JPH0697939B2 - Manufacturing method of sweat pickles - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing sweet pickles.

[Conventional technology]

Pickles are vegetables such as cucumbers, cabbage, peppers, onions, beets, broccoli, and young corn that are salted and fermented and then pickled in seasoned vinegar with several spices. For pickles, dill pickles made by producing 1.2% internal and external acids by lactic acid fermentation with low salt content are salt-fermented and then desalted, sour pickles that are processed using acidity, or salt-fermented and then desalted. There are sweet pickles that are salted and processed with sweetness.

Conventionally, sweet pickles using cucumbers are manufactured by the following manufacturing processes.

(1) Under-pickling Small cucumbers (immature fruits, of which size should be the same) should be thoroughly washed with water.

 Drain the water and dip it into a container as it is.

111 g of common salt is added to 1 part of water to make 3 dissolved Be'10 ° salt water.

Pour the salt water to cover the cucumbers (if the raw material floats, put on the push lid).

After soaking, the Be 'level will be 7-8 ° the next day, so measure the specific gravity of salt water every day, and add salt to maintain a Be' of 10 °. (However, one week after soaking, the salt water concentration stabilizes, so it is not necessary to increase the specific gravity every day). During this time,
If the film-forming yeast is generated on the liquid surface, remove it.

The fermentation is completed in 6 to 8 weeks. At the end, it reaches about 1.2% as total acid. (For further storage, add this to B
e) Soak in 16 ° salt water, seal, and store in a cool place. ) (2) Desalination and medium pickling To remove the salt from the salted raw material, make a small hole in the head and tail of the cucumber, and soak it in running water for half a day or soak it in warm water to demineralize it to about 4% residual salt. To do.

Soak desalted cucumber in vinegar (about 3% acetic acid content) and let stand for 3 to 5 days (referred to as Nakazuke).

(3) Main pickling Cucumber pickled in the medium is pickled again with fresh vinegar and left for 3 to 5 days.

Heat the main pickling seasoning liquid to a temperature of 75 ° C, and when it has cooled sufficiently, pour it over the cucumber.

If sugar is used all at once, the flesh will shrink and the quality will deteriorate.
~ Add about every 3 days. In this case, 50 ml of main pickling solution
Take out about 0 ml, add sugar and dissolve by heating at 50 ℃,
Allow to cool before pouring.

 After pickling, use as a product for about 1 week.

In addition to sugar, the seasoning liquid for main pickling contains vinegar (fruit vinegar, glacial acetic acid, lactic acid, citric acid, etc.), seasonings (sodium L-glutamate, etc.) and spices (laurel, cloves, cinnamon, pepper). , Mustard, paprika, etc.) are generally mixed.

Do the same for vegetables other than cucumber.

[Problems to be solved by the invention]

The above-mentioned conventional pickle manufacturing method has the following problems.

(1) It takes time to manufacture. That is, it takes about 2 months from the time of Shimozuke to Honzuke.

(2) It takes a lot of time for the steps such as priming, desalting, medium pickling, and main pickling. For example, in the main pickling, in order to prevent the shrinkage of the flesh, it is necessary to put sugar in several portions and the like.

(3) In the case of cucumber, in order to obtain sweet pickles with a good texture, it is necessary to use small and seedless varieties such as Mogami cucumber, Wiscons, and Pexie, and the raw material is expensive.

(4) Other than cucumber, the pickled product loses its sharp texture and becomes soft.

The manufacturing period can be shortened by omitting the submerging step, but the quality is inferior. For example, when the cucumber is soaked in the main pickling solution as it is, the production period can be shortened to about 2 weeks, but the texture of the pickled product is softened. Also, in the case of main pickling, it is still necessary to add sugar in several portions.

Therefore, there has been no conventional method for obtaining sweet pickles of good quality regardless of the quality of the raw materials, which can shorten the manufacturing period, and which does not require much labor.

[Means for solving problems]

Under the present circumstances, the present inventors have conducted extensive studies on a method for producing sweet pickles of constant quality efficiently. As a result, using aspartame instead of sugar and directly immersing raw cucumber in a short period of time, it is preferable. The present inventors have completed the present invention by finding that sweet pickles having a texture can be obtained.

Vegetables that are the subject of the sweet pickles of the present invention include cucumber, cabbage, bell pepper, turnip, carrot, pumpkin,
Cauliflower, onion, tomato (immature fruit), lotus root, broccoli, marshroom, beads and the like are preferable, and cucumber is particularly preferable. As described above, the cucumber is not limited to a small size and a few seeds for a normal sweet pickle, and a sweet cucumber having a good texture can be obtained by using the node cucumber or any other kind.

After thoroughly washing the raw material vegetables with water, cut them into round pieces or cut them into a suitable size and immerse them directly in seasoning vinegar for main pickling. The composition of seasoning vinegar requires acidulant, sweetener and spice,
In addition to these, various kinds of seasonings, flavors and the like can be used together.
Acidulants and spices are commonly used, that is, brewed vinegar, fruit vinegar, synthetic vinegar, glacial acetic acid, lactic acid, citric acid, tartaric acid, malic acid, fumaric acid and other acidulants, laurel, cloves, cinnamon, pepper, mustard, Paprika, nutmeg,
Dill etc. are used in appropriate combination.

