JP4205006B2 - Pickled floor and method of manufacturing pickles using the same - Google Patents
Pickled floor and method of manufacturing pickles using the same Download PDFInfo
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- JP4205006B2 JP4205006B2 JP2004098398A JP2004098398A JP4205006B2 JP 4205006 B2 JP4205006 B2 JP 4205006B2 JP 2004098398 A JP2004098398 A JP 2004098398A JP 2004098398 A JP2004098398 A JP 2004098398A JP 4205006 B2 JP4205006 B2 JP 4205006B2
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- Storage Of Fruits Or Vegetables (AREA)
Description
本発明は、攪拌をしなくても雑菌の繁殖が極めて少なく、長期間の品質維持が可能な漬床、及びこれを用いて風味に優れた漬物を製造する方法に関する。 The present invention relates to a pickled bed that is capable of maintaining quality for a long period of time with very little propagation of germs without stirring, and a method for producing a pickled food with excellent flavor using the same.
米糠を利用した漬物、いわゆる「糠漬け」は古くから家庭の味として親しまれている。糠漬けは天然に存在する乳酸菌と酵母が主な発酵菌となっている発酵食品であり、発酵作用が糠漬け独特の風味の醸成に寄与している。一方、昨今の家庭では調味液を野菜に馴染ませるだけの「浅漬け」がその手軽さから浸透してきている。
通常、糠床は一日数回、最低でも１回は攪拌して糠床内部に酸素を供給しないと、カビが繁殖してきたり、異臭が生じたりして、正常な糠床の品質を維持することができない。糠漬けには独特の風味の良さ、栄養価の高さ等の利点があるので、一部の家庭では根強い人気があるものの、糠床の手入れの煩雑さがあるため、一般家庭、特に若い世代の家庭にはなかなか浸透しにくい側面を持っている。
Pickles made from rice bran, the so-called “boiled pickles”, have long been popular as a home taste. Bamboo pickles are fermented foods that are mainly fermented with lactic acid bacteria and yeast that exist in nature, and their fermenting action contributes to the creation of a unique flavor. On the other hand, in recent homes, “simmering”, which only allows the seasoning liquid to blend in with vegetables, has permeated due to its simplicity.
Usually, if the bed is stirred several times a day, at least once, and oxygen is not supplied to the inside of the bed, mold will grow and a bad odor will be generated to maintain normal bed bed quality. I can't. As pickles have unique flavors and high nutritional value, they are popular in some households. It has a side that is difficult to penetrate into the home.
そこで、糠床の手入れを行わなくても臭気を発生せず、しかも重石を必要としない漬け床が提案されている（例えば特許文献１参照。）。この漬床は、マメ類、穀類又はイモ類の利用残渣に、乳酸菌（ラクトバチルス ファーメンタム）及び酵母（ピキア クルイベリ）を添加して発酵させたものである。これら乳酸菌及び酵母は、マメ類の利用残渣であるおからにパン粉及び食塩を加え、更にヨモギエキス、乳酸菌及び酵母を添加して発酵させたものを長期保存後に分離して得られたものである。
しかしながら、特許文献１（特開平１１−４６６８１号公報）に記載されている漬床などの製造には、原料の乳酸菌及び酵母の製造に長期間を要し、かつ、得られる漬床には依然として、長期の使用により雑菌が発生して臭気を生じ、しかもこの漬床を使用して作った漬物には風味が乏しいという問題があり、一般家庭で手軽に使用しにくいものである。 However, the production of the soaking bed described in Patent Document 1 (Japanese Patent Application Laid-Open No. 11-46681) requires a long period of time for the production of the raw material lactic acid bacteria and yeast, and the resulting soaking bed still has a long time. In addition, there is a problem that miscellaneous bacteria are generated due to the use of this product, and an odor is produced. Further, pickles made using this pickle have a problem that the flavor is poor, and it is difficult to use easily in ordinary households.
本発明の目的は、上記従来公知技術の問題点を解決して、長期に渡って攪拌をしなくても雑菌の繁殖が極めて少なく、品質の安定した漬床を簡易な原料、操作、工程で短時間で効率よく提供すると共に、これを用いた風味の高い漬物の製造方法を提供することである。 The object of the present invention is to solve the above-mentioned problems of the prior art and to prevent the propagation of various germs without stirring over a long period of time and to reduce the quality of the soaking bed with simple raw materials, operations and processes. It is to provide a method for producing pickles with high flavor using the same while efficiently providing in time.
