Processed products of Japanese pepper and their manufacturing method

Abstract

To provide a processed product of Japanese pepper fruit capable of keeping a texture and a color fresh for a long period of time and being easily used by a user, and a method of producing the same.SOLUTION: The processed product of Japanese pepper fruit has salinity concentration of 2.0-15.0 mass%, a viable cell count of 10000 cfu / g or less, a moisture content of 85 mass% or less, and water activity of 0.95 or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a processed product of Japanese pepper berries and a method for producing the same. [Background technology]

[0002] Powdered sansho, made by drying the skin of ripe sansho berries and processing them into a powder, is widely available and used as a spice and seasoning. Sansho berries are also used as a seasoning, although they are not as widely available as powdered sansho.

[0003] As an example of using Japanese pepper berries as a seasoning, Patent Document 1 discloses a method for cooking processed crab foods in which salted Japanese pepper berries are added and processed.

[0004] Another example of the use of Japanese pepper as a seasoning is a processed konjac food product disclosed in Patent Document 2, which contains Japanese pepper berries soaked in a seasoning liquid made from dried Japanese pepper and cut into small pieces like dried small sardines. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 61-268158

[0006] [Patent Document 2] JP 2017-131243 A Summary of the Invention [Problem to be solved by the invention]

[0007] However, conventional Japanese pepper berries are used as a seasoning and therefore have poor elasticity, and do not have enough texture or flavor to be eaten as is as a processed food. For example, there is a problem that it is difficult for humans to obtain a crunchy texture when eating the berries.

[0008] In addition, conventional processed products such as boiled Japanese pepper berries change from the bright green color at the time of harvest to brown even before the bottle is opened, and after the bottle is opened, the bright green color of the Japanese pepper berries changes to brown or black over time, making it difficult to maintain a fresh color for a long period of time.

[0009] Furthermore, conventional Japanese pepper berries are often bottled or bagged together with salt water, which requires draining before use, which is troublesome when cooking. In addition, flavor components may bleed into the salt water over time, making it difficult to maintain the flavor of the Japanese pepper berries constant over a long period of time.

[0010] The present invention has been made in consideration of the above-mentioned conventional problems, and provides a processed product of Japanese pepper berries that can maintain a fresh texture and color for a long period of time and is easy for users to use, and a method for producing the same. [Means for solving the problem]

[0011] The processed Japanese pepper fruit product of the present invention is characterized by having a salt concentration of 2.0 to 15.0% by mass, a moisture content of 85% by mass or less, and a water activity of 0.95 or less.

[0012] According to the processed Japanese pepper berries of the present invention, since the processed Japanese pepper berries have these physical properties, it is possible to provide a processed Japanese pepper berries that can maintain a fresh texture and color for a long period of time and is easy for users to use. In addition, since the processed Japanese pepper berries have the above-mentioned salt concentration and water activity, it is possible to improve the preservability of the processed Japanese pepper berries.

[0013] In the Japanese pepper berry processed product of the present invention, the compression ratio measured by the compression ratio measurement method described below based on the thickness of the Japanese pepper berry processed product before and after compression is 30 to 70%, and it is preferable that when a jig used to compress the Japanese pepper berry processed product is moved at 1 mm / sec, the thickness of the Japanese pepper berry processed product after compression is reached 2 seconds or more after the jig touches the Japanese pepper berry before compression. How to measure compressibility with a texture analyzer: Calculate the compression rate (%) using the following formula. Compression ratio (%) = {(T1-T2) / T1} x 100 T1: Thickness of processed peppercorns before compression T2: Thickness of the processed peppercorns after compression T2 is the thickness just before the processed Japanese pepper fruit bursts when the processed Japanese pepper fruit is placed between a base and a jig arranged opposite the base and the jig is moved at 1 mm / sec to press and compress the processed Japanese pepper fruit.

[0014] In the processed Japanese pepper berry product of the present invention, when the processed Japanese pepper berry product is placed between a base and a jig arranged opposite the base and pressed against the processed Japanese pepper berry product by moving the jig at 1 mm / sec, it is preferable that the time from the measurement of the peak of the first load to the measurement of the peak of the second load is less than 1.2 sec.

[0015] In the processed Japanese pepper fruit of the present invention, it is preferable that the processed Japanese pepper fruit has buoyancy in water.

[0016] In the processed Japanese pepper fruit of the present invention, it is preferable that the processed product has an inner seed coat, an outer seed coat covering the surface of the inner seed coat, an endocarp covering the surface of the outer seed coat, and an exocarp covering the surface of the endocarp, and that each of the outer seed coat, the endocarp, and the exocarp can be peeled off individually.

[0017] The method for producing a processed Japanese pepper berry of the present invention is characterized by comprising a soaking step of soaking Japanese pepper berries in salt water of 4% by mass or more, a dehydration step of dehydrating the Japanese pepper berries after the soaking step, a packaging step of sealing and packaging the Japanese pepper berries after the dehydration step in a container, and a heat sterilization step of heat sterilizing the Japanese pepper berries after the packaging step under conditions of 53 to 98°C for 5 to 60 minutes.

