JP6071458B2 - Method for producing containerized root vegetables and method for preventing discoloration of container root vegetables - Google Patents

Description

  The present invention relates to a method for producing root vegetables in a container and a method for preventing discoloration of root vegetables in a container that can prevent discoloration during storage of root vegetables.

In recent years, for example, root vegetables such as Japanese radish are used as ingredients for oden, which has been gaining popularity at convenience stores and the like. Root vegetables for oden sold in the state of being cooked in the store are cut in one serving, then stored in a tray-like container together with the seasoning liquid, and sealed and heat-sterilized as necessary. The Root vegetables in containers that have been heat sterilized have a shelf life of several months to one year at room temperature or refrigeration, and depending on the situation, after being stored for such a period, they are actually displayed in the store, and oden It is sold as an ingredient.
Here, it was found that when storing root vegetables in containers such as radish, the root vegetables turn blue during storage. Discoloration of radish or the like to blue is not preferable in terms of quality as a color tone.
Conventionally, the following inventions have been known as inventions for preventing discoloration of food. For example, Patent Document 1 discloses a seasoning liquid for preventing color and maintaining freshness of vegetables, which is obtained by blending polylysine and ethyl alcohol. According to the seasoning liquid for preventing color and maintaining freshness described in Patent Document 1, the blend of polylysine and ethyl alcohol particularly inhibits discoloration on the cut surface of vegetables, and in addition, it is a problem that tends to occur in vinegar. It is also supposed to be resolved.
Patent Document 2 discloses a fruit and vegetable discoloration preventing agent containing a polyphenol oxidase activity inhibitor and an edible film coating agent. According to the discoloration preventing agent described in Patent Document 2, it is said that discoloration of fruits and vegetables can be delayed for several days by a simple method with almost no loss of taste and texture.
Further, Patent Document 3 discloses a fresh food discoloration preventing agent containing kojic acid and a sulfur-containing amino acid as active ingredients. According to the discoloration preventing agent described in Patent Document 3, a fresh food discoloration preventing agent containing kojic acid and a sulfur-containing amino acid and having an excellent discoloration preventing action is provided.

Japanese Patent Laid-Open No. 06-276931 JP 07-289163 A Japanese Patent Laid-Open No. 08-266245

However, any of the methods described in Patent Documents 1 to 3 is a method for preventing oxidation due to oxygen in the air and discoloration of the food due to the action of the enzyme in the uncooked food. It is not a method of preventing discoloration during storage of food in a container containing root vegetables in a container. That is, the prior art invention intends to inhibit the activity of enzymes that mainly affect the discoloration of food. On the other hand, the problem of root vegetables turning blue during storage, which the present inventors have encountered, also occurs when the root vegetables in a container are subjected to heat sterilization treatment and the activity of the enzyme is deactivated. This is a different issue from the technical discoloration.
Therefore, the present invention provides a method for producing root vegetables in a container and a method for preventing discoloration of root vegetables in a container that can prevent discoloration of the root vegetables contained in the container together with the seasoning liquid to blue or the like during storage. Objective.

The inventors of the present invention have intensively studied to solve the above problems. As a result, it was found that the reason why the root vegetables contained in the container turns blue during storage is that the seasoning liquid contains specific amino acids (that is, the second group of amino acids described below). . Then, the step of bringing the root vegetables into contact with a predetermined amino acid solution containing other amino acids different from the specific amino acids (that is, the first group and third group amino acids described below), and then the seasoning liquid And according to the manufacturing method which has the process accommodated in a container, it discovered that the said subject could be solved and came to complete this invention.
Specifically, the present invention provides the following.
A first aspect of the present invention is a method for producing a root vegetable in a container in which a root vegetable and a seasoning liquid are contained in a container, wherein the root vegetable is a first group of amino acids and a third group of amino acids shown below. A step of contacting with an amino acid solution containing at least one amino acid selected from the group consisting of, and substantially free of the second group of amino acids, and then the root vegetables, the group consisting of the second group of amino acids And a seasoning solution containing at least one amino acid selected from the above, and a step of containing the container in a container.
[Group 1 amino acids] methionine, alanine, aspartic acid, proline, tryptophan, and salts thereof;
[Group 2 amino acids] glutamic acid, tyrosine, isoleucine, leucine, glycine, phenylalanine, and salts thereof;
[Group 3 amino acids] Arginine, cysteine, threonine, lysine, valine, histidine, serine, and salts thereof.
The second aspect of the present invention is a method for preventing discoloration of a root vegetable in a container housed in a container together with a seasoning liquid, wherein the root vegetable is at least one amino acid selected from the group consisting of the second group of amino acids. Before containing in the container together with the seasoning liquid containing the amino acids, the amino acids of the second group comprising at least one amino acid selected from the group consisting of the first group of amino acids and the third group of amino acids shown below: A method for preventing discoloration of root vegetables in a container, which is brought into contact with an amino acid solution substantially free of
[Group 1 amino acids] methionine, alanine, aspartic acid, proline, tryptophan, and salts thereof;
[Group 2 amino acids] glutamic acid, tyrosine, isoleucine, leucine, glycine, phenylalanine, and salts thereof;
[Group 3 amino acids] Arginine, cysteine, threonine, lysine, valine, histidine, serine, and salts thereof.

