JP3398868B2 - Manufacturing method of Sawaanzuke and Sawaanzuke - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention uses the inclusion complex-forming ability of cyclodextrin directly or in combination to alter the quality of various components contained in radish and the resulting coloration or discoloration, and the production thereof. Provided is a method for producing Sawaan-zuke, which can suppress the quality change of a pickling solution or seasoning solution used in a process or a storage and distribution process, and can maintain the natural color tone of radish for a long time, and Sawa-an-zuke obtained by the method.

[0002]

BACKGROUND OF THE INVENTION Sawaan pickles are one of the most popular pickles made from radish as a main ingredient. As for the manufacturing method of Sakuan, various methods are adopted depending on the place of production, the season, the variety of radish used, and the like. Although there is a method of using the harvested radish as it is, generally, dried radish is often used to adjust the water content. Sawaan-zuke, which is industrially mass-produced,
Add 3 to 10% of salt to radish, soak it in water for several days, and soak it in a long one for more than a year. Then, it will be pickled in bran and then vacuum packaged after being subjected to medium pickle for seasoning. The body of most Sawaan pickles turns yellow-brown during this process, and in some cases the seasoning liquid added to the package may also turn yellow-brown. Since such discoloration impairs the appearance of Sawaan pickles, yellow colorants such as cumin may be used.

The coloring mechanism of Sawaan pickles has been discussed in detail in Pickles Manufacturing, Toshio Ogawa, Korin (1991) and the like. According to these studies, oxidation and hydrolysis of allylic compounds, which are the pungent components of radish, or the secondary reaction of its decomposed product with tryptophan to form a yellow pigment, oxidative decomposition of polyphenols contained in radish, and radish The mechanism of discoloration during the processing process of Sawaan-zuke has been discussed such as the Maillard reaction in which sugars and amino acids in the pickling solution and seasoning solution are combined, and the oxidative hydrolysis of enzymatic components.

In the market in recent years, consumers have become more health-conscious, foods containing artificial colors have been shunned, and foods having a more natural color and a more beautiful appearance have been demanded. Against this market background, no matter whether natural or synthetic, such as those using natural pigments such as cumin, or traditionally manufactured by hand traditionally Traditional Sakuan-zuke has discouraged consumers from purchasing because of the fact that they use sardines and the appearance looks yellower than the original radish.

To improve the appearance of Sawaan pickles, discoloration-preventing agents such as ascorbic acid, erythorbic acid, sulfite, and alum are added to suppress the discoloration of radish components, or allyliso which is a component of radish. Since allyl compounds such as thiocyanate and polyphenols are easily hydrolyzed on the alkaline side and discolor to yellow or brown, a method of keeping the pH low is considered to suppress it, and it is widely used in the pickle manufacturing industry such as Sauan pickles. Has been.
However, when Sawaan pickles produced by these various conventional methods were used and observation was continued for several weeks to several months, all Sawaan pickles caused discoloration within a range of several days to several months, and a satisfactory appearance was obtained. There was no product with.

[0006]

Cyclodextrin is a non-reducing oligosaccharide in which 6 or more glucose are cyclically linked, and is obtained by allowing a bacterial cyclodextrin-forming enzyme to act on starch.

Those mainly consisting of 6, 7 and 8 glucose residues are called α-, β- and γ-cyclodextrin in order and are already industrially produced and widely used in foods, pharmaceuticals, cosmetics and the like. ing. In addition, in recent years, in order to improve the water solubility of these, a branched cyclodextrin in which an oligosaccharide side chain is enzymatically bound, a chemically methylated or hydroxypropylated cyclodextrin, and the like have been devised, and industrially. Being manufactured.

It is already known that these cyclodextrins incorporate various organic compounds into their cavities to form a complex. Since the inside of the cavity of cyclodextrin is in a relatively hydrophobic environment, it tends to selectively incorporate a lipophilic substance or a functional group that becomes relatively lipophilic in the hydrophilic molecular structure in an environment using water as a medium. There is.

