JPH0998716A - Production of microorganism-added pickle and pickle obtained thereby - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain in high productivity in a short period the subject pickles good in fanciness with excellent taste and flavor by subjecting pickles such microorganisms as to have salt resistance useful for pickles and pref. viable even under aerobic circumstances. SOLUTION: Microorganisms capable of producing lactic acid from carbohydrates (e.g. glucose), belonging to Lactobacillus, Streptococcus, Pediococcus or Leuconostoc are subjected to action on pickles of vegetables or fruits during their production process. The microorganisms is pref. Lactobacillus plantarum ML-1 strain (FERM P-14947) because of being viable under both aerobic and anaerobic conditions and also even at a salt concentration of 1-30wt.%.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a pickle which is characterized in that a microorganism is directly added to and fermented in a process for producing a pickle made from vegetables or fruits, and a pickle obtained by the production method. .

[0002]

2. Prior Art Pickles are processed foods of vegetables and fruits that also serve as storage. A wide variety of pickles have been produced in Japan since ancient times, and it is an indispensable favorite food for the Japanese. However, because it is a favorite food with a long tradition, its manufacturing method is also a traditional natural method, and it takes experience and skill such as fermentation conditions and manufacturing methods to produce delicious pickles. , I couldn't easily produce delicious pickles in a short time.

For example, in the production of pickled root vegetables such as pickled vegetables, the root vegetables are first peeled, soaked in about 10% saline solution, weighted, and then left overnight. The pickled vegetables at the stage are called rough pickled, and then the pickled root vegetables are washed with water, finally put in a container so that the salt content becomes 5%, and main pickled, and weighted at about 6 atmospheres and about 250 kg. It is dehydrated while putting on, and the air contained in the container is expelled at the same time. As a result of dehydration of root vegetables, the salt concentration decreases.
Further, when the salt is added and the salt concentration is about 3 to 5%, fermentation occurs, thereby producing pickles of root vegetables, etc. In the conventional methods, pickles are produced under anaerobic conditions.

[0004] In the traditional manufacturing method, fermentation took several months because it was performed outdoors, but in recent years, fermentation was carried out in a constant temperature room (38-40 ° C) called a room (Muro) for 7-10 days. By performing the above, the manufacturing period can be shortened to about 2 months.

However, the production method using a constant temperature room as described above is the same as the traditional production method in that the fermentation is carried out by lactic acid bacteria etc. naturally mixed, and the fermentation period is naturally shortened. There is a limit, and we cannot expect stable and delicious pickles.

[0006]

DISCLOSURE OF THE INVENTION The present inventors have conducted extensive studies to solve the above problems, and as a result, are novel microorganisms having optimum salt tolerance for fermentation of pickles even under anaerobic and aerobic conditions. Found, and by adding and using it under certain conditions in the pickling production process, the fermentation time significantly different from the conventional pickling production method, the sourness, umami, sweetness, and microorganisms associated with fermentation It has been found to produce a natural, delicious, stable-tasting pickle that is produced.

[Means for Solving the Problems]

In particular, the microorganism found by the present inventor is not only salt-tolerant but also grows under an aerobic condition and also under an anaerobic condition, and can be used in any pickled environment. It exerts its effects and exhibits fermentability. The method of producing microorganisms and pickles found by the inventor uses microorganisms that grow under conventional anaerobic conditions,
The present invention has been completed by discovering that it produces stronger taste, aroma, and the like more strongly in a short period of time than that produced, and satisfies the conditions that influence palatability.

The present invention does not produce pickles by using naturally mixed microorganisms, but actively adds microorganisms, and obtains microorganisms which are effective in satisfying the production conditions of specific pickles, and actively uses them. In addition to the aerobic environment during the manufacturing process of pickles of vegetables and fruits, and directly added regardless of the anaerobic environment, the fermentation can be carried out efficiently and in a short period of time to improve the productivity and taste of pickles. It is an attempt to raise it.

