JPH0380043A - Production of packed low-salt pickle made by applying high pressure - Google Patents

Abstract

PURPOSE:To obtain the title pickle in a short time, inexpensively and sterilely without using a coloring matter by packing a solution of salt a proper concentration or a seasoning solution and pickle raw materials into a specific bag, closing and pressurizing the bag under high pressure for a given time. CONSTITUTION:Pickle raw materials of vegetable such as egg plant or cucumber are incorporated with a solution of salt having a proper concentration or a seasoning solution, packed into a bag resistant to high pressure in a closed state and the pickle raw materials in the bag are pressurized under high pressure of 3,000-10,000atm. for a given time (about 10 minutes) to give the objective pickle.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing low-salt packaged pickles by applying high pressure to pickle raw materials such as vegetables packed in bags.

[Conventional technology]

Conventional salt-cured pickles are made by collecting raw vegetables, washing them, shaping them, subzuke them, and honzuke them.
It is pickled at 0-15%. This is because if pickles are not preserved with such a high concentration of salt, they will spoil due to microbial factors and their quality will not be maintained.

After extracting the salt from this most basic form of salted pickle, it is pickled in seasoning liquid or miso, and synthetic preservatives and synthetic coloring agents are added to preserve the characteristics of each pickle for several days to several months. They are stored until they are ready for sale, then packaged in bags and sold.

[Problem to be solved by the invention]

However, it has been discovered that these conventional products have the following problems.

(1) Vegetables that have been salted with high concentration of salt lose most of their extract in the salting process, and even when lightly pickled, too much salt is added for fear that the vegetables will go bad. The problem is that other flavoring agents and sweeteners are added to avoid the problem.

■ There is a cost problem in that synthetic coloring agents, natural rock colors, and first class coloring agents must be used.

For example, if you make umeboshi in the traditional way, it will take a year for the umeboshi to turn a beautiful red color. Also, if you want to make miso pickles the same color as the miso, it will take 1 to 2 years. However, at present, JυI is short, only a few months, using coloring techniques.
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■ Unless high-salt storage is used, low-temperature storage or CA storage rooms are required for long-term storage of raw materials. Also, as mentioned in ①, if you can store pickles for a long time, it will be good, but the storage warehouse will become larger (J cost will increase).

(4) When storing food at low salt levels, significant microbial deterioration must be overcome. In other words, low temperature sterilization technology is necessary.

The present invention captures a method for making pickles that solves these drawbacks.
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[Means to solve the problem]

The present invention will be detailed as follows with reference to the accompanying drawings.

Pickle raw materials such as vegetables 1 are sealed in a bag 2 that can withstand high pressure together with salt water or seasoning liquid of an appropriate agricultural grade, and the packed pickle raw materials are subjected to high pressure of 3,000 to 10,000 atmospheres for the required time. This paper relates to a method for producing low-salt packaged pickles, which is characterized by producing pickles by applying high pressure.

[For production]

The fact that pickles are pickled means J! Cell death is triggered by the death of F. cells, and there are two types of cell death: cell death due to plasma separation due to high salt content, and cell death due to oxygen deprivation.

Furuzuke is a type of pickle in which plasma separation due to salt under high salt conditions occurs quickly, and cell death also occurs i-1 earlier, but when the salt concentration is low, salt permeation into the vegetables is delayed and plasma separation occurs quickly. Trait separation occurs slowly, and thus the vegetable itself maintains its respiratory capacity during this time. However, if you try to remove the pickling condition for a long time, it will cause another problem.
e. Cell death occurs. When suffocation cell death occurs in this way, the green color of vegetables turns brown and the quality of the meat deteriorates.

Therefore, the present invention uses high pressure 01 to cause the maximum volume reduction in all the cells of pickle raw materials such as vegetables 2, and allows rapid penetration of saline into vegetables 2 during restoration during depressurization. This causes plasma separation to occur quickly due to the rapid penetration of low salinity rather than the penetration of high salinity.

In other words, the so-called Hanawa killing has been reduced to 11 times, which is about one-tenth of the conventional method.
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Therefore, suffocation does not cause cell death, so the bright green color can be maintained, and the pressure does not damage the vitamins.

If the microorganisms present in Matakuri 2 are coliform bacteria, it is 10 minutes 30 minutes.
It will die at about 00 atm, and heat-resistant bacteria will die at about 40°C to 70'C.
They will be killed by applying about 5,000 atmospheres of pressure under moderate heating, so if you take into account the cost of high-pressure equipment and the fact that the salt water, etc. in the bag 2 will solidify, there is a limit to self-pressurization. was set in the range of 3,000 to 10,000 atmospheres.

