JP2020156378A - Production method of pickled radish - Google Patents
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Abstract
Description
本発明は、沢庵の製造方法に係り、詳しくは、塩漬け沢庵を熟成した深みのある味わいの長期熟成沢庵の製造方法に関する。 The present invention relates to a method for producing Takuan, and more particularly to a method for producing long-term aged Takuan, which is aged salted Takuan and has a deep taste.
沢庵は、大根を主原料とした最も一般に普及している漬け物の一つであり、古くから広く食用され、中でも、長期熟成沢庵は、風味豊かで深みのある熟成感を有しており広く好まれている。
また、沢庵は日本各地で独特な味付けで作られており、例えば、福島県、山形県、秋田県などで江戸時代から伝わる三五八漬け沢庵は、塩、米麹、米を３：５：８の割合で合わせた漬け床に漬けることから、そう呼ばれている。
三五八漬け沢庵のような塩、米麹、米の漬け床につける麹漬け沢庵は、米麹を使用するので、麹の酵素によって栄養成分を消化・吸収しやすくする作用があり、また、麹菌は代謝される際にビタミンＢ１やＢ２、Ｂ６などのビタミン類を生成し、疲労回復の効果や脂質の代謝促進の効果を有する。
Takuan is one of the most popular pickles made from radish and has been widely eaten since ancient times. Among them, long-term aged Takuan has a rich flavor and a deep aging feeling, and is widely preferred. It is rare.
In addition, Takuan is made with unique seasonings in various parts of Japan. For example, Sagohachipickles Takuan, which has been handed down since the Edo period in Fukushima, Yamagata, and Akita prefectures, contains salt, rice jiuqu, and rice at 3: 5: It is so called because it is soaked in a pickled floor that is combined at a ratio of 8.
Salt, rice koji, and rice pickles like Sagohachi pickles Takuan Kojizuke Sawaan, which uses rice koji, has the effect of facilitating the digestion and absorption of nutrients by the enzymes of the koji. Aspergillus generates vitamins such as vitamin B 1 and B 2, B 6 when metabolized, has the effect of promoting metabolism of effect and lipid fatigue.
一方、麹漬け沢庵は、熟成風味を持たせるために長期醗酵を行うと過醗酵により熟成風味よりも酸味が強くなる傾向があり、低温発酵により過醗酵を抑制する方策がとられているが、どうしても酸味と熟成風味のバランスが取りにくいという課題を抱えている。
このような課題に対し、熟成風味のみを高める方法として、特許文献１には、漬物を製造する際にラカンカ抽出物を含有する漬物用調味剤を野菜に添加して漬物の熟成感を増強させる漬物の製造方法が開示されている。しかしながら、特許文献１に記載された方法では、長期熟成品独特の深みのある熟成感が得られない。
また、特許文献２には、漬物表面に強固な氷のグレーズを形成し、−２０〜−５０℃で凍結保存する技術が開示されている。この方法では、長期の保存は可能となるものの、−２０〜−５０℃の温度下では、長期保存しても熟成風味を増大させる沢庵の変化が起こらない。
On the other hand, Kojizuke Takuan tends to have a stronger acidity than the aged flavor due to overfermentation when long-term fermentation is performed to give it a matured flavor, and measures have been taken to suppress the overfermentation by low-temperature fermentation. There is a problem that it is difficult to balance the sourness and the aged flavor.
In response to such problems, as a method for enhancing only the aged flavor, Patent Document 1 states that when producing pickles, a pickle seasoning containing a Luo Han Guo extract is added to vegetables to enhance the aged feeling of the pickles. A method for producing pickles is disclosed. However, the method described in Patent Document 1 does not give a deep aging feeling peculiar to a long-term aged product.
Further, Patent Document 2 discloses a technique of forming a strong ice glaze on the surface of pickles and cryopreserving them at -20 to -50 ° C. Although this method enables long-term storage, at a temperature of -20 to -50 ° C, long-term storage does not cause a change in Takuan, which increases the aged flavor.
