JPH01108935A - Seasoning liquid for pickling - Google Patents
Seasoning liquid for picklingInfo
- Publication number
- JPH01108935A JPH01108935A JP62267668A JP26766887A JPH01108935A JP H01108935 A JPH01108935 A JP H01108935A JP 62267668 A JP62267668 A JP 62267668A JP 26766887 A JP26766887 A JP 26766887A JP H01108935 A JPH01108935 A JP H01108935A
- Authority
- JP
- Japan
- Prior art keywords
- calcium
- pickles
- acid
- seasoning liquid
- lactate
- 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.)
- Pending
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 29
- 239000007788 liquid Substances 0.000 title claims abstract description 23
- 238000005554 pickling Methods 0.000 title description 3
- 235000021110 pickles Nutrition 0.000 claims abstract description 49
- 150000007524 organic acids Chemical class 0.000 claims abstract description 27
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 12
- 239000001527 calcium lactate Substances 0.000 claims abstract description 12
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 12
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 10
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001110 calcium chloride Substances 0.000 claims abstract description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 7
- 229960002713 calcium chloride Drugs 0.000 claims abstract description 7
- 235000011148 calcium chloride Nutrition 0.000 claims abstract description 7
- 239000004227 calcium gluconate Substances 0.000 claims abstract description 7
- 235000013927 calcium gluconate Nutrition 0.000 claims abstract description 7
- 229960004494 calcium gluconate Drugs 0.000 claims abstract description 7
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 7
- 229910000389 calcium phosphate Inorganic materials 0.000 claims abstract description 7
- 229960001714 calcium phosphate Drugs 0.000 claims abstract description 7
- 235000011010 calcium phosphates Nutrition 0.000 claims abstract description 7
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims abstract description 7
- 239000001630 malic acid Substances 0.000 claims abstract description 7
- 235000011090 malic acid Nutrition 0.000 claims abstract description 7
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 7
- 235000015165 citric acid Nutrition 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 claims abstract description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 5
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims abstract description 5
- 239000001354 calcium citrate Substances 0.000 claims abstract description 5
- 229960004256 calcium citrate Drugs 0.000 claims abstract description 5
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 5
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 5
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 5
- 229960002079 calcium pantothenate Drugs 0.000 claims abstract description 5
- 235000013337 tricalcium citrate Nutrition 0.000 claims abstract description 5
- 235000005985 organic acids Nutrition 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- 229960005069 calcium Drugs 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 235000019631 acid taste sensations Nutrition 0.000 abstract 1
- 235000019583 umami taste Nutrition 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 5
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 5
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 230000002542 deteriorative effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000007522 mineralic acids Chemical class 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 229940074404 sodium succinate Drugs 0.000 description 2
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は漬物の軟化を防止し、歯応えを良好にするとと
もに、適度な酸味で良好なうま味を呈する漬物を提供し
うる漬物用調味液に関する。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a seasoning liquid for pickles that can prevent pickles from softening, improve texture, and provide pickles with moderate acidity and good umami. .
漬物は野菜を塩で漬けて変改を防止し、貯蔵することか
ら始まったものであり、野菜の変質を防止することを目
的とするものであるとともに、漬物として適度な張りが
あり歯応えがよいものが好まれる。塩漬野菜は食塩の苦
汁成分が少ないと軟化するといわれており、漬物の軟化
を防止して歯応えの良い漬物を得るためは食塩を多量に
使用すしかし、近年食生活の改善、嗜好の変化により塩
分の少ない食品が好まれる傾向にあり、漬物等において
も低塩化の要望が高まっている。しかし上述したとおり
低塩化は変質防止効果の低下をまねき、このため低塩化
と変質防止とが重要な課題となっている。Pickles originated from pickling vegetables in salt to prevent them from deteriorating and then storing them.The purpose of pickles is to prevent vegetables from deteriorating, and they also have the right amount of firmness and texture as pickles. Things are liked. It is said that salted vegetables become soft when the bitterness component in the salt is low, and in order to prevent pickles from softening and obtain crunchy pickles, a large amount of salt is used.However, in recent years, due to improvements in eating habits and changes in taste, There is a trend toward preference for foods with low salt content, and there is a growing demand for low-chloride products such as pickles. However, as mentioned above, low chloride leads to a decrease in the effect of preventing deterioration, and therefore low chloride and prevention of deterioration have become important issues.
