JPS5939242A - Preparation of instant bran-based pickling bed having improved taste and flavor - Google Patents

Abstract

PURPOSE:To prepare an instant bran-based pickling bed having excellent taste and flavor, by concentrating or drying a fermented product of rice bran, etc. and using the fermentation product as a raw material of the titled bed, wherein said fermentation, etc. is carried out in the presence of a specific organic acid, lactone and sulfur compound. CONSTITUTION:Rice bran or wheat bran is fermented, and concentrated or dried to obtain a fermented product, from which the titled instant bran-based pickling bed is prepared. The above process is carried out in the presence of one or more organic acids selected from acetic acid, propionic acid, isobutyric acid, isovaleric acid, linoleic acid, hydroxystearic acid, and stearic acid-10, 13-oxide, one or more lactones selected from gamma-octalactone, gamma-nonalactone, gamma-undecalactone and gamma- dodecalactone, and one or more sulfur compounds selected from methylemercaptopropanal, 4-methylmercaptobutan-2-one, and phenylethyl isothiocyante. If necessary, other flavoring compound such as organic acid, lactone, sulfur compound, ester, etc. may be added to the system.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing rice bran pickles with enhanced flavor.

The object of the present invention is to provide a base for rice bran pickles that can easily produce delicious rice bran pickles with an excellent flavor similar to the rice bran pickles that are aged and pickled in nine bran beds.

Nukazuke is a practice in many households, but to obtain nukazuke that is delicious and has a good flavor, aged nukadoko must be used, which is usually done at least several months after the nukadoko is made. , sometimes taking 1-2 years. There are many rice bran beds that have been maintained continuously for 10 or 20 years that produce rice bran pickles with particularly excellent flavor.

However, maintaining the nukadoko in good condition is difficult, and not only does the stinky nukadoko have to be mixed by hand every day, but it also requires time and skill to add salt, add bran, and remove leachate. , especially young people. Moreover,
If it is not taken care of properly, mold and rotting bacteria will breed, producing a bad odor, making it unpalatable and sometimes unusable.In addition, to prepare a new nuka bed, add salt to the bran and add it to your taste. Add kelp, dried sardines, chili peppers, etc. along with water, and for the first few days, add vegetables such as guzu and pickle them to get the rice bran bed used.After that, pickle the vegetables. The unique flavor of nuka pickles can only be seen after at least one to two months. In order to quickly develop the aroma of nukadoko, which requires a long period of time, yeast and lactic acid bacteria are added in advance. There is a known method of using rice bran to which rice bran is added, but it still takes more than a month for the ripened aroma to develop.

As a method to improve the shortcomings of rice bran, a protein food is added to the rice bran and bran, treated with propase, and then inoculated with lactic acid bacteria, yeast, and gram-negative bacteria. A method of using rice bran as a fermented product by concentrating and drying it, and adding salt, acidulant, etc. to this fermented product as a whole raw material (Japanese Patent Application No. 55-12197
) has been proposed.

That is, in this method, delicious rice bran pickles can be obtained by simply soaking vegetables in a solution prepared by dissolving this a-zuke base in a predetermined amount of water.

However, in this method, when the fermented rice bran is concentrated and dried, aromatic components are volatilized, so the flavor tends to be lacking compared to pickled rice bran pickled in an aged rice bran bed.

The inventors of this invention analyzed the components in the aged bran bed in order to improve the flavor defects of the rice bran pickles, separated and identified a large number of aromatic components, and among them, the aged bran bed discovered the ingredients related to the flavor of the fruit and completed this invention.

According to the knowledge obtained by the inventors, a very large number of aromatic components are present in the aged rice bran bed, and the essence of the aged aroma cannot be clarified just by analyzing the rice bran bed.

Therefore, in addition to sniffing and checking the aromatic components that were separated and identified from the rice bran bed, we also tested the flavor of the nuka pickles using the nuka pickles added individually, and the results were as shown in Table 1.

