JPS59192041A - Production of premix of quick pickles - Google Patents

Abstract

PURPOSE:A premix for quick pickles that is composed of specific amounts of salt, organic acids, and sugar, thus giving pickles only by dipping vegetable in the solution of the premix in water without prepickling, desalting, or fermentation. CONSTITUTION:When salt, organic acids, sugar, flavors, spices, and, when desired, other tasting additives, are mixed, the amounts of salt, sugar and organic acids are specified so that the P value which is calculated by the equation (WN, WS, WA are the weights in grams of the salt, sugar and organic acids dissolving in 1,000ml of the pickle solution) becomes 0.2-0.3, thus giving the objective premix for pickle solution. The premix is wrapped in fixed amounts and preferably one wrap or several wraps are dissolved in a prescribed amount of water to form a pickling solution of a certain P value.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an instant pickle base for preparing a pickling liquid in which pickles can be pickled simply and in a short time.

Traditional pickles are made by adding spices and salt to vegetables, pouring water over them, placing weights on top if necessary, and pickling.During the pickling process, fermentation takes place with lactic acid bacteria, resulting in a desirable sourness and flavor. Becomes the property of Therefore, it took more than 20 days to pickle the pickles, and temperature control was difficult, and pickling required skill.

Another method is to remove salt from vegetables that have been pre-pickled in a strong salt solution and then soak them in a pickling solution containing sugar, organic acids, spices, etc. to make honzuke.

However, with this method, vegetables must first be pickled and then salted out, which not only takes time and effort, but also requires adding sugar, etc. every 2 to 3 days during pickling. The pickling solution must be prepared again or concentrated by heating to increase the concentration of the pickling solution, which not only takes time until it becomes clear, but also requires time and skill to adjust the pickling solution.

The inventors of this invention analyzed the components of various commercially available pickles in order to save the time and effort of pickling pickles and to develop a method that anyone can pickle easily. By measuring the movement between food and vegetables, and adding salt and organic acid to the pickling solution at the same time, pickles can be obtained by directly pickling raw vegetables without subsoaking, removing salt, or fermenting. It was discovered that by setting the osmotic pressure of the pickling solution within a certain range, pickles can be pickled in a short time, and that pickles that do not change in taste even after being soaked in the pickling solution for a long time can be obtained, and this invention is based on this invention. completed.

That is, the instant pickle base of the present invention is made of a mixed powder containing salt, organic acid, sugar, spices, and other flavoring ingredients as desired, and can be prepared by simply dissolving a certain amount of it in a specified amount of water. You can easily prepare a pickling solution using pickles.
Moreover, the concentration of each ingredient such as salt and organic acid in this pickling liquid is suitable for permeation into vegetables. Therefore, pickles can be obtained by simply soaking raw vegetables in this pickling liquid and leaving them for several days, and the pickles are very tasty because the components are in a desirable balance.

Furthermore, the taste of pickled pickles does not change much even if they are soaked in the pickling solution for a long time, so if you eat a small amount every day, for example, take them out of the pickling solution so that the remaining pickles do not get too pickled. It is very convenient to use at home because it can be stored while immersed in the dipping solution without requiring any water.

As a result, pickles that conventionally took several days to tens of days to be pickled can be obtained in just a few days, and in addition, the pickles can be changed from subzuke to honzuke, preparation of the pickling solution, concentration of the pickling solution, and re-preparation every few days. It is now possible to easily pickle delicious pickles by simply soaking raw vegetables in a pickling solution without the need for such labor.

The instant pickle base of this invention consists of salt, organic acid, sugar,
It is made by mixing spices and other flavoring ingredients as desired to form a mixed powder, and packaging this mixed powder.

Crystalline organic acids such as citric acid, malic acid, succinic acid, fumaric acid, and oxalic acid are used as the organic acids used here, but liquid organic acids such as acetic acid and lactic acid can also be made into powders by microencapsulation etc. It can be used by converting it into Furthermore, foods containing many organic acids, such as vinegar, citrus fruit juice, and plum vinegar, can also be used in powder form.

