JP2018014943A - Browning prevention processing method of fresh vegetable and browning prevention processing liquid for fresh vegetable - Google Patents
Browning prevention processing method of fresh vegetable and browning prevention processing liquid for fresh vegetable Download PDFInfo
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- 239000007788 liquid Substances 0.000 title claims abstract description 65
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 50
- 230000002265 prevention Effects 0.000 title claims abstract description 35
- 238000003672 processing method Methods 0.000 title claims abstract description 4
- 238000012545 processing Methods 0.000 title abstract description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 107
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 62
- 238000000034 method Methods 0.000 claims abstract description 15
- 150000002540 isothiocyanates Chemical class 0.000 claims abstract description 8
- 239000002734 clay mineral Substances 0.000 claims abstract description 6
- 239000000243 solution Substances 0.000 claims description 36
- 239000007864 aqueous solution Substances 0.000 claims description 26
- 239000002304 perfume Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 14
- 239000003513 alkali Substances 0.000 abstract description 8
- 230000002411 adverse Effects 0.000 abstract description 4
- 238000007796 conventional method Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000005406 washing Methods 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 241000208822 Lactuca Species 0.000 description 44
- 235000003228 Lactuca sativa Nutrition 0.000 description 44
- 238000011156 evaluation Methods 0.000 description 24
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 20
- 235000019640 taste Nutrition 0.000 description 15
- 239000005708 Sodium hypochlorite Substances 0.000 description 14
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 11
- 235000016720 allyl isothiocyanate Nutrition 0.000 description 10
- 235000019658 bitter taste Nutrition 0.000 description 9
- 238000007654 immersion Methods 0.000 description 8
- 150000002500 ions Chemical class 0.000 description 6
- 235000019645 odor Nutrition 0.000 description 6
- 238000005057 refrigeration Methods 0.000 description 6
- 235000019606 astringent taste Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000012670 alkaline solution Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005868 electrolysis reaction Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- -1 hydroxide ions Chemical class 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- UKLNMMHNWFDKNT-UHFFFAOYSA-M sodium chlorite Chemical compound [Na+].[O-]Cl=O UKLNMMHNWFDKNT-UHFFFAOYSA-M 0.000 description 1
- 229960002218 sodium chlorite Drugs 0.000 description 1
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
本発明は、カット済み生鮮野菜を冷蔵保存した場合に生じる褐変を抑制し乃至は防止するための方法、及び、そのために使用する褐変防止処理液に関する。 TECHNICAL FIELD The present invention relates to a method for suppressing or preventing browning that occurs when freshly cut cut vegetables are stored in a refrigerator, and a browning prevention treatment liquid used for that purpose.
近年では、カットレタス等のカット済みの生鮮野菜が、一般消費用及び業務用として広く流通しているが、このようなカット済みの生鮮野菜においては、褐変が生じやすいという問題がある。生鮮野菜において褐変が生じると商品価値が低下してしまうため、従来より生鮮野菜の加工時等において、褐変を抑制乃至は防止するための各種の対策（褐変防止方法）が講じられている。 In recent years, cut fresh vegetables such as cut lettuce have been widely distributed for general consumption and business use. However, such cut fresh vegetables have a problem that browning is likely to occur. When browning occurs in fresh vegetables, the value of the product is lowered. Therefore, various measures (inhibition methods for browning) have been taken to suppress or prevent browning during processing of fresh vegetables.
例えば、５０℃程度の低温の湯や８０〜１００℃程度の熱水又は蒸気を用いて、カット済み生鮮野菜に対して加熱処理を行い、表面の蝋状物質を溶かして殺菌する方法や、次亜塩素酸Ｎａ水溶液等を用いて洗浄する方法等が実施されている（特許文献１〜３）。 For example, using a low temperature hot water of about 50 ° C., hot water of about 80-100 ° C. or steam, heat-treating the cut fresh vegetables to dissolve and sterilize the waxy substance on the surface, A cleaning method using a sodium chlorite aqueous solution or the like has been implemented (Patent Documents 1 to 3).
上記のような従来の褐変防止方法は、総じて処理に時間がかかるという問題があり、また、湯或いは蒸気を用いる場合には、加熱のためのエネルギーコストや、大掛かりな専用の機械設備が必要になるという問題がある。 The conventional browning prevention methods as described above have a problem that it takes a long time to process, and when using hot water or steam, energy costs for heating and large dedicated mechanical equipment are required. There is a problem of becoming.
また、次亜塩素酸Ｎａ水溶液を用いる場合には、低濃度で使用すると十分な褐変防止効果が得られないという問題がある一方で、ある程度高い濃度で使用すると食味に悪影響を与えてしまうという問題があり、浸漬後に洗浄工程が必要になるという問題がある。 In addition, when using a sodium hypochlorite aqueous solution, there is a problem that a sufficient browning prevention effect cannot be obtained if used at a low concentration, while a taste is adversely affected if used at a somewhat high concentration. There is a problem that a cleaning step is required after immersion.
