JPH025822A - Alcoholic formulation for fresh vegetable, modifier and treatment of fresh vegetable - Google Patents
Alcoholic formulation for fresh vegetable, modifier and treatment of fresh vegetableInfo
- Publication number
- JPH025822A JPH025822A JP63157470A JP15747088A JPH025822A JP H025822 A JPH025822 A JP H025822A JP 63157470 A JP63157470 A JP 63157470A JP 15747088 A JP15747088 A JP 15747088A JP H025822 A JPH025822 A JP H025822A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- raw vegetables
- sodium
- organic acid
- vegetables according
- 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 85
- 239000003607 modifier Substances 0.000 title claims abstract description 26
- 230000001476 alcoholic effect Effects 0.000 title claims abstract description 6
- 239000000203 mixture Substances 0.000 title abstract description 5
- 238000009472 formulation Methods 0.000 title abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 45
- 150000007524 organic acids Chemical class 0.000 claims abstract description 24
- -1 organic acid salt Chemical class 0.000 claims abstract description 18
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 7
- 102000016943 Muramidase Human genes 0.000 claims abstract description 7
- 108010014251 Muramidase Proteins 0.000 claims abstract description 7
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 7
- 239000003242 anti bacterial agent Substances 0.000 claims abstract description 7
- 235000014103 egg white Nutrition 0.000 claims abstract description 7
- 210000000969 egg white Anatomy 0.000 claims abstract description 7
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 7
- 239000004325 lysozyme Substances 0.000 claims abstract description 7
- 229960000274 lysozyme Drugs 0.000 claims abstract description 7
- FUWUEFKEXZQKKA-UHFFFAOYSA-N beta-thujaplicin Chemical compound CC(C)C=1C=CC=C(O)C(=O)C=1 FUWUEFKEXZQKKA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920001661 Chitosan Polymers 0.000 claims abstract description 4
- TUFYVOCKVJOUIR-UHFFFAOYSA-N alpha-Thujaplicin Natural products CC(C)C=1C=CC=CC(=O)C=1O TUFYVOCKVJOUIR-UHFFFAOYSA-N 0.000 claims abstract description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 3
- 239000010452 phosphate Substances 0.000 claims abstract description 3
- 229930007845 β-thujaplicin Natural products 0.000 claims abstract description 3
- 238000002360 preparation method Methods 0.000 claims description 41
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 239000002253 acid Substances 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 12
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 229940093915 gynecological organic acid Drugs 0.000 claims description 9
- 235000005985 organic acids Nutrition 0.000 claims description 9
- 229960005070 ascorbic acid Drugs 0.000 claims description 8
- 235000019265 sodium DL-malate Nutrition 0.000 claims description 8
- 239000001394 sodium malate Substances 0.000 claims description 8
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 7
- 235000011037 adipic acid Nutrition 0.000 claims description 7
- 239000001361 adipic acid Substances 0.000 claims description 7
- 235000015165 citric acid Nutrition 0.000 claims description 7
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 claims description 7
- 235000021317 phosphate Nutrition 0.000 claims description 7
- 239000001632 sodium acetate Substances 0.000 claims description 7
- 235000017281 sodium acetate Nutrition 0.000 claims description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 6
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 6
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 6
- 239000001530 fumaric acid Substances 0.000 claims description 6
- 235000011087 fumaric acid Nutrition 0.000 claims description 6
- 235000012208 gluconic acid Nutrition 0.000 claims description 6
- 239000000174 gluconic acid Substances 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 235000011090 malic acid Nutrition 0.000 claims description 6
- 239000001630 malic acid Substances 0.000 claims description 6
- 235000016337 monopotassium tartrate Nutrition 0.000 claims description 6
- 239000000467 phytic acid Substances 0.000 claims description 6
- 235000002949 phytic acid Nutrition 0.000 claims description 6
- 229940068041 phytic acid Drugs 0.000 claims description 6
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 6
- 235000011054 acetic acid Nutrition 0.000 claims description 5
- 150000007513 acids Chemical class 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 5
- 229940086065 potassium hydrogentartrate Drugs 0.000 claims description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 4
- 239000011591 potassium Substances 0.000 claims description 4
- 229960003975 potassium Drugs 0.000 claims description 4
- 229910052700 potassium Inorganic materials 0.000 claims description 4
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 4
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 3
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 claims description 3
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 3
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- 239000001744 Sodium fumarate Substances 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- MSJMDZAOKORVFC-SEPHDYHBSA-L disodium fumarate Chemical compound [Na+].[Na+].[O-]C(=O)\C=C\C([O-])=O MSJMDZAOKORVFC-SEPHDYHBSA-L 0.000 claims description 3
- 239000004318 erythorbic acid Substances 0.000 claims description 3
- 235000010350 erythorbic acid Nutrition 0.000 claims description 3
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 3
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 3
- 229960003681 gluconolactone Drugs 0.000 claims description 3
- 229940026239 isoascorbic acid Drugs 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 3
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 3
- 229960005055 sodium ascorbate Drugs 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000019294 sodium fumarate Nutrition 0.000 claims description 3
- 229940005573 sodium fumarate Drugs 0.000 claims description 3
- 239000001540 sodium lactate Substances 0.000 claims description 3
- 235000011088 sodium lactate Nutrition 0.000 claims description 3
- 229940005581 sodium lactate Drugs 0.000 claims description 3
- 235000019983 sodium metaphosphate Nutrition 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 239000002075 main ingredient Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- 229960001790 sodium citrate Drugs 0.000 claims description 2
- 235000011083 sodium citrates Nutrition 0.000 claims description 2