Although there are exceptions as the components to be included,
Generally, it is a substance that is relatively insoluble in water and is relatively lipophilic or has a lipophilic functional group. Examples include volatile components of fragrances such as terpenoids, esters, alcohols, hydrocarbons, pigments and oils such as flavonoids, carotenoids, steroids, fatty acids and fatty acid esters, and polyoxyethylene and polyoxypropylene. Polymer. Furthermore, although it is hydrophilic,
It has been reported that glycosides and proteins having lipophilic functional groups in the molecule, proteins and their decomposition products, nitrogen-containing compounds such as amino acids, peptides and amines are included as components.

In the use of cyclodextrin, various effects can be expected such as inclusion of a substance to protect it from oxidation or photodegradation, improvement of water solubility, and improvement of taste. In particular, the action of cyclodextrin on dyes is to protect the dye molecules from being damaged by excessive heat and ultraviolet rays during the processing of food by wrapping the color-developing part by inclusion, and to prevent oxidation and hydrolysis by oxygen and water. Can be suppressed. Furthermore, when two highly reactive substances that cause polycondensation coexist, if one of them can be included, the chemical reaction can be stopped or the reaction rate can be controlled by the amount of cyclodextrin added. You can

The inclusion of these cyclodextrins is established by association of the cyclodextrin with a single molecule of the target substance to be included in the environment in which water or an appropriate medium is interposed.

For example, when the target substance to be clathrated with cyclodextrin forms a clathrate complex with a molecular ratio of 1: 1, a chemical equilibrium state represented by the formula (1) is established in the solution. At this time, the strength of inclusion of the target substance molecule by the cyclodextrin is represented by the chemical equilibrium constant, which is determined by the types of the cyclodextrin and the target substance, shown in formula (2).

[0013]

[Chemical 1]

[Free CD] Cyclodextrin molecule free in solution [free FRG] Target substance molecule free in solution [sol CMP] Encapsulation of cyclodextrin and target substance dissolved in solution Contact complex

Various effects of inclusion of cyclodextrin can be obtained by realizing the above-mentioned chemical equilibrium in the manufacturing process of the product. For example, in a beverage product such as a soft drink, when it is desired to impart effects such as antioxidant of components and prevention of discoloration of pigments, the beverage is a liquid in which the components have already been uniformly dissolved or dispersed, so that the process is suitable. The objective can be easily achieved by dissolving an appropriate amount of cyclodextrin suitable for the timing.

However, in the case of Sawaan pickles, the situation is different from that of the above soft drinks because the object is solid radish.

On the other hand, recently, there has been reported an example in which the above-mentioned effect of inclusion of cyclodextrin is applied to pickled vegetables (Japanese Patent Laid-Open No. 2001-120175). Japanese Patent Laid-Open No. 2001-
120175 discloses a bitterness-relieving agent for salted vegetables and a method for producing salted vegetables, in which cyclodextrin is used in combination to complement the adsorption action of the bitterness component of methylcellulose.
However, the pickles and the method for producing the pickles disclosed in Japanese Patent Laid-Open No. 2001-120175 are not suitable for salt water for a short time (several hours to 2 hours).
Sun) It relates to pickled pickles (so-called pickled pickles) and their manufacturing method, and is different from Sawaan pickles pickled for a long time.

It is an object of the present invention to provide a method for producing Sawaan pickles and a Sawaan pickle which can prevent yellowing or browning of the radish body used as a raw material and the appearance of dull appearance. In particular, the present invention includes several weeks to a year of manufacturing process of Suan-zuke, and distribution, storage of products, over-the-counter display, and consumer purchase to actual eating at home. It is an object of the present invention to provide a method for producing Sawaan pickles and a Sawaan pickles capable of maintaining the natural color and appearance of the radish body for a certain period of time. It is also an object of the present invention to provide a method for producing Sawaan pickles and a method for producing Sawaan pickles, which can prevent discoloration of the seasoning liquid that is enclosed in the final product package at the same time and maintain a clear state.

[0019]

[Means for Solving the Problems] Since the radish body is a macroscopically solid organism, and microscopically it is an organism isolated from the outside world by a cell membrane, the components such as the beverages mentioned above are uniform. Unlike a liquid that is a single phase dissolved or dispersed in
It is extremely difficult to achieve the object of the present invention by simply adding cyclodextrin to the manufacturing process. On the other hand, the inclusion effect of cyclodextrins cannot be fully exerted by so-called soaking, in which raw radish is simply soaked in a saline solution containing cyclodextrin and salt. Therefore, as a result of intensive studies, the present inventors have found that among the manufacturing processes of Sawaan pickles, a suitable amount of cyclone is used in a salting process called shimozuke or arazuke used in the initial manufacturing process. By soaking the daikon radish as a raw material using dextrins etc., we completed Sawaan pickle with a more natural color and without discoloration for a long time.