本発明は、上記従来技術の課題に鑑みてなされたものであって、本発明の目的は、酸味を抑えつつ熟成風味を増大させた熟成沢庵の製造方法を提供することにある。 The present invention has been made in view of the above-mentioned problems of the prior art, and an object of the present invention is to provide a method for producing aged Takuan, which has an increased aged flavor while suppressing sourness.
本願発明者は、熟成沢庵の酸味を抑えつつ熟成風味を増大させるために、各種熟成条件下における沢庵の変化について検討した。
沢庵には呈味成分として各種アミノ酸が含まれている。人間の五感の一つである味覚には、「甘味」「酸味」「塩味」「苦味」「旨味」の５種の味覚が存在し、アミノ酸は、種類に応じてこれらの味覚を呈することが知られている。
The inventor of the present application investigated changes in Takuan under various aging conditions in order to increase the aged flavor while suppressing the sourness of Takuan.
Takuan contains various amino acids as a taste component. There are five types of taste, one of the five human senses, "sweet", "sour", "salty", "bitter", and "umami", and amino acids can exhibit these tastes depending on the type. Are known.
長期熟成していない麹漬け沢庵に含まれるアミノ酸などの呈味成分の内訳は、グルタミン酸が約５０％、アラニンが約２０％、アルギニンが約１０％、γ‐アミノ酪酸が約４％である。
本願発明者は、各種熟成条件下における沢庵の呈味成分量を分析し、熟成風味が増大するにつれ、旨味成分のグルタミン酸と甘味成分のアラニンが減少し、苦味成分のアルギニンと酸味、塩味成分のγ‐アミノ酪酸が増大することを見出し、この結果に基づいて酸味と熟成風味のバランスの取れる条件を見出し本発明を完成するに至った。
The breakdown of taste components such as amino acids contained in Jiuqu-zuke Takuan that has not been aged for a long period of time is about 50% for glutamic acid, about 20% for alanine, about 10% for arginine, and about 4% for γ-aminobutyric acid.
The inventor of the present application analyzes the amount of the taste component of Sawaan under various aging conditions, and as the aging flavor increases, the umami component glutamic acid and the sweet component alanine decrease, and the bitter component arginine and the sour and salty components We have found that γ-aminobutyric acid increases, and based on this result, we have found a condition that balances sourness and aged flavor, and have completed the present invention.
上記目的を達成するためになされた本発明の一実施形態による沢庵の製造方法は、塩漬し、水洗した大根を調味液に漬けた後、封入液とともに非通気性フィルムからなる袋体内に収納して密閉し、前記密封状態で８０〜９０℃の温度域で加熱後、０〜５℃の温度域で４〜６年冷蔵保存することを特徴とする。 The method for producing Takuan according to one embodiment of the present invention, which has been carried out to achieve the above object, is to soak radish that has been salted and washed with water in a seasoning liquid, and then store it in a bag made of a non-breathable film together with a filling liquid. The film is sealed, heated in a temperature range of 80 to 90 ° C., and then refrigerated in a temperature range of 0 to 5 ° C. for 4 to 6 years.
前記調味液は、塩、米麹、米を含む麹漬け調味液であることが好ましい。 The seasoning liquid is preferably a seasoning liquid containing salt, rice jiuqu, and rice.
本発明の沢庵の製造方法によれば、酸味が程良く抑えられ熟成風味豊かな熟成沢庵が得られる。 According to the method for producing Takuan of the present invention, aged Takuan with a moderately sour taste and a rich aged flavor can be obtained.
以下、本発明の沢庵の製造方法を実施するための形態の具体例を、図面を参照しながら詳細に説明する。
図１は、本発明の一実施形態による沢庵の製造工程を説明するためのフロー図である。
本実施形態の沢庵の製造工程は、原料の大根を受け入れ一次洗浄する工程、受け入れた大根を塩漬けする工程、塩漬けされた大根を洗浄し裁断する工程、裁断された塩押し大根を所定の塩農度に脱塩する工程、塩分量が調整された塩押し大根を調味液に漬け込む工程、調味漬け工程を完了した沢庵を包装袋に詰め封入液を充填して密閉する工程、封入液を充填して包装袋に密閉された沢庵を加熱する工程、加熱後の沢庵入り包装袋を冷却する工程、冷却された沢庵を低温熟成する工程、低温熟成後の沢庵入り包装袋を検査、梱包する工程からなる。
Hereinafter, specific examples of embodiments for carrying out the method for producing Takuan of the present invention will be described in detail with reference to the drawings.