- 239000003002 pH adjusting agent Substances 0.000 claims 2
- 239000012530 fluid Substances 0.000 claims 1
- 229940081543 potassium bitartrate Drugs 0.000 claims 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims 1
- 229940048086 sodium pyrophosphate Drugs 0.000 claims 1
- 159000000000 sodium salts Chemical class 0.000 claims 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 23
- 241000588724 Escherichia coli Species 0.000 abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 238000007598 dipping method Methods 0.000 abstract 1
- 240000008067 Cucumis sativus Species 0.000 description 10
- 235000013305 food Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 239000007788 liquid Substances 0.000 description 7
- 230000000844 anti-bacterial effect Effects 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 5
- 235000009849 Cucumis sativus Nutrition 0.000 description 5
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 5
- 239000000460 chlorine Substances 0.000 description 5
- 229910052801 chlorine Inorganic materials 0.000 description 5
- 239000000645 desinfectant Substances 0.000 description 5
- 238000002845 discoloration Methods 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 235000012046 side dish Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 239000002211 L-ascorbic acid Substances 0.000 description 3
- 235000000069 L-ascorbic acid Nutrition 0.000 description 3
- 150000001298 alcohols Chemical class 0.000 description 3
- 230000003139 buffering effect Effects 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 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 2
- 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 2
- 239000005708 Sodium hypochlorite Substances 0.000 description 2
- 229960000686 benzalkonium chloride Drugs 0.000 description 2
- CADWTSSKOVRVJC-UHFFFAOYSA-N benzyl(dimethyl)azanium;chloride Chemical compound [Cl-].C[NH+](C)CC1=CC=CC=C1 CADWTSSKOVRVJC-UHFFFAOYSA-N 0.000 description 2
- 239000011928 denatured alcohol Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 239000000344 soap Substances 0.000 description 2
- 235000015424 sodium Nutrition 0.000 description 2
- 229960004249 sodium acetate Drugs 0.000 description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 229960002920 sorbitol Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000004649 discoloration prevention Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229960002598 fumaric acid Drugs 0.000 description 1
- 229950006191 gluconic acid Drugs 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052816 inorganic phosphate Inorganic materials 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 229940083542 sodium Drugs 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229960001367 tartaric acid Drugs 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/783—Microorganisms; Enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は野菜類に付着している細菌類を低減するととも
に、生野菜の鮮度を維持して保存性を向上させるための
生野菜のアルコール製剤及び改質剤並びに生野菜の処理
方法に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention provides alcohol for raw vegetables to reduce bacteria adhering to vegetables, maintain freshness of raw vegetables, and improve preservability. This invention relates to formulations, modifiers, and methods for processing raw vegetables.
（従来の技術〕
近年、核家族化等による小数家族の増加により、弁当業
界をはじめとする外食産業の利用が著しい増加傾向にあ
る。これらの外食産業においては、調理工程の分業化に
より生野菜の消費に至るまでの時間が長期化し、これら
生野菜類が変色、しおれ等により鮮度が低下して商品価
値を著しく低下させる結果を招いている。(Prior art) In recent years, due to the increase in the number of small families due to nuclear families, etc., the use of the food service industry, including the bento box industry, has been increasing significantly.In these food service industries, the division of labor in the cooking process has resulted in It takes a long time to consume these raw vegetables, and the freshness of these raw vegetables decreases due to discoloration, wilting, etc., resulting in a significant decrease in product value.
この原因は、野菜の構造上、その表面に微細な毛質が往
えていたり、又は表面の凹凸があったりして土壌由来の
細菌類が着生し易く、且−つ表面組織が比較的軟弱なた
めに傷つき易く、取り扱いに注意が必要で機械化も困難
であり、充分な洗浄が行われないことが多いためである
。そのうえ、これらの野菜は他の鮮魚類又は惣菜類とし
て併用される場合が多く、これらの鮮魚類や惣菜類が野
菜に付着している細菌類により汚染されるといった問題
もあり、特に生鮮魚介類等の動物性食品の場合には、細
菌の増殖速度が非常に速く、腐敗、変改の進行が行われ
る。このように野菜に付着した細菌類は、単に野菜自体
の腐敗だけでなく併用される他の食品をも腐敗させ、食
品の汚染を誘発、促進するという問題を有している。し
かしながら、食品業界ではますます専業化が進んでおり
、カット野菜を専門に製造する業種も増加し、衛生的且
つ効率のよい生野菜の処理方法が求められている。The reason for this is that the structure of the vegetable has fine hairs on its surface, or the surface is uneven, making it easy for soil-borne bacteria to grow on it, and the surface texture is relatively thin. This is because they are soft and easily damaged, require careful handling, are difficult to mechanize, and are often not cleaned thoroughly. Furthermore, these vegetables are often used together with other fresh fish or side dishes, and there is a problem that these fresh fish and side dishes may be contaminated by bacteria attached to the vegetables. In the case of animal foods such as, the growth rate of bacteria is extremely fast, and spoilage and denaturation progress. Bacteria that adhere to vegetables in this way have the problem of not only spoiling the vegetables themselves but also spoiling other foods that are used in combination with the vegetables, thereby inducing and promoting food contamination. However, the food industry is becoming increasingly specialized, and the number of industries that specialize in producing cut vegetables is increasing, and a sanitary and efficient method for processing raw vegetables is required.
〔発明が解決しようとする課題］
従来から行われている生野菜の処理方法としては、塩素
系殺菌剤、逆性セッケンによる洗浄や、Ｌ−アスコルビ
ン酸等による変色防止法が用いられている。[Problems to be Solved by the Invention] Conventional methods for processing raw vegetables include washing with chlorine-based disinfectants, reverse soaps, and discoloration prevention methods using L-ascorbic acid and the like.
しかし、塩素系殺菌剤は通常使用される有効塩素２００
ｐρｍの濃度で処理すると一般生菌数はわずかに低下す
るものの、食品衛生上で問題となる大腸菌等の低減は不
可能であり、かなりの高濃度で用いなければ充分な制苗
効果はないが、濃度が高いと野菜組織への影響が太き（
、逆に野菜の変色や組繊の軟化を促進する傾向にある。However, chlorine-based disinfectants are usually used with effective chlorine of 200%.
When treated at a concentration of ppρm, the number of viable bacteria in general decreases slightly, but it is impossible to reduce E. coli, which is a problem in terms of food hygiene, and there is no sufficient seedling control effect unless it is used at a fairly high concentration. , the higher the concentration, the greater the effect on vegetable tissues (
On the contrary, it tends to promote discoloration of vegetables and softening of fibers.
