JP3518722B2 - Salted salt production method - Google Patents
Salted salt production methodInfo
- Publication number
- JP3518722B2 JP3518722B2 JP14093498A JP14093498A JP3518722B2 JP 3518722 B2 JP3518722 B2 JP 3518722B2 JP 14093498 A JP14093498 A JP 14093498A JP 14093498 A JP14093498 A JP 14093498A JP 3518722 B2 JP3518722 B2 JP 3518722B2
- Authority
- JP
- Japan
- Prior art keywords
- salt
- fresh
- salted
- perilla
- production method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Description
【発明の詳細な説明】
【０００１】
【発明の属する技術分野】本発明は塩蔵しその製造法、
更に詳しくは生鮮しその色調と香味を長期間保持するこ
とを可能にする塩蔵しその製造方法に関するものであ
る。
【０００２】
【従来の技術及び問題点】しそは、ペリラアルデヒド、
リモネン、あるいはピネン等に由来する特有の香りを持
ち、古くから香辛野菜として栽培されてきた。栽培され
る品種はアントシアニン系色素の存在の有無によって赤
じそ系と青じそ系に分けられ、赤じその葉は梅干しの着
色や漬物等に利用され、また青じその葉は刺身のつま、
薬味、漬物など料理の素材として幅広く使用されてい
る。しかしながら、生鮮品の状態では、酵素による自己
消化による葉質の軟化が起こりやすく長期間の保存がで
きない。対策として摘葉後は低温保管しているが、０℃
以下では逆に葉質が軟化変色し、香味の劣化も進み鮮度
の落ちが速くなるなど管理が難しい。
【０００３】従来しその保存方法については、生鮮しそ
を塩で揉みながらアク抜きをし、これを食塩とクエン酸
に漬け込んだ後、塩と食酢を添加して仕上げる塩蔵方法
があり、食酢として梅酢を使用した製品が販売されてい
る。しかしながら、この方法で加工されたしそは食酢
（梅酢）の香りが強くしそ特有の香りは消されたものに
なる。また青じそに関しては色調が緑褐色になり、生鮮
青じその緑色の色調が失われ、赤じそにおいては色素が
溶出する等で生鮮しその状態を保持し得ない。
【０００４】一方、野菜類の保存方法として、例えば、
人参等の野菜をソルビトール溶液あるいは蔗糖と食塩の
混合溶液で煮沸後冷凍する方法（特公昭５３−２５０１
８号公報）、キャベツ、きゅうりをブランチング処理及
び糖類を浸透させる処理を行い凍結させる方法（特開平
５−１０３５８７号公報）あるいは胡瓜等の野菜を低温
条件下に糖類と多糖類との混合溶液に浸漬後凍結する方
法（特開平８−１３１０６４号公報）が開示されている
が、特公昭５３−２５０１８号公報は人参、ばれいしょ
及びさといもの根菜を対象として耐凍性を改善すること
を目的としたものであり、また、特開平５−１０３５８
７号公報は、キャベツ、きゅうり、たまねぎ等のサラダ
用の野菜を対象としたものであり、浸透処理を行うが、
低濃度の糖液によるものである。また、特開平８−１３
１０６４号公報は胡瓜、キャベツ、あるいは大根等を対
象としたものであり、加熱処理は行わない。このよう
に、組織、物性の全く異なる葉菜であるしそを対象と
し、しそ本来の色調と香味を保持した状態での保存を目
的とする満足される加工方法は知られていなかった。
【０００５】
【発明が解決しようとする課題】本発明は生鮮しそ特有
の色調と香味を長期間保持することが可能な、しそ塩蔵
品の製造方法を提供することを課題とする。
【０００６】
【課題を解決するための手段】本発明者らは、しそ特有
の色調と香味を保持したしそ加工製品を製造すべく鋭意
検討した結果、生鮮しそを食塩水に浸漬、加温処理した
後塩蔵することにより目的物が得られることを見出し、
本発明を完成させたものである。
【０００７】すなわち、本発明による塩蔵しそは、水洗
した生鮮しそを、しそが十分に浸る量の食塩水に浸漬
し、短時間の加熱処理を施し、液切り、冷却した後塩蔵
することによって得られる。
【０００８】
【発明の実施の形態】本発明において浸漬に使用する食
塩としては精製した高純度の塩化ナトリウム、海水の天
日乾燥による塩あるいは岩塩等で良く、その精製度合い
は特には問わない。生鮮しその浸漬に使用する食塩水の
濃度は５重量％以上であれば良いが、１５〜２５重量％
がより好適である。
【０００９】
【００１０】本発明の加熱処理はしその酵素作用を失活
するために行うもので、浸漬温度は約７０〜１００℃ま
での範囲で行うことができるが、８０〜９０℃の範囲で
行うことがより適当である。加熱処理に際しては、常
圧、減圧、あるいは加圧は問わない。
【００１１】加熱時間は酵素失活に必要十分な時間であ
ればよく、香味の損失を最小限に抑えるために可及的に
短いことが好ましく、３０秒から５分程度が適当であ
り、加熱処理後は速やかに冷却することが望ましい。冷
却の方法は水冷あるいは空冷等方法は選ばない。冷却さ
