 40 g (20% by weight) salted chopped rice cake mixed with 160 g of Chinese cabbage pickled, Example 6-6: 60 g of salted chopped rice cake against 140 g of Chinese cabbage pickled ( 30% by weight) The mixed packaged product was tested. The packaging container used was the same material as in Example 3 (including the lid) with a 152 mm square and a capacity of 350 mL. The test results of the present example are as shown in Table 7, and even by the packaging form in which the film is not heat-sealed, the same effect as described in Example 3 (Table 5) on the production inhibition of film-forming yeasts, It was confirmed that an overfermentation inhibitory effect was obtained.

DESCRIPTION OF SYMBOLS 1 Pickle packaging body 2 Container body 6 Film 11 Pickle 13 Solid part 14 Liquid part 15 Salted chopped rice cake

Claims (7)

  A pickled packaged product characterized in that a salted chopped candy having a liquid portion and a pickled product are accommodated in a container main body and the opening of the container main body is closed.   The pickled packaged product according to claim 1, wherein the pickled product is filled in a container body and covers an upper surface of the pickled product filled with the salted chopped rice cake.   The pickled packaged product according to claim 1, wherein the container body is filled in a state where the pickled vegetables and salted chopped rice cake are mixed.   The salted chopped chopsticks are obtained by salting a mash mixture material containing chopped potatoes, spirits, and paste using a pickled material containing reduced starch saccharified material, chili fragments and salt. Pickled packaged product according to any one of 1 to 3.   A method for producing a pickled packaged product, comprising: storing a pickled chopped candy having a liquid portion and a pickled product in a container body, and closing the opening of the container body.   The method for producing a pickled packaged product according to claim 5, wherein the pickled product is filled in a container body so as to cover an upper surface of the pickled product filled with the salted chopped rice cake.   6. The method for producing pickled packaged goods according to claim 5, wherein the salted chopped rice cake and pickled vegetables are mixed, and the mixture is accommodated in a container body.

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