JP2020062040A - Deaeration/heating/high-pressure treatment method for food - Google Patents

Abstract

To provide deaeration/heating/high-pressure treatment method suitable for producing vegetable and meat pickles, fruit syrup pickles, soybean curd pickles and mushroom processed products.SOLUTION: In deaeration/heating/high-pressure treatment method to be applied to production of vegetable and meat pickles, fruit syrup pickles, soybean curd pickles and mushroom processed products, a seasoning liquid is applied to a food, the food applied with the seasoning liquid is put in a polyethylene bag followed by deaeration, and vegetables, meat, fruits, soybean curd or mushrooms put in the polyethylene bag are treated in a condition of 300 MPa or less, 20°C or more and 90°C or less, and 20 min or more and within 16 hrs. In the case of for instance, meat pickles, a treatment pressure after deaeration is 300 MPa or less, a treatment temperature is 20°C or more and 90°C or less, preferably 30°C or more and 60°C or less, and a treatment time is 1 hr or more and within 16 hrs. In the case of soybean curd pickles, a treatment pressure after deaeration is 300 MPa or less, a treatment temperature is 20°C or more and 90°C or less, preferably 30°C or more and 60°C or less, and a treatment time is 16 hrs or more and within 90 hrs.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a deaeration / heating / high-pressure treatment method for food.

  In Patent Document 1, as a method of producing a seasoning, by holding food materials such as sardines and raw oysters containing or added proteolytic enzyme under a pressure of 50 MPa to 100 MPa in a temperature range of 40 ° C. to 60 ° C. , A method of accelerating the action of an enzyme while suppressing the growth of microorganisms to shorten the ripening period of seasonings is disclosed.

  In Patent Document 2, as a method for producing a processed fish product such as Kaburasu Sushi, by applying a relatively low pressure of 100 MPa or less to a fish meat material such as yellowtail, the structure of the fish meat material is destroyed and seasoning such as salting is performed. Techniques for shortening the required period are disclosed.

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

  In Non-Patent Documents 2 and 3, by applying the impregnation method used when pouring a curing agent to wood to lightly pickled foods, lightly pickled vegetables (eggplant, cucumber, etc.) can be produced in a short time. The contents to be done are described.

Japanese Patent No. 3475328 JP, 2013-55912, A

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

  By high-pressure treatment, it is possible to impregnate the inside of food with seasoning liquid and enzyme in a short time, and since it promotes the action of enzyme while suppressing the growth of microorganisms, it increases the number of taste components and liquefaction treatment. Can be expected.

However, when high-pressure treatment is used in combination with a conventional food production method, there is a trade-off with the conditions of the conventional method, and even in the same production method, since each food contains different ingredients, the same high-pressure treatment Equivalent effects cannot be expected under the conditions, and there are optimum processing conditions for each manufacturing method and high-pressure processing and each food product.
In particular, in the case of "Nara-zuke such as eggplant, Japanese radish, and seaweed", simmered (salted), medium-salted (with dessert-seasoning flavor) to top-salted (soaked with mirin lees or sake lees) There is a problem that some products require a long manufacturing period of one to one and a half years after being specially pickled (pickled in Ginjo lees), and it takes about two weeks for "vegetable fresh soy sauce pickles" such as carrots. There is a problem that a manufacturing period is required, and for "fruit syrup pickles" such as apples, plums and apricots, there is a demand to enhance the bactericidal effect while maintaining the texture and prolong the storage period. For "meat pickles", the conditions for increasing free amino acids and sugars that are taste components, and the conditions for softening the texture are not known. Similarly, for "tofu pickles", tofu becomes softer in the past and It took a few months for free amino acids to increase, The conditions for performing this in a short time are not known, and the conditions for increasing the umami constituent guanylic acid in the boiled state have not been specified for the "processed mushrooms".

  In order to solve the above problems, the degassing / heating / high-pressure treatment method according to the present invention is applied to the production of foods, and the foods to be applied include lightly pickled vegetables, fresh soy sauce pickled vegetables, syrup pickled fruits, and livestock meat. Pickles, pickled tofu, processed mushrooms, pickled seafood or soft smoked seafood.The treatment method is to put the food together with the seasoning liquid in a container such as a polyethylene bag and degas. Then, only the food and the seasoning liquid are held in the container, and the food is placed in this polyethylene bag and treated at 300 MPa or less and 20 ° C. or more and 90 ° C. or less for a predetermined time.

  When the food is a swallowed pickled vegetable, the processing pressure after deaeration is 300 MPa or less, the processing temperature is 20 ° C or higher and 90 ° C or lower, preferably 40 ° C or higher, using a seasoning liquid to which a tissue-disintegrating enzyme such as pectinase is added. The treatment time is set to 60 ° C. or less and the treatment time is set to 15 to 30 minutes. After that, heating under normal pressure is performed, and the enzyme is inactivated by further heating.

  In the case of lightly pickled vegetables, the high-pressure treatment pressure after deaeration is 300 MPa or less, the treatment temperature is 20 ° C or higher and 90 ° C or lower, preferably 40 ° C or higher and 60 ° C or lower, and the treatment time is 15 to 30 minutes. The enzyme is inactivated by heat treatment at atmospheric pressure.

In the case of pickled eggplant, Japanese radish or sea urchin in raw soy sauce, the high-pressure treatment pressure after deaeration is 300 MPa or less, the treatment temperature is 20 ° C. or higher and 90 ° C. or lower, preferably 30 ° C. or higher and 60 ° C. or lower, and the treatment time is 20 minutes. ~ 16 hours.
In this case, as a pretreatment for the high-pressure treatment, the food can be cut into a thickness of 0.5 to 1 cm, sun-dried, and dried to enhance the permeation effect of the seasoning liquid.

Further, in the case of syrup pickling of apple, plum or apricot, the high-pressure treatment pressure after deaeration is 300 MPa or less, the treatment temperature is 20 ° C. or higher and 90 ° C. or lower, preferably 30 ° C. or higher and 70 ° C. or lower, and the treatment time is 20 minutes to 16 hours
In this case, a low-viscosity sucralose aqueous solution, which is a high-intensity sweetener, is used as the syrup, and an acidulant such as phytic acid is added together with the low-viscosity syrup to promote germination induction and enhance the bactericidal effect.

  In the case of pickles of livestock 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 above-mentioned meat, for example, beef or pork thigh meat sliced to a thickness of 1 cm is used, and as the above seasoning liquid, for example, a combined miso of 78 wt% miso, 11 wt% mirin, and 11 wt% sugar is used.

  In the case of pickled tofu, the high-pressure treatment pressure after degassing is 300 MPa (hereinafter, the treatment temperature is 20 ° C. or higher and 90 ° C. or lower, preferably 30 ° C. or higher and 60 ° C. or lower, and the treatment time is 16 hours or longer and 90 hours or shorter. To do.

  As the tofu, for example, Kentofu (thickness 1 cm) specially produced in Ishikawa Prefecture is used, and as the seasoning liquid, sake cake liquid, miso liquid, salt koji liquid or the like is used. It is also possible to perform refrigeration for about one week as a pretreatment for the high-pressure treatment.

  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 higher and 90 ° C. or lower, preferably 60 ° C. or higher and 75 ° C. or lower, and the treatment time is 30 minutes. ). As the mushroom type, for example, shiitake mushroom is used.

  Further, in the case of pickling seafood (bulkfish, squid, etc.) in dregs and soft smoke, the high-pressure treatment pressure after deaeration is 80 MPa or more and 300 MPa or less and 20 ° C. or more and 60 ° C. or less, and the treatment time is 7.5 kg in the case of, for example, FUJURAGI. The time is from 30 hours to 30 hours, and in the case of squid, it is from 5 hours to 30 hours.

  According to the degassing / heating / high-pressure treatment method of the present invention, it is possible to increase the umami (taste component) components such as free amino acids and sugars in a short time. In the case of producing vegetables, the production period, which used to take one to one and a half years, can be shortened to several days. In the case of lightly pickled vegetables, the conventional production period of about two weeks can be shortened to about 20 minutes. be able to.

  When the method of the present invention is applied to the production of syrup pickling of fruits such as apples, plums and apricots, the bactericidal effect can be increased and the storage period can be extended.

  In addition, when the pickles of livestock meat are produced by the method of the present invention, the texture of the meat (softness) is improved in addition to the above, and when the pickles of tofu are produced by the method of the present invention, they can be crushed by the tongue. The texture of cream cheese can be obtained and free amino acids can be increased, and when the processed mushroom product is produced by the method of the present invention, guanylate of The increase was possible even in boiled water.

  Furthermore, when seaweed 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 with the alcohol and smoke contained in the sake lees Is suppressed.

The figure showing the detected components when the rice cake was treated at 70 ° C or higher in Nara-zuke and when treated by the conventional treatment method. Diagram comparing conventional manufacturing method and degassing / heating / high pressure processing method of the present invention Photographs of eggplant Nara pickles, Japanese radish Nara pickles, and sea urchin Nara pickles treated by the method of the present invention Diagram explaining the sterilization principle of degassing, heating, and high-pressure treatment Photograph of lightly pickled vegetables for people who have difficulty chewing produced by degassing, heating and high pressure treatment according to the method of the present invention The figure explaining the process of manufacturing the raw soy sauce ori pickles of the vegetables manufactured by the deaeration, heating, and high-pressure processing which concerns on the method of this invention. Graph showing the permeation amount of raw soy sauce ori into Japanese radish Graph showing the permeation amount of raw soy sauce ori into various vegetables Photograph showing soy sauce penetration effect on Japanese radish Graph comparing soy sauce penetration effect on Japanese radish Photos and graphs showing the effect of cutting the radish A graph showing the relationship between apple syrup concentration and self-destructive germicidal effect The graph which shows the result of the spontaneous germination induction bactericidal effect when the acidulant (phytic acid) is added to the sucralose aqueous solution. A graph comparing the sugar content and acidity of fruit juice and syrup after subjecting five types of apples to deaeration, heating, and high-pressure treatment A photograph showing the number of bacteria in apple syrup A photograph showing the number of bacteria in apple syrup A photograph showing the number of bacteria in apple syrup A graph comparing the sugar content of the juice and syrup and the physical properties of the flesh after deaeration, heating and high-pressure treatment of the apricots under four different treatment conditions A graph comparing the acidity of extracts by subjecting apricots, sake and sugar to degassing, heating and high pressure treatment Graph showing the result of analysis of cyanide compounds in degassing, heating and high-pressure treatment of apricots and plums Illustration showing an example of pickled apricot syrup Diagram showing an example of how to make plum syrup A photo of ume syrup pickled at 5 ℃ for 4 months Photo of plum syrup pickled at 25 ℃ for 4 months A photograph comparing the shapes of ume that has been drilled and plums that have not been drilled after immersing in syrup Photograph of Japanese pear syrup pickled made by the same method as plum syrup pickled A method for producing umeshu made from ume syrup pickled with deaeration, heating, and high-pressure treatment of ume and sugar Comparison graph of ingredient content (acidity) of umeshu by high pressure treatment time Comparison graph of ingredient content (polyphenol) of umeshu by high pressure treatment time Comparison graph of ingredient content (sucrose decomposition rate) of umeshu by high pressure treatment time A graph comparing the acidity and polyphenols of Umeshu with the conventional method, the method of the present invention and commercial products Comparison graph of sucrose decomposition rate (index of aging) of umeshu by manufacturing method Comparison graph of the color tone of umeshu by manufacturing method A graph showing the free amino acid concentrations of Examples 1 to 3 of pork miso pickles Graph showing glucose concentrations of Examples 1 to 3 of pork miso pickles Graph showing the difference in hardness after heating of pork miso pickles depending on the heating temperature Graph showing the difference in easiness 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 change in ease of biting after heating due to difference in seasoning liquid of pork miso pickles Graph showing acid-soluble nitrogen contents of Examples 1 to 3 of beef miso pickles Graph showing glucose concentration of Examples 1 to 3 of beef miso pickles Graph showing the difference in hardness (breaking stress) after heating of Examples 1 to 3 of beef miso pickles Graph showing the concentration of free amino acids in tofu cake pickle Graph showing hardness of tofu lees pickled (Examples 1 to 3) Graph showing the hardness of tofu lees pickled, miso pickled, and salted koji pickled (Examples 3 to 5) Diagram illustrating the formation and decomposition of guanylic acid Graph showing guanylic acid contained in shiitake mushrooms after each treatment Graph showing the salt content of shiitake mushrooms after each treatment Graph showing hardness (breaking stress) of shiitake mushrooms after each treatment Graph showing salt concentration of radish pickled in lees Graph showing the ease of biting off radish pickled in lees Graph showing the degree of discoloration of radish pickled in lees (A) is a photograph of the radish before the high-pressure heat treatment, (b) is a photograph of the radish after the high-pressure heat treatment A graph showing the salt concentration of Nakajima greens pickled in lees Graph showing the hardness of the stalk of Nakajima greens pickled in lees Graph showing the degree of discoloration of Nakajima greens pickled in lees (A) is a photograph of Nakajima vegetables before high-pressure heat treatment, and (b) is a photograph of Nakajima vegetables after high-pressure heat treatment. Graph showing the salt concentration of radish pickled in soy sauce Graph showing how easy it is to bite off radish pickled in soy sauce (A) is a photograph of the radish before the high-pressure heat treatment, (b) is a photograph of the radish after the high-pressure heat treatment A graph showing the degree of cell destruction of soy sauce pickled radish by treatment temperature Graph showing the amount of umami components of radish pickled in soy sauce Graph showing the salt concentration of Nakajima vegetables pickled in soy sauce Graph showing the hardness of the stalks of Nakajima vegetables pickled in soy sauce Graph showing the degree of discoloration of soy sauce pickled Nakajima vegetables (A) is a photograph of Nakajima vegetables before high-pressure heat treatment, and (b) is a photograph of Nakajima vegetables after high-pressure heat treatment. Graph showing sugar content of syrup pickled plum Graph showing the acidity of plums pickled in syrup Graph showing the hardness of plum pickled in syrup Graph showing the degree of discoloration of ume pickled in syrup (A) is a photograph of plum before high-pressure heat treatment, (b) is a photograph of plum after high-pressure heat treatment Graph showing sugar content of pears pickled in syrup Graph showing the hardness of pears pickled in syrup Graph showing the degree of discoloration of pears pickled in syrup (A) is a photograph of the pear before the high-pressure heat treatment, and (b) is a photograph of the pear after the high-pressure heat treatment. Graph showing the degree of cell destruction by treatment temperature of pears soaked in syrup Graph showing sugar content of grapes pickled in syrup Graph showing hardness and easiness of biting grapes soaked in syrup Graph showing the degree of discoloration of grape pulp pickled in syrup (A) is a photograph of the grape before high-pressure heat treatment, (b) is a photograph of the grape after high-pressure heat treatment Graph showing sugar concentration of beef thigh meat pickled in miso Graph showing the hardness of beef thigh meat pickled in miso after heating (A) is a photograph of beef thigh before high-pressure heat treatment, (b) is a photograph of beef thigh meat after high-pressure heat treatment Graph showing the amino acid content of beef thigh meat pickled with miso Graph showing sugar concentration of beef tongue pickled in miso Graph showing the hardness of beef tongue pickled in miso (A) Photo of beef tongue before high-pressure heat treatment, (b) Photo of beef tongue after high-pressure heat treatment Graph showing the amino acid content of beef tongue pickled in miso Graph showing glucose concentration of beef thigh pickled in koji Graph showing hardness of beef thigh pickled in koji after heating (A) is a photograph of beef thigh before high-pressure heat treatment, (b) is a photograph of beef thigh meat after high-pressure heat treatment Graph showing the amino acid content of beef thigh pickled in koji Graph showing glucose concentration of beef tongue pickled in koji Graph showing the hardness of beef tongue pickled in koji after heating (A) Photo of beef tongue before high-pressure heat treatment, (b) Photo of beef tongue after high-pressure heat treatment Graph showing the amino acid content of beef tongue pickled in koji Graph showing glucose concentration of hardened tofu pickled in lees Graph showing the hardness of hard tofu pickled in lees A graph showing the degree of discoloration of hardened tofu pickled in lees (A) is a photograph of hard tofu before high-pressure heat treatment, (b) is a photograph of hard tofu after high-pressure heat treatment A graph showing the amino acid content of pickled tofu A graph showing the glucose concentration of dried syrup A graph showing the hardness of fluffy pickled in lees A graph showing the degree of discoloration of dried syrup (A) is a photograph of the Japanese mulberry before high-pressure heat treatment, (b) is a photograph of the Japanese mulberry tree after high-pressure heat treatment Graph showing glucose concentration of squid pickled in lees Graph showing the hardness of squid pickled in lees Graph showing the degree of discoloration of squid pickled in lees (A) is a photograph of squid before the high-pressure heat treatment, and (b) is a photograph of squid after the high-pressure heat treatment. Graph showing glucose concentration in soft-smoked kraft Graph showing the hardness of soft smoked fluffy A graph showing the degree of discoloration of soft smoked fluffy (A) is a photograph of the Japanese mulberry before high-pressure heat treatment, (b) is a photograph of the Japanese mulberry tree after high-pressure heat treatment Graph showing glucose concentration of soft smoked squid Graph showing the hardness of soft smoked squid Graph showing the degree of discoloration of soft smoked squid (A) is a photograph of squid before the high-pressure heat treatment, and (b) is a photograph of squid after the high-pressure heat treatment.

