JPH1146681A - Pickling bed and pickling liquid for quick pickling and their production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a material for making pickles without generating a smell and also not requiring a weight, since the conventionally used pickling bed using rice bran generates a smell extremely on neglecting its care, and is difficult to be utilized in a house having a high airtightness. SOLUTION: This pickling bed is prepared by adding a lactobacillus (Lactobacillus fermentum) and a yeast (Pichia kluyveri) to the utilization residues of beans, cereals or potatoes, and fermenting. The quick pickling liquid is obtained by suspending the above pickling bed in water, standing still and collecting supernatant thereof. The pickling bed can provide a fresh pickle having an original color after one day imbedding of a vegetable such as cucumber, eggplant, etc., therein without putting a weight thereon, and further the similar pickles can be obtained by imbedding for 2-3 days therein. Also, in view of the treatment of the waste material in the food industries, the raw material used in this process has a usefulness.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pickling bed for pickling vegetables and a pickling solution for shallow pickling, and a method for manufacturing the same.

[0002]

2. Description of the Related Art Conventionally, pickles used for pickles of vegetables have been produced by using rice bran, sake lees, koji and the like depending on the type of vegetables to produce pickles with a good flavor. From these pickles or pickles, Lactobacillus casei (La
ctobacillus casei), Lactobacillus plantarum (L. plantarum), Lactobacillus brevis (L. bre)
vis), Lactobacillus arabinosus (L. arabinosu)
s), Lactobacillus genus, Pediococcus halophilu
s), Pediococcus pentosaceus (P. pentosaceu)
s), such as the genus Pediococcus, Leuconostocmesentero
ides), genus Leuconostoc,
Bifidobacterium Bifidobacterium
bifidus), such as Bifidobacterium
ium), and as yeast, genus Saccharomyces such as Saccharomyces cerevisiae, genus Candida such as Candida kurusei, and Torulopsis versatilis
psis versatilis)
Genus, Pichia membran faciliens (Pichia membran)
aefaciens) and Zygosaccharomyces rouxii, and other genus Zygosaccharomyces have been found, but flavoring with a specific combination of lactic acid bacteria and yeast has been conducted. Did not. In addition, pickling solutions for easily producing flavored shallow pickles have recently come to be sold, but mainly use extracts of umami components, chemical seasonings, and the like.

[0003]

Among the pickles used in the past, sake lees and koji are expensive, so they are used only for pickles that require a special flavor, and rice bran is most commonly used as a raw material in ordinary households. I have been. However, pickled beds made of fermented rice bran, so-called bran miso, produce film-forming yeasts on the surface unless they are cleaned every day, and generate a noticeable odor. Therefore, in reality, it has become difficult to use it in a highly airtight house as in recent years. In addition, since the weight of the family is aging because of the necessity of heavy stones, handling of the family has become troublesome. Therefore, pickles that do not generate odor and do not require heavy stones have been long-awaited. Also, the pickling solution for shallow pickling contains a large amount of synthetic food additives such as chemical seasonings to improve the taste, and is considered a health problem if taken long term.

[0004] Therefore, the present inventor, in order to solve the above-mentioned problems, is characterized in that a culture of animal intestinal microorganisms, salt and water are added to the utilization residue of beans, cereals or potatoes and fermented at a low temperature. A mugwort extract, a lactic acid bacterium and a yeast are added to a pickle bed (Japanese Patent Application No. 7-98149) and a mixture obtained by adding salt to one or more kinds of utilization residues selected from beans, grains and potatoes. A fermented bed (Japanese Patent Application No. 8-158559) was invented. However, when the former pickle bed is stored at room temperature, it rots in about one week if it is not anaerobic, and it rots in about one month even if it is stored at 5 to 10 ° C., and its handling is troublesome. .
On the other hand, the latter pickles are suitable for shallow pickles which do not require much flavor, but have the drawback that pickles pickled over a long period lack flavor. Furthermore, since bread crumbs were used, in some cases, yeasts derived from bread crumbs produced putrefaction odor in about 10 days when stored at room temperature, and in about 1 month when stored at 5 to 10 ° C.

