JPH0822204B2 - Pickled red turnip - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Object of the Invention) The present invention is directed to anthocyanins (dark color glycoside plant pigments).
The red turnip that is harvested with the purplish red part of the epidermis and the white part of the fleshy part retains the contrast between the purple red part of the epidermis part and the white part of the fleshy part even after being pickled. It is intended to provide a new red pickled pickle.

(Prior art) Red turnips, which are harvested with a purple-red epidermis and white flesh, are one of the most prized turnips due to their beautiful shades, and some of them are Iyo Hikari turnips and Ohno red turnips. There are various types of red turnips produced, but the red turnips produced mainly in the Hitsumi village of Atsumi Town in Yamagata Prefecture are called “Matsutake Otsuka” in Kanbun 12 (1672). It is one of the oldest varieties in Japan that has been picked up in the literature, and its pickles are well known nationwide as "Atami red turnip pickles" and one of the few local products in this region. Has become.

Most of the characteristic red pickled pickles that are made in various places, such as "Atami red pickled pickles," are caused by sweet vinegar pickles, and are also slightly pickled in bran pickles (pickled pork pickles) and pickled miso (ababa pickles). All of them are pickles that are dyed in pink with the pigment of the epidermis to the flesh.
This is now tasted as a beautiful pink pickle,
Among many foods colored with synthetic colorants, it has established itself as a peculiarly colored food with completely harmless natural coloring.

The reason why the red pickled pickles that have been used up until now are all pickled in a uniform pink color up to the flesh part is due to the following reasons.

In other words, since it is a preserved product, pickles must have a long shelf life, and in the old days, so-called salting that uses a large amount of salt is a means to prevent the occurrence of spoilage bacteria. However, in recent years, the tendency to reduce salt as much as possible to reduce the amount of salt used has become stronger from the viewpoint of health. As another means for holding down, a means for utilizing the bacteriostatic action of acid by keeping the juice as acidic as possible has been adopted. This is pickled with pickled vegetables, and many pickles have come to be made by pickling because of the fact that vinegar is quick to pickle, easy to season, and because vinegar is beneficial for health. In red pickled pickles, this pickled pickles, especially sweet pickled pickles, is the mainstream method of pickling.

However, anthocyanin, a pigment that produces the purple-red color of the epidermis part of red turnip, is extremely soluble in acid and easily dissolves in sweet vinegar juice (usually pH 3.2 to 3.5). The whole is dyed in pink, and the dyed solution permeates into the meat part by changing the osmotic pressure, and it has changed to a uniform pink color up to the meat part that had been colored until then. Is the reason.

In the case of red pickled pickles, there is a feeling that they have already been established as a product image of pink pickles and beautiful natural foods, but as a special product on the other hand, a wider variety of products are available. If possible, it is highly desirable because it can further increase the value as a specialty product. Therefore, this red turnip is pickled in its original form, that is, the purple red of the epidermis and the white of the fleshy part that continues to form a clear contour inside the pickle in a vivid contrast. After many years of development and research to achieve it, we finally came here and achieved the results, and the structure is as described in detail below.

(Structure of Invention) This invention relates to anthocyanin (a dark-colored glycoside plant pigment).
The red turnip that is harvested with the epidermis part being purple red and the flesh part being white remains, pH 6 or more by adding a pH adjuster and maintaining low temperature during the entire manufacturing process from pickling after washing to at least product shipment Pickled red turnip, which is soaked in a liquid controlled by the above procedure, and soaked in a manner that maintains the contrast between the purple-red color of the epidermis and the white color of the meat by suppressing the coloring and penetration of the meat by elution of anthocyanin Is.

The red turnips are all the red turnips produced in various places in addition to the Atsumi red turnips.The leaves are dropped, the thin roots at the tips are cut off, and only the round and thick roots are washed thoroughly with water, or Alternatively, halve, cut into appropriate pieces such as slices, halves, slices, etc.

As the sap, for example, 100 parts by weight of red turnip, 7 parts of water
It is basically based on a saline solution prepared by mixing 0 part by weight with 7 parts by weight of salt, and if necessary, seasonings can be appropriately added to the extent that pH adjustment is not hindered.

As a pH adjuster, trisodium phosphate (Na ₃ PO ₄ )
Or, in the range of about 0.1 to 0.2 parts by weight, the final hydrogen ion concentration of the juice does not drop below pH 6 in the range of about 0.1 to 0.2 parts by weight of inorganic salts such as sodium bicarbonate (NaHCO ₃ ) which is harmless to the human body. Add and adopt in proportion.

On the other hand, microorganisms propagate during the pickling process, the juice itself becomes rancid (lactic acid etc. is generated) and the hydrogen ion concentration is lowered,
In order to prevent the above-mentioned control from becoming insufficient and allowing the dye to elute, at least during the dipping process, a low temperature (around 0 to 5 ° C) control should be performed at all times. Facility measures should be implemented.

