JP3187267B2 - Manufacturing method of processed food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a processed food rich in umami components from a raw material for processed food.

[0002]

2. Description of the Related Art There are many types of processed foods utilizing the salting process, and there are various types of manufacturing methods along with the types of raw materials. The processing steps are roughly divided into primary processing and secondary processing. ing. That is, the processed food is subjected to primary processing of salting in high-concentration salt or salt water, and washing of the salted raw material (hereinafter, also referred to as “salt-dried raw material”),
It is manufactured by secondary processing such as desalting and, if necessary, smoking and pickling in seasonings. Salting and preserving raw materials with limited harvest time makes sense, but most of the salted raw materials contain more than 10% salt, so in the secondary processing it is necessary to first desalt. It is mandatory.

[0003] This desalting operation is performed by washing a salted raw material appropriately chopped as necessary with a large amount of water.
Umami components are also eluted from the salted raw materials together with the salt, which contributes to a decrease in the original umami components from the finished processed food. In addition, the treatment of the water used for the washing, which is discharged in large amounts, is a problem that cannot be ignored.Moreover, as desalination proceeds and the salt concentration decreases,
In order to create an environment in which microorganisms can easily propagate, great care must be taken in the preservative surface, including the pressing step, in the secondary processing step.

[0004] On the other hand, the salted raw material that has been desalted by washing is in a so-called blistered state, and it is difficult to absorb the seasoning components even if it is immersed in a seasoning liquid as it is. It takes time and often requires several days of pickling. In addition, it is desirable to soak at a low temperature from the viewpoint of preservation. For this reason, many tanks and warehouses (refrigerated warehouses) for soaking at low temperature for several days are required, and it is also necessary to stir several times during the soaking period so that the seasoning components are absorbed uniformly.

[0005]

As described above, the secondary processing of the salted raw material requires a great deal of labor, equipment, and time, and at present, the umami component of the salted raw material is not sufficiently retained. Yes, for this reason, the salted raw material is desalted and / or seasoned in a seasoning liquid by a simpler and more efficient method without losing the original taste component of the salted raw material to produce a processed food having a strong original taste of the salted raw material. It is strongly desired that no effective solution has been found for the improvement of this process.

In view of this situation in the secondary processing of salted raw materials, the present inventor has been conducting intensive studies and studies from various aspects, and without reducing the original umami component of the salted raw materials. The present inventors have found a method capable of producing a processed food that retains the original umami component substantially as it is by a very labor-saving, simple, efficient, and economical method, and have reached the present invention.

That is, the present invention provides a processed food that retains the original umami component of the salted raw material substantially without reducing the original umami component of the salted raw material by applying the electrodialysis method to the secondary processing. It is an object of the present invention to provide a method which can be manufactured by a very labor-saving simple, efficient and economical method.

[0008]

Means for Solving the Problems The present invention is a salt of salted raw material is immersed in an aqueous solution comprising a seasoning liquid containing seasoning ingredients salted raw material obtained by the process and the process marinate the material for processed food for with saline Simultaneous pickling with seasoning
A method for producing a seasoned processed food including a step of performing ,
At least a part of the aqueous liquid, the cathode side in an electrodialysis tank configured by alternately arranging a plurality of cation exchange membranes and anion exchange membranes between an anode and a cathode is partitioned by a cation exchange membrane. Then, the anode side is supplied to the compartment partitioned by the anion exchange membrane, and by applying a current, after desalting while retaining the umami component in the aqueous liquid, circulating in the step of immersing the salted raw material And a method for producing a seasoned processed food characterized by the following.

[0009]

Hereinafter, the present invention will be described in detail. Vegetables, fish and shellfish, algae,
There are livestock meat and mushrooms, but the present invention is not limited to these. First, the vegetables that are the subject of the present invention include cucumber, radish, cucumber, melon, turnip, eggplant, raccoon, plum, Chinese cabbage, Nozawana and wild vegetables, etc. Soaked in containers such as barrels. The amount of salt added during pickling differs depending on conditions such as the type of vegetables, moisture, storage temperature, and storage period. For example, when stored for 1 to 2 months, 6 to 8% by weight based on the raw material, more than half a year For long term storage, more than 15% by weight of sodium chloride is added. In addition, the method of addition differs depending on the purpose. Not only the method of adding salt and storing it as it is, but also removing excess water of vegetables by rough pickling and adjusting to a predetermined salt concentration by main pickling twice or so. Salt may be added more than that, or saline may be added or salted during storage. Vegetables that have been salted by either method also contain significant amounts of salt.

