Degassing, heating and high pressure processing methods for food

Abstract

To provide a deaeration / heating / high pressure processing method suitable for producing vegetable and meat pickles, fruit syrup pickles, soybean curd pickles and a mushroom processed product.SOLUTION: In a deaeration / heating / high pressure processing method which is applied for producing vegetable and meat pickles, fruit syrup pickles, soybean curd pickles and a mushroom processed product, a seasoning liquid is coated on a food, the food coated with a seasoning liquid is put into a polyethylene bag so as to deair, and vegetables, meat, fruits, soybean curd or mushroom put into the polyethylene bag is processed in a condition of 300 MPa or less, 20°C or more and 90°C or less, and 20 minutes or more and within 16 hours.SELECTED DRAWING: Figure 80

Description

[Technical field]

[0001] The present invention relates to a method for degassing, heating and high pressure treatment of food. [Background technology]

[0002] Patent Document 1 discloses a method for producing a seasoning in which food ingredients such as sardines or raw oysters that contain or have had proteolytic enzymes added thereto are kept at a temperature range of 40°C to 60°C and a pressure of 50 MPa to 100 MPa, thereby promoting the action of the enzymes while suppressing the growth of microorganisms, thereby shortening the maturation period of the seasoning.

[0003] Patent Document 2 discloses a technology for producing processed fish meat products such as turnip sushi, in which a relatively low pressure of 100 MPa or less is applied to fish meat materials such as yellowtail, thereby destroying the tissue of the fish meat materials and shortening the time required for seasoning such as salting.

[0004] Non-Patent Document 1 states that the 2 This paper describes a method for injecting functional sugars (5% trehalose and 5% cyclodextrin) into wild plants using an impregnation device that is sealed at a pressure of 1000 MPa.

[0005] Non-patent documents 2 and 3 describe how the impregnation method used to inject hardeners into wood can be applied to the production of lightly pickled vegetables (eggplant, cucumber, etc.) in a short period of time. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 3475328 [Patent Document 2] JP 2013-55912 A [Non-patent literature]

[0007] [Non-Patent Document 1] The 4th Trehalose Symposium (November 8, 2000) [Non-Patent Document 2] Japan Agricultural News (Published October 3, 1989) [Non-Patent Document 3] Hokkoku Shimbun (Published on September 28, 1989) Summary of the Invention [Problem to be solved by the invention]

[0008] High-pressure processing allows seasonings and enzymes to penetrate into the interior of food in a short period of time, and also promotes the action of enzymes while suppressing the growth of microorganisms, which is expected to increase flavorful components and liquefy the food. However, when high-pressure treatment is used in combination with conventional food manufacturing methods, a balance must be struck with the conditions of the conventional method. Also, even when the same manufacturing method is used, the ingredients contained in each food differ, so the same effects cannot be expected under the same high-pressure treatment conditions. Optimal processing conditions exist for each manufacturing method to which high-pressure treatment is applied and for each individual food.

[0009] In particular, there is the issue that "Nara pickles such as eggplant, radish, and melon" require a long production period of one to one and a half years, after going through pre-pickling (salting), intermediate pickling (with lees flavoring that also serves as desalting), top-pickling (pickling in mirin lees or sake lees), and, depending on the product, special-pickling (pickling in ginjo lees). "Vegetables pickled in raw soy sauce" such as carrots also require a production period of about two weeks. For "fruit pickled in syrup" such as apples, plums, and apricots, there is a demand to increase the sterilization effect while maintaining the texture, and to extend the shelf life. For "pickled livestock," the conditions for increasing the free amino acids and sugars that are flavor components, and the conditions for softening the texture are unknown. Similarly, for "pickled tofu," it previously took several months for tofu to become soft and for the free amino acids to increase, but the conditions for doing this in a short period of time are unknown. For "processed mushroom products," the conditions for increasing the umami component guanylic acid when boiled in water have not been identified. [Means for solving the problem]

[0010] In order to solve the above problems, the degassing, heating and high pressure processing method of the present invention is applied to the production of food, and the foods to which it can be applied are any one of fruits pickled in syrup, vegetables pickled in raw soy sauce, pickled meat, pickled tofu, processed mushrooms, seafood pickled in sake lees and soft smoked seafood, and the processing method is to place the food together with a seasoning liquid in a container such as a polyethylene bag, degas it, and keep only the food and the seasoning liquid in the container, and process the food with it placed in this polyethylene bag at 300 MPa or less and at 20°C to 90°C for a predetermined time.

[0011] In the case of eggplant, radish or melon pickled in raw soy sauce, the high-pressure treatment pressure after deaeration is 300 MPa or less, the treatment temperature is 20°C to 90°C, preferably 30°C to 60°C, and the treatment time is 20 minutes to 16 hours. In this case, the permeation effect of the seasoning liquid can be increased by cutting the food into pieces 0.5 to 1 cm thick and drying it in the sun as a pretreatment before the high-pressure treatment.

[0012] In the case of apples, plums or apricots preserved in syrup, the high-pressure treatment pressure after deaeration is 300 MPa or less, the treatment temperature is 20°C to 90°C, preferably 30°C to 70°C, and the treatment time is 20 minutes to 16 hours. In this case, a low-viscosity aqueous solution of sucralose, a high-intensity sweetener, is used as the syrup, and an acidulant such as phytic acid is added together with this low-viscosity syrup to promote germination induction and enhance the bactericidal effect.

[0013] In the case of pickled meat, the high-pressure treatment pressure after deaeration is 300 MPa or less, the treatment temperature is 20°C to 90°C, preferably 30°C to 60°C, and the treatment time is 1 hour to 16 hours.

[0014] The meat used is, for example, beef or pork thigh meat sliced ​​into 1 cm thick pieces, and the seasoning liquid is, for example, a combination of miso paste containing 78 wt% miso, 11 wt% mirin, and 11 wt% sugar.

[0015] In the case of tofu pickles, the high-pressure treatment pressure after deaeration is 300 MPa (hereinafter, the treatment temperature is 20°C to 90°C, preferably 30°C to 60°C, and the treatment time is 16 hours to 90 hours.

[0016] As the tofu, for example, firm tofu (1 cm thick) that is a specialty of Ishikawa Prefecture is used, and as the seasoning liquid, sake lees liquid, miso liquid, salt koji liquid, etc. can be used. In addition, it is possible to perform refrigeration treatment for about one week as a pretreatment before the high pressure treatment.

[0017] In the case of processed mushroom products, the high-pressure treatment pressure after deaeration is 300 MPa or less, the treatment temperature is 20°C to 90°C, preferably 60°C to 75°C, and the treatment time is 30 minutes (time range is specified). As a type of mushroom, for example, shiitake mushroom is used.

[0018] In addition, in the case of pickling and soft smoking seafood (such as fish fillet and squid), the high-pressure treatment pressure after deaeration is 80 MPa or more and 300 MPa or less, and 20°C or more and 60°C or less, and the treatment time is, for example, 7.5 to 30 hours for fish fillet and 5 to 30 hours for squid. Effect of the Invention

[0019] According to the deaeration, heating and high pressure treatment method of the present invention, it is possible to increase the umami (flavor components) such as free amino acids and sugars in a short period of time. In particular, when Narazuke pickles are produced using the method of the present invention, the production period, which previously took one to one and a half years, can be shortened to just a few days.

[0020] Furthermore, when the method of the present invention is applied to the production of syrup-preserved fruits such as apples, plums, and apricots, the sterilizing effect can be enhanced and the storage period can be extended.

[0021] Furthermore, when pickled meat is produced using the method of the present invention, in addition to the above, the texture (softness) of the meat is improved, and when pickled tofu is produced using the method of the present invention, it has a texture similar to cream cheese that is hard enough to be crushed with the tongue and also increases the amount of free amino acids. When processed mushroom products are produced using the method of the present invention, it is possible to increase guanylic acid even when the mushrooms are boiled, which was previously only possible using the dry food production method.

[0022] Furthermore, when seafood lees-pickled and soft-smoked products are produced using the method of the present invention, the proliferation of bacteria is suppressed not only by the effects of high-pressure heating treatment but also by the synergistic effect of the alcohol contained in the sake lees and the sterilizing effect of the smoke. [Brief description of the drawings]

[0023] [Figure 1] A diagram showing the detected components when the lees bed of Narazuke is treated at 70℃ or higher and when it is treated by the conventional treatment method. [Diagram 2] A diagram comparing the conventional manufacturing method and the degassing, heating and high pressure processing method of the present invention. [Diagram 3] Photographs of eggplant Narazuke, radish Narazuke, and melon Narazuke treated with the method of the present invention. [Figure 4] A diagram explaining the sterilization principle of degassing, heating and high pressure processing [Diagram 5] A photograph of lightly pickled vegetables for people with chewing difficulties, produced by the deaeration, heating and high pressure treatment according to the method of the present invention. [Figure 6] FIG. 1 is a diagram illustrating the process for producing vegetables pickled in raw soy sauce by the deaeration, heating, and high pressure treatment according to the present invention. [Figure 7] Graph showing the amount of soy sauce sediment permeating into radish [Figure 8] Graph showing the amount of soy sauce sediment permeating various vegetables [Figure 9] Photo showing the effect of soy sauce penetrating radish [Figure 10] A graph comparing the penetration effect of soy sauce into radish [Figure 11] Photos and graphs showing the effect of cutting radishes [Figure 12] A graph showing the relationship between apple syrup concentration and the killing effect of suicide germination [Figure 13] A graph showing the results of the spontaneous germination induction bactericidal effect when an acidulant (phytic acid) is added to a sucralose solution [Figure 14] A graph comparing the sugar and acidity of the juice and syrup produced from five types of apples after deaeration, heating, and high-pressure treatment. [Figure 15] A photo showing the bacterial count of apples in syrup [Figure 16] A photo showing the bacterial count of apples in syrup [Figure 17] A photo showing the bacterial count of apples in syrup [Figure 18] A graph comparing the sugar content of the juice and syrup and the physical properties of the flesh of apricots subjected to four different deaeration, heating and high pressure treatments. [Figure 19] A graph comparing the acidity of the extracts obtained by combining apricots, sake, and sugar and subjecting them to deaeration, heating, and high-pressure treatment. [Figure 20] A graph showing the results of an analysis of cyanide compounds in apricots and plums preserved in syrup after deaeration, heating, and high pressure treatment. [Figure 21] A diagram showing an example of apricots in syrup [Figure 22] A diagram showing an example of how to preserve plums in syrup [Diagram 23] Photo of plums preserved in syrup stored at 5℃ for 4 months [Figure 24] Photo of plums preserved in syrup stored at 25℃ for 4 months [Diagram 25] A photo comparing the shape of plums that have been drilled and those that have not been drilled after being preserved in syrup. [Figure 26] A photo of Japanese pears in syrup, made in the same way as plums in syrup [Figure 27] A method for producing plum wine using plums preserved in syrup that are made by combining plums with sugar, degassing, heating, and high-pressure processing. [Figure 28-1] Comparison graph of ingredient content (acidity) of plum wine by high pressure processing time [Figure 28-2]Comparison graph of component content (polyphenols) of plum wine by high pressure processing time [Figure 28-3] Comparison graph of ingredient content (sucrose decomposition rate) of plum wine by high pressure processing time [Figure 28-4] A graph comparing the acidity and polyphenols of plum wine made using the conventional method, the method of the present invention, and a commercially available product. [Figure 29] Comparison graph of sucrose decomposition rate (an indicator of maturation) of plum wines produced using different methods [Diagram 30] Comparison chart of plum wine color by production method [Diagram 31] Graph showing free amino acid concentration for examples 1 to 3 of miso-marinated pork [Diagram 32] Graph showing glucose concentration of examples 1 to 3 of miso-marinated pork [Diagram 33] A graph showing the difference in hardness of miso-marinated pork after heating depending on the heating temperature [Diagram 34] A graph showing the difference in bite-ability after heating miso-marinated pork depending on the heating temperature [Diagram 35] A graph showing the difference in bite-ability after cooking depending on the processing time of pork marinated in miso [Diagram 36] A graph showing how the miso-marinated pork's biteability changes after heating due to different seasonings [Figure 37] Graph showing acid-soluble nitrogen content of beef miso-marinated examples 1 to 3 [Figure 38] Graph showing glucose concentration of examples 1 to 3 of beef miso-marinated [Figure 39] A graph showing the difference in hardness (breaking stress) after heating for examples 1 to 3 of miso-marinated beef [Diagram 40] Graph showing free amino acid concentration in tofu pickled in sake lees [Diagram 41] Graph showing the hardness of tofu pickled in sake lees (Examples 1-3) [Diagram 42] Graphs showing the hardness of tofu pickled in sake lees, miso, and salt koji (Examples 3-5) [Diagram 43] Diagram explaining the production and decomposition of guanylic acid [Diagram 44] Graph showing the guanylic acid content of shiitake mushrooms after each treatment [Diagram 45]A graph showing the salt content of shiitake mushrooms after each treatment [Figure 46] Graph showing the hardness (breaking stress) of shiitake mushrooms after each treatment [Figure 47] A graph showing the salt concentration of pickled radishes [Figure 48] A graph showing how easy it is to bite pickled radish [Figure 49] A graph showing the degree of discoloration of pickled radishes [Figure 50] (a) is a photo of radish before high-pressure heating, (b) is a photo of radish after high-pressure heating. [Figure 51] A graph showing the salt concentration of pickled Nakajimana [Figure 52] A graph showing the hardness of pickled Nakajimana stems [Diagram 53] A graph showing the degree of discoloration of Nakajimana pickled in sake lees [Figure 54] (a) is a photo of Nakajimana before high-pressure heating, (b) is a photo of Nakajimana after high-pressure heating. [Figure 55] A graph showing the salt concentration of radishes pickled in soy sauce [Figure 56] A graph showing how easy it is to bite through soy-soaked radish [Figure 57] (a) is a photo of radish before high-pressure heating, (b) is a photo of radish after high-pressure heating. [Figure 58] A graph showing the degree of cell destruction at different processing temperatures for soy-soaked radishes [Figure 59] A graph showing the amount of umami components in radishes pickled in soy sauce [Figure 60] A graph showing the salt concentration of Nakajimana pickled in soy sauce [Figure 61] A graph showing the hardness of Nakajimana stems pickled in soy sauce [Figure 62] A graph showing the degree of discoloration of Nakajimana pickled in soy sauce [Figure 63] (a) is a photo of Nakajimana before high-pressure heating, (b) is a photo of Nakajimana after high-pressure heating. [Figure 64] A graph showing the sugar content of plums preserved in syrup [Figure 65]A graph showing the acidity of plums preserved in syrup [Figure 66] A graph showing the hardness of plums preserved in syrup [Figure 67] A graph showing the degree of discoloration of plums preserved in syrup [Figure 68] (a) is a photograph of plums before high-pressure heating, and (b) is a photograph of plums after high-pressure heating. [Figure 69] A graph showing the sugar content of pears in syrup [Figure 70] Graph showing firmness of pears in syrup [Figure 71] A graph showing the degree of discoloration of pears in syrup [Figure 72] (a) is a photo of a pear before high-pressure heating, and (b) is a photo of a pear after high-pressure heating. [Figure 73] A graph showing the degree of cell destruction at different processing temperatures for pears in syrup [Figure 74] A graph showing the sugar content of grapes in syrup [Figure 75] Graph showing the hardness and biteability of grapes preserved in syrup [Figure 76] Graph showing the degree of discoloration of grape pulp preserved in syrup [Figure 77] (a) is a photo of grapes before high-pressure heating, and (b) is a photo of grapes after high-pressure heating. [Figure 78] Graph showing sugar concentration in miso-marinated beef thigh [Figure 79] A graph showing the hardness of miso-marinated beef thigh meat after heating [Figure 80] (a) is a photograph of beef rump before high-pressure heating, (b) is a photograph of beef rump after high-pressure heating. [Figure 81] Graph showing amino acid content of miso-marinated beef thigh [Figure 82] Graph showing sugar concentration in miso-marinated beef tongue [Figure 83] A graph showing the hardness of miso-marinated beef tongue [Figure 84](a) is a photo of beef tongue before high-pressure heating, (b) is a photo of beef tongue after high-pressure heating. [Figure 85] Graph showing amino acid content of miso-marinated beef tongue [Figure 86] Graph showing glucose concentration in koji-marinated beef thighs [Figure 87] A graph showing the hardness of koji-marinated beef thigh meat after heating [Figure 88] (a) is a photograph of beef rump before high-pressure heating, (b) is a photograph of beef rump after high-pressure heating. [Figure 89] A graph showing the amino acid content of koji-marinated beef thigh meat [Figure 90] Graph showing glucose concentration in koji-marinated beef tongue [Figure 91] A graph showing the hardness of koji-marinated beef tongue after heating [Figure 92] (a) is a photo of beef tongue before high-pressure heating, (b) is a photo of beef tongue after high-pressure heating. [Figure 93] A graph showing the amino acid content of koji-marinated beef tongue [Figure 94] Graph showing glucose concentration in firm tofu pickled in sake lees [Figure 95] A graph showing the hardness of firm tofu pickled in sake lees [Figure 96] A graph showing the degree of discoloration of firm tofu pickled in sake lees [Figure 97] (a) is a photo of firm tofu before high-pressure heating, and (b) is a photo of firm tofu after high-pressure heating. [Figure 98] A graph showing the amino acid content of firm tofu pickled in sake lees [Figure 99] Graph showing glucose concentration in pickled Fukuraki [Figure 100] A graph showing the hardness of pickled Fukuraki [Figure 101] A graph showing the degree of discoloration of pickled Fukuraki [Figure 102] (a) is a photo of the flank before high-pressure heating, and (b) is a photo of the flank after high-pressure heating. [Figure 103]Graph showing glucose concentration in squid pickled in sake lees [Figure 104] A graph showing the hardness of squid marinated in sake lees [Figure 105] A graph showing the degree of discoloration of squid pickled in sake lees [Fig. 106] (a) is a photo of squid before high-pressure heating, (b) is a photo of squid after high-pressure heating. [Figure 107] Graph showing glucose concentration in soft-smoked burdock [Figure 108] A graph showing the hardness of soft-smoked calf meat [Fig. 109] A graph showing the degree of discoloration of soft-smoked calf skin [Figure 110] (a) is a photo of the flank before high-pressure heating, and (b) is a photo of the flank after high-pressure heating. [Figure 111] Graph showing glucose concentration in soft-smoked squid [Figure 112] A graph showing the firmness of soft-smoked squid [Figure 113] A graph showing the degree of discoloration of soft-smoked squid [Fig. 114] (a) is a photo of squid before high-pressure heating, (b) is a photo of squid after high-pressure heating. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0024] The best mode for carrying out the present invention will be explained below, divided into "Nara pickled vegetables", "Lightly pickled vegetables", "Vegetables pickled in raw soy sauce", "Fruits pickled in syrup", "Meat pickles", "Tofu pickles", "Processed mushrooms", additional experiments on these, and the production of seafood pickles and soft smoked seafood.