前記目的を達成するために、本発明は、サッカロミセス・セレビジアーエ（Saccharomyces cerevisiae）を含む酵母菌とラクトバシルス・サンフランシスコ（Lactobacillus sanfrancisco）を含む乳酸菌とにより小麦粉及び／又はライ麦粉を発酵させた一次発酵基質に更に米粉又は米糠を加えて１回以上継代発酵させて得られる発酵物からなる漬床であって、前記発酵の際に、モルトと温水を更に配合してなること、を特徴とする前記漬床である。 To achieve the above object, the present invention provides a primary fermentation substrate obtained by fermenting wheat flour and / or rye flour with a yeast containing Saccharomyces cerevisiae and a lactic acid bacterium containing Lactobacillus sanfrancisco. Furthermore, a pickled bed comprising a fermented product obtained by adding rice flour or rice bran and then subcultured once or more, wherein the malted and hot water are further blended during the fermentation. Oh Ru.
本発明は、更に米粉又は米糠を含有する、前記漬床である。 This onset Ming additionally contains rice flour or rice bran, which is the漬床.
本発明は、更に調味材料を含有する、前記漬床である。 This invention is the said pickled bed which contains a seasoning material further.
また本発明は、前記の各漬床に野菜類を漬け込むこと、を特徴とする漬物の製造方法である。 In addition, the present invention is a method for producing pickles characterized by immersing vegetables in each of the above-mentioned pickles.
本発明によりはじめて、長期に渡って攪拌をしなくても雑菌の繁殖が極めて少なく、品質の安定した漬床を簡易な原料、操作、工程で短時間で効率よく提供すると共に、これを用いた風味の高い漬物の製造方法を提供することが可能となった。 For the first time according to the present invention, there is very little propagation of germs without stirring over a long period of time, and a stable quality of pickled bed is provided efficiently in a short time with simple raw materials, operations and processes, and flavors using this It became possible to provide a method for producing high-pickled pickles.
以下、本発明を詳細に説明する。
まず、本発明の漬床を構成する発酵物について説明する。
この発酵物の製造に用いる一次発酵基質は、サッカロミセス・セレビジアーエ（Saccharomyces cerevisiae）を含む酵母菌とラクトバシルス・サンフランシスコ（Lactobacillus sanfrancisco）を含む乳酸菌が付着している小麦粉及び／又はライ麦粉を通常の条件で発酵させたものであり、一般に自然発酵パン種と言われるものである。まず、サッカロミセス・セレビジアーエ（Saccharomyces cerevisiae）を含む酵母菌とラクトバシルス・サンフランシスコ（Lactobacillus sanfrancisco）を含む乳酸菌が付着しているライ麦粉を発酵させ、次いでこの発酵物に小麦粉を加えて発酵させる操作を１回以上、特に２〜５回行なって得られる一次発酵基質が好ましい。
一次発酵基質中に、サッカロミセス・セレビジアーエ（Saccharomyces cerevisiae）数は１×１０２ｃｆｕ／ｇ以上、更に１×１０３〜１×１０１５ｃｆｕ／ｇ、特に１×１０４〜１×１０１２ｃｆｕ／ｇ、ラクトバシルス・サンフランシスコ（Lactobacillus sanfrancisco）数は１×１０２ｃｆｕ／ｇ以上、更に１×１０３〜１×１０１５ｃｆｕ／ｇ、特に１×１０４〜１×１０１２ｃｆｕ／ｇ含まれるのが好ましく、さらに、サッカロミセス・セレビジアーエ（Saccharomyces cerevisiae）数とラクトバシルス・サンフランシスコ（Lactobacillus sanfrancisco）数の合計で、１×１０２ｃｆｕ／ｇ以上、更に１×１０３〜１×１０１５ｃｆｕ／ｇ、特に１×１０４〜１×１０１２ｃｆｕ／ｇ含まれるのが好ましい。
前記発酵の際には、モルトを配合する必要がある。
モルトの配合量は、栄養源の配合時におけるサッカロミセス・セレビジアーエ（Saccharomyces cerevisiae）数とラクトバシルス・サンフランシスコ（Lactobacillus sanfrancisco）数の合計１×１０６ｃｆｕ／ｇに対して、０．１ｇ以上、更に０．５〜５０ｇ、特に１〜１０ｇであることが好ましい。
また、一次発酵基質について、そのアミノ酸度は０．１以上、更に０．２〜２．０、特に０．３〜１．５であることが好ましく、還元糖量は０．１ｇ以上／１００ｇ、更に０．５〜５．０ｇ／１００ｇ、特に１．０〜３．０ｇ／１００ｇであることが好ましく、また、ｐＨは２．０〜６．０、更に２．５〜５．０、特に３．０〜４．０であることが好ましい。
発酵の際には、温水を配合する必要があり、特に３０〜３７℃の温水を一次発酵基質中において水分５０〜９０質量％、更に５５〜８０質量％となる範囲で使用して、１０〜６０℃、更に２０〜３０℃、特に２５〜２７℃で、３〜２０時間、更に４〜１２時間、特に８〜１０時間時々攪拌しながら発酵させるのが好ましい。
Hereinafter, the present invention will be described in detail.