  According to the present invention, when producing root vegetables in a container, prior to storing the root vegetables together with the seasoning liquid in the container, at least selected from the group consisting of the first group of amino acids and the third group of amino acids. Since it is brought into contact with an amino acid solution containing one kind of amino acid and substantially free of the second group of amino acids, it is possible to prevent the root vegetable from turning to blue during storage of the root vegetable in the container. .

Hereinafter, the present invention will be described in detail.
<Method for producing root vegetables in a container>
In the method for producing a root vegetable in a container according to the present invention, the root vegetable contains at least one amino acid selected from the group consisting of the first group of amino acids and the third group of amino acids shown below. A step of contacting with an amino acid solution substantially free of amino acids of the group (hereinafter also referred to as “amino acid solution contact step”), and then the root vegetable is at least one selected from the group consisting of amino acids of the second group And a step of storing in a container (hereinafter, also referred to as a “container storing step”) together with a seasoning liquid containing various amino acids.
(Group 1 amino acids)
Methionine, alanine, aspartic acid, proline, tryptophan, and salts thereof (group 2 amino acids)
Glutamic acid, tyrosine, isoleucine, leucine, glycine, phenylalanine, and salts thereof (group 3 amino acids)
Arginine, cysteine, threonine, lysine, valine, histidine, serine, and salts thereof

[Amino acid solution contact process]
In the amino acid solution contact step in the method for producing root vegetables in a container, the root vegetables contain at least one amino acid selected from the group consisting of the first group of amino acids and the third group of amino acids, and Contact with an amino acid solution substantially free of the second group of amino acids.
As described above, the inventors of the present invention caused the discoloration of the root vegetables in the container to blue due to the contact of the root vegetables in the container with the second group of amino acids contained in the seasoning liquid. I found out that it was. The present invention is not bound by any theory, but before contacting the root vegetables with the seasoning liquid, at least one selected from the group consisting of the first group of amino acids and the third group of amino acids is used. By contacting with amino acids, the reactivity of the components that cause coloration, which is probably contained in the root vegetables, with the amino acids decreases, and the root vegetables come into contact with the seasoning liquid containing the second group of amino acids. It is considered that the discoloration of can be prevented.
In the amino acid solution contact step of the present invention, the root vegetable contains at least one amino acid selected from the group consisting of the first group of amino acids and the third group of amino acids, and the second group of amino acids. Contact with an amino acid solution that is substantially free from the like. Here, when an amino acid solution containing an amino acid selected from the group consisting of only the first group of amino acids and a root vegetable are brought into contact with each other, the root vegetable becomes whiter during storage through the container accommodation step. There is a tendency (effective in the case of white root vegetables such as Japanese radish). When an amino acid solution containing an amino acid selected from the group consisting of only the third group of amino acids is brought into contact with a root vegetable, the root vegetable tends to be slightly reddish during storage. Therefore, in the present invention, when the root vegetables are brought into contact with the amino acid solution, the root vegetables are brought into contact with an amino acid solution containing at least one amino acid selected from the group consisting of only the first group of amino acids. preferable. By carrying out the amino acid solution contact step in this way, discoloration to blue is prevented, and a more whitened vegetable root vegetable can be produced.
In the amino acid solution contact step, when the root vegetables are brought into contact with the amino acid solution containing a combination of the first group and the third group amino acids, the tendency of the root vegetables to become white to reddish during storage is experimentally confirmed. Depending on the required performance of root vegetables, the type and amount / ratio of amino acids to be combined can be determined.

