JPH06153786A - Seasoning for asazuke @(3754/24)fresh radish preserved with salt and malt) - Google Patents

Abstract

PURPOSE:To provide a new type seasoning for an ASAZUKE. CONSTITUTION:A seasoning for an ASAZUKE, containing a fermented seasoning and vinegar as the main raw materials and, as necessary, various kinds of seasoning materials and exhibiting about 0.3 to 2.5wt.% acetic acid content, about 50 to 750wt.mg% amino-form nitrogen content and about pH3.8 to 4.5. As exhibiting a unique refreshing taste unlike the conventional seasoning for an ASAZUKE exhibiting a heavy taste, this seasoning can make full use of the taste of a material. In addition, the various kinds of seasoning materials can be blended while making use of their delicate flavors without being changed. Thus, the objective product exhibiting various kinds of tastes unlike the conventional product can easily and readily be produced.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a new type of pickled seasoning having excellent taste properties not found in conventional products. More specifically, the present invention relates to a lightly pickled seasoning liquid having a rich taste. A lightly pickled product that has a unique and refreshing taste that is completely different from the above, and is able to fully utilize the flavors of various ingredients, while fully utilizing the unique flavors of various seasoning substances in their original form. The present invention relates to an entirely new type of lightly pickled seasoning that can be easily produced and is not found in conventional products.

[0002]

2. Description of the Related Art Conventionally, as a delicious pickle product that makes use of the flavors of various vegetable ingredients and has a low salt concentration, lightly pickled vegetables of various types have been favored, and various manufacturing methods have been devised. However, as a general method for producing lightly pickled vegetables, a method of immersing in a salt solution or soy sauce is widely known as a very general method. However, according to such a method, even if it is lightly pickled, it requires at least one day of soaking treatment, the taste is monotonous, and if the soaking period is long, it is natural that the salt concentration in the pickles of the product is high. However, there was a problem that the product value increased and the product was not pickled.

In view of the above, the conventional general method for producing lightly pickled vegetables has been improved so that the salt concentration can be kept low, the quality can be made uniform, the production time can be shortened, and the period management can be simplified. Various attempts have been made, for example,
Various factors such as selection of raw material seasoning liquid, adjustment of salt concentration, method of fermentation and enzyme reaction, adjustment of pH, addition of seasoning substance, etc. were examined, and as a result, actually, the conventional conventional Various products have been developed by a manufacturing method different in type from the lightly pickled manufacturing method.

As a typical example thereof, for example, an amino acid solution is diluted, koji is added to this, an enzyme reaction is carried out at 30 to 55 ° C., and then salt is added to ferment the mixture. There has been proposed a seasoning solution for lightly pickling, which is prepared by adjusting the pH to 4.6 to 4.9, adding a seasoning substance to this, and then aging it (Japanese Patent Laid-Open No. 58-71841). However, the seasoning liquid for lightly pickled pickles is based on a fermented product of an amino acid solution, added with a seasoning substance, and ripened for a long period of 1 week to 14 months, and its main purpose is to shorten the production time. However, the product itself is included in the conventional type category having a relatively rich taste.

In addition to the above, various kinds of seasoning solutions for lightly pickled vegetables have been actually proposed, but all the conventional products have a rich taste based on salt, soy sauce, amino acid solution and the like. Was the most.

When the product having a relatively rich taste is used as it is, a lightly pickled product having a certain rich taste can be obtained. When a seasoning substance is added to impart a delicate flavor and taste peculiar to the seasoning substance, the rich taste is almost masked, and the intended purpose is not achieved. In terms of product diversification, which is extremely difficult, etc., it is not completely satisfactory, and thus, until now, various seasoning substances have been blended with lightly pickled products to give them a unique flavor and taste. It was quite difficult to give more variety in a fully utilized form.