本発明はこのような問題点に鑑み′、漬物の低塩化を実
現するとともに、低塩化にともなう変質防止効果の低下
、特に漬物の軟化を防止し、歯応えが良く、かつ程度な
酸味で良好なうま味を呈する漬物を提供せんとするもの
である。In view of these problems, the present invention realizes low chloride content in pickles, and also prevents the deterioration prevention effect that accompanies low chloride content, especially softening of pickles, and provides pickles with good crunch and moderate acidity. The purpose is to provide pickles that exhibit umami.
本発明７は上記の課題を解決するために、有機酸と乳酸
カルシウム、リン酸カルシウム、グルコン酸カルシウム
、クエン酸カルシウム、パントテン酸カルシウム、塩化
カルシウム、炭酸カルシウム又は水酸化カルシウムの中
から選んだ１種または２種以上のカルシウム塩を含んで
なることを特徴とする漬物用調味液を提供せんとするも
のである。In order to solve the above-mentioned problems, the present invention 7 provides an organic acid and one or more selected from calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium pantothenate, calcium chloride, calcium carbonate, or calcium hydroxide. It is an object of the present invention to provide a seasoning liquid for pickles characterized by containing two or more types of calcium salts.
上記の漬物用調味液を漬込み後の漬物に添加することに
より、調味液に配合したカルシウム塩が漬物の軟化を防
止して歯応えを良好なものにするとともに、有機酸によ
る適度な酸味により良好なうま味を呈する漬物を提供し
うるものである。By adding the above pickle seasoning liquid to pickles after pickling, the calcium salt blended into the seasoning liquid prevents the pickles from softening and gives them a good texture, and the moderate acidity from the organic acid gives them a good texture. It is possible to provide pickles that exhibit umami.
一般に漬物等の塩蔵食品の軟化を防止して張りがあり、
歯応えの良好な埋蔵品を得ようとするときには、硫酸カ
ルシウム等のカルシウムを使用することが考えられる。In general, it prevents salted foods such as pickles from softening and keeps them firm.
When trying to obtain a mineral with good texture, it is possible to use calcium such as calcium sulfate.
しかし、通常漬物の調味液には食塩、グルタミン酸ナト
リウム、コハク酸ナトリウム、ソルビット、アミノ酸系
調味料、水等からなる調味料に酸味料として各種の有機
酸を配合しているが、上記の硫酸カルシウム等のカルシ
ウム塩を漬物用調味液に配合すると、これらのカルシウ
ム塩が調味液に酸味料として配合した有機酸と反応して
有機酸塩を生成し、これらの有機酸カルシウム塩は調味
液に対する溶解性が悪く調味液の濁りの原因となり実用
にはならなかった。However, the seasoning liquid for pickles usually contains salt, monosodium glutamate, sodium succinate, sorbitol, amino acid seasonings, water, etc., and various organic acids as acidulants. When calcium salts, such as It had poor performance and caused the seasoning liquid to become cloudy, so it was not put to practical use.
