JPH1075752A - Treatment of cabbage juice - Google Patents
Treatment of cabbage juiceInfo
- Publication number
- JPH1075752A JPH1075752A JP8255465A JP25546596A JPH1075752A JP H1075752 A JPH1075752 A JP H1075752A JP 8255465 A JP8255465 A JP 8255465A JP 25546596 A JP25546596 A JP 25546596A JP H1075752 A JPH1075752 A JP H1075752A
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- Prior art keywords
- cabbage
- treatment
- cabbage juice
- juice
- adsorbent
- 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.)
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、例えば野菜ジュー
ス、野菜調味料、調理食品などの原料となるキャベツ搾
汁液の処理方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating cabbage squeezed juice, which is used as a raw material for, for example, vegetable juices, vegetable seasonings, and cooked foods.
【０００２】[0002]
【従来の技術】従来、キャベツはビタミンＣや食物繊維
に富むほか、メチルメチオニンスルフォニウム（以下、
「ビタミンＵ」と記す）を含有する栄養価値の高い素材
であることは良く知られている。しかし、キャベツ搾汁
液には、その加工中に生じる特有の不快臭をもったイソ
チオシアネート等の化合物が存在し、嗜好性を低下させ
る原因となっていた。また、キャベツ搾汁液の殺菌を容
易に行うためには液のｐＨを低下させる必要があり、こ
のために酸類を添加していた。しかし、酸類を添加する
と上記不快臭とともに漬物を連想させる好ましくない呈
味を生じ、嗜好性を著しく低下させていた。2. Description of the Related Art Conventionally, cabbage is rich in vitamin C and dietary fiber, and methyl methionine sulfonium (hereinafter, referred to as "medium methionine").
It is well known that it is a nutritious material containing "vitamin U"). However, cabbage juice contains compounds such as isothiocyanate having a peculiar unpleasant odor generated during the processing, which causes a decrease in palatability. Further, in order to easily sterilize the cabbage juice, it is necessary to lower the pH of the liquid, and for this purpose, acids have been added. However, when acids are added, the unpleasant odor and the unpleasant taste reminiscent of pickles are produced, and the palatability is significantly reduced.
【０００３】[0003]
【発明が解決しようとする課題】本発明の目的は、キャ
ベツ特有の不快臭を除去することによって、香味を改善
するための処理方法を提供することにある。また、酸類
を添加せずにｐＨを調整し、酸味を抑制することにより
漬物様の好ましくない呈味を抑制することにある。さら
に、褐変物質を除去することにより色調の改善を図るこ
とも目的としているSUMMARY OF THE INVENTION An object of the present invention is to provide a processing method for improving the flavor by removing the unpleasant odor peculiar to cabbage. It is another object of the present invention to adjust the pH without adding acids and suppress the sour taste, thereby suppressing undesired taste like pickles. Furthermore, the purpose is to improve the color tone by removing browning substances.
【０００４】[0004]
【課題を解決するための手段】上記課題を解決するため
本発明に係るキャベツ搾汁液の処理方法は、請求項１に
おいて、キャベツ搾汁液を吸着剤により処理するように
したことにより、キャベツ特有の硫黄系の不快臭を除去
することができる。また、請求項２により、この不快臭
としてイソチオシアネート化合物を除去するとともに、
キャベツ搾汁液中のビタミンＵは除去しないで残存させ
ることができる。Means for Solving the Problems In order to solve the above problems, a method for treating cabbage juice according to the present invention is characterized in that the cabbage juice is treated with an adsorbent in claim 1 so that cabbage peculiar to cabbage is treated. Sulfur-based unpleasant odor can be removed. According to claim 2, the isothiocyanate compound is removed as the unpleasant odor,
Vitamin U in cabbage juice can be left without being removed.
【０００５】請求項３では、キャベツ搾汁液を吸着剤と
混合攪拌して回分処理することにより処理液中の硫黄系
不快臭を大幅に低減でき、処理後に吸着剤を分離するこ
とにより吸着剤の再使用も可能となる。According to a third aspect of the present invention, the cabbage squeezed liquid is mixed and stirred with the adsorbent and subjected to batch processing, whereby the sulfur-based unpleasant odor in the processing liquid can be significantly reduced. Reuse is also possible.
【０００６】請求項４では、吸着剤として芳香族系樹脂
を用いることにより、硫黄系の不快臭をより効果的に除
去することができる。According to the fourth aspect, by using an aromatic resin as the adsorbent, a sulfur-based unpleasant odor can be more effectively removed.
