JP2011004696A - Method for producing pickle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide pickles of vegetables and/or fish egg, suppressed in surplus fermentation of lactic acid bacterium in the pickles of vegetables such as Chinese cabbage, cucumber and radish, and fish egg such as herring roe, suppressed in proliferation of various germs, retaining fresh flavor for a long period, and having good keeping.SOLUTION: A method for producing the pickles includes salt-pickling in nisin-containing salt, vegetables such as Chinese cabbage, cucumber and radish, and fish egg such as herring roe, washing the product in water followed by dehydrating, pickling the product in pickle paste such as salt, soy sauce, fermented soybean paste, sake lees, malted rice, mustard powder, rice bran, unrefined sake and vinegar, and preserving the product.

Description

In the present invention, by salting vegetables and / or fish eggs with a salt containing nisin, it is possible to suppress the growth of miscellaneous bacteria such as Bacillus and the like, and to suppress overfermentation of lactic acid bacteria, maintaining a fresh flavor for a long time, and The present invention relates to a method for producing pickles with a long shelf life.

Traditionally, pickles have been made in various homes or food factories by various methods. For example, the general manufacturing method of shallow pickling is to remove some unnecessary parts such as spatula of vegetables and wash with water, and then to some extent by salting the vegetables as they are or after cutting them to an appropriate size. The dehydrated vegetables were mixed with salt and seasonings, sealed in a container or bag, and then soaked with a weight if necessary.

In addition, as a method for instant soaking, a method in which a liquid in which a seasoning such as salt or amino acid is previously dissolved is mixed with vegetables is also known.

Furthermore, in order to keep the soaking for a long time, the shelf life of the soaking was improved by increasing the concentration of sodium chloride or using a preservative such as potassium sorbate.

On the other hand, after washing vegetables etc. and cutting them into appropriate sizes that are easy to eat, put the cut vegetables and granulates or powder seasonings in a transparent bag made of synthetic resin and close the entrance and exit for several minutes. Shake the bag to mix the cut vegetables and seasoning, add an appropriate amount of water, evacuate the bag as much as possible, and leave it in a cool and dark place for several hours to several tens of hours. A method for making pickles (Patent Document 1), washing pepper, Chinese cabbage, etc. with salt water called crawl water, and also adding cucumber, Chinese cabbage, etc. to a seasoning liquid that is seasoned and adjusted based on new crawl water In a method for producing a soaked soaked product soaked for a period of time, the raw water of the crawl water is previously treated with ceramics (Patent Document 2), a washing step for washing vegetables, and the washed Boiled vegetables A method for producing shallow pickles comprising a threading step, a quick freezing step for rapidly freezing the boiled vegetables, and a seasoning packaging step for packaging the frozen vegetables together with a seasoning containing salt (Patent Document 3) A method for producing pickles using a novel lactic acid bacteria starter that has the ability to decompose proteins and fats and does not produce excessive acidity (Patent Document 4), and is made by blending lava powder, lava grains, or volcanic ash A method of manufacturing pickles (Patent Document 5), which is characterized by being pickled after being soaked in a pickle floor or a seasoning for pickles, is known.

However, in Patent Document 1, it is possible to make soaked easily, but there is a problem in storage stability, and in Patent Document 2, a special apparatus such as electrolysis or ceramic processing is required, which is not general. Further, in Patent Document 3, the process is complicated, and in Patent Document 4, when a kind of pickles and a manufacturing method are different because a specific lactic acid bacterium is used, an expected effect cannot be obtained. In patent document 5, since an insoluble matter exists, the seasoning liquid becomes cloudy and cannot be used for the pickles pickled in the seasoning liquid.

JP 08-214771 A JP 2004-242659 A JP-A-2005-046044 JP 2008-237141 A JP 2007-330206 A

The present invention has been developed in view of such circumstances, and an object of the present invention is to provide a pickle that maintains the fresh flavor of vegetables and fish eggs for a long period of time and has a long shelf life.

As a result of intensive research, the present inventors have salted vegetables and / or fish eggs in salt containing nisin, washed with water, drained, salt, soy sauce, miso, mash, koji, mustard powder. We found that we can preserve the fresh flavor for a long period of time by suppressing excessive fermentation of lactic acid bacteria and suppressing the growth of various bacteria by storing it in pickles such as bran, bran, moromi and vinegar. The present invention has been reached.

