JPH07132044A - Raw type preserved white onion manufacturing method - Google Patents

Abstract

(57) [Summary] [Objective] An object of the present invention is to provide a method for producing a raw-type preserved white onion, which has a flavor and texture peculiar to green onions and can suppress the occurrence of browning even during long-term storage. And [Composition] A step of jutting white onion, seasoning said white onion with a powdery seasoning consisting of salt, citric acid, ascorbic acid and sodium ascorbate, and p
The step of adjusting H to 3.8 to 4.5, the step of filling the heat-resistant bag with seasoned white onion and the addition of sesame oil, and the step of sealing the bag at 80 ° C. or higher and lower than 100 ° C. It is characterized by including a step of heat sterilization.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing raw type preserved white onions, and more particularly to a method for producing raw type preserved white onions used as ingredients for cup Chinese noodles and the like.

[0002]

Conventionally, green onions have been used as one of ingredients such as instant Chinese noodles. However, these green onions are not fresh type, but hot air dried or freeze-dried green onions are used. This dried green onion is manufactured by slicing green onion into 5 to 10 mm slices and then hot-air drying or freeze-drying.

On the other hand, green onion ramen is known as a popular menu for ramen shops in town, and its commercialization is being considered in the instant noodle industry. As for the onions, which are the ingredients of green onion ramen, white onions are generally used. However, the preserved green onions used as conventional ingredients for instant noodles are sliced green onions and only dried, so when commercializing green onion ramen as instant noodles, use these dried green onions as ingredients. Even if it was used, the shape of the green onion itself was poor, and the flavor and texture peculiar to green onions were inferior, so commercialization was delayed. For these reasons, the development of raw-type preserved green onions, which is suitable as a material for instant green onion ramen, has been eagerly awaited.

[0004]

The present invention has been made in order to solve the above-mentioned conventional problems, and has a flavor and texture peculiar to green onions, and suppresses the occurrence of browning even during long-term storage. It is an object of the present invention to provide a method for producing a raw type preserved white onion capable of producing the same.

[0005]

A method for producing raw-type preserved white onions according to the present invention comprises a step of shredding white onions, and a powder comprising the white onions of sodium chloride, citric acid, ascorbic acid and sodium ascorbate. Seasoning with a seasoning and adjusting the pH to 3.8 to 4.5, filling the heat-resistant bag with seasoned white onion and adding sesame oil, and after sealing the bag, 80 And sterilization at a temperature of not less than 100 ° C and less than 100 ° C.

[0006] The step of cutting the white onion is performed after washing the green onion, cutting off the green portion at the tip, and cutting to a desired length. The length of the shredded pieces is 30 ~
The width is preferably 40 mm and the width is 2 to 3 mm.

The powdered seasoning contains citric acid, ascorbic acid and sodium ascorbate to adjust the pH of the shredded white onion and prevent browning. That is, citric acid and ascorbic acid are used to adjust the pH of the shredded white onion. Ascorbic acid has the function of preventing browning as well as adjusting the acid. However, since ascorbic acid has a low solubility, it is difficult to sufficiently prevent browning of the white onion with the ascorbic acid alone in the seasoning used in the powder state. Therefore, it is possible to sufficiently prevent the browning of the white onion by using together sodium ascorbate which has a browning preventing action and a high solubility. However,
The use of sodium ascorbate is adjusted to the desired pH value (3.8 to 4.5) with the citric acid in order to shift the pH to the alkaline side.

When only two components of citric acid and ascorbic acid are used for the purpose of adjusting the pH of shredded white onion and preventing browning, ascorbic acid is contained in the seasoning in a powder state and its solubility is Due to its low amount, the amount used is limited, so sufficient browning prevention cannot be achieved.
In the case of using only two components of citric acid and sodium ascorbate for the same purpose, the amount of citric acid having a strong sourness is added in order to bring the pH of the white onion to the above value due to the shift to the alkaline side by sodium ascorbate. It is necessary to increase the amount of the onions and the flavor of the white onion is impaired. Furthermore, for the same purpose, when only two components of ascorbic acid and sodium ascorbate are used, the acidity becomes low because the amount used is limited due to the problem of dissolution of ascorbic acid. It becomes impossible to adjust the pH of the white onion to the above value by shifting to the above. Therefore, it becomes possible to achieve pH control and browning prevention of the shredded white onion only by using a powder seasoning containing citric acid, ascorbic acid and sodium ascorbate.

The ascorbic acid is preferably contained in the seasoning in an amount of 0.25 parts by weight or less based on 100 parts by weight of the shredded white onion, in view of its solubility. Further, sodium ascorbate and citric acid are used. From the relationship with the amount, it is desirable to contain the amount as close as possible to the upper limit value of 0.25 part by weight. When 0.25 part by weight of the ascorbic acid is contained in 100 parts by weight of the shredded white onion, the sodium ascorbate is added to 100 parts by weight of the shredded white onion in the seasoning from the viewpoint of preventing browning. It is preferable to contain 1.0 part by weight or more. However, even if the amount of sodium ascorbate contained is 1.0 wt. It is preferable to make a part.

The pH value of the shredded white onion is set to 3.8 to 4.
The reason for adjusting to 5 is as follows. When the pH value is less than 3.8, the raw type preserved white onion obtained has a strong acidity and spoils the flavor. On the other hand, if the pH value exceeds 4.5, the long-term storability of the obtained raw type preserved white onion deteriorates.

