JP2731764B2 - Bran-miso floor and method for producing bran-miso pickles and dried seafood using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bran miso bed, a method for producing bran miso pickles and dried fish and shellfish using the same, and more particularly to a bran miso bed using mixed microorganisms and a bran miso pickle using the same. The present invention relates to a method for producing dried fish and seafood.

[0002]

2. Description of the Related Art Conventionally, to produce bran-miso pickles, bran-miso mixed with 10 parts by weight of rice bran, 2 parts by weight of salt and 12 parts by weight of water is used as a bran-miso floor, and turnip, radish and cucumber are used. And cabbage are pickled. Bran miso pickles picked using bran miso floors that have been made for several decades, especially more than 100 years, have excellent taste and aroma, so such bran miso floors are very useful and have just been made It can also be mixed with bran miso floors and bran miso floors where good-tasting pickles cannot be obtained. However, there is almost no existing rice bran miso floor more than 100 years old, and it is not immediately possible to make such a rice bran miso floor. In addition, it is necessary to supply air (oxygen) by stirring every day and to maintain the contents of salt and water in a predetermined state. Therefore, it is very difficult to keep the rice bran paste for many years.

[0003] In addition, bran-miso pickles pickled on a normal bran-miso floor do not have a good shelf life after pickling and often become sour in a short period of time. In this bran miso bed, acid is produced by fermentation, and the produced acid decomposes pectin to make the pickles less chewy and to turn the bright green color of vegetables into yellow-brown. On the other hand, in order to enhance the preservability of fish and shellfish, it is common practice to dry them, boil them, and dry them with salt. In the dried goods,
There are sardines, sticks, sashimi, rice porridge, rice-making, dried konbu, dried seaweed, etc.Boiled dried products include dried sardines, dried sardines, dried shrimp, dried scallops, dried abalones, etc. Goods include dried salted sardines, dried dried aji, kusaya, karasumi, and plowed rice cake. Salt-dried fish is obtained by salting and drying raw fish. In recent years, preference has been given to palatability rather than storability, and fresh-dried thin salted fish has been preferred.

[0004] "Kusaya", one of the rare foods in the world, is not made overnight, but is made by the action of microorganisms, and is produced by repeatedly using the same "kusaya juice". . "Kusaya soup" is originally made by adding salt to water, but by repeatedly immersing the fish, the exudate of the fish is mixed, and microorganisms work on it to become a viscous liquid. Some have been used for over a hundred years. Kusaya's long-lasting life is due to the action of bacteria in Kusaya Juice.

[0005] However, since "kusaya" contains ammonia, various kinds of sulfur compounds, volatile acids and the like, it has a unique strong smell and many people have resistance to eating.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to pickle pickles having the same delicious aroma and good storability as pickles pickled using a bran miso floor which has been made for a long time. Rice bran miso floor which can produce dried fish and shellfish with excellent storability without odor like "Kusaya", and pickled dried fish and seafood using such bran miso floor. It is to provide a method of manufacturing.

[0007]

Means for Solving the Problems In view of the above problems, as a result of intensive research, the present inventors have found that Lactobacillus casei subsp.
ei), Lactobacillus brev
is), Lactobacillus plantarum (Lactobacillus)
plantarum), Lactobacillus alimentarius (Lac
The present invention has been found that the use of a bran miso bed to which tobacillus alimentarius and Saccharomyces cerevisiae have been added can provide dried pickles and seafood having an excellent taste and aroma and having excellent storage stability. Was completed.

[0008] That is, the present invention relates to Lactobacillus casei subsp.
bsp. casei), Lactobacillus brevis (Lactobacil
lusbrevis), Lactobacillus plantarum (Lactoba)
crustus plantarum, Lactobacillus alimentarius and Saccharomyces cerevisiae.

[0009] The present invention also relates to Lactobacillus casei subsp.
bsp. casei), Lactobacillus brevis (Lactobacil
lusbrevis), Lactobacillus plantarum (Lactoba)
The present invention relates to a method for producing pickles, characterized by producing a bran miso pickle using a bran miso bed containing cillus plantarum, Lactobacillus alimentarius and Saccharomyces cerevisiae.