The term "fish and shellfish" used in the present invention is a general term for marine animals, and in a broad sense means all animals living in water. In other words, in addition to fish and shellfish, protocords such as sea squirts, echinoderms such as sea urchins and sea cucumbers, arthropods such as shrimp and crab, molluscs other than shellfish such as squid and octopus, and jellyfish belonging to jellyfish In addition to animals, frogs (amphibians) and turtles (reptiles), etc., which are classified as animal and whale meat in the Japanese Food Standard Composition Table, are also broadly included in seafood [[Japan Food Dictionary] 156 (1982)]. In addition, as fish, salmon, trout, cod, sardine, mackerel, herring, hockey, crucian carp,
Fugu, Ayu, Menuke, Amadai, Sawara, marlin, etc. are mentioned as examples, but not only those adult fish, Sujiko,
Fish eggs such as salmon roe, cod roe, caviar, kazunoko and karasumi are also suitable objects of the present invention.

The algae to be used in the present invention are not particularly limited as long as they are generally edible and have no problem in terms of safety. Examples include green algae, sweet laver, rock laver, sea hair (Ogori), red algae such as Amakusa, brown algae such as sackcloth (arame), kelp, young cloth and mozuku, and cyanobacteria such as Suizenji laver. These seafood and algae are immersed in a container such as a tank or a barrel together with salt and salted. In addition, the amount of salt added when these are immersed differs depending on conditions such as the type of fish and shellfish and algae, moisture, storage temperature, and storage period.

[0013] The method of adding salt also depends on the purpose, and the salting (spraying salt directly on the food), the salting (dipping the food in saline), and the improved salting (simultaneous salting and salting). There is a way to pickle it down with salting and then salt it and then pickle it with salt.
In addition, when the pH is low, the resistance of microorganisms to salt is weakened, so there is an acid salting method in which the pH is lowered to about 4 with an acid and salting is performed, but any of these methods can be used.
Salted salted seafood and algae contain significant amounts of salt.

Further, the meat of the present invention is:
Generally, it includes all edible parts produced from carcasses of animals to be used for food, and any type can be used as long as there is no problem in terms of safety. These meats are pickled together with salt in a salting tank and salted. The amount of salt added during salting differs depending on conditions such as the type of meat, moisture, storage temperature, storage period, and the like. The method of adding salt also varies depending on the purpose, and examples thereof include a wet salt method (liquid salt method), a dry and wet method, a slice curing method, a spray method, a tumbling method, a massaging method, and a high-temperature salting method. With any of these addition methods, the salted cured meat contains a significant amount of salt.

The mushrooms to be used in the present invention are preferably non-toxic basidiomycetes and ascomycetous mushrooms that are edible and medicated, but even toxic mushrooms are used after removing toxic components. be able to. Commonly used edible mushrooms include Enokitake, Bunashimeji, etc.
Examples include basidiomycetes such as Amanita mushrooms and the like, and Hydrangea and the like, Ascomycetes and the like ascomycetes such as Amanita and the like. These mushrooms are immersed in a container such as a tank or a barrel together with salt and salted. The amount of salt added and the method of adding salt at the time of pickling differ depending on the purpose, but the mushrooms salted by any method contain a significant amount of salt.

The above-mentioned salted raw material of the processed food is subsequently immersed in an aqueous liquid. The pre-treatment is not particularly required for the immersion, but if a large amount of salt crystals are observed or foreign matter is mixed, or if there is a concern about microbial contamination, it may be appropriately washed according to the degree. Good. In addition, depending on the quality and shape of the target product, chopping or light pressing may be performed.

In the present invention, the salted raw material is immersed in an aqueous liquid. A part or all of the aqueous liquid used in the immersion process is an electrodialysis apparatus in which two or more pairs of cation exchange membranes and anion exchange membranes are alternately arranged between an anode and a cathode. Processed by FIG.
FIG. 2 is a schematic diagram showing an example of the electrodialysis device used in the present invention.

In FIG. 1, C is a cation exchange membrane, and A is an anion exchange membrane.
Is arranged at a predetermined distance relative to the vessel, thereby the container inner wall and the phase town, compartment between the anode 1 and the cathode 2 3,3 ', 3 "··· 3 n and compartment 4, 4 ', 4 "...
4 ⁿ constitute a, these compartment frame and space - Sa - is fixed through. The thickness of the chamber frame and the spacer (corresponding to the thickness of each compartment) is not limited, but is usually 0.3 to
It is configured to be about 2.0 mm.

