JP2021180627A - Processed product of japanese pepper fruit and method of producing the same - Google Patents

Abstract

To provide a processed product of Japanese pepper fruit capable of keeping a texture and a color fresh for a long period of time and being easily used by a user, and a method of producing the same.SOLUTION: The processed product of Japanese pepper fruit has salinity concentration of 2.0-15.0 mass%, a viable cell count of 10000 cfu/g or less, a moisture content of 85 mass% or less, and water activity of 0.95 or less.SELECTED DRAWING: None

Description

The present invention relates to a processed product of Japanese pepper seeds and a method for producing the same.

As for sansho, powdered sansho, which is made by drying ripe fruit skin and processing it into powder, is widely distributed and is used as a spice and seasoning. In addition, although the distribution amount of Japanese pepper is not as large as that of Japanese pepper, it is used as a seasoning.

As an example in which Japanese pepper nuts are used as a seasoning, Patent Document 1 discloses that salted Japanese pepper nuts are added and processed in a cooking method for processed foods.

In addition, as another example in which sansho nuts are used as a seasoning, a processed konjac food containing chirimen-jako-shaped shredded Japanese pepper, which is soaked with the seasoning liquid of chirimen sansho, is in Patent Document 2. It has been disclosed.

Japanese Unexamined Patent Publication No. 61-268158

Japanese Unexamined Patent Publication No. 2017-131243

However, the conventional Japanese pepper fruit has poor elasticity because it is a seasoning, and the texture and flavor are not sufficient to eat the Japanese pepper fruit as it is as a processed food. There is a problem that it is difficult to obtain a smooth texture.

In addition, conventional processed products such as Japanese pepper seeds boiled in water have changed from bright green at the time of harvest to brown even before opening and opening, and after opening and opening, more time has passed. At the same time, the bright green color of Japanese pepper seeds changes to brown or blackish, making it difficult to maintain a fresh color for a long period of time.

In addition, conventional Japanese pepper fruits are often bottled or bagged with salt water, which requires draining at the time of use, which not only requires time and effort during cooking, but also becomes salt water over time. It is difficult to maintain the flavor of Japanese pepper for a long period of time, probably because the flavor components flow out.

The present invention has been made in view of the above-mentioned conventional problems, and is capable of maintaining a fresh texture and color for a long period of time, and is easy for the user to use. Provide a method.

The processed product of Sansho nut of the present invention is characterized by having a salt concentration of 2.0 to 15.0% by mass, a water content of 85% by mass or less, and a water activity of 0.95 or less. ..

According to the processed product of Japanese pepper seeds of the present invention, the processed product of Japanese pepper seeds has these physical characteristics, so that a fresh texture and color can be maintained for a long period of time, and for the user. It is possible to provide a processed product of Japanese pepper that is easy to use. Further, since the processed product of Japanese pepper seed has the above-mentioned salt concentration and water activity, it is possible to improve the storage stability of the processed product of Japanese pepper seed.

In the processed sansho nut of the present invention, the compression ratio measured by the following compression ratio measuring method based on the thickness of the processed sansho nut before and after compression is 30 to 70%, and the sansho nut is said to have a compression ratio of 30 to 70%. When the jig used for compressing the work piece is moved at 1 mm / sec, after 2 seconds or more have passed from the time when the jig touches the Japanese pepper fruit before compression, the Japanese pepper fruit after compression is used. It is preferably the thickness of the work piece.
Compressibility measurement method using a texture analyzer:
The compression rate (%) is calculated by the following formula.
Compressibility (%) = {(T1-T2) / T1} x 100
T1: Thickness of the processed product of Japanese pepper before compression T2: Thickness of the processed product of Japanese pepper after compression T2 is placed between the pedestal and the jig arranged facing the pedestal. Immediately before the work of Japanese pepper ruptures when the jig is moved at 1 mm / sec with respect to the work of Japanese pepper and the work of Japanese pepper is pressed and compressed. The thickness.

In the processed product of Japanese pepper seeds of the present invention, the jig is applied at 1 mm / sec with respect to the processed product of Japanese pepper seeds placed between the pedestal and the jig arranged facing the pedestal. When the work piece of Japanese pepper is moved and pressed, the time from the peak of the first load to the peak of the second load measured thereafter is less than 1.2 seconds. Is preferable.

In the processed product of Japanese pepper seeds of the present invention, it is preferable to have planktonic property with respect to water.

The processed product of Japanese pepper of the present invention has an inner pericarp, an outer pericarp covering the surface of the inner pericarp, an inner pericarp covering the surface of the outer pericarp, and an outer pericarp covering the surface of the inner pericarp. , It is preferable that each of the inner pericarp and the outer pericarp can be individually peeled off.

The method for producing a processed product of Japanese pepper seeds of the present invention includes a dipping step of immersing Japanese pepper seeds in salt water of 4% by mass or more, a dehydration step of dehydrating the Japanese pepper seeds after the dipping step, and the dehydration step. The subsequent packaging step of sealing and packaging the Japanese pepper seeds in a container and the heat sterilization step of heating and sterilizing the Japanese pepper fruits at 53 to 98 ° C. for 5 to 60 minutes after the packaging step are performed. It is characterized by including.