[0007]

Therefore, as compared with the conventional lightly pickled seasoning liquid having a rich taste, the present inventors have found that
It has a refreshing taste as a whole, it is possible to fully utilize the flavor of the material, and when various other seasoning substances are added, the delicate flavor and taste peculiar to the seasoning substance Therefore, it is possible to make full use of the taste as it is, and therefore, with the goal of developing a completely new type of lightly pickled seasoning that enables development of more flavor and taste-rich lightly pickled products. As a result of accumulated research, by using vinegar and fermented seasonings as a base, and by adjusting the content and pH of acetic acid and amino nitrogen based on these to a specific range The inventors have found that the above can be achieved and completed the present invention.

That is, the present invention has a completely refreshing taste peculiar to that of the prior art, and is of a completely new type that has never existed before and can fully utilize the flavor and taste of the material. The purpose is to provide lightly pickled seasonings.

Further, the present invention has a peculiar refreshing taste which is completely different in type from the conventional lightly pickled seasoning liquid having a rich taste, or a dressing type seasoning liquid, and various other various tastes. It is an object of the present invention to provide a completely new type of lightly pickled seasoning that does not exist in the past, and when a seasoning substance is added, the delicate flavor and taste peculiar to the seasoning substance can be utilized as it is. Is.

The present invention also provides various seasoning substances having unique delicate flavors and tastes such as kelp, bonito, shiitake mushrooms, scallops, shrimp, crab, and fruit juice. To provide a completely new type of lightly pickled seasoning that can be added to the raw material in a form that makes full use of it as is without losing the taste and impart the flavor and taste to the lightly pickled seasoning product as it is. The purpose is.

Further, the present invention differs from the conventional lightly pickled seasoning liquid having a rich taste by adding various seasoning substances in a form in which the characteristics are fully utilized to improve the flavor and taste. It is an object of the present invention to provide a completely new type of lightly pickled seasoning that allows easy production of a wide variety of lightly pickled seasoning products.

[0012]

The present invention which achieves such an object is constituted by the following technical means (1) to (4). (1) Acetic acid content of about 0.3 to 2.5% by weight, amino nitrogen content of about 50 to 750% by weight, and pH of about 3.8 to 4.
5 lightly pickled seasonings.

(2) The lightly pickled seasoning according to (1) above, which contains a fermented seasoning and vinegar as main ingredients.

(3) The lightly pickled seasoning according to (2) above, which contains about 2 to 30% by weight of fermented seasoning and about 6 to 55% by weight of vinegar.

(4) The lightly pickled seasoning according to (1) or (3), which contains a seasoning substance.

Next, the present invention will be described in more detail. According to the knowledge of the inventors, as is clear from the following 1) to 2), the present invention is characterized by obtaining a new type of pickled seasoning liquid which is completely different from the conventional one. is there. 1) Acetic acid content of about 0.3 to 2.5% by weight, amino nitrogen content of about 50 to 750% by weight and pH of about 3.8 to 4.5
The above object is achieved by constructing the lightly pickled seasoning. Incidentally, the seasoning solution described in JP-A-58-71841 is an amino acid fermentation solution having a pH of 4.6 to 4.9, which is obviously different from the composition of the above-mentioned pickled seasoning of the present invention. Further, even if the amino acid fermentation liquid is used as it is, the above-mentioned object of the present invention cannot be achieved.

2) Further, in order to achieve the above object,
Fermented seasoning (a product commonly referred to as mirin, which is produced by adding alcohol to a reaction product of rice and rice koji, or a seasoning mainly containing the same, and is described in JP-A-58-71841.
(It is completely different from the amino acid fermented product described in Japanese Patent Publication) and vinegar in a relatively large amount, and,
If necessary, by adding and mixing various seasoning substances (that is, by adding the seasoning substance to the fermentation seasoning liquid or the fermentation seasoning liquid), an extremely seasoned lightly pickled seasoning can be obtained. Obtainable.

