TW201507622A - Fermentation method for aerogenic pickled food - Google Patents

Abstract

A fermentation method for aerogenic pickled food includes the following steps: first performing preparatory fermentation work for aerogenic pickles followed by placing into a container for pickling; and, sealing the container for anaerobic fermentation. The container is configured with a unidirectional ventilation valve. When the pickles generate gas during fermentation filling up the receiving space of the container, the oxygen content of the receiving space is relatively reduced. When the gas in the receiving space continuously increases, the air pressure within the receiving space becomes greater than the air pressure outside the container, and thus the excessive gas will be discharged from the container via the unidirectional ventilation valve, thereby constituting the present invention.

Description

Method for fermenting gas-producing pickled foods

The invention relates to a method for preparing a food, in particular to a method for pickling and fermenting a food-based pickle.

According to fermented foods, the acid-staining fermentation process can be roughly divided into saccharification, alcohol fermentation, acid fermentation and proteolysis. The saccharification process uses hydrazine to decompose starch into glucose to produce sugar; the sugar produced by alcohol fermentation is saccharified. Alcohol fermentation occurs when yeast is used to produce alcohol and carbon dioxide; acid fermentation occurs simultaneously with alcohol fermentation, which produces organic acids; protein decomposition is the breakdown of proteins into amino acids and salts by enzymes. In addition to the traditional methods of salting, sugar stains and vinegar stains, the pickling method also includes various kinds of pickling methods such as oil stains, wine stains, water stains, bad stains, hot stains, plum stains, sauce stains, rice bran stains and miso pickles.

For example, pickles (also known as sauerkraut) is a common fermented food. The salted vegetables made by salting, fermenting and ripening are the pickles of the soup. The color is slightly yellow and has a sour taste. Or as a material for cooking. Salty vegetables are made from salted mustard. Because of the thick stems, broad leaves and sensation of the leaves, the mustard has a bitter taste when cooked directly. However, the large leaf mustard will undergo slow lactic acid during high concentration of salt. Fermentation reaction produces pore alcohols, higher alcohols, and volatile acids. After 3 weeks of salting, it will give a fragrant acid taste, and in the salting process, it must avoid wind and sun and cause deterioration.

As shown in Fig. 7, a container for fermenting food includes a container 91 and a metal lid 92. After the fermented food placed in the container is pickles 93, the mouth of the container 91 is sealed by a metal lid 92. However, the gas produced by the pickles 93 in the container 91 due to fermentation is tightly airtight after the metal lid 92 is sealed, and the more the gas in the container 91 is, the metal cover 92 is swollen. If it is not immediately deflated, the container may be damaged by the increase of air pressure; however, if the metal cover 92 is opened and deflated, oxygen will enter the container 91 from the outside and destroy the anaerobic environment, causing contamination of the pickles 93 in the bottle. And the shelf life is not as expected.

Therefore, how to solve the problem of pickled fermentation of the above-mentioned conventional fermented food is the main focus of the present invention.

The main object of the present invention is to solve the above problems and to provide a food pickling fermentation method, which maintains an anaerobic environment in a container to facilitate pickling, and prevents gas in the accommodating space from being saturated to force the broth to flow out.

For the purposes of the foregoing, the present invention includes:

First, the pickled product of the gas-producing type is fermented and prepared, and the pickled container is prepared, and the container has a receiving space and an opening communicating with the receiving space, and the pre-fermented pickled product is placed into the container through the opening. The container is pickled in the space, and is sealed at the opening for anaerobic fermentation, and a one-way gas venting valve is provided for the gas to be discharged only from the accommodating space. The salt to be pickled is filled with gas during the fermentation process. In the space, the gas in the accommodating space is continuously increased, so that the air pressure in the accommodating space is greater than the air pressure outside the container, and the excess gas will be discharged from the outside of the container by the one-way venting valve.

The above and other objects and advantages of the present invention will be readily understood from

Of course, the invention may be varied on certain components, or in the arrangement of the components, but the selected embodiments are described in detail in the specification and their construction is shown in the drawings.

(customized part)

91‧‧‧ Container

92‧‧‧Metal cover

93‧‧‧ pickles

(part of the invention)

1‧‧‧ pickles

2‧‧‧ Container

21‧‧‧ accommodating space

22‧‧‧ openings

3‧‧‧Cover

31‧‧‧ Film

311‧‧‧ venting holes

32‧‧‧ Cover

321‧‧‧ venting holes

4‧‧‧One-way breathable valve

41‧‧‧Outer casing

42‧‧ ‧ room

43‧‧‧ venting holes

44‧‧‧Separator

45‧‧‧Waterproof breathable membrane

46‧‧‧ Limit disk

461‧‧‧Perforation

1A‧‧‧ pickles

2A‧‧‧ bag body

32A‧‧‧ cover

321A‧‧‧ venting holes

4A‧‧‧ one-way breather valve

41A‧‧‧Outer casing

42A‧‧ ‧ room

43A‧‧‧ venting holes

44A‧‧‧Separator

45A‧‧‧Waterproof breathable membrane

46A‧‧‧ Limit Disk

Figure 1 is a schematic illustration of the method of the present invention for placing pickles into a container.

