WO2023120684A1 - Texture improving agent for vegetables and method for improving texture of vegetables using same - Google Patents

Abstract

The present invention provides a texture improving agent for vegetables that can easily improve the texture of fresh vegetables to be eaten raw or cooked vegetables. A texture improving agent for fresh vegetables to be eaten raw and/or cooked vegetables, which contains at least one substance selected from the group consisting of an amino acid containing an amino group in a side chain or a salt thereof, an amino acid having a phosphate group in a side chain, a bacteriocin, an ammonium salt, a guanidine salt, a nitrite salt or a nitrate salt, a magnesium salt of an organic or inorganic acid, a cyclodextrin, a monosaccharide, an oligosaccharide, a polysaccharide, an alcohol or a sugar alcohol, a glycosaminoglycan or a substance containing the same, a flavonoid glycoside or a plant extract containing the same, a polyanionic or polycationic polymer, a vitamin, an aromatic carboxylic acid or a derivative or salt thereof, a spice powder and a stevia extract, and which is to be used by allowing fresh vegetables to absorb the aforesaid substance; and a method for improving the texture of vegetables using the texture improving agent.

Description

Texture improving agent for vegetables and method for improving texture of vegetables using the same

The present invention relates to an agent for improving the texture of vegetables, and a method for improving the texture of vegetables using the same.

In recent years, cut and wrapped raw vegetables, so-called cut salads, are being sold in many stores. In addition, many restaurants have a buffet format where cut raw vegetables are displayed and customers can pick them freely. These vegetables change color and become brittle in a few days, so the expiration date is set to about 3 to 4 days after they go on sale, and unsold products are discarded. In recent years, the trend to reduce food loss has increased, and there has been a strong demand for technology that can maintain freshness as much as possible. The same applies to cooking with heat. Convenience store delicatessens also become mushy in a few days after cooking. The freshness of vegetables lies in the retention of their crisp texture and original color. Of these two, maintaining the texture is technically very difficult, and there have been few effective techniques so far.

In general, after washing cut vegetables, water is removed by centrifugal separation such as a spinner to suppress the growth of bacteria. Efforts are being made to improve preservability by removing oxygen even after packaging. However, since vegetables are still alive even after they are cut, when they are displayed in stores, photosynthesis begins with the light of the lighting, releasing oxygen and depleting moisture. For this reason, browning starts from the cut surface, and it gradually becomes thinner due to the evaporation of moisture.
In the case of stir-fried vegetables, after cooking, the osmotic pressure of the vegetables increases due to the influence of the seasoning, and the water in the vegetables is eluted, and after a few days, the vegetables become thicker, so the syneresis increases, and the appearance and texture are poor. This is the reason why the expiration date is short.
As above. It is an important issue in the food industry from the viewpoint of food loss reduction to solve the texture deterioration of raw vegetable cut salads and heat-cooked vegetables.

So far, several methods have been devised for the purpose of suppressing the separation of water from vegetables and improving the crunchy texture.
As for freshness keeping technology for raw vegetables, a mixture of glacial acetic acid, sodium acetate and alum is known in Patent Document 1 (Japanese Patent No. 3769645). Although a mixture of glacial acetic acid and sodium acetate reduces the number of viable bacteria, it is not effective in preventing browning and bending. However, alum is an aluminum salt, which is avoided by users and is a material that they do not want to use if possible.

Also, some examples using calcium salts have been published.
For heated vegetables, for example, after thawing frozen vegetables, calcium salts are mixed with one or more substances selected from organic acid salts, glycine, lower fatty acid monoglycerides, polylysine, protamine, lysozyme and Moso bamboo extract. It is known that immersion in an aqueous solution and boiling is effective in suppressing softening, boiling and browning of boiled vegetables (Patent Document 2: Japanese Patent Laid-Open No. 2001-112411). Calcium salts coordinate with the carboxyl groups of cell wall pectin, and are believed to strengthen the cell wall by strengthening the three-dimensional structure of pectin. However, when a calcium salt is used, although the texture becomes hard, the texture is not necessarily the desired hardness, and the unique strong fibrous texture and harshness can be felt. Especially in the raw state, this tendency is remarkable, and there is a limit to the composition based on calcium. As described above, there are not many examples of existing techniques that can improve the texture of raw vegetables so that they are crispy. Therefore, we searched for a texture modifier with a mechanism different from that of calcium salts, and combined them with these to obtain a more preferable texture. is considered possible.

On the other hand, a technique is known in which vegetables are immersed in an aqueous solution of valine in a raw state, washed, and then heat-processed, resulting in a crisper texture compared to untreated vegetables (Patent Document 3: Japanese Patent No. 6631511). Furthermore, during cultivation of plants, by applying a plant high-temperature stress resistance-imparting agent containing compounds such as valine, leucine, isoleucine, and α-ketoisovaleric acid, the plants express heat shock proteins, etc., and strengthen cells. , It is also known that chlorophyll decomposition and cell death during cultivation under high temperature conditions can be suppressed (Patent Document 4: Japanese Patent Application Laid-Open No. 2012-197249), and other than calcium, vegetables strengthen their own tissues while they are alive. It has been suggested that materials that allow

However, since valine is expensive, it cannot be mixed in large amounts during formulation. Therefore, there has been a demand for a material that is cheaper than valine or has a higher potency than valine, which can make vegetables crispy in a raw state.

Japanese Patent No. 3769645 Japanese Patent Application Laid-Open No. 2001-112411 Japanese Patent No. 6631511 JP 2012-197249 A

An object of the present invention is to provide an agent for improving the texture of vegetables that can easily improve the texture of raw vegetables to be eaten raw or cooked vegetables.

As a result of intensive studies to solve the above problems, the present inventors added an amino acid containing an amino group in the side chain or a salt thereof, and added a phosphate group to the side chain before cooking without heat or cooking with heat. amino acids, bacteriocins, ammonium salts, guanidine salts, nitrites or nitrates, magnesium salts of organic or inorganic acids, cyclodextrins, monosaccharides, oligosaccharides, polysaccharides, sugar alcohols, glycosaminoglycans or their inclusions, flavonoids At least one substance selected from the group consisting of glycosides and plant extracts containing the same, polyanions or polycationic polymers, vitamins, aromatic carboxylic acids or derivatives thereof, or salts thereof, spice powders, and stevia extracts It was found that by processing vegetables in a raw state, the texture of raw vegetables for raw consumption and / or vegetables after heat processing has elapsed is improved. The present invention has been completed based on this finding.

