JPH0269141A - Production of processed raw vegetables - Google Patents
Production of processed raw vegetablesInfo
- Publication number
- JPH0269141A JPH0269141A JP63216318A JP21631888A JPH0269141A JP H0269141 A JPH0269141 A JP H0269141A JP 63216318 A JP63216318 A JP 63216318A JP 21631888 A JP21631888 A JP 21631888A JP H0269141 A JPH0269141 A JP H0269141A
- Authority
- JP
- Japan
- Prior art keywords
- vegetables
- raw
- browning
- processed raw
- hot water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 240000007124 Brassica oleracea Species 0.000 abstract description 6
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract description 6
- 235000003228 Lactuca sativa Nutrition 0.000 abstract description 6
- 235000021384 green leafy vegetables Nutrition 0.000 abstract description 4
- 238000007598 dipping method Methods 0.000 abstract description 3
- 240000008415 Lactuca sativa Species 0.000 abstract 1
- 241000208822 Lactuca Species 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 206010052428 Wound Diseases 0.000 description 3
- 208000027418 Wounds and injury Diseases 0.000 description 3
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 210000003462 vein Anatomy 0.000 description 2
- 240000006740 Cichorium endivia Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000003733 chicria Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、加工された生の野菜、つまり、加工生菜の製
造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing processed raw vegetables, that is, processed raw vegetables.
生の野菜は、傷口とか切口がその保存中に褐変し外観を
損ない易く、その解決法のひとつとして、野菜と酸素と
の接触を防止する方法が提案されている（特開昭６１−
２２７７５７号公報）０〔発明が解決しようとする課題
〕
しかし、上記の方法では、最終的に野菜を真空包装する
ことが前提となっているので、葉菜においては野菜の自
然な形状が損なわれるという問題がある。Raw vegetables tend to turn brown during storage at their wounds or cuts, damaging their appearance. As a solution to this problem, a method has been proposed to prevent vegetables from coming into contact with oxygen.
227757 Publication) 0 [Problems to be Solved by the Invention] However, in the above method, the vegetables are ultimately vacuum packaged, so in the case of leafy vegetables, the natural shape of the vegetables is damaged. There is a problem.
本発明の目的は、生の葉菜を使用して褐変が生じにくく
、しかも形状が損なわれにくい加工生菜の製造方法を提
供することである。An object of the present invention is to provide a method for producing processed raw vegetables that are less likely to brown and lose their shape using raw leafy vegetables.
ブ゛
本発明者は、種々検討した結果、通常のヂランチング処
理では用いないある特定の温度範囲の温湯中に所定時間
葉菜を浸漬するならば、葉菜の組織をこわさないで前述
の褐変も生じにくくなることを見い出し本発明に至った
ものである。As a result of various studies, the present inventor has found that if leaf vegetables are soaked for a predetermined period of time in hot water within a specific temperature range that is not used in normal dilanching treatment, the above-mentioned browning can be avoided without damaging the tissue of the leaf vegetables. The present invention was based on the discovery that this phenomenon is less likely to occur.
すなわち、本発明の加工生菜の製造方法は、生の葉菜を
、約３５〜５５℃の熱湯中に軟化しない範囲で所定時間
浸漬することを特徴とする。That is, the method for producing processed raw vegetables of the present invention is characterized in that raw leafy vegetables are immersed in boiling water of about 35 to 55°C for a predetermined time without softening.
以下本発明の詳細な説明する。The present invention will be explained in detail below.
本発明で、生の葉菜とは、主として葉部からなる生の野
菜をいう。代表的には、レタス・キャベツ・サニーレタ
ス・エンダイブなどがあげられる。In the present invention, raw leafy vegetables refer to raw vegetables mainly consisting of leaves. Typical examples include lettuce, cabbage, sunny lettuce, and endive.