FIG. 1 is a flow chart for explaining a manufacturing process of Takuan according to an embodiment of the present invention.
The manufacturing process of Sawaan of the present embodiment includes a process of accepting and primary cleaning the raw material radish, a process of salting the received radish, a process of cleaning and cutting the salted radish, and a predetermined salt farming process of cutting the salted radish. The process of desalting each time, the process of immersing salt-pressed radish with adjusted salt content in the seasoning liquid, the process of filling the packaging bag with Sawaan that has completed the seasoning soaking process, filling the encapsulation liquid and sealing, and filling the encapsulating liquid From the process of heating the Sawaan sealed in the packaging bag, the process of cooling the packaged bag containing Sawaan after heating, the process of aging the cooled Sawaan at low temperature, and the process of inspecting and packing the packaging bag containing Sawaan after low temperature aging. Become.
原料の大根を受け入れ一次洗浄する工程は、収穫された大根を鮮度が落ちないうちに受け入れ、塩漬けするための一次洗浄を施す工程である。沢庵の原料となる大根は、収穫時期に大量に受け入れ、次工程の塩漬けを行って塩蔵される。これにより大根の非生産時期においても安定して沢庵を供給できるようになっている。 The process of accepting the raw material radish and primary cleaning is the process of accepting the harvested radish before it loses its freshness and performing the primary cleaning for salting. Daikon radish, which is the raw material for Takuan, is received in large quantities at the time of harvest, and is salted in the next process. This makes it possible to stably supply Takuan even during the non-production period of radish.
塩漬け工程は、大根の余分な水分を取り除き、細胞の原形質分離を起こさせることで調味液を染み込み易くし、食感に適度な歯ごたえを与えるために行う工程である。塩漬け工程において原料大根に対する食塩の使用量は、一般に、大根１００質量部に対して１５質量部以下の量が添加される。最初の塩漬け（一押し）が終わった大根は、通常、漬け替えを繰り返し（二押し、三押し）、塩漬け工程を完了する。
塩漬け工程の温度及び期間は、製造を行う季節、作業をする地域、製造者の設備、最終製品の味や歯ごたえ等を考慮して適宜決定できるが、通常は、常温以下の温度で１〜３週間の期間行われる。
The salting step is a step of removing excess water from the radish and causing plasmolysis of the cells to facilitate the penetration of the seasoning liquid and to give an appropriate texture to the texture. In the salting step, the amount of salt used for the raw material radish is generally 15 parts by mass or less with respect to 100 parts by mass of the radish. After the first salting (one push), the radish is usually re-pickled (two pushes, three pushes) to complete the salting process.
The temperature and period of the salting process can be appropriately determined in consideration of the season of production, the area where the work is performed, the equipment of the manufacturer, the taste and texture of the final product, etc., but usually, the temperature is 1 to 3 at a temperature below room temperature. It takes place for a week.
塩漬けが完了した塩押し大根は、必要量を取り出し残りは塩蔵保管される。取り出された塩押し大根は洗浄した後所定の長さに裁断され、不良品を取り除いて、種々の製品に合わせて選別される。
裁断、選別された塩押し大根は、所定の塩分量になるように脱塩する。脱塩は、水洗により行うことができる。
The required amount of salted radish that has been salted is taken out and the rest is stored in salt. The salted radish taken out is washed and then cut to a predetermined length, defective products are removed, and the radish is sorted according to various products.
The salted radish that has been cut and sorted is desalted to a predetermined amount of salt. Desalination can be performed by washing with water.
