JPS5843742A - Soy sauce solution for pickle and its preparation - Google Patents

Abstract

PURPOSE:To prepare a soy sauce solution for pickles having a high restoration rate and high yield, by removing high polymer polysaccharides from soy sauce and/or a digested solution of soybean with enzyme by ultrafiltration, etc. CONSTITUTION:Soy sauce is subjected to ultrafiltration and adjusted to a content of high polymer saccharides of <=0.25g/dl based on 1g/dl total nitrogen. When a digested solution of soybean with enzyme is used alone or blended with soy sauce, it is treated similarly. The removal of the high polymer polysaccharides is also carried out by enzymatic treatment, precipitation treatment, or adsorption treatment. The treated soy sauce is blended with seasoning, vinegar, an amino acid, an organic acid, etc. to give a seasoning solution, in which pressed vegetables are immersed, to give pickles.

Description

[Detailed description of the invention] The present invention relates to a soy sauce solution for pickles and a method for producing the soy sauce solution.

Various types of vegetables pickled in soy sauce such as cucumber pickles, radish pickles, and eggplant pickles are manufactured. The flavor of these HI oils goes well with vegetables, and they have been loved for a long time.

Such pickled vegetables in soy sauce, for example, are produced by salting, desalting and pressing vegetables, and then immersing them in a seasoning solution containing a soy sauce solution for pickles. For example, brewed soy sauce is commonly used as the soy sauce solution for pickles. However, when such brewed soy sauce is used, vegetables pickled in soy sauce with a pleasant flavor can be obtained, but the recovery rate (i.e., the rate at which the seasoning liquid is absorbed into the pressed vegetables) is slow, and even after long-term pickling, the yield rate is low. (i.e., the ratio of the weight of finished pickled vegetables to the weight of pressed vegetables) remains relatively low,
Therefore, brewed soy sauce is difficult to use as a soy sauce solution for pickles.

Therefore, instead of brewed soy sauce, amino acid solution or a mixture of amino acid solution and brewed soy sauce is currently frequently used as a soy sauce solution for pickles. When these amino acid solutions are used as soy sauce solutions for pickles, the restoration speed is fast and the soaking time is shortened, but
The flavor of the resulting pickled vegetables is inferior to that obtained when brewed soy sauce is used as the soy sauce solution for pickles, and the amino acid solution contains non-natural substances such as pulicic acid and formic acid, which is harmful in terms of health and hygiene. There's a problem.

Therefore, it has been desired to develop a soy sauce solution for pickles that does not contain non-natural substances such as leprisic acid and formic acid, has a quick restoration speed, and can impart the same flavor as brewed soy sauce. This is the current situation.

The inventors of the present invention have conducted extensive research in order to develop a soy sauce solution for pickles that can satisfy conventional demands. As a result, the desired soy sauce solution for pickles can be obtained by treating soy sauce and/or soybean enzyme digested liquid with parent bird molecular polysaccharide to reduce the polymer polysaccharide content to less than 1 f/d of total nitrogen/0.25 f/d of total nitrogen. I found out. The present invention was completed based on this knowledge.

That is, the present invention is obtained by treating soy sauce and/or soybean enzyme digestive fluid with parent bird molecular polysaccharide, and the high molecular polysaccharide content is reduced to 1 F of total nitrogen.
/#! A soy sauce solution for pickles, which is characterized by a concentration of less than 5f/dl, and soy sauce and/or soybean enzyme digested liquid, are treated with parent bird molecular polysaccharide to reduce the polymer polysaccharide content to 0 per 117 dl of total nitrogen. The present invention relates to a method for producing a soy sauce solution for pickles, characterized in that the soy sauce solution is .25/d1 or less.

If the soy sauce solution for pickles of the present invention is used, the restoration speed is fast and the number of days for soaking can be shortened. That is, the weight of the pressed vegetables can be restored to more than twice the weight after 2 to 3 days of soaking, and therefore a large amount of crunchy pickled vegetables can be produced in a short period of time. Moreover, by using the soy sauce solution for pickles of the present invention, it is possible to produce pickled vegetables having the flavor of brewed soy sauce as a soy sauce solution for pickles. Furthermore, the soy sauce solution for pickles of the present invention does not contain non-natural substances such as phosphoric acid and formic acid, and does not pose any health or hygiene problems.

