JP7228887B2 - Quality Preserving Agent for Boiled Green Vegetables and Quality Preserving Method - Google Patents
Quality Preserving Agent for Boiled Green Vegetables and Quality Preserving Method Download PDFInfo
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Description
本発明は、ボイル緑色野菜に対する静菌効果と変色抑制効果を有する、ボイル緑色野菜用品質保持剤に関する。また、本発明はボイル緑色野菜に対する静菌効果と変色抑制効果を向上する、ボイル緑色野菜の品質保持方法に関する。 TECHNICAL FIELD The present invention relates to a quality preserving agent for boiled green vegetables, which has a bacteriostatic effect and a discoloration suppressing effect on boiled green vegetables. The present invention also relates to a method for preserving the quality of boiled green vegetables, which improves the bacteriostatic effect and discoloration suppressing effect on boiled green vegetables.
インゲン、グリーンピース、サヤエンドウ、枝豆等の緑色野菜をボイルしたボイル緑色野菜は、具材や付け合わせ等の目的で様々な加工食品に用いられている。しかしながら、加熱調理後のボイル緑色野菜は変色や退色が著しく、変色や退色の進行したボイル緑色野菜は、その価値が著しく低下する。 Boiled green vegetables such as kidney beans, green peas, snow peas, green soybeans, and the like are used in various processed foods for the purpose of ingredients, garnishes, and the like. However, the boiled green vegetables after cooking are markedly discolored or faded, and the value of the boiled green vegetables with advanced discoloration or fading is significantly reduced.
このようなボイル緑色野菜の変色や退色を防止する手段として、緑色野菜に凍結・解凍等の前処理をした後、アルカリ性溶液に浸漬し、その後多価陽イオンを含む溶液に浸漬する方法（特許文献１）、緑黄色野菜に塩基性アミノ酸及びそれを主成分とするオリゴペプチドの少なくとも１種の化合物を添加し、加熱処理する方法（特許文献２）、卵白ペプチドを含有する組成物でボイル野菜を処理する方法（特許文献３）、などが提案されている。しかしながら、該方法はいずれもアルカリ性溶液で処理するものであり、変色抑制効果は認められるものの、静菌効果は必ずしも十分とは言えないといった問題点があった。 As a means to prevent such discoloration and fading of boiled green vegetables, green vegetables are pretreated by freezing and thawing, then immersed in an alkaline solution, and then immersed in a solution containing polyvalent cations (Patent Document 1), a method of adding at least one compound of a basic amino acid and an oligopeptide containing it as a main component to green and yellow vegetables and heat-treating (Patent Document 2), boiled vegetables with a composition containing egg white peptide A processing method (Patent Document 3), etc. have been proposed. However, all of these methods involve treatment with an alkaline solution, and although the effect of suppressing discoloration is recognized, there is the problem that the bacteriostatic effect is not necessarily sufficient.
一方で、静菌効果を向上させるためには、酸性薬剤への浸漬等の処理をすることが多かった。しかしながら、酸性薬剤で処理すると静菌効果は得られるものの、ボイル緑色野菜中のクロロフィルが酸によりフェオフィチンやフェオフォルバイドといった褐色成分に変化するため、緑色の退色がより一層顕著なものとなっていた。 On the other hand, in order to improve the bacteriostatic effect, treatment such as immersion in an acidic chemical was often performed. However, although bacteriostatic effects can be obtained by treatment with acidic chemicals, the chlorophyll in boiled green vegetables changes to brown components such as pheophytin and pheophorbide due to the acid, making the green color fading even more pronounced. .
また、緑色野菜を酢酸ナトリウム、クエン酸ナトリウムなどの有機酸塩及びリン酸のアルカリ金属塩の群から選ばれる一種以上と、マスタードおよび／またはプルーンを含有するｐＨ６～８．５の水溶液でボイルまたは浸漬する方法（特許文献４）も提案されているが、マスタードやプルーンによるボイル緑色野菜への味質の影響は無視できないものであった。 In addition, green vegetables are boiled or boiled in an aqueous solution of pH 6 to 8.5 containing mustard and / or prunes and one or more selected from the group of organic acid salts such as sodium acetate and sodium citrate and alkali metal salts of phosphoric acid. A method of soaking has also been proposed (Patent Document 4), but the influence of mustard and prunes on the taste quality of boiled green vegetables cannot be ignored.
したがって、食品の味質に対する影響が少なく、ボイル緑色野菜に対する静菌効果と変色抑制効果を有する、品質保持剤および品質保持方法が所望されていた。 Therefore, a quality preserving agent and a method for preserving quality have been desired which have little effect on the taste of food and have bacteriostatic and discoloration inhibiting effects on boiled green vegetables.