That is, an object of the present invention is a method for producing Sawaan pickles, which comprises a rough pickling step of treating raw radish with salt and a seasoning pickling step of treating with seasonings, wherein cyclodextrin is at least used in the rough pickling step. This is achieved by a manufacturing method characterized in that the compound is used in combination with salt.

The preferred embodiment of the manufacturing method of the present invention is as follows. (1) In the rough pickling step, the manufacturing method, wherein the raw radish is used together with salt in a state of not containing water or in a state of containing 120 parts by mass or less of water with respect to 100 parts by mass of salt. (2) The said manufacturing method which further uses 0.5-1.0 mass part acetic acid with respect to 100 mass parts of raw radish in the said rough pickling process. (3) The production method as described above, wherein the pickling period in the rough pickling step is at least 3 days. (4) The said manufacturing method whose said raw material radish is raw radish or dried radish. (5) The manufacturing method, wherein the seasoning and pickling step includes a seasoning and seasoning pickling step and a decorative seasoning and pickling step. (6) The production method described above, wherein the cyclodextrin is α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, or branched cyclodextrin. (7) The said manufacturing method whose said cyclodextrin is (beta)-cyclodextrin.

Further, the object of the present invention is achieved by the Sawaan pickling obtained by the above-mentioned production method of the present invention.

Sawaan-zuke, which has been completed by the production method of the present invention, is unlikely to be altered in the seasoning liquid enclosed during packaging, and is essential for imparting flavor to pickles such as lactic acid bacteria, butyric acid bacteria and yeast in the package. It is possible to suppress abnormal growth of microorganisms which may generate gas during the product storage period and may seriously deteriorate flavor quality.

[0024]

BEST MODE FOR CARRYING OUT THE INVENTION The manufacturing method of the present invention will be described in more detail below. The production method of Sawaan pickles of the present invention is
It includes a rough pickling process of treating the raw radish with salt and a seasoning process of treating with a seasoning. And it is characterized in that cyclodextrin is used in combination with salt at least in the rough pickling step.

In the rough pickling process, which is the first step of pickling Sawaan, the excess water of the radish is removed and the protoplast separation of the cells is caused to make it easier for the seasoning liquid to permeate the entire radish, and at the same time, give the chewy texture an appropriate texture. It is a step of treating the raw radish with salt for the purpose of giving it. As the raw material radish, either raw radish or dried radish can be used. Desirably, the use of dried daikon radish from which unnecessary water is removed in order to improve workability, texture, taste, and storability in the manufacturing process is more likely to exhibit the effect of cyclodextrin.

The amount of salt used for the raw radish differs depending on whether the raw radish is raw radish or dried radish.
It is appropriate that the amount is 15 parts by mass or less, preferably 3 to 6 parts by mass with respect to parts by mass. Sodium chloride is mainly composed of sodium chloride, and further contains chlorides, sulfates, nitrates such as potassium, magnesium, aluminum and calcium, which are natural salt components, in order to improve taste. Blended salt can be used.

When the raw radish is treated with salt in the rough pickling step, the raw radish is treated without water, or 120 parts by mass or less, preferably 50 to 120 parts by mass per 100 parts by mass of salt. Raw daikon radish is treated in a state containing some water. By controlling the osmotic pressure using a predetermined salt concentration in the rough pickling step, it is possible to cause protoplast separation of radish tissue cells called "salt killing". At the same time, cyclodextrin used in combination with salt can be efficiently impregnated into the radish tissue together with the salt solution used in the rough pickling step. Therefore, the cyclodextrin can be impregnated into the inside of the radish raw material as compared with lightly pickled sardines that are treated in a state in which a much larger amount of water is contained with respect to the mass of salt.

