JP2015164437A - Flavor improver, pickle of enhanced flavor, and method for making such pickle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel flavor improver for making a pickle taste mild, a pickle of enhanced flavor, and a method for making such a pickle.SOLUTION: The present invention relates to making the taste of pickles mild by adding turmeric extract into a seasoning liquid in which pickles are preserved, and provides a flavor improver containing a turmeric for making the pickles mild, pickles of enhanced flavor including the flavor improver, and a method for making pickles of enhanced taste including a step for preserving a material into a seasoning liquid containing the flavor improver.

Description

  The present invention relates to a flavor improving agent for mellowing the taste of pickles, a pickle with improved flavor, and a method for producing the same.

  Pickles are foods that are prepared by soaking ingredients in a seasoning solution containing salt, sugar, seafood extract, and seasonings such as amino acids. Pickles include pickles by various methods such as salt pickles, soy sauce pickles, miso pickles, vinegar pickles and pickled pickles, such as shallow pickles that can be pickled in seasoning liquids, and Korean kimchi.

  Pickles often contain ingredients with a habit, such as seafood extract, resulting in a habit of taste. Moreover, when fermenting, a strong acidity may arise or by-products, such as gas generated with fermentation, may worsen taste.

  Kimchi, in particular, is a food that is fermented at a low temperature by mixing raw salted Chinese cabbage with radish, chili, garlic, ginger and seafood extract. Therefore, the seafood extract contained in kimchi may cause odor, or may be oxidized by fermentation to cause excessive sourness.

  Therefore, it is important to adjust the taste of the pickles in order to obtain pickles with good quality and easy to eat.

  As a technique for mellowing the taste of foods such as pickles, Patent Document 1 describes that Leuconostoc mesenteroides DRC0512 (Leuconostoc), which is isolated from kimchi and has acid resistance at pH 3.5-5.0 and excellent mannitol production ability. mesenteroides DRC0512) is described for the production of kimchi.

  Patent Document 2 describes a method of masking acidity by adding a malt extract to an edible product such as pickles that exhibit acidity.

Special table 2009-518031 JP2011-254809

  It is an object of the present invention to provide a new flavor improving agent for mellowing the taste of pickles and tasting them, as well as a pickled product with improved flavor and a method for producing the same.

  As a result of diligent studies to solve the above problems, the present inventors have found that by adding turmeric extract to the seasoning liquid for pickling pickles, the taste of the pickles becomes mellow, and it does not become bitter. . Turmeric is known to have bitterness, and it has not been easy to predict that adding turmeric will make the taste mellow. The present inventors have completed the present invention based on this surprising finding.

  The present invention provides a flavor-improving agent for curling pickles that contains turmeric and curling.

  Moreover, this invention provides the pickles with the improved flavor containing the said flavor improving agent.

  Moreover, this invention provides the said pickles which are kimchi or shallow pickles.

  Moreover, this invention provides the manufacturing method of the pickles with which the flavor was improved including the process of immersing a material in the seasoning liquid containing the said flavor improving agent.

  Moreover, this invention provides the said manufacturing method whose said pickles are kimchi or shallow pickles.

  INDUSTRIAL APPLICABILITY The present invention can provide a new flavor improving agent for mellowing the taste of pickles and curling them, as well as pickles with improved flavor using the same, and a method for producing the same.

(Flavor improver)
The present invention provides a flavor-improving agent for mellowing pickles and scuffing. In the present specification, “to mellow” refers to eliminating taste harshness, reducing irritation, or improving taste.

  As used herein, “kuze” refers to the unique intensity of the flavor of pickles. “Defeating a habit” means eliminating such a unique flavor, reducing irritation, or improving taste. In particular, in the present specification, “deterging a wrinkle” means eliminating or reducing a habit derived from a seafood extract or the like contained in a raw material of pickles.

  The flavor improving agent of the present invention contains turmeric as an active ingredient. Turmeric refers to the rhizome of the genus Turmeric. As shown in the examples described later, turmeric has the effect of mellow the taste of pickles.

  Turmeric may be contained in the flavor improving agent in the form of an extract from turmeric (turmeric extract). The turmeric extract can be prepared, for example, by adding water to pulverized turmeric and boiling. For example, turmeric may be pulverized into minced form, added with about 5 L / kg of water, boiled until the liquid amount becomes about 1/5, and then filtered.

  The flavor improving agent may contain only the turmeric extract or may further contain other components other than the turmeric extract. Examples of the other components may include a solvent, a carrier, a preservative, an antioxidant, a pH adjuster, and a colorant that can be used for food.

  The shape of the flavor improving agent can be liquid, powder, solid, or the like. As a method for formulating the flavor improving agent, a known method that is usually used when formulating a food-grade agent can be appropriately used.

  The pickles whose flavor is improved by the flavor improving agent include pickles obtained by various methods such as salt pickling, soy sauce pickling, miso pickling, vinegar pickling and pickled pickles, for example, shallow pickles and kimchi.

  In order to improve the flavor of pickles, the flavor improving agent may be added, for example, to a seasoning liquid for pickling pickled ingredients. Thereby, a flavor can be improved reliably and simply, without requiring another process.