所定の塩分量に調整された塩押し大根は漬物容器に調味液とともに漬け込まれ、調味漬け工程が行われる。調味漬け工程は、沢庵の特徴的な味付けを行う工程であり、大根の種類や産地、製造元の特色を出した味付けを行うため、種々の組成配合の調味液を用いる。
調味漬け工程で用いる調味液は、例えば、三五八漬けのような麹漬けでは、塩、米麹、米のほかに、沢庵の呈味を改善するために、異性化糖類、砂糖などの糖類やこれらに水添した糖アルコール類、クエン酸やリンゴ酸などの有機酸類、アミノ酸などの調味料などを用いる。調味液には、更に酸化防止剤を含んでもよい。
The salted radish adjusted to a predetermined salt content is pickled in a pickling container together with a seasoning liquid, and a seasoning pickling process is performed. The seasoning pickling process is a process of seasoning Takuan's characteristics, and in order to season the radish with the characteristics of the type, production area, and manufacturer, seasoning liquids with various compositions are used.
The seasoning liquid used in the seasoning pickling process is, for example, in the case of pickled koji such as Sagohachi pickles, in addition to salt, rice koji, and rice, sugars such as isomerized sugar and sugar are used to improve the taste of Takuan. And sugar alcohols watered with these, organic acids such as citric acid and malic acid, seasonings such as amino acids, etc. are used. The seasoning liquid may further contain an antioxidant.
調味漬け工程は、酵母などの醗酵性微生物の過発酵を抑えるため、室温より低い温度にて作業する場合が一般的である。
調味漬け工程では、所定時間ごとに、塩押し大根の上下を入れ替える天地返しを行い、全体に均一に調味液が浸透するようにすることが好ましい。また、調味漬け工程は、塩分調整、濁り除去、調味材料の追加のために、２段階に分けて漬け替えを行ってもよい。
調味漬け工程の期間は、通常、室温より低い温度にて１〜２週間の期間行われる。
In the seasoning pickling step, in order to suppress overfermentation of fermentable microorganisms such as yeast, it is common to work at a temperature lower than room temperature.
In the seasoning pickling step, it is preferable to turn the salted radish upside down at predetermined time intervals so that the seasoning liquid permeates evenly throughout. In addition, the seasoning pickling step may be divided into two stages for re-pickling for salt content adjustment, turbidity removal, and addition of seasoning materials.
The seasoning step is usually carried out at a temperature lower than room temperature for a period of 1 to 2 weeks.
調味漬け工程を完了した沢庵は、塩分や漬け上り状態を確認した後、包装袋に詰め封入液を充填して密閉する。
包装袋は、ポリエチレンテレフタレート、ポリオレフィン、ナイロン、ポリ塩化ビニリデン、エバール樹脂等を多層に組み合わせた低酸素透過性高耐寒性の真空包装可能な樹脂包装袋が好ましい。
After completing the seasoning pickling process, Sawaan checks the salt content and pickled state, then packs it in a packaging bag, fills it with the encapsulant, and seals it.
As the packaging bag, a resin packaging bag capable of vacuum packaging with low oxygen permeability and high cold resistance, which is a combination of polyethylene terephthalate, polyolefin, nylon, polyvinylidene chloride, Eval resin and the like in multiple layers, is preferable.
封入液を充填して包装袋に密閉された沢庵は、８０〜９０℃に加熱する。加熱により麹菌等の微生物は死滅するが、これによりこの工程の後に行われる沢庵の長期熟成において、過醗酵を防止し、酸味が強くなりすぎることを防止することができる。包装袋に密閉された沢庵の加熱は湯煎で行うのが好ましく、加熱時間は、２０〜４０分行うのが好ましい。 Takuan, which is filled with the encapsulant and sealed in a packaging bag, is heated to 80 to 90 ° C. Microorganisms such as Jiuqu are killed by heating, which can prevent overfermentation and prevent the acidity from becoming too strong in the long-term aging of Takuan performed after this step. The heating of Takuan sealed in the packaging bag is preferably performed in a water bath, and the heating time is preferably 20 to 40 minutes.
