JPH09103236A - Low-salt food and its manufacturing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain salted pickels reduced in salt content while retaining its quality, flavor, palate feeling and preservability. SOLUTION: This low-salt food is obtained by pickling a food with salted pickles in mind by using >=1wt.% of sodium lactate and a saline solution and/or common salt.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to quality, flavor, texture,
The present invention relates to a reduced-salt food that does not change in shelf life and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally salted foods are used to replace water and salt by utilizing the osmotic pressure of salt to impart appropriate hardness and firmness to the food to improve texture and shelf life. I was trying. In particular, proteins such as seafood, fish eggs, and livestock meat are combined with salt for ripening to give a delicious taste, and have an excellent action such as removing fish odor.

[0003]

As described above, conventional salted foods have been found to have improved food quality, texture, flavor, etc., but on the other hand, if they are eaten in large amounts, they will have too much salt, which is favorable for health. It is said that salt reduction is preferable for elderly people or sick people in particular, but instead of salt, it is difficult to maintain a quality flavor and texture equal to or higher than this, but there is a problem. there were.

[0004] For example, it is known that when the salt used is reduced to keep it within the required range, the quality, flavor, texture and storability are deteriorated.

[0005]

However, according to the present invention, sodium lactate, which has a dehydrating effect equivalent to that of sodium chloride and does not affect the taste, is used by substituting a part of the sodium chloride for use. Was solved all at once.

That is, the invention of the product is a low-salt food characterized by being salted with sodium lactate 1% (by weight) or more and saline and / or salt. It is a salt-reduced food characterized by being salted with a mixture of sodium acetate, ethanol, glycine, alanine, and lysine, or a mixture thereof, and saline and / or salt. Next, the mixture is to contain 50% (by weight) or more of sodium lactate.

The invention of the method is as follows: sodium lactate 1%
(Weight) A method for producing a reduced-salt food, characterized by immersing the food in the usual manner using a salt solution and / or salt in addition to the above (weight), and sodium lactate as the main ingredient, which contains sodium acetate and ethanol. , A mixture of one or more of glycine, alanine, and lysine, and a salt solution and / or salt are used to soak the food in the usual manner.

Foods to which the present invention can be applied include the following.

1. Salted items include salmon, saury open, horse mackerel open, mackerel culture dried, sardine roasted, roe, salmon roe, mentaiko, cavia, etc.

[0010] 2. Processed foods include kneaded products, Tsukudani, dried mirin, and delicacies.

3. As meat products, ham, bacon, sausage, pickled lees, kun products.

4. Pickled vegetables include radish, cucumber, cucumber, eggplant, leaf vegetables (white cabbage, pickled vegetables), umeboshi, kasu pickle, Fukugami pickle.

5. As seasonings, reduced salt miso, reduced salt soy sauce, and sauces.

The present invention is intended for a reduced-salt food mainly consisting of pickles. However, even in seasonings as described above, if a part of the salt is replaced with sodium lactate, it is equivalent to the case where only salt is used. The flavor can be maintained.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, part of sodium chloride is replaced with sodium lactate or sodium lactate as a main ingredient, and a mixture obtained by adding one or more of sodium acetate, ethanol, glycine, alanine and lysine thereto. It is a thing. Therefore, it is only necessary to supplement the reduced amount of sodium chloride with sodium lactate or the like, and the operation and usage are extremely simple.

However, if the amount of sodium lactate or the mixture used is less than 1% (by weight), the effect of addition sharply decreases, so the amount used is preferably 1% (by weight) or more, preferably 5% (by weight) or more. It is 30% (weight).

It is preferable that the content of sodium lactate in the mixture exceeds 50% (by weight). 50% sodium lactate
If it is less than (weight), the amount of other additives will inevitably increase, and the characteristics of the additives will appear, which is not preferable.

[0018]

Example 1 Table 1 shows the salted product (cod roe) prescription.

[0019]

[Table 1]

(Process) Frozen eggs from the Soviet Union are used as raw eggs. Thaw Natural Thaw Pickling Solution Add a dye for coloring. Salting (coloring) Using a plastic bag, it was immersed in refrigeration at 10 ° C for 3 hours and 30 minutes. Repaying 5 times within 1 hour, and once every 30 minutes thereafter. Rinse with water. Shaping and draining Draining was carried out at 10 ° C for 15 hours. Sorting / packing in containers Frozen storage [Evaluation] is shown in Table 2.

[0021]

[Table 2]

[0022]

Example 2 Pickled vegetables (cucumber) are as shown in Table 3.

[0023]

[Table 3]

[Evaluation] is shown in Table 4.

[0025]

[Table 4]

[0026]

[Example 3] Meat (ham) (bleeding process) The meat was rubbed into the meat at the following ratio and refrigerated at 4 ° C for 42 hours. The prescription is shown in Table 5.

[0027]

[Table 5]

Table 6 shows the formulation of the pickle solution.

[0029]

[Table 6]

[Evaluation] is shown in Table 7.

[0031]

[Table 7]

[0032]

[Example 4] Table 8 shows the prescription of the salted product (King salmon).

[0033]

[Table 8]

[Evaluation] is shown in Table 9.

[0035]

[Table 9]

[0036]

[Example 5] Table 10 shows the prescription of a salted product (opening of horse mackerel).

[0037]

[Table 10]

[Evaluation] is shown in Table 11.

[0039]

[Table 11]

[0040]

According to the present invention, the inclusion of sodium lactate has the effect of reducing salt while maintaining the quality, flavor, texture, etc. of food.

Continuation of front page (51) Int.Cl. ⁶ Identification number Office reference number FI Technical display area A23L 1/328 A23L 1/328 Z

Claims (5)

[Claims] 1. A reduced-salt food characterized by being salted with sodium lactate 1% (weight) or more and saline and / or salt. 2. Salted with sodium lactate as a main ingredient and a mixture of one or more of sodium acetate, ethanol, glycine, alanine and lysine, and saline and / or salt. And low-salt food. 3. The reduced salt food according to claim 2, which is a mixture containing 50% (by weight) or more of sodium lactate. 4. A method for producing a reduced-salt food, which comprises soaking the food in an ordinary manner using sodium lactate 1% (weight) or more and saline and / or salt. 5. A food using sodium lactate as a main ingredient, and a mixture of one or more of sodium acetate, ethanol, glycine, alanine, and lysine, and saline and / or salt in the usual manner. A method for producing a reduced-salt food, which is characterized by immersing