JP2004049040A - Method for removing pickled radish smell - Google Patents
Method for removing pickled radish smell Download PDFInfo
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- JP2004049040A JP2004049040A JP2002208202A JP2002208202A JP2004049040A JP 2004049040 A JP2004049040 A JP 2004049040A JP 2002208202 A JP2002208202 A JP 2002208202A JP 2002208202 A JP2002208202 A JP 2002208202A JP 2004049040 A JP2004049040 A JP 2004049040A
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Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、沢庵が有する沢庵臭の除去方法に関するものである。
【０００２】
【従来の技術及び発明が解決しようとする課題】
一般的に沢庵（沢庵漬け）は、塩を添加したぬかの中に干した大根を所定期間漬け込むことで製造される。
【０００３】
ところで、この沢庵は、特有の臭い（いわゆる沢庵臭）を有し、しかもこの沢庵臭が非常に強い為に、消費者に敬遠されている。また、この強い沢庵臭の為、他の食材に沢庵を添加すると該他の食材の風味が損なわれてしまう。従って、沢庵の使用用途は限定されてしまい、沢庵の生産量は年々減少している。
【０００４】
尚、沢庵が特有の臭いを有するのは、漬け込み時に沢庵臭の主成分であるスルフィド化合物が生成され、更にこのスルフィド化合物が、経時と共に徐々に増加してしまうためである。
【０００５】
そこで、従来、特定の施肥法で栽培した野菜の乾燥物を沢庵と混ぜることで沢庵の臭気を脱臭する脱臭方法が提案されている。しかし、この方法は、沢庵臭を消す為に所定の野菜を特定の施肥法により栽培するもので、野菜を他の用途に使用できない等、汎用性に問題があり、その上、該所定の野菜を乾燥させた後、脱臭したい沢庵と混ぜなければならない為、非常に手間がかかりコスト高である。
【０００６】
また、その他にも、沢庵に甘藷（さとうきび）由来の抽出物を含有せしめることでこの沢庵の沢庵臭を脱臭しようとする脱臭方法も提案されていが、この方法の場合、所定の味がある甘藷由来の抽出物を添加する為、沢庵の味が変わってしまうという問題がある。
【０００７】
以上から、もし沢庵臭を除去することができれば、沢庵が消費者に敬遠されることもなく、消費量も増え、また、様々な食材との組み合わせが可能となり、これにより、これまでになかった新しい食感の食品を実現して大同小異の大根食品業界に新たな食品を提供できると考えられるが、前述のように、これまでの沢庵特有の強い臭いを低減若しくは無くす技術には様々な問題点がある。
【０００８】
そこで、本発明は、鋭意研究を重ねた末、簡易な操作により沢庵臭の主成分であるスルフィド化合物を減少させ、これにより、沢庵臭がほとんどしない沢庵を得ることができる画期的な沢庵臭の除去方法を提供するものである。
【０００９】
【課題を解決するための手段】
本発明の要旨を説明する。
【００１０】
沢庵が有する沢庵臭を除去する方法であって、沢庵に酵母及び該酵母を活動させる栄養分を加えて酵母発酵させることにより沢庵臭の主成分であるスルフィド化合物を減少させることを特徴とする沢庵臭の除去方法に係るものである。
【００１１】
また、請求項１記載の沢庵臭の除去方法において、沢庵に加える酵母の量を、沢庵１ｇに対して酵母１×１０４〜１０７個に設定したことを特徴とする沢庵臭の除去方法に係るものである。
【００１２】
また、請求項１，２いずれか１項に記載の沢庵臭の除去方法において、酵母を活動させる栄養分として、グルコース，フルクトース若しくはショ糖等の糖類と、アミノ酸とが含まれている栄養分を採用したことを特徴とする沢庵臭の除去方法に係るものである。
【００１３】
また、請求項１〜３いずれか１項に記載の沢庵臭の除去方法において、酵母発酵は、１０乃至５０℃で２乃至１０日間行うことを特徴とする沢庵臭の除去方法に係るものである。
【００１４】
【発明の作用及び効果】
本発明者が繰り返し行った実験によれば、常法により製造した沢庵に、酵母と、酵母を活動させる栄養分を加えて酵母発酵を行うと、この酵母発酵によって沢庵臭の主成分であるスルフィド化合物が減少する。
【００１５】
また、酵母に該酵母を活動させる栄養分が加えられることで、該酵母は活発に酵母発酵しスルフィド化合物の低減が促進されることになる。
【００１６】
従って、本発明によれば、沢庵臭がしない、若しくは沢庵臭が少ない沢庵を得ることができる。
【００１７】
また、本発明は、従来のように脱臭の為だけの特定の物質（例えば、特定の施肥法で栽培した脱臭作用のある野菜の乾燥物など）を用いない為、従来に比して極めて簡単に且つコスト安で脱臭することができる。
【００１８】
