JP2624136B2 - Stewed radish in a sealed container - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to boiled radish in a closed container.

[0002]

2. Description of the Related Art Radish is used for canning and bagging of oden. As canned boiled foods, canned Daiwa cans mixed with salmon and squid are commercially available.

[0003]

When boiled radish is canned, there is a drawback that it has a characteristic unpleasant methyl mercaptan odor at the time of opening the can, which hinders the spread of canned boiled radish. . No effective way to solve this problem has yet been developed.

[0004] Accordingly, the present invention is to solve the above-mentioned problems of the conventional simmered radish in a closed container, and to provide a simmered radish in a closed container having an improved flavor and no odor of methyl mercaptan when opened. is there.

[0005]

Means for Solving the Problems As a result of repeated studies and experiments, the present inventors surprisingly found that radish was previously treated with sodium fumarate or a small amount of sodium fumarate was added to the seasoning solution. Also found that there was no methyl mercaptan odor at the time of opening the can, and reached the present invention. That is, the boiled radish in the closed container according to the present invention contains sodium fumarate in an amount of 0.1% to 3.
It is characterized by adding 0%. In addition, in this specification, all percentages show weight%.

The amount of sodium fumarate added is 0.1%
If it is less than 3, the deodorizing effect of the methyl mercaptan odor is not sufficient, and if it exceeds 3.0%, the methyl mercaptan odor disappears, but the radish flavor disappears, which is not preferable.

The present invention can be applied not only to stewed radish alone but also to stewed radish to which sardine violet, squid, poultry, beef, shellfish and other animal meat and seafood are added. it can. When a cooking material such as sardine violet is added to make a stew, vitamin E and / or erythorbic acid may be selectively added to prevent oxidation of fat. The amount of addition when vitamin E alone is added is 0.05 to 0.5%, and the amount when vitamin E is added alone is 0.05 to 0.5% when both are added together. The amount of addition is 0.03-0.
About 3% is an appropriate amount.

[0008] As a method of adding sodium fumarate, it is added to a seasoning solution or added to a boiling solution when radish is boiled. Before boiling the radish, the radish may be immersed in a sodium fumarate solution for a predetermined time. Radish is preferably treated with calcium lactate and then boiled in a seasoning liquid to maintain firmness.

The present invention can be applied not only to canned stewed radish but also to bagging, and the type of container is not particularly limited.

[0010] Boiled radish and the like are hermetically sealed in a container together with a seasoning liquid, and heat-sterilized by a conventional method to obtain a product.

[0011]

【Example】

[Example 1] The radish was peeled and cut into a ring of about 1.5 cm width or a half moon. 1 in 0.2% calcium lactate solution
Soaked for hours. Then, with 0.2% calcium lactate solution, 6
After boiled for 20 minutes, it was boiled for 20 minutes with a seasoning liquid (light).

[0012] 600m thick soy sauce as seasoning liquid (thin)
l, sake 100ml, mirin 100ml, sugar 100g,
Water was added to 40 g of dashi stock, 40 g of salt, 16 g of kelp stock and 10 g of calcium lactate to make a total amount of 10 kg.

A No. 6 can was filled with 140 g of the boiled radish and 70 g of the above-mentioned seasoning liquid to which 0.25% of sodium fumarate had been added.
The product was sterilized by heating at 115 ° C. for 41 minutes (Fo 5.20) to obtain a product.

Example 2 Canned radish stew was obtained in the same manner as in Example 1 except that the content of sodium fumarate in the seasoning liquid was changed to 0.5%.

Example 3 Canned radish stew was obtained in the same manner as in Example 1 except that the content of sodium fumarate in the seasoning liquid was changed to 0.75%.

Example 4 Canned radish stew was obtained in the same manner as in Example 1 except that the content of sodium fumarate in the seasoning liquid was 1%.

[Example 5] Peel the radish, about 1.5c
After slicing into half-widths or half-moons, the mixture was boiled with 0.2% calcium lactate for 6 minutes. Next, the radish was boiled in the seasoning liquid for 20 minutes. As a seasoning liquid, 600 ml of thick soy sauce, 10 sake
0ml, Mirin 100ml, Sugar 100g, Dashinomoto 4
0 g, 40 g of salt, 16 g of kelp stock and 10 g of calcium lactate were added to water to make a total amount of 10 kg. No. 6 can, 140g of seasoned radish and 0.5g of sodium fumarate
To a total weight of 210 g, and then sealed.
By heating and sterilizing for one minute, canned radish stew was obtained.

Example 6 Radish was treated in the same manner as in Example 5 to obtain a seasoned radish. On the other hand, 3.5 eggs of minced sardines, 6 eggs, 35 g of salt, and 175 g of potato starch are added, and the mixture is thoroughly stirred with a food processor. 700 g of the surimi is mixed with 0.7 g (0.1%) of vitamin E to make a violet. Was. No. 6 can was filled with 70 g of the same seasoning liquid as in Example 5 in which 90 g of seasoned radish, 50 g of violet and sodium fumarate% were added, and the total amount was 210 g.
The mixture was sealed and sterilized by heating at 115 ° C. for 41 minutes to obtain a canned radish containing violets.