That is, the present invention is as follows.
[1] Amino acids containing amino groups in side chains or salts thereof, amino acids having phosphate groups in side chains, bacteriocins, ammonium salts, guanidine salts, nitrites or nitrates, magnesium salts of organic or inorganic acids, cyclo Dextrin, monosaccharides, oligosaccharides, polysaccharides, sugar alcohols, glycosaminoglycans or their inclusions, flavonoid glycosides or plant extracts containing these, polyanions or polycationic polymers, vitamins, aromatic carboxylic acids or derivatives thereof, or raw vegetables to be eaten raw and/or heat-processed, containing at least one substance selected from the group consisting of salts thereof, spice powders, and stevia extracts, for use by absorbing said substance into raw vegetables Texture improver for later vegetables.
[2] The amino acid containing an amino group in its side chain or a salt thereof is at least one selected from the group consisting of arginine hydrochloride, glutamine, lysine hydrochloride, ornithine hydrochloride, and citrulline, according to [1]. vegetable texture improver.
[3] The texture-improving agent for vegetables according to [1], wherein the amino acid having a phosphate group in its side chain is O-phosphoserine.
[4] The texture-improving agent for vegetables according to [1], wherein the bacteriocin is nisin.
[5] The texture improver for vegetables according to [1], wherein the ammonium salt is at least one selected from the group consisting of ammonium chloride and ammonium sulfate.
[6] The texture modifier for vegetables according to [1], wherein the guanidine salt is guanidine hydrochloride.
[7] The texture improving agent for vegetables according to [1], wherein the nitrite or nitrate is sodium nitrite.
[8] The texture improving agent for vegetables according to [1], wherein the magnesium salt of an organic acid or an inorganic acid is at least one selected from the group consisting of magnesium glutamate and magnesium sulfate.
[9] The texture improving agent for vegetables according to [1], wherein the cyclodextrin is at least one selected from the group consisting of β-cyclodextrin and γ-cyclodextrin.
[10] The texture-improving agent for vegetables according to [1], wherein the monosaccharide is xylose.
[11] The texture improving agent for vegetables according to [1], wherein the oligosaccharide is at least one selected from the group consisting of lactose, xylooligosaccharide, and isomaltooligosaccharide.
[12] The texture improving agent for vegetables according to [1], wherein the polysaccharide is at least one selected from the group consisting of guar gum decomposition products and white fungus polysaccharides.
[13] The texture improving agent for vegetables according to [1], wherein the sugar alcohol is at least one selected from the group consisting of erythritol, sorbitol and mannitol.
[14] The vegetable diet according to [1], wherein the glycosaminoglycan or a substance containing it is at least one selected from the group consisting of sodium chondroitin sulfate, sodium hyaluronate, corn glucosamine, and pulverized crab shell. Sensation improver.
[15] The flavonoid glycoside or the plant extract containing the same is at least one selected from the group consisting of enzyme-treated isoquercitrin glycoside, glycosyltransferred hesperidin, passionflower extract, and bayberry extract, [ 1] texture improver for vegetables.
[16] The texture modifier for vegetables according to [1], wherein the polyanion or polycationic polymer is at least one selected from the group consisting of γ-polyglutamic acid, polylysine, protamine sulfate, and sodium hexametaphosphate.
[17] The texture improver for vegetables according to [1], wherein the aromatic carboxylic acid or derivative thereof or salt thereof is at least one selected from the group consisting of ferulic acid and sodium benzoate.
[18] The texture modifier for vegetables according to [1], wherein the spice powder is at least one selected from the group consisting of red pepper powder, onion powder, and nutmeg powder.
[19] The texture improver for vegetables according to [1], wherein the vitamin is vitamin E.
[20] The texture modifier for vegetables according to any one of [1] to [19], further comprising valine and/or calcium salt.
[21] The texture-improving agent for vegetables according to [1], which contains valine, a calcium salt, an amino acid having an amino group in its side chain or a salt thereof, a cyclodextrin, and a sugar alcohol.
[22] Amino acids containing an amino group in the side chain or salts thereof, amino acids having a phosphate group in the side chain, bacteriocins, ammonium salts, guanidine salts, nitrites or nitrates, magnesium salts of organic or inorganic acids, cyclo Dextrin, monosaccharides, oligosaccharides, polysaccharides, sugar alcohols, glycosaminoglycans or their inclusions, flavonoid glycosides or plant extracts containing these, polyanions or polycationic polymers, vitamins, aromatic carboxylic acids or derivatives thereof, Or the texture of raw vegetables to be eaten raw and/or heat-processed vegetables, comprising absorbing at least one substance selected from the group consisting of salts thereof, spice powders, and stevia extracts into the raw vegetables. improved method.
[23] described in [22], wherein the amino acid containing an amino group in its side chain or a salt thereof is at least one selected from the group consisting of arginine hydrochloride, glutamine, lysine hydrochloride, ornithine hydrochloride, and citrulline the method of.
[24] The method of [22], wherein the amino acid having a phosphate group in its side chain is O-phosphoserine.
[25] The method of [22], wherein the bacteriocin is nisin.
[26] The method of [22], wherein the ammonium salt is at least one selected from the group consisting of ammonium chloride and ammonium sulfate.
[27] The method of [22], wherein the guanidine salt is guanidine hydrochloride.
[28] The method of [22], wherein the nitrite or nitrate is sodium nitrite.
[29] The method of [22], wherein the magnesium salt of an organic acid or inorganic acid is at least one selected from the group consisting of magnesium glutamate and magnesium sulfate.
[30] The method of [22], wherein the cyclodextrin is at least one selected from the group consisting of β-cyclodextrin and γ-cyclodextrin.
[31] The method of [22], wherein the monosaccharide is xylose.
[32] The method of [22], wherein the oligosaccharide is at least one selected from the group consisting of lactose, xylooligosaccharide, and isomaltooligosaccharide.
[33] The method of [22], wherein the polysaccharide is at least one selected from the group consisting of guar gum hydrolyzate and white fungus polysaccharide.
[34] The method of [22], wherein the sugar alcohol is at least one selected from the group consisting of erythritol, sorbitol, and mannitol.
[35] The method of [22], wherein the glycosaminoglycan or a substance containing it is at least one selected from the group consisting of sodium chondroitin sulfate, sodium hyaluronate, corn glucosamine, and pulverized crab shells.
[36] The flavonoid glycoside or the plant extract containing the same is at least one selected from the group consisting of enzyme-treated isoquercitrin glycoside, glycosyltransferred hesperidin, passionflower extract, and bayberry extract, [ 22].
[37] The method of [22], wherein the polyanion or polycationic polymer is at least one selected from the group consisting of γ-polyglutamic acid, polylysine, protamine sulfate, and sodium hexametaphosphate.
[38] The method of [22], wherein the aromatic carboxylic acid or derivative thereof or salt thereof is at least one selected from the group consisting of ferulic acid and sodium benzoate.
[39] The method of [22], wherein the spice powder is at least one selected from the group consisting of red pepper powder, onion powder, and nutmeg powder.
[40] The method of [22], wherein the vitamin is vitamin E.
[41] The method of any one of [22] to [40], wherein the substance is absorbed into raw vegetables together with valine and/or calcium salts.
[42] The method of [22], wherein valine, a calcium salt, an amino acid containing an amino group in its side chain or a salt thereof, a cyclodextrin, and a sugar alcohol are absorbed into raw vegetables.
[43] The method of [22], wherein a solution containing the substance is absorbed into raw vegetables by irrigating or spraying the solution containing the substance during hydroponics.
[44] Irrigate or spray a solution containing valine, a calcium salt, an amino acid containing an amino group in the side chain or a salt thereof, cyclodextrin, and a sugar alcohol during hydroponics to absorb it into raw vegetables, [22] ] The method described in .
[45] Raw vegetables to be eaten raw and/or heat-processed vegetables treated by the method according to any one of [22] to [44].
[46] Amino acids containing an amino group in the side chain or salts thereof, amino acids having a phosphate group in the side chain, bacteriocins, ammonium salts, guanidine salts, nitrites or nitrates, magnesium salts of organic or inorganic acids, cyclo Dextrin, monosaccharides, oligosaccharides, polysaccharides, sugar alcohols, glycosaminoglycans or their inclusions, flavonoid glycosides or plant extracts containing these, polyanions or polycationic polymers, vitamins, aromatic carboxylic acids or derivatives thereof, Or raw vegetables for eating raw and/or cooked, with improved texture, comprising absorbing at least one substance selected from the group consisting of salts thereof, spice powders, and stevia extracts into the raw vegetables. A method for producing processed vegetables.
[47] A composition for improving texture of vegetables, comprising valine, a calcium salt, an amino acid having an amino group in its side chain or a salt thereof, cyclodextrin, and a sugar alcohol.
[47-1] 0.2% to 5% by weight of valine,
0.2% to 4% by weight of calcium salt,
0.2% to 10% by weight of an amino acid containing an amino group in its side chain or a salt thereof;
The composition of [47], comprising 0.1% to 10% by weight of cyclodextrin and 0.1% to 10% by weight of sugar alcohol.
[47-2] The composition according to [47] or [47-1], which is a composition for improving the texture of raw vegetables to be eaten raw and/or heat-processed vegetables.
[48] Use of a composition containing valine, a calcium salt, an amino acid having an amino group in its side chain or a salt thereof, cyclodextrin, and a sugar alcohol as an agent for improving texture of vegetables.
[48-1] the composition contains 0.2% to 5% by weight of valine,
0.2% to 4% by weight of calcium salt,
0.2% to 10% by weight of an amino acid containing an amino group in its side chain or a salt thereof;
Use according to [48], comprising 0.1% to 10% by weight of cyclodextrin and 0.1% to 10% by weight of sugar alcohol.
[48-2] The use according to [48] or [48-1], wherein the texture modifier for vegetables is a texture modifier for raw vegetables to be eaten raw and/or heat-processed vegetables.
[49] Amino acids containing an amino group in the side chain or salts thereof, amino acids having a phosphate group in the side chain, bacteriocins, ammonium salts, guanidine salts, nitrites or nitrates, magnesium salts of organic or inorganic acids, cyclo Dextrin, monosaccharides, oligosaccharides, polysaccharides, sugar alcohols, glycosaminoglycans or their inclusions, flavonoid glycosides or plant extracts containing these, polyanions or polycationic polymers, vitamins, aromatic carboxylic acids or derivatives thereof, or raw vegetables to be eaten raw and/or after heat processing of at least one substance selected from the group consisting of salts thereof, spice powders, and stevia extracts for use by absorbing said substance into raw vegetables as a texture modifier for vegetables.