The present invention has been completed based on such findings and has the following aspects.
Item 1. A method for producing pickles, characterized in that vegetables and / or fish eggs are salted in a salt containing nisin, washed with water, then drained, and soaked in a pickled bed.
Item 2. A method for producing pickles, characterized in that one or more of vegetables, fish eggs, fruits, mushrooms, seaweeds, and seafood are salted in salt containing nisin, washed with water, then drained and stored in a pickled bed.
Item 3. Item 3. The method for manufacturing pickles according to Item 1 or 2, wherein the amount of nisin relative to salt for salting is 0.01 to 2 parts by mass.

According to the method for producing pickles according to the present invention, vegetables and / or fish eggs are salted with a salt containing nisin, so that it is possible to suppress the propagation of various bacteria such as Bacillus and overfermentation of lactic acid bacteria, and to obtain a fresh flavor. It is possible to provide pickles that are maintained for a long period of time and have a long shelf life.

In the present invention, vegetables and / or fish eggs are salted in salt containing nisin, washed with water, then drained, and then pickled in salt, soy sauce, miso, koji, koji, mustard powder, bran, moromi, vinegar, etc. It is a method for producing pickles, which is characterized by being immersed in and preserved.

Pickles of the present invention are vegetables and fish eggs that are pickled in pickles such as salt, soy sauce, miso, koji, koji, mustard powder, bran, moromi, vinegar, etc., pickled in taquan, pickled in bran, salted, etc. There are pickles that give a complex flavor by fermentation, and those that allow the flavor of secondary materials such as pickled overnight, salted, pickled, soy sauce, pickled, pickled, mirin pickled, miso pickled to the material.

Pickles are aged by the propagation of enzymes and microorganisms in the material. In general, the higher the temperature, the faster the chemical reaction, and the fermenting action by enzymes and microorganisms is also a kind of chemical reaction, so it is greatly influenced by temperature. In addition, the temperature is very important for the growth of microorganisms, and if the temperature exceeds 30 ° C., the growth of microorganisms becomes too fast and the taste of pickles is deteriorated. Therefore, a brake must be applied to fermentation by the growth of microorganisms. As the method, the salinity is increased. For pickles that have a storage period of about 1 to 2 weeks, a salt concentration of 4 to 5% of the material may be used in winter. However, in summer, the growth of spoilage bacteria cannot be suppressed, and a salt concentration of about 8 to 10%. I need it.

In pickles, excess moisture can cause rot. Therefore, a certain amount of dehydration is necessary. Salting is the most frequently used method for removing water. Pickled ingredients are pickled from salt, soy sauce, miso, koji, koji, mustard powder, bran, moromi, vinegar, etc.

The present invention contains nisin in the salt used for removing moisture from the material, and after salting, rinsing and draining, salt, soy sauce, miso, koji, koji, mustard powder, bran, moromi, vinegar, etc. It is a method for producing pickles, which is characterized by being immersed in and preserved.

Vegetables used in the pickles of the present invention are assaki, udo, ume, cucumber, pumpkin, cabbage, cucumber, kyona, burdock, komatsuna, zasai, wild plants, perilla, ginger, watermelon, suzuki rape, celery, radish, takana, Examples include bamboo shoots, eggplants, rape blossoms, carrots, garlic, Nozawana, Chinese cabbage, Japanese cypress, Japanese ginger, melon, Japanese radish, radish, and lotus root.

Examples of the fish egg of the present invention include a number child, eggplant and eggplant.

The pickles of the present invention include mushrooms such as enoki, mushrooms, shiitake, shimeji, sea cucumber, matsutake; seaweeds such as kombu, mozuku, seaweed; horse mackerel, sea bream, ayu, abalone, squid, sardine, sea urchin, shrimp, kiss , Whales, jellyfish, carp, salmon, sazae, saury, sea bream, thailand, octopus, herring, grouper, puffer fish, juvenile, yellowtail, scallops, hockey, trout, and other seafood.

Particularly suitable examples of the pickles of the present invention include Chinese cabbage, cucumber, radish, and a number of children.

Nisin used in the present invention is one of typical bacteriocins, and is an antibacterial polypeptide consisting of 34 amino acids, such as nisin A and nisin Z, produced by Lactococcus lactis sub. Lactis. May contain components of origin. Its titer has more than 900 units. Antibacterial polypeptides such as nisin A and nisin Z contain amino acids having a special structure such as lanthionine, and are classified as lantibiotic bacteriions. Nisin also acts effectively on bacterial spores of the genus Bacillus and Clostridium, and is currently used as a preservative in more than 50 countries.

The amount of nisin used in the present invention may be an amount capable of preserving pickles. For example, the amount of nisin relative to salt for salting may be 0.01 parts by mass or more, preferably 0.01 to 2 parts by mass. If the amount is 0.01 parts by mass or less, the effect of improving the storability of the pickles is poor.

