JP2003009803A - Seasoned bamboo shoot utilizing deep sea water, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a seasoned bamboo shoot utilizing deep sea water, produced by imparting smoothness to a seasoned bamboo shoot, improved in palatability, and increased in the content of natural microelements so as to be favorable as a health food, and the production process of which is simplified and shortened, and to provide a method for producing the seasoned bamboo shoot. SOLUTION: This seasoned bamboo shoot is obtained by soaking plainly boiled bamboo shoot into desalted water produced from deep sea water and putting the thus treated bamboo shoot into a bag together with a seasoning liquid comprising seasonings and the desalted deep sea water. The method for producing the seasoned bamboo shoot is provided as a basic means, and specifically comprises the step of soaking, for about 30 min, a plainly boiled bamboo shoot into desalted water produced from deep sea water taken from deep sea <=200 m below sea level, stuffing the thus treated bamboo shoot in a bag together with dried bonito followed by pouring the seasoning liquid comprising the desalted deep sea water into the bag, and sterilizing and cooling the resultant packaged bamboo shoot. When using a harvested flesh bamboo shoot as a raw material, the following pre-processing is required to produce the seasoned bamboo shoot: a first pre-processing comprising boiling the bamboo shoot with steam within 24 hours after harvested followed by cooling the steamed bamboo shoot in running water, peeling the cooled bamboo shoot, and trimming the shape of the bamboo shoot and sterilizing the thus treated bamboo shoot, and a second pre-processing comprising heating the resultant bamboo shoot to eliminate tyrosine.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoned bamboo shoot using deep sea water and a method for producing the same, and in particular, by using demineralized water of deep sea water as a pickling solution and seasoning solution for boiled bamboo shoots, TECHNICAL FIELD The present invention relates to a seasoning bamboo shoot which can impart mellowness to a seasoning bamboo shoot, enhance texture, and effectively utilize mineral components contained in deep sea water, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, a seasoned bamboo shoot that has been seasoned in boiled bamboo shoots (bamboo shoots) and then packed in a bag has been known as one of the boiled products unique to Japan. The boiled bamboo shoots are soaked in seasoning liquid in "dashi soup" using bonito flakes, sterilized, and vacuum sealed to make the product. Recently, vacuum packaging machines have been widely adopted in various food factories, and seasoned bamboo shoots are mass-produced as foods that can be stored for a long time by the vacuum packaging machines.

[0003]

However, since tap water is basically used as the raw water for the "dashi soup" and the seasoning liquid using the conventional bonito flakes etc., the mellowness peculiar to the seasoning bamboo shoots is imparted. It is difficult to do so, and it is necessary to perform seasoning treatment and sterilization treatment for a long time by the type 1 pressure vessel before it is felt organoleptic that the flavor has penetrated to the center of the bamboo shoot. There is a problem that the process is complicated and takes a long time.

In addition, recently, due to the decrease in the production amount of bamboo shoots as a raw material, the aging of bamboo shoot producers, and the low price of Chinese bamboo shoot boiled canned foods, fertilization management of bamboo forests has become difficult. The current situation is that it is difficult to provide seasoned bamboo shoots with unique mellowness as the quality of raw materials deteriorates. Furthermore, the natural trace elements (minerals) required by the human body for conventional seasoning bamboo shoots
Is not sufficiently contained, and there is a problem that a satisfying health food is not necessarily obtained. Especially in recent years, the importance of naturally occurring trace elements has been reviewed.

On the other hand, recently, the cleanliness and abundant mineral components of deep sea water have attracted the attention of consumers, and have caused a boom. The desalinated water of deep sea water has entered the field of drinking water. The current situation is. The deep sea water mentioned above is currently practically used only in several places around the world, such as "off Norway", "off Hawaii", "off Muroto Cape in Kochi Prefecture". It is seawater in an environment where convection and mixing do not occur due to surface temperature change, and is not affected by marine pollution caused by various oils and chemical substances used on the ground, and dissolved organic matter in seawater. Is very small and is extremely clean.

