JPS5813345A - Preparation of raw material for instant pickle - Google Patents

Abstract

PURPOSE:To obtain a raw material for instant pickle capable of providing simply tasty pickle having good flavor of vegetables seasoned in rice-bran paste, by treating wheat bran containing a protein food with protease, increasing soluble nitrogen, inoculating lactic acid bacteria to the wheat bran, followed by fermentation. CONSTITUTION:Wheat bran or wheat bran containing rice bran is blended with a protein food so that the protein content is increased. The wheat bran is treated with protease, and protein is decomposed to increase soluble nitrogen. The wheat bran with soluble nitrogen is inoculated with lactic acid bacteria or yeast or the lactic acid bacteria or yeast to which Gram-negative bacteria are added, and it is fermented. Consequently, a fermented material with good odor is obtained. It is then concentrated or dried, to prepare a raw material for instant pickle comprising the fermeted material as a raw material.

Description

DETAILED DESCRIPTION OF THE INVENTION This invention is a method of treating wrinkles to which protein food has been added to increase the protein content or wrinkles to which bran has been added to increase soluble nitrogen, and then injecting lactic acid bacteria, yeast, or these bacteria into duram. Instant pickles are made by inoculating bacteria with negative bacteria, fermenting while keeping the pH within a certain range, and then concentrating or drying the fermented product. If necessary, salt, organic acids, chemical seasonings, etc. are added to this as an instant pickle. This relates to the method for producing the raw material.

The purpose of this invention is to provide an instant pickle base for making a pickling liquid that has the good flavor of rice bran pickles and can easily make delicious pickles. The purpose is to make pickles available in a short time.

Nukazuke is practiced in many households, but in order to obtain nukazuke that is delicious and has a good flavor, it is necessary to use aged nukadoko, which requires at least several months of making the nukadoko. Sometimes it took a year or two.

Furthermore, it is difficult to maintain nukadoko in good condition, requiring time and skill, and it has a characteristic odor, which makes young people especially reluctant to maintain it.

Furthermore, if they were not properly maintained, mold and rotting bacteria would grow, producing bad odors, and they would quickly become unpalatable, and in some cases, become unusable.

The inventor of this invention aimed to develop a method that allows anyone to easily make delicious and flavorful pickles in a short time without using a bran bed, which requires time, effort, and skill. Through extensive research, he discovered that the soluble nitrogen content before fermentation and the growth and development of bacterial flora, especially Gram-negative bacteria, are closely related to the odor and flavor of aged bran bed. I filed an application (Patent Application 1984-1)
No. 2197).

After adding protein food to bran and treating it with protease,
By adding cultured bacteria isolated from the rice bran bed and fermenting while keeping the pH within a certain range, fermented rice bran with the same good flavor as the rice bran aged in a short time is produced, and this is used as a raw material to prepare the base for nuka pickles. It is.

However, in subsequent research, it was discovered that pickles with a similar good flavor could be obtained by using wrinkles without using bran, and the present invention was completed.

The bran obtained from rice has a lot of oil and fat, and the fatty acids that make up the oil are high in unsaturated fatty acids, so it is prone to spoilage and it is difficult to store it in ice for a long time. Therefore, for industrial use in large quantities, it is not suitable for storage as a raw material and is very inconvenient. However, because drums contain less oil and fat, they can be stored for a longer period of time than rice bran, and can be stored in large quantities, making them suitable for industrial use.

Furthermore, by using a drum, aged nuka-doko tools were more likely to form than when using bran.

The pleasant odor possessed by aged rice bran bed can be produced by the proliferation of Gram-negative bacteria at a certain level in the wrinkles during fermentation. What used to take months to years to produce can now be obtained in just a few days of fermentation.

Many microorganisms are involved in the fermentation of rice bran, but the relationship between these and flavor production has remained largely unexplored. Therefore, it is known that Gram-negative bacteria are involved in flavor, but rather they cause spoilage, so their occurrence has been avoided.

However, according to the knowledge obtained by the inventor of this invention.

