【発明の詳細な説明】[Detailed description of the invention]
本発明は、塩味が低減し風味の改良された高塩
度食品の製造法に関する。
食品の保存性を高める目的で、その食塩含量を
多くすることは古くから行なわれており、例えば
魚類の塩蔵品、珍味類、佃煮類、漬物類、梅干し
類などは極めて食塩含量の高い食品として知られ
ている。
ところが、最近、味覚に対する嗜好が変化して
きており、強い塩味は敬遠される傾向にあり、上
記のような高塩度の食品は以前に比してそれほど
好まれなくなつてきている。このために、関連の
業界では種々検討を重ねているものの、塩分を低
下させると保存性が悪くなり、その結果、多量生
産、遠隔地販売ができなくなるなどの事態を生
じ、未だ満足な解決法は見出されていない。
こうした状況から、本発明者は保存性がよくし
かも塩味の強くない高塩度食品の製造法について
種々検討し、本発明を完成するに至つた。
すなわち、本発明は高塩度食品の製造に際し、
該食品に対して酢酸ナトリウムを0.8〜５重量％
添加し、かつ該食品のPHを４〜７に調整すること
を特徴とする高塩度食品の製造法である。
本発明にいう高塩度食品とは、食塩を3.5重量
％以上含む食品をいう。その例としてはたとえ
ば、たらこ、すじこ、塩辛、塩ざかな等の塩蔵
品、珍味類（例、ウニクラゲ、小鯛の笹漬、スキ
身タラ）、梅干し類、漬物類（例、タクワン類、
高菜漬、野沢漬、福神漬、シヨウガ漬）などが挙
げられる。特に、本発明においては食塩含量が４
重量％以上の食品を対象とするときさらに好まし
い効果が発揮される。
次に、酢酸ナトリウムは、食品衛生上安全な品
質のもので入手しやすい市販品を使用すればよ
い。通常、酢酸ナトリウムの添加量は高塩度食品
に対して0.8〜５重量％、好ましくは１〜４重量
％程度の範囲から適宜選択される。添加量が0.8
重量％以下では塩味低減化の効果は薄く、また５
重量％以上添加しても塩味度の低減化は５重量％
と同程度であり、むしろ食品の風味を阻害する場
合が多いので好ましくない。
本発明においては、高塩度食品に上記のような
添加範囲で酢酸ナトリウムを添加し、かつ該食品
のPHが４〜７に調整される。すなわち、酢酸ナト
リウム水溶液のPHはアルカリ性であつて、これを
単独に高塩度食品に添加すると該食品のPHが上昇
し風味を損ねる場合が多いが、本発明のように酢
酸ナトリウムを添加しかつPHを４〜７に調整する
ことによつて塩辛みが低減化でき、しかも風味が
向上するという効果が発揮される。PH値の具体的
な設定は、対象とする高塩度食品によつて適宜選
択される。
次に、高塩度食品のPHが４〜７になるように調
整するためには、通常、各種の有機及び無機の可
食性酸またはその塩類がPH調整剤として使用さ
れ、その例としてはフマル酸、酒石酸、グルコノ
デルタラクトン、リンゴ酸、第一リン酸ナトリウ
ム、ソルビン酸、クエン酸、コハク酸、コハク酸
―ナトリウム、酸性ピロリン酸塩、酸性メタリン
酸塩、粉末酢酸、フマル酸―ナトリウム、グルコ
ン酸、酢酸、乳酸などが挙げられる。
本発明においては、酢酸ナトリウム及びPH調整
剤が高塩度食品にまたはその製造工程中に添加さ
れ均一に混和されるが、その添加時期や添加方法
については特に制限はなく、個々の食品の製造法
に応じて適宜に実施される。例えば、酢酸ナトリ
ウムとPH調整剤はそれぞれ別々に添加してもよい
し、同時に添加してもよいが、通常は対象の食品
に応じて予め一定の割合で混合したプレミツクス
として使用するのが有利である。
本発明の方法においては、本目的を阻害しない
限り、各種の甘味剤、調味剤、糊料、殺菌剤、酸
化防止剤、結着剤、品質改良剤（例、重合リン酸
塩）、香辛料、食品素材（例、大豆蛋白質、卵白）
などを適宜添加してもよい。
本発明方法によつて製造された高塩度食品は、
従来のものに比して塩辛みが低減化し風味が改善
されており、しかも保存性も全く変らないという
長所を有する。
次に、実験例および実施例を挙げて本発明をさ
らに具体的に説明する。なお、以下の％（パーセ
ント）はいずれも重量／重量パーセントを表わ
す。
実験例 １
無水酢酸ナトリウム80部に10％クエン酸水溶液
20部を加えて撹拌し粉末化した（「製剤Ａ」と称
する）。本製剤の１％水溶液のPHは6.17であつた。
次に、６％食塩水を調製し、本液のみ（PH
9.68）、本液に製剤Ａを1.2％添加したもの（PH
6.35）、本液にリンゴ酸ナトリウムを２％添加
したもの（PH7.31）、各３試料液について、パネ
ル10人により塩味度を比較した。その結果、塩味
度はが最も弱く、次いでが弱く、は最も強
い塩味を示した。
次に、４％食塩水を作り、上記のと比較した
ところほぼ同程度の塩味度を示した。
上記の結果から、従来、塩味の低減に効果のあ
るといわれるリンゴ酸ナトリウムよりも、製剤Ａ
の方が塩味の低減効果が強いことが判明した。
実験例 ２
食塩の６％水溶液を調製し、これに無水酢酸ナ
トリウムを２％溶解した。本液のPHをクエン酸を
用いて、第１表に示すように、各PHに調整したも
のについて、パネル10人により塩味度を比較し
た。