First, the fermented material which comprises the pickled bed of this invention is demonstrated.
The primary fermentation substrate used in the production of this fermented product is wheat flour and / or rye flour to which yeast and lactic acid bacteria including Saccharomyces cerevisiae and lactic acid bacteria including Lactobacillus sanfrancisco are attached under normal conditions. It is fermented and is generally referred to as naturally fermented bread. First, an operation of fermenting rye flour to which yeasts including Saccharomyces cerevisiae and lactic acid bacteria including Lactobacillus sanfrancisco are attached is performed, and then the fermentation is performed by adding wheat flour to the fermented product. As mentioned above, the primary fermentation substrate obtained by performing 2-5 times especially is preferable.
In the primary fermentation substrate, the number of Saccharomyces cerevisiae is 1 × 10 2 cfu / g or more, more preferably 1 × 10 3 to 1 × 10 15 cfu / g, particularly 1 × 10 4 to 1 × 10 12 cfu / g. g, the number of Lactobacillus sanfrancisco is 1 × 10 2 cfu / g or more, further 1 × 10 3 to 1 × 10 15 cfu / g, especially 1 × 10 4 to 1 × 10 12 cfu / g In addition, the total number of Saccharomyces cerevisiae and Lactobacillus sanfrancisco is 1 × 10 2 cfu / g or more, more preferably 1 × 10 3 to 1 × 10 15 cfu / g, It is preferable that 1 * 10 < 4 > -1 * 10 < 12 > cfu / g is contained.
During the fermentation, it is necessary to add malt.
The blending amount of malt is 0.1 g or more with respect to a total of 1 × 10 6 cfu / g of Saccharomyces cerevisiae and Lactobacillus sanfrancisco at the time of blending the nutrient source, and further 0. It is preferably 5 to 50 g, particularly 1 to 10 g.
Further, the primary fermentation substrate has an amino acid degree of 0.1 or more, more preferably 0.2 to 2.0, particularly preferably 0.3 to 1.5, and the amount of reducing sugar is 0.1 g or more / 100 g, Further, it is preferably 0.5 to 5.0 g / 100 g, particularly 1.0 to 3.0 g / 100 g, and the pH is 2.0 to 6.0, more preferably 2.5 to 5.0, especially 3. It is preferable that it is 0.0-4.0.
In the fermentation, it is necessary to add warm water, and in particular, using warm water of 30 to 37 ° C. in the primary fermentation substrate in a range of moisture of 50 to 90% by mass, further 55 to 80% by mass, It is preferable to ferment at 60 ° C., further 20-30 ° C., particularly 25-27 ° C., for 3-20 hours, further 4-12 hours, especially 8-10 hours with occasional stirring.
本発明の漬床を構成する発酵物は、前記一次発酵基質に米粉又は米糠とモルトと温水を加えて発酵させる操作を１回以上（すなわち１回以上継代発酵を）行って得られるものである。この発酵物は、熱風乾燥、凍結乾燥、マイクロ波乾燥などの各種乾燥方法により乾燥させて発酵物乾燥品とし、漬床として使用する際に適当に水分を加えて使用することもできる。
前記米粉又は米糠は、（水分を除いた）一次発酵基質１００ｇに対して、１０〜１０００ｇ、更に５０〜８００ｇ、特に２００〜５００ｇの割合で使用するのが好ましい。
モルトは、（水分を除いた）一次発酵基質１００ｇに対して、１０ｇ以下、更に０．０１〜５．０ｇ、特に０．１〜１．０ｇの割合で使用するのが好ましい。
発酵の際には、温水を配合する必要があり、特に３０〜３７℃の温水を更に添加して行うのが好ましく、このような温水は、（水分を除いた）一次発酵基質１００ｇに対して、１０００ｇ以下、更に１００〜８００ｇ、特に２００〜６５０ｇの割合で使用するのが好ましい。
発酵の温度、時間及び操作は、一次発酵基質の製造における発酵条件と同様のものが挙げられる。
The fermented material composing the pickled bed of the present invention is obtained by performing an operation of adding rice flour or rice bran , malt and warm water to the primary fermentation substrate for fermentation one or more times (ie, one or more passage fermentations). . The fermented product is hot-air drying, freeze drying, and dried by various drying methods such as microwave drying and fermentation product dried product, Ru can be used after appropriate water when used as 漬床.