Up to now, the active addition of introducing microorganisms directly into the process for producing pickles and the development and use of microorganisms suitable for producing new pickles have not been announced. And the manufacturing method and pickles which introduced new biotechnology using new microorganisms.

BEST MODE FOR CARRYING OUT THE INVENTION

Lactic acid bacteria, for example, in the conventional pickling process grow only under anaerobic conditions and produce lactic acid by fermentation activity. In particular, the microorganism of the present invention exhibits fermentation activity under aerobic conditions. It is a special microorganism that produces a taste component such as lactic acid and an aroma component, and has characteristics of salt resistance,
Due to its properties, it is the most suitable microorganism for the conditions for producing pickles. Therefore, it is a microorganism that extremely enhances productivity and palatability.

The microorganism used in the present invention is a microorganism having a characteristic of producing lactic acid from a carbohydrate such as glucose in a raw material when used in a process for producing pickles of vegetables and fruits, and Lactobacillus (Lactobac).
illus genus, Streptococcus
coccus, Enterococcus, Lacto
genus coccus, Pediococcus
ccus), Leuconost (Leuconost)
oc) Use a microorganism belonging to the genus. These microorganisms may be added alone or in combination of two or more, and the microorganism may be homo-lactic acid bacterium or hetero-lactic acid bacterium. The object of the present invention can be achieved by positively adding this during the manufacturing process.

In addition, Lactobacillus
illus) belonging to a novel aerobic condition and anaerobic condition, which is a salt-tolerant novel microorganism, which is added during the production process of pickled vegetables and fruits. Then, there is a method of producing delicious pickles with excellent aroma in a short period of time.

The results of the practice of the present invention can be confirmed by being produced in a short period of time as compared with the conventional method, and the results appear in taste, aroma, pH and the like.

The microorganism of the present invention which grows under salt tolerance and aerobic and anaerobic environments (hereinafter referred to as new microorganism ML-1
Say. ) Can grow even with a salt concentration of 1 to 30% and can be obtained by the following method.

Immediately pickled pickles (Kamikamo Shobu-en, Kita-ku, Kyoto, Ikeda Farm produced) were subdivided, and a part of them was inoculated into a microbial medium (manufactured by Nissui Pharmaceutical Co., Ltd., Cataloc No. 05801), 1- Static culture is performed at 30 ° C. for 2 days. Then, this is smeared on a plate of microbial medium (manufactured by Nissui Pharmaceutical Co., Ltd., Catalog No. 05800), and appearance of colonies is observed. When the appearance of colonies is observed, this is inoculated into a microbial medium BCP-added plate count agar (manufactured by Nissui Pharmaceutical Co., Ltd., Catalog No. 0562800) for confirmation culture, and then microbial medium (manufactured by Nissui Pharmaceutical Co., Ltd., catalog No. 05800) is saved.

The new microorganism ML-1 to be added is preferably in the form of a liquid or a dry powder, but the dry one is easy to handle in terms of use. As a method for adding the above-mentioned microorganism in a liquid form, it is also possible to add the culture solution together with the cells in which the microorganism is cultured in an appropriate medium. It is also possible to add a liquid obtained by mixing a plurality of culture liquids obtained by purely culturing the new microorganism ML-1. Furthermore, it is also possible to add a culture solution obtained by culturing a plurality of the new microorganisms ML-1 in the same place under the condition that various bacteria are not mixed.

The amount of the new microorganism ML-1 to be added in the production process of pickled vegetables and fruits as raw materials may be determined according to the type and amount of vegetables and fruits to be picked, aerobic or anaerobic. The feature is that it can be used under conditions and there is no need to be particular about the growth conditions of microorganisms, and handling is not difficult.

The timing of addition of the new microorganism ML-1 is not particularly limited, but it is preferable that it is main pickled. The microorganism of the present invention exhibits growth and fermentation effects even under salt-tolerant and aerobic environments or under anaerobic conditions, and can be added by a very simple method of use.

The temperature at which the new microorganism ML-1 can grow and exert its effects is in the range of 10 to 40 ° C, preferably 30 to 40 ° C.

