JPH01291747A - Storage of pickle - Google Patents

Abstract

PURPOSE:To suppress generation of microorganism and prevent muddiness of pickle solution without giving bad effect to quality, taste and flavor of pickle, by adding chitosan, acetic acid or liquor and adipic acid to pickle solution of pickle. CONSTITUTION:A pickle solution pickled pickles is mixed with 0.02-0.3wt.%, 0.002-0.1wt.% acetic acid or 0.02-0.4wt.% brewage vinegar calculated as 100% acetic acid and 0.01-0.3wt.% adipic acid and 0.05-0.3wt.% alcohol as necessary, then organic acid salt (e.g., sodium acetate) is added to control pH at 4.4-5.5.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for preserving pickles, and in particular to a method for preserving pickles such as Asazuke (-・Aijo), which are sold in bags together with pickling liquid.

[Prior Art] Pickles are ready-made foods that are usually eaten as is, and are made from vegetables, fruits, mushrooms, seaweed, etc. as main ingredients.
These are pickled in salt (including salt water), pressure oil, miso, lees, vinegar, etc.

Recently, a large number of pickled products have been put on the market, and demand for pickled pickles and pickles with low salt content is rapidly increasing due to consumers' preference for healthy food and natural foods.

However, pickled vegetables are simply pickled in a pickling solution containing salt, etc., or they are pickled for a short time in salt, etc. and then packed in a bag with the pickling solution, and the salt content is about 3% or more. It has the disadvantage that it does not last long and has poor preservability due to its small amount. In other words, shallow pickling allows microorganisms such as coliform bacteria to develop and multiply quickly.
If this is packaged in bags, the pickling liquid will become cloudy in about a day due to the growth of microorganisms, resulting in an unsanitary and unsightly appearance, and the product value will be lost regardless of taste.

In order to suppress the generation of microorganisms in pickles with low salt content, especially shallow pickles, and prevent the pickling liquid from becoming cloudy, it is possible to add a high concentration of salt or an acid such as acetic acid, or heat sterilize. Both are undesirable because they impair the quality and flavor of the pickles.

Therefore, at present, distribution and storage is carried out exclusively at low temperatures, but this has the disadvantage of increasing distribution costs. In some cases, chitosan, which is β-poly-D-glucosamine, which is a basic polysaccharide, is dissolved in acetic acid and added to the pickle solution of pickles. However, unless chitosan and acetic acid are also added in large quantities, sufficient improvement in storage stability cannot be seen, which impairs the quality and flavor of the pickles, and there is a problem in that the flavor tends to change, especially when lightly pickled.

[Problems to be Solved by the Invention] In view of the conventional circumstances, the present invention has been made to solve the problems without adversely affecting the quality, taste, and flavor of pickles including pickled vegetables.
The purpose of this is to suppress the proliferation of microorganisms for a sufficient period of time necessary for distribution, and to prevent mixing 116 (turbidity) of the pickling liquid.

[Means for Solving the Problems] In order to achieve the above object, the method for preserving pickles according to the present invention involves adding 0.02 to 063% by weight of chitosan and 100% acetic acid to the pickle solution. Converted to 0.002~
It is characterized by adding 0.1% by weight of acetic acid or 0.02-0.4% by weight of brewed vinegar and 0.01-0.3% by weight of adipic acid.

[Effect] In the method of the present invention, which uses 7-dipine ugly in addition to chitosan and acetic acid, the synergistic action of the king makes it possible to particularly prevent microbial growth in shallow pickles and suppress turbidity of the pickling solution over a long period of time, compared to the conventional addition of chitosan and acetic acid. At an addition concentration of less than half,
A much better preservation effect for pickles can be achieved.

As mentioned above, chitosan and acetic acid have traditionally been used as preservatives for pickles due to their antibacterial properties, and acetic acid is also essential as a dissolving agent for chitosan. As the acetic acid, it is convenient to use high-purity glacial acetic acid for dissolving chitosan, but since it has a strong sour taste and a pungent odor, it is preferable to use brewed vinegar, which contains some impurities but has a mellow flavor. A highly acidic brewed vinegar with a purity of 10% that has been treated with activated carbon is preferred in terms of reducing impurities and odor.

When using these brewed vinegars, the upper limit of the amount added can be increased to 0.4% by weight in terms of 100% acetic acid because of its good flavor.

