JP2017221180A - Fermented foods (including pickles) free from salt and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fermented food or a rice bran paste with a low salt content by a fermentation process with no addition of salt.SOLUTION: When bamboo powder, rice bran and the like are mixed or bamboo powder is used alone, a fermented food or a rice bran paste with a low salt content can be produced, which exhibits useful effects.SELECTED DRAWING: None

Description

The present invention relates to a fermented food produced without using salt, and particularly to the production of a so-called cocoon without using salt in the production of pickles.

With the recent aging and health consciousness in Japan, there is a strong demand for low-salt foods, because intake of a salty diet is expected to cause high blood pressure and stroke. However, salty pickles that have been made and eaten since ancient times have been useful as preserved foods. A characteristic of these foods is that they contain a large amount of salt to maintain their preservation. Furthermore, there is a desire to enjoy foods with a strong salt-inspiring taste for many years. Therefore, we hope that we can produce foods that have a salty taste, especially pickles, without using salt, but no such technology has been reported at present.

In addition, the inventors have studied for many years about the bactericidal action of components derived from natural products such as plants. As a feature of the above, for example, the tea extract component exerts a strong bactericidal property against pathogenic bacteria such as O-157, but there is a selection system such that resident bacteria such as Staphylococcus aureus do not show bactericidal action. I was doing. Bamboo shoot leaves have also been used to improve the shelf life of food. However, the bamboo powder in this case was not known.

Furthermore, in patent document 1 which became the basis of this invention, since salt is added and used by the manufacturing method of the fermented food using bamboo powder, high concentration salt will be contained in food.
Patent 4933572

This inventor makes it a subject to manufacture fermented food or a bran bed with little salt content by performing fermentation, without adding salt content.

It is quite a coincidence, but by adding bamboo flour and rice bran or the like without adding salt, or by adding water to bamboo flour alone, it is possible to successfully produce a fermented food or rice cake and complete the invention. did it. This was not described in the prior patent literature.
For example, the method may be fermented at 10 to 30 degrees, preferably 15 to 25 degrees, using a yogurt producing apparatus. When not in use, it can be put into hibernation by storing it in the refrigerator at 10 degrees.
Moreover, artificial salty taste was also realizable by this method.

In this way, it was possible to ferment without spoilage without adding salts. Surprisingly, the tsukemono pickled could be given a salty taste similar to that of salted pickles.

After mixing bamboo flour and rice bran or adding only 30 to 50% by weight of water with bamboo powder alone, it is fermented at 20 to 30 degrees, preferably around 25 degrees for 6 to 10 hours, preferably 8 hours Store in a refrigerator etc. at 10 degrees or less until use.

Hereinafter, although an example is given and explained, the present invention is not limited by the following example.
Add 200g bamboo powder and 100g water to a yogurt maker (yogurtea), mix and ferment at 25 degrees for 8 hours, no salt. After that, store it in the refrigerator at 10 degrees until use. When pickled, pickled at around 20 degrees.
If the pH value drops after 7 to 8 days, add rice bran.

Despite the fact that salt is not used, salty pickles can be used to create a wide new market that is completely different from the past. In particular, it can be used to prevent various diseases such as high blood pressure and stroke caused by ingestion of pickles with high salt concentration.

Claims (4)

A novel fermented food or bran bed, wherein bamboo powder and rice bran are mixed without adding salt, or water is added to bamboo powder alone, and the method for producing the same. The novel fermented food or bran bed according to claim [1], which is fermented at 10 to 30 degrees, preferably 15 to 25 degrees, and the production method. The novel fermented food or bran bed according to claim [1], which is fermented for 6 to 10 hours, preferably around 8 hours, and the production method. The new fermented food or bran bed according to claim [1], which is stored in a refrigerator until use after fermentation, and the production method.