The present invention relates to a method for producing high salt foods with reduced saltiness and improved flavor. Increasing the salt content of food has been practiced for a long time in order to improve its shelf life. For example, salted fish products, delicacies, tsukudani dishes, pickles, pickled plums, etc. are foods with extremely high salt content. Are known. However, recently, taste preferences have been changing, and people tend to avoid strong salty tastes, and foods with high salt content such as those mentioned above are becoming less preferred than before. For this reason, although various studies have been carried out in related industries, lowering the salinity impairs storage stability, resulting in situations such as the inability to mass produce and sell in remote areas, and no satisfactory solution has yet been found. has not been found. Under these circumstances, the present inventor conducted various studies on methods for producing high-salt foods that have good storage stability and do not have a strong salty taste, leading to the completion of the present invention. That is, in the production of high salt foods, the present invention
0.8-5% by weight of sodium acetate based on the food
This is a method for producing a high-salt food, which is characterized in that the pH of the food is adjusted to 4 to 7. The high-salt food according to the present invention refers to a food containing 3.5% by weight or more of common salt. Examples include salted cod roe, tendon fish, salted fish, salted fish, delicacies (e.g. sea urchin jellyfish, small sea bream pickled in bamboo shoots, skimmed cod), pickled plums, pickles (e.g. takuwan, etc.)
Examples include Takana-zuke, Nozawa-zuke, Fukujin-zuke, and Shoga-zuke). In particular, in the present invention, the salt content is 4
Even more favorable effects are exhibited when the target is food containing more than % by weight. Next, as sodium acetate, a commercially available product that is food hygienically safe and easily available may be used. Usually, the amount of sodium acetate added is appropriately selected from the range of 0.8 to 5% by weight, preferably 1 to 4% by weight based on the high salt food. Addition amount is 0.8
Below 5% by weight, the effect of reducing saltiness is weak;
Even if more than 5% by weight is added, the saltiness will be reduced by 5% by weight.
