JPS6133550B2 - - Google Patents

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Publication number
JPS6133550B2
JPS6133550B2 JP3769479A JP3769479A JPS6133550B2 JP S6133550 B2 JPS6133550 B2 JP S6133550B2 JP 3769479 A JP3769479 A JP 3769479A JP 3769479 A JP3769479 A JP 3769479A JP S6133550 B2 JPS6133550 B2 JP S6133550B2
Authority
JP
Japan
Prior art keywords
vinegar
acetic acid
juice
extract
fruiting
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
JP3769479A
Other languages
Japanese (ja)
Other versions
JPS55131374A (en
Inventor
Masaaki Yamanaka
Etsuzo Tsuburaya
Naotake Ooyama
Kicha Kawamura
Hiroshi Masai
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NAKANO SUTEN KK
Original Assignee
NAKANO SUTEN KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by NAKANO SUTEN KK filed Critical NAKANO SUTEN KK
Priority to JP3769479A priority Critical patent/JPS55131374A/en
Publication of JPS55131374A publication Critical patent/JPS55131374A/en
Publication of JPS6133550B2 publication Critical patent/JPS6133550B2/ja
Granted legal-status Critical Current

Links

Classifications

    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Description

【発明の詳細な説明】[Detailed description of the invention]

本発明は湧きを防止し長期間にわたつて商品価
値を失わずに保存可能とした無殺菌パツク詰食品
を製造する方法に関する。 一部の加工食品の変敗、特に濃産漬物、海産漬
物等の変敗としては、産膜酵母による膜生成、発
酵性酵母による湧き、生酸菌による酸敗がその主
なものとしてあげられるが、最近の傾向として小
袋詰、カツプ詰の製品が多くなり、これらの製品
では発酵性酵母による湧きが大きな問題となつて
いる。そして発酵性酵母の湧きの防止には従来加
熱殺菌が行なわれているが、これは食品の品質の
劣化や操作上の繁雑さから好ましい手段ではな
く、無殺菌で湧きを防止する方法の開発が望まれ
ている。 かかる実情に鑑み、本発明者は、天然物を利用
する無殺菌パツク詰食品の湧き防止について研究
を重ねた結果、無殺菌パツク詰食品を製造する場
合に、その製品を得るまでの間に、ムキタケ
(Hohenbuehelia serotina)、シイタケ(Lentinus
edodes)、エノキタケ(Flammulina
velutipes)、マツタケ(Tricholoma
matsutake)、ムラサキシメジ(Lepista nuda)、
ヌメリササタケ(Cortinarius mucifluus)、アブ
ラシメジ(Cortinarius elatior)、シヨウゲンジ
(Rozites caperata)、クロカワ(Boletopsis
leucomelas) コウタケ(Sarcodon
aspratus)、クリタケ(Naematoloma
sublateritium)、スドオシ(Suillus bovinus)、
クロラツパタケ(Craterellus cornucopioides)
からなる群より選ばれる食用キノコの1種もしく
は2種以上の子実体の搾汁液、子実体または子実
体の搾汁液の水および/または有機溶剤抽出液、
あるいはこれらの濃縮物の1種もしくは2種以上
を、食酢および/または酢酸の共存下に添加する
と、湧きが防止されることを見い出し、本発明を
完成するに至つた。 すなわち、本発明は、無殺菌パツク詰食品を製
造するにあたり、その製品を得るまでの間に、上
記した食用キノコの1種もしくは2種以上の子実
体の搾汁液、子実体または子実体の搾汁液の水お
よび/または有機溶剤抽出液、あるいはこれらの
濃縮物の1種もしくは2種以上を、食酢および/