According to the method for producing a processed product of Japanese pepper nuts of the present invention, it is possible to produce a processed product of Japanese pepper seeds which has the above-mentioned color, flavor and storage period and is easy for the user to use.

In the method for producing a processed product of Japanese pepper nuts of the present invention, the Japanese pepper seeds are obtained by a blanching step of heating the Japanese pepper seeds, a freezing step of freezing the Japanese pepper seeds that have undergone the blanching step, and a post-freezing step. It is preferable to use the one that has undergone the thawing step of thawing the blanched pepper.

In the method for producing a processed product of Japanese pepper seeds of the present invention, it is preferable that the dipping step is performed so that the water activity of the Japanese pepper seeds is 0.95 or less.

According to the processed Japanese pepper berries of the present invention, it is possible to provide a processed Japanese pepper berries that can maintain a fresh texture and color for a long period of time and is easy for the user to use. Become. Further, since the processed product of Japanese pepper seed has the above-mentioned salt concentration and water activity, it is possible to improve the storage stability of the processed product of Japanese pepper seed.

Further, according to the method for producing a processed product of Japanese pepper nuts of the present invention, it is possible to produce a processed product of Japanese pepper seeds which has the above-mentioned color, flavor and storage period and is easy for the user to use. Become.

It is sectional drawing which shows the cross section of the processed product of the Japanese pepper nut of this invention. It is an exploded view which shows each part of the Japanese pepper of this invention. It is a figure which showed an example of the transition of the load in the load test by the texture analyzer. It is a graph which shows the compressibility of each sample in Test Example 1. FIG. 6 is a graph showing the time from the peak of the first load to the peak of the second load of each sample in Test Example 1. It is a figure which shows the state of each sample in Test Example 2. FIG. It is a figure which shows the state of each sample in Test Example 3. FIG.

In the present invention, the processed product of Japanese pepper seeds is, for example, one in which the Japanese pepper nuts are processed to have a salty taste or the like in order to improve the storage stability. The processed product of Japanese pepper of the present invention retains a refreshing flavor of Japanese pepper even when eaten as it is, and even when used as a topping agent for dried foods, the texture of dried foods is not impaired. It has characteristics. The processed product of Japanese pepper seeds of the present invention is produced by soaking the Japanese pepper seeds in salt water for a certain period of time to remove the water content of the Japanese pepper seeds adhering to the surface, and then sterilizing the Japanese pepper seeds. Hereinafter, a method for producing a processed product of Japanese pepper seeds of the present invention will be described in detail.

First, a dipping step is performed in which the Japanese pepper seeds are immersed in 4% by mass or more of salt water.
As the Japanese pepper fruit, for example, the one that has been washed after harvesting and stored at room temperature or refrigerated can be used, but from the viewpoint of stable supply, it is preferable to thaw and use the frozen one after harvesting. Specifically, it is preferable to carry out a blanching step of heating the Japanese pepper seeds, and as described above, from the viewpoint of stable supply, the Japanese pepper seeds that have undergone the blanching step are frozen and after the freezing step. It is preferable to use one that has undergone a thawing step in which the blanched pepper is thawed.

Blanching may be carried out by a known method, for example, the Japanese pepper seeds may be immersed in hot water at 60 to 100 ° C. for 1 to 180 seconds, or the Japanese pepper seeds may be exposed to steam for 1 to 120 seconds. By blanching, it is possible to obtain Japanese pepper fruits that have a stable texture and the like, suppress the growth of microorganisms, and maintain the color (green) at the time of harvest.

If the blanching temperature is 60 ° C or higher, the resin of Japanese pepper that adheres during harvesting of Japanese pepper can be removed and the texture is stable, and if it is 75 ° C or higher, the bactericidal effect of microorganisms such as Escherichia coli is obtained. It is more preferable because it can be used. In addition, if the blanching temperature is 100 ° C or lower, the physical characteristics inside the Japanese pepper fruit are less affected and the bactericidal effect of microorganisms such as Escherichia coli can be obtained. Is preferable because it has a stable effect.

The soaking time of hot water makes it easier to obtain the uniformity of the effect on the blanched Japanese pepper fruit by lengthening the soaking time, but if it is too long, the physical characteristics, texture and flavor of the blanched Japanese pepper fruit change. Is likely to occur. Therefore, the immersion time is preferably 1 to 180 seconds, more preferably 5 to 150 seconds, further preferably 10 to 120 seconds, and most preferably 20 to 100 seconds.

After blanching, the Japanese pepper seeds should be stored frozen in a container except for the water on the surface. The temperature for freezing storage is preferably -30 to -5 ° C.

If necessary, the frozen and stored Japanese pepper seeds used in the dipping step may be thawed. The thawing step may be performed, for example, by storing the frozen Japanese pepper fruits in a refrigerated environment at room temperature, or by immersing the Japanese pepper fruits in water (running water).

The degree of thawing in the thawing step may be appropriately set according to the embodiment. For example, the dipping step may be carried out in a state where the Japanese pepper seeds are half-thawed, or the dipping step may be carried out in a state where the Japanese pepper seeds are frozen.