又、Ｌ−アスコルビン酸を用いた場合には外観上の変色
防止については僅かながら効果的であるが、制菌効果に
関しては殆ど無いに等しい程度である。Further, when L-ascorbic acid is used, it is slightly effective in preventing discoloration in appearance, but the antibacterial effect is almost non-existent.
本発明は上記の問題点に鑑み、生野菜に付着している土
壌由来の細菌類を滅菌して腐敗を防止するとともに酸化
による変色を防止して野菜の保存性の向上と鮮度維持を
可能とする衛生的且つ効果的に生野菜を処理することを
目的とするものである。In view of the above-mentioned problems, the present invention has been developed to sterilize soil-borne bacteria attached to raw vegetables to prevent spoilage and prevent discoloration due to oxidation, thereby improving the shelf life of vegetables and maintaining their freshness. The purpose is to process raw vegetables hygienically and effectively.
〔課題を解決するための手段］
本発明は上記の問題目的を達成するために、ＰＨを２．
０〜７゜Ｏの範囲、更に好ましくは５．０〜５゜５の範
囲に調整してなる生野菜用アルコール製剤、及び有機酸
と有機酸塩類又はリン酸塩類とを配合してｐＨを２．０
〜７．０範囲、更に好ましくは４．５〜５．５の範囲に
調整してなる生野菜の改質剤とを提供せんとするもので
ある。又、生野菜を処理する方法としては前記のアルコ
ール製剤及び改質剤を用い、水洗した生野菜をアルコー
ル製剤に浸漬した後、改質剤に浸漬するのである。[Means for Solving the Problems] In order to achieve the above-mentioned objects, the present invention lowers the pH to 2.
An alcoholic preparation for raw vegetables prepared in the range of 0 to 7°O, more preferably in the range of 5.0 to 5°5, and an organic acid and organic acid salts or phosphates are blended to adjust the pH to 2. .0
It is an object of the present invention to provide a raw vegetable modifying agent which is adjusted to a range of 7.0 to 7.0, more preferably a range of 4.5 to 5.5. In addition, as a method for treating raw vegetables, the above-mentioned alcohol preparation and modifier are used, and the washed raw vegetables are immersed in the alcohol preparation and then immersed in the modifier.
前記アルコール製剤はアルコールにｐＨｇｌｌ整剤とし
て有機酸及び有機酸塩類を配合することによりそのｐＨ
を上記の範囲に調整すればよい。又、有機酸としては、
リンゴ酸、クエン酸、乳酸、酢酸、アジピン酸、アスコ
ルビン酸、酒石酸、グルコン酸、グルコノデルタラクト
ン、フマル酸、又は他のオキシカルボン酸の中から選ん
だ１種又は２種以上を用いることができ、又これら有機
酸の代わりに又は有機酸と同時にフィチン酸を用いても
よい。そして有機酸塩類としては、リンゴ酸ナトリウム
、酢酸ナトリウム、若しくは他のオキシカルボン酸ナト
リウム塩、又は酒石酸水素カリウム若しくは他のオキシ
カルボン酸カリウム塩等を用いる。更に、該アルコール
製剤に卵白リゾチーム、ヒノキチオール、くん液等の天
然抗菌剤を同時に配合してもよい。The above-mentioned alcohol preparations are made by blending organic acids and organic acid salts into alcohol as pH regulators to adjust the pH of the alcohol.
may be adjusted within the above range. In addition, as an organic acid,
One or more types selected from malic acid, citric acid, lactic acid, acetic acid, adipic acid, ascorbic acid, tartaric acid, gluconic acid, glucono delta-lactone, fumaric acid, or other oxycarboxylic acids can be used. Alternatively, phytic acid may be used instead of or simultaneously with these organic acids. As the organic acid salts, sodium malate, sodium acetate, or other sodium oxycarboxylic acid salts, or potassium hydrogen tartrate or other potassium oxycarboxylic acid salts are used. Furthermore, natural antibacterial agents such as egg white lysozyme, hinokitiol, and saliva may be added to the alcohol preparation at the same time.
前記改質剤に用いる有機酸としては、リンゴ酸、クエン
酸、アジピン酸、アスコルビン酸、エリソルビン酸、グ
ルコン酸、乳酸、フマル酸、又はその他のオキシカルボ
ン酸の中から選んだ１種又は２種以上を用いることがで
き、又これら有機酸の代わりに、又は有機酸と同時にフ
ィチン酸を用いてもよい。そして有機酸塩類としては、
リンゴ酸ナトリウム、酢酸ナトリウム、フマル酸ナトリ
ウム、クエン酸ナトリウム、アスコルビン酸ナトリウム
、乳酸ナトリウム、若しくは他のオキシカルボン酸ナト
リウム塩、又は酒石酸水素カリウム若しくは他のオキシ
カルボン酸カリウム塩の中から選んだ１種又は２種以上
を用いることができ、無機リン酸塩類としてメタリン酸
ナトリウム、ビロリン酸ナトリウム、又は重合リン酸塩
等を用いることができる。更にこの改質剤に卵白リゾチ
ーム又はキトサン等の抗菌剤を配合してもよい。The organic acid used in the modifier is one or two selected from malic acid, citric acid, adipic acid, ascorbic acid, erythorbic acid, gluconic acid, lactic acid, fumaric acid, or other oxycarboxylic acids. The above may be used, and phytic acid may be used instead of or simultaneously with these organic acids. And as organic acid salts,
One selected from sodium malate, sodium acetate, sodium fumarate, sodium citrate, sodium ascorbate, sodium lactate, or other sodium oxycarboxylic acid salts, or potassium hydrogen tartrate or other potassium oxycarboxylic acid salts. Alternatively, two or more types can be used, and sodium metaphosphate, sodium birophosphate, or polymerized phosphate can be used as the inorganic phosphate. Furthermore, an antibacterial agent such as egg white lysozyme or chitosan may be added to this modifier.
