JP6668541B1 - Method for producing acetic acid-containing side dishes - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an acetic acid-containing prepared food, which suppresses the reduction of the sourness of prepared foods, particularly the sourness derived from acetic acid in the prepared food, and the blurring of the original flavor of ingredients. SOLUTION: The present invention is a method for producing a prepared dish containing 0.01% by mass or more and 0.5% by mass or less of acetic acid, which group comprises A) phytic acid, citric acid, malic acid, and gluconic acid. The acetic acid-containing seasoning and ingredients are mixed so that the amount of one or more organic acids selected from the above is 0.1 part by mass or more and 4.0 parts by mass or less with respect to 1 part by mass of the acetic acid, and the side dish is prepared. It is characterized by including a step of obtaining, B) a step of sealing the obtained prepared dish in a container, and a C) a step of subjecting the sealed prepared dish to a high pressure treatment of 200 MPa or more for 30 seconds or more. [Selection diagram] None

Description

  The present invention relates to a method for producing an acetic acid-containing side dish, and more particularly, to a method for producing an acetic acid-containing side dish in which an ingredient and an acetic acid-containing seasoning are mixed and then subjected to a high-pressure treatment. The present invention also relates to a method for suppressing a reduction in the acidity of the acetic acid-containing side dish.

  Conventionally, in order to prolong the life of commercial foods, various means have been used to reduce the risk of microorganism growth during distribution. Heat treatment is generally used as such a means, but heat treatment may cause deterioration in flavor due to denaturation or oxidation of proteins. Therefore, it has been proposed to perform high-pressure treatment instead of heat treatment. For example, Patent Document 1 proposes performing a high-pressure treatment without performing a heat treatment on the jam.

JP-A-03-219844

  By the way, in a side dish in which ingredients and an acetic acid-containing seasoning are mixed, a fresh taste is preferred, and an appropriate acidity due to acetic acid is required. However, the present inventors, when subjected to high-pressure treatment to the side dish mixed with ingredients and acetic acid-containing seasoning, the acidity of the side dish, especially the acidity derived from acetic acid in the side dish is impaired, furthermore the original flavor of the ingredients I found a new issue of blurring. Therefore, there is a need for a method for producing an acetic acid-containing side dish that suppresses the reduction of the acidity of acetic acid and suppresses the blurring of the original flavor of the ingredients.

  The present inventors have conducted a sincere study on such a new problem and, as a result, surprisingly, in the acetic acid-containing prepared food, a high-pressure treatment is performed after a specific organic acid is mixed in a specific ratio with respect to acetic acid. In addition, it was found that the acidity of the side dish due to the high-pressure treatment, particularly the acidity derived from acetic acid in the side dish, can be prevented from being impaired, and that the flavor of the ingredients can be improved. The present inventors have completed the present invention based on such findings.

That is, according to one aspect of the present invention,
A method for producing a side dish containing 0.01% by mass or more and 0.5% by mass or less of acetic acid,
A) One or more organic acids selected from the group consisting of phytic acid, citric acid, malic acid, and gluconic acid, in an amount of 0.1 to 4.0 parts by mass based on 1 part by mass of the acetic acid. So that acetic acid-containing seasonings and ingredients are mixed to obtain side dishes,
B) a step of sealing the obtained prepared food in a container,
C) a step of subjecting the sealed side dish to high-pressure treatment of 200 MPa or more for 30 seconds or more;
A method for producing a side dish is provided.

  In the aspect of the present invention, it is preferable that the ingredients include vegetable ingredients.

  In an embodiment of the present invention, the organic acid is preferably phytic acid.

  In an embodiment of the present invention, the acetic acid-containing seasoning is preferably an oil-in-water emulsified seasoning.

  In an embodiment of the present invention, the oil-in-water emulsified seasoning is preferably a mayonnaise-like seasoning.

  In an embodiment of the present invention, it is preferable that the prepared dish is a salad.

  In an embodiment of the present invention, the salad is preferably a potato salad.