Therefore, bag 2 is filled with pickling ingredients such as vegetables 1 along with salt water, seasoning liquid, etc., sealed and subjected to high pressure. pickles are produced.

The same thing applies to coloring, because when high pressure is applied, the seasoning liquid and other flavoring materials packed in bag 2 together with vegetables 1 and other pickling ingredients rapidly penetrate into vegetables 1 during restoration when the pressure is reduced.
Vegetables 1 can be colored in 3 to 4 days without using a coloring agent.

! , la1. Vegetable fibers do not undergo denaturation like high-quality fibers, so they do not have a bad texture.

Even if high pressure is applied to the bag 2, the volume of the saline solution, etc. will shrink accordingly, and if the pressure is reduced, the volume will simply be restored to its original state, and the bag 2 will not be damaged by pressurization or depressurization. .

〔Example〕

The high pressure of the present invention is carried out by a pressurizing device a shown in FIG. 1 using water 3 as a pressure medium, and an example thereof is shown below.

It should be noted that equal pressure is applied to the vegetables 1 from all directions according to Pascal's principle.

In the figure, numeral 4 is a cup, 5 is a container, and 6 is an i+h pressure cylinder.

Equal amount of vegetables with 3% salt solution? Packed in a bag,
After sealing and sealing, 3000 atm, 4000 atm, 50
This is the data for the case of treatment at 00 atmospheres for 10 minutes.

In addition, in the case of normal pressure, all of these vegetables deteriorated and became inedible after 5 days, but in the case of 3000 atm for 10 minutes, they deteriorated and became inedible after 2 hours.
In the case of IO minutes of 00 atm and 10 minutes of 5000 atm, there was no change even after a month.

Below, we will explain in detail how to pickle cucumbers, eggplants, and plums.

a Cucumber pickled in vinegar and soy sauce ■Make a seasoning liquid with the following composition.

Positive 711 Go 501? Vinegar 20g Sand 20g Salt 0.75g Kaonyx 0.5g Water 200g ■Put 291.25g of Kikouri in a bag.

■The conditions are 4000 atm and 10 minutes at room temperature.

■Immediately after, the 11' taste is slightly weaker, but the taste is more intense.

■After 24 hours, the pickles will be well-balanced.

■Even after a week, the color is bright and the taste is not particularly strong.

Seasoned salted eggplant ■Make a seasoning liquid with the following composition.

Salt 2.59 Mirin 10g Alum About 0.05% (weight %) or less of the eggplant seasoning liquid is sufficient.

(Usually 0.2% (weight%) Yes, but it is effective when processing at high pressure. is high, so this is sufficient) Water 100g ■Equivalent amount of eggplant] 1.2.51i1 is packed in a bag.

■The conditions are 4000 atm and 10 minutes at room temperature.

■Immediately after cooking, it still looks raw, but after 24 hours it becomes lightly salted and has been fully marinated for 48 hours.

Soft plum red dyed ■Make a seasoning liquid with the following composition.

Plum 500g Nseong 10% (weight % for 500g plum) Salt
3% (weight % relative to 500 g of plums) Water 500 g ■Conditions are room temperature and 4000 atm tO.

■In a week, the plums turned a beautiful red color.

Miso pickled radish ■Make a seasoning liquid with the following composition.

Radish 500g Miso 500g Sugar 50g Mirin 50g (2) Conditions are 60°C and 4000 atm for 10 minutes.

■The degree of miso dyeing increased, and after one week (1) the characteristics of miso pickles appeared.

〔Effect of the invention〕

The present invention has the following effects because it is made like a double series.

(1) Quickly pickles and colors quickly.

■ Low salt content does not destroy vitamins and makes healthy pickles.

■ It becomes a sterile product.

(4) Requires large 'IIT storage and product storage.7. I'm ugly.

[Brief explanation of drawings]

The drawings show one embodiment of the present invention, and FIG. 1 is an explanatory cross-sectional view of the embodiment of the present invention. 1. Vegetables, 2. Bag August 24, 1999

Claims (1)

[Claims] By packing pickle raw materials such as vegetables together with a saline solution or seasoning liquid of an appropriate concentration into a bag that can withstand high pressure in a sealed state, and applying high pressure of 3,000 to 10,000 atmospheres to this bagged pickle raw material for a required period of time. A method for producing low-salt packaged pickles by applying high pressure.