[0006] Table 1 is a list showing the results of analysis of various items of ocean surface water and deep ocean water. Looking at general items, the average water temperature is 21 ° C for ocean surface water and 13 for deep ocean water. As low as 0.1 ° C, pH was 7.87 against 8.19, DO (dissolved oxygen) was 7.28 mg / L against 8.33 mg / L, and TOC was 1.60 mg / L. in 0.98 mg / L, together but who deep sea water is low, the number of viable cells has become deep sea water is lower by one digit or more a 10 ² with respect to ¹⁰ 3 to 10 ⁴ of the ocean surface water Moreover, since it contains almost no pathogenic organisms, there is no fear of disease caused by fish disease fungi originating in seawater.

[0007]

[Table 1]

In the item of nutrient salts as a mineral component, NO ₃ -N is 2.49 μg-at / L in deep sea water and 25.9 μg-at / L in deep sea water, and PO ₄ -N.
P is 1.65 μg-a against 0.34 μg-at / L
The t / L and SiO ₂ -Si are 64.2 μg-at / L, which is much larger than deep seawater, compared with 13.6 μg-at / L. Analysis results have also been obtained that the content of deep ocean water is higher than that of surface ocean water for other trace elements.

Therefore, the present invention solves the problems of the conventional seasoned bamboo shoot and its manufacturing method, and utilizes desalinated water of deep sea water as a pickling solution and seasoning solution for the bamboo shoot, thereby Provide a bamboo shoot that is preferable as a health food and a method for producing the bamboo shoot, which imparts mellowness to the bamboo shoot, enhances the texture, and increases the content of natural trace elements (mineral components) with the use of deep sea water. That is the purpose.

[0010]

In order to achieve the above-mentioned object, the present invention uses a boiled bamboo shoot soaked in demineralized water of deep sea water, which is used as a seasoning and desalinated water of deep sea water. Provided as a basic means are a seasoned bamboo shoot produced by storing it in a bag together with a seasoning liquid, and a manufacturing method thereof. Specifically, soak the boiled bamboo shoots in demineralized water of deep sea water taken from the deep sea 200 meters below the sea level for about 30 minutes, pack the bamboo shoots with bonito and shavings into a bag, and then remove the deep sea water. It is prepared by injecting a seasoning solution using salt water, sterilizing and cooling. The sterilization treatment is carried out by placing the bamboo shoots in a type 1 pressure vessel, sealing it, and heating it at 115 ° C. for 28 minutes.

When the harvested bamboo shoots are used as raw materials, steam boil is performed within 24 hours after harvesting the bamboo shoots, and the running water is cooled.
Peeling, shaping treatment, then filling with water in a can and sterilizing pretreatment first step, and cleaning and foreign matter removal treatment of the bamboo shoot obtained by this pretreatment first step, followed by cutting treatment, A second pretreatment step of removing tyrosine by performing sterilization treatment in a can with water is performed. A certain amount of citric acid is added when the pH of the bamboo shoot packed in the can with water in the first step of the pretreatment is 5.3 or more.

According to such a seasoning bamboo shoot using deep sea water and a method for producing the same, the seasoning bamboo shoot according to the present invention has a light and clear appearance on the product due to the difference in the penetration of the seasoning liquid into the bamboo shoot. In addition, the taste of bamboo shoots is milder and lighter than conventional products. As a result of conducting a hardness test with a rheometer on the softness of the product, the seasoning bamboo shoot according to the present invention has a slight variation in hardness, which enhances the sharpness of the sensual texture and meets a wide range of consumer needs for softness. Can respond. Furthermore, from the results of a questionnaire survey of a wide range of people regardless of age and sex, it is possible to obtain the support that the seasoned bamboo shoot according to the present invention is comprehensively superior to the conventional products, and the natural trace amount associated with the use of deep sea water In combination with the increase in the content of elements, a seasoned bamboo shoot that is preferable as a health food is provided.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Specific embodiments of a seasoning bamboo shoot using deep sea water and a method for producing the same according to the present invention will be described below with reference to the drawings. In the present invention, the basic means is to first immerse the boiled bamboo shoots in the demineralized water of the deep sea water, and further inject the seasoning liquid using the seasoning and the demineralized water of the deep sea water to obtain the seasoned bamboo shoots.

In the case where a bamboo shoot boiled can is separately prepared in the production of seasoned bamboo shoots, the bamboo shoot boiled can can be used as it is as a raw material. In addition, when bamboo shoots dug out of the production area are used as raw materials, a pretreatment step of processing the raw materials into boiled cans is required. In the following description, a case of using bamboo shoots dug out of the production area as a raw material will be described.

