JP2017079729A - Deaeration/heating/high pressure processing method for food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a deaeration/heating/high pressure processing method suitable for producing vegetable and meat pickles, fruit syrup pickles, soybean curd pickles and a mushroom processed product.SOLUTION: In a deaeration/heating/high pressure processing method which is applied for producing vegetable and meat pickles, fruit syrup pickles, soybean curd pickles and a mushroom processed product, a seasoning liquid is coated on a food, the food coated with a seasoning liquid is put into a polyethylene bag so as to deair, and vegetables, meat, fruits, soybean curd or mushroom put into the polyethylene bag is processed in a condition of 300 MPa or less, 20°C or more and 90°C or less, and 20 minutes or more and within 16 hours.SELECTED DRAWING: None

Description

  The present invention relates to a method for deaeration, heating, and high pressure treatment of food.

  In Patent Document 1, as a method for producing a seasoning, a foodstuff such as strawberries or raw oysters containing or added a proteolytic enzyme is maintained at a temperature range of 40 ° C. to 60 ° C. under a pressure of 50 MPa to 100 MPa. A method of shortening the aging period of seasonings by promoting the action of enzymes while suppressing the growth of microorganisms is disclosed.

  In Patent Document 2, as a method of manufacturing processed fish products such as fish sushi, the structure of fish material is destroyed by applying a relatively low pressure of 100 MPa or less to fish material such as yellowtail, and seasoning such as salting. A technique for shortening the time required is disclosed.

Non-Patent Document 1 describes a method for injecting functional sugars (5% trehalose and 5% cyclodextrin) into wild plants using an impregnation apparatus sealed at a pressure of 30 kg / cm ² .

  In Non-Patent Documents 2 and 3, the impregnation method used when pouring hardeners into wood is applied to the shallow soaking of food to produce shallow soaking of vegetables (eggplant, cucumber, etc.) in a short time. The contents to be described are described.

Japanese Patent No. 3475328 JP 2013-55912 A

4th Trehalose Symposium (November 8, 2000) Japan Agricultural Newspaper (issued October 3, 1989) Hokugoku Shimbun (issued September 28, 1989)

The high-pressure treatment can impregnate the seasoning liquid and the enzyme into the food in a short time, and increase the taste component and liquefaction treatment to promote the action of the enzyme while suppressing the growth of microorganisms. Can be expected.
However, when high-pressure treatment is used in combination with conventional food production methods, there is a trade-off with the conditions of the conventional method, and even if the same production method is used, the components contained in each food are different, so the same high-pressure treatment The same effect can not be expected under the conditions, and there are optimum processing conditions for each production method and individual food that apply high-pressure processing.

  Especially in “Nara pickles such as eggplant, radish, cucumber”, under pickles (salted with pickles), medium pickles (with pickles that serve as desalination) to top pickles (simmered with mirin or sake lees) Depending on the product, there is a problem that requires a long production period of one to one and a half years after going through a special pickle (pickled with ginjo koji). There is a problem that requires a production period, and in `` fruit syrup pickles '' such as apples, ume, apricots, there is a request to increase the sterilization effect while maintaining the texture and extend the storage period, The conditions for increasing free amino acids and sugars, which are taste ingredients, and the conditions for softening the texture are not known for “meat pickles”. Similarly, for “tofu pickles” It took months to increase free amino acids, Conditions for performing this in a short time are not known, and conditions for increasing guanylic acid, which is an umami component, in a boiled state for “mushroom processed products” cannot be specified.

  In order to solve the above-mentioned problems, the degassing / heating / high-pressure treatment method according to the present invention is applied to the production of foods. Examples of foods to be applied include vegetable Nara pickles, vegetable shallow pickles, vegetable vegetable soy sauce pickles, fruits Syrup pickles, livestock pickles, tofu pickles, processed mushroom products, seafood pickles and seafood soft smoke, the processing method is to put the food in a container such as a polyethylene bag together with the seasoning liquid The container is deaerated and only the food and the seasoning liquid are retained in the container, and the food is placed in the polyethylene bag and treated at 300 MPa or lower and 20 ° C. or higher and 90 ° C. or lower for a predetermined time.

When the food is eggplant, radish, or cucumber nara pickles, the high pressure treatment pressure after degassing is 300 MPa or less, the treatment temperature is 20 ° C. or more and 90 ° C. or less, preferably 50 ° C. or more and 70 ° C. or less. The time is 18 hours or more and 60 hours or less.
In order to promote the Maillard reaction, the cocoon bed used in the production of the Nara-zuke uses degassed and packed sake lees in a polyethylene bag, which has been subjected to high pressure treatment of 300 MPa or less and 70 ° C. or more for several hours to several days. preferable.

  In the case of shallow vegetable pickles, the high pressure treatment pressure after degassing is 300 MPa or less, the treatment temperature is 20 ° C. or more and 90 ° C. or less, preferably 40 ° C. or more and 60 ° C. or less, and the treatment time is 15 to 30 minutes. A normal pressure heat treatment is applied to inactivate the enzyme.

Further, in the case of eggplant, radish or cucumber soy sauce, the high pressure treatment pressure after degassing is 300 MPa or less, the treatment temperature is 20 ° C. or more and 90 ° C. or less, preferably 30 ° C. or more and 60 ° C. or less, and the treatment time is 20 minutes. ~ 16 hours.
In this case, the penetration effect of the seasoning liquid can be enhanced by cutting the food to a thickness of 0.5 to 1 cm, drying it by sun drying as a pretreatment for the high pressure treatment.

Further, in the case of apple, plum or apricot syrup pickling, the high pressure treatment pressure after deaeration is 300 MPa or less, the treatment temperature is 20 ° C. or more and 90 ° C. or less, preferably 30 ° C. or more and 70 ° C. or less, and the treatment time is 20 minutes or more. 16 hours.
In this case, by using a low-viscosity sucralose aqueous solution that is a high-intensity sweetener as a syrup and adding an acidulant such as phytic acid together with the low-viscosity syrup, germination induction can be promoted and the bactericidal effect can be enhanced.

  In the case of pickled meat, the high pressure treatment pressure after deaeration is 300 MPa or less, the treatment temperature is 20 ° C. or more and 90 ° C. or less, preferably 30 ° C. or more and 60 ° C. or less, and the treatment time is 1 hour or more and 16 hours or less. .

  As the livestock meat, for example, sliced beef or pork peach meat is used in a thickness of 1 cm, and as the seasoning liquid, for example, miso 78 wt%, mirin 11 wt%, sugar 11 wt% combined miso is used.

  In the case of tofu pickles, the high pressure treatment pressure after deaeration is 300 MPa (hereinafter, the treatment temperature is 20 ° C. or more and 90 ° C. or less, preferably 30 ° C. or more and 60 ° C. or less, and the treatment time is 16 hours or more and 90 hours or less. To do.

  As the tofu, for example, hard tofu (thickness 1 cm) produced in Ishikawa Prefecture is used, and as the seasoning liquid, sake lees liquid, miso liquid or salted liquid is used. Moreover, it is also possible to perform a refrigeration process as a pre-process of a high pressure process for about one week.

  In the case of processed mushrooms, the high pressure treatment pressure after degassing is 300 MPa or less, the treatment temperature is 20 ° C. or more and 90 ° C. or less, preferably 60 ° C. or more and 75 ° C. or less, and the treatment time is 30 minutes (describe the time range). ). For example, shiitake mushroom is used as the type of mushroom.

  In the case of pickled seafood (such as scallops and squid) and soft smoke, the high pressure treatment pressure after deaeration is 80 MPa to 300 MPa and 20 ° C. to 60 ° C., and the treatment time is 7.5 for Fukuragi, for example. Time to 30 hours, and in the case of squid, 5 hours to 30 hours.

  According to the degassing / heating / high-pressure treatment method according to the present invention, umami (tasting ingredients) components such as free amino acids and sugars can be increased in a short time. Can be shortened to a few days, and in the case of shallow pickled vegetables, the conventional production period of about 2 weeks is reduced to about 20 minutes. be able to.

  In addition, when the method of the present invention is applied to the production of syrup pickled fruits such as apples, ume, and apricots, the bactericidal effect can be enhanced and the storage period can be extended.

  In addition to the above, meat texture (softness) is improved when livestock pickles are produced by the method of the present invention. Can produce a cream cheese-like texture and increase free amino acids, and when a processed mushroom product is produced by the method of the present invention, Increase was also possible in boiled water.

  Furthermore, when seafood pickles and soft smoked products are produced by the method of the present invention, not only the effect of high-pressure heating treatment, but also the growth of bacteria due to the synergistic effect of the sterilization effect of alcohol contained in sake lees and smoke Etc. are suppressed.

The figure which showed the detection component at the time of processing a case where a cocoon bed is processed at 70 ° C or more in Nara pickles and a conventional processing method Comparison of conventional manufacturing method and degassing / heating / high-pressure treatment method of the present invention Photos of eggplant Nara-zuke, Japanese radish Nara-zuke and cucumber Nara-zuke treated with the method of the present invention Diagram explaining the sterilization principle of degassing, heating and high-pressure treatment Photograph of pickled vegetables for people with difficulty in chewing manufactured by deaeration, heating and high-pressure treatment according to the method of the present invention The figure explaining the process of manufacturing the raw soy sauce oli pickles of vegetables manufactured by deaeration, heating, and high pressure processing concerning the method of the present invention A graph showing the amount of permeation of raw soy sauce to Japanese radish Graph showing the amount of raw soy sauce ori permeating various vegetables Photograph showing the effect of soy sauce permeating radish Graph comparing the effects of soy sauce permeating radish Photos and graphs showing the effect of cutting radish Graph showing the relationship between apple syrup concentration and self-destructive germination bactericidal effect The graph which shows the result of the spontaneous germination induction bactericidal effect at the time of adding a sour agent (phytic acid) to sucralose aqueous solution A graph comparing the sugar content and acidity of fruit juice and syrup after deaeration, heating, and high-pressure treatment for 5 types of apples Photo showing the number of apples in syrup Photo showing the number of apples in syrup Photo showing the number of apples in syrup A graph comparing the sugar content of fruit juice and syrup and the physical properties of the pulp after deaeration, heating, and high-pressure treatment were applied to apricots under four different treatment conditions A graph comparing the acidity of the extracts after deaeration, heating and high-pressure treatment with apricots, sake and sugar A graph showing the results of cyanide analysis of apricot and ume degassed / heated / high-pressure treated with syrup Figure showing an example of apricot syrup pickles The figure which shows an example of the syrup pickling method of a plum Photograph of ume syrup pickles stored at 5 ° C for 4 months Photograph of ume syrup pickles stored at 25 ° C for 4 months A photo comparing the shape of a ume that has been pierced and a ume that has not been drilled. Photograph of Japanese pear syrup pickles produced by the same method as ume syrup pickles A method of making ume liquor made from ume syrup pickled with deaeration, heating, and high-pressure treatment combined with ume and sugar Comparison graph of component content (acidity) of plum wine according to high pressure treatment time Comparison graph of component content (polyphenol) of plum wine according to high pressure treatment time Comparison graph of component content (sucrose degradation rate) of plum wine according to high pressure treatment time Graph comparing Umeshu acidity and polyphenols with conventional method, present invention method and commercial products Comparison graph of sucrose degradation rate (aging index) of plum wine by production method Comparison graph of Umeshu colors by recipe The graph which shows the free amino acid concentration of Examples 1-3 of pork miso pickles The graph which shows the glucose concentration of Examples 1-3 of pork miso pickles Graph showing the difference in hardness after heating according to the heating temperature of pork miso pickles Graph showing the difference in ease of biting after heating according to the heating temperature of pork miso pickles Graph showing the difference in ease of biting after heating due to the difference in processing time of pork miso pickles Graph showing changes in ease of biting after heating due to differences in seasoning liquid of pork miso pickles The graph which shows the acid-soluble nitrogen content of Examples 1-3 of beef miso pickles The graph which shows the glucose concentration of Examples 1-3 of beef miso pickles Graph showing difference in hardness (breaking stress) after heating of Examples 1 to 3 of beef miso pickles Graph showing the free amino acid concentration of tofu pickles Graph showing the hardness of tofu pickles (Examples 1-3) Graph showing the hardness of tofu pickles, miso pickles, and salted pickles (Examples 3 to 5) Diagram explaining the formation and decomposition of guanylic acid Graph showing guanylic acid contained in shiitake after each treatment Graph showing salinity in shiitake mushrooms after each treatment Graph showing the hardness (breaking stress) of shiitake after each treatment Graph showing salinity of radish pickled in bonito A graph showing the ease of biting radish A graph showing the degree of discoloration of radish (A) is a photo of radish before high-pressure heat treatment, (b) is a photo of radish after high-pressure heat treatment. A graph showing the salinity of Nakajima vegetables A graph showing the hardness of Nakajima greens A graph showing the degree of discoloration of Nakajima greens (A) is a photograph of Nakajima green before high-pressure heat treatment, (b) is a photograph of Nakajima green after high-pressure heat treatment. Graph showing the salt concentration of radish soaked in soy sauce Graph showing ease of biting of radish soaked in soy sauce (A) is a photo of radish before high-pressure heat treatment, (b) is a photo of radish after high-pressure heat treatment. A graph showing the degree of cell destruction by treatment temperature of radish soaked in soy sauce Graph showing the amount of umami ingredients in radish soaked in soy sauce Graph showing the salt concentration of soy sauce pickled Nakajima A graph showing the hardness of the stalks of Nakajima rape soaked in soy sauce A graph showing the degree of discoloration of Nakajima vegetables soaked in soy sauce (A) is a photograph of Nakajima green before high-pressure heat treatment, (b) is a photograph of Nakajima green after high-pressure heat treatment. Graph showing the sugar content of syrup pickled plum Graph showing acidity of syrup pickled plum Graph showing the hardness of syrup pickled plum Graph showing degree of discoloration of syrup pickled plum (A) A photo of a plum before high-pressure heat treatment, (b) A photo of a plum after high-pressure heat treatment Graph showing sugar content of pears pickled in syrup Graph showing hardness of pears pickled in syrup Graph showing degree of discoloration of pears pickled in syrup (A) is a photograph of a pear before high-pressure heat treatment, (b) is a photograph of a pear after high-pressure heat treatment. A graph showing the degree of cell destruction by treatment temperature of syrup-peared pears Graph showing the sugar content of grapes pickled in syrup A graph showing the hardness and ease of biting of syruped grapes Graph showing the degree of discoloration of syrup pickled grape pulp (A) Photograph of grape before high-pressure heat treatment, (b) Photograph of grape after high-pressure heat treatment Graph showing the sugar concentration of beef leg meat pickled in miso Graph showing the hardness of beef thighs pickled in miso after heating (A) is a photograph of beef thigh before high-pressure heat treatment, (b) is a photograph of beef thigh after high-pressure heat treatment Graph showing the amino acid content of beef leg meat pickled in miso Graph showing the sugar concentration of beef tongue pickled in miso Graph showing the hardness of beef tongue pickled in miso (A) Photograph of beef tongue before high-pressure heat treatment, (b) Photograph of beef tongue after high-pressure heat treatment Graph showing amino acid content of beef tongue pickled in miso Graph showing the glucose concentration of beef tuna pickled A graph showing the hardness of beef thighs after cooking (A) is a photograph of beef thigh before high-pressure heat treatment, (b) is a photograph of beef thigh after high-pressure heat treatment Graph showing the amino acid content of tuna pickled beef leg Graph showing the glucose concentration of beef tongue pickled in bonito Graph showing the hardness after heating (A) Photograph of beef tongue before high-pressure heat treatment, (b) Photograph of beef tongue after high-pressure heat treatment Graph showing the amino acid content of beef tongue pickled in bonito Graph showing the glucose concentration of pickled tofu Graph showing the hardness of hard-cured tofu Graph showing the degree of discoloration of pickled tofu (A) is a photograph of hard tofu before high pressure heat treatment, (b) is a photograph of hard tofu after high pressure heat treatment. Graph showing the amino acid content of hard-cured tofu A graph showing the glucose concentration of scalloped scallops A graph showing the hardness of a scallop A graph showing the degree of discoloration of scallops (A) is a photograph of a scallop before high-pressure heat treatment, (b) is a photograph of a swordfish after high-pressure heat treatment. Graph showing glucose concentration in squid pickled squid Graph showing the hardness of squid A graph showing the degree of discoloration of squid (A) is a photograph of a squid before high-pressure heat treatment, (b) is a photograph of a squid after high-pressure heat treatment. Graph showing glucose concentration in soft smoked flounder Graph showing the hardness of soft smoked flounder Graph showing the degree of discoloration of soft smoked flounder (A) is a photograph of a scallop before high-pressure heat treatment, (b) is a photograph of a swordfish after high-pressure heat treatment. Graph showing glucose concentration of soft smoked squid Graph showing the hardness of soft smoked squid Graph showing degree of discoloration of soft smoked squid (A) is a photograph of a squid before high-pressure heat treatment, (b) is a photograph of a squid after high-pressure heat treatment.

