JPH05328898A - Agent for treating cut vegetable - Google Patents
Agent for treating cut vegetableInfo
- Publication number
- JPH05328898A JPH05328898A JP16031892A JP16031892A JPH05328898A JP H05328898 A JPH05328898 A JP H05328898A JP 16031892 A JP16031892 A JP 16031892A JP 16031892 A JP16031892 A JP 16031892A JP H05328898 A JPH05328898 A JP H05328898A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- vegetables
- agent
- sucrose
- acid ester
- 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
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 18
- 229930195729 fatty acid Natural products 0.000 claims abstract description 18
- 239000000194 fatty acid Substances 0.000 claims abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 13
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 125000004432 carbon atom Chemical group C* 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 4
- 230000032050 esterification Effects 0.000 abstract description 3
- 238000005886 esterification reaction Methods 0.000 abstract description 3
- 150000002148 esters Chemical class 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 10
- 238000000034 method Methods 0.000 description 7
- 240000007124 Brassica oleracea Species 0.000 description 6
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 230000003385 bacteriostatic effect Effects 0.000 description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 235000021314 Palmitic acid Nutrition 0.000 description 2
- 235000021355 Stearic acid Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000008117 stearic acid Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 150000002646 long chain fatty acid esters Chemical class 0.000 description 1
- 150000004668 long chain fatty acids Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、カット野菜の加工工程
において使用される処理剤に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a treating agent used in a process of processing cut vegetables.
【0002】[0002]
【従来の技術】カット野菜とは青果物を収穫後、前処理
・切断・洗浄・冷却・脱水・包装等の処理工程を経て外
食産業等の業務用あるいは一般消費者の使用に供される
ものであるが、現在のカット野菜の問題点として次の事
項が挙げられる。 (イ)野菜を切断するため、切断面より活性の高い酵素
を含む細胞液が滲み出し、その液が野菜の表面に付着す
ることにより褐変すること。 (ロ)野菜の表面に付着する細菌の除去が不十分な場
合、保存中に急速に腐敗が進行する事。 (ハ)保存中に野菜よりエタノールやアセトアルデヒド
等が発生し異臭を生じる場合がある事。2. Description of the Related Art Cut vegetables are those that are used for commercial purposes such as in the food service industry or for use by general consumers after harvesting fruits and vegetables, after undergoing treatment processes such as pretreatment, cutting, washing, cooling, dehydration, and packaging. However, there are the following problems as the problems of the current cut vegetables. (A) To cut vegetables, a cell liquid containing an enzyme having higher activity exudes from the cut surface, and the liquid adheres to the surface of the vegetables to turn brown. (B) If the removal of bacteria attached to the surface of vegetables is not sufficient, spoilage will progress rapidly during storage. (C) Ethanol, acetaldehyde, etc. may be generated from vegetables during storage and may give off a strange odor.
【0003】これら褐変や腐敗,異臭はカット野菜の商
品価値を無くすため、防止する必要があるが、これらを
防止するため処理をするにしても経口的に安全でなくて
はならず、種々の方法が提案されているが未だ満足な方
法が見い出されていないのが現状である。[0003] These browning, rotting and off-flavors must be prevented in order to reduce the commercial value of cut vegetables, but even if treatment is carried out to prevent these, they must be orally safe and various Although a method has been proposed, a satisfactory method has not yet been found.
【0004】従来提案されている方法には下記のような
問題点がある。 (1)次亜塩素酸ナトリウム水溶液による処理がある。
これは褐変および静菌効果は高いものの、カット野菜に
塩素臭が残る事、また野菜の組織自体が変質する欠点が
ある。 (2)エタノール水溶液あるいはエタノール製剤による
処理がある。これは静菌効果はあるものの褐変を防止で
きない事、また残留するエタノール臭が腐敗臭と似てい
る欠点がある。 (3)食塩水による処理がある。これは褐変を防止でき
るが静菌効果があまりない欠点がある。 (4)ショ糖のステアリン酸やパルミチン酸等の長鎖脂
肪酸エステル水溶液にカット野菜を浸漬させ、野菜表面
をショ糖脂肪酸エステルでコーティングさせる方法も提
案されているが、被覆することにより無気呼吸が促進
し、エタノールによる異臭が著しくなる欠点がある。The conventionally proposed methods have the following problems. (1) There is treatment with an aqueous solution of sodium hypochlorite.
