JPS61177942A - Production of pickle preventing formation of white spot - Google Patents

Abstract

PURPOSE:To produce pickles preventing formation of white spot, having improved color tone and flavor, by adding lactic acid bacteria after salt concentration of inner solution of cucumber and that of pickling solution become equilibrium in fermenting process of pickle. CONSTITUTION:Raw material cucumbers are washed with water, immersed in a solution of sodium hypochlorite, fed to a solution of salt having 10 Baume degree at 4.0pH, and after the salt concentration becomes equilibrium of 10-11 Baume degree, Lactobacillus plantarum which is cultivated in YM medium containing 6wt% NaCl for 2 days is added as a starter to the solution of salt, Baume degree is raised every about 5 days while carrying out lactic acid fermentation. Finally the Baume degree is made about 18, to give good pickles having formation of white spot suppressed to about 7%.

Description

[Detailed description of the invention] The pickle manufacturing method is to wash about 4 kg of raw cucumbers with water,
Poke 3 holes in the body of the cucumber and add Baume 10, pH 4.
, 0 salt water 41, add 2 cabbage leaves (about too much) as a starter, cover the surface of the salt water with cling film, measure the Baume of the salt water every day, supplement with salt, and set it as Baume 1O. The Baumé is increased by 1 every 5th day to reach a final Baumé of 18, which is then salted, seasoned, and made into a product.

During this pickle production, a diameter of 0.5 to 2
Many white spots of +++m appeared. Campell (
White specks or spots that occur on pickles, perapas, and tomatoes are said to be insoluble calcium salts, according to Caproverbs (Wa.
rth) reported that white spots occur in salted olives due to Lactobacillus. However, the lactic acid bacteria involved in white spots have not been identified.The inventors have found that white spots or bands occur in salted rakkyo, celery, etc. in addition to pickles.

Examining the changes in pH, acidity, and reducing sugar in the pickling solution during the pickle manufacturing process, the pH was 4.0 immediately after pickling, but it rose to 5.3 on the first day and remained constant until the fourth day. However, on the 5th day, the pH dropped to 4.0, and on the 8th day it further fell to 3.7, and the pH decreased to 1.
The pH remained constant until the 2nd day, but on the 14th day it became 3.8 and remained constant thereafter. On the other hand, the acidity ('N required to neutralize 10 ml of sample using phenolphthalene as an indicator)
The titration number of NaOH solution was 0.2 on the first day, 4
On the 8th day, the acidity gradually increased to 0.8 li, then rapidly increased due to the growth of lactic acid bacteria, and on the 8th day, the acidity increased to 0.8 li. It became OtafL and remained constant thereafter. In addition, the reducing sugar content in the pickling solution was 0.25% on the first day, rapidly increasing to 0.85% on the third day, 0.75% on the fifth day, and 0.75% on the eighth day. 0.72% in the eyes, 0.8% on the 12th day, 14
On the 17th, it rapidly decreased to 0.25%, and after the 17th, it remained constant at 0.18%.

Next, we investigated the microflora during pickle production. Durham-negative bacteria first proliferate, and on the second day 108/
It reached a maximum with sebbling, reached 5 x 105/ll on the 5th day, and disappeared with less than 10/ml on the 6th day. Next, lactic acid bacteria proliferate following Durham-negative bacteria, and on the third day, 0.
5 x 10B/Takumi, 4 x 1G on the 6th day? /layer pattern, but on the 8th day, l×107/11 was observed,
8 X 10B/tafL on the 10th day, 7 X 106/tafL on the 15th day, 0. I
It gradually decreased to X10B/1 sentence, and on the 27th day it was 10-2
It became the following. The yeast that appeared next was 8 x 105/afL on the 6th day.

On the 8th day it becomes 8 x 108/so l, on the 14th day it reaches the maximum of 8.5 x 108/- sentence, and on the 28th day it reaches 0
．． It was still very much alive at 2 x 1G”/lan.

Next, we investigated the number of white spots produced on 44 pickled cucumbers. In synchronization with the increase in the number of lactic acid bacteria, the number was 182 on the third day, and then rapidly increased to 921 on the fourth day and 1,594 on the seventh day. Also 1
On the fourth day, the number increased to 2,213 and remained constant thereafter.

Next, I picked up the white spot with a platinum looper and examined it under a microscope.It turned out to be bacillus and coccus. Furthermore, when white spots on pickles were observed under an electron microscope, it was revealed that bacilli or cocci were growing and colonizing the pores of the cucumber epidermis. Then, the white spots were caught and isolated using a medium [24 g of standard agar medium, 100 g of cucumber juice]
Two types of bacteria were separated using the pour-in method using 900 m of distilled water (pH 7.0). These bacilli and cocci were designated as Cab-1 and 418-3, respectively.
As a result of testing the morphology and physiological biochemical properties of these bacteria, the bacillus Cab-1 was Durham positive, lacked flagella and motility, did not form spores, and did not produce OL from glucose.
- It was identified as Lactobacillus because it produces lactic acid but not CO2 gas, it produces lactic acid and 002 gas from gluconic acid, it produces lactic acid from ribose, and it does not produce CO2 gas, and it is a carbon compound. As a result of testing the assimilation ability of rhamnose.

