JPS58162254A - How to process vegetables - Google Patents
How to process vegetablesInfo
- Publication number
- JPS58162254A JPS58162254A JP57042578A JP4257882A JPS58162254A JP S58162254 A JPS58162254 A JP S58162254A JP 57042578 A JP57042578 A JP 57042578A JP 4257882 A JP4257882 A JP 4257882A JP S58162254 A JPS58162254 A JP S58162254A
- Authority
- JP
- Japan
- Prior art keywords
- acetic acid
- acetate
- vegetable
- vegetables
- blanching
- 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 44
- 238000000034 method Methods 0.000 title claims abstract description 23
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 124
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 20
- 239000002253 acid Substances 0.000 claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 239000011259 mixed solution Substances 0.000 claims abstract description 4
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 13
- 238000012545 processing Methods 0.000 claims description 7
- 239000004471 Glycine Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 240000008415 Lactuca sativa Species 0.000 abstract description 13
- 239000000243 solution Substances 0.000 abstract description 12
- 235000012045 salad Nutrition 0.000 abstract description 11
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 abstract description 7
- 244000005700 microbiome Species 0.000 abstract description 7
- 239000001632 sodium acetate Substances 0.000 abstract description 7
- 235000017281 sodium acetate Nutrition 0.000 abstract description 7
- 244000291564 Allium cepa Species 0.000 abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 4
- 244000000626 Daucus carota Species 0.000 abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 abstract description 4
- 244000061456 Solanum tuberosum Species 0.000 abstract description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 4
- 235000021067 refined food Nutrition 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 3
- YBCVMFKXIKNREZ-UHFFFAOYSA-N acoh acetic acid Chemical compound CC(O)=O.CC(O)=O YBCVMFKXIKNREZ-UHFFFAOYSA-N 0.000 abstract 1
- 229960000583 acetic acid Drugs 0.000 description 35
- 235000011054 acetic acid Nutrition 0.000 description 34
- 235000013305 food Nutrition 0.000 description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 10
- 230000006866 deterioration Effects 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 231100000567 intoxicating Toxicity 0.000 description 3
- 230000002673 intoxicating effect Effects 0.000 description 3
- 235000010746 mayonnaise Nutrition 0.000 description 3
- 239000008268 mayonnaise Substances 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- SCVFZCLFOSHCOH-UHFFFAOYSA-M potassium acetate Chemical compound [K+].CC([O-])=O SCVFZCLFOSHCOH-UHFFFAOYSA-M 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000003206 sterilizing agent Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- VJFNENWSKBLQDJ-ZVAWYAOSSA-N 6-[(s)-hydroxy-(4-methoxy-6-methyl-7,8-dihydro-5h-[1,3]dioxolo[4,5-g]isoquinolin-5-yl)methyl]-2,3-dimethoxybenzoic acid Chemical compound OC(=O)C1=C(OC)C(OC)=CC=C1[C@H](O)C1C2=C(OC)C(OCO3)=C3C=C2CCN1C VJFNENWSKBLQDJ-ZVAWYAOSSA-N 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 241000892681 Erigenia bulbosa Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241001135786 Lactobacillus cerevisiae Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 241000276699 Seriola Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 238000012865 aseptic processing Methods 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000009036 growth inhibition Effects 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000011056 potassium acetate Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002062 proliferating effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- BHZOKUMUHVTPBX-UHFFFAOYSA-M sodium acetic acid acetate Chemical compound [Na+].CC(O)=O.CC([O-])=O BHZOKUMUHVTPBX-UHFFFAOYSA-M 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 244000000000 soil microbiome Species 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
本発明はサラダ類の如き新鮮野菜を含む食品の製造に供
する野菜類の処理方法に関するものであり、その目的と
する所は、野菜類加工食品を腐敗、変質から防止し、長
期保存する点にある。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing vegetables used in the production of foods including fresh vegetables such as salads, and its purpose is to prevent processed vegetable foods from rotting and deteriorating. The point is that it can be stored for a long time.
