KR20040108750A - Novel pickle and seasoning liquor and process for producing the same - Google Patents

Abstract

The purpose of the present invention is to provide foods based on green peppers, especially pickled vegetables based on green peppers, which greatly improve palatability, taste and help health. In addition, since the seasoning using the seasoning liquid incidentally generated during the preparation of the pickled vegetables, the present invention provides pickling of green pepper, characterized in that the soy sauce base seasoning liquid pickled green pepper. The pickling is prepared by the method comprising the steps of: (A) removing the stem of the new American green pepper, and then thinly writing the green pepper, and (B) immersing the thinly sliced green pepper in the soy base seasoning solution. do. The seasoning liquid used for pickling also has a unique flavor and can be used alone as a seasoning.

Description

New Vegetable Pickles, Seasonings, and Methods for Making the Same {NOVEL PICKLE AND SEASONING LIQUOR AND PROCESS FOR PRODUCING THE SAME}

Red pepper is a food ingredient that has been used since ancient times. Red pepper is a fruit of eggplant and allium plants, and is grown around the world. Peppers have new varieties (Takanotsume, Yatsubusa, Fushimi, Gaien Pepper, Jalapeño) and sweet varieties (Yamashina, Fushimiama, Shishito, Paprika, etc.). Therefore, it is used for various dishes. In particular, Shinmijong pepper is a so-called red pepper that is ripe and deep red, and is mainly used for spices.

The pungent ingredient of red pepper is a chemical called capsaicin (8-methyl-N-vanyl-6-nonenamide), which has several physiological activities, such as synergistic action of blood adrenaline or free fatty acid concentrations. It is known to represent. And, by the above action, capsaicin is known to have a dietary effect by promoting the body's fat metabolism to promote the body's fat metabolism, but in the red pepper, the spicy taste is too strong, and also the red pepper itself Since there is a lack of flavor other than spicy taste, for example, intakers who do not like spicy taste like children do not like to take it actively.

Therefore, it is meaningful to process the pepper, which is helpful for health promotion as described above, to be more easily ingested. In particular, it is interesting to provide pepper as a food with a unique and desirable flavor that has never been before.

Here, pickling improves the preservation of raw food ingredients such as vegetables, improves the flavor of the food ingredients and makes them unique, and also the nutrients that are likely to be lacking in the raw food ingredients, such as trace minerals. It also has the effect of replenishing essential amino acids and vitamins. Therefore, pickled vegetables are a food that has been favored since whales. Various kinds of vegetables are eaten regardless of East and West. For example, Chinese pickles are used in Chinese cuisine, and pickles are used in Western cuisine. In Japanese cuisine, miso (rice miso, barley miso, soybean miso), bran miso, and salted pickles such as radishes, melons, and eggplants are enjoyed. And soy sauce is also a typical seasoning liquid used in such Japanese pickles.

Soy sauce used in Japan is classified into dark soy sauce, light soy sauce, soy sauce soy sauce, Saishikomi soy sauce and white soy sauce according to the Japanese Agricultural and Forest Standard. Dark soy sauce is brewed by soy yeast with soybeans and soybeans and approximately equal amounts of wheat and salt as main ingredients. The light soy sauce is a soy sauce that uses roughly the same main raw material as the dark soy sauce, but suppresses fermentation by increasing the amount of salt, or lightly inhibited by heating (heating) at low temperature. Soy sauce has a unique aroma and is brewed with very little wheat. In soy komi soy sauce, instead of adding saline to soy sauce malt during brewing of dark soy sauce, it is brewed by adding soy sauce without heat. White soy sauce is brewed with wheat flour as the main raw material, and a small amount of soybean is added thereto. The soy sauce is lighter in color than light one. Any soy sauce, depending on its characteristics, can be applied to various dishes and used for the preparation of pickles.

However, it is not known that pickled vegetables soaked in soy sauce, in particular green peppers soaked in soy sauce before the pepper is fully matured.

The present invention relates to a novel pickled vegetables, in particular, pickled vegetables of Shinmi green pepper. Moreover, this invention relates to the manufacturing method of the said vegetable pickles, ie, the manufacturing method of the pickled vegetables of a new type green pepper, and also relates to the seasoning which consists of the seasoning liquid used for pickling of vegetables obtained after the said manufacture.