It is preferable to remove the water adhering to the surface of the Japanese pepper seeds that have undergone the thawing step because it is easy to set the salt concentration (salt water concentration) of the salt water used in the dipping step. As a method for removing water adhering to the surface, it is preferable to use a method that does not damage the surface of Japanese pepper seeds. A water-absorbing material may be used. When the above-mentioned frozen or semi-thawed Japanese pepper seeds are used in the dipping step, the salt water concentration of salt water (hereinafter, also referred to as immersion water) should be adjusted according to the amount of water contained in the Japanese pepper seeds. Is preferable. For example, when the frozen or semi-thawed Japanese pepper berries contain more water than the freshly harvested Japanese pepper berries, it is advisable to increase the salt water concentration of the salt water.

The salt water concentration in the dipping step is not limited as long as it can be set to the salt concentration of the processed Japanese pepper seed, but it is preferably 4 to 30% by mass, more preferably 5 to 25% by mass, and 10%. It is more preferably ~ 20% by mass. The concentration of salt water may be a saturated solution. Further, the salt water may contain more salt than the saturated solution. By performing the dipping step at such a concentration of salt water, the water activity of Japanese pepper seeds can be reduced to 0.95 or less.

The dipping step may be carried out for 3 hours or more and 72 hours or less, preferably 6 hours or more, more preferably 12 hours or more, and most preferably 15 hours or more. The dipping step is preferably performed in 60 hours or less, more preferably 48 hours or less from the viewpoint of productivity and the like.

When the soaking time is 3 hours or more, the following effects of soaking can be imparted to the processed product of Japanese pepper seeds. Further, if the soaking time exceeds 72 hours, the texture of the processed product of Japanese pepper may be impaired.

When the soaking time is 6 hours or more, the salt concentration of the processed sansho nuts soaked can be substantially equalized.

When the soaking time is 12 hours or more, the salt concentration of the processed product of Japanese pepper can be equalized to the inside, the growth of bacteria in the soaking step can be suppressed, and the productivity can be easily maintained. be able to.

In addition, when the soaking time is 15 hours or more, the salt permeates into the adjacent and overlapping Japanese pepper fruits, and the salt concentration of the processed Japanese pepper fruits is stably equalized to the inside. be able to.

In the dipping step, it is also possible to appropriately stir or the like so as not to damage the Japanese pepper. The temperature of the salt water in the dipping step is preferably 1 to 30 ° C, preferably 5 to 20 ° C.

Next, a dehydration step of dehydrating the Japanese pepper seeds after the dipping step is performed.
The dehydration step should be carried out to the extent that the water adhering to the surface of the Japanese pepper seed is drained. The dehydration step can be performed, for example, by a method by centrifugal dehydration, a method of arranging Japanese pepper fruits on a mesh-shaped tray and using wind power such as a fan, a method of transferring water to a water-absorbent material, and the like.

The dehydrated Japanese pepper seeds can then be temporarily stored as needed before being placed in a sealable container.

Next, a packaging step is performed in which the Japanese pepper seeds after the dehydration step are sealed and packaged in a heat-resistant container.
The container preferably has a heat resistance of 100 ° C. or higher, and examples thereof include a plastic film such as a retort pouch, a metal foil, or a bag-shaped container obtained by combining these in multiple layers. The container is not limited to a bag shape, and may be, for example, a bottle shape, a cylinder shape, a glass bottle, or the like. As the material of these containers, a metal or a resin having a heat resistance of 100 ° C. or higher can be used. Examples of the resin having a heat resistance of 100 ° C. or higher include PET (Polyethylene Terephthalate) resin and PP (Polypropylene) resin.

The container is preferably one having airtightness in addition to the above heat resistance. Further, it is preferable that the container has a light-shielding property. When using a container made of a material other than metal that allows light to pass through, light-shielding properties may be imparted by applying various types of printing to the container, or after heat sterilization in a subsequent step, it may be applied to a paper box or a light-shielding bag as necessary. The container can be appropriately shielded from light by packing the container or attaching a seal, shrink label, or the like to the container.

Next, a heat sterilization step of heat sterilizing the Japanese pepper seeds after the packaging step is performed.
The heat sterilization step is a step of heating the sealed Japanese pepper seeds. The heating can be performed by a known method using, for example, steam, hot water, etc., and the container in which the Japanese pepper seeds are sealed is heated at 53 to 98 ° C. under the conditions of 5 to 60 minutes. It is preferable to heat at 55 to 95 ° C. under the condition of 10 to 50 minutes.

If the heating time is 5 minutes or more and the heating temperature is 53 ° C., a bactericidal effect against microorganisms such as Aspergillus and yeast can be obtained. When the heating temperature is higher than 98 ° C. or the heating time exceeds 60 minutes, the raw aroma and refreshing flavor of Japanese pepper fruits tend to decrease. Further, by performing the heat sterilization step in the above range, the unique flavor of Japanese pepper seeds can be maintained and the Japanese pepper seeds can be sufficiently sterilized.

FIG. 1 shows a cross section of a processed product 100 of Japanese pepper seeds of the present invention. As shown in FIG. 1, the processed Japanese pepper seed 100 of the present invention covers the surface of the ovule 10, the inner seed coat 20 covering the surface of the ovule 10, the outer seed coat 30 covering the surface of the inner seed coat 20, and the surface of the outer seed coat 30. It has an inner pericarp 40 and an outer pericarp 50 that covers the surface of the inner pericarp 40.