The figure which shows the food texture improvement result by various materials with respect to leaf lettuce. The figure which shows the food texture improvement result by various materials with respect to bean sprouts stir-fried.

The present invention will be described in detail below.

The texture modifier for vegetables of the present invention (hereinafter sometimes simply referred to as "texture modifier") has an amino acid or its salt containing an amino group in the side chain and a phosphate group in the side chain. Amino acids, bacteriocins, ammonium salts, guanidine salts, nitrites or nitrates, magnesium salts of organic or inorganic acids, cyclodextrins, monosaccharides, oligosaccharides, polysaccharides, sugar alcohols, glycosaminoglycans or their inclusions, flavonoids At least one substance selected from glycosides or plant extracts containing the same, polyanions or polycationic polymers, vitamins, aromatic carboxylic acids or derivatives thereof, or salts thereof, spice powders, and stevia extracts as an active ingredient include.

The texture modifier may contain one of the above substances alone, or may contain two or more of them in an arbitrary ratio.
The texture modifier may further contain valine and/or calcium salts.

Substances used in the present invention may be those that are generally sold as food additives, as long as they are approved as foods, refined products or crude refined products produced by fermentation, or produced in the refining process. It may be a by-product, or a mixture containing substances other than the above, such as extracts from marine products, plants, and livestock products, and protein hydrolysates.

Examples of amino acids or salts thereof containing an amino group in the side chain used in the present invention include asparagine, glutamine, lysine, ornithine, citrulline, arginine, etc. If the side chain has an amino group, it is carbamoyl. group, guanidino group, carbamoylamino group. It may also be an L-amino acid, a D-amino acid, or a mixture thereof.

Examples of amino acids having a phosphate group on the side chain used in the present invention include O-phosphoserine, O-phosphothreonine, O-phosphotyrosine and the like. A protein obtained by hydrolyzing a protein in the living body that has been phosphorylated by an enzyme after translation may be used. It may also be an L-amino acid, a D-amino acid, or a mixture thereof.

The bacteriocin used in the present invention is a general term for antibacterial peptides biosynthesized by bacteria in ribosomes, and includes, for example, nisin, pediocin, lactocyclysin, leucocyclysin, and the like.

Ammonium salts used in the present invention include ammonium chloride, ammonium sulfate, ammonium hydrogen carbonate, and ammonium dihydrogen phosphate.

Guanidine salts used in the present invention include guanidine hydrochloride, guanidine carbonate, guanidine phosphate, and the like.