In the manufacturing method of the present invention, cyclodextrin is used in combination with the salt in the rough pickling step. The cyclodextrin used in combination has, for example, 6 to 8 glucose α-
Properly selected from branched cyclodextrins having oligosaccharide chains such as α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin, or glucosylcyclodextrin, maltosylcyclodextrin, etc., which are cyclically linked by 1,4 bond. They can be used alone or in combination of two or more depending on the purpose. However, it is preferable to use β-cyclodextrin or a cyclodextrin mixture containing β-cyclodextrin, which has the highest effect of the present invention and is economically inexpensive.

In addition to the cyclodextrins, other chemically modified cyclodextrins such as alkylated cyclodextrin, hydroxyalkylated cyclodextrin, aminated cyclodextrin, sulfoxyl cyclodextrin, and crosslinking agents such as epichlorohydrin and glycidyl ether are used. There are cyclodextrin polymers, etc., but similar effects can be expected with these. However,
It must be approved for food for actual use.

The more cyclodextrin is added, the more effective the effect is. However, there is a difference in water solubility depending on the type of cyclodextrin, and the more it is added, the more it affects the osmotic pressure of the pickling solution. Taking these into consideration, it is suitable to add 10 parts by mass or less, preferably 5 parts by mass or less to 100 parts by mass of the raw radish. In particular, β-cyclodextrin is about 2
Since it can dissolve only a little less than%, when mainly using this,
It is necessary to further consider the amount added to the rough pickling process. Since the rough pickling is performed at room temperature or lower, the amount of β-cyclodextrin added is appropriately 2 parts by mass or less, preferably 1 part by mass or less, relative to 100 parts by mass of the raw radish.
When using a cyclodextrin mixture containing β-cyclodextrin, the addition amount of β-cyclodextrin contained is 2 parts by mass or less, preferably 1 part by mass or less, relative to 100 parts by mass of the raw radish. It is appropriate to add the calculated amount. In the present invention, the effect of the saturated solution cannot be expected, but an excess of β-cyclodextrin that can dissolve in the pickling solution may be added.

In the case of performing the treatment with the above-mentioned salt in the rough pickling step, acetic acid can be used together. It is preferable to use acetic acid having a predetermined concentration together in the rough pickling step because the inclusion effect of the cyclodextrins can be further enhanced. If the amount of acetic acid added is too small, the synergistic effect of acetic acid cannot be obtained. On the other hand, if the amount is too large, the sourness of the pickled herring becomes strong, which is not preferable. Therefore, acetic acid is added in an amount of 0.01 to 5 parts by mass, preferably 0.05 to 2 parts by mass, and more preferably 0.5 to 1 part by mass with respect to 100 parts by mass of the raw radish.

In the rough pickling step, for example, at a temperature below room temperature,
It can be done for a period of 3 days to several years. Temperature and period
It can be appropriately determined in consideration of the season of production, the area in which the work is performed, the equipment of the manufacturer, the taste and texture of the final product. For example, in the case of aiming at Sawaan products having a low salt content and a soft texture, the salt concentration usually used for rough pickling is lowered and the treatment is performed in a cool dark place at 30 ° C. or lower for 3 days to 1 week. Also,
For example, when aiming at Sawaan products that have a high salt content and a hard texture and are highly preservable, the salt concentration usually used for rough pickling is increased and the temperature is kept at 15 ° C or lower for several months to several years. (For example, for 6 to 12 months).

The materials added in the rough pickling process are common salt and cyclodextrins. From the viewpoint of enhancing the inclusion effect of cyclodextrin, it is preferable to add acetic acid. As described above, by treating with an appropriate salt concentration in the rough pickling step, the plasm of radish tissue cells can be separated and cyclodextrin can be impregnated into the radish tissue. At this time, inclusion of the radish component molecules existing in the radish tissue and cyclodextrins is realized, and cyclodextrin prevents deterioration of the radish component and discoloration of the radish body due to oxidation and enzyme reaction during the rough pickling process. You will be able to exert functions.