本発明の目的は、食品の味質に対する影響が少なく、ボイル緑色野菜に対する静菌効果と変色抑制効果を有する、ボイル緑色野菜用品質保持剤および品質保持方法を提供することにある。 An object of the present invention is to provide a quality preserving agent and a quality preserving method for boiled green vegetables, which have little influence on the taste of food and have a bacteriostatic effect and a discoloration suppressing effect on boiled green vegetables.
本発明者らは、上記課題を解決する為に鋭意研究を重ねた結果、ボイル緑色野菜に対して酢酸ナトリウムとＬ－アスコルビン酸ナトリウムを適正な重量割合で併用し、且つｐＨ調整剤を用いて液体に溶解させた場合のｐＨを制御することにより、食品の味質に対する影響が少なく、ボイル緑色野菜に対する静菌効果と変色抑制効果が向上することを見出し、本発明を完成させた。 The present inventors have made intensive studies to solve the above problems, and found that sodium acetate and sodium L-ascorbate are used in combination in an appropriate weight ratio with respect to boiled green vegetables, and a pH adjuster is used. By controlling the pH when dissolved in a liquid, the inventors have found that the taste quality of foods is less affected, and the bacteriostatic effect and discoloration suppressing effect on boiled green vegetables are improved, and the present invention has been completed.
すなわち本発明は酢酸ナトリウム７０重量％超８７．５重量％以下、酢酸ナトリウム１００重量部に対してＬ－アスコルビン酸ナトリウム５～４２重量部およびｐＨ調整剤を含有し、４重量％水溶液のｐＨが６．３～６．９であるボイル緑色野菜用品質保持剤を提供する。 That is, the present invention contains more than 70% by weight of sodium acetate and 87.5% by weight or less, 5 to 42 parts by weight of sodium L-ascorbate with respect to 100 parts by weight of sodium acetate, and a pH adjuster, and the pH of the 4% by weight aqueous solution is 6.3 to 6.9 preservative for boiled green vegetables.
本発明はまた、上記ボイル緑色野菜用品質保持剤を溶解させた溶液に、ボイルした緑色野菜を浸漬することを特徴とする、ボイル緑色野菜の品質保持方法を提供する。 The present invention also provides a method for preserving the quality of boiled green vegetables, which comprises immersing the boiled green vegetables in a solution in which the quality preserving agent for boiled green vegetables is dissolved.
以下、本発明を詳細に説明する。 The present invention will be described in detail below.
本発明において「品質保持」とは、静菌によるボイル緑色野菜の日持ち向上と、ボイル緑色野菜の変色抑制の両方が達成されることを意味する。 In the present invention, "preservation of quality" means that both improvement in shelf life of boiled green vegetables and suppression of discoloration of boiled green vegetables are achieved by bacteriostasis.
本発明のボイル緑色野菜用品質保持剤における酢酸ナトリウムの割合は、品質保持剤全量に対して７０重量％超８７．５重量％以下であり、好ましくは７０重量％超８５重量％以下、より好ましくは７０重量％超８０重量％以下である。酢酸ナトリウムの割合が７０重量％以下である場合、十分な静菌効果または変色抑制効果が発揮されない傾向があり、８７．５重量％超である場合、十分な変色抑制効果が発揮されず、また食品の味質への影響が大きくなる傾向がある。 The proportion of sodium acetate in the quality preserving agent for boiled green vegetables of the present invention is more than 70% by weight and not more than 87.5% by weight, preferably more than 70% by weight and not more than 85% by weight, more preferably more than 70% by weight with respect to the total amount of the quality preserving agent. is more than 70% by weight and not more than 80% by weight. If the proportion of sodium acetate is 70% by weight or less, there is a tendency that sufficient bacteriostatic effect or discoloration-inhibiting effect is not exhibited, and if it exceeds 87.5% by weight, sufficient discoloration-inhibiting effect is not exhibited, and It tends to have a greater effect on the taste of food.
本発明のボイル緑色野菜用品質保持剤に使用されるＬ－アスコルビン酸ナトリウムと酢酸ナトリウムは食品添加物として市販されているものを用いればよい。 As the sodium L-ascorbate and sodium acetate used in the quality preserving agent for boiled green vegetables of the present invention, those commercially available as food additives may be used.