FIG. 2 shows each part of the processed product 100 of Japanese pepper seeds of the present invention. As shown in FIG. 2, in the processed product 100 of Japanese pepper seed, each of the inner seed coat 20, the outer seed coat 30, the inner pericarp 40 and the outer pericarp 50 can be individually peeled off. The inner seed coat 20 contains an ovule 10 (not shown).

Here, "individually peelable" means that, for example, the inner pericarp 40, the outer pericarp 30, and the inner pericarp 20 contained in the outer pericarp 50 can be individually taken out in sequence. For example, the processed product 100 of Japanese pepper seeds has a cut made with a scalpel so as to divide the outer pericarp 50 into equal parts, and the inner pericarp 40 (including the inner pericarp 20 and the outer pericarp 30) contained in the outer pericarp 50 from the cut. ) Can be taken out. Similarly, in the processed product 100 of Japanese pepper, a cut is made by a scalpel so as to divide the inner pericarp 40 into equal parts, and the outer pericarp 30 (including the inner pericarp 20) contained in the inner pericarp 40 is taken out. Can be done. Further, the processed Japanese pepper seed 100 can be cut with a scalpel so as to divide the outer seed coat 30 into equal parts, and the inner seed coat 20 (including the ovule) contained in the outer seed coat 30 can be taken out.

The salt concentration of the processed product 100 of the Sansho nut of the present invention is preferably 2.0 to 15.0% by mass, preferably 4.0 to 13.0% by mass, and more preferably 6.0 to 13.0% by mass. It is preferable to set it to 12.0% by mass. If the salt concentration is low, that is, if the salt concentration is lower than 2.0% by mass, long-term storage tends to be difficult. Further, when the salt concentration is high, that is, when the salt concentration exceeds 15.0% by mass, the salty taste tends to be strong and the flavor of Japanese pepper fruit tends to be weak. Therefore, the salt concentration of the processed product 100 of Japanese pepper seeds may be adjusted from the viewpoint of preservability and balance of flavor.

In the processed product 100 of Japanese pepper of the present invention, the number of general viable bacteria (hereinafter, also referred to as viable cell count) is preferably 10,000 cfu / g or less, preferably 5000 cfu / g or less, and more preferably 1000 cfu. It should be / g or less. By setting the number of viable bacteria in the processed product 100 of Japanese pepper seeds, it is possible to improve the storage stability of the processed product 100 of Japanese pepper seeds.

The number of general viable bacteria can be measured by a serial dilution method using a standard agar medium. By setting the number of general viable bacteria as described above, the storage stability of the processed product 100 of Japanese pepper seeds can be improved.

The viable cell count of the processed product of Sansho seeds of the present invention can be 10,000 cfu / g or less depending on the conditions of the immersion time of the above-mentioned immersion step, the heating temperature of the heat sterilization step, and the heating time.

That is, in order to keep the viable cell count of the processed Japanese pepper seeds at 10000 cfu / g or less, the salt water concentration in the dipping step is preferably 10% by mass or more, preferably 15% by mass or more. The immersion time in the immersion step may be 12 hours or more and 72 hours or less, preferably 18 hours or more and 60 hours or less, and more preferably 24 hours or more and 48 hours or less.

Further, in order to keep the viable cell count of the processed Japanese pepper seeds at 10,000 cfu / g or less, the heating temperature in the heating step is 50 ° C. or higher and 100 ° C. or lower, preferably 60 ° C. or higher and 90 ° C. or lower, more preferably 70. It is preferable that the temperature is ℃ or more and 80 ℃ or less.

Further, in order to reduce the viable cell count of the processed Japanese pepper seed to 10,000 cfu / g or less, the heating time of the heating step is 1 minute or more and 60 minutes or less, preferably 5 minutes or more and 55 minutes or less, more preferably 10 minutes. It is good to set it to 50 minutes or more and 50 minutes or less.

The water activity (AW) of the processed product 100 of Japanese pepper of the present invention can be easily adjusted to 0.95 or less by setting the water content to 85% by mass or less. The water content of the processed Japanese pepper seeds is preferably 80% by mass or less, more preferably 75% by mass or less, in order to facilitate the adjustment of water activity (AW) at an arbitrary salt concentration. ..

Further, the processed product 100 of Japanese pepper of the present invention often has a water content of 50% by mass or more because the texture is significantly deteriorated when the water content is low, and the flavor component of Japanese pepper is maintained without flowing out. It is even better that the content is 60% by mass or more.

The processed product 100 of Japanese pepper seeds of the present invention preferably has a water activity (AW) of 0.95 or less, preferably 0.90 or less, and more preferably 0.85 or less. When the processed product 100 of Japanese pepper seed has such water activity, it is possible to improve the storage stability.

The processed product 100 of Japanese pepper seeds of the present invention preferably has a compressibility of 30 to 70% measured by the following compressibility measuring method based on the thickness of the processed product 100 of Japanese pepper seeds before and after compression. It is more preferably 40 to 65%, and even more preferably 50 to 60%.

As a result, it is possible to obtain the texture of the processed product 100 of Japanese pepper, which has elasticity in the pericarp and has a crisp texture when chewed by a human. If the compression ratio is less than 30%, it tends to be difficult to feel an elastic texture, and it tends to be difficult to obtain a crispy texture when a human chews. Further, when the compression rate exceeds 70%, the pericarp tends to have a soft and sticky texture.