BEST MODE FOR CARRYING OUT THE INVENTION The best modes for carrying out the present invention are as follows: “Vegetable Nara-zuke”, “Vegetable Asa-zuke”, “Vegetable Soy Sauce”, “Fruit Syrup Pickle”, “Livestock Pickle”, “Tofu "Pickled nose", "Processed mushrooms", these additional experiments, and the seafood pickles and the production of soft smoke.

Vegetable Nara-zuke 1. Experimental method 1-1 Sample preparation Prepare eggplant, Japanese radish, and cucumber as vegetables, evacuate the air inside the plant tissue by sun drying and deaeration treatment, and promote the penetration of the ingredients of the bed In particular, for eggplants with a smooth surface, drilling many holes in Kenzan or simmering in boiling water once and cooling (branching treatment) accelerated the penetration of the ingredients in the bed.

1-2 Processing The eggplant was subjected to heating and high-pressure treatment under the conditions of 100 MPa, 70 ° C., and 60 hours in a state where it was deaerated after being coated in a polyethylene bag and then put in a polyethylene bag.
As for the radish, it was deaerated after being coated in a polyethylene bag and heated and subjected to high pressure treatment under conditions of 100 MPa, 70 ° C. and 18 hours.
As for cucumber, a cocoon bed manufactured in a short time by heat treatment was used. This bag was coated and deaerated after being put in a polyethylene bag, and then in a state where it was put in a polyethylene bag, heating and high pressure treatment were performed under conditions of 100 MPa, 50 ° C. and 60 hours.

In order to produce the cocoon bed in a short period of time, 10% sugar and 5% sodium chloride were added and treated at a high temperature of 70 ° C. or higher for several hours to several days to promote the Maillard reaction. Although preparation of a normal bed requires a long period of time, according to the method of this example, an enhanced bed having a unique flavor of Nara-zuke bed can be made in several hours to several days.
When the above-mentioned promotion bed is used, when it is analyzed by GC-MS, a unique component (a component surrounded by a frame in FIG. 1) is detected, so that it can be easily distinguished from the conventional product.

  The following (Table 1) shows the bactericidal effect of Bacillus spores when the straw is heated and subjected to high pressure treatment. From this table, Bacillus spores may not be detected under conditions of 100 MPa, 65 ° C. and 60 hours. I understand.

2. Test results and discussion Fig. 2 is a diagram comparing the conventional production method and the heating / high-pressure treatment method of the present invention. In the method of the present invention, a method of salting in one step using ginjo koji with salt and mirin. And after salting with salt and mirin sake lees, it was carried out in two steps. In either case, the production period of the traditional method (1 to 1 and a half years) could be greatly shortened.

  FIG. 3 is a photograph of eggplant, radish, and cucumber produced by the above heating and high pressure treatment, and all Nara pickles were not inferior to the Nara pickles produced by the traditional method.

  The following (Table 2) shows the measurement results of the number of viable bacteria and the number of yeasts of eggplant Nara-zuke produced by heating and high-pressure treatment. From this table, Nara-zuke produced by the method of the present invention is substantially sterile. I understand that.

FIG. 4 is a diagram for explaining the sterilization principle of heating and high-pressure treatment. Although only a part of the spore bacteria germinate at room temperature, all the spore bacteria germinate by heating. And once germinated bacteria do not stop in the middle, and germinated germs die by heat treatment at 50 ° C. or higher.
In the conventional room temperature and normal pressure treatment, it must finally be sterilized at a high temperature, but in the case of heating and high pressure treatment, the high temperature treatment is unnecessary, so that it is possible to prevent food quality deterioration due to the sterilization treatment. .

3. Effect in treatment of 100 MPa or more When the method for pickling vegetables described in the paragraph (0025) and subsequent paragraphs was examined by changing only the pressure condition of the high pressure treatment condition in the range of 100 to 300 MPa, the results shown in Table 3 were obtained. It was confirmed that the invention is effective even in the pressure range of 100 to 300 MPa.

Assorted vegetables for those who have difficulty chewing 1. Experimental method 1-1 Preparation of samples Carrots, eggplants and Japanese radish were prepared as vegetables and cut into a thickness of about 1 cm.

1-2 Processing The above cut vegetables are put in a polyethylene bag together with a seasoning liquid (commercially available pickles) and pectinase, degassed, and put in this polyethylene bag at 100 MPa, 50 ° C., 15 Heating and high pressure treatment were performed under the conditions of minutes.
Thereafter, each vegetable was subjected to atmospheric pressure heating at 0.1 MPa for 3 to 15 hours. Specifically, two types of treatments were performed: 15 hours for carrots, 3 hours for eggplants, and 3 hours and 5 hours for radish.
Further, the enzyme was inactivated by heat treatment for 5 minutes in boiling water.

2. Test results and discussion Fig. 5 is a photograph of a shallow pickle of vegetables produced by the heating and high pressure treatment according to the method of the present invention.
As shown in Table 4, all the vegetables shown in FIG. 5 were so soft that they could be eaten even by those who had difficulty chewing, and the bactericidal effect could be confirmed and long-term storage was possible.

3. Effect in treatment of 100 MPa or more When the method of shallow soaking of vegetables described in the paragraph (0037) and thereafter was examined by changing only the pressure condition of the high pressure treatment condition in the range of 100 to 300 MPa, the result shown in Table 4 was obtained. It was confirmed that the present invention is effective even in the pressure range of 100 to 300 MPa.

Vegetable soy sauce 1. Experimental method 1-1 Preparation of sample As vegetables, carrot, radish, cucumber, eggplant, burdock, Chinese yam and lotus root were prepared and cut to a thickness of 0.5 to 1 cm.
1-2 Processing As shown in FIG. 6, the vegetables cut to a thickness of 0.5 to 1 cm are sun-dried. The water is removed by this process, and the seasoning liquid (raw soy sauce ori) becomes easy to penetrate.
Next, the cut vegetables are put into a polyethylene bag together with a seasoning liquid (raw soy sauce ori), degassed, and in the polyethylene bag, degassed and heated under conditions of 100 MPa, 50 ° C. for 20 minutes.・ High pressure treatment was applied.
Figure 7 shows the color tone and salinity immediately after the treatment and the next day when the conditions of degassing, heating and high-pressure treatment of the sun-dried radish cut to 0.5 cm thickness and the sun-dried radish cut to 1 cm thickness are changed. It is a graph which shows the measurement result. From this graph,
It can be seen that the seasoning liquid (raw soy sauce ori) easily penetrates into radish by the method of the present invention.
Moreover, FIG. 8 is a graph which shows the result of having infiltrated seasoning liquid (raw soy sauce ori) by deaeration, heating, and high-pressure treatment for various vegetables including the radish. From this graph, it can be seen that the method of the present invention is effective in addition to radish.

2. Test results and discussion As shown in FIGS. 6, 7 and 8, the color of the seasoning liquid and the salt content uniformly penetrated into the vegetables, and the production period could be greatly reduced from about 2 weeks to 20 minutes. . Moreover, as shown in Table 5, the bactericidal effect was also confirmed, and long-term storage was possible.

3. Comparative example by shape of radish Separately from the above, regarding the penetration of the seasoning liquid, radish was examined.
As a material, Ishikawa Noriken Fukuhomare is cut into 3cm pressure rings, and this is divided into an external photo and a salinity / color difference measurement. 20%, 40%, 60%, 80%, 100%, and heating / high pressure treatment was 100 MPa, 30 ° C. or 50 ° C., 24 hours.

  FIG. 9 is a photograph showing the effect of soy sauce permeating into radish, and FIG. 10 is a graph comparing the effect of soy sauce permeating into radish. From this photograph and the graph, the processing temperature is increased from 30 ° C. to 50 ° C. It can be seen that the penetration effect inside and outside is made uniform by increasing the concentration of the liquid. However, it is not suitable as a pickled food because of its high salt concentration.

  Further, FIG. 11 is a photograph and a graph showing the effect when a cut is made in a radish. By making a cut from this FIG. 11, the difference in saturation between the outside and the inside is reduced, and the permeability is improved. I understand. However, even with this method, the seasoning liquid did not sufficiently penetrate into the interior.

4. Effect in treatment of 100 MPa or more When the production method of vegetable soy sauce pickled in paragraph (0038) and subsequent paragraphs was examined by changing only the pressure condition of the high pressure treatment condition in the range of 100 to 300 MPa, the results shown in Table 5 were obtained. The present invention was confirmed to be effective even in the pressure range of 100 to 300 MPa.

Syrup pickling of fruits 1. Experimental method 1-1 Preparation of samples Apples (such as Shinano Gold), apricots (such as Nobuyama Maru), and ume (such as Ishikawa No. 1) were prepared.

1-2 Processing The apples, apricots, and ume are each deaerated after being put in a polyethylene bag together with syrup, and in the state of being put in this polyethylene bag, at 100 MPa, 65 ° C. to 75 ° C., for 30 minutes to 60 minutes. Heating and high pressure treatment were applied.

2. Test results and discussion 2-1 Self-destructive germicidal and bactericidal effect 10 ⁷ to 10 ⁸ CFU / g of Bacillus subtilis spores were inoculated into apple syrup pickled material, and the self-destructive germicidal and germicidal effect was examined after each treatment. The results are shown in FIG.
From FIG. 12, it can be seen that the degassing / heating / high pressure treatment has a higher bactericidal effect than the normal temperature normal pressure or heated normal pressure treatment, and specifically has a bactericidal effect of about 2 logs (CFU / g). In particular, the thinner the syrup concentration, the higher the bactericidal effect.

  FIG. 13 is a graph showing the results of spontaneous germination-inducing bactericidal effects when a sucralose aqueous solution, which is a high-intensity sweetener, is used as a substitute for syrup and an acidulant (phytic acid) is added thereto. It can be seen that the bactericidal effect is greatly enhanced by deaeration, heating and high-pressure treatment using a low-concentration sweetener added with a sour agent.

2-2. Deaeration, heating, and high-pressure treatment for apples Five types of apples were prepared: Tsugaru, Akiei, Shinano Sweet, Shinano Gold, and Fuji.
The above five kinds were subjected to deaeration, heating, and high pressure treatment at 100 MPa, 65 ° C. for 30 minutes, and the sugar content and acidity of fruit juice and syrup were compared. The results are shown in FIG.
From FIG. 14, it can be seen that the sugar content of the fruit juice and syrup becomes closer as the temperature of the heating and high-pressure treatment increases, and the acidity is influenced by the variety.

  Table 6 is a graph showing the bacteria detection results when the production temperature and storage period of apple deaeration, heating, and high-pressure treatment are changed. Table 7 shows the results when Table 6 shows a storage period of 0 month. Indicates the case where the storage period is 4 months. From these tables, storage at room temperature is considered safe for 3 months, preferably 2 months.

  15 is a photograph showing the state of the bacteria on the “fruit” side in the case of 4 months (production temperature 65 ° C., storage temperature 25 ° C.) in Table 6, and FIG. 16 is the 4 months (production temperature 65 ° C.) of Table 6. FIG. 17 is a photograph showing the state of the bacteria on the “syrup” side when the storage temperature is 25 ° C., and FIG. 17 shows the state on the “syrup” side when four months in Table 6 (production temperature 70 ° C., storage temperature 25 ° C.) It is a photograph which shows the state of a microbe.

2-3. Hardness improvement (holding)
Good results were obtained when calcium lactate was added to Fuji and Shinano Gold to improve the hardness.

2-4. Preservability Table 9 is a table showing the detection results of microorganisms when apples subjected to the heating and high pressure treatment of the method of the present invention are stored at 5 ° C. and normal temperature (25 ° C.).

  From Table 9, it can be seen that when stored at 5 ° C., microorganisms do not propagate for nearly 6 months. Even if it is stored at room temperature, it is secured for 3 months. Moreover, it can be seen from Table 9 that the appearance of apples stored at 5 ° C. hardly changes even after 6 months.

2-5. Deaeration, heating, and high-pressure treatment for apricot After deaeration packaging of apricot and 40% syrup, deaeration, heating, and high-pressure treatment were performed at 100 MPa, 65 to 75 ° C. for 30 to 60 minutes. As a result, as shown in FIG. 18, syrup pickles having a raw texture and a raw flavor were obtained.
The frozen apricot and white liquor were combined and subjected to degassing, heating and high pressure treatment at 100 MPa, 65 ° C. for 30 to 120 minutes. As a result, as shown in FIG. 19, apricot-flavored liqueur was obtained due to the high organic acid extraction effect.
Table 10 shows the bactericidal effect of apricot (variety: peace) syrup pickles. From this table, it can be seen that the degassing / heating / high-pressure treatment method of the present invention has the same degree of bactericidal effect as the autoclave treatment.

  Table 11 shows data on the number of bacteria when the apricot syrup storage period is 0 month, and Table 12 shows the results of the storage test.

Cyanide was analyzed for syrup pickles that had been degassed, heated and treated with high pressure on apricots and ume. As a result, as shown in FIG. 20, the cyanide content in the pulp was hardly increased compared to the raw material.
FIG. 21 is a photograph of apricot syrup pickles.

2-6. Ume syrup picking FIG. 22 is a diagram showing an example of ume syrup picking. In this example, the amount of quick-frozen blue or yellow ume is used as the material, and the core of this frozen ume is picked up. The hole is punched out and then exposed to blanching water, followed by heating and high pressure treatment. The heating and high pressure treatment conditions are 100 MPa, 65 ° C., and 30 minutes. Then, it left still at normal pressure and 50 degreeC for 40 hours, and the taste of a fruit and syrup was made uniform.

  Table 13 is a table showing the results of a storage test of raw ume without heating and high-pressure treatment, and Table 14 is a table showing the results (0 months) of a storage test for syrup-soaked ume subjected to heating and high-pressure treatment. Yes, Table 15 shows the results (1 month) of the preservation test of syrup pickled ume that has been subjected to heating and high pressure treatment, and Table 16 shows the result of the preservation test of syrup pickled ume that has been subjected to heating and high pressure treatment. Table 17 shows the results (3 months) of the preservation test of the syrup pickled ume that has been subjected to heating and high-pressure treatment, and Table 18 shows the syrup that has undergone heating and high-pressure treatment. It is a table | surface which shows the result (4 months) of the preservation test of a pickled plum.

  FIG. 23 is a photograph of pickled ume syrup stored at 5 ° C. for 4 months, and FIG. 24 is a photograph of pickled ume syrup stored at 25 ° C. for 4 months.

  FIG. 25 is a photograph comparing the shapes of pickled ume and pickled ume with syrup, and a syrup pickled with good appearance can be obtained by drilling.

2-5. Japanese pear syrup pickling The conditions of heating and high pressure treatment are 100 MPa, 65 ° C., and 30 minutes. Then, it left still at normal pressure and 50 degreeC for 40 hours, and the taste of a fruit and syrup was made uniform.
FIG. 26 is a photograph of Japanese pear syrup pickled produced by applying the above production method. Furthermore, as shown in Table 19, the sterilization of Japanese pear syrup carried out in the present invention improved the bactericidal effect.

3. Effect in treatment of 100 MPa or more When the method of syrup pickling of fruits described in the paragraph (0049) and subsequent paragraphs was examined by changing only the pressure conditions of the high-pressure treatment conditions in the range of 100 to 300 MPa, the results shown in Table 19 were obtained. It was confirmed that the invention is effective even in the pressure range of 100 to 300 MPa.