Figure 2 is a schematic illustration of the method of the present invention for sealing a closure to the opening of a container.

Fig. 3 is a schematic view showing the method of the present invention in which a lid body is placed in an opening of a container to cover a lid.

Figure 4 is a schematic view showing the construction and exhaust of the one-way gas permeable valve of the present invention.

Fig. 5 is a schematic view showing the state of use of the container of the present invention as a bag.

Figure 6 is an illustration of another embodiment of the present invention in combination with a one-way venting valve.

Figure 7 is a schematic diagram of pickled pickles.

Referring to Figures 1 through 6, the structure of the embodiment selected for use in the present invention is for illustrative purposes only and is not limited by such structure in the patent application.

The present embodiment provides a method for fermenting a gas-cured pickled food. In the present embodiment, the pickled pickled product is exemplified by pickles (also known as sauerkraut). The following is the method of the present embodiment: as shown in FIG. The pickled vegetables 1 are subjected to a fermentation preparation work, and the pickled container 2 is prepared. In the present embodiment, the container 2 has a tank-shaped body, and the container 2 has an accommodation space 21 and an opening 22 communicating with the accommodation space 21, and is prepared by fermentation. The pickled vegetables 1 are placed in the accommodating space 21 by the opening 22 to be pickled.

As shown in FIG. 2, after the pickle 1 is placed in the accommodating space 21 by the opening 22, in the present embodiment, the occlusion material 3 is sealed at the opening 22 to perform anaerobic fermentation. Vegetable 1 produces a non-oxygen gas during the fermentation process, which refers to carbon dioxide (different flooding produces different non-oxygen gases such as ammonia).

As shown in FIGS. 2 and 3, the cover 3 includes a film 31 and a cover 32. The film 31 and the cover 32 have venting holes 311 and 321 respectively. After the opening 22 of the container 2 is sealed by the film 31, The cover 32 is disposed in the opening 22 to cover the film 32. In this embodiment, a one-way gas permeable valve 4 is disposed on the film 31, and carbon dioxide can only be discharged from the accommodating space 21 through the one-way venting valve 4, and the The respective vent holes 311 and 321 of the film 31 and the lid body 32 are discharged outside the lid body 32.

As shown in FIG. 4, the one-way venting valve 4 of the present embodiment includes an outer casing 41. The housing 41 has a chamber 42 therein, and the outer casing 41 has a plurality of venting holes 43 at the bottom of the chamber 42. A diaphragm 44 is disposed at the bottom of the chamber 42 and covers the plurality of venting holes 43. The waterproof venting membrane 45 is disposed at the bottom of the one-way venting valve 4 to cover the plurality of venting holes 43 outside the chamber 42. A limiting plate 46 for limiting the diaphragm 44 in the outer casing 41 is disposed in the chamber 42. The limiting plate 46 has one or a plurality of through holes 461. The carbon dioxide in the accommodating space 21 is saturated with carbon dioxide. The diaphragm 44 is pushed away and discharged from the outside of the container 2 by the perforations 461.

Therefore, the to-be-salted product generates carbon dioxide in the fermentation process and is filled in the accommodating space 21, and the carbon dioxide continuously increases, so that when the gas pressure in the accommodating space 21 is greater than the air pressure outside the container 2, the super-saturated gas will be used by the one-way venting valve 4 The container 2 is discharged outside.

From the above description, it is not difficult to find that the advantage of the present invention is that the gas generated by the pickled product during the pickling process is discharged from the container 2 through the one-way gas venting valve 4, so that the anaerobic environment can be maintained in the container 2 to facilitate pickling and gas. It can be discharged outside the accommodating space 21, preventing the gas in the accommodating space 21 from being saturated and forcing the broth to flow out, and the anaerobic environment can be prevented from being destroyed without opening the seal, compared with the pickled fermentation of the conventional pickled products. Invention side The law allows the period of preservation to be relatively stable and relatively extended.

The container according to the present invention may be a bag body 2A as shown in FIG. 5, and the bag body 2A is provided with the one-way gas permeable valve 4 as described above, and is served with pickles. 1A is a pickled product, and pickles 1A are placed in the bag body 2A for pickling fermentation, and the same effects as those of the foregoing examples can be achieved.

Of course, although the pickled products of the above examples are only pickles, the pickled pickles are not limited to pickles, such as candied fruit or dried radish, diced vegetables, kimchi, dried cabbage, dried squid and tofu. Pickles such as milk can also be pickled by the pickled fermentation method of the method.