As shown in the flow chart of FIG. 2, the pretreatment process is divided into a pretreatment first process and a pretreatment second process.
First, the pretreatment first step will be described. The bamboo shoot harvested in step 1 is prepared as a raw material, and in step 2, the bamboo shoot is steam-boiled at 100 ° C. for 60 minutes or more within 24 hours after harvest. Bamboo shoots must be boiled within 24 hours because the freshness of the bamboo shoots will drop and the product value will decline 24 hours after harvesting.

Next, in step 3, the boiled bamboo shoot is cooled with running water for 30 minutes or more. The temperature of the bamboo shoot is lowered to 20 ° C. or lower by this cooling with running water. Then, in step 4, peeling is performed, and in step 5, shaping processing is performed. The shaping process refers to processes such as size selection, cutting, and foreign matter removal of the bamboo shoot. In order to maintain the freshness of the raw materials, the cutting process may be performed in step 12 of the second pretreatment process described later.

Next, in step 6, canning processing of bamboo shoots is performed.
This canning process is the work of filling the 18-liter can or 9-liter can with water and filling it with water.
If H is 4.1 ± 0.1, no additives are required, but p
If H is 5.3 or more, 18-liter canister 1
Add 8-10 g of citric acid in 1 kg. In the case of a 9 liter can, the amount of the additive may be half.

Next, in step 7, the canned bamboo shoots are sterilized. This sterilization treatment is carried out by placing a can in a canning sterilization tank, sealing the can, and steam sterilization at 100 ° C. for 90 minutes or more. The pH of the bamboo shoot after sterilization should be in the range of 4.1 to 4.9. In step 8, the lid of the can is closed, and in step 9, the can is cooled in running water for 30 minutes or more. The temperature of the bamboo shoot is lowered to 20 ° C. or lower by this cooling with running water. Preprocessing 1st by the above steps 1 to 9
The process ends.

Next, the second pretreatment step will be described. The second purpose of this pretreatment is to remove tyrosine contained in bamboo shoots. First, in step 10, the can obtained in the first pretreatment step is opened, in step 11, cleaning and foreign matter removal processing is performed, and then in step 12, cutting processing is performed. This cutting process may be performed only when the size of the bamboo shoot is not cut by the shaping process of step 5.

Next, in step 13, the bamboo shoot canning process is performed again. This canning process is the same as step 6 in which the bamboo shoots are filled in 18 liter cans or 9 liter cans and water is added. Since the pH of the bamboo shoots has been adjusted in the first pretreatment step, no additives are required.

Next, in step 14, the canned bamboo shoots are sterilized. This sterilization treatment is carried out by placing a can in a canning sterilization tank, sealing the can, and steam sterilizing at 100 ° C. for 60 minutes or more. This sterilization treatment removes tyrosine, which is a white crystalline substance inside the bamboo shoot. If tyrosine is not completely removed by one sterilization treatment, step 14 is repeated.

Next, at step 15, the lid of the can is closed,
In step 16, cooling is performed in running water for 30 minutes or more. The temperature of the bamboo shoot is lowered to 20 ° C. or lower by this cooling with running water. The second pretreatment process is completed by the above steps 10 to 16.

The tyrosine will be briefly described. This tyrosine is a kind of amino acid and is a nutritional component that assists the growth of bamboo shoots, and is present in many internodes of grown bamboo shoots. Tyrosine is harmless to the human body, but rather it is a component that has been researched recently as an effective component for the human body, but since it acts as a white crystalline substance by acting with proteins and calcium salts, In many cases, the purchased consumer mistakenly recognizes that foreign matter is mixed in the product, so the foreign matter is removed by heating during the sterilization treatment in step 14.

FIG. 1 is a flow chart showing a process for producing a seasoned bamboo shoot using the canned bamboo shoots obtained above.
First, in step 21, the boiled can obtained by the pretreatment process is opened, and the bamboo shoot boiled in step 22 is dipped in demineralized water of deep sea water taken from the deep sea 200 meters below the sea level for about 30 minutes.