Namely, bran to which soybean protein has been added, fermented bran in which the bran is inoculated with lactic acid bacteria, yeast, and gram-negative bacteria isolated from the bran bed and fermented at constant H are drum-dried. Ingredients and Flavor of Nukazuke Pickled with Nukazuke Base Table 1 Continued The fermented product dried in a jar was used as the raw material, and acidulant, salt, chemical seasonings, etc. were added to it to prepare Nukazuke base. . 1st
The table shows the nukazuke pickled with this nukazuke base as a control, and each aromatic ingredient is added to the same nukazuke base to make the pickle.The flavor of nukazuke is 10%
These are the results of a sensory test conducted by a well-known expert panel.

A mark in the flavor column indicates that the flavor is not improved when compared to the control, and an asterisk indicates that the flavor is slightly improved, ※※
The mark indicates that the flavor has improved.

However, in both cases, the flavor was inferior to that of pickled rice bran pickled in an aged rice bran bed.

Therefore, as a result of testing the combination of these aromatic ingredients in the same manner, it was found that when organic acids, lactones, and sulfur compounds coexist, the flavor is as excellent as that of rice bran pickles pickled in an aged rice bran bed.

Among them, examples of organic acids include acetic acid (acetic acid) and propionic acid (propionic acid), as shown in Test Example 1.
pionic acid), isobutyric acid (1sobutyric acid), isobutyric acid (1sobutyric acid),
yric a-cid), isovaleric acid (1sova
leric acid), reading - Kenjichin 4 Shun - (dried 14 (to 1-1-μ-Ichiban 44 (1Y1-oleic acid) (→μμ=-←h-1d etc. →
noleic acid), hydroxystearic acid (
hydroxyoctadecano-ic acid
), stearic acid-10,13-oxide (octa
Decanoic acid -10+ 13- ow
ide), but the lactone is γ-octalactone, as shown in Test Example 2.
e), r-nonalactone (r-nonalactone)
ne ), γ-undecalactone (γ-undecal
actone), r-dodecalactone (γ-dodec
alactone), and as a sulfur compound, as shown in Test Example 3, methylmercaptopropanal (metbylmerca-ptopropanal)
, 4-methylsylcabutobutan-2-one (methy
lmercaptobutan-2-one), phenylethylisothiocyanate) (phenyle-
When thylisotbiocyanate) was present, a rice bran pickle with excellent flavor was obtained, similar to when pickled in an aged rice bran bed.

Next, a test example will be explained.

Test Example 1 (Effect of Organic Acid) 50 parts of defatted soybeans were added with water and steamed. 80 parts of raw bran and 70 parts of wheat bran were added to the defatted soybeans, and after proteolysis with protease, lactic acid bacteria (Lactobacillus plantarum) and yeast (Devariomyces) were added.・Nicotia =-), Durum-negative bacteria (Sheetmonas fluorescens) were inoculated, pH 5.3
, 27C for 5 days, and then dried with a drum dryer to obtain a dry fermented product.

30 parts of salt, 3 parts of citric acid, 2 parts of lactic acid, and 2 parts of monosodium glutamate were added to 45 parts of this dry fermented product to make a base for nukazuke. To this base for nukazuke, 1/2,000 of the weight of γ-nonalactone was added. , and 1/4,000 of methyl mercaptopropanal were added, and the organic acids present in the aged rice bran bed were added one by one to dissolve in water, and the solution was kept at 25°C and the cucumbers were soaked for 16 hours. I obtained shinobu pickles.

Table 2 shows the results of a comparison made by 10 expert panelists between the rice bran pickles and the pickled rice bran pickles in the same way without the addition of an organic acid or pickled in an aged bran bed.

Table 2: Effects of organic acids Table 2: The * mark indicates that the flavor of the rice bran pickled in the rice bran pickle without the addition of organic acids was slightly better, and the ** mark indicates that the flavor of the rice bran pickles was slightly better than that of the rice bran pickles that were pickled with the rice bran pickle without the addition of an organic acid. The toko de zuke was inferior to the nine bran pickles, and the ※※※ marks indicate those that were as good as or better than the matured nuka pickles.

In addition, the results of similar tests using other lactones and sulfur compounds also showed the same tendency; acetic acid, propionic acid,
Isobutyric acid, isovaleric acid, 4i b-f-24. 9, hydroxystearic acid, and stearic acid-10,13-oxide showed excellent effects.

