JP7660345B2 - Processed products of Japanese pepper and their manufacturing method - Google Patents

Description

The present invention relates to processed Japanese pepper fruit and its manufacturing method.

Sansho powder, made by drying the skin of ripe berries and processing it into a powder, is widely available and used as a spice and seasoning. Sansho fruit is also used as a seasoning, although it is not as widely available as powdered sansho.

As an example of the use of Japanese pepper berries as a seasoning, Patent Document 1 discloses a method for cooking processed crab foods in which salted Japanese pepper berries are added for processing.

Another example of the use of Japanese pepper as a seasoning is a processed konjac food product disclosed in Patent Document 2, which contains Japanese pepper berries soaked in a seasoning liquid made from dried Japanese pepper and cut into small pieces like dried baby sardines.

Japanese Patent Application Laid-Open No. 61-268158

JP 2017-131243 A

However, conventional Japanese pepper berries, being used as a seasoning, have poor elasticity and lack the texture and flavor required for eating the berries as is as a processed food. For example, there is a problem in that it is difficult to obtain a crunchy texture when eaten by humans.

In addition, conventional processed products such as boiled Japanese pepper berries turn brown from the bright green color at harvest even before the bottle is opened, and even after the bottle is opened, the color turns brown or black from the bright green color of the Japanese pepper berries over time, making it difficult to maintain the fresh color for a long period of time.

Furthermore, conventional Japanese pepper berries are often bottled or bagged together with salt water, which requires draining the berries before use, resulting in time-consuming cooking. In addition, flavor components are likely to leach into the salt water over time, making it difficult to maintain the flavor of the Japanese pepper berries constant over the long term.

The present invention was made in consideration of the above-mentioned problems in the past, and provides a processed product of Japanese pepper berries that can maintain a fresh texture and color for a long period of time and is easy for users to use, as well as a method for producing the same.

The processed Japanese pepper fruit of the present invention is characterized by having a salt concentration of 2.0 to 15.0% by mass, a moisture content of 85% by mass or less, and a water activity of 0.95 or less.

According to the processed Japanese pepper berries of the present invention, since the processed Japanese pepper berries have these physical properties, it is possible to provide a processed Japanese pepper berries that can maintain a fresh texture and color for a long period of time and is easy for users to use. In addition, since the processed Japanese pepper berries have the above-mentioned salt concentration and water activity, it is possible to improve the shelf life of the processed Japanese pepper berries.

In the processed Japanese pepper berry product of the present invention, the compression ratio measured by the compression ratio measurement method described below based on the thickness of the processed Japanese pepper berry product before and after compression is 30 to 70%, and it is preferable that when a jig used to compress the processed Japanese pepper berry product is moved at 1 mm/sec, the thickness of the processed Japanese pepper berry product after compression is reached 2 seconds or more after the jig touches the Japanese pepper berry before compression.
How to measure compressibility using a texture analyzer:
The compression rate (%) is calculated using the following formula.
Compression ratio (%) = {(T1 - T2) / T1} x 100
T1: Thickness of the processed Japanese pepper fruit before compression T2: Thickness of the processed Japanese pepper fruit after compression T2 is the thickness just before the processed Japanese pepper fruit bursts when the processed Japanese pepper fruit is placed between a base and a jig arranged opposite the base and the jig is moved at 1 mm/sec to press and compress the processed Japanese pepper fruit.

In the processed Japanese pepper berries of the present invention, when the processed Japanese pepper berries are placed between a base and a jig arranged opposite the base and pressed against the processed Japanese pepper berries by moving the jig at 1 mm/sec, it is preferable that the time from the measurement of the first load peak to the measurement of the second load peak is less than 1.2 seconds.

It is preferable that the processed Japanese pepper fruit of the present invention has buoyancy in water.

The processed Japanese pepper fruit product of the present invention preferably has an inner seed coat, an outer seed coat covering the surface of the inner seed coat, an endocarp covering the surface of the outer seed coat, and an exocarp covering the surface of the endocarp, and each of the outer seed coat, the endocarp, and the exocarp can be peeled off separately.

The method for producing processed Japanese pepper berries of the present invention is characterized by comprising a soaking step of soaking Japanese pepper berries in salt water with a salt content of 4% by mass or more, a dehydration step of dehydrating the Japanese pepper berries after the soaking step, a packaging step of sealing and packaging the Japanese pepper berries after the dehydration step in a container, and a heat sterilization step of heat sterilizing the Japanese pepper berries after the packaging step at 53 to 98°C for 5 to 60 minutes.

The manufacturing method of processed Japanese pepper berries of the present invention makes it possible to manufacture processed Japanese pepper berries that have the above-mentioned color, flavor, and shelf life, and are easy for users to use.

In the method for producing a processed product of Japanese pepper berries of the present invention, it is preferable to use Japanese pepper berries that have been subjected to a blanching process in which the Japanese pepper berries are heated, a freezing process in which the Japanese pepper berries that have been subjected to the blanching process are frozen, and a thawing process in which the Japanese pepper berries that have been subjected to the freezing process are thawed.