本発明は、このような従来技術における問題を解決しようとするものであって、極めて簡単に、しかも短時間で実施することができ、また、食味に悪影響を与えることなく、かつ、従来方法と比較して十分な褐変防止効果を期待することができる生鮮野菜の褐変防止処理方法、及び、そのための処理液を提供することを目的とする。 The present invention is intended to solve such problems in the prior art, and can be carried out very simply and in a short time, without adversely affecting the taste, and with the conventional method. It aims at providing the browning prevention processing method of the fresh vegetables which can expect sufficient browning prevention effect compared with the comparison, and the processing liquid for it.
本発明に係る生鮮野菜用褐変防止処理液は、電解アルカリイオン水を８〜１２容量％含有し、かつ、エタノールを３〜７容量％含有する水溶液であることを特徴としている。尚、この水溶液に、更にイソチオシアネートを１０〜２００ｐｐｍ添加することが好ましく、また、電解アルカリイオン水として、結晶性粘土鉱物が溶解した原料水を電気分解して得られたｐＨ１２以上の強アルカリ性のものを用いることが好ましい。 The browning prevention treatment liquid for fresh vegetables according to the present invention is an aqueous solution containing 8 to 12% by volume of electrolytic alkaline ionized water and 3 to 7% by volume of ethanol. In addition, it is preferable to further add 10-200 ppm of isothiocyanate to this aqueous solution, and, as electrolytic alkaline ionized water, a strongly alkaline alkaline solution having a pH of 12 or more obtained by electrolyzing raw water in which crystalline clay mineral is dissolved. It is preferable to use one.
本発明に係る生鮮野菜の褐変防止処理方法は、電解アルカリイオン水を８〜１２容量％含有し、かつ、エタノールを３〜７容量％含有する水溶液である生鮮野菜用褐変防止処理液に、洗浄及びカット済みの生鮮野菜を１〜１０分間（より好ましくは２〜５分間）浸漬することを特徴としている。尚、生鮮野菜用褐変防止処理液として、更にイソチオシアネートを１０〜２００ｐｐｍ添加したものを用いることが好ましく、また、電解アルカリイオン水として、結晶性粘土鉱物が溶解した原料水を電気分解して得られたｐＨ１２以上の強アルカリ性のものを用いた処理液を使用することが好ましい。 The method for preventing browning of fresh vegetables according to the present invention is performed by washing the anti-browning solution for fresh vegetables, which is an aqueous solution containing 8 to 12% by volume of electrolytic alkaline ionized water and 3 to 7% by volume of ethanol. And the cut fresh vegetables are immersed for 1 to 10 minutes (more preferably 2 to 5 minutes). In addition, it is preferable to use what added 10-200 ppm of isothiocyanate as a browning prevention treatment liquid for fresh vegetables, and it is obtained by electrolyzing raw material water in which crystalline clay mineral is dissolved as electrolytic alkaline ionized water. It is preferable to use a treatment solution using a strong alkaline solution having a pH of 12 or higher.
本発明に係る生鮮野菜の褐変防止処理方法は、大掛かりな専用の設備を必要とせず、常温で実施できるためエネルギーコストもかからず、また、処理液への浸漬処理後における再度の洗浄工程は不要であるため極めて簡単に、しかも短時間（１〜１０分間）で実施することができる。更に、食味に悪影響を与えることなく、かつ、従来方法と比較して十分な褐変防止効果を期待することができる。 The method for preventing browning of fresh vegetables according to the present invention does not require large-scale dedicated equipment and can be carried out at room temperature, so there is no energy cost, and the cleaning process after the immersion treatment in the processing liquid is Since it is unnecessary, it can be carried out very easily and in a short time (1 to 10 minutes). Furthermore, a sufficient browning prevention effect can be expected without adversely affecting the taste and compared with the conventional method.
本発明は、「生鮮野菜用褐変防止処理液」として実施することができるほか、「生鮮野菜の褐変防止処理方法」としても実施することができる。 The present invention can be practiced as a “browning prevention treatment solution for fresh vegetables” and also as a “browning prevention treatment method for fresh vegetables”.
本発明に係る「生鮮野菜用褐変防止処理液」は、電解アルカリイオン水を８〜１２容量％、エタノールを３〜７容量％含有する水溶液であることを特徴とするものであり（第一実施形態）、或いは、電解アルカリイオン水を８〜１２容量％、エタノールを３〜７容量％含有するほか、更にイソチオシアネート（カラシ抽出物の主成分であるアリルイソチオシアネート等）を１０〜２００ｐｐｍ含有する水溶液であることを特徴とするものである（第二実施形態）。 The “browning prevention solution for fresh vegetables” according to the present invention is an aqueous solution containing 8 to 12% by volume of electrolytic alkaline ionized water and 3 to 7% by volume of ethanol (first implementation) Form), or containing 8 to 12% by volume of electrolytic alkaline ionized water and 3 to 7% by volume of ethanol, and further containing 10 to 200 ppm of isothiocyanate (such as allyl isothiocyanate which is the main component of mustard extract). It is an aqueous solution (second embodiment).