また、本発明は、沢庵の沢庵臭を除去する為に、沢庵の味を変化させるような物質を添加するわけではないから、沢庵臭を無くすか若しくは少なくしても、沢庵の味は変化することはなく、これにより、例えば他の食品を脱臭後の沢庵と混ぜても沢庵の味を生かした新しい食感，風味の食品を得ることができる。
【００１９】
本発明は上述のようにするから、沢庵臭がほとんどしない沢庵を得ることができる。
【００２０】
【発明の実施の形態】
本発明の一実施例を以下に説明する。
【００２１】
常法により製造した沢庵に、酵母と、酵母を活動させる栄養分とを加え、酵母発酵させる。
【００２２】
酵母は、例えばＳａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ若しくはＺｙｇｏｓａｃｃｈａｒｏｍｙｃｅｓ ｒｏｕｓｉｉを採用する。
【００２３】
酵母を活動させる栄養分は、グルコース，フルクトース若しくはショ糖等の糖類及びグルタミン酸等のアミノ酸を含む溶液（調味液）を採用すると良い。
【００２４】
この酵母や栄養分は沢庵の味を大きく変えたりしないものを採用すると良い。
【００２５】
また、酵母の添加割合は、沢庵１ｇに対して酵母１×１０４〜１０７個となるように設定している。
【００２６】
また、酵母は前記調味液に混合して沢庵に加える。この調味液と酵母との混合割合は、調味液１ｍｌ当たり酵母が１×１０４〜１０７個となるように設定すると良い。
【００２７】
また、前記酵母発酵は、１０乃至４０℃で２乃至１０日間行う。
【００２８】
この酵母発酵の際、酵母は調味液により活発に活動し、これにより沢庵臭の主成分であるスルフィド化合物（ジメチルジスルフィド，ジメチルトリスルフィド）が低減する（詳細は不明）。
【００２９】
従って、沢庵臭が減少し、これにより、該沢庵臭がほとんどしない沢庵を得ることができる。
【００３０】
本実施例は上述のようにするから、沢庵臭がほとんどしない沢庵を得ることができる。
【００３１】
また、沢庵臭をほとんど除去した沢庵と他の食品とを混ぜて、これまでにない新しい食感の食品を製造できるなど、沢庵の嗜好性を向上させることができる。
【００３２】
即ち、沢庵臭はほとんど除去されている為、他の食材の風味を損なうことがなく、沢庵の幅広い利用が可能となる。例えば脱臭後の沢庵とリンゴやパイナップルとを組み合わせた場合、沢庵がリンゴやパイナップルの風味を損なうことがない為、リンゴやパイナップルの風味を生かしたこれまでにない食感の沢庵を含んだデザートを製造することができる。
【００３３】
また、沢庵に酵母とこの酵母を活動させる栄養分を加えるだけで沢庵臭が除去される為、時間，場所，場合を選ばずに、手間をかけることなく極めて簡単に製造することができる。
【００３４】
また、入手が容易な酵母と、入手が容易な糖及びアミノ酸を含む溶液とにより酵母発酵を行うことで沢庵臭が除去される為、安価に沢庵を脱臭することができる。
【００３５】
以下、本実施例の具体的な実験例について説明する。
【００３６】
尚、下記表中の転化糖とは、Ｄ−グルコースとＤ−フルクトースの等分子混合物を示している。また、グルソーとは、グルタミン酸ナトリウムの略である。
【００３７】
実験例
先ず、１８％（重量）の食塩で塩蔵された大根をフードスライサーで裁断後、流水中で塩分約３％（重量）になるまで脱塩し、脱塩大根を得た。
【００３８】
続いて、前記脱塩大根１ｋｇに、下記表１の「調味液１」を添加すると共に、前培養した味噌製造用酵母（Ｚｙｇｏｓａｃｃｈａｒｏｍｙｃｅｓ ｒｏｕｘｉｉ）を前記調味液１ｍｌ当たり２×１０６個添加し、３０℃で２日間静置した。
【００３９】
【表１】
この際、酵母は酵母発酵して沢庵臭の主成分であるスルフィド化合物（ジメチルジスルフィド，ジメチルトリスルフィド）を低減させるから、沢庵臭のしない処理大根が得られた。
【００４１】
続いて、処理大根を取り出し、この処理大根を袋等の容器に前記表１の「調味液２」と共に入れ、８０℃で３０分間加熱殺菌し、冷蔵して沢庵とした。
【００４２】
上記方法により製造した沢庵は、沢庵臭がほとんどなかった。これに対し、酵母を添加せずに同様の方法で製造した沢庵は、明らかに沢庵臭が認められた。
【００４３】
図１は、得られた沢庵の香気成分をガスクロマト質量分析装置で分析した結果である。
【００４４】
この図１に示す分析結果をみると、酵母を添加しないで製造した沢庵（対照）の香気成分は、沢庵臭の主成分であるジメチルジスルフィド及びジメチルトリスルフィドが検出されていることがわかる。一方、酵母を添加して製造した沢庵では、これらの香気成分がほとんど消失したことが確認された。
【００４５】
以上の本実験例により、沢庵から沢庵臭が低減されることが裏付けられた。
【図面の簡単な説明】
【図１】本実験例の酵母添加の有無による沢庵の香気成分の変化を示す説明図である。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for removing the odor of the zawa that Sawaan has.
[0002]
Problems to be solved by the prior art and the invention
Generally, Sawa-an (Sawa-an pickle) is manufactured by immersing dried radish in bran to which salt has been added for a predetermined period.