または酢酸の共存下に添加することを特徴とす
る、湧きを防止した無殺菌パツク詰食品の製造方
法であつて、その目的は天然物を用いて湧きを防
止し長期間にわたつて商品価値を失わずに保存可
能とした無殺菌パツク詰食品を容易に製造する方
法を提供することにある。 本発明において用いるキノコの子実体として
は、菌傘、菌柄など全ての部位を用いることがで
きるが、一般には収量の点からみて子実体の全部
位の使用が好ましい。 子実体の搾汁液は、生の子実体を適当に粗砕も
しくは細砕し、例えば圧搾機、搾汁機などで搾汁
することにより得ることができる。子実体または
子実体の搾汁液の抽出には水または有機溶剤を用
いることができ、更に両者の混合物を用いること
もできる。有機溶剤としては、例えばメチルアル
コール、エチルアルコール、プロピルアルコー
ル、アセトン、エーテル、酢酸、酢酸エチル、プ
ロピレングリコール、グリセリン等が好適に用い
られる。抽出は生または乾燥した子実体をチツプ
状、粉末状にしたもの、または子実体の搾汁液に
水および/または有機溶剤を添加し、適当時間浸
漬後、過し、抽出残渣を除去することにより行
なわれる。水および/または有機溶剤の添加割合
は乾燥した子実体の重量1に対して5〜20となる
ように添加するのが好ましい。浸漬時間は10分〜
5時間が好ましく、この場合高温程抽出時間は短
かくてよい。このようにして抽出した抽出液から
通常、有機溶剤が除去されるが、例えば酢酸、エ
チルアルコール、プロピレングリコールなどの場
合のように有機溶剤の種類によつては有機溶剤を
除去することなくそのままで使用することが可能
である。 上記の搾汁液および抽出液は適当な濃縮手段、
例えば加熱濃縮、減圧濃縮などにより濃縮物とし
て用いることができる。 なお上記した搾汁液、抽出液、あるいは濃縮物
は1種もしくは2種以上を添加することができ
る。 つぎに無殺菌パツク詰食品としては、例えば醤
油漬(例えば味ダコ)、酢漬(例えばらつきよう
漬)、浅漬等が挙げられる。 前記の食用キノコの子実体の搾汁液、抽出液、
あるいは濃縮物の添加は、無菌パツク詰食品の製
造工程中、その製品を得るまでの間、好適には調
味液の調製より製品を得るまでの間の適当な時期
に行なうことができ、例えば醤油漬の味ダコや酢
漬のらつきよう漬では調味液調製工程のときに添
加するのがよい。 前記食用キノコの子実体の搾汁液、抽出液、あ
るいは濃縮物の添加量は、使用した食用キノコの
子実体の乾燥重量当りで0.006〜6%(W/V)の範
囲、好ましくは0.06〜1%(W/V)の範囲で用いる
のがよい。 前記食用キノコの子実体の搾汁液、抽出液、あ
るいは濃縮物と併用される食酢および/または酢
酸としては、特に規定はなく、任意のものが用い
られる。そして特開昭52−148698号公報の実施例
1に記載の食酢溶液(酢酸酸度10%の醸造酢1
に対して卵殻30g、重炭酸ソーダ14g、および苛
性ソーダ6.67gを加えて混合して得られた酢酸酸
度5%の食酢溶液)が特に効果的に用いられる。
そしてまた、食酢および/または酢酸の添加量と
しては、酢漬以外の無殺菌パツク詰食品に対して
は、製品酸度が0.3%以下になるように添加する
のが好ましい。 次に本発明に使用する前記食用キノコの子実体
の抽出液の防湧効果(ガス生成阻害効果)につい
て実験例を挙げて説明する。 実験例 第1表および第2表に記載の供試菌をYM培地
5mlに入つた綿栓試験管で30℃で24時間静置倍養
(前培養)する。 別に第1表に記載の所定濃度の食用キノコの子
実体の抽出液および酢酸0.3%を含んだYM培地10
mlならびに酢酸0.3%のみを含んだYM培地10ml、
さらに第2表に記載の所定濃度の食用キノコの子
実体の抽出液および酢酸0.3%、酢酸ナトリウム
0.7%を含んだYM培地10ml、ならびに酢酸0.3
%、酢酸ナトリウム0.7%のみを含んだYM培地10
ml、そして対照としてYM培地10mlをそれぞれダ
ーラム管(10×40mm)に入つた綿栓試験管(18×
180mm)にて調製し、121℃で5分間殺菌処理を行
なう。 次に上記の供試菌の前培養液0.05mlを上記培地
に無菌的に接種し、30℃で静置培養を行ない、ガ
ス生成を観察した。その結果は第1表(酢酸0.3
%共存下の結果)および第2表(酢酸0.3%、酢
酸ナトリウム0.7%共存下の結果)に示す通りで
ある。 なお供試菌としては、湧きの原因となるピヒ
ア・ポリモルフア(Pichia polymorpha)および
湧きのみられた味ダコより分離した酵母を使用し
た。 また本実験に供した食用キノコの子実体の抽出
液は、次の方法により調製したものである。すな
わち第1表および第2表に記載の食用キノコの子
実体の全部位(全子実体)の乾燥物の粉末10gに
水50mlを加え、沸騰湯浴上で30分間抽出後、過
し、この液を使用した。 なおまた第1表および第2表中の記号は次の意
味を有する。 +:ガス生成あり ±:ガス生成判然としない −:ガス生成なし
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