[0005]

Means for Solving the Problems The present inventors have further studied to solve the above-mentioned problems, and as a result, have completed the present invention. That is, the pickled bed of the present invention is
Lactobacillus fermentum (Lactobac) is used as one or more of the residues selected from cereals and potatoes.
illus fermentum and Pichia cluiberi (Pichia)
a pickled bed characterized by fermentation with the addition of kluyveri), wherein the pickled bed is selected from beans, cereals and potatoes.
To a mixture of seeds or two or more utilization residues and salt added,
Lactobacillus fermentum
mentum) and Pichia kluyver
Fermentation may be performed by adding i). In addition, it is a pickled bed that can use okara as a use residue of beans and can use corn as cereals.

A second aspect of the present invention is a pickling solution for shallow pickling comprising the supernatant obtained by suspending the pickling bed of the present invention in water, allowing it to stand, and then allowing the suspension to stand.

[0007] A third aspect of the present invention is that one or more kinds of utilization residues selected from legumes, cereals and potatoes are added to Lactobacillus fermentum.
um) and Pichia kluyveri, and fermentation is carried out, wherein one or two or more kinds of used residues selected from beans, cereals and potatoes are added with salt. Lactobacillus fermentum (Lactobacillus fermentum)
um) and Pichia kluyveri may be added for fermentation. In addition, this is a method for producing pickled beds in which okara can be used as a residue used for beans and corn can be used as grains.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The term "legumes" as used in the present invention means edible legume seeds, such as soybeans, red beans, cowpea, peas, soybeans, kidney beans, etc. Okara, which is a residue of tofu,
Examples include red bean husks that are the scum of bean jam, soybean meal that is the squeezed oil. Okara and bean paste scum has a lot of moisture and is easily rotten, and its use is limited.
It can be used well to achieve the purpose of the present invention.

The term "cereals" as used in the present invention refers to seeds of grasses such as rice, wheat, barley, rye, oat, corn, sorghum, millet, millet and millet. In other words, regardless of whether the rice is foreign or domestic,
In addition, brown rice, various types of polished rice and milled rice can be used. Regarding wheat, regardless of whether it is from abroad or domestic, any type of wheat such as brown barley, various types of milled barley and pearled barley can be used. For corn, sorghum, millet, millet, millet, etc., shelled products can be used irrespective of foreign or domestic origin. The corn referred to in the present invention is a plant belonging to the genus Maize (genus Zea), and includes corn (Z. mays L.), dent corn (Z. mays L. var. Indentata Sturt.), And flint corn (Z. mays). L. var. Indurata Sturt.), Popcorn (Z. mays L. var. Everta Sturt.), Sweet corn (Z. mays L. var. Saccharata Sturt.), And the like. In particular, if sweet corn is used, sweetness is given to the pickles, and a delicious pickle can be provided. Also, cereals with a large particle size, such as corn,
Rough ground can also be used. Usually, it is convenient to use rice that is readily available and easily available.

The potatoes referred to in the present invention are sweet potato (Ip
omoea batatas L.), taro (Colocasia esculenta)
L.), potatoes (Solanum tuberosum L.), etc. refers to potatoes that can be used for food, and the residues of use include residues after obtaining starch or residues after alcoholic fermentation. it can.

The lactic acid bacteria and yeast used in the present invention are prepared by adding a mugwort extract, lactic acid bacteria and yeast to a mixture obtained by adding bread crumbs and salt, which is a residue of legumes, to a fermented bed at 5 to 10 ° C. A lactic acid bacterium and yeast isolated from a pickled bed that has been stored for a long time of one year or more at a low temperature of
Lactic acid bacteria are Lactobacillus having the properties shown in Table 1.
Fermentum (Lactobacillus fermentum)
The yeast was Pichia kluyveri having the properties shown in Table 2. The Lactobacillus fermentum (Lactobacillus
fermentum) and Pichia kluy
veri) are isolated and subcultured as inoculum. Lactobacillus fermentum and Pichia are used as needed each time the pickled bed is manufactured.
By mixing and cultivating Kluyveri (Pichia kluyveri), it has become possible to produce pickled beds from which delicious pickles can be obtained.