Therefore, an object of the present invention is to provide foods based on green peppers, especially pickles, which are more palatable, have better flavor, and are beneficial for health promotion.

In addition, an object of the present invention is to provide a simple manufacturing method of the vegetable pickles. Furthermore, in this invention, the seasoning using the seasoning liquid incidentally produced at the time of manufacture of the said pickles is provided.

As a result of earnestly researching foods based on red pepper, which is more palatable, tastes better, and helps to improve health, the present inventors have found that the new palatability is particularly good by soaking new red peppers in seasoning based on soy sauce. It was found that high pickling can be obtained. Therefore, the first of the present invention,

(1) It is pickled vegetables of green pepper which is prepared by soaking soy base green pepper in seasoning solution of soy base.

In particular, as the new species green pepper, green pepper derived from Yamatobeni E type is very excellent in flavor. Therefore, the second aspect of the present invention,

(2) The said new rice plant green pickles are pickles of said (1) description from Yamatobeni E-type.

The soy base seasoning liquid which can be used for the preparation of the above pickles may be soy sauce itself, but various seasonings added thereto, particularly flavoring ingredients (amino acids such as monosodium glutamate and various nucleic acids), ginger and / or By incorporating alcohol components such as cooking liquor and 95% alcohol, the pickles of the present invention can be made more favorable. Therefore, the third to sixth aspects of the present invention,

(3) the pickled vegetables according to the above (1) or (2), wherein the seasoning solution of the soy base comprises one or more flavor enhancing ingredients selected from the group consisting of amino acids and nucleic acids;

(4) Pickled vegetables according to the above (3), wherein the taste-enhancing ingredient is monosodium glutamate.

(5) Pickled vegetables according to any one of (1) to (4), wherein the seasoning liquid of the soy base further contains ginger and / or ginger juice, and

(6) The seasoning liquid of the said soy base is pickles as described in any one of said (1)-(5) which further contains an alcohol component.

Pickled vegetables of the present invention is particularly suitably prepared using a thinly sliced green pepper, the flavor, texture can be further improved. Therefore, the seventh to the ninth of the present invention,

(7) The manufacturing method of pickling of green pepper, the said method

(A) after removing the stem of the new species green pepper, thinly using the green pepper and

(B) immersing the sliced green pepper in the seasoning solution of the soy base

Method comprising a;

(8) The manufacturing method of pickles of said (7) description, The said method is

In the step (B), at least one flavor enhancing component selected from the group consisting of amino acids and nucleic acids is further added to the seasoning liquid of the soy base.

(9) The production method according to the above (7) or (8), wherein ginger, ginger juice and / or an alcohol component is further added to the soy base seasoning liquid.

In addition, since the seasoning liquid used for immersion left after pickling of vegetables as described above also has a unique flavor, it can be used alone as a seasoning. Therefore, the tenth aspect of the present invention,

(10) It is a seasoning which consists of a seasoning liquid used for the pickles of said (1) description.

Pickled vegetables of the present invention improve the palatability of the intake for green pepper because it is unique and very good in flavor, and thus helps to promote health. The seasoning liquid after the pickling of the pickles of the present invention also exhibits a very desirable taste, and thus can be used as an excellent seasoning.

The pepper used for pickling of the present invention is a sour red pepper. The new red pepper is a new red pepper represented by Takanotsume, Yatsubusa, Fushimi, Gaien Pepper, Jalapeño, etc., and does not use sweet varieties such as Shishito and Paprika. Preferable new varieties of peppers include, but are not limited to, Hon-taka , Takanotsume, Santaka, Yatsubusa, Nikko, Fushimikara, etc., which are grown in Japan. Particularly preferred new varieties of red pepper varieties in terms of flavor are Yamatobeni E type. Moreover, these new varieties of peppers may be used alone or in combination with other varieties of particular varieties.

