JP2021164470A - Deaeration/heating/high pressure processing method for food - Google Patents

Abstract

To provide a deaeration/heating/high pressure processing method suitable for producing vegetable and meat pickles, fruit syrup pickles, soybean curd pickles and a mushroom processed product.SOLUTION: In a deaeration/heating/high pressure processing method which is applied for producing vegetable and meat pickles, fruit syrup pickles, soybean curd pickles and a mushroom processed product, a seasoning liquid is coated on a food, the food coated with a seasoning liquid is put into a polyethylene bag so as to deair, and vegetables, meat, fruits, soybean curd or mushroom put into the polyethylene bag is processed in a condition of 300 MPa or less, 20°C or more and 90°C or less, and 20 minutes or more and within 16 hours.SELECTED DRAWING: Figure 14

Description

The present invention relates to a method for degassing, heating, and treating food with high pressure.

According to Patent Document 1, as a method for producing a seasoning, ingredients such as eels and raw oysters containing or added a proteolytic enzyme are held in a temperature range of 40 ° C to 60 ° C under a pressure of 50 MPa to 100 MPa. , A method of promoting the action of an enzyme while suppressing the growth of microorganisms to shorten the aging period of a seasoning is disclosed.

According to Patent Document 2, as a method for producing processed fish products such as kabura-zushi, by applying a relatively low pressure of 100 MPa or less to a fish material such as yellowtail, the structure of the fish material is destroyed and seasoning such as salting is performed. A technique for shortening the required period is disclosed.

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

In Non-Patent Documents 2 and 3, light pickling of vegetables (eggplant, cucumber, etc.) can be produced in a short time by applying the impregnation method used when injecting a hardening agent into wood to light pickling of food. The contents to be done are described.

Japanese Patent No. 3475328 Japanese Unexamined Patent Publication No. 2013-55912

4th Trehalose Symposium (November 8, 2000) Japan Agricultural News (issued on October 3, 1989) Hokkoku Shimbun (issued on September 28, 1989)

By high-pressure treatment, seasoning liquid and enzymes can be impregnated into the inside of food in a short time, and in order to promote the action of enzymes while suppressing the growth of microorganisms, the taste components are increased and liquefaction treatment is performed. Can be expected.
However, when the high-pressure treatment is used in combination with the conventional food manufacturing method, there is a balance with the conditions of the conventional method, and even if the same manufacturing method is used, the contained components are different for each food, so that the same high-pressure treatment is performed. The same effect cannot be expected under the conditions, and there are manufacturing methods to which high-pressure treatment is applied and optimum treatment conditions for each individual food.

In particular, for "Nara-zuke such as eggplant, radish, and umami," from under-pickled (salted), medium-pickled (with tofu flavor that also serves as desalting) to top-pickled (pickled with mirin lees or sake lees), Depending on the product, there is a problem that a long manufacturing period of one to one and a half years is required after special pickling (pickling in ginjo lees), and "raw vegetable soy sauce pickles" such as carrots also takes about two weeks. There is a problem that a production period is required, and for "fruit syrup pickles" such as apples, umami, and apricots, there is a request to enhance the bactericidal effect while maintaining the texture and extend the storage period. The conditions for increasing free amino acids and sugar, which are umami ingredients, and the conditions for softening the texture of "pickled livestock meat" are not known. It took several months to increase the amount of free amino acids, but the conditions for doing this in a short time are unknown, and for "processed mushrooms", the conditions for increasing the umami component guanylic acid in the boiled state can be identified. Not.

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 applicable foods include fruit pickles in syrup, vegetables pickled in raw soy sauce, livestock meat pickles, and tofu. It is one of pickles, processed mushrooms, pickled seafood, and soft smoked seafood. Only the food and the seasoning liquid are held in the container, and the food is treated in the polyethylene bag at 300 MPa or less and 20 ° C. or more and 90 ° C. or less for a predetermined time.

In the case of eggplant, radish or melon pickled in raw soy sauce, 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 30 ° C or higher and 60 ° C or lower, and the treatment time is 20 minutes. ~ 16 hours.
In this case, the permeation effect of the seasoning liquid can be enhanced by cutting the food into a thickness of 0.5 to 1 cm and drying it in the sun as a pretreatment for the high-pressure treatment.

In the case of apple, plum or apricot pickled in syrup, 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 30 ° C or higher and 70 ° C or lower, and the treatment time is 20 minutes or more. 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 pickled livestock meat, 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 30 ° C. or higher and 60 ° C. or lower, and the treatment time is 1 hour or longer and 16 hours or lower. ..

As the livestock meat, for example, beef or pork thigh meat sliced to a thickness of 1 cm is used, and as the seasoning liquid, for example, 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 more and 90 ° C or less, preferably 30 ° C or more and 60 ° C or less, and the treatment time is 16 hours or more and 90 hours or less. do.

As the tofu, for example, hard tofu (thickness 1 cm) specially produced in Ishikawa Prefecture is used, and as the seasoning liquid, sake lees liquid, miso liquid, salted koji liquid and the like are used. It is also possible to carry out a refrigeration treatment for about one week as a pretreatment for the high pressure treatment.

In the case of processed mushroom products, 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 (time range is described). ). For example, shiitake mushrooms are used as the type of mushroom.

In the case of pickled fish and shellfish (such as squid and squid) and soft smoke, the high-pressure treatment pressure after degassing 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 for fluffy fish, for example. The time is from 30 hours, and in the case of squid, it is 5 to 30 hours.

According to the degassing / heating / high pressure treatment method according to the present invention, it is possible to increase the umami (taste component) components such as free amino acids and sugars in a short time, and in particular, Narazuke of vegetables is used in the method of the present invention. In the case of manufacturing in, the manufacturing period, which used to take one to one and a half years, can be shortened to several days.

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

In addition to the above, when the pickled livestock meat is produced by the method of the present invention, the texture (softness) of the meat is improved, and when the pickled tofu is produced by the method of the present invention, it can be crushed with the tongue. With its hardness, a cream cheese-like texture can be obtained and free amino acids can be increased. The increase was also possible in boiled water.

Furthermore, when fish and shellfish pickled in kasuzuke and soft smoked products are produced by the method of the present invention, bacterial growth occurs not only due to the effect of high-pressure heating treatment but also due to the synergistic effect of the bactericidal effect of alcohol and smoke contained in sake lees. Etc. are suppressed.

The figure which showed the detection component when the dregs bed was treated at 70 degreeC or more in Narazuke, and when it was treated by the conventional treatment method. The figure which compared the conventional manufacturing method and the deaeration / heating / high pressure treatment method of this invention. Photographs of eggplant pickled in Nara, radish pickled in Nara, and melon pickled in Nara, processed 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 with 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-pickled vegetable produced by deaeration, heating, and high pressure treatment according to the method of the present invention. Graph showing the amount of raw soy sauce ori permeated into radish Graph showing the amount of raw soy sauce ori permeated into various vegetables Photograph showing the effect of soy sauce penetration into Japanese radish Graph comparing the effect of soy sauce penetration on radish Photographs and graphs showing the effect of making cuts in radish Graph showing the relationship between apple syrup concentration and self-destructive germination bactericidal effect Graph showing the result of spontaneous germination induction bactericidal effect when acidulant (phytic acid) is added to sucralose aqueous solution A graph comparing the sugar content and acidity of fruit juice and syrup after degassing, heating, and high-pressure treatment of five types of apples. Photograph showing the number of bacteria pickled in syrup of apples Photograph showing the number of bacteria pickled in syrup of apples Photograph showing the number of bacteria pickled in syrup of apples A graph comparing apricots with degassing, heating, and high-pressure treatment under four types of treatment conditions, and comparing the sugar content of fruit juice and syrup and the physical characteristics of the pulp. Graph comparing the acidity of the extract after apricot, liquor and sugar are combined and degassed, heated and treated with high pressure. Graph showing the results of analysis of cyanide for apricot and plum degassed, heated, and pickled in high-pressure treated syrup Diagram showing an example of apricot pickled in syrup The figure which shows an example of the syrup pickling method of Japanese apricot Photograph of Japanese apricot pickled in syrup stored at 5 ° C for 4 months Photograph of Japanese apricot pickled in syrup stored at 25 ° C for 4 months Photograph comparing the shape of plums that have been drilled and plums that have not been drilled after being soaked in syrup Photograph of Japanese pear pickled in syrup produced by the same method as plum pickled in syrup A method of making ume liquor made from syrup-pickled ume that has been degassed, heated, and treated with high pressure by combining ume and sugar. Comparison graph of component content (acidity) of plum wine by high-pressure processing time Comparison graph of component content (polyphenols) of plum wine by high-pressure treatment time Comparison graph of component content (sucrose decomposition rate) of plum wine by high-pressure treatment time A graph comparing the acidity of ume liquor and polyphenols between the conventional method, the method of the present invention, and commercially available products. Comparison graph of sucrose decomposition rate (index of aging) of plum wine by manufacturing method Comparison graph of the color tone of plum wine by manufacturing method Graph showing free amino acid concentration of examples 1 to 3 of pork miso pickles Graph showing glucose concentration of examples 1 to 3 of pork miso pickles Graph showing the difference in hardness after heating depending on the heating temperature of pork miso pickles Graph showing the difference in ease of chewing after heating depending on the heating temperature of pork miso pickles Graph showing the difference in ease of chewing after heating due to the difference in the processing time of pork miso pickles Graph showing the change in ease of chewing after heating due to the difference in the seasoning liquid of pork miso pickles Graph showing acid-soluble nitrogen content 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 free amino acid concentration of tofu kasuzuke Graph showing the hardness of tofu kasuzuke (Examples 1 to 3) Graph showing the hardness of tofu pickles, miso pickles, and salted jiuqu pickles (Examples 3 to 5) Diagram explaining the formation and decomposition of guanylic acid Graph showing guanylic acid contained in each treated shiitake mushroom Graph showing the salt content of each processed shiitake mushroom Graph showing the hardness (breaking stress) of shiitake mushrooms after each treatment Graph showing salinity of pickled radish Graph showing the ease of chewing radish pickled in kasuzuke Graph showing the degree of discoloration of pickled radish (A) is a photograph of radish before high-pressure heat treatment, and (b) is a photograph of radish after high-pressure heat treatment. Graph showing the salt concentration of Kasuzuke Nakajima greens Graph showing the hardness of the stem of Nakajima greens pickled in kasuzuke Graph showing the degree of discoloration of Kasuzuke Nakajima greens (A) is a photograph of Nakajima greens before high-pressure heat treatment, and (b) is a photograph of Nakajima greens after high-pressure heat treatment. Graph showing the salt concentration of radish pickled in soy sauce Graph showing the ease of chewing radish pickled in soy sauce (A) is a photograph of radish before high-pressure heat treatment, and (b) is a photograph of radish after high-pressure heat treatment. Graph showing the degree of cell destruction by processing temperature of soy sauce-pickled radish Graph showing the amount of umami ingredients of soy sauce-pickled radish Graph showing the salt concentration of Nakajima greens pickled in soy sauce Graph showing the hardness of the stems of Nakajima greens pickled in soy sauce Graph showing the degree of discoloration of Nakajima greens pickled in soy sauce (A) is a photograph of Nakajima greens before high-pressure heat treatment, and (b) is a photograph of Nakajima greens after high-pressure heat treatment. Graph showing the sugar content of plums pickled in syrup Graph showing the acidity of syrup-pickled plums Graph showing the hardness of syrup-pickled plums Graph showing the degree of discoloration of plums pickled in syrup (A) is a photograph of plums before high-pressure heat treatment, and (b) is a photograph of plums after high-pressure heat treatment. Graph showing the 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 pears before high-pressure heat treatment, and (b) is a photograph of pears after high-pressure heat treatment. Graph showing the degree of cell destruction by treatment temperature of syrup-pickled pears Graph showing the sugar content of grapes pickled in syrup Graph showing the hardness and ease of chewing of grapes pickled in syrup Graph showing the degree of discoloration of grape pulp pickled in syrup (A) is a photograph of grapes before high-pressure heat treatment, and (b) is a photograph of grapes after high-pressure heat treatment. Graph showing sugar concentration of miso-zuke beef thigh meat Graph showing the hardness of miso-zuke beef thigh meat after heating (A) is a photograph of beef thigh meat before high-pressure heat treatment, and (b) is a photograph of beef thigh meat after high-pressure heat treatment. Graph showing amino acid content of miso-zuke beef thigh meat Graph showing sugar concentration of miso-zuke beef tongue Graph showing the hardness of miso-zuke beef tongue (A) is a photograph of beef tongue before high-pressure heat treatment, and (b) is a photograph of beef tongue after high-pressure heat treatment. Graph showing amino acid content of miso-zuke beef tongue Graph showing glucose concentration of beef thighs pickled in Jiuqu Graph showing the hardness of beef thighs pickled in Jiuqu after heating (A) is a photograph of beef thigh meat before high-pressure heat treatment, and (b) is a photograph of beef thigh meat after high-pressure heat treatment. Graph showing amino acid content of beef thighs pickled in Jiuqu Graph showing glucose concentration of beef tongue pickled in Jiuqu Graph showing the hardness of beef tongue pickled in Jiuqu after heating (A) is a photograph of beef tongue before high-pressure heat treatment, and (b) is a photograph of beef tongue after high-pressure heat treatment. Graph showing amino acid content of beef tongue pickled in Jiuqu Graph showing glucose concentration of kasuzuke tofu Graph showing the hardness of hard tofu pickled in kasuzuke Graph showing the degree of discoloration of hard tofu pickled in kasuzuke (A) is a photograph of hard tofu before high-pressure heat treatment, and (b) is a photograph of hard tofu after high-pressure heat treatment. Graph showing amino acid content of pickled tofu Graph showing glucose concentration of kasuzuke Graph showing the hardness of kasuzuke Graph showing the degree of discoloration of kasuzuke (A) is a photograph of the fluffy glass before the high-pressure heat treatment, and (b) is a photograph of the fluffy glass after the high-pressure heat treatment. Graph showing glucose concentration of squid pickled in kasuzuke Graph showing the hardness of squid pickled in kasuzuke Graph showing the degree of discoloration of squid pickled in kasuzuke (A) is a photograph of squid before high-pressure heat treatment, and (b) is a photograph of squid after high-pressure heat treatment. Graph showing glucose concentration of soft smoked fluffy Graph showing the hardness of soft smoked fluffy Graph showing the degree of discoloration of soft smoked fluffy (A) is a photograph of the fluffy glass before the high-pressure heat treatment, and (b) is a photograph of the fluffy glass after the 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 high-pressure heat treatment, and (b) is a photograph of squid after high-pressure heat treatment.