[0018] According to the method for producing a processed product of Japanese pepper berries of the present invention, it is possible to produce a processed product of Japanese pepper berries that has the above-mentioned color, flavor and storage period and is easy for users to use.

[0019] In the method for producing a processed Japanese pepper berry of the present invention, it is preferable to use Japanese pepper berry that has been subjected to a blanching step of heating the Japanese pepper berry, a freezing step of freezing the Japanese pepper berry that has been subjected to the blanching step, and a thawing step of thawing the Japanese pepper berry after the freezing step.

[0020] In the method for producing a processed Japanese pepper berry of the present invention, the soaking step is preferably carried out so that the water activity of the Japanese pepper berry is 0.95 or less. Effect of the Invention

[0021] According to the processed Japanese pepper berries of the present invention, it is possible to provide a processed Japanese pepper berries product that can maintain a fresh texture and color for a long period of time and is easy for users to use. In addition, since the processed Japanese pepper berries have the above-mentioned salt concentration and water activity, it is possible to improve the preservability of the processed Japanese pepper berries.

[0022] Furthermore, according to the method for producing processed Japanese pepper berries of the present invention, it is possible to produce processed Japanese pepper berries that have the above-mentioned color, flavor and storage period and are easy for users to use. [Brief description of the drawings]

[0023] [Figure 1] FIG. 2 is a cross-sectional view showing a cross section of the processed Japanese pepper fruit of the present invention. [Diagram 2] FIG. 2 is an exploded view showing each part of the Japanese pepper of the present invention. [Diagram 3] FIG. 13 is a diagram showing an example of load transition in a load test using a texture analyzer. [Figure 4] 1 is a graph showing the compression ratio of each sample in Test Example 1. [Diagram 5]1 is a graph showing the time from the peak of the first load to the peak of the second load measured for each sample in Test Example 1. [Figure 6] FIG. 13 is a diagram showing the state of each sample in Test Example 2. [Figure 7] FIG. 13 is a diagram showing the state of each sample in Test Example 3. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0024] In the present invention, the processed product of Japanese pepper berries is, for example, processed Japanese pepper berries to be salted or the like in order to improve the shelf life. The processed product of Japanese pepper berries of the present invention has the characteristics that it retains a refreshing Japanese pepper flavor even when eaten as is, and does not impair the texture of the dried food material even when added as a topping to the dried food material. The processed product of Japanese pepper berries of the present invention is produced by soaking Japanese pepper berries in salt water for a certain period of time, removing the moisture of the Japanese pepper berries adhering to the surface, and then sterilizing the product. The manufacturing method of the processed product of Japanese pepper berries of the present invention will be described in detail below.

[0025] First, a soaking process is carried out in which the Japanese pepper fruit is soaked in salt water with a salt content of 4% by mass or more. For example, Japanese pepper berries can be used after cleaning or other processes after harvesting and stored at room temperature or in a refrigerator, but from the viewpoint of stable supply, it is better to use berries that have been frozen after harvesting and then thawed. Specifically, it is preferable to use Japanese pepper berries that have been subjected to a blanching process in which the Japanese pepper berries are heated, and from the viewpoint of stable supply as described above, it is preferable to use berries that have been subjected to a freezing process in which the Japanese pepper berries that have been subjected to the blanching process are frozen and a thawing process in which the Japanese pepper berries that have been subjected to the freezing process are thawed.

[0026] Blanching may be performed by a known method, for example, by immersing the berries in hot water at 60 to 100° C. for 1 to 180 seconds, or by exposing the berries to steam for 1 to 120 seconds. Blanching makes it possible to obtain berries that have a stable texture, inhibit the growth of microorganisms, and maintain the color (green) of the berries at the time of harvest.

[0027] If the blanching temperature is 60°C or higher, the resin of Japanese pepper that adheres to the fruit during harvest can be removed and the texture is stabilized, and if it is 75°C or higher, it is more preferable because it can obtain a sterilizing effect against microorganisms such as E. coli. Also, if the blanching temperature is 100°C or lower, it is preferable because it can obtain a sterilizing effect against microorganisms such as E. coli with little effect on the internal physical properties of the fruit, and if it is 90°C or lower, it is preferable because it can obtain an effect of stabilizing the condition of the skin of the fruit.

[0028] The soaking time in hot water is preferably 1 to 180 seconds, more preferably 5 to 150 seconds, even more preferably 10 to 120 seconds, and most preferably 20 to 100 seconds, although the effect on the blanched Japanese pepper berries can be more uniform by increasing the soaking time, and if the soaking time is too long, the physical properties, texture, and flavor of the blanched Japanese pepper berries are more likely to change. Therefore, the soaking time is preferably 1 to 180 seconds, more preferably 5 to 150 seconds, even more preferably 10 to 120 seconds, and most preferably 20 to 100 seconds.

[0029] After blanching, the surface water of the Japanese pepper berries is removed, and the berries are stored in a container and frozen. The temperature for frozen storage is preferably -30 to -5°C.

[0030] The frozen Japanese pepper berries used in the soaking step may be thawed as necessary. The thawing step may be performed, for example, by storing the frozen Japanese pepper berries at room temperature or in a refrigerated environment, or by soaking the Japanese pepper berries in water (running water).