この生の葉菜は、そのま＼、あるいは適当な大きさ、一
般的には数ミリ巾ないし数センチサイズ、に切って、こ
れを約３５〜５５”Ｃの温湯中に所定時間浸漬する。浸
漬温度が３５℃未満では実質的より
に効果が生じ難いからである。また５５”Ｃ誓９高いと
、褐変は生じ難くても野菜の組織が破壊されるためか、
その温湯浸漬後５〜６時間はど後に葉が軟化して生食用
の葉菜としてその外観的価値が乏しいものとなるからで
ちる。ここで軟化とは、葉の太い葉柄部を除すた部分を
葉脈の方向に巾１０、長さ５−ぐらいに切ってその長さ
方向の一端を持って立てた場合に全体が湾曲する状態を
いう。This raw leafy vegetable is left as is or cut into pieces of an appropriate size, generally several millimeters wide to several centimeters in size, and soaked in hot water at about 35 to 55''C for a predetermined period of time. This is because if the soaking temperature is lower than 35°C, the effect will be less likely to occur.Also, if the soaking temperature is higher than 55"C, the tissue of the vegetables will be destroyed even though browning is unlikely to occur.
This is because the leaves soften after 5 to 6 hours of soaking in hot water, and their appearance as a leafy vegetable for raw consumption is poor. Here, softening refers to a state in which when a leaf, excluding the thick petiole, is cut in the direction of the veins into pieces approximately 10 mm wide and 5 mm long, and held upright by one lengthwise end, the entire leaf curves. means.
浸漬する時間は、温度条件にもより異るので一部には定
められなく、葉が軟化しない範囲で適宜定めることが好
ましい。浸漬時間について一部例示すれば、３５℃では
２０分分程４０”Ｃでは１０〜２０分程、４５℃では６
〜８分程、５０℃では１〜２分程、５５℃では０５分程
々どである。The soaking time varies depending on the temperature conditions, so it cannot be determined in part, and it is preferable to set the soaking time as appropriate within a range that does not soften the leaves. Some examples of immersion time are 20 minutes at 35℃, 10 to 20 minutes at 40"C, and 6 minutes at 45℃.
~8 minutes, 1 to 2 minutes at 50°C, and about 0.5 minutes at 55°C.
なお、本発明において、温湯は、本発明の目的を損なわ
ない範囲で他の成分、例えば、（腐敗を生じ雅くする見
地から）次亜塩素酸ンーダなどをＪんでいても差し支え
ない。また、本発明において加工生菜とは、何らかの処
理を受けた主菜をいう０
〔作 用〕
本発明においては、温湯条件でも葉菜中の酵素の活動が
訪客されるものと思われる。しかも、その温湯の温度は
、通常のナランチングなどの温度７０〜９５℃と比べ一
段と低く野菜組織の破壊が少ないものと思われる。In the present invention, the hot water may contain other components such as hypochlorous acid (from the viewpoint of preventing spoilage and softening) as long as the purpose of the present invention is not impaired. Furthermore, in the present invention, processed raw vegetables refer to main dishes that have been subjected to some kind of processing. [Function] In the present invention, the activity of enzymes in leafy vegetables is thought to be enhanced even under hot water conditions. Moreover, the temperature of the hot water is much lower than the temperature of 70 to 95° C. for ordinary naranting, and is thought to cause less destruction of vegetable tissue.
その結果、本発明の処理を受けた加工生菜は、その保存
中に傷口や切口の褐変が生じ難く、しかも、真空包装な
どの必要もないので、さらに温湯浸漬でもあることから
、その形状を損なうこともない。As a result, processed raw vegetables that have undergone the treatment of the present invention are less likely to cause browning of wounds or cuts during storage, and there is no need for vacuum packaging, and furthermore, since they are immersed in hot water, their shape will not be damaged. Not at all.
以下、本発明の効果を示す試験例、および本発明の実施
例を示す〇
〔試験例〕
レタスの太い葉柄（芯）を除き、次いで巾１−長さ（葉
脈方向）５−のタンザク状に切り、これを下表に示す種
々の温度の温湯に一定時間２６（した。次いで、約５０
１をポリエチレン製のカノフに収容し、２０ ’Ｃの室
温に放置し、時間放置に伴なう傷口・切口での褐変の有
無・程度を観察した。Below, test examples showing the effects of the present invention and examples of the present invention are shown〇 [Test Examples] Remove the thick petiole (core) of lettuce, and then cut it into a tanzak shape with a width of 1 - length (in the direction of the veins) of 5 -. Then, soak it in hot water at various temperatures shown in the table below for a certain period of time (about 50 minutes).
