JPH01231845A - Pickling bed additive, pickling bed and production of pickles - Google Patents

Abstract

PURPOSE:To obtain the title additive which can give pickles of reduced salt, good taste and high storability by using chitosan or its acid salt. CONSTITUTION:The subject additive contains chitosan or its acid adduct. The additive is added to the pickling bed by 0.001-0.5%. Low-molecular-weight chitosan is preferred, while higher deacetylation is preferred, because the hydrophilic properties becomes higher.

Description

[Detailed description of the invention] [Industrial application field]

The present invention relates to a novel pickling bed additive containing chitosan or chitosanate, a pickling bed, and a method for producing pickles that are low in salt, have a good flavor, and have excellent storage stability using the pickling bed.

[Conventional technology]

(Background) Pickles are fermented foods that are essential to Japan's diet, and have been prepared in households since ancient times, and have also been produced and sold in large quantities in factories as local specialties. However, when making pickles, a large amount of salt is used to suppress the growth of harmful bacteria, so overeating leads to the intake of large amounts of sodium ions. The epidemiological causal relationship between these two diseases has already been clarified. Furthermore, in recent years, the epidemiological correlation between table salt and gastric cancer has become clear, and excessive salt intake has become a major dietary problem among the entire population, and almost all foods are now required to be low in salt. It is becoming. (Problems with conventional technology) Methods for reducing the chloride content of pickles include manufacturing at low temperatures to suppress the growth of harmful bacteria and filling with nitrogen gas, which have had some success, but are expensive and difficult for ordinary households to use. I can't hire you. There is also a method of using potassium chloride instead of table salt, but it tastes bad and is not suitable for practical use. Many microorganisms are involved in pickles, but
It is important to activate useful yeast and lactic acid bacteria and suppress harmful bacteria.In particular, if useful yeast and lactic acid bacteria are not active, delicious pickles will not be made. The most common pickling materials in Japan are rice bran, sake lees, koji, etc. Among them, rice bran pickles are the most widely used, but if the salt concentration is low, they deteriorate and give off a so-called rice bran miso smell, making it unpleasant for young people. He was shunned and won. However, the use of preservatives is problematic in terms of food hygiene, and since preservatives also act on certain beneficial bacteria, it is not possible to obtain better pickles with preservatives. Salt, which has been widely used in the production of pickles, has the effect of promoting the growth of useful bacteria and suppressing the growth of harmful bacteria, so it is scientifically based to reduce the amount of salt used to obtain better pickles. is also an extremely difficult task.

[Problem to be solved by the invention]

Therefore, the problem to be solved by the present invention is to develop a method of obtaining delicious pickles under low salt conditions by making use of useful bacteria and suppressing harmful bacteria.

[Means to solve the problem]