又、前記アルコール製剤及び改質剤を用いてなる生野菜
の処理においては、アルコール製剤を２５〜１００％の
濃度でｐＨ２，０〜７．０、更に好ましくは５．０〜５
．５の範囲に調整し、又、改質剤は０．１〜１．０％の
濃度でｐＨ２，０〜７．０、更に好ましくは４．５〜５
．５の範囲に調整して処理を行う。In addition, in the treatment of raw vegetables using the alcohol preparation and modifier, the alcohol preparation is used at a concentration of 25 to 100% at a pH of 2.0 to 7.0, more preferably 5.0 to 5.
．． In addition, the modifier is adjusted to a pH of 2.0 to 7.0 at a concentration of 0.1 to 1.0%, more preferably 4.5 to 5.
．． Processing is performed after adjusting to the range of 5.
本発明に係る生野菜用アルコール製剤に生野菜を浸漬処
理すると、アルコールの作用により生野菜に付着してい
る一般生菌類のみでなく、従来から用いられている塩素
系殺菌剤では殆ど効果のなかった大腸菌も殺菌しうる。When raw vegetables are immersed in the alcoholic preparation for raw vegetables according to the present invention, the action of the alcohol kills not only general viable bacteria that adhere to the raw vegetables, but also the fact that conventionally used chlorine-based disinfectants have almost no effect. It can also kill E. coli.
このアルコール製剤はｐＨ２，０〜７．０の範囲で効果
的に作用するが、特にこのアルコール製剤のｐＨを５．
０〜５．５の範囲に調整することにより顕著な滅菌効果
が得られる。このアルコール製剤はｐＨＵ＠整剤として
配合した有機酸と有機酸塩類との護衛作用により、アル
コール製剤の希釈濃度に大きく作用されることなく容易
にｐＨ１！整することができる。This alcohol preparation works effectively in the pH range of 2.0 to 7.0, but especially when the pH of this alcohol preparation is 5.0 to 7.0.
Remarkable sterilization effects can be obtained by adjusting the ratio within the range of 0 to 5.5. This alcohol preparation can easily reach a pH of 1 without being significantly affected by the dilution concentration of the alcohol preparation due to the protective action of the organic acid and organic acid salts blended as pHU@regulators. can be adjusted.
又、改質剤は生野菜のｐＨを調整することにより、野菜
の酸化を防止して野菜の褐変を防止し、鮮度を維持して
長期保存を可能とするものであり、この改質剤はｐＨ２
，０〜７．０の範囲で使用可能であるが、ＰＨ４，５〜
５．５の範囲に調整して用いると特に効果的である。こ
の改質剤においても、前記アルコール製剤と同様に酸と
塩類との緩衝効果によりｐＨ調整は容易である。In addition, by adjusting the pH of raw vegetables, the modifier prevents oxidation and browning of vegetables, maintains freshness, and enables long-term storage. pH2
, 0 to 7.0, but PH4.5 to 7.0.
It is particularly effective when adjusted to a range of 5.5. In this modifier as well, the pH can be easily adjusted due to the buffering effect of the acid and salts, as in the case of the alcohol preparation.
そして前記アルコール製剤に生野菜を浸漬処理して生野
菜に付着した土壌由来の細菌類を滅菌した後、更に前記
改質剤にこの野菜を浸漬処理することにより、生野菜に
付着した土壌由来の細菌類を殺菌するとともに野菜のｐ
Ｈを調整して野菜の酸化を防止することができる。Then, after sterilizing the soil-derived bacteria attached to the raw vegetables by immersing the raw vegetables in the alcohol preparation, the vegetables are further immersed in the modifying agent to remove the soil-derived bacteria attached to the raw vegetables. Sterilizes bacteria and improves the P of vegetables
Oxidation of vegetables can be prevented by adjusting H.
〔実施例］
尖詣開よ
キュウリを水洗した後０．２％濃度の食品用洗剤に２０
分間浸漬し、これを水洗して洗剤を洗い流した後、下記
（１）配合のアルコール製剤の５０％希釈溶液に２０分
浸漬した。浸漬処理の後、このキュウリをスライスして
再び下記（２）配合の改質剤の０．３〜０．５％溶液に
１分間浸漬して製品を得た。[Example] After washing cucumbers with water, soak them in 0.2% food detergent for 20 minutes.
The sample was immersed for 20 minutes in a 50% diluted solution of an alcohol preparation containing the following (1). After the immersion treatment, the cucumber was sliced and immersed again in a 0.3 to 0.5% solution of the modifier formulated in (2) below for 1 minute to obtain a product.
前記キュウリの処理過程において、キュウリに付着して
いる一般生菌及び大腸菌の数を調べ、結果を表１に示し
た。During the cucumber processing process, the numbers of general viable bacteria and Escherichia coli adhering to the cucumbers were investigated, and the results are shown in Table 1.
（１）アルコール製剤配合 ９５％変性アルコール ５５％ アジピン酸 酢酸ナトリウム グリセリン脂肪酸エステル Ｄ−ソルビット液 水 （２）改質剤配合 Ｌ−アスコルビン酸 リンゴ酸ナトリウム ＰＨ（１ｗ／ｖ％） １．０％ ０．１％ １．０％ ５．０％ ３７．９％ １４．６％ ８５．４％ ５．５ 表１ 結果を表２−１〜表２−３に示した。(1) Contains alcohol preparations 95% denatured alcohol 55% Adipic acid sodium acetate Glycerin fatty acid ester D-sorbitol liquid water (2) Modifier combination L-ascorbic acid sodium malate PH (1w/v%) 1.0% 0.1% 1.0% 5.0% 37.9% 14.6% 85.4% 5.5 Table 1 The results are shown in Tables 2-1 to 2-3.
記−１キュウリの場合
表から明らかなように、キュウリをアルコール製剤に浸
漬すると、キュウリに付着していた大腸菌を完全に死滅
させるとともに一般生菌の細菌数も低減することがでる
。更に、このキュウリを改質剤に浸漬した後の製品にお
いても大腸菌は全く検出されず、又、キュウリに変色、
しおれ等の外観上の変化は全くみられなかった。Note 1: Case of cucumbers As is clear from the table, soaking cucumbers in an alcohol preparation completely kills E. coli attached to the cucumbers and also reduces the number of viable bacteria. Furthermore, no E. coli was detected in the product after soaking the cucumber in the modifier, and the cucumber did not discolor or change color.