本発明のボイル緑色野菜用品質保持剤における、Ｌ－アスコルビン酸ナトリウムと酢酸ナトリウムの割合は、酢酸ナトリウム１００重量部に対してＬ－アスコルビン酸ナトリウム５～４２重量部であり、好ましくは８～４０重量部、より好ましくは１０～３５重量部、更に好ましくは１２～３０重量部である。酢酸ナトリウムおよびＬ－アスコルビン酸ナトリウムの割合が上記範囲内であることで、静菌効果および変色抑制効果がバランスよく発揮される。 The ratio of sodium L-ascorbate and sodium acetate in the quality preserving agent for boiled green vegetables of the present invention is 5 to 42 parts by weight of sodium L-ascorbate per 100 parts by weight of sodium acetate, preferably 8 to 40 parts by weight. parts by weight, more preferably 10 to 35 parts by weight, and even more preferably 12 to 30 parts by weight. When the ratio of sodium acetate and sodium L-ascorbate is within the above range, the bacteriostatic effect and the discoloration suppressing effect are exhibited in a well-balanced manner.
本発明のボイル緑色野菜用品質保持剤は、４重量％水溶液のｐＨが６．３～６．９であり、６．４～６．８が好ましく、６．５～６．７がより好ましい。ｐＨ６．３未満では変色や退色が顕著となるため好ましくなく、６．９を超えると静菌効果が低下するため好ましくない。 A 4% by weight aqueous solution of the quality preserving agent for boiled green vegetables of the present invention has a pH of 6.3 to 6.9, preferably 6.4 to 6.8, more preferably 6.5 to 6.7. If the pH is less than 6.3, discoloration or fading becomes noticeable, and if it exceeds 6.9, the bacteriostatic effect is lowered, which is not preferable.
本発明のボイル緑色野菜用品質保持剤は、４重量％水溶液のｐＨが上記範囲となるようｐＨ調整剤を含有する。ｐＨ調整剤としては、酢酸ナトリウムとＬ－アスコルビン酸ナトリウム以外で食品添加物として使用可能であることが確認されているものであればいずれを用いてもよい。好ましいｐＨ調整剤としては、酢酸、アスコルビン酸、クエン酸、フマル酸、リンゴ酸、コハク酸、アジピン酸、乳酸、酒石酸、グルコン酸、フィチン酸、プロピオン酸、酪酸、リン酸、炭酸、次亜リン酸および亜リン酸、又はそれらの塩類からなる群から選択される１種以上が挙げられる。その中でも水溶性の高さや食品の味質に与える影響の少なさの点で酢酸、クエン酸、クエン酸三ナトリウム、フマル酸一ナトリウムおよびリンゴ酸からなる群から選択される１種以上がより好ましく、クエン酸、クエン酸三ナトリウムおよび／またはフマル酸一ナトリウムが特に好ましい。ｐＨ調整剤の添加量は、本発明のボイル緑色野菜用品質保持剤の４重量％水溶液のｐＨが上記範囲内に入るよう適宜調整すればよい。 The quality preserving agent for boiled green vegetables of the present invention contains a pH adjuster so that the pH of the 4% by weight aqueous solution is within the above range. Any pH adjuster other than sodium acetate and sodium L-ascorbate that has been confirmed to be usable as a food additive may be used. Preferred pH adjusters include acetic acid, ascorbic acid, citric acid, fumaric acid, malic acid, succinic acid, adipic acid, lactic acid, tartaric acid, gluconic acid, phytic acid, propionic acid, butyric acid, phosphoric acid, carbonic acid, and hypophosphorous acid. One or more selected from the group consisting of acids and phosphorous acids, or salts thereof. Among them, more preferably one or more selected from the group consisting of acetic acid, citric acid, trisodium citrate, monosodium fumarate and malic acid in terms of high water solubility and little effect on the taste of food. , citric acid, trisodium citrate and/or monosodium fumarate are particularly preferred. The amount of the pH adjuster to be added may be appropriately adjusted so that the pH of the 4% by weight aqueous solution of the quality preserving agent for boiled green vegetables of the present invention falls within the above range.
本発明のボイル緑色野菜用品質保持剤は、上記Ｌ－アスコルビン酸ナトリウム、酢酸ナトリウム、ｐＨ調整剤が食品の味質に与える影響を少なくするため、さらに塩化ナトリウムおよび/または塩化カリウムを含有してもよい。変色抑制効果および味質が特に優れる点から塩化ナトリウムがより好ましい。塩化ナトリウムおよび／または塩化カリウムの添加量は特に限定的ではなく、ボイル緑色野菜用品質保持剤を適用した場合の味質への影響を考慮して決定すればよい。 The quality preserving agent for boiled green vegetables of the present invention further contains sodium chloride and/or potassium chloride in order to reduce the influence of the sodium L-ascorbate, sodium acetate, and pH adjuster on the taste of food. good too. Sodium chloride is more preferred from the viewpoint of particularly excellent discoloration suppressing effect and taste. The amount of sodium chloride and/or potassium chloride to be added is not particularly limited, and may be determined in consideration of the effect on taste when the quality preserving agent for boiled green vegetables is applied.