The raw material for pickles used in the present invention may be vegetables or fruits, and is not particularly limited. For example, vegetables include root vegetables such as immediate vegetables, turnips such as red turnips and white turnips, daikon radish such as hinoki, nerima and moriguchi, burdock, and the like, except for root vegetables, cabbage, white cabbage. Vegetables, Vitamin vegetables, Komatsuna, Nozawana, Takana, Hiroshima vegetables such as leafy vegetables, eggplant, shiso, ginger, ginger, cucumber, melon, white melon, white melon, watermelon, tomato, apricot, kyokyo etc. Vegetables and fruits can be used as raw materials.

[0021] A delicious pickle can be obtained by the production method of the present invention, but in order to eat the pickle deliciously, after fermenting for a certain period of time, when this is commercialized, the pickle is divided into sachets and the like. Without heat sterilization, the microorganisms useful for health maintenance are stored at a low temperature of 10 ° C. or lower and sold, and heated at 60 ° C. or higher for 5 to 30 minutes to kill the microorganisms. Decide which method to store at low temperature below ℃ and put it on sale in consideration of the type and characteristics of pickles.

The conditions for adding the microorganism of the present invention are pH 2.5.
It can be fermented by adding in the range of 10 to 10 to 2 to 25% of salt. When manufactured by the manufacturing method of the present invention, pH
It can be fermented in a range of 2.0 to 7 and a salt concentration of 2 to 20%, and p is used for deliciously eating the pickled vegetables of the present invention.
H is in the range of 2.5 to 7 and salt concentration is in the range of 2 to 15%.
However, recently, since the increase in hypertension due to excessive intake of salt has become a problem, low salt and acid increase are desirable.
Also in the method of the present invention, if the salt concentration is 10% or less and the pH is 7.0 or less, a pickle which is delicious and useful for health can be obtained.

When the new microorganism ML-1 is added and used, the sugars glucose, mannose, fructose, galactose, maltose, sucrose, lactose,
Trehalose, sorbitol, mannitol, melibiose, erythritol, balatinose, reduced maltose starch syrup, soybean oligosaccharide, milk oligosaccharide, low saccharified reduced starch syrup, highly saccharified reduced starch syrup, straight chain oligosaccharide alcohol, branched oligosaccharide alcohol, fructooligosaccharide, etc. One or more,
Alternatively, by using these substances in combination with a microorganism, fermentation can be further efficiently performed. The sugars in the present invention refer to these sugars.

[0024] Sodium glutamate, alanine, glycine, which has been used in the conventional process for producing pickles,
Animal and vegetable proteolytic seasonings, animal extracts, seasonings such as plant extracts, citric acid, malic acid, vinegar, organic acids including lactic acid, food preservatives, shelf life improvers, pigments, alcohol, The combined use of spices and the like does not hinder the present invention.

[0025]

EXAMPLE A new microorganism ML-1, which is salt-tolerant and grows under the aerobic and anaerobic environments of the present invention, was isolated by the following method. (Example 1) Immediately pickled vegetables (Kamikamo iris garden town, Kita-ku, Kyoto,
Microorganisms adhering to Ikeda Plantation are subdivided and a part of them is divided into microbial medium (Nissui Pharmaceutical Co., Ltd., Catalog No. 0).
5801) was inoculated into 25 ml and cultured at 30 ° C. for 24 hours in an aerobic incubator. The grown bacteria are microbial medium (manufactured by Nissui Pharmaceutical Co., Ltd., Catalog No. 0580).
0) Confirmed with 25 ml by the plate smear method, and preserved with a microbial medium (manufactured by Nissui Pharmaceutical Co., Ltd., Catalog No. 05800).

The 100 strains thus obtained were selected according to the size of the colonies grown for a certain period of time, and the strains having the following mycological properties were designated as new microorganism ML-1.

Bacteriological properties of the new microorganism ML-1 strain (1) Morphological properties It is a bacillus having a length of about 1.0 μm and a width of about 1.0 μm and has no motility. Also, it does not make spores.

