JP2009038988A - Method for cultivating genus allium plant slightly having pungent component - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for cultivating plants reduced in pungency and smell: and to provide the plant. <P>SOLUTION: The method comprises cultivating a plant with fertilizer solution having less sulphate or no sulphate for a prescribed period of time to induce the plant to be in sulfur-starving condition so as to obtain the plant reduced in causative substance of the pungency and the smell. The thus-obtained plant is usable as food as it is, or as a process material to be subjected to drying, pulverization or the like. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for cultivating a plant in which sulfur deficiency is induced and a plant using the same to reduce the content of causative substances of pungent taste and odor.

According to a questionnaire survey of parents with infants and children nationwide, vegetables that children dislike are predominantly "Peman", followed by "Leek", "Nasu" and "Shitake". Non-patent document 1). There are many people who dislike leeks because of their unique pungent taste and smell.
The causative substance of this pungent taste and odor is generated by the decomposition of sulfur-containing compounds (sulfur-containing amino acids) such as alliin sulfide, methine and isoallyline, which are a kind of allyl sulfide, and stimulates them by various chemical changes. Generates a unique odor such as odor.

Although there are great individual differences in the taste for the spiciness and smell peculiar to the genus Allium, the development of technology to control these is also progressing. Generally, in order to remove the pungent and bitterness derived from onions, water exposure is performed, but if not sufficiently performed, the removal may be insufficient. On the other hand, a method of heat treatment in the presence of a sulfur-containing compound when processing onion (Patent Document 1) and a method of processing with sodium bicarbonate to reduce the bad smell and pungent taste of garlic and leeks (Patent Document 2) are known. ing.
However, any method is a processing method when processing, and there is no known method related to a cultivation method for reducing allyl sulfide which causes pungent taste and odor.

Kagome Co., Ltd. News Release [online], Internet <URL: http://www.kagome.co.jp/news/2005/050811.html> JP 2006-320202 A JP 06-062781

  An object of this invention is to provide the cultivation method of the plant which reduced pungent taste and smell using sulfur deficiency, and the plant obtained by this cultivation method as a foodstuff and a processing raw material.

The present inventors have found that treating plants with sulfur deficiency significantly reduces the content of substances that cause pungent taste and odor of plants, and have completed the present invention.
That is, the present invention provides the following (1) to (8).
(1) A cultivation method for reducing the pungent taste and smell of an Allium genus plant, the method comprising cultivating the Allium genus plant in a sulfur-deficient state.
(2) The cultivation method according to the above (1), wherein the Allium genus plant is selected from garlic, onion, leek and leek.
(3) The cultivation method according to (1) or (2), wherein the cultivation is hydroponics.
(4) The cultivation method according to any one of the above items 1 to 3, wherein the cultivation is hydroponics using a fertilizer salt containing little or no sulfur.

(5) A plant body of an Allium genus plant with reduced pungent taste and smell, which is obtained by cultivation in a sulfur-deficient state.
(6) The plant according to (5), wherein the Allium genus plant is selected from garlic, onion, leek, and leek.
(7) The plant according to (5) or (6), wherein the cultivation is hydroponics.
(8) An orally ingestible food or processed food comprising the plant according to any one of (5) to (7) above.

  The allium plant in the present invention includes garlic (Allium sativum), onion (Allium cepa), raccoon (Allium chinense), leek (Allium tuberosum), leek (Allium fistulosum), and more preferably garlic, leek, onion. Leek can be used, and most preferred is leek.

  At the start of cultivation, it can be started from allium plant flakes, seeds, baskets (germs), small stalks obtained by tissue culture, or plants that have been cultivated for a certain period of time, preferably flakes , Seeds, baskets (pearls) and their normally cultivated plants. More preferred are seeds and their normally cultivated plants.

  In the present invention, the sulfur content that may be present in a deficient state may be derived from a compound that generates sulfate ions in an aqueous solution, for example, sulfates such as sodium sulfate, magnesium sulfate, potassium sulfate, calcium sulfate, and ammonium sulfate, Or it is a sulfuric acid and these can use 1 type (s) or 2 or more types, Preferably, they are magnesium sulfate, potassium sulfate, and ammonium sulfate.

