JPH04248949A - Production of pickle - Google Patents

Abstract

PURPOSE:To reduce the sodium content of pickles, supplement the insufficient calcium, suppress the intake of the salt and improve the taste of the pickles without deteriorating the taste. CONSTITUTION:When vegetables as raw materials are pickled, a process for adding a mixture of tangle minerals and table salt to the vegetables is introduced. A seasoning-treating process for adding a seasoning containing the mixture of the tangle minerals and the table salt to the pickled vegetables is further introduced, thereby permitting to provide pickles improved in the balance of mineral components, reduced in the intake of the salt and giving the taste originated from the tangles.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention is characterized in that kelp minerals are used as a substitute for salt in the process of manufacturing pickles using vegetables such as cucumbers, Chinese cabbage, and daikon radish, which are so-called overnight pickles or seasoned light pickles. The present invention relates to a method for producing pickles.

0002

[Prior Art] Pickles, which are essential to the Japanese diet, contain inorganic salts such as calcium, potassium, and iron derived from raw vegetables, vitamins such as vitamins A, B1, B2, and C, and dietary fiber. It is an excellent processed food containing useful ingredients. Among such pickles, the consumption of commercially available pickles called overnight pickles or seasoned pickles is increasing year by year, reflecting consumers' health consciousness.

[0003] Normally, the method for manufacturing pickles called overnight pickling or seasoned light pickling involves firstly sprinkling or adding 2 to 7% by weight of salt to the vegetables as a subsoaking treatment, or adding a salt concentration of 6 to 15% by weight to the raw vegetables. % of the raw vegetables in a saline solution, then apply an appropriate load with a weight, etc., and keep it in that state for 8 to 4 minutes.
The vegetables were left to stand for 8 hours to remove moisture from the vegetables, and were pickled overnight. Furthermore, seasoned pickled vegetables are seasoned with seasonings containing amino acids such as sodium glutamate, organic acids such as citric acid, sugar, salt, etc.

0004

[Problems to be Solved by the Invention] In the overnight pickling or seasoning pickles produced by the above-mentioned conventional production method, the salt content derived from the salt added at the sub-pickling treatment or seasoning pickling stage is high.
It contains 1.5 to 5.5% of sodium ions, and considering that overnight pickles or lightly seasoned pickles are foods that are frequently eaten, it is possible that excessive intake of sodium ions contained in the salt added to the pickles may be harmful to health. There were concerns about the impact.

[0005] It has also been observed that the calcium content of raw vegetables is reduced by soaking with common salt or a saline solution (see Table 1).

[0006]

[Table 1]

[0007] A decrease in calcium content not only causes a decrease in nutrients in pickles, but also causes a loss in the crispness and texture of the pickles. To overcome these drawbacks, potassium chloride has traditionally been used as a substitute for table salt.
At the same time, a method of separately adding calcium chloride to supplement the calcium content has been adopted, but if this method is applied to overnight pickling or lightly seasoned pickling, it has the disadvantage of impairing the taste.

That is, in overnight pickling or lightly seasoned pickling of raw vegetables, the sodium content of the pickles is reduced and the calcium loss is replenished without impairing the taste.
There was a need in the art for a method of increasing the food value of pickles.

[0009]

[Means for Solving the Problems] The present invention has been made in view of the above-mentioned circumstances, and its gist is as follows:
A method for producing pickles including a step of adding a mixture of kelp minerals and salt to the raw vegetables during pickling the raw vegetables, and a seasoning liquid containing the mixture of kelp minerals and salt to the pre-pickled raw vegetables. The method for producing pickles further includes a seasoning process.

0010

[Action] In other words, the present inventor has found that using kelp minerals as a salt substitute during pickle production is effective in reducing the sodium content of pickles and replenishing the calcium loss, which was the intended purpose. That's what I came to do.

[0011]

[Example] (1) Method for preparing kelp minerals used in the pickle production method of the present invention In the pickle production method of the present invention, the kelp minerals used in the preparation of kelp minerals added to raw vegetables are brown algae. Belonging to the genus Laminaria, such as Laminaria laminaria, Laminaria laminaria,
The kelp is kelp such as russet kelp or honeysuckle kelp, and its production area, grade, etc. are not limited in any way.