[0003]
By the way, this Sawaan has a peculiar smell (so-called Sawaan smell), and since the Sawaan smell is very strong, it is avoided by consumers. In addition, due to the strong Sawaan smell, if Sawaan is added to other ingredients, the flavor of the other ingredients will be impaired. Therefore, the uses of Sawaan are limited, and the production of Sawaan is decreasing year by year.
[0004]
Sawaan has a peculiar smell because a sulfide compound which is a main component of Sawaan odor is generated at the time of pickling, and the sulfide compound gradually increases with time.
[0005]
Therefore, conventionally, a deodorizing method has been proposed in which a dried product of vegetables cultivated by a specific fertilization method is mixed with Sawaan to deodorize the odor of Sawaan. However, this method is to cultivate a predetermined vegetable by a specific fertilization method in order to eliminate the odor of the Sawaan, and there is a problem in versatility such that the vegetable cannot be used for other purposes. After it is dried, it must be mixed with Sawaan, which you want to deodorize, which is very labor-intensive and expensive.
[0006]
In addition, a deodorization method has been proposed in which an extract derived from a sweet potato (sugar cane) is added to the zawaan to deodorize the odor of the zawaan. However, in this method, a sweet potato having a predetermined taste is proposed. There is a problem that the taste of Sawaan changes because the extract of origin is added.
[0007]
From the above, if Sawaan can be removed, the consumption will increase without being shunned by consumers, and it will be possible to combine it with various foodstuffs. It is thought that it is possible to provide foods with a new texture and provide new foods to the Daido small radish food industry, but as mentioned above, there are various problems with the technology to reduce or eliminate the strong odor peculiar to Sawa-an. There is.
[0008]
Therefore, the present invention has been conducted intensive studies and, after a simple operation, reduces the sulfide compound, which is the main component of the Sawaan odor, thereby making it possible to obtain the Sawaan odor that is almost free of the Sawaan odor. To provide a method for removing the same.