[0010] The present invention further relates to Lactobacillus casei subspecies casei.
subsp. casei), Lactobacillus brevis (Lactobac)
illus brevis), Lactobacillus plantarum (Lact)
A method for producing dried fish and shellfish, comprising drying pickled seafood using a bran-miso bed containing obacillus plantarum, Lactobacillus alimentarius and Saccharomyces cerevisiae. It is.

Hereinafter, the present invention will be described in detail. The microorganism used in the bran miso bed of the present invention is Lactobacillus casei subspecies casei (Lactobacillus
casei subsp. casei), Lactobacillus brevis (La
ctobacillus brevis), Lactobacillus plantarum, Lactobacillus alimentarius and Saccharomyces cerevisiae
However, the microorganism belonging to Lactobacillus casei subspecies casei (Lactobacillus casei subsp. Casei) includes, for example, 47072470-isolated strain a, and Lactobacillus brevis (Lactobacillus brev).
Microorganisms belonging to Lactobacillus plantarum (Lact.
obacillus plantarum) include, for example, 47072470-isolated c strain, Lactobacillus
Examples of the microorganism belonging to Alimentarius (Lactobacillusalimentarius) include, for example, 47072470-isolated strain d.

The microbiological properties of the microorganism 47072470-isolated strains a to d are as follows. ──────────────────────────────────── Mycological properties a strain b strain c strain d strain ── ────────────────────────────────── Form Bacteria ^{* 1} Bacteria ^{* 2} Bacteria ^{* 3} Bacteria ^{* 4} Gram staining + + + + spores----Motility----Attitude to oxygen Facultative anaerobic Facultative anaerobic Facultative anaerobic Facultative anaerobic Catalase----Lactic acid produced L DL DL L Gas production from glucose-+--Gas production from gluconate + + + + Growth at 15 ° C + + + + Growth at 45 ° C----Fermentability of sugar Amygdalin +-+ + Arabinose-+--- Cellobiose +-+ + esculin +-+ + fructose + + + + galactose + + + + glucose + + + + + gluconate + + + Weak lactose +-+-maltose + + + + mannitol + + ^{* 5} +-mannose +-+ + meletitose +-+ + ^{* 5} melibiose-+ +-raffinose--+-rhamnose-----ribose + + + + + Salicin +-+ + sorbitol +-+--sucrose + + + + + trehalose +-+ + xylose-+--GC content of intracellular DNA (mol%) ^{* 6} 44 44 42 39 ─────── ───────────────────────────── * 1: Shown in FIG.

* 2: shown in FIG. * 3: Shown in FIG. * 4: Shown in FIG. * 5: Atypical property * 6: According to HPLC method. In addition, Saccharomyces cerevisiae
revisiae), for example, 47072470-
And an isolated yeast strain. The microbiological properties of this microorganism 47072470-isolated yeast strain are as follows.菌 Item Mycological properties ────────栄 養 Vegetative cell morphology Oval to elliptical Growth type Multipolar budding Liquid culture Precipitation is observed but membrane No formation of spermatozoa (25 ° C, 3 days) Pseudohyphae Formation of undeveloped pseudohyphae (25 ° C, 3 days) Ascospores 1 to 4 spherical to oval ascospores sac not cleave ^* fermentable glucose + galactose + sucrose + maltose + lactose - raffinose + carbon sources assimilable galactose + sucrose + maltose + cellobiose - trehalose - lactose - melibiose - raffinose + melezitose - starch - D-xylose − L-arabinose -D-ribose-L-rhamnose-erythritol-ribitol-D-mannitol-citrate-inositol-assimilation of nitrogen source nitrate-ethylamine-cadaverine-growth in a vitamin-deficient medium + growth at 37 ° C + presence of cycloheximide Growth under 100ppm-1000ppm-Color of DBB-Urea decomposition-────────────────────────────────── ── *: shown in FIG. Each strain having the above-mentioned mycological properties was obtained by using the Verge's Manual of Systematic Bacteriology (Be
rgey's Manual of Systematic Bacteriology) Volume 2 19
As a result of searching according to 1986, the 47072470-isolated strain a was found to be Lactobacillus casei subspecies casei (La
As a strain belonging to ctobacillus casei subsp. casei), 4707470-isolated b strain is 4707 as a strain belonging to Lactobacillus brevis.
2470-isolated strain c is Lactobacillus plantarum (La
47072 is a strain belonging to ctobacillus plantarum).
The 470-isolated d strain was identified as a strain belonging to Lactobacillus alimentarius, and the 47072470-isolated yeast strain was identified as a strain belonging to Saccharomyces cerevisiae.