The pickled bed used in the present invention is made using salt, soy sauce, vinegar, miso, rice koji, koji, sake lees, miso, moromi, mustard and the like. By immersing ingredients such as vegetables in the soaking bed, it is possible to impart a unique flavor by fermentation, age, or maintain the preservation.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to these Examples. Unless otherwise specified, “%” means “% by mass” and “parts” means “parts by mass”. Also, the “ ^* ” mark in the text means that it is a registered trademark of San-Ei Gen FFI Co., Ltd.

Test example 1
Natural keeper ^* (Nisin preparation: containing 10% nisin) was added to the salt for underpickling at the ratio shown in Table 1. To 200 g of Chinese cabbage, 8 g of each salt for undercoating was added, and 400 g of heavy stone was placed overnight to prepare a salted Chinese cabbage. After leaving overnight, remove the heavy stones and discard the floating water, leave it for 1-2 minutes, rinse well with running water, lightly squeeze the water, and remove the nisin concentration in the Chinese cabbage (biological method) 0302003 and Food Safety Supervision No. 0302003 Ministry of Health, Labor and Welfare Ministry of Health, Labor and Welfare Then, it was immersed in a seasoning solution in which 2% of sodium chloride and 0.3% of glutamic acid Na were dissolved in water, stored at 10 ° C., and the number of bacteria and the bacterial flora after 5 days of storage were examined.

As described above, by adding 0.2% or more of natural keeper ^* to the salt for salting, the growth of lactic acid bacteria was suppressed, and when 1% or more was added, the total number of bacteria could be reduced. In particular, at 2% or more, the growth of lactic acid bacteria was completely suppressed.

Example 1 A Chinese cabbage salted salt was prepared by mixing 1% of natural keeper ^* with a salted salt of Chinese cabbage and using it as a salt for underpickling. The seasoning liquid used was 2% sodium chloride, 0.3% sodium glutamate, Sankipro ^* NO. An aqueous solution containing 55AC (San-Ei Gen FFI Co., Ltd. acidulant preparation, main components: sodium acetate, adipic acid, trisodium citrate, DL-sodium malate) 0.4% was used.

1. After thoroughly dispersing 8g of salt for pickling with natural keeper ^* added to 200g of Chinese cabbage, it was mixed well.
2.1 was loaded with 400 g of heavy stone and allowed to stand overnight at room temperature.
3. After leaving overnight, the weight was lifted off and the floating water was discarded. Then, it was left for 1-2 minutes, washed well under running water and lightly squeezed to drain the water.
4.3 was immersed in a seasoning solution (aqueous solution of 2% sodium chloride, 0.3% sodium glutamate, Sankipro ^* 55AC 0.4%) and stored at 10 ° C.

Addition of natural keeper ^* to under pickled salt and Sankipro ^* to seasoning liquid It was set as Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3 depending on whether or not 55AC was added.

Table 3 shows the changes in the number of bacteria and the bacterial flora of lactic acid bacteria and gram-negative bacteria when each was stored at 10 ° C.

The concentration of nisin in Chinese cabbage after washing with salted water in Example 1 and Example 2 in which natural keeper ^* was added to under-pickled salt was measured by biological techniques, and all were below the detection limit.

The Chinese cabbage salted with salt with nisin was washed away with water, but the growth of lactic acid bacteria was suppressed until the subsequent seasoning. However, since gram-negative bacteria proliferate, it became possible to greatly increase the storage stability by adding a sour agent preparation to the seasoning liquid.

Example 2 A cucumber salted salt was prepared by mixing 2% of natural keeper ^* with cucumber salted salt to make it a salt for undercooking.

1. After thoroughly spreading 20 g of salt for pickling with natural keeper ^* added to 200 g of cucumber, it was thoroughly stirred.
2.1 was loaded with 100 g of weight stone and allowed to stand at room temperature for 3 days.
3. After soaking, the weight was lifted off by removing the weight, washed thoroughly with running water and lightly squeezed to remove moisture.
4.3 18 g of salt was added to 200 g of the pickled cucumber and stored at 10 ° C.
The cucumber salted, prepared using salt for under pickled with natural keeper ^* , was vivid green after 2 weeks of storage, but cucumber salted without natural keeper ^* was lactic acid fermented Proceeded excessively and browned.

Example 3 Taquan was prepared by mixing 0.5% of natural keeper ^* in taquan soaked salt and using it as a salt for soaking.