In the method for producing processed Japanese pepper berries of the present invention, the soaking step is preferably carried out so that the water activity of the Japanese pepper berries is 0.95 or less.

The processed Japanese pepper berries of the present invention can maintain a fresh texture and color for a long period of time, and can provide a processed Japanese pepper berries that is easy for users to use. In addition, since the processed Japanese pepper berries have the above-mentioned salt concentration and water activity, the shelf life of the processed Japanese pepper berries can be improved.

In addition, the manufacturing method of processed Japanese pepper berries of the present invention makes it possible to manufacture processed Japanese pepper berries that have the above-mentioned color, flavor, and shelf life, and are easy for users to use.

FIG. 2 is a cross-sectional view showing a cross section of the processed Japanese pepper fruit of the present invention. FIG. 2 is an exploded view showing each part of the Japanese pepper of the present invention. FIG. 13 is a diagram showing an example of load transition in a load test using a texture analyzer. 1 is a graph showing the compression ratio of each sample in Test Example 1. 11 is a graph showing the time from the peak of the first load to the peak of the second load measured for each sample in Test Example 1. FIG. 13 is a diagram showing the state of each sample in Test Example 2. FIG. 13 is a diagram showing the state of each sample in Test Example 3.

In the present invention, the processed Japanese pepper berries are, for example, processed Japanese pepper berries to be salted or otherwise treated to improve shelf life. The processed Japanese pepper berries of the present invention have the characteristics of retaining a refreshing Japanese pepper flavor even when eaten as is, and not impairing the texture of the dried foodstuff when added as a topping to the dried foodstuff. The processed Japanese pepper berries of the present invention are produced by soaking the Japanese pepper berries in salt water for a certain period of time, removing the moisture adhering to the surface of the Japanese pepper berries, and then sterilizing them. The method for producing the processed Japanese pepper berries of the present invention is described in detail below.

First, a soaking step is performed in which Japanese pepper fruit is soaked in salt water with a salt content of 4% by mass or more.
For example, Japanese pepper berries can be used after cleaning or other processes after harvesting and stored at room temperature or in a refrigerator, but from the viewpoint of stable supply, it is better to use berries that have been frozen after harvesting and then thawed. Specifically, it is preferable to use Japanese pepper berries that have been subjected to a blanching process in which the Japanese pepper berries are heated, and from the viewpoint of stable supply as described above, it is preferable to use berries that have been subjected to a freezing process in which the Japanese pepper berries that have been subjected to the blanching process are frozen and a thawing process in which the Japanese pepper berries that have been subjected to the freezing process are thawed.

Blanching may be performed by a known method, for example, by immersing the berries in hot water at 60 to 100°C for 1 to 180 seconds, or by exposing the berries to steam for 1 to 120 seconds. Blanching makes it possible to obtain berries that have a stable texture, inhibit the growth of microorganisms, and maintain the color (green) of the berries at the time of harvest.

If the blanching temperature is 60°C or higher, the resin that adheres to the berries during harvest can be removed, stabilizing the texture, and if it is 75°C or higher, it is more preferable because it can sterilize microorganisms such as E. coli. Also, if the blanching temperature is 100°C or lower, it has little effect on the internal physical properties of the berries and can sterilize microorganisms such as E. coli, and if it is 90°C or lower, it is preferable because it can stabilize the condition of the skin of the berries.

The longer the soaking time in hot water, the more uniform the effect on the blanched sansho berries will be. However, if the soaking time is too long, the physical properties, texture, and flavor of the blanched sansho berries will be more likely to change. Therefore, the soaking time is preferably 1 to 180 seconds, more preferably 5 to 150 seconds, even more preferably 10 to 120 seconds, and most preferably 20 to 100 seconds.

After blanching, the sansho berries should be stored in a container, with the surface water removed, frozen. The temperature for frozen storage is preferably -30 to -5°C.

The frozen Japanese pepper berries used in the soaking process may be thawed as necessary. The thawing process may be performed, for example, by storing the frozen Japanese pepper berries at room temperature or in a refrigerated environment, or by soaking the Japanese pepper berries in water (running water).

The degree of thawing in the thawing process may be set appropriately depending on the embodiment. For example, the immersion process may be performed when the Japanese pepper berries are in a semi-thawed state, or when the Japanese pepper berries are in a frozen state.

It is preferable to remove water adhering to the surface of Japanese pepper berries that have been thawed, since this makes it easier to set the salt concentration (brine concentration) of the salt water used in the soaking process. The method for removing water adhering to the surface is preferably a method that does not damage the surface of the Japanese pepper berries, and may be performed using tools such as a sieve or a centrifuge, or may be performed using a water-absorbing material such as a sponge or a cloth. When using Japanese pepper berries in the above-mentioned frozen or semi-thawed state in the soaking process, it is preferable to adjust the salt concentration of the salt water (hereinafter also referred to as soaking water) according to the amount of water contained in the Japanese pepper berries. For example, if Japanese pepper berries in a frozen or semi-thawed state contain more water than Japanese pepper berries immediately after harvest, it is recommended to increase the salt concentration of the salt water.

