JP3680169B2 - Moromi pickle manufacturing method and moromi floor - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing moromi pickles and a moromi floor to obtain moromi pickles even when root vegetables are soaked in soy sauce mash.
[0002]
[Prior art]
For moromi pickles, root vegetables such as radish, cucumber, salmon, and eggplant are salted for 14 months or 20% for 2 or 3 months, then washed with water and salted, and then combined with the salt content of soy sauce moromi. It is soaked for about 4 to 5 months at a salinity of about 10% to 12%. Moromi pickles that kill the vegetable cells via osmotic pressure by salting and retain the soluble components that are the source of the flavor, and soak them in soy sauce mash. It is eaten by many people as a side food in order to create a unique flavor. On the other hand, in Moromi pickles, the vegetable cells are killed by the salt content of soy sauce, the intracellular components are leached into the soaking solution, and the microorganisms grow and ferment as nutrients for the microorganisms contained in the pickled bed. As a result, the components in the pickles are decomposed to produce amino acids, sugars, organic acids, etc., which are umami components, and permeate into the pickles by exchanging the internal and external juices. As a result, the pH is lowered and eventually the yeast is killed, the lactic acid bacteria are grown and soured, and the sourness becomes too strong. In order to prevent this, a preservative such as sorbic acid, which is a chemical synthesis agent, is added to prevent the pickles from being spoiled or altered. At this time, even when a preservative such as sorbic acid is used, if the salinity is about 8%, for example, in response to the recent trend toward salt reduction, lactic acid bacteria still grow, and therefore, the large storage tank is stored in the refrigerator. There was a need to deploy and store refrigerated.
[0003]
[Problems to be solved by the invention]
Moromi pickles to which preservatives such as sorbic acid have been added must be sold on packaging films, etc., indicating that they are used, and it is said that sorbic acid is not desirable for human health. In many cases, they are inevitably avoided when they are displayed. On the other hand, the salt concentration can be increased and the microorganisms such as yeast can be dehydrated and killed by its osmotic pressure. However, if salt is too conservative, moderate umami and flavor will not be utilized, and salt may be too salty for food. In addition, the recent consumer demand for salt reduction is low salt pickles. Especially for moromi pickles, first pick the original vegetables in the spring, after salting, then pickling them in the moromi, you have to spend the summer, and evenly distribute the layers of the raw vegetables in layers to spread the salt. Therefore, there is a demand for a method capable of producing a low-salt moromi-zuke that prevents spoilage and maintains a good umami and flavor.
[0004]
The present invention has been made in view of the above-mentioned conventional problems, and its purpose is to maintain good umami and flavor components when eaten, and not to be spoiled even if it is soaked over the long term at room temperature. Another object of the present invention is to provide a method for producing a moromi pickle for long-term pickling, a moromi floor for pickling, and a moromi- pickle, which can retain good umami and flavor without producing off-flavors, and can be pickled for a long period of time.
[0005]
[Means for Solving the Problems]
In order to achieve the above-mentioned object, the present invention adds 0.005% to 0.015% by weight of thiamine lauryl sulfate, based on the total weight of moromi and root vegetables soaked in moromi, The salinity of 6 wt% to 8.5 wt% of the total salinity of the root vegetables and the mash of the mash with the addition of thiamine lauryl sulfate. set, the root crops after salted to room temperature stored for at least 6 months or more was charged into the mash consists of a method for producing a mash pickles for producing a long-pickled pickles while maintaining at least 5 or more therebetween pH value The
[000 6 ]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below. Commercial moromi pickles that are soaked in soy sauce mash are usually pickled twice in the salting process. In the primary pickles, about 10% by weight of the raw vegetables are laid out in a large tub, with daikon radish, cucumbers, strawberries, eggplants and other raw vegetables placed in a single layer in a single layer. , Put a heavy stone of approximately the same weight as the raw vegetables from above, collect in 2-3 days, wash with water and move to secondary pickles. In the same way, the nets containing the raw vegetables are stacked in layers in the pickle tank, and the salt of about 10% by weight of the raw vegetables is struck from the top and the weight is applied from above. By carrying out the salting in two steps, cracking of the raw vegetables is prevented, and the raw vegetables are dehydrated to some extent in the primary pickling process so that they can be soaked in close contact. After secondary pickling for 2-3 months, when recovered and washed with water, salted pickles with a salinity of about 5-6% are prepared. Soybean moromi pickles are products that are marketed after being soaked for a long period of 6 to 8 months, so lactic acid fermentation progresses excessively at high temperatures in summer, and sour taste increases, so it is usually stored in a refrigerator room. Managed. Therefore, it is important how much salt is added to the pickles having a salinity of 5 to 6% after the second pickle, and the product is made into a mash pickle that maintains umami and good flavor without causing acidity. In this embodiment, the salt content of 6 to 8.5% by weight of the pickles and the mash is added and the salt content suitable as a side food is retained, and further left in the room temperature room by the action of vitamin B1 described later. When pickled at room temperature for a long period of time, pickles that do not feel sour and can maintain a good flavor are obtained. That is, usually, when the salt concentration is about 3 to 5%, various microorganisms such as lactic acid bacteria are propagated, and harmful microorganisms are also propagated. In addition, when the concentration is about 8 to 10%, the growth of general spoilage bacteria can be considerably inhibited, but lactic acid bacteria and yeasts are propagated without being affected so much, and lactic acid fermentation suppresses the growth of harmful bacteria and increases the storage ability. it can. In this embodiment, a relatively light-pickled pickle can be produced with a salt concentration of 8.5% or less, and it can be stored at room temperature without causing sourness even during the summer season. The moromi pickles that hold the potato are obtained.