近年、食品の集中生産、大量販売、広域流通が盛んにな
るにつれ、微生物による食品の変質、腐敗を防止する技
術の開発が盛んに行なわれている。In recent years, as the intensive production, mass sales, and wide-area distribution of foods have become popular, there has been active development of technologies to prevent food from deterioration and spoilage caused by microorganisms.
従来の保存に関する技術の開発は、主として殺菌用薬剤
、殺菌方法、貯蔵方法、包装方法等に向けられ、直接最
終食品を対象として研究が行なわれて米だ。然し、保存
用架剤、殺菌用薬剤は人体に有害なものが多く、近年社
会通念の変化からその使用は益々制限されるに到ってい
る。The development of conventional preservation technologies has mainly focused on sterilizing agents, sterilization methods, storage methods, packaging methods, etc., and research has been conducted directly on final foods. However, many of the preservatives and sterilizing agents are harmful to the human body, and their use has become increasingly restricted due to changes in social wisdom in recent years.
促って、野菜類又はそれを含む食品の如く、高温加熱に
対し抵抗の弱い食品に対しては、極めて消極的な方法し
か構じられておらない。例えば特開昭４８−２３９５６
号には野菜の冷凍保存法が記載されているが、この方法
は、野菜類全冷凍後急速解凍し、解凍時に分離する水を
脱水して再び凍結する方法であるが、この方法は、冷凍
に多くの費用を要するのみならず、多くの人手を要する
欠点がある。又、特開昭５：３−１２４．６４７号には
、前処理後の野菜類に酸味料を加え、９０〜１０５℃で
３０〜６０分間加熱殺菌する方法が記載されているが、
この方法では長時間加熱する結果、野菜の組織を破壊し
、外観、食感を害する欠点がある。更に、特開昭５３−
７２８５１号にはブランチングした野菜類全加工してレ
トルト包装し、１１０℃以上の高温で短時間加熱するこ
とが記載されているが、筒温に過ぎ前記同様の欠点がで
て実用的な処理方法とはなり得ないものである。Therefore, only extremely negative methods are used for foods that have low resistance to high temperature heating, such as vegetables or foods containing vegetables. For example, JP-A-48-23956
This issue describes a method for freezing vegetables, which involves freezing all the vegetables, then rapidly thawing them, dehydrating the water that separates during thawing, and freezing them again. This method not only costs a lot of money but also has the disadvantage of requiring a lot of manpower. Furthermore, JP-A No. 5:3-124.647 describes a method of adding an acidulant to vegetables after pretreatment and heat sterilizing them at 90 to 105°C for 30 to 60 minutes.
This method has the drawback of destroying the tissue of the vegetables and impairing their appearance and texture as a result of prolonged heating. Furthermore, JP-A-53-
No. 72851 describes processing all blanched vegetables, packaging them in a retort, and heating them for a short time at a high temperature of 110°C or higher, but the temperature is too high and the same drawbacks as mentioned above occur, making this process impractical. It cannot be a method.
そこで、本発明者らは従来困難とされていた野菜類の食
感を損せず、加工後長期保存できる野菜の処理方法を得
んと野菜類の変質、腐敗の基本に立ちかえり研究を進め
た結果、前記腐敗変質は通常のブランチングでは死滅せ
ず、加工し食品とすると、再び増殖するものであること
を知り、ブランチングに際し、酢酸、酢酸塩混合溶液で
処理し、処理後加工に際し、少量の酢酸、酢酸塩を混合
しておくと、微生物の増殖は抑制され生活反応が低下す
ることを発見し、野菜類を酢酸、酢酸塩溶液中でブラン
チングし、加工に際しては総酸とじて０３〜２０％の酢
酸、酢酸塩を添加することによ！ｌｌ解決したのである
。Therefore, the present inventors returned to the basics of deterioration and spoilage of vegetables and proceeded with research in order to find a method for processing vegetables that can be stored for a long time after processing without damaging the texture of vegetables, which had been considered difficult in the past. As a result, we learned that the rotting deterioration is not killed by normal blanching, but grows again when processed into food. discovered that mixing a small amount of acetic acid and acetate suppresses the growth of microorganisms and reduces their biological reactions.They blanched vegetables in acetic acid and acetate solution, and when processing, they removed the total acid. By adding 03-20% acetic acid, acetate! It was solved.