れたしそは脱水処理し、食塩と混合して塩蔵した後、−
１８℃以下に保存する。冷凍方法については、緩慢凍結
あるいは急速凍結等の方法は問わない。
【００１２】このようにして得られた塩蔵しそは色調は
生鮮しそ特有の香味を保持して、葉質も適度な柔軟性を
有したものとなり、水戻しにより良好な復元性を示し、
適度な食感が得られる。本発明による製品の保存は冷凍
条件下で数ヶ月以上の保存が可能である。
【００１３】
【実施例】以下、実施例をもって本発明を説明する。
【００１４】実施例１
生鮮青じそ１００ｇを、９０℃に加熱した２５重量％濃
度の食塩水溶液２リットルに１分間浸漬した後、液切り
をし、冷風を当てて速やかに冷却する。冷却された青じ
そを液だれしない程度に脱水し、食塩５ｇをまぶして塩
蔵し、袋詰めして−１８℃冷凍庫に保存した。
【００１５】実施例２
生鮮青じそ１００ｇを生鮮赤じそ１００ｇに置き換え
て、実施例１と同様処理した。
【００１６】
【００１７】比較例１
生鮮青じそ１００ｇに、食塩１０ｇを加えて手で揉んで
十分にアク抜きした。これを脱水した後、食塩２５重量
％及びクエン酸３重量％の混合水溶液１００mlに加えて
２週間漬け込んだ後、クエン酸と梅酢の２：１混合溶液
１００mlに１週間漬け込み、さらにこれに梅酢５０mlと
食塩１０ｇを加えて製品を得た。
【００１８】比較例２
生鮮青じそ１００ｇを生鮮赤じそ１００ｇに置き換え
て、比較例１と同様処理した。
【００１９】比較評価結果
実施例１，２及び比較例１，２の評価結果を表１に示し
た。
【００２０】
【表１】【００２１】
【発明の効果】本発明の塩蔵しそは色調及び香りが良好
である。冷凍することで長期間の保存が可能であり、必
要時に手軽に水戻しして料理素材として利用できるほ
か、さらに調味、乾燥等の加工に利用できる。特に青じ
その利用の高度化を図り得る。DETAILED DESCRIPTION OF THE INVENTION
[0001]
TECHNICAL FIELD The present invention relates to a method for producing salted salt,
More specifically, it must be fresh and maintain its color and flavor for a long time.
And a method for producing the salted salt.
You.
[0002]
2. Description of the Related Art Perilla aldehyde,
Has a unique scent derived from limonene or pinene
It has been cultivated as a spicy vegetable since ancient times. Grown
Varieties are red depending on the presence or absence of anthocyanin pigments
It is divided into perilla and blue perilla.
It is used for colors and pickles.
Widely used as cooking ingredients such as condiments and pickles
You. However, in the state of fresh products,
Leaf quality tend to be softened by digestion, and long-term storage
I can't. As a countermeasure, it is stored at a low temperature after leaf removal, but it is 0 ° C.
In the following, on the contrary, the leaf quality softens and discolors, the flavor deteriorates, and the freshness
Management is difficult, such as falling quickly.
[0003] Conventionally, the storage method is
While rubbing it with salt, remove it and add salt and citric acid
Salting method of adding salt and vinegar after finishing pickling
There are products using plum vinegar as vinegar.
You. However, shiso processed in this way is vinegared
(Plum vinegar) has a strong scent
Become. In addition, the color tone of green perilla becomes greenish brown,
The blue color of the green color is lost, and the red
It is not fresh because it elutes.