As shown, the compartments 3, 3 ', 3 "...
³ⁿ , the anode 1 side is partitioned by an anion exchange membrane, the cathode 2 side is partitioned by a cation exchange membrane, and the compartments 4, 4 ', 4 "...
⁴ⁿ , the anode 1 side is partitioned by a cation exchange membrane, and the cathode 2 side is partitioned by an anion exchange membrane.
3 "··· 3 ⁿ constitutes the liquid to be treated supply chamber i.e. desalting and compartments 4,4 ', 4" ··· 4 ⁿ constitute the concentrating chamber. Note in the figure, 7 is the conduit for the liquid to be treated supply, 8 concentrating compartments 4,4 ', 4 "... electrolyte solution supply conduit to 4 ^n, also 9 in conduit electrode liquid supplied is there.

1 is an anode, 2 is a cathode, and as shown, the anode 1 is an electrolyte supply chamber 5 on the cation exchange membrane C side.
Inside, and the cathode 2 is an anion exchange membrane A side electrolyte supply chamber 6
A predetermined voltage is applied between the electrodes 1 and 2 during operation. Thus, the anion component in the liquid to be treated is more effectively compartment through the anion exchange membrane A 4, 4 ', 4 "while transmitting shift to · · · 4 ^n, cationic component in the liquid to be treated likewise compartment 4,4 'through the cation exchange membrane C, 4 "· · · to 4 ⁿ transmitted through migration, are separated both Yin amphoteric. The anode 1 is made of, for example, titanium plated with platinum, and the cathode 2 is made of, for example, nickel or stainless steel.

The aqueous liquid into which the salted raw material is immersed is supplied to the compartments (desalting compartments) 3, 3 ', 3 "of the electrodialysis tank having such a configuration.
.., 3 ⁿ is partly circulated and supplied from the liquid supply conduit 7, while an appropriate aqueous electrolyte solution, for example, saline 8 is circulated and supplied to the concentrating chamber 4 adjacent thereto . Further, an appropriate electrolyte solution such as a saline solution is circulated and supplied to the anode chamber 5 and the cathode chamber 6. In this way, a direct current of, for example, a critical current density or less is caused to flow between the anode 1 and the cathode 2 so that sodium ions and chloride ions are separated from the aqueous solution by the cation exchange membrane and the anion exchange membrane, respectively, as indicated by arrows in FIG. It permeates in the direction of (→), thereby reducing the salt concentration in the aqueous liquid.

Here, the liquid to be treated, the aqueous electrolyte solution and the electrode solution (the discharge conduit and the circulation conduit are omitted in FIG. 1) are respectively circulated through appropriate pumps and the like. However, the present invention is not limited to such a circulation type. In the present invention, if necessary, a batch type (batch type) may be used depending on the scale and performance of the electrodialyzer, the type of salted raw material, the degree of desalination, and the like. Can also be adopted.

Next, the cation exchange membrane and the anion exchange membrane used in the present invention are not particularly limited, and any cation exchange membrane can be used as long as it can transmit Na ions. Any anion exchange membrane can be used as long as it allows Cl ions to pass therethrough. As an example, as a cation exchange membrane, for example, a styrene / divinylbenzene copolymer-based membrane containing a sulfone group as an exchange group and containing 1.5 to 3.0 meq / g-resin, or an anion exchange membrane Is a styrene / divinylbenzene copolymer film containing 1.5 to 3.0 meq / g-resin of a quaternary ammonium group as an exchange group.

In addition, for example, when the processed food has a large amount of organic acids or the like, the taste is not good, or when the processed food contains trace components which reduce the commercial value, the unnecessary components are not used. So that does not remain in the aqueous liquid,
As the cation exchange membrane and / or anion exchange membrane used,
In addition to the salt components (Na ions and Cl ions), a membrane that can transmit the unnecessary components can be used.

In the present invention, when desalting the salted raw material, the pretreated salted raw material is placed in a container arranged near the electrodialyzer as illustrated in FIG. 1 as necessary. Then, an appropriate amount of aqueous liquid is added thereto. The aqueous liquid is an aqueous solution in which the salted raw material is immersed and the salt is extracted from the salted raw material. For the immersion of the salted raw material, water, saline, or a leachate from the salted raw material can also be used. It is. In the case where the electrodialyzer of the embodiment shown in FIG. 1 is used, this aqueous liquid is used in the desalting chambers 3, 3 ', 3 "...
³ⁿ .

The above-mentioned appropriate amount is defined as a minimum amount of liquid necessary for the aqueous liquid to be supplied to the storage tank and the desalting chamber of the salted raw material without any trouble and for the aqueous liquid to uniformly contact the salted raw material. The amount of liquid is determined in consideration of the amount of water that gradually moves to the salt concentration side as the salt progresses, the size of the storage tank for the salted raw material, and the like. In addition, as a treatment for the water that decreases with the progress of the energization processing, an aqueous liquid corresponding to the amount may be put in a storage tank of vegetables or the like in advance, or in accordance with the decrease in the liquid amount in the storage tank. The electrodialysis treatment may be performed while gradually adding only water.