本発明のボイル緑色野菜用品質保持剤は、４重量％水溶液とした際のナトリウムイオン濃度が０．２～１．６重量％であることが好ましく、０．４～１．４重量％であることがより好ましく、０．６～１．２重量％であることがさらに好ましい。ナトリウムイオン濃度が上記範囲内であることで、食品の味質に与える影響が少なく、変色抑制効果に優れる。 The quality preserving agent for boiled green vegetables of the present invention preferably has a sodium ion concentration of 0.2 to 1.6% by weight, more preferably 0.4 to 1.4% by weight, when made into a 4% by weight aqueous solution. is more preferable, and 0.6 to 1.2% by weight is even more preferable. When the sodium ion concentration is within the above range, there is little effect on the taste of the food, and the effect of suppressing discoloration is excellent.
本発明のボイル緑色野菜用品質保持剤の調製には特別な操作は必要なく、上記各成分を混合すればよい。また、製剤の物性及び安定性を改善する目的で、デキストリン等の賦形剤または微粒二酸化ケイ素等の固結防止剤と混合した粉末製剤としてもよい。製剤のケーキングや着色・着臭を抑え、保管安定性を改善する点で微粒二酸化ケイ素が特に好ましい。固結防止剤は、本発明のボイル緑色野菜用品質保持剤１００重量部に対して０．１～２．０重量部を混合するのが好ましい。 No special operation is required for preparing the quality preserving agent for boiled green vegetables of the present invention, and the above components may be mixed. In addition, for the purpose of improving the physical properties and stability of the formulation, it may be mixed with an excipient such as dextrin or an anti-caking agent such as finely divided silicon dioxide to form a powder formulation. Fine silicon dioxide is particularly preferred in terms of suppressing caking, coloring and odor of the formulation and improving storage stability. It is preferable to mix 0.1 to 2.0 parts by weight of the anti-caking agent with 100 parts by weight of the quality preserving agent for boiled green vegetables of the present invention.
本発明のボイル緑色野菜用品質保持剤を適用するタイミングは、緑色野菜をボイルする前であっても後であってもよく、ボイル中であってもよい。本発明のボイル緑色野菜用品質保持剤の適用方法としては、粉体を添加したボイル液にて緑色野菜をボイルする、緑色野菜をボイルした後、ボイル液に粉体を添加する、粉体をドレッシングなどの調味液に添加してボイル緑色野菜にまぶす、粉体を直接ボイル緑色野菜にまぶす、ボイル緑色野菜用品質保持剤を溶解させた溶液に、ボイル緑色野菜を浸漬する、当該溶液を緑色野菜に噴霧する、塗布する等の方法が挙げられる。ボイル緑色野菜用品質保持剤の効果をより高める点で、緑色野菜をボイルした後に、ボイル緑色野菜を、ボイル緑色野菜用品質保持剤を溶解させた溶液に浸漬させる方法が好ましい。 The timing of applying the quality preserving agent for boiled green vegetables of the present invention may be before or after boiling the green vegetables, or during boiling. As a method for applying the quality preserving agent for boiled green vegetables of the present invention, the green vegetables are boiled in a boiling liquid to which powder is added, the green vegetables are boiled, and then the powder is added to the boiling liquid. Sprinkle boiled green vegetables by adding to a seasoning liquid such as dressing, sprinkle powder directly on boiled green vegetables, soak boiled green vegetables in a solution in which a quality preserving agent for boiled green vegetables is dissolved, make the solution green Examples include methods such as spraying and coating on vegetables. In order to enhance the effect of the quality preserving agent for boiled green vegetables, a method of boiling the green vegetables and then immersing the boiled green vegetables in a solution in which the quality preserving agent for boiled green vegetables is dissolved is preferred.
