JP4366519B2 - Method for producing pickled floor and processed food using shochu distilled spirits - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a pickled floor for food processing containing distilled shochu and shochu of shochu and pickles obtained using the pickled floor.

  Conventionally, koji pickles, which is known as one of food processing methods, are well known that use sake lees, which are sake squeezed lees, as raw materials (for example, Patent Document 1). As for the pickles using seafood, sake lees are used as raw materials (Patent Documents 2 to 3, Non-Patent Document 1, etc.).

  On the other hand, in addition to beverages and sweeteners, functional foods have been proposed as foods using shochu distilled spirits (shochu) (for example, Patent Documents 4 to 6). Moreover, in addition to having a blood pressure lowering action and a cancer cell suppressing action, shochu is known to have high-functional substances such as GABA (for example, Patent Documents 5, 7, and 8).

Conventionally, however, sake lees have been treated as food, but shochu has been discarded. The reasons why shochu is discarded include 1) 90% or more of the shochu is water, and it is expensive to transport and store.
JP 2006-223214 A JP 2000-245335 A JP-A-10-117738 JP 2006-136343 A JP 2006-94713 A JP-A-2005-304379 JP 2004-326881 JP-A-2004-290114 National Fisheries Processed Product Overview, Koyo Co., Ltd., 2005, pp. 407-409

  Thus, various uses of shochu for distilled spirits have been proposed, but the methods of use are limited, and further development of methods of use is desired.

  In order to further expand demand for primary products such as seafood, the development of processed foods that has never existed is desired.

  Therefore, the main object of the present invention is to provide an unprecedented processed food that effectively uses shochu distilled spirits for food processing.

  As a result of intensive studies in view of the problems of the prior art, the present inventor has found that a soaking bed containing 1) shochu of shochu and 2) koji prepared using koji mold can achieve the above-mentioned purpose, The present invention has been completed.

That is, the present invention relates to the following pickles for food processing and pickles.
1. A soaking bed for food processing, comprising 1) distilled shochu of shochu and 2) koji prepared using Aspergillus oryzae.
2. Item 2. The pickled floor for food processing according to Item 1, comprising a distilled lees of shochu fermented with the koji.
3. Item 3. The pickled bed for food processing according to Item 1 or 2, further comprising fish body and / or fish liver.
4). Item 4. The pickled bed for food processing according to any one of Items 1 to 3, further comprising at least one of salt, sugar and mirin.
5. Pickles obtained by holding at least a part of foodstuffs in contact with the pickled floor according to any one of Items 1 to 4 above.
6). Item 6. The pickles according to item 5 above, wherein the food is seafood, meat or vegetables.
7). A method for producing a processed food, comprising the step of bringing a part or the whole of the food material into contact with the pickled floor according to any one of the above items 1 to 4 and then holding the processed food. Method.
8). Item 8. The method according to Item 7, wherein seafood or a fillet thereof is used as a food material.
9. Item 9. The production method according to Item 8, wherein the seafood or a fillet thereof has been subjected to dehydration treatment by immersing in salt water in advance prior to the contact.

  According to the present invention, a shochu distilled spirit (shochu) is used as a pickled bed, so that a processed food having an unprecedented unique flavor can be provided. On the other hand, shochu is an industrial waste, so it is necessary to examine its disposal method and secure a disposal place. However, the present invention enables its effective use and contributes to the improvement of environmental problems. be able to.

  In addition, for example, high-catch fish such as the dolphin should be stored frozen and adjusted for shipment in order to prevent the fish price from falling. Because of the decline, it tends to be shunned not only as a sashimi product but also as a heat-processed product. In this regard, according to the present invention, it is possible not only to store for a relatively long period of time without freezing, but also to provide a food with a good flavor, which can contribute to a stable supply of food. .

  Furthermore, according to the present invention, useful ingredients (especially umami ingredients and functional ingredients) of foodstuffs (such as fish meat) can be increased by refermenting shochu distilled spirits with koji prepared using koji mold. It becomes possible to provide foods with high palatability and nutritional value.

