JPH01304843A - Method for improving texture of pickles - Google Patents
Method for improving texture of picklesInfo
- Publication number
- JPH01304843A JPH01304843A JP63134627A JP13462788A JPH01304843A JP H01304843 A JPH01304843 A JP H01304843A JP 63134627 A JP63134627 A JP 63134627A JP 13462788 A JP13462788 A JP 13462788A JP H01304843 A JPH01304843 A JP H01304843A
- Authority
- JP
- Japan
- Prior art keywords
- pickles
- chitosan
- texture
- improving
- added
- 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 38
- 238000000034 method Methods 0.000 title claims description 10
- 229920001661 Chitosan Polymers 0.000 claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 230000006196 deacetylation Effects 0.000 claims abstract description 3
- 238000003381 deacetylation reaction Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 7
- 238000007796 conventional method Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 159000000007 calcium salts Chemical class 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 229920002101 Chitin Polymers 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 208000037386 Typhoid Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 201000008297 typhoid fever Diseases 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000012544 Viola sororia Nutrition 0.000 description 1
- 241001106476 Violaceae Species 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229920006317 cationic polymer Polymers 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (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）
木発明け、ピクルス製造工程に丸・（八て、別品ピクル
スのテクスチャーを改良する方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) This invention relates to a method for improving the texture of separate pickles in a pickle manufacturing process.
（従来のｔ夕２＃）
近年、４Ｆ生活の欧風化、多噂化に伴い、ピクルスの消
Ｑｌ’ｔけ次第釦増加の傾向を示している。しかし、ピ
クルス用原料野窄の国内生産ｆｒは少ないため、原料の
多くは外国から塩蔵の形で輸入し、国内で税塩の後、調
味、殺菌工程を経て製品としている。このＴ稈によって
製造されたピクルスは、輸送量ｒメ貯蔵中における酵素
等による作用や、殺菌工程における加熱処理の結果、そ
の肉質が軟化し、歯切れの乏しい製品になってし甘う。(Conventional T-Year 2#) In recent years, with the Europeanization of 4F life and the increasing number of rumors, there has been a tendency for the number of buttons to increase as soon as the pickles disappear. However, domestic production of the raw material for pickles, fr, is small, so most of the raw materials are imported from foreign countries in the form of salt storage, and after being taxed with salt, they undergo seasoning and sterilization processes before being made into products. As a result of the action of enzymes and the like during transport and storage and heat treatment during the sterilization process, the pickles produced by this T culm soften, resulting in a product with poor crispness.
そこで、ピクルスのテクスチャー改良のために１カルシ
ウム塩の添加が有効であるという報告がな七れているｌ
Ｊ、Ｆｎｎｄ Ｓｃｉ、 、Ｖｏｌ、４１．１ｐｙ８
６（ｙｙｙ９））。Therefore, there have been several reports that the addition of calcium salts is effective for improving the texture of pickles.
J, Fnnd Sci, , Vol, 41.1py8
6(yyy9)).
（発嬰が解決しようとする問題点）
カルシウム塩の添加は、ピクルスを硬くする効果は認め
られるが、味及び舌ざわりの悪化が生じ、総合的食味は
好オしい本のではない。(Problems that Hatsuyo is trying to solve) Although the addition of calcium salts has the effect of hardening pickles, it causes a deterioration in taste and texture, and the overall taste is not good.
本発明け、上記の点に鑑みて為されたものであり、ピク
ルスのテクスチャー改良を目的とする本のである。The present invention has been made in view of the above points, and is a book aimed at improving the texture of pickles.
（間閤点を解決するための手段）
しかして本発明社、ピクルス製造工程においてキトサン
を添加することによってピクルスのテクスチャーを改良
することを特徴とするものであり、以下本発明の詳細な
説明するキトサンＦｉギチンを脱丁セチル化して得るこ
とができ、希酸に可溶なカチオン性高分子化合物である
。ここで、キチンは甲殻類や菫類の支持Ｉ＠鞄を形伐し
ている直情の多糖類であって、未利用生物性＊渾として
最大の４のであり、本発明はこのキチンの有効利用技術
として４評価される。(Means for solving the problem of pickles) The present invention is characterized by improving the texture of pickles by adding chitosan in the pickle production process, and the present invention will be described in detail below. Chitosan Fi is a cationic polymer compound that can be obtained by de-cetylating chitosan and is soluble in dilute acids. Here, chitin is a polysaccharide that forms the support I@bags of crustaceans and violets, and is the largest unused biological material.The present invention aims to utilize this chitin effectively. The technology is rated 4.
