JP7193075B2 - Nukadoko material, its manufacturing method, and nukadoko - Google Patents

Description

The present invention relates to a bran bed material, a method for producing the same, and a bran bed. The present invention relates to a bran bed material for bran beds used under temperature conditions, and a method for producing the same.

Traditional vegetable pickles are often pickled with fermented products such as rice bran, sake lees, and koji as a base for pickles.

Of these pickles, sake lees and koji are difficult to use because they are expensive, so rice bran is the most commonly used raw material. However, ``Nukadoko'', which is a pickle bed made by fermenting rice bran, tends to mold and float easily, so it needs to be stirred every day. Thus, conventional rice bran beds are troublesome to maintain, and if left unattended, they will rot and emit an intolerable offensive odor. Therefore, it is difficult to use it in a highly airtight house like in recent years, and only limited vegetables (eggplant, cucumber, Chinese cabbage, radish, etc.) can be used.

In recent years, instead of rice bran and bran, there has been proposed a pickle bed using "okara", which is secondarily produced in large quantities in the production of tofu, soybean milk, and the like. Also, a pickle bed is proposed in which lactic acid bacteria (Lactobacillus plantarum) are added to the residue of beans, grains or potatoes and fermented at a low temperature. However, the marketability of the known lactic acid bacterium maturing pickles bed is extremely limited because harmful bacteria generate CO ₂ and ethylene gas due to generation of ethylene gas.

Furthermore, the known pickle bed adds lactic acid and salt content produced by lactic acid bacteria, and the desired taste of nutrients and protein of the raw material of the pickle bed cannot be obtained.

In addition, since the known pickle bed is not heat-treated, general bacteria, especially Clostridium and Escherichia coli (Escherichia coli, colon bacillus) may occur in the worst case, and their colonization is observed. .

In view of the above, Japanese Unexamined Patent Application Publication No. 2003-47398 proposes a pickle bed that solves the problems of the conventional ones. The method for producing pickled vegetables proposed in this application is not a pure culture, but a mixed culture in which lactic acid bacteria (Lactobacillus fermentum) are mixed with natural salt, kelp and chili peppers and cultured. Then, the aged mixture is boiled at the required temperature for the required time to sterilize (action and operation for realizing a state in which all proliferative microorganisms are completely sterilized or removed), and the sterilized mixture is naturally cooled. Then, the inner bag containing the sterilized mixture is placed in a required outer bag containing a small bag containing powdered lactic acid bacteria in advance, and the inner bag is sealed. According to this pickle bed manufacturing method, the above-described problems of the conventional pickle bed manufacturing method can be resolved.

However, in the method for producing the pickle bed disclosed in this publication, the aged mixture is sterilized by boiling at the required temperature (85° C. in the example) for the required time, so lactic acid bacteria are added again. As a result, there arises a problem that the work takes time and an additional cost for re-addition of lactic acid bacteria is required. Furthermore, as in the conventional method, the lactic acid bacteria become excessive in a short period of time, so there is a problem that the pickles become sour early and the pickle bed becomes unusable.

JP-A-2003-47398

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a novel rice bran bed material, a method for producing the same, and a rice bran bed which can be pickled for a long period of time without the need for additional lactic acid bacteria.

The above objects are achieved by a method for producing bran bed material and a method for producing rice bran bed having the following configurations (1) to (3).
(1)
A method for producing a bran bed material for bran beds that uses rice bran as the main raw material and is used under a temperature condition of 2 ° C. to 15 ° C.,
A predetermined amount of dry lactic acid bacteria, which is Lactobacillus fermentum, is added to the rice bran,
This is fermented at room temperature for a predetermined time,
Then, heat treatment at a high temperature of 68 to 82 ° C. for 10 to 35 minutes,
After this heat treatment, it is rapidly cooled,
For 1 gram of rice bran,
containing 0.4 ×10 ² to 1.0× 10 ² live lactic acid bacteria and active enzymes,
A method for producing a rice bran bed material, characterized by producing a rice bran bed material substantially free of yeast and common bacteria.
(2)
A method for producing rice bran bed using the rice bran bed material produced by the method for producing rice bran bed material of ( 1) above.
(3)
The method for producing the rice bran bed according to (2) above, wherein no salt is added.

In the rice bran bed material of the present invention, the number of lactic acid bacteria contained is limited to a low level, and the rice bran bed using the lactic acid bacteria is premised on being used at a low temperature that can be realized in a refrigerator or the like. can be used for a long time (about 2 months in a normal home) without turning sour. On the other hand, since there is a large amount of enzymes that are not deactivated by denaturation, flavorful pickles are possible. In addition, since it does not contain harmful general bacteria (abnormal bacteria) due to heat treatment, general bacteria (abnormal bacteria) do not propagate and safe and flavorful pickles can be produced without using any salt. If you prefer saltiness, you may add some salt to the nukadoko, or rub the vegetables with salt before pickling.