No changes in appearance such as wilting were observed.
皇族上
次に上記アルコール製剤を各種濃度に希釈した処理液に
野菜を浸漬し、各濃度におけるアルコール製剤の細菌に
対する殺菌効果を調べた。Next, vegetables were immersed in a treatment solution prepared by diluting the above alcohol preparation to various concentrations, and the bactericidal effect of the alcohol preparation against bacteria at each concentration was investigated.
記−２
キャベツの場合
犯−３
レタスの場合
上記実験において、処理液としてアルコール製剤を原液
で用いた場合は野菜に対する浸透性が強く、３０°Ｃで
２日経過後では物性変化をおこす恐れがあり、短時間の
浸漬しかできないため滅菌効果においてややバラツキが
有り、実用上で多少問題となる可能性がある。又、逆に
処理液の濃度が２５％以下の低濃度になると、長時間の
浸漬処理が必要で、作業時間が全体にのびる可能性があ
る。このことから上記アルコール製剤は、原液を２５〜
１００％の範囲、より好ましくは５０〜７５％に希釈し
て用いることにより作業効率もよく、又安定した効果を
得ることができ、好ましい実施態様といえる。Note-2 In the case of cabbage Crime-3 In the case of lettuce In the above experiment, when the alcohol preparation was used as a treatment liquid in its original form, it had strong permeability to vegetables, and there was a risk of physical property changes after 2 days at 30°C. Since immersion is only possible for a short period of time, the sterilization effect varies slightly, which may cause some problems in practical use. On the other hand, if the concentration of the treatment liquid is as low as 25% or less, a long immersion treatment is required, which may extend the entire working time. From this, the above alcohol preparations have a stock solution of 25 to
By diluting it in the range of 100%, more preferably in the range of 50 to 75%, it is possible to improve work efficiency and obtain stable effects, which can be said to be a preferred embodiment.
次１Ｌ亀
次に、キュウリを用いて上記アルコール製剤と従来から
用いられている塩素系殺菌剤（次亜塩素酸ナトリウム）
及び逆性セッケン（塩化ベンザルコニウム）との殺菌効
果の比較実験をした。Next 1L KameNext, use the above alcohol preparation and conventionally used chlorine-based disinfectant (sodium hypochlorite) using cucumber.
A comparative experiment was conducted to compare the bactericidal effects of this product and a reverse soap (benzalkonium chloride).
その結果を表３に示した。The results are shown in Table 3.
表３
上記の表から明らかなように、次亜塩素酸ナトリウムや
塩化ベンザルコニウムでは大腸菌を完全に滅菌すること
はできず、又生菌数もブランクに対して１０’〜１０３
オーダー下げる程度の効果しかないのに対し、本発明に
係るアルコール製剤に浸漬した場合には大腸菌を完全に
滅菌しうるとともに一般生菌数に関しても１０’オーダ
ーの低減が可能であった。Table 3 As is clear from the table above, sodium hypochlorite and benzalkonium chloride cannot completely sterilize E. coli, and the number of viable bacteria is 10 to 103 compared to the blank.
On the other hand, when immersed in the alcohol preparation according to the present invention, it was possible to completely sterilize Escherichia coli and to reduce the number of viable bacteria by 10' order.
上記実施例におけるアルコール製剤は、９５％変性アル
コールを主剤とし、これにアジピン酸及び酢酸ナトリウ
ムを配合しているものであるが、アジピン酸の代わりに
リンゴ酸、クエン酸、乳酸、アスコルビン酸、酢酸、酒
石酸、グルコン酸、グルコノデルタラクトン、フマル酸
等の各種有機酸や、又はフィチン酸を用いることができ
る。又、酢酸ナトリウムの代わりにリンゴ酸ナトリウム
や酒石酸水素カリウムを用いてもよい。前記有機酸及び
有機酸塩類は処理液のｐＨの調整、緩衝効果とともに抗
菌効果をも合わせもつものであり、アルコールとの相乗
作用により、より効果基な殺菌を可能とするものである
。The alcohol preparation in the above example has 95% denatured alcohol as the main ingredient and contains adipic acid and sodium acetate, but instead of adipic acid, malic acid, citric acid, lactic acid, ascorbic acid, and acetic acid are used. Various organic acids such as , tartaric acid, gluconic acid, glucono delta-lactone, fumaric acid, or phytic acid can be used. Moreover, sodium malate or potassium hydrogen tartrate may be used instead of sodium acetate. The organic acids and organic acid salts have an antibacterial effect as well as adjusting the pH of the treatment liquid and buffering it, and their synergistic action with alcohol enables more effective sterilization.
尚、アルコール製剤中には上記の実施例の如くグリセリ
ン脂肪酸エステル、又はショ糖脂肪酸エステル等の界面
活性剤や、更には処理液の比重調整及び保湿剤として、
Ｄ−ソルビット液又はマルトース等を適宜配合すること
ができる。In addition, in the alcohol preparation, surfactants such as glycerin fatty acid ester or sucrose fatty acid ester as shown in the above examples, and also as a humectant and for adjusting the specific gravity of the processing liquid,
D-sorbitol liquid, maltose, etc. can be blended as appropriate.
又、前記改質剤は、有機酸としてのＬ−アスコルビン酸
と有機酸塩類としてのリンゴ酸ナトリウムとを配合して
なるものであるが、その他に有機酸としてリンゴ酸、ク
エン酸、アジピン酸、エリソルビン酸、グルコン酸、乳
酸、酢酸、フマル酸等の各種有機酸や、又はフィチン酸
を用いることができ、又、塩類としては上記のリンゴ酸
ナトリウムの他に酢酸ナトリウム、フマル酸ナトリウム
、クエン酸ナトリウム、アスコルビン酸ナトリウム、乳
酸ナトリウム、又は酒石酸水素カリウム等の有機酸塩類
や又はメタリン酸ナトリウム、ビロリン酸ナトリウム、
重合リン酸塩等も用いることもできる。これらの各種有
機酸及び塩類を配合して、処理液のｐＨを２．０〜７．
０に調整し、更に好ましくは４６５〜５．５に調整する
。この処理液のｐＨの調整は前記のアルコール製剤と同
様、改質剤に配合された有機酸と塩類とのＰＨ緩衝作用
により、改質剤を希釈した場合のｐＨ’ｇＭ整が容易で
ある。Further, the modifier is a mixture of L-ascorbic acid as an organic acid and sodium malate as an organic acid salt, but in addition, malic acid, citric acid, adipic acid, Various organic acids such as erythorbic acid, gluconic acid, lactic acid, acetic acid, and fumaric acid, or phytic acid can be used, and as salts, in addition to the above-mentioned sodium malate, sodium acetate, sodium fumarate, and citric acid can be used. Organic acid salts such as sodium, sodium ascorbate, sodium lactate, or potassium hydrogen tartrate, or sodium metaphosphate, sodium birophosphate,
Polymerized phosphates and the like can also be used. These various organic acids and salts are blended to adjust the pH of the treatment solution to 2.0 to 7.