In the present invention, the high-molecular polysaccharide is stored in a tube (1 hole diameter 244) manufactured by Bischusik Co., Ltd. for 24 hours under running water 11□e□
ni 116□-Nio,. The content of high molecular weight polysaccharide was determined according to the phenol-sulfuric acid method.
This is a value determined using talcose as a standard substance.

The soy sauce solution for pickles of the present invention has a high molecular weight polysaccharide content of 1f total nitrogen.
/dl,? It is characterized in that it is 0.25F/# or less. In this respect, ordinary soy sauce and soybean enzyme digested liquid contain high molecular weight polysaccharides in an amount of about 0.35 f/dt or more (per 1 f/dt of total nitrogen), and are clearly distinguished from the soy sauce liquid for pickles of the present invention. The soy sauce solution for pickles of the present invention is produced by treating ordinary soy sauce or soybean enzyme digested liquid with parent bird molecular polysaccharide. As the soy sauce used as a raw material, ordinary brewed soy sauce can be widely used, and it does not matter whether it is light or dark.

In addition, as the soybean enzyme digestive liquid, the soybean enzyme digestive liquid known in the art can be widely used. Further, as a method for treating the parent bird molecular polysaccharide, a wide variety of conventionally known treatment methods such as ultrafiltration treatment, enzyme treatment, sedimentation treatment, and adsorbent treatment can be employed.

In the present invention, soy sauce is treated with parent bird molecular polysaccharide to reduce the polymer polysaccharide content to 0.25 f/dg or less per total nitrogen lt/di, and whole soy sauce and soybean enzyme digested liquid are treated with parent bird molecular polysaccharide to contain polymer polysaccharides. Those in which the amount is 0.25 f/a or less per 197 dl of total nitrogen may be used alone as a soy sauce solution for pickling, or a mixture of these may be used.

When producing pickled vegetables using the soy sauce solution for pickles of the present invention, vegetables such as cucumbers, radish, and eggplant are first salted, desalted, and then pressed. On the other hand, water, curtamic acid sorter, brewed vinegar, a: medicinal seasoning powder, lactic acid, succinic acid sorter, chrysin, succinic acid, phosphoric acid, quesic acid, etc. are appropriately added to the soy sauce solution for pickles of the present invention. , adjust the seasoning liquid. Next, the pressed vegetables obtained above may be immersed in this seasoning liquid.

Each operation of salting, desalting, and pressing may be performed according to conventionally known methods. Further, the amounts of components such as water and curtamic acid sorta added to the soy sauce solution for pickles of the present invention may be selected to be approximately the same as those of conventionally known seasoning solutions. Furthermore, regarding the number of days of immersion, 1 to 3 days is usually sufficient.

The present invention will be further clarified with reference to Examples below.

Example 1 5 tons of brewed soy sauce koikuchi with a total nitrogen content of 1.7 f/d1 was ultrafiltered using a Diafilter 〇-01T manufactured by Bio Engineer Link Co., Ltd. Of about 4 tons of ultrafiltered soy sauce (0.03 F/# of high molecular weight polysaccharides per 1f7 dl of total nitrogen), water was added to 3.51 tons to make 5 L to obtain ultrafiltered soy sauce with a total nitrogen content of 1.2 tons/a. Using 4 tons of this soy sauce, a seasoning liquid was prepared according to the formulation shown in Table 1.

1 1・V- 　凰　Table "two·,.

Separately, cut cucumber (Brix 26) into rounds,
After soaking in water overnight and desalting, it was pressed.

2.3 kg of the pressed cucumbers were soaked in seasoning liquid 74.

4.911 after 2 days. Yield? I got 2155GO pickled cucumbers. The flavor of this pickled cucumber was good and chewy, and the texture was also very good.

Brewed soy sauce koikuchi with total nitrogen 1.7F/#g (total nitrogen 1t/d
Water was added to 0.59f/fj) 3.54 of the polymeric polysaccharide of j) to make 5t, and a soy sauce with a total nitrogen of 1.2F/#g was obtained.