【０００７】請求項５では、吸着剤に強酸性陽イオン交
換剤を混合して用いることにより、酸類を添加すること
なく、硫黄系不快臭の除去と同時に処理液のｐＨを３．
８〜４．４の範囲に調整することができる。また、請求
項６では、吸着処理したキャベツ搾汁液を強酸性陽イオ
ン交換剤により、酸類を添加することなく、処理液のｐ
Ｈを３．８〜４．４の範囲に調整することができる。According to a fifth aspect of the present invention, by mixing a strongly acidic cation exchange agent with the adsorbent, the pH of the treatment liquid is adjusted to 3.
It can be adjusted in the range of 8 to 4.4. According to the sixth aspect, the cabbage squeezed liquid subjected to the adsorption treatment is treated with a strongly acidic cation exchanger without adding any acids to the treated liquid.
H can be adjusted in the range of 3.8 to 4.4.
【０００８】請求項７では、キャベツ搾汁液を容量基準
で３〜５倍に濃縮したものを吸着処理するようにした。
濃縮液のスルフィド含有量は少ないため、吸着剤に対す
る吸着負荷が低減できる。According to a seventh aspect of the present invention, the cabbage squeezed liquid is concentrated by a factor of 3 to 5 on a volume basis, and is subjected to an adsorption treatment.
Since the sulfide content of the concentrate is small, the adsorption load on the adsorbent can be reduced.
【０００９】[0009]
【実施の形態】一般にキャベツ搾汁液には、アリルイソ
チオシアネート等のイソチオシアネート化合物やスルフ
ィド化合物等、硫黄系の不快臭の原因となる化合物が含
有されている。スルフィド化合物は低沸点であるため、
濃縮したキャベツ搾汁液中にはほとんど存在していない
ので問題にならないが、イソチオシアネート化合物を除
去する必要がある。また、キャベツ搾汁液の酸味が強い
と、この酸とキャベツ成分との相互作用により漬物様の
好ましくない呈味を生じるため、官能的にあまり酸味を
感じずにｐＨを殺菌可能な３．８〜４．４に調整する必
要がある。DESCRIPTION OF THE PREFERRED EMBODIMENTS Cabbage squeezed liquid generally contains compounds that cause sulfur-based unpleasant odors, such as isothiocyanate compounds such as allyl isothiocyanate and sulfide compounds. Since sulfide compounds have a low boiling point,
This is not a problem because it is hardly present in the concentrated cabbage juice, but it is necessary to remove the isothiocyanate compound. When the cabbage juice has a strong acidity, the interaction between the acid and the cabbage component produces an undesired pickle-like taste. It needs to be adjusted to 4.4.
【００１０】本発明者らは、吸着剤、特に芳香族系合成
吸着剤によって上記アリルイソチオシアネート等のイソ
チオシアネート化合物を吸着除去できることをことを見
出した。さらに、この吸着処理によってキャベツ搾汁液
の色調も改善できることが判明した。そして、この吸着
処理によりキャベツに含有されるビタミン類等の有効成
分は、分解したり吸着剤に吸着されたりせずに処理液中
にそのまま残存し影響を受けないことを確認した。ま
た、強酸性陽イオン交換剤によってキャベツ搾汁液を処
理することにより、処理液の酸味を強くせずにｐＨを
３．８〜４．４に調整できることを見出した。以下に、
本発明の内容を詳細に説明する。The present inventors have found that an adsorbent, particularly an aromatic synthetic adsorbent, can adsorb and remove the above isothiocyanate compound such as allyl isothiocyanate. Further, it has been found that the color tone of the cabbage juice can be improved by this adsorption treatment. Then, it was confirmed that the active ingredients such as vitamins contained in the cabbage remained in the treatment liquid without being decomposed or adsorbed by the adsorbent and remained unaffected by the adsorption treatment. In addition, it has been found that by treating the cabbage juice with a strongly acidic cation exchanger, the pH can be adjusted to 3.8 to 4.4 without increasing the acidity of the treated liquid. less than,
The contents of the present invention will be described in detail.