It is adjusted to 0, more preferably 465 to 5.5. The pH of this treatment solution can be easily adjusted when the modifier is diluted due to the pH buffering effect of the organic acid and salts contained in the modifier, similar to the alcohol preparation described above.
尚、前記アルコール製剤及び改質剤に用いられる有機酸
と塩類との配合例及びそのｐＨを表４−１〜４−３に示
した。In addition, examples of combinations of organic acids and salts used in the alcohol preparations and modifiers and their pH values are shown in Tables 4-1 to 4-3.
表４−１
表４−２
表４−３
尚、前記改質剤として上記の各種酸及び塩類の他に、例
えば卵白リゾチーム、キトサン等の天然抗菌性物質、又
は食塩を配合することにより抗菌効果をも付与すること
により、酸及び塩類により野菜のｐＨを調整して酸化を
防止し、鮮度を維持して長時間の保存を可能とするとと
もに抗菌剤により細菌の増殖を抑制して野菜の変質、腐
敗を防止しろるのである。Table 4-1 Table 4-2 Table 4-3 In addition to the various acids and salts mentioned above, the antibacterial effect can be achieved by adding natural antibacterial substances such as egg white lysozyme and chitosan, or salt as the modifier. By adding acid and salts, the pH of vegetables is adjusted to prevent oxidation, maintain freshness and enable long-term storage, and antibacterial agents suppress bacterial growth and deterioration of vegetables. , to prevent corruption.
以上の如く、本発明に係るアルコール製剤は、生野菜に
付着した細菌類、特に従来の殺菌剤では殆ど効果のなか
った大腸菌を確実に殺菌しうろことにより、生野菜の細
菌による腐敗を防止して鮮度を維持して保存性を向上さ
せるとともに、核体野菜と併用される鮮魚類、惣菜類等
の食品が野菜に付着した細菌により腐敗を誘発、促進さ
れるようなこともない。As described above, the alcohol preparation according to the present invention prevents the rotting of raw vegetables by bacteria by reliably killing bacteria attached to raw vegetables, especially Escherichia coli, for which conventional disinfectants have little effect. In addition to maintaining freshness and improving preservability, foods such as fresh fish and prepared foods that are used together with nuclear vegetables will not be induced or accelerated by bacteria attached to the vegetables.
又、本発明に係る生野菜の改質剤は、生野菜のｐ Ｈを
調整して野菜の酸化を防止し、野菜の褐変等の変色を防
止するとともに、鮮度を維持して保存性を向上させるこ
とができる。In addition, the raw vegetable modifying agent according to the present invention adjusts the pH of raw vegetables to prevent oxidation of vegetables, prevent discoloration such as browning of vegetables, maintain freshness, and improve shelf life. can be done.
更に、生野菜を処理するに際しては、前記アルコール製
剤に浸漬処理した後の野菜を更に前記改質剤に浸漬処理
することにより、野菜に付着した大腸菌を確実に殺菌し
、又、一般生菌を低減し且つその増殖を抑制するととも
に、野菜のｐＨを調整して酸化を防止し、野菜の鮮度を
保持して保存性を向上させることができる。Furthermore, when processing raw vegetables, by further immersing the vegetables in the above-mentioned modifier after immersing them in the alcohol preparation, E. coli attached to the vegetables can be reliably sterilized, and general living bacteria can be sterilized. In addition to reducing and suppressing the proliferation, it is possible to adjust the pH of vegetables to prevent oxidation, maintain the freshness of vegetables, and improve storage stability.
丁−続ネ甫正書（自発ロタ）
１、事件の表示
特願昭６３−１５７４７０号
２、発明の名称
生野菜用アルコール製剤及び改質剤並びに生野菜の処理
方法
３、補正をする者
事件との関係：特許出願人
扶桑化学工業株式会社
４、代理人■５３３
大阪市東淀用区東中島１丁目２０番１４号置（０６）３
２３−４８３１ （代表）５、補正命令の日付
自発的
６、補正の対象
７、補正の内容
■）明細書の第２１頁１２行目のあとに、下記の記述を
補充する。1. Indication of the case Patent Application No. 63-157470 2. Name of the invention Alcohol preparation and modifier for raw vegetables and processing method for raw vegetables 3. Case of person making amendment Relationship with: Patent applicant Fuso Chemical Industry Co., Ltd. 4, Agent ■533 1-20-14 Higashinakajima, Higashiyodoyo-ku, Osaka (06)3
23-4831 (Representative) 5. Date of amendment order Voluntary 6. Subject of amendment 7. Contents of amendment ■) Add the following statement after line 12 on page 21 of the specification.
「尚、本発明に係る前記アルコール製剤による生野菜の
処理方法は、これを白菜その他の漬物用野菜、更には野
菜を原料とする惣菜全般に適用することにより、漬物野
菜や惣菜類の大腸菌、一般生菌を効果的に殺菌してこれ
らの細菌による漬物、惣菜類の変質、腐敗、漬物液のニ
ゴリ等を防止することもできる。」
以上"In addition, the method for treating raw vegetables with the alcohol preparation according to the present invention can be applied to Chinese cabbage and other pickled vegetables, as well as to all side dishes made from vegetables. It can also effectively sterilize general viable bacteria and prevent deterioration and spoilage of pickles and side dishes caused by these bacteria, as well as the staining of pickle liquid.''