A seasoning liquid was prepared using 4 tons of this soy sauce according to the formulation shown in Table 1 above. 2.34 pieces of pressed cucumber were immersed in this seasoning liquid in the same manner as above. After 2 days, pickled cucumbers with a yield of 3.7-1 and a yield of 160 cm were obtained, and after 7 days, pickled cucumbers with a yield of 196 cm and a yield of 4.51 Cf were obtained.

Amino acid solution [Defatted soybeans are decomposed with hydrochloric acid and then neutralized to reduce the total nitrogen to 1
．． A seasoning liquid was prepared using 4t of the liquid adjusted to 2f/dj according to the formulation shown in Table 1 above. 2.3 If of pressed cucumber was immersed in this seasoning liquid in the same manner as above. 5.1Kf after 2 Capes,
Pickled cucumbers with a yield of 2201j were obtained.

The flavor of all pickled cucumbers was poor.

Example 2 Brewed soy sauce koikuchi with a total nitrogen content of 1.2 F/# was prepared using Amiconi JU.
Ultrafiltered with M1O. A seasoning liquid was prepared using 4 tons of this ultrafiltered soy sauce (high molecular weight polysaccharide 0.04 F/# per 117 dl of total nitrogen) according to the formulation shown in Table 1.

Separately, pickled cucumbers (Brix 26) were sliced into rings, soaked in water overnight, desalted, and then pressed.

100 tons of pressed cucumbers were soaked in seasoning *300-. 2
〇Example 3 Total nitrogen 1.7 t/dl (D@7 parts of ultrafiltered soy sauce obtained by ultrafiltration in Example 1 from manufactured soy sauce koikuchi) Similarly, reduce the total nitrogen to 1.2 f/#t with water, and use 4 tons of this soy sauce to prepare a seasoning liquid according to the formulation shown in Table 1.

Separately, pickled daikon radish (Brix 24) was cut into ginkgo pieces, soaked in water overnight, and then pressed to remove hydrochloric acid. Squeezing,
Log 1! 100 ft lll Soaked in 300 sl of liquid A, f
e, 21 K 264 t, 1f 26411)
I got pickled radish.

Example 4 A portion of the ultra-extra soy sauce obtained in Example 1 was added to the brewed soy sauce koikuchi with a total nitrogen concentration of 1.7 F/#, and the total nitrogen concentration was reduced to 1.2 F/# with water.
Using 4 tons of this soy sauce, a seasoning liquid was prepared according to the formulation shown in Table 1.

Separately, pickled eggplant (Brix 22) was cut into pieces, soaked in water overnight, desalted, and then pressed. Squeezed eggplant 1001 was soaked in seasoning liquid 600117. One day later, 282 tons of eggplant pickles with a yield of 282 tons were obtained.

Example 5 One ton of soybean enzyme digested liquid with a total nitrogen content of 2.2 f/m was injected into a bioengineering company a Thai W.1. , Yafilter〇-01
1 was used for ultrafiltration. Water was added to 500 d of ultra-V filtrate (1 f/dl of total nitrogen, 0.05 f/dj of high molecular weight polysaccharide) to adjust the total nitrogen to 1.2 F/1 g. Using 4L of this filtrate, prepare a seasoning liquid according to the 111th formulation.

Separately, pickled radish (Brix 24) was cut into pieces, soaked in water overnight, desalted, and then pressed. The pressed Dai@500f was soaked in 1.5 t of seasoning liquid. 1 in 2 days
Pickled radish with a yield of 275F and a yield of 25511I was obtained.

Soybean enzyme digested liquid with total nitrogen 2.2f/dj (nitrogen 1f/4
Water was added to the polymeric polysaccharide (0.64 F/#) to adjust the total nitrogen to 1.2 F/#g. 4 tons of this digestive fluid
Prepare a seasoning liquid using the ingredients shown in Table 1. Compressed radish was immersed in this seasoning liquid in the same manner as above.

After 2 days, I got 3.6 noodles and a yield of 157 radish pickles (and after 7 days I could only get 4.4 k radish pickles with a yield of 190).

Example 6 From brewed soy sauce dark mouth with total nitrogen of 1.17f/dg! Con U
Substances with a molecular weight of 10,000 or more were ultrafiltered using N10 to obtain ultrafiltrated soy sauce (10,000 membrane filtered soy sauce).