Adipic acid is said to have weaker antibacterial activity than acetic acid, but
It has been found that the effect of suppressing the turbidity of the pickling solution of pickles is far superior to that of acetic acid. In addition, adipic acid has a low acidity and there is little risk of spoiling the flavor of pickles. However, since adipic acid has low solubility in water, it is preferable to dissolve it in alcohol and add it. In this case, the amount of alcohol is It is preferably 0.05 to 0.3% by weight based on the amount of salt, and has the secondary effect of improving the flavor of pickles.

The most preferable composition of the preservative added to the pickling solution in the method of the present invention is 0.03 to 0.1% by weight of chitosan and 0.05 to 0.05% by weight of acetic acid, based on the pickling solution.
0.2% by weight of highly concentrated brewed vinegar treated with activated carbon;
01-0.03% by weight of adipic acid, and 0.05-0
It is 63% alcohol by weight.

In addition, by adding organic acid salts such as sodium acetate, the pH of the pickling solution can be adjusted.
is preferably adjusted to a range of 4.4 to 5.5.

[Example] Practical Example 2 After putting cucumbers in 8% saline solution for 8 hours, the weight of the cucumbers dropped! (100 g) and the same amount of pickling liquid were placed in a transparent plastic bag, and chitosan, acetic acid, and adipic acid were added to the pickling liquid to have the composition shown in Table 1 below, and the bag was sealed.
Stored at ℃.

Table 1 a --- b -0,10- c O,050,10- d O,100,lQ - e O,200,10- f O,030,050,02 g O,050,100,04 (Note) Codes a-g given to each sample in each example below.
The composition of the preservative added to the pickling solution is a-H as shown in Table 1.
This means that the composition is

The turbidity of the soaking solution of each sample was measured with a spectrophotometer (6BQns+) every time the storage days elapsed. Obtained 0, D,
When the (Optical Density) is 0.05, the liquid starts to become cloudy, and when the optical density is 0.05, the liquid starts to become cloudy. D was 0.10, and it was determined that the sample was completely turbid.

Table 2 below shows 0.0 for each sample. The number of days until D becomes 0.05 and 0,1O is shown.

Table 2 1a　　　　　　　　　　　　1 1b 2 2 c33 1d 3 4 e44 Ifψ　　　45 1Bヰ　　67 (Note) The mark indicates an example of the present invention.

From the results in Table 1, samples No. 001 and No. 002, in which nothing was added or only acetic acid was added, became completely cloudy in one or two days, and even samples No. 5, in which chitosan and acetic acid were added at high concentrations, became 4. Sample No. 8 according to the present invention and No. 7 according to the present invention
For example, sample No. 6 shows the same preservability as sample No. 5 when the total amount added is 1/3 compared to sample No. 5. Sample No. 7 was obtained by simply adding adipic acid to vIL to sample No. 3, but excellent preservability was obtained.

In addition, sample No. bagged pickles with a shelf life of about 1F will maintain good product condition without turbidity of liquid for about 20 days when distributed and stored at an actual low temperature (10°C). was possible.

Chitosan, acetic acid, and adipic acid shown in Table 1 above,
4% saline solution containing each composition of a, No, c, No, H (clean liquid > 100g, cut into small pieces and heated at 50℃ for 30 minutes.
100 g of Chinese cabbage that had been subjected to a gentle heat treatment for 10 minutes was placed in a plastic bag and sealed to prepare a sachet sample.

Each sample was stored at 20° C., and the turbidity of the soaked liquid was measured with a spectrophotometer (8Hnl) every time E1 passed. The results are shown in Table 3 below.

Table 3 2 Q, 82 0.01 0.01
3 1.4B 0.1.2 0.0
24 1.5B 0.71
0.02B5 1.7G
O,860,0438+,88 1
．． 09 0.081 (Note) The mark indicates an example of the present invention.

[Effects of the Invention] According to the present invention, the synergistic action of chitosan, acetic acid, and adipic acid prevents the growth of microorganisms for a sufficient period of time necessary for distribution without adversely affecting the quality, taste, and flavor of pickles. Since it is possible to suppress the turbidity of the pickling liquid, pickles with high commercial value can be provided at low cost.

Applicant Kiyokuto International Co., Ltd. Agent Patent attorney Masao Yamaki (1 other person)

Claims (2)

[Claims] (1) Chitosan in an amount of 0.02 to 0.3% by weight and 0.002 to 0.0% in terms of 100% acetic acid based on the pickle solution.
A method for preserving pickles, which comprises adding 1% by weight of acetic acid or 0.02 to 0.4% by weight of brewed vinegar and 0.01 to 0.3% by weight of adipic acid. (2) Claim (2) characterized in that 0.05 to 0.3% by weight of alcohol is further added to the pickling solution for pickles.
1) Preservation method of pickles described.