The aspect of contacting the amino acid solution with root vegetables is not particularly limited as long as the object of the present invention is not impaired. However, the amino acid solution has an amino acid concentration of 0.01% by mass. The content is preferably 8.00% by mass or less, and more preferably 0.5% by mass or more and 4.0% by mass or less. When the concentration of the amino acids in the amino acid solution is within the above range, discoloration of the root vegetables produced in the method for producing root vegetables of the present invention can be effectively prevented.
Moreover, when making the said amino acid solution contact with root vegetables, it is preferable to make it contact with an amino acid solution by immersing root vegetables in an amino acid solution. By immersing the root vegetables in the amino acid solution, the amino acids contained in the amino acid solution can be sufficiently permeated into the root vegetables. Furthermore, for the same reason, when the root vegetables are brought into contact with the amino acid solution, the root vegetables are boiled before the root vegetables are brought into contact with the amino acid solution or in the state where the root vegetables are brought into contact with the amino acid solution. It is preferable. When root vegetables are boiled, various components in the solution that comes into contact with the boiled liquid or boiled root vegetables are likely to penetrate into the root vegetables, making the amino acid solution contact process more effective. it can.
In the amino acid solution contact step, when the root vegetable is brought into contact with the amino acid solution, it is preferably contacted with the amino acid solution at a temperature of 4 ° C. or higher and 30 ° C. or lower for 24 hours or longer and 5 days or shorter. It is more preferable to contact with the amino acid solution at the following temperature for 36 hours or more and 10 days or less. In the amino acid solution contact step, when the root vegetables are boiled, the time for the boil treatment is not particularly limited, but is preferably 5 minutes to 1 hour, and more preferably 5 minutes to 0.5 hours. preferable.

[Container process]
In the container housing step in the method for producing root vegetables in a container, after the amino acid solution contacting step, the root vegetables are added to the container together with a seasoning liquid containing at least one amino acid selected from the group consisting of the second group of amino acids. It is something to house.
In the container housing step, the root vegetables and the seasoning liquid are housed in the container. At that time, the container may be sealed and subjected to a heat sterilization treatment as necessary. By sealing and heat-sterilizing, the root vegetables in the container can be stored for a relatively long period of time.
Examples of the heat sterilization treatment include a medium temperature heat sterilization treatment for chilled and a pressure heat sterilization treatment for retort. Examples of the conditions for the heat sterilization treatment include a condition in which a sealed container is filled and heated at a temperature of 60 ° C. to 120 ° C. for 20 minutes to 1 hour. It is also effective to deactivate the enzyme that acts on discoloration by adjusting the conditions for the boiling treatment and the heat sterilization treatment.
(Seasoning liquid)
The seasoning liquid is not particularly limited as long as it contains an amino acid selected from the group consisting of the above-mentioned second group of amino acids. For example, salt, soy sauce, miso, sugar, liquor, etc. are appropriately mixed with the soup stock. Can be used.
The amino acids of the second group contained in the seasoning liquid are not particularly limited, but are preferably at least one selected from the group consisting of sodium glutamate, histidine, glycine, and alanine, and sodium glutamate More preferably. In general, sodium glutamate is used as an umami seasoning. Therefore, by containing sodium glutamate in the seasoning liquid, it is possible to provide a root vegetable with good taste. In the present invention, the seasoning liquid may contain amino acids other than the second group of amino acids.
In the case where sodium glutamate is contained in the seasoning liquid, the content is preferably 0.05% by mass or more and 8% by mass or less, and more preferably 1% by mass or more and 3% by mass or less. By containing sodium glutamate in the above-mentioned content in the seasoning liquid, it is possible to provide a packaged root vegetable with good taste.

(Root vegetables)
In addition, in the manufacturing method of the root vegetables in a container of this invention, as root vegetables accommodated in a container, it is not specifically limited, Arbitrary root vegetables can be used. Specific examples include radish, carrot, potato, burdock, turnip, shallot, quay, sweet potato, taro, ginger, bamboo shoot, onion, garlic, yam, ragyo, lotus root, etc. Carrots and burdock are preferably used, and radish is more preferably used.