The 47072470-isolated strain a is FERM P-14891
As the 47072470-isolated b strain is FERM P-14892,
47072470-The isolate c strain is designated as FERM P-14893,
-The isolated strain d was referred to as FERM P-14894 and the isolated yeast strain was referred to as FERM P-14890, which was deposited on April 12, 1995 with the Ministry of International Trade and Industry at the Institute of Biotechnology and Industrial Technology. I have.

For the cultivation of the above-mentioned five types of microorganisms, it is preferable to use a medium containing potatoes, apples, carrots, rice, sugar, flour, salt and water. And can be cultured. As the cooked rice, white rice is preferably used, as the sugar, tri-sweet sugar is preferable, and as the flour, strong flour is preferable. As the salt, natural salt obtained by drying seawater with solar heat or cooking and crystallizing in a flat pot or the like is preferable, and as a commercially available product, for example, `` Omuro no salt '' manufactured by Ikari Shoji Co., Ltd. or Blue Sea Co., Ltd. "Okinawa salt" or the like can be used. As the water, natural water such as groundwater, rainwater and well water is preferable, and as a commercially available product, for example, a famous water such as “Rokko no Taishi water” manufactured by House Foods Co., Ltd. YK can be used. Also, flour is
In order to provide oxygen, it is preferable to use a screen which has been sieved with a screen having a fine mesh (a commercially available product is, for example, “Kitchen cachet stainless steel screen” manufactured by Peace Co., Ltd.).

The mixing ratio of potatoes is
45-55 parts by weight, apples 45-55 parts by weight, carrots 45-55 parts by weight, rice and rice 35-45 parts by weight, sugar 15-25 parts by weight, flour 40-50
It is preferred that the amount be 0.1 to 0.5 parts by weight of salt, and 45 to 55 parts by weight of water. Specifically, for example, for each microorganism about one platinum loop, for example, potato 50g, apple 50g, carrot 50g,
White rice 40g, sweet brown sugar 20g, suitable amount of strong flour, natural salt
A medium containing 0.1 g and 50 cc of natural water can be used.

The culture can be carried out under shaking culture or under aeration conditions using a jar fermenter, but is not limited to this. For example, a wide-mouthed glass bottle with a deep bottom, a pot made of earthenware, or the like may be used. It can be cultured with the lid covered, and mass production is possible. The pH of the medium is between 5.0 and 8.
It is preferably within the range of 0, and the pH may be adjusted by a conventional method.

The microorganism group can be cultured at a temperature of 5 to 38 ° C., and preferably 32 to 35 ° C. in terms of the culturing time. However, rather than culturing at room temperature above 30 ° C,
It is preferable to culture overnight using a refrigerator or the like because the state in which fermentation is slow and reaches a peak lasts for a long time (3 to 4 days). When culturing at 5 to 10 ° C by using a refrigerator or the like, about 40 to 43 hours at the initial stage, and 10 to 15 hours after the second
It requires a culture time of about an hour. When culturing at 32 to 35 ° C., about 2 to 3 hours is sufficient.

As an example of a specific culturing method, first, potatoes, apples and carrots are peeled and washed with tap water or the like. These potatoes, apples and carrots
It is preferable to cut into a size of about 1.5 cm square. Next, potatoes, apples, carrots, cooked rice and water are mixed and crushed and stirred with a mixer. Without squeezing the contents of the obtained mixture, sugar, salt and five kinds of cells are added, and flour which has been sieved is added and stirred. At this time, from the viewpoint of culturing microorganisms, it is preferable to add flour and stir the mixture so that the mixture is not sticky and has a softer texture than miso. In addition, by stirring well, the microorganisms can be uniformly dispersed, and the nutrient source and oxygen can be evenly dispersed.

