JPS6133550B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing non-sterilized packaged foods that can be stored for a long period of time without losing commercial value by preventing bubbling. The main causes of deterioration in some processed foods, especially in concentrated pickles and seafood pickles, are film formation by film yeast, fermentation by fermentative yeast, and rancidity by acid bacteria. As a recent trend, there has been an increase in the number of products packaged in sachets and cups, and these products have become a major problem due to fermentable yeast. Conventionally, heat sterilization has been used to prevent fermentable yeast from forming, but this is not a desirable method due to the deterioration of food quality and the complexity of operation. desired. In view of these circumstances, the inventor of the present invention has repeatedly conducted research on prevention of unsterilized packaged foods using natural products, and has found that when producing non-sterilized packaged foods, the following steps must be taken before obtaining the product: Mukitake (Hohenbuehelia serotina), Shiitake (Lentinus)
edodes), enokitake (Flammulina)
velutipes), Matsutake (Tricholoma)
matsutake), purple meadow (Lepista nuda),
Cortinarius mucifluus, Cortinarius elatior, Rozites caperata, Boletopsis
leucomelas) Kotake (Sarcodon)
aspratus), Kuritake (Naematoloma)
sublateritium), Sudoshi (Suillus bovinus),
Craterellus cornucopioides
Squeezed juice of one or more fruiting bodies of edible mushrooms selected from the group consisting of; a water and/or organic solvent extract of the fruiting body or the squeezed juice of the fruiting body;
Alternatively, the inventors have discovered that blistering can be prevented by adding one or more of these concentrates in the coexistence of vinegar and/or acetic acid, leading to the completion of the present invention. That is, in producing a non-sterilized packaged food, the present invention involves the extraction of juice from one or more fruiting bodies of the above-mentioned edible mushrooms, fruiting bodies, or fruiting bodies before the product is obtained. Water and/or organic solvent extract of juice, or one or more of these concentrates, are mixed with vinegar and/or
A method for producing unsterilized packaged food that prevents blistering, characterized by adding acetic acid in the coexistence of the product, and the purpose is to prevent blistering using natural products and maintain commercial value over a long period of time. To provide a method for easily producing non-sterilized packaged food which can be stored without loss. As the fruiting body of the mushroom used in the present invention, all parts such as the fungal cap and the fungal stalk can be used, but it is generally preferable to use all parts of the fruiting body from the viewpoint of yield. The juice of the fruiting body can be obtained by appropriately crushing or finely crushing the raw fruiting body, and then squeezing the juice using, for example, a press or a juicer. Water or an organic solvent can be used to extract the fruiting body or the juice of the fruiting body, and a mixture of both can also be used. As the organic solvent, for example, methyl alcohol, ethyl alcohol, propyl alcohol, acetone, ether, acetic acid, ethyl acetate, propylene glycol, glycerin, etc. are preferably used. Extraction is performed by adding water and/or organic solvent to fresh or dried fruiting bodies in the form of chips or powder, or to the juice of the fruiting bodies, soaking them for an appropriate period of time, and then filtering to remove the extraction residue. It is done. The addition ratio of water and/or organic solvent is preferably 5 to 20 per 1 weight of the dry fruiting body. Soaking time is 10 minutes ~