However, the working conditions in the rough pickling differ depending on the season, the equipment temperature and water temperature in the process, the origin and type of the raw radish, the state of water, and the flavoring characteristics of the manufacturer. In particular, the pickling period is at least 3 days, which can be as long as 6 months to 1 year or longer. The above effect of cyclodextrin may also change the time required for expression depending on the working environment temperature, and it may be necessary to allow sufficient time to obtain the effect. Therefore,
For the purpose of preventing deterioration of the radish body soaking, adjusting the osmotic pressure and specific gravity of the pickling solution, and assisting the subsequent taste process,
Organic acids such as ascorbic acid, citric acid, erythorbic acid, acetic acid, sugars, sugar alcohols, amino acids and other seasoning additives can be used in combination with salt and cyclodextrin.

Next to the rough pickling step, the seasoning pickling step will be described. The seasoning and pickling step preferably includes a seasoning and seasoning pickling step and a decorative seasoning and pickling step. More specifically, when the rough pickling step is completed, the soaked radish is taken out from the pickling solution and drained. The ingredients used in the rough pickling and the strong saltiness may adversely affect the taste afterwards, so the radish taken out may be washed briefly. However, the washing time is appropriately adjusted so that the cyclodextrin that permeates or adheres to the radish is not washed off more than necessary.

The seasoning seasoning pickling step is a step for seasoning the Sawaan pickled product with the characteristics of the manufacturing region and the manufacturer. During the seasoning and pickling process, turbidity and precipitation may occur during the seasoning and pickling process, so assisting the appearance of Sawaan pickled products packed in a transparent plastic bag and the taste added during the seasoning and pickling process Is a step of adding a seasoning for the purpose.

The salt or pickling solution raw material used in the seasoning and pickling process is seasoned with the characteristics of the type and origin of the radish and the manufacturer. , Natural salts or salts containing or blended with minerals contained in natural salts such as chlorides, sulfates, nitrates, etc. of potassium, magnesium, aluminum, calcium, etc. to improve taste,
Malto-oligosaccharides such as sugar, fructose, glucose and maltose, sugars such as dextrin and sugar alcohols hydrogenated to these, organic acids such as citric acid, malic acid and sorbic acid, phosphoric acid, sulfites, vitamins and amino acids , Alcohols, or pickled preparations, seasoning solutions, fermented seasoning solutions, and the like in which these are mixed in a well-balanced manner can be used.

The seasoning pickling liquid used in the seasoning pickling process and the decorative seasoning liquid picking process which is carried out at the same time as the product packaging has characteristics of individual products. Therefore, salts, organic acids, sugars, citric acid, etc. Fermented seasonings can be added.

If the action of cyclodextrin is sufficiently exhibited in the rough pickling step, the main purpose of the present invention can be satisfied without adding cyclodextrins to the seasoning pickling solution used in these steps. However, when a water washing step is used after the rough pickling step, the cyclodextrins may be washed out and the action may disappear. Therefore, by adding cyclodextrins to the seasoning liquid used in the decorative seasoning liquid process, which is performed at the same time as the seasoning process and the product packaging, it is a better product that does not change the color tone of Sawaan itself and the seasoning liquid packaged at the same time. Can be obtained.

Since the seasoning liquid pickling is an environment in which fermentable microorganisms such as lactic acid bacteria and yeast are prone to propagate, the seasoning pickling process is generally carried out at a temperature lower than room temperature. In addition, the packaged products are not displayed in stores or at home.
It is stored for a long time in a refrigerator below 0 ° C. In these low temperature environments, the cyclodextrin is likely to crystallize, so the addition amount thereof is preferably 5% or less per volume of the seasoning liquid. In particular, in the case of β-cyclodextrin, which has an effect of preventing discoloration, the solubility is about 2% per volume. Therefore, when β-cyclodextrin is used,
The amount added to the seasoning pickle solution used is 2% or less per volume, preferably 0.7% or less, or when a cyclodextrin mixture is used, the amount of β-cyclodextrin contained is 2% or less per volume, preferably Add an amount calculated to be 0.7% or less.

No special equipment is required for the production of Sawaan pickles of the present invention, and the equipment used in the conventional production process can be used as it is without modification. However, polyphenols such as isothiocyanate compounds and catechins that are said to cause coloration contained in radish,
Transition metals such as iron and copper act as catalysts, causing oxidation and hydrolysis thereof to promote color development, so the materials used such as water and additive raw materials and immersion water tanks contain these metal salts as much as possible. It is preferable to select one that does not elute or does not elute during work.