[0031] The degree of thawing in the thawing step may be appropriately set depending on the embodiment. For example, the immersion step may be performed when the Japanese pepper berries are in a semi-thawed state, or when the Japanese pepper berries are in a frozen state.

[0032] It is preferable to remove water adhering to the surface of the Japanese pepper berries that have been subjected to the thawing process, since this makes it easier to set the salt concentration (brine concentration) of the salt water used in the soaking process. The method for removing water adhering to the surface is preferably a method that does not damage the surface of the Japanese pepper berries, and may be performed using tools such as a sieve or a centrifuge, or may be performed using a water-absorbing material such as a sponge or a cloth. When the above-mentioned frozen or semi-thawed Japanese pepper berries are used in the soaking process, it is preferable to adjust the salt concentration of the salt water (hereinafter also referred to as soaking water) according to the amount of water contained in the Japanese pepper berries. For example, when the frozen or semi-thawed Japanese pepper berries contain more water than the Japanese pepper berries immediately after harvesting, it is preferable to increase the salt concentration of the salt water.

[0033] The salt water concentration in the soaking step is not limited as long as it can be the salt concentration of the processed Japanese pepper berries to be set, but is preferably 4 to 30% by mass, more preferably 5 to 25% by mass, and even more preferably 10 to 20% by mass. The salt water may be a saturated solution. The salt water may contain more salt than the saturated solution. By carrying out the soaking step with such a salt water concentration, the water activity of the Japanese pepper berries can be reduced to 0.95 or less.

[0034] The immersion step is preferably carried out for 3 hours or more and 72 hours or less, preferably 6 hours or more, more preferably 12 hours or more, and most preferably 15 hours or more, and from the viewpoint of productivity, etc., the immersion step is preferably carried out for 60 hours or less, more preferably 48 hours or less.

[0035] By soaking for 3 hours or more, the following effects can be imparted to the processed product of Japanese pepper berries. Also, if the soaking time exceeds 72 hours, the texture of the processed product of Japanese pepper berries may be impaired.

[0036] By soaking for 6 hours or more, the salt concentration of the soaked processed Japanese pepper fruit can be roughly equalized.

[0037] By soaking for 12 hours or more, the salt concentration of the processed Japanese pepper fruit can be made uniform throughout, the proliferation of bacteria during the soaking process can be suppressed, and productivity can be easily maintained.

[0038] In addition, by soaking for 15 hours or more, the salt can penetrate into adjacent and overlapping Japanese pepper berries, and the salt concentration of the processed Japanese pepper berries can be stably uniformed to the inside.

[0039] In the soaking step, it is possible to stir the salt water appropriately so as not to damage the berries. The temperature of the salt water in the soaking step is preferably 1 to 30°C, and more preferably 5 to 20°C.

[0040] Next, a dehydration process is carried out to dehydrate the Japanese pepper fruit after the soaking process. The dehydration step is preferably carried out to such an extent that the water adhering to the surface of the berries is removed. The dehydration step can be carried out, for example, by a method using centrifugal dehydration, a method in which the berries are arranged on a mesh tray and the wind power of an electric fan or the like is used, or a method in which the water is transferred to a water-absorbent material.

[0041] The dehydrated Japanese pepper berries can then be temporarily stored as required before being placed in a sealable container.

[0042] Next, the Japanese pepper fruit after the dehydration process is subjected to a packaging process in which the fruit is sealed and packaged in a heat-resistant container. The container is preferably one that has a heat resistance of 100°C or more, and examples thereof include a plastic film such as a retort pouch, metal foil, or a bag-shaped container made by combining these in multiple layers. The container is not limited to a bag-shaped container, and may be, for example, a bottle shape, a cylindrical shape, a glass bottle, or the like. The material for these containers may be metal or a resin that has a heat resistance of 100°C or more. Examples of resins that have a heat resistance of 100°C or more include PET (Polyethylene Terephthalate) resin and PP (Polypropylene) resin.

[0043] In addition, the container is preferably airtight in addition to the above heat resistance. Furthermore, the container is preferably light-shielding. When using a container made of a light-transmitting material other than metal, the container can be given light-shielding properties by applying various printing to the container, or after the subsequent heat sterilization process, the container can be packed in a paper box or a light-shielding bag as necessary, or a seal, shrink label, or the like can be attached to the container to appropriately shield the container from light.

[0044] Next, a heat sterilization step is carried out in which the Japanese pepper fruit after the packaging step is heat sterilized. The heat sterilization step is a step of heating the sealed Japanese pepper berries. Heating can be performed by a known method using, for example, steam, hot water, etc., and the container in which the Japanese pepper berries are sealed is preferably heated at 53 to 98°C for 5 to 60 minutes, more preferably at 55 to 95°C for 10 to 50 minutes.

[0045] If the heating time is 5 minutes or more and the heating temperature is 53°C, a sterilizing effect against microorganisms such as Aspergillus oryzae and yeast can be obtained. If the heating temperature is higher than 98°C or the heating time exceeds 60 minutes, the raw aroma and refreshing flavor of the Japanese pepper berries tend to decrease. In addition, by carrying out the heat sterilization process within the above range, the unique flavor of the Japanese pepper berries can be maintained and the Japanese pepper berries can be sufficiently sterilized.