本発明のボイル緑色野菜の品質保持方法は、本発明のボイル緑色野菜用品質保持剤を溶媒に溶解させた溶液に、ボイル緑色野菜を浸漬することを特徴とする。浸漬液は溶媒に対して、ボイル緑色野菜用品質保持剤を好ましくは２～７重量％、より好ましくは３～５重量％溶解して調製する。２重量％未満では変色抑制効果および静菌効果が不足するため好ましくなく、７重量％を超えると味質に対する影響が大きくなるため好ましくない。 The method for preserving the quality of boiled green vegetables of the present invention is characterized by immersing the boiled green vegetables in a solution prepared by dissolving the quality preserving agent for boiled green vegetables of the present invention in a solvent. The immersion liquid is prepared by dissolving preferably 2 to 7% by weight, more preferably 3 to 5% by weight, of the quality preserving agent for boiled green vegetables in the solvent. If it is less than 2% by weight, the effect of suppressing discoloration and bacteriostasis will be insufficient, and if it exceeds 7% by weight, the effect on the quality of taste will increase, which is not preferable.
本発明のボイル緑色野菜用品質保持剤を溶解させた溶液のｐＨは６．３～６．９であり、６．４～６．８が好ましく、６．５～６．７が特に好ましい。溶媒としては、水および水とエタノールの混合液が例示され、溶液のｐＨが上記範囲内である限り、核酸系液体調味料、醤油系液体調味料等の調味料を含有する調味液に溶解させて食品の調味と共に用いてもよい。本発明のボイル緑色野菜用品質保持剤としては、上記各成分を適当な溶媒あるいは調味液へ溶解させた溶液剤として提供されるものも包含する。 The pH of the solution in which the quality preserving agent for boiled green vegetables of the present invention is dissolved is 6.3 to 6.9, preferably 6.4 to 6.8, and particularly preferably 6.5 to 6.7. As the solvent, water and a mixture of water and ethanol are exemplified. You may use it with the seasoning of food. The quality preserving agent for boiled green vegetables of the present invention also includes those provided as a solution prepared by dissolving each of the above components in an appropriate solvent or seasoning liquid.
浸漬液の温度および浸漬時間は特に限定されるものではないが、０～１５℃で１０～１２０分間程度が好ましく、０～１０℃で３０～９０分間程度がより好ましい。浸漬液の液量は処理する野菜が浸かる量であれば特に限定されず、目安としては野菜重量の２倍量程度である。 The temperature of the immersion liquid and the immersion time are not particularly limited, but the temperature is preferably 0 to 15° C. for 10 to 120 minutes, more preferably 0 to 10° C. for 30 to 90 minutes. The amount of the immersion liquid is not particularly limited as long as the vegetables to be treated are immersed in the liquid, and as a guide, it is about twice the weight of the vegetables.
本発明に用いられる緑色野菜としてはクロロフィルを含有している緑色野菜であればよいが、インゲン、グリーンピース、サヤエンドウ、枝豆等のマメ科の緑色野菜に対してより効果が期待できる。本発明に用いられる緑色野菜は、緑色野菜全体であっても、その一部であってもよく、丸のまま又は最終的な用途に合わせた様々な大きさに切られた緑色野菜を使用してもよい。また、一旦冷凍保存された緑色野菜をボイルしたもの、あるいは一旦冷凍保存されたボイル緑色野菜を解凍したものであってもよい。 The green vegetables used in the present invention may be any green vegetables containing chlorophyll, but more effects can be expected for leguminous green vegetables such as kidney beans, green peas, snow peas, and green soybeans. The green vegetables used in the present invention may be whole green vegetables or portions thereof, and green vegetables may be used whole or cut into various sizes according to the final use. may Moreover, what boiled the green vegetables once frozen-preserved, or what thawed the boiled green vegetables once frozen-preserved may be used.
本発明のボイル緑色野菜用品質保持剤が任意の方法で適用されたボイル緑色野菜は、そのままで提供されても、あらたに調理および／または調味されて提供されてもよい。そのまま、あるいは調理および／または調味されたボイル緑色野菜を冷凍して、冷凍食品として提供されてもよい。 Boiled green vegetables to which the quality preserving agent for boiled green vegetables of the present invention has been applied by any method may be provided as they are or freshly cooked and/or seasoned. The cooked and/or seasoned boiled green vegetables may be frozen and provided as a frozen food product.
以下、実施例および比較例を示して本発明をさらに説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES The present invention will be further described below with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.
