JPS6339542A - Production of low-temperature pickles - Google Patents

Abstract

PURPOSE:To obtain fresh pickles having good color tone, improved texture and flavor, by preserving a pickling bed containing lactic acid bacteria and yeast at specific temperature conditions successively to give an adjusted pickling bed and piclking vegetables in the regulated pickling bed. CONSTITUTION:A pickling bed containing lactic acid bacteria and/or yeast is preserved at 0--3 deg.C, further at 5-15 deg.C and then at -6--10 deg.C to give a regulated pickling bed. Roughly pickled vegetables are preserved in the adjusted pickling bed and kept at 0--5 deg.C to give the aimed pickles.

Description

[Detailed description of the invention] The present invention relates to a method for producing low-temperature pickles.

Generally, pickles are preserved foods that are manufactured at room temperature using the fermentation effect of lactic acid bacteria and yeast, and the preservative effect of salt. However, poor manufacturing management can lead to softening of the pickled vegetables and deterioration of the product. There is.

The present inventor achieved the present invention as a result of research into obtaining pickles with good flavor and without causing deterioration of raw vegetables during production by utilizing low temperatures.

The purpose of the present invention is to provide a method for producing pickles that does not cause deterioration of the raw vegetables or product pickles by using a low temperature of 0°C or less that maintains the raw vegetables and pickling bed in an unfrozen state. shall be.

Another object of the present invention is that the pickles can withstand long-term storage, can be easily transported, can be mass-produced, and can produce fresh pickles even if the place where the pickles are manufactured is far away from the place where the pickles are manufactured. The purpose of the present invention is to provide a pickling bed from which pickled products with good flavor and taste can be obtained.

In the method for producing pickles, the present invention involves storing a pickled bed containing lactic acid bacteria and/or yeast at a minus temperature of 0 to -3°C, and then changing the temperature to 5 to 15°C to lower the temperature to a plus side. Then, store it at a temperature of -6 to -10°C to obtain a prepared pickling bed.
This is a method for producing low-temperature pickles characterized by storing them at a temperature of ~-5°C.

In the present invention, storing the pickled bed at a low temperature of O to -3°C means imparting cold resistance to the pickled bed and sterilizing the pickled bed, and the storage period is 5 to 30 days. is preferred. The reason why we set the lower limit of low temperature to -3℃ is because even if the growth of lactic acid bacteria and yeast is suppressed at temperatures below -3℃, the temperature will change from -3℃ to 5℃ or higher on the positive side. This is because they can immediately begin to proliferate. In addition, the reason why the pickled bed that has been stored at a low temperature and has been sterilized is stored at a temperature of 5 to 15°C is because the lactic acid bacteria and yeast whose growth has been suppressed will rapidly proliferate and a fermentation effect will be obtained. The storage period is preferably 5 to 20 days. Next, pickle the bed at -6~
The purpose of storing at -10°C for 5 to 15 days is to sterilize the proliferated lactic acid bacteria, yeast, and the like. That is, when lactic acid bacteria, yeast, etc. are stored at a temperature of about 3°C, they can start to proliferate when the temperature is changed to 5°C or higher, but they cannot be stored at temperatures below -6°C. This is because, if stored at temperatures below -10°C, its activity will be significantly reduced and it will not proliferate even if the temperature is changed to the positive side.Furthermore, if stored at temperatures below -10°C, it may not be able to maintain its unfrozen state. This is because The pickled bed treated as described above (referred to as prepared pickled bed in the present invention) contains aromatic esters, alcoholic spirit, and other active ingredients produced through the storage process of low-temperature fermentation, and contains yeast, lactic acid bacteria, and other active ingredients. It is stabilized by suppressing the activities of Therefore, it can be safely stored in the case of mass production or transported in a flow i+1 system.

In addition, the pickled bed in the present invention means rice bran bed or seasoned bed, and as the rice bran bed, conventional rice bran bed or rice bran 37-4
0%, salt 2-7%, sugar 3-5%, water 28-35%, optionally amino acids, such as naturally decomposed amino acids 20-2
5% composition, and the seasoning base is a traditional pickling base such as soy sauce, or rice vinegar 4-25%, sugar 15-15%.
25% salt, 7-8% salt, amino acids, such as 25-35% naturally decomposed amino acids, optionally water, and a suitable amount of phosphorus or other seasonings.

The amount of lactic acid bacteria and/or yeast added to the pickled bed is preferably about 103 to 10'/g.