First, a method for producing bran bed material according to an embodiment of the present invention will be described.
In the production of this nukadoko material, first, raw materials having the following composition are prepared.
Roasted rice bran: 50-70% by weight, soyahuit (soybean powder): 10-30% by weight, lactic acid bacteria (dry state): 1-4% by weight, refined salt: 4-8% by weight, others (inulin, trehalose, etc.) .

As the lactic acid bacteria, microorganisms such as Lactobacillus genus, Pediococcus genus, Leuconostoc genus, Bifidobacterium genus, which are conventionally used for fermented milk or pickles, etc. Examples of the genus Lactobacillus include Lactobacillus casei, Lactobacillus fermentum, Lactobacillus brevis, Lactobacillus arabinosus, Lactobacillus arabinosus, etc. Lactobacillus fermentum, which is a heterozygous lactic acid bacterium, is particularly preferred as the lactic acid bacterium used in the present invention.

600 to 700 parts by weight of water is added to 100 parts by weight of the raw material blended as described above, and the mixture is aged at room temperature for about 5 to 10 hours. At this time, the number of lactic acid bacteria grows to about 2.0×10 ⁹ to 1.2×10 ¹⁰ , and accordingly the lactic acid bacteria produce enzymes.

Thereafter, the aged rice bran bed material is heat-treated under the following conditions to sterilize it.
Temperature: 68-82°C
Time: 10 to 35 minutes After the heat treatment, the rice bran bed material is completed by rapid cooling. At this time, since it is manufactured in a bag, it is packaged and labeled to become a product.

From the above,
For 1 gram of rice bran,
Live lactic acid bacteria, preferably 0.2×10 ² to 1×10 ⁵ , particularly preferably 1×10 ² to 1×10 ³ , and active enzymes with a titer factor of 4000 to 5000. A bran bed material containing is produced.
This bran bed material is sterilized by the heat treatment, and contains substantially no yeast and general bacteria (harmful germs).

First, 6 g of lactic acid bacteria (dry state) was added to 1 kg of rice bran, 691 kg of water was added, and the mixture was aged for 8 hours to prepare a raw material. At this time, 5.8×10 ⁶ lactic acid bacteria, 500 or less yeast, and 5.4×10 ⁶ general bacteria were found per 1 g of raw material.

The above raw materials were heat-treated at different temperatures and treatment times as described below to prepare rice bran bed material samples of Examples and Comparative Examples. After heat treatment, the number of lactic acid bacteria, the number of yeasts, and the number of general bacteria were measured. The results are shown in the table below.

To the bran bed materials of the above Examples and Comparative Examples, the following types of additives were added in the following mixing ratios to prepare bran bed samples.
per 1 kg of rice bran
(1) Inulin (Jerusalem artichoke fine powder) 7%
(2) Trehalose (fermented material) 3%

As the above-mentioned nukadoko samples, 100 cucumbers were soaked for 10 hours each in "freshly made (1 day)" and "30 days after being made" without actually rubbing salt, and 100 men and women were tested. A tasting test (sensory test) was performed by having them serve as a monitor.
The evaluation results are indicated by ⊚, ◯, Δ, and × in the above table. A rating of 1 was given for "freshly made (1 day)" and a rating of 2 was given for "30 days after making".
The meanings of ⊚, ∘, Δ, and × are “very delicious,” “tasty,” “no change,” and “sour,” respectively. As for the display, the one evaluated by the largest number of people among 100 monitors was used as the evaluation.
For example, if ⊙ is 40, O is 30, Δ is 20, and × is 10, then ⊚ is the largest number.

The composition of the number of monitors was as follows.
Elementary school students: 10 men and women Junior high school students: 10 men and women High school students: 10 men and women 30s: 10 men and women 60s: 10 men and women

Many monitors said that the lightly pickled rice bran bed sample of Comparative Example 4 had a rice bran smell. On the other hand, there were many monitors who said that the product of Comparative Example 1 after 30 days was too sour.
From the above, the effect of the present invention is clear.
When the heat treatment was performed at 70°C for 35 minutes, almost the same results as in Example 3 were obtained. I didn't get good results.

Claims (3)

A method for producing a bran bed material for bran beds that uses rice bran as the main raw material and is used under a temperature condition of 2 ° C. to 15 ° C.,
A predetermined amount of dry lactic acid bacteria, which is Lactobacillus fermentum, is added to the rice bran,
This is fermented at room temperature for a predetermined time,
Then, heat treatment at a high temperature of 68 to 82 ° C. for 10 to 35 minutes,
After this heat treatment, it is rapidly cooled,
For 1 gram of rice bran,
containing 0.4 ×10 ² to 1.0× 10 ² live lactic acid bacteria and active enzymes,
A method for producing a rice bran bed material, characterized by producing a rice bran bed material substantially free of yeast and common bacteria. A method for producing rice bran bed using the rice bran bed material produced by the method for producing rice bran bed material according to claim 1 . The method for producing bran bed according to claim 2 , wherein no salt is added.