JP2015208247A - Pickle seasoning agent, pickle manufacturing method, and pickle maturation augmenting method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for increasing the maturation of pickles so that even pickles such as thin pickles or seasoning pickled plums having maturation can be manufactured conveniently for a short time period.SOLUTION: The maturation feeling of pickles is augmented, when the pickles are manufactured, by adding a pickle seasoning agent containing a Rakanka extract.

Description

The present invention relates to a seasoning for pickles characterized by containing a Lacanca extract.
Moreover, this invention relates to the manufacturing method of a pickle, More specifically, it is related with the manufacturing method of the pickle characterized by pickling vegetables with the seasoning for pickles containing a Lacanka extract.
Further, the present invention relates to a method for enhancing the ripening feeling of pickles, and more specifically, when a pickle seasoning is produced, a pickle seasoning containing a kankan extract is added to vegetables. It is related with the enhancement method.

Traditionally, pickles are produced by a method of pickling vegetables and the like together with a seasoning mixed with salt, brewed vinegar, sugar, miso, soy sauce, seasonings and the like.
The above-mentioned production method is a method for producing so-called pickled pickles, which is obtained in a short time by a simple manufacturing method, and uses the freshness, color, shape, etc. of vegetables and has a fresh taste.
On the other hand, old pickles and rice bran pickles that are rich in sourness and flavor as vegetable pickles are manufactured with a lot of time and effort by deepening the sense of maturity by a method of pickling over a long period of time by fermentation with microorganisms.
It is said that it is difficult to obtain a matured sensation like old pickles or bran pickles.
Similarly, it is difficult to obtain a sense of maturity even with seasoned plums with a short shelf life and short soaking time.

As a method for enhancing the ripening feeling of pickles in a short time and in a simple manner, Patent Literature 1 describes that the ripening feeling of fermented foods such as kimchi can be enhanced by yeast extract.
Patent Document 2 describes that a pickle having a flavor of old pickles or bran pickles can be produced in a short time by pickling vegetables using pickles mainly composed of squeezed fermented vegetables.

Lakanka extract is a raw or dried product of the cucurbitaceae fruit “Siraitiagrosvenorii C. Jeffrey ex AMLu & Zhi Y. Zhang” (Momordica grosvenori Swingle), which is cultivated in a cold area in southern China. Extracted from water, methanol, ethanol and the like, and contains mogroside V as a main component of sweetness (having a sweetness of about 300 times that of sucrose).
Rakanka extract is not only sweetened for various foods and drinks such as beverages (Patent Document 3) as a high-intensity sweetener, but also added to low-calorie brewed liquor made from malt as a raw material. It is also used for enhancing the acidity of patent documents 4) and chewing gum containing acidulants (patent document 5).
Furthermore, it is also known to use Rakan fruit or Rakan fruit extract for pickles.
Patent Document 6 describes a method for producing pickles characterized by pre-picking vegetables for pickles such as radishes and turnips, and then pickling dried Rakan fruits with main pickles. Along with the nutritional functional ingredients that can be used, health-oriented pickles can be produced, and at the same time the pickle odor can be reduced by the unique aroma of Rakan fruit, and the same action can be obtained by using the extract of Rakan fruit. It is shown.
Patent Document 7 describes a pickle bed for pickled potatoes that contains sake lees, sweeteners such as Rakan fruit extract, and savory.
However, none of these patent documents describes that the ripening feeling of pickles can be enhanced by adding to the vegetables a seasoning for pickles containing a kankan extract when producing pickles.

JP 2012-161270 A JP-A-8-38037 JP 2012-147802 A JP 2003-47453 A JP2013-81451A JP 2002-101815 A JP 2006-223214 A

The methods described in Patent Documents 1 and 2 have a problem in that it is not possible to impart a sufficient ripening feeling to pickles in a short period of time.
Therefore, there has been a demand for a means capable of imparting a sufficient ripening feeling to pickles in a short period of time.