Here, the new red pepper is used as "green pepper", that is, as an immature (green) fruit before the new red pepper is ripe, and the ripe crimson fruit (so-called red pepper) is not used. The reason is that green pepper is rich in unique desirable aroma not found in crimson red pepper, and the spicy taste of green pepper is remarkably weak compared to the spicy taste of red pepper, and thus it is obtained when green pepper is used and red pepper is used. This is because the flavor of pickled vegetables is quite different.

In the present invention, the pickled green peppers are soaked in the seasoning solution of the soy sauce-based green pepper pickles. The seasoning liquid of the said soy base means what is conventionally brewed soy sauce itself, or it mixed them suitably, or the seasoning liquid whose soy sauce flavor which has the said soy sauce or its mixture liquid as a main component is very predominant.

Preferred soy sauce that can be used is dark, pale, soy sauce, ciskomi or white soy sauce, which have been conventionally brewed in Japan, and particularly preferred soy sauce is dark soy sauce.

When the seasoning liquid of the said soy base contains subcomponents other than soy sauce, the said subcomponent can be suitably selected from alcohol components, such as an amino acid as a component which improves taste, nucleic acid, ginger, ginger juice, and liquor.

That is, the seasoning liquid of the soy base is an ingredient such as flavoring ingredients, ginger itself (sliced slices, crushed ginger, etc.), ginger juice, and / or alcoholic ingredients such as sake to further modify or improve the flavor of pickled vegetables. It may include. Doenjang and sugar are not used for flavor reasons.

In the above, the use of the flavor-enhancing ingredient makes the flavor of the pickles of the present invention even more preferable. The taste-enhancing component of the present invention is one or more selected from the group consisting of amino acids and nucleic acids. For example, glutamic acid, glycine, alanine containing glutamate monosodium salt (MSG, so-called gluto) as an amino acid. And histidine, and nucleic acids include inosine acid monophosphate (IMP), guanylic acid monophosphate (GMP), xanthyl acid monophosphate (XMP), and sodium salts thereof. Particular preference is given to monosodium glutamate salt (MSG). In addition, it is also preferable to use a combination of these flavor-enhancing ingredients, in particular a combination of amino acid- and nucleic acid-flavoring ingredients, and in particular, when the MSG and IMP or GMP are used together, the pickles of the present invention are very satisfactory. Can improve the flavor. Furthermore, since adenylic acid monophosphate (AMP) which has few flavoring ingredients alone can exert sufficient effect by using together with MSG, the said AMP is also contained in the component which improves the nucleic acid system taste of this invention. The amount of the amino acid or nucleic acid-based flavor enhancing component in the soy base seasoning liquid used in the present invention is about 0.5 g to 30 g, preferably 1 g to 15 g, based on 1 L of the seasoning liquid. The degree may be appropriate. Particularly preferably, 1 g to 10 g of MSG and 0.lg to 0.5 g of nucleic acid are combined and added to 1 L of the seasoning liquid.

The flavoring component may be added to the seasoning liquid of the soy base at any stage of the manufacturing process. For example, the flavoring component of the soy sauce may be added to the soy sauce in advance, and the seasoning liquid of the soy sauce may be separately combined. The green pepper may be soaked therein, or, for the sake of simplicity, the thinly sliced green pepper may be first soaked in soy sauce, and the flavoring ingredients may be added thereto in turn or on a temporary basis.

In addition, as described above, the soy sauce-based seasoning liquid used in the preparation of the pickles of the present invention may further contain an alcohol component such as ginger itself (thin sliced, crushed ginger, etc.) or ginger juice, cooking liquor, in particular The use of ginger or ginger juice is advantageous in that if the green pepper has some greenishness, it can be masked. The amount of these added is about 5 to 40 g, particularly preferably about 15 to 25 g, of ginger juice, about 5 to 40 g, particularly preferably about 15 to 25 g, with respect to 1 L of the seasoning solution, and about 10 to 95% alcohol. 40 g, Preferably it is about 15-20 g. When adding a liquor as an alcohol component, you may adjust and add so that alcohol may be about 0.5 to 4 weight% with respect to 1 L of said seasoning liquid, Especially preferably, it is about 2 weight%.