  Specifically, shochu contains more mineral components such as potassium, vitamins such as vitamin B and vitamin E, polyphenols and the like than sake lees. In particular, since vitamin E and polyphenol have a lipid oxidation inhibitory effect, lipid oxidation of the food can be suitably suppressed by using shochu for processing foods such as livestock meat and marine products containing a large amount of lipid.

  Also, shochu basically contains trehalose. Since trehalose has a texture-improving effect, the texture of food can be improved by infiltrating trehalose into the food soaked in the pickled floor.

  In the present invention, by refermenting shochu with the koji prepared using Aspergillus oryzae, the pickled floor can be maintained for a longer period than shochu alone without producing a rotting odor, so it is more suitable as a pickled bed for processed foods. I can say that.

Pickled floor The pickled floor of the present invention is a pickled floor for food processing comprising 1) distilled spirits of shochu and 2) straw prepared using Aspergillus oryzae. In order to contain the said distilled lees and the said lees simultaneously, the pickled bed of this invention contains the distilled lees of the shochu fermented with the said lees.

  The type of shochu that can be applied is not limited, and various types of shochu such as shochu shochu, wheat shochu, rice shochu, buckwheat shochu, chestnut shochu, etc. can be employed. The distiller is a by-product that is produced as a by-product when producing shochu.

  By fermenting the distilled lees using the koji, it is possible to suppress or prevent the rotting of the soaking bed. Further, by fermenting the distilled koji using the koji, it is possible to promote an increase in useful ingredients of the food (for example, free amino acids such as GABA, glutamic acid, alanine, valine, leucine, and isoleucine).

  As the Aspergillus, at least one of the genus Aspergillus and the genus Monascus is preferable. As the rice bran, for example, rice bran, wheat straw or the like can be used. These can be used individually by 1 type or in combination of 2 or more types. Moreover, although the said cocoon is classified into jaundice, black cocoon, white cocoon, etc. according to the kind of spore, in this invention, these can be used individually by 1 type or in combination of 2 or more types. The amount of the soot added is not particularly limited, but is generally about 3 to 50 parts by weight, preferably about 7 to 50 parts by weight, more preferably about 10 to 20 parts by weight with respect to 100 parts by weight of the distilled water. .

  A crushed cocoon may be used as the cocoon. By adding the pulverized rice cake, the content of GABA and the like in the pickled bed can be increased. Moreover, the external appearance of the food (for example, pickles) taken out from the pickled floor is improved. That is, the size of the unmilled rice cake is usually about the size of a rice grain, so that there is a problem that the rice grain-sized rice cake adheres to the food when taken out from the pickled floor, and the appearance of the food deteriorates. This problem can be suitably avoided by pulverizing the straw beforehand.

  Examples of the crushed cocoons include cocoons of powder, scales, and the like. When the wrinkles are powdery, the average particle size is preferably about 100 to 1,000 μm.

  Moreover, as the cocoon, cocoon activated at the optimum temperature for each gonococcal species may be used. By adding the activated koji, glutamic acid decarboxylase possessed by koji molds can be increased or activated, and the content of GABA or the like in the soaking bed can be increased. The temperature at which the koji is activated is preferably about 20 to 35 ° C. for yellow koji. The activation time is preferably about 24 to 48 hours.

  The pickled floor of the present invention may contain fish as necessary. By containing the body, pyridoxal-5′-phosphate (hereinafter abbreviated as “PLP”), which is a form of vitamin B6 contained in the body, elutes in the soaking bed, and the PLP generates GABA. By acting as a coenzyme for the enzyme, the content of GABA in the soaking bed can be improved. It does not specifically limit as said fish, For example, a dolphin, amberjack, yellowtail, Thai, tuna, etc. are mentioned. These fish can be used singly or in combination of two or more. As for the addition amount of the said body, 10-100 mass parts is preferable with respect to 100 mass of said distillers.

