JP4312376B2 - Eggplant picking method - Google Patents

Description

[0001]
OBJECT OF THE INVENTION
The present invention relates to a method for pickling eggplant, and in particular, in the step of pickled eggplant pickled product, the elution of color is eliminated in the seasoning liquid, and the original natural color is kept sufficiently in the pickled eggplant. The aim is to provide a new method of pickling eggplants that can be seen through and can increase the value of the product.
[0002]
[Prior art]
Even today, the lifestyle has become western-style and it is easy to eat a variety of foods. Various traditional Japanese pickles still decorate stores as a strong and popular side dish. The table is busy. Many of the pickles displayed in this store are placed in a transparent or similar packaging container for the purpose of responding to consumer preferences and expanding consumption, so that the pickles that are the contents can be seen through, Choose vegetable ingredients so that you can instantly check the shape, coloring, etc., and respond sensitively to the presence or absence of pesticides and food dyes, so that you can be assured and convinced by health-conscious consumers. Needless to say, from the manufacturing method to the packaging form, it is commercialized with the best efforts and efforts.
[0003]
However, in spite of such efforts by the manufacturer, for example, in the case of pickled eggplant, for example, even if it is derived from the original pigment of the eggplant, Tends to appear unnatural to consumers and have a very high risk of misunderstanding that they are colored with colorants, resulting in killing their willingness to buy and not leading to consumption Therefore, with regard to recent eggplant pickles, especially shallow pickled eggplants, the development of products that prevent the color from the eggplant from eluting into the seasoning liquid when bagging has become the mainstream.
[0004]
One of the typical prior arts is a step of immersing an eggplant or a slice thereof in a salt immersion solution containing a salt and alum and having a neutral to fairly strong alkaline solution having a pH of 6 to 10, and obtained by the step. Proposing a method for producing eggplant pickles comprising a step of immersing an eggplant or a slice thereof in an aqueous solution containing alum and cyclodextrins and having an osmotic pressure of 800 to 1800 milliosmometer units Japanese Patent Laid-Open No. 2000-166465 can be found.
[0005]
In this invention, the addition of alum, which has been the most common technical means for coloration of eggplant pickles, dissolves excess alum in salted solution, and the pH value of the alum drops to 6 or less due to the action of lowering the pH value. Therefore, in such a final seasoning liquid having a conventional pH value, the coconut pigment is eluted so that the contents of the pickled cocoon can not be seen well, or the color of the coconut flesh is also colored by coconut color by the color transfer In order to deal with the problem of reducing the value of pickles as a result of discoloration, etc., and not responding to recent consumer needs, on the contrary, the dissolution of alum was slowed down, and the elution of the pigment from the eggplant It has been proposed to preserve the pickled eggplant in a seasoning liquid having a pH of 6 to 10 or more, which leads to the ability to prevent the cocoon.
[0006]
According to the present invention, the pickled aubergine is surely preserved in the natural color inherent in the coconut, and does not cause the chelate dye to elute into the preservation solution containing the seasoning or transfer to the flesh. However, it is easy to cause the generation of microorganisms during the rough soaking, that is, the salt soaking step, and it becomes impossible to keep a certain amount of stock in this rough soaking process. In addition, when pH is 6 to 10, the coloration of the eggplant pickles, which is the most characteristic of pickled eggplant, tends to become a patchy color, and when adding alum to improve it, the pH value of alum Has the effect of lowering the pH of the product, and there is a balance with the purpose of maintaining the pH at 6 to 10, and there is a problem that it is difficult to promote sufficient color development at this stage due to restrictions on the amount used. It will be clothed.
[0007]
For this reason, with this means, alum must be added to the storage solution for the purpose of compensating for uneven coloring in the subsequent immersion step in the storage solution. Inside, an anthocyanin-based natural pigment nasin and chelate are formed in eggplant peel, resulting in a blue-purple color, which is accompanied by the harmful effect of greatly damaging the commercial value. If it must be regulated, the entire manufacturing process becomes very complicated, and the manufacturing method becomes inefficient and lacks practicality.