The best forms for carrying out the present invention are as follows: "Vegetable Nara pickles", "Vegetable pickles", "Vegetable raw soy sauce pickles", "Fruit syrup pickles", "Livestock meat pickles", "Tofu" "Pickles of vegetables", "Processed mushrooms", these additional experiments and pickles of seafood and production of soft smoke will be explained separately.

Narazuke of vegetables 1. Experimental method 1-1 Sample preparation Eggplant, radish and uri are prepared as vegetables, and the air inside the plant tissue is evacuated by sun-drying and degassing treatment to promote the penetration of the components of the cake bed. Especially for eggplants with a smooth surface, the permeation of the ingredients of the radish was accelerated by making a large number of holes in Kenzan or by boiling and cooling once in boiling water (blanching treatment).

1-2 Processing The eggplants were coated with a lees bed, placed in a polyethylene bag, degassed, and then heated and high-pressure treated under the conditions of 100 MPa, 70 ° C., and 60 hours in the state of being placed in the polyethylene bag.
The radish was coated with a lees bed, placed in a polyethylene bag, degassed, and then heated and subjected to high-pressure treatment under the conditions of 100 MPa, 70 ° C., and 18 hours in the state of being placed in this polyethylene bag.
For the uri, a dregs bed produced in a short period of time by heat treatment was used. This lees was coated and placed in a polyethylene bag, then degassed, and then heated and high-pressure treated under the conditions of 100 MPa, 50 ° C., and 60 hours in a state of being placed in a polyethylene bag.

To produce the dregs bed in a short period of time, 10% sugar and 5% salt were added and treated at a high temperature of 70 ° C. or higher for several hours to several days to promote the Maillard reaction. Although it takes a long time to prepare a normal dregs bed, according to the method of this example, a forcing dregs bed having a flavor peculiar to Narazuke dregs bed can be prepared in a few hours to a few days.
When the above-mentioned forcing meal bed is used, when it is analyzed by GC-MS, a peculiar component (component surrounded by the frame of FIG. 1) is detected, so that it can be easily distinguished from the conventional product.

In addition, the following (Table 1) shows the bactericidal effect of Bacillus spores when the dregs are heated and treated under high pressure, and Bacillus spores may not be detected from this table 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 using ginjo lees containing salt and mirin in one step After salting with sake lees containing salt and mirin, it was soaked in ginjo lees. In each case, the manufacturing period (one year to one and a half years) of the traditional method could be significantly shortened.

FIG. 3 is a photograph of eggplant, radish and melon produced by the above-mentioned heating and high-pressure treatment, and none of them was inferior to Narazuke produced by the conventional traditional method in taste, aroma and texture.

The following (Table 2) shows the measurement results of the general viable cell count and yeast number of eggplant Narazuke produced by heat and high pressure treatment, and from this table, Narazuke produced by the method of the present invention is substantially sterile. You can see that.

FIG. 4 is a diagram illustrating the sterilization principle of heat / high pressure treatment, in which only a part of spore-forming bacteria germinates at room temperature, but all spore-forming bacteria germinate when heated. Then, the bacteria once germinated do not stop in the middle, and the germinated bacteria are killed by heat treatment at 50 ° C. or higher.
In the conventional normal temperature and pressure treatment, it was necessary to finally sterilize at high temperature, but in the case of heat and high pressure treatment, high temperature treatment is not required, so it is possible to prevent food quality deterioration due to sterilization treatment. ..

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

Lightly pickled vegetables for people with difficulty chewing 1. Experimental method 1-1 Sample preparations Carrots, eggplants and radishes were prepared and cut to a thickness of about 1 cm.

1-2 Processing processing The above-mentioned cut vegetables were put in a polyethylene bag together with a seasoning liquid (commercially available lightly pickled vegetables) and pectinase, then degassed, and in the state of being put in this polyethylene bag, 100 MPa, 50 ° C., 15 Heat and high pressure treatment was applied under the condition of minutes.
After that, each vegetable was subjected to atmospheric heating at 0.1 MPa for 3 to 15 hours. Specifically, carrots were treated for 15 hours, eggplants for 3 hours, and radishes for 3 hours and 5 hours.
After that, the enzyme was inactivated by heat treatment in boiling water for 5 minutes.

2. Test Results / Discussion Fig. 5 is a photograph of lightly pickled vegetables produced by the above-mentioned heat / high pressure treatment according to the method of the present invention.
As shown in Table 4, all of the vegetables shown in FIG. 5 were extremely soft enough to be eaten by a person who had difficulty chewing, and the bactericidal effect could be confirmed, and long-term storage was possible.

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

Vegetables pickled in raw soy sauce 1. Experimental method 1-1 Sample preparation As vegetables, carrots, radishes, cucumbers, eggplants, burdock roots, dioscorea opposita, and lotus roots were prepared and cut to a thickness of 0.5 to 1 cm.
1-2 Processing process As shown in FIG. 6, the vegetables cut to a thickness of 0.5 to 1 cm are sun-dried. Moisture is removed by this process, and the seasoning liquid (raw soy sauce ori) can easily penetrate.
Next, the above-mentioned cut vegetables were placed in a polyethylene bag together with a seasoning liquid (raw soy sauce ori) and then degassed, and in this polyethylene bag, degassed and heated under the conditions of 100 MPa, 50 ° C., and 20 minutes.・ High pressure treatment was applied.
FIG. 7 shows the color tone and salt content of the sun-dried radish cut to a thickness of 0.5 cm and the sun-dried radish cut to a thickness of 1 cm when the conditions for degassing, heating, and high-pressure treatment were changed, immediately after the treatment and the next day. It is a graph which shows the measurement result. From this graph
It can be seen that the seasoning liquid (raw soy sauce ori) easily permeates the radish by the method of the present invention.
Further, FIG. 8 is a graph showing the results of permeating the seasoning liquid (raw soy sauce ori) into the various vegetables including the radish by degassing, heating, and high-pressure treatment. From this graph, it can be seen that the method of the present invention is effective in addition to 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 evenly, and the production period was significantly shortened 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 by shape of radish Apart from the above, the permeation of seasoning liquid was examined, especially radish.
As a material, Fukuhomare from Ishikawa Agricultural Research Institute is sliced into 3 cm pressure slices, which are divided into those for appearance photography and those for salt and color difference measurement. It was set to 20%, 40%, 60%, 80% and 100%, and the heating / high pressure treatment was set to 100 MPa, 30 ° C. or 50 ° C. for 24 hours.

FIG. 9 is a photograph showing the effect of soy sauce permeation into radish, and FIG. 10 is a graph comparing the effect of soy sauce permeation into radish. It can be seen that by increasing the concentration of the liquid, the infiltration effect inside and outside is made uniform. However, it is not suitable as a pickle food because of its high salt concentration.

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

4. Effect in treatment of 100 MPa or more When the method of pickling vegetables in raw soy sauce described in the above paragraph (0038) and thereafter was examined by changing only the pressure condition of the high pressure treatment condition in the range of 100 to 300 MPa, the 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.

Fruit pickled in syrup 1. Experimental method 1-1 Sample preparation Apples (Shinano Gold, etc.), apricots (Shinyama Maru, etc.), and Ume (Ishikawa No. 1 etc.) were prepared as fruits.

1-2 Processing processing Apples, apricots, and plums are placed in a polyethylene bag together with syrup, then degassed, and in this polyethylene bag, under the conditions of 100 MPa, 65 ° C to 75 ° C, and 30 to 60 minutes. Heated and high pressure treated.

2. Test Results / Discussion 2-1 Self-destructive germination and bactericidal effect The apple syrup-pickled material was ^{inoculated with 10 7} to ⁸ CFU / g of Bacillus subtilis spores, and the self-destructive germination and bactericidal effect was examined after each treatment. The results are shown in FIG.
From FIG. 12, it can be seen that when degassing, heating, and high-pressure treatment are performed, the bactericidal effect is higher than that of normal temperature and pressure treatment, and specifically, there is a bactericidal effect of about 2 logs (CFU / g). In particular, it is shown that the thinner the concentration of syrup, the higher the bactericidal effect.

FIG. 13 is a graph showing the results of a spontaneous germination-inducing bactericidal effect when an acidulant (phytic acid) is added to an aqueous solution of sucralose, which is a high-sweetness sweetener, as a substitute for syrup. It can be seen that the bactericidal effect is significantly enhanced by degassing, heating, and high-pressure treatment using a low-concentration sweetener to which an acidulant is added.

2-2. Degassing, heating, and high-pressure treatment of apples Five types of apples were prepared: Tsugaru, Akiei, Shinano Sweet, Shinano Gold, and Fuji.
The above five types were subjected to degassing, 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.
From FIG. 14, it can be seen that the higher the temperature of the heating / high pressure treatment, the closer the sugar content of the fruit juice and the syrup becomes, and the acidity is affected by the variety.

Table 6 is a graph showing the detection results of bacteria when the production temperature and storage period of degassing, heating, and high-pressure treatment of apples are changed. Table 7 shows Table 8 when the storage period of Table 6 is 0 months. Indicates a 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.

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

2-3. Hardness improvement (retention)
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 the apples subjected to the heating and high pressure treatment of the method of the present invention are stored at 5 ° C. and normal temperature (25 ° C.).

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

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

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

Cyanide was analyzed for apricot and plum pickled in syrup that had been degassed, heated, and treated under high pressure. As a result, as shown in FIG. 20, the amount of cyanide in the flesh was hardly increased as compared with the raw material.
FIG. 21 is a photograph of apricot syrup pickled.

2-6. Pickled plums in syrup Fig. 22 is a diagram showing an example of pickled plums in syrup. A drilling process is performed to hollow out the portion, then blanching water exposure is performed, and then a heating / high pressure treatment is performed. The conditions for heating and high pressure treatment are 100 MPa, 65 ° C., and 30 minutes. After that, the fruit and syrup were allowed to stand at normal pressure at 50 ° C. for 40 hours to make the taste of the fruit and syrup uniform.

Table 13 is a table showing the results of the preservation test of raw ume without heat and high pressure treatment, and Table 14 is a table showing the result of the preservation test of syrup-pickled ume that has been subjected to heat and high pressure treatment (0 months). Table 15 shows the results of the storage test of syrup-pickled plums that have been heated and high-pressure treated (1 month), and Table 16 shows the results of the storage test of syrup-pickled plums that have been heated and high-pressure treated. Table 17 shows the results (3 months) of the preservation test of syrup-pickled plums that have been heated and high-pressure treated, and Table 18 shows the results of the syrup that has been heated and high-pressure treated (3 months). It is a table which shows the result (4 months) of the preservation test of pickled plum.

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

FIG. 25 is a photograph comparing the shapes of the ume that has been drilled and the ume that has not been drilled after being pickled in syrup. By performing the drilling treatment, a good-looking syrup can be obtained.

2-5. The conditions for heating and high-pressure treatment of Japanese pear in syrup are 100 MPa, 65 ° C., and 30 minutes. After that, the fruit and syrup were allowed to stand at normal pressure at 50 ° C. for 40 hours to make the taste of the fruit and syrup uniform.
FIG. 26 is a photograph of Japanese pear pickled in syrup produced by applying the above production method. Further, as shown in Table 19, the syrup pickling of Japanese pear performed in the present invention improved the bactericidal effect.

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

Ume liquor Although the syrup-pickling of ume has been described above, the present invention can also be applied to the production of ume liquor.
That is, conventionally, three kinds of ingredients, ume, sugar, and sake, were mixed, treated at normal temperature and pressure for 72 hours (3 days), and then aged for about 3 months. As shown in 27, the extract is extracted by putting ume and sugar in a pack and degassing, heating, and high-pressure treatment (100 MPa, 50 ° C, 72 hours), and mixing this with liquor makes ume liquor. ..
The ratio of ume and sugar and the treatment conditions are preferably, for example, 100 to 300 g of sugar per 100 g of ume (flesh), a pressure of 100 MPa or more, a heating temperature of 35 to 65 ° C., and a high pressure treatment time of 24 to 72 hours. ..
As a result, as shown in FIG. 28-1, FIG. 28-2, FIG. 28-3, FIG. 28-4, FIG. 29, and FIG. 30, the ume extract (acid, polyphenol) is sufficient in the conventional method (72 hours). Although it was not extracted in the above, it could be extracted considerably by the method of the present invention (72 hours). Similarly, the decomposition of sucrose, which is a guideline for aging, hardly occurs in the conventional method, but it is considerably advanced in the medium-high pressure method. Furthermore, the color (b * value, brown index) is darker in the medium-high pressure method than in the conventional method. It can be seen that when the method of the present invention is aged for 1 month, the color depth is almost the same as that of the method aged for 3 months or more by the conventional method.
The reason why the ripening of plum wine is accelerated by the method of the present invention is that extracts (acids, polyphenols) and enzymes that promote ripening (invertase) are rapidly extracted from ume and are subjected to heating and high-pressure pressure treatment. This is because the decomposition of sugar proceeds quickly.