Examples of nitrites or nitrates used in the present invention include sodium nitrite, potassium nitrate, sodium nitrate, and the like.

Examples of magnesium salts of organic acids or inorganic acids used in the present invention include magnesium glutamate, magnesium sulfate, magnesium carbonate, magnesium chloride, magnesium stearate, and trimagnesium phosphate.

Cyclodextrins used in the present invention include α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, and cyclic polysaccharides having 17 or more sugar chains produced from amylose by 4-α-glucanotransferase. mentioned.

Examples of monosaccharides used in the present invention include ribose, xylose, glucose, mannose, fructose, galactose and the like. It may also be D-isomer, L-isomer, or a mixture thereof.

Oligosaccharides used in the present invention include, for example, lactose, maltose, maltotriose, isomaltose, sucrose, xylooligosaccharide, isomaltooligosaccharide, fructooligosaccharide, mannooligosaccharide, galactooligosaccharide, lactose-fructose oligosaccharide, trehalose, and cellobiose. etc.

Examples of polysaccharides used in the present invention include dextrin, amylose, amylopectin, glucan, cellulose, inulin, guar gum decomposition products, white fungus polysaccharides, and the like. A guar gum decomposition product is a water-soluble dietary fiber obtained by enzymatically decomposing guar gum to reduce its molecular weight. Among them, polysaccharides containing mannose such as guar gum hydrolyzate, white fungus polysaccharide, glucomannan and the like are preferable because of their relatively high activity.

Sugar alcohols used in the present invention include glycerol, erythritol, sorbitol, mannitol, xylitol, maltitol and the like.

Glycosaminoglycans used in the present invention include sodium chondroitin sulfate, sodium hyaluronate, corn glucosamine, shrimp-, crab-, and squid-derived chitin, chitosan, and the like. Alternatively, pulverized crab shells containing glycosaminoglycans may be used.

The flavonoid glycosides used in the present invention may be flavonoids that exist in vivo as glycosides, or flavonoids that are not bound to sugar and converted into glycosides by enzymes or the like. Examples thereof include anthocyanidins, catechins, theaflavin, proanthocyanidins, naringenin, quercetin, luteolin glycosides, enzyme-treated isoquercitrin glycosides, glycosyltransferred hesperidin, and the like. Moreover, you may use the plant extract containing many of these. For example, myricitrin, which is a rhamnose glycoside of myricetin, is abundantly contained in bayberry. Furthermore, since passion flower contains isovitexin and its glucose glycoside, bayberry extract and passion flower extract may be used.

Examples of polyanionic or polycationic polymers used in the present invention include γ-polyglutamic acid, polylysine, protamine sulfate and the like. In addition, the viscous component of natto, which is a food material containing them, milt (testis) of fish such as salmon and cod, or an extract thereof may also be used. Condensed phosphates such as sodium polyphosphate and sodium hexametaphosphate may also be used.

Examples of aromatic carboxylic acids, derivatives thereof, and salts thereof used in the present invention include cinnamic acid, methyl cinnamate, ethyl cinnamate, hydroxycinnamic acid, coumarin, caffeic acid, cinnamaldehyde, ferulic acid, Examples include chlorogenic acid and sodium benzoate, and foods containing these, such as crude extracts and powders of aloe, coffee, citrus fruits, basil, thyme, corn, oat, rice, pineapple, apple, etc., may also be used.

Vitamins used in the present invention include vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K, vitamin P, and the like.

Examples of spice powders used in the present invention include cayenne (red pepper), black pepper, white pepper, nutmeg, coriander, cumin, ginger, sage, cardamom, cinnamon, and cloves. Alternatively, amaryllidaceous vegetable powders such as onions, garlic, and green onions may be used.

The stevia extract used in the present invention is obtained by extracting dried stevia leaves, and is an extract containing steviol glycosides such as sweeteners stevioside and rebaudioside, and is a material that can be used for food applications.

The content of the active ingredient in the texture improving agent is not particularly limited, and it is sufficient that the vegetable can be processed at the concentration necessary for exhibiting the effects of the present invention when used. The phrase "contained as an active ingredient" means that the texture modifier contains the active ingredient in an amount necessary for the effects of the present invention to be exhibited when used.
The texture improver of the present invention is not particularly limited in dosage form, etc., as long as it can process vegetables at the time of use, and may be a solution, paste, powder, or solid. good too. The texture modifier may be in any form when used, but is preferably in the form of a solution. When the texture modifier is in the form of paste, powder or solid, it can be used by dissolving or suspending it in water. Moreover, when the food texture improving agent is a solution, it can be used after being diluted as appropriate. When the texture modifier is in another form, a solution may be appropriately prepared according to the case of solution, powder or solid.

The solution at the time of use is preferably an aqueous solution. The aqueous solution may contain alcohols such as ethanol, organic acids such as acetic acid and lactic acid, and solvents or solutes such as oils and fats, as long as the effects of the present invention are not impaired.
When the texture modifier is used as an aqueous solution, the concentration of the active ingredient is preferably 0.005% to 4% by weight, more preferably 0.01% to 3% by weight, and still more preferably is between 0.05% and 2% by weight. Moreover, when the food texture modifier contains a plurality of substances, the total amount thereof is preferably within the concentration range described above.

When vegetables are treated with a texture modifier containing the above-mentioned active ingredient at the above-mentioned concentration, the texture of raw vegetables, heat-processed vegetables, or frozen/thawed vegetables is improved compared to untreated vegetables. can be made

In the present invention, "improved texture" or "improved texture" refers to maintaining and/or improving the original texture of vegetables to provide a crunchy and desirable texture. In the present invention, the term "separation" refers to the outflow of water contained in vegetables to the outside of cells due to storage in a raw state, heat processing, freezing/thawing processing, and the like.

Vegetables treated with texture modifiers usually do not have the unique taste of various active ingredients. It is presumed that this is because vegetable cells are in a living state and various active ingredients are absorbed and metabolized by vegetables.

The texture modifier of the present invention may contain a calcium compound. Although the type of calcium compound is not particularly limited, examples thereof include calcium salts, calcium complexes, and the like. Calcium salts include calcium acetate, calcium lactate, calcium chloride, calcium glutamate, calcium carbonate, calcium sulfate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, calcium citrate, calcium dihydrogen pyrophosphate, and the like. is mentioned. The calcium salt is preferably at least one selected from the group consisting of calcium lactate, calcium chloride and calcium acetate, more preferably calcium lactate.

The calcium compound contained in the texture improver may be a single calcium compound or a mixture of multiple types of calcium compounds. When a single calcium compound is contained, the concentration at the time of use is preferably 0.005% to 4% by weight, more preferably 0.01% to 2% by weight. Moreover, when a plurality of calcium compounds are contained, the total amount is preferably within the above range.