Lactic acid bacteria, yeast, and summer: The coexistence of GL-negative bacteria was important for producing a good flavor in the aged bran bed.

This mechanism is still unclear, but some of the soluble nitrogen in low-molecular-weight peptides and amino acids is converted into volatile or non-volatile basic compounds by deaminase and decarboxylase, and by peroxidase and esterase. During the production of volatile organic acids and the carbonyl compounds that are triggered by these, they form a complex odor.It is thought that the amount of organic acids and carbonyl compounds is related to the flavor of nukazuke.

According to the results, when the amount was small, a pleasant smell of aged rice bran was felt. In other words, in the fermenting wrinkles where you feel this pleasant smell, there are 10 /f Gram-negative bacteria, and if it is less than this, you won't be able to feel the aged bran bedding, and if it is more than this, it will be unpleasant. It became a smell.

j - Therefore, the number of Gram-negative bacteria in the wrinkles during fermentation is 105 to 7.
By maintaining the temperature at 1/2, it was possible to obtain a good odor of the ripened rice bran bed in addition to the organic acids produced by other acid-producing bacteria.

In order to increase the number of Gram-negative bacteria in the wrinkles during fermentation to 105 to 7/2, it is necessary to maintain the pH at 4.4 to 5.8. In other words, lactic acid bacteria and yeast can grow in a relatively wide pH range, but Gram-negative bacteria are inhibited from growing if the pH is a little low, and if the pH is a little high, they rapidly multiply and produce a bad odor. The amount was low without enzyme treatment, and it took a long time to decompose the protein. However, by adding a protein food and treating it with protease, soluble nitrogen increased, and it was possible to ripen in a short period of fermentation and produce the desirable odor of Kunudoko.

During the fermentation of wrinkles, cultured lactic acid bacteria and yeast are added and the pH is maintained within a predetermined range, so that the desired number of digram-negative bacteria can be achieved, without waiting for the proliferation of wild bacteria as in conventional rice bran pickles. A desirable bacterial flora could be established within a short period of time.

Furthermore, by culturing and inoculating lactic acid bacteria, yeast, and Durum-negative bacteria isolated from the rice bran bed from which a rice bran pickle with a preferable flavor can be obtained, a fermented product having a desired odor could be obtained. At this time, lactic acid bacteria such as Lactobacillus, Streptococcus, Leuconostoc, and Pediococcus, as well as Durum-negative bacteria such as Satucharomyces, Devaryomyces, Pichia, Hansenula, Torlobushicytolobacter, Alcanogenes, Acetobacter, Achromobacter, and Halococcus, are added to the pickles. It was effective in reducing the flavor from good to good.

The instant pickles of this invention, □□'-, allow anyone to easily make pickles with a good flavor by simply soaking vegetables in a pickling liquid that is dissolved and suspended in water. was completed. What's more, the pickling solution is different from the sticky rice bran used in the past, and is a suspension.Furthermore, you don't have to stir it every day, and you can prepare it in a short time without worrying about getting a bad odor on your hands. Ta. Furthermore, the pickle base of this invention is easy to store, especially when it is in powdered form with reduced moisture content, so it can be stored for a long time, so you can always keep it at home and prepare the required amount of pickle liquid on the spot when you need it. It was very convenient to prepare and pickle vegetables.

To carry out this invention, it is possible to first add ki or bran.

In addition, as protein foods, soy protein, wheat protein, casein,
Not only isolated animal or vegetable proteins such as gelatin, but also foods with a high protein content such as soybeans, defatted soybeans, fish meal, and skim milk powder can be used.

The amount of protein food to be added needs to be determined depending on the type, protein content, etc., but when using isolated protein such as soybean protein, the amount should be 5 to 100% of the weight of wrinkles or wrinkles with bran added. desirable.

Next, protease is activated to degrade proteins and increase soluble nitrogen.

To decompose proteins, add water to the wrinkles to which the protein food has been added, adjust the pH to ', then add protease, and heat at 20-55°C, preferably 30-40°C, depending on the type of protease.
As 3~50F! Process for 8 minutes.

