JP3267693B2 - Powder pickles and their use - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[Background of the Invention]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to powdered pickles containing lactic acid bacteria and yeast, which can be used to make full-fledged pickles, and to their use.

[0002]

2. Description of the Related Art Japanese people have been fond of pickles since ancient times, and they are still very popular. However, recently, due to the progress of distribution of processed foods, it has become possible to easily purchase them at supermarkets and the like, and the current situation is that making pickles at home is decreasing. For this reason, pickles have become quite diverse, and their types are indistinguishable. Among them, the ones that are particularly noticeable in supermarkets and the like are referred to as shallow pickles. The shallow pickles are pickled for a short time with a low salt content, and are either indistinguishable from pickled vegetables or raw vegetables, or so-called seasoned liquid pickles using various seasonings or the like. On the other hand, lightly pickled liquids or powdered lightly pickled powders have also been marketed, and can be easily made. However, these are not all made by the action of the original lactic acid bacteria or yeast of pickles, and in that respect they are different from pickles that have been favored by Japanese people in the past, and pickles generated by the action of microorganisms The proportion of original pickles with unique flavors is decreasing.

[Summary of the Invention]

It is generally known that fermentation of pickles involves lactic acid bacteria or yeast. Conventional pickles are made in a natural fermentation form by microorganisms adhering to vegetables by setting conditions such as salt content. However, if the fermentation is excessive, the so-called pickle smell becomes too strong, and such pickles are often shunned recently. For the above reasons, it is becoming difficult to make fermented pickles rich in pickles and flavor in recent low salt tastes.
Also, in recent years, vegetables that can be eaten in a short time by immersing vegetables in a seasoning liquid, called soy sauce, have been sold. However, lactic acid bacteria or yeast are not involved and it is difficult to say that they are original pickles. An object of the present invention is to solve the above problems and to provide means for producing full-fledged and flavored pickles.

[0004]

Means for Solving the Problems In order to produce fermented pickles with a rich flavor, lactic acid bacteria or yeasts involved in the fermentation of pickles are indispensable. However, lactic acid bacteria do not form spores and it is difficult to maintain their activity for a long time. In particular, maintaining the activity in a liquid state is a very difficult technique. Thus, the present inventors have found that the cells can be powdered by drying, and that the activity can be maintained for a long period of time by mixing this with a powder seasoning. It was completed. That is, the powder pickles according to the present invention consist of a mixed powder containing a powder seasoning and dried cells of lactic acid bacteria and / or yeast involved in fermentation of pickles. A preferred embodiment of the dried microbial cells is a bacterium of one kind selected from the group consisting of a lactic acid bacterium sensitive to low temperature, a lactic acid bacterium with high salt tolerance, a lactic acid bacterium grown at low temperature and a lactic acid bacterium having high fermentation ability, or a combination of two or more bacterium. The method for producing pickles according to the present invention is characterized in that a plant for pickles is fermented with the above-mentioned powdered pickles. Further, the pickles according to the present invention are produced by the above-mentioned production method.

[0005] containing powder pickles according iodine present invention the powder pickles [DETAILED DESCRIPTION OF THE INVENTION, powder seasonings and lactic acid bacteria and / or mixed powder containing the dried cells of yeast involved in fermentation of pickles Pickles that consist of a body, that is, normal lactic acid bacteria, yeasts and lactic acid bacteria having special properties involved in lactic acid fermentation of plants, alone or in combination of two or more to make dry cells, which are blended with powdered seasonings It is a soybean sauce that, when sprinkled with vegetables, imparts sourness and flavor according to the purpose, such as light pickle flavor and authentic pickle flavor. In addition, the pickles according to the present invention can maintain the activity of the bacteria for a long period of time (at least 6 months) at room temperature by mixing the dried bacteria of the required bacteria with a powder seasoning. Things.