In addition, the one-way air venting valve 4 can be disposed on the film 31 and covered by the cover body 32. As shown in FIG. 6, the cover object is only a cover body 32A. The cover body 32A has a vent hole 321A. The one-way gas permeable valve 4A is directly disposed on the lid body 32A, and the one-way gas permeable valve 4A is also provided with an outer casing 41A, a chamber 42A, a vent hole 43A, a diaphragm 44A, a waterproof gas permeable membrane 45A, and a limit plate 46A. The gas venting valve 4A is coupled to the lid body 32A, and the lid body 32A covers the opening 22 of the container 2, and the gas discharged through the one-way gas venting valve 4A is discharged from the venting hole 321A to the outside of the lid body 32A. The same effect as the examples.

If the pickled product is a dry matter, a salt bag is placed in the container, and the salt bag will produce a salt gas, which can effectively inhibit the growth of the fungus, thereby making the fermented object in the container more stable, and effectively extending the storage time. . In addition, some pickles can be directly marinated and fermented in a container.

The above description of the embodiments is intended to be illustrative of the invention and is not intended to limit the scope of the invention.

From the above detailed description, it will be apparent to those skilled in the art that the present invention is indeed reachable. For the above purposes, it has already met the requirements of the Patent Law and has filed a patent application.

1‧‧‧ pickles

2‧‧‧ Container

21‧‧‧ accommodating space

22‧‧‧ openings

3‧‧‧Cover

31‧‧‧ Film

32‧‧‧ Cover

321‧‧‧ venting holes

4‧‧‧One-way breathable valve

Claims (9)

A method for fermenting a gas-producing pickled food, first preparing a pickled product for producing gas, and preparing a container for pickling, the container having an accommodation space and an opening communicating with the accommodation space, pre-fermentation The pickled product is pickled in the accommodating space by the opening, and is sealed at the opening for anaerobic fermentation, and a one-way venting valve is provided for the gas to be discharged only from the accommodating space. The fermentation process generates gas and is filled in the accommodating space, so that the gas in the accommodating space is continuously increased, so that the air pressure in the accommodating space is greater than the air pressure outside the container, and the excess gas will be discharged from the one-way venting valve. outer. The method for fermenting a gas-producing pickled food according to claim 1, wherein the one-way gas permeable valve comprises an outer casing, and further comprising a chamber in the casing, and the outer casing has a plurality of vent holes at the bottom of the chamber. a diaphragm is disposed at the bottom of the chamber and covers the plurality of vent holes, and a limiting plate for restricting the diaphragm in the outer casing is disposed in the chamber, the limiting plate has one or more perforations, and the receiving space is full. The gas is pushed away from the diaphragm by the plurality of vent holes and discharged from the outside of the container by the perforations. The method for fermenting a gas-producing pickled food according to claim 2, wherein a waterproof gas permeable membrane is disposed at the bottom of the one-way gas permeable valve to cover the plurality of vent holes outside the chamber, thereby producing a waterproof and breathable effect. The method for fermenting a gas-cured pickled food according to claim 1, wherein the container is a can body, and a cover is sealed at the opening, the cover comprises a film and a cover, the film and the cover The body has a venting hole respectively, and after the opening of the container is sealed by the film, the cover is disposed at the opening to cover the film, and the one-way venting valve is disposed on the film. The gas discharged through the one-way gas venting valve is discharged from the outside of the cover by the respective vent holes. The method for fermenting a gas-producing pickled food according to claim 1, wherein the container is a can body, and a cover is sealed at the opening, and the cover is a cover having a venting hole, the one-way ventilation The valve is coupled to the cover body to cover the opening of the container, and the gas discharged through the one-way gas venting valve is discharged from the outside of the cover body through the vent hole. The method for fermenting a gas-cured pickled food according to claim 5, wherein the one-way gas permeable valve comprises an outer casing, and the casing has a chamber, and the outer casing has a plurality of vent holes at the bottom of the chamber. a diaphragm is disposed at the bottom of the chamber and covers the plurality of vent holes, and a limiting plate for restricting the diaphragm in the outer casing is disposed in the chamber, the limiting plate has one or more perforations, and the receiving space is full. The gas is pushed away from the diaphragm by the plurality of vent holes and discharged from the outside of the container by the perforations. The method for fermenting a gas-cured pickled food according to claim 1, wherein the container is a bag. According to the fermentation method of the gas-producing pickled food described in claim 1, the pickled product is a dry matter, and a salt bag is placed in the container, and the salt bag will produce salt gas, which can effectively inhibit the growth of the fungus, thereby The fermented object in the container can be more stable and will effectively extend the storage time. According to the fermenting method of the gas-producing pickled food described in claim 1, the pickled product can be directly pickled and fermented in the container.