In light of the above-mentioned problems of the prior art, the present inventors have conducted extensive research and, when producing pickles, by adding a seasoning for pickles containing a Lacanka extract to vegetables, It has been found that the ripening feeling can be enhanced, and a pickle having a ripening feeling can be produced in a short time even when it is a shallow pickle or seasoned plum dried.
That is, this invention relates to the seasoning agent for pickles listed below, the manufacturing method of pickles, and the enhancement method of the ripening feeling of pickles.
Item 1. A seasoning for pickles characterized by containing Lacanca extract.
Item 2. A method for producing pickles characterized by pickling vegetables together with a seasoning for pickles containing a rakanka extract.
Item 3. Item 3. The method for producing pickles according to Item 2, wherein the pickles are shallow pickles or seasoned plum pickles.
Item 4. A method for enhancing the ripening sensation of pickles, which comprises adding a seasoning for pickles containing a Lacanca extract to vegetables when manufacturing the pickles.
Item 5. Item 5. The method for enhancing the ripening feeling of pickles according to item 4, wherein the pickles are shallow pickles or seasoned plum pickles.

  According to the present invention, since the ripening feeling of pickles can be enhanced, pickles having a ripening feeling can be produced in a short time even for shallow pickles or seasoned plum pickles.

The seasoning for pickles according to the present invention is characterized by containing a Lacanca extract.
Lacanca extract used in the seasoning for pickles of the present invention is a fruit of the cucurbitaceae family called “Siraitiagrosvenorii C. Jeffrey ex AMLu & Zhi Y. Zhang” Extracted with water, methanol, ethanol, or the like from the raw or dried product of, and contains mogroside V as a main component of sweetness (having a sweetness about 300 times that of sucrose).
For example, a commercial product such as FD Rahan Fruit Concentrated Extract Powder (manufactured by San-Ei Gen F.F., Inc., containing 15% and 7% mogrosides) or a product containing 50% mogroside V. it can.

The proportion of Lacanca extract contained in the seasoning for pickles is 0.0005 to 0.2% by mass, preferably 0.005 to 0.15% by mass, more preferably 0.01 to 0.1% in the seasoning. % By mass.
The seasoning for pickles according to the present invention includes, in addition to the Lacanca extract, a seasoning such as salt, brewed vinegar, sugar, sake, miso, soy sauce, miso, kelp, citric acid, etc. within the range that does not inhibit the effect of the present invention. , Amino acid seasonings such as sodium glutamate, nucleic acid seasonings such as sodium guanate, spices such as pepper, antioxidants, pigments, preservatives, sweeteners, acidulants, pH adjusters, etc. it can.
As for the salt concentration in the seasoning for pickles of this invention, 5-15 mass% is preferable.

The method for producing pickles according to the present invention is characterized in that vegetables are pickled together with a seasoning for pickles containing a Lacanca extract.
Vegetables used for pickles in the present invention include cabbage, Chinese cabbage, Nozawana, Komatsuna, spinach, leafy vegetables such as spinach, onions, bean sprouts, scallops such as leeks, wipes, radish, turnip, carrots, burdock, Examples include root vegetables such as lotus roots, root nodules such as potatoes and sweet potatoes, fruit vegetables such as tomatoes, eggplants, cucumbers, cucumbers, melons and watermelons, and fruits such as plums, apples and chestnuts. Vegetables can be used not only raw but also desalted salted products.
These vegetables are preferably washed with water or the like before being pickled together with the pickled seasoning containing the Lacanca extract in order to reduce the attached viable bacteria.
The ratio of the seasoning for pickles containing vegetables and the vegetables when producing pickles is 1:10 to 10: 1, preferably 1: 5 to 5: 1, more preferably 1: 3 by weight. ~ 3: 1.
The method of manufacturing pickles is to add a seasoning for pickles containing rakanka extract to water and dissolve it by heating, etc., then add it to the vegetables and immerse the whole or part of the vegetables. Or, pickle seasoning containing rakanka extract is mixed with vegetables by squeezing and so on.
In any case, it may be soaked for about 10 to 10 days.
The storage temperature is room temperature, preferably 10 ° C. or lower, more preferably 5 ° C. or lower.

Pickles are often categorized by the seasoning that soaks vegetables, soy pickles soaked in the main ingredients such as bran (Takuan pickles, etc.), soy sauce soaked in soy sauce main ingredients (Fukujin pickles, Shiba pickles) ), Kazuke soaked in ingredients mainly made from sake lees (Nara-zuke, wasabi-zuke, etc.), vinegared pickles soaked in ingredients mainly made from vinegar or ume vinegar (thousand-zuke pickles, rakkyo vinegared, ginger pickled vegetables, etc.) Because it is soaked in salt-based pickles (Hakusai pickles, Takana pickles, plum pickles, pickled plums, seasoned pickled plums, etc.), miso pickles pickled in miso-based pickles, and mustard flour. It is categorized into pickles, koji pickles pickled in koji (mainly koji pickles), moromi pickles pickled in moromi.
Moreover, it can be roughly classified according to preservability, and there are preservative pickles with high contents such as salt, alcohol and acid and pickles with poor preservability such as overnight pickles and shallow pickles. In recent years, many people have low salinity due to their health consciousness, the original storage stability has been reduced, and the shelf life has been shortened by low-temperature storage.
According to the present invention, a pickle that has been given a sense of maturity in a short time is prepared for a short pickle pickle or overnight pickle, or a soy pickle or vinegar pickle that has a short pickle time, vinegar pickle, or seasoned umeboshi. be able to.