加熱後の沢庵は、冷却され恒温室で低温熟成する。加熱後の低温熟成は、加熱により麹菌等の微生物は死滅しているため発酵は進まず、沢庵の酸味の増大は抑えられる。一方、沢庵中のアミノ酸成分は、加熱後の低温熟成によりゆっくりと変化する。すなわち、熟成期間が進むにつれ旨味成分のグルタミン酸と甘味成分のアラニンが減少し、苦味成分のアルギニンと酸味、塩味成分のγ‐アミノ酪酸が増大し、それとともに沢庵の熟成風味が増大する。
低温熟成の温度は、０〜５℃の温度域で行う。０℃より低い温度では上記アミノ酸の変化は著しく遅くなり、熟成期間を延ばしても十分な熟成風味が得られない。
また、５℃より高い温度で熟成すると、苦味成分のアルギニンの増加速度が著しく低下し、沢庵の熟成風味も増大しない。
低温熟成の期間は、４〜６年である。低温熟成の期間が４年より短いと沢庵の熟成風味が十分でなく、低温熟成の期間が６年を超えると、呈味成分中のアルギニンの比率が高まるためか、苦味が強くなり沢庵の熟成風味が損なわれる。
After heating, Takuan is cooled and aged at low temperature in a homeothermic chamber. In low-temperature aging after heating, fermentation does not proceed because microorganisms such as Jiuqu are killed by heating, and the increase in sourness of Takuan is suppressed. On the other hand, the amino acid component in Takuan changes slowly due to low temperature aging after heating. That is, as the aging period progresses, the umami component glutamic acid and the sweet component alanine decrease, the bitter component arginine and sourness, and the salty component γ-aminobutyric acid increase, and at the same time, the aging flavor of Takuan increases.
The temperature of low temperature aging is in the temperature range of 0 to 5 ° C. At a temperature lower than 0 ° C., the change of the above amino acids becomes remarkably slow, and even if the aging period is extended, a sufficient aging flavor cannot be obtained.
Further, when the product is aged at a temperature higher than 5 ° C., the rate of increase of the bitter component arginine is significantly reduced, and the aged flavor of Takuan is not increased.
The period of low temperature aging is 4 to 6 years. If the low temperature aging period is shorter than 4 years, the aging flavor of Takuan is not sufficient, and if the low temperature aging period exceeds 6 years, the bitterness becomes stronger and the aging of Takuan is probably due to the increase in the ratio of arginine in the taste components. The flavor is impaired.
以下、実施例により本発明を具体的に説明する。 Hereinafter, the present invention will be specifically described with reference to Examples.
＜低温熟成期間の検討＞
収穫された大根を鮮度が落ちないうちに受け入れ、一次洗浄を行った後、５〜１０℃に調温された恒温室内で２週間塩漬けを行った。塩漬けが完了した塩押し大根を洗浄、裁断の後所定の塩分量になるように脱塩し、漬物容器に調味液とともに漬け込み、５〜１０℃に調温された恒温室内で１週間調味漬けを行った。調味液組成は表１に示す。
調味漬け工程を完了した沢庵は、塩分や漬け上り状態を確認した後、厚さ８３μｍの透明多層フィルム包装袋に詰め、封入液を充填して密閉し、湯煎にて８０℃、３０分間加熱した。封入液組成は表１に示す調味液と同一である。
加熱後の沢庵包装体は、内部温度が０℃になるまで冷却した後、０〜５℃の範囲になるよう調温した恒温室に静置し、低温熟成を行った。低温熟成期間は、最長７年まで実施した。
<Examination of low temperature aging period>
The harvested radish was accepted before it became fresh, and after primary washing, it was salted in a constant temperature room at 5 to 10 ° C. for 2 weeks. The salted radish that has been salted is washed, cut, desalted to a predetermined amount of salt, soaked in a pickle container with seasoning liquid, and seasoned in a constant temperature room at 5 to 10 ° C for 1 week. went. The composition of the seasoning liquid is shown in Table 1.
After confirming the salt content and the pickled state, Takuan, which had completed the seasoning pickling process, was packed in a transparent multilayer film packaging bag with a thickness of 83 μm, filled with an encapsulant, sealed, and heated in a water bath at 80 ° C. for 30 minutes. .. The composition of the encapsulating liquid is the same as that of the seasoning liquid shown in Table 1.