【表】【table】

【表】 第1表および第2表より明らかなように、食酢
および/または酢酸共存下で、本発明で使用する
食用キノコの子実体の抽出液は、酵母のガス発生
を阻害する効果があり、これは本発明における防
湧効果(ガス生成阻害効果)を裏づけるものであ
る。 本発明では、前記の食用キノコの子実体の搾汁
液、抽出液、あるいは濃縮物を食酢および/また
は酢酸の共存下に添加する依外は、すべて無殺菌
パツク詰食品の製造方法にしたがつて実施するこ
とができる。すなわち原料処理工程、調味工程、
包装工程などの工程はすべて無殺菌パツク詰食品
の製造方法にしたがつて実施することができる。 かくして本発明によれば、天然物を用いて湧き
を防止し、長期間にわたつて商品価値を失わずに
保存可能とした無殺菌パツク詰食品を容易に製造
することができるので、本発明は有用な方法であ
る。 つぎに本発明の実施例を示す。 実施例 1 ヌメリササタケの全子実体の乾燥物の粉末100
gに水500mlを加え、沸騰湯浴上で30分、加温抽
出後、過し、液を得た。 市販のゆでタコを食塩0.1%含有の熱湯中で数
秒ゆでた後、直ちに冷水につけ急冷した。急冷
後、ゆでダコを4〜5mmにスライスし、それを
100gドイパツク(藤森工業株式会社製)にと
り、下記の調味液を70ml添加して漬込みを行なつ
た後、シールし、5℃で1日間保存して味ダコを
製造した。 調味液は、濃口醤油10、上白糖3Kg、食塩4
Kg、味淋2、グルコース2Kg、グルタミン酸ソ
ーダ1Kg、コハク酸ソーダ0.06Kg、粉末総合アミ
ノ酸0.3Kg、上記のようにして得た液10およ
び特開昭52−148698号公報の実施例1に記載の食
酢溶液(酢酸酸度10%の醸造酢1に対して卵殻
30g、重炭酸ソーダ14.0g、および苛性ソーダ
6.67gを加えて混合して得られた酢酸酸度5%の
食酢溶液)5に水を加水後の出来高が100と
なるように加え、混合して調製した。 この実施例1で製造した味ダコは品質劣化はな
く、30名のパネルによる2点識別嗜好テストにお
いても、ヌメリササタケの全子実体の抽出液無添
加の調味液を用いて製造した製品と比べ有意差は
なかつた。 つぎにこの実施例1の製品と対照1(調味液の
調製の際に上記液および上記食酢溶液を添加し
ないで調製した調味液を用いる以外は、実施例1
に記載したと同様にして製造した味ダコの製品)
について30℃の保存試験を行なつた。その結果は
第3表に示すとおりである。
[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.