In addition, the texture-improving agent of the present invention may contain valine, or may contain both valine and a calcium compound. The valine used in the present invention may be generally sold as a food additive as long as it is approved as a food, and it may be sold as a food in the form of a branched-chain amino acid mixture. It may be a refined product or crude product produced by fermentation, a by-product generated in the refining process, or a mixture containing valine such as an extract from marine products or a protein hydrolyzate. good. The valine may be L-valine, D-valine, or mixtures thereof.

When the texture modifier is used as an aqueous solution, the valine concentration is preferably 0.005% to 4% by weight, more preferably 0.01% to 3% by weight, and still more preferably 0.05% to 2% by weight. % by weight.

The texture-improving agent of the present invention may contain other substances having texture-improving effects as long as they do not impair the effects of the present invention. Moreover, the food texture improving agent of the present invention may contain a substance that does not affect the food texture improving effect.

Vegetables to be treated with texture modifiers are not particularly limited, but vegetables used for salad buffets, vegetables often used for cut vegetables at convenience stores, and after cooking with heat and / or after freezing / thawing treatment. and vegetables that easily repel water. In particular, vegetables that require crunchiness and chewiness are suitable. Specifically, for example, lettuce (ball lettuce, leaf lettuce, sunny lettuce, salad greens, etc.), cabbage, colored pepper, paprika, onion (including red onion), mizuna, spinach (including salad spinach), cucumber, sprouts (mung bean) bean sprouts, soybean sprouts, etc.), goya, broccoli, Chinese cabbage, carrots, green peppers, potatoes, chives, green beans, and the like.
Among the above-mentioned vegetables, those suitable for pretreatment of cooking include bean sprouts, onions, broccoli, cabbage, carrots, Chinese chives, green beans and the like. Vegetables such as onions, carrots, potatoes, green peppers, and cabbages are suitable for pretreatment before freezing. Furthermore, even when the vegetables are frozen after being cooked, pretreatment in a raw state is effective.
Vegetables used for processing are preferably fresh, but may be vegetables that have been harvested for some time.

Vegetables may be treated with texture modifiers by absorbing the substances from the leaves or from the roots. That is, there is no particular limitation as long as the texture modifier can come into contact with the surface of the vegetables. and applying a texture modifier solution to vegetables. When the vegetables are immersed in the texture modifier solution, the vegetables may be shaken so that the liquid contacts the surface of the vegetables. Furthermore, during hydroponics, the substance may be mixed with other liquid fertilizers and the like to be absorbed from the roots, or may be sprayed on the foliage.
When the texture modifier is in the form of paste or powder, it may be dissolved in water and used as a solution, or the texture modifier may be applied or sprayed directly on the surface of the vegetables. Moreover, when the texture modifier is solid, it may be pulverized and sprayed on the surface of the vegetables.
Vegetables to be treated with texture modifiers can be left large, but as long as the cells are still alive when cut to a suitable size so that the texture modifiers can easily penetrate or increase the surface area. The effect can be exhibited sufficiently.

The method of use of the present invention includes, for example, immersing vegetables in an immersion liquid containing the active ingredient of the present invention before cutting vegetables at a vegetable processing company for restaurant chains, or washing the vegetables in a washing water pool after cutting them. In the step of mixing the solution of the active ingredient of the present invention with the washing water, after washing, it is immersed for a short time in the immersion liquid containing the active ingredient of the present invention in a short time until packaging, and then the water is removed with a spinner. It can be treated depending on the situation in some steps, such as a method of removing. Especially in a production line, it is difficult to immerse the material for a long time, but the effect can be exhibited by immersing the material within 10 minutes, removing it from the immersion liquid, and then leaving it at room temperature or in a refrigerator.

When the food texture modifier is used in the form of a solution, the amount used is not particularly limited as long as the solution can sufficiently adhere to the surface of the vegetables to be treated. Generally, it is preferable that the amount of the treatment liquid is 25 mL or more, preferably 50 mL or more per 100 g of fresh weight of vegetables to be treated. When the texture improver is in another form, the amount of the active ingredient on the surface of the vegetables is usually 0.0001 g to 0.1 g/cm ² , preferably 0.001 g to 0.01 g/cm ² . preferable.

The required processing time of vegetables with the texture modifier varies depending on the type of vegetables to be processed, but as long as the active ingredients permeate the vegetables and the effects of the present invention are exhibited in a raw state or after cooking. There are no particular restrictions. It is usually 10 minutes or longer, preferably 1 hour or longer, more preferably 3 hours or longer, and even more preferably 5 hours or longer. The upper limit of the treatment time is not particularly limited as long as the effects of the present invention are not impaired.
The temperature at which vegetables are treated with the texture modifier is preferably 2°C to 40°C.

It is preferable to simply wash the texture modifier with water after pretreatment. When the immersion time is short, it is also possible to wash with water after the effect is sufficiently exhibited by leaving the material at room temperature or in a refrigerator for a certain period of time after immersion. After washing, the vegetables can be effectively drained using a salad spinner or the like.

The vegetables treated with the texture modifier of the present invention may be cooked immediately after or within a short period of time, or may be distributed raw as vegetables for heating. In addition, the vegetables treated with the texture modifier of the present invention may be frozen immediately after or within a short period of time and distributed as frozen vegetables. Furthermore, the vegetables treated with the texture modifier of the present invention may be cooked and frozen, and distributed as cooked frozen vegetables.

Cooking and/or freezing and thawing of vegetables treated with the texture modifier of the present invention improves the texture of the vegetables and/or prevents syneresis compared to untreated vegetables. be able to. Therefore, heat-cooked vegetables, frozen vegetables, or heat-cooked frozen vegetables with improved texture can be produced. Cooked vegetables may include only vegetables, or may include ingredients other than vegetables in addition to vegetables. When the processing is cooking with heat, the method of cooking with heat is not particularly limited, and methods such as frying, boiling (boiling), baking, steaming, and frying are used.

When using the texture-improving agent of the present invention during hydroponic cultivation of vegetables, it may be absorbed from the roots, and methods of use include spraying with a sprayer or the like to adhere droplets to the vegetables.

The timing of treating the vegetables with the texture improving agent when it is absorbed through the roots varies depending on the type of vegetables to be treated. is not particularly limited as long as the effect of is exhibited. Usually 3 days, preferably 2 days, more preferably 1 day before harvest is preferred. The upper limit of the treatment time is not particularly limited as long as the effects of the present invention are not impaired. and can affect the quality of vegetables. Therefore, the treatment time is usually within 3 days, preferably within 2 days, and more preferably within 1 day.

