JPH054669A - Container for non-liquid fermented food and method for producing and storing the food - Google Patents

Abstract

PURPOSE:To prevent contamination except by microorganisms which are utilized for fermentation by setting ambient temperature, humidity and gas concentration surrounding a material under suitable conditions for the fermentation and aging when non-liquid fermented food is to be produced. CONSTITUTION:A food material with microorganisms attached is packaged by a sheet having air permeability without any opening, and the package is placed in environments where temperature, humidity and gas concentration have been adjusted so that a container for non-liquid fermented food and methods for producing and storing the food are provided which permits growth, fermentation and aging of the microorganisms.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a container for non-liquid fermented food and a method for producing and storing the food.

[0002]

2. Description of the Related Art When manufacturing a non-liquid fermented food, the raw material is placed in a dedicated fermentation aged container without being packaged, or is packaged with a material having almost no air permeability such as a plastic film.

[0003]

When producing a non-liquid fermented food, the temperature, humidity and gas concentration of the environment around the raw materials are set to conditions suitable for the fermentation aging, and the microorganisms used for the fermentation. It is necessary to prevent contamination of things other than
The conventional method has the following various problems. That is,
First, when placed in a fermentation aged container without packaging, the temperature and
Humidity and gas concentration are controlled in the fermentation aging chamber unit and air is distributed in the chamber, so the microorganisms used for fermentation diffuse throughout the chamber and dust adheres to the raw materials. That is, or to prevent the invasion of microorganisms not used in fermentation must be carried out in the fermentation aged storage unit,
Alternatively, the temperature, humidity, and gas concentration may easily fluctuate between compartments, or the surface may dry rapidly. That is, for example, in the case of fermentation aging by mold, when the mold is scattered in the fermentation aging chamber, or when other harmful mold enters the chamber, the food ingredients in the entire chamber are contaminated, or the chamber. For example, the degree of mold growth and the degree of fermentation and aging of each food material may differ depending on the place in which it is placed, or the mold may grow poorly due to surface drying.

[0004] In order to prevent variations in growth, fermentation, and aging of microorganisms due to variations in conditions inside the warehouse, people inevitably enter the inside of the warehouse and move and change the place where food ingredients are stored. It was However, when humans enter, there is contamination by bringing in harmful microorganisms from the outside into the chamber, inhalation of microorganisms into the body, etc.When harmful microorganisms contaminate food, not only do they hinder the growth of microorganisms used. In addition, coloring and expression of toxicity may occur, and inhalation of microorganisms into the body may cause a disease in a large amount. In addition, it is not appropriate to put fermented foods that use other microorganisms in one chamber due to mutual contamination, etc. As a result, even if the required temperature and humidity are the same, other microorganisms are used together. It was not possible to put what was done in the same chamber.

When the non-porous material having almost no air permeability such as a plastic film is used, the microorganisms do not infiltrate in and out, but since internally generated gas, water vapor and oxygen hardly pass therethrough, the packaging is performed by the internal gas pressure. It was liable to be torn and wet with dew condensation, and it had to be limited to the growth of microorganisms under anaerobic conditions and the fermentation and aging of foods.

[0006]

[Means for Solving the Problems] In order to solve the above problems, food materials to which microorganisms are attached are packed in a breathable sheet without openings, and the temperature, humidity, and gas concentration are reduced. Place it in a controlled environment to
The present invention has invented a container for non-liquid fermented food that can be fermented and aged, and a method for producing and storing the food.

[0007]

According to the present invention, when a food material to which microorganisms are attached is packed in a breathable sheet without openings, the microorganisms outside the package are prevented from entering the package, and the microorganisms inside the package are restricted. Are restricted from leaking out of the package, and oxygen penetrates into the package, so that microorganisms other than anaerobic microorganisms can be propagated and the package is broken for those that generate gas due to fermentation. Without releasing the gas, the generated gas is easily released to the outside of the package, and water vapor is also allowed to pass through, but the temperature and heat are also transmitted through the package. Therefore, it becomes easy to stably control the environment of food materials in the packaging, and the contamination of the raw materials with microorganisms by other than the microorganisms used for fermentation and conversely the environmental pollution of the microorganisms used for fermentation To suppress the drying and condensation of the surface of the food,
It becomes easy to create an environment around food materials that has suitable temperature, humidity, and gas concentration for the growth, fermentation, and aging of microorganisms.