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

Pickled meat
1. 1. Pickled pork 1-1 Experimental method 1-1-a Preparation of sample Prior to the processing, 2/3 weight of the seasoning liquid shown in Table 21 below was applied to both sides of the pork loin sliced to a thickness of about 1 cm. It was placed in a polyethylene bag and degassed and packaged using a degassing packaging machine with a degassing degree of 99%.

Here, the thickness of the pork is 1 cm and the amount of the seasoning liquid is 2/3 by 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 is used. The degree of vacuum may be any degree as long as the air in the bag is sufficiently removed.

1-1-b processing treatment The degassed and packaged sample was subjected to the processing shown in Table 22 below. 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, using miso liquid as the seasoning liquid, heating and high pressure treatment of 100 MPa were carried out at treatment temperatures of 35, 45 and 55 ° C. for 16 hours, respectively.
In Example 4, 100 MPa of heat and high pressure treatment was carried out at a treatment temperature of 45 ° C. for 16 hours using a heated miso liquid in which the seasoning liquid was heated at 100 ° C. for 10 minutes to inactivate enzymes.
In Example 5, using miso liquid as the seasoning liquid, heating and high pressure treatment at 100 MPa was performed at a treatment temperature of 45 ° C. for 1 hour.
In Example 6, using sake lees liquid as a seasoning liquid, heating and high pressure treatment of 100 MPa was carried out at a treatment temperature of 45 ° C. for 16 hours.
In Example 7, using salted koji as a seasoning liquid, heat and high pressure treatment of 100 MPa was carried out at a treatment temperature of 45 ° C. for 16 hours. The heating and high pressure treatment was performed using "Marugoto Extract TFS-20" manufactured by Toyo High Pressure Co., Ltd.

1-1-C Measurement of Taste Component The free amino acid concentration and glucose concentration were measured as the taste component using the samples processed by the conventional method and Examples 1 to 3.
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, the mixture was vigorously shaken, and the filtered and clarified solution was adjusted to 50 ml. The total concentration of 20 major amino acids contained in the liquid was measured and converted to the concentration of free amino acids contained in the original sample. Amino acids were measured using a Hitachi high-speed amino acid analyzer L-8900. In addition, the glucose concentration of the constant volume solution was measured using a glucose CII test manufactured by Wako Pure Chemical Industries, Ltd., and converted to the glucose concentration contained in the original sample. Three iterations were performed per treatment, and the average value and standard deviation were calculated.

1-1-d Texture analysis Using the samples processed by the conventional method and Examples 1 to 7, "hardness" and "easiness to bite" were measured as a guideline for texture.
Specifically, the seasoning liquid was removed from the treated meat, the water on the meat surface was wiped off with a paper towel, and then the sample was placed in a new plastic bag and degassed and packaged (vacuum degree 99%).
The packaged sample was boiled in hot water at 70 ° C. for 1 hour, cooled with running water for 30 minutes, and the meat was cut into approximately 1 cm squares using a razor. Using a rheometer (CR-500DX manufactured by Sun Scientific Co., Ltd.), the cut sample is compressed by 9 mm in the direction perpendicular to the muscle fiber on the side without the razor blade, and the stress when compressed by 5 mm is applied. The stress (shear stress) at the time of cutting was used as the index of "hardness" and the index of "easiness to bite off".
Twelve 1 cm square sections were measured per sample, and the average value of 10 pieces excluding the maximum value and the minimum value was taken as the measured value of the sample. The above operation was repeated 3 times per process, and the average value and standard deviation were obtained.

1-2. Test Results / 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 processed treatments of Examples 1 to 3.
In the conventional method and Examples 1 to 3, the free amino acid concentration is higher than that of the raw meat before treatment, and in Examples 1 to 3, the free amino acid concentration is conventionally higher than that of the conventional method, although the treatment time is significantly shorter. 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, the umami component can be increased in a shorter time than in the conventional method, and it is considered that the umami component increases most when the treatment temperature is 55 ° C.

1-2b Glucose Concentration FIG. 32 shows the glucose concentration of the sample subjected to the conventional method and the processed treatments of Examples 1 to 3.
In the conventional method and Examples 1 to 3, the glucose concentration was higher than that of the raw meat before the treatment, and in Examples 1 to 3, the glucose concentration was higher than that of the conventional method even though the treatment time was 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, in Examples 1 to 3 using the heating / high pressure treatment, it is considered that the glucose concentration in the seasoning liquid can be increased in a shorter time than the conventional method.

1-2c Changes in hardness after heating depending on the treatment temperature FIG. 33 shows the hardness of the samples subjected to the processing treatments of the conventional method and Examples 1 to 4 after heating.
The conventional method had almost the same hardness as the untreated one, but Examples 1 to 3 were softer than the untreated one. In addition, among Examples 1 to 3, Examples 2 and 3 were the softest, and the hardness was about half that of untreated. Further, Example 4 in which the enzyme of miso was inactivated by heating had almost the same hardness as that in the case of no treatment, although the same processing treatment as in Example 2 was performed. Therefore, it is considered that the softening of the meat after heating in Examples 1 to 3 is due to the synergistic effect of the enzyme contained in the seasoning liquid and the processing treatment (heating / high pressure treatment).

1-2d Change in ease of biting off after heating depending on the treatment temperature FIG. 34 shows the ease of biting off after heating of the samples subjected to the conventional method and the processing treatments of Examples 1 to 4.
The conventional method and Examples 2 and 3 are easier to bite off than the untreated method, and Examples 2 and 3 are easier to bite off than the conventional method even though the processing time is significantly shorter than that of the conventional method. It was. On the other hand, since Example 1 was almost the same as the untreated meat, it is considered that the meat needs to be treated at a temperature higher than 35 ° C. in order to easily bite off the heated meat by using the heating / high pressure treatment. .. In addition, since there was no significant difference in the ease of chewing from the untreated meat in Example 4, it is considered that an enzyme contained in the seasoning liquid is required to make it easier to chew the meat after heating.

1-2e Changes in ease of biting after heating due to differences 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 the heat and high pressure treatment at 100 MPa and 45 ° C. was performed for 1 hour was inferior to the conventional method, but was easier to bite off than the untreated product. Therefore, in order to make it easier to chew the meat after heating, it is considered that heating and high-pressure treatment should be performed for 1 hour or more under the treatment conditions of 100 MPa and 45 ° C.

1-2f Changes in ease of biting after heating due to differences in seasoning liquid FIG. 36 shows the ease of biting after heating of the processed samples of Examples 2, 6 and 7.
In both Example 6 in which the sake lees liquid was used as the seasoning liquid and Example 7 in which the salted jiuqu was used, the ease of chewing was almost the same as in Example 2 in which the miso liquid was used as the seasoning liquid. Therefore, the present invention is not limited to miso pickles, and is considered to be a technique that can be used for all foods such as sake lees pickles and salted jiuqu pickles, in which livestock meat is pickled in a seasoning liquid containing an enzyme.

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

2. Pickled beef 2-1 Experimental method 2-1-a Preparation of sample Prior to processing, miso seasoning liquid (miso 78%, sugar 11%, mirin 11) was placed on both sides of the outer thigh meat of Holstein sliced to a thickness of about 1 cm. %) Was applied to 2/3 of the weight of the meat, placed in a polyethylene bag, and degassed and packaged using a degassing packaging machine with a degassing degree of 99%.

Here, the thickness of the beef is 1 cm and the amount of the seasoning liquid is 2/3 by 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 degassing packaging is used. The degree of vacuum may be any degree as long as the air in the bag is sufficiently removed.

2-1b Processing treatment The degassed and packaged sample was subjected to the processing shown in Table 23 below. 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, 100 MPa heating / high pressure treatment was carried out in all cases at a treatment temperature of 45 ° C. and treatment times of 4, 8 and 16 hours, respectively.
The heating and high pressure treatment was performed using "Marugoto Extract TFS-20" manufactured by Toyo High Pressure Co., Ltd.

2-1-c Measurement of taste component The free amino acid concentration and glucose concentration were measured as the taste component using the samples processed by the conventional method and Examples 1 to 3.
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, the mixture was vigorously shaken, and the filtered and clarified solution was adjusted to 50 ml. As an index of proteolytic products (free amino acids and peptides), the amount of nitrogen in the trichloroacetic acid extract was measured by the Kjeldahl method. In addition, the glucose concentration of the constant volume solution was measured using a glucose CII test manufactured by Wako Pure Chemical Industries, Ltd., and converted to the glucose concentration contained in the original sample. Three iterations were performed per treatment, and the average value and standard deviation were calculated.

2-1d Texture analysis Using the samples subjected to the conventional method and the processed treatments of Examples 1 to 3, "hardness" and "easiness to bite off" were measured as a guideline for texture.
Specifically, the seasoning liquid was removed from the treated meat, the water on the meat surface was wiped off with a paper towel, and then the sample was placed in a new plastic bag and degassed and packaged (vacuum degree 99%).
The packaged sample was boiled in hot water at 70 ° C. for 1 hour, cooled with running water for 30 minutes, and the meat was cut into approximately 1 cm squares using a razor. Using a rheometer (CR-500DX manufactured by Sun Scientific Co., Ltd.), the cut sample is compressed by 9 mm in the direction perpendicular to the muscle fiber on the side without the razor blade, and the stress when compressed by 5 mm is applied. The stress (shear stress) at the time of cutting was used as the index of "hardness" and the index of "easiness to bite off".
Twelve 1 cm square sections were measured per sample, and the average value of 10 pieces excluding the maximum value and the minimum value was taken as the measured value of the sample. The above operation was repeated 3 times per process, and the average value and standard deviation were obtained.

2-2. Test Results / Discussion 2-2-a Acid-Soluble Nitrogen (Free Amino Acids and Peptides) Concentration FIG. 37 shows the acid-soluble nitrogen concentration of the samples processed by the conventional method and 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 that of 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, the umami component can be increased in a shorter time than in the conventional method, and it is considered that the umami component increases most in 16 hours.

2-2-b Glucose Concentration FIG. 38 shows the glucose concentration of the sample subjected to the conventional method and the processed treatments of Examples 1 to 3.
In the conventional method and Examples 2 to 3, the glucose concentration was higher than that of the raw meat before the treatment, and in Examples 2 to 3, the glucose concentration was higher than that of the conventional method even though the treatment time was 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, in Examples 2 and 3 using the heating / high pressure treatment, it is considered that the glucose concentration in the seasoning liquid can be increased in a shorter time than the conventional method.

2-2-c Changes in hardness after heating depending on the treatment temperature FIG. 39 shows the hardness of the samples subjected to the processing treatments of the conventional method and Examples 1 to 3 after heating.
The conventional method had almost the same hardness as the untreated one, but Examples 1 to 3 were softer than the untreated one. In addition, among Examples 1 to 3, Example 3 became the softest and had an untreated hardness of about 2/3.
Therefore, in order to make it easier to chew the meat after heating, it is considered that 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 bactericidal effect of the beef pickled in miso performed in the present invention was improved.

3. Effect in treatment of 100 MPa or more When the method for producing pickled livestock meat described in the above paragraph (1986) and thereafter was examined by changing only the pressure condition of the high pressure treatment condition in the range of 100 to 300 MPa, the results shown in Table 24 were obtained. It was confirmed that the invention is effective even in the pressure range of 100 to 300 MPa.

Pickled tofu 1. Experimental method 1-1 Preparation of sample Prior to processing, slice tofu, which is a specialty of Ishikawa prefecture, to a thickness of 1 cm or 5 cm, wrap it in gauze, and then cover the entire surface of the tofu in Table 25 below. The seasoning liquid shown in (1) was coated with 1/2 weight of hard tofu, placed in a polyethylene bag, and degassed and packaged with a vacuum degree of 99% using a degassing packaging machine.
Here, the thickness of the hard tofu is set to 1 cm or 5 cm, and the amount of the seasoning liquid is set to 1/2 the weight of the hard tofu. However, the present invention is not limited to the thickness of the hard tofu and the amount of the seasoning liquid. However, the degree of vacuum of the degassed packaging may be any degree as long as the air in the bag is sufficiently removed.

1-2 Processing treatment The degassed and packaged sample was subjected to the processing shown in Table 26 below. In the conventional method, hard tofu was sliced to a thickness of 5 cm, and a sake lees liquid was used as a seasoning liquid, and the tofu was 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 a sake lees liquid was used as a seasoning liquid, and heat and high pressure treatment at 100 MPa and 45 ° C. was performed for 90 hours.
In Example 2, hard tofu is sliced to a thickness of 5 cm, sake lees liquid is used as a seasoning liquid, and the tofu is stored in a refrigerator (normal pressure, 4 ° C.) for 1 week as a pretreatment, and then heated at 100 MPa and 45 ° C. under high pressure. The treatment was carried out for 16 hours.