The rice flour or rice bran is preferably used in a ratio of 10 to 1000 g, further 50 to 800 g, particularly 200 to 500 g, based on 100 g of the primary fermentation substrate (excluding moisture).
The malt is preferably used in a proportion of 10 g or less, further 0.01 to 5.0 g, particularly 0.1 to 1.0 g, based on 100 g of the primary fermentation substrate (excluding moisture).
In the fermentation, it is necessary to add warm water, and it is particularly preferable to add 30 to 37 ° C. warm water. Such warm water is used for 100 g of the primary fermentation substrate (excluding moisture). 1000 g or less, more preferably 100 to 800 g, particularly preferably 200 to 650 g.
The temperature, time, and operation of the fermentation may be the same as the fermentation conditions in the production of the primary fermentation substrate.
本発明において、一次発酵基質に米粉又は米糠を添加して行う発酵、及びこの発酵物（の一部）に更に米粉又は米糠を添加して行う発酵は合計で１回以上、好ましくは１〜５回、特に好ましくは２〜４回行う（継代発酵）。 In the present invention, the fermentation carried out with the addition of rice flour or rice bran to the primary fermentation substrate, and the fermentation product (part) in the further fermentation carried out with the addition of rice flour or rice bran or more times in total, preferably 1 to 5 Times, particularly preferably 2 to 4 times (passaging fermentation).
本発明において、前記発酵物には更に前記の米粉又は米糠を配合して、水分を調節して漬床とするのが好ましい。 In the present invention, it is preferable that the fermented product is further blended with the rice flour or rice bran to adjust the water content to form a pickled bed.
本発明において、前記発酵物、又はこれに更に前記米粉又は米糠を配合したものには、調味材料を更に配合して、漬物の味付けを行う漬床とすることも更に好ましい。
このような調味材料としては、例えば、食塩、昆布、鰹節、椎茸、煮干し、魚粉末、唐辛子、和からし、カルシウム、山椒、陳皮、にんにく、大豆、アミノ酸、タンパク加水分解物、酵母エキス、麦芽が挙げられる。
これらは単独で或いは２種以上を混合して使用できる。
In the present invention, it is more preferable that the fermented product or the rice flour or rice bran further blended with the fermented product is further blended with a seasoning material to season the pickled vegetables.
Such seasoning materials include, for example, salt, kelp, bonito, shiitake mushrooms, boiled and dried, fish powder, chili, Japanese mustard, calcium, yam, Chen skin, garlic, soybeans, amino acids, protein hydrolysates, yeast extract, Malt.
These can be used alone or in admixture of two or more.
次に、本発明の漬物の製造方法について説明する。
本発明において、野菜類には、キャベツ、白菜、野沢菜、ほうれん草などの葉菜類、玉葱、もやし、ネギ、ふきなどの茎菜類、大根、カブ、人参、ごぼうなどの根菜類、じゃがいも、さつまいもなどの根塊類、かぼちゃ、きゅうり、なすなどの果菜類、青梅、りんご、栗などの果実類などを含む。これらのうち、本発明における浅漬製造用にはきゅうり、カブが適しており、古漬製造用には大根が適している。
Next, the manufacturing method of the pickles of this invention is demonstrated.
In the present invention, vegetables include leafy vegetables such as cabbage, Chinese cabbage, Nozawana and spinach, stem vegetables such as onions, bean sprouts, leeks and wiping, root vegetables such as radish, turnip, carrot and burdock, potato, sweet potato and the like. Root nodules, fruits and vegetables such as pumpkins, cucumbers and eggplants, and fruits such as ume, apples and chestnuts. Among these, cucumbers and turnips are suitable for the production of shallow pickles in the present invention, and radishes are suitable for the production of old pickles.
野菜類は、前記発酵物（漬床）中に、０〜６５℃、更に室温で、５分間〜４８時間、更に３０分間〜２４時間保持するのが好ましい。浅漬を製造する場合には、０〜６５℃、更に室温で、５分間〜２４時間、更に３０分〜１２時間、特に１〜６時間保持するのが好ましい。古漬（タイプ）を製造する場合には、０〜６５℃、更に室温で、６時間〜４８時間、更に１２時間〜３６時間、特に１５〜３０時間保持するのが好ましい。漬け込みの温度が０℃未満では、漬物の歯切れ形成、風味が弱くなり、６５℃を超えると、漬物の歯切れの形成が弱くなる。漬け込みの時間が５分未満では、漬物の歯切れ形成が弱く、４８時間を超えると、漬物の歯切れは充分形成されるが、野菜中のアク等により漬物の色が劣る。
次に、この処理をした野菜類を同じ漬床中で、常温以下、更に５℃以下で、１日以上、更に３日間以上保持して、熟成させるのが好ましい。
The vegetables are preferably kept in the fermented product (pickled bed) at 0 to 65 ° C., further at room temperature, for 5 minutes to 48 hours, and further for 30 minutes to 24 hours. In the case of producing the shallow pickles, it is preferably maintained at 0 to 65 ° C., further at room temperature, for 5 minutes to 24 hours, further for 30 minutes to 12 hours, particularly 1 to 6 hours. When manufacturing old pickles (type), it is preferable to hold at 0 to 65 ° C. and further at room temperature for 6 to 48 hours, further for 12 to 36 hours, particularly for 15 to 30 hours. When the temperature of pickling is less than 0 ° C., the formation and taste of pickles become weak, and when the temperature exceeds 65 ° C., the formation of pickles becomes weak. If the time of pickling is less than 5 minutes, the chopped formation of pickles is weak, and if it exceeds 48 hours, the pickled crisps are sufficiently formed, but the color of the pickles is inferior due to acupuncture in vegetables.