[0008]
In view of the disadvantages of the above-described method for pickling eggplant, the present invention suppresses the elution of the pigment from the eggplant even in the final seasoning liquid having a pH of 6 or less, which has been generally employed. This makes it possible to produce enough cocoon cake with as little complexity as possible in the manufacturing process, and there is a risk of elution of chelate dyes and color transfer to the pulp in the seasoning liquid at the commercialization stage. As a result of many trials and errors and various trials and errors in developing and researching the method of pickled cocoon so that the use of alum is no longer necessary for coloring purposes, It has succeeded in realizing a new method of pickling coconut as detailed.
[0009]
[Structure of the invention]
The eggplant pickling method of the present invention basically has the following characteristic new structure.
That is, by pickling eggplant raw materials in a salted solution at a pH of 3 to 5 and then packing the shallowly pickled eggplant obtained by adjusting the salt together with an appropriate amount of seasoning liquid containing at least an appropriate amount of chitosan. In the seasoning period, this is a method of pickling eggplant in which the elution of the pigment from the pickled eggplant is suppressed in the seasoning solution in the bag and the proliferation of microorganisms is suppressed.
[0010]
If the method of pickling the eggplant of this invention consisting of this basic structure is shown as a more specific one, the pickled raw material eggplant was roughly pickled in a salted solution adjusted to a relatively strong acidic solution of about pH 3 to 5. After that, the pickled eggplant in a shallow pickle style obtained by adjusting the salinity so that these rough pickled eggplants are approximately 3% or less in the finished salinity is packed together with an appropriate amount of transparent seasoning liquid containing at least an appropriate amount of chitosan. Thus, during the best-before period, the eggplant pickling method has a configuration that suppresses the elution of the pigment from the lightly pickled eggplant in the transparent seasoning solution in the bag and inhibits the growth of microorganisms.
[0011]
In other words, the pickled raw material eggplant was adjusted to a relatively strong acidic solution having a pH of about 3 to 5 and then drastically pickled in a salted solution with no restrictions on the amount of alum used for coloring. Later, the pickled eggplants in a shallow pickle style obtained by adjusting the salinity so that the resulting salted salt concentration is about 3% or less may be affected by the coloration, magnesium, ammonium, etc. In addition, since it will affect the time to adjust the salinity of the subsequent process, consider the material properties such as the quality and size of the eggplant as a raw material for pickles, or the variety, etc. It is necessary to adopt it, and it can be said that it is generally preferable to set it to about 7% by weight.
[0017]
This rough pickling depends on the quality and size of the eggplant, the varieties, the presence or absence of stickiness, whether it is still round or cut into slices, and the conditions such as the soaking temperature, but it is about 4 days at the longest. For this period, it is necessary to stir the eggplant so that it does not rise, and to immerse it in a temperature range of about 0 to 10 ° C. At this stage, all the eggplant as a pickled ingredient is Since it is possible to use an effective amount of alum that is not restricted by the amount of use other than the influence, it will be sufficiently homogenized without causing unevenness and will be colored in a gorgeous “lion cocoon” .
[0018]
Rough pickled eggplants picked up by rough pickling are taken out in 1 to 4 days (including the case where it takes only about 30 minutes depending on the quality, size and other conditions of the eggplant). After washing to adjust the salt content, remove the foreign matter such as chopped clogs and pericarp, dust and other debris in the salt solution, and then adjust the salinity appropriately in the treatment solution. By going through a process of adjusting the concentration to about 3%, and optimally about 2.5%, a pickled eggplant is obtained as a shallow pickled wind.