〔pickles〕
The present invention provides pickles with improved flavor, which contain the above-described flavor improver. The pickles of the present invention are not particularly limited, but may be shallow pickles or kimchi. The main ingredients of pickles may be, for example, Chinese cabbage, radish, cucumber, eggplant, turnip and carrot.

  The pickles of the present invention can be produced, for example, by immersing the material in a seasoning liquid containing a flavor improving agent. Specifically, it can be produced using the following production method.

[Manufacturing method of pickles]
The present invention provides a method for producing pickles with improved flavor. The manufacturing method of this invention includes the process of immersing a material in the seasoning liquid containing the flavor improving agent mentioned above.

  The seasoning liquid is a liquid for immersing the material of the pickles, and can be prepared in the same manner as the normal seasoning liquid of the pickles except that a flavor improving agent is added. The seasoning liquid can contain other components other than the flavor improving agent. The seasoning liquid contains other ingredients such as sugar, starch syrup, salt, sake, sake spirit, mirin, vinegar, soy sauce, miso, various soups and various amino acids; seaweeds such as kelp and wakame and their extracts; Spices such as pepper, pepper and yam; various vitamins such as B vitamins and vitamin C; vegetables such as radish, leek, onion, garlic, ginger and green onion; fruits such as apples and pineapples; salty, seafood and seafood extracts, etc. Of seafood.

  The seasoning liquid can be familiarized well by mixing the flavor improver and other ingredients and then leaving them at a constant temperature for about a day (ie, laying them down).

  As a material of the pickles to be pickled in the seasoning liquid, vegetables usually used for pickles can be suitably used, and examples thereof include Chinese cabbage, radish, cucumber, eggplant, turnip and carrot. These materials may be salted, for example, before being soaked in the seasoning liquid.

  The ingredients for pickles can be soaked in the seasoning liquid for more than a day. For example, if it is lightly pickled, it may be edible after being pickled for about a day, or if it is pickled other than lightly pickled, it may be pickled and aged for a longer time.

  The manufacturing method of this invention can utilize suitably the well-known process normally performed in manufacture of a pickle except the process of immersing a material in the seasoning liquid containing a flavor improving agent. For example, the step of salting the material and the step of washing the salted material may be included before the step of immersing the material in the seasoning liquid, and the step of cutting the material and the pickle after the step of immersing the material in the seasoning liquid May be included.

  The present invention is not limited to the above-described embodiments, and various modifications can be made within the scope shown in the claims.

  Hereinafter, examples will be shown and the embodiment of the present invention will be described in more detail. However, the present invention is not limited to the following examples.

[Example 1: Extraction of turmeric extract]
Turmeric extract was extracted as a flavor improving agent according to the present invention. 1 kg of turmeric (Okinawa) was washed and crushed with a mincing machine. Next, about 5 times (about 5000 cc) of water was added and boiled until the liquid volume became about 1000 cc. This was filtered to obtain a turmeric extract.

[Example 2: Production of Kimchi]
Kimchi was produced as a pickle according to the present invention. Table 1 shows the materials used and their blending ratios. I made my own sardine extract and amy salt. Minamata, sake spirits and seasonings were purchased from Kanda Bussan. Further, the turmeric extract of Example 1 was used as a flavor improving agent.

  A seasoning liquid was prepared by mixing ingredients other than Chinese cabbage, and allowed to sleep for about one day in order to familiarize them. Chinese cabbage was salted, washed, and soaked in seasoning liquid for about a day.

[Example 3: Production of light pickles]
As pickles according to the present invention, shallow pickles were prepared. Table 2 shows the materials used and their proportions. I made my own soup stock. Kelp extract, syrup, sake spirit, vitamin C and seasonings were purchased from Kanda Bussan. Further, the turmeric extract of Example 1 was used as a flavor improving agent.

  A seasoning liquid was prepared by mixing ingredients other than Chinese cabbage, and allowed to sleep for about one day in order to familiarize them. The Chinese cabbage was salted, washed, and soaked in a seasoned liquid for about a day.

(Comparative Example 1)
Kimchi was prepared using the same method as in Example 2 except that the turmeric extract was not added to the seasoning liquid.

[Test Example 1: Sensory test]
A sensory test was conducted on a panel of five persons on the kimchi containing turmeric extract of Example 2 and the kimchi of Comparative Example 1.

Eating kimchi with turmeric extract of Example 2 and kimchi of Comparative Example 1 A five-point scale was used. The average rating for each of the five panels is shown below.
Mellowness ------------ 4.6
No habit ------------ 4.6
Spicy ----------------- 1.0
Salty ------------------ 1.0
Bitterness ------------------ 1.6

  From this result, it was found that the kimchi with turmeric extract of Example 2 had a milder taste than Comparative Example 1, and the habit caused by seafood extract or the like was suppressed. It was also shown that the hotness, saltiness and bitterness were almost the same as in Comparative Example 1.

  Therefore, it was shown that the flavor improving agent of the present invention can mellow the pickles with little influence on the hotness and saltiness that are characteristic of the pickles.

  The present invention can be suitably used for the production of pickles.

Claims (2)

  A flavor improver that contains curcuma and pickles of Chinese cabbage, to soften the skin.   Flavor improving method for adding turmeric to seasoning liquid for pickling Chinese cabbage pickles, mellowing Chinese cabbage pickles, and scorching.