JP2005137262A - Fresh-vegetable soaking liquid - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide fresh-vegetable soaking liquid in which fresh vegetables are soaked so as to become preservable in a condition suitable for salad use without spoiling flavor or color of the fresh vegetables; and to provide vegetables soaked in the soaking liquid and suitable for salad use. <P>SOLUTION: The fresh-vegetable soaking liquid contains table salt, organic acid and a bacteriostatic agent, and has pH 5-7. The vegetables are obtained by being soaked in the liquid. It is preferable that the organic acid comprises citric acid, fumaric acid, malic acid, lactic acid, gluconic acid or tartaric acid. Soaking the fresh vegetables in the soaking liquid results in that the fresh vegetables can be preserved in a condition suitable for salad use without spoiling their flavor and color, and harsh taste of the fresh vegetables can be removed. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a raw vegetable soaking solution and a vegetable soaked in the soaking solution. More specifically, the present invention relates to an immersion liquid that is sold while the vegetables are immersed, and is suitable for a consumer to drain the liquid and eat it in a salad style, and to the vegetables that are immersed in the immersion liquid.

Although raw vegetables are often eaten as salads, there are disadvantages in that some vegetables have a bitter taste, the texture and texture of the skin deteriorates over time, discoloration, and poor shelf life. Although the vegetables can be soaked for a long period of time and dietary fiber can be consumed efficiently, it is uncomfortable to eat them as a salad with dressing etc. due to the saltiness and seasoning of the salt.
Patent Document 1 discloses a technique in which a cut root vegetable is immersed for a short time in an immersion liquid composed of salt, acetic acid, and an organic acid, and used as a salad. However, this technique is limited to root vegetables such as burdock, lotus root and yam.
JP 2002-34448 A

  An object of the present invention is to provide a raw vegetable soaking solution that can be stored in a state suitable for vegetable salad without losing the flavor and color of the vegetable by immersing the vegetable. Another object of the present invention is to provide a vegetable suitable for a salad immersed in such an immersion liquid. Still another object of the present invention is to provide a vegetable that can efficiently ingest dietary fiber and has an excellent texture without feeling salt or twist.

As a result of intensive studies, the present inventor has found that vegetables can be stored in a state suitable for a salad, excellent in flavor, by immersing in a liquid having a specific pH, including salt, organic acid, and a koji mold. The invention has been reached.
That is, the present invention is a raw vegetable soaking solution having a pH of 5 to 7 containing salt, an organic acid and a bactericide, and a vegetable soaked in this soaking solution.
As the organic acid, citric acid, fumaric acid, malic acid, lactic acid, gluconic acid, acetic acid or tartaric acid is preferable, and citric acid is more preferable.

  When raw vegetables are immersed in the immersion liquid of the present invention, a state suitable for vegetable salad can be maintained without impairing the flavor and color of the vegetables. In addition, raw vegetables are removed. Moreover, the bacilli effect is also excellent. As vegetables, fruit vegetables and leaf stem vegetables can be preferably used. Furthermore, when taking the same amount of dietary fiber, the amount of the vegetable of the present invention is less than that of raw vegetable, so that the dietary fiber can be efficiently consumed.

  The organic acid in the present invention is not particularly limited as long as it can be used for food, but citric acid, fumaric acid, malic acid, lactic acid, gluconic acid, acetic acid or tartaric acid is preferable, and citric acid is more preferable. One or more organic acids can be used.

  The gonococcal agent in the present invention refers to those that can be used in foods and inhibit the growth of bacteria. As the koji mold, for example, chitosan preparations solubilized with chitosan, juice preparations of citrus fruits such as grapefruit, polyphosphate Na, sorbic acid K, yucca extract, vitamin B preparations, and the like, can be exemplified. Preferred are chitosan preparations and grapefruit preparations. These gonococci can be used alone or in combination of two or more.