[0019]
The soaked-style pickled eggplants that have been salt-adjusted and have been sufficiently developed are at least a suitable amount of chitosan as a pigment elution inhibitor, for example, a 5% chitosan-containing preparation in a liquid ratio as in the examples described later. It contains about 0.03% of trace amount, and the necessity of using alum for coloration is eliminated again (however, it is not excluded to use for the purpose of stabilizing the color of “lion 紺”) However, when using alum for this purpose, naturally there is no risk of promoting the elution of the pigment from the eggplant, and it is soaked at a temperature of about 0 to 10 ° C., and the color pickled sufficiently. The process of making an eggplant.
[0014]
[Third step]
The third step is to pick out the pickled eggplant in the shallow pickled style, which is taken out at the optimum time of about 4 days at the latest and the finished salt concentration of the rough pickled eggplant has reached about 3% or less, and washed to adjust the salinity.
[Fourth process]
Although these pickled eggplants contain at least a 5% chitosan-containing preparation as a pigment elution inhibitor in a small amount of about 0.03% by liquid ratio and about 0.5% by cyclodextrin liquid ratio, it is a new color. Packed with the same or half of the clear seasoning liquid that eliminates the need to use alum for serving, adjusted to about 2.5% in finished salinity, and managed at a temperature of about 0 to 10 ° C. The process to become a coconut pickled product.
[0015]
Rough pickles include pickled raw materials after washing the collected cocoons to remove dirt and foreign matters (this includes sliced cocoons cooked to an appropriate size in addition to round cocoons. ) Is an appropriate amount of any known antioxidant and pH buffering agent that has been employed in the past, such as ascorbic acid, ascorbic acid Na, or Na salt, etc., as described in the examples below, The liquid ratio is adjusted to a relatively strong acidic solution with a pH of about 3 to 5 by adding a small amount of about 0.025%, and the alum (potassium aluminum sulfate) as a coloring agent may affect the taste. A use amount effective for sufficient coloring within a range where there is no leakage, for example, as described in the Examples, a concentration ratio of about 5 to 1 is obtained by adding about 0.25% as a liquid ratio to salt water. The marinate step in salt immersion liquid in an optimal concentration in the order of%.
[0016]
In addition, the salted solution used in this rough pickling stage affects the texture of the pulp as a pickled product depending on the salt concentration, and also affects the taste due to cation components contained in the salt, especially calcium, magnesium, ammonium, etc. In addition, there is a possibility that it will affect the salt adjustment time in the subsequent process, so the quality and size of the eggplant as a raw material for pickles, the material properties such as the variety, etc. should be fully considered, and the optimum concentration In general, it can be said that it is preferably about 7% by weight.
[0017]
This rough pickling depends on the quality and size of the eggplant, the varieties, the presence or absence of stickiness, whether it is still round or cut into slices, and the conditions such as the soaking temperature, but it is about 4 days at the longest. For this period, it is necessary to stir the eggplant so that it does not rise, and to immerse it in a temperature range of about 0 to 10 ° C. At this stage, all the eggplant as a pickled ingredient is Since it is possible to use an effective amount of alum that is not restricted by the amount of use other than the effect, it will be sufficiently homogenized without causing unevenness and will be colored in a gorgeous “lion cocoon” .
[0018]
Rough pickled eggplants picked up by rough pickling are taken out in 1 to 4 days (including the case where it takes only about 30 minutes depending on the quality, size and other conditions of the eggplant). After washing to adjust the salt content, remove the foreign matter such as chopped clogs and pericarp, dust and other debris in the salt solution, and then adjust the salinity appropriately in the treatment solution. By going through a process of adjusting the concentration to about 3%, and optimally about 2.5%, a pickled eggplant is obtained as a shallow pickled wind.
