JPH0138457B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method and composition for improving the quality of pickles. Pickles are made from vegetables or fruits and are obtained through salt pickling, bran bran pickling, takuan pickling, koji pickling, soy sauce pickling, lees pickling, vinegar pickling, etc., and are foods that have been popular for a long time. One of the commercial characteristics of pickles is that they have a high shelf life and at the same time maintain good quality for a long time. However, in general, pickles undergo changes in quality during storage, albeit to varying degrees, and in particular, adverse changes in color tone have been a long-standing issue for the industry as it significantly reduces the commercial value of pickles. There is. Examples of pickles that are susceptible to such changes in color include takuan-zuke such as white pickles, betsu-tara-zuke, and colored pickles, and root vegetable pickles such as senmaizuke and ratsukiyo-zuke. It has the disadvantage that it turns brown or black inside. For this purpose, currently the discoloration inhibitors include organic acids (e.g. citric acid, lactic acid, acetic acid, fumaric acid), sequestering agents (e.g. polyphosphoric acid, phytic acid),
Antioxidants (e.g. ascorbic acid, tocopherols) have been used, but they have not had satisfactory effects. In view of these circumstances, the present inventors discovered that when pickles were produced using tartaric acids and ascorbic acids in combination, discoloration was significantly prevented and as a result pickles of good quality were obtained, and the present invention was completed. It came to this. That is, the present invention provides (1) a method for improving the quality of pickles, characterized in that a pickling solution contains ascorbic acids and tartaric acids, and (2) a composition for improving the quality of pickles, which comprises ascorbic acids and tartaric acids. It is. The pickles that are the object of the present invention are made from vegetables or fruits and are pickled in salt, bran pickles, koji pickles, etc. using conventional methods.
Examples include pickling in takuan, pickling in lees, and pickling in vinegar, but especially when applied to those with a white or yellow appearance, remarkable effects can be produced. Specific examples of pickles include sawan-zuke (e.g., white pickles, betsu-zuke, colored pickles), root vegetable pickles (e.g., senmaizuke, ratsukiyo-zuke), and the like. Ascorbic acids used in the present invention include:
Examples include L-ascorbic acid, erythorbic acid, or their sodium salts, and one or more of these may be used. Next, as tartaric acids, one or more of d-tartaric acid, d1-tartaric acid, 1-tartaric acid, mesotartaric acid, etc., or their salts such as sodium salts, potassium salts, ammonium salts, calcium salts, etc., may be used. In particular, d-potassium hydrogen tartrate, d1-potassium hydrogen tartrate, sodium d-tartrates, and d1-sodium tartrate are preferably used. The quality improvement effect of pickles in the method of the present invention is exhibited by containing ascorbic acids and tartaric acids in the pickling liquid. Here, the pickling liquid refers to any liquid that can solubilize ascorbic acids and tartaric acids and come into contact with pickle raw materials or pickles during or after the production of pickles.
Specific examples of pickling liquids include various liquids such as water, salt water, seasoning liquid, etc. used in appropriate processes in pickle production, such as lower pickling (arazuke), middle pickling, honzuke, or final pickling, and pickles used during pickling. Examples include liquids leached from raw materials and liquids present in the packaging of finished pickles, and ascorbic acids and tartaric acids are contained in at least one of these pickling liquids. The amount of ascorbic acids and tartaric acids added is
Although it varies depending on the type of pickles and the time of addition, usually 1 portion of ascorbic acid is added to the amount of pickle ingredients.
About 0.005 to 2% by weight per serving, preferably about
About 0.01 to 0.5% by weight and tartaric acids about 0.005 to 1% by weight per time based on the amount of pickle raw materials,
The content is preferably about 0.01 to 0.5% by weight. That is, in the case of ascorbic acids, if the amount added is less than 0.005% by weight, it is difficult to obtain the discoloration prevention effect that is the objective of the present invention.
If the amount exceeds 1% by weight, discoloration tends to occur, and in the case of tartaric acids, if the amount added is less than 0.005% by weight, it is difficult to obtain the desired discoloration prevention effect, and if it exceeds 1% by weight, acidity or It has a strong harsh taste and is undesirable in terms of flavor. In the above and below descriptions, the amount of raw materials for pickles refers to the amount of vegetables or fruits used to produce pickles, and does not include the amount of other auxiliary materials (e.g., seasonings, water, bran, etc.). shall not be allowed. Ascorbic acids and tartaric acids can be added either singly or in a composition in which they are mixed in a predetermined ratio. It is usually advantageous to add it as a composition from the viewpoint of workability. The content ratio of ascorbic acids and tartaric acids in the composition is appropriately selected from the range of each addition amount mentioned above, but usually about 20 to 90% by weight of ascorbic acids and about 10 to 80% by weight of tartaric acids. Those containing the same proportions are highly versatile. The composition thus obtained is preferably added in an amount of about 0.02 to 2% by weight per pickle raw material, depending on the type of pickle. The effect of preventing discoloration of pickles in the present invention is due to metal ion sequestering agents such as sodium metaphosphate, sodium polyphosphate, phytic acid, calcium citrate, and sodium citrate, and organic acids such as citric acid, malic acid, lactic acid, acetic acid, and fumaric acid. It can be further enhanced by coexisting one or more kinds of antioxidants such as tocopherols and tocopherols. Pickles made using the method of the present invention show no adverse effects on taste and texture even after storage, and are less prone to discoloration such as browning or blackening, compared to those produced using conventional methods. The above is extremely preferable. The present invention will be explained in more detail below with reference to Experimental Examples and Examples. Experimental example 1 After cleaning Kishu radish, peel it and add 10% to the radish.
of salt, adjust the pH of the pickling solution to 5 with citric acid, and pickle for one day (pre-pickling). Next, pickle with 1% salt and marinate for a day (chuzuke). 26 kg of pickled daikon radish and 4.5 kg of seasoned bran pickles (15 kg of bran, 2 kg of salt, 50 g of saccharin sodium, 200 g of licorice extract, D
- Sorbit solution 6 kg, lactic acid drink 150 g, seasoning 1
2.2 kg of alcohol seasoning, 1 kg of shochu, and 2 kg of paste preparation) and marinated for 5 days (honzuke). In the Honhayazuke Takuan production process,
Various additives shown in Table 1 were added at the time of medium pickling to make a total of 8 types of quick pickled takuan. Each of the obtained early pickled takuan was stored at 5° C., and their appearance was measured using a color difference meter for L (lightness), a (redness and greenness), and b (yellowness and bluishness). Table 1 shows the results of determining the Hunter whiteness (W) using the following formula. Hunter whiteness (W) = 100−√(100−) ² + ²
+b ²