Next, the content of the present invention will be specifically described. 1) Raw material The fermented seasoning contained in the present invention as a main raw material is a product obtained by adding alcohol to a reaction product of rice and rice koji (that is, generally called mirin), and mirin,
Indrink-treated by adding acid, salt, or
Rice, corn, wheat, buckwheat, alcohol, etc. prepared from cereals and potatoes such as koryan as a raw material, added with acids, salts, etc., indrinkable treatment, as a seasoning mainly composed of these Is defined. The fermentation seasoning is contained in the raw material in an amount of about 2 to 30%, preferably about 5 to 20%.
% Content is preferably used. By adjusting the content to the above range, a lightly pickled seasoning capable of imparting a rich taste to materials such as vegetables can be obtained. If the content of the fermented seasoning is less than 2%, the above effect is not sufficient, and if it exceeds 30%, the peculiar sweetness due to the fermented seasoning tends to increase too much, which is not preferable.

Next, as the vinegar contained as a main raw material in the present invention, any vinegar such as rice vinegar and brewed vinegar can be used. The vinegar is preferably used in a raw material containing about 6 to 55%, preferably about 10 to 35%. In this case, the acetic acid content of the product is about 0.3-2.5
Weight percentages are required to be achieved. By adjusting the content to the above range, a lightly pickled seasoning capable of imparting a refreshing taste to materials such as vegetables can be obtained. If the content of the vinegar is less than 6%, the above effect is not sufficient, and if it exceeds 55%, the acidity of the lightly pickled seasoning tends to increase too much, which is not preferable. Of the vinegar, if rice vinegar is used separately, the above-mentioned particularly preferable taste can be obtained.

Thus, according to the present invention, for example, the fermentation seasoning and vinegar are used as a main raw material in combination in a specific blending amount, and the acetic acid content is about 0.3 to
2.5 wt%, amino nitrogen content about 50-750 wtm
By adjusting g% and pH 3.8-4.5,
An excellent peculiar taste having a richness as a peculiar refreshment that is not present in conventional products is achieved, and the peculiar taste is the first by the content and pH of the specific acetic acid and amino nitrogen, and This is what is obtained, whereby the above-mentioned object can be achieved.

Next, as a seasoning substance to be optionally mixed in the present invention, for example, any seasoning substance such as kelp, bonito, shiitake mushroom, scallop, shrimp, crab, yuzu, lemon, kabosu, etc. may be used. It is possible to use.
It is desirable that the seasoning substance is contained in the raw material in an amount of about 1 to 35%, preferably about 15 to 25%.

When the seasoning substance is used in the above-mentioned range, the flavor and umami can be imparted to the lightly pickled seasoning in a form in which the characteristics of the various seasoning substances and the delicate flavor and taste are utilized as they are. Can be used in combination with the fermented seasoning of the main raw material and vinegar, because in addition to obtaining a rich flavor and taste as a refreshing, these flavors and umami can be effectively utilized as they are, It is possible to obtain a wide variety of excellent flavors and tastes of lightly pickled seasonings having various flavors and tastes. In this case, if the content of the seasoning substance is less than 1%, the above effect is not sufficient, and if it exceeds 35%, the flavor and taste of the seasoning substance may be overemphasized, which is not preferable. .

Of the above-mentioned seasoning substances, kelp seasoning agents about 3 to 2
By using 0%, a skipjack seasoning of about 2 to 20%, and a fruit juice (particularly preferably yuzu fruit juice) of about 1 to 8% alone or in any combination, the flavor and taste are particularly excellent. You can get lightly pickled seasonings. Note that these seasoning substances may be natural or synthetic, and may be extracts.

[0024] The lightly pickled seasoning of the present invention may use other raw materials as required. For example, soy sauce, sugar, salt, glutamic acid, seasoning such as 5'-ribonucleotides, alcohol. Any of acid such as lactic acid, succinic acid, acetic acid, citric acid, tartaric acid, and water can be used.