[0019]
The soaked-style pickled eggplants that have been salt-adjusted and have been sufficiently developed are at least a suitable amount of chitosan as a pigment elution inhibitor, for example, a 5% chitosan-containing preparation in a liquid ratio as in the examples described later. It contains about 0.03% of trace amount, and the necessity of using alum for coloration is eliminated again (however, it is not excluded to use for the purpose of stabilizing the color of “lion 紺”) If alum is used for this purpose, it must be added to the minimum value that does not cause the elution of the pigment from the eggplant.) The final salinity is about 3% or less, and therefore, at this stage, there is no need to use alum, or even if it is temporarily used, it is regulated to the minimum amount for color stability. To the addition was, during the shelf life, and it can hardly reliably suppress the elution of dye from the pickled eggplant clear seasoning liquid in the bag.
[0020]
Chitosan has the chemical structure of β (1 → 4) -linked polysaccharide of 2-amino-2-deoxy-D-glucose (glucomisan), but generally 2-acetamino-2-deoxy-D-glucose (N -In the deacetylation of chitin (Citin), which is a β (1 → 4) -linked polysaccharide of (glucomisan), the ratio of glucomisan residues in the sugar chain (degree of deacetylation) is about 60% or more, It is a general term for acid-soluble substances, and is a polymer compound obtained by deacetylating chitin, which is widely present in nature as a constituent of the exoskeleton of shrimp crustaceans, grasshoppers, moths and other insects. As a natural polymer, it is the only basic homopolysaccharide and is known as a white or pale yellow powder of dietary fiber having a cellulose-like structure.
[0021]
This chitosan has physiological effects such as blood cholesterol improving action, intestinal regulating action, blood pressure adjusting action, etc., and as a substance with thickening stabilizer, improved fluidity of powder dry ingredients, increased bulk, texture, improvement, etc. In addition to the fact that it has already been applied to fields such as pharmaceuticals and cosmetics, its organic acid (acetic acid, lactic acid, formic acid, ascorbic acid, malic acid, etc.) aqueous solution has antibacterial activity and mold growth inhibitory action, The use as a natural safe preservative for foods is already known.
[0022]
Therefore, although it has already been widely used as a safe preservative for microbial control when cabbage of Chinese cabbage, cucumber, and other vegetables, pigment elution is an extremely important component in this invention. There is no literature to report on its action as an inhibitor, and of course there is no place to know the existence of the facts used for that purpose. Incorporating the action of chitosan, which suppresses the elution of pigment from colored pickled eggplant when stored in a clear seasoning liquid, into the pigment elution suppression means of pickled vegetables that exhibits a distinct coloring phenomenon, especially like pickled eggplant The structure of the pickling method can be said to be very new and useful.
[0023]
Of course, there is no report on what causes the chitosan pigment elution suppression effect due to the structure of the chitosan material, so we have to wait for further elucidation. In the situation where the coloring is finished and washed, the surface dye is roughly removed together with the salting solution, and the amount of the dye eluting into the new clear seasoning liquid (preservation liquid) is reduced, almost more dye is eluted. Although it has been confirmed that there is no phenomenon, the low-grade pigment that has eluted in the clear seasoning liquid does not become dispersed in the clear seasoning liquid, but condenses by some action. However, if it is in a dispersed state, it is expected that what appears to be a colored liquid reflecting light is almost no longer visible as a colored liquid.
In addition, it has been confirmed that it is also effective to use an appropriate amount of cyclodextrin in an appropriate amount of chitosan so as to ensure the pigment elution prevention action at this stage and to be effective as an antibacterial action of microorganisms. .
[0024]
The transparent seasoning liquid used in the bagging stage needs to ensure that the contents of the pickled eggplants, which are the contents of the pickles, can be clearly seen from the outside even during the seasoning period. It is necessary to select and adopt those satisfying the conditions, for example, as in the examples described later, together with appropriate amounts of various seasonings such as salt, soy sauce, amino acids, malic acid, and sour seasonings, Organic acids such as adibic acid, gluconic acid, glucono delta lactone, succinic acid and its sodium salt, acetic acid and its sodium salt, tartaric acid and its sodium salt or potassium salt, lactic acid and its sodium salt, potassium salt, or calcium salt , Fumaric acid and its sodium salt, malic acid and its sodium salt, citric acid and its sodium salt, potassium salt or a combination thereof as appropriate Use and in may sodium carbonate, sodium hydrogen carbonate, outside which it is possible to use alone or in combination as appropriate potassium carbonate, also adding an appropriate amount of ascorbic acid and its sodium salt in oxidation purposes.