Lactobacillus plantarum (Lactobacillus plantar) does not assimilate xylose.
um). On the other hand, the ball! I418-3 is Gram positive, double or quadruple cocci, 0.8-1.01 in diameter.
In Lm, anti-acidity, N-mobility, nitrate reduction, production of indole and hydrogen sulfide, and sporulation are all negative. OL-lactic acid is produced from glucose, fructose and mannose, no 002 gas is produced, and sorbitol and Pediococcus (Ped) because it does not ferment starch.
The genus Iococcus was identified. In addition, Conococcus 4
18-3 has a pH of 5,0t13 and 7.0? grows,
Pediococcus pentosaceus (p6dioc) does not grow at pH 3.0 and 50°C.

ccus pentosaceus).

Lactobacillus is the bacteria that produces white spots on pickles.
Plantarum (Lactobacillus plan)
taru layer) and Pediococcus bentosaceus (P
edioc.

Ccus pentosaceu+).

This Lactobacillus plantarum (Lactobacillus plantarum)
A white spot reproduction test was conducted using C. iflus plantaru-) Cab-1 as a starter. In other words, pickles were produced using the usual method, but instead of cabbage leaf starter, Lactobacillus plantarum (Lactobacillus +
Plantarum) Cab-1 was added to 3.4XIQ8 per volume of saline water. White spots appear from around the 4th day, and rapidly increase around the 7th day, and the number of white spots becomes about 1,000 per 4 kg of cucumber, and on the 15th, it reaches about 1,500, and from then on It did not increase. Lactobacillus plantarum (Lactobacillus plantarum) was isolated again from the white spots of pickles in the pickle solution (Baume 11), and its morphology and physiological and biochemical properties were determined.
tobacillus plantarum) Cab
As a result of comparison with -1, all properties were exactly the same (0 or more), indicating that it was due to the predominant lactic acid bacteria in the pickling solution.

It became clear that white spots were generated.

Next, we will discuss the initial salt water concentration for pickle production and the starter [Lactobacillus plantarum].
s plantarus) IFO13511, Pediococus p.
The timing of addition of IFO3891) was investigated. Assuming the initial concentration of salt water (pickling solution) as Baume 10.11.12.13°14 and 15,
When pickles were produced without adding a starter, the lactic acid bacteria attached to the cucumbers fermented with Baume IQ~11, so white spots were only slightly formed, but with Baume 12~15, most of the lactic acid fermentation occurred. No white spots were generated.

However, lactic acid fermentation is essential for pickle production. Therefore, the initial concentration of salt water is set at Baume 10 and the starter is set at 0. As a result of adding the starter after 1, 2.3 and 4 days, and examining lactic acid fermentation and white spot formation, it was found that when the starter was added at the same time as pickling, about 50% of cucumbers had 10 to 50 white spots per island. There has occurred. However, when it was added after 1, 2.3 and 4 days, the occurrence of white spots decreased to 24, 21, and 13.7%, and when it was added after 4 days, the number of white spots per plant decreased. The number of generated is 10 or less,
Lactic acid fermentation is also maintained without losing commercial value.
The pickles had good color and flavor.

Next, when the initial salt water concentration was set to Baume 11, 12 and 13, and the starter was added after 2 days, the white spot occurrence rate of Baume 11 pickles was 2%, and t, t'
The number of white spots produced was 5 or less, fermentation was sufficient, and the pickles had good color and flavor. However, in the case of Baume 12 and 13 pickles, no white spots were generated, but the number of lactic acid bacteria was 4.8.
Since the lactic acid fermentation was not sufficiently carried out, the pickles did not have a unique color tone or flavor.

Example 1 Approximately 4 kg of raw cucumbers (Shiroibo from Iwate Prefecture) were washed with water, and then diluted with sodium hypochlorite solution (100Pp1m) for 2 hours.
After soaking for an hour, Baume 1G, pH 4.0 salt water 41
After 4 days, the starter [Lactobacillus plantarum (Lactabacillus!
rum) IFO13519 was cultured in 200 mJl of YM medium containing 6% NaCl at 30°C for 2 days], and the Baume 1 was increased every 5 days to finally give Baume 18. The generation of white spots was suppressed to 7%, and the number of white spots was less than 10 per pickle, resulting in six pickles with good color tone and flavor without any decrease in commercial value.

Example 2 A starter (Lactobacillus plantarum) was prepared using the same raw materials as in Example 1, but the initial salt water concentration was 11%.
plantarum) IFO13519 and Pediococcus bentosaceus (Pediococcus
pentosaceus) IFo 3891 was added to each 6% YM medium containing 6% NaCl (cultured at 30°C for 2 days) and prepared in the same manner as in Example 1. White spot formation was suppressed to approximately 2%. Furthermore, the number of pickles per pickle was 5 or less, and the acidity was 3 ml, resulting in sufficient lactic acid fermentation and pickles with good color and flavor.

Procedural amendment (voluntary) 1985 8
Manabu Shiga, Director General of the Japan Patent Office, dated 27th January 1998 Patent Application No. 18623, 2, Name of the invention, Method for manufacturing pickles that prevents white spot formation, 3,
Relationship with the case of the person making the amendment Patent application office
Shizuoka Prefecture
full name
(1 other person) 4. Agent 〒105
5. Column 6 of “3. Detailed Description of the Invention” of the specification to be amended, Contents of the amendment

Claims (1)

[Claims] In the pickle fermentation process, after the salt concentration of the cucumber internal liquid and the pickling liquid reach an equilibrium of Baume 10 or 11, lactic acid bacteria [Lactobacillus plantarum (Lactobacillus plantarum)]
obacillus plantarum) or Pediococcus pentosaceus (Pediococcus
A method of producing pickles with good color tone and flavor by carrying out lactic acid fermentation while preventing the formation of white spots by adding [S. pentosaceus].