There are no restrictions on the salt water concentration in the soaking process, so long as it is consistent with the salt concentration of the processed Japanese pepper berries to be set, but it is preferably 4 to 30% by mass, more preferably 5 to 25% by mass, and even more preferably 10 to 20% by mass. The salt water may be a saturated solution. The salt water may contain more salt than the saturated solution. By carrying out the soaking process with salt water at such a concentration, the water activity of the Japanese pepper berries can be reduced to 0.95 or less.

The immersion step is preferably carried out for 3 hours or more and 72 hours or less, preferably 6 hours or more, more preferably 12 hours or more, and most preferably 15 hours or more. From the viewpoint of productivity, the immersion step is preferably carried out for 60 hours or less, and more preferably 48 hours or less.

By soaking for 3 hours or more, the following effects can be imparted to the processed Japanese pepper berries. Also, if the soaking time exceeds 72 hours, there is a risk that the texture of the processed Japanese pepper berries may be impaired.

By soaking for 6 hours or more, the salt concentration of the soaked processed Japanese pepper berries can be roughly equalized.

By soaking for 12 hours or more, the salt concentration of the processed Japanese pepper fruit can be made uniform throughout, the proliferation of bacteria during the soaking process can be suppressed, and productivity can be easily maintained.

In addition, by soaking for 15 hours or more, the salt can penetrate even the adjacent and overlapping berries of the Japanese pepper, making it possible to stably equalize the salt concentration of the processed Japanese pepper berries all the way to the inside.

During the soaking process, it is possible to stir the pepper berries appropriately so as not to damage them. The temperature of the salt water during the soaking process should be 1 to 30°C, and preferably 5 to 20°C.

Next, a dehydration process is carried out to dehydrate the Japanese pepper fruit after the soaking process.
The dehydration step is preferably carried out to such an extent that the water adhering to the surface of the berries is removed. The dehydration step can be carried out, for example, by a method using centrifugal dehydration, a method in which the berries are arranged on a mesh tray and the wind power of an electric fan or the like is used, or a method in which the water is transferred to a water-absorbent material.

The dehydrated sansho berries can then be temporarily stored as needed before being placed into a sealable container.

Next, the Japanese pepper fruit after the dehydration process is subjected to a packaging process in which the fruit is sealed and packaged in a heat-resistant container.
The container is preferably one that has a heat resistance of 100° C. or more, and examples of the container include a plastic film such as a retort pouch, a metal foil, or a bag-shaped container made by combining these in multiple layers. The container is not limited to a bag-shaped container, and may be, for example, a bottle-shaped container, a cylindrical container, a glass bottle, or the like. The material of these containers may be metal or a resin that has a heat resistance of 100° C. or more. Examples of the resin that has a heat resistance of 100° C. or more include PET (Polyethylene Terephthalate) resin and PP (Polypropylene) resin.

It is preferable that the container has airtightness in addition to the above-mentioned heat resistance. Furthermore, it is preferable that the container has light-shielding properties. When using a container made of a light-transmitting material other than metal, the container can be given light-shielding properties by applying various printing to the container, or after the subsequent heat sterilization process, the container can be packed in a paper box or a light-shielding bag as necessary, or a sticker, shrink label, or the like can be affixed to the container, thereby appropriately blocking light.

Next, a heat sterilization step is carried out in which the Japanese pepper fruit after the packaging step is heat sterilized.
The heat sterilization step is a step of heating the sealed Japanese pepper berries. Heating can be performed by a known method using, for example, steam, hot water, etc., and the sealed container containing the Japanese pepper berries is preferably heated at 53 to 98°C for 5 to 60 minutes, and more preferably heated at 55 to 95°C for 10 to 50 minutes.

If the heating time is 5 minutes or more and the heating temperature is 53°C, a sterilizing effect against microorganisms such as Aspergillus oryzae and yeast can be obtained. If the heating temperature is higher than 98°C or the heating time exceeds 60 minutes, the fresh aroma and refreshing flavor of the Japanese pepper berries tend to decrease. In addition, by carrying out the heat sterilization process within the above range, the unique flavor of the Japanese pepper berries can be maintained and the Japanese pepper berries can be sufficiently sterilized.

Figure 1 shows a cross section of a processed Japanese pepper fruit 100 of the present invention. As shown in Figure 1, the processed Japanese pepper fruit 100 of the present invention has an ovule 10, an endocarp 20 covering the surface of the ovule 10, an exocarp 30 covering the surface of the endocarp 20, an endocarp 40 covering the surface of the exocarp 30, and an exocarp 50 covering the surface of the endocarp 40.

Figure 2 shows each part of the processed Japanese pepper fruit 100 of the present invention. As shown in Figure 2, the processed Japanese pepper fruit 100 can have the inner seed coat 20, outer seed coat 30, endocarp 40, and outer seed coat 50 each peeled off individually. The inner seed coat 20 contains an ovule 10 (not shown).