(2) Cultural properties Lactic acid bacterium agar medium: (30 ° C.) Good growth. The morphology of the colony is a white rounded, smooth circle with a glossy surface. Lactic acid bacterium liquid medium: Proliferated throughout, microbial cells precipitated during long-term culture. Lactic acid bacterium agar medium: (30 ° C.) When plated in culture, it grew linearly and did not produce a diffusible pigment.

(3) Physiological Properties When the Gram stainability was examined by the slide glass smearing method, the Gram stainability was positive.

When the hydrolyzability of gelatin was examined using a medium prepared by adding gelatin to a lactic acid bacterium medium (catalog number 05801 manufactured by Nissui Pharmaceutical Co., Ltd.), gelatin was not decomposed.

The OF test was negative and was found to produce lactic acid as an end product of glucose fermentation.

When the oxidase activity was examined by the cytochrome oxidase test, it was found that this strain had no oxidase activity.

When the catalase activity was examined by the hydrogen peroxide method, it was found that this bacterium has no catalase activity.

According to the glass electrode pH measuring method, the growth pH of the bacteria is
And temperature were checked. As a result, the growth pH is pH 4.3-
9.0, growth temperature is 15-40 ℃, optimum value is pH
The temperature was 7.0 and 38 ° C.

Table 1 shows sugar fermentability tests using liquid medium. Further, it was found that the new microorganism ML-1 strain carried out homolactic fermentation.

[0036]

[Table 1]

(4) Properties Sodium chloride resistance The sodium chloride resistance was tested by the liquid culture method.
As a result, the viable sodium chloride concentration of the new microorganism ML-1 strain was 0 to 9%, and the survival rate was 20%.

(5) Chemical Properties A new microorganism ML-1 strain DN was obtained by a method using HPLC.
The content of A was investigated. As a result, the new microorganism ML-1 strain D
The DC content of NA was 43%.

From the above results, the novel microorganism ML-1 strain that achieves the object of the present invention is Lactobacillus plantarum.
m) was identified. The new microorganism ML-1 strain was deposited at the Institute of Biotechnology, Institute of Industrial Technology (accession number P
-14947).

Example 2 Immediately Pickled Vegetables Roughly Pickled After immediately chamfering and peeling the immediately dried vegetables, a container (inner diameter: 16 cm) containing about 10% saline solution 11 of immediately dried vegetables (about 1.4 kg) was prepared. , Height 15 cm). Immediate vegetables were placed in the above-mentioned trough, and a push lid was placed on it.

Hon-zuke Soiled pickled vegetables (1 kg) were washed with water, and then main-pickled with salt (about 50 g) again (salt concentration: 5
%), And at the same time, 20 ml of the salt-tolerant new microorganism ML-1 strain (bacteria weight 5 mg / ml × 20).
ml = 100 mg and the number of bacteria 2.4 × 10 ⁸ were added. A weight of 2 kg was applied and left standing for 24 hours at room temperature for main pickling. In addition, the number of bacteria of the new microorganism ML-1 strain is measured by BPC.
According to the method using a plate count agar (manufactured by Nissui Pharmaceutical Co., Ltd., Catalog No. 05622).

Fermentation of Immediate Vegetables The immediately-immobilized instant vegetables were placed in a greenhouse at 38 ° C. and fermented for 24 hours to reduce the weight to 1 kg in order to blend the salt and the new microorganism strain ML-1. The pickled vegetables picked up from the greenhouse later were observed.

As a comparative control, as in Example 1 above,
A new microorganism ML-1 that has salt tolerance
Main pickling was performed without adding the strain. Even after fermentation at a constant temperature of 38 ° C. for 24 hours, it was not possible to obtain a fully fermented pickled pickle.