Also, according to another aspect of the present invention,
A method for suppressing a reduction in acidity of an acetic acid-containing side dish,
At least 0.01% by mass or more and 0.5% by mass or less of acetic acid with respect to the ingredients and the whole prepared food, and 0.1 to 4.0 parts by mass of phytin with respect to 1 part by mass of the acetic acid; A side dish containing at least one organic acid selected from the group consisting of acids, citric acid, malic acid, and gluconic acid is subjected to a high-pressure treatment of 200 MPa or more in a sealed state for 30 seconds or more in a sealed state. .

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the acetic acid containing side dish which suppressed the reduction of the acidity of the side dish, especially the sourness derived from acetic acid in the side dish, and suppressed the blur of the original flavor of ingredients can be provided. Further, according to the present invention, it is possible to provide a method for suppressing a reduction in the acidity of an acetic acid-containing side dish. Such acetic acid-containing side dishes can induce appetite of consumers, and further market expansion of acetic acid-containing side dishes can be expected.

<Production method of acetic acid-containing prepared food>
The method for producing an acetic acid-containing side dish according to the present invention includes at least the following steps A to C. Hereinafter, each step will be described in detail.

[Step A]
Step A is a step in which acetic acid-containing seasonings and ingredients are mixed to obtain side dishes so that the specific organic acid is in a specific amount with respect to acetic acid. The method of adding the acetic acid-containing seasoning and the ingredients is not particularly limited, and a prepared dish can be produced by conventionally known means such as mixing and stirring. In the step A, the organic acid and the seasoning may be separately added to the ingredients, and may be blended, or the organic acid may be added to the seasoning in advance and then blended with the ingredients.

(Ingredients)
As the ingredients used in step A, either vegetable ingredients or animal ingredients can be used. Vegetable ingredients include radishes, carrots, burdock, bamboo shoots, cabbage, Chinese cabbage, celery, asparagus, spinach, komatsuna, green soybeans, tomatoes and other vegetables, potatoes, potatoes such as potatoes, sweet potatoes, taro, soybeans, red beans Beans such as silk bean, peas, etc., grains such as rice, wheat, leeks, millet, fruits such as apples, peaches, pineapples, mushrooms such as shiitake mushrooms, shimeji, enoki, nameko, matsutake, young cloth, kelp, hijiki, etc. Seaweed and the like. In addition, animal ingredients include beef, pork, poultry, mutton, horse meat, venison, boar, goat, rabbit, whale, their offal and other meats, horse mackerel, sweetfish, sardine, bonito, etc. , Salmon, mackerel, tuna and other fish, abalone, oyster, scallop, clam and other shellfish, and shrimp, crab, squid, octopus, sea cucumber and other seafood. Moreover, egg products such as boiled eggs, fried eggs and omelets, kneaded products such as kamaboko, livestock meat products such as ham and sausage, and processed foods such as noodles and pickles may be used. It is not limited to these as long as it is an edible food production raw material or material. These ingredients may be used alone or as a mixture of two or more. Among these ingredients, it is preferable to use a vegetable ingredient whose physical properties such as hardness are hardly changed by the high-pressure treatment in the step C.

  These ingredients may be used in a raw state, or may be cooked, cooked, boiled, baked, steamed, fried or the like. In addition, these ingredients can be used after being frozen or subjected to freezing / thawing treatment. Furthermore, the shape of these ingredients may be lump, bite-sized, or any shape, and the size of the ingredients can be appropriately selected.

(Acetic acid-containing seasoning)
The seasoning used in the step A contains at least acetic acid, and may further contain edible oils and fats, water, egg yolk, other raw materials, and the like. When the acetic acid-containing seasoning contains edible oils and fats, it may be in an emulsified state or in a separated state. When the acetic acid-containing seasoning is emulsified, it may have a constitution of an oil-in-water (O / W type) emulsion or a W / O / W type composite emulsion. The configuration is more preferred. When the acetic acid-containing seasoning does not contain edible oils and fats, it can be a so-called non-oil type seasoning. Among these acetic acid-containing seasonings, an emulsified oil-in-water (O / W) emulsion is preferable.

  As the acetic acid-containing seasoning, a mayonnaise-like seasoning is more preferable because it is easy to mix with ingredients. Examples of the mayonnaise-like seasoning include mayonnaise and dressing. According to Japanese Agricultural Standards (JAS), a dressing having a viscosity of 30 Pa · s or more is called a semi-solid dressing. Among them, mayonnaise is a raw material such as egg yolk having a water content of 30% by mass or less and a fat or oil content of 65% by mass or more. The mayonnaise-like seasoning in the present invention also includes a group of similar products which have properties similar to mayonnaise specified by JAS but whose component composition does not match JAS.