If the active ingredient solution of the present invention is absorbed by vegetables during hydroponic cultivation, cutting, sterilization, washing, dehydration packaging, etc., which are carried out in the vegetable salad manufacturing process at a primary processing company for vegetables for ordinary restaurant chains, can be eliminated. No need to change anything.

The texture modifier of the present invention may be used for vegetables during hydroponics before harvesting, or may be used for raw vegetables after harvesting.
A preferred embodiment of the texture modifier of the present invention when used in hydroponics is a texture modifier containing valine, a calcium salt, an amino acid containing an amino group in its side chain or a salt thereof, cyclodextrin, and a sugar alcohol. is mentioned. The calcium salt is preferably at least one selected from the group consisting of calcium lactate, calcium chloride and calcium acetate, more preferably calcium lactate. The amino acid or its salt containing an amino group in its side chain is preferably at least one selected from the group consisting of arginine hydrochloride, glutamine, lysine hydrochloride, ornithine hydrochloride, and citrulline, more preferably citrulline. The cyclodextrin is preferably at least one selected from the group consisting of β-cyclodextrin and γ-cyclodextrin, more preferably β-cyclodextrin. The sugar alcohol is preferably at least one selected from the group consisting of erythritol, sorbitol and mannitol, more preferably sorbitol.

When the texture modifier of the present invention is used as an aqueous solution during hydroponics, the preferred concentrations of valine, calcium salt, amino acid or its salt containing an amino group in the side chain, cyclodextrin, and sugar alcohol are the same as described above. is.

As a preferred embodiment, the concentration at the time of use is
0.2% to 5% by weight of valine,
0.2% to 4% by weight of calcium salt,
0.2% to 10% by weight of an amino acid containing an amino group in its side chain or a salt thereof;
Cyclodextrins from 0.1% to 10% by weight and sugar alcohols from 0.1% to 10% by weight.

As a more preferred embodiment, the concentration at the time of use is
0.2% to 5% by weight of valine,
0.2% to 4% by weight of calcium lactate,
0.2% to 10% by weight of citrulline,
0.1% to 10% by weight of β-cyclodextrin and 0.1% to 10% by weight of sorbitol.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. % indicates % by weight unless otherwise specified.

[Example 1] Effect of treatment with each substance on leaf lettuce (1) Pretreatment Using leaf lettuce hydroponically cultivated using rockwool in an incubator, valine, calcium lactate and the product of the present invention were mixed and used. board. The leaf lettuce leaves were separated from the rockwool and placed in a plastic bag every 5-6 leaves. To this was added 50 mL of an aqueous solution containing 0.5% by weight of valine, 0.25% by weight of calcium lactate, and 0.5% by weight of each material of the present invention.
However, sorbitol (Bussan Food Science Co., Ltd.) is a 70% aqueous solution of 0.5% by weight,
A material containing 3% bayberry extract (Sunmerin Y-FP, San-Eigen FFI Co., Ltd.) is 1% by weight,
A material containing 15% enzyme-treated isoquercitrin glycoside (Sunmerin AO-3000, San-Eigen FFI Co., Ltd.) is 1% by weight,
A material containing 50% polylysine (Sun Keeper No. 381, San-Ei Gen FFI Co., Ltd.) contains 0.5% by weight,
Material containing 10% nisin (Natural Keeper, San-Eigen FFI Co., Ltd.) is 0.5% by weight,
0.1% by weight of protamine sulfate (manufactured by Sigma-Aldrich) was added to each.
Various mixtures were mixed with lettuce and then stored at 5°C for one day. As a control, lettuce to which water was added (untreated group), and an aqueous solution containing 0.5% by weight of valine and 0.25% by weight of calcium lactate (Val+Ca-treated group) were similarly treated. After one day, the lettuce was washed with water, drained, and allowed to stand at 5°C for another week.

(2) Results of sensory evaluation One week after the treatment, the leaf lettuce was tasted, and textures were compared. 3 points for the untreated area, 2 points (slightly softer than the untreated area), 1 point (softer than the untreated area), 4 points (slightly crisper than the untreated area), 5 points (no treatment) It is crispier than the treatment area), and the evaluation was made in increments of 0.1 points. Four points were assigned to the Val+Ca treatment group. The subjects were evaluated by two expert panelists with the average score.
As a result, arginine hydrochloride, glutamine, lysine hydrochloride, O-phosphoserine, ornithine hydrochloride, citrulline, guanidine hydrochloride, magnesium glutamate, urea, ammonium chloride, ammonium sulfate, sodium nitrite, beta-cyclodextrin, gamma-cyclodextrin , D-xylose, lactose, xylooligosaccharide, isomaltooligosaccharide, erythritol, sorbitol, mannitol, guar gum degradation product, white fungus polysaccharide, enzyme-treated isoquercitrin glycoside, glycosyltransferred hesperidin, sodium chondroitin sulfate, sodium hyaluronate, γ-polyglutamic acid, polylysine, protamine sulfate, nisin, crushed crab shell, corn glucosamine, ferulic acid, vitamin E powder, onion powder, bayberry extract, nutmeg powder, cayenne powder, stevia extract, benzoic acid Sodium, sodium hexametaphosphate, and magnesium sulfate scored 4.1 points or more, demonstrating that they are effective in improving texture. The results are shown in FIG.

[Example 2] Effect of treatment with various materials on stir-fried bean sprouts (1) Pretreatment Each material alone was tested without being mixed with valine or calcium lactate. Mung bean sprouts purchased at a supermarket were used. After washing the bean sprouts, each 70 g was placed in a plastic bag with a zipper. Bean sprouts were immersed in 100 g of 1% by weight aqueous solution of various materials at room temperature for 3 hours. Next, the bean sprouts were washed with water and drained thoroughly with a sieve. As controls, samples to which only water was added (non-treated group) and samples immersed in a 1% by weight valine aqueous solution (Val-treated group) were treated in the same manner.
However, sorbitol (Bussan Food Science Co., Ltd.) is 1% by weight of 70% aqueous solution,
0.1% by weight of ammonium chloride;
A material containing 3% bayberry extract (Sunmerin Y-FP, San-Eigen FFI Co., Ltd.) is 1% by weight,
A material containing 15% enzyme-treated isoquercitrin glycoside (Sunmerin AO-3000, San-Eigen FFI Co., Ltd.) is 1% by weight,
A material containing 50% polylysine (Sun Keeper No. 381, San-Eigen FFI Co., Ltd.) contains 0.1% by weight,
Material containing 10% nisin (Natural Keeper, San-Eigen FFI Co., Ltd.) is 0.5% by weight,
White fungus polysaccharide (Oryza Yuka Co., Ltd.), sodium hyaluronate (Shanghai Freeman Co., Ltd.), and protamine sulfate (manufactured by Sigma-Aldrich) were each added at 0.5% by weight.