Further, substances having a molecular weight of 5,000 or more were ultrafiltered from the 10,000-membrane filtered soy sauce using a Tire Filter C-O5R manufactured by Bioethician Link Co., Ltd. to obtain ultra-filtered soy sauce (filtered soy sauce with 10,000 membranes). Furthermore, substances with a molecular weight of 1,000 or more are ultrafiltered using 5,000 membrane filtration soy sauce - Kamera Toyo UH-1 to make ultrafiltrated soy sauce (
1,000 membranes of super soy sauce) were obtained. The analysis results of these various soy sauces are shown in Table 2.

゛Same 21st! In , vectic substances were quantified as galacturonic acid by the carbaryl-sulfuric acid method.

The rest followed the standard soy sauce analysis method.

Table 2 From Table 2 above, it was observed that the quality of the specimen was significantly reduced due to ultraviolet irradiation. It is thought that the main component is hemicellulose, which is composed of removed Taisei Kosha vectis.90 Pickled cucumbers were obtained using these various soy sauces as soy sauce liquids for pickling according to the above-mentioned Example IK. The relationship between the number of immersion days and the yield rate is shown in FIG. In Figure 1, the mark is brewed soy sauce koikuchi.
((2) is the result when using 10,000 membrane filtered soy sauce, OJ is preshocked or over-filtered soy sauce, and mouth is l preshock filtered soy sauce.

Example 7 Brewed soy sauce koikuchi with total nitrogen 1.7f/#g (total nitrogen 1t/a
The polymer polysaccharide 0.59F/#) of Asancon UN 1
Ultrafiltrate the obtained substance with a molecular weight of 10,000 or more at 100 ml of ultrafiltration at 100 ml of water.
Perform continuous water dialysis to obtain the dialysis fluid and polymeric substances as a freeze-dried powder. Add this freeze-dried powder to ultra-high-quality soy sauce of 0.1, 0.25, 0.5- and 1.0-, respectively.
Using these various soy sauces as a soy sauce solution for pickles, the above Example I
Pickled cucumbers were obtained in accordance with K. The relationship between the number of soaking days and the yield of 1 package is shown in FIG. Fig. 2 also shows the results when the above-mentioned brewed soy sauce and ultra-high-quality soy sauce (no lyophilized powder added) were used as soy sauce liquid for pickles. t. In Figure 2, (2) is brewed soy sauce koikuchi, (f) is ultrafiltered soy sauce, (0, (a), (su), and the figure is ultrafiltered soy sauce with 0.1% freeze-dried powder, respectively. Chi, 0.259LO15-11
, 0111 were used.

The following facts are clear from Figure 2. In other words, the restoration speed when 0.5 g of freeze-dried powder (polymer polysaccharide) is added is about the same as that of brewed soy sauce koikuchi, but the restoration speed when 0.25 g of freeze-dried powder is added is significantly faster. Ta.

When ultrafiltered soy sauce (no lyophilized powder added) was analyzed, it was found that the total nitrogen content was 1.2 f/#, and that 0.05 g of curose remained (by the high-molecular polysaccharide phenol-sulfuric acid method). These results are in soy sauce. □、□−１・・・＃１
．． 39! Wow □. ,. 1-1f/a) converted to 0
．． It has been found that if it is less than 25, it is possible to obtain a soy sauce solution for pickles which has a fast restoration speed and a high yield.

[Brief explanation of the drawing]

FIGS. 1 and 2 are graphs showing the relationship between the number of soaking days and the yield when using various soy sauce solutions for pickles. (That's all) The first prisoner is precious @c (day) The second figure 5 shows 5 days It (mortar)

Claims (1)

[Scope of Claims] ■ A pickle obtained by depolymer polysaccharide treatment of soy sauce and/or soybean enzyme digestive juice, characterized in that the polymer polysaccharide content is 0.25 F/# or less per 117 dl of total nitrogen. soy sauce liquid. ■ Soy sauce and/or soybean enzyme digested liquid is treated to remove high-molecular polysaccharides to reduce the high-molecular polysaccharide content to 0.25 f per 1 F/d of total nitrogen.
A method for producing a soy sauce solution for pickles, characterized in that the soy sauce solution is reduced to less than /gl.