Although this has a high browning and bacteriostatic effect, it has the drawback that the smell of chlorine remains in the cut vegetables and that the texture of the vegetables themselves deteriorates. (2) Treatment with an aqueous ethanol solution or an ethanol preparation. Although this has a bacteriostatic effect, it cannot prevent browning and has the drawback that the residual ethanol odor resembles a rotten odor. (3) There is treatment with saline. Although this can prevent browning, it has a drawback that it has little bacteriostatic effect. (4) A method has also been proposed in which cut vegetables are immersed in an aqueous solution of a long-chain fatty acid ester of sucrose such as stearic acid or palmitic acid, and the vegetable surface is coated with sucrose fatty acid ester. Is promoted and the offensive odor caused by ethanol becomes remarkable.
【0005】本発明はこのような従来技術の課題に鑑み
発明されたものであって、その目的とするところは、カ
ット野菜の保存において、褐変,腐敗,異臭のしない優
れた処理剤を提供することにある。The present invention has been invented in view of the problems of the prior art as described above, and an object thereof is to provide an excellent treating agent which is free from browning, spoilage and offensive odor in the preservation of cut vegetables. Especially.
【0006】[0006]
【課題を解決するための手段】上記目的を達成するため
に、本発明のカット野菜用処理剤は脂肪酸残基の炭素数
が6〜12であるショ糖脂肪酸エステルを含有してなる
ものである。本発明に使用するショ糖脂肪酸エステルは
ショ糖と高級脂肪酸のエステルである。構成する脂肪酸
残基の炭素数は6〜12のものが良い。構成する脂肪酸
残基の炭素数が6未満の場合、疎水基の割合が少なくな
るため細胞液の除去能力が不十分である。その炭素数6
〜12の脂肪酸の含有率は60%以上が良い。ただし、
その脂肪酸の炭素鎖は直鎖であっても、分岐であって
も、また飽和であっても、不飽和であってもかまわな
い。In order to achieve the above object, the treating agent for cut vegetables of the present invention comprises a sucrose fatty acid ester having a fatty acid residue having 6 to 12 carbon atoms. .. The sucrose fatty acid ester used in the present invention is an ester of sucrose and a higher fatty acid. It is preferable that the constituent fatty acid residue has 6 to 12 carbon atoms. When the constituent fatty acid residue has less than 6 carbon atoms, the ratio of the hydrophobic group is small and the cell fluid removing ability is insufficient. Its carbon number 6
It is preferable that the content of the fatty acids of ~ 12 is 60% or more. However,
The carbon chain of the fatty acid may be linear, branched, saturated or unsaturated.
【0007】またショ糖と脂肪酸のエステル化度は1〜
8のものを挙げることが出来るが、本発明に用いるのは
平均エステル化度が1.5以下のものが好ましい。The degree of esterification of sucrose and fatty acids is 1 to
The average esterification degree used in the present invention is preferably 1.5 or less.
【0008】本発明では、青果物を切断後ショ糖脂肪酸
エステルを溶解させた水に浸漬あるいはその溶解した水
溶液を浴びせる等の方法で処理する。浸漬する場合、撹
拌する、振とうする等の操作を併用するとさらに効果的
である。その後十分に水洗した後、脱水,包装する。In the present invention, after the fruits and vegetables are cut, the fruits and vegetables are treated by a method such as immersing in water in which sucrose fatty acid ester is dissolved or bathing the dissolved aqueous solution. When soaking, it is more effective to use operations such as stirring and shaking in combination. After that, thoroughly wash with water, dehydrate and package.
【0009】野菜の種類については特に限定はない。シ
ョ糖脂肪酸エステルの水溶液を調製する場合、その濃度
は0.1%以上5%以下が望ましい。0.1%未満の場
合効果が少なく、又5%を越える場合経済的に不利にな
る。There is no particular limitation on the type of vegetables. When an aqueous solution of sucrose fatty acid ester is prepared, its concentration is preferably 0.1% or more and 5% or less. If it is less than 0.1%, the effect is small, and if it exceeds 5%, it is economically disadvantageous.
【0010】[0010]
【作用】本発明はカット野菜の褐変の原因となる細胞液
の除去,細菌の除去および静菌,野菜自体の変質を招か
ない事および経口的に安全性が高い事等の要求を満たす
処理剤の検討の結果見い出されたものである。従来、食
品用の乳化剤として用いられているステアリン酸,パル
ミチン酸主体のショ糖脂肪酸エステルは、湿潤,滲透力
が弱いため細胞液の除去が不十分である。また、これら
長鎖の脂肪酸を持つショ糖脂肪酸エステルはより短鎖の
ものに比べ水溶性に劣るため水洗が不十分の場合、野菜
表面に被覆し、その結果カット野菜が無気呼吸してエタ
ノールを発生する可能性がある。本発明のショ糖脂肪酸
エステルを使用した場合はこのような問題がない。The present invention is a treatment agent satisfying the requirements such as removal of cell liquid that causes browning of cut vegetables, removal of bacteria and bacteriostatic, no deterioration of vegetables themselves, and high oral safety. It was found as a result of the examination. Conventionally, sucrose fatty acid ester mainly composed of stearic acid and palmitic acid, which has been used as an emulsifier for food, has a weak wettability and permeability, so that the removal of cell liquid is insufficient. In addition, sucrose fatty acid esters with these long-chain fatty acids are inferior in water solubility to shorter-chain ones, so when washing with water is insufficient, they are coated on the vegetable surface, and as a result, the cut vegetables breathe anaerobically. May occur. Such a problem does not occur when the sucrose fatty acid ester of the present invention is used.