  The water content of the acetic acid-containing seasoning is not particularly limited, and can be appropriately set according to the content of other components. The water content of the acetic acid-containing seasoning is, for example, preferably 5% by mass or more, more preferably 10% by mass or more, and preferably 50% by mass or less, more preferably 40% by mass or less. .

  The pH of the acetic acid-containing seasoning is preferably 3.0 or more and 5.5 or less, more preferably 3.5 or more and 5.4 or less, and even more preferably 4.0 or more and 5.3 or less. When the pH of the acetic acid-containing seasoning is within the above range, the flavor of the acetic acid-containing seasoning can be improved while controlling the generation of microorganisms of the acetic acid-containing seasoning and increasing the preservability. The pH value of the acetic acid-containing seasoning is a value measured using a pH meter (Horiba Seisakusho Co., Ltd., desktop pH meter F-72) at 1 atm and a product temperature of 20 ° C.

(Acetic acid)
The content of acetic acid in the acetic acid-containing seasoning may be any as long as it can be adjusted so that the content of acetic acid is 0.01% by mass to 0.5% by mass based on the whole prepared food. For example, the content of acetic acid in the acetic acid-containing seasoning is preferably from 0.03 mass% to 5.0 mass%, more preferably from 0.04 mass% to 4 mass%, based on the whole acetic acid-containing seasoning. 0.0% by mass or less, more preferably 0.05% by mass or more and 3.0% by mass or less. When the acetic acid content is within the above range, the flavor of the acetic acid-containing seasoning can be improved while controlling the microbial generation of the acetic acid-containing seasoning to enhance the preservability.

(Edible fats and oils)
Edible fats and oils to be added to the acetic acid-containing seasoning are not particularly limited, and conventionally known edible fats and oils can be used. Specifically, as edible oils and fats, for example, rapeseed oil, soybean oil, corn oil, palm oil, cottonseed oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, sesame oil, grape seed oil, Chemical or enzymatic treatment such as vegetable oils such as peanut oil, almond oil, avocado oil, fish oil, tallow, lard, chicken fat, or MCT (medium chain triglyceride), diglyceride, hardened oil, transesterified oil, etc. And the like obtained by subjecting the composition to a method such as the above. Among these, vegetable oils and fats are preferably used, and rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof is more preferably used.

  The content of the edible oil or fat in the acetic acid-containing seasoning is preferably 30% by mass or more and 90% by mass or less, more preferably 60% by mass or more and 85% by mass or less based on the whole acetic acid-containing seasoning. Preferably it is 65% by mass or more and 80% by mass or less. When the content of fats and oils in the acetic acid-containing seasoning is 50% by mass or more, a rich kokumi derived from oil can be sufficiently felt.

(egg yolk)
Egg yolk to be added to the acetic acid-containing seasoning may be any egg yolk generally distributed, such as raw egg yolk (liquid egg yolk) or raw egg yolk that has been subjected to a predetermined treatment. Examples of the predetermined treatment include addition of salt and sugar, sterilization treatment such as pasteurization, freezing and thawing, drying and reconstitution, and desugaring treatment. These processes may be performed alone or in combination of two or more. In addition, the liquid yolk refers to one obtained by breaking eggs of birds such as chickens and separating egg whites, and includes those that have been refrigerated and stored for a predetermined period after breaking and separation, and those that have been frozen and thawed.

  The content of egg yolk in the acetic acid-containing seasoning is preferably 3% by mass or more, more preferably 4% by mass or more, and still more preferably 5% by mass, in terms of raw material, based on the whole acetic acid-containing seasoning. It is at least 20% by mass, more preferably at most 15% by mass, even more preferably at most 10% by mass. If the content of egg yolk in the acetic acid-containing seasoning is within the above numerical range, the richness derived from egg yolk can be sufficiently felt. In addition, the taste of the whole acetic acid-containing seasoning is excellent in balance, and a good emulsified state can be maintained.