The ginger, ginger juice and / or alcohol component may also be added to the seasoning liquid of the soy base in the same order as the flavor enhancing component, and for convenience, first, the thinly sliced green peppers are soaked in soy sauce, and ginger or the like is added to them in order or temporarily. You can put it in

In a more specific example of the preparation of pickled vegetables of the present invention, after removing the stems of the new American green peppers, the green peppers are sliced thinly, preferably 1 mm to 1 cm wide, more preferably 2 mm to 3 mm rounded, and this is of appropriate size. Put it in a container. The amount of green pepper in the container can be added or subtracted according to the shape of the container or sliced green pepper, the desired flavor and texture, and under the condition that the thinly sliced green pepper is not actively compressed, the container is filled with the green pepper. The green pepper may be contained, or the green pepper may be actively compressed to contain more green pepper in a container. Thereafter, the seasoning liquid of the soy base is infused into the container to immerse the thinly sliced green pepper in the seasoning liquid of the soy base, and the amount of the soy base seasoning liquid can also be added or subtracted according to the soaking time of the flavor or green pepper. In the preferred method for preparing pickled vegetables of the present invention, the weight ratio of the thinly sliced green pepper and the soy base seasoning liquid to be injected is 1 to 5 parts by weight of the seasoning liquid of the soy base with respect to 1 part by weight of the green pepper, preferably 1 part by weight of the green pepper 1.5-3 parts by weight of seasoning solution of soy base, particularly preferably 2 to 2.5 parts by weight of seasoning solution of soy base, based on 1 part by weight of green pepper.

The soaking time for the soy base seasoning of the thinly sliced green pepper can also be appropriately added or subtracted according to the desired flavor of pickling, etc., but it is sufficient to soak for several hours at room temperature. Preferably, soak for a few days to one week to eat, and also dipped for three months or more, there is no problem as a quality. In case of refrigeration, soaking more than 6 months is no problem.

That is, the pickles of the present invention also have a high preservation property, and originally, there is no need for heat treatment in the production process. In general, it is not necessary to use a food additive for pickling vegetables of the present invention, but these may be added if desired. In particular, a food additive having a pH adjusting action may be used to adjust the pH of pickled vegetables to a value of, for example, about 4 to 5 for the purpose of further improving preservability. Vinegar can also be used for such purpose as long as it does not impair the flavor of pickled vegetables.

The soaked vegetables pickled in this way is separated from the seasoning liquid which has been finished soaking by a separation method known to those skilled in the art to provide the pickles of the present invention. In addition, in the industrial manufacture of pickled vegetables of the present invention, the complete separation of the seasoning liquid is not essential. For example, the pickled vegetables of the present invention are, for example, in the state that the thinly sliced green pepper is immersed in the seasoning liquid of the soy base. For example, it can be distributed in the form of canned food, and only the pickles can be taken out when edible.

As mentioned above, since the soy base seasoning liquid used for the pickling of vegetables obtained after manufacture of the pickles of this invention contains the extract component derived from green pepper, it also has very favorable flavor itself. The seasoning liquid obtained after the completion of the soaking can be suitably used not only for Japanese food but also for various dishes, and for example, by simply adding the seasoning liquid to rice, it can form a very good flavor. Therefore, the said immersion is complete | finished and the seasoning liquid isolate | separated from pickles as mentioned above can be used as a new seasoning as it is.

In this way, the palatability obtained from the new pickles and seasonings after the soaking can be easily prepared, which further improves the palatability according to the present invention, the flavor is good, and is helpful for health promotion.

Although an Example demonstrates this invention in detail below, of course, this invention is not limited to the said Example.

Example 1

After removing the stem of Japanese fresh green pepper (variety: Yamatobeni type E), the fruit part was thinly sliced into the width of about 2 mm-about 3 mm. In addition, the total weight of the green pepper before removing the nipple was 1306 g, while the edible fruit portion after removing the nipple was 1150 g (yield about 88%). Subsequently, 115 g of the sliced green peppers were taken and placed in a container without actively pressing from above. To the container containing the thinly sliced green peppers, 253 g of a Japanese soy sauce-based seasoning liquid (soy sauce-based seasoning liquid) was injected, and the thinly sliced green peppers were immersed in the seasoning liquid. The composition of the said soy sauce seasoning liquid was 1160 weight part of soy sauce, 20 weight part of ginger, 10 weight part of monosodium glutamate, and 0.5 weight part of nucleic acids. Thereafter, the mixture was left to stand at room temperature, and immersion was continued to prepare green pepper vegetable pickles of the present invention.