The radish that has undergone the seasoning process is packaged.
In the packaging step, heat sterilization can be appropriately performed, and heat sterilization conditions are not particularly limited. However, the clathrated substance molecule may be detached from the cyclodextrin by heating, and as a result, the protective effect of the cyclodextrin may not be obtained during heating. The inclusion complex released by heating is returned to the original complex by re-cooling, and the protective effect of cyclodextrin can be obtained.Therefore, the heating conditions to be used are that the components of the seasoning liquid decompose or deteriorate. It is desirable to select from a range that does not cause

[0043]

EXAMPLES The present invention will now be described in more detail with reference to examples. Example 1 [Test Area 1] 100 kg of dried daikon radish was placed in a tank for rough pickling,
5 kg of salt and 0.5 k of β-cyclodextrin (CD)
After alternately laminating a mixture of g and sprinkling,
A getter plate was put on and a load was applied with 200 kg of weight. 5
While checking the contents of the tank for rough pickling, kg of the liquid difference was added little by little and rough pickled in a refrigerator at 5 ° C for one year. After the rough pickling was completed, the radish was taken out, the radish surface was washed with cold water, the radish was well drained, and the radish was transferred to a seasoning pickling tank. 25 kg of the seasoning seasoning liquid described in Attached Table 1 was added thereto, a getter plate and 100 kg of heavy weight were placed thereon, and the seasoning seasoning was performed for 96 hours. Take out the radishes that have been seasoned and seasoned one by one, cut the seasoning solution well, put it in a plastic bag together with 50 mL of the seasoning solution listed in Appendix 2 and seal while deaerating the air inside. , Sawaan pickle using β-cyclodextrin was obtained.

[Control area 1] 1 dried daikon radish in a tank for rough pickling
00 kg was alternately laminated while sprinkling 5 kg of salt, and then a getter plate was placed thereon and a load of 200 kg of weight was applied. While watching the contents of the rough pickling tank,
It was added little by little, and was roughly pickled in a refrigerator at 5 ° C for 1 year.
After the rough pickling was completed, the radish was taken out, the radish surface was washed with cold water, the radish was well drained, and the radish was transferred to a seasoning pickling tank. 25 kg of seasoning liquid described in Appendix 1
Was added, and a getter board and 100 kg of heavy stones were placed thereon, and then seasoned and seasoned for 96 hours. The radish that has been seasoned with seasoning,
After taking out one by one and cutting off the seasoning liquid well, Appendix 2
It was put in a vinyl bag together with 50 mL of the decorative seasoning liquid described in 1. and sealed while deaerating the air inside, to obtain Sawaan-zuke picked by the usual method.

[0045]

[Table 1]

[0046]

[Table 2]

[Test Section 1 and Analytical Method] The test samples prepared in Test Section 1 and Control Section 1 were refrigerated at 5 ° C. for 1 month. Take out the hermitage from the plastic bag, wash the surface well and remove the decorative seasoning liquid, then spectroscopic colorimeter Spectrophotometer SE2000 on the surface
(Manufactured by Nippon Denshoku Industries Co., Ltd.). The measurement was carried out at three different points on the surface of Sawaan, and the average value of the ab coordinate values was obtained.

[Results] The results are shown in FIGS. 1 and 2. In FIG. 1, the color tones of the surfaces of the test plot 1 and the control plot 1 are ab
Expressed in coordinates. Numerical values indicate that the more it is in the direction of 11:00 with respect to the origin, the more it is dyed in yellow. FIG. 2 is a graph showing the calculated scalar value (a ² + b ² ) ^1/2 of the coordinates, and shows that the larger the numerical value, the darker the color tone appears. The results of FIG. 1 show that the color tone of the control group 1 is dyed yellow more than that of the test group 1, and the color of the test group 1 is also visually observed to be white, which is closer to the original radish color tone. . In FIG. 2, it was shown that the color tone of the control group 1 was about twice as strong as that of the test group 1 and the yellowish brown color tone was strong and the color was discolored.

Example 2 [Test Section 2] The salted solution and the radish body after the rough pickling performed in Test Section 1 were taken out and used for the test. The collected salted-water solution was filled in a container capable of being tightly sealed, sealed tightly, shielded from light by an aluminum foil, and then left to stand in a constant temperature chamber kept at 50 ° C. for 72 hours. Divide the radish into a suitable size and put it in a sealable glass bottle with a volume of 50 mL.
(W / v) After filling the bottle with saline solution, stopper tightly and close to 10
Stored at 72 ° C for 72 hours.