[0025] Narazuke vegetables 1. Experimental Method 1-1 Sample preparation Eggplant, radish and melon were prepared as vegetables, and the air was removed from inside the plant tissue by sun drying and deaeration processing to promote the penetration of the ingredients in the lees bed. In particular, for eggplant, which has a smooth surface, the penetration of the ingredients in the lees bed was accelerated by poking numerous holes in it with a pinholder or boiling it in boiling water once and then cooling (blanching process).

[0026] 1-2 Processing For eggplants, a bed of lees was applied and placed in a polyethylene bag, after which the bag was deaerated. While still in the polyethylene bag, the eggplants were subjected to a heat and high-pressure treatment under conditions of 100 MPa, 70°C, and 60 hours. For radishes, a bed of rice lees was applied and the radishes were placed in polyethylene bags, after which the bags were deaerated and subjected to heat and high pressure treatment at 100 MPa, 70°C and 18 hours. For cucumbers, a bed of lees produced in a short period of time by heat treatment was used. This bed of lees was spread on the lees and placed in a polyethylene bag, which was then deaerated. The bag was then subjected to heat and high-pressure treatment at 100 MPa, 50°C, and 60 hours.

[0027] To produce the kasu-doko in a short period of time, 10% sugar and 5% salt were added and the mixture was heated at a high temperature of 70°C or higher for several hours to several days to promote the Maillard reaction. Although it usually takes a long time to prepare a kasu-doko, the method of this embodiment makes it possible to produce an accelerated kasu-doko with the unique flavor of Narazuke kasu-doko in a few hours to several days. When the above-mentioned accelerated lees bed is used, analysis by GC-MS detects unique components (components surrounded by a box in Figure 1), making it easy to distinguish it from conventional products.

[0028] The following (Table 1) shows the bactericidal effect of Bacillus spores when lees are heated and high-pressure treated. From this table, it can be seen that Bacillus spores are no longer detectable under conditions of 100 MPa, 65°C or higher, and 60 hours.

[0029] [Table 1]

[0030] 2. Test results and discussion Figure 2 is a diagram comparing the conventional manufacturing method and the heat and high pressure processing method of the present invention. In the method of the present invention, the salting process was carried out in one step using ginjo lees containing salt and mirin, and in two steps, salting in sake lees containing salt and mirin, and then soaking in ginjo lees. In either case, the manufacturing period (one to one and a half years) of the traditional method was significantly shortened.

[0031] Figure 3 shows photographs of eggplant, radish, and melon produced using the above-mentioned heat and high-pressure treatment, and the taste, aroma, and texture of all the Narazuke were comparable to those produced using traditional methods.

[0032] Table 2 below shows the results of measuring the general viable bacteria and yeast counts in eggplant Narazuke pickles produced by heat and high pressure treatment, and from this table it can be seen that Narazuke pickles produced by the method of the present invention are essentially sterile.

[0033] [Table 2]

[0034] Figure 4 explains the sterilization principle of heat and high pressure treatment. At room temperature, only a portion of the spores germinate, but when heated, all of the spores germinate. Once germinated, the bacteria do not stop and are killed by heat treatment at 50℃ or higher. Conventional room temperature and pressure processing required final sterilization at high temperature, but with heat and pressure processing, high temperature processing is not necessary, which prevents deterioration of food quality that accompanies sterilization processing.

[0035] 3.Effects of treatment at 100 MPa or more The method for producing Narazuke vegetables described in paragraph (0025) and following was examined by varying only the pressure conditions of the high-pressure treatment in the range of 100 to 300 MPa. The results are shown in Table 3, confirming that the present invention is effective even in the pressure range of 100 to 300 MPa.

[0036] [Table 3]

[0037] Lightly pickled vegetables for people with difficulty chewing 1. Experimental Method 1-1 Sample preparation Carrots, eggplants and Japanese radishes were prepared as vegetables and cut into pieces about 1 cm thick.

[0038] 1-2 Processing The cut vegetables were placed in a polyethylene bag together with seasoning (commercially available pickle seasoning) and pectinase, then degassed and evacuated. While still in the polyethylene bag, they were subjected to heat and high-pressure treatment at 100 MPa, 50°C, and 15 minutes. After that, each vegetable was subjected to normal pressure heating at 0.1 MPa for 3 to 15 hours. Specifically, carrots were subjected to 15 hours, eggplants to 3 hours, and radishes to two types of treatments, 3 hours and 5 hours. The enzyme was then inactivated by heating in boiling water for 5 minutes.

[0039] 2. Test results and discussion FIG. 5 is a photograph of lightly pickled vegetables produced by the heat and high pressure treatment according to the method of the present invention. As shown in Table 4, all of the vegetables shown in Figure 5 were extremely soft and meltable in the mouth, making them edible even for people with difficulty in chewing. In addition, the sterilizing effect was confirmed, and they could be stored for a long time.

[0040] 3.Effects of treatment at 100 MPa or more The method for making lightly pickled vegetables described in paragraph (0037) and subsequent paragraphs was examined by varying only the pressure conditions of the high-pressure treatment in the range of 100 to 300 MPa. The results are shown in Table 4, and it was confirmed that the present invention is effective even in the pressure range of 100 to 300 MPa.

[0041] [Table 4]

[0042] Vegetables pickled in soy sauce 1. Experimental Method 1-1 Sample preparation Vegetables prepared were carrot, radish, cucumber, eggplant, burdock, Chinese yam, and lotus root, and were cut to a thickness of 0.5 to 1 cm. 1-2 Processing As shown in Figure 6, the above vegetables are cut to a thickness of 0.5 to 1 cm and dried in the sun. This process removes moisture, making it easier for the seasoning liquid (raw soy sauce sediment) to penetrate. Next, the cut vegetables were placed in a polyethylene bag together with seasoning liquid (raw soy sauce lees) and then degassed and evacuated. While still in the polyethylene bag, they were subjected to degassing, heating and high-pressure treatment under conditions of 100 MPa, 50°C and 20 minutes. Figure 7 is a graph showing the results of measuring the color and salt content immediately after and the next day of deaeration, heating, and high-pressure treatment of sun-dried radish cut into 0.5 cm thick pieces and sun-dried radish cut into 1 cm thick pieces. It can be seen that the method of the present invention allows the seasoning liquid (raw soy sauce sediment) to easily penetrate into the radish. 8 is a graph showing the results of infiltration of seasoning liquid (raw soy sauce sediment) into various vegetables including the radish by deaeration, heating and high pressure treatment. From this graph, it can be seen that the method of the present invention is effective for vegetables other than radish.

[0043] 2. Test results and discussion As shown in Figures 6, 7, and 8, the color and salt of the seasoning liquid was uniformly absorbed into the vegetables, and the production period was significantly shortened from the conventional 2 weeks to 20 minutes. Moreover, as shown in Table 5, the sterilization effect was confirmed, and long-term storage was possible.

[0044] 3. Comparison of different radish shapes Separately from the above, we investigated the penetration of seasoning liquid, especially in radish. The ingredients used were fukuhomare fish produced by Ishikawa Agricultural Research Institute, sliced ​​into 3cm slices, which were then divided into two sections for external photography and for measuring salt content and color difference. The seasoning used was dark soy sauce manufactured by Naoyuki Shoyu Co., Ltd., with concentrations of 20%, 40%, 60%, 80% and 100%. The heating and high-pressure treatment was carried out at 100 MPa, 30°C or 50°C, and 24 hours.

[0045] Figure 9 is a photograph showing the effect of soy sauce permeating daikon radish, and Figure 10 is a graph comparing the effect of soy sauce permeating daikon radish. From these photographs and graphs, it can be seen that by increasing the processing temperature from 30°C to 50°C and by increasing the concentration of the seasoning liquid, the permeation effect from inside to outside is uniform. However, due to the high salt concentration, it is not suitable for pickled foods.

[0046] Figure 11 shows the effect of making cuts in daikon radish, and from this figure we can see that making cuts reduces the difference in saturation between the outside and inside, improving permeability. However, even with this method, the seasoning liquid did not permeate sufficiently deep into the daikon radish.

[0047] 4.Effects of treatment at 100 MPa or more The method for making vegetables pickled in raw soy sauce described in paragraph (0038) and subsequent paragraphs was examined by varying only the pressure conditions of the high-pressure treatment in the range of 100 to 300 MPa. The results are shown in Table 5, and it was confirmed that the present invention is effective even in the pressure range of 100 to 300 MPa.

[0048] [Table 5]

[0049] Fruit in syrup 1. Experimental Method 1-1 Sample preparation The fruits used were apples (such as Shinano Gold), apricots (such as Shinzanmaru), and plums (such as Ishikawa No. 1).

[0050] 1-2 Processing The apples, apricots, and plums were placed in polyethylene bags together with syrup and then degassed. While still in the polyethylene bags, they were subjected to heat and high-pressure treatment at 100 MPa, 65°C to 75°C, and 30 to 60 minutes.

[0051] 2. Test results and discussion 2-1 Self-destructive germination bactericidal effect 10 Apple Syrup Ingredients 7 ~10 8 CFU / g of Bacillus subtilis spores were inoculated, and the suicidal germicidal effect was examined after each treatment. The results are shown in Figure 12. From Figure 12, we can see that the deaeration / heat / high pressure treatment has a higher sterilization effect than normal temperature and pressure treatment or normal pressure and heat treatment, specifically, the sterilization effect is about 2 log (CFU / g). In particular, it shows that the sterilization effect increases as the concentration of the syrup decreases.

[0052] Figure 13 is a graph showing the results of the spontaneous germination induction bactericidal effect when an aqueous solution of sucralose, a high-intensity sweetener, was used as a substitute for syrup and an acidulant (phytic acid) was added to it. This graph shows that the bactericidal effect is significantly increased by using a low-concentration sweetener with an added acidulant and by degassing, heating, and high-pressure treatment.

[0053] 2-2. Deaeration, heating and high pressure treatment of apples Five varieties of apples were available: Tsugaru, Akiakari, Shinano Sweet, Shinano Gold and Fuji. The five types of fruit were subjected to deaeration, heating and high pressure treatment at 100 MPa and 65℃ for 30 minutes, and the sugar and acidity of the juice and syrup were compared. The results are shown in Figure 14. From Figure 14, it can be seen that the higher the temperature of the heating and high-pressure treatment, the closer the sugar content of the fruit juice and syrup becomes, while the acidity is affected by the variety.

[0054] Table 6 is a graph showing the results of bacterial detection when the manufacturing temperature and storage period of apples subjected to deaeration, heating, and high pressure treatment are changed, while Table 7 shows the results for a storage period of 0 months in Table 6, and Table 8 shows the results for a storage period of 4 months. From these tables, it is considered that storage at room temperature is safe for 3 months, and preferably 2 months.

[0055] [Table 6]

[0056] [Table 7]

[0057] [Table 8]

[0058] In addition, Figure 15 is a photograph showing the state of the bacteria on the "fruit" side after 4 months in Table 6 (manufacturing temperature 65°C, storage temperature 25°C), Figure 16 is a photograph showing the state of the bacteria on the "syrup" side after 4 months in Table 6 (manufacturing temperature 65°C, storage temperature 25°C), and Figure 17 is a photograph showing the state of the bacteria on the "syrup" side after 4 months in Table 6 (manufacturing temperature 70°C, storage temperature 25°C).

[0059] 2-3. Hardness improvement (retention) When calcium lactate was added to Fuji and Shinano Gold to improve their hardness, good results were obtained.

[0060] 2-4. Preservability Table 9 shows the results of detection of microorganisms when apples subjected to heat and high pressure treatment according to the method of the present invention were stored at 5°C and room temperature (25°C).

[0061] [Table 9]

[0062] From Table 9, we can see that when stored at 5°C, microorganisms do not multiply for nearly six months. Even when stored at room temperature, the same is true for three months. Table 9 also shows that the appearance of apples stored at 5°C remains almost unchanged even after six months.

[0063] 2-5. Deaeration, heating and high pressure treatment of apricots After packaging the apricots with 40% syrup in a vacuum, they were subjected to a degassing, heating and high pressure treatment at 100 MPa, 65-75°C, for 30-60 minutes. As a result, apricots in syrup with the texture and flavor of fresh apricots were obtained, as shown in Figure 18. Frozen apricots and white liquor were combined and subjected to degassing, heating and high pressure treatment at 100 MPa and 65°C for 30 to 120 minutes. As a result, as shown in Figure 19, a liqueur with an apricot flavor was obtained due to the high organic acid extraction effect. Table 10 shows the sterilization effect of apricots (variety: Heiwa) in syrup. It can be seen from this table that the deaeration, heating and high pressure treatment method of the present invention has the same sterilization effect as autoclave treatment.

