JPH0423948A - Method for stabilizing heat-treated vegetable - Google Patents

Abstract

PURPOSE:To stabilize color tone, maintain flavor, suppress proliferation of microorganisms and obtain vegetables stabilized even in aspects of food sanitation by treating heat-treated vegetables with hot water, etc., containing a stabilizer composed of an organic acid salt and common salt. CONSTITUTION:Vegetables such as green yellow vegetables, light-colored vegetables, potatoes or bamboo shoots are heat-treated and then treated with water or hot water prepared by adding 0.2-10wt.% stabilizer composed of 5-95wt.% organic acid salt such as sodium acetate and the remainder of common salt or the vegetables are treated with the aforementioned water or hot water during the heat treatment.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for stabilizing heat-treated vegetables, and more specifically, by treating them with hot water containing a stabilizer consisting of an organic acid salt and salt. , relates to a method for stabilizing heat-treated vegetables that prevents color changes in heat-treated vegetables and prevents the growth of microorganisms.

(Conventional technology) In recent years, the amount of processed foods produced has been increasing due to the advancement of women in the workforce, shorter cooking times, and increased variety of processed foods.

Originally called Obukuro's taste, sozarui were made in each home, but like bento boxes, sales are on the rise.

The quality of prepared foods such as simmered dishes, seasoned dishes, and salads is extremely unstable, as the colors may change or the growth of microorganisms may occur rapidly. As a result, the shelf life of the product is shortened and economic losses are large.

It is highly desirable to make these heat-treated vegetables more stable in color and to suppress the growth of microorganisms in terms of flavor and food hygiene. They are just trying to make ends meet by setting it short.

(Problem ii to be solved by the invention) In order to stabilize the color tone of vegetables, it has been practiced for a long time to add /J) amount of salt to boiling water, but some effect is not seen when vegetables are first boiled. However, it is known that the effect disappears over time. Moreover, its effect is only limited to suppressing the browning of green vegetables, and its effect is weak, and moreover, it cannot suppress the growth of microorganisms.

On the other hand, it is also known that when vegetables are heat-treated to lower the pH to suppress the growth of microorganisms, the chlorophyll immediately decomposes and the vegetables turn brown.

Therefore, it is difficult to stabilize the quality of heat-treated vegetables.

The present invention was made in view of the above problems, and its purpose is to stabilize the color tone of heat-treated vegetables for a long time, prevent the growth of microorganisms, and improve flavor and food hygiene. An object of the present invention is to provide a method for stabilizing heat-treated vegetables by which stable vegetables can be obtained.

(Means and effects for solving the problem) The inventors of the present invention continued their intensive studies and found that by treating vegetables with hot water containing a stabilizer consisting of an organic acid salt and salt,
It was discovered that the color tone can be stabilized, flavor can be maintained, and the growth of microorganisms can be suppressed.

The present invention is based on these findings, and its gist is ``a means for heat-treating vegetables, a means for treating vegetables with water containing a stabilizer consisting of an organic acid salt and salt, hot water, or hot water. A method for stabilizing heat-treated vegetables characterized by the combination of

The term "vegetables" as used in the present invention refers to green and yellow vegetables such as spinach, asparagus, edamame, and garland chrysanthemums, light-colored vegetables such as cucumbers, daikon radish, and cabbage, potatoes such as potatoes and taro, and bamboo shoots.

The heat treatment means used in the present invention mainly refers to boiling, blanching, and similar operations.

Next, as the organic acid salt in the present invention, sodium salts and potassium salts of organic acids such as acetic acid, citric acid, lactic acid, ascorbic acid, malic acid, fumaric acid, and adipic acid can be used. Considering this, sodium acetate is most preferred. And table salt is sodium chloride.

The composition of the organic acid salt in the stabilizer is 5 to 95% by weight, preferably 10 to 50% by weight, and the remainder is common salt. Organic acid salts and common salt are essential as active ingredients, but in order to increase bacteriostatic activity, known bacteriostatic ingredients such as protamine and polylysine can be added.

It is a means of heat-treating vegetables, but when boiling vegetables, add a stabilizer consisting of the above ingredients to the boiling water at a rate of 0.2 to 1.
After adding 0% by weight, preferably 1 to 5% by weight, it is boiled. After boiling and cooling under running water, the effect will be even more certain if it is immersed again in water containing a stabilizer.

Heat-treated vegetables that have been impregnated with stabilizers throughout the vegetables are stabilized without any change in color tone or growth of microorganisms during subsequent distribution or storage in stores.

The effect of stabilizing color tone is noticeable for dark green vegetables, but it is of little significance for white vegetables such as daikon radish and potatoes. However, the effect of suppressing the growth of microorganisms can be seen in each of the vegetables mentioned above.

Next, the present invention will be explained in more detail based on examples.

(Example) (1) Green beans with pods (Nagasaki Bijin) were washed in running water, then heated in boiling water for 1 to 4 minutes, cooled in running water, drained, and used as a salad topping. The color tone does not change even when stored at 15° C. for 3 days, and the general viable count of microorganisms is preferably 105 or less. The results of using the stabilizer in boiling water and soaking water are shown in Table 1.