Spices include dill, allspice, oak, sage, thyme, mace, chives, garlic,
Spices that are commonly used to pickle pickles, such as chili peppers, can be used, and these spices are preferably used as powders.

Yet again. Other flavoring ingredients added as desired include monosodium glutamate, amino acid flavoring agents, sorbitol, starch syrup, glucose, and wine.

You can use shochu, mirin, nucleic acid flavorings, etc. as you like.

It is necessary to add salt, organic acid, and sugar to the mixed powder so that when a certain amount of the mixed powder is dissolved in a specified amount of water, a dipping solution having an osmotic pressure within a certain range is obtained.

The osmotic pressure (H) of an aqueous solution is determined by the temperature T0K and the volume V of the solution.
When expressed as ml, it is determined by II = n R'I'/V.

If we consider the case of pickled pickles, it is usually room temperature (e.g.
T is considered to be almost constant because it is soaked at 0°C).

In addition, when the amount of solute dissolved in a certain amount (1000 m, g) of soaking liquid is W2, /Z, = (WR (273 +
20))/10100O However, m is the solute molecule Yt), and W/m is proportional to the osmotic pressure.

Therefore, P-(WN/mN) + (Ws/7719)+
Σ(WA/m), ) (where WN, Ws, WA are the weights of salt, sugar, and organic acids dissolved in the soaking solution 10100O, and ?Lr, mB, and mh are the respective molecular weights. , Σ(WA/m) indicates that when multiple types of organic acids are used, calculate WA/mA for each organic acid and find the sum). Osmotic pressure is determined.

The molecular weight of table salt is 58.5, and the molecular weight of sugar is 36.
0, but assuming that the salt is almost completely dissociated in the soaking solution, P=(WN/29)+(WS/360)+Σ(WA/m
A).

Now, we prepared 500 mA' each of soaking solutions with different P values, and measured the rate of weight loss of cucumbers over time when 420 to 4601 cucumbers were soaked in each solution.The results are as shown in Figure 1. When the value was 2.0 or less, the weight of the cows stopped decreasing after 3 to 5 days, and no change in weight was observed thereafter. However, when the P value exceeds 2.0, the weight of the grass continues to decrease even after 3 to 5 days, for example, P =
In the case of the pickling solution No. 2.41, the weight still continued to decrease even after 12 days.

Therefore, if vegetables are soaked in a pickling solution with a P value of 2.0 or less, pickles will be formed in 3 to 5 days, and even if vegetables are soaked in the pickling solution after that, there will be almost no change in taste, and the delicious pickle taste will be maintained. However, if the P value exceeds 2.0, the taste will change day by day if the vegetable is soaked in pickling liquid, and the appearance and physical properties will change due to the separation of the plasma cells of the vegetable, and eventually the vegetable will become unfit to eat. It became empty.

Furthermore, if the P value is lower than 0.2, the transfer of each component to the vegetables may be insufficient, resulting in deterioration during soaking.

Commercially available pickles pickled using the conventional method have a salt concentration of 1.0 to 3.5% and an organic acid (as acetic acid) concentration of 0.6 to 3.5%.
The concentration was 1.8%, and the product at this concentration was also excellent in terms of taste. Therefore, it is desirable to set the initial concentration of the dipping solution so that the concentrations of common salt and organic acid become these values when each component reaches equilibrium after immersion in the dipping solution.

In addition, when preparing the pickling solution, if the mixed powder is packaged in fixed amounts so that there is no need to weigh it, the pickling solution of the desired concentration can be prepared by simply dissolving the packet or several pieces in a predetermined amount of water. The resulting instant pickle base is obtained, making it even more convenient.

In addition, by adding and dissolving a predetermined amount of mixed powder or a mixture of salt, organic acid, etc. into the diluted pickling solution after pickling vegetables, the concentration of the pickling solution can be increased to a predetermined P value. It can be recycled, and by packaging a predetermined amount of supplementary powder in small bags and attaching it to instant pickle base, it becomes possible to pickle pickles more economically.