[0012] The prepared kelp is first adjusted to pH 3.0~
6.5 Immersed in acidic solution, temperature 80-95℃, time 2
Extraction is performed under conditions of ~60 minutes. Since this extract has too strong a flavor of kelp, activated carbon treatment is performed to remove the color and odor of the extract. The activated carbon-treated extract can be directly used in the next step, but in addition to minerals, the extract contains water-soluble polysaccharides, amino acids,
Since it contains mannitol and the like, in order to prepare a kelp mineral concentrate, the extract is subjected to ultrafiltration and/or electrodialysis to remove components other than minerals. The obtained mineral concentrate is directly subjected to spray drying to obtain kelp minerals (dry powder).

[0013] By soaking kelp in the above acidic solution to obtain an extract, the mineral components in the kelp can be easily extracted, and at the same time, polysaccharides, which are unpleasant taste components that give viscosity to the extract, are removed from the extract. The elution into is suppressed.

Regarding the method of obtaining an extract by soaking kelp in the above acidic solution, in more detail, the pH of the soaking solution is
Although the adjustment is not particularly limited, organic acids such as acetic acid and citric acid may be used alone or in combination, and p
H is 3.0-6.5, preferably 4.0-5.
Adjust to 5. In other words, if the pH is below 3.0, it will be difficult to adjust the taste of kelp minerals, which are salt substitutes.
On the other hand, if the pH is 6.5 or higher, the elution of mineral components such as calcium and potassium from kelp into the extract will be inhibited.

[0015] Furthermore, the extraction temperature is usually 80 to 95°C,
The extraction time is 2 to 60 minutes, preferably 10 to 30 minutes. In other words, if the extraction temperature is normally 80°C or lower, the extraction efficiency will decrease, and if it is 95°C or higher, the unpleasant taste components of kelp will be eluted in large quantities. This extraction method is (
The method is carried out by immersing 1 part by weight of dried kelp (sun-dried, usually containing 14 to 17% water) in 10 to 30 parts by weight of an acidic aqueous solution at the temperature and time described above.

Furthermore, in the activated carbon treatment of the extract,
Activated carbon having an average pore diameter of 10-35 Å, preferably 20-30 Å is used. The extract obtained by the activated carbon treatment has a molecular weight cut-off of 50,000, preferably 10,000.
The extract is subjected to ultrafiltration using a filtration membrane of 0 or less to remove polymeric components and eliminate the taste of the extract. If electrodialysis treatment is performed in place of the above ultrafiltration treatment or in combination with the above ultrafiltration treatment, demannitol and amino acid removal can also be performed depending on the selection of the membrane used. However, in the case of filtration that involves molecular weight fractionation, if a membrane with a molecular weight cutoff of less than 300 is used, the mineral composition will be significantly different from the mineral composition of kelp, which is undesirable in terms of taste. 5,000, preferably 300 to 10,000 membranes are selected.

The obtained powdered kelp mineral has a composition as shown in Table 2 below, and is very useful as a salt substitute for pickles.

[0018]

[Table 2]

(2) Method for producing overnight pickles and seasoned light pickles using kelp minerals The process for producing pickles (overnight pickles and seasoned light pickles) of the present invention is shown in FIG.

The method for producing pickles of the present invention will be explained below along the steps shown in FIG.

[0021] ■ Remove moth-eaten parts of raw vegetables before conditioning, cutting and washing, and remove unnecessary parts such as stems and roots. Also, cut the vegetables into appropriate sizes depending on the type and size of the vegetables.

[0022] ■ Cleaning Remove soil and bacteria adhering to raw vegetables. Cleaning methods include water washing, food detergent, chlorine treatment, acid treatment, ozone treatment, etc., and cleaning is performed by any one of these methods alone or in combination.

■ Pre-pickling (pre-pickling with kelp minerals and salt) After draining the washed raw vegetables, arrange them in a pickling tank. Sprinkle a mixture of kelp minerals and salt equivalent to 2 to 7% of the weight of the vegetables on the raw vegetables while stacking the vegetables, or directly pickle the raw vegetables in an aqueous solution of a mixture of kelp minerals and salt at a concentration of 6 to 15%. . In this case, the amount of the aqueous solution is preferably 40 to 80% by weight of the weight of the vegetables. After adding the mixture of kelp minerals and salt, place a lid on top of the piled vegetables, and
Place a weight equivalent to 40% of the weight and soak.