[0046] Fig. 1 shows a cross section of a processed product 100 of Japanese pepper berries of the present invention. As shown in Fig. 1, the processed product 100 of Japanese pepper berries of the present invention has an ovule 10, an endocarp 20 covering the surface of the ovule 10, an exocarp 30 covering the surface of the endocarp 20, an endocarp 40 covering the surface of the exocarp 30, and an exocarp 50 covering the surface of the endocarp 40.

[0047] Fig. 2 shows each part of the processed Japanese pepper berry 100 of the present invention. As shown in Fig. 2, the processed Japanese pepper berry 100 can have the inner seed coat 20, the outer seed coat 30, the endocarp 40, and the outer seed coat 50 each peeled separately. The inner seed coat 20 contains an ovule 10 (not shown).

[0048] Here, "separable individually" means that, for example, the endocarp 40, the epicarp 30, and the endocarp 20 contained in the exocarp 50 can be taken out individually in sequence. For example, the processed product 100 of Japanese pepper berries can be cut with a scalpel to equally divide the exocarp 50, and the endocarp 40 (including the endocarp 20 and the epicarp 30) contained in the exocarp 50 can be taken out from the cut. Similarly, the processed product 100 of Japanese pepper berries can be cut with a scalpel to equally divide the endocarp 40, and the exocarp 30 (including the endocarp 20) contained in the endocarp 40 can be taken out. Furthermore, the processed product 100 of Japanese pepper berries can be cut with a scalpel to equally divide the exocarp 30, and the endocarp 20 (including the ovule) contained in the exocarp 30 can be taken out.

[0049] The salt concentration of the processed Japanese pepper berry product 100 of the present invention is preferably 2.0 to 15.0% by mass, more preferably 4.0 to 13.0% by mass, and more preferably 6.0 to 12.0% by mass. If the salt concentration is low, that is, if the salt concentration is lower than 2.0% by mass, it tends to be difficult to store for a long time. If the salt concentration is high, that is, if the salt concentration exceeds 15.0% by mass, the flavor tends to be salty and the flavor of the Japanese pepper berry tends to be weak. Therefore, the salt concentration of the processed Japanese pepper berry product 100 should be adjusted from the viewpoint of storage stability and flavor balance.

[0050] The processed product 100 of Japanese pepper berries of the present invention may have a general viable bacterial count (hereinafter also referred to as viable bacterial count) of 10000cfu / g or less, preferably 5000cfu / g or less, and more preferably 1000cfu / g or less. By making the processed product 100 of Japanese pepper berries have such a viable bacterial count, it is possible to improve the preservability of the processed product 100 of Japanese pepper berries.

[0051] The number of general live bacteria can be measured by serial dilution method using standard agar medium. By measuring the number of general live bacteria as described above, the shelf life of the processed product 100 of Japanese pepper berries can be improved.

[0052] Furthermore, the viable cell count of the processed Japanese pepper fruit of the present invention can be made 10,000 cfu / g or less by controlling the soaking time in the soaking step and the heating temperature and heating time in the heat sterilization step.

[0053] That is, in order to make the viable cell count of the processed Japanese pepper fruit product 10,000 cfu / g or less, the salt water concentration in the soaking step should be 10% by mass or more, preferably 15% by mass or more. Also, the soaking time in the soaking step should be 12 hours to 72 hours, preferably 18 hours to 60 hours, more preferably 24 hours to 48 hours.

[0054] In order to keep the viable bacterial count in processed Japanese pepper fruit products at 10,000 cfu / g or less, the heating temperature in the heating step is set to 50°C or higher and 100°C or lower, preferably 60°C or higher and 90°C or lower, and more preferably 70°C or higher and 80°C or lower.

[0055] In order to keep the viable bacterial count of processed Japanese pepper fruit products at 10,000 cfu / g or less, the heating time in the heating step is set to 1 minute or more and 60 minutes or less, preferably 5 minutes or more and 55 minutes or less, and more preferably 10 minutes or more and 50 minutes or less.

[0056] The processed Japanese pepper berry product 100 of the present invention can be easily adjusted to a water activity (AW) of 0.95 or less by making the moisture content 85% by mass or less. The moisture content of the processed Japanese pepper berry product is preferably 80% by mass or less, more preferably 75% by mass or less, in order to easily adjust the water activity (AW) at any salt concentration.

[0057] In addition, the processed Japanese pepper fruit product 100 of the present invention has a moisture content of 50% by mass or more, because a low moisture content significantly deteriorates the texture, and it is even better if the moisture content is 60% by mass or more in order to maintain the flavor components of Japanese pepper without letting them leak out.

[0058] The processed Japanese pepper berry product 100 of the present invention has a water activity (AW) of 0.95 or less, preferably 0.90 or less, and more preferably 0.85 or less. By having the processed Japanese pepper berry product 100 have such a water activity, it is possible to improve the preservation property.

[0059] The Japanese pepper berry processed product 100 of the present invention has a compression ratio of preferably 30 to 70%, more preferably 40 to 65%, and even more preferably 50 to 60%, as measured by the compression ratio measurement method described below based on the thickness of the Japanese pepper berry processed product 100 before and after compression.

