JPH07123916A - Treatment of vegetable - Google Patents

Abstract

PURPOSE:To obtain hygienically good vegetables by treating them with specific glycerol fatty acid ester and polyglycerol fatty acis ester, respectively, so as to kill and remove the microorganisms sticking to the vegetables. CONSTITUTION:The vegetables are treated with (A) a glycerol ester of a 8-14C fatty acid, preferably capryl monoglyceride or lauroyl monoglyceride and (B) polyglycerol ester of a 8-14C fatty acid such as monolauroyl decaglyeride or tricapryl hexaglyceride. It is preferred that they are used at a weight A/B ratio of (10-90)/(90-10). Further, the treating agent containing A and B components is added to the water for treatment in an amount of 0.005 to 1%.

Description

Detailed Description of the Invention

The present invention is characterized in that vegetables are treated with a glycerin fatty acid ester consisting of a fatty acid having 8 to 14 carbon atoms and a polyglycerin fatty acid ester consisting of a fatty acid having 8 to 14 carbon atoms to obtain a vegetable having a small amount of microorganisms. And a vegetable treatment agent.

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating vegetables and a vegetable treating agent, and an object of the present invention is to maintain freshness by sterilizing and removing microorganisms adhering to vegetables.

[0002]

2. Description of the Related Art In recent years, in eating habits, there is a growing need for convenience such as ease of buying and handling while demanding deliciousness. This also applies to vegetables, including cut vegetables, dried vegetables, frozen vegetables, and vegetables because of their simplicity, rationality, and economic efficiency, including the complexity of cooking and the problem of processing vegetable waste after cooking. There is an increasing tendency to demand already processed vegetable products such as canned foods. However, cut vegetables and young vegetables are
In particular, the freshness of the product during the distribution process deteriorates quickly, and keeping freshness for a long time is a major problem. In order to deal with such problems, various methods for maintaining the freshness of vegetables have been conventionally carried out, but the main ones are a method of treating with a chlorine-based bactericide such as sodium hypochlorite, ozone. Examples thereof include a method of treating with an oxygen-based bactericide such as hydrogen peroxide and a method of heat treatment such as blanching. However,
The method using a chlorine-based disinfectant or an oxygen-based disinfectant has problems such as toxicity and odor of the remaining disinfectant and deterioration of working environment. Although blanching reduces the number of microorganisms quite effectively, it is not applicable when vegetables are stored raw.

[0003]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention
It has been desired to develop a method for suppressing the freshness of vegetables and providing hygienic vegetables. The present invention suppresses deterioration of freshness of vegetables and provides hygienic vegetables.

[0004]

According to the present invention, a vegetable is treated with a glycerin fatty acid ester composed of a fatty acid having 8 to 14 carbon atoms and a polyglycerin fatty acid ester composed of a fatty acid having 8 to 14 carbon atoms to achieve hygienic treatment. The present invention relates to a vegetable treatment method and a vegetable treatment agent, which are characterized by obtaining vegetables. Vegetables to be the subject of the present invention are leaf vegetables, root vegetables, stem vegetables, and the like, and the types thereof are not particularly limited, but lettuce, cabbage, large leaf, which is a problem in terms of quality maintenance, is quickly damaged with time. Parsley, komatsuna, spinach,
Carrots, bell peppers, burdock, radish, green onions, onions, etc. and cut sprouts of these, green beans, soybeans, etc.
Examples include sprouts such as kaiware radish and alfalfa. Cellular tissue of the cut vegetables is destroyed by shredding, and the seedling vegetables of the sprouts are soft in tissue, so that microorganisms are easily proliferated and the freshness is rapidly deteriorated due to the contamination. As a result of intensive studies on the above problems, the present inventors treat vegetables with a glycerin fatty acid ester composed of a fatty acid having 8 to 14 carbon atoms and a polyglycerin fatty acid ester composed of a fatty acid having 8 to 14 carbon atoms. As a result, it was found that a vegetable containing less microorganisms and less likely to cause a decrease in freshness can be obtained, and the present invention was completed. Glycerin fatty acid ester composed of fatty acid having 8 to 14 carbon atoms and C 8 to 1 used in the present invention
In the polyglycerin fatty acid ester consisting of the fatty acid of 4, the fatty acid is preferably a linear saturated fatty acid such as caprylic acid, capric acid, lauric acid, myristic acid,
These may be used alone or as a mixture of two or more. The glycerin fatty acid ester comprising a fatty acid having 8 to 14 carbon atoms used in the present invention may be any of mono, di, and tri, and is not particularly limited, but caprylic acid monoglyceride, capric acid monoglyceride, lauric acid monoglyceride, Monoesters such as myristic acid monoglyceride are preferred. These may be used alone or as a mixture of two or more.