この褐変防止処理液において使用する電解アルカリイオン水としては、化学的なアルカリ剤を用いることなく、物理的に水酸イオンを多くすることにより、酸化還元電位でいうところのアルカリ性を呈するものであれば、どのようなものであっても良いが、結晶性粘土鉱物が溶解した原料水を電気分解して得られたｐＨ１２以上の強アルカリ性のもの（特に、特許第２９４９３２２号の請求項１に記載されている電解アルカリイオン水）を使用することが好ましい。 The electrolytic alkaline ionized water used in this anti-browning treatment solution is one that exhibits alkalinity in terms of redox potential by physically increasing the amount of hydroxide ions without using a chemical alkaline agent. Any material may be used, but a strongly alkaline one having a pH of 12 or more obtained by electrolyzing the raw material water in which the crystalline clay mineral is dissolved (particularly described in claim 1 of Japanese Patent No. 2949322). It is preferable to use electrolytic alkaline ionized water).
本発明に係る「生鮮野菜の褐変防止処理方法」は、洗浄及びカット済みの生鮮野菜を、上記第一実施形態又は第二実施形態の生鮮野菜用褐変防止処理液に１〜１０分間浸漬することを特徴とするものである（第三実施形態）。 The "fresh vegetable browning prevention treatment method" according to the present invention is to immerse the washed and cut fresh vegetable in the browning prevention treatment solution for fresh vegetables of the first embodiment or the second embodiment for 1 to 10 minutes. (3rd embodiment).
本発明の第一実施形態に係る生鮮野菜用褐変防止処理液を用いて、洗浄及びカット済みの生鮮野菜に対して浸漬処理を行った場合（第三実施形態に係る方法を実施した場合）、処理した生鮮野菜を冷蔵保存した際に、褐変を比較的長期（少なくとも６日間）にわたって好適に抑制することができる。また、本発明の第二実施形態に係る生鮮野菜用褐変防止処理液を用いて、洗浄及びカット済みの生鮮野菜に対して浸漬処理を行った場合（第三実施形態に係る方法を実施した場合）には、より効果的に褐変を抑制することができる。尚、処理液中への浸漬時間については、１分間未満であると十分な効果が期待できず、また、１０分間を超えて浸漬処理を継続しても、それ以上の効果は期待できないため、１〜１０分間とすることが好適であり、２〜５分間とすることが更に好ましい。 When the immersion treatment is performed on the washed and cut fresh vegetables using the browning prevention treatment liquid for fresh vegetables according to the first embodiment of the present invention (when the method according to the third embodiment is performed), When the treated fresh vegetables are stored in a refrigerator, browning can be suitably suppressed over a relatively long period (at least 6 days). Moreover, when the immersion treatment is performed on the washed and cut fresh vegetables by using the browning prevention liquid for fresh vegetables according to the second embodiment of the present invention (when the method according to the third embodiment is performed) ) Can suppress browning more effectively. In addition, about immersion time in a process liquid, since sufficient effect cannot be expected if it is less than 1 minute, and even if it continues immersion treatment over 10 minutes, since the effect beyond it cannot be expected, The time is preferably 1 to 10 minutes, and more preferably 2 to 5 minutes.
本発明の第一実施形態に係る生鮮野菜用褐変防止処理液の有効性を確認すべく、各種の処理液（本発明及び比較例）を用意して、カット済み生鮮野菜の浸漬処理を行い、約５℃で冷蔵した場合の褐変防止効果等について検証を行った。具体的には、カットして水道水で３分間流水洗浄した同一コンディションの生鮮レタスの葉（芯に近い部分、中間部分、及び、葉先部分）を、一つのグループが約４０ｇ程度となるように小分けし、各種の処理液にそれぞれ２分間浸漬し、ペーパータオルで表面の水分を拭き取り、チャック付きポリ袋に収容、密閉し、約５℃で冷蔵保存し、外観の経時変化（２４時間後、及び、９６時間後）を観察した。また、ポリ袋に収容する際に、一部を試食して食味（アルコール臭、苦味、渋味等）を確認した。 In order to confirm the effectiveness of the browning prevention treatment liquid for fresh vegetables according to the first embodiment of the present invention, various treatment liquids (the present invention and comparative examples) are prepared, and the cut fresh vegetables are dipped. It verified about the browning prevention effect etc. at the time of refrigeration at about 5 degreeC. Specifically, fresh lettuce leaves (parts close to the core, middle part, and leaf tip part) of the same condition that have been cut and washed with tap water for 3 minutes so that one group is about 40 g Subdivided into various treatment solutions for 2 minutes each, wiped the surface moisture with a paper towel, stored in a plastic bag with a zipper, sealed, refrigerated at about 5 ℃, change in appearance over time (after 24 hours, And 96 hours later). Moreover, when accommodated in a plastic bag, a part was tasted and the taste (alcohol smell, bitterness, astringency, etc.) was confirmed.