  In this invention, it culture | cultivates for 1 to 90 days using the nutrient solution prepared so that it may not contain sulfur, and induce | generates a sulfur deficiency state to a plant. Even when sulfur content is included at the start of cultivation, the plant absorbs the sulfur content, so that the sulfur content in the nutrient solution is sufficiently reduced for 1 to 90 days to induce a sulfur deficiency state in the plant. Thus, it is possible to provide a plant with a reduced content of causative substances of pungent taste and odor.

  It is also possible to confirm that the plant is in a sulfur deficient state. For example, it is known that the content of O-acetylserine (OAS) involved in the biosynthesis of sulfur-containing compounds is increased due to sulfur deficiency ( Hopkins et al., Plant Physiology, 138, 433-440, 2005), by measuring the content of OAS, it is possible to determine the sulfur nutritional status of plants.

  As a form of the cultivation method, it can be used for soil cultivation or hydroponics (for example, hydroponics, spray cultivation, solid medium cultivation, etc.), but there are many sulfate ions in the soil. Hydroponic cultivation that allows easy management of sulfate ion concentration is preferred, and hydroponics is more preferred. The facility can be cultivated in a generally used facility, but an artificial lighting plant factory, a glass greenhouse, and a plastic house where sunlight is well contained are preferable.

  The nutrient solution used in the present invention can be prepared by dissolving fertilizer salts containing little or no sulfur, using agricultural water, groundwater, deionized water and the like as raw water. In general, the nutrient solution prescription for leek is 1 to 2 mM sulfate (new manual for nutrient solution cultivation, edited by Japan Institute of Horticultural Sciences, Seibundo Shinkosha). In many cases, the concentration does not decrease sufficiently even if the plant absorbs sulfur. Therefore, the sulfate ion concentration in the nutrient solution used in the present invention is 0.5 mM or less, preferably 0.2 mM or less. The nutrient solution used for cultivation can be prepared by blending components that can generally be used in the nutrient solution (for example, nitrogen, phosphoric acid, potassium, magnesium, calcium, etc.) except for sulfate ions.

  The amount of the sulfur-containing compound in the plant body of the genus Allium plant obtained by the method of the present invention is small compared to the plant body of the allium plant cultivated in soil or nutrient solution rich in sulfur, for example, in the case of leeks, The content of methine is 0.5 mg / g or less, preferably 0.1 mg / g or less, whereas the content in plants grown by the conventional method reaches 1.3 mg / g. The content of isoallylin is 5 mg / g or less, preferably 3 mg / g or less, more preferably 1 mg / g or less, while the content in plants grown by the conventional method reaches 7 mg / g. .

  The plant belonging to the genus Allium obtained in the present invention can be used as a whole or a part of the plant body, and can be used as a raw material for food as it is, or after being edible or crushed and dried.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to this.
Example 1. Examination of sulfate ion concentration and sulfur-containing compound content in plants Using green onion seedlings seeded on rock wool according to the established method, nutrient solution prepared with fertilizer without sulfate and 0.1 mM, 0.3 mM Cultivation was carried out for 6 weeks using a nutrient solution prepared to contain 0.5 mM sulfate ions and a normal nutrient solution containing 1.5 mM sulfate ions.
Even under conditions with less sulfur than usual, it grew to 50 g or more per strain (7 individuals), and there was no difference in the appearance (FIG. 1) and wet weight (FIG. 2) from normal cultivation.

For the obtained green onion, the content of methine, which is the main sulfur-containing amino acid, was determined by OPA post-column fluorescence HPLC (Imai et al. Plamta Med. 60, 417-20, 1994), and the content of isoariin was detected by HPLC-PDA (Ichikawa et al J. Agric. Food Chem. 54, 1535-40, 2006).
Green onions grown under cultivation conditions with low sulfur content compared to green onions cultivated using normal nutrient solution had a methine content of 5% or less of normal cultivation and an isoallylin content of 20% or less of normal cultivation. (FIGS. 3 and 4).

