JPH04258247A - Production of seasoning liquid for pickle - Google Patents

Abstract

PURPOSE:To simply obtain the subject seasoning liquid with a low salt content excellent in flavor by mixing raw materials for the seasoning liquid and irradiating the resultant mixture with far infrared rays. CONSTITUTION:The objective seasoning liquid is obtained by mixing an acid ingredient such as brewed vinegar, lactic acid, citric acid or fruit juice with a tasty ingredient such as soy sauce, 'MIRIN' [sweet Japanese rice wine from glutinous rice] or sodium glutamate and raw materials for the seasoning liquid such as sugars or common salt (at pH <=4.2 and 5-6wt.% salt concentration), heating a far infrared ray-emitting substance of a zirconia-based ceramic or titania-based ceramic (preferably at 60-80 deg.C) and irradiating the resultant mixture with far infrared rays.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a seasoning liquid for pickles that can easily produce pickles with low salt content and good flavor.

0002

[Prior Art] A wide variety of pickles are produced based on their classification, depending on the material, pickling liquid, fermentation, etc., climate, and regional characteristics. For example, in the winter, pickled vegetables such as takuan pickles are preserved foods, and in the hot summer months, there are pickled vegetables, such as cucumbers and eggplants, which have the same color and texture as if they had been pickled overnight.

[0003] In addition, authentic rice bran pickles, miso pickles, sake lees pickles, and soy sauce pickles have a favorable complex flavor effect of organic acids, ethanol, and amino acids, which are metabolites obtained by the fermentation of lactic acid bacteria and yeast, and are effective for vegetables, etc. The color, which is a feature of the material,
Together with taste, aroma, and texture, it gives a unique taste effect.

[0004] Recently, due to advances in fermentation, synthesis, and manufacturing technology, flavor components such as various organic acids and amino acids have become easily available, and seasoning liquids for pickles have been developed that can produce delicious pickles. has been done.

[0005] However, many pickles and pickle seasonings have a high salt content and are too salty.In addition, in recent years, there has been increased interest in health from the standpoint of preventing high blood pressure and kidney disease, and foods with high salt concentrations are becoming more and more popular. Amid the trend of avoiding salt, there is a growing demand for low-salt or no-salt pickles. Furthermore, it is well known that the stronger the acidity, the more remarkable the effect of inhibiting microbial growth, but the stimulation is too strong in terms of taste.

[0006]

[Problems to be Solved by the Invention] The present invention was made in view of the above circumstances, and its purpose is to easily produce pickles with low salt content and a pleasant flavor. To provide a method for producing a seasoning liquid for pickles.

[0007]

[Means for Solving the Problems] The above object is achieved by a method for producing a seasoning liquid for pickles, which is characterized by mixing seasoning liquid raw materials and irradiating the mixture with far infrared rays.

The seasoning liquid for pickles of the present invention contains an acid component and a flavor component. Acid components include brewed vinegar and table vinegar that mainly contain acetic acid used to make pickles such as umezuke and pickles, lactic acid, fumaric acid, malic acid, citric acid,
Useful organic acids produced by microorganisms such as succinic acid and tartaric acid, fruit juice, wine vinegar, etc. can be used. Further, when the pH of the seasoning liquid is adjusted to 4.2 or less, it exhibits a pickle-like sour taste and is suitable for suppressing microorganisms such as bacteria.

[0009] As the flavor components, soy sauce, mirin, monosodium glutamate, alanine, glycine, complex amino acids, brewing fermentation liquid, etc. are used. Among these, mirin in particular has the effect of correcting unpleasant vegetable odors due to the alcohol derived from mirin. Umami amino acids are also effective in imparting richness.

[0010] Furthermore, sugars such as sugar, starch syrup and sorbitol liquid, salt, alcohols, spices, fragrances, etc. are appropriately added depending on the desired flavor. The above-mentioned saccharides have the effect of suppressing sour taste, and also provide a complex flavor due to the synergistic effect with other flavor components, and are therefore suitable.

[0011] The salt concentration of the seasoning liquid for pickles of the present invention is set to 1.5 to 6% by weight (hereinafter referred to as %) based on the total weight of the seasoning liquid, so as to have a long shelf life and a salty taste equivalent to that of instant pickles or light pickles. Then, it is suitable. The salt concentration of pickles produced using this seasoning liquid for pickles is 0.5 to 2% based on the total weight of the pickles, and pickles with low salt content and good flavor can be obtained.

The method for producing a seasoning liquid for pickles of the present invention is carried out by suitably mixing the above-mentioned raw materials and then irradiating the mixed liquid with far infrared rays. This far-infrared rays are irradiated with zirconia (
Pipe or plate-shaped far-infrared rays that are processed with ceramics such as ZnO2 (ZnO2) ceramic, titania (TiO2) ceramic, silicon nitride (Si3 O4) ceramic, silicon carbide (SiC) ceramic, or composite ceramics thereof. This is done by heating a substance to generate far-infrared rays.