Compressibility measurement method using a texture analyzer:
The compression rate (%) is calculated by the following formula.
Calculation formula 1: Compressibility (%) = {(T1-T2) / T1} × 100
T1: Thickness of the processed product of Japanese pepper before compression T2: Thickness of the processed product of Japanese pepper after compression T2 is a pedestal and a jig (cylindrical shape with a diameter of 25 mm) arranged facing the pedestal. When the jig is moved at 1 mm / sec to press the Japanese pepper seeds placed between the plungers), the Japanese pepper nuts work piece bursts. It is the thickness just before.

FIG. 3 shows an example of load transition in a load test using a texture analyzer. As shown in FIG. 3, when the plunger is moved with respect to the work piece 100 of Japanese pepper under the above measurement conditions, the load that the plunger presses against the work piece 100 of Japanese pepper increases with the passage of time. It yields after the load reaches the first peak.

At the peak of the first load, when the processed product 100 of Japanese pepper seeds reaches the load, the contained moisture, air, etc. break through the outer pericarp 50 and the inner pericarp 40, and the outside of the outer pericarp 50 is reached. Is released to. In other words, it can be said that the processed product 100 of Japanese pepper seeds burst at the first peak.

After the peak of the first load is observed, when the plunger is further moved with respect to the work piece 100 of Japanese pepper under the above measurement conditions, the load that this plunger presses on the work piece 100 of Japanese pepper is time. It rises again over time and yields after reaching the peak of the second load.

At the peak of the second load, when the processed product 100 of Japanese pepper seeds reaches the load, the contained moisture, air, etc. break through the inner seed coat 20, the outer seed coat 30 or the inner pericarp 40, and the outside It is released to the outside of the pericarp 50. In other words, it can be said that the Japanese pepper seeds broke at the peak of the second load.

In the above formula 1, the thickness T2 immediately before the Japanese pepper seed work 100 bursts is the thickness of the Japanese pepper fruit work 100 when the peak of the first load is observed. In other words, the thickness T2 is the thickness of the work piece 100 of Japanese pepper seed when the load is substantially first maximized in the above measurement.

In the Sansho nut work piece 100 of the present invention, the peak of the first load is 2.0 seconds or more, preferably 2.1 seconds or more and 3.0 from the start of pressing the Sansho nut work piece 100 by the plunger. It is measured within seconds, more preferably after a time of 2.2 seconds or more and 2.5 seconds or less has elapsed.

In other words, in the processed product 100 of Japanese pepper seeds of the present invention, when the jig used for compressing the processed product 100 of Japanese pepper seeds is moved at 1 mm / sec, the jig becomes the processed product 100 of Japanese pepper seeds. After 2.0 seconds or more, preferably 2.1 seconds or more and 3.0 seconds or less, more preferably 2.2 seconds or more and 2.5 seconds or less from the time of touching, the Japanese pepper fruit after compression The thickness is T2.

Further, when the Japanese pepper fruit is pressed under the above conditions, the time from the measurement of the peak of the first load to the peak of the second load measured thereafter is preferably less than 1.2 seconds. Is preferably 0.8 or more and 1.2 seconds or less, more preferably 0.9 or more and 1.2 seconds or less.

The processed Japanese pepper seed product 100 of the present invention has planktonic properties with respect to water or salt water having a concentration of 10% or less. In the present invention, not all processed Japanese pepper seeds need to have planktonic properties in water or salt water. The processed product of Japanese pepper seeds of the present invention has 2 or more, preferably 3 or more, more preferably 5 or more of the 10 arbitrarily taken out floating in water or salt water, that is, having plankton. You just have to.

As described above, according to the processed Japanese pepper berries 100 of the present invention, a processed Japanese pepper berries that can maintain a fresh texture and color for a long period of time and is easy for the user to use. It will be possible to provide. Further, since the processed product of Japanese pepper seed has the above-mentioned viable cell count and water activity, it is possible to improve the storage stability of the processed product of Japanese pepper seed.

Further, according to the method for producing a processed product of Japanese pepper nuts of the present invention, it is possible to produce a processed product of Japanese pepper seeds which has the above-mentioned color, flavor and storage period and is easy for the user to use. Become.

Hereinafter, the present invention will be described in more detail with reference to examples, but these examples do not limit the present invention in any way.

[Test Example 1] (Verification of storage stability, physical properties and texture of Japanese pepper actual processed product)
(Manufacturing of processed sansho nuts)
Processed Japanese pepper seeds of Comparative Example 1 and Examples 1 to 4 were produced in the following embodiments.

(Preparation of Japanese pepper fruit)
The harvested Japanese pepper seeds were washed, soaked in hot water at 85 ° C. for blanching for 50 seconds, then the Japanese pepper was put in a colander and drained, and then stored frozen at −20 ° C. The fruit of this Japanese pepper was naturally thawed with running water at a later date and drained to obtain the fruit of Japanese pepper.

(Immersion process)
The thawed Japanese pepper seeds were placed in salt water and immersed at 10 ° C. for 24 hours. The concentration of salt water was 5% by mass in Comparative Example 1, 10% by mass in Example 1, 15% by mass in Example 2, 20% by mass in Example 3, and 25% by mass in Example 4. ..