According to this table, it can be seen that green beans that are boiled after adding a stabilizer consisting of sodium acetate and common salt to boiling water have a good color tone and that the growth of microorganisms is well suppressed. It is found that it is better to add the stabilizer to boiling water than to the soaking water alone, and that a stronger effect is obtained when used in combination. Glycine, which is often used as a bacteriostatic agent, is somewhat effective, but it is quite weak and expensive, so there is little merit in using it, and if you want a longer period of stabilization, increase the amount added. If a shorter length is acceptable, reduce the amount added Table 1 Note) Stabilizer-1 is 67% salt, 33% sodium acetate,
The amount added was based on the weight of the water. - The number of bacteria killed was 15° C. for 3 days. (2) In the same manner as in Example (1), the difference in the organic acid salt moiety contained in the stabilizer was tested. And the addition of stabilizers was carried out only to boiling point water. As shown in Table 2, sodium acetate had the most significant bacteriostatic effect.

Other organic acid salts can also be used under easier conditions, eg 10° C. for 2 days.

However, considering cost and effectiveness, sodium acetate is preferred.

Table 2 (3) In the same manner as in Example (1), the amounts of sodium acetate and salt contained in the stabilizer were compared and studied. A stabilizer was used only in boiling point water, and the samples were stored at 15°C for 3 days. As shown in Table 3, by using sodium acetate and salt in combination, the effect of preventing the growth of microorganisms can be improved with less change in one color tone.

Using the stabilizer-1 used in Example (1), spinach was boiled and mixed with sesame seeds to produce spinach with sesame seeds.

Grind the sesame seeds, add the same weight of sugar, and then add half the amount of soy sauce to make a sesame sauce, and mix 100 g of spinach with 30 g of the sesame sauce.

The boiling time for spinach is 1 minute. A phenomenon was observed in which boiled water with stabilizers added had a pale green color. After boiling, the mixture was cooled under running water and squeezed with one hand. As a result, there was no significant difference in color tone between 1 and 3 until the second day, and there was almost no change, but on the third day, the control plot turned brown and became unedible. 6% addition area of stabilizer-1 is 3
Even on the first day, there was no problem in terms of appearance.

Table 4: When making a radish salad, the method of boiling shredded radish and then tossing it with mayonnaise,
A stabilizer was added to the water used for blanching and the effects were compared.

The results are shown in Table 5.

Table 5 Note) Amount of mayonnaise/radish: mayonnaise = 80:20 (6
) Green peas are sometimes used as toppings.

It is used for dressing salads. When mixed with salad, mayonnaise is known to lower the pH and cause the food to turn yellow rapidly. In this example, Stabilizer-1 was added to boiling water and soaking water at 4% each, and fresh green peas were first boiled for 6 minutes, then cooled under running water, and then soaked for 10 minutes. The mixture was drained, mixed with mayonnaise, and stored at 15°C.

As a result, as shown in Table 6, even when mixed with mayonnaise, deterioration in color tone can be strongly prevented.

The effects of each ingredient were confirmed again using green peas in Table (7). Each component was added to boil water and soaking water in the same manner as in Example (6). Store at 15°C for 2 days without adding mayonnaise. The results are shown in Table 7.

Table 7 color tone is better when only salt is added than when it is not added, but when only salt is added, the effect is stronger, and when both are used together, it is more effective.

As for bacteriostatic action, salt has almost no effect, but it does exist.
A synergistic effect occurs when used in combination with an acid salt.

The organic acid salt is preferably sodium acetate. In addition, the combination of the two showed an effect of preventing dryness, and as a result, the effect of maintaining the surface's texture was also observed.

(8) The stabilizing effect of Stabilizer-1 on various vegetables was investigated. The results are shown in Table 8.

Table 8 Each vegetable has a different boiling time, but the method of using the stabilizer, etc. is the same as in Example (6). As a stabilizer, a mixture of 1 part sodium acetate and 1 part common salt was used in the boiled water at a ratio of 2%. As a result, the effects of the invention were not clear because garland chrysanthemums and parsley did not change much, but the effects were clearly seen on cabbage and pea pods.

(Effects of the Invention) According to the method for stabilizing heat-treated vegetables of the present invention, it is possible to stabilize the color tone of heat-treated vegetables for a long time, prevent the growth of microorganisms, and improve the flavor and food hygiene. Since it is also possible to obtain stable vegetables, its practical value is great.

Claims (3)

[Claims] (1) Stabilization of heat-treated vegetables characterized by the combination of a means for heat-treating vegetables and a means for treating them with water, hot water, or hot water containing a stabilizer consisting of an organic acid salt and salt. method. (2) The method for stabilizing heat-treated vegetables according to claim (1), wherein the stabilizer is composed of 5 to 95% by weight of an organic acid salt and the remainder is common salt. (3) Claim (1) in which 0.2 to 10% by weight of a stabilizer is added to water, hot water, or hot water.
The described method for stabilizing heat-treated vegetables.