JPH0731368A - Base material for functional pickles - Google Patents

Abstract

PURPOSE:To provide a base material for pickles, effectively utilizing the residues of a seasoning agent by-produced in a process for producing pickled umes (Japanese apricot), and extremely effective for the maintenance and stimulation of health. CONSTITUTION:The base material for the functional pickles is produced by adding vitamin C and a salty taste seasoning to a seasoning agent residue by-produced in a process for producing pickled ume the salty taste seasoning being produced by adding 5-60 pts.wt. of a citrate salt to 100 pts.wt. of the mixture of 30-75wt.% of sodium chloride with 25-70wt.% of sea water sylvine.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pickled ingredient in which a seasoning residue liquid produced as a by-product in the production process of umeboshi is effectively used.

[0002]

2. Description of the Related Art Conventionally, umeboshi has been seasoned in the process of commercializing umeboshi. The seasoning liquid used at that time is natural soup, sugar, soy sauce, brewing. It was unique to the manufacturer of vinegar, acidulants, fragrances, etc. Umeboshi, the raw material, was dipped in this seasoning liquid to season the umeboshi, which was the final product. The seasoning solution is used several times to soak the umeboshi in the seasoning solution. That is, the first seasoning liquid used is the first seasoning liquid after soaking the umeboshi, removing the residue that has accumulated on the bottom before dipping the second time, and supplying new seasoning liquid. Similarly, after removing the residue deposited on the bottom, the seasoning liquid is replenished and the third immersion is performed. In this way, when the umeboshi is dipped in the seasoning liquid for seasoning, the resulting residue is discarded as it is. The effective use of such residue has never been considered.

[0003]

The present invention enables effective utilization of the above-mentioned waste (residue). This residue is a mixture of the seasoning liquid used and the extract resulting from the dried ume. The present inventor has studied to effectively utilize such a residue, and as a result, if a salt seasoning and vitamin C independently developed by the present inventor and optionally a plant enzyme were added to the residue, a functional property which has not existed before is obtained. It was found that an excellent pickled ingredient was obtained, and the present invention was completed. That is, according to the present invention, in the residual liquid of the seasoning produced as a by-product in the production process of umeboshi, 100 parts by weight of a mixture consisting of 30 to 75% by weight of sodium chloride and 25 to 70% by weight of seawater sylvin is added to 5 parts of citrate. The present invention relates to a salted product prepared by mixing 60 parts by weight, vitamin C, and a pickled dish prepared by adding plant enzymes as appropriate.

According to the present invention, the salt residue, the vitamin C developed by the present inventor, and optionally a vegetable enzyme are added to the above residue. The salt seasoning used here was originally developed by the present inventor to eliminate the harmful effects of excessive intake of salt (Japanese Patent Application No. 4-267216). Here, the “salt seasoning” means a food seasoning used for adjusting the saltiness of food. Today, it is becoming more and more well-known with increasing interest in health, but excessive intake of salt (ie sodium chloride) is caused by imbalance of sodium / potassium intake (excessive intake of sodium compared to potassium), which causes circulation of hypertension and the like. Causes mechanical disorders. Therefore, instead of the conventional sodium chloride salt alone, a salt seasoning containing various minerals in addition to sodium chloride, that is, 100% by weight of a mixture of 30 to 75% by weight of sodium chloride and 25 to 70% by weight of seawater sylvin. A salty seasoning prepared by mixing 5 to 60 parts by weight of a citrate with respect to 1 part was used as the pickled ingredient of the present invention. Here, "seawater sylvin" refers to a mineral composition obtained from seawater, specifically, potassium chloride about 74 to about 77.
% By weight, about 0.2 to about 0.3% by weight calcium chloride, about 0.7 to about 1.1% by weight magnesium chloride, and about 0.8 to about 1.0% by weight calcium sulfate. , Is a general name for natural salty foods derived from seawater containing water and trace mineral salts. As the citrate, tripotassium citrate, trisodium citrate, magnesium citrate and the like can be used. The salting agent is prepared by mixing the above components in the respective amounts.