  BEST MODE FOR CARRYING OUT THE INVENTION The best mode for carrying out the present invention is as follows: "Vegetable Nara pickles", "Vegetable pickles", "Vegetable raw soy sauce pickles", "Fruit syrup pickles", "Livestock meat pickles", "Tofu" "Pickles of pickles", "processed mushrooms", these additional experiments, and the process of pickling seafood and making soft smoke.

Nara pickles of vegetables 1. Experimental method 1-1 Preparation of sample Prepare eggplant, Japanese radish and sea urchin as vegetables and remove air from the plant tissue by sun drying and deaeration to promote penetration of ingredients in the dreg bed. In particular, for eggplants with a smooth surface, the permeation of the ingredients in the dreg bed was accelerated by making a large number of holes in Kenzan or by boiling and boiling once in boiling water (blanching treatment).

1-2 Processing The eggplant was subjected to heating / high pressure treatment under the conditions of 100 MPa, 70 ° C., and 60 hours in a state in which it was deaerated after being coated in a polyethylene bag and put in a polyethylene bag.
Regarding the radish, after putting the dreg floor in a polyethylene bag and degassing, the radish was subjected to heating / high pressure treatment under the conditions of 100 MPa, 70 ° C. and 18 hours in the state of being put in the polyethylene bag.
As for cucumber, a dreg bed produced by heat treatment in a short time was used. The lees were put in a coated polyethylene bag, deaerated, and then heated and pressurized under a condition of 100 MPa, 50 ° C., and 60 hours in a polyethylene bag.

To produce a cake bed in a short period of time, 10% sugar and 5% sodium chloride were added, and the mixture was treated at a high temperature of 70 ° C. or higher for several hours to several days to promote the Maillard reaction. Although it takes a long time to prepare an ordinary cake bed, according to the method of the present example, a forcing cake bed having a flavor unique to Nara pickled cake bed can be produced in several hours to several days.
When the above-mentioned forcing cake is used, a unique component (a component surrounded by a frame in FIG. 1) is detected by GC-MS analysis, so that it can be easily distinguished from the conventional product.

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

2. Test Results / Discussion FIG. 2 is a diagram comparing the conventional manufacturing method and the heating / high pressure treatment method of the present invention. In the method of the present invention, a method of salting in a single step using ginjo lees containing salt and mirin After soaking in sake lees with salt and mirin, it was soaked in ginjo lees in two steps. In either case, the manufacturing period (1 to 1 and a half years) of the traditional method could be greatly shortened.

  FIG. 3 is a photograph of eggplant, Japanese radish, and sea urchin produced by the above heating and high-pressure treatment, and the taste, aroma, and texture of any Nara-zuke were comparable to those of Nara-zuke produced by the conventional traditional method.

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

FIG. 4 is a diagram for explaining the sterilization principle of heating and high-pressure treatment. At room temperature, only a part of the spore-forming bacteria germinates, but upon heating, all the spore-forming bacteria germinate. Then, once germinated bacteria do not stop on the way, and germinated germs die by heat treatment at 50 ° C. or higher.
In the conventional normal temperature and normal pressure treatment, it was necessary to finally sterilize at high temperature, but in the case of heating and high pressure treatment, high temperature treatment is unnecessary, so deterioration of food quality due to sterilization treatment can be prevented. .

3. Effect of treatment at 100 MPa or more When the method of pickling vegetables in Nara described in the paragraph (0025) and subsequent paragraphs was examined by changing only the pressure condition of the high pressure treatment condition within 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.

Lightly pickled vegetables for people who have difficulty chewing 1. Experimental method 1-1 Carrots, eggplants, and Japanese radish were prepared as sample preparation vegetables and cut into pieces having a thickness of about 1 cm.

1-2 Processing Treatment The cut vegetables above were put in a polyethylene bag together with a seasoning liquid (commercial lightly pickled dip) and pectinase, and then deaerated, and in the polyethylene bag, 100 MPa, 50 ° C, 15 Heat treatment and high pressure treatment were performed under the condition of minutes.
Then, each vegetable was heated at 0.1 MPa for 3 to 15 hours under atmospheric pressure. Specifically, carrots were subjected to two types of treatments: 15 hours, eggplants for 3 hours, and radish for 3 hours and 5 hours.
After that, the enzyme was inactivated by heating for 5 minutes in boiling water.

2. Test Results / Discussion FIG. 5 is a photograph of vegetables pickled by heating and high pressure treatment according to the method of the present invention.
As shown in Table 4, each of the vegetables shown in FIG. 5 was so soft that it could be eaten by a person who had difficulty chewing, and was so soft that it could be confirmed to have a bactericidal effect.

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

Vegetables in raw soy sauce 1. Experimental method 1-1 Preparation of sample As vegetables, carrot, radish, cucumber, eggplant, burdock root, yam and lotus root were prepared and cut into a thickness of 0.5 to 1 cm.
1-2 Processing As shown in FIG. 6, the above vegetables cut to a thickness of 0.5 to 1 cm are sun-dried. Water is removed by this step, and the seasoning liquid (raw soy sauce dregs) easily penetrates.
Then, put the above-mentioned cut vegetables in a polyethylene bag together with the seasoning liquid (raw soy sauce paste) and then deaerate, and in this polyethylene bag, deaerate and heat at 100 MPa, 50 ° C. for 20 minutes. -High pressure treatment was applied.
Fig. 7 shows the color tone and salt content immediately after the treatment and on the next day when the conditions of deaeration, heating, and high-pressure treatment of the sun-dried radish cut into 0.5 cm thickness and the sun-dried radish cut into 1 cm thickness were changed. It is a graph which shows the measured result. From this graph,
It can be seen that the seasoning liquid (fresh soy sauce dregs) easily penetrates into the radish by the method of the present invention.
Further, FIG. 8 is a graph showing the results of permeating the seasoning liquid (fresh soy sauce dregs) by deaeration, heating, and high-pressure treatment for various vegetables including the Japanese radish. From this graph, it can be seen that the method of the present invention is effective in addition to Japanese radish.

2. Test Results / Discussion As shown in FIG. 6, FIG. 7 and FIG. 8, the color tone and salt content of the seasoning liquid permeated the vegetables uniformly, and the manufacturing period could be greatly reduced from the conventional 2 weeks to 20 minutes. . Moreover, as shown in Table 5, the bactericidal effect was confirmed, and long-term storage was possible.

3. Comparative example according to the shape of radish In addition to the above, we examined the penetration of seasoning liquid, especially radish.
As a material, Fukuhomare produced by Ishikawa Agricultural Research Co., Ltd. was sliced into 3 cm pieces, which was divided into a photograph for external appearance and a salt / color difference measurement. As the seasoning liquid, thick soy sauce manufactured by Naogen Soy Sauce Co., Ltd. was used. 20%, 40%, 60%, 80%, 100%, and heating / high pressure treatment was performed at 100 MPa, 30 ° C. or 50 ° C. for 24 hours.

  FIG. 9 is a photograph showing the soy sauce penetration effect on the radish, and FIG. 10 is a graph comparing the soy sauce penetration effect on the radish. From this picture and the graph, the treatment temperature increased from 30 ° C. to 50 ° C., and the seasoning was performed. It can be seen that the penetration effect inside and outside is made uniform by increasing the concentration of the liquid. However, its high salt concentration makes it unsuitable as a pickled food.

  FIG. 11 is a photograph and a graph showing the effect of making a cut in the radish. By making a cut in FIG. 11, the difference in saturation between the outer side and the inner side is reduced, and the permeability is improved. I understand. However, even with this method, the seasoning liquid did not sufficiently penetrate into the inside.

4. Effect of treatment at 100 MPa or more When the method of pickling vegetables with raw soy sauce described in the paragraph (0038) and thereafter was examined by changing only the pressure condition of the high pressure treatment condition within the range of 100 to 300 MPa, the results shown in Table 5 were obtained. It was confirmed that the present invention is effective even in the pressure range of 100 to 300 MPa.

Pickling fruits with syrup 1. Experimental method 1-1 Preparation of samples Apples (such as Shinano Gold), apricots (such as Shinyama Maru) and plums (such as Ishikawa No. 1) were prepared as fruits.

1-2 Processing Apple, apricot, and plum were placed in a polyethylene bag together with syrup and then degassed, and in this polyethylene bag, under conditions of 100 MPa, 65 ° C to 75 ° C, and 30 minutes to 60 minutes. Heated / high pressure processed.

2. Test Results / Discussion 2-1 Self-destructive germicidal bactericidal effect Apple syrup pickled material was inoculated with 10 ⁷ to 10 ⁸ CFU / g of Bacillus subtilis spores, and the self-destructive germicidal bactericidal effect was examined after each treatment. Results are shown in FIG.
From FIG. 12, it can be seen that the deaeration, heating, and high-pressure treatment has a higher sterilizing effect than the ordinary-temperature and normal-pressure or heating and normal-pressure treatment, and specifically has a sterilizing effect of about 2 log (CFU / g). In particular, the lower the concentration of syrup, the higher the bactericidal effect.

  FIG. 13 is a graph showing the results of the spontaneous germination-inducing bactericidal effect when an aqueous sucralose 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 significantly enhanced by using a low-concentration sweetener to which an acidulant is added and deaeration, heating, and high-pressure treatment.

2-2. Deaeration, heating, and high-pressure treatment for apples There are five types of apples: Tsugaru, Aki, 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 the fruit juice and the syrup were compared. The results are shown in Fig. 14.
From FIG. 14, it can be seen that the higher the temperature of heating / high pressure treatment is, the closer the sugar content of the juice and the syrup becomes to sugar content, and the acidity is influenced by the variety.

  Table 6 is a graph showing the detection results of the bacteria when the manufacturing temperature and the storage period of apple deaeration / heating / high pressure treatment were changed, and Table 7 shows the results obtained when the storage period of Table 6 was 0 months, and Table 8 Indicates the case where the storage period is 4 months. From these tables, it is considered safe to store at room temperature for 3 months, preferably 2 months.

  FIG. 15 is a photograph showing the condition of the fungus on the “fruit” side in the case of 4 months of Table 6 (production temperature 65 ° C., storage temperature 25 ° C.), and FIG. 16 is 4 months of Table 6 (production temperature 65 ° C. , A photograph showing the state of the bacteria on the "syrup" side at a storage temperature of 25 ° C, and Fig. 17 shows the "syrup" side at 4 months of Table 6 (manufacturing temperature 70 ° C, storage temperature 25 ° C). It is a photograph showing the state of bacteria.

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

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

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

2-5. Deaeration / heating / high pressure treatment for apricot Apricot and 40% syrup were deaerated and packaged, and then deaeration / heating / high pressure treatment was 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 apricots and white liquor were combined and subjected to deaeration, heating, and high-pressure treatment at 100 MPa, 65 ° C. for 30 to 120 minutes. As a result, apricot-flavored liqueur was obtained due to the high organic acid extraction effect as shown in FIG.
Table 10 shows the bactericidal effect of apricot (variety: Heiwa) pickled in syrup. From this table, it can be seen that the degassing / heating / high pressure treatment method of the present invention has the same sterilizing effect as the autoclave treatment.

  Table 11 is data on the number of bacteria when the apricot syrup was stored for 0 months, and Table 12 is a table showing the results of the storage test.

The cyanide compounds were analyzed for syrup pickled apricots and plums that had been degassed, heated, and subjected to high pressure. As a result, as shown in FIG. 20, the cyanide content in the pulp was hardly increased as compared with the raw material.
In addition, FIG. 21 is a photograph of pickled apricot syrup.

2-6. Ume syrup pickling Fig. 22 is a diagram showing an example of ume syrup picking. In this example, quick-frozen green ume or yellow-ripened ume is used as the material and the core of this frozen ume A hole is drilled to hollow out the part, then exposed to blanching water, and then heated and pressurized. The conditions of heating and high pressure treatment are 100 MPa, 65 ° C., and 30 minutes. Then, the fruit and syrup were made to have a uniform taste by allowing to stand at atmospheric pressure and 50 ° C. for 40 hours.