The pretreatment is a process to suppress the variation of the ingredients on the surface and inside of the tofu, and by storing it in a refrigerator before the heat and high pressure treatment, the ingredients and enzymes of the seasoning liquid are impregnated into the inside of the tofu in advance. To do. Here, the pretreatment was performed using the degassed and packaged sample, but a large amount of tofu was soaked in the seasoning liquid at once using a barrel or tray, refrigerated, and then the tofu was taken out and degassed individually. After packaging, heating and high pressure treatment may be performed.

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

1-3 Measurement of taste component The free amino acid concentration was measured as a taste component using the samples processed by the conventional method and Examples 1 to 3. Specifically, the seasoning liquid was removed together with the gauze from the sample after each treatment, and 1 cm of the surface layer of tofu was cut out and sampled separately as the “surface layer” and the remaining portion as the “inside”.
In Examples 3 to 5, the whole was sampled as a surface layer. After homogenizing the sampled surface layer and the inside separately, 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 the clarified solution was adjusted to 50 ml. The total concentration of 20 major amino acids contained in the liquid was measured and converted to the concentration of free amino acids contained in the original sample. Amino acids were measured using a Hitachi high-speed amino acid analyzer L-8900. The conventional method performed only one iteration, and Examples 1 to 3 performed three iterations each, and the average value and standard deviation were obtained.

1-4 Texture analysis Using the samples subjected to the conventional method and the processed treatments of Examples 1 to 5, the hardness of the sample surface was measured and used as a guideline for the texture.
Specifically, the seasoning liquid together with the gauze was removed from the sample after each treatment, and 1 cm of the surface layer of the sample was cut out. The cut sample is further cut into 1 cm squares, and using a rheometer (CR-500DX manufactured by Sun Scientific Co., Ltd.), a cylindrical plunger with a diameter of 10 mm is used to compress 9 mm inward from the surface layer of hard tofu. The maximum stress was used as an index of hardness. Ten 1 cm square sections were measured per sample, and the average value was taken as the measured value of the sample. The above operation was performed only once in the conventional method and three times in Examples 1 to 5, and the average value and 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 processed treatments of Examples 1 to 3.
In the conventional method, the surface layer is about 1000 mg / 100 g, the inside is about 900 mg / 100 g, and the one that is refrigerated for one month is about 1600 mg / 100 g, the inside is about 1400 mg / 100 g, for 9 months. The amount of the product refrigerated was about 3000 mg / 100 g both on the surface and inside, and the concentration of free amino acids increased as the period of refrigerated storage increased.

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

2-2 Difference in hardness depending on the treatment method FIG. 41 shows the hardness of the sample subjected to the conventional method and the processing of Examples 1 to 3.
In the conventional method, those stored refrigerated for one week were slightly harder than those before treatment. It was considered that this was because the osmotic pressure of the seasoning liquid caused the water content of the hard tofu to escape and the tissue to be tightened.
The ones refrigerated for one month were slightly softer than those before the treatment, but the difference was almost indistinguishable by the sensory evaluation.
The one that has been refrigerated for 9 months is much softer than before treatment and has a hardness that can be crushed with the tongue (1 x 10 ⁴ N / m ² or less), and when eaten, it has a texture like cream cheese. Was there.

On the other hand, in Example 1, although the processing time is as short as 90 hours, it is hard enough to be crushed with the tongue, similar to the one stored refrigerated for 9 months by the conventional method, and when eaten, it looks like cream cheese. It had a nice texture.
Examples 2 and 3 are slightly harder than Example 1, but are hard enough to be crushed with a toothpaste (5 × 10 ⁴ N / m ² or less), and when eaten, they are clearly softer than before treatment. It had a cheese-like texture.

2-3 Verification of seasoning liquid FIG. 42 shows the hardness of the sample processed in 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 jiuqu was used, the hardness was almost the same as that in Example 3 in which the sake lees liquid was used as the seasoning liquid.
Therefore, the present invention is not limited to sake lees pickles, but is considered to be a technique that can be used for all foods such as miso pickles and salted jiuqu pickles in which tofu is pickled in a seasoning liquid containing an enzyme.

2-4 Bactericidal effect As shown in Table 27, the tofu pickles used in the present invention had an improved bactericidal effect.

3. Effect in treatment of 100 MPa or more When the method for producing pickled tofu described in the above paragraph (0112) and thereafter was examined by changing only the pressure condition of the high pressure treatment condition in the range of 100 to 300 MPa, the 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.

Processed mushrooms 1. Experimental method 1-1 Preparation of sample Prior to the processing, raw shiitake mushrooms with the stem removed and 30% weight of raw shiitake mushrooms (a mixture of soy sauce and butter at a ratio of 1: 2) are mixed. It was placed in a polyethylene bag and degassed and packaged with a vacuum degree of 99% using a degassing packaging machine.
Here, the whole umbrella part is used for shiitake mushrooms, and the amount of seasoning liquid is 30% of that of shiitake mushrooms. Any degree of vacuum may be used as long as the air in the bag is sufficiently removed.

1-2 Processing treatment The degassed and packaged sample was subjected to the processing shown in Table 28 below.
In the conventional method 1, heat treatment at 0.1 MPa and 98 ° C. for 10 minutes was performed as boil sterilization.
In the conventional method 2, heat treatment at 0.2 MPa and 121 ° C. for 20 minutes was performed as retort sterilization.
In the conventional method 3, heat treatment was performed at 0.1 MPa and 70 ° C. for 30 minutes as heat sterilization.
In the example using this patent, heat treatment at 100 MPa and 70 ° C. for 30 minutes was performed as heating / high pressure sterilization. The heating and high pressure treatment was 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 a umami component of mushrooms, was measured using the processed samples of the conventional methods 1 to 3 and Examples. Specifically, the method was as follows.
The seasoning liquid was wiped off from the sample after each treatment, distilled water of the same weight as the sample was added for homogenization, and then centrifugation (3000 rpm, 10 minutes) was performed, and the supernatant was collected. The supernatant was filtered through a filter having a pore size of 0.45 μm and analyzed by high performance liquid chromatography. High performance liquid chromatography was performed under the conditions shown in Table 29 below. Guanylic acid (guanosine monophosphate) manufactured by Wako Pure Chemical Industries, Ltd. was used as the standard.

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

1.5 Texture analysis Using the samples processed by the conventional methods 1 to 3 and the examples, the hardness of the umbrella part was determined by the method of Kasuga et al. (Journal of the Cooking Society of Japan 34, pp348-355, 2000). Measured using. That is, when a rheometer (CR-500DX manufactured by Sun Scientific Co., Ltd.) is used to compress and penetrate a portion 5 mm away from the axis of the umbrella portion from the direction of folds with a cylindrical plunger having a diameter of 1 mm. The stress was calculated. Four points were measured per sample, and the average value was taken as the measured value of the sample. Five iterations were performed per treatment, and the average value and standard deviation were calculated.

2 Test Results / Discussion 2-1 Mechanism of guanylic acid formation Guanylic acid is a typical umami substance contained in mushrooms. FIG. 43 shows a schematic diagram of the formation and decomposition of guanylic acid.
Guanilic acid is produced by the degradation of nucleic acid (RNA) contained in the nucleus of a cell by an enzyme (ribonuclease). Therefore, when mushroom cells are damaged, nucleic acids present in the cell nucleus are easily degraded by ribonucleases present in the cytoplasm, so that guanylic acid is easily produced.
Since the cells of dried shiitake mushrooms are damaged by drying, the umami component guanylic acid is more likely to increase than that of raw shiitake mushrooms, and it has been used as a material for dashi stock for a long time. When guanylic acid is decomposed by phosphatase, it changes to tasteless guanosine. Ribonucleases that produce guanylic acid are highly active at 65-70 ° C, and phosphatases that degrade guanylic acid are highly active at 40-60 ° C. Further, since phosphatase is inactivated at 65 ° C. or higher, it is known that the taste of shiitake mushrooms is most likely to increase when heated at 65 to 70 ° C.

2-2 Guanilic acid concentration FIG. 44 shows the guanylic acid concentration of the processed samples of the conventional methods 1 to 3 and Examples.
Raw shiitake mushrooms before treatment contained almost no guanylic acid, but the guanylic acid concentration increased by heating. In the examples, the guanylic acid concentration increased more than 3 times as much as that of the conventional method 1 and 2 and about 1.5 times that of the conventional method 3.
From the above results, it is considered that the amount of guanylic acid contained in shiitake mushrooms can be increased by using the method of the present invention as compared with the usual heat sterilization method. The reason for the increase in guanylic acid is considered to be the possibility that the activity of ribonuclease was improved by the heat / high pressure treatment and the possibility that the nuclear envelope was damaged by the heat / high pressure treatment.

2-3 Salt content FIG. 45 shows the salt content of the sample processed in the conventional methods 1 to 3 and the examples.
The salt content increased depending on the heating time, not the heating method. In addition, since shiitake mushrooms have many voids in the tissue, it is considered that the seasoning liquid was infiltrated by gas-liquid replacement when degassed and packaged.

2-4 Texture Fig. 46 shows the breaking ability of the sample processed in the conventional methods 1 to 3 and the examples.
From this figure, no significant difference was observed in texture.

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

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

Additional experiment (vegetables)
(1) Pickled radish and treatment conditions Pressure: 1000 atm (100 MPa)
Temperature: 40-70 ° C
Time: 1 to 5 hours ・ Manufacturing contents Vegetables: Radish (blue neck)
Pickled bed: Seasoning lees (70% sake lees, 10% salt, 20% sugar)
Manufacturing method: The skin was peeled off, a half-moon-shaped radish with a width of 1 cm was coated with a pickled bed of the same weight, placed 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 salinity meter (manufactured by Toa Denpa Co., Ltd.). As shown in FIG. 47, the measurement result is obtained by high-pressure heating treatment, so that the components permeate and the salt concentration becomes high. The difference in salinity depending on the treatment temperature and treatment time tends to be slightly proportional.
Ease of biting: Each sample was prepared into a cube with a height of 1 cm and a width of 2 cm, and the stress when entering to 6 mm with a 5 mmφ cylindrical plunger was measured with a rheometer. As the measurement result is shown in FIG. 48, the high-pressure heating-treated radish pickled in kasuzuke improves the ease of biting off in proportion to the treatment temperature and the treatment time. Furthermore, the ease of biting off is close to the ease of biting off ready-made products.
Color tone: L *, a *, b * were measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each treatment condition. As shown in FIG. 49, the measurement result is that the color of sake lees permeates the radish by high-pressure heating treatment. It is considered that the penetration is approximately proportional to the treatment temperature and treatment time. Further, FIG. 50 (a) shows the color tone before the high-pressure heating treatment, and FIG. 50 (b) shows the color tone before the high-pressure heating treatment.
Microbial hygiene test: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is used on standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. Smeared on a containing potato dextrose agar medium (Eiken, for fungi) (using a dilutive method 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 sample was calculated. The standard values were 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. The non-detection was 50 cfu / g or less for both general viable bacteria and fungi.
(Table 31A) shows the results of the microbial hygiene test by treatment temperature (all treatment times are 3 hours), and (Table 31B) shows the results of the microbial hygiene test by treatment time (all treatment temperatures are 70 ° C.).

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

(2) Nakajima greens pickled in kasuzuke and treatment conditions Pressure: 1000 atm (100 MPa)
Temperature: 40-70 ° C
Time: 15-45 minutes ・ Manufacturing contents Vegetables: Nakajima greens Pickled bed: Seasoning lees (50% sake lees, 20% sake, 10% salt, 20% sugar)
Manufacturing method: The ratio of stems and leaves of Nakajima greens was 1: 1 and they were put in a bag together with a pickled 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 salinity meter (manufactured by Toa Denpa Co., Ltd.). As shown in FIG. 51, the measurement result is obtained by high-pressure heating treatment, so that the components permeate and the salt concentration becomes high. The treatment temperature increases in proportion to the temperature rise up to 60 ° C, but decreases at 70 ° C. Hardness: Adjust each sample to a stem cut to a length of 1.5 cm to 2 cm, and use a 2 mmφ needle-shaped plan. The jar-cut stem was laid on its side, and the stress when it entered to 10 mm so as to penetrate the central part was measured with a rheometer. As shown in FIG. 52, the measurement result shows that the hardness of the stems of Nakajima-na pickled in high-pressure heating is softer than that in the untreated one, and the texture is close to that of ready-made Nakajima-na-zuke.
Color tone: L *, a *, b * were measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each treatment condition. 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. 54 (a) shows the color tone before the high-pressure heating treatment, and FIG. 54 (b) shows the color tone before the high-pressure heating treatment.
Microbial hygiene test: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is used on standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. Smeared on a containing potato dextrose agar medium (Eiken, for fungi) (using a dilutive method 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 sample was calculated. The standard values were 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. The non-detection was 50 cfu / g or less for both general viable bacteria and fungi.
(Table 32A) shows the results of the microbial hygiene test by treatment temperature (treatment time is all 30 minutes), and (Table 32B) shows the result of the microbial hygiene test by treatment time (treatment temperature is all 50 ° C.).