[0024] The pickling time is 8 to 96 hours, and 20 to 50% of the vegetable water is dehydrated, and at the same time, the vegetables are seasoned (with the taste derived from kelp minerals and salt). The proportion of kelp minerals and common salt used in this pre-soaking treatment is such that, when the total amount of the mixture of kelp minerals and common salt is 100 parts by weight, the proportion of kelp minerals is 10 to 80 parts by weight, preferably 30 to 60 parts by weight. Department. When the proportion of kelp mineral used is less than 10 parts by weight, that is, when the substitution rate for table salt is less than 10%, it is necessary to reduce the sodium content of pickles, which is the problem to be solved by the present invention, or to reduce the amount of calcium, magnesium, etc. The characteristics of replacing table salt with kelp minerals, such as supplementation and even improvement in taste, are not apparent. In addition, the usage rate of kelp minerals is 8.
If it is more than 0 parts by weight, the salty taste of the pickles will be too weak compared to conventional products (in which only common salt was used), which is undesirable for the taste.

[0025] Vegetables that have been pre-pickled with the addition of kelp minerals are low in salt and do not have saltiness (only the saltiness is noticeable), and the flavor of kelp minerals is utilized, and they are delicious and delicious even as they are. However, if you add seasonings or acidulants in the next seasoning process, you can provide even more delicious pickles.

[0026] Adjustment after pickling If it is necessary to conform the pre-pickled vegetables to product specifications regarding their shape and weight, the vegetables are cut and adjusted using a knife or cutting machine.

[0027] ③ The vegetables that have been subjected to filling and seasoning, pre-pickling, or preparation after the above-mentioned pre-pickling are weighed and filled into a packaging material. If additional seasoning processing is to be performed during filling, the packaging material is filled with a seasoning liquid that has been blended and dissolved in advance together with the vegetables. Note that if seasoning treatment is not required, no seasoning liquid is added and only the vegetables after pickling are filled. The amount of seasoning liquid is approximately 20 to 20% of the weight of vegetables after pickling.
It shall be 50%. The seasoning liquid is prepared by diluting kelp minerals, salt, amino acid seasonings, organic acids, sugar, etc. with water. The concentration of the seasoning liquid is particularly preferably such that the total amount of kelp minerals and common salt is about 1 to 7% by weight of the seasoning liquid. Also,
The blending ratio of kelp minerals and common salt is 10 to 80 parts by weight, preferably 30 to 60 parts by weight, when the total weight of kelp minerals and salt is 100 parts by weight.

Example 1: Preparation of kelp minerals 800 g of kelp was placed in a stainless steel steam pot (50 liters capacity), 20 liters of water adjusted to pH 5.0 with 0.1N acetic acid solution was added, and the mixture was heated at 90°C for 15 minutes. Extraction was performed for 1 minute. Next, the kelp and the extract are separated using a filter cloth, and activated carbon (trade name: Shirasagi New Gold, manufactured by Takeda Pharmaceutical Co., Ltd.) with an average pore diameter of 10 to 35 Å is added to the extract.
．． 3% by weight was added, and the extract was treated with activated carbon at 60° C. for 30 minutes while stirring. Diatomaceous earth filter after activated carbon treatment
(Model EC manufactured by Padvan) was used to perform pre-coat filtration with diatomaceous earth. Further, using an ultrafiltration membrane manufactured by Asahi Kasei (membrane module type SLP-3053), ultrafiltration treatment was performed with a molecular weight cutoff of 10,000 to obtain 10 liters of an external liquid (Brix 4.0) as an extract.

[0029] The above extract was dried using a freeze dryer (manufactured by Tokyo Rika).
Freeze-drying was performed using a kelp mineral to obtain a dry powder of kelp minerals.

Comparative Example 1 Example 1 except that the extraction process was performed without pH adjustment.
Dry powder of kelp minerals was obtained in the same manner as in the method of .

The results of component analysis of the kelp minerals obtained in Example 1 and Comparative Example 1 according to the following method are as follows:
It is shown in Table 3 below.

(Analysis method) - For Na, K, Ca, Mg, and Fe, atomic absorption spectrometry (AA-
782 atomic absorption spectrometer)・For I, LARS
The EN method was used.

- Mannitol was analyzed using high performance liquid chromatography (using Shimadzu LC6A high performance liquid chromatography).

[0034]

[Table 3]

From the comparison results in Table 3 above, it can be seen that although the Na content did not change much, the extraction efficiency of Ca and Mg was significantly increased compared to Comparative Example 1.

Example 2: Production of cucumber pickles [0036] Kelp minerals obtained by the same process as described in Example 1 were used as a substitute for common salt to produce cucumber pickles.