[0008] For yeasts that require oxygen during growth but do not like oxygen during fermentation aging, the environment around the packaging is kept aerobic during growth, but there is no oxygen during fermentation aging. Be hypoxic. That is, the package may be further packaged with an oxygen impermeable material or placed in a closed chamber, or an inert gas such as nitrogen gas or a gas such as carbon dioxide which affects the growth of microorganisms may be introduced into the surrounding environment. Even when placed or given from outside the package, growth, fermentation and aging of microorganisms can be suppressed and controlled. In addition, since it is possible to move fermented food materials in the fermentation and aging chamber without contaminating the raw materials or the surrounding environment, this is also an environment suitable for growth, fermentation and aging of microorganisms. It will be an advantage.

Among the microorganisms, the width dimension of the yeast / mold system is 2 μm or more, and if the narrow width of the void communicating with the thickness direction of the container is less than 2 μm, the microorganism passes through the inside and outside of the package. As a matter of course, if the sheet has a fiber structure, even if the narrow width of the void of the sheet is 2 μm or more, microorganisms are easily trapped in the fiber entanglement, and the yeast generally has a diameter of 5 to 10 μm. Since the mold spores are even larger than the width of the fungus system, and the fungal system of the fungus is so long as to be in millimeters, molds and yeasts, which are powerful microorganisms for fermented foods, are packaged. It becomes difficult to pass inside and outside. Considering the strength that can be used for actual packaging, the sheet needs to have a basis weight of 20 g / square meter or more and is actually effective.

Here, if it is expected that the infiltration and leakage of spores are also prevented, the sheet has a mean pore size of 20 µm or less and a basis weight of 30 g / square meter or more, or a fiber structure. Pore width less than 2 μm or 5 μm in diameter for porous fiber structure sheet
A suitable sheet is one in which the following polymer particles are in intimate contact with each other and stacked and deposited. If particles having a diameter of 5 μm are brought into close contact with each other, it is possible to pass particles having a diameter of 2.07 μm or less in the case of a circle, but by overlapping, particles having a diameter of 2 μm or less cannot actually pass. or,
Due to the combination of the different diameters, the passage of microorganisms cannot be achieved if the voids of the polymer particles are smaller than the size of the microorganisms to be limited, even if they are not in intimate contact. Here, if the pores are left on both sides of the sheet and the gas flow holes are left, the purpose of the invention will be satisfied.

Further, in order to prevent contamination by general bacteria and invasion / leakage of lactic acid bacteria, the sheet has an average diameter of voids formed by the entanglement of the fiber structure of 15 μm or less and a basis weight of 56 g / square meter or more. A sheet having a narrow gap of fiber structure voids of less than 0.5 μm, or a sheet in which polymer particles having a diameter of 1.25 μm or less are brought into close contact with each other and adhered to a porous fiber structure sheet in an overlapping manner is suitable. While having breathability due to these things, without leaking out of the microorganism packaging, and because there is no infiltration of microorganisms into the packaging, there is no contamination of the packaging or surroundings by other microorganisms, for example, Even if fermented foods using other microorganisms are mixed in the same fermentation and aging chamber, they are not contaminated with each other. As a microorganism, rickettsia is smaller than general bacteria and has a width dimension of about 0.3 μm, but the bottleneck width and voids of the sheet or the diameter of attached polymer particles are reduced,
By further increasing the basis weight of the sheet, passage of the rickettsia can be restricted. In addition, there are viruses that are similar to microorganisms smaller than rickettsia,
Since the width of the smallest virus is about 0.01 μm, it is practically difficult to prevent virus invasion by the method of the present invention, and when the pore size is 0.01 μm or less, it practically falls within the range of the microporous membrane. Since the gas does not easily pass through, it is impossible to pass the gas in the present invention. However, the present invention is effective, not to mention that the virus is not a microorganism and a minute virus is not packaged, and the chances of virus contamination are reduced when packaged.

Further, by utilizing the breathability, among the methods described below, the use of ethyl alcohol vapor or the like is practically effective because the virus can be inactivated even if it cannot be killed. Furthermore, if the outside of the package is placed under a zero atmosphere of vaporizing chemicals or sterilizing gas, gas such as vaporizing chemicals or sterilizing gas easily penetrates into the package. It is possible to sterilize food or food materials, or it is possible to sterilize by limiting a specific type of microorganism by utilizing the difference in sensitivity to gas. Alcohol, eucalyptus oil, hinokitiol and the like are suitable as the vaporizing agent in this case, but it is suitable to use other agents specified for food additives for the purpose of flavoring.
In addition, sterilization with ozone, sulfurous acid gas, etc. can be considered, but it is necessary to pay attention to the remaining. Also, with carbon dioxide gas, it is possible to adjust the hydrogen ion concentration of food materials and foods, and as a result, bacteriostatic and sterilization of microorganisms in the packaging, or
It is also possible to control fermentation and aging. In addition, the inert gas can also control the growth of microorganisms, which will affect the fermentation and ripening.