Further, in order to desalinate while keeping the original umami component of the salted raw material even more, water was added to lower the salt concentration of the aqueous liquid, and the desalination was finally carried out. It is desirable to adopt a method of adding the amount of water after desalination.
This means that the lower the salt concentration of the aqueous liquid, the lower the umami components extracted in the aqueous liquid are removed together with the salt during desalination, and finally, the remaining amount of the umami components in the product decreases. This is because As described above, desalting the salt while keeping the salt concentration in the aqueous liquid as high as possible can reduce the loss of the umami component and perform desalting.

Further, it is difficult for salt to escape from the raw material to the aqueous liquid,
When the salt concentration of the aqueous liquid becomes low during desalination, the amount of current supplied to the electrodialysis tank is set low, and if the amount of salt coming out of the raw material and the amount of salt mechanically desalted are matched, Desalting can be performed while maintaining the salt content of the aqueous liquid at a high concentration,
The umami component can be kept at a high concentration in the aqueous liquid. In the present invention, the salted raw material may be further immersed in the aqueous liquid and left for a while, and the salt balance between the salted raw material and the aqueous liquid may be brought close to equilibrium, and the electrodialysis treatment may be performed while maintaining the equilibrium state. Here, the umami component in the present invention includes a so-called taste component and / or a flavor component.

The voltage applied during the operation of the electrodialysis apparatus, that is, during the energization treatment, is preferably 0.1 to 1.
It is about 0 V (volt) per unit of anionic membrane, and the current density is preferably about 1 to 20 A / dm ² , but is not limited to these ranges. It can be set appropriately depending on the scale of the electrodialysis apparatus to be used. In addition, in order to enhance the bactericidal effect of microorganisms, it is also possible to carry out the treatment at a current density of 20 A / dm ² or more. At this time, it is desirable to provide a filter or the like as appropriate between the raw material storage tank and the electrodialysis device in order to prevent the small pieces of the raw material for salt and seeds from entering the desalting chamber 3.

The electrodialysis treatment is performed under the above conditions,
The processing is terminated when the salt content has decreased to the target salt content. The target salt content is a value calculated and set in consideration of the salt content of the salted raw material, the salt content of the aqueous liquid, and the designed salt concentration of the desalted raw material. For example, a salt concentration of 20 w / w
% Of salted cucumber is added to 150 kg of water, and treated with the method of the present invention while supplying water so that the liquid volume in the vegetable storage tank is always constant.
When obtaining w / w% cucumber, the total salt content before treatment is 20
Since it is only necessary that the weight of the container be 12.5 kg after the treatment, 7.5 kg of the salt is deducted from the concentration chambers 4, 4 ', 4 ".
... it is sufficient to complete the process at the time of the transition to 4 ^n.

In this case, immediately after the end of the electrodialysis treatment,
There may be a difference between the treated raw material (= raw material after treatment) and the salt content of the aqueous liquid. However, to reach an equilibrium state gradually, leave it for a while if necessary, then pickle in seasoning liquid, bag, sterilize, etc. It is possible to move to the next step. The desalted raw material obtained in this manner is of high quality in which the salt content is adjusted to an appropriate concentration and the original taste component of the salted raw material is retained as it is. This desalted raw material is rich in the original taste of the salted raw material and can be eaten as it is. Further, according to the present invention, the problem of treating a large amount of washing water, which has conventionally been a problem, does not occur.

When the seasoning liquid is used as the aqueous liquid as described above, the seasoning liquid pickling can be performed simultaneously with the desalting of the salted raw material. The seasoning liquid here is
It is an aqueous solution containing a seasoning component used for seasoning, such as soy sauce, organic acids, amino acids, and sugars.The method of the present invention is applicable regardless of whether the seasoning component is blended or not. is there. When this is mixed, not only a freshly prepared seasoning liquid but also a seasoning liquid used once or more can be used, and a mixture of both can also be used.

Further, according to the method for producing a processed food according to the present invention, since the original umami component of the salted raw material is brought into the processed food as it is, there is also an advantage that the seasoning liquid to be added may be thin. Further, the soaking period of several days at a low temperature, which is conventionally performed, can be shortened, and equipment such as a soaking tank and a low-temperature warehouse for several days can be greatly reduced.

Further, in the present invention, the step of immersing the processed food material together with salt and the step of immersing the salted material in an aqueous liquid can be performed simultaneously. In this case, the salt-containing aqueous liquid can be used as it is for the processed food raw material, but a seasoning liquid having a high salt concentration, such as a seasoning liquid used once or more for seasoning and pickling the salted raw material, is used. Simultaneously, seasoning and pickling the processed food raw material while desalting it is preferable since a processed food having an appropriate salt concentration and a strong umami can be obtained. Depending on the type of raw material, it is expected that a large amount of insoluble solids (cucumber seeds, etc.) will come out of the raw material. Can be desalted in advance by electrodialysis.