5 hours is preferred; in this case, the higher the temperature, the shorter the extraction time. The organic solvent is usually removed from the extract extracted in this way, but depending on the type of organic solvent, such as acetic acid, ethyl alcohol, propylene glycol, etc., the organic solvent may be left as is without being removed. It is possible to use. The above-mentioned squeezed liquid and extract can be obtained by suitable concentration means,
For example, it can be used as a concentrate by heating concentration, vacuum concentration, etc. Note that one or more of the above-mentioned juice, extract, or concentrate may be added. Next, examples of unsterilized packaged foods include soy sauce pickles (for example, octopus), vinegar pickles (for example, Ratsukiyo pickles), and light pickles. Juice and extract of the fruiting bodies of the edible mushrooms,
Alternatively, the concentrate can be added at an appropriate time during the manufacturing process of aseptic packaged food until the product is obtained, preferably between the preparation of the seasoning liquid and the time before the product is obtained, for example, soy sauce. It is best to add it during the seasoning solution preparation process for pickled octopus and vinegar pickled radukiyo-zuke. The amount of the juice, extract, or concentrate added of the fruiting body of the edible mushroom is in the range of 0.006 to 6% (W/V), preferably 0.06 to 1%, based on the dry weight of the fruiting body of the edible mushroom used. It is best to use it within the range of %(W/V). There are no particular restrictions on the vinegar and/or acetic acid used in combination with the juice, extract, or concentrate of the fruiting bodies of the edible mushrooms, and any vinegar and/or acetic acid may be used. Then, the vinegar solution described in Example 1 of JP-A-52-148698 (brewed vinegar with acetic acid acidity of 10%)
A vinegar solution with an acetic acid acidity of 5% obtained by adding and mixing 30 g of eggshells, 14 g of bicarbonate of soda, and 6.67 g of caustic soda is particularly effectively used.
Furthermore, the amount of vinegar and/or acetic acid to be added is preferably such that the product acidity is 0.3% or less for unsterilized packaged foods other than those pickled in vinegar. Next, the anti-swelling effect (gas production inhibiting effect) of the extract of the fruiting body of the edible mushroom used in the present invention will be explained with reference to experimental examples. Experimental Example The test bacteria listed in Tables 1 and 2 are incubated (precultured) at 30° C. for 24 hours in a cotton-plugged test tube containing 5 ml of YM medium. YM medium 10 containing edible mushroom fruiting body extract and 0.3% acetic acid at a specified concentration as listed in Table 1.
ml and 10 ml of YM medium containing only 0.3% acetic acid,
Furthermore, an extract of fruiting bodies of edible mushrooms with a specified concentration listed in Table 2, 0.3% acetic acid, and sodium acetate.
10 ml of YM medium containing 0.7% and acetic acid 0.3
%, YM medium containing only 0.7% sodium acetate 10
ml, and as a control, 10 ml of YM medium was placed in a cotton-plugged test tube (18×
180mm) and sterilized at 121°C for 5 minutes. Next, 0.05 ml of the preculture solution of the above test bacteria was aseptically inoculated into the above medium, static culture was performed at 30°C, and gas production was observed. The results are shown in Table 1 (acetic acid 0.3
%) and Table 2 (results in the presence of 0.3% acetic acid and 0.7% sodium acetate). The test bacteria used were Pichia polymorpha, which is the cause of boiling, and yeast isolated from octopuses that were found to be boiling. Furthermore, the extract of fruiting bodies of edible mushrooms used in this experiment was prepared by the following method. That is, 50 ml of water was added to 10 g of dried powder of all parts of the fruiting bodies of the edible mushrooms listed in Tables 1 and 2, extracted on a boiling water bath for 30 minutes, filtered, and extracted. liquid was used. Furthermore, the symbols in Tables 1 and 2 have the following meanings. +: Gas generation ±: Gas generation not obvious -: No gas generation