Next, the treated vegetables are preferably aged in the same soaking bed by holding at normal temperature or lower, further 5 ° C. or lower for 1 day or longer, and further 3 days or longer.
以下、本発明を実施例により更に具体的に説明する。なお、製造例、実施例及び比較例において、「％」は「質量％」を意味する。
製造例１
サッカロミセス・セレビジアーエ（Saccharomyces cerevisiae）を含む酵母菌１．２×１０２ｃｆｕ／ｇとラクトバシルス・サンフランシスコ（Lactobacillus sanfrancisco）を含む乳酸菌３．４×１０３ｃｆｕ／ｇ（合計３．５２×１０３ｃｆｕ／ｇ）の付着したライ麦粉１０００ｇに対し、３５℃の温水２５００ｇ及びモルト４ｇを添加し、発酵機（（株）愛工舎製作所製ルバン３０）を用いて２７℃で８時間、培養液内に酸素が供給できるように、ときどき攪拌しながら培養を行った。その後、１０℃になるまで間隔的な攪拌を１６時間続けて冷却したのち、１０℃で３日間保存した。
次いで、この発酵液１０００ｇを用いて、小麦粉２０００ｇ、３５℃の温水２５００ｇ及びモルト４ｇを添加し、上記と同様の条件、操作で培養し保存した。この操作を更に２回繰り返して、次の特性を有する一次発酵基質を製造した。
一次発酵基質の特性：
酵母菌数；７．２×１０７ｃｆｕ／ｇ
乳酸菌数；６．７×１０９ｃｆｕ／ｇ
総酸度；７．０
アミノ酸度；０．８
還元糖量；２．４ｇ／１００ｇ
ｐＨ；３．６
更に、上記一次発酵基質１０００ｇを用いて、米糠２０００ｇ、３５℃の温水３０００ｇ及びモルト４ｇを添加し、上記と同様の条件、操作で培養して、８０％以上が米糠（発酵物）となる米糠発酵物を得た。
米糠発酵物の特性：
酵母菌数；２．５×１０７ｃｆｕ／ｇ
乳酸菌数；３．７×１０９ｃｆｕ／ｇ
総酸度；１０．１
アミノ酸度；１．０
還元糖量；４．１ｇ／１００ｇ
ｐＨ；３．５
Hereinafter, the present invention will be described more specifically with reference to examples. In the production examples, examples and comparative examples, “%” means “mass%”.
Production Example 1
1.2 × 10 2 cfu / g yeast containing Saccharomyces cerevisiae and 3.4 × 10 3 cfu / g lactic acid bacteria containing Lactobacillus sanfrancisco (total 3.52 × 10 3 cfu / g) To 1000 g of rye flour adhering to g), 2500 g of warm water at 35 ° C. and 4 g of malt are added, and oxygen is added to the culture solution at 27 ° C. for 8 hours using a fermenter (Luban 30 manufactured by Aikosha Seisakusho). The culture was performed with occasional agitation. Thereafter, the mixture was continuously stirred for 16 hours until cooled to 10 ° C., and then stored at 10 ° C. for 3 days.
Next, using 1000 g of this fermented liquid, 2000 g of wheat flour, 2500 g of 35 ° C. warm water and 4 g of malt were added, and cultured and stored under the same conditions and operations as described above. This operation was repeated two more times to produce a primary fermentation substrate having the following characteristics.
Characteristics of primary fermentation substrate:
Yeast count: 7.2 × 10 7 cfu / g
Number of lactic acid bacteria: 6.7 × 10 9 cfu / g
Total acidity: 7.0
Amino acid degree; 0.8
Reducing sugar amount: 2.4 g / 100 g
pH: 3.6
Further, using 1000 g of the above primary fermentation substrate, 2000 g of rice bran, 3000 g of warm water at 35 ° C. and 4 g of malt are added and cultured under the same conditions and operations as above, and 80% or more of the rice bran becomes fermented rice (fermented product). A fermented material was obtained.