[0012]

[Table 1]

[0013]

[Table 2]

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The outline of the present invention will be described. First, the water content of utilization residues such as beans, cereals and potatoes is 50-7.
Adjust so that it becomes 0%. At this time, the ingredients are okara,
When there is a large amount of water such as bean paste, the water content can be adjusted by adding flour such as wheat flour or corn flour. On the other hand, oil lees such as soybean lees have little water, so water is added to adjust the water. Lactobacillus fermentum (La
After adding a bacterial solution obtained by mixing and culturing Ctobacillus fermentum) and Pichia kluyveri, a small amount of soybean oil is optionally added. The ratio of soybean oil to raw material is usually from 100: 1 to 5, preferably from 100: 2 to 3. If soybean oil is added, stir the ingredients well with a stirrer for 30 to 40 minutes,
For example, 6 months at room temperature or 6 months at low temperature of 5-10 ° C.
It is anaerobically fermented for a month to obtain pickles for pickles. After the pickled bed is suspended in water and allowed to stand, the obtained supernatant is a pickled solution for shallow pickling and does not contain any synthetic food additives.

Further, the details of the present invention will be described with reference to examples, but the gist of the present invention is not limited thereto. (Production Example 1) Lactobacillus fermentum (Lactobacillus fermentum) was obtained by adding 1 liter of soymilk to 1 kg of okara, mixing well, and subculturing each in a mud-like material having a water content of 50%.
lusfermentum) and one platinum loop of Pichia kluyveri, and inoculated with 4 loops.
The cells were cultured at 2 ° C for 7 hours. To this was added 500 liters of water, and the cells were further cultured at 42 ° C. for 2 hours. After heating this culture to 100 ° C., it was rapidly cooled to 25 ° C. in about 10 minutes,
A bacterial solution was produced. Lactobacillus fermentum (Lactobacillus fermentum) was added at 1.4 × 10 ⁷ /
3.2 x 10 ml of Pichia kluyveri
⁵ contained.

Example 1 Lactobacillus fermentum (Lactobacillus fermentum) produced in Okara 1 kg (Production Example 1)
Bacterial solution 20 containing 1.4 × 10 ⁷ / ml of lus fermentum and 3.2 × 10 ⁵ / ml of Pichia kluyveri
0 ml was added to adjust the water content to 90%.
Add 700g of salt to 2kg and knead well. The kneaded product was vacuum-packaged in a polyethylene bag and aged at 10 ° C. for one week to obtain a pickled bed.

(Example 2) 1 kg of pickled floor obtained in Example 1
Then, 30 liters of water was added, and the mixture was stirred well and allowed to stand, and the supernatant was collected as a pickling solution for shallow pickling.

(Test Example 1) On the pickled floor obtained in Example 1,
The cucumber was thoroughly washed, the surroundings were rubbed with salt, and then pickled. After picking up 12 hours later, well pickled cucumber pickles were obtained. Further, picked up 24 hours after 12 hours, pickles were obtained which were almost the same as those after 12 hours.

(Test Example 2) The eggplant was thoroughly washed with water, cut into two pieces in the vertical direction, and the whole was lightly rubbed with salt and immersed in the pickled bed obtained in Example 1. At this time, the eggplant was immersed without putting a heavy stone, and after 24 hours, eggplant pickles with a bright eggplant color were obtained. The pickles remained the same 24 hours after 3 days. In addition, even if the eggplant was newly pickled, the same pickles as those at the beginning were obtained. This pickled bed did not generate odor even after one month.

