JPS61289836A - Method of treatment for preserving raw vegetable or marine alga - Google Patents

Abstract

PURPOSE:To obtain a food having improved shelf stability, improved flavor and color tone, by treating raw vegetables or marine algae with an aqueous solution containing Ca(OH)2 as an active ingredient. CONSTITUTION:Raw vegetables such as cucumber, carrot, etc., or marine algae such as WAKAME seaweed, etc., are washed with water to remove foreign matters such as mud, etc., cut into a desired size, optionally immersed in water to remove salt, immersed in 0.02-0.5wt% aqueous solution of Ca(OH)2 obtained by dissolving or suspending CaO prepared by calcining shells, limestone, etc., at high temperature, at 0-40 deg.C for >=20sec, pulled up, dehydrated and optionally packaged.

Description

DETAILED DESCRIPTION OF THE INVENTION A. Object of the invention "Field of industrial application" The present invention relates to a method for preserving raw vegetables or seaweed. More specifically, raw vegetables or sea cucumbers are given preservative properties and improved taste in order to be used primarily as ingredients for foods that are distributed in the so-called raw state and eaten without cooking, such as vegetable salads. It relates to a preservation treatment method that does not deteriorate or rather improves color tone.

"Prior Art and its Problems" It is well known that when raw vegetables or seaweed are cut into appropriate sizes and used as ingredients for vegetable salads, etc., they rot or deteriorate in a very short period of time.

Therefore, such fresh foods need to be consumed immediately after being produced, and are not suitable for distribution for more than two or three days.

Known methods for preserving raw vegetables include organic acid treatment, chlorine treatment, and ultrasonic treatment.

Organic acid treatment methods such as acetic acid, lactic acid, and citric acid can give fresh vegetables some preservation stability, but there are problems such as deterioration of color tone and taste, and sourness and odor from remaining bacteria. Ta.

The chlorine treatment method has the problem that the preservation effect varies widely, and even if the treatment is applied to a level where a stable effect can be expected, the commercial value is significantly lowered due to the odor of residual bacteria.

According to the ultrasonic treatment method, although a considerable amount of bacteria was removed from the fruit, there was no effect of inhibiting the growth of microorganisms that remained on the raw vegetables without being able to remove the bacteria.

That is, even if 90% of bacteria could be removed by ultrasonication, there would be almost no difference in the degree of microbial contamination after 2 to 3 days of storage at 106C compared to an untreated control.

``Problems to be Solved by the Invention'' Therefore, according to the known methods, it has not been possible to impart stickiness to cut raw vegetables without deteriorating their quality.

The name of the present invention is to investigate a method for preserving raw vegetables or seaweed that can withstand storage for 2 or 3 days or more at 10°C or 15°C and does not deteriorate taste or color tone. .

Structure of the Invention In the present invention, raw vegetables refer to cucumbers, chicory, radish, cauliflower, purple cabbage, udon, cabbage, lettuce, celery, carrots, asparagus, parsley, mitsuba, etc. What are wakame, mozuku,
Tosaka nori etc.

Among these, the present invention can be optimally used for cucumbers, lettuce, carrots, wakame seaweed, and the like.

The present invention has the above-mentioned ``treatment of raw vegetables or seaweed with an aqueous solution containing calcium hydroxide as an active ingredient'' as a component.

The process will be explained in detail below according to the processing procedure.

After washing raw vegetables or sea cucumbers with water to remove foreign substances such as mud, they are cut into appropriate thicknesses to be used as ingredients for vegetable salads, etc.

When using dried or salted seaweed, make sure to rehydrate or remove the salt thoroughly.

Next, the cut raw vegetables or seaweed are treated with an aqueous solution containing calcium hydroxide as an active ingredient.

Treatment methods include a dipping method and a spraying method, but the dipping method is preferable for imparting stable storage stability.