The polyglycerin fatty acid ester used in the present invention is a polyglycerin having a degree of polymerization of 2 or more, that is, diglycerin, triglycerin, tetraglycerin, pentaglycerin, hexaglycerin, heptaglycerin,
Octaglycerin, decaglycerin, etc. alone or 2
A monoester, diester, or triester of a polyglycerin and a fatty acid having 8 to 14 carbon atoms in a mixture of at least one species is desirable, and examples thereof include hexaglycerin mono, di, tricaprylic acid ester, hexaglycerin mono, di, tricapric acid ester, and hexaglycerin mono. , Di, trilauric acid ester, hexaglycerin mono, di, trimyristate, decaglycerin mono, di, tricaprylic acid ester, decaglycerin mono, di, tricapric acid ester, decaglycerin mono, di, trilauric acid ester, decaglycerin Examples thereof include mono-, di-, and trimyristate esters, which may be used alone or as a mixture. The blending ratio of the glycerin fatty acid ester of the present invention and the polyglycerin fatty acid ester is preferably 90 to 10 wt% of the polyglycerin fatty acid ester with respect to 10 to 90 wt% of the glycerin fatty acid ester, and the effect of the present invention is outside the range of this ratio. Does not appear. If the amount of glycerin fatty acid ester is less than 10% by weight, the bacteriostatic effect is not exhibited and the effect of suppressing the growth of microorganisms is weak. On the other hand, if the polyglycerin fatty acid ester is less than 10% by weight, the sterilizing effect due to the cleaning action is weak and the microorganisms cannot be removed efficiently. In order to efficiently remove microorganisms attached to vegetables and suppress the growth, it is necessary to mix glycerin fatty acid ester and polyglycerin fatty acid ester in a fixed ratio, and when each is used alone The effect is not expected or weak and impractical. When the glycerin fatty acid ester and the polyglycerin fatty acid ester are combined, the bacteriostatic action of the glycerin fatty acid ester is increased, the growth of microorganisms is suppressed, and the microorganisms adhering to the vegetables can be efficiently removed. At the same time, the pesticides attached to the vegetables can be efficiently removed.

Propylene glycol ester, sucrose ester, sorbitan ester, organic acid monoglyceride, lecithin, enzyme-decomposed lecithin, enzyme-treated lecithin and the like may be added together with the glycerin fatty acid ester and polyglycerin fatty acid ester of the present invention. 8 carbon atoms of the present invention
It is desirable to add 0.005 to 1.0% by weight of the glycerin fatty acid ester and the polyglycerin fatty acid ester of the fatty acid of 14 to 0.005% by weight to the water for treating vegetables. If the effect of the present invention is not exerted, and if it exceeds 1.0% by weight, it affects the flavor of vegetables, which is not desirable. It is also possible to directly add the glycerin fatty acid ester and the polyglycerin fatty acid ester separately to the water for treating the vegetables.
The amount of polyglycerin fatty acid ester is 0.0005 to 0.9% by weight at 0005 to 0.9% by weight. Furthermore, the treatment agent of the present invention may be used in the form of an aqueous solution or in the form of a powder mixed with other excipients, by mixing with the treatment water. As the excipient, dextrin or the like can be used. A pH adjusting agent, salts, etc. and ascorbic acid and salts thereof, erythorbic acid and salts thereof, koji acid are added to treated water using a mixture of glycerin fatty acid ester of fatty acid having 8 to 14 carbon atoms and polyglycerin fatty acid ester of the present invention. An anti-browning agent and the like may be added. Here, the pH of the washing water is not particularly limited, but it is preferably pH 2.5 to 7.