試験例
＜ボイルインゲンの変色抑制試験（１）＞
下記材料１ｇを水道水２００ｇに溶解して０．５重量％水溶液を調製した。市販の冷凍インゲンを１％食塩水で１分３０秒間ボイルした後、液切りし、調製した水溶液に４℃にて６０分間浸漬した。浸漬液からインゲンを取り出し、２５℃の恒温器内で１０００ｌｘ照射下にて１日間保存した。保存後のサンプルの色調変化は目視で観察し、下記変色抑制効果評価基準（目視）により評価した。
Test example <Boiled green beans discoloration suppression test (1)>
A 0.5% by weight aqueous solution was prepared by dissolving 1 g of the following materials in 200 g of tap water. Commercially available frozen green beans were boiled in a 1% saline solution for 1 minute and 30 seconds, drained, and immersed in the prepared aqueous solution at 4° C. for 60 minutes. The green beans were taken out from the immersion liquid and stored for 1 day in a thermostat at 25° C. under 1000 lx irradiation. The change in color tone of the sample after storage was visually observed and evaluated according to the following discoloration suppression effect evaluation criteria (visual observation).
［変色抑制効果評価基準（目視）］
○：無処理と比べて変色抑制効果あり
×：無処理と比べて変色抑制効果なし
[Discoloration suppression effect evaluation criteria (visual observation)]
○: Discoloration suppression effect compared to no treatment ×: No discoloration suppression effect compared to no treatment
＜ボイル緑色野菜用品質保持剤の調製＞
下記材料を表２～６に示す重量％で配合して混合し、製剤Ａ～Ｕを調製した。また、調製した製剤について、４重量％水溶液を調製し、ｐＨ測定器（株式会社堀場製作所製）を用いてｐＨを測定した。さらに、４重量％水溶液のナトリウムイオン濃度を算出した。結果を表２～６に示す。
・酢酸ナトリウム（日本合成化学工業株式会社製）
・Ｌ－アスコルビン酸ナトリウム（維生薬業有限公司製）
・塩化ナトリウム（日本食塩製造株式会社製）
・クエン酸三ナトリウム（磐田化学工業株式会社製）
・クエン酸（昭和化工株式会社製）
・酢酸（７５％）（日和合精株式会社製）
・ＤＬ－リンゴ酸（扶桑化学工業株式会社製）
・微粒二酸化ケイ素（ＤＳＬジャパン株式会社製）
・グリシン（昭和電工株式会社製）
・フマル酸一ナトリウム（扶桑化学工業株式会社製）
・炭酸カルシウム（竹原化学工業株式会社製）
<Preparation of quality preserving agent for boiled green vegetables>
Formulations AU were prepared by blending and mixing the following materials in the weight percentages shown in Tables 2-6. Further, a 4% by weight aqueous solution was prepared from the prepared formulation, and the pH was measured using a pH measuring device (manufactured by HORIBA, Ltd.). Furthermore, the sodium ion concentration of the 4% by weight aqueous solution was calculated. The results are shown in Tables 2-6.
・Sodium acetate (manufactured by Nippon Synthetic Chemical Industry Co., Ltd.)
・ Sodium L-ascorbate (manufactured by Isei Pharmaceutical Co., Ltd.)
・Sodium chloride (manufactured by Japan Salt Manufacturing Co., Ltd.)
・Trisodium citrate (manufactured by Iwata Chemical Industry Co., Ltd.)
・Citric acid (manufactured by Showa Kako Co., Ltd.)
・ Acetic acid (75%) (manufactured by Hiwa Gosei Co., Ltd.)
・ DL-malic acid (manufactured by Fuso Chemical Industry Co., Ltd.)
・ Fine silicon dioxide (manufactured by DSL Japan Co., Ltd.)
・Glycine (manufactured by Showa Denko K.K.)
・ Monosodium fumarate (manufactured by Fuso Chemical Industry Co., Ltd.)
・Calcium carbonate (manufactured by Takehara Chemical Industry Co., Ltd.)