In the present invention, the shell aqueous solution containing calcium hydroxide as an active ingredient refers to the calcium hydroxide food additive, calcium hydroxide obtained by baking seashells, limestone, etc. at high temperatures (calcium hydroxide that reacts with water). ) dissolved or suspended in water, and in addition to calcium hydroxide, amino acids such as sulium glutamate, glycine, and lysine,
Nucleic acids such as mono-lium 5-guanylate and sodium 5'-inosinate, organic acid salts such as sodium succinate and sodium lactate, sugars such as glucose and maltose, ethanol, propylene gellicol, and turupit 1-, etc. Alcohol or polyhydric alcohols, salts such as sodium chloride, potassium chloride, etc. are coexisting for the purpose of seasoning.

The soaking conditions should be determined depending on the type and size of the raw vegetables or seaweed, the desired preservation quality, etc., but usually the calcium hydroxide concentration of the aqueous solution is 0.102% to 0.5%,
Preferably, the temperature is 0-40°C and the immersion time is 20 seconds or more. ``If the concentration of calcium hydroxide is less than 0.02%, great storage stability may not be expected, and if it is more than 0.5%, raw vegetables or seaweed may taste bitter.

As the temperature of the aqueous solution increases, particularly when it exceeds 406°C, raw vegetables tend to lose their crisp texture, and the distribution temperature of vegetable salads etc. is usually 15°C or 10°C or lower. Therefore, the temperature of the aqueous solution is 0 to 1
It is most desirable to adjust to 5'C.

In the case of seaweed, the quality is not adversely affected even if the temperature of the aqueous solution exceeds 40'C, but as mentioned above, considering the distribution temperature, O~156G is most desirable. However, high-temperature water is sometimes used when rehydrating seaweed or extracting salt, and calcium hydroxide can coexist in this water. In this case as well, it is desirable to carry out post-treatment with an aqueous solution containing calcium hydroxide as an active ingredient and having a temperature of 0 to 15°C.

When the calcium hydroxide concentration of the aqueous solution is high, even if the immersion time is instantaneous, the purpose of the present invention can be quickly achieved, but the preservative additive will vary widely. Therefore, for cucumbers or bite-sized lettuce cut into shapes that are used to set conditions for long-term immersion treatment in a relatively low concentration calcium hydroxide aqueous solution, 0.
The object of the present invention can be fully achieved by immersion in a 1% aqueous calcium hydroxide solution (solution temperature: 10°C) for 1 hour or more. In this case, even if the soaking time is extended to several tens of hours due to operational reasons, there is almost no adverse effect on the taste or color tone.

8. Effects of the Invention The effects of the present invention will be explained using examples and application examples.

[Example 1-1 After washing cucumbers with water, they were cut into approximately 3.5 cm in length, 3 in width, and 3 in thickness. 0.1 cut cucumber
% calcium hydroxide aqueous solution (liquid temperature 8-10'C), pulled up over time to drain water, and placed about 50 g each in a polypropylene bag (invention area). The control test was 0.
Using water as a solution of 1% calcium hydroxide,
Other conditions were the same.

The packaged cucumbers obtained above were stored in an incubator at 10°C, and microbiological tests were conducted after 2 and 4 days. As a result, as shown in Table 1, a sufficient preservation effect was observed in the present invention plot under the conditions of immersion for 1 hour or more.
In the 1ffJ area, the condition was considered to be rotten or rotten (when the general viable bacterial count was 1r1/g or more).

In addition, the appearance, taste, and flavor of the invention plots after 2 days of storage (soaked for 30 minutes or more) and 4 days of storage (soaked for 1 hour or more) were examined. However, it did not have any dark color compared to the fresh one, and in fact had a better color tone and texture. All of the samples in the control group showed complementary colors and softened fibers after one day of storage, and after two days, they were no longer edible due to the development of unpleasant odors.

"Example 2" Storage of packaged cucumbers obtained under the same conditions as in Example 1 using an aqueous solution containing 0.1% calcium hydroxide and 0.5% glycine When tested, it was found that the storage stability was even better than that of the invention plot of Example 1.