本発明では、次のような方法によってピクルス製造工程
においてキトサンを添加し、製品ピクルスのテクスチャ
ー改良を行うことができる。すなわち、有機酸、ｊｕｌ
類、香辛料、食塩等を含む；Ｊｌ味液にキトサンを温情
１−て、キトサンｌ企加４町東機を作成し、これを肉詰
した原料野菜に充填した後、１９菌、冷却工程を経て１
Ｉｌ１品ピクルスにする。原料賢菜≠；塩藏物であ石堝
合には、前もって脱塩を行うことが好ましい。In the present invention, chitosan can be added in the pickle production process by the following method to improve the texture of the product pickles. i.e. organic acid, jul
Contains spices, salt, etc.; Add chitosan to Jl Flavor Liquid to create chitosan l 4-cho Toki, fill it into stuffed raw vegetables, and then remove 19 bacteria and pass through the cooling process. 1
Make 1 item pickles. Raw materials: It is preferable to desalinate the raw materials beforehand when using salted and fermented foods.
ここで、本発明において用いられるキト→／け分子ｆが
５０万〜２００万、脱アセチル化度が’ＦＱ〜９０４で
あることが好ましく、また、２Ｉ！唆液へのキトサン添
加濃青けθ、Ｏ１〜０．５憾が好ましい。Here, it is preferable that the chito→/ke molecule f used in the present invention is 500,000 to 2,000,000, the degree of deacetylation is 'FQ to 904, and 2I! It is preferable that chitosan is added to the solution to give a deep blue color θ, O1 to 0.5.
このようにしてで〜あがったピクルスけ、従来の方法に
よって卿造されるピクルスに比べてそのチフス子キーが
向上しており、かかる方法によってピクルスのテクスチ
ャーを改良することがで＾る。The pickles prepared in this way have improved typhoid properties compared to pickles prepared by conventional methods, and the texture of the pickles can be improved by such methods.
（実施例）
以下本発明を実施例によってさらに贈明するう
実施例（ｓｌ
ピクルス用原料キュウリ塩蔵品を水に浸漬して脱塩した
後、その２’ＦＯｇを取り、４５０ＩＴ＋１容瓶容器中
咋肉詰した。一方、キトサン（分子骨１２０万、税アセ
チル化度８０４）は調味液に配合ジれる酢酸に０．Ｏ１
憾、０．０２’ｌｔ、０．０５４め３種類の濃−で溶情
し、その他の有＃！酸、糖類、香辛料、食塩水とともに
混合してキトサン添加調味液を作成した。このようにし
て得られたキトサン添加調味液を肉詰キュ昨すが入った
容器中に密封して充填し、グ５″Ｃで３０分間殺菌して
剰品ピクルスとした。(Example) Hereinafter, the present invention will be further explained with reference to an example (sl) After desalting a salted cucumber raw material for pickles in water and removing its 2'FOg, On the other hand, chitosan (molecular bone: 1.2 million, tax acetylation degree: 804) was added to the acetic acid added to the seasoning liquid by 0.01.
Sorry, 0.02'lt, 0.054th, melting in 3 types of darkness, and other available #! A chitosan-added seasoning liquid was created by mixing it with acid, sugar, spices, and saline. The thus obtained chitosan-added seasoning liquid was sealed and filled into a container containing meat-stuffed pickles, and sterilized for 30 minutes in a 5"C oven to obtain surplus pickles.
これを室温で３週間保存した後、ピクルス試料を容器か
ら取り出し、１ｌｌＩＩ＋された５人のパネルによる官
能検査を行った。すなわち、キトサンを添加しないで同
様の方法で作成したキュウリピクルスを対照区として、
キトサｙｆ５加濃変の異なる３種の試料について、１、
対照区よｈ４非常に悪い。２．対照区より４悪い、３．
対照区と四＊２．ｔ、対照区より４自い、５．対照区よ
吟も非常に良い、の段階でテクスチャー及び総合的食味
を評価し、５人のパネルの評点の平均値を各試料の評価
得点とした。その結果を第１表に示す。After storing this at room temperature for 3 weeks, the pickle sample was removed from the container and subjected to a sensory test by a panel of 5 1llII+ people. In other words, cucumber pickles prepared in the same manner without adding chitosan were used as a control.
Regarding three types of samples with different concentrations of Chitosa yf5, 1.
Control area h4 is very bad. 2. 4 worse than the control group, 3.
Control area and 4*2. t, 4 more than the control plot, 5. The texture and overall taste of the control group Yogin were also evaluated at the level of ``very good'', and the average value of the ratings from the five panelists was used as the evaluation score for each sample. The results are shown in Table 1.