[Example 7] Flower-shaped radish (Toyota Canned Co., Ltd.)
Was cooked in the seasoning solution described in Example 5 for 20 minutes. Separately, 1100 ml of thick soy sauce, 300 ml of sake,
Mirin 300 ml, sugar 300 g, dashi stock 40 g, salt 20 g, kelp stock 16 g and calcium lactate 1
Water was added to 0 g to make the total amount 10 kg.
140g flower-shaped radish and sodium fumarate in a No. 6 can.
70 g of a seasoning liquid (dark) to which 5% was added was added, and the total amount was 2
After weighing 10 g, the container was sealed and sterilized by heating at 115 ° C. for 41 minutes.

[Example 8] Peel the radish, about 1.5c
It was sliced to half a width or half a month. After being immersed in a 0.2% calcium lactate solution for 1 hour, the mixture was boiled with a 0.2% calcium lactate solution for 6 minutes. The radish was then boiled in the seasoning for 20 minutes. As a seasoning liquid, 600 ml of thick soy sauce, 100 m of sake
l, mirin 100ml, sugar 100g, dashi element 40
g, salt 40 g, kelp stock 16 g, and calcium lactate 10 g to which water was added to make a total amount of 10 kg.
On the other hand, violets were produced in the same manner as in Example 6. No. 6 can was filled with 70 g of seasoning liquid to which 90 g of radish, 50 g of violet and 0.5% of sodium fumarate were added.
After weighing 10 g, the container was sealed and sterilized by heating at 115 ° C. for 41 minutes to obtain a canned radish containing violets.

Example 9 Canned radish-cooked radish with violet was prepared in the same manner as in Example 8 except that 1.4 g (0.2%) of yuzu was added to vitamin E in addition to vitamin E. Obtained.

Example 10 Canned radish-cooked radish containing violet was obtained in the same manner as in Example 8, except that the amount of vitamin E added was 1.4 g (0.2%). Was.

Example 11 A canned radish-cooked radish containing violets was obtained in the same manner as in Example 8, except that the amount of vitamin E added was 2.1 g (0.3%). Was.

Example 12 A violet was used except that the amount of vitamin E added was 0.7 g (0.1%) and 0.7 g (0.1%) of erythorbic acid was added. In the same manner as in Example 8, canned radish-cooked radish was obtained.

Example 13 A canned boiled radish containing violets was obtained in the same manner as in Example 8, except that the following violets were used.

As a violet, 1 kg of sardine mince, 2 eggs, 10 g of salt, and 10 g (0.1%) of vitamin E are added, and the mixture is thoroughly stirred with a food processor, and 700 g of the surimi is mixed with 2 g (0.25%) of xanthan gum and locust. What added bean gum (0.25%) was used.

[Example 14] Peel the radish, about 1.5
Circular slices or half-moon slices were simmered in a 0.2% calcium lactate solution for 6 minutes. Next, the radish was boiled in the seasoning liquid for 20 minutes. The seasoning liquid is 300 ml of light soy sauce, 50 ml of sake, 30 ml of mirin, 50 g of sugar, and 10 dashi.
g, salt 10 g, kelp stock 8 g, calcium lactate 5
g was added to make a total amount of 5 kg.

On the other hand, the squid sliced without the internal organs was boiled in a boiling bath for 5 minutes. In a 5WZ can, radish 150g, squid boiled in water 50g and sodium fumarate%
Was added, and the mixture was filled up to a total amount of 300 g, sealed, and sterilized by heating at 115 ° C. for 41 minutes to obtain a canned squid of radish with squid slices.

Table 1 shows the results of a sensory test performed on the above Examples 1 to 14 by a panel of 10 persons for the presence or absence of methyl kercaptan odor when the can was opened. The inspection was carried out by a three-step evaluation. A sample having no odor of methyl mercaptan was rated as ○, a slight one was rated as Δ, and a strong one was rated as ×. As a comparative example, canned boiled radish prepared in the same manner as in Example 1 except that sodium fumarate was not added was used.

Table 1 Example of methyl mercaptan odor of canned boiled radish Methyl mercaptan odor 1 ○ 2 ○ 3 ○ 4 ○ 5 ○ 6 ○ 7 ○ 8 ○ 9 ○ 10 ○ 11 ○ 12 ○ 13 ○ 14 ○ Comparative example ×

[0031]

As described above, the boiled radish in a closed container according to the present invention is prepared by adding 0.1% to 3.0% of sodium fumarate based on the total amount of the contents of the container, thereby opening the radish. There is no methyl mercaptan odor and the flavor is remarkably improved.

Claims (1)

(57) [Claims] 1. Stewed radish in a closed container, wherein 0.1% to 3.0% of sodium fumarate is added to the total amount of the contents of the container.