Characteristics of fermented rice bran:
Yeast count: 2.5 × 10 7 cfu / g
Number of lactic acid bacteria: 3.7 × 10 9 cfu / g
Total acidity; 10.1
Amino acid content: 1.0
Reducing sugar amount: 4.1 g / 100 g
pH; 3.5
製造例２
製造例１で得られた一次発酵基質１０００ｇを用いて、米糠２０００ｇ、３５℃の温水２５００ｇ及びモルト４ｇを添加し、一次発酵基質の製造におけるのと同様の条件、操作で培養し、発酵物を得た。
次いで、この発酵物１０００ｇを用いて、米糠２０００ｇ、３５℃の温水２５００ｇ及びモルト４ｇを添加し、上記と同様の条件、操作で培養して、発酵物を得た。
これと同様の培養を更に１回繰り返して、９９％以上が米糠（発酵物）となる米糠発酵物を得た。
米糠発酵物の特性：
酵母菌数；６．７×１０８ｃｆｕ／ｇ
乳酸菌数；７．６×１０９ｃｆｕ／ｇ
総酸度；１０．５
アミノ酸度；１．２
還元糖量；４．２ｇ／１００ｇ
ｐＨ；３．５
Production Example 2
Using 1000 g of the primary fermentation substrate obtained in Production Example 1, 2000 g of rice bran, 2500 g of 35 ° C. warm water and 4 g of malt were added, and cultured under the same conditions and operations as in the production of the primary fermentation substrate. Obtained.
Next, using 1000 g of this fermented product, 2000 g of rice bran, 2500 g of 35 ° C. warm water and 4 g of malt were added, and cultured under the same conditions and operations as above to obtain a fermented product.
The same culture as this was repeated once more to obtain a rice bran fermented product in which 99% or more became rice bran (fermented product).
Characteristics of fermented rice bran:
Number of yeasts: 6.7 × 10 8 cfu / g
Number of lactic acid bacteria: 7.6 × 10 9 cfu / g
Total acidity; 10.5
Amino acid degree; 1.2
Reducing sugar amount: 4.2 g / 100 g
pH; 3.5
製造例３
製造例１で得られた一次発酵基質１０００ｇを用いて、米粉２０００ｇ、３５℃の温水２５００ｇ及びモルト４ｇを添加し、一次発酵基質の製造におけるのと同様の条件、操作で培養し、発酵物を得た。
次いで、この発酵物１０００ｇを用いて、米粉２０００ｇ、３５℃の温水２５００ｇ及びモルト４ｇを添加し、上記と同様の条件、操作で培養して、発酵物を得た。
これと同様の培養を更に１回繰り返して、９９％以上が米粉（発酵物）となる米粉発酵物を得た。
米粉発酵物の特性：
酵母菌数；１．４×１０８ｃｆｕ／ｇ
乳酸菌数；４．８×１０９ｃｆｕ／ｇ
総酸度；８．３７
アミノ酸度；０．７１
還元糖量；４．２ｇ／１００ｇ
ｐＨ；３．５
Production Example 3
Using 1000 g of the primary fermentation substrate obtained in Production Example 1, 2000 g of rice flour, 2500 g of warm water at 35 ° C. and 4 g of malt are added, and cultured under the same conditions and operations as in the production of the primary fermentation substrate. Obtained.
Next, using 1000 g of this fermented product, 2000 g of rice flour, 2500 g of 35 ° C. warm water and 4 g of malt were added, and cultured under the same conditions and operations as above to obtain a fermented product.
The same culture as this was repeated once more to obtain a rice flour fermented product in which 99% or more became rice flour (fermented product).
Characteristics of fermented rice flour:
Yeast count: 1.4 × 10 8 cfu / g
Number of lactic acid bacteria: 4.8 × 10 9 cfu / g
Total acidity; 8.37
Amino acid degree; 0.71
Reducing sugar amount: 4.2 g / 100 g
pH; 3.5
製造例４
米糠２４００ｇに対し、乳酸菌粉末（三共（株）製ラクリスＳ）１×１０１２ｃｆｕ及び酵母菌粉末（日清フーズ（株）製）１×１０１１ｃｆｕ、３５℃の温水３４００ｇ及びモルト４ｇを添加し、発酵機を用いて２７℃で８時間、培養液内に酸素が供給できるように、ときどき攪拌しながら培養を行って、米糠（発酵物）１００％の米糠発酵物を得た。
米糠発酵物の特性：
酵母菌数；６．７×１０７ｃｆｕ／ｇ
乳酸菌数；２．５×１０９ｃｆｕ／ｇ
総酸度；３．０
アミノ酸度；１．０
還元糖量；２．０ｇ／１００ｇ
ｐＨ；５．９
Production Example 4
Lactic acid bacterium powder (Sankyo Co., Ltd. Lacris S) 1 × 10 12 cfu and yeast powder (Nisshin Foods Co., Ltd.) 1 × 10 11 cfu, 35 ° C. warm water 3400 g and malt 4 g are added to 2400 g of rice bran. In order to supply oxygen into the culture solution at 27 ° C. for 8 hours using a fermenter, cultivation was performed with occasional stirring to obtain a rice bran fermented product of 100% rice bran (fermented product).