従来より、酢酸の如く低級脂肪酸の中には多少の殺菌効
果があることは古くから知られているが、その効果は低
濃度では少ないので、酢酸、酢酸塩浴液にエタノール、
プロピレン、グリコール或ハＤ−ソルビトールの如きア
ルコール類を添加しその効果を助長する方法が構しられ
ている。然し、アルコール類の添加は食品の味を変える
ので好ましいことではない。It has been known for a long time that some lower fatty acids such as acetic acid have some bactericidal effect, but this effect is small at low concentrations, so ethanol, ethanol,
A method has been proposed in which alcohols such as propylene, glycol, or D-sorbitol are added to enhance the effect. However, the addition of alcohol is not desirable because it changes the taste of the food.
酢酸及び酢酸溶液の抗菌性について、本発明者らが行っ
た試験により説明する。実験は所定濃度の酢酸及び酢酸
ナトリウム溶液を使用し、両者の混合比率を変え各［Ｐ
）Ｉに修正し、修正した溶液でＹＭズブースを調製し、
これにバチルス・ズブ酵母（サツカロミセス・セレピッ
シェ）１株を接種し３０°Ｃで１週間培養し、菌の生育
による濁りを濁度計で測定して増殖の有無を判定した。The antibacterial properties of acetic acid and acetic acid solutions will be explained based on tests conducted by the present inventors. In the experiment, acetic acid and sodium acetate solutions with predetermined concentrations were used, and each [P
) amended to I and prepared YM's booth with the amended solution,
One strain of Bacillus sub yeast (Saccharomyces cerepische) was inoculated into this and cultured at 30°C for one week, and the presence or absence of growth was determined by measuring the turbidity due to bacterial growth using a turbidity meter.
この結果を第１表に示す。The results are shown in Table 1.
第１表より判明するように、バチルス属細耐や大腸菌群
は、低Ｐｆ−１、低濃度でも増殖を示さないが、カビ、
酵母等の真菌類、および乳酸菌は３％以上の高濃度でも
充分増殖するものである。このことは、市販のサラダ類
の変敗が主として、カビ、酵母および乳酸菌によるもの
であることを裏付け（５）
るものである。又、酢酸、酢酸ソーダを天童添加すると
、前記酵母等も増殖を停止するが天童添加は食品の味會
変え実用的に採用できない方法である。As shown in Table 1, Bacillus and coliform bacteria do not grow even at low Pf-1 and low concentrations, but mold,
Fungi such as yeast and lactic acid bacteria can sufficiently proliferate even at high concentrations of 3% or more. This confirms that the deterioration of commercially available salads is mainly caused by mold, yeast, and lactic acid bacteria (5). Furthermore, when acetic acid or sodium acetate is added to the food, the growth of the yeast and the like is also stopped, but the addition of tendo changes the taste of the food and is not a method that can be practically adopted.
ところが、酢酸、酢酸塩を含む培地にバチルス・ズブチ
ルスを接種し、６０℃で１分の燈時間加熱し、これを酢
酸、酢酸塩を含まぬ培地で培養すると著しい差異を認め
るもので、その結果を第２表に示す。However, when Bacillus subtilis was inoculated into a medium containing acetic acid and acetate, heated at 60°C for 1 minute, and then cultured in a medium containing no acetic acid or acetate, a significant difference was observed in the results. are shown in Table 2.