In the table, above the standard means 300 / g or more for general viable bacteria, 1000 / g or more for fungi, and below the standard means 300 / g or less for general viable bacteria, 1000 / g or less for fungi, and not detected. Indicates the detection limit, 50 / g or less.
As shown in the table, the viable cell count is below the hygiene standard value for both treatment temperature and treatment time. It is considered that this is because, like radish, not only the effect of high-pressure heating treatment but also the synergistic effect of the bactericidal effect of alcohol contained in sake lees soaked in Nakajima greens suppressed the growth of bacteria.
(3). Effect of treatment of 80MPa or less and 100MPa or more When the manufacturing method of Narazuke (Kasuzuke) of radish and Nakajima greens was examined by changing only the pressure condition of high pressure treatment condition in the range of 80 to 300MPa, 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) Pickled radish in soy sauce / processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 40-70 ° C
Time: 15-60 minutes ・ Manufacturing contents Vegetables: Radish (blue neck)
Pickling solution: 20% salty soy sauce aqueous solution (salinity about 3.5%)
Manufacturing method: The skin was peeled off, and a half-moon-shaped radish with a width of 1 cm was placed 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 immersing a radish peeled and cut into a half-moon shape with a thickness of 1 cm in a 20% aqueous salty sauce solution and soaking 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 salinity meter (manufactured by Toa Denpa Co., Ltd.). As shown in FIG. 55, the measurement results showed that the salt concentration in the radish pulp was improved under all treatment conditions as compared with the general method. In addition, the components permeate more in proportion to the increase in the treatment temperature, and the salt concentration increases. In addition, the salt concentration increases in proportion to the length of the treatment time.
Ease of biting: Each sample was prepared into a cube with a height of 1 cm and a width of 2 cm, and the stress when entering to 6 mm with a 5 mmφ cylindrical plunger was measured with a rheometer. As shown in FIG. 56, the measurement result becomes softer in texture and easier to bite off 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 following treatment conditions. However, softening was suppressed in all treatment conditions as compared with the general method.
Color tone: L *, a *, b * were measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each treatment condition. FIG. 57 (a) shows the color tone before the high-pressure heating treatment, and FIG. 57 (b) shows the color tone before the high-pressure heating treatment.
Degree of cell destruction: In this example, changes in the diffusion coefficient of water in the vegetable tissue during high-pressure treatment were investigated. The diffusion coefficient of water was analyzed by NMR using radish treated under high pressure under various treatment conditions as a sample. For the NMR measurement, ESX400 (1H resonance frequency 400 MHz) was used. The central part of each sample was cut out at a size of approximately 3 cm square, rolled into a tubular shape, placed in an NMR measuring tube, and the diffusion time was changed from 0.1 to 1.0 sec by the PGSTE method, and the diffusion coefficient of each sample was measured. The result is shown in FIG. As shown in FIG. 58, the diffusion coefficient of water decreases significantly as the diffusion time becomes longer when the range of movement within the tissue is small (limited diffusion). Looking at the figure, the decrease in diffusion coefficient is smaller for all high-pressure heated samples than in the untreated sample, and the high-pressure heating treatment increases the range in which water can move in the vegetable tissue. That is, it was confirmed that the cell membrane was destroyed. This makes it easier for the ingredients to penetrate.
Umami component content: Each sample was suspended in physiological saline, mixed thoroughly, and the residue was removed by centrifugation or filtering, and then the amino acids in the sample were fluorescently labeled using the AccQ-Fluor Reagent Kit (Waters). Each amino acid was eluted by high performance liquid chromatography (HPLC) by 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 the column, and the column oven was set to 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 treatment is performed, the umami component increases in proportion to the increase in the treatment temperature. It is considered that this is because the umami component of soy sauce has penetrated into the flesh of radish.
Microbial hygiene test: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is used on standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. Smeared on a containing potato dextrose agar medium (Eiken, for fungi) (using a dilutive method 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 sample was calculated. The standard values were 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. The non-detection was 50 cfu / g or less for both general viable bacteria and fungi.
(Table 34A) shows the results of the microbial hygiene test by treatment temperature (all treatment times are 3 hours), and (Table 34B) shows the results of the microbial hygiene test by treatment time (all treatment temperatures are 70 ° C.).

In the table, above the standard means 100,000 / g or more for general viable bacteria and 1000 / g or more for fungi, and below the standard means 100,000 / g or less for general viable bacteria, 1000 / g or less for fungi, and not. Detection refers to the 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 hygiene standard value will be exceeded after one month at 40 ° C, but at 50 ° C, general viable bacteria will fall below the hygiene standard value, and fungi will It was not detected. In addition, it can be completely sterilized at a treatment temperature of 60 ° C or higher. No change in the number of bacteria was observed with time in the high-pressure heating treatment at 50 ° C, but all of them were below the hygiene standard value.

(4) Soy sauce pickling of Nakajima greens, processing conditions Pressure: 1000 atm (100 MPa)
Temperature: 40-70 ° C
Time: 5 to 30 minutes ・ Manufacturing contents Vegetables: Nakajima greens Pickles: 40% salty soy sauce aqueous solution (salinity about 7.3%)
Manufacturing method: The ratio of stems and leaves of Nakajima greens was 1: 1 and they were put in a bag together with the same amount of pickling solution 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 salinity meter (manufactured by Toa Denpa Co., Ltd.). As shown in FIG. 60, the measurement result is that the components are more permeated in proportion to the increase in the treatment temperature, and the salt concentration becomes higher. In addition, the salt concentration increases in proportion to the length of the treatment time.
Hardness: Adjust each sample to a stem cut to a length of 1.5 cm to 2 cm, lay the stem cut with a 2 mmφ needle-shaped plunger on its side, and use a rheometer to measure the stress when it penetrates to 10 mm through the center. It was measured. As shown in FIG. 61, the measurement results show that the stalks of Nakajima greens pickled in soy sauce that have been subjected to high-pressure heating are softer than those that have not been treated, but have a more chewy texture than the ready-made Nakajima greens. Become.
Color tone: L *, a *, b * were measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each treatment condition. As shown in FIG. 62, the measurement result shows that the green color of the leaves becomes dull in proportion to the treatment temperature and the treatment time. This is proportional to the soy sauce (salt) soak. Further, FIG. 63 (a) shows the color tone before the high-pressure heating treatment, and FIG. 63 (b) shows the color tone before the high-pressure heating treatment.
Microbial hygiene test: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is used on standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. Smeared on a containing potato dextrose agar medium (Eiken, for fungi) (using a dilutive method 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 sample was calculated. The standard values were 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. The non-detection was 50 cfu / g or less for both general viable bacteria and fungi.
(Table 35A) shows the results of the microbial hygiene test by treatment temperature (treatment time is all 15 minutes), and (Table 35B) shows the result of the microbial hygiene test by treatment time (treatment temperature is all 60 ° C.).

In the table, above the standard means 100,000 / g or more for general viable bacteria and 1000 / g or more for fungi, and below the standard means 100,000 / g or less for general viable bacteria, 1000 / g or less for fungi, and not. Detection refers to the detection limit of 50 / g or less.
As shown in the table, general viable bacteria were detected at all treatment temperatures, but when the treatment temperature of the high-pressure heating treatment was 50 ° C or higher, it was below the hygiene standard value. For fungi, the treatment temperature of the high-pressure heating treatment exceeds the hygiene standard value at 50 ° C or higher. When the high-pressure heating treatment was performed at 60 ° C., no change in the viable cell count was observed depending on the treatment time, but it was below the hygiene standard value for general viable bacteria and was not detected for fungi.

(5) Effect in treatment of 80 MPa or less and 100 MPa or more When the method of pickling radish and Nakajima greens in soy sauce was examined by changing only the pressure condition of the high pressure treatment condition in the range of 80 to 300 MPa, the results shown in Table 36 were obtained. It has been confirmed that the present invention is effective even in a pressure range of 80 to 300 MPa.

Additional experiment (fruit)
(1) Pickled plums in syrup and treatment conditions Pressure: 1000 atm (100 MPa)
Temperature: 40-70 ° C
Time: 15-60 minutes ・ Production details Fruit: Frozen plums from Ishikawa prefecture (Ishikawa No. 1)
Syrup: 60% granulated sugar water (sugar content 50.4%)
Manufacturing 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 crushed and filtered, and the filtrate was used as a measurement sample and measured with a sugar content meter (manufactured by Atago Co., Ltd.). As shown in FIG. 64, it was confirmed that the higher the treatment temperature and the longer the treatment time at 60 ° C., the higher the sugar content of the syrup and the easier it was to soak into the pulp when the high-pressure heating treatment was performed. ..
Acidity: High-pressure heated samples were removed from the bag, the syrup was wiped off, seeds were removed and 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 the equivalent amount of citric acid 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, and at 60 ° C., the longer the treatment time, the lower the acidity of the flesh and the easier it is for acid to elute from the flesh. 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 is that the texture of the flesh becomes soft when the high-pressure heating treatment is performed at a temperature of 60 ° C. or higher and at that temperature for 30 minutes or longer.
Color tone: L *, a *, b * were measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each treatment condition. As shown in FIG. 67, the measurement result is that the color of the pericarp is slightly dull by performing the high-pressure heating treatment, but there is no problem in the commercial value. Further, FIG. 68A shows the color tone before the high-pressure heating treatment, and FIG. 68B shows the color tone before the high-pressure heating treatment.
Microbial hygiene test: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is used on standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. Smeared on a containing potato dextrose agar medium (Eiken, for fungi) (using a dilutive method 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 sample was calculated. The standard values were 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. The non-detection was 50 cfu / g or less for both general viable bacteria and fungi.
(Table 37A) shows the results of the microbial hygiene test by treatment temperature (all treatment times are 30 minutes), and (Table 37B) shows the results of the microbial hygiene test by treatment time (all treatment temperatures are 60 ° C.).

In the table, above the standard means 300 / g or more for general viable bacteria, 1000 / g or more for fungi, and below the standard means 300 / g or less for general viable bacteria, 1000 / g or less for fungi, and not detected. Indicates the detection limit, 50 / g or less.
As shown in the table, it was confirmed that both general viable bacteria and fungi could be sterilized without being detected in most of the test plots by high-pressure heating treatment at 60 ° C or higher. Further, when the treatment temperature of the high-pressure heating treatment is 60 ° C., long-term storage is possible with a treatment time of 30 minutes or more.

(2) Japanese pear pickled in syrup and treatment conditions Pressure: 1000 atm (100 MPa)
Temperature: 40-70 ° C
Time: 15-60 minutes ・ Production details Fruit: Japanese pear (yang water)
Syrup: 15% granulated sugar water (sugar content 14.3%)
Manufacturing method: Pears from which the peel and seeds had been removed were placed in a bag with the same weight of syrup and vacuum-packed.
-Evaluation method Sugar content: Each sample was crushed and filtered, and the filtrate was used as a measurement sample and measured with a sugar content meter (manufactured by Atago Co., Ltd.). As shown in FIG. 69, the measurement result shows that when the high-pressure heating treatment is performed, the syrup component permeates the flesh 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 when it entered to 6 mm with a 5 mmφ cylindrical plunger was measured with a rheometer. As shown in FIG. 70, the measurement result shows that the texture of the flesh is slightly softened when the treatment time is long at a temperature of 60 ° C. or higher, but the texture of the untreated flesh can be substantially maintained.
Color tone: L *, a *, b * were measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each treatment condition. As shown in FIG. 71, the measurement result becomes translucent by being soaked with syrup, but there is almost no change in color depending on the treatment conditions. In addition, this color tone has no problem in commerciality. Further, FIG. 72 (a) shows the color tone before the high-pressure heating treatment, and FIG. 72 (b) shows the color tone before the high-pressure heating treatment.
Degree of cell destruction: In this example, changes in the diffusion coefficient of water in the vegetable tissue during high-pressure treatment were investigated. The diffusion coefficient of water was analyzed by NMR using pears treated under various treatment conditions under high pressure as a sample. For the NMR measurement, ESX400 (1H resonance frequency 400 MHz) was used. The central part of each sample was cut out at a size of approximately 3 cm square, rolled into a tubular shape, placed in an NMR measuring tube, and the diffusion time was changed from 0.1 to 1.0 sec by the PGSTE method, and the diffusion coefficient of each sample was measured. As a result, as shown in FIG. 73, it can be seen that when the high-pressure heating treatment is performed, the cells are destroyed in proportion to the treatment temperature, so that the higher the treatment temperature, the more the components permeate.

(3) Grape syrup and treatment conditions Pressure: 1000 atm (100 MPa)
Temperature: 40-70 ° C
Time: 15-60 minutes ・ Production details Fruit: Ishikawa grapes (Ruby Roman)
Syrup: 20% granulated sugar water (sugar content 18.9%)
Formulation: Five peeled grapes were placed in a bag with 40% of their syrup and vacuum packed.
-Evaluation method Sugar content: Each sample was crushed and filtered, and the filtrate was used as a measurement sample and measured with a sugar content meter (manufactured by Atago Co., Ltd.). As shown in FIG. 74, the measurement results show that when the grapes are subjected to the high-pressure heating treatment, the sugar content of the syrup permeates the flesh to the same extent at any treatment temperature and treatment time.
Hardness, ease of biting: One grape was fixed on a measuring table, and the stress when compressed to 6 mm with a 3 mmφ cylindrical plunger was measured with a rheometer. As shown in FIG. 75, the measurement results show that the hardness and ease of biting of the grapes are the same as those of the untreated grapes even after the high-pressure heating treatment, and the raw texture can be maintained.
Color tone: L *, a *, b * were measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each treatment condition. As shown in FIG. 76, when the color difference is compared based on the color of the untreated flesh, the color of the grape flesh is almost the same even after the high-pressure heating treatment, and the color of the raw flesh is maintained. be able to. Further, FIG. 77 (a) shows the color tone before the high-pressure heating treatment, and FIG. 77 (b) shows the color tone before the high-pressure heating treatment.
Microbial hygiene test: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is used on standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. Smeared on a containing potato dextrose agar medium (Eiken, for fungi) (using a dilutive method 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 sample was calculated. The standard values were 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. The non-detection was 50 cfu / g or less for both general viable bacteria and fungi.
(Table 38A) shows the results of the microbial hygiene test by treatment temperature (all treatment times are 30 minutes), and (Table 38B) shows the results of the microbial hygiene test by treatment time (all treatment temperatures are 60 ° C.).