【0011】[0011]
【実施例】実施例1〜3及び比較例1〜5 試験方法を下記に示す。 (1)市販のキャベツを分割後、外葉・芯を除去する。 (2)フードスライサーにてキャベツを5mm巾に切断
する。 (3)供試処理液の水溶液を調製する。 (4)スライスしたキャベツ100gに対し(3)で調
製した水溶液1リットルを用意し、1分間浸漬する。こ
の間、溶液は300rpmのスターラーで撹拌する。 (5)(4)のスライスキャベツ100gに対し水1リ
ットルの割合で3分間すすぐ。その後、5℃の水に1分
間浸漬した後、遠心分離機で1000rpm30秒間脱
水する。 (6)カットキャベツをポリエチレンの袋に充てんし、
ヒートシーラーで袋の口を密封し、冷蔵庫内に5日間保
存する。EXAMPLES Examples 1 to 3 and Comparative Examples 1 to 5 are described below. (1) After dividing a commercially available cabbage, the outer leaf and the core are removed. (2) Cut the cabbage into a width of 5 mm with a food slicer. (3) Prepare an aqueous solution of the test treatment liquid. (4) For 100 g of sliced cabbage, 1 liter of the aqueous solution prepared in (3) is prepared and immersed for 1 minute. During this time, the solution is stirred with a stirrer at 300 rpm. (5) Rinse for 3 minutes at a ratio of 1 liter of water to 100 g of the sliced cabbage of (4). After that, it is immersed in water at 5 ° C. for 1 minute, and then dehydrated by a centrifugal separator at 1000 rpm for 30 seconds. (6) Fill the polyethylene bag with cut cabbage,
Seal the mouth of the bag with a heat sealer and store in the refrigerator for 5 days.
【0012】評価 5日間保存後のカットキャベツの褐変,腐敗,異臭を評
価し、その結果を表1に示す。評価は次の5段階であ
る。 5:良好 4:やや良好 3:サラダとして使用可能限界 2:やや不良 1:不良 Evaluation Browning of cut cabbage after storage for 5 days, putrefaction and offensive odor were evaluated, and the results are shown in Table 1. The evaluation has the following five levels. 5: Good 4: Fairly good 3: Usable limit of salad 2: Fairly poor 1: Poor
【0013】[0013]
【表1】 [Table 1]
【0014】[0014]
【発明の効果】実施例にも示された通り、本発明の脂肪
酸残基の炭素数が6〜12であるショ糖脂肪酸エステル
で処理されたカット野菜は褐変,腐敗,異臭がいずれも
軽度で十分食用に耐えうるものであり、処理剤として優
れている。As shown in the examples, the cut vegetables treated with the sucrose fatty acid ester having a fatty acid residue of 6 to 12 carbon atoms according to the present invention have mild browning, rotting and offensive odor. It is fully edible and excellent as a treating agent.
Claims (1)
ョ糖脂肪酸エステルを含有してなるカット野菜用処理
剤。1. A treatment agent for cut vegetables, which comprises a sucrose fatty acid ester having a fatty acid residue having 6 to 12 carbon atoms.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16031892A JPH05328898A (en) | 1992-05-26 | 1992-05-26 | Agent for treating cut vegetable |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16031892A JPH05328898A (en) | 1992-05-26 | 1992-05-26 | Agent for treating cut vegetable |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH05328898A true JPH05328898A (en) | 1993-12-14 |
Family
ID=15712365
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP16031892A Pending JPH05328898A (en) | 1992-05-26 | 1992-05-26 | Agent for treating cut vegetable |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH05328898A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH07250615A (en) * | 1994-03-10 | 1995-10-03 | Kumeta Seisakusho:Kk | Production of dried vegetable |
-
1992
- 1992-05-26 JP JP16031892A patent/JPH05328898A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH07250615A (en) * | 1994-03-10 | 1995-10-03 | Kumeta Seisakusho:Kk | Production of dried vegetable |
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