2) Manufacturing Method and Characteristics of Lightly Pickled Seasoning Next, a method of making the lightly pickled seasoning of the present invention will be described.
Basically, the above raw materials are mixed by an arbitrary method to produce a lightly pickled seasoning. In order to obtain the lightly pickled seasoning liquid, a conventional method such as dissolving and using the powder raw material in advance may be used, and no aging treatment or the like is required. Although it is possible to perform heat sterilization treatment, the lightly pickled seasoning of the present invention can be sufficiently stored at room temperature even without heat sterilization treatment, so that the seasoning has a natural delicate flavor and taste. When a volatile substance or the like is used, it is desirable not to perform heat treatment in order to effectively utilize the flavor and taste. When heat sterilization is performed, hot pack treatment at about 85 ° C. is desirable.

Next, the characteristics of the lightly pickled seasoning of the present invention will be described. For example, the lightly pickled seasoning obtained as described above is 0.3 to 2.5% (preferably about 0.5%) of the acetic acid content.
~ 1.0%), amino nitrogen content about 50-750mg%
(Preferably about 120-400 mg%) and pH about 3.
8-4.5 (preferably about 4.0-4.3). By using the composition having the above-mentioned composition, a new type of refreshing and distinctive and unique taste, which is completely different from the conventional lightly pickled seasoning liquid having a rich taste, is achieved.

Next, regarding the conditions, the acetic acid content is 0.3.
% Or the pH exceeds 4.5, the lightly pickled seasoning is difficult to obtain a peculiar refreshing taste, while the acetic acid content exceeds 2.5% or the pH reaches 3.8. If it does not satisfy, the sourness increases too much. Also, the amino nitrogen content is 50
If it is less than mg%, the seasoning of the lightly pickled seasoning is not sufficient, and if it exceeds 750 mg%, the umami is too strong and the aftertaste becomes poor. Therefore, by specifying the above-mentioned composition and pH range, the excellent taste peculiar to the lightly pickled seasoning can be achieved for the first time. In the present invention, the above-mentioned conditions are comprehensively balanced, and the unique flavor and taste are balanced as a whole for the first time. Even if each condition is individually achieved, such a result can be obtained. I can't.

Furthermore, the lightly pickled seasoning of the present invention has an alcohol content of about 0.5 to 45% and a total nitrogen content of about 50 to 550 m.
By adjusting to g%, the taste can be further improved. In addition, the lightly pickled seasoning of the present invention, sugar,
In the case of including salt, the lightly pickled seasoning has a sugar content of about 3 to 16% (preferably about 6 to 12%) and a salt content of about 4 to 11% (preferably about 6 to 9%). It is desirable to do. As a result, the taste of the lightly pickled seasoning and the material seasoned with the light seasoning can be made suitable for the overall taste balance, and can be processed into a rounded one that is easier to eat.

The lightly pickled seasoning of the present invention can be arbitrarily prepared by using the above-mentioned raw materials or other raw materials as long as the seasoning composition is as described above. Further, as the seasoning, various forms such as liquid, powdery or granular material, and concentrates thereof can be appropriately used, and these are not particularly limited. In the case of powder or granules, concentrates, etc., it is sufficient that the above-mentioned blending composition is achieved at the time (when used) when the seasoning is added to the material.

As the application of the lightly pickled seasoning of the present invention, the lightly pickled seasoning is preferably used in the case of producing a normal lightly pickled pickling, and the lightly pickled seasoning solution may contain an appropriate amount of vegetables or the like. A conventional method such as a method of immersing the material or a method of sprinkling the lightly pickled seasoning on the material and holding the material may be used.
Further, the lightly pickled seasoning of the present invention can impart a flavor and taste peculiar to the material even when sprinkled on the material and eaten immediately, that is, even when used in the same form as the dressing. It can be effectively used as a new lightly pickled seasoning that is completely different in type from the rich type product.

