JPH08289723A - Composition for fermented food - Google Patents

Abstract

PURPOSE: To obtain a simple culture medium composition capable of simply and instantaneously reconstituting a sufficiently aged pickling paste such as a rice-bran paste. CONSTITUTION: This composition for a fermented food is obtained by carrying out the freeze-drying or vacuum drying treatment of a pickling paste and affording a dried pickling paste having 1-5%, preferably about 3% moisture content.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a restorative pickling bed / medium composition for producing fermented foods such as bran pickles.

[0002]

2. Description of the Related Art The production of fermented pickles such as bran pickles at home requires a long time for preparation of so-called bran beds, which are a growth medium for useful microorganisms such as salt-tolerant lactic acid bacteria and yeast. Since maintenance and management are also complicated, their spread was not necessarily sufficient.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a simple medium composition capable of simply and instantly restoring a fully aged pickled bed or the like.

[0004]

[Means for Solving the Problems] Pickled beds such as bran beds that have been sufficiently aged in advance and proliferated in abundance of useful microorganisms are freeze-dried or vacuum-dried by a conventional method to give a water content of usually 1 to
5%, preferably about 3% of pickled floor dried product.

Here, as the pickling bed, any kind of fermentation medium (bed) such as bran bed, koji bed, uno flower bed, etc. can be used as long as it is fermented and aged as required. Further, the drying treatment is carried out by a conventional method well known in the field of food technology, but in terms of preservation of useful microorganisms, it is appropriately carried out in consideration of the freeze-drying preservation method or L-drying method commonly used in microbiology.

If necessary, an adhesive such as carboxy methyl cellulose (CMC), xanthane gum, and soluble starch is appropriately added (normally 0 1 to 5%) may be added. In addition, growth promoters such as yeast extract powder, microbial nutrients, seasonings and spices may be added. Furthermore,
Since the drying treatment is relatively expensive, in order to reduce the cost, the treated material does not significantly affect the survival rate of the microorganisms after restoration, for example, a water content of up to about 10% is normal. It may be subjected to a preliminary drying treatment such as air drying or reduced pressure drying.

[0007] It is particularly important that the microorganisms growing in the fermented pickled beds such as aged bran beds do not suffer significant damage due to the protective action of the rich medium composition even by these drying treatments, and are immediately restored to the active state by the addition of water. It is reproducible. As a result, the dried product of the present invention can be used for the production of pickles immediately after restoration by water addition.

[0008]

[Example] By a conventional method, 1 kg of fully aged bran bed was freeze-dried to give about 380 g of dried material (water content: about 3%).
I got 200g after sealed and stored at 5 ℃ for about 6 months
, Eggplant that was immediately reconstituted with an appropriate amount of water and salted
As a result of pickling the cucumber and the like, a fully aged pickled rice was obtained after about half a day to one day.

Also, when vacuum drying (L-drying) was performed, almost the same results as above were obtained. In particular, when about 2% of CMC is added to these dried products, it becomes easier to attach the restored rice bran to the vegetables and the amount of the rice bran to be used can be reduced.

[0010]

[Effects of the Invention] When the aged bran floor is frozen or dried in a vacuum, the aged bran bed is restored and regenerated by simply adding water whenever necessary, so that a full-scale fermented pickle can be easily used at home. Can be prepared. Moreover,
Because it is a dried product, it is lightweight and has excellent storage stability.
When necessary, a small amount of water can be used as a reconstitution. It is also useful to use a small amount of it as a seed bed.

Claims (2)

[Claims] 1. A composition for fermented food, comprising a dried product obtained by freeze-drying or vacuum-drying a fermented pickled bed. 2. The composition according to claim 1, further comprising an adhesive.