JP2005080556A - Rapidly fermented salted rice-bran paste composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rapidly fermented salted rice-bran paste composition usable for production of seasoned vegetables in salted rice-bran paste, and having peculiar and more authentic flavor; and to provide a method for producing the composition, and a method for producing seasoned vegetables in salted rice-bran paste using the salted rice-bran paste composition. <P>SOLUTION: The rapidly fermented salted rice-bran paste composition is obtained by inoculating a mixture containing rice-bran fermented liquid and rice bran with at least one kind of lactobacillus, or both of at least one kind of lactobacillus and at least one kind of yeast to ferment the mixture. The seasoned vegetables in salted rice-bran paste are obtained using the salted rice-bran paste composition. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a composition that can be used as a bed. In addition, the present invention relates to pickled pickles produced using the composition.

  Satsuma-zuke (taste miso-zuke) is a pickle that has been loved by temperate climatic regions from the Edo period to the Kanto, Chubu, Kansai, Shikoku and Kyushu regions, and is characterized by its unique aroma and refreshing acidity. This pickled rice cake is made by adding and removing fresh vegetables every day on the so-called “boiled bed”. On the other hand, the flavor of the dried rice floor gradually matures, making it even more unique as a pickled rice cake. Is a characteristic not found in other pickles. In other words, such unique taste of pickled cucumber does not immediately come out even when a freshly prepared cradle is prepared. It is known that it takes at least one and a half to two months even if it is repeatedly pickled and taken out of vegetables.

  In particular, due to detailed research by Imai (Journal of the Japan Society of Low Temperature Food Storage, Vol. 21, No. 3, pp. 161-171 (1995)) It has been clarified that an elaborate fermentation process is involved. Specifically, Imai et al. (Journal of Japanese Society for Agricultural Chemistry), 57, p. According to 1105 (1983), when a certain vegetable is dipped in a freshly prepared cocoon bed made of ginger, salt and water every day and taken out, the enterobacter (Enterobacter) considered to be derived from soil at the beginning of preparation. ) And Klebsiella occupy about 60%, lactic acid bacteria is about 15%, and the bacterial flora of the bed where no yeast is detected is detected, but after 30 days, lactic acid bacteria predominate and few yeasts are detected After 60 days, the yeast changed to show about 30% of the total number of bacteria in the bed. And with such changes in the bed of flora, the bedside after 60 days, the aroma unique to the bed comes to be detected. On the other hand, in the bed where the vegetables are not pickled as described above Report that the changes in the flora are completely different and that no unique aroma formation has been observed. In addition, regarding the change in organic acid composition in the bed with such a change in the bacterial flora, in the bed where the vegetables are pickled daily, lactic acid is produced all at once in the first 30 days, Microorganisms that have become starved in the bed with a shortage of sugar sources will start heterogeneous fermentation and produce acetic acid, etc., especially after 60 days, with the emergence of the obvious yeast group, The formation of the propionic acid was evident only in the bed where the vegetables were pickled and removed, and also in the bed that has been well maintained for 2 or 120 years. The detection at a high concentration strongly suggests the relationship between the production of propionic acid and ripening of the bed.

Furthermore, a major feature of pickled cucumbers in comparison with other pickles is that it contains fat derived from cocoon beds. First, as can be seen when the vegetables taken out from the rice cake are washed with water, fat that repels water exists on the surface of the rice pickles, and the feel of the fat also gives a unique flavor to the rice pickles. In addition, the lipid of the cocoon bed decomposes itself into an aroma component, and at the same time dissolves other fragrance components formed in the cocoon bed. Therefore, in the contact between the cocoon particles and the vegetable, the vegetable itself Provides a place to exchange aromatic components with the wax layer you have. Imai et al (Journal of Agricultural Chemistry, Vol. 57, p. 1113 (1983)) examined the changes in cocoon lipids during the maturation process of rice husks. It is not degraded significantly in the first 30 days, but after 60 days it is rapidly degraded by lipases derived from the yeasts, particularly yeasts of the genus Saccharomycopsis, etc. No such changes were reported in the floor. In addition, as for the free fatty acids of rice bran, the main fatty acids of rice bran are C _{18: 1} , C _{18: 2} and C ₁₆ fatty acids. It was found that the acid was rapidly assimilated between about the 60th day and the 120th day, and a new free fatty acid peculiar to the bed was generated as the aging progressed. In particular, these nascent fatty acids are not produced in the bed that does not soak vegetables, but on the other hand, they are also characteristic fatty acids in the bed that has been maintained for more than 120 years. Fatty acids were also analyzed and identified as okdadecanoic acid-10,13-oxide and 10-hydroxyoctadecanoic acid. These fatty acids are also found prominently on the 60th day after freshly preparing the culm and pickling and taking out the vegetables every day. Is considered to be related to

  Finally, Imai et al. Studied the fragrance components of the bed that has been carefully "care" for about 130 years. In the bed, the lactic acid bacteria including Lacobacillus and Pediococcus, Saccharomycopsis, Pichia, Candida, etc. With the involvement of yeast, there are indeed 39 esters, 13 acids, 23 alcohols, 9 lactones, 8 phenols, 2 carbonyl compounds, 13 hydrocarbons and 4 sulfurs It has been elucidated that characteristic aroma components including nitrogen-containing compounds are produced through various biosynthetic processes.

  As described above, the cocoon bed that gives a unique rich flavor to pickles is not easily formed in a short period of time. In addition, even after the unique flavor of the cocoon bed has been formed, if you do not "care" in the summer, etc., an irreversible odor called "unscented odor" odors due to spoilage bacteria that have grown on the surface of the cocoon. It has a difficult aspect.

  Therefore, traditionally pickled potatoes were "family pickles", but are now disappearing from the home under circumstances where proper maintenance and management of the cradle is no longer possible due to changes in today's home environment, etc. It is no exaggeration to say that it is pickled. However, there is still a great demand for pickles with a unique aroma and refreshing sourness, and industrially produced pickles are currently on the market. Products such as “Mushi-Mabushi” are overwhelming, and it is a situation where there is no real pickled potatoes.