[0060] This allows the texture of the processed Japanese pepper fruit 100 to be elastic in the skin and to have a popping texture when chewed by a person. If the compression rate is less than 30%, it is difficult to feel the elastic texture and it is difficult to obtain the popping texture when chewed by a person. If the compression rate is more than 70%, the skin tends to have a soft and sticky texture.

[0061] How to measure compressibility with a texture analyzer: Calculate the compression rate (%) using the following formula. Calculation formula 1: Compression ratio (%) = {(T1-T2) / T1} x 100 T1: Thickness of processed peppercorns before compression T2: Thickness of the processed peppercorns after compression T2 is the thickness just before the processed Japanese pepper fruit bursts when the processed Japanese pepper fruit is placed between a base and a jig (a cylindrical plunger with a diameter of 25 mm) arranged opposite the base and the jig is moved at 1 mm / sec to press against the Japanese pepper fruit.

[0062] Figure 3 shows an example of the load transition in a load test using a texture analyzer. As shown in Figure 3, when the plunger is moved against the processed product 100 of Japanese pepper berries under the above measurement conditions, the load that the plunger presses against the processed product 100 of Japanese pepper berries increases over time, and the load reaches a first peak and then yields.

[0063] At the peak of the first load, when the processed product 100 of Japanese pepper berries reaches the load, the moisture, air, etc. contained therein breaks the exocarp 50 and the endocarp 40 and is released to the outside of the exocarp 50. In other words, it can be said that the processed product 100 of Japanese pepper berries breaks at the first peak.

[0064] If the plunger is moved further against the Japanese pepper berry processed product 100 under the above measurement conditions after the first load peak is observed, the load with which the plunger presses against the Japanese pepper berry processed product 100 increases again over time, and then yields after reaching a second load peak.

[0065] At the peak of the second load, when the processed product 100 of Japanese pepper berries reaches the load, the moisture and air contained therein break the inner seed coat 20, the outer seed coat 30, or the endocarp 40 and are released to the outside of the outer carp 50. In other words, it can be said that the Japanese pepper berries break at the peak of the second load.

[0066] In the above formula 1, the thickness T2 immediately before the processed product 100 of Japanese pepper berries bursts is the thickness of the processed product 100 of Japanese pepper berries when the first load peak is observed. In other words, the thickness T2 is the thickness of the processed product 100 of Japanese pepper berries when the load is substantially the maximum for the first time in the above measurement.

[0067] In the Japanese pepper berry processed product 100 of the present invention, the first load peak is measured after 2.0 seconds or more, preferably 2.1 seconds or more and 3.0 seconds or less, and more preferably 2.2 seconds or more and 2.5 seconds or less have elapsed since the plunger began to press the Japanese pepper berry processed product 100.

[0068] In other words, when the jig used to compress the Japanese pepper berry processed product 100 of the present invention is moved at 1 mm / sec, the thickness T2 of the compressed Japanese pepper berry is reached after a time period of 2.0 seconds or more, preferably 2.1 seconds or more but 3.0 seconds or less, and more preferably 2.2 seconds or more but 2.5 seconds or less has elapsed from the time the jig touches the Japanese pepper berry processed product 100.

[0069] Furthermore, when the Japanese pepper fruit is pressed under the above conditions, the time from the peak of the first load measured to the peak of the second load measured thereafter is less than 1.2 seconds, preferably 0.8 to 1.2 seconds, and more preferably 0.9 to 1.2 seconds.

[0070] The processed Japanese pepper berries 100 of the present invention have buoyancy in water or salt water with a concentration of 10% or less. In the present invention, it is not necessary for all processed Japanese pepper berries to have buoyancy in water or salt water. The processed Japanese pepper berries of the present invention may have buoyancy in which 2 or more, preferably 3 or more, more preferably 5 or more of 10 randomly taken fruits float in water or salt water.

[0071] As described above, the processed Japanese pepper berries 100 of the present invention can maintain fresh texture and color for a long period of time, and can provide a processed Japanese pepper berries that is easy for users to use. In addition, since the processed Japanese pepper berries have the above-mentioned viable cell count and water activity, the preservation quality of the processed Japanese pepper berries can be improved.

[0072] Furthermore, according to the method for producing processed Japanese pepper berries of the present invention, it is possible to produce processed Japanese pepper berries that have the above-mentioned color, flavor and storage period and are easy for users to use. EXAMPLES

[0073] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0074] [Test Example 1] (Verification of the storage stability, physical properties and texture of processed Japanese peppercorns) (Manufacturing processed products from Japanese pepper berries) The processed Japanese pepper berries of Comparative Example 1 and Examples 1 to 4 were produced in the following manner.

[0075] (Preparing Japanese pepper berries) The harvested Japanese pepper berries were washed and immersed in 85° C. hot water for 50 seconds for blanching, then the Japanese pepper was drained in a colander and frozen at −20° C. The Japanese pepper berries were later thawed naturally under running water and drained to obtain Japanese pepper berries.

[0076] (Soaking process) The thawed Japanese pepper berries were placed in salt water and soaked for 24 hours at 10° C. The salt water concentrations were 5% by mass for Comparative Example 1, 10% by mass for Example 1, 15% by mass for Example 2, 20% by mass for Example 3, and 25% by mass for Example 4.