(2) Cooking A frying pan was covered with 5 g of salad oil and preheated over high heat for 1 minute. The treated bean sprouts were then added and sautéed over high heat for 2 minutes. Furthermore, 0.6 g of salt and pepper (Seven Premium) was added, and the mixture was fried for 15 seconds, turned off the heat, and transferred to another bowl. After removing the heat, it was placed in a plastic bag with a zipper and allowed to stand at 5°C for 1 week.

(3) Texture sensory evaluation The sample left at 5°C was transferred to a pottery, wrapped, heated in a microwave oven (600 W, 40 seconds), and then evaluated. The texture sensory evaluation was performed by two persons. 3 points for the untreated area, 2 points (slightly softer than the untreated area), 1 point (softer than the untreated area), 4 points (slightly crisper than the untreated area), 5 points (no treatment) It is crispier than the treatment area), and the evaluation was made in increments of 0.1 points. 4 points were assigned to the Val treatment area. The subjects were evaluated by two expert panelists with the average score.
As a result, glutamine, lysine hydrochloride, ornithine hydrochloride, citrulline, guanidine hydrochloride, magnesium glutamate, ammonium chloride, sodium nitrite, beta-cyclodextrin, D-xylose, lactose, xylooligosaccharides, isomaltooligosaccharides, erythritol, sorbitol , mannitol, white fungus polysaccharide, enzyme-treated isoquercitrin glycoside, sodium chondroitin sulfate, sodium hyaluronate, γ-polyglutamic acid, polylysine, protamine sulfate, nisin, pulverized crab shell, corn glucosamine, ferulic acid, vitamins E powder, onion powder, bayberry extract, cayenne powder, passionflower extract, sodium hexametaphosphate, magnesium chloride, and magnesium sulfate scored 3.1 points or more, and even without valine added, it is effective in improving the texture. It became clear. The results are shown in FIG.

[Example 3] Treatment method during hydroponics of leaf lettuce (1) Cultivation and pretreatment of leaf lettuce Leaf lettuce green (Sakata Seed) was used as a leaf lettuce variety, and seeds were sown on rock wool. The plants were cultivated in an incubator (Nippon Ika Kikai Co., Ltd.) for 4 weeks with light for 16 hours and darkness for 8 hours, and a 500-fold dilution of Hyponex liquid fertilizer (Hyponex). Then, an aqueous solution containing each substance shown in Table 1 at a predetermined concentration (0.3 to 2% by weight) was applied to the roots in an amount of 300 g per 4 leaf lettuce plants, and cultivation was continued for 24 hours. As a control, lettuce to which water was added (untreated section (Comparative Example 1)) was similarly treated.
Next, all the expanded leaves of the 4 individuals were harvested, placed in a plastic bag with a zipper, and allowed to stand at 5°C for 7 days. After standing, the texture was compared.

(2) Sensory Evaluation Results The textures of leaf lettuce were compared on the 7th day after harvest. The texture is 3 points for the untreated area, 2 points (slightly softer than the untreated area), 1 point (softer than the untreated area), 4 points (slightly crispier than the untreated area), and 5 points. Evaluation was made in increments of 0.5 on a scale of 5 points (more crunchy than untreated area). The subjects were evaluated by one expert panel.
As a result, by blending one or more substances selected from the group consisting of valine and calcium lactate, cyclodextrin and/or sugar alcohols, and/or amino acids containing amino groups in side chains, 7 days after the start of storage It became possible to retain the texture of leaf lettuce even on the first day. The results are shown in Table 1 (numbers are weight percent concentration in the nutrient solution).

It has been found that the present invention improves the texture of raw vegetables to be eaten raw and/or heat-processed vegetables over time, making it possible to extend the expiration date. The texture improver for vegetables of the present invention can be produced at a low cost, and can meet the needs of the restaurant industry, such as salad bars in restaurants, cut vegetables and side dishes in convenience stores.

This application is based on Japanese Patent Application No. 2021-210844 (filing date: December 24, 2021) filed in Japan, the contents of which are hereby incorporated by reference.

Claims (48)