  In such a situation, many studies have been made in order to provide more authentic pickles. For example, in Patent Document 1, a lactic acid bacterium separated from a cocoon bed by adding salt and a protein degradation product to the cocoon, A method is described in which a fermented rice cake inoculated with a fungus such as yeast is fermented with a rice cake pickled with a mixture of concentrated and dried ingredients. Patent Document 2 further discloses that the flavor of the pickles is improved by adding the same components as the aroma components separated from the preferred flavored bed to the above-mentioned pickles. In addition, Patent Document 3 includes a mixture of amino acids mainly composed of koji, salt, and glutamic acid, and a ground or squeezed vegetable juice or water selected from cabbage, pepper, radish, radish leaves, etc. After the treatment, a method for producing a fermented liquor for pickled rice is disclosed in which a lactic acid bacterium and yeast separated and cultured from the culm bed are inoculated and fermented with a fermented flavor liquid from which solid content has been removed. Patent Document 4 discloses a microorganism having the ability to produce lactic acid, a microorganism having the ability to produce propionic acid, and a genus Corynebacterium having the ability to produce γ-dodecalactone and / or γ-dodecelactone. A method for producing a pickled savory flavored liquid fermented with microorganisms is disclosed.

However, the rice bran fermented liquids described above have achieved some success in masking the blue odor of vegetables and giving a more authentic fermented flavor to the pickles by making use of the unique flavor of the rice cake. It is not as long as it brings out a richer and more unique flavor of the bed that has been carefully cared for over a long period of time, for example several years. In particular, as described in Patent Document 3, it took about 30 to 50 days of fermentation to bring out such a flavor.
JP-A-56-109548 Japanese Patent Application Laid-Open No. 56-121453 JP-A-8-126467 International Publication No. WO99 / 62347 Pamphlet

  Accordingly, an object of the present invention is to provide a cocoon bed composition having a unique and more authentic flavor that can be used in the production of pickles, and a method for producing the same. In particular, it is an object of the present invention to provide a method for producing a quick-brewing cocoon bed composition that is suitable for industrial production and can easily ripen a full-fledged potato bed flavor in an extremely short period of time. Is. Furthermore, this invention also provides the manufacturing method of the pickled rice using the said quick brewing rice cake composition.

  As mentioned above, the conventional rice bran fermented liquor, etc., is a complex of the main raw material koji and the auxiliary material proteolysate, vegetable grounds / juice etc. It was obtained by inoculating a lactic acid bacterium and yeast into a simple mixture or an enzymatic degradation product thereof, and then performing a long-term fermentation. The inventors surprisingly have such a fermentation period in which fresh rice bran is newly mixed with a previously prepared rice bran fermented liquid and further inoculated with lactic acid bacteria alone or simultaneously with lactic acid bacteria and yeast. Thus, it has been found that the composition can be shortened to only 2 to 3 days, and the composition thus obtained has a unique flavor that is superior to conventional rice bran fermentation liquids.

Therefore, according to the first aspect of the present invention, at least one or more kinds of lactic acid bacteria, or at least one or more kinds of lactic acid bacteria and at least one or more yeasts are inoculated and fermented to a mixture containing rice bran fermentation liquid and rice bran. It is a bed composition obtained by this. That is, a preferred method for producing the cocoon bed composition of the present invention is:
(1) Mixing rice bran fermentation liquor and rice bran,
(2) Inoculating the mixture obtained in step (1) with at least one or more lactic acid bacteria, or at least one or more lactic acid bacteria and at least one or more yeasts,
(3) culturing the inoculum obtained in step (2) at 15 ° C to 37 ° C for at least 2 days,
Including a process.

  It is preferable that the weight ratio of the rice bran fermented liquid and the rice bran in the mixture containing the rice bran fermented liquid and the rice bran is 1: 1 to 1: 5. In general, such a mixture is in the form of a paste, and the resulting composition is also in the form of a paste. However, the water content of the entire mixture is 80 to 85% by weight based on the mixture. It is also possible to carry out the fermentation with the addition of water and the mixture as a suspension, and the soot bed composition thus obtained also has liquid properties and is particularly suitable for industrial use. It is advantageous in the production of compositions and pickles. That is, in order to obtain the pasty bed composition of the present invention using the pasty mixture, the fermented product is carefully stirred (care) at a frequency of about once a day or less during the fermentation period. Although it is necessary, if the mixture is made into a suspension, the composition of the present invention can be obtained simply by gently stirring in the fermentation tank during the fermentation period, and the obtained liquid composition further comprises: It can also be used conveniently in pickles of pickles.

  In addition, the mixture containing the rice bran fermented liquor and rice bran serving as a fermentation base is optionally prepared with a taste component such as glutamic acid or kelp extract and / or chili, ginger, rind, cocoon Spices such as these can also be added, and in particular, it is also a preferred embodiment to add salt.