Ume Sake In the above description, ume is pickled in syrup, but the present invention can also be applied to the production of ume liquor.
That is, in the past, three materials of ume, sugar and liquor were mixed, treated at room temperature and normal pressure for 72 hours (3 days), and then aged for about 3 months. As shown in Fig. 27, ume and sugar are put in a pack, and the extract is extracted by degassing, heating, and high-pressure treatment (100 MPa, 50 ° C, 72 hours). .
The ratio of ume and sugar and the treatment conditions are preferably, for example, 100 to 300 g of sugar per 100 g of ume (fruit pulp), the pressure is 100 MPa or more, the heating temperature is 35 to 65 ° C., and the high pressure treatment time is 24 to 72 hours. .
As a result, as shown in FIGS. 28-1, 28-2, 28-3, 28-4, 29, and 30, the conventional method (72 hours) has enough ume extract (acid, polyphenol). Although it was not extracted, it was able to be extracted considerably by the method of the present invention (72 hours). Similarly, the decomposition of sucrose, which is a standard for ripening, has hardly occurred in the conventional method, but is considerably advanced in the medium-high pressure method. Furthermore, the color (b * value, brown index) is darker in the medium-high pressure method than in the conventional method. It can be seen that when the method of the present invention is aged for 1 month, the color intensity is almost the same as that of the conventional method aged for 3 months or more.
As described above, the reason for the ripening of plum wine by the method of the present invention is that the extract (acid, polyphenol) and the enzyme that promotes ripening (glycolytic enzyme (invertase)) are rapidly extracted from ume, This is because the decomposition of sugar proceeds quickly.

3. Effect in treatment of 100 MPa or more When the method for producing ume liquor described in the paragraph (0083) and subsequent paragraphs was examined by changing only the pressure condition of the high-pressure treatment condition in the range of 100 to 300 MPa, the results shown in Table 20 were obtained. Has been confirmed to be effective even in the pressure range of 100 to 300 MPa.

Pickled meat
1. Pork pickles 1-1 Experimental method 1-1-a Preparation of sample Prior to processing, 2/3 weight of meat is applied to both sides of pork loin sliced about 1 cm thick, as shown in Table 21 below. It put into the bag made from polyethylene, and deaeration packaging with a deaeration degree of 99% was performed using a deaeration packaging machine.

  Here, the thickness of the pork is 1 cm and the amount of the seasoning liquid is 2/3 weight of the livestock meat, but the present invention is not limited to the thickness of the pork and the amount of the seasoning liquid. The degree of vacuum may be any degree as long as the air in the bag is sufficiently removed.

1-1-b Processing The processing shown in Table 22 below was performed on the deaerated and wrapped sample. In the conventional method, miso liquid was used as a seasoning liquid and stored in a refrigerator (normal pressure, 4 ° C.) for 72 hours. In Examples 1 to 3, a miso liquid was used as a seasoning liquid, and a 100 MPa heating and high pressure treatment was performed at treatment temperatures of 35, 45, and 55 ° C. for 16 hours, respectively.
In Example 4, using a heated miso solution obtained by heating the seasoning liquid at 100 ° C. for 10 minutes to inactivate enzymes, 100 MPa heating and high-pressure treatment were performed at a treatment temperature of 45 ° C. for 16 hours.
In Example 5, the miso liquid was used as the seasoning liquid, and 100 MPa heating and high pressure treatment was performed at a treatment temperature of 45 ° C. for 1 hour.
In Example 6, using sake liquor as a seasoning liquid, heating and high-pressure treatment at 100 MPa were performed at a treatment temperature of 45 ° C. for 16 hours.
In Example 7, using salted salmon as a seasoning liquid, 100 MPa heating and high-pressure treatment was performed at a treatment temperature of 45 ° C. for 16 hours. Heating and high-pressure treatment were performed using “Marugoto Extract TFS-20” manufactured by Toyo Koatsu Co., Ltd.

1-1-C Measurement of Taste Component Using the conventional method and the samples subjected to the processing in Examples 1 to 3, free amino acid concentrations and glucose concentrations were measured as taste components.
Specifically, after homogenizing the meat after each treatment, 5 ml of 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, vigorously shaken, filtered and clarified to a volume of 50 ml. The total concentration of 20 major amino acids contained in a fixed volume of liquid was measured and converted to the free amino acid concentration contained in the original sample. Amino acids were measured using a Hitachi high-speed amino acid analyzer L-8900. Moreover, the glucose concentration of the fixed volume liquid was measured using the glucose CII test by Wako Pure Chemical Industries, Ltd., and converted into the glucose concentration contained in the original sample. Three iterations were performed per treatment, and an average value and a standard deviation were obtained.

1-1-d Texture analysis “Hardness” and “ease of biting” were measured as a measure of texture using the conventional method and the samples subjected to the processing in Examples 1 to 7.
Specifically, the seasoning liquid was removed from each processed meat, the moisture on the meat surface was wiped off with a paper towel, and the sample was placed in a new plastic bag and degassed (99% vacuum).
The packaged sample was bathed at 70 ° C. for 1 hour, then cooled with running water for 30 minutes, and the meat was cut into approximately 1 cm square using a razor. Rheometer (CR-500DX manufactured by Sun Scientific Co., Ltd.)
Using the razor blade on the side where the blade is not attached, compress it 9mm in the direction perpendicular to the muscle fibers, and use the stress when compressed 5mm as the index of "hardness". Was used as an index of “ease of biting”.
Twelve 1 cm square sections were measured per sample, and the average value of 10 samples excluding the maximum and minimum values was taken as the measured value of the sample. The above operation was repeated 3 times per treatment, and an average value and a standard deviation were obtained.

1-2. Test Results and Discussion 1-2-a Free Amino Acid Concentration FIG. 31 shows the free amino acid concentrations of the samples subjected to the conventional method and the processing of Examples 1 to 3.
In the conventional method and Examples 1 to 3, the free amino acid concentration was higher than that of the raw meat before treatment. It was higher than the law.
Moreover, in Examples 1-3, Example 3 with the highest processing temperature had the highest free amino acid concentration. Therefore, in Examples 1 to 3 using heating and high-pressure treatment, the umami component can be increased in a shorter time than the conventional method, and it is considered that the umami component increases most at a treatment temperature of 55 ° C.

1-2-b Glucose Concentration FIG. 32 shows the glucose concentration of the sample subjected to the conventional method and the processing of Examples 1 to 3.
In the conventional method and Examples 1 to 3, the glucose concentration was higher than that of the raw meat before the treatment. In Examples 1 to 3, the glucose concentration was the same as that of the conventional method although the treatment time was significantly shorter than that of the conventional method. It was about the same level. Moreover, among Examples 1-3, Example 3 with the highest processing temperature had the highest glucose concentration. Therefore, in Examples 1 to 3 using heating and high-pressure treatment, it is considered that the glucose concentration in the seasoning liquid can be increased in a shorter time than the conventional method.

1-2c Change in Hardness after Heating Depending on Treatment Temperature FIG. 33 shows the hardness after heating of samples subjected to the conventional method and the processing in Examples 1 to 4.
The conventional method had almost the same hardness as the untreated, but Examples 1 to 3 were softer than the untreated. Moreover, in Examples 1-3, Example 2 and Example 3 became the softest, and became the hardness of about half of unprocessed. Further, Example 4 in which the enzyme of miso was deactivated by heating had almost the same hardness as that of no treatment, despite the same processing as in Example 2. Therefore, it is considered that the reason why the meat after heating became soft in Examples 1 to 3 was due to a synergistic effect of the enzyme contained in the seasoning liquid and the processing (heating / high-pressure treatment).

1-2d Change in ease of biting after heating depending on treatment temperature FIG. 34 shows the ease of biting after heating of the samples subjected to the conventional method and the processing in Examples 1 to 4.
The conventional method and Examples 2 and 3 are easier to bite than untreated, and Examples 2 and 3 are easier to bite than the conventional method, although the processing time is significantly shorter than the conventional method. It was. On the other hand, since Example 1 was almost the same as untreated, it is considered necessary to treat at a temperature higher than 35 ° C. in order to make it easy to bite the heated meat using heating / high pressure treatment. . Further, in Example 4, there was no significant difference between the untreated and the ease of biting, so it is considered that the enzyme contained in the seasoning liquid is necessary to make it easy to bite the heated meat.

1-2e Change in ease of biting after heating due to difference in treatment time FIG. 35 shows ease of biting after heating of samples subjected to the processing methods of the conventional method, Example 2 and Example 5.
In Example 5 in which heating and high pressure treatment at 100 MPa and 45 ° C. were performed for 1 hour, although inferior to the conventional method, it was easier to bite than no treatment. Therefore, in order to make it easy to bite the heated meat, it is considered that the heating and high pressure treatment should be performed for 1 hour or longer under the processing conditions of 100 MPa and 45 ° C.

1-2f Change in ease of biting after heating due to difference in seasoning liquid FIG. 36 shows the ease of biting after heating of the samples subjected to the processing in Examples 2, 6, and 7.
Both Example 6 using sake lees as the seasoning liquid and Example 7 using salt koji were almost as easy to bite as in Example 2 using the miso liquid as the seasoning liquid. Therefore, the present invention is not limited to miso pickles, but is considered to be a technique that can be used for all foods in which livestock meat is pickled in a seasoning solution containing enzymes, such as sake lees or salted salmon.

1-2-g Bactericidal Effect As shown in Table 24, the boiled pork miso pickled in the present invention improved the bactericidal effect.

2. Beef pickles 2-1 Experimental method 2-1-a Preparation of sample Miso seasoning solution (78% miso, 11% sugar, 11% mirin) on both sides of Holstein's outer thigh meat sliced to a thickness of about 1 cm prior to processing. %) Was applied to 2/3 weight of meat, placed in a polyethylene bag, and deaerated and packaged with a deaeration degree of 99% using a deaeration packaging machine.

  Here, the thickness of the beef is 1 cm and the amount of the seasoning liquid is 2/3 weight of the livestock meat. However, the present invention is not limited to the thickness of the beef and the amount of the seasoning liquid. The degree of vacuum may be any degree as long as the air in the bag is sufficiently removed.

2-1b Processing The processing shown in Table 23 below was performed on the deaerated and packaged sample. In the conventional method, miso liquid was used as a seasoning liquid and stored in a refrigerator (normal pressure, 4 ° C.) for 72 hours. In Examples 1 to 3, heating and high pressure treatment at 100 MPa were performed in all examples at a treatment temperature of 45 ° C. and treatment times of 4, 8 and 16 hours, respectively.
Heating and high-pressure treatment were performed using “Marugoto Extract TFS-20” manufactured by Toyo Koatsu Co., Ltd.

2-1-c Measurement of taste component Using the conventional method and the samples subjected to the processing of Examples 1 to 3, the free amino acid concentration and glucose concentration were measured as taste components.
Specifically, after homogenizing the meat after each treatment, 5 ml of 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, vigorously shaken, filtered and clarified to a volume of 50 ml. As an indicator of protein degradation products (free amino acids and peptides), the amount of nitrogen in the trichloroacetic acid extract was measured by the Kjeldahl method. Moreover, the glucose concentration of the fixed volume liquid was measured using the glucose CII test by Wako Pure Chemical Industries, Ltd., and converted into the glucose concentration contained in the original sample. Three iterations were performed per treatment, and an average value and a standard deviation were obtained.

2-1-d Texture analysis "Hardness" and "ease of biting" were measured as a standard of texture using the samples subjected to the processing methods of the conventional method and Examples 1 to 3.
Specifically, the seasoning liquid was removed from each processed meat, the moisture on the meat surface was wiped off with a paper towel, and the sample was placed in a new plastic bag and degassed (99% vacuum).
The packaged sample was bathed at 70 ° C. for 1 hour, then cooled with running water for 30 minutes, and the meat was cut into approximately 1 cm square using a razor. Rheometer (CR-500DX manufactured by Sun Scientific Co., Ltd.)
Using the razor blade on the side where the blade is not attached, compress it 9mm in the direction perpendicular to the muscle fibers, and use the stress when compressed 5mm as the index of "hardness". Was used as an index of “ease of biting”.
Twelve 1 cm square sections were measured per sample, and the average value of 10 samples excluding the maximum and minimum values was taken as the measured value of the sample. The above operation was repeated 3 times per treatment, and an average value and a standard deviation were obtained.

2-2. Test results / discussion 2-2a Acid-soluble nitrogen (free amino acid and peptide) concentration FIG. 37 shows the acid-soluble nitrogen concentration of the sample subjected to the conventional method and the processing of Examples 1 to 3.
In the conventional method and Examples 1 to 3, the acid-soluble nitrogen concentration is higher than that of the raw meat before the treatment. In Examples 1 to 3, although the treatment time is significantly shorter than that of the conventional method, the acid-soluble nitrogen concentration is Was higher than the conventional method.
Moreover, among Examples 1-3, Example 3 with the longest processing time had the highest acid-soluble nitrogen concentration. Therefore, in Examples 1 to 3 using the heating / high pressure treatment, the umami component can be increased in a shorter time than the conventional method, and the treatment time is considered to increase most by 16 hours.

2-2b Glucose Concentration FIG. 38 shows the glucose concentration of the sample subjected to the conventional method and the processing of Examples 1 to 3.
In the conventional method and Examples 2 to 3, the glucose concentration was higher than that of the raw meat before treatment, and in Examples 2 to 3, the glucose concentration was the same as that of the conventional method although the treatment time was significantly shorter than that of the conventional method. It was about the same level. Moreover, among Examples 1-3, the processing time of 16 hours of Example 3 with the highest processing temperature had the highest glucose concentration. Therefore, in Examples 2 to 3 using heating and high-pressure treatment, it is considered that the glucose concentration in the seasoning liquid can be increased in a shorter time than the conventional method.

2-2c Change in Hardness after Heating Depending on Treatment Temperature FIG. 39 shows the hardness after heating of the samples subjected to the conventional method and the processing in Examples 1 to 3.
The conventional method had almost the same hardness as the untreated, but Examples 1 to 3 were softer than the untreated. Moreover, in Examples 1-3, Example 3 became the softest, and became a non-processed hardness of about 2/3.
Therefore, in order to make it easy to bite the heated meat, it is considered that the heating and high pressure treatment may be performed for 16 hours under the processing conditions of 100 MPa and 45 ° C.

2-2d Bactericidal Effect As shown in Table 24, the beef miso pickled in the present invention improved the bactericidal effect.

3. Effect in treatment of 100 MPa or more When the method for producing pickled meat meat described in the paragraph (0086) onward was changed by changing only the pressure condition of the high-pressure treatment condition in the range of 100 to 300 MPa, the results shown in Table 24 were obtained. It was confirmed that the invention is effective even in the pressure range of 100 to 300 MPa.

Tofu pickles 1. Experimental method 1-1 Preparation of samples Prior to processing, sliced hard tofu from Ishikawa Prefecture to a thickness of 1 cm or 5 cm, wrapped with gauze, and then applied to the entire surface of the hard tofu. The seasoning liquid shown in (1) was coated with 1/2 weight of hard tofu, placed in a polyethylene bag, and deaerated and packaged with a vacuum of 99% using a deaerator and packaging machine.
Here, the thickness of the tofu is 1 cm or 5 cm, and the amount of the seasoning liquid is 1/2 weight of the tofu. However, the present invention is not limited to the thickness of the tofu and the amount of the seasoning liquid. In addition, the vacuum degree of the deaeration packaging may be any vacuum degree as long as the air in the bag is sufficiently removed.

1-2 Processing The processing shown in Table 26 below was performed on the deaerated and wrapped sample. In the conventional method, hard tofu was sliced to a thickness of 5 cm and stored for 9 months in a refrigerator (normal pressure, 4 ° C.) using sake lees as a seasoning liquid.

In Example 1, hard tofu was sliced to a thickness of 1 cm, and a sake lees solution was used as a seasoning liquid, followed by heating and high pressure treatment at 100 MPa and 45 ° C. for 90 hours.
In Example 2, hard tofu was sliced to a thickness of 5 cm, sake liquor was used as a seasoning liquid, and stored as a pretreatment in a refrigerator (normal pressure, 4 ° C.) for 1 week, followed by heating and high pressure at 100 MPa, 45 ° C. Processing was carried out for 16 hours.

  Pre-treatment is a process for suppressing the variation of the surface and internal components of hard tofu, so that the ingredients and enzymes of the seasoning liquid are soaked in advance in the tofu by storing it in a refrigerator before heating and high-pressure treatment. To do. Here, pre-treatment was performed using a sample that was deaerated and packaged, but a large amount of tofu was soaked in the seasoning liquid at once using a barrel or tray, and after refrigerated storage, the tofu was taken out and individually deaerated. Heating and high pressure treatment may be performed after packaging.