(1) Dried cells As mentioned above, the cells used as the dried cells in the present invention are lactic acid bacteria and yeasts involved in fermentation of pickles. The lactic acid bacterium referred to in the present invention is a microorganism which decomposes carbohydrates to produce lactic acid and is usually used in the field of food (especially pickles), specifically, for example, genus Lactobacillus (for example, Lactobacillus plantarum , La
ctobacillus casei, such as Lactobac illus carvatus), Leuconostoc (for example Leuconostoc me
sent eroides, etc.), Pediococcus (eg, Pe
diococcus halophilus ), Lactococcus (for example, Lactococcus faecalis, etc.) and their mutants (including fusion microorganisms in addition to those caused by a kind of fungal mutation). Mutants having mycological properties are particularly preferred. Lactic acid bacterium mutants having specific mycological properties are specifically low-temperature-sensitive lactic acid bacteria (fungi that normally ferment at normal temperature, but cease to grow when stored at low temperature), high salt tolerance Lactic acid bacteria (1
Lactic acid bacteria capable of lactic acid fermentation even at a high salt content of 5% or more), low-temperature-growing lactic acid bacteria (bacteria that easily ferment lactic acid even at a temperature of 10 ° C. or less), and lactic acid bacteria having a high lactic acid fermentation ability (at room temperature). Such a mutant strain can be obtained as a mutant strain having a desired property by a usual mutagenesis treatment such as a mutagen, ultraviolet irradiation or X-ray irradiation, except for the specific properties as described above. Is basically the same as the mycological properties of the corresponding original strain. Representative examples of low-temperature-sensitive lactic acid bacteria include Lactobacillus plantarum LTSM175 strain (Microtechnical Laboratories No. 11552 (FERM P-1155).
2)), as a representative example of a high salt-tolerant lactic acid bacterium, a high salt-tolerant lactic acid bacterium-fused strain F6 (Microtechnical Laboratories No. 12226 (FER)
MP-12226)) is a typical example of a low-temperature-growing lactic acid bacterium ( Leuconostoc sp. GLT36) (Microtechnical Laboratories No. 13131 (FERM P-13131)).
Lactobacillu is a typical example of lactic acid bacteria with high lactic acid fermentation ability.
s plantarum No. 14 (Microbial Laboratory No. 11550 (F
ERM P-11550)), and the culture or growth characteristics of these lactic acid bacteria mutants are shown in FIG.
４4. For details on the above-mentioned mutation treatment (including fusion treatment for microorganism fusion) or mycological properties of the lactic acid bacteria mutant strain, see Japanese Patent Application No. 2-17 / 1990.
No. 4919 and Japanese Patent Application No. 3-240380. Lactic acid bacteria FERM P-13131, which is a typical example of low-temperature-growing lactic acid bacteria, has bacteriological properties as shown in the following table.

[0007]

[Table 1]The yeast referred to in the present invention is involved in fermentation of pickles.
Specifically, for example, Saccharomyces (for example,Sacc
haromyces rouxii), Pichia (for examplePich ia me
mbranaefaciens), Debaryomyces (for example,Deba
ryomyces hansen ii), Candida (for exampleCand
ida brumptii), Torulopsis (for exampleTorulops
is holmii). As described below, the purpose
Involved in the fermentation of the above lactic acid bacteria and pickles depending on the application of
Yeast is used alone or in combination of two or more, preferably
One or a combination of two or more of the above lactic acid bacteria mutants
Can be used as dried cells. Two or more bacteria
Preferable examples of the combination of
Strain selected from the strains
Combination of viable lactic acid bacteria, high fermentable lactic acid bacteria and high salt-tolerant lactic acid
A combination of fungi can be mentioned. As a method for drying cells,
Freeze-drying method, L-drying method and other atmospheric drying methods
Any suitable drying method is possible, but preferably L-drying is preferred.
Damage the cells by drying the cells by the drying method
Dry cells can be efficiently prepared without the need. L
-The general method for preparing dried cells by the drying method is as follows:
Such a procedure can be summarized as follows.culture (Culture of bacteria in a medium suitable for the target bacteria) →Bacteria collection
(Such as centrifugation or filtration) →Suspended in dispersion medium(Appropriate
Bacterial solution with bacterial concentration) →Vacuum drying(Normal conditions) →Grinding(Powder
Or fine particles) →Storage(Ampules and vials
etc). Here, the dispersion medium in the suspension step is a method in which bacteria are removed during the vacuum drying step.
Which does not give a substantial decrease in activity (lactic acid fermentation ability, etc.)
Any desired medium can be used, and such a medium can be used.
Quality can be water, saline (eg saline), various
Buffer solutions (eg phosphate buffer, Tris-HCl buffer
Liquids), various salt solutions (eg, salt solution for tissue culture)
But a buffer or saline solution is preferred.
As a specific preferred example, the following composition
A basic buffer solution can be used. (Example of dispersion medium) Phosphate buffer (1/100 to 1M, usually 1 / 10M
Degree) Sodium glutamate (1-10%, usually 3%
Degree) Salt (concentration suitable for the characteristics of the bacteria used, usually 0-10
%) Based on the above composition, sodium glutamate is
Replace with any solute (eg dextrin)
It is also possible to exclude. The concentration of salt is the sensitivity of bacteria to salt.
The concentration may be adjusted appropriately according to the acceptability.
In the case of a high salt-tolerant lactic acid bacterium, a high concentration can be set. Dispersion medium
The concentration of bacteria suspended in is not particularly limited,
Usually 10⁷-10^Ten/ Ml. L-drying as described above
Details about the various drying methods, including the
Books or literature, for example, "How to Preserve Microorganisms," First Edition, East
Kyoto University Press, March 1977.