[0025]
[Related invention]
In relation to the method of pickling eggplant according to the present invention having the basic configuration as described above, the present invention includes the method of pickling eggplant with the following configuration.
That is, after the pickled raw material eggplant is roughly pickled in a salted solution adjusted to a relatively strong acidic solution having a pH of about 3 to 5, these pickled eggplant contains at least an appropriate amount of chitosan as a pigment elution inhibitor. By pickling the pickled eggplant in a shallow soaked style obtained by being soaked in the treatment liquid for a predetermined time and adjusting the salinity so that the finished salinity is approximately 3% or less, by appropriately bagging with an appropriate amount of transparent seasoning liquid, This is a method of pickling eggplant with a constitution that suppresses the elution of the pigment from the pickled eggplant in the transparent seasoning solution in the bag during the best-before period and suppresses the growth of microorganisms.
[0026]
And if it shows as a more concrete structure, the pickled raw material eggplant is adjusted to a relatively strong acidic solution of about pH 3 to 5 in a salted solution in which the amount of alum used for coloring is not limited. After rough pickling and full color development, these rough pickled eggplants are soaked in a treatment solution containing at least an appropriate amount of chitosan as a pigment elution inhibitor for a predetermined time, resulting in a salt concentration of about 3% or less. The salinity is adjusted so that they are aligned, the propagation of microorganisms is inhibited in advance, and the pickled eggplants that have been made into a fully colored state are no longer required to use alum for coloration. By filling the bag with the appropriate amount of the clear seasoning liquid as appropriate, it is possible to suppress the elution of the pigment from the eggplant soaked in the transparent seasoning liquid in the bag and prevent the growth of microorganisms during the shelf life. It can be said that the eggplant pickled method to.
[0027]
More specifically, add the appropriate amount of alum and the appropriate amount of ascorbic acid, ascorbic acid Na, or Na salt or other antioxidant and pH buffering agent to the pickled ingredients that have been cleaned to remove dirt and foreign matter. In a salted solution with a concentration of about 7%, adjusted to a relatively strong acidic solution with a pH of 3 to 5, it is immersed in a salted solution without being lifted up and colored enough to produce a rough pickled eggplant. At the optimal time, the pickled eggplant is taken out to a stage where the salt concentration has reached about 3% or less, washed and then soaked in a treatment solution containing at least an appropriate amount of chitosan as a pigment elution inhibitor. It is taken out in about two days at the latest and checked for salinity, and the salinity is adjusted so that the final salinity is about 3% or less, and the growth of microorganisms is inhibited in advance. In addition, the pickled eggplants that have been made into a fully-colored state and packed in a bag with the appropriate amount of a transparent seasoning liquid that eliminates the need for alum for coloration are added to the shelf life. In this method, the eggplant pickling method is characterized by a structure that suppresses the elution of the pigment from the pickled eggplant in the transparent seasoning liquid in the bag and suppresses the growth of microorganisms.
[0028]
And the first to the fourth steps, particularly the third step and the fourth step, as follows, according to the most desirable steps, are different from the above-described method of pickling eggplant with the basic configuration of the present invention. Also by the method, the eggplant pickling method can suppress the elution of the pigment from the lightly pickled eggplant in the seasoning liquid in the bag during the best-tasting period and can suppress the propagation of microorganisms.
That is, the first step and the second step are performed by the same step as the above-described method of pickling eggplant with the basic configuration of the present invention.