PH Measurement Test of Immediate Pickle Immediately pickle picked by adding a new microorganism ML-1 strain,
The production rate of lactic acid was examined by measuring the pH of the immediately-fermented pickled fermentation liquid without addition for 1 to 33 days every day. pH changes are measured by a pH meter (HORIBA Twin)
(Horiba Seisakusho). The result is shown in Figure 1.
Shown in As shown in Figure 1, a new microorganism ML with salt tolerance
If -1 is not added, the same pH as commercial pickled vegetables
It took 8 days to reach 3.6, but when the ML-1 strain of the microorganism of the present invention obtained in Example 1 was added, on the 2nd day of fermentation, the pH dropped to 3.6 like the commercial product, We were able to shorten the fermentation period to 1/4.

Sensory test of pickled pickles 32 people were asked to eat the pickled pickles obtained with and without the addition of the ML-1 strain, and the taste was examined. The taste is shown in Table 2 below as a result of 32 people feeling the taste in three stages of “delicious”, “normal”, and “salt karai”.

[0046]

[Table 2]

As is clear from Table 2, when the novel microorganism ML-1 strain of the present invention is added, the fermentation is started and it is worth eating on the second day, but when the microorganism is not added, the fermentation requires 8 days. From the aspect of taste, it was confirmed that fermentation is sufficient for a period of 1/4 of the usual period. Moreover, it was confirmed that the taste was maintained for a long period of time by adding a salt-resistant microorganism.

In addition, as a comparative example, a commercially available lactic acid bacterium, Lactobacillus brevis subs-B coagulance (Lactobaillus brevis) was added.
subsp. coagulans) (obtained from Shinwa Yakuhin Co., Ltd.) (trade name: Labre Five (Labre fungus)), except that the procedure of Example 1 was repeated to obtain pickled vegetables.
The H-curve was almost similar to the case of no addition, and the obtained pickled pickles had insufficient fermentation and had a taste not worth eating even on the second day of fermentation.

(Example 3) Peel 500 g of a small turnip,
Cut roughly and sprinkle with 25g of salt for roughening (weight about 2k
g).

After 8 hours, after the water had risen, the mixture was divided into three same containers and the numbers from to were added, and the lactic acid bacteria were added to the culture solution (Nissui Pharmaceutical Co., Ltd., lactic acid bacterium medium, catalog number 058).
01) was added (the number of bacteria was 2.4 × 10 ⁸ / g). Weights of 50 g each were placed in a thermostatic chamber at 38 ° C. for 4 hours and 30 minutes to accelerate fermentation of the bacteria. The change in pH of the subsequent fermentation was measured by the same method as in Example 2. The result is shown in FIG.

: No addition: New microorganism ML-1 strain of the present invention (Lactobacil)
lus plantarum Lactobacillus brevi
s subsp. As a result, it was revealed that the new microorganism ML-1 strain is effective for the fermentation of small turnip pickles. On the other hand, it was found that the effect of fermentation of lactic acid bacteria was not recognized even if the commercially available Labre bacterium was added.

Example 4 500 g of komatsuna was roughly cut, and 25 g of salt was sprinkled and roughly pickled (weight of about 2 kg).

Twelve hours after the water had risen, the mixture was placed in three same containers (volume: 80 ml, weight: 50 g), and the following numbers were added to each of the following lactic acid bacteria together with the culture solution. Each of them was added (the number of bacteria was 2.4 × 10 ⁸ / g). The mixture was allowed to stand in a thermostatic chamber at 38 ° C., and the change in pH of the fermentation solution after that was measured in the same manner as in Example 2. The result is shown in FIG.

: No addition: The novel microorganism ML-1 strain of the present invention (Lactobacil)
lus plantarum: Lactobacillus brev
is subsp. As a result, it was revealed that the new microorganism ML-1 strain is effective for the fermentation of komatsuna. On the other hand, commercially available Labre bacteria are
Even if added, the effect of fermentation of lactic acid bacteria was not recognized.

[0055]

EFFECTS OF THE INVENTION According to the present invention, a taste component produced by a specific microorganism is produced by directly adding the microorganism during the process of producing pickles, regardless of whether it is under aerobic or anaerobic conditions. With the aroma component, it is possible to efficiently and rationally produce a delicious, fragrant, stable, and highly tasted pickle in a short period of time. In addition, in the conventional method, it was difficult to work because it required force when applying weight, but by using a microorganism that grows under aerobic environmental conditions, workability becomes easier and In terms of, the production, work and laborability of pickles, which is different from before, will be improved. Furthermore, it is possible to enjoy more kinds of pickles of vegetables and fruits, to provide more opportunities to eat fermented foods, and to contribute to the promotion of people's health. Therefore, the applicant of this patent intends to positively disclose and license this technology in order to develop the pickle industry.