The culture of the mixed bacteria cultured in this manner is preferably covered with Japanese paper or a clean cloth so that it can be breathed, and stored in a refrigerator or the like. You need to be careful. If the container is a wide-mouthed bottle, the area of the culture in contact with the air can be increased and oxygen can be sufficiently supplied. The bran miso floor of the present invention comprises the above five kinds of microorganisms, namely, Lactobacillus casei subspecies casei (Lactobac).
illus casei subsp. casei), Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus alimentarius, and Saccharomyces cerevisiae.
siae) and can be obtained by adding the above culture to the raw material for the bran miso bed.

As a raw material for the bran miso floor other than the above-mentioned culture, commonly used rice bran, salt, sugar, water and the like may be used. Their mixing ratio is 3,000 parts by weight of rice bran,
250-350 parts by weight of the above culture, 70-130 parts by weight of sugar and water
It is preferably from 540 to 720 parts by weight. The rice bran may be any commonly used rice bran, but it is preferably glutinous rice bran, particularly preferably roasted rice bran. As sugar, monosaccharides such as glucose and fructose are more suitable for fermentation than polysaccharides such as sugar, and thus are preferable. It is preferable to use water that has been once boiled and cooled. In addition, depending on the taste, Takanotsume (red pepper), sansho berries, garlic, kelp and the like may be added.

The mixing ratio of the salt varies depending on the type and temperature of the pickles, but is preferably 8 to 15% by weight.
In particular, in the case of long-term storage, it is preferably about 13% by weight. In addition, the mixing ratio of the salt here refers to the concentration of the salt in the bran miso bed during pickling, that is, the concentration after being equilibrated after being diluted with water leached from vegetables or fish. . If the salt concentration is less than 8% by weight,
In addition to the above five types of microorganisms, the pickles may be putrefied because the growth of putrefactive bacteria and any other germs becomes active.
When the amount exceeds 15% by weight, the activity of putrefactive bacteria and the like is almost stopped, so that the storability is improved. However, the above-mentioned five types of microorganisms also become difficult to grow, and pickles having a delicious aroma cannot be obtained. 8
When the content is within the range of 15% by weight, the growth of the above-mentioned five types of microorganisms can be suppressed to suppress the growth of putrefactive bacteria and the like, and the pickles can be imparted with a delicious aroma. Also, rancidity, butyric acid odor, mold generation, Alternatively, softening, fading, discoloration and the like of the pickled tissue can be prevented, and the storage property is good.

To prepare the bran miso floor, for example, water,
Dissolve the sugar and the culture little by little and mix in the bran.Mix and dissolve so that the whole bran contains moisture, try to squeeze it and loosen it, and when uniform, cover with Japanese paper or a clean cloth. . After a few days, the fragrance of the rich sake will be full and the alcohol will smell good. As the fermentation progresses, the milky, dairy, raw savory, mature savory, and savory flavors will have a delicious aroma. A fermented rice bran having Add the resulting fermented rice bran, salt and sprouts, etc., and add an appropriate amount of water to obtain a bran miso bed.

The above five kinds of microorganisms decompose bran components and the like, as well as organic acids such as glutamic acid, amino acid, gluconic acid, malic acid, citric acid, acetic acid, propionic acid and succinic acid, and components such as alcohol and aldehyde. In order to secrete and remove the odor of the bran, the pickles obtained from the bran miso floor using these microorganisms have a delicious aroma and have a real pleasure. Since it is thought that interferon is also secreted as another component, the pickles obtained have anticancer properties. In addition, the bran miso floor of the present invention maintains a certain equilibrium relationship between the bran miso and the microorganism group, can promote fermentation of bran miso pickles, and is also useful as a seed bran miso floor.

According to the bran-miso floor of the present invention, anything that can be usually pickled can be pickled. For example, pickles such as vegetables, root vegetables, herbs and fish can be manufactured. In order to pickle bran miso pickles using the bran miso floor of the present invention, it is sufficient to carry out in the same manner as normal bran miso pickles. For example, in the case of turnip, radish and cucumber, pickle one day in summer and three days in winter In the case of cabbage or radish leaves, pickle for several hours in summer and one day in winter. Additives commonly used may be added to the pickles, but from the viewpoint of health foods, no additives and no coloring are preferred.