Moreover, it is preferable that fermentation proceeds mainly by lactic acid bacteria and yeast, as in the case of the original bed, and in particular, Lactobacillus plantarum ( Lactobacillus plantarum ), which is dominant in bed that has been well maintained and maintained for a long time, Lactobacillus Korini folder miss (Lactobacillus coryniformis), Lactobacillus brevis (Lactobacillus brevis), Lactobacillus Biridessensu (Lactobacillus vilidescens), Lactobacillus alimentarius (Lactobacillus alimentarius), Lactobacillus fermentum (Lactobacillus fermentum), Pediococcus pentosaceus ( Ped ococcus pentosaceus), Pediococcus reeds di Lacty Shi (Pediococcus acidilactici), Tetragenococcus halophilus (Tetragenococcus halophilus), Leuconostoc mesenteroides (Leuconostoc mesenteroides), Leuconostoc Dekisutoranikamu (Leuconostoc dextranicum) and Leuconostoc lactis (Leuconostoc lactis Lactic acid bacteria are selected from), and Candida (Candida) spp, Torulopsis (Torulopsis) genus Pichia (Pichia) sp., Haifopikia (Hyphopichia) genus Saccharomyces (Sac Haromyces) genus Saccharomyces Romi Kopu cis (Saccharomycopsis) genus and preferably carried out by the yeast is selected from the species belonging to Hansenula (Hansennula) genus. Therefore, the microorganisms inoculated into the mixture can consist of these flora. Particularly preferred lactic acid bacteria, can be mentioned Lactobacillus plantarum (Lactobacillus plantarum), Candida Kuruzei (Candida crusei), Torulopsis Etcherushii (Torulopsis etchellsii) and Haifopikia Batonii (Hyphopichia burtonii) may be mentioned as particularly preferred yeast. However, the yeast in the fermentation or the yeast flavor thereof may be sufficiently supplied from the rice bran fermentation broth, and in the production of the composition of the present invention, it is necessary to add the yeast as a starter. There is no. Of course, inoculating yeast simultaneously with lactic acid bacteria as a starter is one of the particularly preferred embodiments of the present invention as described above.

  In another aspect of the present invention, there is provided a pickled rice pickled by using the cocoon bed composition obtained as described above. The pickles are extremely good and can be produced by a simpler and more industrial method despite having a unique flavor of authentic pickles. Specifically, the pickled cucumber of the present invention can be obtained simply by immersing desired fruits and vegetables such as pepper, coconut, radish, etc., into the cocoon bed composition of the present invention obtained as described above, Preferably, the fruits and vegetables as described above may be immersed in the cocoon bed composition of the present invention at a temperature of 1 ° C. to 35 ° C. for 1/3 days to 3 days. Particularly preferably, the fruits and vegetables can be simply sealed in a suitable packaging material together with the cocoon bed composition of the present invention, left under the above conditions, and then distributed as a pickled pickled package. . In addition, in such sealed pickled packaged rice cake, if the nutrient source in the rice bran fermented liquid / rice bran-containing mixture used for fermentation is not sufficiently consumed, it is due to additional fermentation of lactic acid bacteria and yeast in the distribution Excessive gas production can cause the sealed packaged product to expand. However, in the present invention, by setting the fermentation period of the anther bed composition of the present invention slightly longer than the period during which the unique flavor is sufficiently produced, for example, by setting it to 4 days or more, it is possible to generate such a gas. The expansion of the package can also be suppressed, and this is a particularly advantageous aspect when the sealed packaged product is circulated for a long time at room temperature.

  ADVANTAGE OF THE INVENTION According to this invention, the cocoon bed composition which can be used for manufacture of a pickles, has a unique and more authentic flavor, and its manufacturing method is provided. In particular, there is provided a method for producing a quick-brewed cocoon bed composition suitable for industrial production and capable of aging a full-fledged potato bed flavor in an extremely short period of time. Furthermore, according to the present invention, there is provided a full-fledged flavored pickled rice cake using the quick brewed rice cake composition.

  The cocoon bed composition of the present invention can cultivate the original excellent flavor of rice mash that is not found in conventional rice bran fermented liquids, and the provision of the excellent flavor is industrially sufficient as only about 2 days. It has a remarkable effect in that it can be achieved with an acceptable period and a simple process. And, the application of the extremely excellent flavor in a short period of time does not simply add various nutrients to rice bran as in the prior art, but simply ferment it over a long period of time. This is achieved by separately mixing fresh rice bran therein using the rice bran fermentation broth and performing additional fermentation of lactic acid bacteria and yeast in the mixture.

  Therefore, the rice bran fermented liquid used in the present invention includes known rice bran fermented liquids and the like that have been used in the prior art. Usually, the rice bran is treated with lactic acid bacteria and lactic acid bacteria until it reaches 1 week or more, preferably 3 weeks or more. It refers to an extract from a cocoon bed obtained by fermenting with yeast or an oyster bed-like fermentation liquid fermented with lactic acid bacteria and yeast based on an aqueous culture substrate mainly composed of rice bran. In addition, depending on the case, a rice bran fermented product in a paste form can also be included in the rice bran fermented liquid that can be used in the present invention, and therefore it is understood that the rice bran fermented liquid of the present invention is not necessarily limited to a liquid property. I will.

  As a non-limiting example of the rice bran fermented liquid, 80.9 parts by weight of water is added to 10 parts by weight of ginger, and further 0.1 parts by weight of malt extract and 0.5 parts by weight of brown sugar liquid as desired. 1. Mix 0.5 parts by weight of an amino acid mixture, 3.0 parts by weight of a crushed raw vegetable, and 3.0 parts by weight of sodium chloride, and culture medium of these bacteria as a lactic acid bacterium and yeast stock (pre-starter culture liquid) Examples thereof include those obtained by adding 0 part by weight and performing fermentation at 30 ° C. for 1 to 3 weeks (bedbed-like fermentation broth). Alternatively, when it is necessary to improve the storage stability of the fermentation broth, about 10% by weight of sodium chloride may be added to the fermentation broth, and further, by heating it to around 75 ° C, You can also use the fungus. Of course, it is also possible to use the fermented pickled liquid for pickled cucumber (boiled bed extract) described in Patent Document 3 and the like, and the contents described in the document are also incorporated herein by reference.

  In the present invention, as described above, the rice bran fermentation liquor and rice bran are first mixed. As the rice bran used in the present invention, any commercially available so-called ginger or potato can be used, but it is particularly preferable to use ginger. The rice bran fermented liquor and rice bran in the present invention can be easily mixed by simply stirring them, and the mixing itself may be any method well known and commonly used by those skilled in the art. For example, when the rice bran fermented liquor and rice bran give a paste-like mixture, they may be mixed by a conventional stirrer such as a kneader mixer, or may be simply mixed manually. Alternatively, as will be described later, when adding excess water to the rice bran fermented liquor and rice bran to obtain the rice bran composition of the present invention as a liquid product, the rice bran fermented liquid, rice bran and the excess Of water is added and they are stirred in the tank.