Characteristics of fermented rice bran:
Number of yeasts: 6.7 × 10 7 cfu / g
Number of lactic acid bacteria: 2.5 × 10 9 cfu / g
Total acidity: 3.0
Amino acid content: 1.0
Reducing sugar amount; 2.0g / 100g
pH: 5.9
〔酵母菌数及び乳酸菌数の測定〕
製造例１〜４において得られた米糠発酵物又は米粉発酵物の酵母菌数及び乳酸菌数を測定した。
酵母菌数は、クロラムフェニコール５０μｇ／ｍｌ加ポテトデキストロース寒天培地で２８℃、４８時間培養後、算定した。
乳酸菌数は、ＭＲＳ寒天培地で３０℃、４８時間嫌気培養（ＢＢＬ ＧａｓＰａｋ法）後、算定した。
これらの結果をまとめて表１に示す。
[Measurement of the number of yeast and lactic acid bacteria]
The number of yeasts and the number of lactic acid bacteria of the fermented rice bran or the fermented rice flour obtained in Production Examples 1 to 4 were measured.
The number of yeast was calculated after culturing on potato dextrose agar medium supplemented with chloramphenicol 50 μg / ml at 28 ° C. for 48 hours.
The number of lactic acid bacteria was calculated after anaerobic culture (BBL GasPak method) at 30 ° C. for 48 hours on an MRS agar medium.
These results are summarized in Table 1.
実施例１及び２、比較例１
製造例１、２及び４で得た米糠発酵物それぞれ１６８０ｇに、生糠３７０ｇ、食塩１３５ｇ、粉末昆布６ｇ及び粉末唐辛子８ｇを添加し攪拌して漬床とし、次いでこの漬床上に下記菌株の懸濁液０．１ｍｌをスポット添加したのち、７℃又は２８℃で一定期間保存して、漬床表面の菌の生育状況を目視により観察した。
これらの結果をまとめて表１に示す。
Examples 1 and 2 and Comparative Example 1
To each 1680 g of the fermented rice bran obtained in Production Examples 1, 2, and 4, 370 g of ginger, 135 g of salt, 6 g of powdered kelp and 8 g of powdered chili were added and stirred to form a dipping bed. After spot addition of 0.1 ml of the solution, it was stored at 7 ° C. or 28 ° C. for a certain period, and the growth state of the bacteria on the surface of the pickled bed was visually observed.
These results are summarized in Table 1.
実施例３
製造例３で得た米粉発酵物１６８０ｇに、米粉３７０ｇ、食塩１３５ｇ、粉末昆布６ｇ及び粉末唐辛子８ｇを添加し攪拌して漬床とし、次いでこの漬床上に下記菌株の懸濁液０．１ｍｌをスポット添加したのち、７℃又は２８℃で一定期間保存して、漬床表面の菌の生育状況を目視により観察した。
これらの結果をまとめて表１に示す。
Example 3
To 1680 g of the fermented rice flour obtained in Production Example 3, 370 g of rice flour, 135 g of salt, 6 g of powdered kelp and 8 g of powdered chili pepper were added and stirred to prepare a soaking bed. Next, 0.1 ml of the following strain suspension was spotted on this soaking bed. After adding, it preserve | saved for a fixed period at 7 degreeC or 28 degreeC, and observed the growth condition of the microbe on the surface of a pickled bed visually.
These results are summarized in Table 1.