[0064] [Table 10]

[0065] Table 11 shows data on the number of bacteria in apricots preserved in syrup for 0 months, and Table 12 shows the results of the storage test.

[0066] [Table 11]

[0067] [Table 12]

[0068] We analyzed the cyanide compounds in apricots and plums preserved in syrup that had been deaerated, heated, and high-pressure treated. The results, shown in Figure 20, showed that there was almost no increase in the cyanide compounds in the flesh compared to unprocessed raw materials. Figure 21 is a photograph of apricots in syrup.

[0069] 2-6. Plums in syrup Figure 22 shows an example of plums preserved in syrup. In this example, quick-frozen green or yellow ripe plums are used as the material, and the frozen plums are drilled to hollow out the cores, then blanched and soaked in water, and then heat and high-pressure treated. The conditions for the heat and high-pressure treatment are 100 MPa, 65°C, and 30 minutes. After this, the fruit is left to stand at normal pressure and 50°C for 40 hours to homogenize the taste of the fruit and syrup.

[0070] Table 13 shows the results of storage tests on raw plums that were not treated with heat or high pressure, Table 14 shows the results (0 months) of storage tests on plums preserved in syrup that were treated with heat and high pressure, Table 15 shows the results (1 month) of storage tests on plums preserved in syrup that were treated with heat and high pressure, Table 16 shows the results (2 months) of storage tests on plums preserved in syrup that were treated with heat and high pressure, Table 17 shows the results (3 months) of storage tests on plums preserved in syrup that were treated with heat and high pressure, and Table 18 shows the results (4 months) of storage tests on plums preserved in syrup that were treated with heat and high pressure.

[0071] [Table 13]

[0072] [Table 14]

[0073] [Table 15]

[0074] [Table 16]

[0075] [Table 17]

[0076] [Table 18]

[0077] FIG. 23 is a photograph of plum syrup preserved at 5°C for four months, and FIG. 24 is a photograph of plum syrup preserved at 25°C for four months.

[0078] Figure 25 is a photograph comparing the shape of plums that have been drilled and those that have not been drilled after being preserved in syrup. By drilling holes, it is possible to obtain plums that look good in syrup.

[0079] 2-5. Japanese pears in syrup The conditions for the heat and high pressure treatment were 100 MPa, 65℃, and 30 minutes, after which it was left to stand at normal pressure, 50℃, and 40 hours to homogenize the flavor of the fruit and syrup. Figure 26 is a photograph of Japanese pears preserved in syrup produced using the above-mentioned production method. Furthermore, as shown in Table 19, the Japanese pears preserved in syrup produced according to the present invention had an improved sterilization effect.

[0080] 3.Effects of treatment at 100 MPa or more The method for preserving fruits in syrup described in paragraph (0049) and subsequent paragraphs was examined by varying only the pressure conditions of the high-pressure treatment in the range of 100 to 300 MPa. The results are shown in Table 19, and it was confirmed that the present invention is effective even in the pressure range of 100 to 300 MPa.

[0081] [Table 19]

[0082] Plum wine The above describes pickling plums in syrup, but the present invention can also be applied to producing plum liqueur. That is, in the past, three ingredients, plums, sugar, and sake, were mixed together and processed at room temperature and pressure for 72 hours (3 days), and then the mixture was allowed to mature for about three months. However, according to the method of the present invention, as shown in FIG. 27, the plums and sugar are placed in a pack, and the pack is degassed, heated, and subjected to high-pressure processing (100 MPa, 50°C, 72 hours) to extract the essence, which is then mixed with sake to produce plum sake. The ratio of plum to sugar and the processing conditions are preferably, for example, 100 g of plum (flesh) to 100 to 300 g of sugar, a pressure of 100 MPa or more, a heating temperature of 35 to 65°C, and a high-pressure processing time of 24 to 72 hours. The results, as shown in Figures 28-1, 28-2, 28-3, 28-4, 29, and 30, show that the plum essence (acid, polyphenols) was not sufficiently extracted using the conventional method (72 hours), but was extracted to a considerable extent using the method of the present invention (72 hours). Similarly, the decomposition of sucrose, which is an indicator of aging, hardly occurred using the conventional method, but progressed considerably using the medium-high pressure method. Furthermore, the color (b* value, an index of brownness) was darker using the medium-high pressure method than using the conventional method. It can be seen that after aging for one month using the method of the present invention, the color intensity became almost the same as that of the product aged for more than three months using the conventional method. The reason why the ume liqueur matures so quickly using the method of the present invention is that the extracts (acids, polyphenols) and enzymes that promote maturation (saccharolytic enzyme (invertase)) are rapidly extracted from the plums, and the breakdown of sugars occurs quickly under heat and high pressure treatment.

[0083] 3.Effects of treatment at 100 MPa or more The method for producing plum liqueur described in paragraph (0083) and subsequent paragraphs was examined by varying only the pressure conditions of the high-pressure treatment in the range of 100 to 300 MPa. The results are shown in Table 20, and it was confirmed that the present invention is effective even in the pressure range of 100 to 300 MPa.

[0084] [Table 20]

[0085] Pickled meat 1. Pickled pork 1-1 Experimental method 1-1-a Sample preparation Prior to processing, pork loin was sliced ​​to a thickness of approximately 1 cm and the seasoning liquid shown in Table 21 below was applied to both sides of the meat in an amount of 2 / 3 by weight, then the meat was placed in a polyethylene bag and vacuum-packaged to a vacuum packaging rate of 99%.

[0086] Here, the thickness of the pork is 1 cm and the amount of seasoning liquid is 2 / 3 the weight of the meat, but the present invention is not limited to this thickness of pork and the amount of seasoning liquid, and the degree of vacuum in the vacuum packaging may be any degree as long as the air inside the bag is sufficiently removed.

[0087] [Table 21]

[0088] 1-1-b Processing The vacuum-packaged samples were subjected to the processing shown in Table 22 below. In the conventional method, miso liquid was used as the seasoning liquid and stored in a refrigerator (normal pressure, 4°C) for 72 hours. In Examples 1 to 3, miso liquid was used as the seasoning liquid and heat / pressure processing at 100 MPa was performed for 16 hours at processing temperatures of 35, 45, and 55°C, respectively. In Example 4, a heated miso liquid in which the enzymes had been inactivated by heating at 100°C for 10 minutes was used as the seasoning liquid, and heat and high pressure treatment was carried out at 100 MPa at a treatment temperature of 45°C for 16 hours. In Example 5, miso liquid was used as the seasoning liquid and subjected to heat and high pressure treatment at 100 MPa at a treatment temperature of 45°C for 1 hour. In Example 6, sake lees liquid was used as the seasoning liquid and subjected to heat and high pressure treatment at 100 MPa at a treatment temperature of 45°C for 16 hours. In Example 7, Shio-koji was used as the seasoning liquid, and heat and high-pressure treatment was performed at 100 MPa for 16 hours at a treatment temperature of 45° C. The heat and high-pressure treatment was performed using "Marugoto Extract TFS-20" manufactured by Toyo Kouatsu Co., Ltd.

[0089] [Table 22]

[0090] 1-1-C Measurement of taste components Using the samples processed by the conventional method and by Examples 1 to 3, the concentrations of free amino acids and glucose as taste components were measured. Specifically, after homogenizing the meat after each treatment, 5 ml of 8% trichloroacetic acid solution was added to 5 g of the sample, vigorously shaken, and the clarified liquid was filtered and adjusted to a constant volume of 50 ml. The total concentration of 20 major amino acids contained in the adjusted liquid was measured and converted to the free amino acid concentration contained in the original sample. Amino acids were measured using a Hitachi high-speed amino acid analyzer L-8900. In addition, the glucose concentration of the adjusted liquid was measured using a glucose CII test manufactured by Wako Pure Chemical Industries, Ltd., and converted to the glucose concentration contained in the original sample. Three replicates were performed for each treatment, and the average value and standard deviation were calculated.

[0091] 1-1-d Texture analysis Using the samples processed by the conventional method and those processed in Examples 1 to 7, "hardness" and "ease of biting" were measured as indicators of texture. Specifically, the seasoning liquid was removed from the meat after each treatment, the moisture on the surface of the meat was wiped off with a paper towel, and the sample was then placed into a new plastic bag and degassed and packed (vacuum degree 99%). The packaged sample was boiled at 70°C for 1 hour, cooled under running water for 30 minutes, and cut into approximately 1 cm cubes using a razor. The cut sample was compressed 9 mm perpendicular to the muscle fibers using a rheometer (CR-500DX, manufactured by Sun Scientific Co., Ltd.) with the side of the razor blade not attached, and the stress when compressed 5 mm was used as an index of "hardness," and the stress when cut (shear stress) was used as an index of "ease of biting." Twelve pieces of 1 cm square were measured for each sample, and the average of the 10 pieces excluding the maximum and minimum values ​​was taken as the measurement value for that sample. The above procedure was repeated three times for each treatment, and the average value and standard deviation were calculated.

[0092] 1-2. Test results and discussion 1-2-a Free amino acid concentration FIG. 31 shows the free amino acid concentrations of the samples processed by the conventional method and Examples 1 to 3. In the conventional method and Examples 1 to 3, the free amino acid concentration was higher than that of the raw meat before treatment, and in Examples 1 to 3, the free amino acid concentration was higher than that of the conventional method, despite the treatment time being significantly shorter than that of the conventional method. Moreover, among Examples 1 to 3, Example 3, which had the highest processing temperature, had the highest free amino acid concentration. Therefore, it is believed that Examples 1 to 3, which utilize heat and high pressure processing, can increase the umami components in a shorter time than the conventional method, and that the processing temperature of 55°C increases the umami components the most.

[0093] 1-2-b Glucose concentration FIG. 32 shows the glucose concentrations of samples processed by the conventional method and by Examples 1 to 3. In the conventional method and Examples 1 to 3, the glucose concentration was higher than that of the raw meat before treatment, and in Examples 1 to 3, the glucose concentration was roughly the same as that of the conventional method, even though the treatment time was significantly shorter than that of the conventional method. Furthermore, among Examples 1 to 3, Example 3, which had the highest treatment temperature, had the highest glucose concentration. Therefore, it is believed that Examples 1 to 3, which utilize heat and high pressure treatment, can increase the glucose concentration in the seasoning liquid in a shorter time than the conventional method.

[0094] 1-2-c Change in hardness after heating depending on processing temperature FIG. 33 shows the hardness after heating of the samples processed by the conventional method and Examples 1 to 4. The meat produced by the conventional method had a hardness similar to that of the untreated meat, but in Examples 1 to 3 it was softer than the untreated meat. Among Examples 1 to 3, Examples 2 and 3 were the softest, being roughly half as hard as the untreated meat. Furthermore, in Example 4, in which the enzymes in the miso were inactivated by heating, it was roughly the same hardness as the untreated meat, despite having undergone the same processing treatment as Example 2. Therefore, it is believed that the reason the meat became softer after heating in Examples 1 to 3 is due to the synergistic effect of the enzymes contained in the seasoning liquid and the processing treatment (heating and high pressure treatment).

[0095] 1-2-d Change in bite-ability after heating depending on processing temperature FIG. 34 shows the ease of biting off the samples processed by the conventional method and Examples 1 to 4 after heating. The conventional method and examples 2 and 3 were easier to chew than the untreated method, and examples 2 and 3 were easier to chew than the conventional method, even though the processing time was significantly shorter than that of the conventional method. On the other hand, since example 1 was almost the same as the untreated method, it is thought that in order to make the meat easier to chew after cooking using heat and high pressure processing, it is necessary to process it at a temperature higher than 35°C. Also, since there was no significant difference in ease of chewing between example 4 and the untreated method, it is thought that the enzymes contained in the seasoning liquid are necessary to make the meat easier to chew after cooking.

[0096] 1-2-e Change in chewability after heating due to differences in processing time FIG. 35 shows the ease of biting off the samples processed according to the conventional method, Example 2, and Example 5 after heating. In Example 5, which was subjected to heat and high pressure treatment at 100 MPa and 45°C for 1 hour, the results were inferior to those of the conventional method, but were easier to bite off than the untreated meat. Therefore, in order to make meat easier to bite off after heating, it is thought that heat and high pressure treatment should be performed for 1 hour or more under the treatment conditions of 100 MPa and 45°C.

[0097] 1-2-f Ease of chewing after heating due to differences in seasoning FIG. 36 shows the ease of biting off the samples processed in Examples 2, 6, and 7 after heating. Both Example 6, in which sake lees liquid was used as the seasoning liquid, and Example 7, in which shio koji was used, were almost as easy to bite as Example 2, in which miso liquid was used as the seasoning liquid. Therefore, the present invention is not limited to miso pickles, but is considered to be a technology that can be used for all foods in which meat is pickled in a seasoning liquid containing enzymes, such as sake lees pickles and shio koji pickles.

[0098] 1-2-g Bactericidal effect As shown in Table 24, the miso-marinated pork according to the present invention had an improved sterilization effect.

[0099] 2. Pickled beef 2-1 Experimental method 2-1-a Sample preparation Prior to processing, the outer thigh meat of Holstein cows was sliced ​​to a thickness of approximately 1 cm and coated on both sides with miso seasoning liquid (78% miso, 11% sugar, 11% mirin) in an amount of 2 / 3 of the weight of the meat. The meat was then placed in a polyethylene bag and vacuum-packaged to a degree of 99% vacuum packaging using a vacuum packaging machine.

[0100] Here, the thickness of the beef is 1 cm and the amount of seasoning liquid is 2 / 3 the weight of the meat, but the present invention is not limited to this thickness of the beef and the amount of seasoning liquid, and the degree of vacuum in the vacuum packaging may be any degree as long as the air inside the bag is sufficiently removed.

[0101] 2-1-b Processing The vacuum-packaged samples were subjected to the processing shown in Table 23 below. In the conventional method, miso liquid was used as the seasoning liquid and stored in a refrigerator (normal pressure, 4°C) for 72 hours. In Examples 1 to 3, heat and high pressure processing at 100 MPa was performed at a processing temperature of 45°C in all cases, for processing times of 4, 8, and 16 hours, respectively. Heating and high pressure treatment was carried out using "Marugoto Extract TFS-20" manufactured by Toyo Kouatsu Co., Ltd.

[0102] [Table 23]

[0103] 2-1-c Measurement of taste components Using the samples processed by the conventional method and by Examples 1 to 3, the concentrations of free amino acids and glucose as taste components were measured. Specifically, after homogenizing the meat after each treatment, 5 ml of 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, vigorously shaken, and the clarified liquid was filtered and adjusted to a constant volume of 50 ml. The amount of nitrogen in the trichloroacetic acid extract was measured by the Kjeldahl method as an index of protein degradation products (free amino acids and peptides). The glucose concentration of the adjusted liquid was also measured using a Glucose CII Test (Wako Pure Chemical Industries, Ltd.) and converted to the glucose concentration contained in the original sample. Three replicates were performed for each treatment, and the average value and standard deviation were calculated.

[0104] 2-1-d Texture analysis Using the samples processed by the conventional method and those processed in Examples 1 to 3, "hardness" and "ease of biting" were measured as indicators of texture. Specifically, the seasoning liquid was removed from the meat after each treatment, the moisture on the surface of the meat was wiped off with a paper towel, and the sample was then placed into a new plastic bag and degassed and packed (vacuum degree 99%). The packaged sample was boiled at 70°C for 1 hour, cooled under running water for 30 minutes, and cut into approximately 1 cm cubes using a razor. The cut sample was compressed 9 mm perpendicular to the muscle fibers using a rheometer (CR-500DX, manufactured by Sun Scientific Co., Ltd.) with the side of the razor blade not attached, and the stress when compressed 5 mm was used as an index of "hardness," and the stress when cut (shear stress) was used as an index of "ease of biting." Twelve pieces of 1 cm square were measured for each sample, and the average of the 10 pieces excluding the maximum and minimum values ​​was taken as the measurement value for that sample. The above procedure was repeated three times for each treatment, and the average value and standard deviation were calculated.