On the other hand, as a method of storing vegetables, for example,
Vegetables such as carrots are sorbitol solution or sucrose and salt
A method of boiling after boiling in a mixed solution and then freezing (JP-B 53-2501)
No. 8), blanching cabbage and cucumber
A method of permeating a saccharide and freezing it
5-103587) or vegetables such as cucumbers at low temperatures
Freezing after immersion in a mixed solution of saccharide and polysaccharide under conditions
(Japanese Unexamined Patent Publication No. Hei 8-131064) is disclosed.
However, Japanese Patent Publication No. 53-25018 discloses ginseng and potatoes.
Improve freezing resistance of root vegetables and potatoes
And Japanese Patent Laid-Open No. 5-10358.
No. 7 is a salad of cabbage, cucumber, onion, etc.
It is intended for vegetables for use and performs infiltration processing,
This is due to the low concentration of sugar solution. Also, Japanese Patent Application Laid-Open No.
No. 1064 discloses cucumber, cabbage, radish, etc.
This is an elephant, and no heat treatment is performed. like this
In addition, the target is Shiso, a leafy vegetable with completely different tissue and physical properties.
And preserve it with its original color and flavor.
There was no known satisfactory processing method.
[0005]
SUMMARY OF THE INVENTION The present invention is unique to fresh perilla
Salt storage that can maintain the color tone and flavor of the fish for a long time
It is an object to provide a method of manufacturing a product.
[0006]
Means for Solving the Problems The present inventors have developed a pesticide
Keen to produce processed shiso products that preserve the color and flavor of
As a result of the examination,SalineImmersed and heated
Finding that the desired product can be obtained by post-salting,
The present invention has been completed.
That is, the salted shiso according to the present invention is washed with water.
The fresh shiso that has been immersed enoughSalineImmersed in
And heat-treated for a short time, drained, cooled and then salted
It is obtained by doing.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION The food used for immersion in the present invention
Salts include purified high-purity sodium chloride and seawater
Salt or rock salt etc. by sun drying may be used, and the degree of purification
Does not matter. Fresh and salt water used for immersion
The concentration may be 5% by weight or more, but 15 to 25% by weight.
Is more preferable.
[0009]
[0010] The heat treatment of the present invention inactivates the enzymatic action.
The immersion temperature should be about 70-100 ° C.
In the range of 80 to 90 ° C.
It is more appropriate to do. When heating, always
It does not matter whether the pressure, the pressure, or the pressure is high.
The heating time is a time necessary and sufficient for inactivating the enzyme.
As much as possible to minimize flavor loss
It is preferably short, and about 30 seconds to 5 minutes is appropriate.
Therefore, it is desirable to cool immediately after the heat treatment. cold
The cooling method is not limited to water cooling or air cooling. Cooled
Dessert is dehydrated, mixed with salt and salted.
Store below 18 ° C. For freezing method, slow freezing
Alternatively, any method such as quick freezing may be used.
The color of the salted shiso thus obtained is
Maintains the unique flavor of fresh perilla, and leaves leaves with moderate flexibility
It shows good resilience by water return,
Appropriate texture can be obtained. Storage of the product according to the invention is frozen
It can be stored for several months or more under the conditions.
[0013]
The present invention will be described below with reference to examples.
[0014]Example 1
100 g of fresh blue perilla was heated to 90 ° C. and concentrated at 25% by weight.
Immersion in 2 liters of salt solution for 1 minute
And cool immediately by blowing cold air. Cooled blue
Dehydrate it to the extent that it does not drip, sprinkle with 5 g of salt and salt
It was stored in a bag, stored in a -18 ° C freezer.
[0015]Example 2
Replace 100g of fresh blue perilla with 100g of fresh red perilla
Then, the same processing as in Example 1 was performed.
[0016]
[0017]Comparative Example 1
100g of fresh blue perilla, 10g of salt and rub by hand
I pulled out enough. After dehydrating this, salt 25 weight
% And 3% by weight of citric acid in 100 ml of an aqueous solution
After soaking for 2 weeks, a 2: 1 mixed solution of citric acid and plum vinegar
Soak in 100ml for 1 week, then add 50ml of plum vinegar
10 g of salt was added to obtain a product.
[0018]Comparative Example 2
Replace 100g of fresh blue perilla with 100g of fresh red perilla
Thus, the same processing as in Comparative Example 1 was performed.