1 was housed in a polyethylene cup and left at room temperature of 20'C, and the presence/absence and degree of browning at the wound/cut was observed over time.
なお、温湯は、１１００ｐｐの次亜塩素酸入り温湯とし
た場合についても調査した。In addition, a case where the hot water was hot water containing 1100 pp of hypochlorous acid was also investigated.
表より、浸漬の温度がおよそ３５〜５５℃が褐変その池
の問題防止上良いことが理解される。From the table, it is understood that a dipping temperature of about 35 to 55°C is good for preventing browning and ponding problems.
〔註〕 表中
イ、＃印を付したところは、１１００ｐｐ の次亜塩
素酸添加した温湯を示す。[Note] In the table, the areas marked with # indicate hot water to which 1100 pp of hypochlorous acid was added.
咀 ◎、○、×、××は褐変の状況を示し、◎ 褐変見
られず
○ かすかに褐変傾向あり
× 明らかな褐変が認められる。Chewing ◎, ○, ×, XX indicate the state of browning, ◎ No browning observed ○ Slight browning tendency × Clear browning observed.
×× 著るしい褐変が認められる。XX Significant browning is observed.
また、△け、レタスの軟化が生じてい ることを示す。Also, △, the lettuce has softened. to show that
実施例１
キャベツを水洗後、太い葉柄（芯）を除いたあと、約１
０大に切ってから５０℃の温湯に１分間浸漬し、直ちに
液切りした。なお、この処理を施したキャベツは２０
’Ｃの室温に２０時間保存しても切口等での褐変・変色
は認められず、また、軟化もなく組織はしっかりしてい
た。対照として、上記場合と同様に４ｃｍ犬に切ってか
ら、そのまま室温保存したキャベツにおいては、切口が
全体的に黒変していた。Example 1 After washing the cabbage with water and removing the thick petiole (core), about 1
After cutting it into 0-sized pieces, it was immersed in warm water at 50°C for 1 minute, and the liquid was immediately drained. The cabbage that underwent this treatment was 20
Even when stored at room temperature for 20 hours, no browning or discoloration was observed at the cut end, and the tissue remained firm without softening. As a control, a cabbage cut into 4 cm pieces and stored at room temperature in the same manner as in the above case had a black coloration on the entire cut.
実施例２
実施例１におけるキャベツをレタスに変えた他は実施例
１と同様条件で処理した。処理ｍ妾は室温２０時間保存
後も切口等での褐変は認められなかった。また、温湯処
理による軟化もなかったＯ
特許出願人 キューピー株式会社Example 2 The same conditions as in Example 1 were carried out except that the cabbage in Example 1 was replaced with lettuce. No browning was observed at the cut end of the treated M concubine even after storage at room temperature for 20 hours. In addition, there was no softening due to hot water treatment.Patent applicant: Kewpie Co., Ltd.
Claims (1)
で所定時間浸漬することを特徴とする加工生菜の製造方
法。A method for producing processed raw vegetables, which comprises immersing raw leafy vegetables in hot water at about 35 to 55°C for a predetermined time without softening.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63216318A JPH0269141A (en) | 1988-09-01 | 1988-09-01 | Production of processed raw vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63216318A JPH0269141A (en) | 1988-09-01 | 1988-09-01 | Production of processed raw vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0269141A true JPH0269141A (en) | 1990-03-08 |
Family
ID=16686649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63216318A Pending JPH0269141A (en) | 1988-09-01 | 1988-09-01 | Production of processed raw vegetables |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0269141A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008118924A (en) * | 2006-11-13 | 2008-05-29 | Yamaguchi Univ | Method for inhibiting degreening of green plant |
| JP2010246413A (en) * | 2009-04-10 | 2010-11-04 | Hosoda Kogyo Kk | Method for washing vegetable |
-
1988
- 1988-09-01 JP JP63216318A patent/JPH0269141A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008118924A (en) * | 2006-11-13 | 2008-05-29 | Yamaguchi Univ | Method for inhibiting degreening of green plant |
| JP2010246413A (en) * | 2009-04-10 | 2010-11-04 | Hosoda Kogyo Kk | Method for washing vegetable |
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