（６）
＋：薗の生育金認めた
ｍ：死滅した
即ち、第２表より判明するように、酢酸、酢酸塩溶液を
加えた溶液中では、バチルス・ズブチルスは急速に増殖
力を失い全く増殖を示さないものである。この現象はカ
ビ、酵母においても見られ、貼る知見に泰づいて本発明
に達成したのである。(6) +: Growth of Sono was observed m: Died In other words, as shown in Table 2, in a solution containing acetic acid and acetate solution, Bacillus subtilis rapidly loses its ability to proliferate and does not proliferate at all. It does not indicate This phenomenon is also observed in molds and yeasts, and the present invention was achieved based on this knowledge.
一方、野菜類は土壌に由来する微生物を多数付層してお
り、ブランチング等で比較的高温で短時間処理されてい
るが、尚相当の微生物が残存し、野菜加工食品としたと
きに腐敗、変質の原因となることは前述の通りであり、
これを尚温で長時間殺囚に変えると野菜の組織が軟化し
外観、食感を者しく害する。ところが、本発明において
は第２表より判明する如く、６０℃で１分という極めて
温和な条件でも希望する函体増殖抑制効果が得られ、又
、９０℃、１０〜２５秒という短二銖で（・ゝ（
その目的を達成できるものである。従って、従来紐間
使用されていた６０〜９５℃で短−ブランチングを行う
と、野菜の組織？傷めず、付着した土壌菌は全く増殖能
を失い、これを無凶的に加工すると、腐敗、変質を長期
にわたり防止できるものである。On the other hand, vegetables have a large layer of soil-derived microorganisms, and although they are treated at relatively high temperatures for a short time by blanching, etc., a considerable amount of microorganisms still remain, and vegetables spoil when processed into vegetable food. As mentioned above, it causes deterioration.
If this is kept at a still temperature for a long time, the tissue of the vegetables will soften and the appearance and texture will be severely damaged. However, in the present invention, as is clear from Table 2, the desired box growth inhibition effect can be obtained even under extremely mild conditions of 1 minute at 60°C, and even under short conditions of 10 to 25 seconds at 90°C. (・゜( This goal can be achieved. Therefore, short blanching at 60 to 95℃, which was conventionally used between strings, does not damage the vegetable tissue, and the attached soil bacteria have no ability to grow. If this is lost and processed in a non-violent manner, decay and deterioration can be prevented for a long period of time.
本発明において、酢酸、酢酸塩の使用濃度は総酸として
０１〜２％の溶液が使用され、それ以下の濃度では増殖
抑制効果が劣り、それ以上の濃度としても濃度に対応す
る抑制効果が得られないので無駄となる。酢酸、酢酸塩
の混合割合はできる＼
用される。In the present invention, the concentration of acetic acid and acetate used is a solution with a total acid concentration of 0.1 to 2%; lower concentrations result in inferior proliferation inhibitory effects, and higher concentrations do not result in inhibitory effects corresponding to the concentration. It is wasted because it cannot be done. The mixing ratio of acetic acid and acetate can be adjusted.
更に、上記処理したものを無菌的に加工し、野菜類加工
食品を無囚とできる理であるが、無菌的加工方法は実際
上不可能であり、このため本発明においては処理後酢酸
、酢酸塩を野菜量に対し、０３〜２％の範囲で添加し、
菌体の増殖を抑制するものである。Furthermore, although it is possible to aseptically process the above-mentioned processed food and make the vegetable processed food free of contaminants, aseptic processing is practically impossible, so in the present invention, acetic acid, acetic acid Add salt in the range of 0.3 to 2% based on the amount of vegetables,
It suppresses the growth of bacterial cells.
