JPS5974951A - Preparation of pickle - Google Patents

Abstract

PURPOSE:To prepare pickles capable of keeping cellent taste and flavor after a long-term preservation, and having improved preservability, by adding sodium acetate, an organic acid, albumen lysozyme and volatile mustard oil in the preparation of the pickles. CONSTITUTION:Sodium acetate, an organic acid such as acetic acid, citric acid, fumaric acid, etc., albumen lysozyme, and volatile mustard oil (allyl isothiocyanate) are added in the preliminary or main pickling process for the preparation of pickles of Chinese cabbage, Jappanese radish, eggplant, cucumber, etc., especially deep pickled vegetables such as GIM-CI (Korean pickle). The amount of the organic acid is 7-3pts.wt. per 10pts.wt. of sodium acetate, and the sum of the above compounds is 0.02-0.05%, based on the total weight of the pickles consisting of the vegetables and the seasonings, etc. The amounts of albumen lysozyme and the volatile mustard oil are 0.01-0.04% and 0.03-0.02%, based on the total weight, respectively. The pickling is carried out by conventinal pickling method except for the addition of the above four kinds of materials.

Description

[Detailed description of the invention] The present invention relates to a novel method for producing pickles.

There are many types of conventional pickles, especially vegetable pickles, and they have been used for a long time. The vegetables used are Chinese cabbage, radish,
There are many kinds of cucumbers, etc., and there are also many seasonings used, such as salt and bran miso, and a wide variety of them are produced in small quantities at home for personal use.
It is used, or produced and sold in large quantities by companies in factories. Depending on the length of time required for pickling, these pickles are classified into shallow pickles, which require a short pickling time, such as overnight pickles, furuzuke pickles, and deep pickles, which generally require a longer pickling time, such as kimchi.

Among these many pickled vegetables, kimchi, for example, is a pickle that has been prized since ancient times in Korea, but has recently become widely prized even in Japan. In the case of deep pickling, as typified by this kimchi, vegetables such as those mentioned above are usually mixed with salt or rice bran, and diluted with salt or bran, depending on the temperature.
It is made by pickling for about 10 days, has a unique flavor, and is considered a pickle because it helps stimulate appetite. Performances, not just kimchi, are mainly intended for preservation and preservation during the winter months when vegetables cannot be harvested, so they can last for about two to three months in cold conditions like winter. However, in other seasons where the temperature is high, there is a problem that the marinated nu is overfermented during storage, becoming sour or moldy and deteriorating in quality, reducing its shelf life.

In order to solve these problems, methods have been used so far to can or bottle these pickles, or to add synthetic preservatives such as potassium sorbate to the pickles, but in this case, the vegetables The problem was that the texture, freshness, and other flavors were lost. In addition, adding sodium acetate to pickles as an alternative to synthetic preservatives has been considered, but in this case, the effect is not very impressive, only slightly extending the shelf life, and there is no such solution yet. was the current situation.

Therefore, the present inventors solved these various difficulties and created a pickled vegetable that has a long shelf life throughout the four seasons, including the season when the temperature is good, has a good flavor even after long-term storage, and has a long shelf life. For the purpose of providing a manufacturing method for
As a result of intensive research and repeated experiments, it was discovered that by adding four substances, including sodium acetate among many substances, to pickled vegetables, the shelf life of pickles can be significantly extended throughout the seasons, and the present invention has been made. It has come to this.

Thus, the present invention provides a method for producing pickled vegetables, which comprises adding sodium acetate, organic acid, egg white lysozyme, and volatile mustard oil. The present invention is particularly expected to be implemented in the production of kimchi.

To explain the present invention in more detail, in the present invention, vegetable pickles refer to vegetables such as Chinese cabbage, radish, carrots, cucumbers, and eggplants soaked in salt or rice bran. The types and combinations of these are arbitrary.

The method of the present invention is more effective in deep-soaking kimchi than in the above-mentioned shallow-soaking.

Further, the method for producing pickled vegetables in the present invention is the same as the conventional method except for the addition of specific substances such as sodium acetate, and is arbitrary. A typical example is when making Chinese cabbage kimchi.
Rinse a certain amount of Chinese cabbage with water and add, for example, 3 to 5% of the amount of Chinese cabbage.
Sprinkle with an appropriate amount of salt and marinate overnight.
Temporarily pickle. When the Chinese cabbage becomes soft, it is washed with water, drained, and then seasonings made of ground chili pepper, garlic, ginger, etc. are added, mixed well, and pickled for another 2 to 10 days to produce a honzuke shite product.

According to the present invention, sodium acetate, organic acid, egg white lysozyme, and volatile mustard oil are added to produce pickled vegetables. As sodium acetate, commercially available sodium acetate may be used.

Any edible organic acid may be used as the organic acid, such as acetic acid, citric acid, fumaric acid, malic acid, etc., which may be used alone or in combination. Sodium acetate and organic acid are considered in combination, and the amount added is preferably 7 to 3 parts by weight of the latter to 10 parts by weight of the former, and the total amount of both is based on vegetables and various pickling (seasonings) etc. It is preferable to use it in an amount of 0.02 to 0.03% based on the total weight of the pickles (in the case of rice bran pickles, the total weight including the rice bran bed). If it is too small, 0.02% or less, it is difficult to produce an effect, and if it is too large, 0.05% or more, it is difficult to expect much effect.

Next, egg white lysozyme is a microbial cell wall lytic enzyme contained in egg white, and commercially available products may be used.

The amount added is 0.01 to 0.0 based on the total weight of the pickles.
4% is preferable, and the range of 0.02 to 0.03% is more preferable.