Next, in step 23, weighing and bagging work is performed. In this weighing and bagging work, we measure a certain amount of bamboo shoots,
This bamboo shoot is packed in a bag together with seasonings such as bonito and shavings, and in step 24, a seasoning solution using demineralized deep sea water is injected. As an example of the seasoning liquid, as shown in Table 2, 20% by weight of deionized water of deep sea water,
Shirokuchi seasoning liquid (white soy sauce) 32% by weight, salt 3% by weight, granulated sugar 32% by weight, fructose-glucose liquid (liquid sugar)
A mixture of 8% by weight and 5% by weight of sodium glutamate was used. Other than using desalinated water of deep sea water, materials and blending ratios are appropriately selected and changed according to tastes. Of course, it is also possible to change the mixing ratio of the demineralized water of the deep sea water.

[0026]

[Table 2]

Next, in step 25, the bamboo shoot is sterilized. This sterilization treatment is carried out by putting the bag in a type 1 pressure vessel and sealing it.
It is carried out by sterilization at 28 ° C. for 28 minutes. Next step 2
In step 6, cooling is performed using running water in the cooling tank, and step 27
Perform inspection and packing work at. The inspection includes a foreign substance mixture inspection using a metal detector and a bag breakage inspection. Immediately remove the foreign matter and the broken bag.

Further, in step 28, pre-shipment inspection / tasting is performed to check the quality of the final product, and the product is then shipped in step 29.

Now, let us consider the time of about 30 minutes in which the bamboo shoots boiled in step 22 are dipped in demineralized deep sea water. Preliminary experiments showed that pickling time of boiled bamboo shoots was 10 minutes, 20 minutes, 30 minutes, 40 minutes, 60 minutes.
As a result, a prototype was manufactured and subjected to a sensory test on the mellowness of the seasoned bamboo shoots by 5 panelists.
The brewing time of 20 minutes and 20 minutes is slightly lacking in mellowness, and a simmering time of 30 minutes or more gave satisfactory results, and there was almost no change in the brewing time of 30 minutes, 40 minutes, or 60 minutes. The time was 30 minutes.

The deep sea water used in the present invention is seawater taken from a depth of 320 meters off Cape Muroto, and among the three kinds of nitrogen contained in the deep water, ammonia nitrogen and nitrite nitrogen are very small. The effect on living organisms was small, and the amount of nitrate nitrogen was also small in the surface layer, but as the water depth increased, the concentration increased and the water depth increased to 20
Nitrate nitrogen is present at 24 μM in 95% or more of inorganic dissolved nitrogen in water at a depth of 0 meters or less. In addition, 1.7 μM of phosphoric acid phosphorus and 41 μM of silicic acid silicon are dissolved, and each has a nutrient concentration of 5 to 10 times or more that of the surface layer portion.

Natural elements contained in the deep sea water and essential for the growth of the living body include Fe (iron), I (iodine), and Cu.
(Copper), Mn (manganese), Zn (zinc), Co (cobalt), Mo (molybdenum), Se (selenium), Cr
(Chromium), Sn (tin), V (vanadium), F (fluorine), Si (silicon), Ni (nickel), As (arsenic) are 15 elements, and these elements are all well balanced in deep sea water. The major feature is that it is included. Therefore, it can be said that deep sea water has great potential for the growth and multiplication of marine life. Such potential has been proved from the fact that it has been used in aquaculture experiments on red sea bream, kelp, deep-sea coral, etc. in recent years and has produced great results. In particular, it is reported that the deep sea water off the coast of Norway is called fjord deep water and is suitable for salmon aquaculture.

The number of viable bacteria in deep sea water is one digit or more smaller than that in surface water, and since it contains almost no pathogenic organisms, it is related to diseases caused by fish disease fungi derived from seawater. There is no fear of it, and it has the great feature that it is extremely safe when used in the manufacturing process of seasoned bamboo shoots. The present invention provides a food having a characteristic that cannot be realized by a conventional seasoning bamboo shoot, which promotes the growth of a living body, by incorporating a natural element contained in such deep sea water into the manufacturing process of the seasoning bamboo shoot. can do.