(Summary) However, as a result of intensive research, the present inventor discovered the unexpected fact that by using an appropriate amount of chitosan or chitosanate, delicious pickles can be made even with low chloride. The present invention is based on the above findings, and its gist is a pickling bed additive containing chitosan or a chitosanate, a pickling bed, and a method for producing pickles using the pickling bed. (According to the knowledge of the person explaining the invention in detail, the entire pickled bed is 0.001 to 0.
By adding chitosan or chitosan #salt to a concentration of 5%, there is no harm to beneficial bacteria at all, but the growth of harmful bacteria is effectively suppressed, and therefore good pickles can be obtained even if the amount of salt added is reduced. It will be done. If the amount of chitosan or chitosanate is less than 0.01%, it will not be effective against harmful bacteria; on the contrary, if the amount is 0.5%
Above that, even useful bacteria may be harmful. The antibacterial and antifungal properties of chitosanate have already been announced by Omuro et al. It has been shown that it is effective against Escherichia coli, Bacillus natto, Pseudomonas aeruginosa, Staphylococcus, etc., and it is effective against Fusarium fungi. In addition, collection of lecture abstracts 16 of the 1986 Japanese Imperial Chemical Society Annual Meeting
According to page 4, Omuro et al. also found that the minimum inhibitory concentration (MIC) of chitosan against Escherichia coli and Pseudomonas aeruginosa is 0.05%;
ulgaricus and 5treptococcus f.
The minimum inhibitory concentration for Aecium is approximately 0.35%
However, since lactic acid bacteria are not the only microorganisms involved in pickles, this announcement itself does not particularly suggest the present invention. The chitosan used in the present invention is obtained by decalcifying the shells of crustaceans such as crabs and shrimps with dilute hydrochloric acid and then deproteinizing them with loading soda, and then deacetylating the chitin with concentrated alkali and high temperature. Manufactured. In the present invention, any chitosan having a molecular weight from several thousand to several hundred thousand may be used, but chitosan having a low molecular weight is generally more effective. The degree of deacetylation only needs to be 50% or more, and the higher the degree, the more preferable it is since it will exhibit wood-loving properties. Chitosan is not soluble in water as it is, but it becomes water-soluble when it is made into a salt of an inorganic acid such as hydrochloric acid or an organic acid such as formic acid, acetic acid, or lactic acid. Various lactic acid bacteria proliferate on the pickling bed and produce lactic acid, and this lactic acid makes chitosan water-soluble, so there is no need to add it in the form of an acid salt, but if desired, it can be added in the form of an acid salt from the beginning. You can also do that. Furthermore, in the pickling bed, yeast bacteria also proliferate and weak alcoholic fermentation occurs, and this ethanol is thought to create a synergistic effect in that it suppresses the growth of bacteria and at the same time serves as nutrients for lactic acid bacteria, helping their growth. be done. The degree of low chloride according to the present invention can be reduced to that of ordinary pickles, depending on the material of the pickling bed, season, and environment.

[Effect]

Chitosan does not harm the lactic acid bacteria, yeast, etc. that are useful for pickle fermentation at concentrations below this level, and effectively suppresses the growth of harmful microorganisms, so good pickles can be obtained even in low-salt conditions. .

【Example】

Hereinafter, an example of embodying the invention and its effects will be explained with reference to Examples, but the examples are, of course, for illustrative purposes and do not mean limitations on the idea of the invention. Example 1 A rice bran miso bed was manufactured using the following formulation. Rice bran 10 kg Glucose 0.5 l Salt Half a loaf of bread 8 kg of water Divide this pickling bed into three equal parts, one side is as it is (this pickling bed is called A), and the other is chitosan (molecular weight 5.000, dehydrated). Acetylation degree: 93%) 0.4 kg was added and thoroughly stirred and mixed (this pickled bed is referred to as B). Pickle vegetables such as cucumbers and eggplants in these pickling beds,
A sensory test was conducted while maintaining the temperature at 20°C. The results are shown in table-1 below.
Shown below. Fire A±ヱMake a pickled bed by reducing the salt of the starched miso bed of Example 1 to a bow, and divide it into three equal parts.One side is left as it is (this pickled bed is designated as C), and the other is coated with chitosan ( (molecular weight 10,000, degree of deacetylation 88%) was added to 0.5 lactate and stirred and mixed well (this pickling bed is designated as D) Chinese cabbage was pickled in these pickling beds and kept at 15°C. hand,
Tested sensually. The results are shown in Table 1 below. (Leaving space below) Table-1 Judgment') A9: ■ Very tasty ○ Average Δ Slightly unpleasant
Continuously conducted for 0 days. ■ The sensory test was conducted by four panelists and expressed on a four-level scale (average). As shown in the above table, the pickled bed of the present invention showed clear superiority over the control in all evaluation items, and it is noteworthy that the evaluation of the sample low-salt pickles was particularly good.

【Effect of the invention】

As explained above, the present invention can contribute to improving people's eating habits and maintaining and improving their health by providing high-quality pickles with low sodium chloride. Patent applicant Daiichi Kogyo Seiyaku Co., Ltd.

Claims (1)

[Claims] 1. A pickling bed additive containing chitosan or chitosanate. 2. A pickled bed containing the additive of claim 1. 3. A method for producing pickles using the pickling bed according to claim 2.