By using such a salty seasoning agent, the following effects can be obtained. That is, the salt seasoning contains sodium chloride as a sodium source and potassium chloride in seawater sylvin and tripotassium citrate as a potassium source, but the sodium / potassium ratio in the salt seasoning is 1 or less. is there. More than 1,000 people have already been treated by the WHO nutrition team with a diet with a Na / K ratio of 1 to prevent essential hypertension, and with a diet with a Na / K ratio of 1 or less to treat essential hypertension. The results of clinical experiments have been verified. Therefore, by continuously ingesting the salty seasoning having a Na / K ratio of 1 or less, it becomes possible to prevent or treat various diseases associated with excessive intake of salt, for example, essential hypertension. .

Further, the salty seasoning agent contains citrate salts such as tripotassium citrate, trisodium citrate and magnesium citrate. It is known that the intake of citric acid keeps the acid-alkali balance, maintains the body fluid and blood pH at a slightly alkaline level of 7.4, and maintains health for the human body, which is known as the citric acid cycle theory. . According to this theory, ingestion of citric acid, which is a metabolite in the citric acid cycle (also called TCA cycle), which is the metabolic cycle of the human body, is said to improve the three major functions of the human body: digestion, absorption, and metabolism. ing.
Trisodium citrate has also been confirmed to have an anticoagulant effect on blood, and is widely used as a circulatory improver in many medicines as sodium citrate, and its pharmacological effect has been verified and confirmed to have no side effects. Has been done.
In addition, potassium citrate has been confirmed to have its diuretic-lowering effect. Furthermore, tripotassium citrate has a high taste and functions as a sour seasoning. Therefore, the pickled vegetables of the present invention, by containing citrates such as trisodium citrate and tripotassium citrate, also show the effects based on the citric acid cycle theory and the blood circulation improving effect. Is. Furthermore, since the citric acid improves the taste of foods, the pickled vegetables of the present invention are also excellent in taste.

The amount of the salt seasoning used is 5 to 10 parts by weight based on 100 parts by weight of the residue. If the amount is 5 parts by weight or less, the above effects cannot be sufficiently obtained, which is not preferable. 1
If it exceeds 0 parts by weight, salty taste becomes strong, which is not preferable.

Vitamin C is also added to the pickled vegetables of the present invention. Vitamin C is known as an antioxidant to prevent oxidative deterioration, aging, and rot.
It is also known to exhibit antitumor activity and antiviral activity. Therefore, the pickled vegetables of the present invention can be expected to have a protective effect against various diseases by adding vitamin C. The amount of vitamin C added is 0.1 to 0.5 parts by weight with respect to 100 parts by weight of the residue. If the amount is 0.1 parts by weight or less, the above effects cannot be sufficiently obtained, which is not preferable.
Even if added in excess of 0.5 parts by weight, no further improvement in effect can be expected, so it is sufficient to add 0.5 parts by weight.

Further, it is preferable that a vegetable enzyme is further added to the pickled vegetables of the present invention. By adding such a vegetable enzyme, not only the ripening period of pickled vegetables is shortened, but also the digestion and absorption of pickled vegetables are promoted by ingesting them. Examples of plant enzymes include malt amylase, papain, phytin, bromelain and the like. It is preferable to add vinegar to the pickled vegetables of the present invention in order to impart an appropriate sourness. The addition amount is preferably 10 to 20 parts by weight with respect to 100 parts by weight of the residue. When it is 20 parts by weight, it becomes a Kyoto-style shiba-zuke element because it has a strong acidity. To make a pickle using the pickled vegetables of the present invention, the pickled vegetables of the present invention may be added to vegetables as a material and soaked for a predetermined period of time, as in ordinary salt dipping.

The pickled vegetables of the present invention, by adding the above-mentioned salting agent, eliminate the adverse effect of the imbalance of mineral intake due to the conventional salt-centered principle and exert an excellent salt-reducing effect while sufficiently satisfying the salty taste. Therefore, it is possible to improve the eating habits and health of Japanese people. The features of the pickled vegetables of the present invention can be summarized as follows. (1) Since the industrial waste is effectively used, the disposal cost can be eliminated and the manufacturing cost can be reduced. (2) It has a low salt (sodium) effect and can prevent or treat hypertension. (3) It is effective in maintaining a balanced intake of minerals and acid-alkaline balance, and helps maintain good health. (4) The addition of vitamin C prevents rancidity and has various disease protective effects such as antitumor activity and antiviral activity. (5) It has high palatability, taste and flavor, and is delicious. (6) The addition of the vegetable enzyme shortens the ripening period and promotes digestion and absorption.