[0029]
[Third step]
At the best time of about 4 days at the latest, when the final salinity of the roughly pickled eggplant reaches about 3% or less, the rough pickled eggplant is taken out and washed to remove foreign matter and at least prevent the dissolution of pigment. 5% chitosan-containing preparation as an agent contains a small amount of about 0.06% in liquid ratio and about 1% in cyclodextrin liquid ratio, and a small amount of ascorbic acid and ascorbic acid of about 0.025% It is immersed in a treatment solution to which anti-oxidation and pH buffering agents such as Na or Na salt are added, and is taken out in about two days at the latest, washed to remove foreign matter, checked for salt, and finished. A step of adjusting the salinity so that the salinity concentration is about 2.5%, and preventing the reproduction of microorganisms in advance and sufficiently coloring the pickled eggplant in a shallow pickled style.
[0030]
[Fourth process]
The pickled eggplants, which have been fully colored by the above process, are packed in a bag with the same amount or about half of the clear seasoning liquid, which eliminates the need for alum for coloration, and is about the finished salt concentration. The fourth step of making the eggplant pickled product adjusted to about 2.5% and controlled at a temperature of about 0 to 10 ° C.
[0031]
In the eggplant pickling method of the above-described configuration related to the eggplant picking method that forms the basis of the present invention, unlike the case of the eggplant pickling method that forms the basis, means that also serves as salt adjustment between the rough pickling step and the bagging step As a pickle-style pickled eggplant to be packed in advance, as a pigment elution prevention treatment, a pretreatment of immersing in a treatment liquid containing at least an appropriate amount of chitosan as a pigment elution inhibitor will be carried out. It is not necessary to add chitosan as a pigment elution inhibitor to the clear seasoning liquid used for bagging, and even with this means, the taste is almost the same as in the above-described method of pickling with aubergine. During the period, it has been confirmed that elution of the pigment from the lightly pickled eggplant is suppressed in the seasoning liquid in the bag.
[0032]
In the case of the eggplant picking method by this means, the chitosan added to and mixed in the clear seasoning liquid does not exert a condensing action by any mechanism like the eggplant picking method according to the basic invention. Although it is not removed, chitosan is impregnated from the pickled eggplant skin to a part of the pulp in the pretreatment stage, and after passing through the washing process, part of them is impregnated as it is and encapsulated with a transparent seasoning liquid, It is expected that the pigment molecules that were easily released from the pickled eggplant epidermis were stopped as condensed and made difficult to elute in the clear seasoning liquid.
In addition, in the case of this method of pickling with eggplant, as in the method of pickling with eggplant according to the basic invention, an appropriate amount of chitosan is added so as to ensure this pigment elution prevention action and also to be effective as an antibacterial action of microorganisms. Appropriate amount of cyclodextrin should be used in combination.
[0033]
[Example 1]
Pickled raw materials that have been cleaned of collected eggplants to remove dirt and foreign matter are added to a liquid ratio of 0.25% alum and 0.025% ascorbic acid, and adjusted to pH 3.8 with a concentration of 7%. In the salted solution, put it in approximately the same weight as the salted solution, make the eggplant so that it does not float, soak it at a temperature of about 10 ° C, and immerse it in about 4 days. As a result, the pickled eggplants were picked out from the roughly pickled eggplants when they were empirically determined that the finished salinity reached about 2.5%, and the foreign matter was removed together with the salted liquid to remove them. Manufacturing.
[0034]
Thereafter, these pickled eggplants are not added with alum at all, and a 5% chitosan-containing preparation as a pigment elution inhibitor, for example, “Chitoclear” (product of Yaizu Suisan Chemical Co., Ltd.) is 0.03% by liquid ratio, Cyclodextrin solution ratio to strengthen it 0.5% and salt 0.5% (If the salt concentration of the pickled eggplant is higher than about 2.5%, this ratio will be reduced, and vice versa Pickled eggplant containing 0.05% soy sauce as seasoning, 1% amino acid, 0.2% acidulant, and 0.1% ascorbic acid as antioxidant By filling a transparent bag with a transparent seasoning liquid weighed approximately to obtain a pickled eggplant product, and managing and distributing it at a temperature of about 10 ° C., the resulting salt concentration of pickled eggplant is about 2. % Of the optionally adjusted, moreover even during shelf life, without clear seasoning liquid in the bag is colored bluish purple, implementing the eggplant pickled method as also inhibit growth of microorganisms.