The inventor of the present invention soaks the bamboo shoots boiled in step 22 in demineralized water of deep sea water for about 30 minutes, and then, in step 23, packs the bamboo shoots with bonito and shavings into a bag to remove deep sea water. The seasoning bamboo shoot according to the present invention is prepared by injecting a seasoning solution using salt water, and tap water is used in place of the demineralized water of the deep sea water used in the seasoning solution of steps 22, 23 and 24 described above. We prepared two types of products, seasoned bamboo shoots, and conducted a questionnaire survey to compare them as products. The products of the present invention and conventional products use exactly the same raw materials, manufacturing conditions and additives except that deep sea water and tap water are used, and the questionnaire subjects are 26 men and women in their teens to 60s. There are a wide variety of occupations such as office workers, bankers, high school girls, company presidents, high school teachers, and super employees.

Regarding the appearance of the product, many of the respondents said that the product of the present invention is lighter in color, clear and elegant, and has an appetizing effect regardless of gender and age. There were many answers that there was no. On the other hand, there was no difference in appearance between the two, or there were 10 non-responders. This result is due to the difference in the penetration of the seasoning liquid into the bamboo shoots.Because the seasoning liquid using tap water does not penetrate to the center of the bamboo shoots in the conventional product, the seasoning color remains on the surface It is considered that the product of the present invention has a light color tone because the seasoning liquid using the demineralized water of deep sea water penetrates to the center of the bamboo shoot.

Regarding the taste of the product, many respondents said that the product of the present invention was mellow and light, regardless of gender and age, and that the conventional product was too dark in taste. From the results, the product of the present invention has a seasoning liquid using desalinated water of deep sea water that has penetrated to the center of the bamboo shoot, so that the taste is even, but the seasoning liquid using tap water of the conventional product. It is considered that since it does not penetrate to the center of the bamboo shoot, the seasoning remains on the surface and it feels thick.

Regarding the smell of the product, there were many answers that there was no difference between the two products regardless of gender, age and occupation.
Females and males in their thirties, thirties, and forties each had a sweet sensation of the product of the present invention and had a strong bonito flavour, and although it had no habit and was dull, the conventional product had the smell of seasonings. There was an answer that they remained and had a strong habit. However, since there was no response or no difference among the four persons, it is judged that there is no significant difference in odor.

Regarding the softness of the products, the overwhelming majority of the respondents answered that the product of the present invention was softer regardless of age or gender, and that the conventional product felt firm. From these results, it is considered that the product of the present invention has a uniform texture and is soft because the seasoning liquid using the demineralized water of deep sea water penetrates to the center of the bamboo shoot. It

Overall, a questionnaire was conducted as to whether or not the use of demineralized deep sea water in the production of seasoned bamboo shoots had an effect.
There are 10 people, 6 people with some, 1 person with few,
There were 0 people who did not understand, 3 people who did not understand, and 2 people who did not answer. Are men in their 30s, men in their 50s, and women in their 40s. Those who have many opportunities to eat out are the opinions of a relatively wide range of people regardless of age and sex, meals at home or at home. , Is the opinion of super employees in their 20s, is 2
She was a woman in her 0s, 30s, and 50s.

From the results of the above-mentioned questionnaire survey, it is supported that the seasoned bamboo shoot according to the present invention is superior in appearance, taste, softness and comprehensively as compared with the conventional product from a wide range of layers regardless of gender and age and occupation. Twenty out of 26 were obtained, and the three who were said to have a particularly high overall effect were judged to be highly credible because they had many opportunities to eat various types of bamboo shoots by eating out. it can.

Regarding the softness of the product, it is considered that the above-mentioned questionnaire results are not objectively sufficient,
Several products of each seasoning bamboo shoot of the present invention product and the conventional product were selected as samples, and a hardness test was requested to Kochi Industrial Technology Center to obtain data on softness. In the test, an entry / puncture test was performed by a rheometer using a pressure-sensitive shaft having a diameter of 5 mm, and a specimen having a larger maximum load value was determined to be harder. As samples, 10 pieces of the present invention and 6 pieces of conventional products were used. The samples are described below in the order of low hardness, that is, high degree of softness.

[0041]   1st place 399 g (using the product of the present invention, desalinated water of deep sea water)   Second place 411 g (product of the present invention)   3rd place 417 g (product of the present invention)   4th place 431g (product of the present invention)   5th place 465 g (conventional product, tap water is used)   6th 474 g (product of the present invention)   7th 604g (conventional product)   8th 735g (conventional product)   9th 835g (conventional product)   10th 878g (conventional product)   11th 934 g (product of the present invention)   12th place 977g (conventional product)   13th 1092 g (product of the present invention)   14th 1310 g (product of the present invention)   15th place 1351g (product of the present invention)   16th 1467g (product of the present invention)

From the above hardness test, it was revealed that the seasoning bamboo shoots according to the present invention had a slight variation in hardness depending on the sample. It is considered that this variation in softness has the effect of enhancing the sharpness of the sensual texture, and can meet a wide range of consumer needs for softness.