In Example 3, hard tofu was sliced to a thickness of 1 cm in order to improve the penetration of the seasoning liquid, and 100 MPa, 45 ° C. heating / high pressure treatment was performed for 16 hours using sake lees liquid as the seasoning liquid.
In Example 4, hard tofu was sliced to a thickness of 1 cm, and miso liquid was used as a seasoning liquid, and a heating and high pressure treatment at 100 MPa and 45 ° C. was performed for 16 hours.
In Example 5, hard tofu was sliced to a thickness of 1 cm, and a salt solution was used as a seasoning solution, and heating and high pressure treatment at 100 MPa and 45 ° C. were performed for 16 hours. Heating and high-pressure treatment were performed using “Marugoto Extract TFS-20” manufactured by Toyo Koatsu Co., Ltd.

1-3 Measurement of Taste Component The free amino acid concentration was measured as a taste component using the conventional method and the samples processed in Examples 1 to 3. Specifically, the seasoning solution was removed from each treated sample together with the gauze, and the tofu surface layer cut by 1 cm was sampled separately as “surface layer” and the remaining portion as “inside”.
In Examples 3 to 5, the whole was sampled as a surface layer. After the sampled surface layer and the inside were separately homogenized, 5 ml of an 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, vigorously shaken, filtered and clarified to a constant volume of 50 ml. The total concentration of 20 major amino acids contained in a fixed volume of liquid was measured and converted to the free amino acid concentration contained in the original sample. Amino acids were measured using a Hitachi high-speed amino acid analyzer L-8900. The conventional method was performed only once, and Examples 1 to 3 were repeated three times, and the average value and standard deviation were determined.

1-4 Texture analysis The hardness of the sample surface was measured using the sample which performed the conventional method and the processing of Examples 1-5, and it was set as the standard of food texture.
Specifically, the seasoning solution was removed together with the gauze from each treated sample, and 1 cm of the surface layer of the sample was cut off. The cut sample is further cut into 1 cm square, and a rheometer (CR-500DX manufactured by Sun Scientific Co., Ltd.)
) Was compressed 9 mm in the direction from the surface layer of hard tofu to the inside with a cylindrical plunger having a diameter of 10 mm, and the maximum stress was used as an index of hardness. Ten 1 cm square pieces were measured per sample, and the average value was taken as the measured value of the sample. The above operation was performed only once for the conventional method and three times for Examples 1 to 5, and the average value and the standard deviation were obtained.

2 Test Results / Discussion 2-1 Free Amino Acid Concentration FIG. 40 shows the free amino acid concentration of the sample subjected to the conventional method and the processing of Examples 1 to 3.
According to the conventional method, the surface layer is refrigerated for about 1 week at about 1000 mg / 100 g, the inside is about 900 mg / 100 g, the one that is refrigerated for 1 month is the surface layer is about 1600 mg / 100 g, the inside is about 1400 mg / 100 g, 9 months In the case of refrigerated storage, both the surface layer and the inside were about 3000 mg / 100 g, and the free amino acid concentration increased as the refrigerated storage period increased.

In contrast, in Example 1, the surface layer was about 2500 mg / 100 g, the inside was about 1600 mg / 100 g, and the treatment time was as short as 90 hours, but both the surface layer and the inside were free amino acids rather than those refrigerated for 1 month. The concentration has increased.
In Example 2, the surface layer was about 1500 mg / 100 g and the inside was about 1000 mg / 100 g. The surface layer was refrigerated for 1 month, and the inside was almost the same as that refrigerated for 1 week.
Example 3 was about 1500 mg / 100 g, which was almost the same as the one that was refrigerated for 1 month with a short processing time of 16 hours.
From the above results, by using heating and high-pressure treatment, it is possible to achieve a free amino acid concentration equivalent to that produced over a month or more by the conventional method by processing for several days (16 to 90 hours). Conceivable.

2-2 Difference in hardness depending on processing method FIG. 41 shows the hardness of samples subjected to the processing of the conventional method and Examples 1 to 3.
In the conventional method, what was refrigerated for one week was slightly harder than before processing. This was thought to be because the water of the tofu was lost due to the osmotic pressure of the seasoning liquid, and the tissue was tightened.
What was refrigerated for 1 month was slightly softer than before treatment, but it was a difference that could hardly be distinguished by sensory evaluation.
The one that has been refrigerated for 9 months is much softer than before processing and has a hardness that can be crushed by the tongue (less than 1 x 10 ⁴ N / m ² ). It was.

On the other hand, Example 1 has a processing time as short as 90 hours, but it is as hard as it can be crushed with the tongue, as in the case of refrigerated storage for 9 months in the conventional method. It was a nice texture.
Examples 2 and 3 are slightly harder than Example 1 but have a hardness that can be crushed by a gum (5 × 10 ⁴ N / m ² or less). The texture was like cheese.

2-3 Verification of Seasoning Liquid FIG. 42 shows the hardness of the sample subjected to the processing of Examples 3 to 5.
Both Example 4 using miso solution as the seasoning liquid and Example 5 using salt koji had almost the same hardness as Example 3 using the sake lees liquid as the seasoning liquid.
Therefore, the present invention is not limited to sake lees, but is considered to be a technique that can be used for all foods in which tofu is pickled in a seasoning solution containing enzymes, such as miso pickles and salted pickles.

2-4 Bactericidal Effect As shown in Table 27, the tofu pickles made according to the present invention improved the bactericidal effect.

3. Effect in treatment of 100 MPa or more When the method for producing tofu pickles described in the paragraph (0112) and thereafter was examined by changing only the pressure condition of the high-pressure treatment condition in the range of 100 to 300 MPa, the result shown in Table 27 was obtained. It was confirmed that the invention is effective even in the pressure range of 100 to 300 MPa.

Processed mushroom products 1. Experimental method 1-1 Preparation of sample Prior to processing, raw shiitake mushroom with the shaft removed and 30% weight seasoning liquid (mixed soy sauce and butter in a ratio of 1: 2). It put into the bag made from polyethylene, and deaeration packaging with a vacuum degree of 99% was performed using the deaeration packaging machine.
Here, Shiitake uses the entire umbrella part, and the amount of seasoning liquid is 30% of Shiitake. However, the present invention is not limited to the shape of shiitake and the amount of seasoning liquid. Any degree of vacuum may be used as long as the air in the bag is sufficiently removed.

1-2 Processing The processing shown in Table 28 below was performed on the deaerated and wrapped sample.
In the conventional method 1, as boil sterilization, heat treatment was performed at 0.1 MPa and 98 ° C. for 10 minutes.
In the conventional method 2, a heat treatment was performed at 0.2 MPa and 121 ° C. for 20 minutes as retort sterilization.
In the conventional method 3, as heat sterilization, the heat processing for 30 minutes were performed at 0.1 MPa and 70 degreeC.
In an example using this patent, heat treatment was performed at 100 MPa and 70 ° C. for 30 minutes as heating and high-pressure sterilization. Heating and high-pressure treatment were performed using “Marugoto Extract TFS-20” manufactured by Toyo Koatsu Co., Ltd.

1-3 Measurement of guanylic acid The concentration of guanylic acid, which is an umami component of mushrooms, was measured using the samples processed in the conventional methods 1 to 3 and the examples. Specifically, the following method was used.
The seasoning liquid was wiped from the sample after each treatment, and distilled water having the same weight as the sample was added and homogenized, followed by centrifugation (3000 rpm, 10 minutes), and the supernatant was collected. The supernatant was filtered through a filter having a pore size of 0.45 μm and analyzed by high performance liquid chromatography. High performance liquid chromatography was performed under the conditions shown in Table 29 below. For the preparation, guanylic acid (guanosine monophosphate) manufactured by Wako Pure Chemical Industries, Ltd. was used.

1-4 Salinity Analysis Salinity was measured as a taste component using the samples processed in the conventional methods 1 to 3 and the examples. Specifically, the amount of sodium contained in the supernatant for measuring guanylic acid was measured by an atomic absorption method and converted to the sodium chloride concentration contained in the original sample.

1.5 Texture analysis Using the samples processed in the conventional methods 1 to 3 and the examples, the hardness of the umbrella part was determined by the method of Kasuga et al. (Journal of the Japanese Cooking Society 34, pp348-355, 2000). And measured. That is, using a rheometer (CR-500DX manufactured by Sun Scientific Co., Ltd.)
The portion at a distance of mm was compressed from the direction of the crease and the stress when penetrating was determined. Four points were measured per sample, and the average value was taken as the measured value for that sample. Each treatment was repeated 5 times, and the average value and standard deviation were obtained.

2 Test results and discussion 2-1 Mechanism of guanylic acid production Guanylic acid is a typical umami substance contained in mushrooms. FIG. 43 shows a schematic diagram of the production and decomposition of guanylic acid.
Guanylic acid is produced by degrading nucleic acid (RNA) contained in the cell nucleus by an enzyme (ribonuclease). Therefore, when a mushroom cell is damaged, nucleic acid present in the cell nucleus is easily degraded by ribonuclease present in the cytoplasm, so that guanylic acid is easily generated.
Since dried shiitake has damaged cells due to drying, the umami component guanylic acid tends to increase more than raw shiitake, and has long been used as a dashi material. Guanylic acid is converted to tasteless guanosine when it is degraded by phosphatase. Ribonuclease that produces guanylate is highly active at 65 to 70 ° C, and phosphatase that degrades guanylate is highly active at 40 to 60 ° C. Furthermore, since phosphatase is inactivated at 65 ° C. or higher, it is known that shiitake is most likely to increase in flavor when heated at 65-70 ° C.

2-2 Concentration of guanylic acid FIG. 44 shows the concentration of guanylic acid of samples subjected to the processing methods of the conventional methods 1 to 3 and the examples.
The raw shiitake mushroom before the treatment contained almost no guanylic acid, but the guanylic acid concentration increased by heating. In the examples, the guanylic acid concentration increased to 3 times or more of Conventional Method 1 and Conventional Method 2, and about 1.5 times of Conventional Method 3.
From the above results, it is considered that the guanylic acid contained in shiitake mushroom can be increased more than the usual heat sterilization method by using the method of the present invention. The reasons for the increase in guanylic acid are considered to be the possibility that the activity of ribonuclease has been improved by heating and high-pressure treatment and the possibility that the nuclear membrane has been damaged by heating and high-pressure treatment.

2-3 Salinity FIG. 45 shows the salinity of samples subjected to the processing methods of Conventional Methods 1 to 3 and Examples.
The salinity increased depending on the heating time, not the heating method. In addition, shiitake has many voids in the tissue, so it is considered that the seasoning liquid was infiltrated by gas-liquid replacement when deaerated and packaged.

2-4 Texture FIG. 46 shows the breaking ability of the samples subjected to the processing methods of the conventional methods 1 to 3 and the examples.
From this figure, there was no significant difference in texture.

2-5 Bactericidal Effect As shown in Table 30, the processed mushroom product according to the present invention improved the bactericidal effect.

3. Effect in treatment of 100 MPa or more When the manufacturing method of the processed mushroom product described in the paragraph (0129) onward was changed by changing only the pressure condition of the high pressure treatment condition in the range of 100 to 300 MPa, the result shown in Table 30 was obtained. It was confirmed that the invention is effective even in the pressure range of 100 to 300 MPa.

Additional experiment (vegetable)
(1) Pickled radish and processing conditions Pressure: 1000 atmospheres (100 MPa)
Temperature: 40-70 ° C
Time: 1 to 5 hours ・ Production content Vegetables: Daikon (blue neck)
Pickled floor: Seasoned miso (70% sake lees, 10% salt, 20% sugar)
Production method: The skin was peeled off, and the same weight of pickled floor was applied to a half-moon-shaped radish having a width of 1 cm.
Evaluation method Salinity: Each sample was pulverized and filtered, and the filtrate was measured with a salinity concentration meter (manufactured by Toa Denpa Inc.) as a measurement sample. As shown in FIG. 47, the measurement results show that the components permeate and the salinity concentration is increased by high-pressure heating treatment. The difference in salinity concentration depending on the treatment temperature and treatment time tends to be slightly proportional.
Ease of biting: Each sample was prepared in a 1 cm height and 2 cm wide cube, and the stress when entering to 6 mm with a 5 mmφ cylindrical plunger was measured with a rheometer. As shown in FIG. 48, the radish pickled with radish subjected to high-pressure heating improves the ease of biting in proportion to the processing temperature and the processing time. Further, the ease of biting is close to that of ready-made products.
Color tone: L *, a *, and b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each processing condition. As shown in FIG. 49, the measurement results show that the sake lees soak into the radish by high-pressure heating. It is thought that it permeates in proportion to the processing temperature and processing time. FIG. 50A shows the color tone before the high-pressure heating process, and FIG. 50B shows the color tone before the high-pressure heating process.
Microbiological hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted. Each diluted sample is diluted with standard agar (Eiken, for general viable count) and 0.01 (w / v)% chloramphenicol. The potato dextrose-containing agar medium (Eiken, for fungi) was smeared (in the case of standard agar, the pour method was used). The number of microbial colonies formed after 3 days of cultivation at 30 to 37 ° C. was counted, and the number of viable bacteria and fungi per 1 g of the sample was calculated. The reference values were set at 300 cfu / g or less for general viable counts and 1000 cfu / g or less for fungal counts with reference to the Food Sanitation Law standards. The non-detection was set to 50 cfu / g or less for both general viable bacteria and fungi.
(Table 31A) shows the results of microbial hygiene inspection by treatment temperature (all treatment times are 3 hours), and (Table 31B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures are 70 ° C.).

In the table, above the standard means that the live bacteria are 100,000 / g or more, fungus is 1000 / g or more, and below the standard is that the general live bacteria is 100,000 / g or less, the fungus is 1000 / g or less, Detection refers to the detection limit, 50 / g or less.
As shown in the table, the number of viable bacteria is below the sanitary standard value for each treatment temperature and treatment time. This is thought to be because the growth of bacteria was suppressed not only by the effect of the high-pressure heating treatment but also by the synergistic effect with the bactericidal effect of alcohol contained in the sake lees soaked in radish.

(2) Nakajima vegetables pickled in potatoes / treatment conditions Pressure: 1000 atmospheres (100 MPa)
Temperature: 40-70 ° C
Time: 15-45 minutes ・ Products: Vegetables: Nakajima vegetables Pickles: Seasoned miso (50% sake lees, 20% sake, 10% salt, 20% sugar)
Production method: The ratio of stems and leaves of Nakajima rape was 1: 1, and it was vacuum-packed in a bag with the same weight as the total weight.
Evaluation method Salinity: Each sample was pulverized and filtered, and the filtrate was measured with a salinity concentration meter (manufactured by Toa Denpa Inc.) as a measurement sample. As shown in FIG. 51, the measurement result is that high-pressure heating treatment allows the components to permeate and the salinity concentration to increase. The treatment temperature increases to 60 ° C in proportion to the increase in temperature, but decreases at 70 ° C. Hardness: Each sample is adjusted to a stem cut to 1.5 cm to 2 cm in length, and a 2 mmφ needle plan The rheometer was used to measure the stress when the stalks cut by the jar were placed sideways and entered to 10 mm so as to penetrate the center. As shown in FIG. 52, the measurement results show that the hardness of the stems of pickled cucumbers of Nakajima vegetables subjected to high-pressure heating treatment is softer than untreated, and the texture is close to that of ready-made nakajima vegetables.
Color tone: L *, a *, and b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each processing condition. As shown in FIG. 53, the measurement result shows that the green color of the leaf is considerably dull in proportion to the treatment temperature and the treatment time. FIG. 54A shows the color tone before the high-pressure heating process, and FIG. 54B shows the color tone before the high-pressure heating process.
Microbiological hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted. Each diluted sample is diluted with standard agar (Eiken, for general viable count) and 0.01 (w / v)% chloramphenicol. The potato dextrose-containing agar medium (Eiken, for fungi) was smeared (in the case of standard agar, the pour method was used). The number of microbial colonies formed after 3 days of cultivation at 30 to 37 ° C. was counted, and the number of viable bacteria and fungi per 1 g of the sample was calculated. The reference values were set at 300 cfu / g or less for general viable counts and 1000 cfu / g or less for fungal counts with reference to the Food Sanitation Law standards. The non-detection was set to 50 cfu / g or less for both general viable bacteria and fungi.
(Table 32A) shows the results of microbial hygiene inspection by treatment temperature (all treatment times are 30 minutes), and (Table 32B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures are 50 ° C.).