As described above, the method for producing a processed food of the present invention enables the production of a processed food having a flavor superior to that of the conventional food, and the water washing conventionally required for producing the processed food. Desalting, squeezing, and processes such as low-temperature long-time immersion, microbe control accompanying them, operations such as up-and-down stirring of marinated raw materials, and the equipment and machinery required for them are eliminated or reduced at once. This has an extremely large economic effect for the processed food industry.

[0036]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but it is needless to say that the present invention is not limited to these examples. In addition, Examples 2, 3, 4,
Reference numerals 7 and 9 are reference examples.

Example 1 In this example, a Selemion DU-Ob type tank [effective membrane area 2.0
9 dm ² / pair, trade name, manufactured by Asahi Glass Co., Ltd.].
This is a filter-press type electrodialysis tank, and is an electrodialysis apparatus having a structure as shown in FIG. Here, Selemion CMV (strongly acidic cation exchange membrane, manufactured by Asahi Glass Co., Ltd., trade name) was used as the cation exchange membrane, and Selemion AMV [Strongly basic anion exchange membrane, Asahi Glass was used as the anion exchange membrane. (Trade name, manufactured by K.K.). Each of these two ion exchange membranes was set by using 11 sheets.

Next, light washing with water is performed to remove foreign matter.
Salted cucumbers (salt concentration 2
(4.0 w / w%) 2 kg was placed in a 5 liter stainless steel container, and a seasoning solution (table salt concentration of 10.
1.5 liters (2% w / v) was added. The salted cucumber seasoning solution was desalted by electrodialysis while extracting the salt content of the salted cucumber with the seasoning solution. This operation was performed as follows. The seasoning liquid in the container is supplied and circulated to a desalting chamber (3, 3 ', 3 "... In FIG. 1) through a liquid supply conduit (conduit 7 in FIG. 1). 5% sodium chloride solution 2
Liter from a conduit (conduit 8 in FIG. 1) to a concentration chamber (FIG. 1).
In, 4,4 ', 4 was circulated and supplied to the "··· 4 ^n).

At the same time, 2 liters of a 3% sodium sulfate solution as an electrode solution was circulated and supplied from an electrolyte supply conduit (conduit 9 in FIG. 1) to an electrode chamber (5 and 6 in FIG. 1). Electric current was applied at 5 V and a current density of 3.0 A / dm ² for 220 minutes. Also, mark the upper end of the seasoning liquid in the stainless steel container at the time when the seasoning liquid is circulating without energizing, and process while supplying only the reduced amount of water with the progress of desalination. went. The salt concentrations of the cucumber and the seasoning liquid after the above treatment were 4.8 w / w% and 1.2 w / v%, respectively, but after standing overnight in a refrigerator, 4.4 w / w%, 4.
It became 3 w / v% and was almost at equilibrium.

On the other hand, the salted cucumber 2
The kg was washed with a large amount of water and desalted to a salt content of 0.5 w / w%. This was strongly pressed and dehydrated, and 1.5 liters of the seasoning liquid having the composition shown in Table 1 was added, followed by immersion in a refrigerator for 5 days with occasional stirring. The pickles thus obtained (conventional pickles) and the pickles obtained by the above method (pickles of the present invention) were subjected to a sensory test with 10 panelists, and the results shown in Table 2 were obtained. As shown in Table 2, the pickles obtained by the method of the present invention were high-quality cucumber soy sauce pickles in which the taste of cucumber was strongly felt.

[0041]

[Table 1] 醤 Concentrated soy sauce 1.2 liters Light soy sauce 0.6 liters Bonito seasoning liquid [Takeda Pharmaceutical Co., Ltd. “Dashi Shirube K-1”] 0.14 kg Kelp seasoning liquid [Takeda Pharmaceutical Co., Ltd. “Dashi Shirube L-1”] 0.125 kg Fermented seasoning liquid [Takeda Pharmaceutical Co., Ltd. "Aji Shirube B"] 0.12 liter sodium glutamate 0.035 kg 50% lactic acid 0.025 kg water 0.6 liter ─────────────── ───────────────────

[0042]

[Table 2] 漬 Pickles of the method of the present invention 漬 Pickles of the conventional method ──────良 Good flavor (*) 28 21 Good crispness (**) 25 25 ──────── ─────────────────────── (*) 0 points; flavor is not good ~ 3 points; flavor is good (**) 0 points; None to 3 points; good crispness The numerical values in Table 2 above are the total points for 10 panelists. ───────────────────────────────

Example 2 (Reference Example) A salted radish containing 20.4 w / w% of salt and 1 kg of the salted cucumber used in Example 1 were each lightly washed with water, then chopped and lightly pressed. This was placed in a 5-liter stainless steel container, and 2.5 liters of water was added thereto, and electrodialysis treatment was performed under the same apparatus and conditions as in Example 1. 2.5
After time treatment, the liquid volume was 1.3 liters, and the salt content of radish and cucumber were 2.5 w / w% and 1.7 w / w%, respectively.
It became. The desalted radish and cucumber thus obtained both had a strong umami.

