JPH09271319A - Additive for pickled vegetable and its utilization - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an additive containing lactoperoxydase, capable of suppressing raise of acidity of pickled vegetable during storage, preventing deterioration of taste and quality and prolonging palatable period. SOLUTION: This additive contains lactoperoxydase as an active ingredient. When a vegetable containing thiocyanate, e.g. Chinese cabbage, cabbage, radish, turnip, Brassica campestris, vegetables produced in the Kyoto area or leaf mustard is used as a raw material for pickled vegetables, contamination of pickled vegetable during storage due to various germs is further effectively suppressed and turbidity of pickled vegetable liquid and fading of vegetable can be prevented.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel additive for vegetable pickles, a method for producing vegetable pickles using the same, a method for preserving the obtained vegetable pickles and a method for preserving vegetable pickles. According to the present invention, it is possible to suppress an excessive increase in acidity of a pickled vegetable during storage and suppress contamination of pickled vegetables during storage.
In addition, fading of pickles, deterioration of flavor, increase of turbidity of pickles, etc. can be prevented, and the shelf life can be extended. In particular, these effects are great in pickled vegetables containing thiocyanate.

[0002]

BACKGROUND OF THE INVENTION Many pickles that have been eaten since ancient times are foods obtained by fermenting vegetables, fruits, seafood and the like with lactic acid bacteria using auxiliary materials such as salt, bran, soy sauce, miso and sake lees. Originally the purpose of pickled vegetables was to preserve vegetables, but in recent years, due to changes in taste and eating habits, low salinity and freshness have progressed. In other words, there is a tendency that the amount of preserved pickles having a high salt content decreases, and the amount of low-salt, fresh-tasting overnight pickles and shallow pickles increases. In the past, most seasoned overnight pickles and lightly pickled pickles were homemade, but due to the nuclear family and changes in eating habits, such overnight pickles are now being marketed. It is a major item that affects the future of pickles.

However, since lightly pickled pickles and overnight pickles have a low salt content of about 3% or less, microorganisms such as coliform bacteria are rapidly generated and proliferated, and are usually sold in bags after being manufactured or compared. When placed in a large container in a store, the pickled liquid becomes turbid due to the growth of microorganisms, giving a feeling of uncleanness and losing the commercial value and deteriorating the flavor. The same problem also occurs when the consumer purchases pickled vegetables and stores them in the refrigerator. Further, in lightly pickled and overnight pickles, in addition to the taste and aroma of vegetables, the color tone is often important, and fading pickles are not marketable at present regardless of their taste. Therefore, it can be said that the pickled vegetables generally have a short shelf life.

Conventionally, for the purpose of extending the shelf life of pickles,
Synthetic preservatives, artificial colorants, methods of using pH adjusters and the like are known, but in recent years, consumers' distrust of the safety of these food additives has increased, and in general foods, In the present situation, there is an increasing tendency to avoid using chemical products as additives.

On the other hand, lactoperoxidase is known to exhibit a bacteriostatic action of temporarily suppressing the growth of Gram-negative bacteria such as Escherichia coli in the presence of thiocyanate and hydrogen peroxide. Utilizing this property, it has been attempted to add lactoperoxidase, thiocyanate and hydrogen peroxide to some limited foods to extend the storage period. For example, a method of preventing microbial spoilage by adding thiocyanate, hydrogen peroxide and lactoperoxidase to milk has been investigated (IDF Bulle
tin No. 234, 1988). In fermented milk, it has been reported that the quality can be maintained by using hydrogen peroxide produced by lactic acid bacteria, which is the main microbial species, and adding a small amount of thiocyanate (J. Food Protectio
n, vol.47, pp.724-732, 1984). Furthermore, a method for producing a lactic acid bacterium fermented food for the purpose of preventing microbial spoilage and removing mutagenic substances by adding lactoperoxidase, thiocyanate and / or halogen ions and keeping at 10 ° C or lower is also proposed. (Japanese Patent Laid-Open No. 62-228224). However, in such a method for producing a fermented food, one of the purposes is to extend the number of storage days, but it is merely to prevent contamination of various bacteria and putrefaction. However, in advanced countries with developed refrigeration facilities, microbial spoilage is rarely a problem, and thiocyanate and hydrogen peroxide are not permitted as food additives, so they are practically added to foods. You cannot do it.