[0077] (Dehydration process) After the soaking process, each of the Japanese pepper berries was dehydrated using a centrifuge. The dehydration process was carried out until all water droplets on the surface of the Japanese pepper berries disappeared.

[0078] (heat sterilization process) After the dehydration process, the Japanese pepper berries were packed in a glass bottle, sealed, heated at 80°C for 20 minutes, and stored at 25°C for 2 days to obtain a processed Japanese pepper berries product.

[0079] (Reference example: processed Japanese pepper fruit) The commercially available processed Japanese pepper berries were used as Reference Examples 1, 2, and 3. The processed Japanese pepper berries of Reference Examples 1, 2, and 3 were all produced by salting or soaking Japanese pepper berries in salt water and storing them in a container together with the salt water.

[0080] (Measurement of physical properties) The physical properties (salt concentration, water activity, moisture content, compressibility) of the processed Japanese pepper berries of Comparative Example 1 and Examples 1 to 4 were measured. Each physical property was measured in the following manner. The results are shown in Table 1.

[0081] (Salinity measurement) The salt concentration was measured using a salt concentration meter (product name: "Automatic Potentiometric Titrator AT-610" manufactured by Kyoto Electronics Manufacturing Co., Ltd.).

[0082] (Water activity (AW) measurement) The water activity was measured using a water activity measuring device (product name "Aqua Lab", manufactured by Decagon).

[0083] (Measurement of moisture content) The water content was measured by a normal pressure heating and drying method, and the water content was calculated.

[0084] (Measurement of compression rate and peak load) The initial thickness of the processed Japanese pepper berries was measured, and then a “Texture Analyzer” (TA.XT plus, Stable Micro Systems) was used to compress the berries with a plunger consisting of a circular plate with a diameter of 25 mm at a speed of 1 mm / sec to measure the thickness of the berries just before they burst. The compression rate (%) was then calculated using the aforementioned formula 1.

[0085] In addition, the load was also measured when measuring the compression ratio (%), and the first load peak and the second load peak were obtained. In addition, the time from when the first load peak was measured to when the second load peak was measured, that is, the time (seconds) between the first and second load peaks, was calculated. In addition, the first stress peak and the second stress peak were obtained based on the first load peak and the second load peak.

[0086] (Evaluation of preservability and flavor) The shelf life was evaluated by measuring the number of general viable bacteria and the color change after storing the product at room temperature (20°C) for two days. The flavor was evaluated by six trained panelists for texture and taste. The evaluation criteria for each were as follows:

[0087] Preservability ◎: The number of live bacteria is 1000cfu / g or less, and the overall color is green. ○: The viable cell count is 1000 cfu / g or less, and some or all of the product has changed from green to brown or has lost color, but the product still retains its green color. △: The viable bacteria count is 10,000 cfu / g or less, but the product has changed from green to brown or lost color (the product has no problems with flavor or texture). ×: Viable bacteria count is higher than 10,000 cfu / g None: Refrigeration or freezing is required

[0088] Texture ◎: Elastic and has the same crunchy texture as when the skin pops 〇: It is elastic, but has a weak crunchy texture when the skin pops. △: It is elastic, but you can't feel the crunchy texture that comes from the skin popping. ×: The elasticity is weak and you cannot feel the crispy texture when the skin pops.

[0089] Taste ◎: A well-balanced refreshing spiciness with the kick of Japanese pepper and moderate saltiness, giving you a strong taste of fresh Japanese pepper. 〇: The saltiness is perceived to be slightly stronger or weaker than the refreshing spiciness of Japanese pepper, but you can still taste the fresh flavor of Japanese pepper. △: The balance between the refreshing spiciness and saltiness of Japanese pepper is poor, making it difficult to feel the flavor of Japanese pepper (it is unsatisfying as a processed product). ×: The refreshing spiciness of Japanese pepper is not present.

[0090] The results of the above physical property measurements and the evaluation of storage stability and flavor are shown in Table 1. [Table 1]

[0091] (Salt concentration of processed Japanese pepper fruit) As shown in Table 1, the salt concentration in Reference Examples 1 to 3 was 1.14 to 4.23% by mass. The salt concentration in Comparative Example 1 and Examples 1 to 4 was 2.10 to 11.50% by mass. In both cases, the salt concentration of the processed product of Japanese pepper berries tended to increase with an increase in the salt concentration of the salt water. However, for example, when comparing Reference Example 3 with Examples 1 and 2, it is considered that the salt concentration of the processed product of Japanese pepper berries would be higher if the manufacturing method of the present invention was used.

[0092] (Water activity and moisture content) The water activity was 0.92 to 0.99 in Reference Examples 1 to 3. The water content (moisture content) was 74.14 to 88.17 mass% in Reference Examples 1 to 3. All of these tended to decrease with increasing salt concentration of the processed Japanese pepper fruit product. The water activity of Comparative Example 1 was 0.97. The water content (moisture content) of Comparative Example 1 was 81.60 mass %.