Claims (1)
用アルコール製剤。 ２）ｐＨを５．０〜５．５の範囲に調整してなる特許請
求の範囲第１項記載の生野菜用アルコール製剤。 ３）アルコールを単独で、又は主剤としてのアルコール
にｐＨ調整剤として有機酸及び有機酸塩類を配合して用
いてなる特許請求の範囲第１項又は第２項記載の生野菜
用アルコール製剤。 ４）有機酸としてリンゴ酸、クエン酸、乳酸、酢酸、ア
ジピン酸、アスコルビン酸、酒石酸、グルコン酸、グル
コノデルタラクトン、フマル酸、又は他のオキシカルボ
ン酸の中から選んだ１種又は２種以上を用いてなる特許
請求の範囲第３項記載の生野菜用アルコール製剤。 ５）有機酸塩類として、リンゴ酸ナトリウム、酢酸ナト
リウム、若しくは他のオキシカルボン酸ナトリウム塩、
又は酒石酸水素カリウム、若しくは他のオキシカルボン
酸カリウム塩の中から選んだ１種又は２種以上を用いて
なる特許請求の範囲第３項記載の生野菜用アルコール製
剤。 ６）ｐＨ調整剤としての有機酸の代わりに、又は有機酸
とともにフィチン酸を用いてなる特許請求の範囲第３項
記載の生野菜用アルコール製剤。 ７）卵白リゾチーム、ヒノキチオール、又はくん液を天
然抗菌剤として配合してなる特許請求の範囲第１項又は
第２項又は第３項記載の生野菜用アルコール製剤。 ８）有機酸と有機酸塩類又はリン酸塩類とを配合してｐ
Ｈを２．０〜７．０の範囲に調整してなる生野菜用改質
剤。 ９）ｐＨを４．５〜５．５の範囲に調整してなる特許請
求の範囲第８項記載の生野菜用改質剤。 １０）有機酸として、リンゴ酸、クエン酸、アジピン酸
、アスコルビン酸、エリソルビン酸、グルコン酸、乳酸
、酢酸、フマル酸、又はその他のオキシカルボン酸の中
から選んだ１種又は２種以上を用いてなる特許請求の範
囲第８項又は第９項記載の生野菜用改質剤。１１）有機
酸塩類として、リンゴ酸ナトリウム、酢酸ナトリウム、
フマル酸ナトリウム、クエン酸ナトリウム、アスコルビ
ン酸ナトリウム、乳酸ナトリウム、若しくは他のオキシ
カルボン酸ナトリウム塩、又は酒石酸水素カリウム若し
くは他のオキシカルボン酸カリウム塩の中から選んだ１
種又は２種以上を用いてなる特許請求の範囲第８項又は
第９項記載の生野菜用改質方法。 １２）有機酸の代わりに、又は有機酸とともにフィチン
酸を用いてなる特許請求の範囲第８項記載の生野菜用改
質剤。 １３）リン酸塩類としてメタリン酸ナトリウム、ピロリ
ン酸ナトリウム、又は重合リン酸塩の中から選んだ１種
又は２種以上を用いてなる特許請求の範囲第８項又は第
９項記載の生野菜用改質剤。 １４）卵白リゾチーム又はキトサンを抗菌剤として配合
してなる特許請求の範囲第８項又は第９項記載の生野菜
用改質剤。 １５）水洗した生野菜をアルコール製剤に浸漬した後、
有機酸及び有機酸塩類又はリン酸塩類とを配合してなる
改質剤に浸漬することを特徴とする生野菜の処理方法。 １６）アルコール製剤を２５〜１００％の濃度で、且つ
ｐＨ２．０〜７．０の範囲に調整してなる特許請求の範
囲第１５項記載の生野菜の処理方法。 １７）アルコール製剤のｐＨを５．０〜５．５の範囲に
調整してなる特許請求の範囲第１６項記載の生野菜の処
理方法。 １８）改質剤を０．１〜１．０％の濃度で、且つｐＨ２
．０〜７．０の範囲に調整してなる特許請求の範囲第１
５項記載の生野菜の処理方法。 １９）改質剤のｐＨを４．５〜５．５の範囲に調整して
なる特許請求の範囲第１８項記載の生野菜の処理方法。[Scope of Claims] 1) An alcohol preparation for raw vegetables whose pH is adjusted to a range of 2.0 to 7.0. 2) The alcohol preparation for raw vegetables according to claim 1, which has a pH adjusted to a range of 5.0 to 5.5. 3) The alcohol preparation for raw vegetables according to claim 1 or 2, which uses alcohol alone or in combination with alcohol as a main ingredient and an organic acid and organic acid salts as a pH adjuster. 4) One or two organic acids selected from malic acid, citric acid, lactic acid, acetic acid, adipic acid, ascorbic acid, tartaric acid, gluconic acid, glucono delta-lactone, fumaric acid, or other oxycarboxylic acids. An alcohol preparation for raw vegetables according to claim 3, which uses the above. 5) As organic acid salts, sodium malate, sodium acetate, or other oxycarboxylic acid sodium salts,
The alcohol preparation for raw vegetables according to claim 3, which uses one or more selected from potassium hydrogen tartrate, or other potassium oxycarboxylic acid salts. 6) The alcoholic preparation for raw vegetables according to claim 3, which uses phytic acid instead of or together with an organic acid as a pH adjuster. 7) The alcohol preparation for raw vegetables according to claim 1, 2, or 3, which contains egg white lysozyme, hinokitiol, or human fluid as a natural antibacterial agent. 8) By blending an organic acid and organic acid salts or phosphates, p
A modifying agent for raw vegetables in which H is adjusted to a range of 2.0 to 7.0. 9) The modifying agent for raw vegetables according to claim 8, which has a pH adjusted to a range of 4.5 to 5.5. 10) As the organic acid, one or more selected from malic acid, citric acid, adipic acid, ascorbic acid, erythorbic acid, gluconic acid, lactic acid, acetic acid, fumaric acid, or other oxycarboxylic acids are used. The modifying agent for raw vegetables according to claim 8 or 9. 11) As organic acid salts, sodium malate, sodium acetate,
1 selected from sodium fumarate, sodium citrate, sodium ascorbate, sodium lactate, or other sodium oxycarboxylic acid salts, or potassium bitartrate or other potassium oxycarboxylic acid salts
The method for modifying raw vegetables according to claim 8 or 9, which uses seeds or two or more kinds. 12) The raw vegetable modifying agent according to claim 8, which uses phytic acid instead of or together with the organic acid. 13) For raw vegetables according to claim 8 or 9, which uses one or more selected from sodium metaphosphate, sodium pyrophosphate, or polymerized phosphate as the phosphates. modifier. 14) The raw vegetable modifying agent according to claim 8 or 9, which contains egg white lysozyme or chitosan as an antibacterial agent. 15) After soaking the washed raw vegetables in an alcohol preparation,
A method for processing raw vegetables, which comprises immersing them in a modifier containing an organic acid and organic acid salts or phosphates. 16) The method for processing raw vegetables according to claim 15, wherein the alcohol preparation is adjusted to a concentration of 25 to 100% and a pH of 2.0 to 7.0. 17) The method for processing raw vegetables according to claim 16, wherein the pH of the alcohol preparation is adjusted to a range of 5.0 to 5.5. 18) Modifier at a concentration of 0.1-1.0% and pH 2
