JPH01187048A - Composition for rice-bran pickling - Google Patents

Abstract

PURPOSE:To absorb excess water exuded from vegetable and to keep the smooth texture of a pickling bed, by adding a crosslinked carboxymethylcellulose Na salt to a pickling bed. CONSTITUTION:A crosslinked carboxymethylcellulose Na salt is produced by reacting carboxymethylcellulose Na salt with an insolubilizing agent selected from a hydroxy-monobasic acid (e.g., glycolic acid), a hydroxy-dibasic acid (e.g., malic acid), a hydroxy-tribasic acid (e.g., citric acid), etc. A rice-bran pickling bed composed mainly of rice bran and salt is added with 2-15wt.% of the above crosslinked carboxymethylcellulose Na salt.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a composition for pickling rice bran. More specifically, it relates to a composition for nuka pickles that itself has the ability to absorb excess moisture generated in the bed.

[Conventional technology] Traditionally, rice bran pickles are made by adding vegetables such as daikon radish, Chinese cabbage, and eggplant to a mixture of rice bran and salt.The dehydration effect of the salt and the saccharification of the rice bran by enzymes, bacteria, yeast, etc. Combined with fermentation, it brings out the unique flavor,
Nuduric acid pickles generate excess moisture while the floor is used continuously, so this needs to be removed. Up until now, this has been done by scooping it out with a spoon or cup, or by placing a dish towel on it to absorb it. It was

[Problems to be Solved by the Invention]' However, in the conventional method described above, the excess moisture generated from the floor is pumped out after it has filled to a certain extent, so it is not possible to keep the moisture removed at all times. There were problems such as changes in the taste of rice bran pickles and rotting of the floor.

[Means for Solving the Problems] Therefore, in order to solve the above problems, the present inventors, as a result of intensive research, developed water-absorbing cross-linked carboxymethylcellulose N.
The present invention was achieved by incorporating a-salt into a composition for pickling rice bran.

That is, the present invention provides a composition for pickled rice bran, which is characterized by containing 2 to 15% by weight of crosslinked carboxymethylcellulose Na salt.

In the present invention, as a composition for rice bran pickles, the water absorbency of the composition itself is increased by adding cross-linked carboxymethyl cellulose Na salt as an essential component to the conventional composition mainly consisting of rice bran and common salt. It is something.

Cross-linked carboxymethylcellulose Na used in the present invention
The salt is made water-insoluble by partially converting the Na salt of carboxymethylcellulose into an acid form, and at the same time has a crosslinked structure, so it also has water absorption ability.

The manufacturing method is 1. For example, as an insolubilizing agent, oxy-basic acids such as glycolic acid and lactic acid, oxy-dibasic acids such as malic acid, tartronic acid, and methyltartronic acid, oxytri-X acids such as citric acid, and di-basic acids such as tartaric acid are used as insolubilizing agents. It is obtained by adding a lower oxycarboxylic acid such as oxycarboxylic acid and reacting with carboxymethyl cellulose Na salt. (Unexamined Japanese Patent Publication 1986
(Refer to Publication No. 141OOI) This cross-linked carboxymethylcellulose Na salt powder is mixed with rice bran and salt at a blending ratio of preferably 2i% or more,
More preferably, the content is 8 to 15% by weight,
If this is used as a pickle bed, the water absorbency of the pickle itself will increase, suppressing the generation of excess moisture, and making it possible to maintain smoothness.

When the rice bran pickle composition of the present invention is used as a pickle bed, the pickle itself will constantly absorb excess water generated from vegetables during use. Moreover, since the crosslinked carboxymethylcellulose Na salt in the composition does not increase in viscosity due to water absorption, there is no drawback that as the ffl floor absorbs water, it becomes excessively hard, making the pickled floor unsuitable for use as a floor.

In addition, if the blending ratio of cross-linked carboxymethylcellulose Na salt increases and exceeds 15% by weight, the ratio of rice bran and salt will decrease and the S fermentation power may decrease, so mix cross-linked carboxymethylcellulose Na salt from the beginning. It is more preferable to use it within 15% by weight, and if it becomes necessary to add more, it is more preferable to mix it within that range.

The present invention will be specifically explained below using Examples.

[% and parts indicate ffi amount standard] Examples 1 to 4 Compounding ratio shown in Table 1 (values are the same below weight % standard)
), prepared 500 g of each of the nuka pickles compositions, soaked them in equal amounts of washed cucumbers and Chinese cabbage, and repeated the process of replacing old vegetables with new vegetables in equal amounts every week.

We evaluated the taste when tasting the vegetables that had been pickled for 01 weeks as described above, and observed the generation of excess water on the floor of the vegetables pickled for 6 weeks after 05 weeks.The results are shown in Table 2. , shown in sections ■-■.

Similarly, prepare 100g of each of the nukazuke compositions mixed in the proportions shown in Table 1, add 100mjL of water little by little to each, and stir thoroughly. The situation was observed and the results are shown in item 0 of Table 2.

[Evaluation criteria] ■−■ 0: Moderately soaked.

Δ: Slightly bland taste.

×: The method of soaking is insufficient.

■−■ 0: No surplus water was generated at all.

Δ: Slight water oozes on the surface.

×: Water oozes considerably.

■ ■There is no excess water at all, making it moist overall.

0: There is no surplus water, but the whole is slightly soft.

Δ: Slight water bleed on the surface, the whole is soft.

×: Quite soft and sticky with excess water.

Comparative Examples 1 to 3 500 g of each of the nukazuke compositions mixed in the proportions shown in Table 3 were prepared, and the same tests as in Examples 1 to 4 were conducted. The results are shown in sections ①-■ and ②-■ in Table 4.

In addition, 100 g of each of the nukazuke compositions mixed in the proportions shown in Table 3 were prepared, and the same tests as in Examples 1 to 4 were conducted. The results are shown in item 0 of Table 4. In addition, the evaluation criteria are the same as Examples 1-4.

Table 1 Table 3 Soluble cross-linked CMC-Na salt Table 2 Table 4 [Effects of the invention] By using the composition for pickling according to the present invention as a pickling base, the excess produced from vegetables during use can be removed. Since water is constantly absorbed by the pickle itself, and the cross-linked carboxymethylcellulose Na salt in one composition does not thicken due to water absorption, the pickle becomes excessively hard as the bed absorbs water, and the pickle cannot be used as a bed. The disadvantage of not being suitable for

Patent applicant Daiichi Kogyo Seiyaku Co., Ltd.

Claims (1)

[Claims] A composition for pickling rice bran, characterized by containing 2 to 15% by weight of crosslinked carboxymethylcellulose Na salt.