1. Amino acids containing amino groups in side chains or salts thereof, amino acids having phosphate groups in side chains, bacteriocins, ammonium salts, guanidine salts, nitrites or nitrates, magnesium salts of organic or inorganic acids, cyclodextrins, simple Sugars, oligosaccharides, polysaccharides, sugar alcohols, glycosaminoglycans or their inclusions, flavonoid glycosides or plant extracts containing these, polyanions or polycationic polymers, vitamins, aromatic carboxylic acids or derivatives thereof, or salts thereof , spice powder, and stevia extract, for use by allowing the raw vegetables to absorb said substance, and/or vegetables after heat processing. texture improver.
2. The vegetable according to claim 1, wherein the amino acid containing an amino group in the side chain or a salt thereof is at least one selected from the group consisting of arginine hydrochloride, glutamine, lysine hydrochloride, ornithine hydrochloride, and citrulline. Texture improver.
3. The texture-improving agent for vegetables according to claim 1, wherein the amino acid having a phosphate group in its side chain is O-phosphoserine.
4. The texture-improving agent for vegetables according to claim 1, wherein the bacteriocin is nisin.
5. The texture improver for vegetables according to claim 1, wherein the ammonium salt is at least one selected from the group consisting of ammonium chloride and ammonium sulfate.
6. The texture modifier for vegetables according to claim 1, wherein the guanidine salt is guanidine hydrochloride.
7. The texture improver for vegetables according to claim 1, wherein the nitrite or nitrate is sodium nitrite.
8. The texture improver for vegetables according to claim 1, wherein the magnesium salt of an organic acid or inorganic acid is at least one selected from the group consisting of magnesium glutamate and magnesium sulfate.
9. The texture improver for vegetables according to claim 1, wherein the cyclodextrin is at least one selected from the group consisting of β-cyclodextrin and γ-cyclodextrin.
10. The texture-improving agent for vegetables according to claim 1, wherein the monosaccharide is xylose.
11. The texture improver for vegetables according to claim 1, wherein the oligosaccharide is at least one selected from the group consisting of lactose, xylooligosaccharide, and isomaltooligosaccharide.
12. The food texture improver for vegetables according to claim 1, wherein the polysaccharide is at least one selected from the group consisting of guar gum decomposition products and white fungus polysaccharides.
13. The texture improver for vegetables according to claim 1, wherein the sugar alcohol is at least one selected from the group consisting of erythritol, sorbitol, and mannitol.
14. 2. The food texture improver for vegetables according to claim 1, wherein the glycosaminoglycan or its content is at least one selected from the group consisting of sodium chondroitin sulfate, sodium hyaluronate, corn glucosamine, and pulverized crab shell. .
15. 2. The method according to claim 1, wherein the flavonoid glycoside or the plant extract containing the same is at least one selected from the group consisting of enzyme-treated isoquercitrin glycoside, glycosyltransferred hesperidin, passionflower extract, and bayberry extract. Texture improver for the described vegetables.
16. The texture modifier for vegetables according to claim 1, wherein the polyanion or polycationic polymer is at least one selected from the group consisting of γ-polyglutamic acid, polylysine, protamine sulfate, and sodium hexametaphosphate.
17. The texture improver for vegetables according to claim 1, wherein the aromatic carboxylic acid or its derivative or its salt is at least one selected from the group consisting of ferulic acid and sodium benzoate.
18. The texture modifier for vegetables according to claim 1, wherein the spice powder is at least one selected from the group consisting of red pepper powder, onion powder, and nutmeg powder.
19. The texture improver for vegetables according to claim 1, wherein the vitamin is vitamin E.
20. The texture improver for vegetables according to any one of claims 1 to 19, further comprising valine and/or calcium salt.
21. The texture-improving agent for vegetables according to claim 1, comprising valine, a calcium salt, an amino acid containing an amino group in its side chain or a salt thereof, a cyclodextrin, and a sugar alcohol.
22. Amino acids containing amino groups in side chains or salts thereof, amino acids having phosphate groups in side chains, bacteriocins, ammonium salts, guanidine salts, nitrites or nitrates, magnesium salts of organic or inorganic acids, cyclodextrins, simple Sugars, oligosaccharides, polysaccharides, sugar alcohols, glycosaminoglycans or their inclusions, flavonoid glycosides or plant extracts containing these, polyanions or polycationic polymers, vitamins, aromatic carboxylic acids or derivatives thereof, or salts thereof , a spice powder, and a stevia extract. .
23. The method according to claim 22, wherein the amino acid containing an amino group in its side chain or a salt thereof is at least one selected from the group consisting of arginine hydrochloride, glutamine, lysine hydrochloride, ornithine hydrochloride, and citrulline.
24. The method according to claim 22, wherein the amino acid having a phosphate group in its side chain is O-phosphoserine.
25. The method according to claim 22, wherein the bacteriocin is nisin.
26. The method according to claim 22, wherein the ammonium salt is at least one selected from the group consisting of ammonium chloride and ammonium sulfate.
27. The method according to claim 22, wherein the guanidine salt is guanidine hydrochloride.
28. The method of claim 22, wherein the nitrite or nitrate is sodium nitrite.
29. The method according to claim 22, wherein the magnesium salt of an organic acid or inorganic acid is at least one selected from the group consisting of magnesium glutamate and magnesium sulfate.
30. The method according to claim 22, wherein the cyclodextrin is at least one selected from the group consisting of β-cyclodextrin and γ-cyclodextrin.
31. The method according to claim 22, wherein the monosaccharide is xylose.
32. The method according to claim 22, wherein the oligosaccharide is at least one selected from the group consisting of lactose, xylooligosaccharide, and isomaltooligosaccharide.
33. The method according to claim 22, wherein the polysaccharide is at least one selected from the group consisting of guar gum hydrolyzate and white fungus polysaccharide.
34. The method according to claim 22, wherein the sugar alcohol is at least one selected from the group consisting of erythritol, sorbitol and mannitol.
35. The method according to claim 22, wherein the glycosaminoglycan or its content is at least one selected from the group consisting of sodium chondroitin sulfate, sodium hyaluronate, corn glucosamine, and pulverized crab shell.
36. According to claim 22, wherein the flavonoid glycoside or the plant extract containing the same is at least one selected from the group consisting of enzyme-treated isoquercitrin glycoside, glycosyltransferred hesperidin, passionflower extract, and bayberry extract. described method.
37. The method according to claim 22, wherein the polyanionic or polycationic polymer is at least one selected from the group consisting of γ-polyglutamic acid, polylysine, protamine sulfate, and sodium hexametaphosphate.
38. The method according to claim 22, wherein the aromatic carboxylic acid or its derivative or its salt is at least one selected from the group consisting of ferulic acid and sodium benzoate.
39. The method according to claim 22, wherein the spice powder is at least one selected from the group consisting of red pepper powder, onion powder, and nutmeg powder.
40. The method according to claim 22, wherein the vitamin is vitamin E.
41. The method according to any one of claims 22 to 40, wherein the substance is absorbed into raw vegetables together with valine and/or calcium salts.
42. The method according to claim 22, wherein valine, calcium salts, amino acids containing amino groups in side chains or salts thereof, cyclodextrins, and sugar alcohols are absorbed into raw vegetables.
43. The method according to claim 22, wherein the raw vegetables are absorbed by irrigating or spraying a solution containing the substance during hydroponics.
44. 23. The method according to claim 22, wherein a solution containing valine, a calcium salt, an amino acid containing an amino group in its side chain or a salt thereof, cyclodextrin, and a sugar alcohol is irrigated or sprayed to be absorbed by raw vegetables during hydroponics. the method of.
45. Raw vegetables to be eaten raw and/or heat-processed vegetables treated by the method according to any one of claims 22-40 and 42-44.
46. Amino acids containing amino groups in side chains or salts thereof, amino acids having phosphate groups in side chains, bacteriocins, ammonium salts, guanidine salts, nitrites or nitrates, magnesium salts of organic or inorganic acids, cyclodextrins, simple Sugars, oligosaccharides, polysaccharides, sugar alcohols, glycosaminoglycans or their inclusions, flavonoid glycosides or plant extracts containing these, polyanions or polycationic polymers, vitamins, aromatic carboxylic acids or derivatives thereof, or salts thereof , spice powder, and stevia extract. Vegetable production method.
47. A composition for improving the texture of vegetables, containing valine, a calcium salt, an amino acid containing an amino group in its side chain or a salt thereof, cyclodextrin, and a sugar alcohol.
48. Use of a composition containing valine, a calcium salt, an amino acid containing an amino group in its side chain or a salt thereof, cyclodextrin, and a sugar alcohol as an agent for improving the texture of vegetables.

Images