The pickles pickled by the bran-miso floor of the present invention have the same delicious aroma as the pickles made by the bran-miso floor which has been used for many decades or more than 100 years, have a good shelf life, and have a good shelf life. 4 pickles on the floor
While it becomes sour within 4 hours at 5 ° C., the one soaked using the bran miso floor of the present invention does not become sour at 4 to 5 ° C. for 1 week or more, has a good chewy texture and is resistant to mold. When fish are pickled, they can also be used for fish dumplings and kamaboko.

The seafood pickled by the bran miso floor of the present invention can be dried. As the seafood that can be dried, any thing may be used, for example, sea bream, sardine, horse mackerel, flying fish, pufferfish, herring, char, yamame, musashi abalone, crab, crow, etc. Lighter ones taste better. If you want to make the fish dried, you can soak it on the bran miso floor and then dry it whole, or remove the scale before immersing it on the bran miso floor and open it back or stomach or wash it as it is After removing the internal organs, the blood may be removed by washing with water for about 5 to 10 minutes, and the treatment may be appropriately performed according to the type of fish or the like.

When seafood is pickled on the bran miso floor of the present invention,
Water is leached from the cells of the seafood by osmotic pressure, and the salt, organic acid, alcohol,
Components such as sugars and amino acids invade cells. As a result, the flavor is imparted to the fish and shellfish, and the storability is enhanced. The soaking time is preferably about 10 to 20 hours at 2-3 ° C. After being pickled on the bran miso floor of the present invention, it may be washed with water and dried by a conventional method. The drying time is preferably about 48 to 60 hours.

The dried fish and shellfish thus obtained are
The bran component has good color luster, has no smell like "Kusaya", has a good aroma, and has excellent flavor. It also has high nutritional value and can be used as a health food. Furthermore, it is hard to rot, has a good shelf life, and does not burn even after 10 to 30 days. In particular, in the case of karasumi, it is common to mold immediately, but the kasumi obtained by the method of the present invention does not mold in a refrigerator for more than two months and retains a delicious aroma.

[0030]

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. [Example 1] Peel potatoes, apples and carrots,
The sample was washed with running water using tap water and cut into 1.5 cm squares. 50g of cut potato, 50g of apple and 50g of carrot
And mix 40g of white rice and 50cc of natural water, 40-50
The mixture was placed in a mixer (National Corporation, Juicer Mixer MJ- (32)) for 2 seconds. The resulting mixture had a shale pink color and was smooth and thick.

[0031] To this mixture was added 20 g of trihydrosugar and 0.1 g of natural salt.
g, and add Lactobacillus casei subsp. c.
asei), one platinum loop of dried cells of Lactobacillus brevis, one platinum loop of dried cells of Lactobacillus brevis, Lactobacillus plantarum
1 loop of dried cells of Lactobacillus alimentarius, 1 loop of dried cells of Saccharomyces cerevisiae, and 1 loop of dried cells of Lactobacillus alimentarius
visiae) was added to the dried bacterial cells, and the cells were mixed well.

Next, strong flour which had been applied to a sieve (kitchen cachet stainless steel sieve, manufactured by Peace Co.) was added to the mixture so that the viscosity of the mixture became softer than that of the miso, and the mixture was stirred and mixed. The resulting mixture was placed in a deep-bottomed glass bottle (empty bottle of instant coffee) and covered with a cloth. The pH of the medium was adjusted to be in the range of 5.0 to 8.0, and the cells were cultured at 32 to 35 ° C for 2 to 3 hours. After the cultivation, the volume of the obtained culture was about twice as large as the initial volume.

The culture 300 obtained by repeating the above steps
g, 3000 g of rice bran, 100 g of warm sugar, and 720 cc of water (boiled and cooled) in a large container, then cover with Japanese paper and leave for 2-3 days. Was. Approximately 300 g of salt was added to 2500 g of the obtained rice bran, a small amount of Takanotsume and sansho berries were added, and the mixture was stirred and mixed to obtain a bran miso floor.

