JP4421853B2 - Composition for pickles - Google Patents

Description

  The present invention relates to a composition for pickles that can easily form a pickle bed using powdered soybean protein.

  As pickles, koji pickles produced using a rice bran as a main component and a lactic acid bacteria preparation or a koji bed fermented with rice koji are well known. Recently, pickles are reconsidered as healthy foods because they contain a large amount of fermentation products such as γ-aminobutyric acid. However, there are various problems, such as when there is a harmful effect of eating a large amount of salt, a problem of unique odor generated from the bed, and difficulty in managing the bed to make delicious pickles.

As an attempt to improve these problems, use from okara, a method using a specific fungus as a starter, use of various additives, and the like are known. Patent Document 1 describes a method for producing pickles characterized by using okara as a pickled bed. As an advantage of using okara, in addition to effective use of okara, it is easy to separate the pickled bed from pickles. The workability is good, and the odor of the bed is improved. Further, Patent Document 2 describes a pickled floor containing a defatted soybean meal washed with hot water, an eel, a bran washed with hot water, or a defatted bran washed with hot water. In this invention, the difference from conventional bran pickles is that it has been subjected to hot water washing treatment, so there is almost no water soluble matter, and there are differences in the content of proteins, lipids and carbohydrates from ordinary bran etc. It is said that it does not easily cause rancidity and off-flavor activity. For example, in the treatment of defatted soybean meal, the washing product obtained has the same properties as okara by the same production method as tofu production in which the operation of boiling or kneading in hot water for about 30 minutes and pressing 2 or 3 times is repeated. Is described. Such Okara contains a lot of dietary fiber, but lacks other nutritional components and protein components that impart umami to pickles.
Thus, at present, it is difficult to solve the problems of pickled potatoes, nutritional value, smell and workability of pickled beds, and management simultaneously, and such pickled beds are required.

JP-A-57-33538 Japanese Patent Laid-Open No. 5-64541

  The objective of this invention is providing the composition for pickles which can obtain a delicious pickle easily. Furthermore, an object of the present invention is to provide a pickled bed that has high nutritional value and can simultaneously improve problems such as odor, workability, and difficulty in management.

  In order to solve the above-mentioned problems, the present inventors have studied a raw material for pickling floors that can impart umami to pickles, and found that the powdered soybean protein has the function. When research is further advanced and powdered soybean protein is used for pickled floors, not only can umami be imparted to the pickled vegetables, but a preferred aroma is generated even if the pickling operation is omitted, so that pickling is quick and workability is improved. The present invention has been completed by discovering a composition that enhances its function and finding a composition that enhances its function.

That is, the gist of the present invention is the following (1) and ( 2 ) pickled bed compositions.
( 1 ) A composition for a pickled floor mainly composed of powdered soybean protein , wherein the powdered soybean protein has been defatted until the fat content is 10% or less, powdered soybean Pickled bed characterized by containing 0-60 parts by weight of rice bran with respect to 100 parts by weight of protein, containing added oligosaccharides and / or starch degradation products, and containing baker's yeast as a starter Composition.
(2) pickles floor composition is a powdery pickles floor mix a containers filled pickles floor mix filling the packaging material which also serves as a pickle containers of the pickles floor composition (1) .

  It is possible to provide a new type of composition for pickles from which delicious pickles can be easily obtained. It is possible to provide a pickled bed that has high nutritional value and can simultaneously improve problems such as odor, workability, and management difficulty.

The present invention will be described in detail below.
This invention is the composition for pickles which consists of a powdery soybean protein. Powdered soybean protein is a fat-containing soybean powder obtained by pulverizing soybeans as a raw material, a defatted soybean powder obtained by pulverizing after degreasing, a pulverized product of a processed product obtained by extruding defatted soybean powder, etc. Is mentioned. Those which have been treated with steam or the like before or after pulverization and which have not been brominated can also be suitably used. The powdered soybean protein of the present invention desirably contains moderate amounts of protein and sugar. Moreover, when using a pickled bed for a long period, what reduced the fat content by the degreasing process can be used conveniently. In this case, it is desirable that the fat and oil content in the powdered soybean protein is 10% or less.

  Although the composition for pickles of this invention has a powdery soybean protein as a main component, rice bran can also be added to one part quantity. In this case, the amount is 0 to 60 parts by weight, preferably 50 parts by weight or less, based on 100 parts by weight of the powdered soybean protein. When rice bran is added, the odor should be generated in a normal cocoon bed, but the generation of the odor can be suppressed by the action of the powdered soybean protein.