Here, "separable individually" means that, for example, the endocarp 40, the outer seed coat 30, and the inner seed coat 20 contained within the outer seed coat 50 can be taken out individually in sequence. For example, the processed product 100 of Japanese pepper berries can be cut with a scalpel to divide the outer seed coat 50 equally, and the endocarp 40 (including the inner seed coat 20 and the outer seed coat 30) contained within the outer seed coat 50 can be taken out from the cut. Similarly, the processed product 100 of Japanese pepper berries can be cut with a scalpel to divide the endocarp 40 equally, and the outer seed coat 30 (including the inner seed coat 20) contained within the endocarp 40 can be taken out. Furthermore, the processed product 100 of Japanese pepper berries can be cut with a scalpel to divide the outer seed coat 30 equally, and the inner seed coat 20 (including the ovule) contained within the outer seed coat 30 can be taken out.

The salt concentration of the processed Japanese pepper berries 100 of the present invention may be 2.0 to 15.0% by mass, preferably 4.0 to 13.0% by mass, and more preferably 6.0 to 12.0% by mass. If the salt concentration is low, i.e., lower than 2.0% by mass, it tends to be difficult to store for a long period of time. If the salt concentration is high, i.e., if the salt concentration exceeds 15.0% by mass, the flavor tends to be too salty and the flavor of the Japanese pepper berries to be weak. Therefore, the salt concentration of the processed Japanese pepper berries 100 should be adjusted from the viewpoint of storage stability and flavor balance.

The processed Japanese pepper fruit product 100 of the present invention may have a general viable bacterial count (hereinafter also referred to as viable bacterial count) of 10,000 cfu/g or less, preferably 5,000 cfu/g or less, and more preferably 1,000 cfu/g or less. By making the processed Japanese pepper fruit product 100 have such a viable bacterial count, it is possible to improve the shelf life of the processed Japanese pepper fruit product 100.

The number of general viable bacteria can be measured by a serial dilution method using a standard agar medium. By measuring the number of general viable bacteria as described above, the shelf life of the processed Japanese pepper fruit product 100 can be improved.

The viable cell count of the processed Japanese pepper fruit of the present invention can be reduced to 10,000 cfu/g or less by controlling the soaking time in the soaking step and the heating temperature and heating time in the heat sterilization step.

That is, in order to keep the viable cell count of processed Japanese pepper fruit at 10,000 cfu/g or less, the salt water concentration in the soaking step should be 10% by mass or more, preferably 15% by mass or more. Also, the soaking time in the soaking step should be 12 hours or more and 72 hours or less, preferably 18 hours or more and 60 hours or less, and more preferably 24 hours or more and 48 hours or less.

In order to keep the viable cell count of the processed Japanese pepper fruit product at 10,000 cfu/g or less, the heating temperature in the heating step should be 50°C or higher and 100°C or lower, preferably 60°C or higher and 90°C or lower, and more preferably 70°C or higher and 80°C or lower.

In order to keep the viable cell count of processed Japanese pepper fruit products at 10,000 cfu/g or less, the heating time in the heating step should be 1 minute or more and 60 minutes or less, preferably 5 minutes or more and 55 minutes or less, and more preferably 10 minutes or more and 50 minutes or less.

The processed Japanese pepper berry product 100 of the present invention has a moisture content of 85% by mass or less, which makes it easier to adjust the water activity (AW) to 0.95 or less. The moisture content of the processed Japanese pepper berry product is preferably 80% by mass or less, and more preferably 75% by mass or less, in order to make it easier to adjust the water activity (AW) at any salt concentration.

In addition, the processed Japanese pepper fruit product 100 of the present invention should have a moisture content of 50% by mass or more, because a low moisture content significantly deteriorates the texture, and it is even better if the moisture content is 60% by mass or more in order to maintain the flavor components of Japanese pepper without letting them leak out.

The processed Japanese pepper fruit product 100 of the present invention has a water activity (AW) of 0.95 or less, preferably 0.90 or less, and more preferably 0.85 or less. By having the processed Japanese pepper fruit product 100 have such a water activity, it is possible to improve the preservation properties.

The processed Japanese pepper fruit product 100 of the present invention has a compression ratio of preferably 30 to 70%, more preferably 40 to 65%, and even more preferably 50 to 60%, as measured by the compression ratio measurement method described below based on the thickness of the processed Japanese pepper fruit product 100 before and after compression.

This allows the texture of the processed Japanese pepper fruit 100 to be elastic in the skin and to have a crunchy texture when bitten by a human. If the compression rate is less than 30%, it is difficult to feel the elastic texture, and it is difficult to obtain the crunchy texture when bitten by a human. If the compression rate is more than 70%, the skin tends to be soft and sticky in texture.