[Control Group 2] The salted solution and the radish body after the rough pickling performed in Control Group 1 were taken out and used for the test. The collected salted-water solution was filled in a container capable of being tightly sealed, sealed tightly, shielded from light by an aluminum foil, and then left to stand in a constant temperature chamber kept at 50 ° C. for 72 hours. The radish was divided into appropriate sizes, placed in a glass bottle having a volume of 50 mL that can be sealed, filled with 5% (w / v) saline, then sealed and stored at 10 ° C. for 72 hours.

[Test Section 2 and Analytical Method] Each salted solution, which was sampled from Test Section 2 and Control Section 2 and sealed in a tightly closed container, was put into a spectrophotometer UV-1600PC (manufactured by Shimadzu Corporation). The absorbance was measured in the range of 200 to 800 nm. In addition, it is divided from the test plot 2 and the control plot 2 into 5
The state of the radish pieces encapsulated with% saline was visually observed.

[Results] As a result of visual inspection of the salted solution, test section 2
Had high transparency and no color was observed, but the control group 2
Strongly browned. The results of measuring the absorbance in the range of 200 to 800 nm after diluting each of the salted solutions to 1/10 are shown in FIG. In Test Group 2, no remarkable absorption peak was observed, but in Control Group 2, strong absorption appeared near 270 nm. No color development was observed in the respective radish pieces encapsulated with 5% saline. However, as a result of visual inspection, the 5% saline solution in the test group 2 remained clear without any change, but in the control group 2, the 5% saline solution became extremely cloudy and a strong fermentation odor and foaming were observed. 0.1 mL of 5% saline in the clouded control was sprayed onto a petri dish containing a general viable agar medium and a lactic acid bacterium agar medium (manufactured by DIFCO), and cultured at 37 ° C. Many white colonies appeared.

Example 3 800 kg of dried radish and 40 kg of salt were placed in a tank for rough pickling.
After alternately laminating a mixture of 5 kg of β-CD and 56 kg of β-CD, a getter plate was placed and a load of 1600 kg of weight was applied. While adding 2.4 kg of vinegar and 0.8 kg of ascorbic acid to 40 kg of water, add the liquid little by little while observing the contents of the rough pickling tank for a total time of 2 weeks.
I pickled it roughly. After the rough pickling was completed, the radish was taken out, the radish surface was washed with cold water, the radish was well drained, and the radish was transferred to a seasoning pickling tank. 200 kg of the seasoning seasoning liquid described in Appendix 3 was added thereto, and the seasoning seasoning was performed for 96 hours. Take out the radishes that have been seasoned and seasoned, one by one, cut well the seasoning and seasoning seasoning solution, and then put it in a plastic bag together with 50 mL of the seasoning seasoning solution listed in Appendix 4 while deaerating the air inside. It was sealed and Sawaan pickled with cyclodextrin was obtained. The obtained Sawaan pickle was stored in a refrigerator at 10 ° C. for one month, but no remarkable discoloration or dullness of color was observed, and Sawaan which kept the shade of daikon as a raw material was obtained.

[0054]

[Table 3]

[0055]

[Table 4]

Example 4 [Test Group 3] 400 kg of dried radish was placed in a tank for rough pickling, 20 kg of salt was evenly sprinkled on the radish, and then 0.2 kg of β-cyclodextrin and 0.2 k of sodium acetate.
g, 1.5 kg of vinegar (acetic acid content of 5.5%) dissolved in 20 L of water was added, a getter plate was put on the plate, and a load of 800 kg of weight was applied to the plate, followed by rough pickling at 5 ° C. for 3 months. . The pH at the start of rough pickling was 5.5. After the rough pickling was completed, the radish was taken out, the radish surface was washed with cold water, the radish was well drained, and the radish was transferred to a seasoning pickling tank. Add the seasoning liquid listed in Appendix 5 to 100 kg of radish pickled radish.
5 kg was added, a getter board and 200 kg of weight were placed, and the mixture was seasoned and seasoned at 5 ° C. for 1 week. Take out the radishes that have been seasoned and seasoned one by one, cut the seasoning solution well, put it in a plastic bag together with 50 mL of the seasoning solution listed in Appendix 6 and seal while deaerating the air inside. Sawaan pickle using β-cyclodextrin was obtained.