比較例２及び３
生糠（酵母菌数；７．０×１０４ｃｆｕ／ｇ、乳酸菌数；７．１×１０４ｃｆｕ／ｇ）及び煎り糠（酵母菌数；３．０×１０２ｃｆｕ／ｇ、乳酸菌数；５．６×１０３ｃｆｕ／ｇ）それぞれ６５０ｇに、食塩１００ｇ、粉末昆布４ｇ、粉末唐辛子６ｇ及び水９００ｇを添加し攪拌して漬床とし、次いでこの漬床上に下記菌株の懸濁液０．１ｍｌをスポット添加したのち、７℃又は２８℃で一定期間保存して、漬床表面の菌の生育状況を目視により観察した。
これらの結果をまとめて表１に示す。
Comparative Examples 2 and 3
Ginger (number of yeasts; 7.0 × 10 4 cfu / g, number of lactic acid bacteria; 7.1 × 10 4 cfu / g) and rice cracker (number of yeasts; 3.0 × 10 2 cfu / g, number of lactic acid bacteria) 5.6 × 10 3 cfu / g) 100 g of salt, 4 g of powdered kelp, 6 g of powdered chili pepper and 900 g of water were added to 650 g of each and stirred to form a dipping bed. After spot addition of 1 ml, it was stored at 7 ° C. or 28 ° C. for a certain period, and the growth of bacteria on the surface of the pickled bed was visually observed.
These results are summarized in Table 1.
記号 菌株の種類 菌株懸濁液１ｍｌ中の菌株数
イ 吟醸用麹カビ（日本醸造工業（株）製） ２．６×１０６
ロ Phia(Hansenura)anomara JCM5,209 ７．５×１０７
ハ 糠床分離酵母−１ ８．５×１０７
ニ 糠床分離カビ−１ ２．８×１０７
ホ B.subtillis JCM1465 １．４×１０８
ヘ 糠床分離酵母−２ ５．５×１０７
ト 糠床分離カビ−２ １．４×１０７
チ 糠床分離カビ−３ １．９×１０７
リ 菌株添加なし
（注記）糠床分離酵母−１、２及び糠床分離カビ−１〜３は、市販品の糠床を室温（２５℃）で２週間放置し自然発生させた菌株である。
Symbol Type of strain Number of strains in 1 ml of the strain suspension (i) Ginjo tsuji mold (manufactured by Nippon Brewing Industry Co., Ltd.) 2.6 × 10 6
B Phia (Hansenura) anomara JCM5,209 7.5 × 10 7
C. Bedridden yeast-1 8.5 × 10 7
D. Mold separation mold-1 2.8 × 10 7
E B.subtillis JCM1465 1.4 × 10 8
F. Bed separation yeast-2 5.5 × 10 7
G Bedrock separation mold-2 1.4 × 10 7
糠 Bed separation mold-3 1.9 × 10 7
(Ii) No strain addition (Note) The bed-separated yeasts-1 and 2 and the bed-isolated mold-1 to 3 are strains that were naturally generated by leaving the bed of commercial products at room temperature (25 ° C.) for 2 weeks.
漬床の抗菌性の評価基準
＋ ：菌株発生を確認できる
＋−：菌株発生をかろうじて確認できる
− ：菌株の発生を確認できない
Evaluation criteria for antibacterial properties of pickled bed +: Can confirm the occurrence of strain +-: Can barely confirm the occurrence of strain-: Cannot confirm the occurrence of strain
実施例４〜６、比較例４〜６
実施例１〜３、比較例１〜３それぞれと同様の方法で調製後２〜１４日間熟成させた漬床１ｋｇ（塩分濃度０．６％）をポリセロ袋に入れて密閉し、この中に水洗し外皮を剥いたカブ０．４ｋｇを漬け込んで室温(２０℃）で一晩保持して、漬物（浅漬）を製造した。
製造したカブの漬物について官能審査を実施した。
これらの結果を表２にまとめて示す。
Examples 4-6, Comparative Examples 4-6
In the same manner as in Examples 1 to 3 and Comparative Examples 1 to 3, 1 kg of pickled bed (salt concentration 0.6%) aged 2 to 14 days after preparation was placed in a polycello bag, sealed, and washed in water. Pickled turnip (0.4 kg) was dipped and kept overnight at room temperature (20 ° C.) to produce pickles (shallow pickles).
A sensory examination was conducted on the pickled cucumbers produced.
These results are summarized in Table 2.
〔官能審査方法〕
パネラー２５人により、実施例４〜６と比較例４〜６で得た漬物（浅漬）それぞれについて、一番美味しいものを選ぶことにより審査した。
[Sensory examination method]
Each of the pickles obtained in Examples 4 to 6 and Comparative Examples 4 to 6 (Asakizuke) was examined by 25 panelists by selecting the most delicious ones.
Claims (4)
前記発酵の際に、モルトと温水を更に配合してなること、を特徴とする前記漬床。 One or more passages by adding rice flour or rice bran to a primary fermentation substrate obtained by fermenting wheat flour and / or rye flour with yeast containing Saccharomyces cerevisiae and lactic acid bacteria containing Lactobacillus sanfrancisco A pickled bed made of fermented material obtained by fermentation,
In the fermentation, the dipping bed is characterized by further comprising malt and warm water.
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