[0105] 2-2. Test results and discussion 2-2-a Acid-soluble nitrogen (free amino acids and peptides) concentration FIG. 37 shows the acid-soluble nitrogen concentrations of the samples processed by the conventional method and Examples 1 to 3. In the conventional method and Examples 1 to 3, the acid-soluble nitrogen concentration was higher than that of the raw meat before treatment, and in Examples 1 to 3, the acid-soluble nitrogen concentration was higher than that of the conventional method, despite the treatment time being significantly shorter than that of the conventional method. Moreover, among Examples 1 to 3, Example 3, which had the longest treatment time, had the highest acid-soluble nitrogen concentration. Therefore, it is believed that Examples 1 to 3, which utilize heat and high pressure treatment, can increase the umami components in a shorter time than the conventional method, and that a treatment time of 16 hours increases the umami components the most.

[0106] 2-2-b Glucose concentration FIG. 38 shows the glucose concentrations of samples processed by the conventional method and by Examples 1 to 3. In the conventional method and Examples 2 to 3, the glucose concentration was higher than that of the raw meat before treatment, and in Examples 2 to 3, the glucose concentration was roughly the same as that of the conventional method, even though the treatment time was significantly shorter than that of the conventional method. Also, among Examples 1 to 3, Example 3, which had the highest treatment temperature and a treatment time of 16 hours, had the highest glucose concentration. Therefore, it is believed that Examples 2 to 3, which utilize heat and high pressure treatment, can increase the glucose concentration in the seasoning liquid in a shorter time than the conventional method.

[0107] 2-2-c Change in hardness after heating depending on processing temperature FIG. 39 shows the hardness after heating of the samples processed by the conventional method and Examples 1 to 3. The conventional method had almost the same hardness as the untreated one, but Examples 1 to 3 were softer than the untreated one. Moreover, among Examples 1 to 3, Example 3 was the softest, with a hardness of approximately 2 / 3 of the untreated one. Therefore, in order to make meat easier to bite after cooking, it is thought that cooking under conditions of 100 MPa and 45°C requires cooking for 16 hours under high pressure.

[0108] 2-2-d Bactericidal effect As shown in Table 24, the miso-marinated beef according to the present invention had an improved sterilization effect.

[0109] 3.Effects of treatment at 100 MPa or more The method for producing pickled meat described in paragraph (0086) and subsequent paragraphs was examined by varying only the pressure conditions of the high-pressure treatment in the range of 100 to 300 MPa. The results are shown in Table 24. It was confirmed that the present invention is effective even in the pressure range of 100 to 300 MPa.

[0110] [Table 24]

[0111] Pickled tofu 1. Experimental Method 1-1 Sample preparation Prior to processing, firm tofu, a specialty of Ishikawa Prefecture, was sliced ​​into 1 cm or 5 cm thick slices and wrapped in gauze. The entire surface of the firm tofu was then coated with half the weight of the seasoning liquid shown in Table 25 below, which was then placed in a polyethylene bag and vacuum-packaged at a vacuum level of 99% using a vacuum packaging machine. Here, the thickness of the firm tofu is 1 cm or 5 cm, and the amount of seasoning liquid is half the weight of the firm tofu, but the present invention is not limited to this thickness of the firm tofu and the amount of seasoning liquid, and the degree of vacuum in the vacuum packaging may be any degree as long as the air inside the bag is sufficiently removed.

[0112] [Table 25]

[0113] 1-2 Processing The vacuum-packed samples were subjected to the processing shown in Table 26 below. In the conventional method, firm tofu was sliced ​​into 5 cm thick pieces, seasoned with sake lees liquid, and stored in a refrigerator (normal pressure, 4°C) for 9 months.

[0114] [Table 26]

[0115] In Example 1, firm tofu was sliced ​​into 1 cm thick slices and seasoned with sake lees liquid, and subjected to heating and high-pressure treatment at 100 MPa and 45°C for 90 hours. In Example 2, firm tofu was sliced ​​into 5 cm thick pieces and seasoned with sake lees liquid. As a pretreatment, the slices were stored in a refrigerator (normal pressure, 4°C) for one week, after which they were subjected to a heating and high-pressure treatment at 100 MPa and 45°C for 16 hours.

[0116] Pretreatment is a process to reduce variation in the components on the surface and inside of firm tofu, and is performed to allow the components and enzymes in the seasoning liquid to soak into the inside of the tofu by storing it in a refrigerator before heating and high pressure treatment. Here, pretreatment was performed using a vacuum-packed sample, but it is also possible to soak a large amount of tofu in the seasoning liquid at once using a barrel or tray, store it in the refrigerator, remove the tofu, and vacuum pack it individually before heating and high pressure treatment.

[0117] In Example 3, to improve the penetration of the seasoning liquid, firm tofu was sliced ​​into 1 cm thick slices, and sake lees liquid was used as the seasoning liquid. Heating and high-pressure treatment was carried out at 100 MPa and 45°C for 16 hours. In Example 4, firm tofu was sliced ​​into 1 cm thick slices and seasoned with miso liquid, and subjected to heating and high-pressure treatment at 100 MPa and 45°C for 16 hours. In Example 5, firm tofu was sliced ​​into 1 cm thick pieces, and seasoned with salt koji liquid and subjected to heat and high-pressure treatment at 100 MPa and 45°C for 16 hours. The heat and high-pressure treatment was performed using "Marugoto Extract TFS-20" manufactured by Toyo Kouatsu Co., Ltd.

[0118] 1-3 Measurement of taste components The free amino acid concentrations were measured as taste components using samples processed by the conventional method and in Examples 1 to 3. Specifically, the seasoning liquid was removed together with the gauze from each processed sample, and the surface layer of the tofu was cut off to 1 cm and the remaining part was sampled as the "surface layer" and the "interior" separately. In Examples 3 to 5, the entire surface layer was sampled. The sampled surface layer and the inside were homogenized separately, and then 5 ml of 8% trichloroacetic acid aqueous solution was added to 5 g of the sample, vigorously shaken, and the clarified liquid was filtered and adjusted to a constant volume of 50 ml. The total concentration of the 20 major amino acids contained in the adjusted volume liquid was measured and converted to the free amino acid concentration contained in the original sample. The amino acids were measured using a Hitachi high-speed amino acid analyzer L-8900. Only one repetition was performed for the conventional method, and three repetitions were performed for Examples 1 to 3, and the average value and standard deviation were calculated.

[0119] 1-4 Texture analysis Using the samples processed by the conventional method and by Examples 1 to 5, the hardness of the sample surface was measured and used as an index of texture. Specifically, the seasoning liquid was removed from each treated sample together with the gauze, and a 1 cm-thick outer layer of the sample was cut out. The cut out sample was further cut into 1 cm squares, and compressed by 9 mm in the direction from the surface layer of the firm tofu toward the inside with a rheometer (CR-500DX, manufactured by Sun Scientific Co., Ltd.) using a cylindrical plunger with a diameter of 10 mm, and the maximum stress was used as an index of hardness. Ten 1 cm square pieces per sample were measured, and the average value was taken as the measured value for that sample. The above operation was repeated once for the conventional method, and three times for Examples 1 to 5, and the average value and standard deviation were calculated.

[0120] 2. Test results and discussion 2-1 Free amino acid concentration FIG. 40 shows the free amino acid concentrations of the samples processed by the conventional method and Examples 1 to 3. With the conventional method, after one week of refrigerated storage the surface layer had a free amino acid concentration of approximately 1000mg / 100g and the interior approximately 900mg / 100g; after one month of refrigerated storage the surface layer had a free amino acid concentration of approximately 1600mg / 100g and the interior approximately 1400mg / 100g; after nine months of refrigerated storage the surface layer and interior both had a free amino acid concentration of approximately 3000mg / 100g, indicating that the longer the storage period in the refrigerator, the higher the free amino acid concentration.

[0121] In contrast, in Example 1, the free amino acid concentration was approximately 2500 mg / 100 g in the surface layer and approximately 1600 mg / 100 g in the interior, and despite the short treatment time of 90 hours, the free amino acid concentration was higher in both the surface layer and interior than in the sample stored in a refrigerator for one month. In Example 2, the surface layer was approximately 1500 mg / 100 g and the interior was approximately 1000 mg / 100 g, meaning that the surface layer was almost the same as that of something stored in the refrigerator for one month, and the interior was almost the same as that of something stored in the refrigerator for one week. In Example 3, the result was approximately 1500 mg / 100 g, which was almost the same as that obtained after one month of refrigerated storage, despite the short processing time of 16 hours. Based on the above results, it appears that by using heat and high pressure treatment, it is possible to achieve a free amino acid concentration equivalent to that produced by conventional methods over a period of more than one month in a processing period of several days (16 to 90 hours).

[0122] 2-2 Differences in hardness due to processing method FIG. 41 shows the hardness of the samples processed by the conventional method and Examples 1 to 3. In the conventional method, tofu stored in a refrigerator for one week was slightly harder than before the treatment. This was thought to be because the osmotic pressure of the seasoning liquid caused the moisture in the firm tofu to be removed, causing the tofu to become firmer. The ones stored in the refrigerator for one month were slightly softer than before the treatment, but the difference was so small that it was almost indistinguishable by sensory evaluation. The ones stored in the refrigerator for nine months were much softer than before the treatment, and were hard enough to be crushed with the tongue (1×10 4 N / m 2 It had a texture similar to cream cheese when eaten.

[0123] In contrast, Example 1, despite being processed for a short period of 90 hours, became firm enough to be crushed with the tongue, just like the product stored in a refrigerator for nine months using the conventional method, and had a texture similar to cream cheese when eaten. Examples 2 and 3 are slightly harder than Example 1, but still hard enough to be crushed by gums (5×10 4 N / m 2 When eaten, the meat was noticeably softer and had a cheese-like texture compared to before the treatment.

[0124] 2-3 Verification of seasoning liquid FIG. 42 shows the hardness of the samples processed in Examples 3 to 5. Both Example 4, which used miso liquid as the seasoning liquid, and Example 5, which used shio-koji, had roughly the same hardness as Example 3, which used sake lees liquid as the seasoning liquid. Therefore, the present invention is not limited to sake lees pickling, but is thought to be a technology that can be used for all foods in which tofu is pickled in a seasoning liquid containing enzymes, such as miso pickling or shio koji pickling.

[0125] 2-4 Bactericidal effect As shown in Table 27, the tofu pickles made according to the present invention had improved sterilization effect.

[0126] 3.Effects of treatment at 100 MPa or more The tofu pickle manufacturing method described in the paragraph (0112) and thereafter was examined by changing only the pressure conditions of the high-pressure treatment conditions in the range of 100 to 300 MPa. The results are shown in Table 27. It was confirmed that the present invention is effective even in the pressure range of 100 to 300 MPa.

[0127] [Table 27]

[0128] Processed mushroom products 1. Experimental Method 1-1 Sample preparation Prior to processing, the raw shiitake mushrooms with their stems removed were placed in a polyethylene bag with 30% of the weight of the raw shiitake mushrooms in a seasoning liquid (a mixture of soy sauce and butter in a 1:2 ratio), and the bags were then vacuum-packed at a vacuum level of 99% using a vacuum packaging machine. Here, the entire cap of the shiitake mushroom was used, and the amount of seasoning liquid was 30% of the amount of the shiitake mushroom, but the present invention is not limited to this shape of the shiitake mushroom or the amount of seasoning liquid, and the degree of vacuum in the vacuum packaging can be any degree as long as the air inside the bag is sufficiently removed.

[0129] 1-2 Processing The vacuum-packed samples were subjected to the processing shown in Table 28 below. In conventional method 1, boiling sterilization was performed by heating at 0.1 MPa and 98°C for 10 minutes. In conventional method 2, retort sterilization was performed by heating at 0.2 MPa and 121°C for 20 minutes. In conventional method 3, heat sterilization was performed at 0.1 MPa and 70°C for 30 minutes. In the examples using this patent, heat and high pressure sterilization was performed at 100 MPa and 70°C for 30 minutes. The heat and high pressure treatment was performed using "Marugoto Extract TFS-20" manufactured by Toyo Kouatsu Co., Ltd.

[0130] [Table 28]

[0131] 1-3 Measurement of guanylic acid The concentration of guanylic acid, a umami component of mushrooms, was measured using samples processed according to Conventional Methods 1 to 3 and the Example. Specifically, the measurement was performed by the following method. After each treatment, the seasoning liquid was wiped off from the sample, and the same weight of distilled water as the sample was added and homogenized, followed by centrifugation (3000 rpm, 10 minutes) to collect the supernatant. The supernatant was filtered through a filter with a pore size of 0.45 μm and analyzed by high performance liquid chromatography. High performance liquid chromatography was performed under the conditions in Table 29 below. Guanylic acid (guanosine monophosphate) manufactured by Wako Pure Chemical Industries, Ltd. was used as the standard.

[0132] [Table 29]

[0133] 1-4 Salinity analysis The salt content was measured as a taste component using the samples processed by the conventional methods 1 to 3 and the example. Specifically, the amount of sodium contained in the supernatant for measuring guanylic acid was measured by atomic absorption spectrometry and converted into the concentration of sodium chloride contained in the original sample.

[0134] 1.5 Texture analysis Using samples processed according to conventional methods 1 to 3 and the embodiment, the hardness of the umbrella part was measured using the method of Kasuga et al. (Journal of the Japanese Society of Cooking Science 34, pp. 348-355, 2000). That is, using a rheometer (CR-500DX manufactured by Gakushu University, Inc.), a cylindrical plunger with a diameter of 1 mm was used to compress a point 5 mm away from the axis of the umbrella part from the direction of the pleats, and the stress at the time of penetration was calculated. Measurements were made at four points per sample, and the average value was taken as the measured value for that sample. Five repetitions were made per treatment, and the average value and standard deviation were calculated.

[0135] 2. Test results and discussion 2-1 Mechanism of guanylic acid production Guanylic acid is a typical umami substance found in mushrooms. Figure 43 shows a schematic diagram of the production and decomposition of guanylic acid. Guanylic acid is produced when nucleic acid (RNA) contained in the cell nucleus is decomposed by the enzyme (ribonuclease). Therefore, when mushroom cells are damaged, the nucleic acid in the cell nucleus becomes more susceptible to degradation by ribonuclease present in the cytoplasm, which makes it easier for guanylic acid to be produced. Dried shiitake mushrooms have cells damaged by drying, so the umami component guanylic acid is more likely to grow in them than in fresh shiitake mushrooms, and they have long been used as an ingredient in soup stock. When guanylic acid is broken down by phosphatase, it turns into tasteless guanosine. Ribonuclease, which produces guanylic acid, is highly active at 65-70°C, while phosphatase, which breaks down guanylic acid, is highly active at 40-60°C. Furthermore, since phosphatase is inactivated at temperatures above 65°C, it is known that umami flavor is most easily increased when shiitake mushrooms are heated at 65-70°C.

[0136] 2-2 Guanylic acid concentration FIG. 44 shows the guanylic acid concentrations in the samples processed according to Conventional Methods 1 to 3 and the Example. Raw shiitake mushrooms before treatment contained almost no guanylic acid, but the concentration of guanylic acid increased when heated. In the example, the guanylic acid concentration increased by more than three times that of conventional methods 1 and 2, and by about 1.5 times that of conventional method 3. From the above results, it is believed that the method of the present invention can increase the amount of guanylic acid contained in shiitake mushrooms more than the usual heat sterilization method. The reason for the increase in guanylic acid may be that the heat and high pressure treatment improves the activity of ribonuclease, or that the heat and high pressure treatment damages the nuclear membrane.

[0137] 2-3 Salt content FIG. 45 shows the salinity of the samples processed by conventional methods 1 to 3 and the embodiment. The salt content increased depending on the heating time, not the heating method. Also, because shiitake mushrooms have many voids in their tissues, it is thought that the liquid seasoning seeped in through the gas-liquid exchange when they were vacuum-packed.