[Brief description of drawings]

1] FIG. 1 is a graph showing the relationship between the number of fermentation days and the pH of a fermentation liquor of Example 2 with and without addition of the new microorganism ML-1 strain.

FIG. 2 shows a new microorganism M added to pickles of small turnip in Example 3.
It is a graph which shows the relationship between the fermentation time of the L-1 strain, or what added the commercially available lactic acid bacterium (brand name: Labrefive), and the thing without addition, and the pH of the fermentation liquid.

[Fig. 3] Fig. 3 shows the fermentation time and fermentation broth of the one obtained by adding the new microorganism ML-1 strain or a commercially available lactic acid bacterium (trade name: Labrefive) to the pickled vegetables of Komatsuna in Example 4 and the one without addition. It is a graph which shows the relationship with pH.

Claims (14)

[Claims] 1. A method for producing a pickled vegetable or fruit, which comprises fermenting by adding a microorganism in a process for producing a pickled vegetable or fruit. 2. The microorganism is at least one selected from the group consisting of a bacterium belonging to the genus Lactobacillus, a bacterium belonging to the genus Streptococcus, a bacterium belonging to the genus Pediococcus and a bacterium belonging to the genus Leuconostoc. 1
The method for producing pickles as described. 3. The method for producing a pickle according to claim 1, wherein the microorganism is Lactobacillus plantarum which grows under aerobic conditions and has salt tolerance, or a content thereof. 4. A microorganism having a pH of 2.5 to 10 and a salt of 2 to 25.
%, And fermented under the condition of 1%, 2),
The method for producing pickles according to claim 3. 5. A microbial count of 10 ⁶ to 1 g of a microorganism.
10. The method for producing a pickle according to claim 1, claim 2, claim 3 or claim 4, wherein 10 ^{10 is} added for fermentation. 6. The temperature for fermenting by adding a microorganism is 10 to 10.
It is 40 degreeC, The manufacturing method of the pickle of Claim 1, Claim 2, Claim 3, Claim 4, and Claim 5. 7. The method according to claim 1, claim 2, claim 3, claim 4, claim 5, or claim 5, wherein one or more kinds of microorganisms and saccharides, or a substance containing the same is added and allowed to coexist. 6. The method for producing pickles according to 6. 8. Production of pickles according to claim 1, claim 2, claim 3, claim 4, claim 5, claim 6 or claim 7, wherein the microorganism is fermented for 1 to 40 days in the presence of a raw material. Law. 9. Pickles manufactured by the manufacturing method according to claim 1, claim 2, claim 3, claim 4, claim 5, claim 6, claim 7, and claim 8. 10. The pickles produced by the production methods according to claim 1, claim 2, claim 3, claim 4, claim 5, claim 6, claim 7, and claim 8 have a pH of 2.0 to 10. 7.0, salt 2
Pickles that are 20%. 11. The microorganisms to be added are 10 ⁶ to 10 ¹⁰ per gram in a liquid form or a dried product, 1, 2, 3, 4, 5, 6 and 6. Item 7. A method for producing a pickle according to claim 8. 12. Heat-sterilized pickles obtained by the method for producing pickles according to claim 1, claim 2, claim 3, claim 4, claim 5, claim 6, claim 7, and claim 8. A method for producing pickles without producing. 13. Pickles obtained by the method for producing pickles according to claim 1, claim 2, claim 3, claim 4, claim 5, claim 6, and claim 8 are heat-sterilized at 60 ° C. or higher. The method of making pickles. 14. A pickle prepared by the method for producing a pickle according to claim 12 or 13, which is stored at a low temperature of 10 ° C. or lower.