[000 7 ]
Soy sauce moromi is mixed with steamed soybeans, roasted and cracked wheat, inoculated with koji mold, and the whole raw material is made into koji, and this koji is fermented with salt water, then pressed and fired. To be obtained. Soy sauce moromi is a soy protein food, and mainly raw protein or starch is converted by microbial enzymes to produce a unique flavor. Soy sauce moromi contains about 10% by weight of salt because of the salty taste and preservation of the soy sauce itself.
[000 8 ]
Even if thiamine lauryl sulfate is added to the soy sauce mash in the required amount, a mash bed is obtained. Thiamine lauryl sulfate is a compound having a surface active action and an antibacterial action having a hydrophobic region and a hydrophilic region, and is used as a nutritional supplement for vitamin B1 supplementation, and particularly has an antibacterial effect on fungi, yeast and the like. Furthermore, it has a low pH dependence, exhibits antibacterial activity in a wide pH range, and has high thermal stability. When this thiamine lauryl sulfate is added to the mash, it may be added as it is in the case of a liquid, but in the case of a powder, it is applied after dissolving in hot water of 50 ° C. or higher. Moreover, it is suitable when used with ethanol 30-40% or prostaglandin acetic acid. The moromi floor is salted and desalted, and then root vegetables with a salinity of 5 to 6% are soaked to give a total salinity of 6 to 8.5% by weight. Thiamine lauryl sulfate may be previously charged in a mash and dissolved, or a solution dissolved in warm water or the like may be sprayed when the root vegetables after salting are soaked.
[000 9 ]
Thiamine lauryl sulfate has a characteristic odor and has a difficulty in being applied to food as it is. In particular, in the case of moromi pickles for business use according to the present invention, for example, when used for pickles to be pickled in a pickle tank having a capacity of about 200 kg, for example, even if 0.1% is used, 200 g is added, and the product is used for vitamin odor. There is a risk of losing value and wasting long-term management, labor and raw material costs. In the present embodiment, 0.005 wt% to 0.015 wt% is added to the total weight of the pickled salted mash and thiamine lauryl sulfate. As a result, no odor of vitamin remains in the pickled pickles, and the antibacterial action does not cause sourness even when left at room temperature in summer. That is, as the amount of thiamine lauryl sulfate added is larger, the above-mentioned preferable effect can be obtained. However, when the amount exceeding 0.015% by weight is added, there is a unique vitamin odor. Lack of eligibility for market provision. On the other hand, when the amount is 0.005% by weight or less, the antibacterial action is not sufficient, and the lactic acid bacteria are grown in the summer high temperature period to cause strong acidity.
[00 10 ]
As long as it does not produce sourness during long-term storage during the summer and does not cause off-flavor odors, moromi contains sweeteners such as stevia and licorice extract, amino acid seasonings such as sodium glutamate, and natural ingredients such as hinokitiol. Preservatives etc. may be applied.
[00 11 ]
【Example】
Hereinafter, the features of the present invention will be described in more detail with reference to examples.