It is also a preferred embodiment to add oligosaccharides and / or starch degradation products to the pickle composition of the present invention. Examples of oligosaccharides include isomaltoligosaccharides, fructooligosaccharides, soybean oligosaccharides, nigerooligosaccharides, cordobiose, galactooligosaccharides, and lactosucrose. Oligosaccharides not only accelerate pickling, but also improve the aroma of the pickled bed. Starch degradation products are dextrins obtained by hydrolyzing starch with an enzyme or acid, and have the effect of improving workability in addition to the same effects as oligosaccharides. These oligosaccharides and starch degradation products can be used in any shape, but more easily in powder form is preferred.
Moreover, the starter which ripens a pickled bed can be used, and use of 1 or more types of fungi selected from the group of yeast, lactic acid bacteria, and koji molds is illustrated. Among these, when baker's yeast is used, the umami component and the aroma component increase, and high quality pickles can be produced. Practical yeast or dry yeast can be used as baker's yeast. In order to more easily use the pickle composition of the present invention, it is preferable to use dry yeast.

  In addition, you may use the auxiliary material generally added to pickles. Examples include spices such as mustard, wasabi and yam, citrus fruits such as yuzu, seasonings such as kelp extract, bonito extract, amino acids, and alcoholic beverages such as sake lees.

  The floor composition for pickles according to the present invention can be produced by mixing powdered soybean protein and each of the above components as required, and the mixing method is not particularly limited. When using this pickled composition as a pickled bed, add salt and water and mix to make the floor. It is also preferable to add salt in the pickle composition in advance. The amount of water to be added varies depending on the properties (paste-like, powder-like) of the pickled floor composition. The obtained pickled floor is used at a room temperature or in a refrigerated state by immersing vegetables, meat, seafood and the like.

The vegetables and the like may be anything as long as they are eaten raw, and examples include cucumber, turnip, radish, carrot, Chinese cabbage, and cabbage.
Moreover, since the composition for pickles of this invention has good flavor of the floor itself which pickles vegetables etc. and high nutritional value, it can also eat in the state made to adhere to vegetables.

  Moreover, the floor composition for pickles of this invention can be distribute | circulated as a mix for pickle beds. The pickle bed mix is preferably in the form of a powder from the standpoint of simplicity and storage stability. Such a pickle mix can be filled into a packaging material that can also be used as a pickle container, and after opening, water can be added and mixed.

  Details of the present invention will be described in the examples. The present invention is not limited by these examples.

[Examples 1 to 4 , Comparative Example 1 , Reference Examples 1 to 3 ]
Pickled compositions were prepared with the formulations shown in Table 1 (Examples 1 to 4 , Comparative Example 1 and Reference Examples 1 to 3. Units are parts by weight). 1 kg of each composition was placed in a pickle container and 800 ml of water was added and mixed to form a pickle bed. Cucumbers (whole) were soaked without being pickled. After soaking, it was stored in a cool and dark place and after soaking for 12 hours, the following evaluation was performed.
<Evaluation items>
1. Sensory test Twenty expert panelists evaluated the pickles floor and the resulting cucumber pickles with the following evaluation indices.

(1) Evaluation of smell and taste of pickles (cucumber) Examples 1 to 4 , Comparative Example 1 , and pickles obtained in Reference Examples 1 to 3 have the smell and taste of “good (like)” and “bad (dislike), respectively. ) ”. The ratio of the number of respondents for each evaluation is shown in Table 1.

As for the tastes of Examples 1 to 4 , the salt content is moderate and the taste of cucumber itself is utilized. It was.

(2) Comparison of quality change during storage A pickled floor was prepared with the formulation of Example 3 and Comparative Example 1, and then pickled (cucumber) for one week, then stored for one week, and the floor changed (appearance, smell) ) Was observed. Thereafter, the cucumbers were soaked for 12 hours, and the smell of the cucumbers was evaluated. The evaluation results are shown in Table 2.

  In Example 3, the quality did not change even when the floor was stored without stirring, and Comparative Example 1 felt a smell close to a rotting odor in addition to the odor. It has been found that the pickled bed of the present invention is superior in terms of floor management.

