JPH01137935A - Agent for preventing change in color of pickle - Google Patents
Agent for preventing change in color of pickleInfo
- Publication number
- JPH01137935A JPH01137935A JP62292287A JP29228787A JPH01137935A JP H01137935 A JPH01137935 A JP H01137935A JP 62292287 A JP62292287 A JP 62292287A JP 29228787 A JP29228787 A JP 29228787A JP H01137935 A JPH01137935 A JP H01137935A
- Authority
- JP
- Japan
- Prior art keywords
- pickles
- agent
- discoloration
- color
- acid
- 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
- 235000021110 pickles Nutrition 0.000 title claims abstract description 23
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 17
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 12
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000467 phytic acid Substances 0.000 claims abstract description 12
- 229940068041 phytic acid Drugs 0.000 claims abstract description 12
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 12
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000002211 L-ascorbic acid Substances 0.000 claims abstract description 7
- 235000000069 L-ascorbic acid Nutrition 0.000 claims abstract description 7
- 238000002845 discoloration Methods 0.000 claims description 18
- 239000003112 inhibitor Substances 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 abstract description 9
- 238000002156 mixing Methods 0.000 abstract description 3
- 238000007654 immersion Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- 239000011668 ascorbic acid Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000007598 dipping method Methods 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 238000004649 discoloration prevention Methods 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- 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、日本の伝統的な食品である漬物用の変色防止
剤に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a discoloration inhibitor for pickles, which are traditional Japanese foods.
一般的に漬物は、野菜を塩漬し、塩抜き、圧搾工程を経
て調味液に浸漬され、密封加熱殺菌の後出荷される。従
来、このような漬物には変色防止剤として、トリポリリ
ン酸ナトリウム等のリン酸塩などが添加されていた。Generally, pickles are made by pickling vegetables, removing the salt, pressing them, immersing them in a seasoning liquid, and shipping them after being sealed and sterilized by heating. Conventionally, phosphates such as sodium tripolyphosphate have been added to such pickles as discoloration inhibitors.
ところが、上記のような従来のリン酸塩は変色防止効果
が十分でないばかりでなく、製品の味が悪くなるなどの
悪い影響を及ぼすという問題点があった。However, conventional phosphates as described above not only do not have a sufficient discoloration prevention effect, but also have problems in that they have negative effects such as making the product taste bad.
本発明の目的は、上記問題点を解決するため、長期間に
わたって漬物の変色を防止できるとともに、製品に悪影
響を与えない漬物用変色防止剤を提供することである。SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, an object of the present invention is to provide an anti-discoloration agent for pickles that can prevent discoloration of pickles over a long period of time and does not adversely affect the product.
本発明は、フィチン酸１重量部に対して、Ｌ−アスコル
ビン酸またはその塩を０．１〜１０重量部配合したこと
を特徴とする漬物用変色防止剤である。The present invention is a discoloration preventive agent for pickles characterized by blending 0.1 to 10 parts by weight of L-ascorbic acid or a salt thereof to 1 part by weight of phytic acid.
本発明で用いるフィチン酸は、ミオイノシトールのへキ
サリノ酸エステルである。また、１．−アスコルビン酸
の塩としてはナトリウム塩など食品添加物として使用さ
れる水溶性塩が使用できる。Ｌ−アスコルビン酸および
その塩は、それぞれ１種単独で用いてもよく、２種以上
を併用してもよい。Phytic acid used in the present invention is a hexalinoic acid ester of myo-inositol. Also, 1. - As the salt of ascorbic acid, water-soluble salts used as food additives such as sodium salt can be used. L-ascorbic acid and its salts may be used alone or in combination of two or more.
本発明ではフィチン酸１重量部に対して、Ｌ−アスコル
ビン酸またはその塩を０．１〜１０重量部、好ましくは
０．５〜２重量部配合する。上記範囲外では変色防止効
果が十分でなく、特にフィチン酸が多すぎると、フィチ
ン酸自身が褐変を起こし、また１、−アスコルビン酸類
は多すぎると、溶解が困難になる。本発明の変色防止剤
には上記成分の他に、没食子酸、クエン酸その他の酸化
防止剤を効力増強の目的で配合することができ、さらに
安定剤その他の添加剤を配合してもよい。In the present invention, 0.1 to 10 parts by weight, preferably 0.5 to 2 parts by weight of L-ascorbic acid or a salt thereof is added to 1 part by weight of phytic acid. Outside the above range, the discoloration prevention effect will not be sufficient. In particular, if the amount of phytic acid is too large, the phytic acid itself will cause browning, and if the amount of 1,-ascorbic acids is too large, it will be difficult to dissolve. In addition to the above-mentioned components, the anti-discoloration agent of the present invention may contain gallic acid, citric acid, and other antioxidants for the purpose of enhancing efficacy, and may further contain stabilizers and other additives.
本発明の漬物用変色防止剤は、上記成分を配合したもの
であり、粉末のまま、または水、エタノール等の溶媒に
溶解した状態で使用する。水等に溶解して使用する場合
は、２〜７０重量％、好ましくは５〜５０重量％の濃度
の溶液として使用するのが好ましい。この場合、各成分
を配合した状態で溶解してもよく、別々に溶解して配合
してもよい。The discoloration inhibitor for pickles of the present invention is a mixture of the above-mentioned components, and is used as a powder or dissolved in a solvent such as water or ethanol. When used dissolved in water or the like, it is preferably used as a solution with a concentration of 2 to 70% by weight, preferably 5 to 50% by weight. In this case, each component may be dissolved in a blended state, or may be dissolved and blended separately.