The sesame oil is preferably added in an amount of 5 to 10 parts by weight per 100 parts by weight of shredded white onion. The reason for this is that if the amount of sesame oil added is less than 5 parts by weight per 100 parts by weight of shredded white onion, it will be difficult to sufficiently offset the sourness due to pH adjustment with sesame oil. On the other hand, the amount of sesame oil added was 1 per 100 parts by weight of shredded white onion.
If the amount exceeds 0 part by weight, the obtained raw type preserved white onion may become persistent.

The temperature during the heat sterilization is 80 ° C. or higher and 10
The reason why the temperature is lower than 0 ° C. is as follows. When the temperature during the heat sterilization is less than 80 ° C., the long-term storability of the obtained raw type preserved white onion is deteriorated. On the other hand, when the temperature at the time of heat sterilization exceeds 100 ° C., white onions drip and the texture is significantly deteriorated.

[0013]

The present inventors set the pH of white onion shredded with a seasoning consisting of salt and citric acid to 3.8 to 4.5 in order to produce raw type preserved white onion, and after the packaging, the temperature was 80 ° C.
As described above, heat sterilization was performed at less than 100 ° C. However, the white onion produced by such a method had a strong sourness and a slight browning phenomenon was observed.

On the other hand, shredded white onions were packaged without pH adjustment so that the sourness could not be felt, and sterilized at high temperature (retort sterilization) to produce raw type white onions. However, the white onion produced by such a method had no flavor and browning, and also had no crispy texture.

From the above, the present inventors cut the white onion into pieces, season the powdered onion with salt, citric acid, ascorbic acid and sodium ascorbate, and adjust the pH to 3.8 to 4.5. To the heat-resistant bag and add sesame oil,
Further, they have found a method for producing a raw type preserved white onion which has good long-term storage stability and suppresses browning by heat-sterilizing at 80 ° C. or higher and lower than 100 ° C. after sealing the bag.

That is, by using a powdery seasoning consisting of salt, citric acid, ascorbic acid and sodium ascorbate, the pH of the shredded white onion can be adjusted to 3.8 to 4.5 as described above. It is possible to prevent browning. Further, by using the powdered seasoning, the amount of the seasoning used can be reduced as compared with the liquid seasoning, and the long-term storage property is good, and the raw type preserved white onion that suppresses the occurrence of browning is reproducibly manufactured be able to. Furthermore, by adding sesame oil, the sourness of the white onion can be offset, and a raw type preserved white onion having a good flavor can be produced.

Therefore, according to the present invention, it is suitable as a material for cup Chinese noodles or the like which has a peculiar flavor of white onion, a chewy texture, does not feel acidity, has a good long-term storability, and suppresses the occurrence of browning. Raw type preserved white onions can be produced.

[0018]

EXAMPLES Examples of the present invention will be described in detail below. Example First, wash the white onion, cut off the green part of the tip,
After cutting to a length of 40 mm, it was sliced into a width of 2 to 3 mm. Then, 100 g of this shredded white onion is mixed with a powdery seasoning having the following composition, and the mixture is drained to a pH of 4.
After adjusting to 4, 20 g of this white onion was filled in a heat resistant bag. Subsequently, 1.5 g of sesame oil was added to the bag and the bag was sealed. Then, it heat-sterilized at 90 degreeC for 32 minutes, and manufactured the raw type preservation white onion.

(Seasoning) Salt 1 g Ascorbic acid 0.25 g Sodium ascorbate 1 g Citric acid 0.5 g Comparative Example A white onion shredded with a seasoning having the following composition has a pH of 4.
A raw type preserved white onion was produced in the same manner as in Example 1 except that the white onion was seasoned and the seasoned white onion was filled in a heat-resistant bag without adding sesame oil.

(Seasoning) Salt 1 g Citric acid 0.016 g About the obtained raw type preserved white onions of Examples and Comparative Examples, immediately after production, in a thermostat at 37 ° C. for 1 week, 3 weeks,
After storing for 6 weeks and 8 weeks respectively, the taste of white onion,
5 panelists (A, B, C, D, smell, color, texture)
A sensory test was carried out according to E). The results are shown in Table 1 below.
It shows in Table 2. The sensory test result was 5; very good,
4; Good, 3; Normal, 2; Somewhat bad, 1; 5 as bad
The grade was evaluated.

[0021]

[Table 1]

[0022]

[Table 2]

As is clear from Tables 1 and 2, the fresh type preserved white onions of the comparative examples have a strong taste, especially sourness immediately after production, whereas the raw type preserved white onions of the present example have a sour taste. It turns out that is weak. Further, it can be seen that the difference in the sourness immediately after the production of the raw type preserved white onions of the comparative example and the example appears as it is during the preservation.

[0024]

As described above in detail, according to the present invention, a cup Chinese noodle having a characteristic white onion flavor, a chewy texture, good acidity-free long-term storability and suppressed browning As a result, it is possible to produce raw type preserved white onion suitable as a material for the above.

Claims (1)

[Claims] 1. A step of shredding white onion, and seasoning said white onion with a powdery seasoning comprising salt, citric acid, ascorbic acid and sodium ascorbate, and adjusting the pH to 3.8 to 4.5. And a step of filling the heat-resistant bag with seasoned white onion and adding sesame oil, and a step of sterilizing the bag by heating at 80 ° C or higher and lower than 100 ° C after sealing the bag. The method for producing raw type preserved white onion.