  The pickled floor of the present invention may contain fish liver as necessary. By containing the liver, PLP that is a form of vitamin B6 contained in the liver is eluted, and the PLP acts as a coenzyme for GABA-producing enzyme, thereby improving the GABA content in the soaking bed. Can do. It does not specifically limit as said fish, For example, a dolphin, amberjack, yellowtail, Thai, tuna, etc. are mentioned. These fish livers can be used singly or in combination of two or more. The added amount of the liver is preferably 10 to 20 parts by mass with respect to 100 parts by mass of the distiller.

  The pickled floor of the present invention may contain various seasonings and the like as necessary. For example, at least one of salt, sugar and mirin can be used. These blending ratios can be appropriately set according to the target flavor, the type of food used, and the like.

Preparation of the soaking bed The soaking bed of the present invention can be obtained by uniformly mixing the respective components. The mixing order is not limited, but it is particularly preferable to add salt, sugar, mirin, etc. after fermenting the shochu by blending the shochu with the shochu. Thereby, after making a useful ingredient increase preferentially by the effect | action of a soot, it can adjust to a desired taste. The body and the liver are preferably blended before the shochu is fermented.

  In particular, when preparing the soaking bed of the present invention, it is desirable that the mixture obtained is allowed to stand after adding the straw to the distillation trough.

  When allowed to stand, the amount of the active ingredient contained in the soaking bed can be adjusted by appropriately setting the standing temperature. For example, when the standing temperature is set to 15 ° C. or higher, preferably 15 to 35 ° C., the contents of GABA, glucose and the like in the soaking bed can be suitably increased. Moreover, when the standing temperature is set to 15 ° C. or lower, preferably 5 ° C. or lower, the trehalose content in the soaking bed can be suitably maintained.

  The standing time is not particularly limited, but is preferably 5 hours or longer, more preferably 24 hours or longer, and further preferably 24 to 30 hours. By setting the standing time to 5 hours or longer, GABA, glucose and the like contained in the soaking bed can be suitably increased. Moreover, the production | generation of ammonia nitrogen used as a cause of decay can be suppressed or prevented suitably by making stationary time into 30 hours or less.

Pickles The pickles of the present invention can be obtained by holding at least a portion of the food material in contact with the pickled floor.

  The food may be soaked in the soaking floor so as not to be exposed from the soaking floor, or may be soaked in the soaking floor in a state where a part thereof is exposed.

  When using the soaking bed of the present invention, it may be used in the same manner as a known soaking bed. For example, 1) A method of immersing ingredients in the soaking floor (including the case where the soaking floor is in liquid form), 2) Spreading the soaking floor on the bottom of the container, placing the ingredients on it, and further soaking on the soaking floor Any method such as a method of covering, 3) a method of applying a pickled floor from above the food, etc. may be used.

  The food is not particularly limited, and the same materials as those applied in the known pickles, pickles and miso pickles can be used. For example, seafood such as shiira, amberjack, yellowtail, Thai, and tuna; meat such as beef, pork, and chicken; vegetables such as radish, carrot, and cucumber. When using seafood as a food material, fillets can be preferably used.

  After the food is brought into contact with the pickled floor, the pickled food of the present invention is obtained by holding the pickled floor in a cool dark place for a predetermined time, for example.

  The pickles of the present invention particularly contain a large amount of umami components and functional components. Therefore, the pickles of the present invention have excellent palatability and high nutritional value.

  Moreover, the pickles of the present invention usually contain trehalose. Since trehalose has a texture-improving effect, the pickles of the present invention have a good texture.

  Examples and reference examples will be shown below to describe the features of the present invention more specifically. However, the scope of the present invention is not limited to the examples and reference examples.

  In addition, the rice bran used in an Example and a reference example is the rice bran prepared using Aspergillus oryzae.