【００１１】まず、原料となるキャベツ搾汁液としては
濃縮液を用いた。通常、キャベツ搾汁液は、輸送や保管
の便宜のため５〜１０倍に濃縮された状態で取扱われ
る。このような濃縮液は蒸発などによって濃縮されたも
のであり、香味として好ましくないスルフィド類が除去
されている。したがって、本発明においてもこの濃縮さ
れたキャベツ搾汁液を原料に用いた。濃縮キャベツ搾汁
液中の糖含量に換算した可溶性固形分濃度（以下、「Ｒ
Ｉ」と記す）は、通常、２０〜５０重量％であり、これ
を水で所定濃度に希釈したものを、吸着処理用の原料キ
ャベツ搾汁液として用いた。吸着剤には、ポリスチレン
―ジビニベンゼンを母体とした多孔性のビーズである合
成吸着樹脂を用い、またイオン交換剤には、ポリスチレ
ン―ジビニベンゼンを担体にスルホン酸基を交換基とし
て導入した強酸性陽イオン交換樹脂を用いた。First, a concentrated liquid was used as a cabbage squeezed liquid as a raw material. Usually, the cabbage juice is handled in a state of being concentrated 5 to 10 times for convenience of transportation and storage. Such a concentrated liquid is concentrated by evaporation or the like, and sulfides that are not preferable in flavor are removed. Therefore, in the present invention, this concentrated cabbage juice was used as a raw material. The soluble solid content concentration (hereinafter referred to as "R") converted to the sugar content in the concentrated cabbage juice
I ") is usually 20 to 50% by weight, which was diluted to a predetermined concentration with water and used as a raw material cabbage juice for adsorption treatment. As the adsorbent, a synthetic adsorption resin, which is a porous bead based on polystyrene-divinylbenzene, is used.For the ion exchange agent, a strongly acidic cation introduced with polystyrene-divinylbenzene as a carrier and a sulfonic acid group as an exchange group is used. An exchange resin was used.
【００１２】原料キャベツ搾汁液の処理は、吸着樹脂だ
けを用いて吸着処理を行い、次いで、処理液をｐＨ調整
するためにイオン交換樹脂を用いてイオン交換処理を行
う方法と、吸着樹脂とイオン交換樹脂との混合物（以
下、「混合物」と記す）を用いて吸着処理とイオン交換
処理とを同時に行う方法がある。In the treatment of the raw cabbage squeezed liquid, an adsorption treatment is carried out using only the adsorption resin, and then an ion exchange treatment is carried out using an ion exchange resin in order to adjust the pH of the treatment liquid. There is a method of simultaneously performing the adsorption treatment and the ion exchange treatment using a mixture with an exchange resin (hereinafter, referred to as a “mixture”).
【００１３】吸着処理としては、吸着樹脂又は混合物を
原料のキャベツ搾汁液と攪拌混合した後、処理液を濾過
して吸着樹脂又はこれとイオン交換樹脂とを取除く方法
（以下、「回分処理法」という）を採用した。なお、吸
着樹脂又は混合物をカラムに充填し、このカラムに原料
のキャベツ搾汁液を通すカラム処理法によってもよい。As the adsorption treatment, a method in which the adsorption resin or the mixture is stirred and mixed with the cabbage squeezed liquid as a raw material, and then the treatment liquid is filtered to remove the adsorption resin or the ion exchange resin (hereinafter, referred to as “batch processing method” "). Alternatively, a column treatment method may be used in which the column is filled with the adsorption resin or the mixture and the raw material cabbage juice is passed through the column.
【００１４】回分処理法では、原料ＲＩが１５〜３５重
量％の原料１ｋｇに対し、４０〜２００ｇの吸着樹脂を
混合して、１５〜６０分間攪拌混合する。処理液から吸
着樹脂とイオン交換樹脂を分離するには、濾紙等によっ
て濾別したり、シフターや遠心分離機などを用いてもよ
い。なお、混合物を用いる場合には、処理液のｐＨが
３．８〜４．４となるように処理するのが好ましく、特
に４．１〜４．３の範囲が好ましい。そのためには、吸
着樹脂に対してイオン交換樹脂を１／５〜１の範囲の重
量比率で用いるのが好ましく、１／３〜１／２の範囲が
特に好ましい。In the batch processing method, 40 to 200 g of the adsorption resin is mixed with 1 kg of the raw material having the raw material RI of 15 to 35% by weight, and the mixture is stirred and mixed for 15 to 60 minutes. In order to separate the adsorption resin and the ion exchange resin from the treatment liquid, the resin may be separated by filtration with a filter paper or the like, or a shifter or a centrifuge may be used. In addition, when using a mixture, it is preferable to process so that pH of a processing liquid may be set to 3.8 to 4.4, and especially preferable to be in the range of 4.1 to 4.3. For this purpose, it is preferable to use the ion exchange resin in a weight ratio of 1/5 to 1 with respect to the adsorption resin, and it is particularly preferable to use the ion exchange resin in a range of 1/3 to 1/2.