  In the production of the rice bran composition of the present invention, although there is no particularly strict limitation on the mixing ratio of the rice bran fermentation liquid and rice bran, fermentation of lactic acid bacteria and yeasts based on these mixtures in a shorter period of time is possible. In order to achieve this, it is more preferable to set the mixing ratio in an appropriate range. Generally, the weight ratio in the mixture of the rice bran fermentation liquor and rice bran is in the range of 1: 1 to 1: 5. It is preferable to set.

  As mentioned above, the rice bran fermented liquid that can be used in the production of the rice bran composition of the present invention can be arbitrarily selected from the rice bran extract, the bed-like fermented liquid, or the paste-like rice bran fermented product, On the other hand, the water content of the extract or the fermented liquid / fermented product can vary greatly depending on its origin, production method, and the like. Therefore, even if the water content of ginger and the like is relatively constant, depending on the water content of the rice bran fermented liquid used and the mixing ratio of ginger and ginger, the water content of the mixture will change as a result. In the production of the cocoon bed composition of the present invention, it may be preferable to adjust the water content of the mixture. In particular, a general bed is a paste having a moisture content of about 60 to 75%. Therefore, when the bed composition of the present invention is also produced as such a paste, depending on the blending of the mixture, A certain amount of water can be added to the mixture.

  For example, when producing a paste-like rice bran composition of the present invention, an aqueous rice bran fermentation liquid and rice bran are mixed at a weight ratio of about 1: 1, and water of approximately equal weight to rice bran is added thereto. (Rice bran fermented liquor: rice bran: water≈1: 1: 1). Alternatively, when about 2 parts by weight of rice bran is mixed with about 1 part by weight of the aqueous rice bran fermentation liquid, it is also preferable to add about 2 parts by weight of water (rice bran fermentation liquid: rice bran: water≈ 1: 2: 2).

  Furthermore, as described above, when the cocoon bed composition of the present invention is produced as an aqueous composition, not only the production of the composition itself, but also the production of the pickled rice itself using the composition is greatly simplified. obtain. Such an aqueous dredged bed composition can be produced by adding a further excess water to the mixture, making it into a suspension, and allowing subsequent fermentation. For example, such an aqueous rice bran composition is fermented on the basis of a rice bran fermentation liquid / rice bran mixture formed by adding excess water to form a suspension having a water content of about 80 to 85% by weight. And can be manufactured. The suspension-like mixture can be easily prepared by, for example, mixing about 12 parts by weight of rice bran with respect to about 8 parts by weight of the rice bran fermentation broth, and adding about 70 parts by weight of water thereto. it can.

  In addition, various flavor components and / or spices can be added to the mixture of the rice bran fermented liquor and rice bran when producing the rice bran composition of the present invention, if desired. In particular, it is interesting to add natural taste ingredients containing amino acids such as glutamic acid and glutamic acid, especially the taste ingredients derived from kelp. In addition to abundant minerals necessary for fermentation of lactic acid bacteria and yeast, the kombu-derived taste ingredient that can be added as kelp powder or kelp pieces also contains glutamic acid, which is effective for the formation of a unique flavor of rice cake. Various amino acids are included in the center, and their significance as a source is large. Propionic acid predominates in well-ripened beds, as explained in the above review by Imai (Journal of Japan Society of Low Temperature Food Storage, Vol. 21, No. 3, pp. 161-171 (1995)). In addition, lower fatty acids such as butyric acid and lower alcohols are also considered to contribute to the formation of a unique flavor of the bed. The propionic acid is thought to be produced together with propyl alcohol from glutamic acid through a citric acid-oxaloacetic acid cycle, from aspartic acid through homoserine, threonine, α-ketobutyric acid, and propionaldehyde. Butyric acid and butyl alcohol are also considered to be produced from free amino acids via α-ketovaleric acid. In addition, isobutyric acid and isobutyl alcohol are derived from valine, and isovaleric acid and isoamyl alcohol are derived from leucine. -Methylbutyric acid and 2-methylbutyl alcohol are said to be formed from isoleucine. Furthermore, the lower fatty acids such as butyric acid and propionic acid, and the lower alcohols corresponding thereto, lead to the production of various esters which are important factors of the preferred aroma unique to the bed, propyl propionate, propyl acetate, Aroma components represented by propyl butyrate and propyl isobutyrate are provided. In any case, the contribution of various amino acids such as aspartic acid, valine, leucine or isoleucine centered on glutamic acid greatly contributes to the addition of the cocoon flavor. It is an important factor. In addition, for the purpose of further modifying the flavor of the cocoon bed, it is also a preferable aspect to add additional spices, for example, chili, ginger, rind, cocoon and the like, if desired.

  Particularly preferably, salt is added to the rice bran fermentation liquid / rice bran mixture of the present invention. Salt is important for maintaining the osmotic pressure of the produced cocoon bed composition appropriately, and is also important for improving the flavor of the bonito pickled with the cocoon bed composition. Furthermore, the role of salt addition is significant in preventing the growth of harmful spoilage bacteria in the obtained bed composition of the present invention. However, for this purpose, it is not always necessary to add salt to the rice bran fermentation liquor / rice bran mixture before fermentation, and it is also possible to add the salt after the end of the fermentation. When salt is added to the rice bran fermentation liquid / rice bran mixture before fermentation, the concentration of the salt is preferably set to about 4 to 6% by weight of the entire mixture.