"Example 3" Carrots were washed gently with water and cut into pieces similar in size to the cucumbers of Example J. Cut carrots from 0 (control) to 0
．． Aqueous solution containing 5% calcium hydroxide (liquid temperature 14-1
66C) for 3 hours, taken out to drain water, and sealed in 50 g each in polyethylene bags.

The packaged carrots obtained above were stored in an incubator at 15° C. for 2 days, and then subjected to microbiological tests. As a result, as shown in Table 2, the concentration of calcium hydroxide in the aqueous solution was 0.0.
Sufficient preservation effect was shown at 5% or more. In addition, the products under these conditions remained fresh in both taste and appearance. Note that 0,
Some of the carrots treated with a 5% aqueous calcium hydroxide solution had very small amounts of calcium hydroxide adhering to their surfaces, which was not necessarily desirable. In this case, consideration must be given to washing the carrots etc. with the supernatant of an aqueous solution when pulling them up after the soaking process.

Table 2 "Example 4" Salted wakame seaweed was previously salted out and then cut into pieces measuring 3 x 5 cm. After immersing the cut seaweed in a 0103% calcium hydroxide aqueous solution (liquid temperature 75-80°C) for 20 seconds, cool it to room temperature, and then add the same concentration of calcium hydroxide aqueous solution (liquid temperature 20-@O+'C). Soak in water for 30 seconds, remove water, and place in a polyethylene bag.
He was a talented person (invention district). In the control test, water was used instead of the 0.03% calcium hydroxide aqueous solution, and the other conditions were the same.

The packaged wakame seaweed obtained above was stored in a 206C incubator, and the number of viable bacteria was orally measured. As a result, as shown in Table 3, the invention plot showed a remarkable preservation effect compared to the control plot. In addition, the invention plot maintains its freshness in terms of taste and color, and when the control plot (storage period 0 days) immediately after processing is used as the standard, it has a beautiful green color, good crispness, and chewy texture. Indicated.

Table 3 "Application example 1" Raw vegetables or seaweed were processed under the following conditions.

Cucumbers and carrots are approximately 3.5 cm long
The lettuce and seaweed (after rehydration) were each cut into approximately 3 x 5 cm pieces with a width of 3 cm and a thickness of 3 cm. Next, these raw vegetables or seaweed are mixed with 0.
It was immersed overnight in an aqueous solution containing 15% calcium hydroxide and 3% sodium chloride (liquid temperature 3 to 56C), then taken out and drained.

After each treatment under the above conditions, 20 g of cucumbers, 20 g of carrots, 30 g of lettuce, and 20 II wakame were placed in a polyethylene container, a sachet of salad dressing was attached, and a lid was placed on top to prepare the vegetable salad product. Manufactured. This product had no abnormalities in taste, color, etc. even after being stored at 10°C for 4 days, and remained completely fresh.

"Application Example 2" 10g of cucumbers, 10g of carrots, 10g of carrots, and 80g of boiled Chinese noodles produced by the conventional method were stored in a tray bag in good shape, and chilled Chinese soup was prepared. After attaching a sachet, the product was stretch-wrapped to produce a layered palm Chinese noodle product with salad. This product had no abnormalities in taste, color, etc. even after being stored at 106C for 4 days, and remained completely fresh. However, the phosphorization of the hiyashi chuka mero had progressed slightly, but it was within the range that it could be eaten deliciously.

As is clear from the above, the present invention provides a preservation treatment method that imparts special preservation properties to raw vegetables and sea cucumbers, and does not deteriorate or even improve taste and color tone. The completion of the present invention has made it possible for products made from raw vegetables and seaweed to be distributed over a relatively wide range. Being able to supply inexpensive and hygienic products to single people who do not consume much vegetable salad on a daily basis is thought to greatly contribute to improving the dietary habits of Japanese people.

Claims (1)

[Claims] A method for preserving raw vegetables or seaweed, characterized by treating the raw vegetables or seaweed with an aqueous solution containing calcium hydroxide as an active ingredient.