(Other raw materials)
In the acetic acid-containing seasoning of the present invention, various raw materials usually used for the acetic acid-containing seasoning can be appropriately selected and contained in addition to the above-described raw materials, as long as the effects of the present invention are not impaired. For example, amino acids, salt, soy sauce, sugar, miso, seasonings such as glucose, syrup, dextrin, honey, spice extract, protein hydrolyzate, coloring and flavoring, lemon juice, onion, pepper, chopped boiling Eggs, parsley, capers, chives, cucumbers and other pickles, xanthan gum, carrageenan, guar gum, tamarind seed gum, locust bean gum, gellan gum, gum arabic and other thickeners, mustard, mustard powder, pepper and other spices, lecithin Emulsifiers such as lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, and sucrose fatty acid ester; antioxidants such as ascorbic acid and vitamin E; and bacteriostats.

(Method for producing acetic acid-containing seasoning)
A method for producing an acetic acid-containing seasoning is, for example, to prepare at least acetic acid (vinegar), salt, a thickener, other raw materials, and water, and to uniformly mix them with a mixer or the like to prepare a water phase raw material mixture. . Thereafter, egg yolk is added to the aqueous phase raw material mixture, and the mixture is uniformly mixed with a homomixer or the like to obtain an aqueous phase. When the acetic acid-containing seasoning is a non-oil type containing no edible fat, the resulting aqueous phase can be directly used as the acetic acid-containing seasoning.

  Subsequently, the edible oil and fat is gradually added to the aqueous phase obtained as described above, if necessary, to emulsify the edible oil and fat, whereby an acetic acid-containing seasoning in which the edible oil phase is emulsified and dispersed in the aqueous phase can be obtained. In addition, edible oils and fats can be loaded on the aqueous phase obtained above to obtain a separated acetic acid-containing seasoning.

(manufacturing device)
In the production of the acetic acid-containing seasoning of the present invention, an apparatus used for producing an ordinary acetic acid-containing seasoning can be used. Examples of such a device include a general stirrer, a stick mixer, a stand mixer, a homomixer, a homodisper, and the like. Examples of the stirring blade shape of the stirrer include a propeller blade, a turbine blade, a paddle blade, an anchor blade, and the like.

(Organic acid)
Examples of the organic acid used in the step A include phytic acid, citric acid, malic acid, and gluconic acid. These organic acids may be used alone or in combination of two or more. Among the above organic acids, it is preferable to use phytic acid because it suppresses the reduction of the acidity derived from acetic acid and easily suppresses the blur of the original flavor of the ingredients. The organic acid may be blended with the organic acid itself or in the form of an organic acid salt. The organic acid may be mixed with ingredients containing the organic acid, such as citrus juice.

  The compounding amount of the organic acid is 0.1 to 4.0 parts by mass, preferably 0.2 to 3.5 parts by mass, based on 1 part by mass of acetic acid in the side dish. More preferably, it is 0.5 part by mass or more and 3.0 parts by mass or less. When the compounding amount of the organic acid is within the above range, reduction in acidity derived from acetic acid can be suppressed, and blurring of the original flavor of the ingredients can be suppressed. If the amount exceeds the above range, the acidity of the organic acid itself is remarkably strongly felt even if the acetic acid content is adjusted within the following range, which is not preferable. On the other hand, if it is below the above range, even if the acetic acid content is adjusted to the following range, an appropriate acidity due to acetic acid cannot be obtained, which is not preferable.

(Side dish)
The side dish obtained in the step A contains acetic acid, and the content of acetic acid is 0.01% by mass or more and 0.5% by mass or less, preferably 0.02% by mass or more and 0% by mass or less based on the whole side dish. 0.4% by mass or less, more preferably 0.03% by mass or more and 0.3% by mass or less. If it is outside the above range, even if the amount of the organic acid is adjusted within the above range, an appropriate acidity due to acetic acid cannot be obtained, which is not preferable.

  The pH of the prepared food can be appropriately adjusted according to the type of the ingredients, and is, for example, 3.0 or more and 6.0 or less, and the lower limit is 3.8 or more, 4.0 or more, or 4.3 or more. And the upper limit may be 5.8 or less, 5.7 or less, or 5.5 or less. When the pH of the acetic acid-containing seasoning is within the above range, the flavor of the acetic acid-containing seasoning can be improved while controlling the generation of microorganisms of the acetic acid-containing seasoning and increasing the preservability. The pH value of the prepared food is determined by mixing and grinding the prepared food using a mixer to a uniform state, and then measuring the pH at a pressure of 1 atm and a product temperature of 20 ° C. using a pH meter (a desktop type manufactured by Horiba, Ltd.). It is a value measured using a pH meter F-72).

