JPH0317466B2 - - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing low-temperature pickles.

In general, pickles are preserved foods that are manufactured at room temperature using the fermentation effect of lactic acid bacteria and yeast and the preservative effect of salt, but poor manufacturing management can lead to softening of the pickled vegetables and deterioration of the quality of the product. There is.

By utilizing low temperatures, the inventors have discovered that
The present invention was achieved as a result of research into obtaining pickles with good flavor without deteriorating the quality of raw vegetables during production.

The purpose of the present invention is to provide a method for producing pickles that does not cause deterioration of the raw vegetables or product pickles by using a low temperature of 0°C or less that maintains the raw vegetables and pickling bed in an unfrozen state. shall be.

Another object of the present invention is that the pickles can withstand long-term storage, can be easily transported, can be mass-produced, and can produce fresh pickles even if the place where the pickles are manufactured is far away from the place where the pickles are manufactured. To provide a pickling bed capable of obtaining pickled products with good flavor.

In the method for producing pickles, the present invention involves storing a pickling bed to which lactic acid bacteria and/or yeast has been added at a temperature on the negative side of 0 to -3°C, and then changing the temperature to 5 to 15°C to lower the temperature on the positive side. stored at -6 to -10
Production of low-temperature pickles, characterized by the steps of: obtaining a prepared pickle bed by storing at a variable temperature at a temperature of 0°C to -5°C; It is the law.

In the present invention, storing the pickled bed at a low temperature of 0 to -3°C means imparting cold resistance to the pickled bed and sterilizing the pickled bed, and the storage period is 5 to 30°C. Days are preferred. The reason why we set the lower limit of low temperature to -3℃ is because lactic acid bacteria, yeast, etc. can be suppressed at temperatures up to -3℃, even if their growth is suppressed.
This is because when the temperature is changed from 3°C to 5°C or higher on the plus side, growth can begin immediately. In addition, the above-mentioned low-temperature stored sterilized pickled bed can be used at 5 to 15 degrees Celsius.
The reason for storing the product at a temperature of 1000 is because the lactic acid bacteria and yeast whose growth has been suppressed will rapidly proliferate and a fermentation effect will be obtained, and the storage period is preferably 5 to 20 days.
The pickled bed is then stored at -6 to -10°C for 5 to 15 days in order to sterilize the grown lactic acid bacteria, yeast, etc. That is, when lactic acid bacteria, yeast, etc. are stored at a temperature of about -3°C, they can start to proliferate when the temperature is changed to 5°C or higher;
This is because when stored at a temperature below about 10°C, its activity is significantly reduced, and even if the temperature is changed to the positive side, it does not proliferate, and when stored at a temperature below -10°C, it maintains its unfrozen state. This is because there is a risk that it will not be possible to do so. The pickled bed treated as described above (referred to as prepared pickled bed in the present invention) is
It contains aromatic esters, alcohol, and other active ingredients produced through the storage process of low-temperature fermentation, and is stabilized by suppressing the activities of yeast, lactic acid bacteria, and the like. Therefore, it can be safely stored in the case of mass production or transported in a distribution system.

In addition, the pickled bed in the present invention means rice bran bed or seasoned bed, and the rice bran bed includes conventional rice bran bed or rice bran 37-40%, salt 2-7%, sugar 3-5%, water.
28-35%, amino acids if necessary, such as those with a composition of 20-25% naturally decomposed amino acids, and the seasoning base is a traditional pickling base such as soy sauce, or rice vinegar 4-25%, sugar 15-25% %, 7-8% salt, amino acids, for example, 25-35% naturally decomposed amino acids, optionally water, a suitable amount of phosphorus or other seasonings.

Note that the amount of lactic acid bacteria and/or yeast added to the pickled bed is preferably about 10 ³ to 10 ⁵ bacteria/g.