It is not preferable because it often impairs the flavor of the food. In the present invention, sodium acetate is added to a high salt food in the above addition range, and the pH of the food is adjusted to 4 to 7. In other words, the pH of an aqueous sodium acetate solution is alkaline, and when it is added alone to a high-salt food, the pH of the food often increases and the flavor is impaired, but when sodium acetate is added as in the present invention, By adjusting the pH to 4 to 7, the saltiness can be reduced and the flavor can be improved. The specific setting of the PH value is appropriately selected depending on the target high-salt food. Next, in order to adjust the pH of high-salt foods to 4 to 7, various organic and inorganic edible acids or their salts are usually used as pH adjusters, such as fumarole. Acid, tartaric acid, glucono delta lactone, malic acid, monobasic sodium phosphate, sorbic acid, citric acid, succinic acid, sodium succinate, acid pyrophosphate, acid metaphosphate, powdered acetic acid, sodium fumarate, Examples include gluconic acid, acetic acid, and lactic acid. In the present invention, sodium acetate and a PH regulator are added to high-salt foods or during the manufacturing process and mixed uniformly, but there are no particular restrictions on the timing or method of addition, and It will be implemented as appropriate according to the law. For example, sodium acetate and a PH adjuster may be added separately or at the same time, but it is usually advantageous to use them as a premix, which is mixed in a certain proportion depending on the target food. be. In the method of the present invention, various sweeteners, seasonings, thickeners, bactericides, antioxidants, binders, quality improvers (e.g., polymerized phosphates), spices, Food materials (e.g., soy protein, egg white)
etc. may be added as appropriate. The high salt food produced by the method of the present invention is
It has the advantage that it is less salty and has an improved flavor compared to conventional products, and has no change in storage stability. Next, the present invention will be explained in more detail with reference to experimental examples and examples. In addition, all % (percentage) below represents weight/weight percentage. Experimental example 1 10% aqueous citric acid solution in 80 parts of anhydrous sodium acetate
20 parts were added and stirred to form a powder (referred to as "Formulation A"). The pH of a 1% aqueous solution of this preparation was 6.17. Next, prepare 6% saline solution, and only this solution (PH
9.68), 1.2% formulation A added to this solution (PH
6.35), this solution with 2% sodium malate added (PH 7.31), and 3 sample solutions each were compared for saltiness by a panel of 10 people. As a result, the saltiness was the lowest, followed by the weakest, and the strongest. Next, a 4% saline solution was prepared and compared with the above solution, and it showed almost the same degree of saltiness. From the above results, Formulation A is more effective than sodium malate, which is said to be effective in reducing saltiness.
It was found that the effect of reducing salty taste was stronger. Experimental Example 2 A 6% aqueous solution of common salt was prepared, and 2% anhydrous sodium acetate was dissolved therein. The PH of this liquid was adjusted to each PH using citric acid as shown in Table 1, and the saltiness was compared by a panel of 10 people.
【表】
実施例 １
実験例１で製造した製剤A99部とコハク酸二ナ
トリウム１部を混合して製剤Ｂを調製した。本製
剤の１％水溶液のPHは6.12であつた。
たらこ300Kgを水洗し、水切りした後、樽に入
れ、これに常法に従つて赤色色素及び調味料を溶
解した水を入れ、次いで食塩30Kgと製剤B6Kgを
ふりかけてよくかきまぜ、約６時間漬込んだ後、
たらこを取出し、かるく水洗し水切り後、再び樽
詰めしてたらこ漬を製造した。本たらこ漬のPHは
5.7であつた。
一方、製剤Ｂを添加しないほかは上記と同様な
方法によりたらこ漬を製造し、対照品とした。
パネル10人により食味試験をしたところ、本発
明方法の製造品は対照品に比して、はるかに塩辛
みが少なく、しかも水つぽさがなく良好であり、
また食感、風味共に著しく良好であつた。
実施例 ２
無水酢酸ナトリウム97部、50％乳酸３部を混合
し粉末化した（「製剤Ｃ」と称する）。本製剤の１
％水溶液のPHは6.55であつた。
白菜を水洗し、水切後５Kgずつ７区分に分け、
各区分に食塩320ｇ、水４Kgを加え、同時に製剤
Ｃを第１表に示すような添加量で添加し白菜漬物
を製造した。
第２表に、白菜漬物Ａ〜Ｇについて、パネル10
人によつて食味試験を行なつた結果を示す。ここ
で、塩辛みの度合は試料(A)の強さを10とし、これ
に対する度合で各試料の塩辛みをあらわした。[Table] Example 1 Formulation B was prepared by mixing 99 parts of Formulation A produced in Experimental Example 1 and 1 part of disodium succinate. The pH of a 1% aqueous solution of this preparation was 6.12. After washing and draining 300 kg of cod roe, they were placed in a barrel, followed by adding water in which red pigment and seasonings were dissolved according to the usual method, then sprinkled with 30 kg of salt and 6 kg of Preparation B, stirred well, and marinated for about 6 hours. rear,
The cod roe was taken out, briefly washed with water, drained, and then packed into barrels again to produce cod roe. The pH of the cod roe pickles is
It was 5.7. On the other hand, cod roe pickles were produced in the same manner as above except that Formulation B was not added, and used as a control product. When a panel of 10 people conducted a taste test, the products manufactured using the method of the present invention were found to be much less salty than the control products, and were also good with no watery taste.