尚、処理液としては、電解アルカリイオン水の濃度を５段階（０％、０．１％、１％、１０％、２０％）に変化させるとともに、エタノールの濃度を６段階（０％、０．５％、１％、２％、５％、１０％）に変化させることによって３０種類の水溶液（本発明及び比較例）をそれぞれ２００ｍｌずつ用意して使用したほか、従来例（比較例）として、次亜塩素酸Ｎａ１５０ｐｐｍ水溶液を使用した。 In addition, as a processing liquid, while changing the density | concentration of electrolysis alkaline ionized water to five steps (0%, 0.1%, 1%, 10%, 20%), the density | concentration of ethanol is made into six steps (0%, 0%). .5%, 1%, 2%, 5%, 10%), and prepared and used 30 kinds of aqueous solutions (invention and comparative example) 200 ml each, and as a conventional example (comparative example) A 150 ppm aqueous solution of sodium hypochlorite was used.
下記の表１は、電解アルカリイオン水の濃度及びエタノールの濃度を変化させた上記３０種類の処理液（本発明及び比較例）に浸漬し、水分を拭き取ったレタスを試食して食味を確認した結果を纏めたものである。
上表の通り、電解アルカリイオン水濃度が２０％以上の処理液にレタスを浸漬すると、渋味（電解アルカリイオン水に由来すると推測される）が感じられ、問題があるということがわかった。また、エタノール濃度が１０％以上の処理液に浸漬すると、苦味や刺激臭（エタノールに由来すると推測される）が感じられ、問題があるということがわかった。従って、食味の観点からは、処理液として電解アルカリイオン水濃度２０％未満、エタノール濃度１０％未満のものを使用すべきであることが確認された。 As shown in the above table, it was found that when lettuce was immersed in a treatment solution having an electrolytic alkaline ionized water concentration of 20% or more, astringency (presumed to be derived from electrolytic alkaline ionized water) was felt and there was a problem. Further, it was found that when immersed in a treatment liquid having an ethanol concentration of 10% or more, bitterness and irritating odors (presumed to be derived from ethanol) were felt, and there was a problem. Therefore, from the viewpoint of taste, it was confirmed that a treatment liquid having an electrolytic alkaline ionized water concentration of less than 20% and an ethanol concentration of less than 10% should be used.
更に、処理液におけるエタノール濃度を２％とした場合であって、電解アルカリイオン水濃度を０％とした場合には、苦味や刺激臭が僅かに感じられたが、電解アルカリイオン水を０．１％以上配合することにより、苦味や刺激臭の問題が改善されることがわかった。また、処理液におけるエタノール濃度を５％とした場合であって、電解アルカリイオン水濃度を０％とした場合には、苦味や刺激臭が顕著に感じられたが、電解アルカリイオン水を０．１〜１％配合することにより、苦味や刺激臭が和らげられ、電解アルカリイオン水を１０％配合することにより、苦味や刺激臭の問題が改善されることがわかった。 Furthermore, when the ethanol concentration in the treatment liquid was 2% and the electrolytic alkaline ionized water concentration was 0%, bitterness and irritating odor were slightly felt, but the electrolytic alkaline ionized water was reduced to 0.00%. It has been found that the problem of bitterness and pungent odor is improved by blending 1% or more. Further, when the ethanol concentration in the treatment liquid was 5% and the electrolytic alkaline ionized water concentration was 0%, bitterness and irritating odor were noticeable, but the electrolytic alkaline ionized water was reduced to 0.00%. It was found that by blending 1 to 1%, bitterness and pungent odor were alleviated, and by adding 10% electrolytic alkaline ionized water, the problem of bitterness and pungent odor was improved.
図１〜図７は、各種の処理液に浸漬した後、冷蔵保存を開始してから２４時間経過時点のレタスの外観を撮影した写真である。より詳細には、図１は、エタノール濃度が０％で、電解アルカリイオン水濃度が０〜２０％の５種類の処理液を使用したレタス（芯に近い部分、中間部分、葉先部分）の写真である。図２は、エタノール濃度を０．５％とした５種類の処理液（電解アルカリイオン水濃度のバリエーションについては図１の例と同様。以下、図６の例まで同じ。）を使用したレタスの写真、図３は、エタノール濃度を１％とした５種類の処理液を使用したレタスの写真、図４は、エタノール濃度を２％とした５種類の処理液を使用したレタスの写真、図５は、エタノール濃度を５％とした５種類の処理液を使用したレタスの写真、図６は、エタノール濃度を１０％とした５種類の処理液を使用したレタスの写真である。また、図７は、次亜塩素酸Ｎａ１５０ｐｐｍ水溶液を処理液として使用したレタスの写真である。 1 to 7 are photographs of the appearance of lettuce after 24 hours from the start of refrigerated storage after being immersed in various processing solutions. More specifically, FIG. 1 shows lettuce (part close to the core, middle part, leaf tip part) using five types of treatment solutions having an ethanol concentration of 0% and an electrolytic alkaline ionized water concentration of 0 to 20%. It is a photograph. FIG. 2 is a diagram of lettuce using five types of treatment liquids with an ethanol concentration of 0.5% (the variation of electrolytic alkaline ionized water concentration is the same as the example of FIG. 1; the same applies to the example of FIG. 6 below). Photograph, FIG. 3 is a photograph of lettuce using five kinds of treatment liquids with an ethanol concentration of 1%, FIG. 4 is a photograph of lettuce using five kinds of treatment liquids with an ethanol concentration of 2%, FIG. FIG. 6 is a photograph of lettuce using five types of treatment liquids with an ethanol concentration of 5%, and FIG. 6 is a photograph of lettuce using five types of treatment liquids with an ethanol concentration of 10%. FIG. 7 is a photograph of lettuce using a 150 ppm aqueous solution of sodium hypochlorite as a treatment liquid.