（第１表）
第１表にみられるように、キトサンを添加することによ
って、ピクルスのテクスチャーを改良することがでＡる
ことが認められ、オた、総合的食味本向上することが確
認される。(Table 1) As shown in Table 1, it was confirmed that the texture of pickles was improved by adding chitosan, and it was also confirmed that the overall taste book was improved. Ru.
（発明の効果）
上述のように、キトサンを調味液中に添加して得られる
本発明に係わるピクルスは、キトサン偏添加のピクルス
に比べてチフス子キーの改良が認められるものである。(Effects of the Invention) As described above, the pickles according to the present invention obtained by adding chitosan to the seasoning liquid are found to have improved typhoid fever compared to pickles with partial addition of chitosan.
これは、キトサンがピクルスの組織成分である多糖類と
結合し、その結果、ピクルスの肉質が堅密になり、テク
スチャーが向上したためであると考えられる。This is thought to be because chitosan combined with polysaccharide, which is a tissue component of pickles, and as a result, the flesh of pickles became firmer and the texture improved.
キトサンを添加したピクルスは、カルシウム塩添加ピク
ルスとは異なり、肉質が滑らかで＄Ｉｈ１香味も変化を
示をないと（八う長所が認められるこたから、ピクルス
の商品向上に寄ムする七ころが大である。Unlike pickles with added calcium salts, pickles with added chitosan have smooth flesh and no change in flavor. It's large.
Claims (3)
ンを添加することを特徴とするピクルスのテクスチャー
改良方法。(1) A method for improving the texture of pickles, which comprises adding chitosan to a seasoning liquid during the pickle manufacturing process.
チル化度が７０〜９０％のものであることを特徴とする
特許請求の範囲第１項記載のピクルスのテクスチャー改
良方法。(2) The method for improving the texture of pickles according to claim 1, wherein the chitosan has a molecular weight of 500,000 to 2,000,000 and a degree of deacetylation of 70 to 90%.
５％であることを特徴とする特許請求の範囲第１項記載
のピクルスのテクスチャー改良方法。(3) The concentration of chitosan added in the seasoning liquid is 0.01 to 0.
The method for improving the texture of pickles according to claim 1, wherein the pickle texture is 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63134627A JPH01304843A (en) | 1988-05-31 | 1988-05-31 | Method for improving texture of pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63134627A JPH01304843A (en) | 1988-05-31 | 1988-05-31 | Method for improving texture of pickles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01304843A true JPH01304843A (en) | 1989-12-08 |
Family
ID=15132793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63134627A Pending JPH01304843A (en) | 1988-05-31 | 1988-05-31 | Method for improving texture of pickles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01304843A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62228223A (en) * | 1986-03-27 | 1987-10-07 | Dai Ichi Kogyo Seiyaku Co Ltd | Freshness preservative for vegetable, fruit, flower arranged in vase or bonsai (potted dwarfed tree) |
| JPS63251072A (en) * | 1987-04-09 | 1988-10-18 | Katakura Chitsukarin Kk | Method for improving preservation quality of pickle, vegetable, gelidium jelly, konjak or noodles and food additive therefor |
| JPH01165336A (en) * | 1987-12-22 | 1989-06-29 | Nakano Vinegar Co Ltd | Preparation of pickles |
| JPH01231845A (en) * | 1988-03-11 | 1989-09-18 | Dai Ichi Kogyo Seiyaku Co Ltd | Pickling bed additive, pickling bed and production of pickles |
| JPH01291747A (en) * | 1988-05-20 | 1989-11-24 | Kyokuto Internatl Corp | Storage of pickle |
-
1988
- 1988-05-31 JP JP63134627A patent/JPH01304843A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62228223A (en) * | 1986-03-27 | 1987-10-07 | Dai Ichi Kogyo Seiyaku Co Ltd | Freshness preservative for vegetable, fruit, flower arranged in vase or bonsai (potted dwarfed tree) |
| JPS63251072A (en) * | 1987-04-09 | 1988-10-18 | Katakura Chitsukarin Kk | Method for improving preservation quality of pickle, vegetable, gelidium jelly, konjak or noodles and food additive therefor |
| JPH01165336A (en) * | 1987-12-22 | 1989-06-29 | Nakano Vinegar Co Ltd | Preparation of pickles |
| JPH01231845A (en) * | 1988-03-11 | 1989-09-18 | Dai Ichi Kogyo Seiyaku Co Ltd | Pickling bed additive, pickling bed and production of pickles |
| JPH01291747A (en) * | 1988-05-20 | 1989-11-24 | Kyokuto Internatl Corp | Storage of pickle |
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