In addition, both the texture and flavor were extremely good. Example 2 97 parts of anhydrous sodium acetate and 3 parts of 50% lactic acid were mixed and powdered (referred to as "Formulation C"). 1 of this preparation
% aqueous solution was 6.55. Wash the Chinese cabbage, drain it, and divide it into 7 sections of 5 kg each.
320 g of salt and 4 kg of water were added to each section, and at the same time, Formulation C was added in the amounts shown in Table 1 to produce Chinese cabbage pickles. Table 2 shows panel 10 for Chinese cabbage pickles A to G.
The results of a human taste test are shown. Here, the strength of sample (A) was set as 10, and the saltiness of each sample was expressed by the degree relative to this.
【表】
この結果、(A)は塩辛みが非常に強く(B)はこれと
ほとんど大差がなく、(D)，(E)，(F)は塩辛みが少な
く調和のとれた味を示し良い風味であつた。次い
で、(C)が良く、(G)は塩なれが良好であつたがやや
渋味が感じられたが(A)よりも風味良好であつた。
実施例 ３
無水酢酸ナトリウム80部に90％酢酸20部を加え
て粉末化した（「製剤Ｄ」と称する）。本製剤の１
％水溶液のPHは5.2であつた。
市販の梅干しビン詰（食塩12％，漬け液とも重
量200ｇ）に製剤D4ｇを添加し、よく混ぜて密封
し冷蔵庫に１ケ月保存した。製剤Ｄ無添加品を対
照として、パネル10人により食味試験をしたとこ
ろ、製剤Ｄ添加品の風味が良いとする者が８人で
無添加品が良いとする者は２人であつた。なお、
製剤Ｄ添加品のPHは4.06で、無添加品のPHは2.6
であつた。
実施例 ４
次の２種のいかの塩辛を製造した。
(1) 生いか94Kgを胴肉と脚肉を細断し、肝臓と混
合した後、ポリ樽に入れ食塩20Kgを加えてよく
混合し１日間熟成させたのち、冷蔵庫に１ケ月
保存した。このもののPHは6.63であつた。
(2) (1)の製造工程において、食塩と共に、実施例
３で得た製剤Ｃを1.8Kg混ぜて同様に製造し、
保存した。このもののPHは6.61であつた。
上記の(1)および(2)について、パネル10人により
食味試験を行つたところ、パネル全員が(2)の方が
塩辛みが少なく、風味、色、艶ともに著しく良好
であるという評価を得た。
実施例 ５
水洗した原藻わかめ100重量部に食塩20部を混
和して塩漬し、このものを水分が30％になるまで
プレスして湯ぬきわかめを作り、次いで小片に切
断した。この切断品100重量部に対し薄口しよう
油60部、砂糖30部、化学調味料0.6部、食塩0.6
部、水10部を加えて煮つめ、水分40％としわかめ
の珍味佃煮を製造した（対照区）。本対照区のPH
は5.8であつた。
上記の製造工程において、切断品に薄口しよう
油、砂糖などを加える際に実施例１で得た製剤Ｂ
を２部添加して同様にわかめの珍味佃煮を製造し
た（試験区）。本試験区のPHは5.6であつた。
パネル10人により対照区と試験区の食味試験を
行つたところ、パネル全員が対照区に比して試験
区の方が塩辛みが少なく、風味が良好であるとい
う評価を下した。
実施例 ６
無水酢酸ナトリウム85部に15％醸造酢15部を混
和して粉末化した（「製剤Ｅ」と称する）。本製剤
の１％水溶液のPHは6.10であつた。
スケトウタラの冷凍原卵を１夜室温で解凍後、
常法に従つて次のとおり紅葉子（たらこの塩漬）
を製造した。すなわち、原卵に対し12％の食塩を
加えたものを対照区とし、一方食塩18％と製剤Ｅ
を１％添加したものを試料区としそれぞれ約２Kg
ずつ紅葉子を製造してポリエチレン袋詰にし、約
２℃で１週間貯蔵した。
得られた対照区および試料区の紅葉子の塩味度
をパネル30人により識別試験を行つたところ、次
の結果を得た。
(1) 対照区の塩味度が強いとする人数 ……８人
(2) 試料区の塩味度が強いとする人数 ……10人
(3) 差異がないとする人数 ……12人
この結果、全回答数30人に対し(1)と(3)を合わせ
た人数は20人である。すなわち試料区の方が食塩
の使用量が多いにもかかわらず、対照区に比較し
て塩味が弱いかもしくは差異がないとする人数の
合計の方が多く、本製剤によつて紅葉子の塩味を
低減する効果が明確に認められた。[Table] As a result, (A) has a very strong salty taste, (B) has almost no difference from this, and (D), (E), and (F) have a less salty taste and a harmonious taste. It had a nice flavor. Next, (C) was good, and (G) had a good saltiness but had a slightly astringent taste, but had a better flavor than (A). Example 3 20 parts of 90% acetic acid was added to 80 parts of anhydrous sodium acetate to form a powder (referred to as "Formulation D"). 1 of this preparation
% aqueous solution was 5.2. 4 g of Preparation D was added to a commercially available bottle of umeboshi (salt 12%, pickling liquid weighing 200 g), mixed well, sealed, and stored in the refrigerator for one month. When a panel of 10 people conducted a taste test using Formulation D additive-free product as a control, 8 people said that Formulation D additive-free flavor was good, and 2 people said that additive-free product was better. In addition,
The pH of the additive-free formulation D is 4.06, and the PH of the additive-free product is 2.6.