[0093] In contrast, the water activity was 0.80 to 0.94 in Examples 1 to 4. The water content (moisture content) was 66.20 to 78.20 mass% in Examples 1 to 4. In Comparative Example 1 and Examples 1 to 4, all physical property values ​​tended to decrease with increasing salt concentration of the processed Japanese pepper fruit products.

[0094] (About compression ratio) Fig. 5 shows the compression ratios of the processed Japanese pepper berries of Comparative Example 1, Reference Examples 1 to 3, and Examples 1 to 4. As shown in Table 1 and Fig. 5, the compression ratios of Reference Examples 1 to 3 were 38.87 to 48.18%. The compression ratio of Comparative Example 1 was 58.20%.

[0095] In contrast, the compression ratios of Examples 1 to 4 were 55.68 to 57.68%. In Reference Examples 1 to 3, the compression ratio tended to decrease as the salt concentration of the processed product of Japanese pepper berries increased. In contrast, in Examples 1 to 4, no significant change in compression ratio was observed with the increase in the salt concentration of the processed product of Japanese pepper berries.

[0096] (Time until the first load peak is measured) It was found that the time until the peak of the first load in Examples 1 to 4 was measured was longer than the time difference in Reference Examples 1 to 3. It is considered that the friction coefficient of the surface is lower in Examples 1 to 4 than in Reference Examples 1 to 3 because the pericarp is taut. That is, in Examples 1 to 4, when the plunger presses the processed product of the Japanese pepper berry, slippage occurs between the surface of the processed product of the Japanese pepper berry and the plunger, and the peak of the first load is measured later than in Reference Examples 1 to 3. In other words, it is considered that the processed product of the Japanese pepper berry does not tend to be crushed unless it is firmly pressed by the plunger.

[0097] (Time difference between the first load peak and the second load peak) FIG. 6 shows the time difference (hereinafter also referred to as time difference) between the peak of the first load and the peak of the second load for the processed Japanese pepper fruit products of Comparative Example 1, Reference Examples 1 to 3, and Examples 1 to 4. As shown in Table 1 and FIG. 6, the time difference was 1.26 to 2.04 seconds for Reference Examples 1 to 3. The time difference for Comparative Example 1 was 0.89 seconds. The time difference for Examples 1 to 4 was 0.98 to 1.14 seconds. It was found that the time difference for Examples 1 to 4 was shorter than the time difference for Reference Examples 1 to 3. It is considered that the time difference for Examples 1 to 4 affects the texture described below.

[0098] (Difference in stress between the first load peak and the second load peak) It was found that the difference in stress between the peak of the first load and the peak of the second load in Examples 1 to 4 was generally larger than that in Reference Examples 1 and 2. When the difference in stress becomes larger, the texture, particularly the chewiness, tends to be felt stronger.

[0099] (About shelf life, texture and taste) In terms of keeping quality, texture and taste, Reference Examples 1 to 3 had poor keeping quality, had a texture with little elasticity and did not taste fresh. Comparative Example 1 had poor storage stability, but good results were obtained in terms of texture and taste. In contrast, Examples 1 to 4 all gave good results in terms of storage stability, texture and taste.

[0100] Furthermore, in Examples 2 and 3, after storage for two weeks at room temperature (10 to 25°C), the viable cell count was 1000 cfu / g or less, the color remained green, and there was almost no change in flavor or texture.

[0101] [Test Example 2] (Verification of the change in color of processed Japanese pepper fruit over time) For Reference Examples 1 and 3 and Example 4 prepared in Test Example 1, the change in color over time was examined.

[0102] (Drying processed Japanese pepper berries) Reference Examples 1, 3 and Example 4 were dried in a tray dryer at 80° C. for 3 hours.

[0103] Figure 6 shows the appearance of Reference Examples 1, 3 and Example 4 after the test. As shown in Figure 6, Reference Example 1 was green before the test, but after the test, it turned brown and had a color similar to commercially available dried Japanese pepper. In addition, it was visually confirmed that the volume of Reference Example 1 was reduced by drying, that is, the tissue on the surface of the Japanese pepper berry was shrunk, and the unevenness on the surface of the Japanese pepper berry was reduced.

[0104] Reference Example 3 was brown before the test. It was confirmed that Reference Example 3 had little change in color before and after the test. The effect of drying on the volume of Reference Example 3 was not visually confirmed.

[0105] Example 4 was green before the test, and the color after the test was more clearly green than Reference Examples 1 and 3. In addition, the effect of drying on the volume of Example 4 was not visually confirmed. When Example 4 was eaten after the test, it had a crispy texture. Thus, it was confirmed that Example 4 had less change in color over time and less reduction in volume due to drying than Reference Examples 1 and 3.

[0106] [Test Example 3] (Verification of floatability of processed Japanese pepper fruit in water or salt water) The buoyancy in water or salt water was examined for Reference Examples 1 to 3 and Examples 1 to 4 prepared in Test Example 1. In addition, a similar experiment was conducted using Japanese pepper fruit that had not been processed with salt as Comparative Example 2.

[0107] (Verification of floatability) The verification of floatability was carried out as follows. (1) 100 mL of pure water was placed in a tall beaker. (2) Ten processed Japanese pepper berries to be tested were placed in a tall beaker and the number that floated was counted. (3) If all of the processed Japanese pepper berries did not float, refined salt was added to the pure water until all of the processed Japanese pepper berries floated, and the salt concentration of the resulting salt water was confirmed.