(2) Powder seasoning The powder seasoning in the present invention may be any powdery or fine particle seasoning commonly used in the food field. , Salts (eg, salt, sodium glutamate, sodium acetate, sodium succinate), saccharides (eg, monosaccharides (eg, glucose, galactose, fructose), disaccharides (eg, lactose, sucrose), and polysaccharides (eg, dextrin, starch, etc.)) , Oligopeptides (eg, protein hydrolysates), proteins (eg, casein), umami seasonings (eg, bonito powder, kelp powder), flavors (eg, garlic powder, pepper,
Dried pepper, pepper) and the like can be used. The above-mentioned powder seasonings can be used alone or in combination of two or more. However, it is preferable to appropriately combine two or more kinds in view of the flavor, taste and the like after the production of pickles. Commonly preferred examples of the powder seasoning include salt, sugar (lactose, dextrin, etc.), salts other than salt (sodium acetate, sodium glutamate, sodium succinate, etc.), umami seasoning (eg, bonito powder), powder It is based on a combination of fragrances (garlic powder, pepper, dried shiso, etc.), and the number of combinations can be increased or decreased or the mixing ratio can be set arbitrarily from the viewpoint of flavor and taste after pickling. .

(3) Mixed Powder (Pickled Pickles) The pickled powder according to the present invention comprises a mixed powder containing the above-mentioned powder seasoning and dried cells. It can be prepared by blending dry bacterial cells in an appropriate ratio with a powder seasoning. The mixing ratio of the dried cells depends on the type of raw material plant (plant for pickling) to be pickled, whether or not a fermentation liquid (water or the like) is added when using the mixed powder (that is, during fermentation), and the fermentation liquid. It may be appropriately set according to the conditions such as the amount of addition, but when the fermentation solution is not added to the raw material plant during fermentation, that is, when the mixed powder is directly dusted or brought into contact with the pickle plant, the dried cells are taken into account. Is preferably at least 10 ⁴ / g in the mixed powder, more preferably 10 ⁶
What is necessary is just to make it the density | concentration more than pieces / g. The powdered pickles according to the present invention may contain a preservative, a stabilizer (eg, an oxygen scavenger, a desiccant) and the like in a container as necessary. A general preferred composition example of the mixed powder is shown below. Food salt 50% Lactose 20% Sodium acetate 20% Sodium glutamate 6% Skipjack powder 3.8% Dried lactic acid bacteria 0.1% Powder flavor 0.1% As described above, the composition other than the dried bacteria (powder) Common preferred examples of the seasoning portion) include salt, sugar (lactose, dextrin, etc.), salts other than salt (sodium acetate, sodium glutamate, sodium succinate, etc.), umami seasoning (katsuo powder, etc.), powder It is based on a combination of fragrances (garlic powder, pepper, dried shiso, etc.), and the number of combinations can be increased or decreased or the mixing ratio can be set arbitrarily from the viewpoint of flavor and taste after pickling. . The mixing ratio of salt is usually set in the range of 5 to 90% depending on the type of salt of the pickles after production, that is, low salt or high salt, and susceptibility or resistance to the salt of bacteria.

