JPH08289723A - Composition for fermented food - Google Patents
Composition for fermented foodInfo
- Publication number
- JPH08289723A JPH08289723A JP7126991A JP12699195A JPH08289723A JP H08289723 A JPH08289723 A JP H08289723A JP 7126991 A JP7126991 A JP 7126991A JP 12699195 A JP12699195 A JP 12699195A JP H08289723 A JPH08289723 A JP H08289723A
- Authority
- JP
- Japan
- Prior art keywords
- bran
- drying
- composition
- fermented food
- bed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、ぬか漬け等の発酵食品
製造用の復原性漬け床・培地組成物に関する。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】[0002]
【従来の技術】ぬか漬け等の発酵性漬け物の家庭での製
造は、耐塩性乳酸菌・酵母等の有用微生物の増殖培地で
あるいわゆるぬか床等の調製に長時間を要し、しかも調
製後の維持・管理も繁雑であるためその普及は必らずし
も十分なものではなかった。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】[0003]
【発明が解決しようとする課題】本発明の課題は、十分
に熟成したぬか床等の漬け床を簡便・即席に復原するこ
とができる簡易培地組成物を提供することにある。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】[0004]
【課題を解決するための手段】予め十分に熟成し有用微
生物の豊富に増殖したぬか床等の漬け床を、常法により
凍結乾燥処理又は真空乾燥処理して、通常、含水率1〜
5%、好ましくは約3%程度の漬け床乾燥物とする。[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.
【0005】ここにおいて、漬け床としてはぬか床を始
めとしてコウジ床、ウノ花床等々、任意の発酵培地
(床)であって所要の発酵・熟成を行なったものならば
特に種類を問わない。また、乾燥処理は食品技術分野で
周知の常法によるが、有用微生物の保存という点では微
生物学において慣用の凍結乾燥保存法又はL−乾燥法を
も勘案して適宜実施される。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.
【0006】所要の場合、漬け床乾燥物にその野菜等の
食材への付着性を向上させるために、カルボキシ・メチ
ル・セルロース(CMC)、ザンサンガム、可溶性デン
プン等の粘着剤を適宜(通常、0.1〜5%)添加して
もよい。更に、酵母エキス粉末等の増殖促進剤や微生物
栄養素あるいは調味・香辛料を付加してもよい。更に、
前記乾燥処理は、比較的コストが高いので、これを低減
するために被処理物を、復原後の微生物生残率に著るし
い影響を与えない、例えば、含水率10%程度までは通
常の風乾あるいは減圧乾燥等の予備乾燥処理に付しても
よい。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】特に重要なのは、熟成ぬか床等の発酵漬け
床中の増殖微生物がこれらの乾燥処理によっても豊富な
培地組成の保護作用によって著しい損傷をこうむること
がなく、加水により直ちに活性状態に復原・再生可能で
あることである。その結果、本発明乾燥物は加水による
復原後、直ちに漬け物の製造に供されうるものとなる。[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】[0008]
【実施例】常法により、十分に熟成したぬか床1kgを
凍結乾燥処理して乾燥物約380g(含水率:約3%)
を得た。5℃で約6ケ月間、密閉保存後、その200g
を取り適量の水により復原し、直ちに塩もみしたナス、
キュウリ等を漬け込んだ結果、約半日ないし1日後には
十分に熟成したぬか漬け物が得られた。[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.
【0009】また、真空乾燥(L−乾燥)処理した場合
も、上記とほぼ同様の成績を得た。特に、これら乾燥物
に対して約2%のCMCを添加した場合、復原ぬか床の
野菜への貼着がより容易となり、ぬか床の使用量の軽減
が可能となる。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】[0010]
【発明の効果】熟成ぬか床等を凍結ないし真空乾燥物と
することにより、所要の場合いつでも単に加水するのみ
で熟成ぬか床等が復原・再生されるので本格的な発酵性
漬け物を家庭が簡便に調製することができる。しかも、
乾燥物であるから軽量で保存性にもすぐれているから、
所要の場合に所要の少分量を加水・復原使用することが
できる。また、その少量を種床として使用することも有
用である。[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)
して得られる乾燥物より成る、発酵食品用組成物。1. A composition for fermented food, comprising a dried product obtained by freeze-drying or vacuum-drying a fermented pickled bed.
る組成物。2. The composition according to claim 1, further comprising an adhesive.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7126991A JPH08289723A (en) | 1995-04-18 | 1995-04-18 | Composition for fermented food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7126991A JPH08289723A (en) | 1995-04-18 | 1995-04-18 | Composition for fermented food |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH08289723A true JPH08289723A (en) | 1996-11-05 |
Family
ID=14948958
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7126991A Pending JPH08289723A (en) | 1995-04-18 | 1995-04-18 | Composition for fermented food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH08289723A (en) |
-
1995
- 1995-04-18 JP JP7126991A patent/JPH08289723A/en active Pending
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Legal Events
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