[Amino acids]
As described above, the amino acids of the present invention include the first group of amino acids, the second group of amino acids, and the third group of amino acids. In the present invention, “amino acids” refers to amino acids and / or salts thereof.
(Group 1 amino acids)
The first group of amino acids includes methionine, alanine, aspartic acid, proline, tryptophan, and salts thereof. By bringing these amino acids into contact with root vegetables such as Japanese radish that are not in contact with other amino acids, the root vegetables can be prevented from turning blue, and the root vegetables are more white. It becomes.
(Group 2 amino acids)
The second group of amino acids includes glutamic acid, tyrosine, isoleucine, leucine, glycine, phenylalanine, and salts thereof. When these amino acids are brought into contact with root vegetables such as Japanese radish that are not in contact with other groups of amino acids, the root vegetables turn blue. This discoloration to blue can be prevented by previously contacting the root vegetables with the first group of amino acids or the following third group of amino acids, and the first group of amino acids and the root vegetables , The root vegetables such as Japanese radish become whiter.
(Group 3 amino acids)
The third group of amino acids includes arginine, cysteine, threonine, lysine, valine, histidine, serine, and salts thereof. By bringing these amino acids into contact with root vegetables such as Japanese radish that are not in contact with other amino acids, discoloration of the root vegetables into blue can be prevented.
(Amino acid salt)
The amino acid salts of the first group to the third group include edible salts of these amino acids. Edible salts include, but are not limited to, sodium salts, potassium salts, and hydrochlorides. Of these salts, sodium salts are preferred.

<Method for preventing discoloration of root vegetables in containers>
The present invention relates to a method for preventing discoloration of a root vegetable contained in a container together with a seasoning liquid, wherein the root vegetable contains at least one amino acid selected from the group consisting of the second group of amino acids. Before containing in the container together with the liquid, it contains at least one amino acid selected from the group consisting of the first group of amino acids and the third group of amino acids, and is substantially free of the second group of amino acids. The present invention also relates to a method for preventing discoloration of root vegetables in a container that is brought into contact with an amino acid solution. As described above, an amino acid solution containing at least one amino acid selected from the group consisting of the first group of amino acids and the third group of amino acids and substantially free of the second group of amino acids, radish and the like Even when the root vegetables such as Japanese radish are stored in a container together with a seasoning liquid containing at least one amino acid selected from the group consisting of the second group of amino acids by contacting with the root vegetables of , Root vegetables such as Japanese radish can be prevented from turning blue.
In the method for preventing discoloration of root vegetables in a container according to the present invention, the amino acid solution is preferably an amino acid solution containing at least one amino acid selected from the group consisting of the first group of amino acids. The method selects the root vegetable from the group consisting of the first group of amino acids before storing the root vegetable in a container with a seasoning liquid containing at least one amino acid selected from the group consisting of the second group of amino acids. More preferably, the method is a method for preventing discoloration of root vegetables in a container, wherein the solution is in contact with an amino acid solution that contains at least one amino acid that is substantially free of the second group of amino acids. According to this method, discoloration of root vegetables such as radish to blue can be prevented, and at the same time, whiteness of root vegetables such as radish can be further enhanced.

  Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all.

<Example 1>
As root vegetables, radish was peeled and cut into round pieces of about 1.5 cm width. Dried radish (corresponding to 120 g) and 0.1% proline solution (group 1; amino acid solution) are sealed in a container, boiled for 13 minutes, sterilized by heating, cooled, and cooled at 4 ° C. Stored for 5 days (amino acid solution contact step). The radish after the amino acid solution contacting step and the seasoning solution 80 g prepared by a conventional method containing sodium glutamate (Group 3) are placed in a synthetic resin tray, sealed, and boiled for 15 minutes to heat sterilize. (Container storing step), a radish with a container, which is a root vegetable with a container, was manufactured. The radish in a container was stored for 4 weeks in a light-shielded room at a temperature of 4 ° C.
As a result of visual observation of the radish after storage, no discoloration to blue was observed, and it became whiteish immediately after production.

<Examples 2 to 11 and Comparative Examples 1 to 6>
Except that the amino acid solution was a 0.1% amino acid solution containing 0.1% of the amino acid shown in Table 1 below, the amino acid solution contacting step and the container housing step were carried out in the same manner as in Example 1, A radish in a container was obtained.
Table 1 also shows the coloration of the radish when the radish after being stored under the same conditions as in Example 1 is visually observed.
Table 1