Example 3 (Reference Example) The desalted radish and cucumber obtained in Example 2 were dehydrated by a centrifugal separator, and then immersed in 1 liter of the seasoning solution shown in Table 3 for 5 days, and the minced fukugami pickled flavor was added. I got soy sauce pickles. This pickle had a strong taste of dancon and cucumber.

[0045]

[Table 3] 口 Rich soy sauce 10 liters Amino acid solution 10 liters Sugar 2 kg Honmirin 1 liter Sorbito 0.5 kg vinegar 0.2 liter 50% lactic acid 0.01 liter ─────────────────────────────

Example 4 (Reference Example) A seasoning liquid (salt 1 ) which was washed twice with water, peeled and cut into thin pieces of radish which had not been salted, and then used twice for pickling in plums
5.0 w / v%, citric acid 3.8 w / v%, glutamic acid 2.0 w / v%, total sugar 7.0 w / v%) 1.6 liters were added thereto, and the same apparatus as in Example 1 was added. Electrodialysis treatment was performed under the conditions. After the treatment for 2 hours, the liquid volume of the seasoning liquid was 0.8 liter, and the salt concentration was 5.0 w / v%. In addition, the components of the seasoning liquid penetrated well into the radish, resulting in pickled plum vinegar with a good flavor.

Example 5 Salted ume (salt 24.3w)
(/ W%) 0.85 liter of the seasoning liquid and the water of 0.5 liter each having the composition shown in Table 4 were added to 1 kg, and after refrigerated overnight, electrodialysis was performed using the same apparatus and conditions as in Example 1. . At this time, the process was performed while replenishing water in an amount corresponding to the amount reduced as the process progressed. After 1.5 hours of treatment, the salt concentration of plums is 10.9 w / w%, the salt concentration of the seasoning solution is 6.3 w / v%, and after refrigeration overnight, 8.5 respectively.
w / w% and 7.7 w / v%, almost reaching equilibrium. The pickled ume pickles thus obtained were of a good quality with a slight saltiness and strong plum flavor.

[0048]

[Table 4] ────────────────────────── Ume vinegar 1 liter Nucleic acid seasoning 7 g Fructose dextrose liquid sugar 350 g Sodium glutamate 50 g 3.7 liters of water

Example 6 2 kg of salted rice (15% w / w% salt), which was lightly washed with water to remove foreign substances and epidermis,
A stainless steel container having a capacity of 1 liter was added, and 2 liters of the seasoning solution (salt concentration: 5.1 w / v%) having the composition shown in Table 5 was added thereto. Electrodialysis was performed for 200 minutes using the same apparatus and conditions as in Example 1. Meanwhile, the salt content of the offspring was extracted with the seasoning liquid. In addition, a mark was put on the upper end of the seasoning liquid in the stainless steel container, and the water reduced with the progress of desalting was supplied after the electrodialysis treatment. The salt concentration of the number of children and the seasoning liquid after desalting were 8.0 w / w% and 1.9 w / v%, respectively, but after standing overnight, they were 4.8 w / w% and 5.2 w / v%, respectively.
% And almost reached equilibrium.

On the other hand, 2 kg of the salted pieces were washed with a large amount of water and desalted to a salt content of 0.8 w / w%. To this, 2 liters of the seasoning liquid having the composition shown in Table 5 was added, and the mixture was immersed in a refrigerator with occasional stirring for 5 days. Sensory tests were performed on the thus obtained seasoning seeds (conventional method) and the seasoning seeds obtained by the above method (method of the present invention) with 7 panelists, and the results in Table 6 were obtained. As shown in Table 6, the seasonings of the present invention had a texture comparable to that obtained by the conventional method, and had a high-quality seasoning that was clearly superior in flavor. Also, the time required for the production was significantly reduced as compared with the conventional method.