下記の表２は、図１〜図７に示すレタスの部位毎の外観（褐変の程度）の評価点、及び、総合評価を纏めたものである。尚、「部位毎の外観の評価点」については、次のような基準に従って判定した。
・褐変が生じていないもの → ０点
・ごく僅かに褐変が認められたもの → １点
・僅かに褐変が認められたもの → ２点
・やや明確に褐変が認められたもの → ３点
・明確に褐変が認められたもの → ４点
・顕著に褐変が認められたもの → ５点
また、「総合評価」については、部位毎の外観の評価点を加算し、合計点が１点以下のものを「○」、２点のものを「△」、３点以上のものを「×」とした。
・ No browning → 0 points ・ Slightly browned → 1 point ・ Slightly browned → 2 ・ Slightly browned → 3 ・ Clear → 4 points ・ Remarkably browning → 5 points For “Comprehensive evaluation”, add the external appearance evaluation points for each part, and the total score is 1 point or less “◯”, 2 points were “Δ”, and 3 points or more were “x”.
上表の通り、電解アルカリイオン水濃度が２０％の処理液、又は、エタノール濃度が５％以上の処理液を使用した場合において、次亜塩素酸Ｎａ１５０ｐｐｍ水溶液を処理液として使用した場合と比較して、褐変の発生を効果的に抑制できることが確認された。 As shown in the table above, when using a treatment liquid with an electrolytic alkaline ionized water concentration of 20% or a treatment liquid with an ethanol concentration of 5% or more, compared with the case of using a 150 ppm aqueous solution of sodium hypochlorite as the treatment liquid. It was confirmed that the occurrence of browning can be effectively suppressed.
図８〜図１４は、冷蔵保存を開始してから９６時間（４日）経過時点のレタスの外観を撮影した写真である。 8 to 14 are photographs taken of the appearance of lettuce when 96 hours (4 days) have elapsed since the start of refrigerated storage.
下記の表３は、図８〜図１４に示すレタスの部位毎の外観（褐変の程度）の評価点、及び、総合評価を纏めたものである。尚、「部位毎の外観の評価点」の判定基準は、表２における場合と同様である。一方、「総合評価」については、部位毎の外観の評価点を加算し、合計点が５点以下のものを「○」、６〜１０点のものを「△」、１１点以上のものを「×」とした。
上表の通り、エタノール濃度が５％以上の処理液を使用した場合には、次亜塩素酸Ｎａ１５０ｐｐｍ水溶液を処理液として使用した場合と比較して、褐変の発生を効果的に抑制できることが確認された。 As shown in the table above, when using a treatment liquid with an ethanol concentration of 5% or more, it was confirmed that the occurrence of browning can be effectively suppressed compared to the case where a 150 ppm aqueous sodium hypochlorite solution is used as the treatment liquid. It was done.
下記の表４は、表１〜表３に示す評価の結果（処理液として次亜塩素酸Ｎａ１５０ｐｐｍ水溶液を使用した場合の評価を除く）を纏めたものである。尚ここでは、三つの評価項目（表１に示す食味の評価、表２に示す２４時間経過時の外観の評価、及び、表３に示す９６時間経過時の外観の評価）のうち、一つでも「×」を含むものについては最終総合評価を「×」とし、一つでも「△」を含むものについては「△」とし、すべてが「○」となったものについては「○」とした。
上表の通り、エタノール濃度が２％以下の処理液を使用した場合には、十分な褐変防止効果を得ることができないことが判った。また、エタノール濃度が１０％の処理液を使用した場合、主として食味の問題から低調な評価となった。また、処理液におけるエタノール濃度を５％とした場合において、電解アルカリイオン水の濃度を１％以下とした場合、及び、２０％以上とした場合も、食味の問題をクリアできず、又は、十分な褐変防止効果を得ることができないことが判った。一方、処理液におけるエタノール濃度を５％とした場合において、電解アルカリイオン水の濃度を１０％とすることにより、十分な褐変防止効果を得ることができ、また、食味の問題もクリアできることが確認された。 As shown in the above table, it was found that when a treatment liquid having an ethanol concentration of 2% or less was used, a sufficient browning prevention effect could not be obtained. In addition, when a treatment solution having an ethanol concentration of 10% was used, the evaluation was poor mainly due to a taste problem. In addition, when the ethanol concentration in the treatment liquid is 5%, when the electrolytic alkaline ionized water concentration is 1% or less, and when the concentration is 20% or more, the taste problem cannot be cleared or is sufficient. It was found that the effect of preventing browning cannot be obtained. On the other hand, when the ethanol concentration in the treatment liquid is 5%, it is confirmed that by setting the electrolytic alkaline ionized water concentration to 10%, a sufficient browning prevention effect can be obtained and the taste problem can be cleared. It was done.