As is apparent from Table 1, the solution containing the first group of amino acids is brought into contact with a radish that is not in contact with the second group of amino acids, and then the radish is brought into contact with a seasoning solution containing sodium glutamate. The radish did not turn blue, and the radish became more white (Examples 2 to 4).
When the solution containing the third group of amino acids is brought into contact with a radish that is not in contact with the second group of amino acids, and then the radish is brought into contact with a seasoning solution containing sodium glutamate, the radish turns blue. There was no. Compared with those of Examples 1 to 4, the radish became slightly reddish (Examples 5 to 11).
On the other hand, when the solution containing amino acids of the second group was brought into contact with radish that was not in contact with amino acids of other groups, the radish turned blue. Even when the contact step was carried out with a solution containing the second group of amino acids, it was not possible to prevent the root vegetables from turning blue.
Therefore, when the root vegetables are brought into contact with the seasoning liquid containing the second group of amino acids in advance by contacting the root vegetables with a solution containing the first group of amino acids or the third group of amino acids in advance. In particular, when the solution containing the first group of amino acids and the root vegetable are contacted in advance, the root vegetable such as radish becomes more white. I understood that.
Regarding the color change of the radish, the degree of color change was different depending on the part of the radish, and the degree of color change was stronger in the central part and the lower part than in the upper part of the radish.

<Example 12>
As root vegetables, radish was peeled and cut into round pieces of about 1.5 cm width. Cut the radish into halves to make a half-moon shape, put in a container with 0.1% tyrosine solution (second group), seal, boil for 15 minutes, heat sterilize, cool, and cool to 4 ° C And stored for 14 days. As a result, the radish turned blue.
For this reason, similarly, the Japanese radish that has been peeled, cut into rings, and made into a half-moon shape is sealed in a container together with a 0.1% methionine solution (group 1; amino acid solution), and heated by boiling for 15 minutes. After sterilization, it was cooled and stored at 4 ° C. for 14 days. Thereafter, the Japanese radish was taken out, stored in a container together with a 1.0% tyrosine solution (second group; seasoning liquid), sealed, heated and sterilized by boiling for 15 minutes, cooled, and stored at 4 ° C. for 14 days. . As a result, in the radish using the methionine solution as the amino acid solution, the radish did not turn blue and the whiteness of the radish increased.
<Example 13>
Except that the amino acid solution was a 0.1% histidine solution (Group 3; amino acid solution), the amino acid solution contact step and the container accommodation step were carried out in the same manner as in Example 12 to obtain a radish in a container. saved. This radish was slightly reddish but did not turn blue.

Claims (7)

A method for producing a radish in a container in which radish and seasoning liquid are contained in a container, and discoloration of the radish into blue during storage is prevented,
Contacting radish with an amino acid solution containing at least one amino acid selected from the group consisting of the first group of amino acids and the third group of amino acids shown below and not containing the second group of amino acids: ,
Then, the manufacturing method of the radish with a container which has a process which accommodates a radish in a container with the seasoning liquid containing the at least 1 sort (s) of amino acids chosen from the group which consists of 2nd group amino acids:
[Group 1 amino acids] methionine, alanine, aspartic acid, proline, tryptophan, and salts thereof;
[Group 2 amino acids] glutamic acid, tyrosine, isoleucine, leucine, glycine, phenylalanine, and salts thereof;
[Group 3 amino acids] Arginine, cysteine, threonine, lysine, valine, histidine, serine, and salts thereof. When contacting the beets with the amino acid solution is contacted with an amino acid solution comprising at least one amino acids selected from the group consisting of amino acids of the first group only, containers manufacturing method of radish of claim 1. The concentration of the amino acid solution when contacting the beets with the amino acid solution is 5.00 mass% or less than 0.01 wt%, the manufacturing method of the containers radish according to claim 1 or 2. Radish contacting the amino acid solution by immersion in acid solution, method of manufacturing containers radish according to any one of claims 1 to 3. Prior to contacting the beets with the amino acid solution, or in the contacted state, radish a boiling treatment, a manufacturing method of the containers radish according to any one of claims 1 to 4. The method for producing a radish in a container according to any one of claims 1 to 5 , wherein the seasoning liquid contains glutamic acid and / or a salt thereof. A method for preventing discoloration of a radish in a container contained in a container together with a seasoning liquid to prevent discoloration of the radish into blue during storage, wherein the radish is selected from the group consisting of the following second group of amino acids: Before containing in a container together with a seasoning liquid containing at least one amino acid, the container contains at least one amino acid selected from the group consisting of the following first group amino acids and third group amino acids: Method for preventing discoloration of radish in a container that is brought into contact with an amino acid solution not containing two groups of amino acids:
[Group 1 amino acids] methionine, alanine, aspartic acid, proline, tryptophan, and salts thereof;
[Group 2 amino acids] glutamic acid, tyrosine, isoleucine, leucine, glycine, phenylalanine, and salts thereof;
[Group 3 amino acids] Arginine, cysteine, threonine, lysine, valine, histidine, serine, and salts thereof.