In the present invention, rough cleaning refers to pretreatment for impregnating the raw mustard vegetables with the active ingredients contained in the above-mentioned M-zukebed,
Salting by conventional methods of storing raw vegetables in salted form, salt rubbing, or pickling bed with lactic acid bacteria and/or yeast added to raw vegetables without using only salt or water.
This refers to pickling raw vegetables for about 2 to 5 days at a low temperature of about ℃. In addition, the composition of the pickling bed in the above-mentioned low-temperature storage is, for example, 5 to 50 kg of salt per 80 kg of vegetables.
7kg, water 15-20j! Preferably, the number of lactic acid bacteria and yeast is 103 to 10'/g based on the entire pickled bed. In the present invention, lactic acid bacteria and/or yeast are added to the rough pickled bed or prepared pickled bed during low-temperature storage in order to adjust the initial number of bacteria and promote good fermentation. When pickling vegetables in a prepared pickling bed,
It is preferable to adjust the temperature to about +5 to -5°C.

In addition, raw vegetables include cucurbits, eggplants, and turnips.

Radishes, Chinese cabbage, cucumbers, etc. are pickled in rice bran, and cucumbers, eggplants, turnips, daikon radish, gourds, Chinese cabbage, Nozawana, takana, etc.
Hiroshima greens, Chinese vegetables, shiitake mushrooms, etc. are used for seasoning pickles, and one or more types selected from these raw vegetables are cut into appropriate shapes and used alone or in combination.

Pickled vegetables are pickled in a prepared pickling bed and stored at a temperature of 0 to 5°C. Vegetables that have been pickled with one or two selected from lactic acid bacteria and yeast are added. In, U! 4. The purpose of crushing is to impregnate the active ingredients in the bed in a stable state, and the storage period is preferably 3 to 10 days. In addition, the obtained purified product should be kept at -3 to 5°C.
It is preferable to package, ship, and transport in the demon realm.

Next, embodiments of the present invention will be described.

Example 1 37 parts of rice bran, 2 parts of salt, 3 parts of sugar, 2 parts of naturally decomposed amino acids
After adding lactic acid bacteria and yeast to a rice bran bed consisting of 3 parts and 35 parts of water at a bacterial count of about 103 to IQ'/g, this was stored under warm skin at -3°C for 10 days. ,
It was stored at a variable temperature of +6°C for 6 days. Then 1 at -6℃
After storage for 3 days, a prepared rice bran bed containing flavor components and sterilized and stabilized in an unfrozen state was obtained.

The obtained prepared pickles are stored at a temperature of -6°C, and the activity of bacteria is significantly reduced, so they can be transported safely, even if the pickle production site is located far away from the pickle production site. Even if there was, it was possible to produce pickles with good flavor.

On the other hand, to 80 kg of eggplant, add 6 kg of salt, 151 water, and lactic acid bacteria so that the number of bacteria is 10"/g.
Using kg weights and storing at a temperature of -3℃ for 3 days,
I got pickled eggplant.

Soak the obtained pickled eggplant in the rice bran bed prepared above,
It was stored for 7 days at a temperature of -5°C.

Example 2 Lactic acid bacteria were added to a seasoning bed consisting of 833 parts of flavor, 25 parts of sand, 4 parts of rice vinegar, 8 parts of salt, and naturally decomposed amino acids at a bacterial count of 103 to 1.
0'/g, stored at -2°C for 15 days, then kept at +10°C for 4 days, then stored at -7°C for 10 days, and then prepared. Got a seasoned bed.

On the other hand, 70 kg of Nozawana was mixed with 7 kg of salt, 152 kg of water, and lactic acid bacteria were added to make the number of bacteria 103 to 10'/g.
Using a weight of 50 kg, it was stored at a temperature of -2° C. for 4 days to obtain pickled Nozawana.

The obtained pickled Nozawana is pickled in the above prepared seasoning bed,
It was stored at a temperature of -3° C. for 5 days to obtain seasoned pickled Nozawana.

According to the present invention, since the pickling process is carried out at low temperature,
Pickles with good color tone, crispness, and flavor can be obtained. Furthermore, even if the place where the pickled bed is manufactured is different from the place where the pickled food is manufactured using the pickled bed,
You can always get fresh pickles.

Claims (1)

[Claims] In the method for producing pickles, a pickled bed containing lactic acid bacteria and/or yeast is stored at a temperature of 0 to -3°C, then stored at a temperature of 5 to 15°C, and then -6 to -10°C. A method for producing low-temperature pickles, which comprises storing at a temperature of 0.degree. C. to obtain a prepared pickling bed, pickling roughly pickled vegetables therein, and storing at a temperature of 0 to -5.degree.