【表】 実施例 2 コウタケの全子実体の乾燥物の粉末100gに20
%プロピレングリコール水溶液500mlを加え、30
℃で30分間抽出後、過し、液を得た。 塩蔵らつきよう10Kgを10容ポリバケツに入
れ、一昼夜水道水を流加させることにより完全に
脱塩する。そしてそれから100gずつポリエチレ
ン袋の小袋(三菱油化K.K.製のユカロン、厚さ
0.03mmの小袋)につめ、下記の調味液を固液比
1:1になるようにつめ、シールし、らつきよう
漬の製品とした。 調味液は、食酢(酸度10%醸造酢)14、クエ
ン酸ソーダ0.2Kg、グルタミン酸ソーダ0.3Kg、砂
糖50Kg、食塩5Kg、上記のようにして得た液10
に水を加水後の出来高100となるように加
え、混合して調製した。 この実施例2で製造したらつきよう漬は品質劣
化はなく、30名のパネルによる2点識別嗜好テス
トにおいても、コウタケの全子実体の抽出液無添
加の調味液を用いて製造した製品と比べ有意差は
なかつた。 つぎにこの実施例2の製品と対照2〔調味液の
調製の際に上記液を添加しないで調製した調味
液を用いる以外は実施例2に記載したと同様にし
て製造したらつきよう漬の製品〕のそれぞれにつ
いて30℃の保存試験を行なつた。その結果は第4
表に示すとおりである。
[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.

【表】 (注) +:湧きの発生あり
−:湧きの発生なし
[Table] (Note) +: Spring occurs
-: No spring occurs

Claims (1)

【特許請求の範囲】[Claims] 1 無殺菌パツク詰食品を製造するにあたり、そ
の製品を得るまでの間に、ムキタケ、シイタケ、
エノキタケ、マツタケ、ムラサキシメジ、ヌメリ
ササタケ、アブラシメジ、シヨウゲンジ、クロカ
ワ、コウタケ、クリタケ、スドオシ、クロラツパ
タケからなる群より選ばれる食用キノコの1種も
しくは2種以上の子実体の搾汁液、子実体または
子実体の搾汁液の水および/または有機溶剤抽出
液、あるいはこれらの濃縮物の1種もしくは2種
以上を、食酢および/または酢酸共存下に添加す
ることを特徴とする湧きを防止した無殺菌パツク
詰食品の製造方法。
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.
JP3769479A 1979-03-31 1979-03-31 Preparation of nonsterile packed food without gassing Granted JPS55131374A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP3769479A JPS55131374A (en) 1979-03-31 1979-03-31 Preparation of nonsterile packed food without gassing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP3769479A JPS55131374A (en) 1979-03-31 1979-03-31 Preparation of nonsterile packed food without gassing

Publications (2)

Publication Number Publication Date
JPS55131374A JPS55131374A (en) 1980-10-13
JPS6133550B2 true JPS6133550B2 (en) 1986-08-02

Family

ID=12504654

Family Applications (1)

Application Number Title Priority Date Filing Date
JP3769479A Granted JPS55131374A (en) 1979-03-31 1979-03-31 Preparation of nonsterile packed food without gassing

Country Status (1)

Country Link
JP (1) JPS55131374A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62294353A (en) * 1986-06-11 1987-12-21 Sanyo Electric Co Ltd Display circuit for automatic replay device for automatic answering telephone set
JPS62294360A (en) * 1986-06-12 1987-12-21 Sanyo Electric Co Ltd Display circuit for automatic response device automatic answering telephone

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62294353A (en) * 1986-06-11 1987-12-21 Sanyo Electric Co Ltd Display circuit for automatic replay device for automatic answering telephone set
JPS62294360A (en) * 1986-06-12 1987-12-21 Sanyo Electric Co Ltd Display circuit for automatic response device automatic answering telephone

Also Published As

Publication number Publication date
JPS55131374A (en) 1980-10-13

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