【００１５】吸着樹脂だけを用いて吸着処理した場合に
も、上記のイオン交換樹脂を用いてイオン交換処理す
る。混合物を用いた場合と同様に、処理液のｐＨを３．
８〜４．４となるように処理するのが好ましく、特に
４．１〜４．３の範囲が好ましい。イオン交換処理に
は、上記のようなカラム処理法や回分処理法が用いられ
る。[0015] Even when the adsorption treatment is performed using only the adsorption resin, the ion exchange treatment is performed using the above ion exchange resin. As in the case where the mixture was used, the pH of the treatment liquid was adjusted to 3.
The treatment is preferably performed so as to be from 8 to 4.4, and particularly preferably from 4.1 to 4.3. For the ion exchange treatment, the above-described column treatment method or batch treatment method is used.
【００１６】なお、カラム処理法による場合には、原料
キャベツ搾汁液のＲＩが１５〜２５重量％の場合、５〜
２５（１／ｈ）の空間速度で処理するのが好ましく、５
〜１５（１／ｈ）が特に好ましい。In the case of the column treatment method, when the RI of the raw cabbage juice is 15 to 25% by weight, the RI is 5 to 25% by weight.
It is preferable to process at a space velocity of 25 (1 / h).
To 15 (1 / h) is particularly preferred.
【００１７】以上は濃縮キャベツ搾汁液を希釈したもの
を原液として処理した場合であるが、濃縮キャベツ搾汁
液そのものを処理してもよい。処理したキャベツ搾汁液
は水などの溶媒によって所定濃度に希釈して、野菜ジュ
ース、野菜調味料、調理食品などの原料に用いる。この
ように、濃縮キャベツ搾汁液を処理したものを野菜ジュ
ース等の原料とすれば、輸送や保管の点において有利で
ある。The above is the case where the concentrated cabbage juice is diluted and treated as a stock solution, but the concentrated cabbage juice may be treated as it is. The treated cabbage juice is diluted to a predetermined concentration with a solvent such as water and used as a raw material for vegetable juices, vegetable seasonings, cooked foods and the like. As described above, if the processed concentrated cabbage juice is used as a raw material for vegetable juice or the like, it is advantageous in terms of transportation and storage.
【００１８】[0018]
【実施例】以下に、本発明の処理方法と処理したキャベ
ツ搾汁液の特性について詳述する。EXAMPLES The processing method of the present invention and the characteristics of the processed cabbage juice are described in detail below.
【００１９】１．処理方法 （１）吸着樹脂だけによる吸着処理 一般的な方法により洗浄した芳香族系合成吸着樹脂（三
菱化成製、ＳＰ―２０７）を用いて以下の処理を行っ
た。ＲＩ４５重量％の濃縮キャベツ搾汁液をイオン交換
水で希釈してＲＩ２０重量％とし、この希釈液２００mL
に上記吸着樹脂を４０mL容加え、室温で３０分間攪拌し
た。次いで、吸着樹脂を濾紙により濾別除去し、処理し
たキャベツ搾汁液を得た。 （２）混合物による吸着処理 強酸性イオン交換樹脂（三菱化成製、ＰＫ―２１６）を
一般的な方法により洗浄し、これと上記吸着樹脂を重量
比率で１：２の割合で混合し混合物とした。ＲＩ４５重
量％の濃縮キャベツ搾汁液をイオン交換水で希釈してＲ
Ｉ２０重量％とし、この希釈液２００mLに上記混合物を
４８mL容加え、室温で３０分間攪拌した。次いで、吸着
樹脂とイオン交換樹脂を濾紙により濾別除去し、処理し
たキャベツ搾汁液を試料（試料２）として得た。1. Treatment method (1) Adsorption treatment using only adsorption resin The following treatment was performed using an aromatic synthetic adsorption resin (SP-207, manufactured by Mitsubishi Kasei) washed by a general method. The concentrated cabbage squeezed liquid of RI 45% by weight is diluted with ion exchange water to RI 20% by weight, and 200 mL of this diluted liquid is used.