(Test Example 3) The cucumber was thoroughly washed with water and sliced, and the whole was gently rubbed with salt. The pickling solution for shallow pickling obtained in Example 2 was immersed in the cucumber so that the whole was immersed in the liquid. . About 1 hour later, pickled cucumber was obtained. Even after 24 hours, a lightly pickled cucumber could be obtained, and no smell was generated in the pickled liquid.

(Test Example 4) The eggplant was thoroughly washed with water, cut into two pieces in the longitudinal direction, and the whole outside was lightly rubbed with salt, and several holes were formed on the surface with a needle to improve permeability. Then, it was immersed in the pickled floor obtained in Example 2. At this time, the pickled vegetables were soaked without putting a weight on them, and two days later, eggplant pickles with a bright eggplant color were obtained. This pickle is then 3
Even after one day, the situation was the same as one day later. In addition, even if the eggplant was newly pickled, the same pickles as those at the beginning were obtained. This pickled bed did not generate odor even after one month by maintaining airtightness.

[0022]

According to the present invention, Lactobacillus fermentum (Lactob) is added to the residues of use such as beans, cereals and potatoes.
acillus fermentum) and Pichia cluiberi (Pich)
The pickled bed fermented with ia kluyveri) can be pickled with vegetables, such as cucumber and eggplant, so that a bright pickle with the original color can be obtained one day later without placing a weight. . A similar pickle can be obtained by further pickling for a few days. In addition, vegetables can be repeatedly pickled in this pickled bed, and this pickled bed can be pickled easily even in a room with a high degree of airtightness for a long time without generating odor even after one month.

The pickling solution obtained from this pickling bed can be applied to vegetables such as cucumber to obtain a lightly pickled dish in a short time of about one hour, and a similar lightly pickled dish can be obtained one day later. It does not cause odor in the pickling solution.

[0024] As the main raw material of the pickling bed and the pickling solution, usable residues such as beans, cereals and potatoes can be used. Therefore, the present invention is very useful from the viewpoint of treating industrial waste in the food industry. Useful.

Claims (9)

[Claims] (1) one selected from beans, cereals and potatoes;
A pickled bed characterized in that Lactobacillus fermentum (Lactobacillus fermentum) and Pichia kluyveri (Pichia kluyveri) are added to one or more kinds of used residues and fermented. 2. One selected from beans, cereals and potatoes.
To a mixture of seeds or two or more utilization residues and salt added,
Lactobacillus fermentum
mentum) and Pichia kluyver
A pickled bed characterized by adding i) and fermenting. 3. Lactobacillus fermentum and Pichia kluyveri, wherein the utilization residue of the legumes according to claim 1 or 2 is okara, and fermentation is performed. Pickled bed characterized by that. 4. The cereal according to claim 1 or 2, wherein the cereals are fermented by adding corn Lactobacillus fermentum and Pichia kluyveri. Pickled floor. 5. A pickling solution for shallow pickling comprising the supernatant obtained by suspending the pickling bed according to any one of claims 1 to 4 in water and allowing it to stand. 6. One selected from beans, cereals and potatoes.
A method for producing a pickled bed, comprising adding Lactobacillus fermentum (Lactobacillus fermentum) and Pichia kluyveri to a seed or two or more kinds of residues for fermentation. 7. One selected from beans, cereals and potatoes.
To a mixture of seeds or two or more utilization residues and salt added,
Lactobacillus fermentum
mentum) and Pichia kluyver
A method for producing a pickled bed, comprising fermenting by adding i). 8. Fermentation by adding Lactobacillus fermentum and Pichia kluyveri, wherein the utilization residue of the legumes according to claim 6 or 7 is okara. A method for producing a pickled bed characterized by the following. 9. A pickled bed characterized in that the cereals according to claim 6 or 7 are corn and are fermented by adding Lactobacillus fermentum and Pichia kluyveri. Manufacturing method.