今、これをじゃがいも、にんじん及びたまねぎを前記要
領によシブランチングを行い、水切り後急冷し常法によ
りサラダを調製し、本発明の酢酸、酢酸す） ＩＪウム
混合液’ｋＷ酸として１６チ及び０６）を１０３〜１ｏ
’／ｙとなるように接種し、各種（９）
温度に保持したときの紅時的困の消長を第１図（酵母）
、第２図（乳叡閑）に示す。図中（イ）は２５℃の（ロ
）は１５℃、（ハ）は１０℃の保存を示す。尚対ψとし
て、本発明の方法によらず、従来法によ献セ゛照
ブランチングを行い加熱殺凶後サラダとしたもの熱
に酢ば、酢酸塩混合液を添加しない場合を対象として付
記した。Now, the potatoes, carrots and onions are blanched as described above, drained and quickly cooled to prepare a salad in the usual manner, and the acetic acid of the present invention, the acetic acid mixture of 16% and 06) to 103~1o
Fig. 1 (Yeast)
, as shown in Figure 2 (Kyueikan). In the figure, (a) shows storage at 25°C, (b) shows storage at 15°C, and (c) shows storage at 10°C. In addition, as a comparison ψ, an additional note has been added for the case where the vegetable was blanched using the conventional method without using the method of the present invention, and was made into a salad after killing by heating. .
賊
酵母の場合、２５℃に保存した試料は対象（Ａ１）’が
２日後に、０．６％祭加区（Ｂ１）が８日目に、１０７
／ｖ以上のレベルに到達したが１６チ添加区（ＣＩ）は
保持日数の経過と共に減少した。又、１５跋
℃で保存した試料は対象（Ａ２）が８日目に既に、１０
８／ｆのレベルに達したが０６チ添加区（Ｂ２）では殆
ど増殖せず、１６チ添加区（Ｃ２）では保存日数の経過
とともに減少した。１０℃で保存した照
試料は対象（Ａ３）が１０８７ｒのレベルに達し、０６
；チ添加区（Ｂ３）が殆ど増加せず、１６チ添加区（Ｃ
３）は保存日数の経過と共に減少した。In the case of yeast yeast, the samples stored at 25°C were 107
/v or higher, but the 16C addition group (CI) decreased with the passage of days of retention. In addition, for the sample stored at 15°C, the subject (A2) had already reached 10°C on the 8th day.
Although it reached a level of 8/f, there was almost no proliferation in the 06-chi added plot (B2), and the growth decreased with the passage of storage days in the 16-chi added plot (C2). The control sample stored at 10°C reached the level of 1087r in the subject (A3) and 06
; There was almost no increase in the Chi-added group (B3), and the 16 Chi-added group (C
3) decreased with the passage of storage days.
醍
又、乳霧凶（第２図）の場合も同じ１頃向を示した。以
上の説明より判明する如く、本発明の方法（１０）
により酢酸と酢酸塩混合物を野菜類の加工に際し添加す
ると、低濃度では菌体の増殖をおくらせ、高濃度では全
く阻止するものである。The same direction was observed in the cases of Daimata and Nyuugiri Kyo (Fig. 2). As is clear from the above explanation, when a mixture of acetic acid and acetate is added during the processing of vegetables according to the method (10) of the present invention, bacterial growth is slowed down at low concentrations, and completely inhibited at high concentrations. .
本発明で使用する詐取としては、合成酢酸、醸造酢酸又
は食酢を使用することができ、その純、不純を問わない
もので通常合成酢酸が使用される。Synthetic acetic acid, brewed acetic acid, or table vinegar can be used as the acetic acid used in the present invention, and synthetic acetic acid is usually used regardless of whether it is pure or impure.
又、酢酸塩としては酢酸ナトリウム、酢酸カリウムが王
として使用され、酢酸と酢酸塩の混合割合は野菜類加工
食品の所望のＰＨに合わせて混合使用するのがよい。As the acetate, sodium acetate and potassium acetate are mainly used, and the mixing ratio of acetic acid and acetate is preferably adjusted to the desired pH of the processed vegetable food.
酢酸と酢酸塩全食品に添加する割合は、食品に対し酩酊
酸として０３チ〜２０％の範囲で含有せしめるのが適当
で、それよシ少量であると大した保存効果の増大は望む
ことができないとか、食品の味を害するので無用有害と
なる。The appropriate proportion of acetic acid and acetate to be added to all foods is in the range of 0.3% to 20% as intoxicating acid to the food, and if it is in a smaller amount, a significant increase in the preservative effect can be expected. If it is impossible to do so, it is unnecessary or harmful because it spoils the taste of the food.