[0138] 2-4 Texture FIG. 46 shows the breaking ability of the samples processed by the conventional methods 1 to 3 and the embodiment. From this figure, no significant difference was observed in terms of texture.

[0139] 2-5 Bactericidal effect As shown in Table 30, the mushroom processed products according to the present invention had improved sterilization effects.

[0140] 3.Effects of treatment at 100 MPa or more The method for producing mushroom products described in paragraph (0129) and subsequent paragraphs was examined by varying only the pressure conditions of the high-pressure treatment in the range of 100 to 300 MPa. The results are shown in Table 30, confirming that the present invention is effective even in the pressure range of 100 to 300 MPa.

[0141] [Table 30]

[0142] Additional experiment (vegetables) (1) Pickled radish in sake lees Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 40~70℃ Time: 1-5 hours ·Production content Vegetables: Radish (green neck) Pickling bed: Seasoning lees (70% sake lees, 10% salt, 20% sugar) Manufacturing method: The skin was removed and the radish cut into a 1 cm wide crescent shape, which was then coated with an equal weight of pickling bed, placed in a bag and vacuum packed. Evaluation method Salinity: Each sample was crushed and filtered, and the filtrate was used as the measurement sample and measured using a salinity meter (manufactured by Toa Denpa Co., Ltd.). As shown in Figure 47, the measurement results show that high pressure heating treatment causes the components to penetrate and increases the salinity. The difference in salinity due to treatment temperature and treatment time tends to be slightly proportional. Ease of biting: Each sample was prepared into a cube 1 cm high and 2 cm wide, and the stress when a 5 mm diameter cylindrical plunger was inserted 6 mm into the sample was measured using a rheometer. As shown in Figure 48, the high pressure heated radish pickled in sake lees became easier to bite in proportion to the treatment temperature and treatment time. Furthermore, the ease of biting was close to that of ready-made products. Color tone: The color tone of the samples under each processing condition was measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) to measure L*, a*, and b*. The measurement results are shown in Figure 49, and the color of the sake lees permeates the radish through high-pressure heating. It is believed that the color permeates in roughly proportion to the processing temperature and processing time. Figure 50 (a) shows the color tone before high-pressure heating, and (b) shows the color tone before high-pressure heating. Microbial hygiene test method: Each sample was suspended in physiological saline and then serially diluted, and each diluted sample was smeared on a standard agar medium (Eiken, for general viable count) and a potato dextrose agar medium containing 0.01 (w / v) % chloramphenicol (Eiken, for fungi) (the pour plate method was used for standard agar). After culturing for 3 days at 30-37°C, the number of microbial colonies formed was counted, and the viable counts of general viable bacteria and fungi per 1g of sample were calculated. The standard values ​​were set at 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungal counts, based on the Food Sanitation Act. In addition, non-detection was set at 50 cfu / g or less for both general viable bacteria and fungi. Table 31A shows the results of microbial hygiene tests by treatment temperature (all treatment times were 3 hours), and Table 31B shows the results of microbial hygiene tests by treatment time (all treatment temperatures were 70°C).

[0143] [Table 31A]

[0144] [Table 31B]

[0145] In the table, "above standard" means 100,000 / g or more for general viable bacteria and 1,000 / g or more for fungi; "below standard" means 100,000 / g or less for general viable bacteria and 1,000 / g or less for fungi; and "not detectable" means the detection limit, or 50 / g or less. As shown in the table, the viable bacteria counts for all processing temperatures and processing times were below the hygienic standard values. This is thought to be due to the effect of high pressure heating processing, as well as the synergistic effect of the sterilizing effect of the alcohol contained in the sake lees that had soaked into the radishes, which suppressed the growth of bacteria.

[0146] (2) Nakajima greens pickled in sake lees Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 40~70℃ Time: 15-45 minutes ·Production content Vegetables: Nakajima greens Pickling bed: Seasoning lees (50% sake lees, 20% sake, 10% salt, 20% sugar) Manufacturing method: The stems and leaves of Nakajimana were mixed in a 1:1 ratio, and placed in a bag with the same weight of pickling bed as the total weight, then vacuum-packed. Evaluation method Salinity: Each sample was crushed and filtered, and the filtrate was used as the measurement sample and measured using a salinity meter (manufactured by Toa Denpa Co., Ltd.). As shown in Figure 51, the high pressure heating process allows the components to penetrate and increases the salinity. The salinity increases in proportion to the increase in temperature up to 60°C, but decreases at 70°C. Hardness: Each sample was cut into stalks 1.5cm to 2cm long, and the stalks were laid horizontally with a 2mmφ needle plunger, which penetrated 10mm into the center. The stress was measured with a rheometer. As shown in Figure 52, the hardness of the Nakajimana pickled in sake lees stems that had been subjected to high pressure heating was softer than that of untreated, and the texture was closer to that of pre-made Nakajimana pickles. Color tone: The color tone of the samples under each treatment condition was measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for L*, a*, and b*. The measurement results are shown in Figure 53, where the green color of the leaves becomes considerably duller in proportion to the treatment temperature and treatment time. Figure 54 (a) shows the color tone before high-pressure heating treatment, and (b) shows the color tone before high-pressure heating treatment. Microbial hygiene test method: Each sample was suspended in physiological saline and then serially diluted, and each diluted sample was smeared on a standard agar medium (Eiken, for general viable count) and a potato dextrose agar medium containing 0.01 (w / v) % chloramphenicol (Eiken, for fungi) (the pour plate method was used for standard agar). After culturing for 3 days at 30-37°C, the number of microbial colonies formed was counted, and the viable counts of general viable bacteria and fungi per 1g of sample were calculated. The standard values ​​were set at 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungal counts, based on the Food Sanitation Act. In addition, non-detection was set at 50 cfu / g or less for both general viable bacteria and fungi. Table 32A shows the results of microbial hygiene tests by treatment temperature (all treatment times were 30 minutes), and Table 32B shows the results of microbial hygiene tests by treatment time (all treatment temperatures were 50°C).

[0147] [Table 32A]

[0148] [Table 32B]

[0149] In the table, "above standard" means 300 / g or more for general viable bacteria and 1000 / g or more for fungi; "below standard" means 300 / g or less for general viable bacteria and 1000 / g or less for fungi; and "not detectable" means the detection limit, or 50 / g or less. As shown in the table, the viable bacteria counts for all processing temperatures and times were below the sanitary standard values. This is thought to be due to the effect of the high pressure heating process, as with the daikon, as well as the suppression of bacterial growth due to the synergistic effect of the sterilizing effect of the alcohol contained in the sake lees that soaked into the Nakajimana. (3) Effects of treatment under 80MPa and over 100MPa The above-mentioned method for making Narazuke (pickled in sake lees) from daikon radish and Nakajimana was examined by varying only the pressure conditions of the high-pressure treatment in the range of 80 to 300 MPa. The results are shown in Table 33, confirming that the present invention is effective even in the pressure range of 80 to 300 MPa.

[0150] [Table 33]

[0151] (3) Radish pickled in soy sauce Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 40~70℃ Time: 15-60 minutes ·Production content Vegetables: Radish (green neck) Pickling liquid: 20% soy sauce solution (salt concentration approx. 3.5%) Manufacturing method: Radish was peeled and cut into 1 cm wide crescent shapes, then placed in a bag with the same weight of pickling liquid and vacuum-packed. As a general method, samples were prepared by peeling radish, cutting it into 1 cm thick crescent shapes, soaking it in a 20% soy sauce solution at 5℃ for 24 hours. Evaluation method Salinity: Each sample was crushed and filtered, and the filtrate was used as the measurement sample and measured using a salinity meter (manufactured by Toa Denpa Co., Ltd.). As shown in Figure 55, the measurement results showed that the salt concentration in the radish pulp was improved under all processing conditions compared to the general method. Also, the salt concentration increased in proportion to the increase in processing temperature, as the components penetrated more. Also, the salt concentration increased in proportion to the length of processing time. Ease of biting: Each sample was prepared into a cube 1 cm high and 2 cm wide, and the stress when a 5 mm diameter cylindrical plunger was inserted 6 mm into the sample was measured using a rheometer. The results are shown in Figure 56. Processing temperatures of 60°C or higher or processing times of 60 minutes or more make the sample softer and easier to bite through. Processing conditions below these limits allow the sample to maintain its raw texture. However, softening was suppressed under all processing conditions compared to the general method. Color tone: The color tone of the samples under each treatment condition was measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for L*, a*, and b*. Figure 57 (a) shows the color tone before high pressure heating treatment, and (b) shows the color tone before high pressure heating treatment. Degree of cell destruction: In this example, the change in the diffusion coefficient of water in vegetable tissues in the case of high pressure treatment was investigated. Radishes that were high pressure treated under various treatment conditions were used as samples to analyze the diffusion coefficient of water by NMR. NMR measurements were performed using ESX400 (1H resonance frequency 400MHz). The center of each sample was cut out to approximately 3 cm square, rolled into a cylindrical shape, and placed in an NMR measurement tube, and the diffusion coefficient of each was measured by changing the diffusion time from 0.1 to 1.0 sec using the PGSTE method. The results are shown in Figure 58. As shown in Figure 58, when the range in which water can move within the tissue is small (restricted diffusion), the diffusion coefficient of water decreases more significantly as the diffusion time increases. As can be seen from the figure, the reduction in the diffusion coefficient is smaller for all high pressure heated samples compared to untreated samples, and it was confirmed that the range in which water can move within the vegetable tissues is increased by high pressure heating treatment, that is, the destruction of the cell membrane occurs. This makes it easier for the components to penetrate. Content of umami components: Each sample was suspended in physiological saline and thoroughly mixed. After removing the residue by centrifugation or filtering, the amino acids in the sample were fluorescently labeled using AccQ-Fluor Reagent Kit (Waters). Each amino acid was eluted by high performance liquid chromatography (HPLC) using a linear gradient with a specified mobile phase (mobile phase A: AccQ-Eluent A (Waters), mobile phase B: 60 (v / v) % acetonitrile). The column used was an AccQ-tag Amino Acid Analysis Column (Waters), and the column oven was set to 40 °C and elution was performed at a flow rate of 1 ml / min. For detection, the fluorescence intensity was measured at an excitation wavelength of 250 nm and a fluorescence wavelength of 395 nm. As shown in Figure 59, when high-pressure heating treatment was performed, the umami components increased in proportion to the increase in treatment temperature. This is thought to be due to the penetration of the umami components of soy sauce into the radish flesh. Microbial hygiene test method: Each sample was suspended in physiological saline and then serially diluted, and each diluted sample was smeared on a standard agar medium (Eiken, for general viable count) and a potato dextrose agar medium containing 0.01 (w / v) % chloramphenicol (Eiken, for fungi) (the pour plate method was used for standard agar). After culturing for 3 days at 30-37°C, the number of microbial colonies formed was counted, and the viable counts of general viable bacteria and fungi per 1g of sample were calculated. The standard values ​​were set at 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungal counts, based on the Food Sanitation Act. In addition, non-detection was set at 50 cfu / g or less for both general viable bacteria and fungi. Table 34A shows the results of microbial hygiene tests by treatment temperature (all treatment times were 3 hours), and Table 34B shows the results of microbial hygiene tests by treatment time (all treatment temperatures were 70°C).

[0152] [Table 34A]

[0153] [Table 34B]

[0154] In the table, "above standard" means 100,000 / g or more for general viable bacteria and 1,000 / g or more for fungi; "below standard" means 100,000 / g or less for general viable bacteria and 1,000 / g or less for fungi; and "not detectable" means the detection limit, or 50 / g or less. As shown in the table, when high pressure heating is performed for 30 minutes at each temperature, the sanitary standard value is exceeded after one month at 40°C, but at 50°C the general live bacteria is below the sanitary standard value and no fungi are detected. Also, complete sterilization is possible at processing temperatures of 60°C or higher. With high pressure heating at 50°C, no change in the number of bacteria over time was observed, but all were below the sanitary standard value.

[0155] (4) Nakajimana pickled in soy sauce Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 40~70℃ Time: 5-30 minutes ·Production content Vegetables: Nakajima greens Pickling liquid: 40% soy sauce solution (salt concentration approx. 7.3%) Manufacturing method: The stems and leaves of Nakajimana were mixed in a 1:1 ratio, and placed in a bag with an amount of pickling liquid equal to the total weight, then vacuum-packed. Evaluation method Salinity: Each sample was crushed and filtered, and the filtrate was used as the measurement sample and measured with a salinity meter (manufactured by Toa Denpa Co., Ltd.). As shown in Figure 60, the measurement results show that the salt concentration increases as the treatment temperature increases, as more components penetrate. Also, the salt concentration increases in proportion to the treatment time. Hardness: Each sample was cut into stalks 1.5cm to 2cm long, and the stalks were laid horizontally with a 2mmφ needle plunger, and the stress when the plunger penetrated 10mm into the center was measured with a rheometer. The measurement results are shown in Figure 61. The hardness of the soy-pickled Nakajimana stems that were treated with high pressure heating was softer than that of untreated, but the texture was firmer than that of pre-made Nakajimana pickles. Color tone: The color tone of the samples under each treatment condition was measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for L*, a*, and b*. The measurement results are shown in Figure 62, where the green color of the leaves becomes duller in proportion to the treatment temperature and treatment time. This is proportional to the penetration of soy sauce (salt). Figure 63 (a) shows the color tone before high-pressure heating treatment, and (b) shows the color tone before high-pressure heating treatment. Microbial hygiene test method: Each sample was suspended in physiological saline and then serially diluted, and each diluted sample was smeared on a standard agar medium (Eiken, for general viable count) and a potato dextrose agar medium containing 0.01 (w / v) % chloramphenicol (Eiken, for fungi) (the pour plate method was used for standard agar). After culturing for 3 days at 30-37°C, the number of microbial colonies formed was counted, and the viable counts of general viable bacteria and fungi per 1g of sample were calculated. The standard values ​​were set at 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungal counts, based on the Food Sanitation Act. In addition, non-detection was set at 50 cfu / g or less for both general viable bacteria and fungi. Table 35A shows the results of microbial hygiene tests by treatment temperature (all treatment times were 15 minutes), and Table 35B shows the results of microbial hygiene tests by treatment time (all treatment temperatures were 60°C).

[0156] [Table 35A]

[0157] [Table 35B]

[0158] In the table, "above standard" means 100,000 / g or more for general viable bacteria and 1,000 / g or more for fungi; "below standard" means 100,000 / g or less for general viable bacteria and 1,000 / g or less for fungi; and "not detectable" means the detection limit, or 50 / g or less. As shown in the table, general viable bacteria were detected at all processing temperatures, but were below the hygiene standard when the high-pressure heating processing temperature was 50°C or higher. Fungi exceeded the hygiene standard when the high-pressure heating processing temperature was 50°C or higher. When high-pressure heating processing was performed at 60°C, no change in the number of viable bacteria was observed depending on the processing time, but general viable bacteria were below the hygiene standard and fungi were not detected.

[0159] (5) Effects of treatment under 80MPa and over 100MPa The above-mentioned method for soy-pickled radish and Nakajimana was examined by changing only the pressure conditions of the high-pressure treatment conditions in the range of 80 to 300 MPa. The results are shown in Table 36. It was confirmed that the present invention is effective even in the pressure range of 80 to 300 MPa.

