JPH08289722A - Production of asa-zuke - Google Patents

Abstract

PURPOSE: To produce ASA-ZUKE (a lightly pickled radish), excellent in crispiness based on physical properties such as hardness, appearance and flavor and good in keeping quality in good yield in a short time. CONSTITUTION: Vegetables are kept in a 10% to a saturated saline solution at 45-55 deg.C for 10-50min and the pickled in a seasoning liquid.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing lightly pickled pickles of excellent quality in a short time.

[0002]

2. Description of the Related Art In general, lightly pickled vegetables are used overnight (0.5-2.
(0th) After pickling, it is soaked in seasoning liquid and packaged and shipped. The original purpose of this salting process is to kill the cellular tissue of vegetables by permeating salt, soften the vegetables, activate the enzymes in the vegetables, and improve the crispness and flavor.

However, since the growth conditions are sufficient for the microorganisms in the salting process, the microorganisms easily grow. If the number of bacteria adhering to the raw vegetables is large or the pickling solution slowly rises, microorganisms (aerobic bacteria) will grow in the salting process, and many will not be delicious, even if they do not spoil. I will end up.

Therefore, in order to prevent the growth of microorganisms, the salting step is not performed, and the original purpose of the salting step is fulfilled.
For example, a method of producing pickles by treating vegetables under medium temperature conditions (for example, 40 to 70 ° C. or 50 to 85 ° C.) for a short time has been proposed (for example, JP-A-5-68505 and JP-A-6-605). 169690).

[0005]

However, in the pickles produced by such a method, for example, when pickled in Chinese cabbage, the green color of the leaves is slightly discolored and the appearance is inferior, and in particular, JP-A-6-169690. The technique disclosed in (1) has a problem that it has a strong spiciness and is different in taste and aroma from conventional Chinese cabbage pickles.

[0006] It is an object of the present invention to provide a method for producing crispness based on physical properties such as hardness, and lightly pickled pickles that are excellent in appearance and flavor and have good storage stability in a short time with good yield.

[0007]

In order to achieve the above object, the method for producing lightly pickled vegetables according to the present invention is to maintain vegetables in 10% to saturated saline at 45 to 55 ° C for 10 to 50 minutes,
Then, it is characterized by being immersed in the seasoning liquid.

In the present invention, vegetables include cabbage,
Chinese cabbage, Nozawana, spinach and other leaf vegetables, onions, bean sprouts, butterbur stalks, root vegetables such as radish, turnip, carrots, burdock roots such as potatoes, sweet potatoes, fruit vegetables such as pumpkin, cucumber and eggplant. Includes fruits such as apricots, ume, apples and chestnuts.

The vegetables are first kept in a 10% to saturated saline solution, preferably in a 15% to saturated saline solution at a temperature of 45 to 55 ° C. for 10 to 50 minutes. Next, the vegetables thus treated are dipped in a seasoning solution containing, for example, sodium glutamate, a protein degradation product, an amount of sourness, and salt as a main component.

[0010]

In the method of the present invention, vegetables are kept in high-concentration saline for a short time at medium temperature, so that the tissues are hardened, the number of microorganisms is reduced, and the original purpose of the salting step is achieved. can do. In addition, the action of myrosinase is promoted at medium temperature, and the production of aroma components from isothiocyanate from glucosinolate in vegetables is promoted.

[0011]

EXAMPLES The present invention will be described in more detail below with reference to examples. In Examples and Comparative Examples, “%” means “% by weight” excluding the strain rate.

Example 1 Chinese cabbage, which had been washed with water and cut into four pieces, was dipped in 20% saline water, and 5
Hold at 0 ° C. for 20 minutes. Then, this treated Chinese cabbage was washed with water, cooled at the same time, weighed, and seasoning liquid was added to obtain lightly pickled vegetables. The seasoning solution is sodium glutamate 0.5%, proteolysis product 0.1%, citric acid 0.1%, salt 5% and water 9
It consists of 4.3%. The quality of Chinese cabbage produced by the method of the present invention was measured. These results are summarized in Table 1.

[Quality Measuring Method] (a) Preservation The viable cell count was measured by a plate culture method on a standard agar medium. However, the temperature when stored for 3 days or 7 days is 10 ° C. (B) Salt concentration and pH The salt concentration was measured by the Mohr method, and the pH was measured by a pH meter. (C) Sensory examination 10 general panels and 5 specialized panels examined the color, crispness, aroma and taste. (D) Aroma component amount The treated sample was made into juice, 10 ml of which was placed in a vial and held at 50 ° C. for 2 hours, and then measured by a headspace method (Yokogawa Electric Corporation's HP5890A, F
ID, DBWAX-30N 0.53 μ, 60 ° C.), and the peak area of the benzyl isothiocyanate in a gas chromatograph was determined.

Example 2 Using a turnip sliced to a thickness of 5 mm with 1 cm leaves,
Lightly pickled pickles were produced in the same manner as in Example 1. The quality of turnips produced by the method of the present invention was measured. These results are summarized in Table 1, and the strain rate and stress are determined from the breaking load, and the relationship between them (change in turnip breaking strength) is shown in FIG. In FIG. 1, (1) is a change in breaking strength of the raw turnip, and (2) is a change in breaking strength of the (treated) turnip before being dipped in the seasoning liquid. Strain rate (%) = Breaking deformation distance (mm) / Turnip thickness (m
m) × 100 stress (N / m ² ) = [breaking load (gf) × 10 ^-3 × gravitational acceleration] ÷ [contact area (mm ² ) × 10 ^-6 ]

Example 3 Using pickled cabbage, lightly pickled vegetables were produced in the same manner as in Example 1. The quality of chopped cabbage produced by the method of the present invention was measured. These results are summarized in Table 1.

Comparative Example 1 Lightly pickled pickles were produced in the same manner as in Example 1 except that Chinese cabbage that had been washed with water and cut into four pieces was soaked in 10% saline and held at 60 ° C. for 10 minutes. The quality of Chinese cabbage produced by the method of the present invention was measured. These results are summarized in Table 1.

Comparative Example 2 A pickled pickle was produced in the same manner as in Example 3 except that the shredded cabbage was kept at 60 ° C. for 5 minutes. The quality of chopped cabbage produced by the method of the present invention was measured. These results are summarized in Table 1.

Comparative Example 3 Example 1 except that 20% saline was changed to 1.5% saline.
Asazuke was prepared in the same manner as in (1). The salt concentration in the lightly pickled pickles containing the seasoning solution was the same. The quality of Chinese cabbage produced by the method of the present invention was measured. These results are summarized in Table 1.

[0019]

[Table 1]

[0020]

As described above, according to the method of the present invention, a lightly pickled pickle which is particularly excellent in crispness based on physical properties such as hardness, appearance and flavor, and has good storage stability (by suppressing the growth of the number of bacteria). It has become possible to manufacture the above in a much shorter time and with higher yield.

[Brief description of drawings]

[Fig. 1] Relationship between strain rate and stress of turnip (change in breaking strength)
It is a graph which shows.

Claims (1)

[Claims] 1. Vegetables in 4% 10% to saturated saline solution.
A method for producing lightly pickled vegetables, which is characterized by holding at 5 to 55 ° C. for 10 to 50 minutes and then immersing it in a seasoning liquid.