In the present invention, arazuke refers to a pretreatment for impregnating raw vegetables with the active ingredients contained in the above-mentioned prepared pickling bed. Alternatively, it means pickling raw vegetables for about 2 to 5 days at a low temperature of about 5 to -3 degrees Celsius in a pickling bed that also contains lactic acid bacteria and/or yeast, without using only salt or water. do. In addition, the composition of the pickling bed in the above-mentioned low-temperature storage is, for example, 5 kg of salt for 80 kg of vegetables.
It is preferable that the number of lactic acid bacteria and yeast is 10 ³ to ^{10 4} /g with respect to the whole pickled bed, using about 7 kg and 15 to 20 kg of water. In the present invention, lactic acid bacteria and/or yeast are added to the rough pickling bed or prepared pickling bed during low-temperature storage in order to adjust the initial number of bacteria and promote good fermentation. When pickling roughly pickled vegetables in a prepared pickling bed, it is preferable to adjust the temperature to about +5 to -5°C.

In addition, raw vegetables include cucurbits, eggplants, turnips,
Radishes, Chinese cabbage, cucumbers, etc. are pickled in rice bran, and
Kili cucumber, eggplant, turnip, radish, gourd, Chinese cabbage, Nozawana, Takana, Hiroshima greens, Chinese vegetables, shiitake mushrooms, etc. are used for seasoning pickles, and one or more selected from these raw vegetables are used as appropriate. They can be cut into shapes and used alone or in combination.

Pickle vegetables in a prepared pickling bed and pickle them to 0~
Storage at a temperature of 5°C means that one or two selected from lactic acid bacteria and yeast are added to roughly pickled vegetables, etc., and the active ingredients in the prepared pickling bed are kept in a stable state. The purpose is to impregnate the
The storage period is preferably 3 to 10 days. Note that the obtained pickled product is preferably packaged, shipped, and transferred in a temperature range of -3 to 5°C.

Next, embodiments of the present invention will be described.

Example 1 Lactic acid bacteria and yeast were added to a rice bran bed consisting of 37 parts of rice bran, 2 parts of salt, 3 parts of sugar, 23 parts of naturally decomposed amino acids, and 35 parts of water at a bacterial count of about 10 ³ to 10 ⁵ /g. After addition, it was stored at -3°C for 10 days, then at +6°C for 6 days.
It was then stored at -6°C for 13 days to obtain a prepared rice bran bed containing flavor components and in a sterilized and stabilized unfrozen state.

The obtained prepared pickles are stored at a temperature of -6°C, and the activity of bacteria is significantly reduced, so they can be transported safely, even if the pickle production site is located far away from the pickle production site. Even if it was, pickles with good flavor could be produced.

On the other hand, to 80 kg of eggplant, add 6 kg of salt, 15 kg of water, and lactic acid bacteria so that the number of bacteria is 10 ³ /g, and make 200 kg of eggplant.
Using a weight of
I got pickled eggplant.

The obtained coarsely pickled eggplants were soaked in the above-prepared rice bran bed and stored at a temperature of -5°C for 7 days.

Example 2 Lactic acid bacteria were added to a seasoning bed consisting of 33 parts of mirin, 25 parts of sugar, 4 parts of rice vinegar, 8 parts of salt, and naturally decomposed amino acids.
Add to about 10 ³ to 10 ⁵ /g and heat to -2°C.
After storing for 15 days at a temperature of +10℃,
stored for 1 day, then stored at -7°C for 10 days,
A prepared seasoning bed was obtained.

On the other hand, 70kg of Nozawana, 7kg of salt, 15g of water, and the number of bacteria.
Add lactic acid bacteria to 10 ³ to 10 ⁴ /g and make 150
A Kg weight was used and stored at a temperature of -2° C. for 4 days to obtain pickled Nozawana.

The obtained rough pickled Nozawana was pickled in the prepared seasoning bed and stored for 5 days at a temperature of -3°C to obtain seasoned pickled Nozawana.

According to the present invention, since the pickling process is carried out at low temperatures, pickles with good color tone, crispness, and flavor can be obtained. Furthermore, even if the place where the pickle bed is manufactured is different from the place where the pickle bed is manufactured using the pickle bed, fresh pickles can always be obtained.

Claims (1)

[Claims] 1. In the method for producing pickles, a pickled bed containing lactic acid bacteria and/or yeast is stored at a temperature of 0 to -3°C, then stored at a temperature of 5 to 15°C, and then -6 to - Store the vegetables at a temperature of 10°C to obtain a prepared pickling bed, and pickle the roughly pickled vegetables on this bed to a temperature of 0 to 30°C.
A method for producing low-temperature pickles, comprising storing them at a temperature of -5°C.