[0160] [Table 36]

[0161] Additional experiment (fruit) (1) Plums in syrup Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 40~70℃ Time: 15-60 minutes ·Production content Fruit: Frozen plums from Ishikawa Prefecture (Ishikawa No. 1) Syrup: 60% granulated sugar water (sugar content 50.4%) Method: Five plums were placed in a bag with twice the amount of syrup and vacuum-packed. Evaluation method Sugar content: Each sample was crushed and filtered, and the filtrate was measured using a saccharometer (manufactured by Atago Co., Ltd.). As shown in Figure 64, the results of the measurement confirmed that the higher the processing temperature, and at 60°C, the longer the processing time, the higher the sugar content of the syrup and the easier it was to soak into the fruit pulp. Acidity: The samples that had been subjected to high pressure heating were removed from the bags, the syrup was wiped off, the seeds were removed, and the samples were homogenized in a mixer. The samples that had been homogenized into a paste were used as the specimens. The acidity (%) of the samples was measured using an acidity titrator, and evaluated by converting it into an equivalent amount of citric acid. As shown in Figure 65, the measurement results confirmed that when high pressure heating was performed, the higher the processing temperature, and at 60°C, the longer the processing time, the lower the acidity of the pulp, making it easier for the acid to leach out from the pulp. Hardness: A frozen plum was fixed to the measuring table and compressed to 6 mm with a 3 mm diameter cylindrical plunger, and the stress was measured with a rheometer. The measurement results are shown in Figure 66. The texture of the flesh becomes soft when it is heated to 60°C or higher and subjected to high pressure heating treatment at that temperature for 30 minutes or more. Color tone: The color tone of the samples under each treatment condition was measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for L*, a*, and b*. The measurement results are shown in Figure 67, and although the color of the peel becomes slightly duller by high pressure heating treatment, this does not affect the marketability. Figure 68 (a) shows the color tone before high pressure heating treatment, and (b) shows the color tone before high pressure heating treatment. Microbial hygiene test method: Each sample was suspended in physiological saline and then serially diluted, and each diluted sample was smeared on a standard agar medium (Eiken, for general viable count) and a potato dextrose agar medium containing 0.01 (w / v) % chloramphenicol (Eiken, for fungi) (the pour plate method was used for standard agar). After culturing for 3 days at 30-37°C, the number of microbial colonies formed was counted, and the viable counts of general viable bacteria and fungi per 1g of sample were calculated. The standard values ​​were set at 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungal counts, based on the Food Sanitation Act. In addition, non-detection was set at 50 cfu / g or less for both general viable bacteria and fungi. Table 37A shows the results of microbial hygiene tests by treatment temperature (all treatment times were 30 minutes), and Table 37B shows the results of microbial hygiene tests by treatment time (all treatment temperatures were 60°C).

[0162] [Table 37A]

[0163] [Table 37B]

[0164] In the table, "above standard" means 300 / g or more for general viable bacteria and 1000 / g or more for fungi; "below standard" means 300 / g or less for general viable bacteria and 1000 / g or less for fungi; and "not detectable" means the detection limit, or 50 / g or less. As shown in the table, it was confirmed that both general live bacteria and fungi could be sterilized with high pressure heating at 60℃ or higher, with no detections in most test areas. In addition, when the high pressure heating temperature is 60℃, long-term storage is possible with a treatment time of 30 minutes or more.

[0165] (2) Japanese pears in syrup Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 40~70℃ Time: 15-60 minutes ·Production content Fruit: Japanese pear (Yosui) Syrup: 15% granulated sugar water (sugar content 14.3%) Manufacturing process: Pears with the skin and seeds removed are placed in a bag with the same weight of syrup and vacuum packed. Evaluation method Brix: Each sample was crushed and filtered, and the filtrate was used as the measurement sample and measured with a saccharometer (manufactured by Atago Co., Ltd.). As shown in Figure 69, the measurement results show that when high-pressure heating is performed, the syrup components seep into the flesh in proportion to the processing temperature and processing time. Hardness: Each sample was prepared into a cube 1 cm high and 2 cm wide, and the stress when a 5 mm diameter cylindrical plunger was inserted 6 mm into the sample was measured using a rheometer. As shown in Figure 70, the texture of the flesh became slightly softer when treated for a long time at a temperature of 60°C or higher, but the texture of the untreated flesh was almost maintained. Color tone: The L*, a*, and b* of the color tone of the samples under each processing condition were measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.). The measurement results are shown in Figure 71, where the sample becomes semi-transparent as the syrup soaks in, but there is almost no change in color due to the processing conditions. In addition, this color tone does not pose a problem in terms of marketability. Figure 72 (a) shows the color tone before high pressure heating processing, and (b) shows the color tone before high pressure heating processing. Degree of cell destruction: In this example, the change in the water diffusion coefficient in vegetable tissues during high-pressure treatment was investigated. The water diffusion coefficient was analyzed by NMR using pears that had been high-pressure treated under various treatment conditions. NMR measurements were performed using an ESX400 (1H resonance frequency 400MHz). The center of each sample was cut out to approximately 3cm square, rolled into a cylindrical shape, and placed in an NMR measurement tube, and the diffusion coefficient was measured by the PGSTE method, varying the diffusion time from 0.1 to 1.0 seconds. The results, as shown in Figure 73, show that when high-pressure heating treatment is performed, cells are destroyed in proportion to the treatment temperature, and the higher the treatment temperature, the more the components penetrate.

[0166] (3) Grapes in syrup Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 40~70℃ Time: 15-60 minutes ·Production content Fruit: Ishikawa Prefecture grapes (Ruby Roman) Syrup: 20% granulated sugar water (sugar content 18.9%) Manufacturing process: Five peeled grapes are placed in a bag with 40% of their syrup and vacuum packed. Evaluation method Sugar content: Each sample was crushed and filtered, and the filtrate was used as the measurement sample and measured with a saccharometer (manufactured by Atago Co., Ltd.). As shown in Figure 74, when grapes are subjected to high-pressure heating, the sugar content of the syrup seeps into the flesh to the same extent regardless of the processing temperature and processing time. Hardness, Ease of Biting: A single grape was fixed to the measuring table and compressed to 6 mm with a 3 mm diameter cylindrical plunger, and the stress was measured with a rheometer. As shown in Figure 75, the hardness and ease of biting of the grapes were unchanged even after high pressure heating compared to untreated, and the texture of raw grapes was maintained. Color tone: The color tone of the samples under each treatment condition was measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) to measure L*, a*, and b*. The measurement results are shown in Figure 76. When comparing the color difference with the color of the untreated pulp as a standard, the color of the grape pulp hardly changes even after high-pressure heating treatment, and the color of raw grape pulp can be maintained. Figure 77 (a) shows the color tone before high-pressure heating treatment, and (b) shows the color tone before high-pressure heating treatment. Microbial hygiene test method: Each sample was suspended in saline and then serially diluted, and each diluted sample was smeared on a standard agar medium (Eiken, for general viable count) and a potato dextrose agar medium containing 0.01 (w / v) % chloramphenicol (Eiken, for fungi) (the pour plate method was used for standard agar). After culturing for 3 days at 30-37°C, the number of microbial colonies formed was counted, and the viable counts of general viable bacteria and fungi per 1g of sample were calculated. The standard values ​​were set at 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungal counts, based on the Food Sanitation Act. In addition, non-detection was set at 50 cfu / g or less for both general viable bacteria and fungi. Table 38A shows the results of microbial hygiene tests by treatment temperature (all treatment times were 30 minutes), and Table 38B shows the results of microbial hygiene tests by treatment time (all treatment temperatures were 60°C).

[0167] [Table 38A]

[0168] [Table 38B]

[0169] In the table, "above standard" means 300 / g or more for general viable bacteria and 1000 / g or more for fungi; "below standard" means 300 / g or less for general viable bacteria and 1000 / g or less for fungi; and "not detectable" means the detection limit, or 50 / g or less. As shown in the table, at each high-pressure heat treatment temperature, viable bacteria and fungi were below the standard or not detectable. At treatment temperatures of 50°C or higher, viable bacteria and fungi were not detected up to six months later. Furthermore, when the high-pressure heat treatment temperature was 60°C, viable bacteria and fungi were not detected when the treatment time was 30 minutes or longer.

[0170] (4) Effects of treatment under 80MPa and over 100MPa The above-mentioned method for preserving plums, Japanese pears and grapes in syrup was examined by varying only the pressure conditions of the high-pressure treatment in the range of 80 to 300 MPa. The results are shown in Table 39, confirming that the present invention is effective even in the pressure range of 80 to 300 MPa.

[0171] [Table 39]

[0172] Additional experiment (beef) (1) Beef (outer thigh) marinated in miso Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 20℃~60℃ Time: 7.5 hours to 30 hours ·Production content Meat: Beef (outer thigh) Pickling bed: seasoned miso (78% miso, 11% sugar, 11% mirin) Manufacturing method: Slice beef round meat into 1cm thick pieces, apply 1 / 2 the amount of marinade, put it in a bag, and vacuum pack it. As a general manufacturing method, wrap beef round meat in gauze, apply 1 / 2 the amount of marinade (seasoned miso) on top of it, put it in a bag, vacuum pack it, and store it at 5℃ for 3 days. Evaluation method Sugar composition: The sample treated under high pressure was taken out of the bag, and after wiping off the seasoning liquid, it was homogenized in a blender. 1 ml of 8% trichloroacetic acid solution was added to 1 g of the homogenized sample and stirred vigorously, and the extract was filtered and finally diluted to 10 ml with distilled water to prepare the sample. The analysis was performed using an HPLC device (Shimadzu Corporation). The column was Mightysil NH2 (5 um) (Kanto Chemical Co., Ltd.), the detector was a differential refractometer (RID-10A), and the mobile phase was 70% acetonitrile, with a flow rate of 1 ml / min. The sugar composition of the sample and the quantification of the three components, fructose, glucose, and sucrose, were evaluated. As shown in Figure 78, the sugar concentration of the sample treated under high pressure for 15 hours was more than 10 times higher than that of the untreated sample, regardless of the treatment temperature. In addition, the penetration of the sugar components contained in the marinade into the beef thigh meat increases in proportion to the increase in processing temperature, and at a processing temperature of 60°C, the concentration is higher than that of the general method. Hardness: Each sample was prepared into a 1 cm cube, and the stress when a razor blade plunger was placed perpendicular to the muscle fibers and penetrated 8 mm was measured with a rheometer. The measurement results are shown in Figure 79, and the hardness after heating is softer than untreated or the general method by high pressure heating treatment. It is believed that the enzymatic reaction proceeded in the 60°C treatment, resulting in softening. Since there was little change in hardness with treatment time in the 40°C treatment, a treatment time of 7.5 hours is believed to be sufficient. Color tone: Figure 80(a) shows the color tone before high pressure heating treatment, and (b) shows the color tone before high pressure heating treatment. Content of umami components: Each sample was suspended in physiological saline and mixed thoroughly, and each amino acid was eluted by high performance liquid chromatography (HPLC) using a linear gradient of 60 (v / v) % acetonitrile (centrifugation or filtration). AccQ-tag Amino Acid Analysis Column (Waters) was used as the column, and elution was performed at a flow rate of 1 ml / min with the column oven set at 40 °C. For detection, fluorescence intensity was measured at an excitation wavelength of 250 nm and a fluorescence wavelength of 395 nm. As shown in Figure 81, the measurement results showed that the amount of umami components increased in proportion to the treatment temperature and treatment time when high-pressure heating treatment was performed, and increased significantly especially at a treatment temperature of 60 °C. Microbial hygiene test method: Each sample was suspended in physiological saline and then serially diluted, and each diluted sample was smeared on a standard agar medium (Eiken, for general viable count) and a potato dextrose agar medium containing 0.01 (w / v) % chloramphenicol (Eiken, for fungi) (the pour plate method was used for standard agar). After culturing for 3 days at 30-37°C, the number of microbial colonies formed was counted, and the viable counts of general viable bacteria and fungi per 1g of sample were calculated. The standard values ​​were set at 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungal counts, based on the Food Sanitation Act. In addition, non-detection was set at 50 cfu / g or less for both general viable bacteria and fungi. Table 40A shows the results of microbial hygiene tests by treatment temperature (all treatment times were 15 hours), and Table 40B shows the results of microbial hygiene tests by treatment time (all treatment temperatures were 40°C).

[0173] [Table 40A]

[0174] [Table 40B]

[0175] In the table, "above standard" means 100,000 / g or more for general viable bacteria and 1,000 / g or more for fungi; "below standard" means 100,000 / g or less for general viable bacteria and 1,000 / g or less for fungi; and "not detectable" means the detection limit, or 50 / g or less. As shown in the table, general live bacteria were detected for all processing temperatures and processing times, but all were below the hygiene standard values. No fungi were detected for any processing temperature or processing time. Beef round meat marinated in miso can be stored for one month at 5°C under any processing conditions.

[0176] (2) Beef tongue marinated in miso Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 20℃~60℃ Time: 7.5 hours to 30 hours ·Production content Meat: Beef tongue (crown cut) Pickling bed: seasoned miso (78% miso, 11% sugar, 11% mirin) Manufacturing method: Slice beef thigh meat into 1cm thick pieces, apply 1 / 2 the amount of marinade, put it in a bag, and vacuum pack it. As a general manufacturing method, wrap beef tongue in gauze, apply 1 / 2 the amount of marinade (seasoned miso) on top of it, put it in a bag, vacuum pack it, and store it at 5℃ for 3 days. Evaluation method Sugar composition: The samples treated under high pressure were taken out of the bag, and after wiping off the seasoning liquid, they were homogenized in a blender. 1 ml of 8% trichloroacetic acid solution was added to 1 g of the homogenized sample and stirred vigorously, after which the extract was filtered and finally diluted to 10 ml with distilled water to prepare the sample. The analysis was performed using an HPLC device (Shimadzu Corporation). The column was Mightysil NH2 (5 um) (Kanto Chemical Co., Ltd.), the detector was a differential refractometer (RID-10A), the mobile phase was 70% acetonitrile, and the flow rate was 1 ml / min. The sugar composition of the sample and the quantification of the three components, fructose, glucose, and sucrose, were evaluated. As shown in Figure 82, the sugar concentration of the sample treated under high pressure for 15 hours was approximately 3 g or more higher than that of the untreated sample, regardless of the treatment temperature. In addition, the penetration of the sugar components contained in the marinade into the beef tongue increases in proportion to the increase in processing temperature, and at processing temperatures of 40°C or higher, the concentration is higher than that of the general method. Hardness: Each sample was prepared into a 1 cm cube, and the stress when a razor blade plunger was placed perpendicular to the muscle fibers and penetrated 8 mm was measured with a rheometer. The measurement results are shown in Figure 83, and the hardness after heating is softer when treated under high pressure than when treated with the general method. It is believed that the enzyme reaction progressed in the 60°C treatment, which resulted in softening. When treated at 40°C, the longer the treatment time, the softer the sample became. Color tone: Figure 84(a) shows the color tone before high pressure heating treatment, and (b) shows the color tone before high pressure heating treatment. Content of umami components: Each sample was suspended in physiological saline and thoroughly mixed. After removing the residue by centrifugation or filtering, the amino acids in the sample were fluorescently labeled using AccQ-Fluor Reagent Kit (Waters). Each amino acid was eluted by high performance liquid chromatography (HPLC) using a linear gradient with a specified mobile phase (mobile phase A: AccQ-Eluent A (Waters), mobile phase B: 60 (v / v) % acetonitrile). An AccQ-tag Amino Acid Analysis Column (Waters) was used as the column, and elution was performed at a flow rate of 1 ml / min with the column oven set at 40 °C. For detection, the fluorescence intensity was measured at an excitation wavelength of 250 nm and a fluorescence wavelength of 395 nm. As shown in Figure 85, the measurement results show that the amount of umami components increases significantly at a treatment temperature of 60 °C. The amount of umami components also increases in proportion to the treatment time. Microbial hygiene test method: Each sample was suspended in saline and then serially diluted, and each diluted sample was smeared on a standard agar medium (Eiken, for general viable count) and a potato dextrose agar medium containing 0.01 (w / v) % chloramphenicol (Eiken, for fungi) (the pour plate method was used for standard agar). After culturing for 3 days at 30-37°C, the number of microbial colonies formed was counted, and the viable counts of general viable bacteria and fungi per 1g of sample were calculated. The standard values ​​were set at 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungal counts, based on the Food Sanitation Act. In addition, non-detection was set at 50 cfu / g or less for both general viable bacteria and fungi. Table 41A shows the results of microbial hygiene tests by treatment temperature (all treatment times were 15 hours), and Table 41B shows the results of microbial hygiene tests by treatment time (all treatment temperatures were 40°C).