The above adsorption resin was added in an amount of 40 mL, and the mixture was stirred at room temperature for 30 minutes. Next, the adsorbed resin was removed by filtration with filter paper to obtain a processed cabbage juice. (2) Adsorption treatment with mixture A strongly acidic ion exchange resin (manufactured by Mitsubishi Kasei, PK-216) was washed by a general method, and this was mixed with the above adsorption resin at a weight ratio of 1: 2 to form a mixture. . RI cabbage squeezed liquid of 45% by weight is diluted with ion-exchanged water to obtain R
I was adjusted to 20% by weight, and 48 mL of the above mixture was added to 200 mL of the diluted solution, followed by stirring at room temperature for 30 minutes. Next, the adsorption resin and the ion exchange resin were removed by filtration with filter paper, and a treated cabbage juice was obtained as a sample (sample 2).
【００２０】（３）イオン交換処理 上記のように吸着樹脂だけによって吸着処理して得られ
たキャベツ搾汁液２００mLに、上記強酸性イオン交換樹
脂を１６mL容加え、室温で３０分間攪拌した。次いで、
イオン交換樹脂を濾紙により濾別除去し、処理したキャ
ベツ搾汁液を試料（試料１）として得た。以上のように
して得られた試料の特性を、以下のようにして分析し
た。なお、いずれの場合も未処理のキャベツ搾汁液を処
理液と同様に濾別したものを対照試料とした。(3) Ion exchange treatment To 200 mL of cabbage squeezed liquid obtained by the adsorption treatment using only the adsorption resin as described above, 16 mL of the above strongly acidic ion exchange resin was added and stirred at room temperature for 30 minutes. Then
The ion-exchange resin was removed by filtration with filter paper, and the treated cabbage juice was obtained as a sample (sample 1). The characteristics of the sample obtained as described above were analyzed as follows. In each case, the untreated cabbage squeezed liquid was filtered off in the same manner as the treated liquid to obtain a control sample.
【００２１】２．特性分析 （１）試料調製 試料１、２及び対照試料をＲＩ７重量％となるようにイ
オン交換水で希釈した。これらの試料を加熱殺菌して分
析試料とした。殺菌は、カビ、酵母を対象として９３℃
で３秒間加熱した。なお、対照試料のｐＨはレモン果汁
を用いて調整した。 （２）官能評価 各試料を、２０人の選抜した検査員による官能評価を行
なったところ、表１の結果を得た。2. Characteristic analysis (1) Sample preparation Samples 1, 2 and a control sample were diluted with ion-exchanged water so that the RI became 7% by weight. These samples were sterilized by heating to obtain analysis samples. Sterilization is 93 ° C for mold and yeast
For 3 seconds. The pH of the control sample was adjusted using lemon juice. (2) Sensory Evaluation Each sample was subjected to sensory evaluation by 20 selected inspectors, and the results shown in Table 1 were obtained.
【００２２】[0022]
【表１】 [Table 1]
【００２３】表１から明らかなように、吸着樹脂又は混
合物による吸着処理によって香味の改善が図られた。As is clear from Table 1, the flavor was improved by the adsorption treatment with the adsorption resin or the mixture.
【００２４】（３）フレーバー特性 上記官能評価の結果を化学分析により定量的に評価する
ため、以下に示すガスクロマトグラフィー分析を行なっ
た。 ガスクロマトグラフィー分析 まず、原料キャベツ搾汁液をＲＩ３．０重量％になるよ
うにイオン交換水で希釈し、ガスクロマトグラフィーに
よって成分分析した。得られたガスクロマトグラムを図
１に示す。標準品との比較分析の結果、保持時間２０．
５４３分のピークがアリルイソチオシアネートであるこ
とが判明した。その他、同２６．１２５分のピークは内
部標準であるオルトジクロロベンゼン（以下、「ＩＳ」
と記す）を示し、同４１．２８４分のピークはＩＳ溶媒
に用いたベンジルアルコールを示すものであった。(3) Flavor Characteristics In order to quantitatively evaluate the results of the above-mentioned sensory evaluation by chemical analysis, the following gas chromatography analysis was performed. Gas Chromatography Analysis First, the raw material cabbage juice was diluted with ion-exchanged water to a RI of 3.0% by weight, and the components were analyzed by gas chromatography. The obtained gas chromatogram is shown in FIG. As a result of comparative analysis with a standard product, the retention time was 20.