  Table 13 is a table showing the results of the storage test of raw Ume without heating and high pressure treatment, and Table 14 is a table showing the results of the storage test of syrup-pickled Ume subjected to heating and high pressure treatment (0 months). Yes, Table 15 is a table showing the result (1 month) of the preservation test of the syrup-pickled plum subjected to the heating / high pressure treatment, and Table 16 is the result of the storage test of the syrup-pickled plum subjected to the heating / high pressure treatment. (2 months), Table 17 is a table showing the results (3 months) of the storage test of syrup-pickled plums that have been subjected to heat / high pressure treatment, and Table 18 is a syrup that has been subjected to heat / high pressure treatment. It is a table which shows the result (4 months) of the storage test of 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 plums that have been drilled and plums that have not been drilled after immersing in syrup. By piercing, syrups that look good are obtained.

2-5. Japanese pear soaked in syrup The conditions of heating and high pressure treatment are 100 MPa, 65 ° C., and 30 minutes. Then, the fruit and syrup were made to have a uniform taste by allowing to stand at atmospheric pressure and 50 ° C. for 40 hours.
FIG. 26 is a photograph of Japanese pear syrup pickled manufactured by applying the above manufacturing method. Furthermore, as shown in Table 19, the syrup pickling of Japanese pear carried out in the present invention improved the bactericidal effect.

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

Umeshu In the above description, ume is soaked in syrup, but the present invention can also be applied to the production of umeshu.
That is, conventionally, three materials of plum, sugar and liquor were mixed, treated at room temperature and atmospheric pressure for 72 hours (3 days) and then aged for about 3 months. According to the method of the present invention, As shown in 27, put plum and sugar in a pack and degas, heat and pressurize (100MPa, 50 ° C, 72 hours) to extract the extract, and mix it with sake to make plum wine. .
The ratio of ume to sugar and the treatment conditions are, for example, 100 to 300 g of sugar per 100 g of ume (flesh), the pressure is 100 MPa or more, the heating temperature is 35 to 65 ° C., and the high pressure treatment time is preferably 24 to 72 hours. .
As shown in FIG. 28-1, FIG. 28-2, FIG. 28-3, FIG. 28-4, FIG. 29, and FIG. 30, in the conventional method (72 hours), plum extract (acid, polyphenol) was sufficient. Although it was not extracted in Example 2, it was considerably extracted by the method of the present invention (72 hours). Similarly, the decomposition of sucrose, which is a standard for aging, 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- and 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 strength is almost the same as that of the method aged for 3 months or more by the conventional method.
As described above, the reason why the aging of umeshu proceeds quickly by the method of the present invention is that the extract (acid, polyphenol) and the enzyme that promotes aging (sugar-degrading enzyme (invertase)) are rapidly extracted from ume under heat and high pressure treatment. Then, the decomposition of sugar proceeds rapidly.

3. Effect of treatment at 100 MPa or more When the umeshu production method described in the paragraph (0083) or later was examined by changing only the pressure condition of the high pressure treatment condition within the range of 100 to 300 MPa, the results shown in Table 20 were obtained, and the present invention was obtained. Was confirmed to be effective even in the pressure range of 100 to 300 MPa.

Pickled meat
1. Pickles of pork 1-1 Experimental method 1-1-a Preparation of sample Prior to processing, both sides of pork loin sliced to a thickness of about 1 cm were coated with 2/3 weight of the seasoning liquid shown in Table 21 below, It was put in a polyethylene bag and deaerated with a deaeration degree of 99% 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, and the degassing packaging The vacuum degree may be any vacuum degree as long as the air in the bag is sufficiently removed.

1-1-b Processing The samples shown in Table 22 below were processed on the degassed and packed samples. In the conventional method, miso liquid was used as the seasoning liquid and stored in a refrigerator (normal pressure, 4 ° C.) for 72 hours. In Examples 1 to 3, the miso liquid was used as the seasoning liquid, and heating / high pressure treatment at 100 MPa was performed for 16 hours at treatment temperatures of 35, 45, and 55 ° C., respectively.
In Example 4, the seasoning liquid was heated at 100 ° C. for 10 minutes to inactivate the enzymes, and a heating / high pressure treatment at 100 MPa was performed at a treatment temperature of 45 ° C. for 16 hours.
In Example 5, miso liquid was used as the seasoning liquid, and heating / high pressure treatment at 100 MPa was performed at a treatment temperature of 45 ° C. for 1 hour.
In Example 6, a sake cake liquid was used as a seasoning liquid, and heating / high pressure treatment at 100 MPa was performed at a treatment temperature of 45 ° C. for 16 hours.
In Example 7, salt koji was used as the seasoning liquid, and heating / high pressure treatment at 100 MPa was performed at a treatment temperature of 45 ° C. for 16 hours. The heating and high pressure treatment were performed using "Marugoto Extract TFS-20" manufactured by Toyo High Pressure Co., Ltd.

1-1-C Measurement of Taste Components Using the conventional method and the samples processed in Examples 1 to 3, free amino acid concentration and glucose concentration were measured as taste components.
Specifically, after homogenizing the meat after each treatment, 5 ml of an 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, and the mixture was vigorously shaken, filtered and clarified to a volume of 50 ml. The total concentration of 20 major amino acids contained in the fixed volume solution was measured and converted into the concentration of free amino acid contained in the original sample. Amino acids were measured using Hitachi High Speed Amino Acid Analyzer L-8900. Further, the glucose concentration of the constant-volume solution was measured using a glucose CII test manufactured by Wako Pure Chemical Industries, Ltd., and converted into the glucose concentration contained in the original sample. Each treatment was repeated 3 times, and the average value and standard deviation were obtained.

1-1-d Texture analysis "Hardness" and "easiness of biting" were measured as a measure of texture using the samples subjected to the conventional method and the processing of Examples 1 to 7.
Specifically, the seasoning liquid was removed from the treated meat, water on the surface of the meat was wiped off with a paper towel, and the sample was put in a new plastic bag and degassed (vacuum degree 99%).
The packed sample was roasted at 70 ° C. for 1 hour, then cooled with running water for 30 minutes, and the meat was cut into pieces of about 1 cm square using a razor. Using a rheometer (San Kagaku CR-500DX), the cut sample was compressed 9 mm in the direction perpendicular to the muscle fibers on the side without the razor blade, and the stress when compressed 5 mm The stress at the time of cutting (shear stress) was used as the index of "hardness" and the index of "easiness of biting".
Twelve 1 cm square pieces were measured for each sample, and the average value of 10 excluding the maximum value and the minimum value was used as the measured value of the sample. The above operation was repeated 3 times per treatment, and the average value and standard deviation were obtained.

1-2. Test Result / Discussion 1-2-a Free Amino Acid Concentration FIG. 31 shows the free amino acid 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 free amino acid concentration was higher than that of the raw meat before the treatment, and in Examples 1 to 3, the free amino acid concentration was higher than that of the conventional method in spite of the significantly shorter treatment time. It was higher than the law.
In addition, among Examples 1 to 3, Example 3 having the highest treatment temperature had the highest free amino acid concentration. Therefore, in Examples 1 to 3 using the heating / high pressure treatment, it is considered that the umami component can be increased in a shorter time than the conventional method, and the umami component is most increased at the 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 is higher than that of the raw meat before the treatment, and in Examples 1 to 3, the glucose concentration is the same as that of the conventional method, although the treatment time is significantly shorter than that of the conventional method. It was about the same. In addition, among Examples 1 to 3, Example 3 having the highest treatment temperature had the highest glucose concentration. Therefore, it is considered that in Examples 1 to 3 using the heating and high pressure treatment, the glucose concentration in the seasoning liquid can be increased in a shorter time than the conventional method.

1-2-c Change in Hardness after Heating with Treatment Temperature FIG. 33 shows the hardness after heating of the samples that were subjected to the conventional method and the processing of 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. Further, among Examples 1 to 3, Examples 2 and 3 were the softest, and the hardness was about half that of the untreated one. Further, Example 4 in which the enzyme of miso was inactivated by heating had almost the same hardness as the untreated one, although the same processing as in Example 2 was performed. Therefore, in Examples 1 to 3, the softened meat after heating is considered to be due to the synergistic effect of the enzyme contained in the seasoning liquid and the processing (heating / high pressure processing).

1-2-d 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 treatments of Examples 1 to 4.
The conventional method and the examples 2 and 3 are easier to bite than the non-treatment, and the examples 2 and 3 are easier to bite than the conventional method in spite of the significantly shorter processing time than the conventional method. Was becoming. On the other hand, since Example 1 was almost the same as untreated, it is considered that it is necessary to treat at a temperature higher than 35 ° C. in order to easily bite the meat after heating by utilizing the heating / high pressure treatment. . Further, in Example 4, there was no significant difference between the untreated and the bite-easiness, so that it is considered that the enzyme contained in the seasoning liquid is necessary for making the meat after the biting easy.

1-2-e Change in ease of biting after heating due to difference in treatment time FIG. 35 shows the ease of biting after heating of the samples processed by the conventional method, Example 2 and Example 5.
Example 5 in which heating at 100 MPa and 45 ° C. and high-pressure treatment for 1 hour was performed was inferior to the conventional method, but was easier to bite than the non-treatment. Therefore, in order to make it easier to bite off the meat after heating, it is considered that under the processing conditions of 100 MPa and 45 ° C., heating and high-pressure treatment should be performed for 1 hour or more.

1-2-f 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 treatments of Example 2, Example 6 and Example 7.
In both Example 6 using sake lees liquid as the seasoning liquid and Example 7 using salted koji, the bite was about the same 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 technology that can be used for all foods in which livestock meat is soaked in a seasoning solution containing an enzyme, such as sake lees pickles and salt koji pickles.

1-2 g Bactericidal effect As shown in Table 24, the pork miso pickle according to the present invention has an improved bactericidal effect.

2. Pickles of beef 2-1 Experimental method 2-1-a Preparation of sample Miso seasoning liquid (miso 78%, sugar 11%, mirin 11) %) Of the meat was applied, put in a polyethylene bag, and deaerated 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, but the present invention is not limited to the thickness of the beef and the amount of the seasoning liquid, and the deaeration packaging The vacuum degree may be any vacuum degree as long as the air in the bag is sufficiently removed.

2-1-b Processing The processing shown in Table 23 below was performed on the degassed and packed samples. In the conventional method, miso liquid was used as the seasoning liquid and stored in a refrigerator (normal pressure, 4 ° C.) for 72 hours. In Examples 1 to 3, the heating / high pressure treatment at 100 MPa was performed at the treatment temperature of 45 ° C. and the treatment time of 4, 8 and 16 hours in all the examples.
The heating and high pressure treatment were performed using "Marugoto Extract TFS-20" manufactured by Toyo High Pressure Co., Ltd.

2-1-c Measurement of taste component Using the conventional method and the samples processed in Examples 1 to 3, free amino acid concentration and glucose concentration were measured as taste components.
Specifically, after homogenizing the meat after each treatment, 5 ml of an 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, and the mixture was vigorously shaken, filtered and clarified to a volume of 50 ml. The amount of nitrogen in the trichloroacetic acid extract was measured by the Kjeldahl method as an index of protein degradation products (free amino acids and peptides). Further, the glucose concentration of the constant-volume solution was measured using a glucose CII test manufactured by Wako Pure Chemical Industries, Ltd., and converted into the glucose concentration contained in the original sample. Each treatment was repeated 3 times, and the average value and standard deviation were obtained.

2-1-Determination of Texture Using samples processed by the conventional method and the processing of Examples 1 to 3, "hardness" and "ease of biting" were measured as a measure of texture.
Specifically, the seasoning liquid was removed from the treated meat, water on the surface of the meat was wiped off with a paper towel, and the sample was put in a new plastic bag and degassed (vacuum degree 99%).
The packed sample was roasted at 70 ° C. for 1 hour, then cooled with running water for 30 minutes, and the meat was cut into pieces of about 1 cm square using a razor. Using a rheometer (San Kagaku CR-500DX), the cut sample was compressed 9 mm in the direction perpendicular to the muscle fibers on the side without the razor blade, and the stress when compressed 5 mm The stress at the time of cutting (shear stress) was used as the index of "hardness" and the index of "easiness of biting".
Twelve 1 cm square pieces were measured for each sample, and the average value of 10 excluding the maximum value and the minimum value was used as the measured value of the sample. The above operation was repeated 3 times per treatment, and the average value and standard deviation were obtained.

2-2. Test Results / Discussion 2-2-a 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 was higher than that of the raw meat before the treatment, and in Examples 1 to 3, the acid-soluble nitrogen concentration was significantly shorter than the conventional method. Was higher than the conventional method.
In addition, among Examples 1 to 3, Example 3 having the longest treatment time had the highest acid-soluble nitrogen concentration. Therefore, in Examples 1 to 3 using the heating / high pressure treatment, it is considered that the umami component can be increased in a shorter time than the conventional method, and the umami component is increased most for 16 hours.

2-2-b 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 2-3, the glucose concentration is higher than that of the raw meat before the treatment, and in Examples 2-3, the glucose concentration is the same as that of the conventional method, although the treatment time is significantly shorter than that of the conventional method. It was about the same. Further, among Examples 1 to 3, the glucose concentration was highest in Example 3 having the highest treatment temperature for 16 hours. Therefore, it is considered that in Examples 2 to 3 using the heating and high pressure treatment, the glucose concentration in the seasoning liquid can be increased in a shorter time than the conventional method.

2-2-c Change in Hardness after Heating with Treatment Temperature FIG. 39 shows the hardness after heating of the samples subjected to the conventional method and the processing of 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. In addition, among Examples 1 to 3, Example 3 was the softest, and the hardness was about 2/3 of the untreated one.
Therefore, in order to make it easier to bite off the meat after heating, it is considered that the heating and high-pressure treatment should be performed for 16 hours under the treatment conditions of 100 MPa and 45 ° C.

2-2-d Bactericidal effect As shown in Table 24, the beef miso pickle according to the present invention had an improved bactericidal effect.

3. Effect of treatment at 100 MPa or more When the production method of livestock pickles described in the paragraph (0086) and subsequent paragraphs was examined by changing only the pressure condition of the high pressure treatment condition within the range of 100 to 300 MPa, the results shown in Table 24 were obtained, and It was confirmed that the invention is effective even in the pressure range of 100 to 300 MPa.

Pickled tofu 1. Experimental method 1-1 Preparation of samples Prior to processing, sliced Kentofu, a specialty of Ishikawa Prefecture, to a thickness of 1 cm or 5 cm, wrapped in gauze, and then placed on the entire surface of the hardened tofu, Table 25 below. The seasoning liquid shown in (1) was applied to 1/2 weight of hard tofu, put in a polyethylene bag, and deaerated with a vacuum degree of 99% using a deaeration packaging machine.
Here, the thickness of the hard bean curd is set to 1 cm or 5 cm, and the amount of the seasoning liquid is set to 1/2 weight of the hard bean curd, but the present invention is not limited to the thickness of the hard bean curd and the amount of the seasoning liquid. Also, 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 degassed and packed sample. In the conventional method, hard tofu was sliced into a thickness of 5 cm, and sake cake liquid was used as a seasoning liquid and stored in a refrigerator (normal pressure, 4 ° C.) for 9 months.

