JPH05328898A - Agent for treating cut vegetable - Google Patents

Abstract

PURPOSE:To provide the subject treating agent containing a specific sucrose fatty acid ester and useful for the prevention of browning, putrefaction and ill odor generation of cut vegetables. CONSTITUTION:The objective treating agent is an aqueous solution of a sucrose fatty acid ester containing >=60% of 6-12C fatty acids (preferably an ester of sucrose and fatty acid having an esterification degree of <=1.5) and having a concentration of preferably 0.1-5%. Cut vegetables are treated with the agent by immersion, etc.

Description

Detailed Description of the Invention

[0001]

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]

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] 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.

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.

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]

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.

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.

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.

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]

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]

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.

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]

[Table 1]

[0014]

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)

[Claims] 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.