[0019]Comparative evaluation results
Table 1 shows the evaluation results of Examples 1 and 2 and Comparative Examples 1 and 2.
Was.
[0020]
[Table 1][0021]
EFFECT OF THE INVENTION The salted shiso of the present invention has good color tone and aroma.
It is. Long term storage is possible by freezing,
It can be easily used as a cooking material by reconstituting water when necessary.
Alternatively, it can be used for processing such as seasoning and drying. Especially blue
Its use can be enhanced.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平５−103587（ＪＰ，Ａ) 特開 平８−116866（ＪＰ，Ａ) 特開 平５−336882（ＪＰ，Ａ) 特公 昭53−25018（ＪＰ，Ｂ１) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/212 - 1/218 A23B 7/00 - 9/34 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-5-103587 (JP, A) JP-A-8-116866 (JP, A) JP-A-5-336882 (JP, A) 25018 (JP, B1) (58) Field surveyed (Int. Cl. 7 , DB name) A23L 1/212-1/218 A23B 7 /00-9/34
Claims (1)
塩水に浸漬し、７０〜１００℃の温度で加温処理した後
塩蔵することを特徴とする、塩蔵しその製造方法。(57) [Claims 1] The fresh perilla is immersed in a salt solution having a concentration of 15 to 25% by weight , heated at a temperature of 70 to 100 ° C, and then salted. , Salted and its manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14093498A JP3518722B2 (en) | 1998-05-22 | 1998-05-22 | Salted salt production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14093498A JP3518722B2 (en) | 1998-05-22 | 1998-05-22 | Salted salt production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11332499A JPH11332499A (en) | 1999-12-07 |
| JP3518722B2 true JP3518722B2 (en) | 2004-04-12 |
Family
ID=15280226
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14093498A Expired - Fee Related JP3518722B2 (en) | 1998-05-22 | 1998-05-22 | Salted salt production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3518722B2 (en) |
-
1998
- 1998-05-22 JP JP14093498A patent/JP3518722B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH11332499A (en) | 1999-12-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20050208182A1 (en) | Slow cooker compositions and methods of making and using same | |
| JP4057916B2 (en) | Processed food manufacturing method | |
| CA2442305C (en) | Frozen potato product and production method therefor | |
| JP2839455B2 (en) | Manufacturing method of frozen vegetables | |
| JP3816481B2 (en) | A method for producing raw edible vegetables, semi-dried edible vegetables, and seasoned frozen vegetables. | |
| JP2011083209A (en) | Vegetable softening inhibitor, method for inhibiting vegetable softening, and heated vegetable | |
| JP3518722B2 (en) | Salted salt production method | |
| KR102319457B1 (en) | Manufacturing method of freezing tangleweed kimchi | |
| KR100661251B1 (en) | A method of retaining color tone and flavor peculiar to herb plant | |
| JP4896107B2 (en) | Process for producing crab meat smoked processed food and crab meat smoked processed food | |
| JP2007175039A (en) | Frozen plain boiled japanese radish, frozen seasoned japanese radish, and method for producing | |
| US3472662A (en) | Fruit preservation process | |
| EP0941670B1 (en) | Method for preparing dehydrated vegetables capable of rapid reconstitution | |
| JPS58116649A (en) | Processing and treatment of vegetables | |
| JP2000308456A (en) | Treating liquid before freezing for vegetable, treatment before freezing, vegetable treated before freezing and the like | |
| JPH0335772A (en) | Production of frozen french fried potato | |
| KR910005287B1 (en) | Process making of product a ginseng | |
| JP2677487B2 (en) | How to prevent discoloration of green vegetables | |
| KR102529416B1 (en) | Freeze dried fried kim-chi and method for producrion thereof | |
| JPS5846290B2 (en) | How to produce cooking chestnuts | |
| JP3601932B2 (en) | Frozen fruits and vegetables and frozen foods containing the same | |
| KR20220114130A (en) | Pork processing method | |
| JPH0642821B2 (en) | Powder oyster use composition and method for producing the same, and method for maintaining freshness of fresh food using the powder oyster use composition | |
| JP3149410B2 (en) | Manufacturing method of dried blue perilla | |
| JPH02142453A (en) | Production of process sardine food production |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20040122 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20040122 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090206 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100206 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110206 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120206 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130206 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140206 Year of fee payment: 10 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313532 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| LAPS | Cancellation because of no payment of annual fees |