In Example 1, hard tofu was sliced to a thickness of 1 cm, and sake cake liquid was used as a seasoning liquid, and heating / high pressure treatment at 100 MPa and 45 ° C. was performed for 90 hours.
In Example 2, Kentofu was sliced to a thickness of 5 cm, and the sake lees solution was used as a seasoning solution, which was stored as a pretreatment in a refrigerator (normal pressure, 4 ° C) for 1 week, and then heated at 100 MPa and 45 ° C under high pressure. The treatment was carried out for 16 hours.

  The pre-treatment is a process to prevent variations in the components inside and outside the hard bean curd, and by refrigerating before heating and high-pressure treatment, the components of the seasoning liquid and enzymes are pre-impregnated into the tofu. To do. Here, pretreatment was performed using degassed and packed samples, but a large amount of tofu was soaked in the seasoning liquid at one time using a barrel or tray, and stored in the refrigerator, and then the tofu was taken out and degassed individually. You may heat and high-pressure process after packing.

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

1-3 Measurement of taste component Using the samples subjected to the conventional method and the processing of Examples 1 to 3, the free amino acid concentration was measured as a taste component. Specifically, the seasoning liquid was removed together with the gauze from the sample after each treatment, and 1 cm of the surface layer of the tofu was cut off to sample the surface layer and the remaining portion to the inside, respectively.
In Examples 3 to 5, the entire surface was sampled as a surface layer. After homogenizing the sampled surface layer and the inside separately, 5 ml of a 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, and the mixture was vigorously shaken, filtered, and clarified to a volume of 50 ml. The total concentration of 20 major amino acids contained in the fixed volume solution was measured and converted into the concentration of free amino acid contained in the original sample. Amino acids were measured using Hitachi High Speed Amino Acid Analyzer L-8900. The conventional method was repeated only once, and Examples 1 to 3 were repeated three times, and the average value and standard deviation were obtained.

1-4 Texture analysis The hardness of the sample surface was measured using the samples subjected to the conventional method and the processing of Examples 1 to 5 and used as a measure of the texture.
Specifically, the seasoning liquid was removed together with the gauze from the sample after each treatment, and 1 cm of the surface layer of the sample was cut off. The cut sample was further cut into 1 cm square pieces, and using a rheometer (Sun Science Co., Ltd. CR-500DX), a cylindrical plunger with a diameter of 10 mm was used to compress the sample from the surface layer of hard tofu to 9 mm inward, Stress was used as an index of hardness. Ten 1 cm square pieces were measured for each sample, and the average value was used as the measured value of the sample. The above operation was repeated only once in the conventional method and three times in each of 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.
In the conventional method, the surface layer is about 1000 mg / 100 g for the one that is refrigerated for one week, about 900 mg / 100 g for the inside for one month, and the surface layer is about 1600 mg / 100 g for the one month that is refrigerated and stored for about 1400 mg / 100 g for the nine months. The product stored in the refrigeration had a surface layer and an internal content of about 3000 mg / 100 g, and the free amino acid concentration increased as the refrigerated storage period became longer.

On the other hand, in Example 1, the surface layer had about 2500 mg / 100 g and the inside had about 1600 mg / 100 g, and although the treatment time was as short as 90 hours, both the surface layer and the inside had free amino acids more than those stored in the refrigerator 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, and the surface layer was almost the same as that stored for one month in a refrigerator and the inside stored for one week in a refrigerator.
In Example 3, the amount was about 1500 mg / 100 g, which was almost the same as that stored in the refrigerator for 1 month, though the processing time was as short as 16 hours.
From the above results, it is possible to achieve the same free amino acid concentration as that produced by the conventional method over one month by processing for several days (16 to 90 hours) by using heating and high pressure treatment. Conceivable.

2-2 Difference in Hardness Depending on Treatment Method FIG. 41 shows the hardness of the sample subjected to the conventional method and the processing treatments of Examples 1 to 3.
According to the conventional method, the one refrigerated for one week was slightly harder than that before the treatment. It was considered that this was because the water of the hard bean curd was removed by the osmotic pressure of the seasoning liquid and the tissue was tightened.
The product stored in the refrigerator for one month was slightly softer than that before the treatment, but the difference was such that it could hardly be distinguished by the sensory evaluation.
The product stored in the refrigerator for 9 months is much softer than before processing and has a hardness that can be crushed by the tongue (1 × 10 ⁴ N / m ² or less), and when eaten, it has a texture like cream cheese. Was there.

On the other hand, Example 1 has a processing time as short as 90 hours, but has a hardness that can be crushed by the tongue, like a cheese stored in the conventional method for 9 months, and when eaten, it looks like cream cheese. It had a nice texture.
Examples 2 and 3 are slightly harder than Example 1, but have hardness (5 × 10 ⁴ N / m ² or less) that can be crushed with gums, and when eaten, they are obviously softer than before treatment. It had a cheese-like texture.

2-3 Verification of seasoning liquid Fig. 42 shows the hardness of the samples subjected to the processing of Examples 3 to 5.
In both Example 4 in which the miso liquid was used as the seasoning liquid and Example 5 in which the salted koji was used, the hardness was about the same as in Example 3 in which the sake cake liquid was used as the seasoning liquid.
Therefore, the present invention is not limited to sake lees pickling, but is considered to be a technique that can be used for all foods in which tofu is dipped in a seasoning liquid containing an enzyme, such as miso pickles and salt koji pickles.

2-4 Sterilization effect As shown in Table 27, the pickled tofu prepared in the present invention has improved sterilization effect.

3. Effect of treatment at 100 MPa or more When the manufacturing method of the tofu pickles described in the paragraph (0112) and subsequent paragraphs was examined by changing only the pressure condition of the high pressure treatment condition within the range of 100 to 300 MPa, the results shown in Table 27 were obtained. It was confirmed that the invention is effective even in the pressure range of 100 to 300 MPa.

Mushroom processed products 1. Experimental method 1-1 Preparation of samples Prior to processing, raw shiitake mushrooms with their axes removed and 30% by weight seasoning liquid of fresh shiitake mushrooms (mixed soy sauce and butter in a ratio of 1: 2) It was placed in a polyethylene bag and degassed with a vacuum degree of 99% using a degassing packaging machine.
Here, the whole part of shiitake is used and the amount of seasoning liquid is 30% of that of shiitake mushroom, but the present invention is not limited to the shape of shiitake and the amount of seasoning liquid. The vacuum degree may be any vacuum degree 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 degassed and packed 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, as retort sterilization, a heat treatment was performed at 0.2 MPa and 121 ° C. for 20 minutes.
In Conventional Method 3, as heat sterilization, heat treatment was performed at 0.1 MPa and 70 ° C. for 30 minutes.
In the examples utilizing the present patent, heat treatment at 100 MPa and 70 ° C. for 30 minutes was performed as heating and high-pressure sterilization. The heating and high pressure treatment were performed using "Marugoto Extract TFS-20" manufactured by Toyo High Pressure Co., Ltd.

1-3 Measurement of guanylic acid The concentration of guanylic acid, which is the umami component of mushrooms, was measured using the samples that were processed according to the conventional methods 1 to 3 and the examples. Specifically, the method was as follows.
The seasoning liquid was wiped from the sample after each treatment, distilled water of the same weight as the sample was added to homogenize, and then centrifugation (3000 rpm, 10 minutes) was performed to collect the supernatant. The supernatant was filtered with 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. Guanyl acid (guanosine monophosphate) manufactured by Wako Pure Chemical Industries, Ltd. was used as a standard.

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

1.5 Texture analysis The hardness of the umbrella portion is determined by the method of Kasuga et al. (Journal of the Japanese Cooking Society 34, pp348-355, 2000) using the samples processed by the conventional methods 1 to 3 and the example. It was measured using. That is, using a rheometer (San Kagaku CR-500DX), a columnar plunger with a diameter of 1 mm was used to compress the part 5 mm away from the axis of the umbrella part from the direction of the folds, and the stress when penetrating I asked. It measured at 4 places per sample, and made the average value the measured value of the sample. Each treatment was repeated 5 times, and the average value and standard deviation were obtained.

2 Test Results / Discussion 2-1 Guanilic Acid Formation Mechanism Guanilic acid is a typical umami substance contained in mushrooms. FIG. 43 shows a schematic diagram of production and decomposition of guanylic acid.
Guanylic acid is produced by decomposing a nucleic acid (RNA) contained in the nucleus of a cell with an enzyme (ribonuclease). Therefore, when the mushroom cell is damaged, the nucleic acid existing in the cell nucleus is easily decomposed by the ribonuclease existing in the cytoplasm, and guanylic acid is easily produced.
Since dried shiitake has damaged cells due to drying, guanylic acid, which is a umami component, tends to increase more than raw shiitake, and has been used as a material for dashi for a long time. When guanylic acid is decomposed by phosphatase, it turns into tasteless guanosine. Ribonuclease that produces guanylate is highly active at 65 to 70 ° C, and phosphatase that decomposes guanylate is highly active at 40 to 60 ° C. Further, since phosphatase is inactivated at 65 ° C. or higher, it is known that when the shiitake mushroom is heated at 65 to 70 ° C., the umami taste is most likely to increase.

2-2 Guanilic Acid Concentration FIG. 44 shows the guanylic acid concentrations of the samples that were processed according to the conventional methods 1 to 3 and the example.
Raw shiitake mushrooms before treatment contained little guanylic acid, but the concentration of guanylic acid increased with heating. In the example, the concentration of guanylic acid was increased to more than 3 times that of Conventional Method 1 and Conventional Method 2 and about 1.5 times that of Conventional Method 3.
From the above results, it is considered that the use of the method of the present invention makes it possible to increase the amount of guanylic acid contained in shiitake mushrooms as compared with the usual heat sterilization method. The reason for the increase in guanylic acid is considered to be that the activity of ribonuclease was improved by the heat / high pressure treatment and that the nuclear membrane was damaged by the heat / high pressure treatment.

2-3 Salinity FIG. 45 shows the salinity of the samples processed by the conventional methods 1 to 3 and the example.
The salinity increased depending on the heating time, not on the heating method. Further, since shiitake has many voids in the tissue, it is considered that the seasoning liquid was infiltrated by gas-liquid replacement when degassed and packed.

2-4 Texture FIG. 46 shows the breaking ability of the samples that have been processed by the conventional methods 1 to 3 and the example.
From this figure, no significant difference in texture was observed.

2-5 Bactericidal effect As shown in Table 30, the processed mushroom products of the present invention have an improved bactericidal effect.

3. Effect of treatment at 100 MPa or more When the manufacturing method of the processed mushroom products described in the paragraph (0129) and subsequent paragraphs was examined by changing only the pressure condition of the high pressure treatment condition within the range of 100 to 300 MPa, the results shown in Table 30 were obtained. It was confirmed that the invention is effective even in the pressure range of 100 to 300 MPa.

Additional experiment (vegetable)
(1) Pickling radish and processing conditions Pressure: 1000 atmospheric pressure (100 MPa)
Temperature: 40-70 ° C
Time: 1 to 5 hours ・ Production content Vegetables: Daikon (blue neck)
Pickled floor: Seasoned meal (70% sake lees, 10% salt, 20% sugar)
Manufacturing method: The skin was peeled off, the radish shaped like a half moon having a width of 1 cm was coated with the same weight of pickled floor, put in a bag, and vacuum packed.
-Evaluation method Salt: Each sample was crushed and filtered, and the filtrate was used as a measurement sample and measured with a salt concentration meter (manufactured by Toa Denpa Co., Ltd.). As shown in FIG. 47, the measurement results show that the components permeate and the salt concentration increases by the high-pressure heating treatment. Differences in salt concentration depending on the treatment temperature and treatment time tend to be slightly proportional.
Ease of biting: Each sample was prepared into a cube having a height of 1 cm and a width of 2 cm, and the stress when the sample entered a 5 mmφ cylindrical plunger up to 6 mm was measured by a rheometer. As shown in FIG. 48, the measurement result shows that the radish pickled in the high-pressure heating treatment has a better ease of biting in proportion to the treatment temperature and the treatment time. Further, the ease of biting is close to that of ready-made products.
Color tone: Regarding the color tone of the sample under each processing condition, L *, a *, b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.). As shown in FIG. 49, the measurement result shows that the color of the sake lees permeates the radish by the high-pressure heating treatment. It is considered that the soaking is performed in almost proportion to the processing temperature and the processing time. Further, 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.
Microbial hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. It was smeared on the contained potato dextrose agar medium (Eiken, for fungi) (pour-out method was used for standard agar). The number of microbial colonies formed after culturing at 30 to 37 ° C. for 3 days was counted, and the number of viable general bacteria and fungi per 1 g of the sample was calculated. The standard values were set to 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungi, referring to the standards of the Food Sanitation Law. In addition, non-detection was 50 cfu / g or less for both general live bacteria and fungi.
(Table 31A) shows the results of the microbial hygiene inspection by treatment temperature (all treatment times were 3 hours), and (Table 31B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures were 70 ° C).

Incidentally, in the table, the standard or more, general live bacteria 100,000 / g or more, fungi 1000 / g or more, the standard or less, general live bacteria 100,000 / g or less, fungus 1000 / g or less, non- Detection refers to a detection limit of 50 / g or less.
As shown in the table, the viable cell count is below the hygienic standard value for both treatment temperature and treatment time. It is considered that this is because not only the effect of high-pressure heating treatment, but also the growth of bacteria was suppressed by the synergistic effect with the bactericidal effect of the alcohol contained in the sake lees impregnated in the radish.