How to measure compressibility using a texture analyzer:
The compression rate (%) is calculated using the following formula.
Calculation formula 1: Compression ratio (%) = {(T1 - T2) / T1} x 100
T1: Thickness of the processed Japanese pepper berry before compression T2: Thickness of the processed Japanese pepper berry after compression T2 is the thickness just before the processed Japanese pepper berry bursts when the processed Japanese pepper berry is placed between a base and a jig (a cylindrical plunger with a diameter of 25 mm) arranged opposite the base and the jig is moved at 1 mm/sec to compress the Japanese pepper berry.

Figure 3 shows an example of load transition during a load test using a texture analyzer. As shown in Figure 3, when the plunger is moved relative to the processed Japanese pepper fruit 100 under the above measurement conditions, the load with which the plunger presses the processed Japanese pepper fruit 100 increases over time, and after the load reaches a first peak, it yields.

At the peak of the first load, when the processed product 100 of Japanese pepper berries reaches this load, the moisture, air, etc. contained therein breaks the exocarp 50 and endocarp 40 and is released to the outside of the exocarp 50. In other words, it can be said that the processed product 100 of Japanese pepper berries breaks at the first peak.

When the plunger is further moved against the processed Japanese pepper fruit 100 under the above measurement conditions after the first load peak is observed, the load with which the plunger presses against the processed Japanese pepper fruit 100 increases again over time, and after reaching the second load peak, it yields.

At the peak of the second load, when the processed product 100 of Japanese pepper berries reaches this load, the moisture, air, etc. contained therein breaks the inner seed coat 20, outer seed coat 30, or endocarp 40 and is released to the outside of the outer carp 50. In other words, it can be said that the Japanese pepper berries break at the peak of the second load.

In the above formula 1, the thickness T2 immediately before the processed Japanese pepper fruit 100 bursts is the thickness of the processed Japanese pepper fruit 100 when the first load peak is observed. In other words, the thickness T2 is the thickness of the processed Japanese pepper fruit 100 when the load first reaches its maximum in the above measurement.

In the processed Japanese pepper fruit product 100 of the present invention, the first load peak is measured after 2.0 seconds or more, preferably 2.1 seconds or more and 3.0 seconds or less, and more preferably 2.2 seconds or more and 2.5 seconds or less have elapsed since the plunger started to press the processed Japanese pepper fruit product 100.

In other words, when the jig used to compress the processed Japanese pepper fruit 100 of the present invention is moved at 1 mm/sec, the thickness of the compressed Japanese pepper fruit 100 becomes T2 after 2.0 seconds or more, preferably 2.1 seconds or more but 3.0 seconds or less, and more preferably 2.2 seconds or more but 2.5 seconds or less have elapsed since the jig touched the processed Japanese pepper fruit 100.

When the Japanese pepper fruit is pressed under the above conditions, the time from the peak of the first load measured to the peak of the second load measured thereafter should be less than 1.2 seconds, preferably 0.8 to 1.2 seconds, and more preferably 0.9 to 1.2 seconds.

The processed Japanese pepper berries 100 of the present invention are buoyant in water or saltwater with a concentration of 10% or less. In the present invention, it is not necessary for all processed Japanese pepper berries to be buoyant in water or saltwater. The processed Japanese pepper berries of the present invention are sufficient if, out of 10 randomly selected berries, at least 2, preferably at least 3, and more preferably at least 5, float in water or saltwater, i.e., are buoyant.

As described above, the processed Japanese pepper berries 100 of the present invention can maintain a fresh texture and color for a long period of time, and can provide a processed Japanese pepper berries that is easy for users to use. In addition, since the processed Japanese pepper berries have the above-mentioned viable bacterial count and water activity, it is possible to improve the shelf life of the processed Japanese pepper berries.

In addition, the manufacturing method of processed Japanese pepper berries of the present invention makes it possible to manufacture processed Japanese pepper berries that have the above-mentioned color, flavor, and shelf life, and are easy for users to use.

The present invention will be explained in more detail below with reference to examples, but these examples are not intended to limit the present invention in any way.

[Test Example 1] (Verification of storage stability, physical properties and texture of processed Japanese peppercorns)
(Manufacturing processed products from Japanese pepper berries)
Processed Japanese pepper fruit products of Comparative Example 1 and Examples 1 to 4 were produced in the following manner.

(Preparing Japanese pepper berries)
The harvested Japanese pepper berries were washed and immersed in hot water at 85° C. for 50 seconds to perform blanching, then the Japanese pepper was drained in a colander and frozen and stored at −20° C. The Japanese pepper berries were later naturally thawed under running water and drained to obtain Japanese pepper berries.

(Immersion process)
The thawed Japanese pepper fruit was placed in salt water and soaked for 24 hours at 10° C. The salt water concentration was 5% by mass in Comparative Example 1, 10% by mass in Example 1, 15% by mass in Example 2, 20% by mass in Example 3, and 25% by mass in Example 4.

(Dehydration process)
After the soaking process, each of the Japanese pepper berries was dehydrated using a centrifuge. The dehydration process was carried out until all water droplets on the surface of the Japanese pepper berries disappeared.