It was hot. Example 4 The following two types of salted squid were produced. (1) 94 kg of raw squid was shredded into carcass and leg meat, mixed with liver, placed in a plastic barrel, added with 20 kg of salt, mixed well, aged for 1 day, and stored in the refrigerator for 1 month. The pH of this product was 6.63. (2) In the manufacturing process of (1), 1.8 kg of formulation C obtained in Example 3 was mixed with common salt and manufactured in the same manner,
saved. The pH of this product was 6.61. A taste test was conducted by 10 panelists regarding (1) and (2) above, and all of the panelists found that (2) was less salty and had significantly better flavor, color, and gloss. Ta. Example 5 100 parts by weight of washed raw algae wakame was mixed with 20 parts of common salt and soaked in salt, and this product was pressed until the water content became 30% to make boiled wakame, which was then cut into small pieces. For 100 parts by weight of this cut product, 60 parts of light soybean oil, 30 parts of sugar, 0.6 parts of chemical seasoning, and 0.6 parts of salt.
A delicacy of wakame tsukudani was produced by adding 10 parts of water and 10 parts of water and boiling down to a moisture content of 40% (control group). PH of this control area
was 5.8. In the above manufacturing process, when adding light soybean oil, sugar, etc. to the cut product, Formulation B obtained in Example 1
A delicacy of wakame tsukudani was produced in the same manner by adding 2 parts of the following (test group). The pH of this test plot was 5.6. When a panel of 10 people conducted a taste test on the control and test plots, all of the panel members found the test plots to be less salty and better in flavor than the control plots. Example 6 15 parts of 15% brewed vinegar was mixed with 85 parts of anhydrous sodium acetate and powdered (referred to as "Formulation E"). The pH of a 1% aqueous solution of this preparation was 6.10. After thawing frozen Alaskan cod eggs at room temperature overnight,
Red cod roe (salted cod roe) as follows according to the usual method:
was manufactured. In other words, the control group was prepared by adding 12% salt to the raw egg, while the control group was prepared by adding 18% salt to the raw egg.
Samples containing 1% of
Each batch of maple leaves was produced, packed in polyethylene bags, and stored at about 2°C for one week. When a panel of 30 people conducted a discrimination test on the saltiness of the maple leaves in the control and sample plots, the following results were obtained. (1) Number of people who think the saltiness of the control area is strong: 8 people (2) Number of people who think the saltiness of the sample area is strong: 10 people (3) Number of people who say there is no difference: 12 people. The total number of respondents is 30, but the total number of respondents for (1) and (3) is 20. In other words, even though the amount of salt used in the sample area was higher, the total number of people who said that the salty taste was weaker or there was no difference compared to the control area was greater than that of the control area. The effect of reducing this was clearly recognized.