[0108] [Table 2]

[0109] FIG. 7 shows the buoyancy of each processed Japanese pepper fruit in water. Table 2 shows the number of processed Japanese pepper fruit that float when 10 processed Japanese pepper fruit products to be verified are placed in a tall beaker containing salt water of the concentration shown in the table. As shown in Table 2 and FIG. 7, in Comparative Examples 1 and 2 and Examples 1 to 3, it was confirmed that 10 out of 10 processed Japanese pepper fruit products float in water. In Example 4, it was confirmed that 5 out of 10 processed Japanese pepper fruit products float in water. In salt water with a salt concentration of 5%, it was confirmed that 6 out of 10 processed Japanese pepper fruit products float in water. In salt water with a salt concentration of 10%, it was confirmed that 7 out of 10 processed Japanese pepper fruit products float in water. In Example 4, it was confirmed that in salt water with a salt concentration of 15%, 10 out of 10 processed Japanese pepper berries floated in the water.

[0110] In contrast, in Reference Examples 1 to 3, 0 out of 10 pieces floated in water and saltwater with a salt concentration of up to 5%. Therefore, it was confirmed that the processed products of Japanese pepper berries in Examples 1 to 4 have a lower specific gravity than Reference Examples 1 to 3. From this, it is presumed that the processed products of Japanese pepper berries in Examples 1 to 4 have gaps defined by the skin inside. It is presumed that the gaps are wider than those in Reference Examples 1 to 3, and that more air is contained in these gaps than in Reference Examples 1 to 3.

[0111] In other words, the processed product of Japanese pepper berries of the present invention has a good texture because air is contained in the gaps and the outer skin is taut. The air contained in the gaps also contains aroma components that affect the flavor of the processed product of Japanese pepper berries in a dispersed state. Therefore, when the processed product of Japanese pepper berries is eaten, the aroma components of Japanese pepper spread throughout the mouth of the eater. As described above, since the processed product of Japanese pepper berries of the present invention has buoyancy in water, it is considered that more air is contained in the gaps than in the reference example. As a result, the processed product of Japanese pepper berries of the present invention can provide a richer flavor than the processed product of Japanese pepper berries of the reference example. [Explanation of symbols]

[0112] 100 Processed Japanese pepper fruit 10 ovules 20 Inner seed coat 30 outer seed coat 40 endocarp 50 exocarp

Claims

1. A processed product of Japanese pepper having an inner seed coat, an outer seed coat covering the surface of the inner seed coat, an endocarp covering the surface of the outer seed coat, and an outer carp covering the surface of the endocarp, The salt concentration is 4.0 to 12.0% by mass, The moisture content is 60 to 80% by mass, The water activity is 0.95 or less, The processed product of Japanese pepper berries is characterized in that the compression ratio measured by the following compression ratio measuring method using a texture analyzer is 50 to 60%, and that in the following compression ratio measuring method, the thickness of the processed product becomes T2 after 2 seconds or more have elapsed since the jig touched the Japanese pepper berries before compression. How to measure compressibility using a texture analyzer: The compression rate (%) is calculated using the following formula. Compression ratio (%) = {(T1 - T2) / T1} x 100 T1: Thickness of the processed Japanese pepper fruit before compression T2: Thickness of the processed pepper fruit after compression T2 is the thickness just before the processed Japanese pepper fruit bursts when the processed Japanese pepper fruit is placed between a base and a jig arranged opposite the base and the jig is moved at 1 mm / sec to press and compress the processed Japanese pepper fruit.

2. The processed Japanese pepper fruit product described in claim 1, characterized in that when the processed Japanese pepper fruit product is placed between a base and a jig arranged opposite the base and the jig is moved at 1 mm / sec to press the processed Japanese pepper fruit product, the time from the peak of the first load measured to the peak of the second load measured thereafter is less than 1.2 seconds.

3. 3. The processed Japanese pepper fruit product according to claim 1 or 2, characterized in that it is buoyant in water.

4. 4. A processed product of Japanese pepper berries according to any one of claims 1 to 3, characterized in that the outer seed coat, the endocarp and the outer carp can each be peeled off individually.

5. A method for producing a processed product of Japanese pepper according to any one of claims 1 to 4, A soaking step of soaking Japanese pepper fruit in salt water of 4% by mass or more; A dehydration step of dehydrating the Japanese pepper fruit after the soaking step; A packaging process in which the Japanese pepper fruit after the dehydration process is sealed in a container and packaged; A heat sterilization step of heat sterilizing the Japanese pepper fruit after the packaging step at 53 to 98 ° C for 5 to 60 minutes.

6. The method for producing the processed Japanese pepper berries according to claim 5, characterized in that the Japanese pepper berries are used after a blanching process for heating the Japanese pepper berries, a freezing process for freezing the Japanese pepper berries after the blanching process, and a thawing process for thawing the Japanese pepper berries after the freezing process.

7. 7. The method for producing a processed product of Japanese pepper berries according to claim 5 or 6, characterized in that the soaking step is carried out so that the water activity of the Japanese pepper berries is 0.95 or less.

Images