Test Example 2 (Effect of Lactone) Test Example 10 Add 1/1,000th of its weight of propionic acid and 1/4,000th of its weight of methyl mercaptopropanal to rice bran pickles, and then add lactone present in the aged rice bran bed. Table 3 shows the results of a comparison between Nukazuke pickled in the same manner as in Test Example 1 by adding each of the lactones, and Nukazuke pickled in the same manner as in Test Example 1 without adding lactone, or Nukazuke pickled in the aged bran bed. became.

Table 3: Effects of lactones ※※marks indicate those that were better than those without lactone but inferior to aged bran bed, ※※※ marks indicate those that were better than aged bran bed and 1st grade.

The results of similar tests using other organic acids and sulfur compounds also showed the same tendency, with γ-octalactone, γ-nonalactone, γ-undecalactone, and r-dodecalactone showing superior effects. Indicated.

Test Example 3 To the rice bran pickles of Test Example 1, propionic acid in an amount of 1/ooo of its weight and γ-nonalactone in an amount of 1/2,000 were added, and each type of sulfur compound present in the aged rice bran bed was added. In addition, we compared the rice bran pickles pickled using the method described in Test Example 1 with the rice bran pickles pickled in the same manner without adding a sulfur compound, or the rice bran pickles pickled in an aged bran bed, and the results were as shown in Table 4. Table Effects of sulfur compounds ※ indicates that the results were slightly better than those without sulfur compounds added, ※※ indicates that the results were better than those without sulfur compounds but were inferior to aged bran bed, ※※※ indicates that the results were better than aged bran bed Show what was the same or better.

In addition, the results of similar tests using other organic acids and lactones showed the same tendency, and methylmercaptopropanal, 4-methylmercaftophthan-2-one, and phenylethyl inthiocyanate were superior as sulfur compounds. It was shown to be effective.

This invention uses a concentrated or dried fermented product after fermenting bran, bran, etc. as a raw material, and optionally adds bran, bran, or salt, acidulants, chemical seasonings, kelp, chili peppers, spices, and citrus peel. , garlic, green onion, onion, fishmeal, etc. When producing nukazuke base by adding and mixing all the flavoring ingredients, acetic acid, propionic acid, isobutyric acid, isovaleric acid, lylunic acid, hydroxystearic acid, stearic acid-10 , 13-oxide, one or more lactones selected from γ-octalactone, γ-nonalactone, r-undecalactone, γ-dodecalactone, and methylmercaptopropanal, 4- Methyl mercaptobutane
2-one, phenylethyl inthiocyanate, and one or more selected sulfur compounds, and optionally further other organic acids, lactones, carbonyl compounds, alcohols,
This is accomplished by adding flavor-enhancing ingredients such as aromatic compounds such as esters, sulfur compounds, and phenols to produce a base for rice bran pickles that enhances and improves the flavor.

Concentrated or dried fermented products used as raw materials for rice bran pickles include bran and/or bran as is, or protein foods such as defatted soybeans are added to this, and grotease is added to decompose the protein or without treatment. Flavoring materials, etc. are added as desired, and after fermentation by inoculating wild bacteria present in these raw materials or cultured lactic acid bacteria, yeast, Durum negative bacteria, etc., drying with a drum dryer, spray dryer, etc.
It refers to a product that has been concentrated or dried by any method such as a formatting method, a reduced pressure method, or other known methods.

Among these methods, protein foods are added to rice bran and/or bran, treated with grotease, and then inoculated with lactic acid bacteria, yeast, Durham's negative bacteria, etc. isolated and cultured from the rice bran bed, and the pH is maintained within a certain range. This method is suitable for industrial use because fermentation is completed in a short period of time.

Furthermore, this invention is not limited to an instant rice bran pickle base that is used to pickle vegetables by dissolving concentrated or dried fermented products in water and adding salt, acidulant, and other flavoring materials as desired. For all types of nuka-zuke bases, such as the base used together with rice bran to improve the flavor when preparing nukadoko, and the base for nuka-zuke made from bran that has been added with rice bran and bran in advance. It is possible to use it.

The amount of the flavor-enhancing component added in this invention is determined by the type of aromatic component used, the strength and quality of the desired flavor of the nuka-zuke, and is usually 1/100 of the weight of the nuka-zuke base.
~1/10,000. Further, the amount of each aromatic component therein is determined depending on the type of flavor desired and is approximately 1/100 to 1/100,000.