実施例１～８および比較例１～１２
＜ボイルインゲンの変色抑制試験（２）＞
方法：表２～５に示す製剤８ｇを水道水２００ｇに溶解して４重量％水溶液を調製した。市販の冷凍インゲンを１％食塩水で１分３０秒間ボイルした後、液切りし、調製した水溶液に４℃にて６０分間浸漬した。浸漬液からインゲンを取り出し、５ｇずつ滅菌処理済みの細菌検査用ポリ袋に入れて密封し、サンプルとした。サンプルは２５℃の恒温器内で１０００ｌｘ照射下にて２日間保存した。保存後のサンプルの一般細菌数を測定し、下記静菌効果評価基準により評価した。保存後のサンプルの色調変化は目視で観察し、下記変色抑制効果評価基準（目視）により評価した。また、測色色差計（日本電色工業株式会社製：ＺＥ‐２０００）を用いて、製造直後と保存後のボイルインゲンの明度Ｌ＊値、色相ａ＊値（緑色⇔赤色）、色相ｂ＊値（青色⇔黄色）を測定した。製造直後の値をｐ、保存後の値をｑの添え字で示すとき、下式により総合的な色の差であるΔＥ＊を算出した。
Examples 1-8 and Comparative Examples 1-12
<Boiled green beans discoloration suppression test (2)>
Method: 8 g of the formulations shown in Tables 2 to 5 were dissolved in 200 g of tap water to prepare a 4% by weight aqueous solution. Commercially available frozen green beans were boiled in a 1% saline solution for 1 minute and 30 seconds, drained, and immersed in the prepared aqueous solution at 4° C. for 60 minutes. The green beans were taken out from the immersion liquid, and each 5 g of each was placed in a sterilized plastic bag for bacteriological examination and sealed to obtain a sample. The samples were stored in a thermostat at 25° C. under 1000 lx irradiation for 2 days. After storage, the number of general bacteria was measured and evaluated according to the following bacteriostatic effect evaluation criteria. The change in color tone of the sample after storage was visually observed and evaluated according to the following discoloration suppression effect evaluation criteria (visual observation). In addition, using a colorimetric color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd.: ZE-2000), the brightness L * value, hue a * value (green ⇔ red), hue b * of boiled green beans immediately after production and after storage Values (blue ⇔ yellow) were measured. ΔE * , which is the total color difference, was calculated by the following formula, where p indicates the value immediately after production and q indicates the value after storage.
（式）ΔＥ＊＝［（Ｌ＊ｑ－Ｌ＊ｐ）２＋（ａ＊ｑ－ａ＊ｐ）２＋（ｂ＊ｑ－ｂ＊ｐ）２］１／２
なお、ΔＥ＊は製造直後と保存後のＬ＊、ａ＊、ｂ＊の数値の差を表し、下記変色抑制効果評価基準（色差ΔＥ＊）により評価した。さらに、浸漬液から取り出した直後のインゲンの味質を下記味質評価基準により評価した。
(Formula) ΔE * = [(L * q−L * p) 2 +(a * q−a * p) 2 +(b * q−b * p) 2 ] 1/2
ΔE * represents the difference in the numerical values of L * , a * , and b * immediately after production and after storage, and was evaluated according to the following discoloration suppression effect evaluation criteria (color difference ΔE * ). Furthermore, the taste of green beans immediately after being removed from the immersion liquid was evaluated according to the following taste evaluation criteria.
［静菌効果評価基準］
○：一般細菌数（ＣＦＵ／ｇ）＜１０３
△：１０３≦一般細菌数（ＣＦＵ／ｇ）＜１０４
×：１０４≦一般細菌数（ＣＦＵ／ｇ）
[Bacteriostatic effect evaluation criteria]
○: General bacterial count (CFU/g) <10 3
△: 10 3 ≤ general bacterial count (CFU/g) < 10 4
×: 10 4 ≤ general bacterial count (CFU/g)
［変色抑制効果評価基準（目視）］
○：無処理と比べて変色抑制効果あり
×：無処理と比べて変色抑制効果なし
[Discoloration suppression effect evaluation criteria (visual observation)]
○: Discoloration suppression effect compared to no treatment ×: No discoloration suppression effect compared to no treatment
［変色抑制効果評価基準（色差ΔＥ＊）］
ΔＥ＊の数値が小さいほど、製造直後からの変化が少なく、変色抑制効果が高いことを示す。ΔＥ＊の値が１２以下であるのが好ましく、１１以下であるのがより好ましい。
[Discoloration suppression effect evaluation criteria (color difference ΔE * )]
The smaller the value of ΔE * , the smaller the change from immediately after production and the higher the effect of suppressing discoloration. The value of ΔE * is preferably 12 or less, more preferably 11 or less.
［味質評価基準］
○：ほとんど異味がなく、好ましい
△：僅かに異味があるが、好ましい
×：異味があり、好ましくない
[Taste evaluation criteria]
○: Almost no off-taste, preferred △: Slight off-taste, but preferred ×: There is off-taste, not preferred
結果：Ｌ－アスコルビン酸ナトリウム配合量が少ない場合（比較例１、２）は変色抑制効果が不足し、酢酸ナトリウムの配合量が少ない場合（比較例３、４、５、１０）は静菌効果が不足したのに対して、本発明のボイル緑色野菜用品質保持剤（実施例１～８）は、優れた変色抑制効果と優れた静菌効果を示した。 Results: When the amount of sodium L-ascorbate is small (Comparative Examples 1 and 2), the effect of suppressing discoloration is insufficient, and when the amount of sodium acetate is small (Comparative Examples 3, 4, 5, and 10), the bacteriostatic effect was insufficient, the quality preserving agents for boiled green vegetables of the present invention (Examples 1 to 8) showed excellent discoloration suppressing effect and excellent bacteriostatic effect.