(Heat sterilization process)
The Japanese pepper berries after the dehydration process were packed in a glass bottle, sealed, heated at 80° C. for 20 minutes, and stored at 25° C. for 2 days to obtain a processed Japanese pepper berries product.

(Reference example: processed Japanese pepper fruit)
The commercially available processed Japanese pepper berries were used as Reference Examples 1, 2, and 3. The processed Japanese pepper berries of Reference Examples 1, 2, and 3 were all produced by salting or soaking Japanese pepper berries in salt water and then stored in a container together with the salt water.

(Measurement of physical properties)
The physical properties (salt concentration, water activity, moisture content, compressibility) of the processed Japanese pepper berries of Comparative Example 1 and Examples 1 to 4 were measured. Each physical property was measured in the following manner. The results are shown in Table 1.

(Salinity measurement)
The salt concentration was measured using a salt concentration meter (product name: "Automatic Potentiometric Titrator AT-610", manufactured by Kyoto Electronics Manufacturing Co., Ltd.).

(Measurement of Water Activity (AW))
The water activity was measured using a water activity measuring device (product name "Aqua Lab", manufactured by Decagon).

(Measurement of Moisture Content)
The water content was measured by a normal pressure heating and drying method, and the water content was calculated.

(Measurement of compression rate and peak load)
The initial thickness of the processed Japanese pepper berries was measured, and then a “Texture Analyzer” (TA.XT plus, Stable Micro Systems) was used to press the berries with a plunger consisting of a circular plate with a diameter of 25 mm at a speed of 1 mm/sec to determine the thickness of the berries just before they burst, and the compression rate (%) was calculated using the above-mentioned formula 1.

The load was also measured when measuring the compression ratio (%), and the first load peak and the second load peak were determined. The time from when the first load peak was measured to when the second load peak was measured, i.e., the time (seconds) between the first and second load peaks, was calculated. The first stress peak and the second stress peak were also determined based on the first load peak and the second load peak.

(Evaluation of storage stability and flavor)
The shelf life was evaluated based on the number of general viable bacteria and the change in color after storage at room temperature (20°C) for two days. The flavor was evaluated by texture and taste by six trained panelists. The evaluation criteria for each were as follows:

Preservation ◎: The viable cell count is 1000 cfu/g or less, and the overall green color is maintained. ◯: The viable cell count is 1000 cfu/g or less, and some or the entire product has changed from green to brown or discolored, but the product generally remains green. △: The viable cell count is 10000 cfu/g or less, and the product has changed from green to brown or discolored, but the product generally remains green. (The product has no problems with flavor or texture.)
×: The number of live bacteria is higher than 10,000 cfu/g. None: Refrigerated or frozen storage is required.

Texture ◎: Elastic, with that crunchy texture you get when the skin pops.Good: Elastic, but with a weaker crunchy texture when the skin pops.
△: It is elastic, but you can't feel the popping texture of the skin when it pops.
×: The elasticity is weak and you cannot feel the crispy texture when the skin pops.

Taste ◎: A well-balanced combination of the refreshing spiciness and moderate saltiness of Japanese pepper, with a strong taste of fresh Japanese pepper.
〇: The saltiness is perceived to be slightly stronger or weaker than the refreshing spiciness of Japanese pepper, but you can still taste the fresh flavor of Japanese pepper.
△: The balance between the refreshing spiciness and saltiness of Japanese pepper is poor, making it difficult to taste the Japanese pepper (it is unsatisfying as a processed product).
×: The refreshing spiciness of Japanese pepper is not present.

The results of the above physical property measurements and the evaluation of storage stability and flavor are shown in Table 1.

(Salt concentration of processed Japanese pepper fruit)
As shown in Table 1, the salt concentration in Reference Examples 1 to 3 was 1.14 to 4.23% by mass. The salt concentration in Comparative Example 1 and Examples 1 to 4 was 2.10 to 11.50% by mass. In both cases, the salt concentration of the processed product of Japanese pepper berries tended to increase with an increase in the salt concentration of the salt water. However, for example, when Reference Example 3 is compared with Examples 1 and 2, it is considered that the salt concentration of the processed product of Japanese pepper berries is higher when the manufacturing method of the present invention is used.

(Water activity and moisture content)
The water activity of Reference Examples 1 to 3 was 0.92 to 0.99. The water content (moisture content) of Reference Examples 1 to 3 was 74.14 to 88.17% by mass. All of these tended to decrease with increasing salt concentration of the processed Japanese pepper fruit product.
The water activity of Comparative Example 1 was 0.97. The water content (moisture content) of Comparative Example 1 was 81.60% by mass.

In contrast, the water activity of Examples 1 to 4 was 0.80 to 0.94. The water content (moisture content) of Examples 1 to 4 was 66.20 to 78.20% by mass. In Comparative Example 1 and Examples 1 to 4, there was also a tendency for all physical properties to decrease with an increase in the salt concentration of the processed Japanese pepper fruit product.