2. Instrument analysis
(1) Analysis of isoflavone content For Example 4 and Comparative Example 1, the isoflavone content of the pickled bed was analyzed.
To 5 g of the pickled bed, 25 ml of 70% ethanol was added to form a suspension solution. This was made up to 100 ml, centrifuged, and the resulting supernatant was filtered through a membrane filter. This filtrate was subjected to high performance liquid chromatography (HPLC) to quantify isoflavones.
HPLC conditions are as follows: Column: YMC-Pack DDS-AM-303 (4.6-250 mm), moving bed: Liquid A (acetonitrile / water / acetic acid = 15/85 / 0.1), Liquid B (acetonitrile / water / acetic acid = 15 /85/0.1), linear concentration gradient from liquid A to liquid B in 60 minutes, column temperature: 35 ° C., flow rate: 1.0 ml / min, detection: UV 254 mm. The analysis results are shown in Table 3 (isoflavone amount in 1 kg of pickled bed).

  It was found that the pickled bed of the present invention contains a large amount of isoflavones, which are nutritional components good for health.

(2) Analysis of Volatile Component For Example 4 and Comparative Example 1, the volatile component (odor component) was analyzed.
To 20 g of the pickled bed, 100 ml of diethyl ether and 30 g of sodium chloride were added, and 100 μl of 10 ppm cyclohexanol d12 was added as an internal standard substance, and the mixture was stirred and allowed to stand overnight to extract volatile components. The obtained extract was dehydrated using anhydrous sodium sulfate, concentrated under a nitrogen stream, and subjected to gas chromatography / mass spectrometry (GC / MS). GC / MS is GC: SHIMADZU GC-17A (Ver.3), column: TC-FFAP (60 m-0.25mm, 0.25μm) is attached, flow rate: 1ml / min, 40 (5min) -4 ° C / The data was collected and analyzed at m / z35-330 using MS: SHIMADZU GCMS-QP5050A and data analysis: SHIMADZU GCMS solution under the conditions of min temperature increase of -230 (20 min) and split ratio: 30.
By dividing the area value of each substance peak of the obtained total ion chromatogram by the area value of the internal standard substance, the value of the area ratio with the internal standard substance being 1 was determined for each substance. The analysis results are shown in Table 4.

In Example 4, the amount of long-chain ester decreased while maintaining the amount of short-chain ester related to the fruit-like odor compared to Comparative Example 1, so that the fruity odor is well-balanced. Presumed to be. Moreover, the detection of maltol, which is a sweet and fragrant component, was confirmed.
<Food evaluation of pickled floor>

  Since the pickled floor of Example 4 contains a large amount of isoflavones, which are nutritional components, 20 specialist panelists ate without washing off the floor attached to the cucumber pickled vegetables. As a result, it was found that it was possible to provide a new pickled food that had a good odor, no influence on the taste, was deliciously eaten, and had high nutritional value.

[Example 9]
For 100 parts by weight of powdered soybean protein (odorless soybean powder), 4 parts by weight of salt, 7 parts by weight of raw yeast, and 15 parts by weight of starch degradation product (M-SPD, Showa Sangyo Co., Ltd.) are used for pickles. A composition was prepared. To this, 130% water was added to make a pickled floor, and the cucumber (whole) was pickled without being pickled, stored in a cool dark place and soaked for 12 hours, and then the smell of the pickled floor, the smell and taste of the pickled cucumber were confirmed.
Both the pickle floor and the cucumber pickle had a good fruity fragrance, and the taste of the cucumber pickle was also good. Furthermore, it was found that the addition of the starch decomposition product suppresses the stickiness of the pickled bed and is excellent in workability when the pickled product is taken out.

[Example 10]
Using the pickle composition obtained in the formulation of Example 3, 200 g each is filled into a polypropylene container with a zipper and a gusset at the bottom and a gusset at the bottom, did.
160 ml of water was put into this container, and it was poured from the outside of the bag to make a pickled bed. The cucumber was cut in half and soaked on the pickle floor in the bag. The bag was stored in the refrigerator and soaked for 1 day.
One day later, the pickled floor had a good fruity fragrance, and the resulting cucumber pickled was delicious and delicious. In addition, it was found that the pickled containers can be pickled many times as they are, and a mix for pickled containers that can easily produce good pickles at home can be provided.

  There is a possibility that it can be used as a pickled bed that simultaneously solves the deliciousness and nutritional value of pickled pickles, the smell and workability of pickled beds, and management problems.

Claims (2)

It is a composition for a pickled floor comprising powdered soybean protein as a main component, wherein the powdered soybean protein has been degreased until the oil content is 10% or less, and the powdered soybean protein which contains 0-50 parts by weight of rice bran per 100 parts by weight, containing oligosaccharides and / or starch hydrolyzate was added, and pickles bed, characterized by containing a baker's yeast as a starter over Composition. Pickles floor composition is a powdery pickles floor mix, pickles floor composition of claim 1 which is has been packaged pickles floor mix filling the packaging material which also serves as a pickle containers.