(Dehydration process)
After the dipping step, each Japanese pepper fruit was dehydrated by a centrifuge. The dehydration step was carried out with the aim of eliminating water droplets adhering to the surface of Japanese pepper seeds.

(Heat sterilization process)
The Japanese pepper berries after the dehydration step were filled in a glass bottle, sealed, heated at 80 ° C. for 20 minutes, and stored at 25 ° C. for 2 days to obtain a processed Japanese pepper berries.

(Processed product of Japanese pepper fruit in reference example)
Commercially available processed Japanese pepper seeds were used as Reference Examples 1, 2, and 3. The processed products of Japanese pepper seeds of Reference Examples 1, 2 and 3 are all produced by salting or immersing Japanese pepper seeds in salt water and containing them in a container together with salt water.

(Measurement of physical properties)
The physical characteristics (salt concentration, water activity, water content, compression rate) of the processed Japanese pepper seeds of Comparative Examples 1 and 1 to 4 were measured. Each physical property value was measured in the following manner. The results are shown in Table 1.

(Measurement of salinity)
The salinity was measured with a salinity meter (product name "potential difference automatic titrator AT-610", manufactured by Kyoto Denshi Kogyo Co., Ltd.).

(Measurement of water activity (AW))
The water activity was measured with a water activity measuring device (product name "Aqua Lab", manufactured by Decagon Co., Ltd.).

(Measurement of water content)
The water content was measured by the normal pressure heating and drying method, and the water content was calculated.

(Measurement of compression rate and load peak)
The initial thickness of the work piece of Japanese pepper was measured, and then using a "texture analyzer" (TA.XT plus, manufactured by Table Micro Systems), a plunger consisting of a circular plate with a diameter of 25 mm was used to speed 1 mm /. By pressing in seconds, the thickness of the fruit just before the fruit burst was obtained, and the compression rate (%) was obtained by the above-mentioned formula 1.

In addition, the load was also measured when the compression rate (%) was measured, and the peak of the first load and the peak of the second load were obtained. In addition, the time from the measurement of the peak of the first load to the measurement of the peak of the second load, that is, the time (seconds) between the peaks of the first and second loads was calculated. Further, the peak of the first stress and the peak of the second stress were obtained based on the peak of the first load and the peak of the second load.

(Evaluation of storage stability and flavor)
The storage stability was evaluated by the number of general viable bacteria and the change in color after storing in a room (20 ° C.) for 2 days. The flavor was evaluated for texture and taste by six panelists who received evaluation training. The criteria for each evaluation were as follows.

Preservation ⊚: The viable cell count is 1000 cfu / g or less and the green color is maintained as a whole. A state in which a slight change has occurred, but the green color is generally maintained. Δ: A state in which the viable cell count is 10,000 cfu / g or less, but there is a change from green to brown or decolorization as a whole (as a commercial product). There is no problem with the flavor and texture)
×: A state in which the viable cell count is higher than 10000 cfu / g None: A state in which refrigerated storage / frozen storage is required

Texture ◎: It is elastic and has a fluffy texture when the pericarp pops. 〇: It is elastic but has a weak fluffy texture when the pericarp pops.
Δ: There is elasticity, but the texture when the pericarp pops is not felt.
×: The elasticity is also weak, and the texture when the pericarp pops is not felt.

Taste ◎: You can strongly feel the taste of fresh Japanese pepper, which has a good balance of refreshing pungent taste with stimulus as Japanese pepper and moderate salty taste.
〇: The salty taste is slightly stronger or weaker than the refreshing spiciness of Japanese pepper, but the taste of fresh Japanese pepper can be felt.
△: The balance between the refreshing spiciness and saltiness of Japanese pepper is poor, and it is difficult to feel the taste of Japanese pepper (unsatisfactory as a processed product).
×: The refreshing spiciness of Japanese pepper does not remain.

Table 1 shows the measurement results of the above physical property value measurement and the evaluation of storage stability and flavor.

(About the salt concentration of the processed product of Japanese pepper)
As shown in Table 1, the salinity of Reference Examples 1 to 3 was 1.14 to 4.23% by mass. The salt concentration of Comparative Example 1 and Examples 1 to 4 was 2.10 to 11.50% by mass. In both cases, the salt concentration of the processed sansho nuts tended to increase as the salt concentration of the salt water increased. However, comparing, for example, Reference Example 3 with Examples 1 and 2, it is considered that the salt concentration of the processed product of Japanese pepper seeds is high when the production method of the present invention is used.

(About water activity and water content)
The water activity of Reference Examples 1 to 3 was 0.92 to 0.99. The water content (moisture content) of Reference Examples 1 to 3 was 74.14 to 88.17% by mass. As the salt concentration of the processed sansho nuts increased, both tended to decrease.
The water activity of Comparative Example 1 was 0.97. The water content (moisture content) of Comparative Example 1 was 81.60% by mass.

On the other hand, the water activity of Examples 1 to 4 was 0.80 to 0.94. The water content (moisture content) of Examples 1 to 4 was 66.20 to 78.20% by mass. In Comparative Example 1 and Examples 1 to 4, both physical property values tended to decrease as the salt concentration of the processed Japanese pepper seeds increased.