In the table, above the standard means 300 / g or more for general viable bacteria, 1000 / g or more for fungi, and below the standard means 300 / g or less for general viable bacteria, 1000 / g or less for fungi, and not detected. Indicates the detection limit, 50 / g or less.
As shown in the table, by the 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 a treatment temperature of 50 ° C. or higher, no viable bacteria and fungi were detected until 6 months later. Further, when the treatment temperature of the high-pressure heat treatment was 60 ° C., the treatment time was 30 minutes or more, and general viable bacteria and fungi were not detected.

(4). Effects of treatments of 80 MPa or less and 100 MPa or more The syrup-pickling method for plums, Japanese pears and grapes was examined by changing only the pressure conditions of high-pressure treatment conditions in the range of 80 to 300 MPa. Was confirmed to be effective even in the pressure range of 80 to 300 MPa.

Additional experiment (beef)
(1) Miso-zuke of beef (outer peach) ・ Processing condition Pressure: 1000 atm (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 7.5 hours to 30 hours ・ Manufacturing contents Meat: Beef (outer peach)
Pickled bed: seasoned miso (78% miso, 11% sugar, 11% mirin)
Manufacturing method: 1/2 amount of pickled bed was applied to beef thighs sliced to a thickness of 1 cm, placed in a bag, and vacuum-packed. As a general manufacturing method, beef peach was wrapped in gauze, half of the ingredients were coated with a pickling bed (seasoning miso), placed in a bag, vacuum-packed, and then stored at 5 ° C. for 3 days.
-Evaluation method Sugar composition: The sample subjected to high-pressure heating was taken out from the bag, the seasoning liquid and the like were wiped off, and then homogenized with a mixer. After adding 1 ml of an 8% trichloroacetic acid solution to 1 g of the homogenized sample and stirring vigorously, the extract was filtered, and finally the sample was prepared by measuring up to 10 ml with distilled water. An HPLC apparatus (Shimadzu Corporation) was used for the analysis. The column was Mightysil NH ₂ (5um) (Kanto Chemical Co., Inc.), and the detector was a differential refractometer (RID-10A). The mobile phase was 70% acetonitrile, and the analysis was performed at a flow rate of 1 ml / min. The sugar composition of the sample and their quantification were performed and evaluated for the three components of fructose, glucose, and sucrose. As shown in FIG. 78, the measurement results showed that the sugar concentration of the sample subjected to the high-pressure heating treatment for 15 hours as compared with the untreated sample permeated 10 times or more regardless of the treatment temperature. In addition, the permeation of the sugar component contained in the pickled bed into the beef thigh meat increases in proportion to the increase in the treatment temperature, and at the treatment temperature of 60 ° C., the concentration becomes higher than that of the general method.
Hardness: Each sample was prepared into a 1 cm square cube, and the stress when the blade was applied perpendicularly to the muscle fiber with a razor blade plunger and entered to 8 mm was measured with a rheometer. As shown in FIG. 79, the measurement result is that the hardness after heating becomes softer than that of the untreated and general methods by performing the high-pressure heating treatment. It is considered that the treatment at 60 ° C promoted the enzymatic reaction and softened it. In the treatment at 40 ° C., the hardness does not change much with the treatment time, so that the treatment time of 7.5 hours is considered to be sufficient.
Color tone: FIG. 80 (a) shows the color tone before the high-pressure heating treatment, and (b) shows the color tone before the high-pressure heating treatment.
Taste component content: Each sample is suspended in physiological saline, mixed well, and each amino acid is eluted by high performance liquid chromatography (HPLC) by centrifugation or linear gradient using a filter 60 (v / v)% acetonitrile). bottom. AccQ-tag Amino Acid Analysi as a column
Using s Column (Waters), the column oven was set to 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, 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, and particularly greatly increases at the treatment temperature of 60 ° C.
Microbial hygiene test: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is used on standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. Smeared on a containing potato dextrose agar medium (Eiken, for fungi) (using a dilutive method 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 sample was calculated. The standard values were 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. The non-detection was 50 cfu / g or less for both general viable bacteria and fungi.
(Table 40A) shows the results of the microbial hygiene test by treatment temperature (all treatment times are 15 hours), and (Table 40B) shows the results of the microbial hygiene test by treatment time (all treatment temperatures are 40 ° C.).

In the table, above the standard means 100,000 / g or more for general viable bacteria and 1000 / g or more for fungi, and below the standard means 100,000 / g or less for general viable bacteria, 1000 / g or less for fungi, and not. Detection refers to the 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 of them were below the hygiene standard values. Fungi were not detected by treatment temperature or treatment time. Miso-zuke of beef thigh meat can be stored at 5 ° C for 1 month under any treatment conditions.

(2) Beef tongue pickled in miso ・ Processing condition Pressure: 1000 atm (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 7.5 hours to 30 hours ・ Manufacturing contents Meat: Beef tongue (crown cut)
Pickled bed: seasoned miso (78% miso, 11% sugar, 11% mirin)
Manufacturing method: 1/2 amount of pickled bed was applied to beef thighs sliced to a thickness of 1 cm, placed in a bag, and vacuum-packed. As a general manufacturing method, beef tongue was wrapped in gauze, half of the ingredients were coated with a pickling bed (seasoning miso), placed in a bag, vacuum-packed, and then stored at 5 ° C. for 3 days.
-Evaluation method Sugar composition: The sample subjected to high-pressure heating was taken out from the bag, the seasoning liquid and the like were wiped off, and then homogenized with a mixer. After adding 1 ml of an 8% trichloroacetic acid solution to 1 g of the homogenized sample and stirring vigorously, the extract was filtered, and finally the sample was prepared by measuring up to 10 ml with distilled water. An HPLC apparatus (Shimadzu Corporation) was used for the analysis. The column was Mightysil NH ₂ (5um) (Kanto Chemical Co., Inc.), and the detector was a differential refractometer (RID-10A). The mobile phase was 70% acetonitrile, and the analysis was performed at a flow rate of 1 ml / min. The sugar composition of the sample and their quantification were performed and evaluated for the three components of fructose, glucose, and sucrose. As shown in FIG. 82, the measurement results of the sample subjected to the high-pressure heating treatment for 15 hours as compared with the untreated sample permeated with a sugar concentration of about 3 g or more regardless of the treatment temperature. In addition, the permeation of the sugar component contained in the pickled bed into beef tongue increases in proportion to the increase in the treatment temperature, and when the treatment temperature is 40 ° C. or higher, the concentration becomes higher than that of the general method.
Hardness: Each sample was prepared into a 1 cm square cube, and the stress when the blade was applied perpendicularly to the muscle fiber with a razor blade plunger and entered to 8 mm was measured with a rheometer. As shown in FIG. 83, the measurement result is that the hardness after heating becomes softer than that of the untreated and general methods by performing the high-pressure heating treatment. It is considered that the treatment at 60 ° C promoted the enzymatic reaction and softened it. In the treatment at 40 ° C, the longer the treatment time, the softer it becomes.
Color tone: FIG. 84A shows the color tone before the high-pressure heating treatment, and FIG. 84B shows the color tone before the high-pressure heating treatment.
Umami component content: Each sample was suspended in physiological saline, mixed thoroughly, and the residue was removed by centrifugation or filtering, and then the amino acids in the sample were fluorescently labeled using the AccQ-Fluor Reagent Kit (Waters). Each amino acid was eluted by high performance liquid chromatography (HPLC) by 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 the column, and the column oven was set to 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. In addition, the amount of umami component increases in proportion to the processing time.
Microbial hygiene test: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is used on standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. Smeared on a containing potato dextrose agar medium (Eiken, for fungi) (using a dilutive method 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 sample was calculated. The standard values were 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. The non-detection was 50 cfu / g or less for both general viable bacteria and fungi.
(Table 41A) shows the results of the microbial hygiene test by treatment temperature (all treatment times are 15 hours), and (Table 41B) shows the results of the microbial hygiene test by treatment time (all treatment temperatures are 40 ° C.).

In the table, above the standard means 100,000 / g or more for general viable bacteria and 1000 / g or more for fungi, and below the standard means 100,000 / g or less for general viable bacteria, 1000 / g or less for fungi, and not. Detection refers to the 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 of them were below the hygiene standard values. Fungi were not detected by treatment temperature or treatment time. Like beef thighs, beef tongue pickled in miso can be stored at 5 ° C for one month under any treatment conditions.

(3) Beef (outer peach) pickled in Jiuqu ・ Treatment conditions Pressure: 1000 atm (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 1 hour to 5 hours ・ Manufacturing contents Meat: Beef (outer peach)
Pickling liquid: Rice Jiuqu (Jiuqu: Water = 1: 1)
Manufacturing method: Beef thighs sliced to a thickness of 1 cm and 1/5 amount of rice bran water were placed in a bag and vacuum-packed.
-Evaluation method Glucose concentration: After homogenizing the meat after each treatment, 5 ml of an 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, the mixture was vigorously shaken, and the filtered and clarified solution was adjusted to 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 to the glucose concentration contained in the original sample. Three iterations were performed per treatment, and the average value and standard deviation were calculated. As shown in FIG. 86, the measurement result showed that the glucose concentration in the beef thigh 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 processing temperature. In addition, the glucose concentration increases in proportion to the length of the treatment time. In particular, since the treatment temperature of 60 ° C corresponds to the appropriate temperature of the enzyme in Jiuqu, the increase in glucose concentration is remarkable.
Hardness: Each sample was prepared into a 1 cm square cube, and the stress when the blade was applied perpendicularly to the muscle fiber with a razor blade plunger and entered to 8 mm was measured with a rheometer. As shown in FIG. 87, the measurement result 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. In addition, it tended to soften as the treatment temperature increased. In particular, the hardness after heating becomes soft at a treatment temperature of 60 ° C, which is the appropriate temperature for the enzyme of Jiuqu. The hardness after heating becomes softer in proportion to the length of the treatment time at 60 ° C.
Color tone: FIG. 88 (a) shows the color tone before the high-pressure heating treatment, and (b) shows the color tone before the high-pressure heating treatment.
Umami component content: Each sample was suspended in physiological saline, mixed thoroughly, and the residue was removed by centrifugation or filtering, and then the amino acids in the sample were fluorescently labeled using the AccQ-Fluor Reagent Kit (Waters). Each amino acid was eluted by high performance liquid chromatography (HPLC) by 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 the column, and the column oven was set to 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. Further, when the treatment time is 15 hours, the treatment temperature is 40 ° C. or higher, and when the treatment temperature is 60 ° C., the content of the delicious component is 1% or more if the treatment time is 15 hours or longer. Test method: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is subjected to standard agar medium (for Eiken, general viable cell count) and potatoes containing 0.01 (w / v)% chloramphenicol. Smeared on dextrose agar medium (Eiken, for fungi) (standard agar was diluted). 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 sample was calculated. The standard values were 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. The non-detection was 50 cfu / g or less for both general viable bacteria and fungi.
(Table 42A) shows the results of the microbial hygiene test by treatment temperature (all treatment times are 15 hours), and (Table 42B) shows the results of the microbial hygiene test by treatment time (all treatment temperatures are 40 ° C.).

In the table, above the standard means 100,000 / g or more for general viable bacteria and 1000 / g or more for fungi, and below the standard means 100,000 / g or less for general viable bacteria, 1000 / g or less for fungi, and not. Detection refers to the 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 in the treatment 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 the range not exceeding the hygiene standard value after 1 month only for those 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 active temperature of the enzyme in Jiuqu is 60 ℃, it is recommended to heat the beef thighs in Jiuqu at 60 ℃ or higher.

(4) Beef tongue pickled in Jiuqu ・ Treatment conditions Pressure: 1000 atm (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 1 hour to 5 hours ・ Manufacturing content Meat: Beef tongue (tongue tip)
Pickling liquid: Rice Jiuqu (Jiuqu: Water = 1: 1)
Manufacturing method: Beef thighs sliced to a thickness of 1 cm and 2/5 amount of rice bran water were put in a bag and vacuum-packed.
-Evaluation method Glucose concentration: After homogenizing the meat after each treatment, 5 ml of an 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, the mixture was vigorously shaken, and the filtered and clarified solution was adjusted to 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 to the glucose concentration contained in the original sample. Three iterations were performed per treatment, and the average value and standard deviation were calculated. As shown in FIG. 90, the measurement result showed that the glucose concentration in beef tongue was improved to about 200 mg or more regardless of the treatment time and temperature of the high-pressure heating treatment as compared with the untreated one. In addition, the glucose concentration of beef tongue increases in proportion to the increase in processing temperature. In addition, the glucose concentration increases in proportion to the length of the treatment time. In particular, since the treatment temperature of 60 ° C corresponds to the appropriate temperature of the enzyme in Jiuqu, the increase in glucose concentration is remarkable.
Hardness: Each sample was prepared into a 1 cm square cube, and the stress when the blade was applied perpendicularly to the muscle fiber with a razor blade plunger and entered to 8 mm was measured with a rheometer. As shown in FIG. 91, the measurement result 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. In addition, it softened in proportion to the increase in the treatment temperature and the length of the treatment time.
Color tone: FIG. 92A shows the color tone before the high-pressure heating treatment, and FIG. 92B shows the color tone before the high-pressure heating treatment.
Umami component content: Each sample was suspended in physiological saline, mixed thoroughly, and the residue was removed by centrifugation or filtering, and then the amino acids in the sample were fluorescently labeled using the AccQ-Fluor Reagent Kit (Waters). Each amino acid was eluted by high performance liquid chromatography (HPLC) by 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 the column, and the column oven was set to 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. 93, 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 was 15 hours or more, the treatment temperature was 20 ° C. or higher, and when the treatment temperature was 60 ° C., the content of the umami component was 1% or more when the treatment time was 15 hours or longer.
Microbial hygiene test: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is used on standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. Smeared on a containing potato dextrose agar medium (Eiken, for fungi) (using a dilutive method 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 sample was calculated. The standard values were 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. The non-detection was 50 cfu / g or less for both general viable bacteria and fungi.
(Table 43A) shows the results of the microbial hygiene test by treatment temperature (all treatment times are 3 hours), and (Table 43B) shows the results of the microbial hygiene test by treatment time (all treatment temperatures are 60 ° C.).