  The side dish ingredients are not particularly limited as long as they use the above ingredients, but those using vegetable ingredients whose physical properties such as hardness are hardly changed by the high-pressure treatment in step C are preferred. As a side dish, for example, a salad is preferable, and a potato salad is more preferable.

[Step B]
Step B is a step of sealing the prepared food obtained in Step A in a container. The container is not particularly limited as long as it can withstand the high-pressure treatment in step C, and any of conventionally known hard containers and soft containers can be used. The material of the container is not particularly limited, and metal, resin, and the like can be appropriately selected. In addition, the size of the container can be appropriately selected according to the amount of prepared food and the like.

  The method of sealing the prepared food in the container in the step B is not particularly limited, and can be performed by a conventionally known method. As a sealing method, for example, a method of filling a container with a side dish from about half to full and sealing the container under normal pressure, a method of vacuum-treating the container and sealing under reduced pressure, a method of filling the container with a gas and pressurizing the container A sealing method or the like can be performed.

[Step C]
Step C is a step of subjecting the prepared food sealed in step B to high-pressure treatment. The applied pressure of the high pressure treatment is 200 MPa or more, preferably 250 MPa or more and 1000 MPa or less, more preferably 300 MPa or more and 1000 MPa or less. The pressure maintaining time of the high-pressure treatment is 30 seconds or more, preferably 1 minute to 60 minutes, more preferably 2 minutes to 30 minutes. The high-pressure treatment may be performed continuously or intermittently. In the case of intermittent operation, the total pressure maintenance time may be within the above numerical range. The temperature of the high-pressure treatment is preferably lower than 50 ° C, more preferably 5 ° C or higher and 40 ° C or lower, and further preferably 10 ° C or higher and 30 ° C or lower. When the conditions of the high-pressure treatment are within the above range, it is possible to suppress the reduction of the acidity derived from acetic acid and to suppress the blur of the original flavor of the ingredients without increasing the production cost.

  The apparatus used for the high-pressure treatment in the step C is not particularly limited, and a conventionally known pressure apparatus can be used. The pressure device may be either a batch type or a continuous type as long as it can perform high-pressure processing under the above conditions.

<Method to reduce sourness>
The suppression method of the present invention suppresses the reduction of the acidity of acetic acid-containing side dishes. In the present invention, at least the ingredients, 0.01% by mass to 0.5% by mass of acetic acid based on the whole prepared food, and 0.1% by mass to 4.0% by mass based on 1 part by mass of the acetic acid. Parts or less of a side dish containing at least one organic acid selected from the group consisting of phytic acid, citric acid, malic acid, and gluconic acid, is subjected to a high-pressure treatment of 200 MPa or more in a sealed state for 30 seconds or more. It is characterized by the following.

  The acetic acid-containing side dish, the method for sealing the side dish, and the method for high-pressure treatment used in the suppression method of the present invention are as described above.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the present invention should not be construed as being limited to the following Examples.

[Test Example 1]
<Preparation of acetic acid-containing seasonings A to C>
Acetic acid-containing seasonings A to C, which are mayonnaise-like seasonings, were prepared according to the mixing ratios shown in Table 1. Specifically, first, vinegar, egg yolk, salt, dextrin, and fresh water were uniformly mixed using a mixer to prepare an aqueous phase. Next, edible vegetable oils and fats were gradually added to the aqueous phase while being stirred by a mixer and emulsified, and then emulsified by a colloid mill to prepare acetic acid-containing seasonings A to C. In addition, when the obtained acetic acid-containing seasonings A to C were adjusted to 1 atm and a product temperature of 20 ° C., the pH was measured using a pH meter (Horiba Seisakusho's desktop pH meter F-72). , PH was 3.0-5.3.