本発明の漬物用変色防止剤は漬物の漬込から製品の包装
に至る任意の工程において、漬物自身または浸漬液に添
加して使用されるが、一般的には漬込の際浸漬液に添加
して使用するのが好ましい。The anti-discoloration agent for pickles of the present invention is used by adding it to the pickles themselves or to the dipping liquid in any process from pickling the pickles to packaging the product, but generally it is added to the dipping liquid during pickling. It is preferable to use
変色防止剤の添加量は漬物および浸漬液の全量に対して
０．１〜１０重量％、好ましくは０．３〜７重量％程度
である。The amount of the discoloration inhibitor added is about 0.1 to 10% by weight, preferably about 0.3 to 7% by weight, based on the total amount of the pickles and dipping liquid.
本発明の漬物用変色防止剤は、漬物自身または浸漬液に
添加することにより、長期間にわたって漬物の変色が防
止でき、またこのとき漬物の味を悪化させることはなく
、安全性も高い。The anti-discoloration agent for pickles of the present invention can prevent discoloration of pickles over a long period of time by adding it to the pickles themselves or the soaking liquid, and does not deteriorate the taste of the pickles and is highly safe.
以下に実施例および比較例を挙げ、本発明をさらに詳細
に説明する。EXAMPLES The present invention will be explained in more detail by giving Examples and Comparative Examples below.
実施例１ 重量 ％フィチ
ン酸 ５．０Ｌ−アスコル
ビン酸 １０．０水
８５．０実施例２
フィチン酸 ４０．０Ｌ−
アスコルビン酸ナトリウム ３．０水
５７．０実施例３
フィチン酸 １０．０Ｌ−
アスコルビン酸 １０．０没食子
酸 ０・１水
７９．９比較例１
重量 ％Ｌ−アスコルビン酸
１０．０水
９０．０比較例２
フィチン酸 ４０．０水
６０．０比較
例３
トリポリリン酸ナトリウム ４０．０水
６０．０４０
°Ｃに加温した水に、上記実施例１〜３ならびに比較例
１〜３に示した成分を入れて完全に溶解し、それぞれの
漬物用変色防止剤を調製した。Example 1 Weight % phytic acid 5.0L-ascorbic acid 10.0 water
85.0 Example 2 Phytic acid 40.0L-
Sodium ascorbate 3.0 water
57.0 Example 3 Phytic acid 10.0L-
Ascorbic acid 10.0 Gallic acid 0.1 Water
79.9 Comparative Example 1
Weight %L-ascorbic acid 10.0 water
90.0 Comparative Example 2 Phytic acid 40.0 Water
60.0 Comparative Example 3 Sodium tripolyphosphate 40.0 Water
60.040
The components shown in Examples 1 to 3 and Comparative Examples 1 to 3 were added to water heated to 0.degree. C. and completely dissolved to prepare respective discoloration inhibitors for pickles.
試験例
第１表の配合割合により実際に漬物を作製した後、密封
容器に保存し、変色の経口変化を観察した結果を第１表
に示した。Test Examples After actually preparing pickles using the blending ratios shown in Table 1, they were stored in a sealed container and observed for oral changes in color. Table 1 shows the results.
＝４−
第１表より、変色防止剤無添加（試験例１．２）では、
早期に変色が起こり、また従来の変色防止剤（試験例３
．４．５）でも効果が十分でないが、本発明の変色防止
剤により漬物の変色が効果的に防止できることがわかる
。=4- From Table 1, when no discoloration inhibitor is added (Test Example 1.2),
Discoloration occurs early, and conventional discoloration inhibitors (Test Example 3)
．． Although the effect of 4.5) is not sufficient, it can be seen that the discoloration inhibitor of the present invention can effectively prevent discoloration of pickles.
代理人 弁理士 柳 原 成Agent: Patent attorney Sei Yanagi Hara
Claims (1)
酸またはその塩を０．１〜１０重量部配合したことを特
徴とする漬物用変色防止剤。(1) A discoloration inhibitor for pickles, characterized in that 0.1 to 10 parts by weight of L-ascorbic acid or a salt thereof is blended with 1 part by weight of phytic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62292287A JPH01137935A (en) | 1987-11-19 | 1987-11-19 | Agent for preventing change in color of pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62292287A JPH01137935A (en) | 1987-11-19 | 1987-11-19 | Agent for preventing change in color of pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01137935A true JPH01137935A (en) | 1989-05-30 |
Family
ID=17779800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62292287A Pending JPH01137935A (en) | 1987-11-19 | 1987-11-19 | Agent for preventing change in color of pickle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01137935A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09309833A (en) * | 1996-05-22 | 1997-12-02 | Toyo Hakko:Kk | Active oxygen-suppressing composition and its production and hypotensive medicine |
-
1987
- 1987-11-19 JP JP62292287A patent/JPH01137935A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09309833A (en) * | 1996-05-22 | 1997-12-02 | Toyo Hakko:Kk | Active oxygen-suppressing composition and its production and hypotensive medicine |
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