[0051]

[Table 5] ────────────────────────────────── Awaguchi soy sauce 0.2 liter fermented seasoning [Takeda Pharmaceutical Industrial Co., Ltd. "Aji Shirube C"] 0.3 liter Bonito seasoning liquid [Takeda Pharmaceutical Co., Ltd. "Dashi Shirube K-1"] 0.1 kg Kelp seasoning liquid [Takeda Pharmaceutical Co., Ltd. "Dashi Shirube L-2"] 0.2 kg amino acid solution 0.1 liter water 1.14 liter ───────────────────────── ─────────

[0052]

[Table 6]

Example 7 (Reference Example) Salted crab meat (salt 20 w /
w%) 4 kg in a 5-liter stainless steel container,
To this, 1 liter of water was added, and the same device as in Example 1 was used.
Electrodialysis treatment was performed under the conditions, and 0.68 kg of salt was desalted. Crab kamaboko was prepared with the composition shown in Table 7 using water that had been subjected to electrodialysis desalting and concentrated crab umami components ( Reference Example ). On the other hand, 4 kg of salted crab meat was washed with a large amount of water to remove salt to a salt content of 2.1 w / w%, and this was blended in Table 7 to produce crab kamaboko (conventional method). The thus-obtained crab fish (conventional method) and the crab fish obtained by the above method ( Reference Example ) were subjected to a sensory test with 7 panelists, and the results shown in Table 8 were obtained. As is clear from Table 8, the kamaboko obtained in the reference example was a high-quality kamaboko that was originally rich in umami components that would flow out during desalination of running water.

[0054]

[Table 7] Crab meat 2.0 kg Unsalted salicin surimi 0.6 kg Sodium glutamate 0 0.01 kg Upper white sugar 0.04 kg Honmirin 0.1 liter Egg white powder 0.03 kg Water 1.0 kg ──────────────────────── ────

[0055]

[Table 8] << Reference example conventional method >>良 Good flavor (*) 19 10 Good texture (**) 15 15 ────────── ────────────────────── (*) 0 points; flavor is not good ~ 3 points; flavor is good (**) 0 points; texture is good None to 3 points; good texture The numerical values in Table 8 above are the total points of 7 panelists. ────────────────────────────────

Example 8 4 kg of salted wakame (20% w / w salt), which was lightly washed with water to remove foreign substances, was placed in a 10-liter stainless steel container, and the seasoning solution shown in Table 9 was poured into the stainless steel container. The electrodialysis treatment was performed under the same apparatus and conditions as in Example 1, and 1.17 kg of salt was desalted. Tsukudani was prepared using this seawater electrolyzed desalted wakame and the used seasoning liquid. The seaweed boiled in this way is mineral,
It was rich in vitamins, etc. and had a strong flavor and high quality.

[0057]

[Table 9] 塩 salted wakame 4 kg soy sauce 3 liters Honmirin 3 liters starch syrup 1 kg sodium glutamate 0. 7 kg ────────────────────────────

Example 9 (Reference Example) 2 kg of raw pig meat cut and shaped and squeezed into a stainless steel container having a capacity of 5 liters was placed in a stainless steel container having a capacity of 5 liters. / W%) 1 liter was added. After salting and aging for 5 days, the salted solution in the above container was subjected to electrodialysis treatment under the same apparatus and conditions as in Example 1 for 10 days.
2 g of salt was desalted. Further, after a smoke treatment at a temperature of 60 ° C. for 3 hours, a boil treatment was performed at a temperature of 75 ° C. for 3 hours. On the other hand, the cut, shaped and clotted raw pork thigh 2
The kg was placed in a 5-liter stainless steel container, and 1 liter of a salted solution (salt concentration: 16.2 w / w%) having the composition shown in Table 10 was added thereto. After salting for 5 days, the salted meat in the container was desalted with 10 liters of water. At a temperature of 60 ° C,
After smoke treatment for 3 hours, boil treatment was performed at 75 ° C. for 3 hours.

The ham obtained in this manner (conventional method) and the ham obtained by the above method (method of Reference Example ) were used in a paneler.
When the sensory test was performed by five persons, the results shown in Table 11 were obtained. As shown in Table 11, the ham according to this reference example was not inferior to the ham according to the conventional method, and was clearly superior in flavor and of high quality.