In the table, the standard or higher is 300 / g or more for general viable bacteria, 1000 / g or more for fungi, and the standard or less is 300 / g or less for general viable bacteria, 1000 / g or less for fungi, and no detection. Refers to the detection limit, 50 / g or less.
As shown in the table, the number of viable bacteria is below the sanitary standard value for each treatment temperature and treatment time. This is thought to be because, like radish, not only the effect of high-pressure heating treatment, but also the growth of bacteria was suppressed by a synergistic effect with the bactericidal effect of alcohol contained in sake lees soaked in Nakajima vegetables.
(3). Effect in treatment of 80 MPa or less and 100 MPa or more The production method of the radish and Nakajima rape in Nara pickles (boiled with pickles) was examined by changing only the pressure conditions of the high pressure treatment conditions in the range of 80 to 300 MPa, and the results shown in Table 33 were obtained. It was confirmed that the invention is effective even in the pressure range of 80 to 300 MPa.

(3) Soy sauce of radish and processing conditions Pressure: 1000 atmospheres (100 MPa)
Temperature: 40-70 ° C
Time: 15-60 minutes ・ Production content Vegetables: Daikon (blue neck)
Pickled solution: 20% soy sauce aqueous solution (salinity of about 3.5%)
Production method: The skin was peeled, and the radish made into a half-moon shape having a width of 1 cm was put in a bag together with the same weight of pickled solution and vacuum-packed. Further, as a general method, a sample obtained by immersing a radish cut into a half-moon shape with a skin peeled in a 20% soy sauce solution and soaked at 5 ° C. for 24 hours was used as a sample.
Evaluation method Salinity: Each sample was pulverized and filtered, and the filtrate was measured with a salinity concentration meter (manufactured by Toa Denpa Inc.) as a measurement sample. As shown in FIG. 55, the measurement results showed that the salt concentration in the radish pulp was improved under any processing conditions as compared with the general method. In addition, the component soaks in proportion to the increase in the processing temperature, and the salinity concentration increases. In addition, the salinity increases in proportion to the treatment time.
Ease of biting: Each sample was prepared in a 1 cm height and 2 cm wide cube, and the stress when entering to 6 mm with a 5 mmφ cylindrical plunger was measured with a rheometer. As shown in FIG. 56, the measurement results show that the texture becomes soft and easy to bite at a processing temperature of 60 ° C. or higher or a processing time of 60 minutes or longer. The raw texture can be maintained under the processing conditions below these. However, softening was suppressed in all treatment conditions compared to the general method.
Color tone: L *, a *, and b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each processing condition. FIG. 57A shows the color tone before the high-pressure heating process, and FIG. 57B shows the color tone before the high-pressure heating process.
Degree of cell destruction: In this example, changes in the diffusion coefficient of water in the vegetable tissue in the case of high-pressure treatment were examined. The diffusion coefficient of water was analyzed by NMR using radish treated under high pressure under various treatment conditions as a sample. The NMR measurement was performed using ESX400 (1H resonance frequency 400 MHz). The center part of each sample was roughly cut out at a 3 cm square, rounded into a cylindrical shape, placed in an NMR measuring tube, and the diffusion coefficient was measured by changing the diffusion time from 0.1 to 1.0 sec by the PGSTE method. The result is shown in FIG. As shown in FIG. 58, the diffusion coefficient of water greatly decreases as the diffusion time becomes longer when the movable range within the tissue is small (limited diffusion). As shown in the figure, the decrease in the diffusion coefficient is smaller for all samples subjected to high-pressure heating compared to untreated, and the range in which water in the vegetable tissue can move is increased by high-pressure heating. That is, it was confirmed that the cell membrane was broken. As a result, the components easily penetrate.
Umami component content: Each sample was suspended in physiological saline and mixed well. After removing the residue by centrifugation or filtering, amino acids in the sample were fluorescently labeled using AccQ-Fluor Reagent Kit (Waters). Each amino acid was eluted by high performance liquid chromatography (HPLC) with a linear gradient using the specified mobile phase (mobile phase A: AccQ-Eluent A (Waters), mobile phase B: 60 (v / v)% acetonitrile). . AccQ-tag Amino Acid Analysis Column (Waters) was used as the column, the column oven was set at 40 ° C, and elution was performed at a flow rate of 1 ml / min. Upon detection, fluorescence intensity was measured at an excitation wavelength of 250 nm and a fluorescence wavelength of 395 nm. As shown in FIG. 59, when the high-pressure heating process is performed, the umami component increases in proportion to the increase in the processing temperature. This is thought to be due to the penetration of the umami component of soy sauce into the radish pulp.
Microbiological hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted. Each diluted sample is diluted with standard agar (Eiken, for general viable count) and 0.01 (w / v)% chloramphenicol. The potato dextrose-containing agar medium (Eiken, for fungi) was smeared (in the case of standard agar, the pour method was used). The number of microbial colonies formed after 3 days of cultivation at 30 to 37 ° C. was counted, and the number of viable bacteria and fungi per 1 g of the sample was calculated. The reference values were set at 300 cfu / g or less for general viable counts and 1000 cfu / g or less for fungal counts with reference to the Food Sanitation Law standards. The non-detection was set to 50 cfu / g or less for both general viable bacteria and fungi.
(Table 34A) shows the results of microbial hygiene inspection by treatment temperature (all treatment times are 3 hours), and (Table 34B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures are 70 ° C.).

In the table, above the standard means that the live bacteria are 100,000 / g or more, fungus is 1000 / g or more, and below the standard is that the general live bacteria is 100,000 / g or less, the fungus is 1000 / g or less, Detection refers to the detection limit, 50 / g or less.
As shown in the table, when high-pressure heating treatment is performed at each temperature for 30 minutes, the hygiene standard value is exceeded after one month at 40 ° C, but at 50 ° C, general live bacteria fall below the hygiene standard value, It was not detected. Further, it can be completely sterilized at a treatment temperature of 60 ° C. or higher. In the high-pressure heating treatment at 50 ° C, the number of bacteria did not change with time, but all were below the hygiene standard.

(4) Soy sauce pickled in Nakajima and processing conditions Pressure: 1000 atmospheres (100 MPa)
Temperature: 40-70 ° C
Time: 5-30 minutes ・ Products: Vegetables: Nakajima vegetables Pickles: 40% soy sauce aqueous solution (salt concentration of about 7.3%)
Production method: The ratio of stems and leaves of Nakajima rape was 1: 1, and it was vacuum-packed in a bag with the same amount of dipping solution as the total weight.
Evaluation method Salinity: Each sample was pulverized and filtered, and the filtrate was measured with a salinity concentration meter (manufactured by Toa Denpa Inc.) as a measurement sample. As shown in FIG. 60, the measurement results show that the components are soaked in proportion to the increase in the treatment temperature, and the salinity is increased. In addition, the salinity increases in proportion to the treatment time.
Hardness: Each sample was adjusted to a stem cut to a length of 1.5 cm to 2 cm, the stem cut with a 2 mmφ needle plunger was laid sideways, and the stress when entering up to 10 mm so as to penetrate the center was measured with a rheometer. It was measured. As shown in FIG. 61, the results of the measurement are as follows. As shown in FIG. 61, the soy sauce pickled scallops of Nakajima rape are softer than untreated but the texture is more chewy than the ready-made nakajima marinade. Become.
Color tone: L *, a *, and b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each processing condition. As shown in FIG. 62, the measurement results show that the green color of the leaves is dark in proportion to the processing temperature and the processing time. This is proportional to soy sauce (salt content). FIG. 63A shows the color tone before the high-pressure heating process, and FIG. 63B shows the color tone before the high-pressure heating process.
Microbiological hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted. Each diluted sample is diluted with standard agar (Eiken, for general viable count) and 0.01 (w / v)% chloramphenicol. The potato dextrose-containing agar medium (Eiken, for fungi) was smeared (in the case of standard agar, the pour method was used). The number of microbial colonies formed after 3 days of cultivation at 30 to 37 ° C. was counted, and the number of viable bacteria and fungi per 1 g of the sample was calculated. The reference values were set at 300 cfu / g or less for general viable counts and 1000 cfu / g or less for fungal counts with reference to the Food Sanitation Law standards. The non-detection was set to 50 cfu / g or less for both general viable bacteria and fungi.
(Table 35A) shows the results of microbial hygiene inspection by treatment temperature (all treatment times are 15 minutes), and (Table 35B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures are 60 ° C.).

In the table, above the standard means that the live bacteria are 100,000 / g or more, fungus is 1000 / g or more, and below the standard is that the general live bacteria is 100,000 / g or less, the fungus is 1000 / g or less, Detection refers to the detection limit, 50 / g or less.
As shown in the table, viable bacteria were detected at all treatment temperatures, but below the sanitary standard value when the treatment temperature of the high-pressure heating treatment was 50 ° C. or higher. The fungus has a high temperature treatment temperature of 50 ℃ or higher, which exceeds the hygiene standard value. When the high-pressure heating treatment was performed at 60 ° C., the number of viable bacteria did not change with the treatment time, but the general viable bacteria were below the sanitary standard value, and the fungi were not detected.

(5) Effect in the treatment of 80 MPa or less and 100 MPa or more When the method of soy sauce pickled in radish and Nakajima rape was changed in the range of 80 to 300 MPa only in the pressure condition of the high pressure treatment condition, the result shown in Table 36 was obtained. It was confirmed that the present invention is effective even in the pressure range of 80 to 300 MPa.

Additional experiment (fruit)
(1) Ume syrup pickling / treatment conditions Pressure: 1000 atmospheres (100 MPa)
Temperature: 40-70 ° C
Time: 15-60 minutes ・ Production details Fruit: Frozen plums from Ishikawa Prefecture (Ishikawa No. 1)
Syrup: 60% granulated sugar water (sugar content 50.4%)
Production method: Five ume grains were placed in a bag together with syrup twice the amount of them and vacuum packed.
-Evaluation method Sugar content: Each sample was pulverized and filtered, and the filtrate was measured with a sugar content meter (manufactured by Atago Co., Ltd.) as a measurement sample. As shown in FIG. 64, the measurement results confirmed that the higher the treatment temperature was, the higher the treatment temperature was, and at 60 ° C., the longer the treatment time, the better the sugar content of the syrup and the greater the permeation into the pulp. .
Acidity: The sample subjected to the high-pressure heating treatment was taken out of the bag, wiped off the syrup, then seeds were removed and homogenized with a mixer. A sample paste-formed by homogenization was used as a sample. The acidity (%) of the sample was measured using an acidity titrator, and converted into an equivalent amount of citric acid for evaluation. As shown in FIG. 65, the results of the measurement show that the higher the processing temperature is, the higher the processing temperature is, and the longer the processing time is, the longer the processing time is, the lower the acidity of the pulp and the easier the acid is eluted from the pulp. confirmed.
Hardness: One frozen plum was fixed on a measuring table, and the stress when compressed to 6 mm with a 3 mmφ cylindrical plunger was measured with a rheometer. As shown in FIG. 66, the measurement results show that the texture of the pulp becomes soft when a temperature of 60 ° C. or higher and a high-pressure heating treatment at that temperature for 30 minutes or more are performed.
Color tone: L *, a *, and b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each processing condition. As shown in FIG. 67, the measurement results show that the color of the skin is slightly dull by performing the high-pressure heating treatment, but there is no problem in merchantability. FIG. 68A shows the color tone before the high-pressure heating process, and FIG. 68B shows the color tone before the high-pressure heating process.
Microbiological hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted. Each diluted sample is diluted with standard agar (Eiken, for general viable count) and 0.01 (w / v)% chloramphenicol. The potato dextrose-containing agar medium (Eiken, for fungi) was smeared (in the case of standard agar, the pour method was used). The number of microbial colonies formed after 3 days of cultivation at 30 to 37 ° C. was counted, and the number of viable bacteria and fungi per 1 g of the sample was calculated. The reference values were set at 300 cfu / g or less for general viable counts and 1000 cfu / g or less for fungal counts with reference to the Food Sanitation Law standards. The non-detection was set to 50 cfu / g or less for both general viable bacteria and fungi.
(Table 37A) shows the results of microbial hygiene inspection by treatment temperature (all treatment times are 30 minutes), and (Table 37B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures are 60 ° C.).

In the table, the standard or higher is 300 / g or more for general viable bacteria, 1000 / g or more for fungi, and the standard or less is 300 / g or less for general viable bacteria, 1000 / g or less for fungi, and no detection. Refers to the detection limit, 50 / g or less.
As shown in the table, it was confirmed that both the general viable bacteria and fungi could not be detected and sterilized by high-pressure heating treatment at 60 ° C. or higher in most test sections. Further, when the processing temperature of the high-pressure heating processing is 60 ° C., long-term storage is possible with a processing time of 30 minutes or more.

(2) Japanese pear syrup pickling and processing conditions Pressure: 1000 atmospheres (100 MPa)
Temperature: 40-70 ° C
Time: 15-60 minutes ・ Production details Fruit: Washi (Yomizu)
Syrup: 15% granulated sugar water (sugar content 14.3%)
Production method: Pears from which the skin and seeds had been removed were placed in a bag together with the same weight of syrup and vacuum packed.
-Evaluation method Sugar content: Each sample was pulverized and filtered, and the filtrate was measured with a sugar content meter (manufactured by Atago Co., Ltd.) as a measurement sample. As shown in FIG. 69, the measurement results show that when high-pressure heating is performed, the components of the syrup soak into the pulp in proportion to the processing temperature and processing time.
Hardness: Each sample was prepared in a 1 cm height and 2 cm wide cube, and the stress when entering to 6 mm with a 5 mmφ cylindrical plunger was measured with a rheometer. As shown in FIG. 70, the measurement result shows that when the treatment time is long at a temperature of 60 ° C. or higher, the texture of the pulp becomes slightly soft, but the texture of the untreated pulp can be substantially maintained.
Color tone: L *, a *, and b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each processing condition. As shown in FIG. 71, the measurement result becomes translucent when the syrup penetrates, but there is almost no change in color depending on the processing conditions. In addition, this color tone has no problem with merchandise. FIG. 72A shows the color tone before the high-pressure heating process, and FIG. 72B shows the color tone before the high-pressure heating process.
Degree of cell destruction: In this example, changes in the diffusion coefficient of water in the vegetable tissue in the case of high-pressure treatment were examined. The diffusion coefficient of water was analyzed by NMR using pears subjected to high pressure treatment under various treatment conditions as samples. The NMR measurement was performed using ESX400 (1H resonance frequency 400 MHz). The center part of each sample was roughly cut out at a 3 cm square, rounded into a cylindrical shape, placed in an NMR measuring tube, and the diffusion coefficient was measured by changing the diffusion time from 0.1 to 1.0 sec by the PGSTE method. As a result, as shown in FIG. 73, it can be seen that, when the high-pressure heating treatment is performed, the cells are destroyed in proportion to the treatment temperature, so that the component penetrates as the treatment temperature increases.

(3) Grape syrup pickling / treatment conditions Pressure: 1000 atmospheres (100 MPa)
Temperature: 40-70 ° C
Time: 15-60 minutes ・ Production details Fruit: Grapes from Ishikawa Prefecture (Ruby Romantic)
Syrup: 20% granulated sugar water (sugar content 18.9%)
Production method: Five peeled grapes were placed in a bag together with 40% of their syrup and vacuum packed.
-Evaluation method Sugar content: Each sample was pulverized and filtered, and the filtrate was measured with a sugar content meter (manufactured by Atago Co., Ltd.) as a measurement sample. As shown in FIG. 74, the measurement results show that the grapes have the same amount of sugar in the syrup soaked into the pulp at any processing temperature and time when high-pressure heating is performed.
Hardness, ease of biting: One grape was fixed on a measuring table, and the stress when compressed to 6 mm with a 3 mmφ cylindrical plunger was measured with a rheometer. As shown in FIG. 75, the measurement results show that the hardness and ease of biting of the grapes are the same as untreated even when subjected to high pressure heating treatment, and the raw texture can be maintained.
Color tone: L *, a *, and b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each processing condition. As shown in FIG. 76, the measurement results are compared with the color difference of the untreated pulp, and the color of the grape pulp remains almost the same even when subjected to high-pressure heating treatment, and maintains the color of the raw grape pulp. be able to. FIG. 77A shows the color tone before the high-pressure heating process, and FIG. 77B shows the color tone before the high-pressure heating process.
Microbiological hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted. Each diluted sample is diluted with standard agar (Eiken, for general viable count) and 0.01 (w / v)% chloramphenicol. The potato dextrose-containing agar medium (Eiken, for fungi) was smeared (in the case of standard agar, the pour method was used). The number of microbial colonies formed after 3 days of culture at 30 to 37 ° C. was counted, and the number of viable bacteria and fungi per 1 g of the sample was calculated. The reference values were set at 300 cfu / g or less for general viable counts and 1000 cfu / g or less for fungal counts with reference to the Food Sanitation Law standards. The non-detection was set to 50 cfu / g or less for both general viable bacteria and fungi.
(Table 38A) shows the results of microbial hygiene inspections by treatment temperature (all treatment times are 30 minutes), and (Table 38B) shows the results of microbial hygiene examinations by treatment time (all treatment temperatures are 60 ° C.).