Next, the volatile mustard oil is called allyl isothiocyanate, and you can use any commercially available one.
The amount is 0.003 to 0.02% of the total weight.
A range of is preferred. If there is too much, the spiciness will be too strong and the flavor may not be suitable for some types of pickles.

The timing of adding these four additives is the above-mentioned temporary pickling,
It may be done during the pickling process such as honzuke, or it may be done when the pickling is completed and packed into cans or bottles, and any stage is optional. The method of addition is also arbitrary; they may be added separately or together, mixed with seasonings such as garlic and ginger, or added directly to finished pickles. Especially when preserving by bottling, it may be added together with pickles when bottling. Be careful to mix well and make it as homogeneous as possible.

Based on this, the present invention uses these four additives in combination,
When these additives are not used at all, the quality deteriorates in a short period of time, and even when one or two of each are used, the product lasts a little longer, whereas when four additives are used together as in the present invention, It can be stored well for more than 30 days even at high temperatures. Such an effect can only be obtained when the four additives are used together, and this is thought to be because the preservative effects of each of these additives work synergistically.

All of the four additives used in the present invention are widely commercially available, and therefore can be obtained and used easily and inexpensively, and are extremely advantageous from an economic standpoint.

It will be clear from the following test examples how well pickled vegetables can be preserved for a long period of time by the method of the present invention.

Test Example Test Method 5 kg of Chinese cabbage, cut into quarters vertically into appropriate sizes, with the skin and core removed, was pickled overnight with 175 g of salt, and then thoroughly washed with water. Drained 3
．． 7 kg was mixed with 650 g of the following seasoning and marinated for 4 days to produce Chinese cabbage kimchi. This will be referred to as Control Product 1.

Contains flavoring ingredients Weight parts: Green onion (kisandamono) 15 chives (cut into 5cm lengths) 15 ginger 6.
5 Garlic 6.5 Salted squid 31 Sugar
6.5 salt 1
0 Chili pepper 0.4 Red hell pepper 6.5 Monosodium glutamate 2.5 Paprika extract
0.1 Total 100 Furthermore, add the above seasoning (650g) to the Chinese cabbage (3.7kg).
), 1 g (0.02%) of sodium acetate, 0.5 g (0.01%) of fumaric acid as an organic acid, 1.5 g (0.03%) of egg white lysozyme, and 0 volatile mustard oil.
．． A test product was prepared by adding 3 g (0.007%). Note that (%) in parentheses indicates the value based on the total weight of the pickles.

Separately, control products were prepared using the above amounts of a mixture of sodium acetate and fumaric acid, egg white lysozyme, and volatile mustard oil, respectively, and designated as control products 2 to 4 in that order.

The state of the Chinese cabbage kimchi obtained in this way after being stored at room temperature (20℃) for 2, 4, 7, 10, 20, and 30 days from the time of pickling in the summer is degree), ■ presence or absence of mold growth (only when stored for 7 to 30 days), and ■ flavor.

The results were as shown in the table below.

Flavor in the table: ○・・・Good flavor, good texture of vegetables △・・・
...Slightly sour ×...The acidity is strong and the vegetables show softening.

As is clear from the table above, when none of the four additives of the present invention were used (control product 1), the vinegar taste became stronger and the vegetables softened after 7 days, resulting in deterioration, and When using a portion of each product or using it alone (Target products 2 to 4), for example, even in the case of the best sodium acetate + fumaric acid, the storage time was limited to about 20 days, but the present invention like 4
In the case of the test product (5) in which all seed additives were used, the product was neither sour nor moldy even after 30 days in summer, and had good flavor and texture.

As described above, by adding sodium acetate, organic acid, egg white lysozyme, and volatile mustard oil when making pickled vegetables according to the present invention, the shelf life of pickles can be significantly extended even in seasons with high temperatures, and even after long-term storage. You can get something with good flavor.

Examples are given below.

Example 1 1 kg of daikon radish cut into dice-shaped pieces with a side of 2 cm
Add 40g of common salt to g while stirring well, soak overnight, then drain the water. To 720g, mix 730g of seasoning with the same composition as in the previous test example, and add 0.2g of sodium acetate to the total weight of the pickles. (0.02%), citric acid 0.
1g (0.01%), egg white lysozyme 0.2g (0.0
2%) and 0.1 g (0.01%) of volatile mustard oil were added. Example 2: Making radish kimchi by soaking for 7 days Lightly salt 1 kg of cucumbers. On the other hand, make a rice bran bed by thoroughly mixing 2.5 kg of rice bran and 600 g of table salt with 1.7 kg of soaking water, and add 1.2 g (0.02 g) of sodium acetate to this.
%), malic acid 0.6g (0.01%), egg white lysozyme 1.2g (0.02%), volatile mustard oil 0.2g (0.
．． 003%) and mix to create a rice bran bed containing these additives. Place 7 cucumbers sprinkled with salt on this bed of rice bran.
I made old pickled cucumbers by soaking them for a day.

Example 3 In the same way as Control Product 1 of Test Example, Chinese cabbage was temporarily pickled with salt added and marinated with seasonings for 4 days. Sodium acetate, fumaric acid, egg white lysozyme and volatile mustard oil were added and mixed well. This was packed into bottles of 200 g each to produce bottled Chinese cabbage kimchi.

All of the pickles obtained in Examples 1 to 3 were heated at room temperature during the summer.
Even after storage for 0 days, there was no mold growth, and the flavor was good without being excessively sour.

Applicant's agent Kiyoshi Inomata

Claims (1)

[Scope of Claims] 1. A method for producing pickles, which comprises adding sodium acetate, organic acid, egg white lysozyme, and volatile mustard oil when producing pickled vegetables. 2. The method for producing pickles according to claim 1, wherein the pickled vegetables are kimchi.