尚、表４に纏めた結果をもとに、電解アルカリイオン水濃度１０％、エタノール濃度５％の処理液を中心として、各要素を±２％変動させて、つまり、電解アルカリイオン水濃度を８〜１２％、エタノール濃度を３〜７％とした処理液（電解アルカリイオン水濃度１０％、エタノール濃度５％としたものを除く）について更に試験を行ったところ、電解アルカリイオン水濃度１０％、エタノール濃度５％の処理液とほぼ同様の結果となった。 In addition, based on the results summarized in Table 4, each element was varied ± 2% around the treatment solution having an electrolytic alkali ion water concentration of 10% and an ethanol concentration of 5%, that is, the electrolytic alkali ion water concentration was changed. When a test was further conducted on a treatment solution (excluding those having an electrolytic alkali ion water concentration of 10% and an ethanol concentration of 5%) having 8 to 12% and an ethanol concentration of 3 to 7%, an electrolytic alkali ion water concentration of 10% The results were almost the same as those of the treatment liquid having an ethanol concentration of 5%.
本発明の第二実施形態に係る生鮮野菜用褐変防止処理液の有効性を確認すべく、各種の処理液（本発明及び比較例）を用意して、生鮮野菜の浸漬処理を行い、約５℃で冷蔵した場合の褐変防止効果等について検証を行った。具体的には、カットして水道水で３分間流水洗浄した生鮮レタスの葉を、各種の処理液に２分間浸漬し、ペーパータオルで表面の水分を拭き取り、チャック付きポリ袋に約４０ｇずつ収容、密閉し、冷蔵（約５℃）保存し、外観の経時変化（９６時間後）を観察した。また、冷蔵開始から９６時間経過時点で一部を試食して食味（アルコール臭、苦味、渋味等）を確認した。 In order to confirm the effectiveness of the browning prevention treatment liquid for fresh vegetables according to the second embodiment of the present invention, various treatment liquids (the present invention and comparative examples) are prepared, and the fresh vegetables are dipped, and about 5 The effect of preventing browning when refrigerated at ℃ was verified. Specifically, fresh lettuce leaves that have been cut and washed with running water for 3 minutes are immersed in various treatment solutions for 2 minutes, the surface moisture is wiped off with a paper towel, and about 40 g each is stored in a plastic bag with a chuck, Sealed and stored refrigerated (approximately 5 ° C.), and changes in appearance over time (after 96 hours) were observed. In addition, a portion was sampled after 96 hours from the start of refrigeration, and the taste (alcohol smell, bitterness, astringency, etc.) was confirmed.
尚、処理液としては、電解アルカリイオン水の濃度を１０％に固定し、エタノールの濃度を３段階（０％、５％、１０％）に変化させるとともに、アリルイソチオシアネート（イソチオシアン酸アリル）を５段階（０ｐｐｍ、１０ｐｐｍ、５０ｐｐｍ、１００ｐｐｍ、２００ｐｐｍ）に変化させて添加することによって１５種類の水溶液をそれぞれ２００ｍｌずつ用意して使用したほか、従来例として、次亜塩素酸Ｎａ１５０ｐｐｍ水溶液を使用した。 As the treatment liquid, the concentration of electrolytic alkaline ionized water is fixed to 10%, the concentration of ethanol is changed in three stages (0%, 5%, 10%), and allyl isothiocyanate (allyl isothiocyanate) is added. In addition to preparing and using 200 ml each of 15 types of aqueous solutions by changing in five stages (0 ppm, 10 ppm, 50 ppm, 100 ppm, 200 ppm), a 150 ppm aqueous solution of sodium hypochlorite was used as a conventional example.
図１５は、上記１５種類の処理液に浸漬した後、冷蔵保存を開始してから９６時間経過時点のレタスの外観を撮影した写真である。また、図１６は、次亜塩素酸Ｎａ１５０ｐｐｍ水溶液を処理液として使用し、浸漬後、冷蔵保存を開始してから９６時間経過時点のレタスの外観の写真である。 FIG. 15 is a photograph of the appearance of lettuce taken after 96 hours from the start of refrigerated storage after being immersed in the 15 types of treatment solutions. FIG. 16 is a photograph of the appearance of lettuce after 96 hours from the start of refrigerated storage after immersion using a 150 ppm aqueous solution of sodium hypochlorite as the treatment liquid.