[Table] As is clear from the results in Table 1, the group of the present invention (No. 2) using ascorbic acids in combination with potassium hydrogen tartrate, the group using ascorbic acid alone (No. 1), and the group using other organic acids (No. It was observed that compared to Nos. 3 to 8), there was very little change in the whiteness of Hayazuke Takuan during storage. Example 1 In the manufacturing process for early pickled takuan described in Example 1, each of the additives shown in Table 2 was added at the time of pre-pickling and middle pickling to produce four types of early pickled takuan. Each of the obtained early pickled takuan was stored at 15°C, and the Hunter whiteness (W) was measured in the same manner as in Experimental Example 1.

[Table] As is clear from the results in Table 2, the products with the addition of ascorbic acids and d-potassium hydrogen tartrate had higher Hunter whiteness and less discoloration after storage than when they were added alone. was also clearly recognized by visual observation. Example 2 After washing Nerima radish with water, it was pickled in about 8% salt for 3 days, then pickled in 1% salt for 10 days, and 30kg of the salted radish was mixed with 1kg of wheat bran, 500g of sorbitol solution, and seasonings. 110g, salt 15g, water 2.5g
I made honzuke takuan by soaking it in 20g of licorice extract in bran bed (honzuke). In the above manufacturing process, only 0.1% of L-ascorbic acid, only d1-potassium hydrogen tartrate, 0.1% of L-ascorbic acid, and d1- are added to the amount of raw radish in the pre-pickling, middle-pickling, and main-pickling steps, respectively. They each made takuan to which 0.1% potassium hydrogen tartrate was added. As a result of storing each of the obtained takuan at 15°C for one month, the appearance of the product containing L-ascorbic acid and d1-potassium hydrogen tartrate (the present invention) was similar to that of the product containing only L-ascorbic acid and d1-potassium hydrogen tartrate. Compared to other products, there was less browning and the appearance was preferable. Example 3 After peeling the turnip and slicing it into rounds, it was pickled in 4% salt for 1 day, then pickled in 1% salt for 2 days.For 30kg of salted products, 100g of salt, 900g of mirin,
Add 900g of vinegar and make senmaizuke. In the main manufacturing process, each of the subzuke, midzuke, and honzuke steps has L-
Sodium ascorbate 0.05% only, sodium d-tartrate 0.1% only, sodium L-ascorbate 0.05% and sodium d-tartrate 0.1
% was added to make senmaizuke, which was stored in a refrigerated state for two months. As a result, the appearance of the product containing sodium L-ascorbate and sodium d-tartrate (the present invention) was that of only L-ascorbic acid;
Compared to each additive containing only sodium d-tartrate, there was less blackening and the appearance was excellent.

Claims (1)

[Scope of Claims] 1. A method for improving the quality of pickles, which comprises making the pickling solution contain ascorbic acids and tartaric acids. 2. A composition for improving the quality of pickles containing ascorbic acids and tartaric acids.