The lightly pickled seasonings of the present invention are cucumber, eggplant,
From traditional pickles such as Chinese cabbage, radish, turnip, lettuce,
It has the advantage that it can be widely applied to any material, including those conventionally used as materials for salads such as parsley, celery and tomatoes.

All of the conventional lightly pickled seasoning liquids have a rich taste, and even if a seasoning substance is added to and mixed with this, almost all of them are masked. Although it was difficult to diversify the lightly pickled products, according to the lightly pickled seasoning of the present invention, various lightly pickled products that make full use of the unique flavors and tastes of the seasoning substances to be added and compounded, It is also a completely new type of lightly pickled seasoning that is not found in conventional products because it can be easily manufactured.

[0033]

EXAMPLES Next, the present invention will be specifically described based on examples, but the present invention is not limited to these examples. Example 1 7 parts fermented seasoning, 12 parts rice vinegar, 3 parts soy sauce, 10 parts liquid sugar,
5 parts of yuzu fruit juice, 47 parts of previously dissolved water, 5 parts of powdered kelp extract, 5 parts of powdered skipjack extract and 6 parts of salt were mixed to produce a lightly pickled seasoning. The obtained pickled seasonings are
Acetic acid content about 0.5%, amino nitrogen content about 140 mg
%, PH of about 4.0, alcohol content of about 1.3%, total nitrogen content of about 260 mg%, sugar content of about 8%, salt content of about 8%, it has a rich taste as a refreshing fruit, The delicate flavor and the umami of bonito and kelp were fully utilized as they were, and they had an excellent taste.

This lightly pickled seasoning can be stored at room temperature, and 10 to 30 parts of cucumber peeled on one part of the seasoning can be used.
The lightly pickled cucumber produced by immersion treatment for a minute has a rich flavor as a refreshing taste, and the delicate flavor of yuzu fruit juice and the umami of bonito and kelp are fully utilized. Met.

On the other hand, in the lightly pickled seasoning,
Other than substituting it with fermentation seasoning liquid without adding rice vinegar,
A lightly pickled seasoning having the same composition was produced, and a lightly pickled cucumber was produced by dipping in the same manner using the lightly pickled seasoning, and the obtained lightly pickled product had a rich taste and was refreshing. A good aftertaste could not be obtained, and the delicate flavor of yuzu fruit juice became weak, resulting in a poor taste balance. The above product had an acetic acid content of 0%, an amino nitrogen content of about 360 mg% and a pH of about 4.9.

When various other seasoning substances were used and treated in the same manner, the same results as in the case of the example were obtained, and the lightly pickled seasoning of the present invention was used for a wide variety of seasoning substances. It was confirmed that the same effect was obtained.

[0037]

As described above in detail, according to the present invention, the acetic acid content is about 0.3 to 2.5% by weight and the amino nitrogen content is about 50 to 50%.
The present invention relates to a lightly pickled seasoning having a 750 wt% and a pH of about 3.8 to 4.5.
By configuring it in the H range, the present invention has a unique refreshing taste not found in the conventional pickled seasoning liquid having a rich taste, and is a new type capable of fully utilizing the flavor of the material. You can get the lightly pickled seasoning.

Further, according to the present invention, it is possible to add seasoning substances having various delicate flavors and tastes in a form making the best use of their characteristics, which is not seen in conventional lightly pickled products. The characteristic feature is that a variety of lightly pickled products with various delicate flavors and tastes can be produced.

Claims (4)

[Claims] 1. An acetic acid content of about 0.3 to 2.5% by weight, an amino nitrogen content of about 50 to 750% by weight and a pH of about 3.
8-4.5 lightly pickled seasonings. 2. The lightly pickled seasoning according to claim 1, which contains a fermented seasoning and vinegar as main raw materials. 3. Fermented seasoning of about 2 to 30% by weight and vinegar of about 6
The lightly pickled seasoning according to claim 2, wherein the seasoning is contained in an amount of ˜55% by weight. 4. The lightly pickled seasoning according to claim 1, which contains a seasoning substance.