In the table, above the standard means 100,000 / g or more for general viable bacteria and 1000 / g or more for fungi, and below the standard means 100,000 / g or less for general viable bacteria, 1000 / g or less for fungi, and not. Detection refers to the 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 in the treatment at 40 ° C or lower, but fell below the hygiene standard value in the treatment at 60 ° C or higher. By treatment time at 60 ° C, general viable bacteria were detected within the range not exceeding the hygiene standard value at any treatment time, but there was no difference in the viable cell count depending on the treatment time. As with beef thigh meat, the active temperature of the enzyme in the sardine is 60 ℃, so it is recommended to heat the beef tongue in the sardine at 60 ℃ or higher.

(5) Effect in treatment of 80 MPa or less and 100 MPa or more When the above-mentioned beef miso and jiuqu pickling method was examined by changing only the pressure condition of the high pressure treatment condition in the range of 80 to 300 MPa, the results shown in Table 44 were obtained. It was confirmed that the invention is effective even in the pressure range of 80 to 300 MPa.

Additional experiment (hard tofu)
(1) Pickled hard tofu in kasuzuke ・ Treatment condition Pressure: 1000 atm (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 7.5 hours to 30 hours ・ Production details Processed product: Hard tofu pickled bed: Seasoning lees (40% sake lees, 40% miso, 10% sake, 10% mirin)
Manufacturing method: 1/2 amount of seasoned sake lees was applied to hard tofu cut into 1 cm width, put in a bag, and vacuum-packed.
-Evaluation method Glucose concentration: After homogenizing the fish meat after each treatment, 5 ml of an 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, and the mixture was vigorously shaken, filtered and clarified to 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 to the glucose concentration contained in the original sample. Three iterations were performed per treatment, and the average value and standard deviation were calculated. As shown in FIG. 94, the measurement result is that the glucose concentration is increased by performing the high-pressure heating treatment. It is particularly high at a treatment temperature of 40 ° C, and the glucose concentration also increases in proportion to the treatment time.
Hardness: Each sample was prepared into a 1 cm square cube, and the stress when compressed by 80% with a 10 mmφ cylindrical plunger was measured with a rheometer. As shown in FIG. 95, the measurement result is that the hardness of the hard tofu is softened by performing the high-pressure heating treatment. Like the glucose concentration, it becomes particularly soft at a treatment temperature of 40 ° C, and becomes even softer in proportion to the treatment time.
Color tone: L *, a *, b * were measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each treatment condition. As shown in FIG. 96, the color of the measurement result changes in proportion to the treatment temperature and the treatment time, and becomes more yellow. Further, FIG. 97A shows the color tone before the high-pressure heating treatment, and FIG. 97B shows the color tone before the high-pressure heating treatment.
Umami component content: Each sample was suspended in physiological saline, mixed thoroughly, and the residue was removed by centrifugation or filtering, and then the amino acids in the sample were fluorescently labeled using the AccQ-Fluor Reagent Kit (Waters). Each amino acid was eluted by high performance liquid chromatography (HPLC) by 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 the column, and the column oven was set to 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 the amount of the umami component increases when the high-pressure heating treatment is performed, and particularly greatly increases at the treatment temperature of 60 ° C.
Microbial hygiene test: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is used on standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. Smeared on a containing potato dextrose agar medium (Eiken, for fungi) (using a dilutive method 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 sample was calculated. The standard values were 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. The non-detection was 50 cfu / g or less for both general viable bacteria and fungi.
(Table 45A) shows the results of the microbial hygiene test by treatment temperature (all treatment times are 15 hours), and (Table 45B) shows the results of the microbial hygiene test by treatment time (all treatment temperatures are 40 ° C.).

In the table, above the standard means 100,000 / g or more for general viable bacteria and 1000 / g or more for fungi, and below the standard means 100,000 / g or less for general viable bacteria, 1000 / g or less for fungi, and not. Detection refers to the detection limit of 50 / g or less.
As shown in the table, the viable cell count is below the hygiene standard value for both treatment temperature and treatment time. It is probable that the growth of bacteria was suppressed not only by the effect of high-pressure heating treatment but also by the synergistic effect of the bactericidal effect of alcohol contained in sake lees soaked in hard tofu, as in the case of pickling in kasuzuke.

(2) Effect in Treatment of 80 MPa or Less and 100 MPa or More When the method for producing pickled hard tofu was examined by changing only the pressure condition of the high pressure treatment condition in the range of 80 to 300 MPa, the results shown in Table 46 were obtained, and the present invention was obtained. It was confirmed that it was effective even in the pressure range of 80 to 300 MPa.

Additional experiment (fish and shellfish)
(1) Kasuzuke of Fukuragi ・ Treatment condition Pressure: 1000 atm (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 7.5 hours to 30 hours ・ Production details Seafood: Fukuragi pickles Bed: Seasoning lees (73% sake lees, 11.2% powdered rice bran, 7.5% sake, 7.5% mirin, 0.8% salt)
Manufacturing method: A 2 cm wide fillet of fluffy bag was coated with the same weight of pickled bed, placed in a bag, and vacuum-packed. As a general manufacturing method, fluffy fillets were wrapped in gauze, coated with the same amount of seasoning lees as the ingredients, placed in a bag, 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 an 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, and the mixture was vigorously shaken, filtered and clarified to 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 to the glucose concentration contained in the original sample. Three iterations were performed per treatment, and the average value and standard deviation were calculated. As shown in FIG. 99, the measurement result confirmed that the permeation of glucose was 0.3% or more, regardless of the treatment conditions, as compared with the untreated one. The glucose concentration increases in proportion to the increase in processing temperature. In addition, the glucose concentration increases in proportion to the length of the treatment time. Further, at a treatment time of 15 hours, the concentration was 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 into a 1 cm square cube, and the stress when the blade was applied perpendicularly to the muscle fiber with a razor blade plunger and entered to 8 mm was measured with a rheometer. As shown in FIG. 100, the measurement results showed that the pickled fluffy rice cake tended to be harder than the untreated or general method by the high-pressure heating treatment. However, in the case of 15-hour treatment, the fluff became softer in proportion to the increase in the treatment temperature, and at 60 ° C, it became softer than the untreated or general method. In addition, the fluffy texture became softer in proportion to the length of the processing time.
Color tone: L *, a *, b * were measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each treatment condition. As shown in FIG. 101, the measurement result is a bright brown color soaked with components and the like by performing the high-pressure heating treatment. In addition, the vividness of the color improves in proportion to the processing temperature and the processing time. Further, FIG. 102 (a) shows the color tone before the high-pressure heating treatment, and (b)
Indicates the color tone before the high-pressure heating process.
Microbial hygiene test: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is used on standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. Smeared on a containing potato dextrose agar medium (Eiken, for fungi) (using a dilutive method 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 sample was calculated. The standard values were 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. The non-detection was 50 cfu / g or less for both general viable bacteria and fungi.
(Table 47A) shows the results of the microbial hygiene test by treatment temperature (all treatment times are 15 hours), and (Table 47B) shows the results of the microbial hygiene test by treatment time (all treatment temperatures are 40 ° C.).

In the table, above the standard means 100,000 / g or more for general viable bacteria and 1000 / g or more for fungi, and below the standard means 100,000 / g or less for general viable bacteria, 1000 / g or less for fungi, and not. Detection refers to the detection limit of 50 / g or less.
As shown in the table, the viable numbers of general viable bacteria and fungi were not detected or below the hygiene standard values for both treatment temperature and treatment time. It is considered that this is because the growth of bacteria was suppressed not only by the effect of high-pressure heating treatment but also by the synergistic effect of the bactericidal effect of alcohol contained in sake lees soaked in fukuragi, as in the case of pickled vegetables.

(2) Squid pickled in rice cake / processing condition Pressure: 1000 atm (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 7.5 hours to 30 hours ・ Manufacturing contents Fish and shellfish: Japanese flying squid (body)
Pickled bed: Seasoning lees (73% sake lees, 11.2% powdered rice bran, 7.5% sake, 7.5% mirin, 0.8% salt)
Manufacturing method: The body of the peeled squid was coated with the same weight of pickled bed, placed in a bag, and vacuum-packed. As a general manufacturing method, squid fillets were wrapped in gauze, coated with the same amount of seasoning lees as the ingredients, placed in a bag, 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 an 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, the mixture was vigorously shaken, and the filtered and clarified solution was adjusted to 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 to the glucose concentration contained in the original sample. Three iterations were performed per treatment, and the average value and standard deviation were calculated. As shown in FIG. 103, the measurement result confirmed that 0.5% or more of glucose permeated, regardless of the treatment conditions, as compared with the untreated one. The glucose concentration increases in proportion to the increase in processing temperature. In addition, the glucose concentration increases in proportion to the length of the treatment time. Furthermore, the 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 when it entered to 15 mm with a 5 mmφ needle-shaped plunger was measured with a rheometer. As shown in FIG. 104, the measurement results showed that the squid pickled in kasuzuke also tended to be harder than the untreated squid by the high-pressure heating treatment, but all the conditions were softer than the general method. Further, in the case of 15-hour treatment, the treatment temperature was 40 ° C. or higher, and in the case of 40 ° C. treatment, the treatment time was 15 hours or longer, and the treatment became softer than untreated.
Color tone: L *, a *, b * were measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each treatment condition. As shown in FIG. 105, the measurement result is a bright brown color that is soaked with components and the like by performing the high-pressure heating treatment. In addition, the vividness of the color improves in proportion to the processing temperature and the processing time. Further, FIG. 106 (a) shows the color tone before the high-pressure heating treatment, and FIG. 106 (b) shows the color tone before the high-pressure heating treatment.
Microbial hygiene test: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is used on standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. Smeared on a containing potato dextrose agar medium (Eiken, for fungi) (using a dilutive method 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 sample was calculated. The standard values were 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. The non-detection was 50 cfu / g or less for both general viable bacteria and fungi.
(Table 48A) shows the results of the microbial hygiene test by treatment temperature (all treatment times are 15 hours), and (Table 48B) shows the results of the microbial hygiene test by treatment time (all treatment temperatures are 40 ° C.).

In the table, above the standard means 100,000 / g or more for general viable bacteria and 1000 / g or more for fungi, and below the standard means 100,000 / g or less for general viable bacteria, 1000 / g or less for fungi, and not. Detection refers to the detection limit of 50 / g or less.
As shown in the table, the viable numbers of general viable bacteria and fungi were not detected or were below the hygiene standard value for both the treatment temperature and the treatment time. It is considered that the growth of bacteria was suppressed not only by the effect of high-pressure heating treatment but also by the synergistic effect of the bactericidal effect of alcohol contained in the sake lees soaked in squid, as in the case of pickled vegetables and fukuragi.

(3) Soft smoke of Fukuragi ・ Processing condition Pressure: 1000 atm (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 30 minutes to 2 hours ・ Production details Seafood: Fukuragi liquid smoke: Seasoning liquid smoke (salt 20%, sugar 20%, trehalose 8%, powder liquid smoke 2%, water 50%)
Manufacturing method: A 2 cm wide fillet of fluffy sardine and the same weight of pickling solution were put in a bag and vacuum-packed. -Evaluation method Sugar concentration: The sample subjected to high-pressure heating was taken out from the bag, the seasoning liquid and the like were wiped off, and then homogenized with a mixer. After adding 1 ml of an 8% trichloroacetic acid solution to 1 g of the homogenized sample and stirring vigorously, the extract was filtered, and finally the sample was prepared by measuring up to 10 ml with distilled water. An HPLC apparatus (Shimadzu Corporation) was used for the analysis. The column was Mightysil NH ₂ (5um) (Kanto Chemical Co., Inc.), and the detector was a differential refractometer (RID-10A). The mobile phase was 70% acetonitrile, and the analysis was performed at a flow rate of 1 ml / min. The sugar composition of the sample and their quantification were performed and evaluated for the three components of fructose, glucose, and sucrose. As shown in FIG. 107, the measurement result increases the sugar concentration by performing the high-pressure heating treatment. No difference was observed depending on the treatment temperature.
Hardness: Each sample was prepared into a 1 cm square cube, and the stress when the blade was applied perpendicularly to the muscle fiber with a razor blade plunger and entered to 8 mm was measured with a rheometer. As shown in FIG. 108, the measurement result is that the hardness is harder than that of the untreated liquid smoke because dehydration occurs due to salt content of the seasoning liquid smoke and the drying treatment is performed in the manufacturing process. The effects of high-pressure heating treatment include softening in proportion to the rise in treatment temperature and hardening in proportion to the length of treatment time.
Color tone: L *, a *, b * were measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each treatment condition. As shown in FIG. 109, the measurement result is a bright brown color soaked with the seasoning liquid smoke by performing the high-pressure heating treatment. Color vividness improves in proportion to the treatment temperature and treatment time. Further, FIG. 110A shows the color tone before the high-pressure heating treatment, and FIG. 110B shows the color tone before the high-pressure heating treatment.
Microbial hygiene test: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is used on standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. Smeared on a containing potato dextrose agar medium (Eiken, for fungi) (using a dilutive method 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 sample was calculated. The standard values were 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. The non-detection was 50 cfu / g or less for both general viable bacteria and fungi.
(Table 49A) shows the results of the microbial hygiene test by treatment temperature (all treatment times are 1 hour), and (Table 49B) shows the results of the microbial hygiene test by treatment time (all treatment temperatures are 40 ° C.).