The pickles obtained in this way have a very good flavor, and when they are put on rice or porridge, or mixed with boiled soybeans, or eaten with tea, fish or meat, very good flavor and texture are obtained. Moreover, the seasoning liquid used for pickling obtained after manufacture also had the outstanding flavor which can be used as a seasoning.

Example 2

In this example, the pickles of the present invention were prepared using a seasoning solution of another soy base. The preparation of the sliced green pepper, the accommodation of the pepper to the container, and the injection of the soy base seasoning liquid into the container were the same as in Example 1. However, in the present Example, the composition of the seasoning liquid of the soy sauce was made into 1165 weight part of soy sauce, 5 weight part of monosodium glutamate, and 0.3 weight part of nucleic acids. As in the case of Example 1, immersion in the seasoning liquid of the thinly sliced green pepper was continued to obtain the pickles of the present invention.

The pickles thus obtained were different from those of Example 1, but had a very good flavor in the same way.

Example 3

Another soy-based seasoning solution was used to prepare the pickles of the present invention. The preparation of the sliced green pepper, the accommodation of the pepper into the container, and the injection of the soy base seasoning liquid into the container were the same as in Example 1. However, in the present Example, the composition of the seasoning liquid of the soy sauce was 1169 weight part of soy sauce, 20 weight part of ginger, 1 weight part of monosodium glutamate, and 0.1 weight part of nucleic acids. As in the case of Example 1, immersion in the seasoning liquid of the thinly sliced green pepper was continued to obtain the pickles of the present invention.

The pickles thus obtained also had good flavor.

Example 4

An example of pickling vegetables using vinegar was prepared for the purpose of adjusting the pH. The preparation of the sliced green pepper, the accommodation of the pepper to the container, and the injection of the soy base seasoning liquid into the container were the same as in Example 1.

However, in the present Example, the composition of the seasoning liquid of the soy base was made into 1131 weight part of soy sauce, 20 weight part of ginger, 1 weight part of 1 sodium glutamate, 0.1 weight part of nucleic acid, and 37.5 weight part of vinegar. As in the case of Example 1, the immersion in the seasoning liquid of the thinly sliced green pepper was continued to obtain the pickles of the present invention.

Pickled vegetables of the present invention improve the palatability of the intake for green pepper because it is unique and very good in flavor, and thus helps to promote health. The seasoning liquid after immersion of pickles of this invention also shows very preferable taste, and can be used as an excellent seasoning.

Claims (10)

Pickled green peppers made by soaking soy sauce-based red peppers. The method of claim 1, Pickled vegetables characterized in that the new species green pepper is derived from Yamatobeni E type. The method according to claim 1 or 2, Pickled vegetables, characterized in that the soy sauce-based seasoning liquid contains one or more flavor enhancing ingredients selected from the group consisting of amino acids and nucleic acids. The method of claim 3, Pickled vegetables, characterized in that the component that improves the taste is glutamic acid monosodium salt. The method according to any one of claims 1 to 4, Pickled vegetables, characterized in that the seasoning solution of the soy base also contains ginger and / or ginger juice. The method according to any one of claims 1 to 5, Pickled vegetables, characterized in that the seasoning liquid of the soy base further comprises an alcohol component. As a manufacturing method of green pepper pickles, (A) thinning the green pepper after removing the stem of the new american green pepper, and (B) immersing the sliced green pepper in soy sauce seasoning solution Vegetable pickling method comprising a. The method of claim 7, wherein In the step (B), at least one flavor enhancing component selected from the group consisting of amino acids and nucleic acids is added to the soy sauce seasoning solution, characterized in that the pickling method. The method according to claim 7 or 8, Ginger, ginger juice and / or an alcohol component is added to the soy base seasoning solution. A seasoning consisting of a seasoning liquid used for pickling according to claim 1.