Example 1
Mixing 58.4% by mass of shochu distilled spirits and 8.8% by mass of rice bran (yellow koji) and leaving them in a cool and dark place for 5 days yielded a basic pickled bed. This basic soaking bed was mixed with 1.5% by mass of sodium chloride, 19.5% by mass of mirin and 11.8% by mass of sugar to obtain a soaking bed. Shiira was used as an ingredient. The shiira was peeled and cut into a thickness of 1 to 2 cm, put in a cold saline solution having a concentration of 10% by mass, and soaked in a cool dark place for 1 hour for dehydration. The cutlery fillet was taken out from the above-mentioned saline solution, drained, and then placed on a 4-fold amount soaked bed and soaked in a cool and dark place for 1 day.

  After removing the fillet from the pickled floor, the fillet was baked in an oven. The baked fillet exhibited the flavors of potato shochu and salmon, had a unique and fragrant flavor that had never been seen before, and the taste was also good. As a result of tasting by 10 monitors, it was evaluated that there was no fishy odor and the flavor was new and delicious.

Example 2
Mixing 50% by mass of shochu shochu and 20% by mass of rice bran (yellow koji), and leaving it in a cool dark place for 5 days gave a basic pickled bed. 2% by mass of sodium chloride, 15% by mass of mirin, and 13% by mass of sugar were mixed in this basic soaking bed to obtain a soaking bed. The red sea bream was processed and soaked in the same manner as in Example 1 except that cultured red sea bream was used instead of the shiira. Processed food was manufactured. After removing the fillet from the pickled floor, the fillet was baked in an oven. The baked fillet exhibited the flavors of potato shochu and salmon, had a unique and fragrant flavor that had never been seen before, and the taste was also good.

Example 3
A soaking bed was prepared in the same manner as in Example 1. The radish was used as a food material, and it was soaked in the same manner as in Example 1. After removing the radish from the pickled floor, the pickled floor adhering to the radish was wiped off and cut into bite-sized pieces to eat. The pickled radish was fully flavored with potato shochu and salmon, had a unique flavor that had never been seen before, and had a good taste.

Example 4
A soaking bed was prepared in the same manner as in Example 1. Using chicken as a food material, chicken was processed and soaked in the same manner as in Example 1. After removing the fillet from the pickled floor, the fillet was baked in an oven. The baked fillet exhibited the flavors of potato shochu and salmon, had a unique and fragrant flavor that had never been seen before, and the taste was also good.

Example 5
A pickled floor was prepared in the same manner as in Example 1 except that barley shochu was used instead of the shochu shochu, the dough was processed, and the fillet was pickled. After removing the fillet from the pickled floor, the fillet was baked in an oven. The baked fillet had a barley shochu and koji flavors different from koji shochu, and had a unique and fragrant flavor that had never been seen before, and the taste was also good.

Example 6
60% by mass of shochu-distilled rice cake and 10% by mass of rice bran (black rice cake) were mixed and left in a cool and dark place for 5 days to obtain a basic pickled bed. 2% by mass of sodium chloride, 15% by mass of mirin, and 13% by mass of sugar were mixed in this basic soaking bed to obtain a soaking bed. And by the method similar to Example 1, a dolphin was processed and the fillet was immersed in the said pickled floor. After removing the fillet from the pickled floor, the fillet was baked in an oven. The baked fillet had a refreshing flavor derived from the citric acid of potato shochu and black salmon, had a unique and fragrant flavor that had never been seen before, and the taste was also good.

Test example 1
In Example 1, the change of the component in the dolphin fillet immersed in the pickled floor for 1 day was investigated. The results are shown in Table 1.

  As is apparent from the results of Table 1, free amino acids such as GABA, glutamic acid, alanine, valine, leucine, isoleucine, and phenylalanine, which are known as umami ingredients or functional ingredients, can be obtained by soaking in the soaking floor of the present invention. It can be seen that it has increased.

Test example 2
In order to examine the addition effect of soot, the test was conducted by a simpler method than that of Example 1. That is, a pickled bed made with 88.5% by weight of shochu shochu, 10% by weight of rice bran, and 1.5% by weight of salt, and a pickled bed made of 98.5% by weight of shochu shochu and 1.5% by weight of salt. These were prepared, soaked with the dolphin, and the change in the ingredients in the dolphin fillet after one week at room temperature was examined. Here, in order to clarify the effect of adding koji, mirin and sugar were not added. The results are shown in Table 2. Table 2 shows a case where no koji is added (middle column) and a case where koji shochu is fermented by adding koji (right column).