  In the present invention, the salt concentration and the organic acid concentration are not particularly limited, but the salt concentration is usually 0.1 to 2% by mass, preferably 0.5 to 1.5%, based on the total amount of vegetables and immersion liquid. The organic acid concentration is 0.01 to 0.2% by mass, preferably 0.03 to 0.1% by mass. When the salt concentration with respect to the total amount of the vegetable and the immersion liquid exceeds 2% by mass, the salty taste becomes slightly salty and the texture of the salad is slightly diminished. When the organic acid concentration exceeds 0.2% by mass, the sourness of the salad is slightly diminished. Moreover, the ratio of a vegetable and an immersion liquid becomes like this. Preferably the quantity of a liquid is 0.1-10 with respect to the vegetable 1 by mass.

  The pH of the immersion liquid of the present invention is 5 to 7, and preferably 5.0 to 5.5. When the pH is less than 5, the fading of green progresses, and when it exceeds 7, the taste of taste is uncomfortable. The pH may be adjusted by a known method. As described above, the immersion liquid of the present invention uses an organic acid, and the pH is usually less than 5 as it is. Therefore, the pH is usually adjusted by adding a pH adjuster. Examples of the pH adjusting agent include sodium acetate, citric acid 3Na, fumarate Na, and phosphate, and sodium acetate and citric acid 3Na are preferable.

  Other ingredients may be mix | blended with the immersion liquid of this invention as needed. For example, if the salt concentration is low, it will be difficult to keep for a long time, but if it is dark, the pickled taste will be strong, so Na gluconate can be blended for the purpose of relaxing the taste while maintaining the shelf life. 0.1-4 mass% is preferable with respect to the total amount of vegetables and immersion liquid, and, as for the addition amount of Na gluconate, More preferably, it is 1-3 mass%.

The vegetables used in the present invention are not particularly limited, and cabbage, Chinese cabbage, Kyosai, Takana, Nozawana, lettuce, Chingensai, Komatsuna, asparagus, cauliflower, broccoli, parsley, celery, leafy vegetables, eggplant, cucumber Fruit vegetables such as peppers, root vegetables such as radish, carrot, turnip and burdock are used. Leaf stem vegetables and fruit vegetables are preferred. For root vegetables, radish and turnip are preferred. These vegetables may be cut vegetables as necessary.
Vegetables are packaged in containers in a dipping solution, and distributed and sold in the market. When the liquid is drained, the shelf life is particularly bad for leafy vegetables. General consumers open the bottle at home after purchase, drain it, and wash with water if necessary. It can be eaten by appropriately dressing it like a salad.
The vegetables of the present invention will last for at least about 6 days after soaking under normal conditions.

Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.
Example 1
An immersion liquid was produced at the following blending ratio. The pH of this immersion liquid was 5.45.
Immersion liquid for salad with salt 40.0 g
Gluconate Na 40.0 g
Citric acid 2.0 g
Chitochikara (chitosan preparation) 4.0 g
Na acetate 20.0 g
New Best Seller (Grapefruit Juice Formulation) 4.0 g
Add water to these to make a total of 3000 ml

The cut cabbage was sterilized with 120 ppm of hypochlorous acid for 10 minutes, watered, and then immersed in 3000 ml of the above immersion liquid at a rate of 1000 g of cabbage for about 24 hours. After that, it was repacked while immersed in an individual food pack, and the number of bacteria was confirmed, the color tone was changed, and the texture was observed. The texture was not raw, but it was judged whether the texture was crunchy.
The test results are shown in Table 1. The number of general viable bacteria started on the third day on the first day, but since then, the number of bacteria has been maintained and bacteriostatic. In addition, even if you look at the color tone and texture, it maintains a quality that is not uncomfortable as a salad.
In addition, after the test, when dressed and eaten, it was delicious with a salad flavor.

The soaking liquid of the present invention is extremely suitable for producing vegetables suitable for eating in a salad style, and the soaking vegetables obtained using this do not impair the flavor and color tone, and the raw vegetables are also delicious. Removed. Therefore, it is suitable for eating by dressing like a salad.

Claims (4)

  A raw vegetable soaking solution containing salt, an organic acid, and a koji mold and having a pH of 5 to 7.   The immersion liquid according to claim 1, wherein the organic acid is citric acid, fumaric acid, malic acid, lactic acid, gluconic acid, acetic acid or tartaric acid.   A vegetable soaked in the immersion liquid of claim 1 or 2. The vegetable according to claim 3, which is used for vegetable salad.