The method for producing pickles of the present invention and the method for producing pickles according to the present invention are characterized in that a plant for pickling is fermented with the above powdered pickles. (1) Vegetable raw materials for pickles The vegetal raw materials to be pickled may be any edible plant materials. For example, in the case of vegetables,
Cucumbers, Chinese cabbage, radishes, carrots, tomatoes, onions, peppers, cabbage, celery, etc. are also listed, and in fruits, apples, pears, bananas, strawberries, persimmons, peaches, etc., and in grains, soybeans, wheat, red beans, etc. Each is listed. (2) Treatment (fermentation) and pickles A desired amount of powdered pickles may be directly sprayed on a desired plant material or, if necessary, may be added with a small amount of water to add a suitable amount. By storing and fermenting under the above storage conditions (temperature, time, etc.), pickles can be produced. The amount of the powdered pickles to be added can be arbitrarily set in view of the flavor of the pickles, taste, etc. or depending on the intended use as described below, but is usually about 1 to 30 g per 100 g of plant raw material, Similarly, storage conditions can be arbitrarily set. Pickles can be distinguished according to the purpose of eating, such as shallow pickles, overnight pickles, old pickles, differences in vegetable types, differences in low salt, high salt etc., depending on storage purposes, and differences in storage temperature. In the present invention, the desired pickles can be produced by appropriately setting the type of the dried cells, storage conditions, and the like according to the intended use. By selecting the low-temperature-sensitive lactic acid bacteria, high-salt-tolerant lactic acid bacteria, low-temperature-growing lactic acid bacteria, and lactic acid bacteria having a high lactic acid fermentation ability as preferred types of bacteria, the desired pickles can be produced by utilizing the characteristics of each of the bacteria. In addition, by selecting a combination of two or more of these bacteria, that is, a combination of a low-temperature-sensitive lactic acid bacterium and a low-temperature-growing lactic acid bacterium, or a combination of a high-fermentable lactic acid bacterium and a high-salt-tolerant lactic acid bacterium, With a combination of lactic acid bacteria, pickling can be carried out in a wide temperature range, and a relatively shallow pickled pickle can be picked with a combination of high-fermentable lactic acid bacteria and high salt-tolerant lactic acid bacteria. Obtainable. Accordingly, the storage conditions for the fermentation treatment can be arbitrarily set by appropriately combining the temperature and the time in consideration of the type of the bacteria used and the intended use. From room temperature to low temperature (about 4 ° C) in terms of differences in fermentation, etc., and in terms of time, differences in fermentation degree (lightly pickled, old pickled, etc.) are from 8 to 72.
About an hour. By the manufacturing method as described above, the desired pickles can be manufactured, and if a mutant lactic acid bacterium having a specific property is used as a dry cell, the desired pickles can be efficiently manufactured by utilizing the characteristics of each of the bacteria. It becomes possible.

[0011]

The following is a more detailed description of the present invention based on examples, but the present invention is not limited thereto. Example 1 : In the following formulation examples, lactic acid bacteria were used as lactic acid bacteria FERM P-11550 having a high fermentation ability, and changes over time in the number of lactic acid bacteria, pH, flavor, and taste when actually pickled with vegetables were examined. Salt 50% lactose 20% sodium acetate 20% sodium glutamate 6% bonito powder 3.8% dried lactic acid bacteria 0.1% powdered flavor (shiso) 0.1% The test was carried out by sprinkling 10 g of powdered pickles. as a result,
The number of lactic acid bacteria and the pH showed a change in increase and decrease as shown in FIGS. As for the flavor and taste, good results as shown in Table 1 were obtained. Table 1 Although the time between the 5 10 15 20 _taste salt yet are more moderate sour flavor 15 hours out slightly sour to penetrate, it has been sour pickles, or is there, pickles and sour flavor is not with ^{the flavor} compounds flavor. Weak. And delicious. Good to come.

Example 2 : Lactic acid cells blended and prepared in the same manner as in Example 1 were used to produce a low-temperature-growing lactic acid bacterium FERM P-13131.
The test was performed at a low temperature of 10 ° C. As a result, the number and pH of the lactic acid bacteria increased and decreased as shown in FIGS. 7 and 8. Table 2 shows the flavor and taste.
As shown in FIG. Table 2 Although 24 48 72 96 _taste salt between the time is slightly'm pickles flavor is sour and penetration are some 72 hours after product, sour pickles is, increases come and bet there is little strange flavor compounds flavor pickles flavor. Appeared and delicious. I don't know. No.

Example 3 10 g of the following compound powder and 100 g of sliced cucumbers were evenly dusted, placed in a plastic bag, and allowed to stand at room temperature overnight. In addition, as a comparative example, it carried out similarly except what removed the dry cell from the following formulation. Composition of powdered pickles element Salt 100 g Lactose 40 g Sodium acetate 20 g Branched dextrin 20 g Sodium glutamate 12 g Dried cells (high-fermentable lactic acid bacteria) 0.1 g Dried and dried 2 g The results of the sensory test are as shown in the table below. .