The method for enhancing the ripening sensation of pickles according to the present invention is characterized in that a seasoning for pickles containing a rakanka extract is added to vegetables when the pickles are produced.
The method described in the above production method can be employed as a method of adding a seasoning for pickles containing a Lacanca extract to vegetables when manufacturing the pickles.
The ratio of Lacanca extract added to vegetables to enhance the ripening feeling of the pickles is 0.001 to 0.5 parts by mass, preferably 0.005 to 0. 25 parts by mass, more preferably 0.01 to 0.1 parts by mass.
If the proportion of the extract of Lacanca is less than 0.001 part by mass relative to 100 parts by mass of the vegetable, the effect of enhancing the ripening feeling of the pickles is not sufficient, and if it is more than 0.5 part by mass, the extract of Lacanca This is not preferable because the post-drawing and unique taste are conspicuous and a sense of incongruity occurs.
By doing in this way, since the ripening feeling of a pickle can be strengthened, even if it is a shallow pickle or seasoned plum pickles, the pickled part which has a ripening feeling can be manufactured in a short time.

Hereinafter, the content of the present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto.
“*” Indicates a product made by Saneigen FFI Co., Ltd., and “*” indicates a registered trademark of Saneigen FFI Co., Ltd.

Example 1
Each material (unit: kg) shown in Table 1 was added to water and heated to 80 ° C. and dissolved to prepare a seasoning (pH 4.1).
In the seasoning of Example 1 and Comparative Example 1, the amounts of sugar and rakanka extract were adjusted so that the sweetness was comparable.
Next, radish and each seasoning were soaked overnight at a weight ratio of 1: 1 to prepare a shallow pickle.

* 1: San-Eigen FFI, a product containing 50% mogroside V

  The shallow pickles using the seasoning of Example 1 containing a rakanka extract had a strong aging feeling and a rich shallow pickle compared to the shallow pickles using the seasoning of Comparative Example 1 containing sugar.

Example 2
Each material (unit: kg) of Table 2 and Table 3 was added to water and dissolved to prepare a seasoning.
In the seasonings of Examples 2 to 6 and Comparative Example 2, the amounts of sugar and rakanka extract were adjusted so that the sweetness was approximately the same.
Next, Shiozo Minami Takaume (2 L size), which was desalted in flowing water for 7 hours, was soaked in each seasoning at a weight ratio of 1: 2, and refrigerated for 10 days to prepare seasoned plum dried.
Table 4 shows the results of evaluation according to the following criteria as compared with the seasoning of Comparative Example 2 that does not contain the Lacanca extract.
◎: Plum ripening, flavor and umami are greatly increased ○: Plum ripening, flavor and umami are increasing △: Plum ripening is slightly increased, flavor and umami are slightly increased X: No effect or flavor is poor

By using a seasoning containing a rakanka extract, the ripening sensation of plums increased, and the aroma of mature plums and the flavor of the dashi broke out, making it possible to prepare plums with a complex taste.
Furthermore, when the content of the extract of Lacanca was increased, the acidity was suppressed, and it was possible to finish the umeboshi that was easy to eat.

According to the present invention, pickles having a sense of maturity can be produced in a short time even for shallow pickles or seasoned plum pickles, which is useful in the food field.

Claims (5)

A seasoning for pickles characterized by containing Lacanca extract. A method for producing pickles characterized by pickling vegetables together with a seasoning for pickles containing a rakanka extract. The method for producing pickles according to claim 2, wherein the pickles are shallow pickles or seasoned plum pickles. A method for enhancing the ripening sensation of pickles, which comprises adding a seasoning for pickles containing a Lacanca extract to vegetables when manufacturing the pickles. The method for enhancing the ripening feeling of pickles according to claim 4, wherein the pickles are shallow pickles or seasoned plum pickles.