[0035]
[Example 2]
After the production of rough pickled eggplant in the same manner as in Example 1, a 5% chitosan-containing preparation, for example, “Tackle K-100” (manufactured by Kyowa Hakko Co., Ltd.) in a liquid ratio of 0.06 as a pigment elution inhibitor. And 1% by weight of cyclodextrin as an auxiliary agent in the solution, and 0.025% of sodium ascorbate as the anti-oxidation and pH buffering agent in a liquid ratio. Immerse the roughly pickled eggplant produced in the above process by approximately the same weight, and take it out at the time when it is judged that the final salt concentration of the roughly pickled eggplant was adjusted to approximately 2.5% within about two days at the latest. Wash and remove salted liquid, foreign substances, etc. and check the salt content to produce shallow pickled eggplants.
[0036]
Subsequently, the pickled eggplant in a shallow pickle style is 0.5% salt by weight (adjusted as appropriate depending on the finished salinity of the soaked pickled eggplant), 0.05% soy sauce as a seasoning and amino acids 1%, sour seasoning 0.2%, ascorbic acid 0.1% as an antioxidant if necessary, the amount of about half of its weight in the clear seasoning liquid without any alum added In the method of pickling eggplant, the salt concentration of the pickled eggplant, which is the contents, is adjusted to about 2.5%, and the temperature is controlled at about 10 ° C. to obtain the eggplant pickled product. is there.
[0037]
[Function and effect]
The eggplant pickling method according to the present invention having the above-described configuration is obtained by immersing the eggplant or a slice thereof in a salt soaked solution that has been proposed to be a neutral to fairly strong alkaline solution of pH 6 to 10. Alternatively, as in the method for producing eggplant pickles, the section is immersed in a storage solution further containing alum and cyclodextrins and having an osmotic pressure of 800 to 1800 milliosmometer units. In order to eliminate the disadvantage that the manufacturing process is complicated and lacks practicality, the salted solution showing fairly strong acidity such as pH 3 to 5, particularly pH 3.8, which has been frequently used in the traditional method of pickling coconut, We will surely realize the coloration of all the pickles, which are the raw materials for pickles, and make full use of the newly discovered chitosan's pigment elution prevention effect. Even with the pickled eggplant, it has been possible to realize a new method of pickling eggplant so that it can hardly be seen in the state where the pigment is almost dissolved in the clear seasoning liquid, and it is very easy to follow the conventional manufacturing method. This method has a great feature that it can be pickled in a very efficient manner by a simple manufacturing method, and that a pickled eggplant having a commercial value corresponding to the recent consumer needs can be provided at low cost.
[0038]
In particular, each method of pickling with aubergine picked up in the examples is to confirm the implementation and realization of the above-mentioned features, and has the advantage that it can be put into practical use immediately, and has a transparent seasoning packed in a bag. There is no need to include phosphate as a food additive to maintain a high pH value in the liquid as in the preceding invention. By using the proposed means, the material cost is increased. As an extremely safe health food that affects the unit price and at the same time eliminates the need to worry about alienating the absorption of calcium, which is said to be low for the Japanese, and causing the health problems. The excellent effect of being able to provide the pickled eggplant is expected.
[0039]
As described above, the method of pickling eggplant according to the present invention makes it possible to achieve the intended purpose through its novel configuration, and it is possible to follow almost all the conventional means for manufacturing pickled eggplant. Naturally, it is easy to manufacture, is cheaper, and can be manufactured with natural safe food additives. More than anything else, it is expected that it will be widely spread by the general consumers who are increasingly conscious of their health.