(Regarding compression ratio)
Fig. 5 shows the compression ratios of the processed Japanese pepper berries of Comparative Example 1, Reference Examples 1 to 3, and Examples 1 to 4. As shown in Table 1 and Fig. 5, the compression ratios of Reference Examples 1 to 3 were 38.87 to 48.18%. The compression ratio of Comparative Example 1 was 58.20%.

In contrast, the compression ratios of Examples 1 to 4 were 55.68 to 57.68%. In Reference Examples 1 to 3, the compression ratio tended to decrease as the salt concentration of the processed Japanese pepper fruit increased. In contrast, in Examples 1 to 4, no significant change in compression ratio was observed as the salt concentration of the processed Japanese pepper fruit increased.

(Time until the first load peak is measured)
It was found that the time until the peak of the first load was measured in Examples 1 to 4 was longer than the time difference in Reference Examples 1 to 3. It is considered that the friction coefficient of the surface is lower in Examples 1 to 4 than in Reference Examples 1 to 3 because the pericarp is taut. That is, in Examples 1 to 4, when the plunger presses the processed product of the Japanese pepper berry, slippage occurs between the surface of the processed product of the Japanese pepper berry and the plunger, and the peak of the first load is measured later than in Reference Examples 1 to 3. In other words, it is considered that the processed product of the Japanese pepper berry tends to be crushed only if the plunger is firmly pressed.

(Time difference between the first load peak and the second load peak)
FIG. 6 shows the time difference (hereinafter also referred to as time difference) between the peak of the first load and the peak of the second load for the processed Japanese pepper fruit products of Comparative Example 1, Reference Examples 1 to 3, and Examples 1 to 4. As shown in Table 1 and FIG. 6, the time difference was 1.26 to 2.04 seconds for Reference Examples 1 to 3. The time difference for Comparative Example 1 was 0.89 seconds. The time difference for Examples 1 to 4 was 0.98 to 1.14 seconds. It was found that the time difference for Examples 1 to 4 was shorter than the time difference for Reference Examples 1 to 3. It is considered that the time difference for Examples 1 to 4 affects the texture described below.

(Difference in stress between the first load peak and the second load peak)
It was found that the difference in stress between the peak of the first load and the peak of the second load in Examples 1 to 4 was generally larger than that in Reference Examples 1 and 2. When the difference in stress becomes larger, the texture, particularly the chewiness, tends to be felt stronger.

(Regarding shelf life, texture and taste)
In terms of the keeping quality, texture and taste, Reference Examples 1 to 3 had poor keeping quality, and the texture was not very elastic and did not have a fresh taste.
In Comparative Example 1, although the storage stability was poor, good results were obtained in terms of texture and taste.
In contrast, Examples 1 to 4 all gave good results in terms of storage stability, texture and taste.

Furthermore, after storing the products of Examples 2 and 3 at room temperature (10-25°C) for two weeks, the viable cell count was 1000 cfu/g or less, the color remained green, and there was almost no change in flavor or texture.

[Test Example 2] (Verification of the change in color of processed Japanese pepper fruit over time)
For Reference Examples 1, 3 and Example 4 prepared in Test Example 1, the change in color over time was examined.

(Drying processed Japanese pepper fruit)
Reference Examples 1, 3 and Example 4 were dried in a tray dryer at 80° C. for 3 hours.

Figure 6 shows the appearance of Reference Examples 1, 3 and Example 4 after the test. As shown in Figure 6, Reference Example 1 was green before the test, but after the test it turned brown, and had a color similar to commercially available dried Japanese pepper berries. It was also visually confirmed that the volume of Reference Example 1 had decreased due to drying, that is, the tissue on the surface of the Japanese pepper berries had shrunk, and the unevenness on the surface of the Japanese pepper berries had decreased.

Reference Example 3 was brown before the test. It was confirmed that Reference Example 3 showed little change in color before and after the test. The effect of drying on the volume of Reference Example 3 was not visually confirmed.

Example 4 was green before the test, and the color after the test was more clearly green than Reference Examples 1 and 3. Furthermore, the effect of drying on the volume of Example 4 was not visually confirmed. Furthermore, when Example 4 was eaten after the test, it had a crispy texture. Thus, it was confirmed that Example 4 showed less change in color over time and less reduction in volume due to drying than Reference Examples 1 and 3.

[Test Example 3] (Verification of floatability of processed Japanese pepper fruit in water or salt water)
The buoyancy in water or salt water was examined for Reference Examples 1 to 3 and Examples 1 to 4 prepared in Test Example 1. In addition, a similar experiment was conducted using Japanese pepper fruit that had not been treated with salt as Comparative Example 2.

(Verification of buoyancy)
The verification of floatability was carried out as follows.
(1) 100 mL of pure water was placed in a tall beaker.
(2) Ten processed Japanese pepper berries to be tested were placed in a tall beaker and the number that floated was counted.
(3) If all of the processed Japanese pepper berries did not float, refined salt was added to the pure water until all of the processed Japanese pepper berries floated, and the salt concentration of the resulting salt water was confirmed.