Further, heat sterilization can be performed by applying heated air or heated steam from outside the package, and sterilization can be performed by selecting microorganisms by utilizing the difference in heat resistant temperature. Therefore, it is possible to sterilize the packaging material before the growth and fermentation of microorganisms, and to control and suspend the growth, fermentation and aging of microorganisms. Further, since the dregs, that is, the raw material bodies and the microorganisms can be separated from the liquid portion and the gas by the sheet, solid-liquid separation / dehydration, filtration / drying can be performed as they are in the package. Further, by changing the food material and the microorganism, it can be applied to various food production as follows. That is, there are bonito flakes with bonito and mold, milk and mold or cheese with bacteria, bread with wheat and yeast, natto with soybeans and natto, and miso with koji molds such as rice, wheat and beans, but also with other combinations. Other edible products can be manufactured. It can also be applied to the production of seed mold such as seed koji.

The present invention for each food will be briefly described below. The dried bonito flakes are dried aspergill
It is finished by wearing mold of lus glacus, wrapping it in a sheet according to the present invention, and drying it as it is. Inosinic acid, which is produced by fermentation by mold, is the main component of umami, and the method of the present invention can prevent contamination, so it is hygienic. It's safe. Cheese is fermented by the action of lactic acid bacteria and mold in curd, and the flavor of cheese is created by the decomposition of protein fatty acids, etc., but appropriate conditions vary depending on the combination of raw materials and acting microorganisms, so temperature / humidity The gas concentration needs to be changed according to the desired food. still,
In the case of fermentation with lactic acid bacteria, it is necessary to place the packaged product according to the present invention in an environment with low oxygen. When lactic acid bacteria are used, it is necessary to warm the lactic acid bacteria to around 30 ° C. and oxygen as described above.

Bread is made by adhering yeast to wheat flour, but since fermentation by yeast is carried out under low oxygen conditions, when the fermentation is suppressed, it may be packaged in the sheet according to the present invention and the drying is suppressed. It is also convenient for storage and transportation because it is not contaminated with microorganisms. When fermentation is desired, the product packaged with the sheet according to the present invention may be warmed by placing it in an environment in which oxygen is not newly supplied.
Further, since fermentation such as bread that produces alcohol is carried out anaerobically, it is necessary to place it in an environment with little oxygen.

Natto is produced by fermenting natto bacteria attached to boiled soybeans and fermented. However, since heat generation and a large amount of steam are generated by fermentation, natto is condensed on the inner surface of the package when packaged in a highly airtight product. Then, the natto will be wetted, and the taste will be impaired, and the fermentation of natto may be stopped in the middle due to heat and moisture. However, if it is simply packaged with low airtightness, it will dry quickly and become hard, which will deteriorate the taste and may deteriorate due to the contamination of microorganisms other than natto bacteria. It is difficult to control in terms of temperature and hygiene, so it cannot be used for distribution as it is.
Since the product according to the present invention has an appropriate airtightness and is not subject to microbial contamination, it is easy to store and distribute the natto bacterium in a living state, and thus it is possible to arrange the natto bacterium as it is on a store or a table. Furthermore, since Bacillus natto has higher heat resistance than general bacteria, it is possible to heat the packaged product according to the present invention from the outside of the package into the package with heated steam or heated air without paying attention to the contamination of the microorganisms of the raw material and the packaging material. It is possible to kill only general bacteria, and there is no subsequent infiltration of microorganisms, so it is possible to manufacture hygienic natto that is only live with natto bacteria.

Miso is a fermented product of cereals such as rice, wheat and soybeans with Aspergillus oryzae, but it was susceptible to spoilage due to miscellaneous bacteria and the salt concentration was increased to prevent alteration. According to the present invention, new microbial contamination from outside the package is not received, so that the salt concentration can be reduced. Further, even if the miso generates gas due to fermentation, it can be released to the outside of the package, so that the miso can be distributed and sold as it is without breaking the package.

In addition, soybean and Rhizopus oli
Tempes on gosporus, peanuts and Neuro
Onchom at spro, meat and Penicilliu
A certain type of salami sausage, which is mnalgiouense, and bacon and a pozole are produced by several types of mold, and the present invention can be applied to the production thereof. Besides, koji mold is added to cooked rice to increase koji, which is also suitable for the growth of seed mold.