  From the above, leeks cultivated using this method are not different from ordinary cultivated products in appearance, but provide leeks with a reduced content of sulfur-containing amino acids that cause pungent taste and odor than normal cultivation. It turns out that it is possible.

Example 2 The normal effect of containing nutrient solution prepared with fertilizer without sulfate and 1.5mM sulfate ion using seedlings of leek seeded on rock wool according to the standard method for the influence of water used for nutrient solution preparation and grown for about 3 weeks Cultivated for 12 weeks using nutrient solution. Deionized water and well water were used as raw water for preparing the nutrient solution. The sulfate ion concentration in the used well water was 0.5 mM.

  Treatment A, Treatment B and Treatment C used nutrient solution and additional solution prepared with a fertilizer containing no sulfate. Regarding the combination of raw water used for the nutrient solution and the additional solution, the treatment A was deionized water-deionized water, the treatment B was well water-deionized water, and the treatment C was well water-well water. On the other hand, Process D is a general nutrient solution formulation containing 1.5 mM sulfate ions prepared using well water.

  In the obtained leek, methine content, which is a major sulfur-containing amino acid, was determined by OPA post-column fluorescence HPLC method (Imai et al. Platam Med. 60, 417-20, 1994), and isoariin content was detected by HPLC-PDA (Ichikawa et al. J. Agric. Food Chem. 54, 1535-40, 2006).

Reference examples Hydroponic cultivated green onions (brand name: Negitaro, JA Gamagori) and soil-cultivated leeks (produced in Shiraki-cho, Hiroshima Prefecture) were analyzed for the content of methine, which is a major sulfur amino acid, by OPA post-column fluorescence HPLC (Imai et al .Plamta Med. 60, 417-20, 1994), and isoallylin content was measured using HPLC-PDA detection (Ichikawa et al. J. Agric. Food Chem. 54, 1535-40, 2006).
Table 1 shows the results of measuring the methine content and the isoaryin content of the green onions for which the influence of water on the nutrient solution preparation was examined and the green onions in the reference example.

The hydroponically-cultivated leek or soil-cultivated leek showed a content 12 to 100 times higher than the methine content of the leek cultivated with the nutrient solution not containing sulfate described in Example 2. It was also shown that the isoariin content was 6 to 12 times higher.
Use of deionized water (treatment A and treatment B) is preferred, but if the concentration of sulfate ion contained in the well water used this time is 0.5 mM, it was possible to reduce sulfur-containing amino acids (treatment C). .

From the above, using the cultivation method of the present invention enables the production of leeks with significantly reduced pungent and odor-causing substances, compared to currently marketed hydroponics leek, food and processing raw materials It is possible to provide materials that can be used as
Industrial Applicability The cultivation method of the present invention enables the production of plants with reduced pungency and odor by using hydroponic cultivation equipment for plants such as leeks and leek currently used. It can be used as a food or processing raw material.

It is a figure which shows the external appearance of the leek which reduced the sulfate ion and hydroponically cultivated. It is a figure which shows the comparison of the wet weight of the leek which reduced the sulfate ion and hydroponically cultivated. It is a figure which shows the comparison of the methine content of the leek which reduced the sulfate ion and hydroponically cultivated. It is a figure which shows the comparison of the isoariin content of the leek which reduced the sulfate ion and hydroponically cultivated.

Claims (8)

  A cultivation method for reducing the pungent taste and smell of an Allium genus plant, comprising cultivating the Allium genus plant in a sulfur-deficient state.   The cultivation method according to claim 1, wherein the Allium genus plant is selected from garlic, onion, leek and leek.   The cultivation method according to claim 1 or 2, wherein the cultivation is hydroponics.   The cultivation method according to claims 1 to 3, wherein the cultivation is hydroponics using fertilizer salts containing little or no sulfur.   A plant of an Allium genus plant with reduced pungent taste and smell, which is obtained by cultivating in a sulfur-deficient state.   The plant body according to claim 5, wherein the Allium genus plant is selected from garlic, onion, leek, and leek.   The plant according to claim 5 or 6, wherein the cultivation is hydroponics.   An orally ingestible food or processed food comprising the plant according to any one of claims 5 to 7.