In the fermentation process of pickles, lactic acid bacteria are the main microbial species, and it is well known that lactic acid bacteria grow even in pickles which are not particularly inoculated with lactic acid bacteria in the production process. It is also known that the food material used as the raw material for pickles contains a very small amount of thiocyanate, especially in the cruciferous vegetables such as cabbage and Chinese cabbage (Kieler Milc.
hwissenschaftliche Forshungsberichte, vol.34, pp.5
-11, 1982).

[0007]

In view of the above-mentioned problems, the inventors of the present invention have conducted earnest research on a method for extending the shelf life of pickles by preventing microbial spoilage and preventing deterioration of flavor and quality. It was also found that the use of lactoperoxidase can suppress the acidity increase of pickles during storage, prevent deterioration of flavor and quality, and extend the shelf life of pickles. Furthermore, by using vegetables containing thiocyanate such as Chinese cabbage, cabbage, radish, turnip, Kyosai, Nozawana and mustard as a raw material for pickles, and using lactoperoxidase, it is possible to further suppress contamination of pickles during storage. It was found that the flavor deterioration of pickles, the increase of turbidity of pickles and the fading of vegetables can be prevented, and the shelf life can be extended. Therefore, it is an object of the present invention to provide a novel additive for vegetable pickles containing lactoperoxidase as an active ingredient and a method of using the same. Another object of the present invention is to provide a pickled vegetable product containing thiocyanate containing lactoperoxidase and a method for producing the same. Another object of the present invention is to provide a method for preserving pickles by adding lactoperoxidase to vegetables containing thiocyanate.

[0008]

[Means for Solving the Problems] That is, the present invention relates to an additive for pickled vegetables, which contains lactoperoxidase. The present invention also relates to a pickled vegetable product containing lactoperoxidase. Furthermore, the present invention relates to a method for producing a pickle by adding lactoperoxidase to vegetables, or a method for preserving pickles by adding lactoperoxidase to pickles of vegetables. In particular, the present invention relates to pickles, methods for producing pickles, and methods for preserving pickles using vegetables containing thiocyanate as these vegetables.

[0009]

DETAILED DESCRIPTION OF THE INVENTION Lactoperoxidase is used in the present invention. This lactoperoxidase is an enzyme contained in milk, which is industrially produced and commercially available. The additive for pickles in the present invention may be lactoperoxidase itself, or may be mixed with other additives for pickles or may be mixed with salt. In addition, a pickling solution to which lactoperoxidase is added can be used as an additive for pickles. In the present invention, the amount of lactoperoxidase added during or after the pickling production is about 0.05 based on the weight of the product containing the pickling liquid.
It is about 10,000ppm. Desirably, it is preferable to add 0.1 to 500 ppm. In the present invention, the thiocyanate necessary for the action of lactoperoxidase does not need to be added again, and the naturally-occurring pickled raw material can be used as it is. Similarly, for hydrogen peroxide, hydrogen peroxide naturally produced by lactic acid bacteria in pickles can be used. As the raw material of the pickled vegetables of the present invention, any vegetables may be used. For example, Chinese cabbage, cabbage,
Radish, turnip, Kyoto, Nozawa, mustard, cucumber, onion, apricot, green onion, pepper, garlic, ginger and the like can be used. Especially Chinese cabbage, cabbage, radish,
Cruciferous vegetables such as turnips, Kyoto vegetables, Nozawana vegetables, mustard vegetables, etc. contain thiocyanate, which acts on lactoperoxidase along with hydrogen peroxide generated during the pickling production process. It is possible to more efficiently prevent the deterioration of pickles that occur. INDUSTRIAL APPLICABILITY The present invention can be used for the production of pickles such as salt pickles (shallow pickles, overnight pickles, etc.), seasoned pickles, takuan, Nara pickles, kasu pickles, kimchi and the like. Examples of vegetables used as a raw material for kimchi include Chinese cabbage, radish, cucumber, eggplant, carrot, burdock, and the like.