[0037] The stems of the raw cucumbers were removed with a knife, washed in a solution of 100 ppm sodium hypochlorite for 10 minutes, and further washed under running water for 3 minutes. After washing, the cucumbers were drained, arranged in a pickling tank with as few gaps as possible, and pickled under the conditions of the pickling formulation and method shown in Table 4 below.

Comparative Example 2 Pickled cucumbers were produced using ordinary common salt under the conditions of the soaking composition and soaking time shown in Table 4 below.

[0039]

[Table 4]

Each of the pre-pickled cucumbers produced under the above conditions was sliced into rounds about 2 cm thick to obtain pickled cucumber products without additional seasoning treatment.

[0041] In addition, component analysis of the minerals contained in this pickled cucumber was carried out using an AA-782 atomic absorption spectrometer manufactured by JAPAN Jarrell Ash Co., Ltd.
A sensory test was conducted by having 20 trained panelists taste both cucumber pickles of Example 2 and Comparative Example 2, and having them choose the preferred pickled cucumber for each item (two-point preference test method). The component analysis results are shown in Table 5, and the sensory test results are shown in Table 6.

[0042]

[Table 5]

[0043] As is clear from the mineral component analysis results of each pickled cucumber listed in Table 5 above, by replacing 60% of the salt with kelp minerals, the Na value is halved, and the potassium, calcium, and magnesium values are also reduced. has more than doubled.

[0044]

[Table 6]

[0045] As is clear from the results of the sensory test of each cucumber pickle listed in Table 6 above, the cucumber pickle of Example 2 using kelp minerals has a rich and mellow taste.
The taste was significantly better.

Example 3: Manufacture of Chinese cabbage pickles Using kelp mineral obtained by the same process as described in Example 1 as a salt substitute, the pre-pickling formulation and main pickling formulation as shown in Table 7 below were prepared. Chinese cabbage pickles were produced under the following conditions.

[0047] Before washing the raw Chinese cabbage, remove insect-eaten leaves and damaged parts, and cut out the root stock with a knife. Next, use a knife to cut the Chinese cabbage into two pieces lengthwise. 200 kg of excised and cut Chinese cabbage in 120 ppm hypochlorous acid solution 1.0
Washing was performed in 00L for 10 minutes. Thereafter, the Chinese cabbage was washed in running water for 5 minutes so that no chlorine remained in the cabbage.

After thoroughly draining the washed Chinese cabbage, arrange it in a pickling tank with the cut side facing up so that there are as few gaps as possible, and place the Chinese cabbage in the pickling tank while sprinkling a mixture of kelp minerals and salt as a pre-pickling treatment. piled up. The amounts of kelp minerals and salt used were as shown in Table 7. A lid and a weight of 50 kg were placed on top of the pile of Chinese cabbage, and the cabbage was pickled for 48 hours. After pickling, the Chinese cabbage was cut vertically with a knife so that each piece weighed about 200 g. Approximately 200 g of cut Chinese cabbage and 50 g of a seasoning solution prepared and dissolved in the proportions shown in Table 7 below were filled into a polyethylene pouch and sealed. The sealed seasoned pickled Chinese cabbage was stored in the refrigerator overnight and then used as a product.

Comparative Example 3 Using ordinary salt, Chinese cabbage pickles were produced under the conditions of the pre-pickling formulation and the main pickling formulation shown in Table 7 below.

[0050]

[Table 7]

[0051] For each Chinese cabbage pickle produced under the above conditions, a component analysis of the minerals contained was conducted by JAPAN Jarrell.
It was carried out using an AA-782 atomic absorption spectrometer manufactured by Ash, and 30 trained panelists were asked to taste both the Chinese cabbage pickles of Example 3 and Comparative Example 3, and to choose the preferred Chinese cabbage pickle for each item. A sensory test was conducted according to the method (2-point preference test method). The mineral component analysis results are shown in Table 8, and the sensory test results are shown in Table 9.

[0052]

[Table 8]

The Chinese cabbage pickle of Example 3, in which 50% of the salt was replaced with kelp minerals, contained about 40% less sodium, and conversely, the amount of potassium, The amount of calcium and magnesium has increased 2 to 3 times.