The peak at 543 minutes was found to be allyl isothiocyanate. In addition, the peak at 26.125 minutes was ortho-dichlorobenzene (hereinafter referred to as “IS”) as an internal standard.
And the peak at 41.284 minutes indicated benzyl alcohol used as the IS solvent.
【００２５】試料のフレーバー特性 アリルイソチオシアネートと総フレーバーピークのＩＳ
比率を、各試料に対して表２に示す。Flavor characteristics of sample Allyl isothiocyanate and IS of total flavor peak
The ratios are shown in Table 2 for each sample.
【００２６】[0026]
【表２】 [Table 2]
【００２７】表２に示すＩＳ比率は、それぞれの試料の
成分量の絶対値として比較することができる。吸着樹脂
で処理したキャベツ搾汁液である試料１では、アリルイ
ソチオシアネート量と総フレーバー量がそれぞれ２２．
６％、３１．０％減少しているといえる。また、混合物
で処理したキャベツ搾汁液である試料２では、アリルイ
ソチオシアネート量と総フレーバー量はそれぞれ１９．
０％、２５．０％減少しているといえる。このように、
上記吸着処理により、不快臭であるイソチオシアネート
化合物が除去できることが明らかになった。The IS ratios shown in Table 2 can be compared as the absolute values of the component amounts of each sample. In sample 1, which is a cabbage squeezed liquid treated with the adsorption resin, the amount of allyl isothiocyanate and the total amount of flavor are 22.
It can be said that it has decreased by 6% and 31.0%. In the case of the cabbage squeezed liquid sample 2 treated with the mixture, the amount of allyl isothiocyanate and the total amount of flavor were 19.
0% and 25.0%. in this way,
It became clear that the above-mentioned adsorption treatment can remove the unpleasant odor isothiocyanate compound.
【００２８】ガスクロマトグラフィーの分析条件 ガスクロマトグラフィーの分析条件は、以下の通りであ
る。 本体 ：Shimazu GC-17A 検出器 ：FID（水素イオン化検出器）,H2;0.5kg/cm2 カラム ：ULBON HR-Thermon 600T; 8mmφ×50mm,0.24φ×50mm Sample Inj. ：Shimazu FLS-3(180℃〜250℃) 注入口温度 ：240℃ 検出器温度 ：240℃ オーブン温度：60℃〜230℃,昇温速度 3℃/min. キャリアガス：He;40mL/min.,1.0kg/cm2 Analysis conditions for gas chromatography The analysis conditions for gas chromatography are as follows. Main unit: Shimazu GC-17A Detector: FID (hydrogen ionization detector), H 2 ; 0.5 kg / cm 2 Column: ULBON HR-Thermon 600T; 8mmφ × 50mm, 0.24φ × 50mm Sample Inj.:Shimazu FLS-3 ( (180 ℃ ~ 250 ℃) Inlet temperature: 240 ℃ Detector temperature: 240 ℃ Oven temperature: 60 ℃ ~ 230 ℃, heating rate 3 ℃ / min. Carrier gas: He; 40mL / min., 1.0kg / cm 2
【００２９】（３）一般分析 各試料について、酸分、色調（Ｌ値、ａ値）、ｐＨを測
定した。結果を、表３に示す。(3) General Analysis For each sample, acid content, color tone (L value, a value) and pH were measured. Table 3 shows the results.
【００３０】[0030]
【表３】 [Table 3]
【００３１】試料１、２ともに対照試料に比べて、ｐＨ
の差はほとんどないが酸分が低くなっている。イオン交
換樹脂によって、酸類を加えずにプロトンを増加したた
めである。このようなイオン交換処理によって、処理液
を殺菌に適した低ｐＨにできるとともに、酸成分を加え
ていないため漬物様の呈味の発生を抑制できる。なお、
表１には示していないが、キャベツ搾汁液を吸着処理を
行わずにイオン交換処理だけ行った場合、処理液のｐＨ
を３．８〜４．４の範囲に調整可能であることは勿論、
上記と同様の官能試験を行ったところ、１５人が香味良
好とし、５人がいずれでもないとする良好な結果が得ら
れた。このことは、イオン交換処理によって、漬物様の
呈味の発生を抑制するだけでも、香味の改善が可能であ
ることを示唆するものである。Samples 1 and 2 were compared with the control sample in pH.