  As is apparent from the results in Table 2, it can be seen that free amino acids such as glutamic acid, alanine, and valine, which are known as umami components or functional components, increase by soaking in the soaking floor of the present invention. In particular, it can be seen that the increase is more pronounced when the shochu is fermented by adding koji.

Test example 3
Pickled bed 1 mixed with 88.5% by weight of shochu lees, 10% by weight of rice bran, and 1.5% by weight of salt, and pickled floor 2 mixed with 98.5% by weight of shochu shochu and 1.5% by weight of salt Were prepared and compared. When both were prepared and allowed to stand in a cool and dark place under the same conditions, a rotting odor was felt on the soaking floor 2 on the 5th day, but no rotting odor was felt on the soaking floor 1. From this, it was also found that the addition of cocoon has the effect of delaying the decay of the pickled floor.

Reference example 1
0.5 parts by mass and 10 parts by mass of sodium glutamate and rice bran (yellow koji) were added to 50 g of koji shochu and 100 parts by mass of koji shochu, respectively, to obtain a mixture. The said mixture was prepared for the number of test plots.

  The mixture was re-fermented by allowing it to stand in an incubator. The standing temperatures were 5 ° C, 15 ° C, 25 ° C, 35 ° C and 45 ° C, respectively. Immediately after standing, 3 g each of the re-fermented product was collected after 2 hours, 5 hours, 24 hours and 48 hours, and 3 mL of 2% sulfosalicylic acid was quickly added to the re-fermented product to stop the enzyme reaction. I let you.

  Next, after centrifugation at 5000 G for 15 minutes, 2 mL of the supernatant was collected, and 2 mL of distilled water and 4 mL of 0.04N hydrochloric acid were added to the supernatant and mixed to remove proteins.

  The contents of GABA, glucose, ammonia nitrogen, and trehalose in the obtained processed product were confirmed by the following methods (1) to (4).

(1) Method 1
The GABA content was measured using a fully automatic amino acid analyzer (manufactured by JEOL Ltd., JOEL-500 / v).

  The results are shown in FIG.

  In addition, when the content of GABA is 15 mg or more in 100 g of the treated product, GABA can be suitably added to the food material to be brought into contact with the soaking bed.

(2) Method 2
The glucose content was measured using a commercially available measurement kit (trade name “glucose CII-Test Wako” manufactured by Wako Pure Chemical Industries, Ltd.).

  The results are shown in FIG.

(3) Method 3
The content of ammonia nitrogen was measured by the indophenol method. Specifically, by mixing the treated product with a sodium phenol-nitroplusside solution and then quantifying the absorbance of indophenol blue produced by adding an alkaline sodium hypochlorite solution using a spectrophotometer. It was measured.

  The results are shown in FIG.

  In addition, when the content of ammonia nitrogen is 1.5 mg or less in 100 g of the treated product, rotting of the soaking bed can be suitably avoided.

(4) Method 4
After the treatment product was diluted with acetonitrile, the trehalose content in the dilution was determined by high performance liquid chromatography equipped with a differential refractometer (column “NH type ₂ column”, developing solvent “acetonitrile: water = 3: 1”). ).

  The results are shown in FIG.

Reference example 2
0.2 parts by mass of sodium glutamate is added to 50 g of koji shochu with respect to 100 parts by mass of koji shochu, and rice bran (yellow koji) is added in an amount of 1 mass with respect to 100 parts by mass of koji shochu. 5 parts by mass, 10 parts by mass and 20 parts by mass were added and mixed to obtain 5 types of mixtures.

  Each of the mixtures was re-fermented by allowing it to stand in an incubator. The standing temperature was 15 ° C. After leaving it to stand for 24 hours, 3 g of the obtained re-fermented product was collected, and 3 mL of 2% sulfosalicylic acid was quickly added to the re-fermented product to stop the enzyme reaction.