(Compression rate)
FIG. 5 shows the compressibility of the processed products of Japanese pepper seeds of Comparative Example 1, Reference Examples 1 to 3, and Examples 1 to 4. As shown in Table 1 and FIG. 5, the compressibility of Reference Examples 1 to 3 was 38.87 to 48.18%. The compressibility of Comparative Example 1 was 58.20%.

On the other hand, the compressibility of Examples 1 to 4 was 55.68 to 57.68%. In Reference Examples 1 to 3, the compressibility tended to decrease as the salt concentration of the processed Japanese pepper seeds increased. On the other hand, in Examples 1 to 4, no significant change in the compressibility was observed with the increase in the salt concentration of the processed Japanese pepper seed.

(About the time until the peak of the first load is measured)
It was found that the time until the peak of the first load of Examples 1 to 4 was measured was longer than the time difference of Reference Examples 1 to 3. Since the peels of Examples 1 to 4 are taut, it is considered that the friction coefficient of the surface thereof is lower than that of Reference Examples 1 to 3. That is, in Examples 1 to 4, when the plunger presses the work piece of Japanese pepper seed, slip occurs between the surface of the work piece of Japanese pepper seed and the plunger, and the peak of the first load is a reference example. It is considered that the measurement is slower than 1 to 3. In other words, it is considered that there is a tendency that the processed product of Japanese pepper must be pressed firmly by the plunger to be crushed.

(About the time difference between the peak of the first load and the peak of the second load)
FIG. 6 shows the time difference (hereinafter, also referred to as time difference) between the peak of the first load and the peak of the second load of the processed products of Japanese pepper seeds of Comparative Examples 1, Reference Examples 1 to 3 and Examples 1 to 4. Shows. As shown in Table 1 and FIG. 6, in Reference Examples 1 to 3, the time difference was 1.26 to 2.04 seconds. The time difference in Comparative Example 1 was 0.89 seconds. The time difference between Examples 1 to 4 was 0.98 to 1.14 seconds. It was found that the time difference of Examples 1 to 4 was shorter than the time difference of Reference Examples 1 to 3. The time difference between Examples 1 to 4 is considered to affect the texture described later.

(About the difference in stress between the peak of the first load and the peak of the second load)
It was found that the stress difference between the peak of the first load and the peak of the second load of Examples 1 to 4 was generally larger than that of Reference Examples 1 and 2. When the difference in stress becomes large, the texture, especially the response to eating, tends to be strongly felt.

(About storage stability, texture and taste)
In Reference Examples 1 to 3, the storage stability, texture and taste were poor, and the texture was low in elasticity and no fresh taste was felt.
In Comparative Example 1, although the storage stability was inferior, good results were obtained in terms of texture and taste.
On the other hand, in Examples 1 to 4, good results were obtained in terms of storage stability, texture and taste.

Further, in Examples 2 and 3, as a result of storage at room temperature (10 to 25 ° C.) for 2 weeks, the viable cell count was 1000 cfu / g or less, the color was kept green, and the flavor was maintained. And there was almost no change in texture.

[Test Example 2] (Verification of change in color of processed Japanese pepper seeds over time)
With respect to Reference Examples 1, 3 and Example 4 prepared in Test Example 1, the change over time in color was verified.

(Drying of processed sansho nuts)
Reference Examples 1 and 3 and Example 4 were dried at 80 ° C. for 3 hours in a shelf-type dryer.

FIG. 6 shows aspects of Reference Examples 1, 3 and Example 4 after performing this test. As shown in FIG. 6, in Reference Example 1, the color was green before the test, but brown was added after the test, and the color was similar to that of commercially available dry Japanese pepper. Further, it was visually confirmed that the volume of Reference Example 1 was reduced by drying, that is, the tissue on the surface of the Japanese pepper seed was shrunk, and the unevenness on the surface of the Japanese pepper fruit was reduced.

Reference Example 3 was brown before the test. In Reference Example 3, it was confirmed that there was little change in color before and after the test. The effect of drying in Reference Example 3 on the volume was not visually confirmed.

Example 4 was green before the test, and the color after the test was more clearly green than Reference Examples 1 and 3. In addition, the effect of drying in Example 4 on the volume was not visually confirmed. When Example 4 after the test was eaten, it had a crispy texture. As described above, it was confirmed that in Example 4, the change in color with time was smaller than in Reference Examples 1 and 3, and the decrease in volume due to drying was small.

[Test Example 3] (Verification of planktonicity of Japanese pepper seed processed product in water or salt water)
The plankton of Reference Examples 1 to 3 and Examples 1 to 4 prepared in Test Example 1 with respect to water or salt water was verified. The same experiment was conducted using Japanese pepper seeds that had not been processed with salt as Comparative Example 2.

(Verification of plankton)
The plankton was verified as follows.
(1) 100 mL of pure water was put in a tall beaker.
(2) Ten processed Japanese pepper seeds to be verified were placed in a tall beaker, and the number of floating sansho nuts was confirmed.
(3) If all the processed products of Japanese pepper seeds did not float, purified salt was added to pure water until all the processed products of Japanese pepper seeds floated, and the salt concentration of the salt water was confirmed.