The protease used here can be arbitrarily selected from commercially available proteases or other desired proteases, but since there are different types, it is preferable to use acidic protease and perform the treatment at a low pH. Soluble nitrogen is reduced by 10% due to protein decomposition.
The content should be 0 mg% or more. Note that protein decomposition also has the effect of making the pickling solution smooth and low in viscosity without being sticky.

Next, the grains with increased soluble nitrogen were inoculated with lactic acid bacteria and yeast, or these bacteria plus Durham-negative bacteria, and the pH was adjusted.
Ferment by keeping the temperature between 4.4 and 5.8.

The bacteria used for inoculation can be used as a base for instant pickles that yield pickles with the desired flavor by using bacteria isolated and cultured from rice bran beds or the like that have the desired flavor according to each individual's preference.

Fermentation is carried out so that the ratio of lactic acid bacteria is 10'/f, yeast is 10'/v, and Durham negative bacteria is 105 to 7/2. To achieve this, it is recommended to keep the pH during fermentation between 4.4 and 5.8 and the temperature between 15 and 40 degrees Celsius (preferably between 25 and 35 degrees Celsius), and when fermenting, lengthen the fermentation time, and shorten it when the pH is high. Make it.

That is, when the pH is lower than 5.0, the p
When the temperature is higher than H5.5, it is desirable to ferment for 3 to 4 days. However, the fermentation time will vary depending on the type of bacteria, temperature, etc., so be sure to pay attention to the smell and determine the end point.

10- Also, during fermentation, acidity may become strong due to lactic acid bacteria, etc., so in that case, neutralize it with alkaline substances such as alkali hydroxide, calcium carbonate, shells, bone meal, alkali phosphate salts, etc. according to the usual method. Make sure to maintain the pH.

The fermented product is then concentrated or dried.

Concentration or drying can be carried out by any method such as drum drying, freeze drying, spray drying, fluidized drying, foam drying, reduced pressure drying, heat drying, etc., and when these are appropriately combined, a dough-like or paste-like concentrate is obtained. However, in consideration of storage stability, etc., it is desirable that the fermented product be in the form of granules or powder with a water content of 20% or less.

Next, the result is as follows: An instant pickle base is prepared using the fermented product as a raw material.

This fermented product may be used as it is as a base for instant pickles, but if you mix salt and organic acids, flavor components, aroma components, etc. as desired, you can make pickles without separately preparing salt etc. It is very convenient.

In particular, when making instant pickles by soaking vegetables in a pickling solution dissolved and suspended in water, the salt concentration of the pickling solution should be 4 to 8% and the organic acid concentration should be 0.2 to 1.4%. It can be used as a base for pickles.

~＼ Any organic acid used for food such as acetic acid can be used. In addition, chemical seasonings such as monosodium glutamate, kelp, bonito flakes, chili peppers, chili peppers, Chinese peels, green onions, onions, K, ku, 2, -), yupai, incense, etc. are also used as flavor and aroma components. or can be used as desired.

Note that salt, flavor components, aroma components, and the like can be added at any stage, such as before, during, or after fermentation.

The instant pickle base of this invention has less moisture than conventional rice bran and also contains salt, so it has a good shelf life, and especially when using powdered dry fermentation, the shelf life is significantly improved. do. Moreover, unlike conventional rice bran beds, the amount of rice bran is much smaller, so it does not take up much space for storage and is convenient to transport and carry.

\ It can be used as a bran bed with a desirable flavor.

Furthermore, the present invention can be widely used not only for rice bran pickles but also for pickles whose flavor is produced by fermentation, such as takuan pickles and Chinese cabbage pickles.

Next, the present invention will be explained using examples.

Example 1 Add 50 parts of soybean flour and 1,000 parts of water to 100 parts of soybean flour,
Heat treatment is performed at 110° C. for 10 minutes.