下記の表５は、図１５、図１６に示すレタス（上記１６種類の処理液に浸漬し、冷蔵保存を開始してから９６時間経過時点のレタス）を試食して食味を確認した結果と、各レタスの外観（芯に近い部分、及び、葉部分（中間部分及び葉先部分）についての褐変の程度）の評価点、及び、総合評価を纏めたものである。尚、「外観の評価点」の判定基準は、表２における場合と同様である。一方、「総合評価」については、食味に問題があるもの、又は、外観の評価点を加算した合計点が９点以上のものを「×」、食味に問題がなく、かつ、外観の評価点の合計点が６〜８点のものを「△」、５点以下のものを「○」、３点以下のものを「◎」とした。
試食した結果、エタノール濃度を０％としたグループの食味については、いずれも特に問題はなく、エタノール濃度を５％としたグループにおいては、いずれもレタス自体の甘味が感じられた。一方、エタノール濃度を１０％としたグループにおいては、アルコールの苦味が感じられ、問題があると判定された。外観（褐変の程度）については、エタノール濃度を５％としたグループにおいて、アリルイソチオシアネートを１０ｐｐｍ以上添加した場合に、アリルイソチオシアネートを添加しなかった場合と比べて、より効果的に褐変を防止できることが確認された。尚、アリルイソチオシアネートの代わりに、他のイソチオシアネート（天然抽出物又は合成物）を添加した場合も、同様の効果が期待できると考えられる。 As a result of the tasting, there was no particular problem with the taste of the group with the ethanol concentration of 0%, and the sweetness of lettuce itself was felt in the group with the ethanol concentration of 5%. On the other hand, in the group in which the ethanol concentration was 10%, the bitter taste of alcohol was felt and it was determined that there was a problem. In terms of appearance (degree of browning), in the group where the ethanol concentration was 5%, when allyl isothiocyanate was added at 10 ppm or more, browning was prevented more effectively than when allyl isothiocyanate was not added. It was confirmed that it was possible. In addition, it is thought that the same effect can be expected when other isothiocyanate (natural extract or synthetic product) is added instead of allyl isothiocyanate.
本発明の第二実施形態に係る生鮮野菜用褐変防止処理液の有効性を確認すべく、各種の処理液（本発明及び比較例）を用意して、生鮮野菜の浸漬処理を行い、約１０℃で冷蔵した場合の褐変防止効果等について検証を行った。具体的には、カットして水道水で３分間流水洗浄した生鮮レタスの葉を、各種の処理液に２分間浸漬し、ペーパータオルで表面の水分を拭き取り、シャーレに約３０〜４０ｇずつ収容し、約１０℃で冷蔵保存し、外観の経時変化（０時間後、２４時間後、９６時間後、１４４時間後）を観察した。 In order to confirm the effectiveness of the browning prevention treatment liquid for fresh vegetables according to the second embodiment of the present invention, various treatment liquids (the present invention and comparative examples) are prepared, and a fresh vegetable immersion treatment is performed. The effect of preventing browning when refrigerated at ℃ was verified. Specifically, fresh lettuce leaves that have been cut and washed with running water for 3 minutes are dipped in various treatment solutions for 2 minutes, the surface moisture is wiped off with a paper towel, and each about 30-40 g is stored in a petri dish. After refrigerated storage at about 10 ° C., changes in appearance over time (after 0, 24, 96 and 144 hours) were observed.
尚、処理液としては、次亜塩素酸Ｎａ１５０ｐｐｍ水溶液（処理液Ａ）（比較例）と、電解アルカリイオン水濃度１０％、エタノール濃度４．５％の水溶液にアリルイソチオシアネート１００ｐｐｍを添加したもの（処理液Ｂ）（本発明）、及び、エタノール濃度４．５％の水溶液にアリルイソチオシアネート１００ｐｐｍを添加したもの（処理液Ｃ）（比較例）の３種類をそれぞれ２００ｍｌずつ用意して使用した。 In addition, as a processing liquid, sodium hypochlorite 150ppm aqueous solution (processing liquid A) (comparative example), what added 100 ppm of allyl isothiocyanate to the aqueous solution of electrolytic alkali ion water concentration 10%, ethanol concentration 4.5% ( 200 ml of each of three types of treatment liquid B) (present invention) and a solution in which 100 ppm of allyl isothiocyanate was added to an aqueous solution having an ethanol concentration of 4.5% (treatment liquid C) (comparative example) were used.