更に、本発明において、前記酢酸と酢酸塩混合物を野菜
類食品に添加するに際して、少量のグリシンを添加する
と保存効果を更に助長するもので、今これを実験例によ
り説明すると、実験は第１図、第２図で行った条件と同
一とし、これにグリシン０１％を添加し、１５°Ｃで保
存すると第１，２図Ｄ［示す曲線となり、０６係総酢酸
量の如く比較的世磯度では微生物の抑制を助長する。然
１〜、酩酊酸量が１６チもの大量になると助長効果は次
第に消失する。Furthermore, in the present invention, when adding the acetic acid and acetate mixture to vegetable foods, adding a small amount of glycine further promotes the preservation effect.This will now be explained using an experimental example. , under the same conditions as in Figure 2, when 01% glycine is added and stored at 15°C, the curve shown in Figures 1 and 2 D [ is obtained, and the amount of total acetic acid in Section 06 is relatively low. helps control microorganisms. However, when the amount of intoxicating acid becomes as large as 16, the promoting effect gradually disappears.
本発明は上記の如くしてなり、サラダの如く野菜類加工
食品の保存に使用して極めて有効であるのみならず、そ
菜類、根菜類等の野菜類のブランチング時に使用しても
有効で、長期に渡り微生物による腐敗、変質全防止する
ものである。The present invention, as described above, is not only extremely effective when used to preserve processed vegetable foods such as salads, but also effective when used for blanching vegetables such as side dishes and root vegetables. It completely prevents spoilage and deterioration caused by microorganisms over a long period of time.
以下実施例により説明する。This will be explained below using examples.
＊ ＃ ｆｌ＊” イト盃４
じゃがいも１０Ｋｌｉｌを剥皮後洗滌し、約１０俸−の
総酸として１．３５％酢酸−酢酸ナトリウム混合溶液（
１） Ｈ５，Ｏ）の沸騰溶液中で約２０分間煮沸し、水
切り後急冷して磨砕した。又、にんじん１ｋｇと玉葱１
ｋｇヒ剥皮後細砕し、約１０惜重の沸騰している総酸と
して０３チの酢酸−酢酸ナトリウム溶１（ＰＨａｓ）中
で約２５秒浸漬し、水切りした。* # fl *” 4. Peel and wash 10 kilograms of potatoes, and add about 10 kilograms of 1.35% acetic acid-sodium acetate mixed solution (total acid).
1) Boiled for about 20 minutes in a boiling solution of H5, O), drained, rapidly cooled and ground. Also, 1 kg carrots and 1 onion
After peeling the skin of amberjacks, they were crushed, immersed for about 25 seconds in about 10 parts of boiling total acid (PHAS), and then drained.
前記じゃがいも、にんじん、玉葱はよく混合したのち、
別に酢酸０．２４％、酢酸す） ＩＪウム０１４チ加え
て調製したＰ Ｈ４，Ｑのマヨネーズ２．０ ｋｇと少
量のこしょう及び食塩を加え、更に酢酸６８ｆ１酢酸す
） ＩＪウム２３０？”ｌ：少量の水に溶解して再度ケ
ーキミキサーで混合し全量約１３ｋｌｉ＋のマヨネーズ
を得た。このマヨネーズは酩酊酸として、約１．３％含
有しており、５００Ｆのビンに入れて室温で２週間保存
し試験した結果、腐敗、変質は全く見られなかった。After mixing the potatoes, carrots, and onions well,
Separately, add 2.0 kg of PH4,Q mayonnaise prepared by adding 0.24% acetic acid and 014% acetic acid, add a small amount of pepper and salt, and add 68f1 acetic acid and 230 kg of acetic acid. "l: Dissolved in a small amount of water and mixed again with a cake mixer to obtain mayonnaise with a total amount of about 13kli+. This mayonnaise contains about 1.3% of narcotic acid, and was placed in a bottle at 500F at room temperature. As a result of storage and testing for two weeks, no rotting or deterioration was observed.