  Next, after centrifugation at 5000 G for 15 minutes, 2 mL of the supernatant was collected, and 2 mL of distilled water and 4 mL of 0.04N hydrochloric acid were added to the supernatant and mixed to remove proteins.

  The contents of GABA and ammonia nitrogen in the obtained treated product were confirmed by the methods (1) and (3) above.

  The results are shown in FIGS.

Reference example 3
By adding 5 parts by mass and 10 parts by mass of sodium glutamate and rice bran (yellow koji) to 100 parts by mass of the koji shochu, respectively, and adding 500 μM of PLP to 50 g of koji shochu A mixture was obtained. The said mixture was prepared for the number of test plots. The PLP was used as a substitute for fish and liver used in Reference Examples 6 and 7 below.

  The mixture was re-fermented by allowing it to stand in an incubator. The standing temperatures were 5 ° C, 15 ° C, 25 ° C, 35 ° C, 45 ° C and 55 ° C, respectively. Immediately after standing, after 5 hours, 24 hours, 48 hours and 72 hours, 3 g of each re-fermented product was collected, and 3 mL of 2% sulfosalicylic acid was quickly added to the re-fermented product to stop the enzyme reaction. I let you.

  Next, after centrifugation at 5000 G for 15 minutes, 2 mL of the supernatant was collected, and 2 mL of distilled water and 4 mL of 0.04N hydrochloric acid were added to the supernatant and mixed to remove proteins.

  The contents of GABA, ammonia nitrogen and trehalose in the obtained treated product were confirmed by the methods (1), (3) and (4) above.

  The results are shown in FIG. 7, FIG. 8, and FIG.

Reference example 4
To 50 g of shochu shochu, sodium glutamate and powdered rice bran (yellow koji) having an average particle size of 500 μm are added to 0.25 parts by weight and 10 parts by weight, respectively, with respect to 100 parts by weight of the shochu shochu, Furthermore, 500 μM of PLP was added and mixed to obtain a mixture. The PLP was used as a substitute for fish and liver used in Reference Examples 6 and 7 below.

  The mixture was re-fermented by allowing it to stand in an incubator. The standing temperature was 25 ° C. After leaving it to stand for 24 hours, 3 g of the obtained re-fermented product was collected, and 3 mL of 2% sulfosalicylic acid was quickly added to the re-fermented product to stop the enzyme reaction.

  Next, after centrifugation at 5000 G for 15 minutes, 2 mL of the supernatant was collected, and 2 mL of distilled water and 4 mL of 0.04N hydrochloric acid were added to the supernatant and mixed to remove proteins.

  The content of GABA in the obtained processed product was confirmed by the method (1).

  1) A mixture prepared by the same method as above except that unmilled rice bran was used instead of the pulverized rice bran. 2) A mixture prepared by the same method as described above except that PLP was not added. And 3) A mixture prepared by the same method as above except that unmilled rice bran was used in place of the pulverized rice bran and PLP was not added. The content was confirmed.

  The results are shown in FIG.

Reference Example 5
Rice bran (yellow cocoon) was activated by allowing it to stand at 35 ° C., which is the optimum temperature range for the activity of Aspergillus, for 39 hours.

  A mixture was obtained by adding 0.2 parts by mass and 10 parts by mass of sodium glutamate and activated rice bran to 50 parts of the shochu shochu and 100 parts by weight of the shochu shochu, respectively, and mixing them.

  The mixture was re-fermented by allowing it to stand in an incubator. The standing temperature was 25 ° C. After leaving it to stand for 24 hours, 3 g of the obtained re-fermented product was collected, and 3 mL of 2% sulfosalicylic acid was quickly added to the re-fermented product to stop the enzyme reaction.

  Next, after centrifugation at 5000 G for 15 minutes, 2 mL of the supernatant was collected, and 2 mL of distilled water and 4 mL of 0.04N hydrochloric acid were added to the supernatant and mixed to remove proteins.