Among these, the amount of organic acids may be relatively large, but the amount of sulfur compounds should not be too large, as they cause unpleasant odors.

The nukazuke pickled using the nine bran pickles manufactured by this invention has enhanced flavor compared to the nukazuke pickled using the conventional nukazuke mix, and the quality of the flavor is also better. It turned out to be just as delicious.

Next, an example will be explained.

Example 1 24 parts of salt and 500 parts of water were added to 300 parts of raw rice bran, and lactic acid bacteria (
Lactobacillus branfrum) and yeast (Saccharomyces cerevisiae) were inoculated and fermented at 250C for 10 days, followed by drying with a drum dryer to obtain a dry fermented product.

To 23 parts of this dry fermented product, 30 parts of salt, 3 parts of powdered lactic acid, 2 parts of citric acid, 1.5 parts of monosodium glutamate, and 0.5 parts of sugar were added and mixed to produce a rice bran pickle base. r-noticton, 5,
1/000 phenylethyl thiocyanate), 5
A flavor-enhancing component consisting of 1/1,000 of zolopionic acid and 1/10,000 of 2-butanol was added to enhance the flavor and obtain a base of 9-bran pickles.

The nukazuke obtained by soaking cucumbers overnight in a solution of the flavor-enhancing nukazuke base dissolved in water has a stronger flavor than the ichikozuke pickled in the nukazuke base without the addition of flavor-enhancing ingredients. It was just as delicious as the rice bran pickled on the floor.

Example 2 50 parts of defatted soybeans were added to 300 parts of raw rice bran, steamed with 700 parts of water, and then treated with grotease to decompose the proteins. Nicotianii) and Durham negative (Klebsiella niemonia) were inoculated and P
After fermenting with I-15.2 to 5.3 for 5 days, it was dried with a drum dryer to obtain a dry fermented product.

31 parts of salt, 4 parts of citric acid, 3 parts of powdered lactic acid, 0.5 parts of succinic acid, 1.5 parts of monosodium glutamate, and 2 parts of dried green onions are added to 26 parts of this dry fermented product and mixed to produce rice bran pickles. In this case, 1/1000th of the weight of the mixture of acetic acid, 1
1/2,000 of propionic acid, 1/2,000 of isobutyric acid, 10. γ-octalactone, 1/OO
1/10,000 gamma-dodecalactone, 5,000
Methylmercaptopropanal, 1/10,000
A flavor-enhancing ingredient made of 4-methylguaiacol was added to obtain a rice bran pickle base with enhanced flavor.

Nuka-zuke pickled using this flavor-enhancing nuka-zuke base is made in the same way without adding flavor-enhancing ingredients. It was delicious, just like bran pickles.

Example 3 50 parts of defatted soybeans and 500 parts of water were added to 100 parts of raw rice bran to decompose the protein with protease, then 50 parts of fermented rice bran taken from the aged rice bran was added, and the mixture was heated at 30°C and pII 5.2 for 6 days. The fermented product was fermented and then dried using a drum dryer to obtain a dry fermented product.

To 25 parts of this dry fermented product, 25 parts of salt, 4 parts of citric acid, 1 part of powdered lactic acid, 0.5 parts of sodium glutamate, and 0.5 parts of sodium succinate were added to produce the rice bran pickle base.
1/2,000 of the weight of the mixture propio/acid, 4,0
1/00 of isobutyric acid, 1/4,000 of isovaleric acid, 1/10,000 of lylunic acid, 1/4,000 of γ-octalactone, s, 1/ooo of γ- Flavor enhancing ingredients consisting of undecalactone, 1/5,000 of 4-methylmercaptobutan-2-one, 1/10,000 of propylpropionate, and 1/5,000 of ethylguaiacol were added. A rice bran pickle base with enhanced flavor was obtained.

Mugenzuke pickled using this flavor-enhancing nukazuke base has a stronger flavor than nukazuke pickled using nukazuke base made in the same way without adding flavor-enhancing ingredients. It was very flavorful and delicious as well.

