JPS6136890B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to light pickles containing soybean protein and flavored oil, which have a new flavor that is not simple but has a rich flavor. Conventional pickles of this type mainly consist of vegetables marinated with salt, which gives them a simple taste, and because they are lightly pickled, the salty taste tends to be irritating.
Another disadvantage is that water-soluble nutritional components of the raw material, such as vitamin C, B ₁ , B ₂ , etc., migrate into the by-produced pickle liquid, and these components are therefore lost from the lightly pickled vegetables. On the other hand, soybean protein is an easy-to-use product that can replenish nutrients that are not found in pickled foods, but so far its use has been limited to being used in combination with meat, and I have not yet heard of it being used in pickled foods. As a result of repeated research and investigations into the properties of soybean protein, the present inventor found that it has a large liquid holding capacity and is vegetable-based, so it is easily incorporated into pickles, and when used in light pickles, it is nutritious. They discovered that it is possible to make food that is also highly functional. Therefore, the object of the present invention is to provide a light pickled food mainly made of vegetables such as Chinese cabbage and radish, which contains soybean protein and flavor oil to create a new rich flavor that is suitable for modern tastes. To provide a lightly pickled pickle that can effectively retain water-soluble nutritional components such as vitamins C, B ₁ and B ₂ without being lost to the pickle liquid. That is, the present invention provides a main dish mainly consisting of leafy vegetables, root vegetables, or other vegetables, soybean protein mixed at a ratio of 5 to 30% by weight based on the main dish, and 1 to 3% by weight based on the total amount of ingredients used. The gist of the product is a pickled soybean protein made of flavored oil and some spices mixed at a ratio of 1.5% and flavored oil.
Among the above constituent requirements, leafy vegetables such as Chinese cabbage, cabbage, or celery, roots and leaves such as radish and turnips, and general vegetables such as cucumbers and onions can be used as main dishes, and as coloring or side dishes. Radish leaves, carrots, green peppers, eggplants, kelp, etc. may also be used in combination. The soybean protein is preferably in the form of granules or scales that have a high liquid retention capacity, and is added to the main dish at the above-mentioned ratio. The specific percentage was 5% by weight.
If it is less than 30% by weight, it will not be effective, and if it is added in excess of 30% by weight, it will retain too much water and will not taste like pickles. Flavor oils are added to enhance the aroma and smooth the texture, and include edible oils with added ingredients such as sesame oil and garlic, but if the amount is less than 1% by weight of the total amount of ingredients used, it will have little effect.
Moreover, if it is more than 3% by weight, the flavor of lightly pickled vegetables will be impaired.
As the spice, usual spices such as yuzu, lemon peel, chili pepper, pepper, and the like can be used as appropriate. With the above configuration, the water-soluble nutritional components of the main dish etc. are absorbed by the soybean protein which has a high liquid retention capacity, so that the transfer to the pickling liquid can be reduced.
In addition, since an appropriate amount of pickling liquid is retained, the texture and taste of lightly pickled vegetables become mellow, and nutrients such as protein, calcium, and iron, which are characteristic of soybean protein, are added, and the taste and visual effects of flavored oils are improved. The oily taste is alleviated, and the added flavor oil imparts a new flavor to the pickled vegetables, which has the effect of harmonizing the taste. In addition, the present invention has the advantage of developing new uses for soybean protein, and also has the effect of improving product yield since waste pickling liquid is absorbed and retained by soybean protein. Next, the present invention will be specifically explained with reference to Examples. Example 1 1 kg of Chinese cabbage, 1 kg of daikon radish, and 200 g of onions sliced thinly into bite-sized pieces, 200 g of soy protein product rehydrated, well drained, and a little salt added to make 300 g of broth.
Drain and add the stewed ingredients, add 60g of salt, mix well, cover with a lid and weigh it with a weight (5kg), and after 3 hours add 60ml of sesame oil as a flavor oil and kelp.
By adding 30 g of white sesame seeds, 40 g of white sesame seeds, yuzu peel and chili pepper as spices, a final product of 2.3 kg was obtained. Example 2 1 kg of cabbage, 1 kg of radish, and 200 g of onion were sliced into bite-sized pieces, and 200 g of soybean protein was prepared in Example 1.
Mix well with 60 g of salt and pickled in the same way, add weights (5 kg) for 1 hour, add 60 ml of sesame oil, 30 g of kelp, 40 g of white sesame seeds, and lemon peel to obtain light pickles. The final product amount was 2.3Kg. Example 3 500g of dried soybean protein, 1kg of turnip, 400g of cucumber
g, 200g carrots, 300g celery, 40g ginger sliced into bite-sized pieces, plus 40g salt, pepper
Add 40 grains, 60ml of sesame oil, and appropriate amount of chili pepper, mix,
After adding a weight (10 kg) for 1 hour, a final product weighing approximately 2.5 kg was obtained. The lightly pickled pickles thus obtained all had a good texture, with the soybean protein blending well with the vegetables and being moist and moist. Table 1 shows Example 1.
The balance ratio of solid matter and nutrients of lightly pickled vegetables is shown in comparison with the conventional example.

[Table] Table 1 shows the changes after light pickling, with the total amount of vegetables only for the conventional example and the raw material of each nutrient contained in the total amount with soy protein as 100 for Example 1. On the other hand, it can be seen that in Example 1 shown in the lower row, the proportion of solid matter is increased by several percentages for each component.

Claims (1)

[Claims] 1. A main dish mainly consisting of leafy vegetables, root vegetables, or other vegetables, and soybean protein mixed at a ratio of 5 to 30% by weight to the main dish, and a ratio of 1 to 3% by weight to the total amount of ingredients used. A pickled pickle made with soybean protein and flavored oil, which is a mixture of flavored oil and some spices.