(2) Nakajima greens pickled and treated under conditions Pressure: 1000 atm (100 MPa)
Temperature: 40-70 ° C
Hours: 15-45 minutes ・ Production content Vegetables: Nakajima greens Pickles: Seasoned meal (50% sake lees, 20% sake, 10% salt, 20% sugar)
Production method: The ratio of stems and leaves of Nakajima greens was set to 1: 1 and put in a bag with a pickling bed having the same weight as the total weight, and vacuum packed.
-Evaluation method Salt: Each sample was crushed and filtered, and the filtrate was used as a measurement sample and measured with a salt concentration meter (manufactured by Toa Denpa Co., Ltd.). As shown in FIG. 51, the measurement results show that the components permeate and the salt concentration increases by the high-pressure heating treatment. The treatment temperature increases the salt concentration in proportion to the temperature increase up to 60 ° C, but decreases in 70 ° C. Hardness: Each sample is adjusted to a stem cut into a length of 1.5 cm to 2 cm, and a 2 mmφ needle-shaped plan is prepared. The rheometer was used to measure the stress when the stalk cut with a jar was laid on its side and penetrated through the center to a depth of 10 mm. As shown in FIG. 52, the measurement results show that the hardness of the stalk pickled in Nakajima greens subjected to high-pressure heating becomes softer than that of the untreated seeds, and the texture is similar to that of ready-made Nakajima pickled vegetables.
Color tone: Regarding the color tone of the sample under each processing condition, L *, a *, b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.). As shown in FIG. 53, the measurement result shows that the green color of the leaves is considerably dull in proportion to the treatment temperature and the treatment time. Further, FIG. 54A shows a color tone before the high-pressure heating process, and FIG. 54B shows a color tone before the high-pressure heating process.
Microbial hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. It was smeared on the contained potato dextrose agar medium (Eiken, for fungi) (pour-out method was used for standard agar). The number of microbial colonies formed after culturing at 30 to 37 ° C. for 3 days was counted, and the number of viable general bacteria and fungi per 1 g of the sample was calculated. The standard values were set to 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungi, referring to the standards of the Food Sanitation Law. In addition, non-detection was 50 cfu / g or less for both general live bacteria and fungi.
(Table 32A) shows the results of the 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 more, the general live bacteria is 300 / g or more, the fungus is 1000 / g or more, the standard or less, the general live bacteria is 300 / g or less, the fungus is 1000 / g or less, and undetected. Indicates a detection limit of 50 / g or less.
As shown in the table, the viable cell count is below the hygienic standard value for both treatment temperature and treatment time. It is considered that this is because, like the 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 the alcohol contained in the sake lees impregnated in Nakajima vegetables.
(3). Effect of treatment at 80 MPa or less and 100 MPa or more The production method of Nara-zuke (Kasu-zuke) of radish and Nakajima greens was examined by changing only the pressure condition of the high-pressure treatment condition within the range of 80 to 300 MPa. 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 pickled radish and processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 40-70 ° C
Time: 15-60 minutes / Production content Vegetables: Daikon (blue neck)
Pickling solution: 20% soy sauce aqueous solution (salt concentration about 3.5%)
Manufacturing method: The skin was peeled off, and a half-moon-shaped radish having a width of 1 cm was put in a bag together with a pickling solution of the same weight and vacuum-packed. In addition, as a general method, a sample was prepared by peeling and peeling a radish cut in a thickness of 1 cm into a 20% soy sauce aqueous solution, and immersing the radish at 5 ° C. for 24 hours.
-Evaluation method Salt: Each sample was crushed and filtered, and the filtrate was used as a measurement sample and measured with a salt concentration meter (manufactured by Toa Denpa Co., Ltd.). As a result of the measurement, as shown in FIG. 55, the salt concentration in the radish pulp was improved under all treatment conditions as compared with the general method. In addition, the components are more soaked in proportion to the increase in the treatment temperature, and the salt concentration becomes higher. Further, the treatment time also increases the salt concentration in proportion to the length.
Ease of biting: Each sample was prepared into a cube having a height of 1 cm and a width of 2 cm, and the stress when the sample entered a 5 mmφ cylindrical plunger up to 6 mm was measured by a rheometer. As shown in FIG. 56, the measurement results show that the texture becomes softer and becomes easier to bite at a treatment temperature of 60 ° C. or higher or a treatment time of 60 minutes or longer. The raw texture can be maintained under the treatment conditions below these. However, under all the treatment conditions, softening was suppressed as compared with the general method.
Color tone: Regarding the color tone of the sample under each processing condition, L *, a *, b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.). 57 (a) shows the color tone before the high-pressure heating process, and FIG. 57 (b) 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 during high-pressure treatment were examined. The diffusion coefficient of water was analyzed by NMR using radish that was subjected to high-pressure treatment under various treatment conditions as a sample. For the measurement of NMR, ESX400 (resonance frequency of 1H: 400 MHz) was used. The center part of each sample was cut out in a roughly 3 cm square, rolled into a tube and placed in an NMR measuring tube, and the diffusion time was changed by the PGSTE method from 0.1 to 1.0 sec, and the respective diffusion coefficients were measured. 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 in the tissue is small (limited diffusion). The figure shows that the decrease in the diffusion coefficient is smaller in all the high-pressure heated samples than in the untreated sample, and the high-pressure heating process increases the range in which water in the vegetable tissue can move. It was confirmed that the cell membrane was destroyed. This facilitates penetration of the ingredients.
Umami component content: Each sample was suspended in physiological saline and mixed thoroughly, the residue was removed by centrifugation or filtering, and then 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) by a linear gradient using a predetermined mobile phase (mobile phase A: AccQ-Eluent A (Waters), mobile phase B: 60 (v / v)% acetonitrile). . An AccQ-tag Amino Acid Analysis Column (Waters) was used as a column, the column oven was set at 40 ° C, and elution was performed at a flow rate of 1 ml / min. At the time of detection, the 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 process temperature. This is probably because the umami component of soy sauce penetrated into the radish pulp.
Microbial hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. It was smeared on the contained potato dextrose agar medium (Eiken, for fungi) (pour-out method was used for standard agar). The number of microbial colonies formed after culturing at 30 to 37 ° C. for 3 days was counted, and the number of viable general bacteria and fungi per 1 g of the sample was calculated. The standard values were set to 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungi, referring to the standards of the Food Sanitation Law. In addition, non-detection was 50 cfu / g or less for both general live bacteria and fungi.
(Table 34A) shows the results of the microbial hygiene inspection by treatment temperature (all treatment times were 3 hours), and (Table 34B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures were 70 ° C).

Incidentally, in the table, the standard or more, general live bacteria 100,000 / g or more, fungi 1000 / g or more, the standard or less, general live bacteria 100,000 / g or less, fungus 1000 / g or less, non- Detection refers to a detection limit of 50 / g or less.
As shown in the table, if high-pressure heating treatment is performed at each temperature for 30 minutes, the hygienic standard value will be exceeded after 1 month at 40 ° C, but at 50 ° C, general viable bacteria will be below the hygienic standard value and fungi will be It was not detected. Further, it can be completely sterilized at a treatment temperature of 60 ° C or higher. No change in the number of bacteria with time was observed in the high-pressure heating treatment at 50 ° C, but all were below the hygiene standard value.

(4) Nakajima greens in soy sauce / processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 40-70 ° C
Time: 5 to 30 minutes ・ Production content Vegetables: Nakajima vegetables Pickle: 40% soy sauce aqueous solution (salt concentration: 7.3%)
Production method: The ratio of stems and leaves of Nakajima greens was set to 1: 1 and they were put in a bag together with a pickling solution in the same amount as the total weight, and vacuum packed.
-Evaluation method Salt: Each sample was crushed and filtered, and the filtrate was used as a measurement sample and measured with a salt concentration meter (manufactured by Toa Denpa Co., Ltd.). As shown in FIG. 60, the measurement results show that the components are more soaked in proportion to the increase in the processing temperature, and the salt concentration becomes higher. Further, the treatment time also increases the salt concentration in proportion to the length.
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-shaped plunger was laid down, and the stress when entering 10 mm so as to penetrate the center was measured with a rheometer. It was measured. As shown in FIG. 61, the hardness of the soy sauce-pickled stalks of Nakajima greens subjected to high-pressure heating is softer than that of the untreated ones, but it has a more chewy texture than the ready-made Nakajima pickles. Become.
Color tone: Regarding the color tone of the sample under each processing condition, L *, a *, b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.). As shown in FIG. 62, the measurement result shows that the green color of the leaves is dull in proportion to the treatment temperature and the treatment time. This is proportional to the soy sauce (salt) soak. Further, FIG. 63A shows a color tone before the high-pressure heating process, and FIG. 63B shows a color tone before the high-pressure heating process.
Microbial hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. It was smeared on the contained potato dextrose agar medium (Eiken, for fungi) (pour-out method was used for standard agar). The number of microbial colonies formed after culturing at 30 to 37 ° C. for 3 days was counted, and the number of viable general bacteria and fungi per 1 g of the sample was calculated. The standard values were set to 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungi, referring to the standards of the Food Sanitation Law. In addition, non-detection was 50 cfu / g or less for both general live bacteria and fungi.
(Table 35A) shows the results of the microbial hygiene inspection for each treatment temperature (all treatment times are 15 minutes), and (Table 35B) shows the results of the microbial hygiene inspection for each treatment time (all treatment temperatures are 60 ° C).

Incidentally, in the table, the standard or more, general live bacteria 100,000 / g or more, fungi 1000 / g or more, the standard or less, general live bacteria 100,000 / g or less, fungus 1000 / g or less, non- Detection refers to a detection limit of 50 / g or less.
As shown in the table, general viable bacteria were detected at all treatment temperatures, but they were below the sanitary standard value when the treatment temperature of the high-pressure heating treatment was 50 ° C or higher. The temperature of high-temperature heat treatment for fungi exceeds 50 ° C and exceeds the hygienic standard. In the case of high-pressure heating at 60 ℃, the number of viable cells did not change depending on the treatment time. However, general viable cells were below the hygienic standard, and fungi were not detected.

(5) Effect of treatment at 80 MPa or less and 100 MPa or more When the production method of soy sauce pickled radish and Nakajima vegetables was examined by changing only the pressure condition of the high pressure treatment condition within the range of 80 to 300 MPa, the results shown in Table 36 were 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 and processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 40-70 ° C
Time: 15-60 minutes ・ Production content Fruit: Ishikawa Prefecture frozen plum (Ishikawa No. 1)
Syrup: 60% granulated sugar water (sugar content 50.4%)
Production method: Five plums were put in a bag together with twice the amount of syrup and vacuum packed.
-Evaluation method Sugar content: Each sample was pulverized and filtered, and the filtrate was measured with a sugar meter (manufactured by Atago Co.) as a measurement sample. As shown in FIG. 64, the measurement results confirmed that, when the high-pressure heating treatment was performed, the higher the treatment temperature was, and at 60 ° C., the longer the treatment time was, the higher the sugar content of the syrup was, and the more easily it permeated the pulp. .
Acidity: The sample subjected to high pressure heating was taken out of the bag, the syrup was wiped off, the seeds were removed, and the mixture was homogenized with a mixer. A sample made into a paste by homogenization was used as a sample. The acidity (%) of the sample was measured using an acidity titrator and converted into citric acid equivalent amount for evaluation. As shown in FIG. 65, the measurement results show that when the high-pressure heating treatment is performed, the higher the treatment temperature is, and at 60 ° C., the longer the treatment time is, the lower the acidity of the pulp is and the more easily 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 result shows that the texture of the pulp becomes soft when the temperature is 60 ° C. or higher and the high-pressure heating treatment is performed for 30 minutes or longer at that temperature.
Color tone: Regarding the color tone of the sample under each processing condition, L *, a *, b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.). As a result of the measurement, as shown in FIG. 67, by performing the high-pressure heating treatment, the color of the pericarp is slightly dull, but there is no problem in commerciality. Further, 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.
Microbial hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. It was smeared on the contained potato dextrose agar medium (Eiken, for fungi) (pour-out method was used for standard agar). The number of microbial colonies formed after culturing at 30 to 37 ° C. for 3 days was counted, and the number of viable general bacteria and fungi per 1 g of the sample was calculated. The standard values were set to 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungi, referring to the standards of the Food Sanitation Law. In addition, non-detection was 50 cfu / g or less for both general live bacteria and fungi.
(Table 37A) shows the results of the 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 more, the general live bacteria is 300 / g or more, the fungus is 1000 / g or more, the standard or less, the general live bacteria is 300 / g or less, the fungus is 1000 / g or less, and undetected. Indicates a detection limit of 50 / g or less.
As shown in the table, it was confirmed that both general live bacteria and fungi could not be detected in most test plots and sterilized by high-pressure heating treatment at 60 ° C or higher. Further, when the treatment temperature of the high-pressure heating treatment is 60 ° C., the treatment time of 30 minutes or more enables long-term storage.

(2) Japanese pear soaked in syrup and processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 40-70 ° C
Time: 15-60 minutes ・ Production content Fruit: Japanese pear (sun water)
Syrup: 15% granulated sugar water (sugar content 14.3%)
Manufacturing method: Peel from which the peel and seeds were removed was put in a bag together with syrup of the same weight, and vacuum-packed.
-Evaluation method Sugar content: Each sample was crushed and filtered, and the filtrate was measured with a sugar meter (manufactured by Atago Co.) as a measurement sample. As shown in FIG. 69, when the high-pressure heating treatment is performed, the measurement result shows that the syrup component permeates the pulp in proportion to the treatment temperature and the treatment time.
Hardness: Each sample was prepared into a cube having a height of 1 cm and a width of 2 cm, and the stress at the time of entering up to 6 mm with a 5 mmφ cylindrical plunger was measured by a rheometer. As shown in FIG. 70, the measurement results show 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 almost maintained.
Color tone: Regarding the color tone of the sample under each processing condition, L *, a *, b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.). As shown in FIG. 71, the measurement results are translucent due to the syrup soaking in, but there is almost no change in color due to the processing conditions. In addition, this color tone has no problem in commerciality. Further, 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 during high-pressure treatment were examined. The diffusion coefficient of water was analyzed by NMR using a pear sample subjected to high-pressure treatment under various treatment conditions as a sample. For the measurement of NMR, ESX400 (resonance frequency of 1H: 400 MHz) was used. The center part of each sample was cut out in a roughly 3 cm square, rolled into a tube and placed in an NMR measuring tube, and the diffusion time was changed by the PGSTE method from 0.1 to 1.0 sec, and the respective diffusion coefficients were measured. As a result, as shown in FIG. 73, when the high-pressure heating treatment is performed, the cells are destroyed in proportion to the treatment temperature.

(3) Grapes in syrup and processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 40-70 ° C
Time: 15-60 minutes ・ Production content Fruit: Ishikawa grape (Ruby Roman)
Syrup: 20% granulated sugar water (sugar content 18.9%)
Manufacturing method: Five peeled grapes were put in a bag together with 40% of the syrup, and vacuum-packed.
-Evaluation method Sugar content: Each sample was pulverized and filtered, and the filtrate was measured with a sugar meter (manufactured by Atago Co.) as a measurement sample. As shown in FIG. 74, the measurement result shows that when high-pressure heating treatment is performed on grapes, the sugar content of the syrup penetrates into the flesh to the same extent at any treatment temperature and treatment time.
Hardness and 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 by a rheometer. As shown in FIG. 75, the measurement results show that the hardness and easiness of biting the grape are the same as those not treated even after the high-pressure heating treatment, and the raw texture can be maintained.
Color tone: Regarding the color tone of the sample under each processing condition, L *, a *, b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.). As shown in FIG. 76, the measurement results show that when the color difference is compared based on the color of the untreated pulp, the color of the grape pulp remains almost unchanged even after the high-pressure heating treatment, and the color of the raw grape pulp is maintained. be able to. 77A shows the color tone before the high-pressure heating process, and FIG. 77B shows the color tone before the high-pressure heating process.
Microbial hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. It was smeared on the contained potato dextrose agar medium (Eiken, for fungi) (pour-out method was used for standard agar). The number of microbial colonies formed after culturing at 30 to 37 ° C. for 3 days was counted, and the number of viable general bacteria and fungi per 1 g of the sample was calculated. The standard values were set to 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungi, referring to the standards of the Food Sanitation Law. In addition, non-detection was 50 cfu / g or less for both general live bacteria and fungi.
(Table 38A) shows the results of the microbial hygiene inspection by treatment temperature (all treatment times were 30 minutes), and (Table 38B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures were 60 ° C).