図１７は、上記３種類の処理液Ａ〜Ｃに浸漬した後、冷蔵保存（約１０℃）を開始してから０時間（処理直後）、２４時間、９６時間、及び、１４４時間経過時点のレタスの外観をそれぞれ撮影した写真である。尚、次亜塩素酸Ｎａ１５０ｐｐｍ水溶液（処理液Ａ）（比較例）を用いた試験においては、同水溶液に２分間浸漬した後、水道水に５分間浸漬してから冷蔵保存を行った。 FIG. 17 shows the time points after the lapse of 0 hours (immediately after the treatment), 24 hours, 96 hours, and 144 hours from the start of refrigerated storage (about 10 ° C.) after being immersed in the above three types of treatment liquids A to C These are photographs of the appearance of lettuce. In addition, in the test using 150 ppm aqueous solution of sodium hypochlorite (treatment liquid A) (comparative example), the sample was immersed in the aqueous solution for 2 minutes and then immersed in tap water for 5 minutes, and then refrigerated.
下記の表６は、図１７に示すレタスの外観の観察結果を纏めたものである。
上表の通り、本発明に係る処理液Ｂ（電解アルカリイオン水濃度１０％、エタノール濃度４．５％の水溶液にアリルイソチオシアネート１００ｐｐｍを添加したもの）を使用した場合には、１０℃で冷蔵保存した場合でも、少なくとも６日間にわたって効果的に褐変を抑制できることが確認された。また、本発明に係る処理液Ｂを使用した場合には、処理液Ａ（次亜塩素酸Ｎａ１５０ｐｐｍ水溶液）、及び、処理液Ｃ（エタノール濃度４．５％の水溶液にアリルイソチオシアネート１００ｐｐｍを添加したもの）を使用した場合と比べて、より効果的に褐変を抑制できることが確認された。 As shown in the above table, when the treatment liquid B according to the present invention (a solution in which 100 ppm of allyl isothiocyanate was added to an aqueous solution having an electrolytic alkali ion water concentration of 10% and an ethanol concentration of 4.5%) was refrigerated at 10 ° C. Even when stored, it was confirmed that browning can be effectively suppressed for at least 6 days. Further, when the treatment liquid B according to the present invention was used, 100 ppm of allyl isothiocyanate was added to the treatment liquid A (150 ppm aqueous sodium hypochlorite solution) and the treatment liquid C (ethanol concentration 4.5% aqueous solution). It was confirmed that browning can be suppressed more effectively than in the case of using the above.
尚、上記実施例１〜３においては、生鮮野菜として「レタス」を用いた場合の試験結果を一例として説明したが、本発明の適用対象はレタスに限定されるものではなく、キャベツやその他の葉物生鮮野菜、或いは、大根等の根菜類や、その他の生鮮野菜類においても、同様の褐変防止効果を期待することができる。 In addition, in the said Examples 1-3, although the test result at the time of using "lettuce" as a fresh vegetable was demonstrated as an example, the application object of this invention is not limited to lettuce, cabbage and other The same browning prevention effect can be expected for fresh leafy vegetables, root vegetables such as radishes, and other fresh vegetables.
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|---|---|---|---|---|
| JPS63280A (en) * | 1986-06-19 | 1988-01-05 | Karufua Chem Kk | Agent for keeping freshness of perishable food |
| JPH02102783A (en) * | 1988-10-11 | 1990-04-16 | Marui Kosuke | Improvement of electrodialytic process |
| JPH02222645A (en) * | 1989-02-23 | 1990-09-05 | Nippon Oil & Fats Co Ltd | Freshness retaining agent for vegetables and fruits |
| JPH07107900A (en) * | 1993-10-08 | 1995-04-25 | Aron World:Kk | Method for drying food material such as vegetable or fruit |
| JPH0824865A (en) * | 1994-07-19 | 1996-01-30 | Aron World:Kk | Ion water and method and apparatus for producing the same |
| JP2001299210A (en) * | 2000-04-26 | 2001-10-30 | Shikoku Instrumentation Co Ltd | Solution and method for preventing cut surface of lettuce from browning |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7107900B2 (en) | 2019-08-26 | 2022-07-27 | 日立建機株式会社 | construction machinery |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63280A (en) * | 1986-06-19 | 1988-01-05 | Karufua Chem Kk | Agent for keeping freshness of perishable food |
| JPH02102783A (en) * | 1988-10-11 | 1990-04-16 | Marui Kosuke | Improvement of electrodialytic process |
| JPH02222645A (en) * | 1989-02-23 | 1990-09-05 | Nippon Oil & Fats Co Ltd | Freshness retaining agent for vegetables and fruits |
| JPH07107900A (en) * | 1993-10-08 | 1995-04-25 | Aron World:Kk | Method for drying food material such as vegetable or fruit |
| JPH0824865A (en) * | 1994-07-19 | 1996-01-30 | Aron World:Kk | Ion water and method and apparatus for producing the same |
| JP2001299210A (en) * | 2000-04-26 | 2001-10-30 | Shikoku Instrumentation Co Ltd | Solution and method for preventing cut surface of lettuce from browning |
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| 食品と科学, 1983，VOL.26，NO.1，P.39, JPN6020008891, ISSN: 0004316362 * |
| 食品と開発，1996，VOL.31，NO.7，P.17-21, JPN6020008892, ISSN: 0004316363 * |
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