[0177] [Table 41A]

[0178] [Table 41B]

[0179] In the table, "above standard" means 100,000 / g or more for general viable bacteria and 1,000 / g or more for fungi; "below standard" means 100,000 / g or less for general viable bacteria and 1,000 / g or less for fungi; and "not detectable" means the detection limit, or 50 / g or less. As shown in the table, general live bacteria were detected for all processing temperatures and processing times, but all were below the hygiene standard values. No fungi were detected for any processing temperature or processing time. Like beef tongue marinated in miso, it can be stored for one month at 5°C under any processing conditions.

[0180] (3) Koji-marinated beef (outer thigh) Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 20℃~60℃ Time: 1 to 5 hours ·Production content Meat: Beef (outer thigh) Pickling liquid: rice koji water (koji:water = 1:1) Manufacturing method: Beef thigh meat sliced ​​to a thickness of 1 cm and 1 / 5 the amount of rice koji water were placed in a bag and vacuum packed. Evaluation method Glucose concentration: After homogenizing the meat after each treatment, 5 ml of 8% trichloroacetic acid solution was added to 5 g of the sample, vigorously shaken, and the clarified liquid was filtered and adjusted to a constant volume of 50 ml. The glucose concentration of the adjusted liquid was measured using a glucose CII test made by Wako Pure Chemical Industries, Ltd., and converted to the glucose concentration contained in the original sample. Three repetitions were performed for each treatment, and the average value and standard deviation were calculated. As shown in Figure 86, the glucose concentration in beef ham meat increased to 200 mg or more compared to untreated, regardless of the treatment time and temperature of the high-pressure heating treatment. In addition, the glucose concentration of beef ham meat increases in proportion to the increase in treatment temperature. The glucose concentration also increases in proportion to the length of treatment time. In particular, the increase in glucose concentration is remarkable at a treatment temperature of 60°C, which is the optimum temperature for the enzymes in koji. Hardness: Each sample was prepared into a 1 cm cube, and the stress when a razor blade plunger was placed perpendicular to the muscle fibers and penetrated 8 mm into them was measured with a rheometer. The results are shown in Figure 87. Compared to untreated meat, the hardness of the treated meat was softer, regardless of the processing time or temperature of the high-pressure heating process. There was also a tendency for the meat to become softer as the processing temperature increased. In particular, the hardness of the meat became softer after heating at a processing temperature of 60°C, which is the optimum temperature for the enzymes in koji. The hardness of the meat after heating also became softer in proportion to the length of processing time at 60°C. Color tone: Figure 88(a) shows the color tone before high pressure heating treatment, and (b) shows the color tone before high pressure heating treatment. Content of umami components: Each sample was suspended in physiological saline and thoroughly mixed. After removing the residue by centrifugation or filtering, the amino acids in the sample were fluorescently labeled using AccQ-Fluor Reagent Kit (Waters). Each amino acid was eluted by high performance liquid chromatography (HPLC) using a linear gradient with a specified mobile phase (mobile phase A: AccQ-Eluent A (Waters), mobile phase B: 60 (v / v) % acetonitrile). An AccQ-tag Amino Acid Analysis Column (Waters) was used as the column, and elution was performed at a flow rate of 1 ml / min with the column oven set at 40 °C. For detection, the fluorescence intensity was measured at an excitation wavelength of 250 nm and a fluorescence wavelength of 395 nm. As shown in Figure 89, the measurement results showed that the amount of umami components increased in proportion to the treatment temperature and treatment time when high-pressure heating was performed. In addition, when the processing time was 15 hours, the content of umami components was 1% or more when the processing temperature was 40°C or higher, and when the processing temperature was 60°C, the processing time was 15 hours or more. Microbial hygiene test method: Each sample was suspended in saline and then serially diluted, and each diluted sample was smeared on a standard agar medium (Eiken, for general viable counts) and a potato dextrose agar medium containing 0.01 (w / v) % chloramphenicol (Eiken, for fungi) (the pour method was used for standard agar). After culturing for 3 days at 30-37°C, the number of microbial colonies formed was counted, and the viable counts of general viable bacteria and fungi per 1 g of sample were calculated. The standard values ​​were set at 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungal counts, based on the Food Sanitation Act. In addition, non-detection was set at 50 cfu / g or less for both general viable bacteria and fungi. Table 42A shows the results of microbial hygiene tests by treatment temperature (all treatment times were 15 hours), and Table 42B shows the results of microbial hygiene tests by treatment time (all treatment temperatures were 40°C).

[0181] [Table 42A]

[0182] [Table 42B]

[0183] In the table, "above standard" means 100,000 / g or more for general viable bacteria and 1,000 / g or more for fungi; "below standard" means 100,000 / g or less for general viable bacteria and 1,000 / g or less for fungi; and "not detectable" means the detection limit, or 50 / g or less. As shown in the table, by processing temperature, both general viable bacteria and fungi exceeded the hygiene standard values ​​when processed at 40°C or below, but were not detected at 60°C or above. By processing time at 60°C, general viable bacteria were detected within the range of the hygiene standard values ​​only after one hour of processing, but there was almost no difference in the number of viable bacteria due to processing time. Considering that the activity temperature of koji enzymes is 60°C, it is recommended that beef round meat be pickled in koji under high pressure heating at 60°C or above.

[0184] (4) Koji-marinated beef tongue Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 20℃~60℃ Time: 1 to 5 hours ·Production content Meat: Beef tongue (tongue tip) Pickling liquid: rice koji water (koji:water = 1:1) Manufacturing method: Beef thigh meat sliced ​​to a thickness of 1 cm and 2 / 5 the amount of rice koji water were placed in a bag and vacuum packed. Evaluation method Glucose concentration: After homogenizing the meat after each treatment, 5 ml of 8% trichloroacetic acid solution was added to 5 g of the sample, vigorously shaken, and the clarified liquid was filtered and adjusted to a constant volume of 50 ml. The glucose concentration of the adjusted liquid was measured using a glucose CII test made by Wako Pure Chemical Industries, Ltd., and converted to the glucose concentration contained in the original sample. Three repetitions were performed for each treatment, and the average value and standard deviation were calculated. As shown in Figure 90, the glucose concentration in the beef tongue meat increased to about 200 mg or more compared to the untreated meat, regardless of the treatment time and temperature of the high-pressure heating treatment. In addition, the glucose concentration of the beef tongue meat increases in proportion to the increase in treatment temperature. The glucose concentration also increases in proportion to the length of treatment time. In particular, the increase in glucose concentration is remarkable at a treatment temperature of 60°C, which is the optimum temperature for the enzymes in the koji. Hardness: Each sample was cut into a 1 cm cube, and the stress when a razor blade plunger was placed perpendicular to the muscle fibers and penetrated 8 mm into the muscle fibers was measured using a rheometer. As shown in Figure 91, the hardness of the treated meat was softer than that of the untreated meat, regardless of the treatment time or temperature of the high pressure heating treatment. The softening also increased in proportion to the increase in treatment temperature and the length of treatment time. Color tone: Figure 92(a) shows the color tone before high pressure heating treatment, and (b) shows the color tone before high pressure heating treatment. Content of umami components: Each sample was suspended in physiological saline and thoroughly mixed. After removing the residue by centrifugation or filtering, the amino acids in the sample were fluorescently labeled using AccQ-Fluor Reagent Kit (Waters). Each amino acid was eluted by high performance liquid chromatography (HPLC) using a linear gradient with a specified mobile phase (mobile phase A: AccQ-Eluent A (Waters), mobile phase B: 60 (v / v) % acetonitrile). An AccQ-tag Amino Acid Analysis Column (Waters) was used as the column, and elution was performed at a flow rate of 1 ml / min with the column oven set at 40 °C. For detection, the fluorescence intensity was measured at an excitation wavelength of 250 nm and a fluorescence wavelength of 395 nm. As shown in Figure 93, the measurement results showed that the amount of umami components increased in proportion to the treatment temperature and treatment time when high-pressure heating treatment was performed. In addition, when the treatment time was 15 hours and the treatment temperature was 20°C or higher, and when the treatment temperature was 60°C and the treatment time was 15 hours or longer, the content of umami components was 1% or higher. Microbial hygiene test method: Each sample was suspended in saline and then serially diluted, and each diluted sample was smeared on a standard agar medium (Eiken, for general viable count) and a potato dextrose agar medium containing 0.01 (w / v) % chloramphenicol (Eiken, for fungi) (the pour plate method was used for standard agar). After culturing for 3 days at 30-37°C, the number of microbial colonies formed was counted, and the viable counts of general viable bacteria and fungi per 1g of sample were calculated. The standard values ​​were set at 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungal counts, based on the Food Sanitation Act. In addition, non-detection was set at 50 cfu / g or less for both general viable bacteria and fungi. Table 43A shows the results of microbial hygiene tests by treatment temperature (all treatment times were 3 hours), and Table 43B shows the results of microbial hygiene tests by treatment time (all treatment temperatures were 60°C).

[0185] [Table 43A]

[0186] [Table 43B]

[0187] In the table, "above standard" means 100,000 / g or more for general viable bacteria and 1,000 / g or more for fungi; "below standard" means 100,000 / g or less for general viable bacteria and 1,000 / g or less for fungi; and "not detectable" means the detection limit, or 50 / g or less. As shown in the table, by processing temperature, both general viable bacteria and fungi exceeded the hygiene standard values ​​when processed at 40°C or below, but fell below the hygiene standard values ​​when processed at 60°C or above. By processing time at 60°C, general viable bacteria were detected within the range that did not exceed the hygiene standard values ​​for any processing time, but there was no difference in the number of viable bacteria depending on the processing time. As with beef thigh meat, the activity temperature of koji enzymes is 60°C, so it is recommended that beef tongue be pickled in koji at high pressure and heated at 60°C or above.

[0188] (5) Effects of treatment under 80MPa and over 100MPa The above-mentioned beef miso and koji-zuke production methods were examined by varying only the pressure conditions of the high-pressure treatment conditions in the range of 80 to 300 MPa. The results are shown in Table 44, confirming that the present invention is effective even in the pressure range of 80 to 300 MPa.

[0189] [Table 44]

[0190] Additional experiment (hard tofu) (1) Firm tofu pickled in sake lees Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 20℃~60℃ Time: 7.5 hours to 30 hours ·Production content Processed product: Hard tofu Pickling bed: Seasoning lees (40% sake lees, 40% miso, 10% sake, 10% mirin) Recipe: Cut firm tofu into 1cm widths, spread half the amount of seasoned sake lees on it, place in a bag, and vacuum pack. Evaluation method Glucose concentration: After homogenizing the fish meat after each treatment, 5 ml of 8% trichloroacetic acid solution was added to 5 g of the sample and vigorously shaken, and the clarified liquid was filtered and adjusted to a constant volume of 50 ml. The glucose concentration of the adjusted volume was measured using a Glucose CII Test made by Wako Pure Chemical Industries, Ltd., and converted to the glucose concentration contained in the original sample. Three replicates were performed for each treatment, and the average value and standard deviation were calculated. As shown in Figure 94, the measurement results show that the glucose concentration increases by performing high-pressure heating treatment. It is particularly high at a treatment temperature of 40°C, and the glucose concentration increases in proportion to the treatment time. Hardness: Each sample was prepared into a 1 cm cube, and the stress when compressed to 80% with a 10 mm diameter cylindrical plunger was measured with a rheometer. The measurement results are shown in Figure 95, and the hardness of firm tofu becomes softer by high pressure heating treatment. As with the glucose concentration, it becomes especially soft at a treatment temperature of 40°C, and becomes even softer in proportion to the treatment time. Color tone: The color tone of the samples under each treatment condition was measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for L*, a*, and b*. The measurement results, as shown in Figure 96, show that the color changes in proportion to the treatment temperature and treatment time, becoming more yellow. Figure 97 (a) shows the color tone before high-pressure heating treatment, and (b) shows the color tone before high-pressure heating treatment. Content of umami components: Each sample was suspended in physiological saline and thoroughly mixed. After removing the residue by centrifugation or filtering, the amino acids in the sample were fluorescently labeled using AccQ-Fluor Reagent Kit (Waters). Each amino acid was eluted by high performance liquid chromatography (HPLC) using a linear gradient with a specified mobile phase (mobile phase A: AccQ-Eluent A (Waters), mobile phase B: 60 (v / v) % acetonitrile). An AccQ-tag Amino Acid Analysis Column (Waters) was used as the column, and elution was performed at a flow rate of 1 ml / min with the column oven set at 40 °C. For detection, the fluorescence intensity was measured at an excitation wavelength of 250 nm and a fluorescence wavelength of 395 nm. As shown in Figure 98, the measurement results showed that the amount of umami components increased when high-pressure heating was performed, and increased significantly especially at a treatment temperature of 60 °C. Microbial hygiene test method: Each sample was suspended in saline and then serially diluted, and each diluted sample was smeared on a standard agar medium (Eiken, for general viable counts) and a potato dextrose agar medium containing 0.01 (w / v) % chloramphenicol (Eiken, for fungi) (the pour method was used for standard agar). After culturing for 3 days at 30-37°C, the number of microbial colonies formed was counted, and the viable counts of general viable bacteria and fungi per 1 g of sample were calculated. The standard values ​​were set at 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungal counts, based on the Food Sanitation Act. In addition, non-detection was set at 50 cfu / g or less for both general viable bacteria and fungi. Table 45A shows the results of microbial hygiene tests by treatment temperature (all treatment times were 15 hours), and Table 45B shows the results of microbial hygiene tests by treatment time (all treatment temperatures were 40°C).

[0191] [Table 45A]

[0192] [Table 45B]

[0193] In the table, "above standard" means 100,000 / g or more for general viable bacteria and 1,000 / g or more for fungi; "below standard" means 100,000 / g or less for general viable bacteria and 1,000 / g or less for fungi; and "not detectable" means the detection limit, or 50 / g or less. As shown in the table, the viable bacteria counts for each processing temperature and processing time were below the hygienic standard values. As with previous sake lees-pickled products, this is thought to be due to the suppression of bacterial growth not only due to the effects of high-pressure heating, but also due to the synergistic effect of the sterilizing effect of the alcohol contained in the sake lees that has soaked into the firm tofu.

[0194] (2) Effects of treatment under 80MPa and over 100MPa The method for producing firm tofu pickles was examined by varying only the pressure conditions of the high-pressure treatment in the range of 80 to 300 MPa. The results are shown in Table 46, and it was confirmed that the present invention is effective even in the pressure range of 80 to 300 MPa.