Example 1 Eight barrels (A1 to A4, B1 to B4) having a volume of 200 liters were prepared, and radishes were soaked in the composition as shown in FIG. 1, and the pH value in the mash was measured for about one year. A section (A1-A4) is an implementation part which does not contain potassium sorbate in mash, and B section (B1-B4) is an implementation part which contains potassium sorbate in mash. Each of A1, A2, B1, and B2 is obtained by adding 20 g (0.0096% by weight based on the total weight of moromi and root vegetables) thiamine lauryl sulfate (manufactured by Tanabe Seiyaku, Vitagen AS5). A3, A4, B3, and B4 do not contain thiamine lauryl sulfate, respectively. A1, A3, B1, and B3 are refrigerated, and A2, A4, B2, and B4 are room temperature controlled. The moromi body is converted to 108.8 kg with a specific gravity of 1.17 and 93 liters. The salinity contained in the mash is 10% by weight with respect to the mash, and 10.88 kg of each is added. Alcohol is the volume ratio of the moromi body. The salt content of secondary pickled salted radish, which is a raw vegetable, is 100% by weight with respect to 100 kg of radish, and is contained in the range of 6.28% to 6.31%. In the example of A1 of this embodiment, for example, the salt content of moromi is 10% and 10.88 kg, and the salt content of salted radish is 6.31% and 6.31 kg. Therefore, the total salt amount of moromi and salted radish is 17 .19kg. The weight ratio of the total salt amount to the total weight of root vegetables and mash is set to 8.23%. In addition, the radish may be pickled in one state as it is, but may be pickled in a state of being divided into two vertically in advance. In this case, salt permeation into the raw vegetables is accelerated and ripening is accelerated. Moreover, you may make it pierce the radish with a needle-shaped instrument and open many holes.
[00 12 ]
FIG. 2 shows measured pH values, and FIGS. 3 and 4 show A and B plots of these measured values. The inventor knows empirically that if the pH value is at least less than 4.5, the customer will complain of acidity. As can be seen from the figure, the A2 storage at room temperature of A2 containing thiamine lauryl sulfate has remained almost the same pH value of 5 or more throughout the year compared to the A2 refrigerated storage. On the other hand, the pH values of A3 and A4 that do not contain thiamine lauryl sulfate are slightly over 4.5 even in the case of refrigerated storage, and are in a range where acidity is produced to some extent. It can be seen that even in the B section containing sorbic acid as a preservative, B2 under thiamine lauryl sulfate-containing room temperature control exceeds a pH value of 5 throughout the year and does not produce acidity.
[00 13 ]
Sensory test Five samples were prepared, and a mash sensory test in which thiamine lauryl sulfate was dissolved was conducted by five panelists. The results are shown in the table of FIG. No1 is 0.001 wt%, No2 is 0.005 wt%, No3 is 0.01 wt%, No4 is 0.015 wt%, No5 is 0.02 wt% thiamine lauryl sulfate. Contains salt.
[00 14 ]
【The invention's effect】
As explained above, according to the method of manufacturing moromi-zuke of the present invention, the moromi-floor and the moromi-zuke, the moromi and root vegetables are mixed with moromi, which is salted and salted, and then pickled with 5 to 6% salinity. 0.005% to 0.015% by weight of thiamine lauryl sulfate with respect to the total weight of the potatoes, and 6% to 8% by weight of the pickled pickles along with the root vegetables pickled after salting Because it is configured to produce long-pickled pickles, it is a low-pickled pickled pickle. And you can get moromi pickles that retain the flavor. Vitamin B1 can be replenished through pickles. Furthermore, since room temperature management is sufficient, the space efficiency of the refrigerator can be improved, and the management work labor can be reduced and the power cost can be reduced.
[Brief description of the drawings]
FIG. 1 is a diagram showing an example distribution configuration table of moromi pickles according to the present invention.
FIG. 2 is a diagram showing the pH value of pickled moromi based on the distribution configuration of FIG. 1 by specifying the measurement date.
FIG. 3 is a diagram of a pH change graph of A section corresponding to the example distribution configuration of FIG. 1;
FIG. 4 is a diagram of a pH change graph in a B section corresponding to the example distribution configuration of FIG. 1;
FIG. 5 is a diagram showing sensory test results.

Claims (1)

Add 0.005% to 0.015% by weight of thiamine lauryl sulfate to the mash, based on the total weight of moromi and the root vegetables
6% by weight to 8.5% by weight based on the total weight of the root vegetables and the mash with the salt contained in the root vegetables after salt storage and the mash with the addition of thiamine lauryl sulfate. Set the salt concentration of
A method for producing moromi pickles, in which the root vegetables after salting are added to the mash and stored at room temperature for at least 6 months, and the pickled vegetables are manufactured for a long time while maintaining a pH value of at least 5 during that time.

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