実験例２ サラダの原料配合は次の通りとした。Experimental example 2 The raw material composition of the salad was as follows.
レ タ ス １６．０ｋｇピ
− マ ン ３．０に９キ
ュ ウ リ ５．０
ｋｇサ ラ ダ 油 ８．０
ｋｇねりとうがらし ０．１３ ｋｇ食
塩 ０．３ｋｇこ し ょ
う 少 量酢
酸 １９７ｖ（１３）
酢酸ナトリウム ４２５２
グ リ シ ン ２４
２レタス、ピーマン及びきゅうりは細切りし、９０°Ｃ
の酩酊酸として０４％を含む酢酸、酢酸ナトリウム溶液
に約２０秒浸漬し、水切り後急冷した。Lettuce 16.0kg Bell pepper 3.0 to 9kg
5.0
kg salad oil 8.0
kg paste chili pepper 0.13 kg meal
salt 0.3kg pepper
A small amount of vinegar
Acid 197v (13) Sodium acetate 4252 Glycine 24
2. Lettuce, green pepper and cucumber are finely chopped and heated to 90°C.
The sample was immersed for about 20 seconds in an acetic acid/sodium acetate solution containing 0.04% intoxicating acid, and after draining, it was rapidly cooled.
これらを良く混合し、ねりからし、塩、こしよう、酢酸
、酢酸ナトリウム及びグリシンを添加し、サラダを調製
した。These were mixed well, and a salad was prepared by adding mustard paste, salt, pepper, acetic acid, sodium acetate, and glycine.
上記サラダヶ１ｋｇに小分けし酵母（サツカロミセス・
セレビッシエ）と乳＆１（ラクトバチルス・プラントラ
ム）の１：１混合培養液を接続し、により得たサラダも
同一条件で保存した。Divide the above salad into 1 kg and yeast (Satsucharomyces)
A salad obtained by connecting a 1:1 mixed culture solution of Lactobacillus cerevisiae and Lactobacillus plantrum was also stored under the same conditions.
その結果、対ｉサラダは３〜７日で酵母と乳−パく
鮒の発酵臭の発生を認めたが、本発明の製品は２０日間
保存しても、香味の変化は認められなかった。As a result, the generation of fermented odor of yeast and milk-pak carp was observed in the i-salad after 3 to 7 days, but no change in flavor was observed in the product of the present invention even after 20 days of storage.
瓶
第１図は本発明及び対象とした培地に酵母を接（種し、
（イ）２５℃、（ロ）１５℃、（ハ）１０℃で保存した
（１４）
菌数の経時変化を示し、第２図は第１図の培地に乳酸Ｈ
可を接泪ｔし、 （イ） ２５°Ｃ１（ロ） １５℃、
（ハ） １０°Ｃで保存したときの函体の増殖数を示
す。
賎
Ａ１．Ａ、２ 、Ａａ 対象
ｌｈ 、 １３２ 、１３ａ・・酢酸として０６％添加
（，１，Ｃ２、Ｃａ 酢酸として１６チ添加Ｄ 酢酸
０６％＋グリシン０１チ添加
（１５）
Ｎ ５ｏＩＮ ６０１
妻−昭
３４９−
６０１Bottle Figure 1 shows yeast inoculated (seeded) in the present invention and target medium.
(a) 25°C, (b) 15°C, (c) 10°C (14) It shows the change over time in the number of bacteria.