Next, the present invention will be specifically described with reference to examples.

[Example 1] For Chinese cabbage pickles, Kyosai pickles, radish pickles, kimchi pickles and Nozawana pickles produced according to a conventional method, 5 mg of commercial lactoperoxidase (manufactured by DMV) was added to 1 kg of the total weight including the pickling liquid. Stored at 4 ° C. At the start of saving and saving
The storage properties of the pickles after 10 days were examined by measuring the pH and the amount of lactic acid produced. Table 1 shows the results.

[0011]

[Table 1]

All the pickles preserved with addition of lactoperoxidase were significantly suppressed in the decrease in pH and the production of lactic acid as compared with the control pickles preserved without addition of lactoperoxidase. . In addition, the pickled vegetables that were added with lactoperoxidase and stored were
Although the flavor at the end of the production was maintained during storage, the pickles of the control preserved without the addition of lactoperoxidase had an increased sourness and marked deterioration in flavor. Regarding lactoperoxidase contained in pickles and pickles,
Sato et al. ELISA method [Biosci. Biotech. Biochem., Vo
l.56, pp.2054-2055, 1992], a qualitative analysis confirmed that the pickles and pickles contained lactoperoxidase.

[0013]

[Example 2] Chinese cabbage and cucumber 1 kg each according to a conventional method
Then, 60 g of sodium chloride was added to produce pickles. When salting, commercial lactoperoxidase (manufactured by DMV)
10 mg was added with uniform mixing with sodium chloride. On the other hand, pickles were prepared in the same manner as above except that lactoperoxidase was not added as a control. Pickles are manufactured at 15 ℃ ～ 20
It was carried out at 0 ° C., and the production was finished after 7 days. 4 after manufacturing
A storage test was performed at 10 ° C for 10 days. Then, the pH and the amount of lactic acid produced of the pickles were measured at the end of production and after 10 days of storage. Table 2 shows the results.

[0014]

[Table 2]

All the pickles prepared by adding lactoperoxidase were significantly suppressed in pH decrease and lactic acid production during storage, as compared with the control pickles prepared without adding lactoperoxidase. Regarding the flavor,
At the end of production, no difference was observed between pickles prepared with addition of lactoperoxidase and control pickles prepared without addition of lactoperoxidase. Was increased, and remarkable deterioration in flavor was observed. Regarding the lactoperoxidase contained in pickles, the ELISA method of Sato et al. [Bios
ci. Biotech. Biochem., vol.56, pp.2054-2055, 1992)
When qualitatively analyzed according to the above, it was confirmed that the pickles and pickles contained lactoperoxidase.

[0016]

[Example 3] 5 mg of commercially available lactoperoxidase (manufactured by Sigma) was added to commercially available Chinese cabbage pickles, radish pickles, Kyosai pickles, Nozawana pickles, and mustard pickles, to a total weight of 1 kg including the pickling solution, and 4 Stored at ° C. On the other hand, as a control, a commercially available pickle was also stored. In order to examine this storability, the number of bacteria, flavor, color tone and turbidity of the pickles were measured at the start of storage and after 10 days of storage. In addition, flavor evaluation was performed by a sensory test panel by 30 persons using a two-point preference method. The results are shown in Tables 3-6.