Example 2 Cucumbers, radishes, and eggplants were prepared and immersed at about 10 to 15 ° C. in the bran miso floor obtained in Example 1 for about 12 to 24 hours. When the pickled bran-miso-miso pickles were eaten in this manner, they had the same delicious aroma as the pickled rice pickled on the bran-miso floor that had passed for a long period of more than 100 years. When this bran miso pickle was stored at 4-5 ° C,
She was not sour for more than a week and had a good texture.

As a control, bran-miso pickles were produced using a normal bran-miso bed without the above culture. The resulting bran-miso pickles were not as delicious and chewy as those pickled using the bran-miso floor of Example 1. When stored at 4-5 ° C., it became sour within 24 hours. Example 3 A jump fish was prepared, scales were removed, and then the dorsum or stomach was opened or washed as it was to remove the internal organs. After washing with water for about 5 to 10 minutes to remove blood, it was immersed in the bran miso floor obtained in Example 1 at about 5 to 10 ° C. for 10 to 26 hours. Thereafter, the jumped fish was taken out from the bran miso floor, washed with running water, and then dried for 48 to 60 hours in the sun.

When the dried fish of the skip fish thus produced was eaten, it had no odor like "Kusaya" and had a good taste. The dried fish did not rot, did not burn, and had a good shelf life when left at room temperature for more than 30 days.

[0037]

According to the present invention, pickles having the same delicious aroma as pickles pickled using a bran miso floor that has been made for a long time and having good preservability, and "kusaya" It is possible to produce dried fish and shellfish with no odor and excellent storage properties.

[Brief description of the drawings]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 shows the form of 47072470-isolated strain a.

FIG. 2 shows the form of 47072470-isolated bacteria b strain.

FIG. 3 shows the morphology of 47072470-isolated c strain.

FIG. 4 shows the form of 47072470-isolated strain d.

FIG. 5 shows the morphology of the 47072470-isolated yeast strain.

Claims (6)

(57) [Claims] 1. Lactobacillus casei subsp. Casei, Lactobacillus casei subsp. Casei,
Lactobacillus brevis,
Lactobacillus planta
rum), Lactobacillus alimentarius (Lactobaci)
A rice bran miso bed containing llus alimentarius and Saccharomyces cerevisiae. 2. Lactobacillus casei subsp. Casei, Lactobacillus casei subsp. Casei,
Lactobacillus brevis,
Lactobacillus planta
rum), Lactobacillus alimentarius (Lactobaci)
llus alimentarius) and Saccharomyces cerevisiae are potatoes, apples,
2. A mixed microorganism cultivated using a medium containing ginseng, cooked rice, sugar, flour, salt and water.
Bran miso floor as described. 3. Lactobacillus casei subsp. Casei, Lactobacillus casei subsp. Casei,
Lactobacillus brevis,
Lactobacillus planta
rum), Lactobacillus alimentarius (Lactobaci)
A method for producing pickles, comprising producing bran miso pickles using a bran miso bed containing llus alimentarius and Saccharomyces cerevisiae. 4. Lactobacillus casei subsp. Casei, Lactobacillus casei subsp.
Lactobacillus brevis,
Lactobacillus planta
rum), Lactobacillus alimentarius (Lactobaci)
llus alimentarius) and Saccharomyces cerevisiae are potatoes, apples,
4. A mixed microorganism cultured using a medium containing ginseng, cooked rice, sugar, flour, salt and water.
A method for producing the pickles described. 5. Lactobacillus casei subsp. Casei, Lactobacillus casei subsp. Casei,
Lactobacillus brevis,
Lactobacillus planta
rum), Lactobacillus alimentarius (Lactobaci)
A method for producing dried fish and shellfish, comprising drying the pickled fish and shellfish using a bran miso bed containing llus alimentarius and Saccharomyces cerevisiae. 6. Lactobacillus casei subsp. Casei, Lactobacillus casei subsp.
Lactobacillus brevis,
Lactobacillus planta
rum), Lactobacillus alimentarius (Lactobaci)
llus alimentarius) and Saccharomyces cerevisiae are potatoes, apples,
6. A mixed microorganism cultured using a medium containing ginseng, cooked rice, sugar, flour, salt and water.
A method for producing dried fish and shellfish as described in the above.