[0013] The heating temperature at this time is 60 to 80
℃ is preferable in terms of the taste acclimatization effect of the seasoning liquid. If the temperature is lower than 60℃, the taste acclimatization effect tends to be weaker, and conversely, if the temperature is lower than 60℃,
When the temperature is higher than 0°C, the flavor and color tone of the seasoning tend to deteriorate.

[0014] The seasoning liquid for pickles of the present invention prepared in this way can bring out the refreshing flavor inherent in pickles when it is used to produce pickles, and provides crispness when chewed. is a good seasoning liquid.

Using the seasoning liquid for pickles obtained as described above, pickles are produced, for example, in the following manner. In other words, after being lightly washed, sterilization is performed, followed by washing with water,
The various cut pickle materials, the pickle seasoning liquid cooled to room temperature, and, if necessary, powdered chili peppers, shredded kelp, etc., are degassed and filled into a bag-shaped nylon/polyethylene composite packaging. Pickles are obtained by pickling. At this time, the amount of seasoning liquid used for pickles is 40% of the pickle material.
The content is preferably 60% by weight.

[0016]

[Effects of the Invention] As described above, the seasoning liquid for pickles obtained according to the present invention has the effect of softening the strong irritation caused by salt or acid due to the thermal effect of far-infrared thermal energy, and has the so-called salt-friendly and vinegar-friendly effects. This is a seasoning liquid for pickles that allows you to easily obtain pickles with good flavor in a short time. Further, even if the salt content is lowered, the flavor does not deteriorate, and it is possible to obtain pickles with low salt content.

The present invention will be specifically explained below with reference to Examples. <Example 1> As carbohydrates, 75 parts by weight of sugar (hereinafter referred to as parts), 28 parts of starch syrup, 6 parts of sorbitol, as sour ingredients: 6 parts of citric acid, 52 parts of grain vinegar, 6 parts of disodium succinate
20 parts of glycine as an umami ingredient, 23 parts of amino acid flavor seasoning, 19 parts of mirin, 35 parts of brewing fermentation liquid (Miltex S, Kyowa Hakko), 22 parts of salt, 4 parts of alcohol,
645 parts of water was added, mixed, and dissolved by heating. The obtained seasoning liquid had a sweetness level of 8%, a salt content of 2.5%, and a pH of 4.0.

Next, this mixed solution was irradiated and heated with a far-infrared ceramic processing heater, and after the temperature of the mixed solution reached 70° C., it was held for 10 minutes to ripen. The resulting seasoning liquid was cooled to room temperature. Using daikon radish as the pickle material, remove the radish leaves, wash away dirt, dead leaves, and other impurities with water, scrape off the outer skin thinly with a peeling tool, roughly cut it, and then cut into strips 40 x 15 x It was chopped into pieces of 5 m/m and placed in a colander.

[0019] 70 parts of far-infrared irradiation processed seasoning liquid, 120 parts of strip-shaped radish pieces, 1 part of grated yam kelp, and 0.1 part of chili powder
The mixture was filled into a nylon-polyethylene composite packaging material, degassed and sealed using a vacuum packaging machine, and stored in a cool place at 5°C or lower.

[0020] Comparative Example 1 was prepared by making pickles without subjecting the seasoning to far-infrared treatment, and 15 expert panelists evaluated both of the pickles, which were finished and packaged and stored for two weeks. The results are shown in Table 1.

[0021]

[Table 1]

[0022] From the above results, it can be seen that seasoning liquids treated with far infrared rays have a marked aging effect compared to those that are not treated.

<Example 2> In addition to the raw materials of Example 1, a seasoning liquid was made special by adding mustard, curry, and pepper as spices, and was heated and cooled by far infrared ray treatment in the same manner as in Example 1. We use green cucumbers, bell peppers, and green tomatoes as pickle ingredients. We remove the stems from them, and sterilize them while lathering them with a neutral food detergent to suppress the initial number of bacteria. After washing with water, we wash them with sodium hypochlorite. It was sterilized by soaking it in a 100 ppm aqueous solution. After draining the material, it was cut into pieces with a cutter to a thickness of 2 to 5 m/m.

[0024] The cooked pickle material and seasoning liquid were soaked in the same manner as in Example 1 and evaluated. In addition, Comparative Example 2 was prepared by making pickles without subjecting the seasoning liquid to far-infrared treatment. The results are shown in Table 2.

[0025]

[Table 2]

[0026] From the above results, it can be seen that when the seasoning liquid was treated with far infrared rays, pickles with a more familiar taste and a better flavor were obtained compared to those that were not treated.

Claims (1)

[Claims] 1. A method for producing a seasoning liquid for pickles, which comprises mixing seasoning liquid raw materials and irradiating the mixture with far infrared rays.