13- After cooling to around 40℃, neutral protease (trypsin)
Add 2 parts of O, and keep at 37°C for 24 hours to decompose the protein. Next, 70% lactic acid was added to adjust the pH to 4.8, and separately cultured lactic acid bacteria (Lactobacillus plebis), yeast (Saccharomyces cerevisiae), and Durum-negative bacteria (Cytolobacter freundii) were inoculated, and 30 u. It was fermented for 4 days. At this time, lactic acid bacteria, yeast,
Durham negative In addition, the pH during fermentation is 5 N - Na
Adjusted with OH to maintain around 4.8.

Next, the fermented product was dried in an Mk drum dryer to obtain a fermented product for use as a raw material for instant pickles.

35 parts of common salt, 4 parts of citric acid, and 1.4 parts of sodium glutamate were mixed with 20 parts of this dried fermented product to prepare a powdered instant pickle base.

Cucumbers were soaked for about 10 hours in a pickling solution suspended in about 500 ml of water, and 5 parts of pickled vegetables, 1.7 parts of turmeric powder, and 1.4 parts of chili powder were added and mixed. , an instant pickle base was prepared.

Two parts of this instant pickle base was added to 25 parts of salted radish and packed into a barrel to obtain pickled radish. This pickled radish had a good flavor and was very delicious.

In addition, when fermenting mosquitoes without adjusting the pH of the fermented product, as shown in Table 2, it was difficult to produce the smell of aged rice bran.

Table 2. Changes in bacterial count, odor, and p II over time due to fermentation (
Fermentation without pH adjustment) After setting the pH to 3.0, acidic protease (pepsin) was adjusted to 0.
1 part was added and treated at 38°C for 12 hours to increase soluble nitrogen. Then the pH was adjusted to 5.6 with 6N-NaOH solution,
Separately cultured lactic acid bacteria Lactobacillus braretarum and □ yeast Debaryomyces hansenii were inoculated and fermented at 30°C for 24 hours.

Subsequently, the pH decreased by lactic acid bacteria.
Cytolobacter freundii, a Durham-negative bacterium that had been cultured separately, was adjusted to 5.3 with an OH solution and inoculated with N.
a pHs by dropping the QH solution.

The temperature was maintained at ~5.4 and fermented for an additional 48 hours. After fermentation, it was dried with a drum dryer to obtain a fermented product with a moisture content of 8%.

When freshly preparing a rice bran bed using a conventional method, by adding 50% of the amount of instant pickle base made from this dried fermented product to the rice bran, oshizuke could be obtained immediately without ripening.

Example 3 Mix 9,100 parts of wheat protein, 30 parts of wheat protein, 2 parts of broth, 1 part of onion powder, and 1,000 parts of 5% saline, add 0.3 part of neutral protease (HT200), and incubate at 35°C for 2 hours.
Process for 4 hours. Next, add 70% lactic acid to adjust the pH to 5.2, inoculate 10 parts of raw bran and separately cultured lactic acid bacteria (Lactobacillus salivari 17-cus) and yeast (Saccharomyces labarum), and add 6N-NaOH solution. p Hi
Fermentation was carried out at 30° C. for 6 days while maintaining the temperature between 4.8 and 5.2. Next, it was dried to a moisture content of 9.2% using a drum dryer.

To 100 parts of this dried fermented product, 3 parts of citric acid, 0.2 parts of succinic acid, 0.3 parts of powdered acetic acid, 0 parts of sodium citrate.
．． 2 parts, 0.2 parts of sodium succinate, 2.0 parts of sodium glutamate, 3 parts of powdered sorbitol By soaking eggplant slices cut in half in a pickling solution for 12 hours, delicious eggplant pickles were obtained. .

Patent applicant: Morinaga & Co., Ltd. -/I-

Claims (1)

[Claims] Protein food is added to wrinkles or wrinkles with bran added, and after treatment with protease to increase soluble nitrogen, lactic acid bacteria and yeast, or these bacteria plus Durham-negative bacteria are inoculated, and the pH is adjusted.
4. A method for producing an instant pickle base using a fermented product maintained at a temperature of 4 to 5.8 and then concentrated or dried as a raw material.