In the table, the standard or more, the general live bacteria is 300 / g or more, the fungus is 1000 / g or more, the standard or less, the general live bacteria is 300 / g or less, the fungus is 1000 / g or less, and undetected. Indicates a detection limit of 50 / g or less.
As shown in the table, by treatment temperature of the high-pressure heat treatment, both general viable bacteria and fungi were below the standard or not detected at any temperature. At the treatment temperature of 50 ° C. or higher, general viable bacteria and fungi were not detected until after 6 months. Further, when the treatment temperature of the high-pressure heat treatment was 60 ° C., the treatment time was 30 minutes or longer, and general live bacteria and fungi were not detected.

(4). Effects of treatments of 80 MPa or less and 100 MPa or more The ume syrup-pickling method of Japanese apricot, Japanese pear and grape was examined by changing only the pressure condition of the high pressure treatment condition within 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 (outer peach) pickled in miso and processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 20 ℃ -60 ℃
Time: 7.5 to 30 hours ・ Production content Meat: Beef (external peach)
Pickled floor: Seasoned miso (miso 78%, sugar 11%, mirin 11%)
Manufacturing method: 1/2 amount of pickled floor was applied to beef thigh meat sliced to a thickness of 1 cm, put in a bag, and vacuum packed. As a general production method, beef peach was wrapped in gauze, and 1/2 the amount of the foodstuffs (seasoned miso) was applied onto it, put in a bag, vacuum-packed, and stored at 5 ° C. for 3 days.
-Evaluation method Sugar composition: A sample subjected to high-pressure heating treatment was taken out from the bag, the seasoning liquid was wiped off, and then homogenized with a mixer. To 1 g of the homogenized sample, 1 ml of an 8% trichloroacetic acid solution was added and vigorously stirred, and then the extract was filtered and finally diluted to 10 ml with distilled water to obtain a sample. The analysis was carried out using a HPLC device (Shimadzu Corporation). The column was Mightysil NH ₂ (5 um) (Kanto Chemical Co., Inc.), the detector was a differential refractometer (RID-10A), the mobile phase was 70% acetonitrile, and the flow rate was 1 ml / min. The sugar composition of the sample and its quantitative analysis were evaluated for the three components of fructose, glucose and sucrose. As shown in FIG. 78, the measurement result shows that the sample subjected to the high-pressure heating treatment for 15 hours had a sugar concentration of 10 times or more permeated regardless of the treatment temperature. Further, the permeation of sugar components contained in pickled beds into beef thigh meat increases in proportion to the increase in the treatment temperature, and at the treatment temperature of 60 ° C, the concentration is higher than that of the general method.
Hardness: Each sample was prepared in a 1 cm square cube, and a blade was applied perpendicularly to the muscle fiber with a razor blade plunger, and the stress when entering to 8 mm was measured by a rheometer. As shown in FIG. 79, the measurement result shows that the hardness after heating becomes softer as compared with the untreated and general methods by performing the high-pressure heating treatment. It is considered that the treatment at 60 ° C caused the enzyme reaction to proceed and soften. It is considered that the treatment time of 7.5 hours is sufficient because the treatment at 40 ° C hardly changes the hardness depending on the treatment time.
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 ingredient content: Suspend each sample in physiological saline, mix well, and elute each amino acid by high performance liquid chromatography (HPLC) by centrifugation or a linear gradient using a filter 60 (v / v)% acetonitrile). did. An AccQ-tag Amino Acid Analysis Column (Waters) was used as a column, the column oven was set at 40 ° C, and elution was performed at a flow rate of 1 ml / min. At the time of detection, the fluorescence intensity was measured at an excitation wavelength of 250 nm and a fluorescence wavelength of 395 nm. As shown in FIG. 81, when the high-pressure heating treatment is performed, the measurement result shows that the amount of the umami component increases in proportion to the treatment temperature and the treatment time, and particularly the treatment temperature of 60 ° C. greatly increases.
Microbial hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. It was smeared on the contained potato dextrose agar medium (Eiken, for fungi) (pour-out method was used for standard agar). The number of microbial colonies formed after culturing at 30 to 37 ° C. for 3 days was counted, and the number of viable general bacteria and fungi per 1 g of the sample was calculated. The standard values were set to 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungi, referring to the standards of the Food Sanitation Law. In addition, non-detection was 50 cfu / g or less for both general live bacteria and fungi.
(Table 40A) shows the results of the microbial hygiene inspection by treatment temperature (all treatment times are 15 hours), and (Table 40B) shows the results of microbial hygiene inspection by treatment time (all treatment temperatures are 40 ° C).

Incidentally, in the table, the standard or more, general live bacteria 100,000 / g or more, fungi 1000 / g or more, the standard or less, general live bacteria 100,000 / g or less, fungus 1000 / g or less, non- Detection refers to a detection limit of 50 / g or less.
As shown in the table, general viable bacteria were detected by treatment temperature and treatment time, but all were below the sanitary standard values. No fungus was detected by treatment temperature or treatment time. Miso-pickled beef thigh can be stored at 5 ° C for 1 month under any treatment conditions.

(2) Beef (tan) pickled in miso and processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 20 ℃ -60 ℃
Time: 7.5 to 30 hours ・ Production content Meat: Beef tongue (crown cut)
Pickled floor: Seasoned miso (miso 78%, sugar 11%, mirin 11%)
Manufacturing method: 1/2 amount of pickled floor was applied to beef thigh meat sliced to a thickness of 1 cm, put in a bag, and vacuum packed. As a general production method, beef tongue was wrapped in gauze, and 1/2 the amount of the foodstuffs (seasoned miso) was applied onto the beef tongue, put in a bag and vacuum packed, and then stored at 5 ° C. for 3 days.
-Evaluation method Sugar composition: A sample subjected to high-pressure heating treatment was taken out from the bag, the seasoning liquid was wiped off, and then homogenized with a mixer. To 1 g of the homogenized sample, 1 ml of 8% trichloroacetic acid solution was added and vigorously stirred, and then the extract was filtered and finally diluted to 10 ml with distilled water to obtain a sample. The analysis was performed using an HPLC device (Shimadzu Corporation). The column was Mightysil NH ₂ (5 um) (Kanto Chemical Co., Inc.), the detector was a differential refractometer (RID-10A), the mobile phase was 70% acetonitrile, and the flow rate was 1 ml / min. The sugar composition of the sample and its quantitative analysis were evaluated for the three components of fructose, glucose and sucrose. As shown in FIG. 82, the measurement results showed that the sample subjected to high-pressure heating for 15 hours had a sugar concentration of about 3 g or more permeated regardless of the treatment temperature. Further, the permeation of sugar components contained in pickled beds into beef tongue meat increases in proportion to the increase in the treatment temperature, and at the treatment temperature of 40 ° C or higher, the concentration becomes higher than that of the general method.
Hardness: Each sample was prepared in a 1 cm square cube, and a blade was applied perpendicularly to the muscle fiber with a razor blade plunger, and the stress when entering to 8 mm was measured by a rheometer. As shown in FIG. 83, the measurement result shows that the hardness after heating becomes softer as compared with the untreated and general methods by performing the high-pressure heating treatment. It is considered that the treatment at 60 ° C caused the enzyme reaction to proceed and soften. At 40 ° C, the longer the treatment, the softer it becomes.
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 thoroughly, the residue was removed by centrifugation or filtering, and then 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) by a linear gradient using a predetermined mobile phase (mobile phase A: AccQ-Eluent A (Waters), mobile phase B: 60 (v / v)% acetonitrile). . An AccQ-tag Amino Acid Analysis Column (Waters) was used as a column, the column oven was set at 40 ° C, and elution was performed at a flow rate of 1 ml / min. At the time of detection, the 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 result shows that the amount of the umami component greatly increases at the treatment temperature of 60 ° C. Further, the amount of the umami component increases in proportion to the processing time.
Microbial hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. It was smeared on the contained potato dextrose agar medium (Eiken, for fungi) (pour-out method was used for standard agar). The number of microbial colonies formed after culturing at 30 to 37 ° C. for 3 days was counted, and the number of viable general bacteria and fungi per 1 g of the sample was calculated. The standard values were set to 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungi, referring to the standards of the Food Sanitation Law. In addition, non-detection was 50 cfu / g or less for both general live bacteria and fungi.
(Table 41A) shows the results of the microbial hygiene inspection for each treatment temperature (all treatment times are 15 hours), and (Table 41B) shows the results of the microbial hygiene inspection for each treatment time (all treatment temperatures are 40 ° C).

Incidentally, in the table, the standard or more, general live bacteria 100,000 / g or more, fungi 1000 / g or more, the standard or less, general live bacteria 100,000 / g or less, fungus 1000 / g or less, non- Detection refers to a detection limit of 50 / g or less.
As shown in the table, general viable bacteria were detected by treatment temperature and treatment time, but all were below the sanitary standard values. No fungus was detected by treatment temperature or treatment time. Like beef thigh, beef tongue pickles can be stored for 1 month at 5 ° C under any treatment conditions.

(3) Beef (outer peach) pickled in koji and processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 20 ℃ -60 ℃
Time: 1 to 5 hours ・ Production content Meat: Beef (outer peach)
Pickling liquid: Rice koji water (koji: water = 1: 1)
Manufacturing method: Beef thighs sliced to a thickness of 1 cm and 1/5 amount of rice bran water were put together 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, and the mixture was vigorously shaken, filtered and clarified to a constant volume of 50 ml. The glucose concentration of the constant-volume solution was measured using a glucose CII test manufactured by Wako Pure Chemical Industries, Ltd., and converted into the glucose concentration contained in the original sample. Each treatment was repeated 3 times, and the average value and standard deviation were obtained. As shown in FIG. 86, the measurement results showed that the glucose concentration in the beef thigh 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 one. In addition, the glucose concentration of beef thigh increases in proportion to the increase in the treatment temperature. In addition, the glucose concentration increases in proportion to the length of processing time. In particular, the treatment temperature of 60 ° C corresponds to the proper temperature of the enzyme in the koji, so that the increase in glucose concentration is remarkable.
Hardness: Each sample was prepared in a 1 cm square cube, and a blade was applied perpendicularly to the muscle fiber with a razor blade plunger, and the stress when entering to 8 mm was measured by a rheometer. As shown in FIG. 87, the measurement results showed that the hardness of the treated meat was softer than that of untreated regardless of the treatment time and temperature of the high-pressure heating treatment. In addition, there was a tendency for it to soften as the processing temperature increased. In particular, the hardness after heating becomes soft at the treatment temperature of 60 ° C, which is the appropriate temperature for the enzyme in koji. The hardness after heating becomes softer in proportion to the length of treatment time at 60 ° C.
Color tone: FIG. 88 (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 thoroughly, the residue was removed by centrifugation or filtering, and then 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) by a linear gradient using a predetermined mobile phase (mobile phase A: AccQ-Eluent A (Waters), mobile phase B: 60 (v / v)% acetonitrile). . An AccQ-tag Amino Acid Analysis Column (Waters) was used as a column, the column oven was set at 40 ° C, and elution was performed at a flow rate of 1 ml / min. At the time of detection, the 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 the high-pressure heating treatment is performed, the amount of the umami component increases in proportion to the treatment temperature and the treatment 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 umami component content is 1% or higher if the treatment time is 15 hours or longer. Test method: Each sample was suspended in physiological saline and serially diluted, and each diluted sample was fed with standard agar medium (Eiken, for general viable cell count) and potato containing 0.01 (w / v)% chloramphenicol. It was smeared on dextrose agar medium (Eiken, for fungi) (pour method was used for standard agar). The number of microbial colonies formed after culturing at 30 to 37 ° C for 3 days was counted, and the number of general viable bacteria and fungi per 1 g of the sample was calculated. The standard values were set to 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungi, referring to the standards of the Food Sanitation Law. In addition, non-detection was 50 cfu / g or less for both general live bacteria and fungi.
(Table 42A) shows the results of the 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).

Incidentally, in the table, the standard or more, general live bacteria 100,000 / g or more, fungi 1000 / g or more, the standard or less, general live bacteria 100,000 / g or less, fungus 1000 / g or less, non- Detection refers to a detection limit of 50 / g or less.
As shown in the table, by treatment temperature, both general viable bacteria and fungi exceeded the hygiene standard value at treatments at 40 ° C or lower, but were not detected at 60 ° C or higher. By treatment time at 60 ° C, general viable bacteria were detected within a range not exceeding the hygiene standard value after 1 month only in the one treated for 1 hour, but there was almost no difference in the viable cell count depending on the treatment time. Including the fact that the enzyme activity temperature of the koji is 60 ℃, it is recommended to heat the beef thigh meat at 60 ℃ or higher by high pressure heating.

(4) Beef (tan) pickled in koji and processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 20 ℃ -60 ℃
Time: 1 to 5 hours ・ Production content Meat: Beef tongue
Pickling liquid: Rice koji water (koji: water = 1: 1)
Manufacturing method: Beef thighs sliced to a thickness of 1 cm and 2/5 amount of rice bran water were put together 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, and the mixture was vigorously shaken, filtered and clarified to a constant volume of 50 ml. The glucose concentration of the constant-volume solution was measured using a glucose CII test manufactured by Wako Pure Chemical Industries, Ltd., and converted into the glucose concentration contained in the original sample. Each treatment was repeated 3 times, and the average value and standard deviation were obtained. As shown in FIG. 90, the measurement result showed that the glucose concentration in the beef tongue meat was improved to about 200 mg or more as compared with the untreated one, regardless of the treatment time and temperature of the high-pressure heating treatment. Further, the glucose concentration of beef tongue meat increases in proportion to the increase in the treatment temperature. In addition, the glucose concentration increases in proportion to the length of processing time. In particular, the treatment temperature of 60 ° C corresponds to the proper temperature of the enzyme in the koji, so that the increase in glucose concentration is remarkable.
Hardness: Each sample was prepared in a 1 cm square cube, and a blade was applied perpendicularly to the muscle fiber with a razor blade plunger, and the stress when entering to 8 mm was measured by a rheometer. As shown in FIG. 91, the measurement results showed that the hardness of the treated meat was softened regardless of the treatment time and temperature of the high-pressure heating treatment as compared with the untreated meat. Further, it softened in proportion to the rise of treatment temperature and the length of treatment 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 thoroughly, the residue was removed by centrifugation or filtering, and then 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) by a linear gradient using a predetermined mobile phase (mobile phase A: AccQ-Eluent A (Waters), mobile phase B: 60 (v / v)% acetonitrile). . An AccQ-tag Amino Acid Analysis Column (Waters) was used as a column, the column oven was set at 40 ° C, and elution was performed at a flow rate of 1 ml / min. At the time of detection, the fluorescence intensity was measured at an excitation wavelength of 250 nm and a fluorescence wavelength of 395 nm. As a result of the measurement, as shown in FIG. 93, when the high-pressure heating treatment is performed, the amount of the umami component increases in proportion to the treatment temperature and the 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 umami component content was 1% or higher when the treatment time was 15 hours or longer.
Microbial hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. It was smeared on the contained potato dextrose agar medium (Eiken, for fungi) (pour-out method was used for standard agar). The number of microbial colonies formed after culturing at 30 to 37 ° C. for 3 days was counted, and the number of viable general bacteria and fungi per 1 g of the sample was calculated. The standard values were set to 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungi, referring to the standards of the Food Sanitation Law. In addition, non-detection was 50 cfu / g or less for both general live bacteria and fungi.
(Table 43A) shows the results of the 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).