In this invention, the mixture containing the rice bran fermentation liquid and rice bran prepared as described above is fermented by inoculating at least one or more kinds of lactic acid bacteria. Lactic acid bacteria may be any species as long as they are found in normal well- cared beds, but typically Lactobacillus plantarum , Lactobacillus coriniformis Lactobacillus brevis (Lactobacillus brevis), Lactobacillus Biridessensu (Lactobacillus vilidescens), Lactobacillus alimentarius (Lactobacillus alimentarius), Lactobacillus fermentum (Lactobacillus fermentum), Pediococcus pentosaceus (Pediococcus pento aceus), Pediococcus reeds di Lacty Shi (Pediococcus acidilactici), Tetragenococcus halophilus (Tetragenococcus halophilus), Leuconostoc mesenteroides (Leuconostoc mesenteroides), Leuconostoc Dekisutoranikamu (Leuconostoc dextranicum) and Leuconostoc lactis (Leuconostoc lactis) Etc. are used.

  In the fermentation of the rice bran fermentation liquid / rice bran mixture of the present invention, it is preferable that at least one yeast is inoculated with the lactic acid bacteria at the same time. As described repeatedly, in the original bed, the fermentation process proceeds mainly with lactic acid bacteria and yeast. Therefore, it will be easily understood that it is preferable to inoculate lactic acid bacteria and yeast simultaneously in the mixture. Nevertheless, the active inoculation of such yeast is not necessarily required in the present invention because the mixed rice bran fermented liquid has already been sufficiently fermented, and the yeast capable of performing the fermentation unique to the bed is sufficient. It is because it may contain. On the other hand, as described above, in the production of the cocoon bed composition of the present invention, inoculation with lactic acid bacteria is essential from the viewpoint of organic acid production. It is presumed that this is probably related to the difference in viability between lactic acid bacteria and yeast in well-ripened rice bran fermented broth to be mixed. Nonetheless, to achieve stable fermentation, it has never been better to inoculate yeast at the same time, so co-inoculation of yeast can be said to be a preferred embodiment of the present invention.

Suitable yeast to be inoculated, Candida (Candida) spp, Torulopsis (Torulopsis) genus Pichia (Pichia) sp., Haifopikia (Hyphopichia) genus Saccharomyces (Saccharomyces) genus Saccharomyces Romi Kopu cis (Saccharomycopsis) genus and Hansenula (Hansennula) include those comprising a species belonging to the genus, in particular, Candida Kuruzei (Candida crusei), can be exemplified Torulopsis Etcherushii (Torulopsis etchellsii) and Haifopikia Batonii (Hyphopichia burtonii) a non-limiting manner.

The inoculation of lactic acid bacteria or lactic acid bacteria and yeast as described above may be performed simply by adding their cell preparations, for example, a lyophilized product of the cells, or the bacteria may be appropriately used separately or together. It may be pre-cultured in a medium and inoculated as the culture solution in the form of a vegetative growth body. Preparation and pre-culture of the bacterial cell preparation may be performed by any method well known and commonly used by those skilled in the art, and therefore their preparation and the like will be easy for those skilled in the art. Preferably, the inoculated bacteria are inoculated in a mixture containing the rice bran composition and rice bran at a rate of 10 ^{4 to} 10 ⁹ cells / g, more preferably 10 ^{5 to} 10 ⁸ cells / g. Good.

  Thus, lactic acid bacteria or a mixture inoculated with lactic acid bacteria and yeast is fermented at an appropriate temperature, for example, a temperature of 15 ° C. to 37 ° C., more preferably around 30 ° C. Excessive agitation during the fermentation period should be avoided because of the fear of hindering preferred bed fermentation such as lactic acid production. For example, in the case of a paste-like fermented product, stirring should be performed gently at a frequency of about once a day or less. In fermentation in an aqueous mixture, gentle stirring should be performed in the culture tank, and excessively high speed stirring is not preferable.

  One of the characteristics of the cocoon bed composition of the present invention is that its fermentation period is extremely short. Thus, the cocoon bed composition of the present invention can be obtained by slightly fermenting the above mixture for about 2 to 3 days. Of course, depending on the case, it can be fermented for a longer period of time, but in terms of flavor, it seems that there are few places to be obtained by such long-term fermentation.

  Rather, fermentation that lasts longer than 4 days, for example, up to 3 weeks in some cases, has a significant advantage in that the remaining assimilation sources in the rice bran fermentation broth / rice bran mixture are exhausted. There is. That is, the cocoon bed composition according to the present invention is suitably used in the industrial production of pickled cucumber, but as an aspect of the industrial production, the cocoon bed composition of the present invention and the fruits and vegetables are preliminarily used. Packed together in a plastic bag for distribution, degassed, hermetically sealed, and left in a refrigerator room at around 10 ° C for about 24 hours. As it is, it can be distributed at substantially room temperature. At that time, if an assimilation source for lactic acid bacteria and yeast remains in the cocoon bed composition, additional fermentation of the lactic acid bacteria and / or yeast proceeds during the normal temperature distribution, and in some cases Excess gas may be generated. The generation of the gas is not preferable because not only the appearance of the packaged pickled product is significantly damaged by the expansion, but also the packaged product may be ruptured in some cases. Therefore, in producing such sealed pickles, it is preferable that the lactic acid bacteria and / or yeast assimilation sources in the cocoon bed composition of the present invention have been consumed, for a relatively long period of time, for example 4 The cocoon bed composition of the present invention that has undergone fermentation for more than a day is extremely advantageous for this purpose.