本発明では上記のような点に溺み鋭意研究の結果、無機
、有機酸のカルシウム塩のうち、特定のものを有機酸と
組み合わせることにより、これを酸味料として調味液に
配合したときには調味液に対する溶解性が良好で濁りの
発生もなく、漬物の軟化を防止し、張りがあり歯応えが
よく、かつ有機酸の適度な酸味により良好なうま味を呈
する漬物を提供しうろことを知見したことに基づくもの
である。In the present invention, as a result of intensive research devoted to the above points, we have found that by combining a specific calcium salt of an inorganic or organic acid with an organic acid, when this is blended into a seasoning liquid as an acidulant, it becomes a seasoning liquid. We have discovered that it is possible to provide pickles that have good solubility in water, do not cause turbidity, prevent softening of pickles, are firm and chewy, and exhibit good umami due to the moderate acidity of organic acids. It is based on
本発明において使用しうるカルシウム塩としては、無機
酸のカルシウム塩ではリン酸カルシウム、塩化カルシウ
ム、炭酸カルシウム、水酸化カルシウム等があり、有機
酸のカルシウム塩では乳酸カルシウム、グルコン酸カル
シウム、クエン酸カルシウム、パントテン酸カルシウム
等が使用可能である。上記の乳酸カルシウム、グルコン
酸カルシウム、パントテン酸カルシウム、リン酸カルシ
ウム、塩化カルシウムは水に対する熔解性が高く、各有
機酸と配合した場合、配合剤の安定性が良好で、結晶析
出、沈澱等の問題が生じ難く多量の配合が可能である。Calcium salts that can be used in the present invention include calcium phosphate, calcium chloride, calcium carbonate, calcium hydroxide, etc. as calcium salts of inorganic acids, and calcium lactate, calcium gluconate, calcium citrate, and pantothene as calcium salts of organic acids. Calcium acid etc. can be used. The above calcium lactate, calcium gluconate, calcium pantothenate, calcium phosphate, and calcium chloride have high solubility in water, and when combined with each organic acid, the stability of the compound is good and problems such as crystal precipitation and precipitation are avoided. It is difficult to form and can be blended in large amounts.
このなかでも乳酸カルシウム、リン酸カルシウム、また
はグルコン酸カルシウムを使用したときには処理液に対
する溶解性および漬物の軟化防止効果が高く安定した配
合剤の製造が可能で好ましく、特に乳酸カルシウムを使
用するのが好ましい。尚、塩化カルシウムは有機酸と反
応してＨｃｌを生じ、金属機器への腐食性が増加するた
め、配置合剤及び漬物の製造機器の材質に制約を受ける
という問題が残る。これらカルシウム塩の配合量として
は、有機酸等からなる酸味料中０．５〜１０％程度、好
ましくは３〜５％である。Among these, it is preferable to use calcium lactate, calcium phosphate, or calcium gluconate because it is possible to produce a stable formulation with high solubility in the treatment liquid and a high effect of preventing softening of pickles. It is particularly preferable to use calcium lactate. Incidentally, calcium chloride reacts with organic acids to produce HCl, which increases corrosiveness to metal equipment, so there remains the problem that there are restrictions on the materials of the arrangement mixture and pickle manufacturing equipment. The blending amount of these calcium salts is about 0.5 to 10%, preferably 3 to 5%, in the acidulant made of organic acid or the like.
また、本発明においては上記のように漬物用調味液にカ
ルシウム塩を配合することにより漬物の変質を防止して
歯応えを良好なものとするとともに、漬物に適度の酸味
を与えるための酸味料として各種の有機酸を併用してい
る。この有機酸としては、調味液に配合する上記のよう
なカルシウム塩と反応し、調味液に対する溶解性が悪く
て濁りを生ずるようなカルシウム塩を生成する恐れのあ
る有機酸は除外される。本発明で用いる好ましい有機酸
としては、乳酸、クエン酸、リンゴ酸、酒石酸、酢酸、
アジピン酸、グルコン酸等があり、これらの１種または
２種以上を酸味料として調味液に配合してなるものであ
るが、有機酸を単独で漬物に利用した場合、漬物に各有
機酸特有の呈味が発現し、不快味を生ずる場合がある。In addition, in the present invention, by adding calcium salt to the seasoning liquid for pickles as described above, it is possible to prevent deterioration of the pickles and give them a good texture, and also as an acidulant to give the pickles an appropriate sourness. Various organic acids are used together. This organic acid excludes organic acids that may react with the above-mentioned calcium salts added to the seasoning liquid and produce calcium salts that have poor solubility in the seasoning liquid and cause turbidity. Preferred organic acids used in the present invention include lactic acid, citric acid, malic acid, tartaric acid, acetic acid,
There are adipic acid, gluconic acid, etc., and one or more of these are blended into a seasoning liquid as an acidulant. However, when organic acids are used alone in pickles, there are The taste may develop and cause an unpleasant taste.