(A) 25°C1 (B) 15°C,
(c) Shows the number of cases proliferating when stored at 10°C. Seed A1. A, 2, Aa Target lh, 132, 13a...Added 06% as acetic acid (,1,C2,Ca Added 16% as acetic acidD Added 06% acetic acid + added 01% glycine (15) N 5oIN 601 Wife-Sho 349- 601
Claims (4)
を行い、処理後の野菜類にＨ，［とじて０．３〜２重重
係の酢酸、酢酸塩を添加し加工することを特徴とする野
菜類の処理方法。(1) Vegetables are blanched with a mixed solution of acetic acid and acetate, and processed by adding H, [0.3 to 2 times acetic acid and acetate] to the processed vegetables. How to process vegetables.
が６０〜１００℃であることを特徴とする特許請求の範
囲第１項の野菜類の処理方法。(2) The method for processing vegetables according to claim 1, characterized in that blanching is performed for 10 seconds to 30 minutes and heating temperature is 60 to 100°C.
ることを特徴とする特許請求の範囲第１項の野菜類の処
理方法。(3) The method for treating vegetables according to claim 1, wherein the mixed solution of acetic acid and acetate has a pH of 7.Q or less.
塩を添加し、更にグリシン０１〜０５％添加することを
特徴とする特許請求の範囲第１項の野菜類の処理方法。(4) The method for treating vegetables according to claim 1, characterized in that acetic acid and acetate are added to the vegetables in an amount of 0.3 to 2% by weight as a total acid, and 01 to 0.5% of glycine is further added to the vegetables.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57042578A JPS58162254A (en) | 1982-03-19 | 1982-03-19 | How to process vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57042578A JPS58162254A (en) | 1982-03-19 | 1982-03-19 | How to process vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS58162254A true JPS58162254A (en) | 1983-09-26 |
Family
ID=12639946
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57042578A Pending JPS58162254A (en) | 1982-03-19 | 1982-03-19 | How to process vegetables |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58162254A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6420068A (en) * | 1987-07-15 | 1989-01-24 | Niigata Prefecture | Method for treating raw welsh onions |
| FR2705204A1 (en) * | 1993-05-14 | 1994-11-25 | Oetker Nahrungsmittel | Process for making ready-to-eat salads, including vegetable salads and green salads. |
| KR100311779B1 (en) * | 1999-10-13 | 2001-10-17 | 이상윤 | The method for removing solanine in potato and method for processing potato using it |
| ES2460465A1 (en) * | 2012-11-12 | 2014-05-13 | Torribas S.A. | Procedure for obtaining a semi-processed product from potato (Machine-translation by Google Translate, not legally binding) |
| JP2016101125A (en) * | 2014-11-28 | 2016-06-02 | キユーピー株式会社 | Production method of packed leaf vegetable |
-
1982
- 1982-03-19 JP JP57042578A patent/JPS58162254A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6420068A (en) * | 1987-07-15 | 1989-01-24 | Niigata Prefecture | Method for treating raw welsh onions |
| JPH047663B2 (en) * | 1987-07-15 | 1992-02-12 | Niigata Prefecture | |
| FR2705204A1 (en) * | 1993-05-14 | 1994-11-25 | Oetker Nahrungsmittel | Process for making ready-to-eat salads, including vegetable salads and green salads. |
| NL9400783A (en) * | 1993-05-14 | 1994-12-01 | Oetker Nahrungsmittel | Process for the production of ready-made salads, in particular for vegetable and head lettuce salads. |
| BE1008169A5 (en) * | 1993-05-14 | 1996-02-06 | Oetker Nahrungsmittel | METHOD OF PREPARATION OF SALAD READY FOR USE WITH SPECIAL SALADS AND VEGETABLE leafy plants. |
| KR100311779B1 (en) * | 1999-10-13 | 2001-10-17 | 이상윤 | The method for removing solanine in potato and method for processing potato using it |
| ES2460465A1 (en) * | 2012-11-12 | 2014-05-13 | Torribas S.A. | Procedure for obtaining a semi-processed product from potato (Machine-translation by Google Translate, not legally binding) |
| JP2016101125A (en) * | 2014-11-28 | 2016-06-02 | キユーピー株式会社 | Production method of packed leaf vegetable |
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