  As described above, the cocoon bed composition of the present invention provides various notable advantages in the production of pickled potatoes having a very good flavor. Here, pickled potatoes using the cocoon bed composition according to the present invention can be produced simply by sufficiently contacting the cocoon bed composition of the present invention with the fruits and vegetables to be pickled. Non-limiting examples of the method for producing pickled cucumbers of the present invention, including the bagging mode, cover fruits and vegetables such as pepper, eggplant, radish, turnip, myoga, cabbage, persimmon, carrot, etc. A sufficient amount of the bed composition of the present invention is contacted, buried or immersed, and it is 1 to 30 ° C., preferably 5 to 30 ° C., more preferably around 25 ° C., at least about 8 hours, preferably It may consist of standing for 12 hours, more preferably around 24 hours. Of course, the soaking time can be appropriately changed depending on the temperature at that time, but in general, the above-mentioned fruits and vegetables are added to the cocoon bed composition of the present invention at a temperature of 1 ° C. to 30 ° C. Soak for 1/3 days to 3 days. Thus, although a full-fledged pickled cucumber having the excellent flavor of the present invention is provided, a modification and / or modification of a manufacturing method well known to those skilled in the art in the production of the pickled cucumber, for example, a food to be picked, a change in temperature and duration Needless to say, addition of additional taste ingredients and the like are included in the present invention without departing from the spirit of the present invention.

  Without further explanation, those skilled in the art given the above explanation can make full use of the present invention. The following examples are given for illustrative purposes only.

  This example gives production examples of the bed composition of various aspects of the present invention. In the examples, unless otherwise specified, the concentration (%) represents% by weight.

Production Example 1
The raw material of Table 1 was mixed with the kneader type mixer, and the mixture containing rice bran fermentation liquid and rice bran was prepared. As a starter for the mixture, freeze-dried cell preparations of two lactic acid bacteria isolated from the anthers and identified as Lactobacillus plantarum and Pediococcus pentosaceus , as well as the genus Candida 1 type of lyophilized bacterial cell preparation was added to 1 g of the mixture so that the number of bacteria was 10 ^{5 to} 10 ⁶ , thereby inoculating the bacteria. Thereafter, the mixture during fermentation was stirred once a day and fermented at 30 ° C. for 2 days.

なお、表１中、（注1）の糠床用シーズニングは、昆布、唐辛子を主体とし、生姜パウダー・陳皮パウダー等を混合したものである（商品名：「糠床シーズニング」、ＭＣフードテック株式会社製、以下の製造例について同じ）。また、同表中、米糠発酵液は、生糠１０重量部に対して、水８０．９重量部を添加し、更に麦芽エキス０．１重量部、黒糖液０．５重量部、アミノ酸混合物（商品名「酵味ペースト」、武田キリン株式会社製）０．５重量部、生野菜（胡瓜）破砕物３．０重量部、食塩３．０重量部を混合し、そこに前記と同様の乳酸菌および酵母原の前培養液２．０重量部を添加して、３０℃で２週間発酵を行ったものである（以下の製造例において同じ）。

In addition, in Table 1, the seasoning for cocoon beds in (Note 1) is mainly made from kelp and chili and mixed with ginger powder and skin powder, etc. (trade name: “Kayako Seasoning”, MC Foodtech Co., Ltd.) Same for the following manufacturing examples). In addition, in the same table, the rice bran fermented liquid is added with 80.9 parts by weight of water with respect to 10 parts by weight of ginger, further 0.1 parts by weight of malt extract, 0.5 parts by weight of brown sugar liquid, amino acid mixture ( Trade name “Fermentation paste” (manufactured by Takeda Kirin Co., Ltd.) 0.5 parts by weight, raw vegetable (pepper) crushed 3.0 parts by weight, salt 3.0 parts by weight, and lactic acid bacteria similar to the above And 2.0 parts by weight of a pre-culture solution of yeast raw material, and fermentation was performed at 30 ° C. for 2 weeks (the same applies in the following production examples).

Production Example 2
A mixture containing rice bran fermentation liquor and rice bran was prepared from the raw materials shown in Table 2. In the mixture, the preculture solution of lactic acid bacteria and yeast used in Production Example 1 (until the levels of the two kinds of lactic acid bacteria and yeast were 10 ⁸ / g (lactic acid bacteria) and 10 ⁷ / g (yeast), respectively). 3.0 parts by weight of (culture) was added as a fermentation starter (starter solution). Under the other conditions, the cocoon bed composition of the present invention was obtained in the same manner as in Production Example 1 except that the fermentation was continued for 3 days.

Production Example 3
The aqueous cocoon bed composition of the present invention was obtained from the raw materials shown in Table 3. The raw materials were mixed in the fermentation tank, and 3.0 parts by weight of the same starter solution as in Production Example 2 was added to start fermentation. Fermentation was performed by gently stirring the culture in a tank and was carried out at 30 ° C. for 4 days.

Production Example 4
By using the raw materials shown in Table 4, fermentation was further prolonged to obtain a cocoon-dried cocoon bed composition that was sealed and packaged for distribution at room temperature, which consumed all nutrients of lactic acid bacteria and / or yeast. The raw materials in Table 4 were the same as those in Table 2, and the fermentation was continued at 30 ° C. for 3 weeks.

  This example shows sensory evaluation results demonstrating the excellent flavor of pickled with the cocoon bed composition of the present invention.

Method Based on the pickled cucumber pickled in the cocoon bed composition of the present invention (standard product), pickled in a commercially available potato, pickled in a commercially available cradle, pickled in a fermented rice bran seasoning (comparative product) ) And a relative difference in sensory evaluation value from the pickled cucumber according to the present invention shows the excellent flavor of the pickled cucumber of the present invention.

  Reference product: Pepper pickled with cucumber pickled with the sardine bed composition of the present invention (from Production Example 2; hereinafter abbreviated as “quick brewed sardine bed”).

  Comparative products: "Purchase of pickled cucumbers", pickled cucumbers pickled in "Purchased rice cakes", pickled cucumbers using "Commercial rice bran fermented seasoning solution A", pickled cucumbers using "Commercial rice bran fermented seasoning solution B" .

  Semi-standard product: pickled cucumbers pickled with the cocoon bed composition of the present invention (from Production Example 3; hereinafter abbreviated as “quick brewing potato bed (liquid type)”).