[0054] From this result, the application of kelp minerals to Chinese cabbage pickles allows the Chinese cabbage pickles to contain significant amounts of calcium and magnesium, which are often deficient in the Japanese diet, and to reduce sodium, which causes high blood pressure. It is clear that it is effective in

[0055] In addition, there has been a recent report on the importance of the balance of sodium and potassium intake in terms of mineral storage in the human body, stating that the balance of sodium and potassium intake is preferably 1:1 or 1:2 (Masao Watanabe). , “New Mineral Nutrition”, “Food and Development”, ((
Kenkou Sangyo Shinbunsha Co., Ltd.), VOL. 25, No. 6,
p. 57, Published June 1, 1990: Naosuke Sasaki.
Ryoya Kikuchi, “Salt, Sodium, and Potassium Intake”, “
Salt and Nutrition'' (Daiichi Publishing Co., Ltd., published on April 30, 1982), from that point of view, the pickled Chinese cabbage of Example 3 has lower sodium and potassium content than the pickled Chinese cabbage of Comparative Example 3. It can be seen that the balance is in good condition.

[0056]

[Table 9]

[0057] As is clear from the results of the sensory test for each Chinese cabbage pickle listed in Table 9 above, the cucumber pickle of Example 3 using kelp minerals had a significantly higher taste than the Chinese cabbage pickle of Comparative Example 3. It was good.

[0058]

Effects of the invention: Kelp minerals are obtained by extracting kelp in an acidic solution, treating this extract with activated carbon, subjecting this treated liquid to ultrafiltration and electrodialysis, and drying it into powder. The method for producing pickles of the present invention, which is characterized in that salt is added to raw vegetables as a substitute for table salt, contains a significant amount of mineral components contained in kelp, making it possible to provide pickles with an improved balance of mineral components. At the same time, we have realized a method for producing pickles that is good for the health of consumers, such as reducing the amount of salt taken, and has excellent effects such as allowing the user to enjoy the taste derived from kelp. be.

[Brief explanation of the drawing]

FIG. 1 is a flowchart showing the process for producing pickles of the present invention.

Claims (9)

[Claims] 1. A method for producing pickles, comprising the following steps (a) to (d). That is, (a) placing the washed raw vegetables in a pickling tank, (b) adding a mixture of kelp minerals and salt to the raw vegetables, and (c) adding the raw vegetables to which the mixture of kelp minerals and salt has been added. A method for producing pickles, comprising the steps of: stacking; and (d) applying a load to the stacked raw vegetables. 2. The pickle production method according to claim 1, further comprising the step of adding a seasoning liquid containing kelp minerals, common salt, seasoning, and acidulant after the step (d). Method. 3. The method for producing pickles according to claim 2, wherein the amount of the seasoning liquid is 20 to 50% by weight of the weight of the raw vegetables. 4. The method for producing pickles according to claim 2, wherein the amount of the mixture of kelp minerals and salt contained in the seasoning liquid is 1 to 7% by weight of the seasoning liquid. 5. The method for producing pickles according to claim 1, wherein the kelp mineral is contained in an amount of 10 to 80 parts by weight per 100 parts by weight of the mixture of kelp mineral and common salt. 6. The kelp mineral contains one or more components selected from the group consisting of magnesium, iron, iodine, and mannitol, and sodium, potassium, and calcium. The method for producing pickles described in Crab. 7. The kelp mineral contains the following components (e) to (h) per 100 parts by weight of kelp mineral.
One or more components selected from: (e) magnesium 0.4-2.5 parts by weight, (f) iron 0.005-0.
01 parts by weight, (g) iodine
15 parts by weight or less, and (h) 50 parts by weight or less of mannitol, and the following components (i) to (k), namely (i) 4 to 20 parts by weight of sodium, and (j)
Potassium 10-60 parts by weight, (k
) Calcium 0.5-3.5 parts by weight. The method for producing pickles according to any one of claims 1 to 5, comprising: [Claim 8] The following steps (a) to (d), namely (a) placing the washed raw vegetables in a pickling tank; (b)
adding a mixture of kelp minerals and salt to the raw vegetables; (c) stacking the raw vegetables to which the mixture of kelp minerals and salt has been added; and (d) applying a load to the piled raw vegetables. In the method for producing pickles including the steps, the kelp mineral is obtained in the following steps (m) to (q), that is, (m) extracting raw kelp in an acidic solution, and (n) obtaining the kelp mineral in the step (m). The extracted liquid is treated with activated carbon, (p) the above step (n)
The activated carbon-treated extract is purified and concentrated by ultrafiltration and/or electrodialysis, and (q)
A method for producing pickles, which includes the step of drying and powdering the concentrate obtained in step (p). 9. The acidic solution has a pH of 3.0 to 6.
．． 9. The method for producing pickles according to claim 8.