Aspartame is used as the sweetener in whole or in part. The concentration of aspartame in the seasoning solution is
When other sweeteners (eg sugar, stevia sugar transfer products, etc.) are not used together, 0.02 to 0.15 g / dl when pickled, and when used together, the overall sweetness is 5 to 30 g / dl when pickled as sucrose. It is desirable to prepare it to a certain extent. Further, aspartame and sugar alcohols such as sulbitol and maltitol, or reduced starch saccharified products (for example, Towa Kasei Kogyo Co., Ltd. "Pio 40", "Pio 30", "Pio 20", Niken Chemical Co., Ltd. S20, S57, S30, S100, Rocket Co., Ltd. “Leicacin”, etc.) are preferably used together. In this case, the concentration of sugar alcohol and / or reduced starch saccharification is At the time of pickling, it is about 3 to 6 g / dl, which gives the product a good texture or luster and the sweet pickles which are more preferable than the sweetness are obtained.

In the method for producing sweet pickles according to the present invention, raw vegetables are washed with water and, if necessary, cut, and then directly immersed in seasoning vinegar. The seasoned vinegar is preferably prepared by mixing raw materials except aspartame, heating, sterilizing and cooling, and then adding and dissolving aspartame.

The mixing ratio of seasoned vinegar and raw vegetables may be about 1 to 2: 1.

The soaking period varies depending on the type and size of the raw vegetables, but when using medium-sized uncut cucumber products without cutting, they can be edible in about a week.

The pickled sweet pickles are sterilized and packaged as necessary for commercialization, but it is of course possible to sterilize and package the pickled sweets before immersing them and then immerse them during distribution and storage.

〔The invention's effect〕

According to the method for producing sweet pickles of the present invention, the production period can be drastically shortened (conventional 1/8 to 1/2), and there are no restrictions on labor and raw materials, and pickles having good texture can be obtained. This is a significant improvement over the conventional method.

The present invention will be further described below with reference to examples.

Example 1 Sweet pickles were prepared according to the formulation shown in Table 1 according to the following production flow using living cucumbers (shrimp cucumbers).

As a control, sweet pickles using medium-pickled cucumber were prepared according to the following production flow and the formulation shown in Table 2.

About the obtained prototypes (3 types) and controls (5 types),
After 6 days of main pickling, the appearance (shrinkability), the yield rate, and the sensory properties were comparatively evaluated.

Appearance: The product in which the live cucumber of the prototype is directly soaked in seasoning vinegar is the prototype 1 that uses only aspartame, the prototype 3 that has no pulp shrinkage, but the prototype 3 that uses only sugar, and the prototype that uses aspartame and sugar together. All of 2 shrank, and the trial 3 of sugar only was particularly remarkable. (Reference photo) Yield: The yield rate (weight of cucumber after storage / weight of cucumber at the time of preparation x 100) was 97% for prototype 1 and 4 for prototype 2.
2% and prototype 3 were 15%, and the yield rate of products using astelpalm was high.

Sensory; Prototype 1 had a crunchy texture close to that of the material and had a good sweet and sour taste, but Prototype 3 with only sugar
In the case of, the shrinkage was remarkable and the sensory evaluation was impossible. In the case of Prototype 2 as well, the texture was softened, and the texture, texture and sweet and sour taste of Sample 1 were as high as those of the control.

Example 2 Sweet cucumber sweet pickles using aspartame and reduced starch saccharified product in combination were prepared according to the formulation shown in Table 3 and the production flow (A) of Example 1.

The five types of prototypes thus obtained were evaluated for appearance (shrink, tear, gloss), yield rate and texture in the same manner as in Example 1.

Appearance: Prototype 4 had some shrinkage (wrinkles), but the others did not. Regarding the terry and luster, prototypes 3 and 4 were good.

Yield rate; 97% for Prototypes 1 and 5, 95% for Prototype 2, 92% for Prototype 3, 79% for Prototype 4 and 79% for sugar 100% sugar (Comparative Example 3 Prototype 3) It showed a high yield.

Texture: All of prototypes 1 to 5 retained the crisp texture of live cucumber and were good.

Example 3 Sweet pickles of live cucumber prepared by using aspartame and stevia glycosylated product in combination according to the formulation shown in Table 4 and the production flow (A) of Example 1 were prepared.

The three types of prototypes thus obtained were as good as the prototype 3 of Example 3 in evaluation results of appearance, yield rate and texture.

As for the evaluation results of taste and flavor, trial product 1 had a good harmony of sweetness and sourness and a harmony of live cucumber flavor and dill flavor, and good results were obtained as a whole. Prototype 2 had almost the same good results as Prototype 1, but Prototype 3 had a strong aftertaste of sweetness and exhibited a sweetness accompanied by bitterness, which was a worse evaluation result than Prototypes 1 and 2.

Claims (1)

[Claims] 1. A method for producing sweet pickles, which comprises, in the production of sweet pickles, immersing raw vegetables in seasoned vinegar containing aspartame without performing salting and fermentation.