JP2650042B2 - How to store pickles - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a method for storing pickles, and more particularly to a method for storing pickles such as shallow pickles (overnight pickles) which are packed in a bag together with a pickle solution and sold commercially.

[Prior art] Pickles are ready-made foods that are usually eaten as they are as side foods, and are mainly made of vegetables, fruits, mushrooms, seaweed, etc., and are made of salt (including saline), regular oil, miso , Lees,
It is pickled in vinegar.

Recently, a large number of products in which these pickles are packed in bags are marketed. Among them, shallow pickles or overnight pickles, which have a low salt content, have been rapidly increasing in demand due to the health-consciousness of consumers and the tendency to prefer natural foods.

However, lightly pickled vegetables are simply immersed in a immersion solution containing salt or the like, or immersed in a salt or the like for a short time, and then packaged together with the immersion solution. Since the salt content is as low as about 3% or less, There are drawbacks of poor shelf life and poor storage stability.
In other words, shallow pickles rapidly generate and proliferate microorganisms such as coliforms, and when they are packed in a bag, the pickled solution becomes turbid due to the growth of the microorganisms in almost one day, giving a dirty appearance and a poor appearance. Is lost.

In order to prevent the turbidity of the pickled solution by suppressing the generation of microorganisms in pickles with a low salt content, especially in shallow pickles, it is conceivable to add an acid such as salt or acetic acid to a high concentration or to sterilize by heating. However, these are not preferred because the quality and flavor of the pickles are impaired.

Under the present circumstances, distribution and storage are performed exclusively at low temperatures, but there is a drawback that distribution costs and the like increase. Also, in some cases, the basic polysaccharide β-poly-D-
It has been practiced to dissolve glucosamine, Chitosan, in acetic acid and add this to a pickle solution. However, unless chitosan and acetic acid are also added in large amounts, no sufficient improvement in preservability can be seen, which impairs the quality and flavor of the pickles, and there is a problem that the flavor tends to change particularly in shallow pickles.

[Problems to be Solved by the Invention] In view of such conventional circumstances, the present invention provides microorganisms for a sufficient period necessary for distribution without adversely affecting the quality, taste, and flavor of pickles such as shallow pickles. The purpose of the present invention is to prevent the immersion of the pickled liquid by suppressing the propagation of the pickling solution.

[Means for Solving the Problems] In order to achieve the above object, the method for storing pickles according to the present invention is based on the method of converting the pickles of pickles into 0.02 to 0.3% by weight of chitosan and 100% acetic acid. 0.002 to 0.1% by weight of acetic acid or 0.02 to 0.4% by weight of brewed vinegar and 0.01 to 0.3% by weight of adipic acid.

[Action] In the method of the present invention using adipic acid in addition to chitosan and acetic acid, the synergistic action of the three can prevent the growth of microorganisms, particularly in shallow pickles, and suppress the turbidity of the pickled solution for a long period of time. A much better preservation effect of pickles can be achieved with less than half the concentration compared to the addition.

As described above, chitosan and acetic acid have been conventionally used as preservatives for pickles utilizing antibacterial properties, and acetic acid is also indispensable as a solubilizing agent for chitosan. As acetic acid, glacial acetic acid of high purity is convenient for dissolving chitosan, but since it has a strong sour taste and a pungent odor, it is preferable to use brewed vinegar containing a slight impurity but having a mild flavor.
Furthermore, high acidity brewed vinegar having a purity of about 10%, which is obtained by treating brewed vinegar with activated carbon, is preferred in terms of reducing impurities and reducing odor. When these brewed vinegars are used, the taste is good, so that the upper limit of the added amount can be increased to 0.4% by weight in terms of 100% acetic acid.

Adipic acid is said to have a lower antibacterial activity than acetic acid, but it has been found that the effect of suppressing the turbidity of the pickle solution is far superior to that of acetic acid. In addition, adipic acid has a low sourness and a small risk of impairing the flavor of the pickles.
However, since adipic acid has low solubility in water, it is preferable to add it after dissolving it in alcohol. In this case, the amount of alcohol is preferably 0.05 to 0.3% by weight based on the pickling solution, and has a secondary effect of improving the flavor of the pickles.

The most preferred composition of the preservative to be added to the pickling solution in the method of the present invention is a high-concentration brewery treated with 0.03-0.1% by weight of chitosan and 0.05-0.2% by weight of activated carbon in terms of 100% acetic acid based on the pickling solution. Vinegar, 0.01-0.03% by weight adipic acid, and 0.05-0.3% by weight alcohol.

Add an organic acid salt such as sodium acetate and adjust the pH of the pickling solution.
Is preferably adjusted to a range of 4.4 to 5.5.

Example 1 Example 1 After cucumber was immersed in 8% saline for 8 hours, the cucumber was divided into transparent plastic bags with the same amount of pickling solution (100 g) as the weight of cucumber (100 g), and chitosan, acetic acid, and adipic acid were mixed in the following first solution. It was added to the pickling solution so as to have each composition shown in the table, sealed, and stored at 20 ° C.

The turbidity of the pickling solution of each sample was measured with a spectrophotometer (660 nm) at each elapse of the storage days. Obtained OD (Optical
When the density was 0.05, the pickling solution began to become cloudy, and when the OD was 0.10, it was determined that the solution was completely clouded. Table 2 below shows the number of days until the OD reaches 0.05 and 0.10 for each sample.

From the results in Table 1, the samples No. 1 and No. 2 to which nothing was added or only acetic acid were added, in which the pickling solution became completely turbid in one or two days, and samples in which chitosan and acetic acid were added in high concentrations.
It can be seen that the pickling solution was completely turbid in 4 days even in No. 5, while the samples No. 6 and No. 7 according to the present invention can obtain the same or better effect by adding a low concentration. For example, sample No. 6 shows the same preservability with a total addition amount of 1/3 as compared to sample No. 5, and sample No. 7 shows only a small amount of adipic acid added to sample No. 3. There was, however, more than twice the storage stability.

It should be noted that bagged pickles having the preservability of about sample No.1f can be used for distribution storage at low temperatures (10 ° C).
For 20 days, it was possible to maintain a good product condition without the pickles becoming cloudy.

Example 2 Chitosan, acetic acid, and adipic acid were used in No. 1 shown in Table 1 above.
a, No.c and No.g each composition of 4% salt solution (dipping solution) 100
g and 100 g of Chinese cabbage that had been cut finely and then subjected to mild heat treatment at 50 ° C. for 30 minutes were placed in plastic bags, sealed, and small-packaged shallow pickled samples were prepared. Store each sample at 20 ° C, and measure the turbidity of the pickling solution for each elapsed day with a spectrophotometer (660 nm)
Table 3 below shows the results of the measurement.

[Effects of the Invention] According to the present invention, the synergistic action of chitosan, acetic acid and adipic acid does not adversely affect the quality and taste and flavor of the pickles and removes microorganisms for a sufficient period necessary for distribution. Propagation can be suppressed and turbidity of the pickling solution can be prevented, so that pickles with high commercial value can be provided at low cost.

Claims (2)

(57) [Claims] 1. A chitosan of 0.02-0.3% by weight, 0.002-0.1% by weight of acetic acid or 0.02-0.4% by weight of brewed vinegar in terms of 100% acetic acid, and 0.01-0.3% by weight, based on the pickling solution of the pickles. %
A method for preserving pickles, characterized by adding adipic acid. 2. The method for preserving pickles according to claim 1, wherein 0.05 to 0.3% by weight of alcohol is further added to the pickle solution.