[0195] [Table 46]

[0196] Additional Experiments (Seafood) (1) Pickled Fukuraki Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 20℃~60℃ Time: 7.5 hours to 30 hours ·Production content Seafood: Fukuragi Pickling bed: Seasoning lees (73% sake lees, 11.2% powdered rice koji, 7.5% sake, 7.5% mirin, 0.8% salt) Manufacturing method: The same weight of pickling bed was applied to 2 cm wide fillets of Fukuraki, which were then placed in a bag and vacuum-packed. As a general manufacturing method, the fillets of Fukuraki were wrapped in gauze, and the same amount of seasoning lees as the ingredients were applied on top of it, which was then placed in a bag and vacuum-packed, and then stored at room temperature for 3 days. Evaluation method Glucose concentration: After homogenizing the fish meat after each treatment, 5 ml of 8% trichloroacetic acid solution was added to 5 g of the sample, vigorously shaken, and the clarified liquid was filtered and adjusted to a constant volume of 50 ml. The glucose concentration of the adjusted liquid was measured using a glucose CII test made by Wako Pure Chemical Industries, Ltd., and converted to the glucose concentration contained in the original sample. Three repetitions were performed for each treatment, and the average value and standard deviation were calculated. As shown in Figure 99, the measurement results showed that 0.3% or more of glucose had penetrated, regardless of the treatment conditions, compared to the untreated sample. The glucose concentration increased in proportion to the increase in treatment temperature. The glucose concentration also increased in proportion to the length of treatment time. Furthermore, at a treatment time of 15 hours, at 40°C or higher, and at a treatment temperature of 40°C, the glucose concentration was higher than that of the general method at 15 hours or more. Hardness: Each sample was prepared into a 1 cm cube, and the stress when a razor blade plunger was placed perpendicular to the muscle fibers and penetrated 8 mm into them was measured using a rheometer. As shown in Figure 100, the results of the measurements showed that the high pressure heating process for the pickled Fukuraki tended to make it harder than untreated or the general method. However, after 15 hours of treatment, the Fukuraki became softer in proportion to the increase in treatment temperature, and at 60°C it was softer than untreated or the general method. The Fukuraki also became softer in proportion to the length of treatment time. Color tone: The L*, a*, and b* of the color tone of the samples under each processing condition were measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.). The measurement results are shown in Figure 101, where high pressure heating treatment causes the components to soak in and turn the sample a vivid brown color. The vividness of the color improves in proportion to the processing temperature and time. Figure 102 (a) shows the color tone before high pressure heating treatment, and (b) shows the color tone before high pressure heating treatment. Microbial hygiene test method: Each sample was suspended in saline and then serially diluted, and each diluted sample was smeared on a standard agar medium (Eiken, for general viable count) and a potato dextrose agar medium containing 0.01 (w / v) % chloramphenicol (Eiken, for fungi) (the pour plate method was used for standard agar). After culturing for 3 days at 30-37°C, the number of microbial colonies formed was counted, and the viable counts of general viable bacteria and fungi per 1g of sample were calculated. The standard values ​​were set at 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungal counts, based on the Food Sanitation Act. In addition, non-detection was set at 50 cfu / g or less for both general viable bacteria and fungi. Table 47A shows the results of microbial hygiene tests by treatment temperature (all treatment times were 15 hours), and Table 47B shows the results of microbial hygiene tests by treatment time (all treatment temperatures were 40°C).

[0197] [Table 47A]

[0198] [Table 47B]

[0199] In the table, "above standard" means 100,000 / g or more for general viable bacteria and 1,000 / g or more for fungi; "below standard" means 100,000 / g or less for general viable bacteria and 1,000 / g or less for fungi; and "not detectable" means the detection limit, or 50 / g or less. As shown in the table, the number of live bacteria and fungi was either undetectable or below the sanitary standard value for all processing temperatures and processing times. This is thought to be due to the effect of the high pressure heating process, as with vegetable lees pickles, as well as the suppression of bacterial growth due to the synergistic effect of the sterilizing effect of the alcohol contained in the sake lees that has soaked into the sushi rolls.

[0200] (2) Squid pickled in sake lees Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 20℃~60℃ Time: 7.5 hours to 30 hours ·Production content Seafood: Pacific flying squid (body) Pickling bed: Seasoning lees (73% sake lees, 11.2% powdered rice koji, 7.5% sake, 7.5% mirin, 0.8% salt) Manufacturing method: The skin was removed from the body of the squid and the body was coated with the same amount of pickling paste, then placed in a bag and vacuum-packed. As a general manufacturing method, the squid fillets were wrapped in gauze, and the same amount of seasoning lees as the ingredients were coated on top of it, then placed in a bag and vacuum-packed, and then stored at room temperature for 3 days. Evaluation method Glucose concentration: After homogenizing the squid meat after each treatment, 5 ml of 8% trichloroacetic acid solution was added to 5 g of the sample, vigorously shaken, and the clarified liquid was filtered and adjusted to a constant volume of 50 ml. The glucose concentration of the adjusted liquid was measured using a Glucose CII Test made by Wako Pure Chemical Industries, Ltd., and converted to the glucose concentration contained in the original sample. Three repetitions were performed for each treatment, and the average value and standard deviation were calculated. As shown in Figure 103, the measurement results showed that 0.5% or more of glucose had penetrated compared to the untreated sample, regardless of the treatment conditions. The glucose concentration increased in proportion to the increase in treatment temperature. The glucose concentration also increased in proportion to the length of treatment time. Furthermore, the glucose concentration was higher than that obtained by the general method, regardless of the treatment conditions. Hardness: Each sample was prepared into a 2 cm cube, and the stress when a 5 mm diameter needle plunger was inserted 15 mm into the sample was measured using a rheometer. As shown in Figure 104, the results of the measurements showed that the squid pickled in sake lees also tended to become harder when heated under high pressure compared to untreated samples, but it was softer under all conditions compared to the general method. In addition, when treated for 15 hours, the sample became softer than untreated samples at a treatment temperature of 40°C or higher, and when treated at 40°C for a treatment time of 15 hours or longer. Color tone: The color tone of the samples under each processing condition was measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for L*, a*, and b*. The measurement results are shown in Figure 105, where high pressure heating treatment causes the components to soak in and turn the sample a vivid brown. The vividness of the color improves in proportion to the processing temperature and time. Figure 106 (a) shows the color tone before high pressure heating treatment, and (b) shows the color tone before high pressure heating treatment. Microbial hygiene test method: Each sample was suspended in saline and then serially diluted, and each diluted sample was smeared on a standard agar medium (Eiken, for general viable count) and a potato dextrose agar medium containing 0.01 (w / v) % chloramphenicol (Eiken, for fungi) (the pour plate method was used for standard agar). After culturing for 3 days at 30-37°C, the number of microbial colonies formed was counted, and the viable counts of general viable bacteria and fungi per 1g of sample were calculated. The standard values ​​were set at 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungal counts, based on the Food Sanitation Act. In addition, non-detection was set at 50 cfu / g or less for both general viable bacteria and fungi. Table 48A shows the results of microbial hygiene tests by treatment temperature (all treatment times were 15 hours), and Table 48B shows the results of microbial hygiene tests by treatment time (all treatment temperatures were 40°C).

[0201] [Table 48A]

[0202] [Table 48B]

[0203] In the table, "above standard" means 100,000 / g or more for general viable bacteria and 1,000 / g or more for fungi; "below standard" means 100,000 / g or less for general viable bacteria and 1,000 / g or less for fungi; and "not detectable" means the detection limit, or 50 / g or less. As shown in the table, the number of live bacteria and fungi was either not detectable or below the sanitary standard value for all processing temperatures and processing times. As with vegetables and Fukuraki pickles, this is thought to be due to the effect of the high pressure heating process, as well as the synergistic effect of the sterilizing effect of the alcohol contained in the sake lees that has soaked into the squid, which suppressed the growth of bacteria.

[0204] (3) Soft smoked fukuragi Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 20℃~60℃ Time: 30 minutes to 2 hours ·Production content Seafood: Fukuragi Pickling liquid: Seasoned smoked liquid (salt 20%, sugar 20%, trehalose 8%, smoked liquid powder 2%, water 50%) Manufacturing method: 2cm-wide fillets of the fish are placed in a bag with the same weight of pickling liquid and vacuum-packed. Evaluation method Sugar concentration: The sample treated under high pressure heating was taken out of the bag, and after wiping off the seasoning liquid, it was homogenized in a blender. 1 ml of 8% trichloroacetic acid solution was added to 1 g of the homogenized sample and stirred vigorously, and the extract was filtered and finally diluted to 10 ml with distilled water to prepare the sample. Analysis was performed using an HPLC device (Shimadzu Corporation). The column was Mightysil NH2 (5 um) (Kanto Chemical Co., Ltd.), the detector was a differential refractometer (RID-10A), and the mobile phase was 70% acetonitrile, with a flow rate of 1 ml / min. The sugar composition of the sample and the quantification of the three components, fructose, glucose, and sucrose, were evaluated. As shown in Figure 107, the sugar concentration increased by high pressure heating. No difference due to the treatment temperature was observed. Hardness: Each sample was cut into a 1 cm cube, and the stress when a razor blade plunger was placed perpendicular to the muscle fibers and penetrated 8 mm was measured with a rheometer. The measurement results are shown in Figure 108. During the manufacturing process, dehydration occurs due to the salt in the seasoning liquid, and a drying process is also performed, so the hardness is harder than untreated. The effects of high pressure heating treatment include softening in proportion to the increase in processing temperature, and hardening in proportion to the length of processing time. Color tone: The color tone of the samples under each processing condition was measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for L*, a*, and b*. The measurement results are shown in Figure 109, and by performing high-pressure heating processing, the seasoning liquid soaks in and turns the color a vivid brown. The vividness of the color improves in proportion to the processing temperature and processing time. Figure 110 (a) shows the color tone before high-pressure heating processing, and (b) shows the color tone before high-pressure heating processing. Microbial hygiene test method: Each sample was suspended in saline and then serially diluted, and each diluted sample was smeared on a standard agar medium (Eiken, for general viable count) and a potato dextrose agar medium containing 0.01 (w / v) % chloramphenicol (Eiken, for fungi) (the pour plate method was used for standard agar). After culturing for 3 days at 30-37°C, the number of microbial colonies formed was counted, and the viable counts of general viable bacteria and fungi per 1g of sample were calculated. The standard values ​​were set at 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungal counts, based on the Food Sanitation Act. In addition, non-detection was set at 50 cfu / g or less for both general viable bacteria and fungi. Table 49A shows the results of microbial hygiene tests by treatment temperature (all treatment times were 1 hour), and Table 49B shows the results of microbial hygiene tests by treatment time (all treatment temperatures were 40°C).

[0205] [Table 49A]

[0206] [Table 49B]

[0207] In the table, "above standard" means 100,000 / g or more for general viable bacteria and 1,000 / g or more for fungi; "below standard" means 100,000 / g or less for general viable bacteria and 1,000 / g or less for fungi; and "not detectable" means the detection limit, or 50 / g or less. As shown in the table, when broken down by processing temperature, neither common live bacteria nor fungi were detected at processing temperatures of 60°C or higher. When broken down by processing time at 40°C, the values ​​fell below the hygiene standard values ​​when processed for 2 hours or more.

[0208] (4) Soft-smoked squid Processing conditions Pressure: 1000 atmospheres (100 MPa) Temperature: 20℃~60℃ Time: 30 minutes to 2 hours ·Production content Seafood: Pacific flying squid (body) Pickling liquid: Seasoned smoked liquid (salt 20%, sugar 20%, trehalose 8%, smoked liquid powder 2%, water 50%) Manufacturing method: The skinned body of the squid is placed in a bag together with an equal weight of pickling liquid and vacuum packed. Evaluation method Sugar concentration: The sample treated under high pressure heating was taken out of the bag, and after wiping off the seasoning liquid, it was homogenized in a blender. 1 ml of 8-trichloroacetic acid solution was added to 1 g of the homogenized sample and stirred vigorously, and the extract was filtered and finally diluted to 10 ml with distilled water to prepare the sample. The analysis was performed using an HPLC device (Shimadzu Corporation). The column was Mightysil NH2 (5 um) (Kanto Chemical Co., Ltd.), the detector was a differential refractometer (RID-10A), and the mobile phase was 70% acetonitrile, and the flow rate was 1 ml / min. The sugar composition of the sample and the quantification of the three components, fructose, glucose, and sucrose, were evaluated. As shown in Figure 111, the sugar concentration increases by high pressure heating, just like in Fukuraki. Also, the sugar concentration increased most when the treatment temperature was 60°C. Hardness: Each sample was prepared into a 2 cm cube, and the stress when a 5 mm diameter needle plunger was inserted 15 mm into the sample was measured using a rheometer. The measurement results, as shown in Figure 112, show that, like Fukuragi, the sample tends to become harder than untreated during the manufacturing process. The effect of high pressure heating treatment is the opposite of Fukuragi, in that the sample becomes softer in proportion to the length of treatment time. Color tone: The color tone of the samples under each processing condition was measured by the reflection method using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) for L*, a*, and b*. The measurement results are shown in Figure 113, and by performing high-pressure heating processing, the seasoning liquid soaks in, like with the fukuragi, and the color turns a vivid brown. The vividness of the color also improves in proportion to the processing temperature and processing time. Figure 114 (a) shows the color tone before high-pressure heating processing, and (b) shows the color tone before high-pressure heating processing. Microbial hygiene test method: Each sample was suspended in saline and then serially diluted, and each diluted sample was smeared on a standard agar medium (Eiken, for general viable count) and a potato dextrose agar medium containing 0.01 (w / v) % chloramphenicol (Eiken, for fungi) (the pour plate method was used for standard agar). After culturing for 3 days at 30-37°C, the number of microbial colonies formed was counted, and the viable counts of general viable bacteria and fungi per 1g of sample were calculated. The standard values ​​were set at 300 cfu / g or less for general viable bacteria and 1000 cfu / g or less for fungal counts, based on the Food Sanitation Act. In addition, non-detection was set at 50 cfu / g or less for both general viable bacteria and fungi. Table 50A shows the results of microbial hygiene tests by treatment temperature (all treatment times were 1 hour), and Table 50B shows the results of microbial hygiene tests by treatment time (all treatment temperatures were 40°C).

[0209] [Table 50A]

[0210] [Table 50B]

[0211] In the table, "above standard" means 100,000 / g or more for general viable bacteria and 1,000 / g or more for fungi; "below standard" means 100,000 / g or less for general viable bacteria and 1,000 / g or less for fungi; and "not detectable" means the detection limit, or 50 / g or less. As shown in the table, no general live bacteria or fungi were detected in any of the soft-smoked squid except for the one-hour treatment at 40°C immediately after production. Soft-smoked squid can be stored for one month at 5°C under any treatment conditions.

[0212] (5) Effects of treatment under 80MPa and over 100MPa The above-mentioned methods for producing pickled and soft-smoked fukuragi and squid were examined by changing only the pressure conditions of the high-pressure treatment conditions in the range of 80 to 300 MPa. The results shown in Table 51 were obtained, confirming that the present invention is effective even in the pressure range of 80 to 300 MPa.

[0213] [Table 51] [Industrial Applicability]

[0214] The deaeration, heating and high pressure treatment method of the present invention can be applied to vegetables other than those mentioned above in the case of Nara pickled vegetables, lightly pickled vegetables and vegetables pickled in raw soy sauce, and can be applied to fruits pickled in syrup other than apples, apricots and plums, in the case of pickled meat, it can be used for chicken and beef in addition to pork loin, in the case of pickled tofu, it can be used not only for the firm tofu that is a specialty of Ishikawa Prefecture but also for general tofu, and in the case of processed mushrooms, it can be used for mushrooms other than shiitake mushrooms.

Claims

1. A degassing, heating and high-pressure treatment method applied to the production of food, the food being pickled tofu, the tofu being placed in a container such as a polyethylene bag together with a seasoning liquid and degassed to retain only the tofu and the seasoning liquid in the container, the tofu being placed in the container such as a polyethylene bag and the treatment pressure being 100 MPa or more and 300 MPa or less, the treatment temperature being 30°C or more and 60°C or less, and the treatment time being 16 hours or more and 90 hours or less.

2. A degassing, heating and high-pressure treatment method applied to the production of food, the food being firm tofu pickled in sake lees, the firm tofu being placed in a container such as a polyethylene bag together with seasoning lees and degassed to retain only the firm tofu and seasoning lees in the container such as a polyethylene bag, the treatment pressure with the firm tofu placed in the container such as a polyethylene bag being 80 MPa or more and 300 MPa or less, the treatment temperature being 20°C or more and 60°C or less, and the treatment time being 7.5 hours or more and 30 hours or less.

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