Method of pickling cucumber (1) “Fast brewer's bed”, “Commercially available potato bed” and “Quick brewer's potato bed (liquid type)” are packed in potato bed: pepper = 0.7: 1 (weight ratio) Then, after deaeration sealing, immerse at 10 ° C. for 24 hours.

  (2) About "commercial rice bran fermentation seasoning liquid A" and "commercial rice bran fermentation seasoning liquid B", a dilution liquid was adjusted so that it might become 5% salt concentration, and seasoning liquid: pepper = 0.7: 1 (weight ratio) And then degassed and sealed, soaked at 10 ° C for 24 hours.

Taste sensory evaluation Taste pickles pickled by the above method and "commercially pickled pickled products" are tasted and sensory evaluated. For sensory evaluation, each panelist prepares 3 slices of each of the above-mentioned comparison products, and pickles them with the “Rapid brewing bed” of the present invention as a reference product, and has them tasted and compared (7-point evaluation method). The panelists set n = 10.

  For evaluation, prepare a survey form with the following question items, and have the evaluation result entered as a score.

記入する点数は、比較品が基準品、即ち本発明の糠漬けに対して良いか悪いかを示す。比較品が基準品と同等の場合が０点、比較品が基準品より悪い場合は−１〜−３点（より悪い方が低い）、比較品が基準品より良い場合は＋１〜＋３点（より良い方が高い）とした。以下のテスト区による組み合わせで比較した。

The score to be entered indicates whether the comparative product is good or bad for the reference product, that is, pickled in the present invention. 0 points when the comparison product is equivalent to the reference product, -1 to -3 points when the comparison product is worse than the reference product (lower is lower), +1 to +3 points when the comparison product is better than the reference product ( The better one is higher). Comparison was made with the following combinations of test plots.

Results Table 5 below shows the average score (n = 10) of the sensory evaluation results of 10 panelists.

また、上記の結果を、プロファイル図形として、図１乃至５に示した。これらの結果から以下のことが示された。
＜テスト区Ｉ＞：市販の糠漬け製品より本発明の「速醸糠床」で漬けた糠漬けは、糠漬けとして香りも味も優れていた。
＜テストＩＩ＞：市販糠床で漬けた糠漬けは、糠床で漬けたために胡瓜の青臭さがないという点ではほぼ同等であったが、それ以外の味や風味等、他の５要因に関しては本発明の「速醸糠床」のほうが有意に優れていた。
＜テスト区ＩＩＩ＞：市販米糠発酵調味液Ａは、本発明の「速醸糠床」を調製するする際の原料として用いた米糠発酵液（製造例１参照）であり、市販米糠発酵調味液Ａで漬けた糠漬けもバランスが良い結果であったが、それを用いた本発明の「速醸糠床」は明らかに市販米糠発酵調味液Ａより優れていた。
＜テスト区ＩＶ＞：市販米糠発酵調味液Ｂで漬けた糠漬けより本発明の「速醸糠床」で漬けた糠漬けは、糠漬けとして香りも味も優れていた。
＜テスト区Ｖ＞：本発明の「速醸糠床」とこれを液状タイプにしたものでは、わずかに液状タイプの方が味、風味で劣るものの、ほとんど変わらず、液状タイプにした糠床でも糠漬けとして十分であると判断された。

The above results are shown in FIGS. 1 to 5 as profile figures. These results showed the following.
<Test Zone I>: The pickled cucumber pickled in the “Hayajyo mashyo” of the present invention from a commercially available pickled cucumber product was excellent in aroma and taste as a pickled cucumber.
<Test II>: The pickles pickled in the commercial paddy were almost equivalent in that they did not have the green odor of pepper because they were pickled in the flatbed, but for other five factors such as taste and flavor other than that, The “quick brewed rice cake” of the present invention was significantly superior.
<Test Zone III>: Commercial rice bran fermented seasoning liquid A is a rice bran fermented liquid (see Production Example 1) used as a raw material when preparing the “Rapid rice bran bed” of the present invention. Although the pickles pickled with A had a well-balanced result, the “fast rice cake” using the same was clearly superior to the commercial rice bran fermented seasoning liquid A.
<Test section IV>: The pickled rice pickled in the “Hayajyo rice cake” of the present invention than the pickled pickled rice in the commercial rice bran fermented seasoning liquid B was superior in aroma and taste as the pickled rice cake.
<Test Zone V>: In the present invention, “Fast Breeding Bed” and the liquid type of this, the liquid type is slightly inferior in taste and flavor, but it is almost unchanged, even in the liquid type bed It was judged to be sufficient as a pickled rice cake.

  As described above, in all the test areas, the pickled rice pickled with the `` Hayajyo Coffee Bed '' of the present invention is excellent in terms of taste balance, flavor balance, and overall taste. In addition, it was excellent in fragrance in most test plots. Therefore, the pickled rice pickled with the cocoon bed composition according to the present invention is excellent in taste and aroma as a pickled rice cake, and such authentic flavor is short-term and simple enough to be industrially acceptable. It has been shown that it can be provided by the method.

  Today, the industrial significance of being able to supply full-fledged pickled cucumbers industrially, in a very short period of time and in a simple process while disappearing from the home is great, along with their cultural aspects.

FIG. 1 shows the sensory test results of the pickled pickles according to the present invention (reference) and the commercially available pickled products (comparison). FIG. 2 shows the sensory test results of pickled with the soot bed composition (standard) of the present invention and pickled with a commercially available soot bed (comparison). FIG. 3 shows the sensory test results of the pickled rice cake composition (reference) of the present invention and the pickled rice cake comparison (comparison) with the commercially available fermented seasoning liquid A. FIG. 4 shows the sensory test results of the pickled rice cake composition (reference) of the present invention and the pickled rice cake comparison (comparison) with the commercially available fermented seasoning liquid B. FIG. 5 shows the sensory test results of pickled with the cocoon bed composition (reference) of the present invention and pickled with the liquid type cocoon composition of the present invention (comparative) (reference example).