[0017]

[Table 3] ─────────────────────────────────── Number of bacteria (cfu / g) ──── ───────────────────── At the start of storage 10 days after storage No addition No addition No addition ────────────────── ────────────────── Pickled Chinese cabbage 3.2 × 10 ³ 3.5 × 10 ³ 9.4 × 10 ⁴ 1.8 × 10 ⁷ Pickled radish 2.9 × 10 ³ 3.4 × 10 ³ 4.5 × 10 ⁵ 6.4 × 10 ⁶ Kyosai pickles 3.0 × 10 ³ 3.8 × 10 ³ 2.7 × 10 ⁵ 7.5 × 10 ⁶ Nozawana pickles 4.1 × 10 ³ 4.1 × 10 ³ 1.9 × 10 ⁵ 2.2 × 10 ⁷ Mustard pickles 3.8 × 10 ³ 3.9 × 10 ³ 3.2 × 10 ⁵ 6.2 × 10 ⁷ ───────────────────────────────────

[0018]

[Table 4] ────────────────────────────────── Evaluation time Pickle type Example preferred Example control preferred Person (person) and person (person) ────────────────────────────────── At the start of storage Chinese cabbage Pickled 1 4 1 6 Pickled radish 1 5 1 5 Pickled kyona 1 5 1 5 Pickled nozawana 1 6 1 4 Pickled mustard green 1 7 1 3 ───────────────────── ─────────────── 10 days after storage Pickled Chinese cabbage ^*** 2 9 1 Pickled radish ^*** 2 5 5 Pickled kyona ^*** 2 9 1 Pickled nozawana ^*** 2 6 4 Mustard pickled ^*** 2 7 3 ────────────────────────────────── ***: Danger rate 0.1% indicates a statistically significant difference.

[0019]

[Table 5] ─────────────────────────────────── Color tone ────────── ──────────────── At the start of storage 10 days after storage No addition No addition No addition ─────────────────────── ───────────── Chinese cabbage pickled normal normal normal discoloration, cloudy radish pickled normal normal normal normal cloudy Kyosai pickle normal normal normal discoloration, cloudy Nozawana pickled normal normal normal discoloration cloudy mustard pickled normal normal normal Discoloration, turbidity ───────────────────────────────────

[0020]

[Table 6] ─────────────────────────────────── Turbidity of pickling solution (OD 650 nm) ─── ────────────────────── At the start of storage 10 days after storage No addition No addition No addition ──────────────── ─────────────────── Pickled Chinese cabbage 0.014 0.014 0.428 0.584 Pickled radish 0.022 0.023 0.430 0.555 Pickled Kyosai 0.056 0.060 0.472 0.630 Pickled Nozawana 0.041 0.039 0.487 0.672 Pickled mustard 0.034 0.041 0.463 0.616 ───────────────────────────────────

The control pickles preserved with the addition of lactoperoxidase significantly suppressed the increase in the number of bacteria and increased the turbidity of the pickles, as compared with the pickles preserved without the addition of lactoperoxidase. Was also suppressed. In addition, the pickles preserved with lactoperoxidase almost maintained the flavor and color tone at the end of production, but the control pickles preserved without the addition of lactoperoxidase had remarkable deterioration in flavor and color tone. Was recognized.

[0022]

Example 4 Pickles were prepared by adding 30 g of salt to 1 kg of Chinese cabbage, radish, turnip, and cabbage according to a conventional method. Upon salting, two kinds of pickles were prepared, in which 10 mg of commercially available lactoperoxidase (manufactured by Sigma) and sodium chloride were uniformly added, and a control pickle to which lactoperoxidase was not added. The pickled vegetables were manufactured at 15 ° C to 20 ° C, and the manufacturing was finished after 7 days. After the production was completed, a storage test was carried out at 4 ° C for 10 days. Then, the number of bacteria, flavor, color tone and turbidity of the pickled liquid at the end of production and 10 days after storage were measured. The flavor evaluation was performed by a panel of 30 sensory test panels using a two-point preference method. The results are shown in Tables 7 to 10.