In the table, the standard or higher is 300 / g or more for general viable bacteria, 1000 / g or more for fungi, and the standard or less is 300 / g or less for general viable bacteria, 1000 / g or less for fungi, and no detection. Refers to the detection limit, 50 / g or less.
As shown in the table, according to the treatment temperature of the high-pressure heat treatment, the general viable bacteria and fungi were below the standard or not detected at any temperature. At a treatment temperature of 50 ° C. or higher, no viable bacteria and fungi were detected until 6 months later. In addition, when the treatment temperature of the high-pressure heat treatment was 60 ° C., the treatment time was 30 minutes or more, and no viable bacteria and fungi were detected.

(4). Effect in treatments of 80 MPa or less and 100 MPa or more The above-mentioned method of syrup pickling of Japanese apricot, Japanese pear and grape was examined by changing only the pressure condition of the high pressure treatment condition in the range of 80 to 300 MPa, and the results shown in Table 39 were obtained. Was confirmed to be effective even in the pressure range of 80 to 300 MPa.

Additional experiment (beef)
(1) Beef (outside peach) pickled in miso and processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 7.5-30 hours ・ Production details Meat: Beef (outside peach)
Pickled bed: Seasoned miso (78% miso, 11% sugar, 11% mirin)
Production method: 1/2 beef bed was applied to sliced beef thigh 1 cm thick, placed in a bag, and vacuum packaged. As a general production method, beef peach was wrapped with gauze, and a half amount of pickled bed (season miso) of the ingredients was applied on top of it, put in a bag, vacuum-packed, and stored at 5 ° C. for 3 days.
-Evaluation method Sugar composition: The sample which carried out the high temperature heating process was taken out from the bag, and after wiping off seasoning liquid etc., it homogenized with the mixer. After adding 1 ml of 8% trichloroacetic acid solution to 1 g of the homogenized sample and stirring vigorously, the extract was filtered and finally made up to 10 ml with distilled water. Analysis was performed using an HPLC apparatus (Shimadzu Corporation). The column was Mightysil NH ₂ (5um) (Kanto Chemical Co., Ltd.), the detector was a differential refractometer (RID-10A), the mobile phase was 70% acetonitrile, and the analysis was performed at a flow rate of 1 ml / min. For the three components, fructose, glucose, and sucrose, the sugar composition of the sample and their quantification were evaluated. As shown in FIG. 78, the sample subjected to the high-pressure heating treatment for 15 hours compared with the untreated sample permeated the sugar concentration 10 times or more regardless of the treatment temperature. Moreover, the penetration of the sugar component contained in the pickled bed into the beef leg meat increases in proportion to the increase in the processing temperature, and at a processing temperature of 60 ° C., the concentration exceeds the general method.
Hardness: Each sample was prepared into a 1 cm square cube, and a stress was measured with a rheometer when a blade was applied vertically to the muscle fiber with a razor blade plunger and entered up to 8 mm. As shown in FIG. 79, the measurement results show that the hardness after heating becomes softer than that of the untreated and general methods by performing high-pressure heating treatment. The treatment at 60 ° C seems to have become softer due to the progress of the enzyme reaction. In the treatment at 40 ° C., since there is not much change in hardness due to the treatment time, a treatment time of 7.5 hours is considered sufficient.
Color Tone: FIG. 80A shows the color tone before the high-pressure heating process, and FIG. 80B shows the color tone before the high-pressure heating process.
Umami component content: Suspend each sample in physiological saline, mix well, and elute each amino acid by high performance liquid chromatography (HPLC) by centrifugation or linear gradient using filter 60 (v / v)% acetonitrile) did. AccQ-tag Amino Acid Analysis Column (Waters) was used as the column, the column oven was set at 40 ° C, and elution was performed at a flow rate of 1 ml / min. Upon detection, fluorescence intensity was measured at an excitation wavelength of 250 nm and a fluorescence wavelength of 395 nm. As shown in FIG. 81, the measurement results show that when high-pressure heating treatment is performed, the amount of umami components increases in proportion to the treatment temperature and treatment time, and particularly increases greatly at a treatment temperature of 60 ° C.
Microbiological hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted. Each diluted sample is diluted with standard agar (Eiken, for general viable count) and 0.01 (w / v)% chloramphenicol. The potato dextrose-containing agar medium (Eiken, for fungi) was smeared (in the case of standard agar, the pour method was used). The number of microbial colonies formed after 3 days of cultivation at 30 to 37 ° C. was counted, and the number of viable bacteria and fungi per 1 g of the sample was calculated. The reference values were set at 300 cfu / g or less for general viable counts and 1000 cfu / g or less for fungal counts with reference to the Food Sanitation Law standards. The non-detection was set to 50 cfu / g or less for both general viable bacteria and fungi.
(Table 40A) shows the results of microbial hygiene inspection by treatment temperature (all treatment times are 15 hours), and (Table 40B) shows the results of microbial hygiene examination by treatment time (all treatment temperatures are 40 ° C.).

In the table, above the standard means that the live bacteria are 100,000 / g or more, fungus is 1000 / g or more, and below the standard is that the general live bacteria is 100,000 / g or less, the fungus is 1000 / g or less, Detection refers to the detection limit, 50 / g or less.
As shown in the table, general viable bacteria were detected for each treatment temperature and treatment time, but the hygienic standard values were all below. Fungi were not detected by treatment temperature or treatment time. Miso pickled beef leg can be stored at 5 ° C for one month under any processing conditions.

(2) Miso pickles and processing conditions for beef (tan) Pressure: 1000 atmospheres (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 7.5-30 hours ・ Production details Meat: Beef tongue (crown cut)
Pickled bed: Seasoned miso (78% miso, 11% sugar, 11% mirin)
Production method: 1/2 beef bed was applied to sliced beef thigh 1 cm thick, placed in a bag, and vacuum packaged. As a general production method, beef tongue was wrapped in gauze, and a half amount of pickled bed (season miso) of the ingredients was applied on it, put in a bag, vacuum-packed, and stored at 5 ° C. for 3 days.
-Evaluation method Sugar composition: The sample which carried out the high temperature heating process was taken out from the bag, and after wiping off seasoning liquid etc., it homogenized with the mixer. After 1 ml of 8% trichloroacetic acid solution was added to 1 g of the homogenized sample and stirred vigorously, the extract was filtered and finally made up to 10 ml with distilled water. Analysis was performed using an HPLC apparatus (Shimadzu Corporation). Column is Mightysil NH ₂
(5um) (Kanto Chemical Co., Ltd.), the detector was a differential refractometer (RID-10A), the mobile phase was 70% acetonitrile, and the analysis was performed at a flow rate of 1 ml / min. For the three components, fructose, glucose, and sucrose, the sugar composition of the sample and their quantification were evaluated. As shown in FIG. 82, the sample subjected to the high-pressure heating treatment for 15 hours compared with the untreated sample had a sugar concentration of about 3 g or more regardless of the treatment temperature. Moreover, the penetration of the sugar component contained in the pickled bed into the beef tongue increases in proportion to the increase in the processing temperature, and at a processing temperature of 40 ° C. or higher, the concentration is higher than the general method.
Hardness: Each sample was prepared into a 1 cm square cube, and a stress was measured with a rheometer when a blade was applied vertically to the muscle fiber with a razor blade plunger and entered up to 8 mm. As shown in FIG. 83, the measurement results show that the hardness after heating becomes softer than that of the untreated and general methods by performing high-pressure heating treatment. The treatment at 60 ° C seems to have become softer due to the progress of the enzyme reaction. In the treatment at 40 ° C, the longer the treatment time, the softer.
Color Tone: FIG. 84 (a) shows the color tone before the high-pressure heating process, and (b) shows the color tone before the high-pressure heating process.
Umami component content: Each sample was suspended in physiological saline and mixed well. After removing the residue by centrifugation or filtering, amino acids in the sample were fluorescently labeled using AccQ-Fluor Reagent Kit (Waters). Each amino acid was eluted by high performance liquid chromatography (HPLC) with a linear gradient using the specified mobile phase (mobile phase A: AccQ-Eluent A (Waters), mobile phase B: 60 (v / v)% acetonitrile). . AccQ-tag Amino Acid Analysis Column (Waters) was used as the column, the column oven was set at 40 ° C, and elution was performed at a flow rate of 1 ml / min. Upon detection, fluorescence intensity was measured at an excitation wavelength of 250 nm and a fluorescence wavelength of 395 nm. As shown in FIG. 85, the measurement results show that the amount of umami components greatly increases at a treatment temperature of 60 ° C. Moreover, the amount of umami components increases in proportion to the processing time.
Microbiological hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted. Each diluted sample is diluted with standard agar (Eiken, for general viable count) and 0.01 (w / v)% chloramphenicol. The potato dextrose-containing agar medium (Eiken, for fungi) was smeared (in the case of standard agar, the pour method was used). The number of microbial colonies formed after 3 days of culture at 30 to 37 ° C. was counted, and the number of viable bacteria and fungi per 1 g of the sample was calculated. The reference values were set at 300 cfu / g or less for general viable counts and 1000 cfu / g or less for fungal counts with reference to the Food Sanitation Law standards. The non-detection was set to 50 cfu / g or less for both general viable bacteria and fungi.
(Table 41A) shows the results of microbial hygiene inspection by treatment temperature (all treatment times are 15 hours), and (Table 41B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures are 40 ° C.).

In the table, above the standard means that the live bacteria are 100,000 / g or more, fungus is 1000 / g or more, and below the standard is that the general live bacteria is 100,000 / g or less, the fungus is 1000 / g or less, Detection refers to the detection limit, 50 / g or less.
As shown in the table, general viable bacteria were detected for each treatment temperature and treatment time, but the hygienic standard values were all below. Fungi were not detected by treatment temperature or treatment time. Beef tongue pickled in miso can be stored for 1 month at 5 ° C under any processing conditions, like beef thigh.

(3) Pickled beef (outside peach) and processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 1 to 5 hours ・ Production details Meat: Beef (outside peach)
Pickling solution: Rice bran (boiled water: water = 1: 1)
Production method: Beef thigh sliced to a thickness of 1 cm and 1/5 amount of rice bran were put in a bag and vacuum packaged.
Evaluation method Glucose concentration: After homogenizing the meat after each treatment, 5 ml of 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, vigorously shaken, filtered and clarified to a volume of 50 ml. The glucose concentration of the fixed volume was measured using a glucose CII test manufactured by Wako Pure Chemical Industries, Ltd. and converted to the glucose concentration contained in the original sample. Three iterations were performed per treatment, and an average value and a standard deviation were obtained. As shown in FIG. 86, the measurement results showed that the glucose concentration in the beef leg meat was improved to 200 mg or more regardless of the treatment time and temperature of the high-pressure heating treatment as compared with the untreated case. Moreover, the glucose concentration of beef leg meat increases in proportion to the increase in the processing temperature. In addition, the glucose concentration increases in proportion to the length of the processing time. In particular, since the treatment temperature of 60 ° C. corresponds to the appropriate temperature of the koji enzyme, the increase in glucose concentration is remarkable.
Hardness: Each sample was prepared into a 1 cm square cube, and a stress was measured with a rheometer when a blade was applied vertically to the muscle fiber with a razor blade plunger and entered up to 8 mm. As shown in FIG. 87, the measurement result showed that the hardness of the processed meat was softened regardless of the processing time and temperature of the high-pressure heating process compared to the unprocessed case. Moreover, there existed a tendency which softens with the raise of processing temperature. In particular, the hardness after heating becomes soft at a treatment temperature of 60 ° C., which is an appropriate temperature for the enzyme of koji. The hardness after heating becomes softer in proportion to the length of processing time at 60 ° C.
Color Tone: FIG. 88 (a) shows the color tone before the high-pressure heating process, and FIG. 88 (b) shows the color tone before the high-pressure heating process.
Umami component content: Each sample was suspended in physiological saline and mixed well. After removing the residue by centrifugation or filtering, amino acids in the sample were fluorescently labeled using AccQ-Fluor Reagent Kit (Waters). Each amino acid was eluted by high performance liquid chromatography (HPLC) with a linear gradient using the specified mobile phase (mobile phase A: AccQ-Eluent A (Waters), mobile phase B: 60 (v / v)% acetonitrile). . AccQ-tag Amino Acid Analysis Column (Waters) was used as the column, the column oven was set at 40 ° C, and elution was performed at a flow rate of 1 ml / min. Upon detection, fluorescence intensity was measured at an excitation wavelength of 250 nm and a fluorescence wavelength of 395 nm. As shown in FIG. 89, the measurement result shows that when high-pressure heating is performed, the amount of umami components increases in proportion to the processing temperature and processing time. When the treatment time is 15 hours, the treatment temperature is 40 ° C. or higher, and when the treatment temperature is 60 ° C., the content of umami components is 1% or more if the treatment time is 15 hours or more. Test method: Each sample is suspended in physiological saline and serially diluted, and each diluted sample is diluted with a standard agar medium (for Eiken, general viable count) and 0.01 (w / v)% chloramphenicol-containing potato It was smeared on dextrose agar medium (Eiken, for fungi) (in the case of standard agar, the pour method was used). The number of microbial colonies formed after 3 days of culture at 30 to 37 ° C. was counted, and the number of viable bacteria and fungi per 1 g of sample was calculated. The reference values were set at 300 cfu / g or less for general viable counts and 1000 cfu / g or less for fungal counts with reference to the Food Sanitation Law standards. The non-detection was set to 50 cfu / g or less for both general viable bacteria and fungi.
(Table 42A) shows the results of microbial hygiene inspection by treatment temperature (all treatment times are 15 hours), and (Table 42B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures are 40 ° C.).

In the table, above the standard means that the live bacteria are 100,000 / g or more, fungus is 1000 / g or more, and below the standard is that the general live bacteria is 100,000 / g or less, the fungus is 1000 / g or less, Detection refers to the detection limit, 50 / g or less.
As shown in the table, according to the treatment temperature, both the general viable bacteria and fungi exceeded the hygiene standard value at the treatment of 40 ° C or lower, but were not detected at 60 ° C or higher. According to the treatment time at 60 ° C., general viable bacteria were detected within a range not exceeding the hygiene standard value after 1 month only after treatment for 1 hour, but there was almost no difference in the viable cell count depending on the treatment time. Taking into account that the activity temperature of the salmon enzyme is 60 ° C, it is recommended that beef tuna be pickled with high pressure heating at 60 ° C or higher.