[0009]
[Means for Solving the Problems]
The gist of the present invention will be described.
[0010]
A method for removing the zawaan smell possessed by the zawaan, comprising reducing the sulfide compound, which is the main component of the zawaan, by adding yeast and nutrients for activating the yeast to the yan and fermenting the yeast. And a method for removing the same.
[0011]
Further, in the method for removing the odorant according to claim 1, the amount of yeast added to the odorant is set to 1 × 10 4 to 10 7 yeasts per 1 g of the odorant. It is related.
[0012]
Further, in the method for removing odors according to any one of claims 1 and 2, nutrients containing sugars such as glucose, fructose or sucrose and amino acids are used as nutrients for activating yeast. The present invention relates to a method for removing the odor of Sawaan.
[0013]
In addition, in the method for removing odorant according to any one of claims 1 to 3, the yeast fermentation is performed at 10 to 50 ° C for 2 to 10 days. .
[0014]
Function and effect of the present invention
According to experiments repeatedly performed by the present inventor, when the yeast and fermented yeast were added to Sawan herb produced by a conventional method, the yeast fermentation was carried out. Decrease.
[0015]
In addition, by adding nutrients for activating the yeast to the yeast, the yeast is actively fermented and the reduction of sulfide compounds is promoted.
[0016]
Therefore, according to the present invention, it is possible to obtain a Sawaan having no or a small number of Sawaan.
[0017]
In addition, the present invention does not use a specific substance only for deodorization as in the past (for example, a dried product of a deodorant vegetable cultivated by a specific fertilization method), which is extremely simple compared to the related art. It can be deodorized easily and at low cost.
[0018]
In addition, since the present invention does not add a substance that changes the taste of Sawaan to remove the Sawaan odor, the taste of Sawaan changes even if the odor of Sawaan is eliminated or reduced. Thus, for example, even if other foods are mixed with the deodorized Sawaan, a food with a new texture and flavor utilizing the taste of Sawaan can be obtained.
[0019]
According to the present invention as described above, it is possible to obtain a Sawaan that has almost no Sawaan odor.
[0020]
BEST MODE FOR CARRYING OUT THE INVENTION
One embodiment of the present invention will be described below.
[0021]
Yeast and nutrients for activating the yeast are added to Sawaan produced by a conventional method, and the yeast is fermented.
[0022]
As the yeast, for example, Saccharomyces cerevisiae or Zygosaccharomyces rousii is employed.
[0023]
As a nutrient for activating the yeast, a solution (seasoning liquid) containing a sugar such as glucose, fructose or sucrose and an amino acid such as glutamic acid is preferably used.
[0024]
It is advisable to use yeast and nutrients that do not significantly alter the taste of Sawaan.
[0025]
The addition ratio of yeast is set so that 1 × 10 4 to 10 7 yeasts per 1 g of Sawaan.
[0026]
Also, yeast is mixed with the seasoning liquid and added to Sawaan. The mixing ratio of the seasoning liquid and the yeast is preferably set so that 1 × 10 4 to 10 7 yeasts per 1 ml of the seasoning liquid.
[0027]
The yeast fermentation is performed at 10 to 40 ° C. for 2 to 10 days.
[0028]
During the yeast fermentation, the yeast is actively activated by the seasoning liquid, whereby the sulfide compounds (dimethyl disulfide, dimethyl trisulfide), which are the main components of the Sawaan smell, are reduced (details are unknown).
[0029]
Therefore, the Sawaan odor is reduced, whereby a Sawaan with almost no Sawaan odor can be obtained.
[0030]
In the present embodiment, as described above, it is possible to obtain a Sawaan with almost no Sawaan odor.
[0031]
In addition, it is possible to improve the palatability of Sawaan, for example, by mixing Sawaan with almost no smell removed with other foods to produce a food with an unprecedented new texture.
[0032]
That is, since the Sawan hermit is almost completely removed, the Sawan hermit can be widely used without impairing the flavor of other ingredients. For example, if you combine Sawaan after deodorization with apples and pineapples, Sawaan will not impair the flavor of apples and pineapples, so desserts that include unprecedented texture Sawaan using the flavor of apples and pineapples Can be manufactured.