  The content of GABA in the obtained processed product was confirmed by the method (1).

  Note that the GABA content was also confirmed by the same method as described above for a mixture prepared by the same method as above except that non-activated rice bran was used instead of the activated rice bran. .

  The results are shown in FIG.

Reference Example 6
After adding 5 parts by mass and 100 parts by mass of sodium glutamate and shiira to 100 g of the shochu shochu in 50 g of koji shochu, respectively, rice bran (yellow koji) is added to 100 parts by mass of the koji shochu. 10 parts by mass was added to and mixed to obtain a mixture. The said mixture was prepared for the number of test plots.

  The mixture was re-fermented by allowing it to stand in an incubator. The standing temperature was 45 ° C. After 0.5 hours, 1 hour, 2 hours, 5 hours, and 24 hours, 3 g of each re-fermented product was collected, and 3 mL of 2% sulfosalicylic acid was quickly added to the re-fermented product to perform the enzyme reaction. Was stopped.

  Next, after centrifugation at 5000 G for 15 minutes, 2 mL of the supernatant was collected, and 2 mL of distilled water and 4 mL of 0.04N hydrochloric acid were added to the supernatant and mixed to remove proteins.

  The content of GABA in the obtained processed product was confirmed by the method (1).

  The results are shown in FIG.

Reference Example 7
After adding 5 parts by mass and 20 parts by mass of sodium glutamate and amberjack to 100 parts by mass of koji shochu to 50 g of koji shochu, rice koji (yellow koji) was added to 100 parts by mass of koji shochu, respectively. 10 parts by mass was added to and mixed to obtain a mixture. The said mixture was prepared for the number of test plots.

  The mixture was re-fermented by allowing it to stand in an incubator. The standing temperature was 45 ° C. Immediately after standing, after 5 hours, 24 hours, 48 hours and 72 hours, 3 g of each re-fermented product was collected, and 3 mL of 2% sulfosalicylic acid was quickly added to the re-fermented product to stop the enzyme reaction. I let you.

  Next, after centrifugation at 5000 G for 15 minutes, 2 mL of the supernatant was collected, and 2 mL of distilled water and 4 mL of 0.04N hydrochloric acid were added to the supernatant and mixed to remove proteins.

  The content of GABA in the obtained processed product was confirmed by the method (1).

  The results are shown in FIG.

FIG. 1 shows the change over time in GABA content for each standing temperature in Reference Example 1. FIG. 2 shows changes with time in glucose content according to stationary temperature in Reference Example 1. FIG. 3 shows the change over time in the ammonia nitrogen content according to the standing temperature in Reference Example 1. FIG. 4 shows the change with time of trehalose content according to the standing temperature in Reference Example 1. FIG. 5 shows the GABA content according to the amount of rice bran added in Reference Example 2. FIG. 6 shows the content of ammonia nitrogen according to the amount of rice bran added in Reference Example 2. FIG. 7 shows the change over time in GABA content for each standing temperature in Reference Example 3. FIG. 8 shows the change over time in the ammonia nitrogen content according to the standing temperature in Reference Example 3. FIG. 9 shows the change with time of trehalose content according to the standing temperature in Reference Example 3. FIG. 10 shows the GABA content in the mixture in Reference Example 4. FIG. 11 shows the GABA content in the mixture in Reference Example 5. FIG. 12 shows the GABA content in the mixture in Reference Example 6. FIG. 13 shows the GABA content in the mixture in Reference Example 7.

Claims (5)

A pickled floor for food processing , including fermented shochu distilled spirits . The pickled bed for food processing according to claim 1, further comprising fish body and / or fish liver. The pickled bed for food processing according to claim 1 or 2, further comprising at least one of salt, sugar and mirin. Pickles obtained by holding at least a part of foodstuffs in contact with the pickled floor according to any one of claims 1 to 3. Pickled vegetables according to claim 4, wherein the food is a seafood, meat or vegetable.

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