Incidentally, in the table, the standard or more, general live bacteria 100,000 / g or more, fungi 1000 / g or more, the standard or less, general live bacteria 100,000 / g or less, fungus 1000 / g or less, non- Detection refers to a detection limit of 50 / g or less.
As shown in the table, by treatment temperature, both general viable bacteria and fungi exceeded the hygienic standard value at 40 ° C or lower, but below the sanitary standard value at 60 ° C or higher. By treatment time at 60 ° C, general viable bacteria were detected within the range not exceeding the hygienic standard value at any treatment time, but there was no difference in viable cell count depending on the treatment time. As with beef thigh meat, the enzyme activity temperature of the koji is 60 ℃, so it is recommended to heat the beef tongue at high temperature at 60 ℃ or higher.

(5) Effect of treatment at 80 MPa or less and 100 MPa or more When the manufacturing method of the beef miso and koji-zuke was examined by changing only the pressure condition of the high pressure treatment condition within 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 (ken tofu)
(1) Dried pickled tofu and processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 20 ℃ -60 ℃
Time: 7.5 to 30 hours ・ Production details Processed product: Kentofu Pickled floor: Seasoned meal (40% sake lees, 40% miso, 10% sake, 10% mirin)
Manufacturing method: Tofu cut into 1 cm width was coated with 1/2 amount of seasoned sake lees, put in a bag, and vacuum packed.
-Evaluation method Glucose concentration: After homogenizing the fish meat after each treatment, 5 ml of 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, and the mixture was vigorously shaken, filtered and clarified to a constant volume of 50 ml. The glucose concentration of the constant-volume solution was measured using a glucose CII test manufactured by Wako Pure Chemical Industries, Ltd., and converted into the glucose concentration contained in the original sample. Each treatment was repeated 3 times, and the average value and standard deviation were obtained. As for the measurement result, as shown in FIG. 94, the glucose concentration is increased by performing the high-pressure heating treatment. It is particularly high at the treatment temperature of 40 ° C, and the glucose concentration also increases in proportion to the treatment time.
Hardness: Each sample was prepared into a 1 cm cube, and the stress when 80% compressed with a 10 mmφ cylindrical plunger was measured by a rheometer. As shown in FIG. 95, the measurement result shows that the high-pressure heating treatment softens the hardness of the tofu. Like the glucose concentration, it becomes particularly soft at the treatment temperature of 40 ° C, and becomes even softer in proportion to the treatment time.
Color tone: Regarding the color tone of the sample under each processing condition, L *, a *, b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.). As shown in FIG. 96, the measurement result shows that the color changes in proportion to the processing temperature and the processing time and becomes more yellow. Further, FIG. 97 (a) shows the color tone before the high-pressure heating treatment, and FIG. 97 (b) shows the color tone before the high-pressure heating treatment.
Umami component content: Each sample was suspended in physiological saline and mixed thoroughly, the residue was removed by centrifugation or filtering, and then 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) by a linear gradient using a predetermined mobile phase (mobile phase A: AccQ-Eluent A (Waters), mobile phase B: 60 (v / v)% acetonitrile). . An AccQ-tag Amino Acid Analysis Column (Waters) was used as a column, the column oven was set at 40 ° C, and elution was performed at a flow rate of 1 ml / min. At the time of detection, the 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 result shows that when the high-pressure heating treatment is performed, the amount of the umami component is increased, especially at the treatment temperature of 60 ° C.
Microbial hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. It was smeared on the contained potato dextrose agar medium (Eiken, for fungi) (pour-out method was used for standard agar). The number of microbial colonies formed after culturing at 30 to 37 ° C for 3 days was counted, and the number of general viable bacteria and fungi per 1 g of the sample was calculated. The standard values were set to 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungi, referring to the standards of the Food Sanitation Law. In addition, non-detection was 50 cfu / g or less for both general live 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).

Incidentally, in the table, the standard or more, general live bacteria 100,000 / g or more, fungi 1000 / g or more, the standard or less, general live bacteria 100,000 / g or less, fungus 1000 / g or less, non- Detection refers to a detection limit of 50 / g or less.
As shown in the table, the viable cell count is below the hygienic standard value for both treatment temperature and treatment time. It is considered that the growth of bacteria was suppressed by the synergistic effect with the sterilizing effect of the alcohol contained in the sake lees impregnated in the hard bean curd as well as the effect of the high-pressure heating treatment, as in the case of pickling the lees.

(2) Effect of treatment at 80 MPa or less and 100 MPa or more When the manufacturing method of the pickled hard bean curd was examined by changing only the pressure condition of the high pressure treatment in the range of 80 to 300 MPa, the results shown in Table 46 were obtained, and the present invention was achieved. It was confirmed that it was effective even in the pressure range of 80 to 300 MPa.

Additional experiment (seafood)
(1) Pickling of Japanese fluffy rice cake / treatment condition Pressure: 1000 atm (100 MPa)
Temperature: 20 ℃ -60 ℃
Time: 7.5 to 30 hours ・ Production details Seafood: Fukuragi Pickled floor: Seasoned meal (73% sake lees, 11.2% rice powder, sake 7.5%, mirin 7.5%, salt 0.8%)
Manufacturing method: A stuffed bed of 2 cm wide was applied with the same weight of pickled floor, put in a bag, and vacuum packed. As a general production method, bulgari fillets were wrapped in gauze, the same amount of seasoning meal as the food material was applied onto the fillet, put in a bag and vacuum packed, and then stored at room temperature for 3 days.
-Evaluation method Glucose concentration: After homogenizing the fish meat after each treatment, 5 ml of 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, and the mixture was vigorously shaken, filtered and clarified to a constant volume of 50 ml. The glucose concentration of the constant-volume solution was measured using a glucose CII test manufactured by Wako Pure Chemical Industries, Ltd., and converted into the glucose concentration contained in the original sample. Each treatment was repeated 3 times, and the average value and standard deviation were obtained. As a result of the measurement, as shown in FIG. 99, penetration of glucose of 0.3% or more was confirmed as compared with untreated regardless of treatment conditions. The glucose concentration increases in proportion to the increase in the treatment temperature. In addition, the glucose concentration increases in proportion to the length of processing time. Furthermore, at a treatment time of 15 hours, at a temperature of 40 ° C or higher, and at a treatment temperature of 40 ° C, the concentration was higher than the glucose concentration in the general method under the conditions of 15 hours or longer.
Hardness: Each sample was prepared in a 1 cm square cube, and a blade was applied perpendicularly to the muscle fiber with a razor blade plunger, and the stress when entering to 8 mm was measured by a rheometer. As a result of the measurement, as shown in FIG. 100, it was recognized that the soaking of the Japanese oak shavings by the high-pressure heating treatment tended to be harder than the untreated or general method. However, in the case of treatment for 15 hours, the fungus became softer in proportion to the increase of treatment temperature, and at 60 ℃, it became softer than that of untreated or general method. In addition, the fluffy tree became softer in proportion to the length of processing time.
Color tone: Regarding the color tone of the sample under each processing condition, L *, a *, b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.). As shown in FIG. 101, the measurement results show that the components are soaked into a bright brown color by high-pressure heating. Further, the color vividness improves in proportion to the processing temperature and the processing time. Further, FIG. 102A shows the color tone before the high-pressure heating treatment, and FIG. 102B shows the color tone before the high-pressure heating treatment.
Microbial hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. It was smeared on the contained potato dextrose agar medium (Eiken, for fungi) (pour-out method was used for standard agar). The number of microbial colonies formed after culturing at 30 to 37 ° C. for 3 days was counted, and the number of viable general bacteria and fungi per 1 g of the sample was calculated. The standard values were set to 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungi, referring to the standards of the Food Sanitation Law. In addition, non-detection was 50 cfu / g or less for both general live bacteria and fungi.
(Table 47A) shows the results of the microbial hygiene inspection for each treatment temperature (all treatment times are 15 hours), and (Table 47B) shows the results of the microbial hygiene inspection for each treatment time (all treatment temperatures are 40 ° C).

Incidentally, in the table, the standard or more, general live bacteria 100,000 / g or more, fungi 1000 / g or more, the standard or less, general live bacteria 100,000 / g or less, fungus 1000 / g or less, non- Detection refers to a detection limit of 50 / g or less.
As shown in the table, the viable cell counts of general viable bacteria and fungi were not detected or were below the hygienic standard value by treatment temperature and treatment time. It is considered that this is because, as in the case of pickling vegetables, the growth of bacteria was suppressed not only by the effect of high-pressure heating, but also by the synergistic effect with the bactericidal effect of the alcohol contained in the sake lees impregnated in the fluffy rice.

(2) Pickling squid with lees and processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 20 ℃ -60 ℃
Time: 7.5 hours to 30 hours ・ Production details Seafood: Japanese squid (body)
Pickled floor: Seasoned meal (73% sake lees, 11.2% rice powder, 7.5% sake, 7.5% mirin, 0.8% salt)
Production method: The skin of the cuttlefish was coated with the same weight of pickled floor, put in a bag, and vacuum packed. As a general production method, squid fillets were wrapped in gauze, the same amount of seasoning meal as the food material was applied onto the cut squid, put in a bag and vacuum packed, and then 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, and the mixture was vigorously shaken and clarified by filtration to a constant volume of 50 ml. The glucose concentration of the constant-volume solution was measured using a glucose CII test manufactured by Wako Pure Chemical Industries, Ltd., and converted into the glucose concentration contained in the original sample. Each treatment was repeated 3 times, and the average value and standard deviation were obtained. As a result of the measurement, as shown in FIG. 103, 0.5% or more of glucose permeation was confirmed as compared with untreated, regardless of the treatment conditions. The glucose concentration increases in proportion to the increase in the treatment temperature. In addition, the glucose concentration increases in proportion to the length of processing time. Furthermore, the glucose concentration was higher than the glucose concentration in the general method regardless of the treatment conditions.
Hardness: Each sample was prepared into a 2 cm square cube, and the stress at the time of entering to 15 mm with a 5 mmφ needle plunger was measured by a rheometer. As a result of the measurement, as shown in FIG. 104, the squid pickled in the lees tended to be harder by the high-pressure heating treatment as compared with the untreated one, but all the conditions were softer than the general method. In the case of the treatment for 15 hours, the treatment temperature was 40 ° C. or higher, and in the case of the treatment at 40 ° C., the treatment time was 15 hours or longer, and it became softer than the untreated one.
Color tone: Regarding the color tone of the sample under each processing condition, L *, a *, b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.). As shown in FIG. 105, the measurement results show that the components are soaked into a bright brown color by performing the high-pressure heating treatment. Further, the color vividness improves in proportion to the processing temperature and the processing time. Also, 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.
Microbial hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. It was smeared on the contained potato dextrose agar medium (Eiken, for fungi) (pour-out method was used for standard agar). The number of microbial colonies formed after culturing at 30 to 37 ° C. for 3 days was counted, and the number of viable general bacteria and fungi per 1 g of the sample was calculated. The standard values were set to 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungi, referring to the standards of the Food Sanitation Law. In addition, non-detection was 50 cfu / g or less for both general live bacteria and fungi.
(Table 48A) shows the results of the 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).

Incidentally, in the table, the standard or more, general live bacteria 100,000 / g or more, fungi 1000 / g or more, the standard or less, general live bacteria 100,000 / g or less, fungus 1000 / g or less, non- Detection refers to a detection limit of 50 / g or less.
As shown in the table, the viable cell counts of general viable bacteria and fungi were not detected or were below the hygiene standard value for each treatment temperature and each treatment time. It is considered that the growth of bacteria was suppressed not only by the high-pressure heating treatment, but also by the synergistic effect with the bactericidal effect of the alcohol contained in the sake lees infused into the squid, as in the case of pickling vegetables and eucommia with lees.

(3) Soft smoke of fluffy and processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 20 ℃ -60 ℃
Time: 30 minutes to 2 hours ・ Product details Seafood: Fukuragi pickle liquid: Seasoning liquid (20% salt, 20% sugar, 8% trehalose, 2% powder liquid, 50% water)
Production method: Fillet with a width of 2 cm and the same weight of pickling solution were put in a bag together and vacuum packed.
-Evaluation method Sugar concentration: A sample subjected to high-pressure heating treatment was taken out from the bag, the seasoning liquid was wiped off, and then homogenized with a mixer. To 1 g of the homogenized sample, 1 ml of 8% trichloroacetic acid solution was added and vigorously stirred, and then the extract was filtered and finally diluted to 10 ml with distilled water to obtain a sample. The analysis was carried out using a HPLC device (Shimadzu Corporation). The column was Mightysil NH ₂ (5um) (Kanto Kagaku), and the detector was a differential refractometer (RID-10A). The mobile phase was 70% acetonitrile, and the flow rate was 1 ml / min. Regarding the three components of fructose, glucose and sucrose, the sugar composition of the sample and their quantification were quantified and evaluated. As shown in FIG. 107, the measurement results show that the high-pressure heating treatment increases the sugar concentration. No difference was observed depending on the treatment temperature.
Hardness: Each sample was prepared in a 1 cm square cube, and a blade was applied perpendicularly to the muscle fiber with a razor blade plunger, and the stress when entering to 8 mm was measured by a rheometer. As shown in FIG. 108, the measurement results show that the hardness of the seasoning liquid is harder than that of the untreated product, because dehydration occurs due to the salt content of the seasoning liquid and drying treatment is performed. The effect of the high-pressure heating treatment is that the treatment becomes softer in proportion to the rise of the treatment temperature and becomes harder in proportion to the treatment time.
Color tone: Regarding the color tone of the sample under each processing condition, L *, a *, b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.). As shown in FIG. 109, the measurement results show that the high-pressure heating treatment causes the seasoning liquid to soak into a bright brown color. The color vividness improves in proportion to the processing temperature and the processing time. Further, FIG. 110 (a) shows the color tone before the high-pressure heating treatment, and (b) shows the color tone before the high-pressure heating treatment.
Microbial hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. It was smeared on the contained potato dextrose agar medium (Eiken, for fungi) (pour-out method was used for standard agar). The number of microbial colonies formed after culturing at 30 to 37 ° C. for 3 days was counted, and the number of viable general bacteria and fungi per 1 g of the sample was calculated. The standard values were set to 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungi, referring to the standards of the Food Sanitation Law. In addition, non-detection was 50 cfu / g or less for both general live bacteria and fungi.
(Table 49A) shows the results of the 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).