【table】

[Table] As is clear from Tables 1 and 2, the extract of fruiting bodies of edible mushrooms used in the present invention in the coexistence of vinegar and/or acetic acid has the effect of inhibiting gas production by yeast. , which supports the anti-splash effect (gas production inhibiting effect) of the present invention. In the present invention, except for adding the juice, extract, or concentrate of fruiting bodies of edible mushrooms in the coexistence of vinegar and/or acetic acid, all steps are performed in accordance with the method for producing non-sterilized packaged foods. It can be implemented. In other words, raw material processing process, seasoning process,
All processes such as the packaging process can be carried out according to the method for manufacturing non-sterilized packaged foods. Thus, according to the present invention, it is possible to easily produce a non-sterilized packaged food that uses natural products to prevent bubbling and can be stored for a long period of time without losing its commercial value. This is a useful method. Next, examples of the present invention will be shown. Example 1 Powder 100 of dried whole fruiting body of Numeriscus oleracea
500 ml of water was added to the mixture, heated and extracted on a boiling water bath for 30 minutes, and then filtered to obtain a liquid. Commercially available boiled octopus was boiled for a few seconds in boiling water containing 0.1% salt, and then immediately immersed in cold water to cool it quickly. After cooling quickly, slice the boiled octopus into 4-5 mm pieces and
The mixture was placed in a 100g doipak (manufactured by Fujimori Kogyo Co., Ltd.) and 70ml of the following seasoning liquid was added for pickling, then sealed and stored at 5°C for 1 day to produce flavored octopus. The seasoning liquid is 10 parts dark soy sauce, 3 kg of white sugar, and 4 parts salt.
Kg, Ajirin 2, Glucose 2 Kg, Sodium glutamate 1 Kg, Sodium succinate 0.06 Kg, Powdered synthetic amino acids 0.3 Kg, Liquid 10 obtained as above and Example 1 of JP-A-52-148698. Vinegar solution (one part eggshell with 10% acetic acid acidity brewed vinegar)
30g, bicarbonate of soda 14.0g, and caustic soda
A vinegar solution with an acetic acidity of 5% obtained by adding and mixing 6.67 g of water was added to 5) so that the yield after adding water was 100, and the mixture was prepared. The flavored octopus produced in this Example 1 showed no quality deterioration, and even in a two-point discrimination preference test conducted by a panel of 30 people, it was significantly compared to the product produced using a seasoning liquid without the addition of an extract of whole fruiting bodies of the Numerisasatake mushroom. There was no difference. Next, the product of Example 1 and Control 1 (Example 1 except that the seasoning liquid prepared without adding the above liquid and the above vinegar solution was used when preparing the seasoning liquid)
Aji octopus products manufactured in the same manner as described in )
A storage test was conducted at 30°C. The results are shown in Table 3.

[Table] Example 2 20 g of dry powder of whole fruiting body of Kotake mushroom
Add 500ml of propylene glycol aqueous solution, 30%
After extraction at ℃ for 30 minutes, it was filtered to obtain a liquid. Completely desalinate by placing 10kg of salted radish in a 10 volume plastic bucket and adding tap water overnight. Then, each 100g polyethylene bag (Yukalon manufactured by Mitsubishi Yuka KK, thickness
A 0.03 mm pouch was filled with the following seasoning liquid at a solid-liquid ratio of 1:1, and the mixture was sealed to obtain a ragatsuki yo-zuke product. The seasoning liquid consists of 14 vinegar (10% acidity brewed vinegar), 0.2 kg of sodium citrate, 0.3 kg of sodium glutamate, 50 kg of sugar, 5 kg of salt, and 10 of the liquid obtained as above.
Water was added to the solution to give a volume of 100% after adding water, and the mixture was mixed. There was no quality deterioration in the Tsukiyo-zuke produced according to this Example 2, and in a two-point discrimination preference test conducted by a panel of 30 people, it was compared to a product produced using a seasoning liquid without the addition of an extract of whole fruiting bodies of Kōtake mushrooms. There was no significant difference. Next, the product of Example 2 and Control 2 [a product of Tsukiyo-zuke produced in the same manner as described in Example 2 except that a seasoning solution prepared without adding the above-mentioned solution was used. ] were subjected to a storage test at 30°C. The result is the fourth
As shown in the table.

[Table] (Note) +: Spring occurs
-: No spring occurs

Claims (1)

[Claims] 1. When producing unsterilized packaged food, Mukitake mushrooms, Shiitake mushrooms,
The juice of one or more fruiting bodies of edible mushrooms selected from the group consisting of Enokitake, Matsutake, Murasakishimeji, Numerisasatake, Aburashimeji, Shiyougenji, Kurokawa, Kotake, Kuritake, Sudoshi, and Kuroratsupatake; An unsterilized packaged food that prevents bubbling, characterized by adding water and/or organic solvent extract of squeezed juice, or one or more of these concentrates in the coexistence of vinegar and/or acetic acid. manufacturing method.