FIG. 7 shows the plankton of each Japanese pepper seed processed product with respect to water. Table 2 shows the number of processed Japanese pepper seeds that floated when 10 processed Japanese pepper fruits to be verified were placed in a tall beaker containing the salt water having the concentration shown in the same table. As shown in Table 2 and FIG. 7, in Comparative Examples 1 and 2 and Examples 1 to 3, it was confirmed that 10 out of 10 processed Japanese pepper seeds floated in water. In Example 4, it was confirmed that 5 out of 10 processed Japanese pepper seeds floated in water. In the salt water having a salt concentration of 5%, it was confirmed that in Example 4, 6 out of 10 processed Japanese pepper seeds floated with respect to the water. In the salt water having a salt concentration of 10%, it was confirmed that in Example 4, 7 out of 10 processed Japanese pepper seeds floated with respect to the water. In the salt water having a salt concentration of 15%, it was confirmed that in Example 4, 10 out of 10 processed Japanese pepper seeds floated with respect to the water.

On the other hand, in Reference Examples 1 to 3, 0 out of 10 floated with respect to water and salt water having a salt concentration of up to 5%. Therefore, it was confirmed that the processed products of Japanese pepper seeds of Examples 1 to 4 had a lighter specific gravity than those of Reference Examples 1 to 3. From this, it is presumed that the processed Japanese pepper seeds of Examples 1 to 4 have a gap defined by the outer skin inside. It is presumed that the gap is wider than Reference Examples 1 to 3, and that this gap contains more air than Reference Examples 1 to 3.

In other words, the processed product of Japanese pepper seeds of the present invention has a good texture because air is contained in the gaps and the outer skin is taut. In addition, the air contained in the gap contains a scent component that affects the flavor of the processed product of Japanese pepper in a dispersed state. Therefore, when the processed product of Japanese pepper is eaten, the scent component of Japanese pepper spreads throughout the mouth of the eater. As described above, since the processed product of Japanese pepper seeds of the present invention has planktonic properties with respect to water, it is considered that more air is contained in the gaps than in the reference example. As a result, the processed sansho nut of the present invention can provide a richer flavor than the processed sansho nut of the reference example.

100 Processed Japanese pepper fruit 10 Ovule 20 Inner seed coat 30 Outer seed coat 40 Inner pericarp 50 Outer pericarp

Claims (8)

The salt concentration is 2.0 to 15.0% by mass,
The water content is 85% by mass or less,
A processed product of Japanese pepper seeds characterized by having a water activity of 0.95 or less. The compressibility measured by the following compressibility measuring method based on the thickness of the processed product of Japanese pepper before and after compression is 30 to 70%.
When the jig used for compressing the processed product of Japanese pepper seeds is moved at 1 mm / sec, after 2 seconds or more have passed from the time when the jig touched the Japanese pepper nuts before compression, after the compression. The processed product of Japanese pepper according to claim 1, wherein the thickness is the thickness of the processed product of Japanese pepper.
Compressibility measurement method using a texture analyzer:
The compression rate (%) is calculated by the following formula.
Compressibility (%) = {(T1-T2) / T1} x 100
T1: Thickness of the processed product of Japanese pepper before compression T2: Thickness of the processed product of Japanese pepper after compression T2 is placed between the pedestal and the jig arranged facing the pedestal. Immediately before the work of Japanese pepper ruptures when the jig is moved at 1 mm / sec with respect to the work of Japanese pepper and the work of Japanese pepper is pressed and compressed. The thickness. With respect to the work piece of Japanese pepper seed placed between the pedestal and the jig placed facing the pedestal, the jig is moved at 1 mm / sec to move the work piece of Japanese pepper fruit. According to claim 1 or 2, the time from the measurement of the peak of the first load to the peak of the second load measured thereafter is less than 1.2 seconds when pressed. The processed product of Japanese pepper seeds described. The processed product of Japanese pepper seeds according to any one of claims 1 to 3, which has planktonic properties with respect to water. It has an inner pericarp, an outer pericarp that covers the surface of the inner pericarp, an inner pericarp that covers the surface of the outer pericarp, and an outer pericarp that covers the surface of the inner pericarp.
The processed product of Japanese pepper seeds according to any one of claims 1 to 4, wherein each of the outer seed coat, the inner pericarp and the outer pericarp can be individually peeled off. The soaking process of immersing Japanese pepper seeds in salt water of 4% by mass or more,
A dehydration step of dehydrating the Japanese pepper fruit after the dipping step,
A packaging process in which the Japanese pepper seeds after the dehydration process are sealed and packaged in a container,
A method for producing a processed product of Japanese pepper seeds, which comprises a heat sterilization step of heat sterilizing the Japanese pepper seeds at 53 to 98 ° C. for 5 to 60 minutes after the packaging step. As the Japanese pepper fruit, those that have undergone a blanching step of heating the Japanese pepper fruit, a freezing step of freezing the Japanese pepper fruit that has undergone the branching step, and a thawing step of thawing the Japanese pepper fruit after the freezing step are used. The method for producing a processed product of Japanese pepper according to claim 6, wherein the product is characterized by the above. The method for producing a processed product of Japanese pepper according to claim 6 or 7, wherein the dipping step is performed so that the water activity of the Japanese pepper is 0.95 or less.

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