[0060]

[Table 10] 食 塩 Salt 200 g NaNO ₃ 5 g NaNO ₂ 0.5 g Ascorbin Acid 5 g Spice 6 g Protein hydrolyzate [Amiflex A-1 Takeda Pharmaceutical Co., Ltd.] 20 g Water 1 liter ──────────

[0061]

[Table 11] << Reference example conventional method >>さ Good flavor (*) 12 7 Good texture (**) 10 10 ────────── ────────────────────── (*) 0 points; flavor is not good ~ 3 points; flavor is good (**) 0 points; texture is good None to 3 points; good texture The numerical values in Table 11 above are the total points of 5 panelists. ────────────────────────────────

Example 10 505 g of dried kelp (salt 11.2 w / v%) from which water was lightly washed to remove foreign substances was placed in a 5-liter stainless steel container, and 0.264 liter of the seasoning solution shown in Table 12 was poured. Then, electrodialysis treatment was performed under the same apparatus and conditions as in Example 1, and 144 g of sodium chloride was desalted.
Tsukudani was prepared using the desalted kelp and the used seasoning liquid. On the other hand, 505 g of dried kelp was washed with a large amount of water and desalted to a salt concentration close to 0%. 2,500 g of the hydrolyzed desalted kelp was poured into 0.264 liters of the seasoning solution shown in Table 8 to prepare boiled tsukudani. Analysis of the kelp tsukudani thus obtained (conventional method) and the kelp tsukudani obtained by the above method (method of the present invention) revealed that 1.9% was obtained during the conventional method. 3.1% of sodium glutamate remained in the tsukudani boiled in the method, and tsukudani with a strong umami was obtained. The kelp tsukudani (the method of the present invention)
Was of high quality, rich in minerals, vitamins, etc. and strong in flavor.

[0063]

[Table 12] 濃 Rich soy sauce 2 liters sodium glutamate 0.1 kg sugar 0.1 kg syrup 0.8 kg thickener stabilizer [Takeda Pharmaceutical Co., Ltd. "Orno-TB-1"] 4 g Kelp seasoning liquid [Takeda Pharmaceutical Co., Ltd. "Dashi Shirube L-1"] 0.1 kg Lipotide 0.8 g water 0.4 kg ──────────────────────────────

Example 11 Salted plum (salt 17.5)
(w / w%) 1 liter of 1 kg of used ume pickled seasoning solution (same as in Example 4) was poured into 2.6 kg of a cation exchange membrane Selemion CMV [strongly acidic cation exchange membrane, Asahi Glass Co., Ltd.
And 7.3 hours of electrodialysis treatment under the same conditions and conditions as in Example 1 using 11 anion-exchange membrane Selemion DSVs (trade name, manufactured by Asahi Glass Co., Ltd.). It was pickled for 2 days to make seasoning liquid pickled plum. The seasoned pickled ume according to the present invention was a seasoned liquid pickled ume having a good flavor, in which the seasoning liquid component permeated well, and having a reduced acidity compared to the conventional method.

[0065]

As described above in detail, according to the method for producing a processed food of the present invention, it is possible to adjust the salt content to an appropriate concentration, and to preserve the umami component of the salted raw material as it is to obtain a high-quality product. Products can be obtained. Further, according to the present invention, the processed food can be produced by a very labor-saving simple, efficient, and economical method.

[Brief description of the drawings]

FIG. 1 is a diagram showing one embodiment of an electrodialysis apparatus used for carrying out the present invention.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 Anode 2 Cathode 3, 3 ', 3 "... 3 ⁿ Desalination chamber 4, 4', 4" ... 4 ⁿ Concentration chamber 5 Anode chamber 6 Cathode chamber 7 Liquid treatment pipe 8 Electrolyte solution pipe 9 Electrode Liquid conduit A Anion exchange membrane C Cation exchange membrane

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Hideo Morita 3-4-1, Seta, Otsu-shi, Shiga Takara Shuzo Co., Ltd. Central Research Laboratory (72) Inventor Hiroshi Kobayashi 2-1-2, Marunouchi, Chiyoda-ku, Tokyo No. Asahi Glass Co., Ltd. (72) Inventor Mikio Suzuki 2-1-2 Marunouchi, Chiyoda-ku, Tokyo Asahi Glass Co., Ltd. 58) Field surveyed (Int.Cl. ⁷ , DB name) A23B 7/10 A23L 1/212 A23L 1/218

Claims (2)

(57) [Claims] 1. A step of pickling a processed food material together with salt and a step of immersing the salted material obtained in the step in an aqueous liquid comprising a seasoning liquid containing a seasoning component to remove salt from the salted raw material.
A method for producing a seasoning -processed food including a step of simultaneously pickling a seasoning liquid together with a plurality of cation-exchange membranes between an anode and a cathode. And an anion exchange membrane are alternately arranged, and the cathode side in the electrodialysis tank configured with the cation exchange membrane is partitioned by the cation exchange membrane, and the anode side is supplied to the compartment partitioned by the anion exchange membrane. A method for producing a seasoned processed food, comprising: desalting while retaining an umami component in an aqueous liquid; and circulating the salted raw material in a step of immersing the salted raw material. 2. The raw materials for processed foods are vegetables, seafood, and algae.
The seasoning according to claim 1, which is a meat, a meat or a mushroom.
Manufacturing method of industrial food.