(Effect) Unlike the conventional sweet pickled pickles (usually pH 3.2 to 3.5), the red pickled pickles of the present invention having the above-described structure make the final hydrogen ion concentration of the syrup pH 6 or higher during the entire production process. Hold and manage to minimize the elution of red turnip epidermis pigment and anthocyanin into the sap, and immerse it in the flesh part without coloring or permeation and soak it in almost its original white color, purple red and white The result is a pickled dish whose contrast is almost the same as when it was raw red turnip.

To support this fact, the results of the color-fixing test conducted at Yamagata Prefectural Industrial Technology Center are shown below.

 First, the sample classification is based on Table-1.

Absorbance of the pickles made according to the sample categories shown in Table-2 (the soup with pickled Atsumi red turnip) (the degree of absorption in reddish color. The amount of reddish dye eluted is large. The higher the value, the closer the value is to 0, the smaller the red dye elution amount is.)
Table 2 on the previous page shows the results measured on the third, sixth and sixth days.

As can be seen from the above test results, sample No. 1 controlled to pH 6 or higher, which is a pickle according to the present invention, is compared to sample No. 2 and sample No. 3 by pickling at a pH of about 4 until now, and clearly. The amount of the dye eluted into the sap is extremely small, and it can be said that the syrup is almost colorless and transparent, and the detected absorbance value cannot confirm the fact that the dye is dissolved at all with the naked eye. Moreover, the changes over time are orders of magnitude lower than those of other samples, and it takes about 5 to 7 days from the time of manufacture until the products are lined up as over-the-counter products. If this is the case, it is possible to develop products with the characteristics of the pickles of the present invention being sufficiently retained.

As described above, the red pickled pickles of the present invention are separated from the technique of adjusting the hydrogen ion concentration to a low pH on the acidic side in order to suppress the initial number of bacteria, which has been common knowledge in the pickling industry until then. For the first time, we were able to suppress the dissolution of red turnip pigment and anthocyanin into the juice for the first time, and as a result, we further expanded the commercial value of red turnip as a local specialty product, and even as a single item, the whole Unlike pink pickled vegetables, the outline of the cut end is purple red, and it is wrapped in it to create a new kind of pickled vegetables with a very vivid contrast with a pure white meat part. , Pickled vegetables combined with other ingredients, for example, pickled vegetables such as mustard and nozawana, are finely chopped with the red pickled pickled vegetables of the present invention. In the case of pickles, pickled vegetables are not only white in the fleshy part, but can also be a pickled dish in which the outline of which is outlined in purple-red vividly shines. When trying to add color by combining turnips, it eliminates the inconvenience that only Kanamachi small turnips that can be eaten raw can be used only finely, and also tastes as a turnip itself. The strength of pickling makes it possible to develop pickles that are diverse not only in color but also in taste.

As described above, the pickled red turnip of the present invention has a very distinctive characteristic in that the bright contrast of the red turnip which is originally possessed by the red turnip and the white part of the fleshy part can be left almost as it is. Since it is a pickle, it enables new product development in terms of usage of only red pickled pickles, and can greatly contribute to the red turnip production area where various special products are continuously devised. It goes without saying that consumers will be able to eat new pickles that look beautiful and have a change in taste, so that they can enjoy a more fulfilling diet.

Also, its manufacturing requires some temperature control due to facility management and export in the manufacturing process, or selection of containers on the sales side, but the manufacturing process itself is more complicated than before. Since it is not accompanied by, it is possible to sell products in the price range up to the past,
The pickled vegetables with added value can be advantageously handled.

Claims (3)

[Claims] 1. A red turnip that is harvested with anthocyanin (a dark-colored glycoside plant pigment) in a purplish red part of the epidermis and white part of the flesh part is manufactured from the pickling after washing to at least the shipment of the product. During the process, it is possible to add a pH adjuster and maintain low temperature.
A red turnip that is soaked in a juice controlled to a pH of 6 or more and soaked so as to suppress the coloring and permeation of the meat part by elution of anthocyanin and maintain the contrast between the purple red color of the epidermis part and the white part of the meat part Pickles. 2. The method according to claim 1, wherein sodium phosphate is mixed in the juice as a pH adjusting agent in a proportion of about 0.1 to 0.2 parts by weight, and the final hydrogen ion concentration is controlled to be pH 6 or more and soaked. Pickled red turnip described. 3. The solution according to claim 1, wherein sodium bicarbonate is mixed in the juice as a pH adjuster in a proportion of about 0.1 to 0.2 parts by weight, and the final hydrogen ion concentration is controlled to pH 6 or more and soaked. Pickled red turnip described.