After heating, the Takuan package was cooled to 0 ° C. and then allowed to stand in a constant temperature room adjusted to be in the range of 0 to 5 ° C. for low temperature aging. The low temperature aging period was carried out for a maximum of 7 years.
＜呈味成分の分析＞
高速アミノ酸分析機を使用して遊離アミノ酸及びγ‐アミノ酪酸の量を測定した。
遊離アミノ酸総量にγ‐アミノ酪酸量を加えた量を呈味成分合計量とし、グルタミン酸、アラニン、アルギニン、γ‐アミノ酪酸の呈味成分合計量中の重量比率を求め、結果を表２に示した。
The amounts of free amino acids and γ-aminobutyric acid were measured using a high speed amino acid analyzer.
The total amount of taste components was calculated by adding the amount of γ-aminobutyric acid to the total amount of free amino acids, and the weight ratio of glutamic acid, alanine, arginine, and γ-aminobutyric acid to the total amount of taste components was calculated, and the results are shown in Table 2. It was.
表２に示すように、低温熟成期間の経過とともに、旨味成分のグルタミン酸と甘味成分のアラニンの比率が減少し、苦味成分のアルギニンと酸味、塩味成分のγ‐アミノ酪酸の比率が増大している。 As shown in Table 2, the ratio of the umami component glutamic acid and the sweet component alanine decreased, and the ratio of the bitter component arginine to sour and the salty component γ-aminobutyric acid increased with the lapse of the low temperature aging period. ..
＜沢庵の味覚の官能試験＞
低温熟成試験のサンプルについて、沢庵の味覚の官能試験をサンプリング年の低温熟成０年度品と比較して行った。
味覚の官能試験の評価基準は以下の通り。
（１）熟成風味
−１：苦味が強く、熟成風味が損なわれている
０：０年熟成品と変わらない
＋１：やや熟成風味が感じられる
＋２：熟成風味が強く感じられる
（２）酸味と熟成風味のバランス
−１：熟成風味よりも酸味が強い
０：０年熟成品と変わらない
＋１：熟成風味も酸味も強く両者のバランスが取れている
評価結果を表３に示す。
<Sawaan's taste sensory test>
For the samples of the low temperature aging test, the taste sensory test of Takuan was performed in comparison with the low temperature aging 0 year product in the sampling year.
The evaluation criteria for the taste sensory test are as follows.
(1) Aged flavor -1: Strong bitterness and impaired aged flavor 0: Same as 0 year aged product +1: Slightly aged flavor is felt +2: Aged flavor is strongly felt (2) Sourness and aging Balance of flavor -1: Stronger sourness than aged flavor 0: Same as aged 0: 0 years +1: Strong aged flavor and sourness The evaluation results showing a good balance between the two are shown in Table 3.
表３に示すように、低温熟成期間が１年では沢庵の熟成風味は０年熟成品と変わらず、３年でもやや熟成風味が感じられる程度であるが、５年熟成品は熟成風味が強く感じられるようになり、熟成風味も酸味も強くなり、熟成風味と酸味のバランスが良くとれるようになる。しかし、低温熟成７年になると苦味が強くなり、熟成風味が損なわれるようになり、熟成風味よりも酸味が強く感じられるようになる。
前述の呈味成分の分析結果によれば、低温熟成期間が長くなると、旨味成分のグルタミン酸と甘味成分のアラニンの比率が減少し、苦味成分のアルギニンと酸味、塩味成分のγ‐アミノ酪酸の比率が増大しており、沢庵の熟成風味には、旨味と甘味成分の量と苦味、酸味、塩味成分の量比が大きくかかわっていると考えられる。
すなわち、旨味と甘味成分のグルタミン酸とアラニンが減少し、苦味、酸味、塩味成分のアルギニンとγ‐アミノ酪酸が増加するにつれ沢庵の熟成風味が増大し、グルタミン酸とアラニンが減少し過ぎ、苦味、酸味、塩味成分のアルギニンとγ‐アミノ酪酸が増加し過ぎるとかえって沢庵の熟成風味が損なわれるものと推測される。
As shown in Table 3, when the low temperature aging period is 1 year, the aged flavor of Takuan is the same as that of the 0 year aged product, and the aged flavor is slightly felt even after 3 years, but the 5 year aged product has a strong aged flavor. You will be able to feel it, the aged flavor and sourness will become stronger, and the aged flavor and sourness will be well balanced. However, after 7 years of low temperature aging, the bitterness becomes stronger, the aged flavor is impaired, and the sourness is felt stronger than the aged flavor.