Since the sheet according to the present invention can permeate not only gas but also liquid, it can be used as follows.
That is, since the residue after fermentation, that is, the raw materials and the microorganisms can be separated from the liquid / gas through the sheet, solid-liquid separation / dehydration / filtration / drying can be performed as they are in the package. When packaging liquids, the liquid in the package will seep out through the sheet holes over time due to its own weight.Therefore, it is necessary to receive the liquid in a saucer or tank, but the infiltration of microorganisms into the contents. It is convenient because there is no. For example, it is used when separating yogurt cheese and whey, when separating curd and whey, and when separating residues from soy sauce, liquor and vinegar. Incidentally, if the sheet of the container is closely adhered to the contents, if the sheet has a fiber structure such as paper, moisture of food or raw material easily escapes to the outside of the sheet, which is not suitable when rapid drying is not preferred, It is suitable for those that are gently dried if the sheet and the contents are packaged with a proper separation.

[0020]

Example When lactic acid bacteria were added to milk and further curd oxygen was added, it was separated into a solid part, that is, a curd and a liquid part. After collecting the curd portion, Penicillium candedom, which is a mildew, was attached. At that time, the moisture content of the curd portion was almost uniform and was 80%. After forming a curd part with penicillium candetom adhered into a flat plate of 8 cm x 15 cm x 1 cm, a porous sheet with an average diameter of voids formed from the fiber structure of 20 µm or less and a basis weight of 30 g / square meter or more. Yes, made from paper with the following physical properties, sterilized with ethyl alcohol: 12 cm ×
It was put in a 20 cm flat bag and sealed. Table 1 shows the physical properties of this paper.
Note.

[0021]

[Table 1]

Since the heat-melting adhesive was applied to the mouth of the flat bag, the sealing after the contents were put in was performed by heat-sealing. It may be adhesive or adhesive tape, or may be bent if it does not open. Further, the sheet material is not limited to paper, and may be a plastic single layer sheet such as polyethylene / polypropylene / polyester / polyolefin, a laminated sheet or a non-woven sheet of these, or a combination or combination thereof.

The sealed bag containing the contents was put in a refrigerator, the temperature inside the refrigerator was maintained at 10 ° C., and after 60 days, it was taken out and confirmed, and white mold was found on the entire surface.
No other color or other microbial contamination was suspected. Then, when it was cut and checked to the inside, it was confirmed that it had almost uniform softness, taste, aroma, and color, was delicious, and was fermented and aged sufficiently uniformly.
Further, the surface skin layer was sufficiently soft without feeling any particular hardness. The water content was measured to be 68%, which was almost uniform throughout.

On the other hand, in order to compare the present invention with the others, the following five kinds of tests were conducted. The specimens are called a, b, c, d, and e, respectively. a ・ b ・ c ・
Both d and e were formed into a flat plate shape of 8 cm × 15 cm × 1 cm, and the initial moisture content was uniform and 80%.
a, b, c, d are white mold penicillium
Candedom is attached, and e is a blue mold Penicillium blaucom attached to the molded body. b is 40μ
It is placed in a 12 cm × 20 cm flat bag made of m-thick polyethylene and sealed, and c is a porous structure in which the average diameter of the voids formed from the entanglement of the fiber structure exceeds 20 μm and the basis weight is less than 30 g / square meter. The sheet is a sheet and is sealed in a 12 cm × 20 cm flat bag made of paper having the physical properties described below, and d is a 12 cm × 20 cm flat sheet made of paper, which is the material of the embodiment according to the present invention. Put in a bag and seal, a and e are not put in a bag, and then a, b, c, d, e
Were placed side by side on the same shelf in the refrigerator at a distance of 3 cm from each other, the temperature in the refrigerator was kept at 10 ° C. for 60 days, and then taken out and checked. As for the results, both a.c.e and white mold and blue mold were seen mixedly on the surface, and both the surface skin layer part and the inside were hard, and they were not in an edible condition. Although b did not solidify, traces such as dead mold of white mold were seen on the surface, and the fermentation inside did not seem to proceed. d was exactly the same as the result of the above-mentioned embodiment. The physical properties of the paper used for C are shown in Table 2.

[0025]

[Table 2]

[0026]

EFFECTS OF THE INVENTION Since microorganisms do not flow inside and outside the package while having air permeability, the following effects can be obtained.