Example 4 50 parts of raw bran, 200 parts of bran, 5 parts of skim milk powder, 2 parts of cheese
Add 0 parts, 20 parts of miso, 10 parts of soy sauce lees, and 1.000 parts of water, and add lactic acid bacteria (Vediococcus bentosaceus), yeast (Saccharomyces luxi), and Durum-negative bacteria (
Klebsiella pneumonia) and pH 5, 3, 30
After fermentation at °C for 5 days, 500 parts of water was added and dried with a spray dryer to obtain a dry fermented product.

50 parts of this dry fermented product, 20 parts of salt, 5 parts of citric acid, 20 parts of powdered sorbitol, 2 parts of sodium glutamate,
When producing rice bran pickles by adding 1 part of sodium succinate, 2 parts of powdered amino acid flavoring agent, and 0.5 part of red pepper powder,
Acetic acid at 1/500 of the weight of the mixture, isovaleric acid at 1/2,000, hydroxystearic acid at 1/10,000, butyric acid at 1/2,000, and 1/4,000. A flavor-enhancing component consisting of r-undecalactone, 1/10,000 of methyl mercaptopropanal, and 1/10,000 of ethyl mercaptobutanol was added to obtain a rice bran pickle base with enhanced flavor.

Itazuke pickled with this flavor-enhancing nukazuke base has a stronger flavor than nukazuke pickled with nukazuke base made in the same way without adding flavor-enhancing ingredients, and is similar to pickles pickled in aged tilted bed. The flavor was delicious.

Example 5 0.05 part of acetic acid to 50 parts of the dry fermented product described in Example 2,
740.05 parts of propio, 0.02 parts of oleic acid, r-
Nonalactone 0.02 parts, γ-undecalactone 0.0
1 part, methyl mercapdoglobalal o, oi part, phenylethyl isothiocyanate 0°005 parts, normal propatool 0.01? fB, propylpropione
) 0.015 part of a flavor enhancing component was added to obtain a rice bran pickle base with enhanced flavor.

The bran pickles obtained by soaking cucumbers in the flavor-enhanced Ikkozuke base dissolved in water together with common salt and vinegar had a good flavor. However, IIJi-zuke pickled in the same manner without adding flavor-enhancing ingredients had poor flavor.

In addition, when preparing a new nukadoko, if you add 10 parts of this flavor-enhanced nukazuke base to 100 parts of bran, you can quickly obtain nukadoko with a good flavor without having to wait for the ripening period. It became.

Example 6 60 parts of raw bran, 40 parts of bran, 10 parts of the dry fermented product of Example 2
1/1.000 of the total weight of isovaleric acid, 5
．． 1/000 stearic acid-10,13 oxide, 1/5,000 γ-nonalactone, 10,000
1/5000 of γ-dodecalactone, 1/5,000 of methylnorcutbutan-2-one, 1/5,000 of phenylethylisothiocyanate), 1/2,000 of ethylpropione), Flavor-enhancing components such as 1/2,000 propylpropionate and 1/2,000 diacetin were added to obtain a base for pickled vegetables with enhanced flavor.

When this flavor-enhanced nukazuke base is used in place of raw pickle and nukadoko and pear cucumbers are pickled according to the conventional method, nukazuke with the same excellent flavor as that of pickled cucumbers with aged nukadoko can be obtained in a few days. It became so.

Patent applicant: Morinaga Okuka Co., Ltd.

Claims (1)

[Claims] After fermenting rice bran, bran, etc., when producing rice bran pickles from the fermented material that is compressed or dried, acetic acid, propionic acid, isobutyric acid, isovaleric acid, lylunic acid, hydroxystearic acid, stearin are used. One or more organic acids selected from acid-10,13-oxide, r-octalactone, γ-
One or more lactones selected from nonalactone, γ-undecalactone, r-dodecalactone, and one or more sulfurs selected from methylmercapdoglobalal, 4-methylmercaptobutan-2-one, and phenylethyl inthiocyanate. A flavor characterized by having a compound as an essential ingredient and further adding flavor-enhancing ingredients such as other organic acids, lactones, carbonyl compounds, alcohols, esters, sulfur compounds, phenols, etc. as desired. A method for producing enhanced rice bran pickles.