(4) Boiled beef (tan) pickled and processed pressure: 1000 atm (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 1 to 5 hours ・ Production: Meat: Beef tongue
Pickled liquid: rice bran (boiled water: water = 1: 1)
Production method: A slice of beef thigh sliced to a thickness of 1 cm and 2/5 amount of rice bran were put in a bag and vacuum-packed.
Evaluation method Glucose concentration: After homogenizing the meat after each treatment, 5 ml of 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, vigorously shaken, filtered and clarified to a volume of 50 ml. The glucose concentration of the fixed volume was measured using a glucose CII test manufactured by Wako Pure Chemical Industries, Ltd. and converted to the glucose concentration contained in the original sample. Three iterations were performed per treatment, and an average value and a standard deviation were obtained. As shown in FIG. 90, the measurement results showed that the glucose concentration in beef tongue was improved to about 200 mg or more, regardless of the treatment time and temperature of the high-pressure heating treatment as compared with the untreated. Moreover, the glucose concentration of beef tongue increases in proportion to the increase in the processing temperature. In addition, the glucose concentration increases in proportion to the length of the processing time. In particular, since the treatment temperature of 60 ° C. corresponds to the appropriate temperature of the koji enzyme, the increase in glucose concentration is remarkable.
Hardness: Each sample was prepared into a 1 cm square cube, and a stress was measured with a rheometer when a blade was applied vertically to the muscle fiber with a razor blade plunger and entered up to 8 mm. As shown in FIG. 91, the measurement result shows that the hardness of the processed meat was softened regardless of the processing time and temperature of the high-pressure heating process compared to the unprocessed case. Moreover, it softened in proportion to the rise of processing temperature and the length of processing time.
Color Tone: FIG. 92 (a) shows the color tone before the high-pressure heating process, and (b) shows the color tone before the high-pressure heating process.
Umami component content: Each sample was suspended in physiological saline and mixed well. After removing the residue by centrifugation or filtering, amino acids in the sample were fluorescently labeled using AccQ-Fluor Reagent Kit (Waters). Each amino acid was eluted by high performance liquid chromatography (HPLC) with a linear gradient using the specified mobile phase (mobile phase A: AccQ-Eluent A (Waters), mobile phase B: 60 (v / v)% acetonitrile). . AccQ-tag Amino Acid Analysis Column (Waters) was used as the column, the column oven was set at 40 ° C, and elution was performed at a flow rate of 1 ml / min. Upon detection, fluorescence intensity was measured at an excitation wavelength of 250 nm and a fluorescence wavelength of 395 nm. As shown in FIG. 93, the measurement result shows that when high pressure heating treatment is performed, the amount of umami components increases in proportion to the treatment temperature and treatment time. When the treatment time was 15 hours, the treatment temperature was 20 ° C. or higher, and when the treatment temperature was 60 ° C., the content of the umami component was 1% or more when the treatment time was 15 hours or more.
Microbiological hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted. Each diluted sample is diluted with standard agar (Eiken, for general viable count) and 0.01 (w / v)% chloramphenicol. The potato dextrose-containing agar medium (Eiken, for fungi) was smeared (in the case of standard agar, the pour method was used). The number of microbial colonies formed after 3 days of culture at 30 to 37 ° C. was counted, and the number of viable bacteria and fungi per 1 g of the sample was calculated. The reference values were set at 300 cfu / g or less for general viable counts and 1000 cfu / g or less for fungal counts with reference to the Food Sanitation Law standards. The non-detection was set to 50 cfu / g or less for both general viable bacteria and fungi.
(Table 43A) shows the results of microbial hygiene inspection by treatment temperature (all treatment times are 3 hours), and (Table 43B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures are 60 ° C.).

In the table, above the standard means that the live bacteria are 100,000 / g or more, fungus is 1000 / g or more, and below the standard is that the general live bacteria is 100,000 / g or less, the fungus is 1000 / g or less, Detection refers to the detection limit, 50 / g or less.
As shown in the table, according to the treatment temperature, both the general live bacteria and fungi exceeded the hygiene standard value at the treatment of 40 ° C. or less, but the treatment at 60 ° C. or more is below the hygiene standard value. By treatment time at 60 ° C., general viable bacteria were detected in a range not exceeding the sanitary standard value at any treatment time, but there was no difference in the number of viable bacteria depending on the treatment time. As with beef leg meat, the activity temperature of the salmon enzyme is 60 ° C, so it is recommended that the beef tongue be pickled with high pressure at 60 ° C or higher.

(5) Effects in treatments of 80 MPa or less and 100 MPa or more When the beef miso and pickled bean paste production method was examined by changing only the pressure conditions of the high pressure treatment conditions in the range of 80 to 300 MPa, the results shown in Table 44 were obtained. It was confirmed that the invention is effective even in the pressure range of 80 to 300 MPa.

Additional experiment (hard tofu)
(1) Pickled tofu pickles / treatment conditions Pressure: 1000 atmospheres (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 7.5 to 30 hours ・ Production content Processed product: Hard tofu Pickled bed: Seasoning miso (40% sake, 40% miso, 10% sake, 10% mirin)
Manufacturing method: 1/2 amount of seasoned sake lees was applied to hard tofu cut into 1 cm width, put in a bag, and vacuum-packed.
Evaluation method Glucose concentration: After homogenizing the fish meat after each treatment, 5 ml of an 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, vigorously shaken, filtered and clarified to a volume of 50 ml. The glucose concentration of the fixed volume was measured using a glucose CII test manufactured by Wako Pure Chemical Industries, Ltd. and converted to the glucose concentration contained in the original sample. Three iterations were performed per treatment, and an average value and a standard deviation were obtained. As shown in FIG. 94, the measurement result shows that the glucose concentration is increased by performing the high pressure heating treatment. It is particularly high at a treatment temperature of 40 ° C., and the glucose concentration increases in proportion to the treatment time.
Hardness: Each sample was prepared into a 1 cm square cube, and the stress when compressed by 80% with a 10 mmφ cylindrical plunger was measured with a rheometer. As shown in FIG. 95, the measurement results show that the hardness of hard tofu becomes soft by performing high-pressure heating treatment. Like the glucose concentration, it becomes particularly soft at a processing temperature of 40 ° C. and further softens in proportion to the processing time.
Color tone: L *, a *, and b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each processing condition. As shown in FIG. 96, the measurement results change in color in proportion to the processing temperature and processing time, and become more yellow. 97A shows the color tone before the high-pressure heating process, and FIG. 97B shows the color tone before the high-pressure heating process.
Umami component content: Each sample was suspended in physiological saline and mixed well. After removing the residue by centrifugation or filtering, amino acids in the sample were fluorescently labeled using AccQ-Fluor Reagent Kit (Waters). Each amino acid was eluted by high performance liquid chromatography (HPLC) with a linear gradient using the specified mobile phase (mobile phase A: AccQ-Eluent A (Waters), mobile phase B: 60 (v / v)% acetonitrile). . AccQ-tag Amino Acid Analysis Column (Waters) was used as the column, the column oven was set at 40 ° C, and elution was performed at a flow rate of 1 ml / min. Upon detection, fluorescence intensity was measured at an excitation wavelength of 250 nm and a fluorescence wavelength of 395 nm. As shown in FIG. 98, the measurement results show that the amount of umami components increases when a high-pressure heating process is performed, and particularly increases greatly at a processing temperature of 60 ° C.
Microbiological hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted. Each diluted sample is diluted with standard agar (Eiken, for general viable count) and 0.01 (w / v)% chloramphenicol. The potato dextrose-containing agar medium (Eiken, for fungi) was smeared (in the case of standard agar, the pour method was used). The number of microbial colonies formed after 3 days of culture at 30 to 37 ° C. was counted, and the number of viable bacteria and fungi per 1 g of sample was calculated. The reference values were set at 300 cfu / g or less for general viable counts and 1000 cfu / g or less for fungal counts with reference to the Food Sanitation Law standards. The non-detection was set to 50 cfu / g or less for both general viable bacteria and fungi.
(Table 45A) shows the results of microbial hygiene inspection by treatment temperature (all treatment times are 15 hours), and (Table 45B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures are 40 ° C.).

In the table, above the standard means that the live bacteria are 100,000 / g or more, fungus is 1000 / g or more, and below the standard is that the general live bacteria is 100,000 / g or less, the fungus is 1000 / g or less, Detection refers to the detection limit, 50 / g or less.
As shown in the table, the number of viable bacteria is below the sanitary standard value for each treatment temperature and treatment time. It is thought that the growth of bacteria was suppressed by the synergistic effect with the bactericidal effect of alcohol contained in sake lees soaked in hard tofu, as well as the effect of high-pressure heating treatment, as in the case of pickled koji.

(2) Effect in the treatment of 80 MPa or less and 100 MPa or more When the method for producing the pickled tofu was changed by changing only the pressure condition of the high pressure treatment condition in the range of 80 to 300 MPa, the result shown in Table 46 was obtained. It was confirmed to be effective even in the pressure range of 80 to 300 MPa.

Additional experiment (seafood)
(1) Pickled scallops and processing conditions Pressure: 1000 atmospheres (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 7.5 hours to 30 hours ・ Products: Seafood: Fukuragi Pickled bed: Miso soup (73% sake lees, 11.2% powdered rice bran, 7.5% sake, 7.5% mirin, 0.8% salt)
Production method: An edible bed of the same weight was applied to a cutlet having a width of 2 cm, placed in a bag, and vacuum packaged. As a general production method, scallop fillets were wrapped in gauze, and the same amount of miso as the food was applied on top of it, put in a bag, vacuum packaged, and stored at room temperature for 3 days.
Evaluation method Glucose concentration: After homogenizing the fish meat after each treatment, 5 ml of an 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, vigorously shaken, filtered and clarified to a volume of 50 ml. The glucose concentration of the fixed volume was measured using a glucose CII test manufactured by Wako Pure Chemical Industries, Ltd. and converted to the glucose concentration contained in the original sample. Three iterations were performed per treatment, and an average value and a standard deviation were obtained. As shown in FIG. 99, the measurement result showed that 0.3% or more glucose permeation was confirmed regardless of the treatment conditions as compared with the untreated cases. The glucose concentration increases in proportion to the increase in processing temperature. In addition, the glucose concentration increases in proportion to the length of the processing time. Furthermore, at a treatment time of 15 hours, at a treatment temperature of 40 ° C. and at a treatment temperature of 40 ° C., the glucose concentration was higher than that in the general method under the condition of 15 hours or more.
Hardness: Each sample was prepared into a 1 cm square cube, and a stress was measured with a rheometer when a blade was applied vertically to the muscle fiber with a razor blade plunger and entered up to 8 mm. As shown in FIG. 100, the measurement results showed that tenderness of pickled scallions tended to be harder than untreated or general methods by high-pressure heating treatment. However, in the case of the 15-hour treatment, the flounder became softer in proportion to the increase in the treatment temperature, and at 60 ° C., it became softer than the untreated and general methods. In addition, the flounder became softer in proportion to the length of the treatment time.
Color tone: L *, a *, and b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each processing condition. As shown in FIG. 101, the measurement result is a bright brown color that is infiltrated with components and the like by performing high-pressure heating treatment. In addition, the vividness of the color is improved in proportion to the processing temperature and the processing time. FIG. 102A shows the color tone before the high-pressure heating process, and FIG. 102B shows the color tone before the high-pressure heating process.
Microbiological hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted. Each diluted sample is diluted with standard agar (Eiken, for general viable count) and 0.01 (w / v)% chloramphenicol. The potato dextrose-containing agar medium (Eiken, for fungi) was smeared (in the case of standard agar, the pour method was used). The number of microbial colonies formed after 3 days of culture at 30 to 37 ° C. was counted, and the number of viable bacteria and fungi per 1 g of the sample was calculated. The reference values were set at 300 cfu / g or less for general viable counts and 1000 cfu / g or less for fungal counts with reference to the Food Sanitation Law standards. The non-detection was set to 50 cfu / g or less for both general viable bacteria and fungi.
(Table 47A) shows the results of microbial hygiene inspection by treatment temperature (all treatment times are 15 hours), and (Table 47B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures are 40 ° C.).

In the table, above the standard means that the live bacteria are 100,000 / g or more, fungus is 1000 / g or more, and below the standard is that the general live bacteria is 100,000 / g or less, the fungus is 1000 / g or less, Detection refers to the detection limit, 50 / g or less.
As shown in the table, the viable counts of general viable bacteria and fungi were not detected or were below the sanitary standard value for each treatment temperature and treatment time. This is thought to be due to the fact that the growth of bacteria was suppressed by a synergistic effect with the bactericidal effect of alcohol contained in sake lees soaked in scallops, as well as the effect of high-pressure heating treatment, as in pickled vegetables.

(2) Squid pickles / processing conditions Pressure: 1000 atmospheres (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 7.5 hours-30 hours ・ Production details Seafood: Squirrel (torso)
Pickled bed: Seasoned miso (73% sake lees, 11.2% powdered rice koji, 7.5% sake, 7.5% mirin, 0.8% salt)
Manufacturing method: The same weight of pickled floor was applied to the peeled squid body, put in a bag, and vacuum packed. As a general production method, squid fillets were wrapped in gauze, and the same amount of seasoning paste as the ingredients was applied on top of it, put in a bag, vacuum-packed, and stored at room temperature for 3 days.
Evaluation method Glucose concentration: After homogenizing the squid meat after each treatment, 5 ml of 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, vigorously shaken, filtered and clarified to a volume of 50 ml. The glucose concentration of the fixed volume was measured using a glucose CII test manufactured by Wako Pure Chemical Industries, Ltd.
It was converted to the glucose concentration contained in the original sample. Three iterations were performed per treatment, and an average value and a standard deviation were obtained. As shown in FIG. 103, the measurement results showed that 0.5% or more glucose permeation was confirmed regardless of the treatment conditions as compared to the untreated cases. The glucose concentration increases in proportion to the increase in processing temperature. In addition, the glucose concentration increases in proportion to the length of the processing time. Further, the concentration was higher than the glucose concentration in the general method related to the treatment conditions.
Hardness: Each sample was prepared into a 2 cm square cube, and the stress when entering up to 15 mm with a 5 mmφ needle plunger was measured with a rheometer. As shown in FIG. 104, the results of the measurement showed that squid pickles were tend to be hardened by high-pressure heating treatment as compared to untreated, but both conditions were softer than the general method. Further, in the case of the 15-hour treatment, the treatment temperature was 40 ° C. or more, and in the case of the 40 ° C. treatment, the treatment time was 15 hours or more, and the treatment became softer than the untreated.
Color tone: L *, a *, and b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each processing condition. As shown in FIG. 105, the measurement result is obtained by performing high-pressure heating treatment, so that components and the like soak into a bright brown color. In addition, the vividness of the color is improved in proportion to the processing temperature and the processing time. FIG. 106A shows the color tone before the high-pressure heating process, and FIG. 106B shows the color tone before the high-pressure heating process.
Microbiological hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted. Each diluted sample is diluted with standard agar (Eiken, for general viable count) and 0.01 (w / v)% chloramphenicol. The potato dextrose-containing agar medium (Eiken, for fungi) was smeared (in the case of standard agar, the pour method was used). The number of microbial colonies formed after 3 days of culture at 30 to 37 ° C. was counted, and the number of viable bacteria and fungi per 1 g of the sample was calculated. The reference values were set at 300 cfu / g or less for general viable counts and 1000 cfu / g or less for fungal counts with reference to the Food Sanitation Law standards. The non-detection was set to 50 cfu / g or less for both general viable bacteria and fungi.
(Table 48A) shows the results of microbial hygiene inspection by treatment temperature (all treatment times are 15 hours), and (Table 48B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures are 40 ° C.).

In the table, above the standard means that the live bacteria are 100,000 / g or more, fungus is 1000 / g or more, and below the standard is that the general live bacteria is 100,000 / g or less, the fungus is 1000 / g or less, Detection refers to the detection limit, 50 / g or less.
As shown in the table, the numbers of viable bacteria and fungi were not detected or were below the sanitary standard value for each treatment temperature and treatment time. It is thought that the growth of bacteria was suppressed by the synergistic effect of the sterilization effect of alcohol contained in squid soaked with squid, as well as the effect of high-pressure heating treatment, as in the case of pickled vegetables and scallops.