これに対し、自然食品、例えば果実中にはそれぞれ数種
の有機酸が混在するためにマイルドな酸味を醸し出すと
ともに各有機酸の優位性により果実独特の酸味を形成し
ている。漬物類においても熟成期間を充分持てば原料又
は醗酵にともない呈味な漬物の製造が可能であるが、今
日の各漬物の製法は即席性が高り、調味料及び酸味料を
いかに配合し、古来の呈味な漬物に、また消費者のニー
ズに即したものに調整する必要がある。そこで、２種以
上の有機酸をバランスよく配合することにより、マイル
ドな酸味で良好なうま味を呈する漬物を提供することを
可能とし、特に乳酸、クエン酸及びリンゴ酸を組合わせ
て配合したときには、まろやかで自然なコクとうま味を
呈する漬物を提供しうるのである。On the other hand, natural foods, such as fruits, each contain several types of organic acids, giving them a mild sour taste, and the superiority of each organic acid creates the unique sour taste of the fruit. Even with pickles, it is possible to produce pickles with a unique flavor based on the raw materials or fermentation if they are allowed to ripen for a sufficient period of time, but today's pickle production methods are highly instantaneous, and it is important to know how to mix seasonings and acidulants. It is necessary to make pickles that have the traditional taste and to meet the needs of consumers. Therefore, by blending two or more types of organic acids in a well-balanced manner, it is possible to provide pickles with mild sourness and good umami, and especially when blended with a combination of lactic acid, citric acid, and malic acid, It is possible to provide pickles with a mellow, natural richness and umami.
本願発明は上記のように特定のカルシウム塩と有機酸と
を組み合わせたものを漬物用調味液に配合することによ
り、漬物の軟化を防止するとともに良好なうま味を呈す
る漬物を提供しうるちのであり、特に上記の各種有機酸
及び各種カルシウム塩中で、有機酸として乳酸、クエン
酸及びリンゴ酸を配合し、かつカルシウム塩として乳酸
カルシウムを配合したときには、まろやかで自然な風味
があり、また優れたうま味とコクがあるとともに、張り
があって歯応えの良好な漬物を提供でき、好ましい実施
態様である。The present invention prevents softening of pickles and provides pickles with good umami by blending a combination of a specific calcium salt and an organic acid into a seasoning liquid for pickles as described above. In particular, when lactic acid, citric acid, and malic acid are blended as the organic acids and calcium lactate as the calcium salt among the various organic acids and calcium salts mentioned above, it has a mellow and natural flavor and has an excellent flavor. This is a preferred embodiment because it can provide pickles that have umami and richness, as well as firmness and texture.
また、上記調味液における調味料成分としては特に限定
されるものではなく、一般に用いられる調味料を使用し
うるちのであり、例えば塩、食酢、グルタミン酸ナトリ
ウム、コハク酸ナトリウム、クエン酸ナトリウム、リン
ゴ酸ナトリウム、アミノ酸系調味料、又はソルビット液
等各種のものを混合したものを採用しうる。In addition, the seasoning components in the above seasoning liquid are not particularly limited, and commonly used seasonings may be used, such as salt, vinegar, monosodium glutamate, sodium succinate, sodium citrate, malic acid, etc. A mixture of various substances such as sodium, amino acid seasoning, or sorbitol liquid may be used.
１Ｍ
白菜の表皮を除去し、４つ割りにしたものを［１ｅ１０
の食塩水に１夜間漬込んだ後水霧し、下漬白菜を得た。1M Chinese cabbage with its epidermis removed and cut into quarters [1e10
After soaking in a saline solution overnight, water mist was applied to obtain pickled Chinese cabbage.
この下漬白菜２００ｇを表１の各配合の調味料７０ｍ
ｌとともに封入して白菜漬を製造し、２後調味液が浸透
した状態で食し、それぞれの呈味及び歯切れを比較した
。Add 200g of this pickled Chinese cabbage to 70ml of seasoning of each combination in Table 1.
Pickled Chinese cabbage was produced by enclosing the pickled vegetables together with 1. After soaking, the pickled Chinese cabbage was eaten after soaking in the seasoning solution, and the taste and crispness of each product were compared.
その結果を表２に示した。The results are shown in Table 2.