<Processing of vegetable ingredients>
The peeled and sprouted potatoes were steamed at 100 ° C. for 60 minutes. The steamed potato was pressed against a mesh having an aperture of 20 mm to be crushed, and a crushed product of about 1 to 2 cm was obtained. The onions sliced to a thickness of about 2 mm were heated in boiling water for 1 minute, and the carrots chopped in boiling water were heated in boiling water for 2 minutes, then exposed to running water and drained. Furthermore, the cucumber was sliced, exposed to running water, and then drained.

<Manufacture of potato salad>
Potato salad was manufactured according to the mixing ratio shown in Table 2. Specifically, phytic acid as an acetic acid-containing seasoning and an organic acid are added to a vegetable ingredient so that the ratio of the contents of acetic acid and phytic acid in the potato salad becomes the value shown in Table 2, and the mixture is placed in a container. Sealed. Subsequently, high pressure treatment was performed under the conditions shown in Table 3 to produce a potato salad. The obtained potato salad of Examples 1 to 7 and Comparative Examples 1 and 2 was subjected to a pH meter (Horiba Seisakusho desktop pH meter) at 1 atm and a product temperature of 20 ° C. before and after high-pressure treatment, respectively. When the pH was measured using F-72), the pH was 4.3 to 5.8. The pH of each potato salad did not change before and after the high pressure treatment.

<Sensory evaluation of potato salad>
For the potato salads of Examples 1 to 7 and Comparative Examples 1 and 2 obtained above, sensory evaluation was performed on the following criteria for the acidity derived from acetic acid in the prepared food and the blur of the original flavor of the ingredients using the trained panels. went. Table 2 shows the evaluation results. In addition, it can be said that all of the following evaluations are good results if the evaluation is 2 or more.
[Evaluation criteria for acidity derived from acetic acid]
4: The acidity derived from acetic acid was almost the same as that before the high-pressure treatment, and was very favorable.
3: The acidity derived from acetic acid was slightly reduced as compared with that before the high pressure treatment, which was favorable.
2: Although the acidity derived from acetic acid was reduced as compared with that before the high-pressure treatment, it was within a range without any problem.
1: The acidity derived from acetic acid was extremely reduced as compared with that before the high-pressure treatment, which was not preferable, or the acidity of the organic acid itself was extremely strongly felt, which was not preferable.
[Evaluation criteria for the original flavor blurring of ingredients]
3: The flavor was almost the same as that before the high-pressure treatment, which was favorable.
2: The flavor was slightly blurred as compared with that before the high-pressure treatment, but was in a range without any problem.
1: The flavor was extremely blurred as compared with that before the high-pressure treatment, which was not preferable.

[Test Example 2]
A potato salad was produced in the same manner as in Example 3, except that the mixture of phytic acid was added after the high-pressure treatment, not before the high-pressure treatment. Subsequently, as a result of performing a sensory evaluation in the same manner as described above, the acidity derived from acetic acid was extremely reduced as compared with that before the high-pressure treatment, which was not preferable, and the acidity of phytic acid itself was strongly felt. As for the blur of the original flavor of the ingredients, the flavor was extremely blurred as compared with that before the high-pressure treatment, which was not preferable. The pH of the obtained potato salad was measured using a pH meter (Horiba Seisakusho pH meter F-72) at 1 atm and at a product temperature of 20 ° C. before and after the high-pressure treatment. As a result, the pH was 4.3 to 5.8. The pH of each potato salad did not change before and after the high pressure treatment.

[Test Example 3]
A potato salad was produced in the same manner as in [Test Example 1] except that phytic acid was replaced with another organic acid shown in Table 4 (hereinafter, organic acid (A)). About the obtained potato salad, the sensory evaluation was performed in the same manner as in [Test Example 1]. Table 4 shows the results of the sensory evaluation. When Examples 9, 11, and 13 were compared, Example 9 felt the acidity of citric acid itself, Example 11 felt slightly the acidity of malic acid itself, and Example 13 felt the acidity of phytic acid itself. I didn't feel it. In addition, the obtained potato salad of Examples 8 to 13 was subjected to a pH meter (Horiba Seisakusho's desktop pH meter F-72) at 1 atm and a product temperature of 20 ° C. before and after the high-pressure treatment. When pH was measured using pH, pH was 4.3 to 5.8. The pH of each potato salad did not change before and after the high pressure treatment.