There is almost no difference, but the acid content is low. This is because protons were increased by the ion exchange resin without adding acids. By such an ion exchange treatment, the treatment liquid can be made to have a low pH suitable for sterilization, and since no acid component is added, generation of pickled-like taste can be suppressed. In addition,
Although not shown in Table 1, when the cabbage juice was subjected to only the ion exchange treatment without performing the adsorption treatment, the pH of the treated liquid was measured.
Can be adjusted in the range of 3.8 to 4.4.
When a sensory test was conducted in the same manner as described above, good results were obtained in which 15 persons had good flavor and 5 persons had none. This suggests that the ion exchange treatment can improve the flavor only by suppressing the generation of pickle-like taste.
【００３２】また表３から、試料１、２と対照試料との
色調の差異が確認された。すなわち、試料１、２は対照
試料に比較して、Ｌ値が大きく、かつ、ａ値が小さかっ
た。Ｌ値が大きいということは明度が高く、ａ値が小さ
いということは緑色が強度であることを示しており、褐
変が改善されていることが判明した。Further, from Table 3, the difference in color tone between Samples 1 and 2 and the control sample was confirmed. That is, Samples 1 and 2 had larger L values and smaller a values than the control samples. A large L value indicates a high lightness, and a small a value indicates that the green color is intense, and it has been found that browning has been improved.
【００３３】[0033]
【発明の効果】以上のように本発明の処理方法は、請求
項１において、キャベツ搾汁液を吸着剤により処理する
ようにしたことにより、キャベツ特有の不快臭の除去が
可能となった。また、請求項２では、不快臭であるイソ
チオシアネート化合物を除去し、かつ、ビタミンＵはそ
のまま残存させることができた。このように、キャベツ
搾汁液の不快臭は除去して有効成分は残存させることが
可能である。As described above, in the treatment method of the present invention, the cabbage squeezed liquid is treated with the adsorbent in claim 1, whereby the unpleasant odor peculiar to cabbage can be removed. In claim 2, the unpleasant odor isothiocyanate compound was removed, and vitamin U was allowed to remain as it was. Thus, the unpleasant odor of the cabbage juice can be removed and the active ingredient can be left.
【００３４】請求項３では、吸着剤によりキャベツ搾汁
液を回分処理することによって、例えば流通処理等に比
べて処理液中の硫黄系不快臭を大幅に低減できるように
なった。また、処理後に吸着剤を分離することにより、
処理液中から吸着剤を除去できるだけでなく、吸着剤を
再生して再使用できるため経済的効果も大きい。According to the third aspect of the invention, the cabbage juice is batch-processed with the adsorbent, so that the sulfur-based unpleasant odor in the processing solution can be greatly reduced as compared with, for example, a distribution process. Also, by separating the adsorbent after treatment,
Not only can the adsorbent be removed from the processing solution, but also the adsorbent can be regenerated and reused, resulting in a great economic effect.
【００３５】請求項４では、硫黄系の不快臭を発生する
化合物に対して吸着効果の大きな芳香族系樹脂を吸着剤
に用いたため、吸着効率を高めることが可能になった。According to the fourth aspect, since an aromatic resin having a large adsorption effect on a compound generating a sulfur-based unpleasant odor is used as an adsorbent, the adsorption efficiency can be increased.
【００３６】請求項５では、吸着剤と混合して強酸性陽
イオン交換剤を用いたことにより、殺菌処理のための処
理液のｐＨ低下を酸類を添加することなく達成できた。
また、吸着処理と同時にｐＨ調整が可能なため、処理工
程が簡略化でき経済的効果も大きい。また請求項６のよ
うに、吸着処理したキャベツ搾汁液を後処理としてイオ
ン交換剤により処理することも可能である。According to the fifth aspect, the use of the strongly acidic cation exchanger in admixture with the adsorbent makes it possible to lower the pH of the treatment solution for sterilization without adding acids.
Further, since the pH can be adjusted at the same time as the adsorption treatment, the treatment process can be simplified and the economic effect is great. Further, the cabbage juice squeezed after the adsorption treatment can be treated with an ion exchange agent as a post-treatment.
【００３７】請求項８のように、容量基準で３〜５倍に
濃縮したキャベツ搾汁液を原液に用いることにより、吸
着剤に対する吸着負荷をかけずに、単位時間当たりの処
理効率を高めることができる。By using the cabbage squeezed liquid concentrated 3 to 5 times on a volume basis as the stock solution, the processing efficiency per unit time can be increased without imposing an adsorption load on the adsorbent. it can.