．． Claim 1 adjusted to a range of 0 to 7.0
The method for processing raw vegetables according to item 5. 19) The method for processing raw vegetables according to claim 18, wherein the pH of the modifier is adjusted to a range of 4.5 to 5.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63157470A JPH025822A (en) | 1988-06-24 | 1988-06-24 | Alcoholic formulation for fresh vegetable, modifier and treatment of fresh vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63157470A JPH025822A (en) | 1988-06-24 | 1988-06-24 | Alcoholic formulation for fresh vegetable, modifier and treatment of fresh vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH025822A true JPH025822A (en) | 1990-01-10 |
Family
ID=15650378
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63157470A Pending JPH025822A (en) | 1988-06-24 | 1988-06-24 | Alcoholic formulation for fresh vegetable, modifier and treatment of fresh vegetable |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH025822A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03262439A (en) * | 1990-03-13 | 1991-11-22 | Fuji Oil Co Ltd | Preparation of salad |
| JPH0572A (en) * | 1991-06-21 | 1993-01-08 | Taiyo Kagaku Co Ltd | Preservability-improving agent for food |
| JPH05230068A (en) * | 1992-02-07 | 1993-09-07 | Kyoto Yakuhin Kogyo Kk | 3-di-substituted carbamoyloxymethylcephalosporin compound, its production and intermediate compound |
| JP2000312576A (en) * | 1999-04-28 | 2000-11-14 | Sanki Sangyo Kk | Washing and treatment of vegetables and fruits |
| WO2003070008A1 (en) * | 2002-02-21 | 2003-08-28 | Caldwell Bio Fermentation Canada Inc. | Hydrolysed chitosan as antimicrobial coumpound and uses thereof |
| WO2009119730A1 (en) * | 2008-03-26 | 2009-10-01 | 独立行政法人理化学研究所 | Control agent for post-harvest diseases, and method for control of post-harvest diseases |
| CN106359550A (en) * | 2016-08-29 | 2017-02-01 | 盛林蓝莓集团股份有限公司 | Fresh keeping method of blueberries |
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|---|---|---|---|---|
| JPS521059A (en) * | 1975-06-23 | 1977-01-06 | Maruka Kk | Preserving charge for root vegetables |
| JPS54145234A (en) * | 1978-05-04 | 1979-11-13 | Nakano Suten Kk | Sterilizing composition |
| JPS56160980A (en) * | 1980-05-16 | 1981-12-11 | Kibun Kk | Food preservative and preserving method of food |
| JPS5758876A (en) * | 1980-09-26 | 1982-04-08 | Ueno Seiyaku Kk | Germicide for food, raw ingredient of food, and device for processing food, and its use |
| JPS57174067A (en) * | 1981-04-20 | 1982-10-26 | K I Kagaku Kk | Method for preventing browning and discoloration of fresh vegetable such as lotus root, taro, potato, onion burdock, bean sprout, and bulb of other vegetable, or processed product thereof during distribution using agent for preventing browning and discoloration |
| JPS62126931A (en) * | 1985-11-26 | 1987-06-09 | San Ei Chem Ind Ltd | Sterilization of coli bacillus on raw vegetable and method for keeping freshness of vegetable |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS521059A (en) * | 1975-06-23 | 1977-01-06 | Maruka Kk | Preserving charge for root vegetables |
| JPS54145234A (en) * | 1978-05-04 | 1979-11-13 | Nakano Suten Kk | Sterilizing composition |
| JPS56160980A (en) * | 1980-05-16 | 1981-12-11 | Kibun Kk | Food preservative and preserving method of food |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03262439A (en) * | 1990-03-13 | 1991-11-22 | Fuji Oil Co Ltd | Preparation of salad |
| JPH0572A (en) * | 1991-06-21 | 1993-01-08 | Taiyo Kagaku Co Ltd | Preservability-improving agent for food |
| JPH05230068A (en) * | 1992-02-07 | 1993-09-07 | Kyoto Yakuhin Kogyo Kk | 3-di-substituted carbamoyloxymethylcephalosporin compound, its production and intermediate compound |
| JP2000312576A (en) * | 1999-04-28 | 2000-11-14 | Sanki Sangyo Kk | Washing and treatment of vegetables and fruits |
| WO2003070008A1 (en) * | 2002-02-21 | 2003-08-28 | Caldwell Bio Fermentation Canada Inc. | Hydrolysed chitosan as antimicrobial coumpound and uses thereof |
| WO2009119730A1 (en) * | 2008-03-26 | 2009-10-01 | 独立行政法人理化学研究所 | Control agent for post-harvest diseases, and method for control of post-harvest diseases |
| CN106359550A (en) * | 2016-08-29 | 2017-02-01 | 盛林蓝莓集团股份有限公司 | Fresh keeping method of blueberries |
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