Figure 7 shows the buoyancy of each processed Japanese pepper berry product in water. Table 2 shows the number of processed Japanese pepper berry products that floated when 10 processed Japanese pepper berry products to be verified were placed in a tall beaker containing salt water of the concentration shown in the table. As shown in Table 2 and Figure 7, in Comparative Examples 1 and 2 and Examples 1 to 3, it was confirmed that 10 out of 10 processed Japanese pepper berry products floated in water. In Example 4, it was confirmed that 5 out of 10 processed Japanese pepper berry products floated in water. In salt water with a salt concentration of 5%, it was confirmed that 6 out of 10 processed Japanese pepper berry products floated in water. In salt water with a salt concentration of 10%, it was confirmed that 7 out of 10 processed Japanese pepper berry products floated in water. In Example 4, it was confirmed that 10 out of 10 processed Japanese pepper berries floated in water with a salt concentration of 15%.

In contrast, in Reference Examples 1 to 3, 0 out of 10 pieces floated in water and in saltwater with a salt concentration of up to 5%. Therefore, it was confirmed that the processed Japanese pepper berries of Examples 1 to 4 have a lower specific gravity than Reference Examples 1 to 3. From this, it is presumed that the processed Japanese pepper berries of Examples 1 to 4 have gaps inside them that are defined by the outer skin. It is presumed that the gaps are wider than those of Reference Examples 1 to 3, and that these gaps contain more air than those of Reference Examples 1 to 3.

In other words, the processed Japanese pepper berries of the present invention have a good texture due to the air contained in the gaps and the taut outer skin. The air contained in the gaps also contains dispersed aroma components that affect the flavor of the processed Japanese pepper berries. Therefore, when the processed Japanese pepper berries are eaten, the aroma components of Japanese pepper spread throughout the eater's mouth. As described above, the processed Japanese pepper berries of the present invention are buoyant in water, and therefore it is believed that more air is contained in the gaps than in the reference example. As a result, the processed Japanese pepper berries of the present invention can provide a richer flavor than the processed Japanese pepper berries of the reference example.

100 Processed Japanese pepper fruit 10 Ovule 20 Inner seed coat 30 Outer seed coat 40 Endocarp 50 Outer carp

Claims (7)

A processed product of Japanese pepper having an inner seed coat, an outer seed coat covering the surface of the inner seed coat, an endocarp covering the surface of the outer seed coat, and an outer carp covering the surface of the endocarp,
The salt concentration is 4.0 to 12.0 % by mass,
The moisture content is 60 to 80% by mass ,
The water activity is 0.95 or less,
The processed product of Japanese pepper berries is characterized in that the compression ratio measured by the following compression ratio measurement method using a texture analyzer is 50 to 60 % , and that in the following compression ratio measurement method, the thickness of the processed product reaches T2 after 2 seconds or more have elapsed since the jig touched the Japanese pepper berries before compression .
How to measure compressibility using a texture analyzer:
The compression rate (%) is calculated using the following formula.
Compression ratio (%) = {(T1 - T2) / T1} x 100
T1: Thickness of the processed Japanese pepper fruit before compression T2: Thickness of the processed Japanese pepper fruit after compression T2 is the thickness just before the processed Japanese pepper fruit bursts when the processed Japanese pepper fruit is placed between a base and a jig arranged opposite the base and the jig is moved at 1 mm/sec to press and compress the processed Japanese pepper fruit. The processed Japanese pepper fruit product described in claim 1, characterized in that when the processed Japanese pepper fruit product is placed between a base and a jig arranged opposite the base and the jig is moved at 1 mm/sec to press the processed Japanese pepper fruit product, the time from the peak of the first load measured to the peak of the second load measured thereafter is less than 1.2 seconds. 3. The processed Japanese pepper fruit product according to claim 1 or 2 , characterized in that it is buoyant in water. 4. A processed product of Japanese pepper berries according to any one of claims 1 to 3 , characterized in that the outer seed coat, the endocarp and the outer carp can each be peeled off individually. A method for producing a processed product of Japanese pepper according to any one of claims 1 to 4 ,
A soaking step of soaking Japanese pepper fruit in salt water of 4% by mass or more;
A dehydration step of dehydrating the Japanese pepper fruit after the soaking step;
A packaging process in which the Japanese pepper fruit after the dehydration process is sealed in a container and packaged;
A heat sterilization step of heat sterilizing the Japanese pepper fruit after the packaging step at 53 to 98 ° C for 5 to 60 minutes. The method for producing the processed Japanese pepper berries according to claim 5, characterized in that the Japanese pepper berries are used after a blanching process for heating the Japanese pepper berries, a freezing process for freezing the Japanese pepper berries after the blanching process, and a thawing process for thawing the Japanese pepper berries after the freezing process . 7. The method for producing a processed product of Japanese pepper berries according to claim 5 or 6 , characterized in that the soaking step is carried out so that the water activity of the Japanese pepper berries is 0.95 or less.