【図１】キャベツ搾汁液のガスクロマトグラムを示すグ
ラフ。FIG. 1 is a graph showing a gas chromatogram of a cabbage juice.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 村岡 明高 栃木県那須郡西那須野町大字西富山17番地 カゴメ株式会社総合研究所内 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Akitaka Muraoka 17 Kagome Co., Ltd.
Claims (7)
ことを特徴とするキャベツ搾汁液の処理方法。1. A method for treating cabbage juice, comprising treating the cabbage juice with an adsorbent.
記吸着剤によってキャベツ搾汁液中のイソチオシアネー
ト化合物を除去するとともに、同液中のビタミンＵは残
存させるようにしたことを特徴とするキャベツ搾汁液の
処理方法。2. The cabbage according to claim 1, wherein the adsorbent removes the isothiocyanate compound in the cabbage squeezed liquid and leaves vitamin U in the liquid. Processing method of juice.
において、前記キャベツ搾汁液を前記吸着剤と混合攪拌
して回分処理することを特徴とするキャベツ搾汁液の処
理方法。3. The method for treating cabbage juice according to claim 1, wherein the cabbage juice is mixed and stirred with the adsorbent and batch-processed.
記載の処理方法において、前記吸着剤が芳香族系樹脂で
あることを特徴とするキャベツ搾汁液の処理方法。4. The method for treating cabbage juice according to claim 1, wherein the adsorbent is an aromatic resin.
記載の処理方法において、前記吸着剤に強酸性陽イオン
交換剤を混合して用い、処理したキャベツ搾汁液のｐＨ
を３．８〜４．４の範囲に調整することを特徴とするキ
ャベツ搾汁液の処理方法。5. The treatment method according to claim 1, wherein a strongly acidic cation exchange agent is mixed with the adsorbent and the pH of the treated cabbage juice is adjusted.
Is adjusted to a range of 3.8 to 4.4.
記載の処理方法において、吸着処理したキャベツ搾汁液
を強酸性陽イオン交換剤によりイオン交換処理し、ｐＨ
を３．８〜４．４の範囲に調整することを特徴とするキ
ャベツ搾汁液の処理方法。6. The treatment method according to claim 1, wherein the cabbage juice squeezed by the adsorption treatment is subjected to an ion exchange treatment with a strongly acidic cation exchange agent, and the pH of the squeezed cabbage squeezed liquid is adjusted to pH.
Is adjusted to a range of 3.8 to 4.4.
記載の処理方法において、キャベツ搾汁液を容量基準で
３〜５倍に濃縮したものを、前記吸着処理することを特
徴とするキャベツ搾汁液の処理方法。7. The processing method according to claim 1, wherein the cabbage juice is concentrated by a factor of 3 to 5 on a volume basis, and the adsorption process is performed. A method for treating cabbage juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25546596A JP3747421B2 (en) | 1996-09-05 | 1996-09-05 | Processing method of cabbage juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25546596A JP3747421B2 (en) | 1996-09-05 | 1996-09-05 | Processing method of cabbage juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1075752A true JPH1075752A (en) | 1998-03-24 |
| JP3747421B2 JP3747421B2 (en) | 2006-02-22 |
Family
ID=17279149
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP25546596A Expired - Fee Related JP3747421B2 (en) | 1996-09-05 | 1996-09-05 | Processing method of cabbage juice |
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| Country | Link |
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| JP (1) | JP3747421B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013031407A (en) * | 2011-08-02 | 2013-02-14 | Kurei Okinawa:Kk | Refined soy sauce vinegar and method of manufacturing the same |
| JP2013135650A (en) * | 2011-12-28 | 2013-07-11 | Japan Organo Co Ltd | Method for adjusting liquid food or drink |
| JP2016202016A (en) * | 2015-04-15 | 2016-12-08 | キユーピー株式会社 | Julienned cabbage manufacturing method |
-
1996
- 1996-09-05 JP JP25546596A patent/JP3747421B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013031407A (en) * | 2011-08-02 | 2013-02-14 | Kurei Okinawa:Kk | Refined soy sauce vinegar and method of manufacturing the same |
| JP2013135650A (en) * | 2011-12-28 | 2013-07-11 | Japan Organo Co Ltd | Method for adjusting liquid food or drink |
| JP2016202016A (en) * | 2015-04-15 | 2016-12-08 | キユーピー株式会社 | Julienned cabbage manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3747421B2 (en) | 2006-02-22 |
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