ｐＨが高い場合（比較例６、７、８）は静菌効果が不足し、ｐＨが低い場合（比較例９、１１）は変色抑制効果が不足したのに対して、本発明のボイル緑色野菜用品質保持剤（実施例１～８）は、優れた変色抑制効果と静菌効果を示した。Ｌ－アスコルビン酸ナトリウムを含有せずｐＨが低い、従来の酸性薬剤で処理した場合（比較例１２）、静菌効果は得られるものの、変色抑制効果は不足した。 When the pH was high (Comparative Examples 6, 7, 8), the bacteriostatic effect was insufficient, and when the pH was low (Comparative Examples 9, 11), the discoloration inhibitory effect was insufficient. The quality preserving agents (Examples 1 to 8) exhibited excellent discoloration-inhibiting and bacteriostatic effects. When treated with a conventional acidic agent that does not contain sodium L-ascorbate and has a low pH (Comparative Example 12), although a bacteriostatic effect was obtained, the effect of suppressing discoloration was insufficient.
実施例９
＜製剤の保管安定性試験＞
方法：表６に示す製剤を調製し、１００ｍｌ容のガラス瓶に８０ｇ入れて密封し、０℃および３７℃の恒温器内で８週間保管した。３７℃保管品のケーキングの有無を確認した。また、０℃保管品を対照に、３７℃保管品の色調およびニオイを確認した。
Example 9
<Preparation storage stability test>
Method: The formulations shown in Table 6 were prepared, 80g was put into a 100ml glass bottle, sealed, and stored in a thermostat at 0°C and 37°C for 8 weeks. The presence or absence of caking in the product stored at 37°C was confirmed. In addition, the product stored at 0°C was used as a control, and the color tone and odor of the product stored at 37°C were confirmed.
結果：本発明のボイル緑色野菜用品質保持剤（実施例９）は、３７℃保管では８週間経過後もケーキングは発生せず、色調およびニオイの変化もなかった。 Results: The quality preserving agent for boiled green vegetables of the present invention (Example 9) did not cause caking even after 8 weeks of storage at 37°C, and there was no change in color tone or odor.
Claims (6)
Ｌ－アスコルビン酸ナトリウム、
ｐＨ調整剤、および
塩化ナトリウムおよび／または塩化カリウム
を含有し、酢酸ナトリウムの含有量が７０重量％超８７．５重量％以下であり、酢酸ナトリウム１００重量部に対するＬ－アスコルビン酸ナトリウムの量が５～４２重量部であり、４重量％水溶液のｐＨが６．３～６．９であるボイル緑色野菜用品質保持剤。 sodium acetate,
sodium L-ascorbate,
pH adjuster, and
sodium chloride and/or potassium chloride
, the content of sodium acetate is more than 70% by weight and 87.5% by weight or less, the amount of sodium L-ascorbate is 5 to 42 parts by weight relative to 100 parts by weight of sodium acetate, and a 4% by weight aqueous solution A quality preserving agent for boiled green vegetables having a pH of 6.3 to 6.9.
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| JP2009033971A (en) | 2007-07-31 | 2009-02-19 | Sanei Gen Ffi Inc | Boiled green vegetable producing method |
| JP2009106271A (en) | 2007-10-11 | 2009-05-21 | Aoba Kasei Kk | Method for preparing food quality improver, method for producing paste product, food color fading inhibitor, method for producing fading-inhibited food, hot taste development retarder, and method for producing hot taste development-retarded food |
| JP2015000018A (en) | 2013-06-14 | 2015-01-05 | エーザイフード・ケミカル株式会社 | Storable duration improving and anti-fading agent for green vegetable, and usage thereof |
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| JP2009033971A (en) | 2007-07-31 | 2009-02-19 | Sanei Gen Ffi Inc | Boiled green vegetable producing method |
| JP2009106271A (en) | 2007-10-11 | 2009-05-21 | Aoba Kasei Kk | Method for preparing food quality improver, method for producing paste product, food color fading inhibitor, method for producing fading-inhibited food, hot taste development retarder, and method for producing hot taste development-retarded food |
| JP2015000018A (en) | 2013-06-14 | 2015-01-05 | エーザイフード・ケミカル株式会社 | Storable duration improving and anti-fading agent for green vegetable, and usage thereof |
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