(3) Soft smoke and processing conditions of flounder Pressure: 1000 atmospheres (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 30 minutes to 2 hours ・ Production details: Seafood: Fukuragi Pickled liquid: Seasoning kun liquid (20% salt, 20% sugar, 8% trehalose, 2% powdered kun liquid, 50% water)
Production method: A pickled liquid having the same weight as a scallop cut into 2 cm wide pieces was put in a bag and vacuum-packed.
-Evaluation method Sugar concentration: The sample which carried out the high temperature heating process was taken out from the bag, the seasoning liquid etc. were wiped off, and it homogenized with the mixer. To 1 g of the homogenized sample, 1 ml of 8% trichloroacetic acid solution was added and stirred vigorously, and then the extract was filtered and finally made up to 10 ml with distilled water. Analysis was performed using an HPLC apparatus (Shimadzu Corporation). Column is Mightysil NH ₂ (5um)
(Kanto Chemical Co., Ltd.) The detector was a differential refractometer (RID-10A), the mobile phase was 70% acetonitrile, and the analysis was performed at a flow rate of 1 ml / min. For the three components, fructose, glucose, and sucrose, the sugar composition of the sample and their quantification were evaluated. As shown in FIG. 107, the measurement results show that the sugar concentration is increased by performing high-pressure heating. There was no difference due to the treatment temperature.
Hardness: Each sample was prepared into a 1 cm square cube, and a stress was measured with a rheometer when a blade was applied vertically to the muscle fiber with a razor blade plunger and entered up to 8 mm. As shown in FIG. 108, the measurement results show that the dehydration occurs due to the salt content of the seasoning liquid during the production process or the drying process is performed, so that the hardness is higher than that of the unprocessed. The influence of the high-pressure heating treatment may be softening in proportion to the increase in processing temperature, or hardening in proportion to the length of processing time.
Color tone: L *, a *, and b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each processing condition. As shown in FIG. 109, the measurement results are obtained by performing high-pressure heating treatment, so that the seasoning liquid is soaked into a bright brown color. The color vividness is improved in proportion to the processing temperature and processing time. FIG. 110A shows the color tone before the high-pressure heating process, and FIG. 110B shows the color tone before the high-pressure heating process.
Microbiological hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted. Each diluted sample is diluted with standard agar (Eiken, for general viable count) and 0.01 (w / v)% chloramphenicol. The potato dextrose-containing agar medium (Eiken, for fungi) was smeared (in the case of standard agar, the pour method was used). The number of microbial colonies formed after 3 days of culture at 30 to 37 ° C. was counted, and the number of viable bacteria and fungi per 1 g of the sample was calculated. The reference values were set at 300 cfu / g or less for general viable counts and 1000 cfu / g or less for fungal counts with reference to the Food Sanitation Law standards. The non-detection was set to 50 cfu / g or less for both general viable bacteria and fungi.
(Table 49A) shows the results of microbial hygiene inspection by treatment temperature (all treatment times are 1 hour), and (Table 49B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures are 40 ° C.).

In the table, above the standard means that the live bacteria are 100,000 / g or more, fungus is 1000 / g or more, and below the standard is that the general live bacteria is 100,000 / g or less, the fungus is 1000 / g or less, Detection refers to the detection limit, 50 / g or less.
As shown in the table, according to the treatment temperature, both general viable bacteria and fungi were not detected at a treatment temperature of 60 ° C. or higher. By treatment time at 40 ° C, the hygiene standards were below 2 hours.

(4) Squid soft smoke and processing conditions Pressure: 1000 atmospheres (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 30 minutes to 2 hours ・ Production details Seafood: Squirrel (torso)
Pickling solution: seasoning solution (20% salt, 20% sugar, 8% trehalose, 2% powdered solution, 50% water)
Production method: The pickled liquid of the same weight as the shell part of the peeled squid was put together in a bag and vacuum packaged.
-Evaluation method Sugar concentration: The sample which carried out the high temperature heating process was taken out from the bag, the seasoning liquid etc. were wiped off, and it homogenized with the mixer. After 1 ml of 8 trichloroacetic acid solution was added to 1 g of the homogenized sample and stirred vigorously, the extract was filtered and finally made up to 10 ml with distilled water. Analysis was performed using an HPLC apparatus (Shimadzu Corporation). The column was Mightysil NH ₂ (5um) (Kanto Chemical Co., Ltd.), the detector was a differential refractometer (RID-10A), the mobile phase was 70% acetonitrile, and the analysis was performed at a flow rate of 1 ml / min. For the three components, fructose, glucose, and sucrose, the sugar composition of the sample and their quantification were evaluated. As shown in FIG. 111, the measurement results are shown in FIG. The sugar concentration increased most at the treatment temperature of 60 ° C.
Hardness: Each sample was prepared into a 2 cm square cube, and the stress when it entered up to 15 mm with a 5 mmφ needle plunger was measured with a rheometer. As shown in FIG. 112, the measurement results tend to be harder than untreated during the manufacturing process, as in the case of flaky. The effect of the high-pressure heating treatment becomes softer in proportion to the length of the treatment time, contrary to the fluffy treatment.
Color tone: L *, a *, and b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each processing condition. As shown in FIG. 113, the measurement results are obtained by performing high-pressure heating treatment, so that the seasoning liquid is soaked and becomes a bright brown color as in the case of Fukuragi. Also, the vividness of the color is improved in proportion to the processing temperature and the processing time. FIG. 114 (a) shows the color tone before the high-pressure heating process, and FIG. 114 (b) shows the color tone before the high-pressure heating process.
Microbiological hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted. Each diluted sample is diluted with standard agar (Eiken, for general viable count) and 0.01 (w / v)% chloramphenicol. The potato dextrose-containing agar medium (Eiken, for fungi) was smeared (in the case of standard agar, the pour method was used). The number of microbial colonies formed after 3 days of culture at 30 to 37 ° C. was counted, and the number of viable bacteria and fungi per 1 g of the sample was calculated. The reference values were set at 300 cfu / g or less for general viable counts and 1000 cfu / g or less for fungal counts with reference to the Food Sanitation Law standards. The non-detection was set to 50 cfu / g or less for both general viable bacteria and fungi.
(Table 50A) shows the results of microbial hygiene inspection by treatment temperature (all treatment times are 1 hour), and (Table 50B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures are 40 ° C.).

In the table, above the standard means that the live bacteria are 100,000 / g or more, fungus is 1000 / g or more, and below the standard is that the general live bacteria is 100,000 / g or less, the fungus is 1000 / g or less, Detection refers to the detection limit, 50 / g or less.
As shown in the table, in the squid soft smoke, neither general viable bacteria nor fungi were detected except those treated at 40 ° C. for 1 hour immediately after production. Squid soft smoke can be stored at 5 ° C for one month under any processing conditions.

(5) Effects in treatments of 80 MPa or less and 100 MPa or more The results of the results shown in Table 51 were obtained by examining the production methods for the above-mentioned pickled squid and squid pickles and soft smoke in the pressure range of 80 to 300 MPa only in the high pressure treatment conditions. The present invention was confirmed to be effective even in the pressure range of 80 to 300 MPa.

  The degassing / heating / high pressure treatment method according to the present invention can be applied to vegetables other than the above, as well as to vegetable syrup pickles, in vegetable Nara pickles, vegetable shallow pickles and vegetable soy pickles. Can be applied to apples, apricots, and plums, and can be used for chicken and beef in addition to pork loin for pickled meat. Tofu pickles are limited to hard tofu, a special product of Ishikawa Prefecture. It can also be used for general tofu, and in processed mushrooms, it can also be used for mushrooms other than shiitake mushrooms.

Claims (24)

  A degassing / heating / high-pressure treatment method applied to the production of food, wherein the food is any of Nara-zuke, Asa-zuke, fresh soy sauce, fruit syrup pickles, livestock pickles, tofu pickles and processed mushrooms In the state where the food is put together with the seasoning liquid in a container such as a polyethylene bag and deaerated to hold only the food and the seasoning liquid in the container, and the food is put in the polyethylene bag, about 300 MPa or less And a degassing / heating / high-pressure treatment method, wherein the treatment is performed at a temperature of 20 ° C. to 90 ° C. for a predetermined time.   2. The degassing / heating / high pressure treatment method according to claim 1, wherein the food is eggplant, radish or cucumber nara pickles, the treatment pressure after degassing is 300 MPa or less, and the treatment temperature is 20 ° C. or more and 90 ° C. Degassing / heating / high-pressure treatment method, characterized in that the temperature is not higher than 50 ° C., preferably not lower than 50 ° C. and not higher than 70 ° C., and the processing time is not shorter than 18 hours and not longer than 60 hours.   5. The degassing / heating / high pressure treatment method according to claim 2, wherein the bed used for the production of the Nara-zuke uses one that has been treated at 70 ° C. or more for several hours to several days in order to promote the Maillard reaction. A degassing / heating / high-pressure treatment method.   The degassing / heating / high-pressure treatment method according to claim 1, wherein the food is a swallow pickled vegetable, and the treatment pressure after degassing is 300 MPa or less using a seasoning solution to which a tissue-disrupting enzyme such as pectinase is added. The temperature is 20 ° C. or more and 90 ° C. or less, preferably 40 ° C. or more and 60 ° C. or less, the treatment time is 15 to 30 minutes, followed by normal pressure heat treatment, and the enzyme is deactivated by heating. Gas / heating / high pressure treatment methods   2. The degassing / heating / high pressure treatment method according to claim 1, wherein the food is eggplant, radish or cucumber raw soy sauce, the treatment pressure after degassing is 300 MPa or less, and the treatment temperature is 20 ° C. or more and 90 ° C. or less. Preferably, the degassing / heating / high pressure treatment method is characterized in that the treatment time is 30 ° C. or more and 60 ° C. or less and the treatment time is 20 minutes to 16 hours.   8. The degassing / heating / high pressure treatment method according to claim 7, wherein the food is cut to a thickness of 0.5 to 1 cm and sun-dried as a pretreatment for the high pressure treatment. Method.   2. The degassing / heating / high pressure treatment method according to claim 1, wherein the food is apple syrup pickled, the treatment pressure after degassing is 300 MPa or less, the treatment temperature is 65 ° C. or more and 75 ° C. or less, and the treatment time is 20 minutes. A degassing / heating / high pressure treatment method characterized in that the time is from minutes to 16 hours.   The deaeration / heating / high-pressure treatment method according to claim 1, wherein the food is ume syrup, the treatment pressure after deaeration is 300 MPa or less, the treatment temperature is 30 ° C. or more and 50 ° C. or less, and the treatment time is 20 A degassing / heating / high pressure treatment method characterized in that the time is from minutes to 16 hours.   2. The degassing / heating / high pressure treatment method according to claim 1, wherein the food is apricot syrup, the treatment pressure after deaeration is 300 MPa or less, the treatment temperature is 65 ° C. or more and 75 ° C. or less, and the treatment time is 20 minutes. A degassing / heating / high pressure treatment method characterized in that the time is from minutes to 16 hours.   The degassing / heating / high-pressure treatment method according to claim 9 to 11, wherein a low-viscosity syrup is used, and an acidulant such as phytic acid is added together with the low-viscosity syrup. Heating and high pressure treatment method.   2. The degassing / heating / high pressure treatment method according to claim 1, wherein the food is pickled meat, the treatment pressure after degassing is 300 MPa or less, and the treatment temperature is 20 ° C. or higher and 90 ° C. or lower, preferably 30 ° C. or higher and 60 ° C. A degassing / heating / high pressure treatment method characterized in that the treatment time is 1 ° C. or less and a treatment time is 1 hour or more and 16 hours or less.   2. The degassing / heating / high pressure treatment method according to claim 1, wherein the food is pickled tofu, the treatment pressure after deaeration is 300 MPa or less, and the treatment temperature is 20 ° C. or higher and 90 ° C. or lower, preferably 30 ° C. or higher and 60 ° C. A degassing / heating / high-pressure treatment method characterized in that the treatment time is 16 ° C. or less and a treatment time is 16 hours or more and 90 hours or less.   2. The degassing / heating / high pressure treatment method according to claim 1, wherein the food is a processed product of mushroom, the treatment pressure after degassing is 300 MPa or less, and the treatment temperature is 20 ° C. or higher and 90 ° C. or lower, preferably 60 ° C. A degassing / heating / high pressure treatment method characterized in that the treatment time is 30 ° C. or less and the treatment time is 30 minutes (treatment time range).   A degassing / heating / high-pressure treatment method applied to the production of food, wherein the food is ume, and the ume is put in a container such as a polyethylene bag together with sugar and subjected to degassing / heating / high-temperature treatment. A degassing / heating / high pressure treatment method characterized by extracting plum extract and mixing the plum extract with sake to make plum wine.   A degassing / heating / high-pressure treatment method applied to the production of food, wherein the food is pickled in radish, and the radish is put in a container such as a polyethylene bag together with seasoning so that the inside of the container is deaerated. Degassing, heating, and heat treatment characterized in that it is treated at 80 MPa to 300 MPa and 40 ° C. to 70 ° C. for 1 to 5 hours with only radish and seasoning in the polyethylene bag. High pressure processing method.   A degassing / heating / high-pressure treatment method applied to the production of food, wherein the food is pickled in Nakajima rape, and the radish is put in a container such as a polyethylene bag together with seasoning soup to degas the container. In this state, only the Nakajima greens and the miso are preserved, and the Nakajima greens are put in the polyethylene bag, and the treatment is performed at 80 MPa to 300 MPa and 40 ° C. to 70 ° C. for 15 minutes to 45 minutes. Gas, heating and high pressure treatment methods.   A degassing / heating / high pressure treatment method applied to the production of food, wherein the food is radish soaked in soy sauce, and the radish is put together with soy sauce in a container such as a polyethylene bag to deaerate the inside of the container. Degassing / heating, characterized in that it is treated at 80 MPa to 300 MPa and 40 ° C. to 70 ° C. for 15 minutes to 60 minutes with only the radish and soy sauce in the polyethylene bag. High pressure processing method.   A degassing / heating / high pressure treatment method applied to the production of food, wherein the food is pickled in soy sauce of Nakajima vegetables, and the said Nakajima vegetables are put in a container such as a polyethylene bag together with soy sauce and degassed. The container is kept in the container with only Nakajima greens and soy sauce, and in a state where the Nakajima greens are put in this polyethylene bag, it is treated at 80 MPa to 300 MPa and 40 ° C to 70 ° C for 5 minutes to 30 minutes. Gas, heating and high pressure treatment methods.   A degassing / heating / high-pressure treatment method applied to the production of food, wherein the food is pickled ume, Japanese pear or grape syrup, and the ume, Japanese pear or grape together with syrup in a container such as a polyethylene bag The container is degassed, and only the plum, Japanese pear or grape and syrup are held in the container, and the polyethylene bag is filled with plum, Japanese pear or grape, and 80 MPa or more and 300 MPa or less and 40 ° C. or more and 70 A degassing / heating / high-pressure treatment method characterized by treatment at 15 ° C. or lower for 15 minutes to 60 minutes.   A degassing / heating / high pressure treatment method applied to the production of food, wherein the food is pickled beef peach or beef tongue in miso, and the beef peach or beef tongue in a container such as a polyethylene bag together with seasoning miso Inside the container, deaerated, and only the beef peach or beef tongue and seasoning miso are held in the container, and the beef peach or beef tongue is put in this polyethylene bag, and 80 MPa or more and 300 MPa or less and 20 ° C. A degassing / heating / high-pressure treatment method characterized in that the treatment is performed at 60 ° C. or lower for 7.5 hours to 30 hours.   A degassing / heating / high-pressure treatment method applied to the production of food, wherein the food is beef pickled peach or beef tongue, and the beef peach or beef tongue together with rice bran water such as a polyethylene bag In a container, deaerated and kept only beef peach or beef tongue and rice bran in the container, and the beef peach or beef tongue is put in this polyethylene bag and 80 MPa or more and 300 MPa or less and 20 A degassing / heating / high-pressure treatment method, wherein the treatment is performed at a temperature of from ℃ to 60 ℃ for 1 to 5 hours.   A degassing / heating / high pressure treatment method applied to the production of food, wherein the food is pickled tofu, put the tofu together with seasoning in a container such as a polyethylene bag and degassed It is characterized by holding only hard tofu and seasoning in a container and treating the polyethylene bag with hard tofu in a state of 80 MPa to 300 MPa and 20 ° C. to 60 ° C. for 7.5 hours to 30 hours. Degassing, heating and high-pressure treatment methods.   A degassing / heating / high-pressure treatment method applied to the production of food, wherein the food is pickled scallop or squid, and the scallop or squid is put in a container such as a polyethylene bag together with a seasoning bowl to deaerate. In the state where only scallop or squid and seasoning are held in the container, and scallop or squid is put in this polyethylene bag, treatment is performed at 80 MPa to 300 MPa and 20 ° C. to 60 ° C. for 7.5 hours to 30 hours. A degassing / heating / high-pressure treatment method.   A degassing / heating / high-pressure treatment method applied to the production of food, wherein the food is soft smoke of scallop or squid, and the scallop or squid is put together with seasoning liquid in a container such as a polyethylene bag to be removed. Carefully hold the scallop and squid seasoning liquid in the container, and with the scallop or squid in this polyethylene bag, 30 to 2 hours at 80 to 300 MPa and 20 to 60 ° C. A degassing / heating / high pressure treatment method characterized by treatment.