Since there is no leakage contamination of microorganisms in the package to the outside of the package and no contamination of microorganisms from the outside of the package to the inside of the package, mutual contamination will not occur even if other microorganisms are mixed in the same container. Even if it does not occur, and even if the inside of the refrigerator is not made into a special aseptic condition, it will not be contaminated with anything other than microorganisms used, so it will be easier to move the place of storage in the refrigerator and the growth of microorganisms without contamination of food ingredients・ It is easy to go to an environment suitable for fermentation and aging, and it is also possible to ferment and rip other types of products in the same storage.

Even if gas is generated from the inside of the package due to fermentation, the gas can be released to the outside of the package without breaking the package.

Since the inside of the package is gently affected by a sudden change in temperature, heat, and humidity outside the package, it is easy to stably control the environment inside the package.

Since vapor evaporation from the inside of the package to the outside of the package is performed while being restricted, it is difficult for abrupt drying of the food ingredients and the surrounding environment of the ingredients to occur, and the humidity conditions of the surrounding environment of the food ingredients are stable and easy. Can be done.

Since steam can be supplied from the outside of the package to the inside of the package, it is easy to control the humidity condition around the food material.

Since the amount of oxygen in the package can be easily controlled from outside the package, and the inside of the package can be easily placed under low oxygen or high oxygen, the requirements for oxygen that differ depending on the type of food and the type of fermentation can be satisfied. Easy to make.

When the food is desired to be stored or distributed under low oxygen, the oxygen scavenger can be contacted with the food by adding an oxygen scavenger to the outside of the packaging according to the present invention and packaging with a packaging material having a low oxygen permeability. No, it serves the purpose.

When it is desired to store or distribute food in a deaerated state, the packaged product of the present invention is placed in a bag having a packaging material having a high gas impermeability, deaerated with a vacuum packaging machine, etc., and then sealed. It is convenient because the contents can be vacuum packed without being sucked into the vacuum packing machine or biting the seal part of the outer packing.

When the inside of the package can be sterilized or bacteriostatic from the outside of the package by a vaporizing agent, a sterilizing gas, a bacteriostatic gas, heated air or heated steam, and microorganisms have a difference in sensitivity to sterilizing means, It is also possible to selectively sterilize specific microorganisms, and sterilization before microbial growth / fermentation or intermediate stop during growth / fermentation during microbial growth / fermentation can be performed. It becomes easy to hold.

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Claims (12)

[Claims] 1. A container for non-liquid fermented foods, characterized in that a part or all of a perforated sheet, which is open on both sides of the sheet and has a narrow hole width of less than 2 μm, penetrates in the thickness direction. 2. A non-liquid fermented food characterized in that a part or all of a porous fiber layer structure sheet having openings in both sides of the sheet and communicating with each other in the thickness direction has a narrow channel width of less than 2 μm. Container. 3. A container for non-liquid fermented foods, characterized by using a part or all of a porous fiber layer structure sheet having openings on both sides of the sheet and communicating with each other with a narrow path width of less than 2 μm. 4. A non-liquid fermentation characterized in that a part or all of a sheet is used in which the average diameter of voids formed by the entanglement of the fiber structure is 20 μm or less and the basis weight is 30 g / square meter or more. Food container. 5. A non-liquid-fermented fermented food, characterized in that a part or the whole of the sheet is obtained by closely adhering polymer particles having a diameter of 5 μm or less to a porous fiber structure sheet in close contact with each other. Container. 6. A container for non-liquid fermented foods, characterized in that a part or all of a porous fiber structure sheet is used. 7. The bottleneck width is less than 0.5 μm.
The container for non-liquid fermented food according to claim 2 or claim 3. 8. The container for non-liquid fermented food according to claim 4, wherein the average diameter of the voids is 15 μm or less and the basis weight is 56 g / square meter or more. 9. The container for non-liquid fermented food according to claim 5, wherein the diameter of the polymer particles is 1.25 μm or less. 10. The container according to claim 1, claim 2, claim 3, claim 4, claim 5, claim 6, claim 7, claim 8, and claim 9, wherein the shape of the container is a bag shape. Non-liquid fermented food container. 11. A container according to claim 1, claim 2, claim 3, claim 4, claim 5, claim 6, claim 7, claim 8, claim 9, or claim 10 containing microorganisms. The non-liquid food material that adheres is stored and processed so that there are no openings.
A method for producing a non-liquid fermented food, in which the microorganisms are grown and extinguished and the food is fermented and aged when placed in an environment with a controlled gas concentration. 12. Non-liquid non-fermentation according to claim 1, claim 2, claim 3, claim 4, claim 5, claim 6, claim 7, claim 8, claim 9, and claim 10. A method for storing food raw materials or intermediate-fermentation food raw materials, fermented foods, or fermented food raw materials in a non-liquid fermented food container.