Claims (3)

After the pickled raw material eggplant has been adjusted to a relatively strong acidic solution with a pH of 3 to 5 and abundantly used in salted solution with no restrictions on the amount of alum used for coloring, A pickled eggplant contains a 5% chitosan-containing preparation as a pigment elution inhibitor in a treatment liquid containing at least about 0.03% of the liquid ratio and about 1% of the cyclodextrin liquid ratio. A pickled eggplant that has been soaked in the form of a soaked pickle that has been soaked in time and adjusted to a salinity of about 3% or less in the finished salinity, and is pre-suppressed by microorganisms and sufficiently colored. by bagging together with a suitable amount of an appropriate transparent seasoning liquid in a state that eliminates the need for alum used as a newly color-causing, during shelf life, the elution of the dye from the pickled eggplant clear seasoning liquid in the bag Suppression While, eggplant pickled method being characterized in that so as to suppress the growth of microorganisms. After washing and removing the dirt and foreign substances, add the appropriate amount of alum and the appropriate amount of ascorbic acid, ascorbic acid Na, or an antioxidant and pH buffering agent such as Na salt to a pH of about 3 to 5. In a salted solution with a concentration of about 7%, adjusted to a relatively strong acidic solution, it is immersed in the salted solution without causing it to float, and is fully colored to produce a rough pickled eggplant. In addition, when the finished salt concentration of the pickled eggplant reached about 3% or less, it was taken out and washed, and then a 5% chitosan-containing preparation as a pigment elution inhibitor was added in a trace amount of about 0.03% by liquid ratio , is macerated at least included was formed by the treatment liquid in substantially about 1% by cyclodextrin-liquid ratio, after being is retrieved by salinity checked at the latest within about two days, about three in ready salinity The necessity of using alum as a new color for pickled eggplants that have been adjusted to the following salinity and have been pre-suppressed by microorganisms and are fully colored. By properly filling the bag with an appropriate amount of the clear seasoning liquid in the state of eliminating odors, it is possible to suppress the elution of the pigment from the eggplant soaked in the clear seasoning liquid in the bag and to suppress the growth of microorganisms. A method of pickling eggplant, characterized by The first step of washing the collected coconut to remove dirt and foreign matter, and using it as a raw material for pickles, alum of about 0.25% in liquid ratio and a small amount of ascorbic acid or Na salt of about 0.025% Into the salted solution having a concentration of about 7% adjusted to a relatively strong acidic solution having a pH of 3 to 5, the eggplant of the raw material having the same weight as that of the salted solution is added, and the insulator is not lifted. In the second stage, which is controlled to about 10 ° C and soaked and fully colored, and the color is fully set, the final salinity of the soaked eggplant is about 3% or less at the optimal time of about 4 days at the latest. At that stage, these pickled eggplants were removed and washed to remove foreign substances, and a 5% chitosan-containing preparation as a pigment elution inhibitor was added to a trace amount of about 0.06% in the liquid ratio, and the cyclodextrin solution ratio. in a generally about 1% Included even without being macerated in the processing liquid that ascorbic acid and ascorbic acid Na traces of approximately about 0.025% or antioxidant and pH buffering agents such as Na salt, it was added, at the latest in about two days Is removed and washed to remove foreign substances and checked for salinity, and the salinity is adjusted so that the final salinity is approximately 2.5%, and the growth of microorganisms is previously suppressed and sufficient color The third step to make the pickled eggplant with the soaked pickle style, and then pack the pickled eggplant together with the same amount or about half of the clear seasoning liquid without the need to use alum for coloration again, The finished salt concentration is adjusted to about 2.5%, and the cocoon pickled product is controlled at a temperature of about 0 to 10 ° C. Key It suppresses the elution of dye from the pickled eggplant liquid, eggplant pickled method being characterized in that so as to suppress the growth of microorganisms.