In addition, the salt concentration of the instant pickle base of this invention does not exceed 5.5% even before the vegetables are pickled, which is extremely low compared to the salt concentration of conventional pickles (around 10%). It has become. Therefore, pickles with good crunch can be obtained without damaging the vegetable cells due to soaking.

Furthermore, the reason why bacteria are difficult to grow during pickling even though a diluted pickling solution is used is thought to be because the pickling solution contains organic acids.

Next, an example will be explained.

32.5 parts of common salt, 4.1 parts of citric acid, 2.5 parts of malic acid, 6.5 parts of powdered lactic acid (containing lactic acid, 50% Ji), powdered vinegar (
21.5 parts of acetic acid content (33%), 25 parts of sugar, 2.2 parts of sodium glutamate, and 5.7 parts of a pickling spice powder mix were uniformly mixed to obtain a mixed powder. This mixed powder was packaged into 601 sachets to prepare an instant pickle base.

Add one layer of this instant pickle to 12 and a half cups of potash (approx.
m1) was dissolved in water to make a pickling solution. The P value of this soaking solution is
It was 0.83.

Pour the pickling liquid into a glass container with an airtight lid and add 4 cucumbers (approx.
Figure 2 shows the amount of salt, organic acid (acidity), and sugar transferred to the cucumbers when the cucumbers were cut in half and soaked.

In other words, the salt, organic acids, and sugar that transfer to cucumbers are
The content of each component increased with the passage of time, but stopped increasing on the fourth day, and the content of each component did not change thereafter.

In addition, the results of a sensory test in which pickled cucumbers were evaluated by 10 panelists on four days, with 1 point for bad and 5 points for delicious, were as shown in the table.
Although the rawness remained and the evaluation was poor, on the third day, most of the panelists evaluated it as delicious.

In addition, P after soaking the cucumber in the pickling liquid for 4 days and removing it.
The value decreased to 0.59, but by adding supplementary additives consisting of 102 F of common salt and 0.12 F of organic acid (mixture), it recovered to the initial value, and when the cucumbers were pickled, it returned to the original value. Figure 1: A graph showing the rate of weight loss of cucumbers over time when the cucumbers are immersed in pickling liquids with different P values. The horizontal axis is the number of days, and the vertical axis is the double weight reduction rate (reduction rate % relative to the initial weight). The number under the curve is P
Show value.

FIG. 2: A graph showing the transfer of each component to cucumbers over time when pickled according to the example. Horizontal axis: number of days, vertical axis: content (salt and sugar) and acidity (cucumber 1
N/10 N ao required to neutralize 00v
n amount of solution). The left side of the scale is acidity, and the right side is salt and sugar content. 1: Salt, 2: Acidity, 3: Sugar.

Patent applicant: Morinaga & Co., Ltd. Figure 1 Figure 2

Claims (1)

[Scope of Claims] 1. A method for producing an instant pickle base in which salt, organic acid, sugar, spices, desired soybeans and other flavoring ingredients are mixed to form a mixed powder, and the mixed powder is packaged. When a certain amount of mixed powder is dissolved in a specified amount of water to make a dipping liquid, P=(WN/29)+(W8/360)+Σ(WA/7
7LA) (However, WN, Ws, 17 people is the weight (f) of the salt, sugar, and organic acid dissolved in 1000 people of pickling liquid, and m people is the molecular weight of the organic acid) The P value calculated from 0.2 As described above, a method for producing an instant pickle mix is characterized in that the amounts of salt, organic acid, and sugar are determined so that the amount is 2.0 or less. 2. The instant pickle according to claim 1, wherein the mixed powder is packaged in predetermined amounts, and when the packets or several colors are dissolved in a predetermined amount of water, a pickling liquid with a predetermined P value is obtained. Raw material manufacturing method.