[0043]

As described in detail above, according to the present invention, the use of the demineralized water of the deep sea water allows the seasoning liquid to sufficiently penetrate into the bamboo shoot, so that the color of the appearance of the seasoned bamboo shoot is light. The result is a seasoned bamboo shoot that is clearer and has a milder and lighter taste than conventional products. In addition, although the softness of the products obtained by the hardness test is slightly different, it is possible to increase the sharpness of the sensual texture to meet a wide range of consumer needs for softness. Furthermore, from the survey results of a wide range of people regardless of age and sex,
It was supported that the seasoned bamboo shoot according to the present invention is totally superior to the conventional products.

Also in the production of seasoned bamboo shoots, in order to impart a mellowness peculiar to the seasoned bamboo shoots, long-term seasoning treatment and sterilization treatment with a type 1 pressure vessel when tap water is used as raw water for seasoning liquid are performed. It is possible to provide a highly efficient manufacturing method that does not require, simplifies and shortens the manufacturing process.

Further, by using demineralized water of deep sea water as a pickling solution and seasoning solution for bamboo shoots, the mineral components contained in the deep sea water, which are essential salts for the human body, can be effectively utilized and the deep sea water can be effectively utilized. It is possible to reproduce the mineral balance of, and to provide a seasoned bamboo shoot which is preferable as a health food and a manufacturing method thereof.

[Brief description of drawings]

FIG. 1 is a flow chart showing a process of manufacturing a seasoning bamboo shoot according to the present invention.

FIG. 2 is a flowchart showing a pretreatment first step and a pretreatment second step. Reference number P3290

Claims (7)

[Claims] 1. A method in which a boiled bamboo shoot is dipped in demineralized water of deep sea water, and this bamboo shoot is stored in a bag together with a seasoning and a seasoning solution using desalinated water of deep sea water. A seasoning bamboo shoot that uses deep ocean water. 2. Immersing the boiled bamboo shoots in demineralized water of deep sea water taken from a deep sea deeper than 200 meters below sea level,
A seasoning bamboo shoot using deep sea water, characterized by being prepared by packing this bamboo shoot together with bonito and shavings into a bag and then injecting a seasoning solution using desalted water of deep sea water. 3. After soaking the boiled bamboo shoots in the demineralized water of the deep sea water, a certain amount of the bamboo shoots is packed in a bag together with the seasoning, and the seasoning liquid using the demineralized water of the deep sea water is injected. A method for producing seasoning bamboo shoots using deep sea water, which is characterized by sterilizing, cooling and commercializing. 4. The boiled bamboo shoots are immersed in demineralized water of deep sea water taken from the deep sea deeper than 200 meters below the sea level for about 30 minutes, and then a certain amount of the bamboo shoots are weighed, and the bamboo shoots are dried along with bonito and shavings. A method for producing seasoning bamboo shoots using deep sea water, which comprises filling a bag and injecting a seasoning solution using desalted water of deep sea water, sterilizing, cooling, and inspecting to commercialize. 5. The sterilizing treatment according to claim 3, wherein the bamboo shoots are placed in a type 1 pressure vessel, sealed, and heated at 115 ° C. for 28 minutes to prepare a seasoned bamboo shoot using deep sea water. Production method. 6. A pretreatment first step of steam-boiling the harvested bamboo shoots within 24 hours, cooling with running water, peeling and shaping, and then sterilizing by packing in a can with water, and this pretreatment The bamboo shoot obtained in the first step was washed and foreign matter removed, then cut, and then pretreated to perform sterilization to remove tyrosine by filling it in a can with water and sterilizing it. A method for producing a seasoned bamboo shoot using deep sea water according to claim 3, 4 or 5 for obtaining a bamboo shoot. 7. The deep sea water according to claim 6, wherein a certain amount of citric acid is added when the pH of the bamboo shoots packed with water in the first pretreatment step is 5.3 or more. Method for manufacturing seasoned bamboo shoots.