In the table, above the standard means 100,000 / g or more for general viable bacteria and 1000 / g or more for fungi, and below the standard means 100,000 / g or less for general viable bacteria, 1000 / g or less for fungi, and not. Detection refers to the detection limit of 50 / g or less.
As shown in the table, by treatment temperature, neither general viable bacteria nor fungi were detected at the treatment temperature of 60 ° C or higher. By treatment time at 40 ° C, it fell below the hygiene standard value in 2 hours or more.

(4) Soft smoke of squid ・ Processing condition Pressure: 1000 atm (100 MPa)
Temperature: 20 ° C-60 ° C
Time: 30 minutes to 2 hours ・ Manufacturing contents Fish and shellfish: Japanese flying squid (body)
Pickled liquid smoke: seasoning liquid smoke (salt 20%, sugar 20%, trehalose 8%, powder liquid smoke 2%, water 50%)
Manufacturing method: The same weight of pickling solution as the peeled squid body was put in a bag and vacuum-packed.
-Evaluation method Sugar concentration: The sample subjected to high-pressure heating was taken out from the bag, the seasoning liquid and the like were wiped off, and then homogenized with a mixer. After adding 1 ml of an 8-trichloroacetic acid solution to 1 g of the homogenized sample and stirring vigorously, the extract was filtered, and finally the sample was prepared by measuring up to 10 ml with distilled water. An HPLC apparatus (Shimadzu Corporation) was used for the analysis. The column was Mightysil NH ₂ (5um) (Kanto Chemical Co., Inc.), and the detector was a differential refractometer (RID-10A). The mobile phase was 70% acetonitrile, and the analysis was performed at a flow rate of 1 ml / min. The sugar composition of the sample and their quantification were performed and evaluated for the three components of fructose, glucose, and sucrose. As shown in FIG. 111, the measurement result is that the sugar concentration is increased as in the case of fluffy by performing the high-pressure heating treatment. In addition, the sugar concentration increased most when the treatment temperature was 60 ° C.
Hardness: Each sample was prepared into a 2 cm square cube, and the stress when it entered to 15 mm with a 5 mmφ needle-shaped plunger was measured with a rheometer. As shown in FIG. 112, the measurement result tends to be harder than untreated in the manufacturing process, similar to fluffy shavings. Contrary to fluffy, the effect of high-pressure heating treatment becomes softer in proportion to the length of treatment time.
Color tone: L *, a *, b * were measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for the color tone of the sample under each treatment condition. As shown in FIG. 113, the measurement result is a bright brown color that is soaked with the seasoning liquid smoke as in the case of fluffy liquid by performing the high-pressure heating treatment. In addition, the vividness of color also improves in proportion to the processing temperature and processing time. Further, FIG. 114 (a) shows the color tone before the high-pressure heating treatment, and FIG. 114 (b) shows the color tone before the high-pressure heating treatment.
Microbial hygiene test: Each sample is suspended in physiological saline and then serially diluted, and each diluted sample is used on standard agar medium (Eiken, for general viable cell count) and 0.01 (w / v)% chloramphenicol. Smeared on a containing potato dextrose agar medium (Eiken, for fungi) (using a dilutive method 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 sample was calculated. The standard values were 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. The non-detection was 50 cfu / g or less for both general viable bacteria and fungi.
(Table 50A) shows the results of the microbial hygiene test by treatment temperature (treatment time is all 1 hour), and (Table 50B) shows the result of the microbial hygiene test by treatment time (treatment temperature is all 40 ° C.).

In the table, above the standard means 100,000 / g or more for general viable bacteria and 1000 / g or more for fungi, and below the standard means 100,000 / g or less for general viable bacteria, 1000 / g or less for fungi, and not. Detection refers to the detection limit of 50 / g or less.
As shown in the table, in the soft smoke of squid, neither general viable bacteria nor fungi were detected except for those treated at 40 ° C for 1 hour immediately after production. Soft smoke of squid can be stored at 5 ° C for 1 month under any treatment conditions.

(5) Effect in treatment of 80 MPa or less and 100 MPa or more When the manufacturing method of pickled squid and squid and soft smoke was examined by changing only the pressure condition of the high pressure treatment condition in the range of 80 to 300 MPa, 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 degassing / heating / high pressure treatment method according to the present invention can be applied to vegetables other than the above in Nara pickles of vegetables, light pickles of vegetables and raw soy sauce pickles of vegetables, and also in syrup pickles of fruits. Can be applied to other than apples, apricots, and ume, and for pickled livestock meat, it can be used for chicken and beef as well as pork loin, and for pickled tofu, it is limited to hard tofu, which is a specialty of Ishikawa prefecture. However, it can also be used for general tofu, and in the case of processed mushroom products, it can also be used for mushrooms other than Shiitake.

For "fruit syrup pickles" such as apples, plums, and apricots, there is a desire to enhance the bactericidal effect and prolong the storage period while maintaining the texture.

In order to solve the above problems, the degassing / heating / high pressure treatment method applied to the production of the food product according to the present invention is that the food product is pickled in syrup of ume and the ume is placed in a container such as a polyethylene bag together with a seasoning liquid. Put and degas to hold only plums and seasoning liquid in the container, and with the plums and seasoning liquid in this container, the treatment pressure is 80 to 300 MPa or less, and the treatment temperature is 40 ° C or more and 70 ° C or less. The processing time is 15 to 60 minutes.

Claims (18)

It is a degassing / heating / high pressure treatment method applied to the production of food. The food is pickled in syrup of sea urchin, and the sea urchin is put in a container such as a polyethylene bag together with a seasoning liquid and degassed in the container. With only the syrup and seasoning liquid held in the container, the treatment pressure is 80 to 300 MPa, the treatment temperature is 40 ° C or more and 70 ° C or less, and the treatment time is 15 to 60 minutes. Degassing / heating / high pressure treatment method characterized by The degassing / heating / high pressure treatment method according to claim 1, wherein an acidulant such as phytic acid is added as the syrup. It is a degassing / heating / high pressure treatment method applied to the production of food. The food is plum, and this plum is placed in a container such as a polyethylene bag together with sugar and degassed / heated / high temperature treated. A degassing, heating, and high-pressure treatment method characterized by extracting ume extract and mixing this ume extract with liquor to make umeshu. A degassing, heating, and high-pressure treatment method applied to the production of foods, wherein the foods are any of raw soy sauce pickles, livestock meat pickles, tofu pickles, and processed mushrooms, and the foods are mixed with a seasoning liquid. Put it in a container such as a polyethylene bag and degas it to hold only the food and seasoning liquid in the container, and with the food in this polyethylene bag, treat it at 300 MPa or less and 20 ° C or more and 90 ° C or less for a predetermined time. Degassing / heating / high pressure treatment method characterized by In the degassing / heating / high pressure treatment method according to claim 4, the food is pickled in raw soy sauce of eggplant, daikon or uri, the treatment pressure after degassing is 300 MPa or less, and the treatment temperature is 20 ° C. or higher and 90 ° C. or lower. A degassing / heating / high pressure treatment method preferably characterized in that the temperature is 30 ° C. or higher and 60 ° C. or lower, and the treatment time is 20 minutes to 16 hours. In the degassing / heating / high pressure treatment method according to claim 5, as a pretreatment for the high pressure treatment, the food is cut to a thickness of 0.5 to 1 cm and dried in the sun. Method. A degassing / heating / high pressure treatment method applied to the production of food, the food is a pickle of livestock meat, and the livestock meat is put in a container such as a polyethylene bag together with a seasoning liquid and degassed in the container. With only the livestock meat and seasoning liquid held in the bag and the livestock meat in this polyethylene bag, the treatment pressure 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 1 hour. A degassing / heating / high pressure treatment method characterized by being within 16 hours or more. It is a degassing / heating / high pressure treatment method applied to the production of food. The food is pickled tofu, and the tofu is put in a container such as a polyethylene bag together with a seasoning liquid to be degassed and inside the container. With only the tofu and seasoning liquid held in the container and the tofu in this polyethylene bag, the treatment pressure 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 16 hours. A degassing / heating / high pressure treatment method characterized by being within 90 hours or more. It is a degassing / heating / high pressure treatment method applied to the production of food, and the food is a processed product of mushrooms. With only the mushrooms and seasoning liquid held inside and the mushrooms in this polyethylene bag, the treatment pressure 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. A degassing / heating / high pressure treatment method characterized by minutes (within the treatment time range). It is a degassing / heating / high pressure treatment method applied to the production of food. The food is pickled in radish lees, and the radish is put in a container such as a polyethylene bag together with seasoning lees to be degassed and inside the container. Degassing / heating, which is characterized by holding only radish and seasoning lees and treating the radish in this polyethylene bag 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 processing method. It is a degassing / heating / high pressure treatment method applied to the production of food, and the food is pickled in kasuzuke of Nakajima greens. It is characterized in that only Nakajima greens and seasoning lees are held in a container, and the polyethylene bag is treated with Nakajima greens at 80 MPa or more and 300 MPa or less and at 40 ° C. or higher and 70 ° C. or lower for 15 to 45 minutes. Degassing / heating / high pressure treatment method. It is a degassing / heating / high pressure treatment method applied to the production of food. The food is pickled in soy sauce of radish, and the radish is put in a container such as a polyethylene bag together with soy sauce and degassed in the container. Degassing / heating, which is characterized by holding only radish and soy sauce in a container and treating the radish in this polyethylene bag at 80 MPa or more and 300 MPa or less and 40 ° C or more and 70 ° C or less for 15 to 60 minutes. High pressure processing method. It is a degassing / heating / high pressure treatment method applied to the production of foods, wherein the food is pickled in soy sauce of Nakajima greens, and the Nakajima greens are put in a container such as a polyethylene bag together with soy sauce and degassed. It is characterized in that only Nakajima greens and soy sauce are held in a container, and in this polyethylene bag, Nakajima greens are treated at 80 MPa or more and 300 MPa or less, and at 40 ° C. or higher and 70 ° C. or lower for 5 to 30 minutes. Qi / heating / high pressure treatment method. It is a degassing / heating / high pressure treatment method applied to the production of food, and the food is pickled in miso of beef outer peach or beef tongue, and the beef outer peach or beef tongue is mixed with seasoned miso in a container such as a polyethylene bag. Put it inside and degas to hold only the beef outer peach or beef tongue and seasoned miso in the container, and with the beef outer peach or beef tongue in this polyethylene bag, 80 MPa or more and 300 MPa or less, and 20 ° C. A degassing / heating / high pressure treatment method characterized by treating at 60 ° C. or lower for 7.5 hours to 30 hours. It is a degassing / heating / high pressure treatment method applied to the production of food, and the food is pickled in beef peach or beef tongue, and the beef peach or beef tongue is mixed with rice bran water in a polyethylene bag or the like. Put it in a container and degas it to hold only beef outside peach or beef tongue and rice bran water in the container, and with the beef outside peach or beef tongue in this polyethylene bag, 80 MPa or more and 300 MPa or less and 20 A degassing / heating / high pressure treatment method characterized by treating at ° C. or higher and 60 ° C. or lower for 1 to 5 hours. It is a degassing / heating / high pressure treatment method applied to the production of food. The food is pickled in tofu, and the tofu is put in a container such as a polyethylene bag together with seasoning tofu and degassed. It is characterized by holding only hard tofu and seasoning lees in a container, and treating with 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 hours to 30 hours. Degassing / heating / high pressure treatment method. It is a degassing / heating / high pressure treatment method applied to the production of food, and the food is pickled in squid or squid, and the squid or squid is put in a container such as a polyethylene bag together with seasoning squid to degas. Only fluffy or squid and seasoning lees are held in the container, and the fluffy or squid is placed in this polyethylene bag and treated at 80 MPa or more and 300 MPa or less and at 20 ° C. or higher and 60 ° C. or lower for 7.5 hours to 30 hours. Degassing / heating / high pressure treatment method characterized by A degassing, heating, and high-pressure treatment method applied to the production of food, the food is soft smoke of fluffy or squid, and the fluffy or squid is put in a container such as a polyethylene bag together with seasoning liquid smoke to remove it. Keep only fluffy liquid smoke or squid seasoning liquid in the container, and with fluffy or squid in this polyethylene bag, 80MPa or more and 300MPa 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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