[0023]

[Table 7] ─────────────────────────────────── Number of bacteria (cfu / g) ──── ───────────────────── At the start of storage 10 days after storage No addition No addition No addition ────────────────── ────────────────── Chinese cabbage 6.8 × 10 ² 6.8 × 10 ² 4.8 × 10 ⁵ 2.2 × 10 ⁷ Radish 3.6 × 10 ² 3.4 × 10 ² 3.4 × 10 ⁵ 4.6 x 10 ⁶ turnip 5.2 x 10 ² 5.8 x 10 ² 1.9 x 10 ⁵ 3.0 x 10 ⁷ cabbage 4.4 x 10 ² 4.9 x 10 ² 3.3 x 10 ⁵ 5.7 x 10 ⁷ ──────────── ────────────────────────

[0024]

[Table 8] ────────────────────────────────── Evaluation time Pickle type Example preferred Example control preferred Person (person) and person (person) ────────────────────────────────── White at the start of saving Vegetable 1 5 1 5 Radish 1 6 1 4 Cabb 1 4 1 6 Cabbage 1 6 1 4 ───────────────────────────── ────── white vegetables ^*** 2 9 1 large root after stored for 10 days ^*** 2 5 5 mosquitoes Breakfast ^*** 2 6 4 cabbage ^*** 2 8 2 ────────── ──────────────────────── ***: Indicates a statistically significant difference at a risk rate of 0.1%.

[0025]

[Table 9] ───────────────────────────────── Color tone ──────────── ─────────────── At the start of storage 10 days after storage No addition No addition No addition ──────────────────────── ────────── Chinese cabbage Normal Normal Normal Discoloration, turbidity Radish Normal Normal Normal Normal Opacity Cabb Normal Normal Normal Normal Opacity Cabbage Normal Normal Normal Discoloration turbidity ───────────── ────────────────────

[0026]

[Table 10] ───────────────────────────────── Turbidity of pickling solution (OD 650 nm) ───── ──────────────────── At the start of storage 10 days after storage No addition No addition No addition ────────────────── ─────────────── Chinese cabbage 0.025 0.027 0.503 0.624 Radish 0.022 0.023 0.499 0.586 Turnip 0.038 0.041 0.425 0.609 Cabbage 0.043 0.039 0.536 0.748 ──────────── ─────────────────────

The pickles produced with the addition of lactoperoxidase significantly suppressed the increase in the number of bacteria during storage as compared with the control pickles produced without the addition of lactoperoxidase. The increase in turbidity was also suppressed. In addition, the pickles produced by adding lactoperoxidase almost maintained the flavor and color tone at the end of production even during storage. However, the control pickles prepared without the addition of lactoperoxidase showed significant deterioration in flavor and color tone during storage.

[0028]

EFFECTS OF THE INVENTION The pickle additive containing lactoperoxidase of the present invention suppresses the increase in acidity of pickles during storage and prevents the deterioration of pickle quality by using the same.
The shelf life can be extended. In particular, using vegetables containing thiocyanates such as Chinese cabbage, cabbage, radish, turnip, Kyosai, Nozawana, mustard greens, etc., by producing or storing pickles by adding lactoperoxidase, an increase in the number of bacteria during storage and It is possible to suppress an increase in the turbidity of the pickled liquid, and it is possible to maintain a good flavor and color tone after the end of production. As a result, the quality of pickles can be prevented from deteriorating and the shelf life can be further increased.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Ichiro Nakajima 4-7-29-304 Chiyoda, Sakado City, Saitama Prefecture

Claims (7)

[Claims] 1. An additive for pickled vegetables, which contains lactoperoxidase. 2. A pickled vegetable product containing lactoperoxidase. 3. A method for producing a vegetable pickle, which comprises adding lactoperoxidase to a vegetable to produce a pickle. 4. The method according to claim 3, wherein the pickles are pickles of vegetables containing thiocyanate. 5. A method for preserving vegetable pickles, characterized in that lactoperoxidase is added to pickled vegetables. 6. The preservation method according to claim 5, wherein the pickled vegetables are pickled vegetables containing thiocyanate. 7. The preservation method according to claim 5, wherein the pickled vegetables are lightly pickled with a low salt content.