Example 4 20 g of the following compounded powder and 200 g of cut Chinese cabbage were evenly dusted, placed in a plastic bag, and allowed to stand at room temperature overnight. In addition, as a comparative example, it carried out similarly except what removed the dry cell from the following formulation. Sensory test results Composition of powdered pickles element Food salt 100g Lactose 40g Sodium glutamate 10g Sodium succinate 4g Dry cells (low temperature sensitive lactic acid bacteria) 0.1g Garlic powder 5g Ichimi chili 5g The results of the sensory test are as shown in the table below there were. As described above, good results were obtained from the sensory test. Recently, pickles involving lactic acid bacteria and yeast have been drastically reduced from the market,
At present, pickled vegetables are the mainstream, but by selecting the fungus to be used, it is possible to freely finish it in a pickled style or in a real pickled flavor. In particular, if lactic acid bacteria suitable for the seasoning of the ingredients are used, pickles involving lactic acid bacteria with a high health image are expected to spread sufficiently in the future.

[0015]

As described above, the powder pickles of the present invention are:
By drying and powdering common lactic acid bacteria, yeasts or lactic acid bacteria with special properties involved in fermentation of plant matter, maintaining a high number of bacteria and activity, and mixing it with powder seasoning It is. You can produce full-fledged pickles just by sprinkling on vegetables. In addition, if a characteristic lactic acid bacterium is mixed, it is possible to cope with any immersion depending on the purpose. When actually pickled with vegetables, lactic acid bacteria grow in a short period of time, impart a sour flavor, and anyone can easily make fermented pickles.

[Brief description of the drawings]

FIG. 1. FERM P-115, a cold-sensitive lactic acid bacterium
52 in MRS liquid medium (30 ° C. and 1
FIG.

FIG. 2. FERM P-1222, a high salt-tolerant lactic acid bacterium
Explanatory drawing which shows the viability (30 degreeC) in MRS liquid culture medium of No. 6.

FIG. 3. FERM P- (13), a low-temperature-growing lactic acid bacterium
FIG. 131 is an explanatory diagram showing growth (4 ° C. and 10 ° C.) in the MRS liquid medium of 131).

FIG. 4. FERM P-, a lactic acid bacterium with high lactic acid fermentation ability
Viability in MRS liquid medium of 11550 (30 ° C)
FIG.

FIG. 5 is an explanatory diagram showing a change over time in the number of lactic acid bacteria in Example 1.

FIG. 6 is an explanatory diagram showing a time-dependent change in pH in Example 1.

FIG. 7 is an explanatory diagram showing a time-dependent change in the number of lactic acid bacteria in Example 2.

FIG. 8 is an explanatory diagram showing a time-dependent change in pH in Example 2.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Masahiko Yoshino 295-7 Nishikinoi, Showa-cho, Kita-Katsushika-gun, Saitama Prefecture (72) Inventor Akihiro Morita 2-10-8 Tanihara, Kasukabe-shi, Saitama 2nd Kasukabe Apartment 110 (56) References JP-A-55-118342 (JP, A) JP-A-58-20148 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23B 7/10 A23L 1/22

Claims (7)

(57) [Claims] 1. A lactic acid bacterium comprising a mixed powder containing a powdered seasoning and a dried live lactic acid bacterium, wherein the lactic acid bacterium is selected from low-temperature-sensitive lactic acid bacteria, high-salt-tolerant lactic acid bacteria, low-temperature-growing lactic acid bacteria and high-fermentable lactic acid bacteria. Powder pickles. 2. The lactic acid bacterium has a deposit number of FERM P-115.
52 cold sensitive lactic acid bacteria, accession number FERM P-12
226 high salt-tolerant lactic acid bacteria, accession number FERM P-13
131 low-growth lactic acid bacteria and accession number FERMP
2. The powder pickles according to claim 1, which is a lactic acid bacterium having characteristics of a strain selected from -11550 highly fermentable lactic acid bacteria, alone or in combination of two or more. 3. The powder pickles according to claim 1 or 2, wherein the combination of the dried cells is a low-temperature-sensitive lactic acid bacterium and a low-temperature-growing lactic acid bacterium, or a highly fermentable lactic acid bacterium and a high salt-tolerant lactic acid bacterium. 4. A dry cell is contained 10 ⁴ or more per mixed powder 1g, containing the powder pickles according to any one of claims 1 to 3. 5. A method for producing pickles, comprising fermenting a pickle plant with the powdered pickles according to any one of claims 1 to 4. 6. Pickles produced by the method according to claim 5. 7. A low-temperature-sensitive lactic acid bacterium having accession number FERM P-11552, a high salt-tolerant lactic acid bacterium having accession number FERM P-12226, a low-temperature-growing lactic acid bacterium having accession number FERM P-13131, and a deposit number FERM P-1155.
A lactic acid bacterium useful for the production of pickles, selected from high lactic acid fermentable lactic acid bacteria of 0.