[0011]

The present invention will be described in more detail based on the following examples, but the invention is not intended to be limited thereto. Example 1 Salt (45 g), seawater sylvin (30 g; about 74-77% by weight potassium chloride, about 0.2-0.3% by weight calcium chloride, about 0.7-1.1% by weight magnesium chloride and calcium sulfate) About 0.8-1.0 wt%) and tripotassium citrate (25 g) were mixed to give a salty flavor (100 g). The residue was filtered with a filter to remove the cages and other matters to obtain a transparent residue solution. The salt seasoning (5 g) obtained above was added to the above residue (100 g), and vitamin C (0.2 g) was further added and mixed to obtain a functional pickled ingredient (105.2 g).

Example 2 Chinese cabbage (1 kg) was washed with water, dried for one day in the sun, and the functional pickled ingredient (300 g) obtained in Example 1 was added thereto, and 2 kg of weight was placed on the lid. It was left for 10 hours. The resulting Chinese cabbage pickled vegetables are extremely delicious and, despite having a mild salty taste, the salt content is 1.8%.
There was nothing else (normal content of Chinese cabbage pickles was 2.5%). When this Chinese cabbage pickle was tasted by 20 subjects, all 20 people commented that it was delicious compared to ordinary Chinese cabbage pickle and satisfied the desire for saltiness and had an appetite enhancing effect. It was

Example 3 White turnip (both stem and leaf) (1 kg) was washed with water, cut into a proper size, and put in a compression type pickle container.
Approximately 3 kg with the functional pickled ingredient (300 g) obtained in
Was applied and left for 80 minutes. The obtained white kale pickles were extremely delicious, and despite having a mild salty taste, the content of salt was only 1.8% (the content of ordinary white pickled pickles was 3.6%. ). When 20 subjects tasted this Shirakabu-zuke, all 20 people commented that it was delicious compared to the usual Shiraka-zuke and was satisfied with the desired degree of saltiness and had an appetite enhancing effect. Was obtained.

Example 4 Raw Chinese cabbage (1 kg) was washed with water and immediately put in a compression-type pickle container, and the functional pickled vegetables (300) obtained in Example 1 were added thereto.
g) was added, and further a vegetable enzyme (Bieme enzyme: Shimamoto Microorganism Industry Co., Ltd.) (10 g) was added, about 4 kg of pressure was applied, and the mixture was allowed to stand for 60 minutes. The obtained Chinese cabbage pickled vegetables are extremely delicious, like the Chinese cabbage pickled vegetables obtained in Example 2, and moreover,
Despite the mild saltiness, the salt content was only 1.8%. When this Chinese cabbage pickle was tasted by 20 subjects, all 20 people commented that it was delicious compared to ordinary Chinese cabbage pickle and satisfied the desire for saltiness and had an appetite enhancing effect. It was

Claims (5)

[Claims] 1. A citrate salt of 5 to 60 per 100 parts by weight of a mixture of 30 to 75% by weight of sodium chloride and 25 to 70% by weight of seawater sylvin in a residual liquid of a seasoning produced as a by-product in the production process of umeboshi. A salted seasoning prepared by mixing 1 part by weight, and a pickled dish prepared by adding vitamin C. 2. The pickled matter according to claim 1, wherein 5 to 10 parts by weight of the salt seasoning and 0.1 to 0.5 parts by weight of vitamin C are added to 100 parts by weight of the residual liquid. 3. The pickled matter according to claim 1 or 2, further comprising 0.01 to 0.05 part by weight of a plant enzyme added to 100 parts by weight of the residual liquid. 4. The pickled matter according to claim 3, wherein the plant enzyme is selected from the group consisting of malt amylase, papain, phytin and bromelain. 5. The pickled matter according to any one of claims 1 to 4, wherein 10 to 20 parts by weight of vinegar is further added to 100 parts by weight of the residual dregs liquid.