表１
表２
以上の結果から明らかなように、上記実施例のような漬
物用調味液を用いれば、酸味料として乳酸、クエン酸及
びリンゴ酸を組み合わせて配合したことによるマイルド
な酸味を呈するとともに、乳酸カルシウムの効果により
歯切れの良好な漬物を提供できるのである。Table 1 Table 2 As is clear from the above results, when the seasoning liquid for pickles as in the above example is used, it exhibits a mild sour taste due to the combination of lactic acid, citric acid and malic acid as acidulants. The effect of calcium lactate makes it possible to provide crispy pickles.
上記の如く、本発明に係る漬物用調味料は、有機酸と乳
酸カルシウム、リン酸カルシウム、グルコン酸カルシウ
ム、クエン酸カルシウム、パントテン酸カルシウム、塩
化カルシウム、炭酸カルシウム又は水酸化カルシウムの
中から選んだ１種または２種以上のカルシウム塩を含ん
でなることを特徴とし、これを漬物に添加することによ
り、カルシウム塩が漬物の軟化を防止して歯応えが良好
で歯切れがよく、また該カルシウム塩を添加することに
より酸味を低減でき、かつ有機酸によりマイルドで適度
な酸味として良好なうま味を呈する漬物を提供しうるち
のである。As described above, the pickle seasoning according to the present invention comprises an organic acid and one type selected from calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium pantothenate, calcium chloride, calcium carbonate, or calcium hydroxide. Or, it is characterized by containing two or more types of calcium salts, and by adding this to pickles, the calcium salt prevents the pickles from softening and makes them crunchy and crispy. As a result, the sourness can be reduced, and the organic acid can provide pickles that have a mild, moderate sourness and good umami.
Claims (1)
コン酸カルシウム、クエン酸カルシウム、パントテン酸
カルシウム、塩化カルシウム、炭酸カルシウム又は水酸
化カルシウムの中から選んだ１種または２種以上のカル
シウム塩を含んでなることを特徴とする漬物用調味液。 ２）カルシウム塩として乳酸カルシウムを用いてなる特
許請求の範囲第１項記載の漬物用調味液。 ３）有機酸として乳酸、クエン酸及びリンゴ酸を用いて
なる特許請求の範囲第１項または第２項記載の漬物用調
味液。[Claims] 1) An organic acid and one or more calcium selected from calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium pantothenate, calcium chloride, calcium carbonate, or calcium hydroxide. A seasoning liquid for pickles characterized by containing salt. 2) The seasoning liquid for pickles according to claim 1, which uses calcium lactate as the calcium salt. 3) The seasoning liquid for pickles according to claim 1 or 2, which uses lactic acid, citric acid, and malic acid as the organic acids.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62267668A JPH01108935A (en) | 1987-10-22 | 1987-10-22 | Seasoning liquid for pickling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62267668A JPH01108935A (en) | 1987-10-22 | 1987-10-22 | Seasoning liquid for pickling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01108935A true JPH01108935A (en) | 1989-04-26 |
Family
ID=17447871
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62267668A Pending JPH01108935A (en) | 1987-10-22 | 1987-10-22 | Seasoning liquid for pickling |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01108935A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06253733A (en) * | 1993-03-03 | 1994-09-13 | Niigata Pref Gov | Saltless fermented pickle |
| WO2011136093A1 (en) * | 2010-04-26 | 2011-11-03 | 味の素株式会社 | Solid composition for low-salt or salt-free food or drink |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5012255A (en) * | 1973-06-01 | 1975-02-07 | ||
| JPS50105855A (en) * | 1974-02-01 | 1975-08-20 | ||
| JPS6041440A (en) * | 1983-08-17 | 1985-03-05 | Kawasaki Kasei Chem Ltd | Preparation of pickles |
-
1987
- 1987-10-22 JP JP62267668A patent/JPH01108935A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5012255A (en) * | 1973-06-01 | 1975-02-07 | ||
| JPS50105855A (en) * | 1974-02-01 | 1975-08-20 | ||
| JPS6041440A (en) * | 1983-08-17 | 1985-03-05 | Kawasaki Kasei Chem Ltd | Preparation of pickles |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06253733A (en) * | 1993-03-03 | 1994-09-13 | Niigata Pref Gov | Saltless fermented pickle |
| WO2011136093A1 (en) * | 2010-04-26 | 2011-11-03 | 味の素株式会社 | Solid composition for low-salt or salt-free food or drink |
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