According to the above-mentioned analysis results of the taste components, as the low temperature aging period becomes longer, the ratio of the umami component glutamic acid and the sweet component alanine decreases, and the ratio of the bitter component arginine to sourness and the salty component γ-aminobutyric acid. It is considered that the amount of umami and sweetness components and the amount ratio of bitterness, sourness, and saltiness components are greatly related to the aged flavor of Sawaan.
That is, as the umami and sweet components glutamic acid and alanine decrease, and the bitterness, sourness, and salt component arginine and γ-aminobutyric acid increase, the aged flavor of Sawaan increases, and the glutamic acid and alanine decrease too much, and the bitterness and sourness. It is presumed that if the salty components arginine and γ-aminobutyric acid increase too much, the aged flavor of Sawaan will be impaired.
＜熟成温度の影響＞
前述の熟成期間０年品について、０〜５℃の範囲になるよう調温した恒温室に１ヶ月静置した沢庵と２０〜２５℃の範囲になるよう調温した恒温室に１ヶ月静置した沢庵の呈味成分の分析を行い、熟成温度の呈味成分への影響を調べた。遊離アミノ酸総量にγ‐アミノ酪酸量を加えた量を呈味成分合計量とし、グルタミン酸、アラニン、アルギニン、γ‐アミノ酪酸の呈味成分合計量中の重量比率を求め、結果を表４に示した。
<Effect of aging temperature>
For the above-mentioned product with a aging period of 0 years, it was left in a constant temperature room with a temperature of 0 to 5 ° C for 1 month and in a constant temperature room with a temperature of 20 to 25 ° C for 1 month. We analyzed the taste components of Takuan and investigated the effect of aging temperature on the taste components. The total amount of taste components was calculated by adding the amount of γ-aminobutyric acid to the total amount of free amino acids, and the weight ratio of glutamic acid, alanine, arginine, and γ-aminobutyric acid to the total amount of taste components was calculated, and the results are shown in Table 4. It was.
表２に示すように、０〜５℃で１ヶ月間低温熟成させたものの呈味成分比率は、熟成期間０年品とほぼ同等であるが、２０〜２５℃で恒温室に１ヶ月静置したものは、アルギニンの比率が大きく減少しており、２０〜２５℃の熟成では十分な熟成風味が得られないことが推測される。 As shown in Table 2, the ratio of the taste component of the product aged at low temperature at 0 to 5 ° C for 1 month is almost the same as that of the product with a aging period of 0 years, but it is allowed to stand in a constant temperature room at 20 to 25 ° C for 1 month. It is presumed that the ratio of arginine is greatly reduced in the above-mentioned product, and that sufficient aging flavor cannot be obtained by aging at 20 to 25 ° C.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51112544A (en) * | 1975-03-27 | 1976-10-05 | Matsukaze Tsukemono Kk | Method of making pickled radish |
| JPS5334953A (en) * | 1976-09-09 | 1978-03-31 | Shin Shin Food Ind | Method of making sealed packing quickkpickled radish |
| JPS63209539A (en) * | 1987-02-25 | 1988-08-31 | Akira Komata | Preparation of 'takuan' |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51112544A (en) * | 1975-03-27 | 1976-10-05 | Matsukaze Tsukemono Kk | Method of making pickled radish |
| JPS5334953A (en) * | 1976-09-09 | 1978-03-31 | Shin Shin Food Ind | Method of making sealed packing quickkpickled radish |
| JPS63209539A (en) * | 1987-02-25 | 1988-08-31 | Akira Komata | Preparation of 'takuan' |
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