[Control area 3] 4 dried daikon radish in a tank for rough pickling
After adding 00 kg and sprinkling 20 kg of salt evenly,
Sodium acetate 0.2kg, vinegar (acetic acid content 5.5%)
A solution prepared by dissolving 1.5 kg in 20 L of water was added, a dropping lid was placed, and a rough pickling was performed for 3 months while applying a load with 800 kg of weight. The pH at the start of rough pickling was 5.5. After the rough pickling was completed, the surface of the radish was washed with cold water, then the radish was well drained and transferred to a tank for seasoning and seasoning. Then add the seasoning liquid listed in Appendix 5 to the radish pickled radish 10
25kg added to 0kg, getter plate and 200kg
The heavier stones were placed and subjected to seasoning at 5 ° C. for 1 week. Take out the seasoned pickled radish one by one, cut the seasoning liquid, put it in a plastic bag together with 50 mL of the decorative seasoning liquid shown in Appendix 6, seal it while deaerating the air inside, and get the Sawaan pickle It was

[0058]

[Table 5]

[0059]

[Table 6]

The Sakuan pickle obtained in Test Zone 3 maintained the white color of the radish. Further, when this radish was further stored at 10 ° C. under irradiation with a fluorescent lamp for one month, almost no change in color tone was observed. On the other hand, the white-colored radish of Sawaan-zuke obtained in the control group turned into deep yellow. From these results, it can be seen that the combined use of salt and acetic acid with cyclodextrin can favorably prevent yellowing, browning of the radish and the appearance of dull appearance.

[0061]

EFFECTS OF THE INVENTION According to the present invention, it is possible to provide a method for producing Sawaan pickle and a Sawaan pickle which can prevent yellowing or browning of the radish body used as a raw material and the appearance of dull appearance. In particular, according to the present invention, the production process of Sawaian pickles for 3 days to 1 year and the distribution, storage of products, over-the-counter display, and purchase from consumers to actual eating at home can last for several weeks. It is possible to provide a method for producing Sawaan pickles and a Sawaan pickles capable of maintaining the natural color and appearance of the radish body for a specific period. Further, according to the present invention, it is also possible to provide a method for producing Sawaan pickle and a Sawanji pickle which can prevent discoloration of the seasoning liquid which is sealed in the package of the final product at the same time and maintain a clear state.

[Brief description of drawings]

FIG. 1 shows the color tone of test section 1 and control section 1 in ab coordinates.

FIG. 2 is a bar graph showing the intensity of color tones of Test Group 1 and Control Group 1.

[Fig. 3] 1 each of the salted solutions of the test section 2 and the control section 2
The result of having measured the light absorbency (200-800 nm range) after diluting to / 10 is shown.

Claims (8)

(57) [Claims] 1. A method for producing Sawaan pickles, which comprises a rough pickling step of treating raw radish with salt and a seasoning step of treating with seasoning, wherein the raw radish is at least in the rough pickling step.
To 100 parts by mass of salt or without water
Cyclodextrin containing 120 parts by mass or less of water
The above-mentioned production method, wherein the compound is used in combination with salt . 2. The raw radish 100 in the rough pickling step
The manufacturing method according to claim 1 , further comprising 0.5 to 1.0 part by mass of acetic acid with respect to parts by mass. 3. A process according to claim 1 or 2 periods marinate is at least 3 days in the Ara漬step. Wherein said raw radish method according to any one of claims 1 to 3, which is a raw radish or dried radish. Wherein said seasoning pickles step process according to any one of claims 1 to 4 consisting of a seasoned seasoning soaked step and decorative seasoning pickles step. Wherein said cyclodextrins, alpha-cyclodextrin, beta-cyclodextrin, .gamma.-cyclodextrin, or method according to any one of the branch cyclodextrin in a claim 1-5,. 7. A process according to any one of the cyclodextrins β- cyclodextrin in which claims 1-5. 8. claims 1-7 radish pickles obtained by the method according to any one of.