[0007]

The mechanism relating to the effect of inhibiting the growth of microorganisms by treating vegetables with the mixture of glycerin fatty acid ester and polyglycerin fatty acid ester of the present invention has not been elucidated in detail. Glycerin fatty acid ester and polyglycerin fatty acid ester of fatty acid having 8 to 14 carbon atoms suppress the growth of microorganisms by its bacteriostatic action, and remove the microorganisms which polyglycerin fatty acid ester adheres to vegetables by its washing action. Therefore, it is considered that the freshness of vegetables is maintained. Next, the present invention will be described with reference to examples, but the present invention is not limited to the scope of the examples.

[0008]

【Example】

Example 1 0.6 g of caprylic acid monoglyceride in 3 liters of water,
Decaglycerin monolaurate 1.2g and brewed vinegar (acidity 5) 10g dissolved in water, fresh lettuce cut into appropriate size 1kg put in a container with a lid and immersed, 10 minutes by air Aerated. After washing this lettuce with water, bacterial tests (standard agar medium, plate dilution method, 37 ° C. for 2 days) were performed. The results are shown in Table 1.

Comparative Example 1 The same procedure as in Example 1 was repeated except that caprylic acid monoglyceride and decaglycerin monolaurate were not added to the treated water. The results are shown in Table 1.

Comparative Example 2 The same procedure as in Example 1 was repeated except that caprylic acid monoglyceride was not added to the treated water. The results are shown in Table 1.

Comparative Example 3 The same procedure as in Example 1 was repeated except that decaglycerin monolaurate was not added to the treated water. The results are shown in Table 1.

[0012]

[Table 1]

Example 2 0.6 g of caprylic acid monoglyceride in 3 liters of water,
Decaglycerin monolaurate 1.2 g and brewed vinegar (acidity 5) 10 g were dissolved in water to prepare fresh parsley.
Put 5 kg in a container with a lid and immerse it in air,
Aeration was performed for 0 minutes. After washing the parsley with water, bacterial tests (standard agar medium, plate dilution method, 37 ° C. for 2 days) were performed. The results are shown in Table 2.

Comparative Example 4 The same procedure as in Example 2 was carried out except that caprylic acid monoglyceride and decaglycerin monolaurate were not added to the treated water. The results are shown in Table 2.

Comparative Example 5 The same procedure as in Example 2 was repeated except that caprylic acid monoglyceride was not added to the treated water. The results are shown in Table 2.

Comparative Example 6 The same procedure as in Example 2 was repeated except that decaglycerin monolaurate was not added to the treated water. The results are shown in Table 2.

[0017]

[Table 2]

Example 3 30 g of hexaglycerin monocaprate, 10 g of capric monoglyceride and 60 g of water were mixed to prepare a detergent formulation. Preparation 3 in 3 liters of water
g and 50 g of 50% lactic acid were dissolved, 0.5 kg of fresh large leaf was placed in a container with a lid, immersed, and aerated with air for 20 minutes. The large leaves were washed with water and then tested for bacteria (standard agar medium, plate dilution method, 37 ° C., 2 days). The results are shown in Table 3.

[0019]

[Table 3]

[0020]

EFFECT OF THE INVENTION By treating a vegetable with the glycerin fatty acid ester consisting of fatty acids having 8 to 14 carbon atoms and the polyglycerin fatty acid ester consisting of fatty acids having 8 to 14 carbon atoms of the present invention, microorganisms are reduced and freshness is lowered. You can get difficult vegetables.

Claims (2)

[Claims] 1. A method for treating vegetables, which comprises treating vegetables with a glycerin fatty acid ester consisting of fatty acids having 8 to 14 carbon atoms and a polyglycerin fatty acid ester consisting of fatty acids having 8 to 14 carbon atoms. 2. A vegetable treating agent comprising a glycerin fatty acid ester composed of a fatty acid having 8 to 14 carbon atoms and a polyglycerin fatty acid ester composed of a fatty acid having 8 to 14 carbon atoms.