[0033]
In addition, the odor of the zewer is removed simply by adding the yeast and nutrients for activating the yeast to the derriere, so that it can be produced extremely easily without any trouble, regardless of time, place and case.
[0034]
In addition, since the fermentation of yeast is carried out by performing yeast fermentation with a readily available yeast and a solution containing easily available sugar and amino acid, it is possible to deodorize the zawaan at low cost.
[0035]
Hereinafter, specific experimental examples of the present embodiment will be described.
[0036]
In addition, the invert sugar in the following table has shown the equimolecular mixture of D-glucose and D-fructose. Glucose is an abbreviation for sodium glutamate.
[0037]
Experimental Example First, radish salted with 18% (by weight) salt was cut with a food slicer, and then desalted in running water until the salt content was about 3% (by weight) to obtain a desalted radish.
[0038]
Subsequently, to 1 kg of the desalted radish, “Seasoning liquid 1” in Table 1 below was added, and 2 × 10 6 pre-cultured yeasts for miso production (Zygosaccharomyces rouxii) were added per 1 ml of the seasoning liquid. The mixture was allowed to stand at 0 ° C for 2 days.
[0039]
[Table 1]
At this time, since the yeast is fermented by yeast to reduce the sulfide compounds (dimethyl disulfide, dimethyl trisulfide) which are the main components of the Sawaan odor, treated radish without the Sawaan odor was obtained.
[0041]
Subsequently, the treated radish was taken out, and the treated radish was put in a container such as a bag together with the “seasoning liquid 2” in Table 1 above, sterilized by heating at 80 ° C. for 30 minutes, and refrigerated to obtain a sho-an.
[0042]
Sawaan produced by the above method had almost no Sawaan odor. On the other hand, in the case of Sawaan produced by the same method without adding yeast, the Sawaan smell was clearly observed.
[0043]
FIG. 1 shows the results of analyzing the obtained fragrance components of Sawaan using a gas chromatograph mass spectrometer.
[0044]
From the analysis results shown in FIG. 1, it can be seen that the odor components of Sawaan (control) produced without adding yeast include dimethyl disulfide and dimethyltrisulfide, which are the main components of Sawaan odor. On the other hand, it was confirmed that in the Sawaan produced by adding yeast, these flavor components were almost completely eliminated.
[0045]
The above experimental example confirmed that the odor of Sawaan was reduced from Sawaan.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is an explanatory diagram showing changes in aroma components of Sawaan according to the presence or absence of yeast in this experimental example.
Claims (4)
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| JP2002208202A JP3909384B2 (en) | 2002-07-17 | 2002-07-17 | How to reduce odor |
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| JP2002208202A JP3909384B2 (en) | 2002-07-17 | 2002-07-17 | How to reduce odor |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012039889A (en) * | 2010-08-12 | 2012-03-01 | Oku Tain | Fermented food using tea stem and leaf and/or sweet potato stem and leaf, and method for producing the same |
| JP2013233128A (en) * | 2012-05-10 | 2013-11-21 | Shima Microbio Laboratory Co Ltd | Fermented food, method for producing the same, and application of the same |
| CN105613375A (en) * | 2015-12-30 | 2016-06-01 | 江苏苏港和顺生物科技有限公司 | Nutrient water liquid special for turtle breeding and production method |
-
2002
- 2002-07-17 JP JP2002208202A patent/JP3909384B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012039889A (en) * | 2010-08-12 | 2012-03-01 | Oku Tain | Fermented food using tea stem and leaf and/or sweet potato stem and leaf, and method for producing the same |
| JP2013233128A (en) * | 2012-05-10 | 2013-11-21 | Shima Microbio Laboratory Co Ltd | Fermented food, method for producing the same, and application of the same |
| CN105613375A (en) * | 2015-12-30 | 2016-06-01 | 江苏苏港和顺生物科技有限公司 | Nutrient water liquid special for turtle breeding and production method |
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| JP3909384B2 (en) | 2007-04-25 |
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