Claims (25)

  A rice bran composition obtained by inoculating and fermenting a mixture containing rice bran fermentation liquor and rice bran with at least one lactic acid bacterium.   Furthermore, the cocoon bed composition of Claim 1 obtained by inoculating and fermenting at least 1 or more types of yeast.   The composition according to claim 1 or 2, wherein a weight ratio of the rice bran fermented liquid to the rice bran in the mixture is 1: 1 to 1: 5.   The composition according to any one of claims 1 to 3, wherein an amount of water is added to the mixture such that a water content of the whole mixture is 80 to 85% by weight.   The composition according to any one of claims 1 to 4, wherein a taste ingredient and / or a spice is further added to the mixture.   The composition according to any one of claims 1 to 5, wherein sodium chloride is further added to the mixture. Wherein at least one or more of lactic acid bacteria, Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus Korini folder miss (Lactobacillus coryniformis), Lactobacillus brevis (Lactobacillus brevis), Lactobacillus Biridessensu (Lactobacillus vilidescens), Lactobacillus alimentarius (Lactobacillus alimentarius), Lactobacillus fermentum (Lactobacillus fermentum), Pediococcus pentosaceus (Pediococcus pentosaceus), Pediococcus reeds di Lacty Shi (Pediococcus acidilactici), Tetragenococcus halophilus (Tetragenococcus halophilus), Leuconostoc mesenteroides (Leuconostoc mesenteroides), is selected from the group consisting of Leuconostoc Dekisutoranikamu (Leuconostoc dextranicum) and Leuconostoc lactis (Leuconostoc lactis), to claim 1 7. The composition according to any one of 6. Wherein at least one or more of yeast, Candida (Candida) spp, Torulopsis (Torulopsis) genus Pichia (Pichia) sp., Haifopikia (Hyphopichia) genus Saccharomyces (Saccharomyces) genus Saccharomyces Romi Kopu cis (Saccharomycopsis) genus and Hansenula (Hansennula) is selected from the group consisting of species belonging to the genus composition according to any one of claims 2 to 7. The yeast, Candida Kuruzei (Candida crusei), is selected from the group consisting of Torulopsis Etcherushii (Torulopsis etchellsii) and Haifopikia Batonii (Hyphopichia burtonii), The composition of claim 8. The composition according to claim 8, wherein the at least one lactic acid bacterium is Lactobacillus plantarum and the at least one yeast is a yeast belonging to the genus Candida .   Pickled pickles obtained by pickling in the dredged bed composition according to any one of claims 1 to 10.   12. Pickled cucumber according to claim 11, which is hermetically packaged. A method for producing a cocoon bed, the method comprising the following steps:
(1) Mixing rice bran fermentation liquor and rice bran,
(2) Inoculating the mixture obtained in step (1) with at least one lactic acid bacterium,
(3) culturing the inoculum obtained in step (2) at 15 ° C to 37 ° C for at least 2 days,
The method comprising the steps of:   The method according to claim 13, wherein in the step (2), at least one kind of yeast is further inoculated.   The method according to claim 13 or 14, wherein a mixing ratio of the rice bran fermentation liquid and the rice bran in the step (1) is 1: 1 to 1: 5 by weight.   The method according to any one of claims 13 to 15, wherein in the step (1), water is further mixed in such an amount that the water content of the whole mixture is 80 to 85% by weight.   The method according to any one of claims 13 to 16, wherein in the step (1), a taste ingredient and / or a spice is further mixed.   The method according to any one of claims 13 to 17, wherein in the step (1), salt is further mixed. Wherein at least one or more of lactic acid bacteria, Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus Korini folder miss (Lactobacillus coryniformis), Lactobacillus brevis (Lactobacillus brevis), Lactobacillus Biridessensu (Lactobacillus vilidescens), Lactobacillus alimentarius (Lactobacillus alimentarius), Lactobacillus fermentum (Lactobacillus fermentum), Pediococcus pentosaceus (Pediococcus pentosaceus), Pediococcus reeds di Lacty Shi (Pediococcus acidilactici), Tetragenococcus halophilus (Tetragenococcus halophilus), Leuconostoc mesenteroides (Leuconostoc mesenteroides), is selected from the group consisting of Leuconostoc Dekisutoranikamu (Leuconostoc dextranicum) and Leuconostoc lactis (Leuconostoc lactis), 13 to claim The method according to any one of claims 18. Wherein at least one or more of yeast, Candida (Candida) spp, Torulopsis (Torulopsis) genus Pichia (Pichia) sp., Haifopikia (Hyphopichia) genus Saccharomyces (Saccharomyces) genus Saccharomyces Romi Kopu cis (Saccharomycopsis) genus and 20. The method according to any one of claims 14 to 19, wherein the method is selected from the group consisting of species belonging to the genus Hansennula . The yeast, Candida Kuruzei (Candida crusei), is selected from the group consisting of Torulopsis Etcherushii (Torulopsis etchellsii) and Haifopikia Batonii (Hyphopichia burtonii), The method of claim 20. 21. The method according to claim 20, wherein the at least one lactic acid bacterium is Lactobacillus plantarum , and the at least one yeast is a yeast belonging to the genus Candida .   A method for producing pickled cucumbers, wherein the fruits and vegetables are pickled into the culm bed composition according to any one of claims 1 to 10.   The method according to claim 23, wherein the fruits and vegetables are soaked at a temperature of 1 ° C to 35 ° C for 1/3 days to 3 days.   A method for producing pickled cucumber according to claim 23 or 24, wherein the fruits and vegetables are hermetically packaged together with the cocoon bed composition according to any one of claims 1 to 10, wherein the cocoon bed composition comprises: The above-mentioned method, wherein the rice cake composition is fermented for at least 4 days, and the pickled rice cake is distributed in a sealed package together with the rice cake composition.

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