Incidentally, in the table, the standard or more, general live bacteria 100,000 / g or more, fungi 1000 / g or more, the standard or less, general live bacteria 100,000 / g or less, fungus 1000 / g or less, non- Detection refers to a detection limit of 50 / g or less.
As shown in the table, by treatment temperature, neither general live bacteria nor fungi were detected at treatment temperatures of 60 ° C or higher. By treatment time at 40 ° C, it fell below the hygienic standard for more than 2 hours.

(4) Soft smoke of squid and processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 20 ℃ -60 ℃
Time: 30 minutes to 2 hours-Production details Seafood: Surumeika (body)
Pickling liquid: Seasoning liquid (20% salt, 20% sugar, 8% trehalose, 2% powder liquid, 50% water)
Manufacturing method: A body part of peeled squid and the same amount of pickling solution were put into a bag and vacuum packed.
-Evaluation method Sugar concentration: A sample subjected to high-pressure heating treatment was taken out from the bag, the seasoning liquid was wiped off, and then homogenized with a mixer. To 1 g of the homogenized sample, 1 ml of 8 trichloroacetic acid solution was added and vigorously stirred, and then the extract was filtered and finally diluted to 10 ml with distilled water to obtain a sample. The analysis was performed using an HPLC device (Shimadzu Corporation). The column was Mightysil NH ₂ (5 um) (Kanto Chemical Co., Inc.), the detector was a differential refractometer (RID-10A), the mobile phase was 70% acetonitrile, and the flow rate was 1 ml / min. The sugar composition of the sample and its quantitative analysis were evaluated for the three components of fructose, glucose and sucrose. As shown in FIG. 111, the measurement results show that the high-pressure heating treatment increases the sugar concentration as in the case of bulghi. The sugar concentration was highest at the treatment temperature of 60 ℃.
Hardness: Each sample was prepared into a 2 cm square cube, and the stress at the time of entering up to 15 mm with a 5 mmφ needle plunger was measured by 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 Fukurogi. The effect of the high-pressure heating treatment is softer in proportion to the length of the treatment time, as opposed to the sleeper.
Color tone: Regarding the color tone of the sample under each processing condition, L *, a *, b * were measured by a reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.). As shown in FIG. 113, the measurement result shows that the high-pressure heating treatment causes the seasoning liquid to soak into 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. Further, FIG. 114A shows the color tone before the high-pressure heating process, and FIG. 114B shows the color tone before the high-pressure heating process.
Microbial hygiene inspection method: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. It was smeared on the contained potato dextrose agar medium (Eiken, for fungi) (pour-out method was used for standard agar). The number of microbial colonies formed after culturing at 30 to 37 ° C. for 3 days was counted, and the number of viable general bacteria and fungi per 1 g of the sample was calculated. The standard values were set to 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungi, referring to the standards of the Food Sanitation Law. In addition, non-detection was 50 cfu / g or less for both general live bacteria and fungi.
(Table 50A) shows the results of the 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).

Incidentally, in the table, the standard or more, general live bacteria 100,000 / g or more, fungi 1000 / g or more, the standard or less, general live bacteria 100,000 / g or less, fungus 1000 / g or less, non- Detection refers to a detection limit of 50 / g or less.
As shown in the table, in squid soft smoke, neither general live bacteria nor fungi were detected except for those treated at 40 ° C for 1 hour immediately after production. Squid soft smoke can be stored at 5 ° C for 1 month under any treatment conditions.

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

  The deaeration, heating, and high-pressure treatment method according to the present invention can be applied to vegetables other than the above in the case of pickling vegetables in Nara, pickling vegetables and pickling vegetables in raw soy sauce, and in pickling fruits in syrup. Can be applied to other than apples, apricots and plums, and can be used for chicken and beef as well as pork loin for livestock pickles. For tofu pickles, it is limited to Ishikawa prefecture's specialty hard tofu. It can also be used for general tofu, and for processed mushrooms, it can be used for mushrooms other than shiitake mushrooms.

In particular, "vegetable soy sauce pickled with carrots" also has the problem of requiring a manufacturing period of about 2 weeks, and the texture of "fruit syrup pickled" with apples, plums, apricots, etc. There is a demand to increase the sterilization effect while maintaining and extend the storage period. For "meat pickles", it is necessary to understand the conditions for increasing free amino acids and sugars that are taste components, and the conditions for softening the texture. Similarly, for "tofu pickles," it used to take several months for the tofu to soften and the amount of free amino acids to increase, but the conditions for doing this in a short time are unknown. Has not specified the conditions for increasing the umami component guanylic acid in the boiled state.

According to the deaeration and heat-pressure processing method according to the present invention, free amino acids, umami (taste components) component such as can be increased in a short time the sugar, in the case of Asazuke of vegetables, especially The conventional manufacturing period of about 2 weeks can be shortened to about 20 minutes.

The best mode for carrying out the present invention will now "vegetable Asazuke", "vegetable soy sauce pickles of", "fruit pickles syrup", "animal meat pickles", "tofu pickles", "mushroom "Processed products", these additional experiments, and distilling of seafood into lees and soft smoke production.

Claims (22)

  A degassing, heating, and high-pressure treatment method applied to the production of food, wherein the food is one of lightly pickled pickles, pickled soy sauce, pickled fruit syrup, pickled meat, tofu pickles, and processed mushrooms. , Put the food together with the seasoning liquid in a container such as a polyethylene bag and deaerate to retain only the food and the seasoning liquid in the container, and put the food in the polyethylene bag, the pressure is about 300 MPa or less and 20 ° C. A degassing / heating / high-pressure treatment method, which comprises treating at 90 ° C. or lower for a predetermined time.   The degassing, heating, and high-pressure treatment method according to claim 1, wherein the food is a swallowed pickle of vegetables, and a treatment pressure after deaeration is 300 MPa or less using a seasoning solution to which a tissue-disintegrating enzyme such as pectinase is added. The temperature is 20 ° C. or higher and 90 ° C. or lower, preferably 40 ° C. or higher and 60 ° C. or lower, and the treatment time is 15 to 30 minutes, after which atmospheric pressure heating is applied, and the enzyme is inactivated by further heating. Air / heating / high pressure processing method.   The degassing, heating, and high-pressure treatment method according to claim 1, wherein the food is eggplant, Japanese radish, or seaweed pickled in 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 20 ° C to 60 ° C and the treatment time is 20 minutes to 16 hours.   The degassing, heating, and high-pressure treatment according to claim 3, wherein the food is cut into a thickness of 0.5 to 1 cm and sun-dried as a pretreatment for the high-pressure treatment. Method.   The degassing / heating / high pressure processing method according to claim 1, wherein the food is a sweetener pickle of apple, the processing pressure after degassing is 300 MPa or less, the processing temperature is 65 ° C. or higher and 75 ° C. or lower, and the processing time is A degassing / heating / high-pressure treatment method, which is characterized by 20 minutes to 16 hours.   The degassing / heating / high pressure processing method according to claim 1, wherein the food is pickled in a sweetener of Ume, the processing pressure after degassing is 300 MPa or less, the processing temperature is 30 ° C. or more and 50 ° C. or less, and the processing time is A degassing / heating / high-pressure treatment method, which is characterized by 20 minutes to 16 hours.   The degassing / heating / high pressure processing method according to claim 1, wherein the food is pickled in apricot sweetener, the processing pressure after degassing is 300 MPa or less, the processing temperature is 65 ° C. or higher and 75 ° C. or lower, and the processing time is A degassing / heating / high-pressure treatment method, which is characterized by 20 minutes to 16 hours.   The degassing / heating / high pressure treatment method according to claim 5, wherein a low viscosity sweetener is used, and an acidulant such as phytic acid is added together with the low viscosity sweetener. Air / heating / high pressure processing method.   The degassing / heating / high pressure processing method according to claim 1, wherein the food is a pickle of livestock meat, the processing pressure after degassing is 300 MPa or less, and the processing temperature is 20 ° C. or more and 90 ° C. or less, preferably 30 ° C. or more 60. A degassing / heating / high-pressure treatment method, characterized in that the treatment time is 1 ° C. or less and the treatment time is 1 hour or more and 16 hours or less.   The degassing / heating / high pressure processing method according to claim 1, wherein the food is pickled tofu, the processing pressure after degassing is 300 MPa or less, and the processing temperature is 20 ° C. or more and 90 ° C. or less, preferably 30 ° C. or more 60. A degassing / heating / high-pressure treatment method characterized in that the treatment time is 16 ° C. or less and the treatment time is 16 hours or more and 90 hours or less.   The degassing / heating / high pressure processing method according to claim 1, wherein the food is a processed mushroom product, the processing pressure after degassing is 300 MPa or less, and the processing temperature is 20 ° C or more and 90 ° C or less, preferably 60 ° C. A degassing / heating / high-pressure treatment method characterized in that the treatment time is 30 minutes or less (treatment time range) at 75 ° C or lower.   A degassing / heating / high-pressure treatment method applied to the production of food, wherein the food is plum, and the plum is put in a container such as a polyethylene bag together with sugar and subjected to degassing / heating / high temperature treatment. A method of degassing, heating, and high-pressure treatment, which comprises extracting plum extract and mixing this plum extract with sake to make plum sake.   A degassing, heating, and 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 seasoned meal and degassed in the container. Degassing / heating, characterized in that only radish and seasoned meal are held in the bag, and the radish is put in this polyethylene bag and treated at 80 MPa or more and 300 MPa or less and 40 ° C. or more and 70 ° C. or less for 1 to 5 hours. High pressure treatment method.   A degassing, heating, and high-pressure treatment method applied to the production of food, wherein the food is pickled Nakashima greens, and the radish is put into a container such as a polyethylene bag together with seasoned meal to degas the container. Only Nakajima greens and seasoned meal are retained inside, and Nakajima greens are put in this polyethylene bag and treated at 80MPa or more and 300MPa or less and 40C or more and 70C or less for 15 minutes to 45 minutes. Air / heating / high pressure processing method.   A degassing / heating / high-pressure treatment method applied to the production of food, wherein the food is soy sauce pickled radish, and the radish is put in a container such as a polyethylene bag together with soy sauce to be degassed and then in the container. Deaeration / heating, characterized in that only radish and soy sauce are held in the bag, and the radish is put in this polyethylene bag and treated at 80 MPa or more and 300 MPa or less and 40 ° C. or more and 70 ° C. or less for 15 minutes to 60 minutes. High pressure treatment method.   A degassing, heating, and high-pressure treatment method applied to the production of food, wherein the food is soaked in Nakajima greens, and the Nakashima greens are put in a container such as a polyethylene bag together with soybeans to deaerate. In a state where only Nakashimana and soy sauce are held in a container and Nakashimana is put in this polyethylene bag, the treatment is performed at 80 MPa or more and 300 MPa or less and 40 ° C or more and 70 ° C or less for 5 minutes to 30 minutes. Air / heating / high pressure processing method.   A degassing, heating, and high-pressure treatment method applied to the production of food, wherein the food is a syrup pickled with plum, Japanese pear, or grape, and the plum, Japanese pear, or grape is put in a container such as a polyethylene bag together with syrup. Plums, Japanese pears or grapes and syrup are kept in the container, and the plums, Japanese pears or grapes are put in this polyethylene bag, and 80 MPa or more and 300 MPa or less and 40 ° C. or more 70 A degassing / heating / high-pressure treatment method, which comprises treating at 60 ° C. or lower for 15 to 60 minutes.   A deaeration / heating / high-pressure treatment method applied to the production of food, wherein the food is a beef outside peach or beef tongue pickled in miso, and the outside beef peach or beef tongue is seasoned with a container such as a polyethylene bag. Put inside and deaerate and keep only beef peach or beef tongue and seasoning and miso in the container, and in a state where the beef peach or beef tongue is put in this polyethylene bag, 80 MPa or more and 300 MPa or less, and 20 ° C. A degassing / heating / high-pressure treatment method, which comprises treating at 60 ° C. or lower for 7.5 hours to 30 hours.   A degassing, heating, and high-pressure treatment method applied to the production of food, wherein the food is beef pickled peach or beef tongue, and the beef picked peach or beef tongue together with rice bran water such as a polyethylene bag. Put in a container and deaerate to hold only beef peach or beef tongue and rice bran water in the container, and in a state where the beef peach or beef tongue is put in this polyethylene bag, 80 MPa or more and 300 MPa or less and 20 MPa or more A degassing / heating / high-pressure treatment method, which comprises treating at 1 ° C to 60 ° C for 1 hour to 5 hours.   A degassing / heating / high-pressure treatment method applied to the production of food, wherein the food is pickled in hardened tofu, and the hardened tofu is put into a container such as a polyethylene bag together with seasoned meal to degas it. Characterized by holding only hard tofu and seasoned meal in a container and putting hard tofu in this polyethylene bag at 80 MPa or more and 300 MPa or less and 20 ° C. or more and 60 ° C. or less for 7.5 to 30 hours Degassing, heating, and high-pressure treatment methods.   A degassing, heating, and high-pressure treatment method applied to the production of food, wherein the food is soaked in fluffy or squid, and the fluffy or squid is put into a container such as a polyethylene bag together with seasoned meal to be degassed. In this container, hold only the fluffy or squid and seasoned meal, and put the fluffy or squid in this polyethylene bag at 80 MPa or more and 300 MPa or less and 20 ° C. or more and 60 ° C. or less for 7.5 hours to 30 hours. A degassing / heating / high-pressure treatment method characterized by: A degassing, heating, and high-pressure treatment method applied to the production of food, wherein the food is soft smoke of fluffy or squid, and the fluffy or squid is placed in a container such as a polyethylene bag together with seasoning liquid to remove it. Carefully hold only the fluffy and squid seasoning liquid in the container, and put the fluffy or squid in this polyethylene bag at 80 MPa or more and 300 MPa or less and 20 ° C. or more and 60 ° C. or less for 30 minutes to 2 hours. A degassing / heating / high-pressure treatment method characterized by treatment.

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