1. 2 kg of washed radish was mixed with 160 g of salt for pickling with natural keeper ^* added and mixed thoroughly.
In 2.1, 4 kg of weight was placed and left at room temperature for 2 days.
3. After pickling, the weight was removed, the water that floated up was discarded, washed well with running water and lightly squeezed to drain the water.
4.3 40 g of salt was added to 2 kg of under pickled radish and left for 1 day.
The operations of 5.3 and 4 were repeated once more to make a pickled.
6). 100 g of salt and 1 kg of rice bran were mixed well, and the koji mixed in the barrel was added. Five pieces of kelp cut into 2 to 3 cm and 10 hawk claws were mixed and mixed well.
7). We wiped out the water from the Nakazuke, stuffed it so that there was no gap in the barrel, soaked it so that it would cover the whole surface, and placed 4 kg of weight.

Takuan, prepared using salt for underpickling with natural keeper ^* added, had a moderate acidity after 1 month of storage, but takuan without natural keeper ^* became sour due to excessive lactic acid fermentation. It was.

Example 4 Matsumae pickled salt was mixed with 1% natural keeper ^* to make it a salt for underpickling, and after preparing the salt number, Matsumae pickled was prepared according to the following procedure.

1. A salted child was prepared by completely dispersing 200 g of salt for pickling with a natural keeper ^* added to 1 kg of the thawed frozen child, and stored in a refrigerator for 2 weeks.
2.1 g of the salted child of 2.1 is immersed in 3000 ml of 0.3% saline solution for 3 hours, the saline solution is replaced and further immersed for 3 hours, and after salt removal, the thin skin of the child is peeled off to a thickness of about 3 to 4 cm. Cut to size.
3. Noodles were cut into 150 g pieces of kelp, and 5 red peppers that had been seeded were placed in a storage container.
4). After putting 75 ml of mirin and 250 ml of sake in a pan and heating and boiling, 250 ml each of water and soy sauce were added, heated and boiled again, and immediately added to 3.
3 to which 5.4 seasoning liquid was added was cooled to 30 ° C. or less, and a child of 2 was added and dipped overnight at 5 to 15 ° C. to obtain Matsumae pickled.

Matsumae-zuke prepared using salt for under-pickling with natural keeper ^* added had no abnormality even after 1 week of storage, but Matsumae-zuke without natural keeper ^* caused the turbidity of the seasoning liquid and commercial value Was damaged.

Example 5 FIG. Chinese cabbage kimchi salt mixed with 1% natural keeper ^* was used as a salt for undercoating, and Chinese cabbage was prepared in the following procedure.

1. After thoroughly dispersing 50 g of salt for pickling with natural keeper ^* added to 400 g of Chinese cabbage, it was thoroughly stirred and allowed to stand overnight at room temperature.
2. After leaving overnight, after throwing away the floating water, it was left for 1-2 minutes, washed well under running water, and lightly squeezed to drain the water.
3. As a kimchi ingredient, cut 1/4 radish, cut 1/5 bundle of mustard greens, 1/5 bundle of sashimi, 1/5 bundle of fine green onion, cut into 4cm pieces, 6 pieces of garlic, 1/3 piece of ginger Worn down.
4). 1 ml of sardine extract and 90 g of powdered pepper were mixed well, and 4 kimchi ingredients were added.
5. 100 g of oysters were washed with an aqueous solution of 11% sodium chloride, and after adding a little water, they were added to 5 and mixed well.
The kimchi of 6 was carefully applied between the leaves of 6.3 Chinese cabbage, and the Chinese cabbage leaves were folded in half so that the ingredients would not come out.
7). 100 ml of a 1% aqueous solution of sodium chloride was added to 6 and the mixture was laid at 15 to 25 ° C. for 2 days to prepare Chinese cabbage kimchi.

Chinese cabbage kimchi prepared with salt for pickling with natural keeper ^* was moderately sour after 1 month of storage, but Chinese cabbage kimchi without natural keeper ^* was excessively lactic acid fermented It was sour.

According to the method for producing pickles according to the present invention, vegetables and / or fish eggs are salted with a salt containing nisin, so that it is possible to suppress the propagation of various bacteria such as Bacillus and overfermentation of lactic acid bacteria, and to obtain a fresh flavor. It is possible to provide pickles that are maintained for a long period of time and have a long shelf life.

Claims (2)

A method for producing pickles, characterized in that vegetables and / or fish eggs are salted in salt containing nisin, washed with water, then drained, and immersed in a pickled bed. The method for producing pickles according to claim 1, wherein the amount of nisin with respect to salt for salting is 0.01 to 2 parts by mass.