[Test Example 4]
About Example 3, a potato salad was produced in the same manner as in [Test Example 1] except that the conditions of the high-pressure treatment were changed to the conditions in Table 5. About the obtained potato salad, the sensory evaluation was performed in the same manner as in [Test Example 1]. Table 5 shows the results of the sensory evaluation. Further, for the obtained potato salad of Examples 14 to 19, before and after the high-pressure treatment, at 1 atm and product temperature of 20 ° C., a pH meter (Desktop pH meter F-72 manufactured by Horiba, Ltd.) When pH was measured using pH, pH was 4.3 to 5.8. The pH of each potato salad did not change before and after the high pressure treatment.

<Preparation of acetic acid-containing seasonings D and E>
Acetic acid-containing seasonings D and E were prepared according to the mixing ratios shown in Table 6. Specifically, concentrated soy sauce, granulated sugar, vinegar, processed starch, and fresh water were uniformly mixed using a mixer to prepare acetic acid-containing seasonings D and E. When the pH of the obtained acetic acid-containing seasonings D and E was measured in the same manner as in [Test Example 1], the pH was 3.0 to 5.3.

<Processing of vegetable ingredients>
Onions and seeds cut into slices of about 2 mm were cut into pieces and peppers were cut in boiling water for 2 minutes, and carrots were randomly cut in boiling water after heating for 3 minutes. The pieces were exposed to running water and drained.

<Processing of animal ingredients>
The pork leg was cut into pieces each having a side of about 2 to 3 cm, and the surface was sprinkled with potato starch and fried in oil.

<Manufacture of sour pork>
Swine pork was manufactured according to the mixing ratios shown in Table 7. Specifically, a vegetable-based ingredient and an animal-based ingredient are mixed with an acetic acid-containing seasoning so that the ratio of the contents of acetic acid and phytic acid in the sour pork becomes the value shown in Table 7, and sealed in a container. did. Subsequently, high-pressure treatment was performed under the conditions shown in Table 3 to produce sweet and sour pork. The obtained sour pork was subjected to sensory evaluation in the same manner as in [Test Example 1]. Table 7 shows the results of the sensory evaluation. In Example 20 and Comparative Example 3, the texture of the meat material was slightly harder than before the high-pressure treatment, but there was no practical problem. The pH of these sour pork was measured using a pH meter (Horiba Seisakusho pH meter F-72) at 1 atm and a product temperature of 20 ° C. before and after the high-pressure treatment. , PH was 3.0-4.5. In addition, before and after the high pressure treatment, the pH of each of the sour pork did not change.

Claims (7)

A method for producing a side dish containing 0.01% by mass or more and 0.5% by mass or less of acetic acid,
A) Phytic acid and acetic acid-containing seasoning are separately added to the ingredients, or phytic acid is added to the acetic acid-containing seasoning in advance, and mixed with the ingredients, and phytic acid is added to 1 part by mass of the acetic acid. A step of obtaining a prepared dish containing not less than 1 part by mass and not more than 4.0 parts by mass;
B) a step of sealing the obtained prepared food in a container,
C) a step of subjecting the sealed side dish to high-pressure treatment of 200 MPa or more at a temperature lower than 50 ° C. for 30 seconds or more;
A method for producing a side dish, comprising: The ingredient is characterized by including a vegetable ingredient,
The method according to claim 1. The acetic acid-containing seasoning is characterized by being an oil-in-water emulsified seasoning,
The method according to claim 1. The oil-in-water emulsion seasoning is characterized by being a mayonnaise-like seasoning,
The method according to claim 3. The side dish is a salad,
The production method according to claim 1. The salad is a potato salad,
The method according to claim 5. A method for suppressing a reduction in acidity of an acetic acid-containing side dish,
At least 0.01% by mass or more and 0.5% by mass or less of acetic acid with respect to the ingredients and the whole prepared food, and 0.1 to 4.0 parts by mass of phytin with respect to 1 part by mass of the acetic acid; Applying a high-pressure treatment of 200 MPa or more to a prepared food containing at least one organic acid selected from the group consisting of acid, citric acid, malic acid, and gluconic acid at a temperature of less than 50 ° C. for 30 seconds or more in a sealed state. A suppression method, characterized in that: