JPH10298003A - Composition for retaining freshness of cut vegetable - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition capable of safely and practically preventing the browning of cut vegetables without changing the flavors of the cut vegetables by including allyl isothiocyanate, ethyl alcohol and an edible fatty oil. SOLUTION: This composition comprises (A) 6-30 ppm of allyl isothiocyanate, (B) 3-8 W/W% of ethyl alcohol, (C) 20-200 ppm of one or more kinds of edible fatty acids selected from corn oil, rape seed oil and soybean oil, if necessary, (D) 0.01-0.1 W/W% of one or more kinds of emulsifiers selected from caprylic acid monoglyceride, capric acid monoglyceride, and lauric acid monoglyceride, and (E) a tocopherol, a spice extract, etc., for preventing the oxidation of the components A and C. The composition is, if necessary, diluted with water and subsequently is used for treating cut vegetables. A method for treating the cut vegetables includes a dipping method, a spraying method and a method for exposing the cut vegetables to the gas of the composition.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for maintaining freshness of cut vegetables and a method for maintaining freshness of cut vegetables, which can prevent browning of cut vegetables.

[0002]

2. Description of the Related Art Cut vegetables are a general term for vegetables in which the portion to be discarded is preliminarily removed and washed, and only the edible portion is used.・ It is widely used in the lunch box manufacturing industry.

[0003] It is known that cutting vegetables is a stress on vegetable tissues, so that they secrete harmful hormones and the like, so that cuts of lettuce, cabbage and the like turn brown. This phenomenon does not mean that there is any problem in hygiene, but it is an indicator of the passage of time after cutting, and browning of the cut edge, that is, it is recognized that freshness is bad, so its commercial value is reduced It will be. Therefore, lettuce, cabbage and the like cannot be cut in advance, and as a result, it is a major cause of inefficiency in production of cut vegetables and increasing the waste rate.

With respect to the cabbage browning phenomenon, Yano et al. Found that the higher the allyl isothiocyanate content contained in the cabbage, the lower the degree of browning, and even when cabbage was added with less cabbage, the browning was suppressed. (Horticulture Magazine, 55, 194
1986). However, there is no case of application to lettuce in which the browning phenomenon after cutting is most remarkable. Therefore, lettuce was used as a test material and the allyl isothiocyanate concentration was set to 30.
Using the diluted dispersion prepared at ppm, the effect of preventing browning of cut vegetables was tested.In the test plot, the degree of browning at the cut was reduced compared to the control, but the browning prevention effect was not sustained, and practically It was not enough.

According to Japanese Patent Application Laid-Open No. 02-227027, cut vegetables are immersed in a solution of ethanol at 2 v / w% (1.6 w / w%) or more for 1 minute or more, or cut vegetables are exposed to 0.02 v / w% (0.016 w /
It is said that the spraying of an ethanol solution of (w%) or more can prevent the browning of cut vegetables. However, the lettuce was used as a test material, and the ethanol concentration was 2 to 5 w / w%. On the other hand, the degree of browning was reduced in the ethanol use plot compared with the control, but it was not sufficient, and a smell like fruit was generated with storage, and the flavor of fresh cut vegetables was uncomfortable and practically sufficient I couldn't say.

According to Japanese Patent Application Laid-Open No. 6-303952, the use of a mixture of 0.001 to 80 w / w% (10 to 800,000 ppm) of allyl isothiocyanate, an emulsifier and an emulsifier aids the control of food microbes and the production of fresh food. Is said to be able to maintain the freshness of
Based on Example 5, when cut vegetables are immersed in a solution in which allyl isothiocyanate, an emulsifier, and an emulsifier are uniformly dispersed in water using lettuce as a test material, the cut vegetables subjected to the immersion treatment have a strong mustard flavor. There was a problem as a raw vegetable. When the dilution was increased to a concentration (30 ppm) at which the mustard flavor was not a problem, the degree of browning was reduced, but the effect of preventing browning was not sustained, and it was not practically sufficient.

As described above, it has been found that the prevention of browning of cut vegetables cannot be said to be sufficient with existing techniques.

[0008]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a safe and practical composition for preserving the freshness of cut vegetables for preventing browning of the cut vegetables without changing the flavor of the cut vegetables. is there.

[0009]

SUMMARY OF THE INVENTION The present invention resides in a composition for maintaining the freshness of cut vegetables, comprising allyl isothiocyanate, ethyl alcohol and edible oils and fats. Further, the present invention is a composition for maintaining freshness of cut vegetables, comprising 6 to 30 ppm of allyl isothiocyanate, 3 to 8% by weight of ethyl alcohol and 20 to 200 ppm of edible fat and oil.

Further, the present invention is a composition for maintaining the freshness of cut vegetables, which is obtained by further adding an emulsifier to allyl isothiocyanate, ethyl alcohol and edible oil and fat. further,
The present invention provides a method for maintaining the freshness of cut vegetables, which comprises treating the cut vegetables with the composition for maintaining freshness of cut vegetables.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. Cut vegetables, which are objects of the present invention, are manufactured for the purpose of cooking or eating raw foods, so-called lettuce, cabbage, burdock and other general vegetables can be cut, and can be targeted, and are limited to the size of cutting and the like. It is not something to be done.

The allyl isothiocyanate used in the present invention may be either chemically synthesized or naturally derived mustard extract. In the case of mustard extract, it contains contaminants derived from the mustard. There may be.

As a method for adhering allyl isothiocyanate to the surface of cut vegetables, a method of dissolving or dispersing in a solvent and immersing the cut vegetables, a method of dissolving or dispersing in a solvent the sprayed cut vegetables, a closed container There is known a method of gasifying in a medium and exposing it to the atmosphere. In general, a method of dissolving or dispersing in a solvent and immersing vegetables in the solvent is used.

It is necessary that the solvent used herein be a component which can remain on the surface of the cut vegetables, and
Edible oils and fats as fat-soluble solvents, water as water-soluble solvents,
Ethanol and the like can be mentioned. However, in the case of edible fats and oils, if they remain attached to the surface of cut vegetables in a large amount, they affect the taste of raw vegetables. Therefore, it is inappropriate to use edible fats and oils alone as a solvent. In the case of high-concentration ethanol, dehydration of vegetables and elution of chlorophyll occur, and therefore, use of ethanol alone as a solvent is inappropriate. Further, when water is used as a solvent, it is difficult to dissolve allyl isothiocyanate in water because allyl isothiocyanate is a fat-soluble component. Therefore, as a result of examining a method of uniformly dispersing allyl isothiocyanate in water, a small amount of ethanol and edible oils and fats which are edible and dissolve in water and an arbitrary ratio are used together in a small amount, and are introduced into water in a short time. In addition, a dilute dispersion of allyl isothiocyanate could be easily prepared.

When the allyl isothiocyanate concentration is high, there is a peculiar mustard odor. Therefore, the concentration of soaking lettuce or cabbage was examined. Allyl isothiocyanate was dissolved in ethanol, dispersed in water, cut into bite-sized lettuce, immersed in the solution for 15 minutes, and drained. The results are shown in Table 1.

[0016]

[Table 1]

1) AITC: Allyl isothiocyanate In the case of immersion for 15 minutes, about 30 ppm of allyl isothiocyanate in the immersion liquid is the limit for a raw vegetable, and if the concentration is higher than this, a mustard odor is sensed and the raw vegetable is perceived as a raw vegetable. Was ineligible.

It has been found from the experimental examples shown in Table 3 below that the concentration of allyl isothiocyanate is preferably about 6 ppm or more in order to exert the effect of preventing the lettuce from browning. Therefore, it was found that the concentration of allyl isothiocyanate in the immersion liquid was desirably in the range of 6 to 30 ppm.

If ethanol is high in concentration, the vegetables are dehydrated or have a unique flavor, which is not preferable as raw vegetables. Therefore, the concentration of soaking lettuce or cabbage was examined.
Dissolve ethanol in water and cut the bite-sized lettuce
After immersion for 15 minutes, the drained product was evaluated organoleptically. The results are shown in Table 2.

[0020]

[Table 2]

In the case of immersion for 15 minutes, the ethanol concentration of the immersion liquid is less than 10 w / w%, which is the upper limit for a raw vegetable. If the concentration is higher than this, an ethanol odor is sensed and the vegetable is not suitable for a raw vegetable. Was. Preferably 5 w / w
% Was preferred. Also, as can be seen from the experimental examples in Table 3 below, when the ethanol concentration is 3 w / w% or less, the effect of preventing the lettuce from browning can not be sufficiently exerted, so that the ethanol concentration is 3 to 8 w / w%. It was judged good.

When importance was placed on the flavor of raw food vegetables, 30 ppm of allyl isothiocyanate and 5 w / w% of ethanol were suitable as the immersion composition. Since the effect of preventing browning was not obtained, components that maintain the effect were screened from food materials and food additives. As a result, they have found that edible fats and oils are optimal in terms of cost and sustainability of browning prevention effect.

The edible oils and fats used in the present invention may be any oils and fats which are liquid at room temperature, but edible oils and fats containing a high content of linoleic acid and linolenic acid which can maintain a liquid state even at low temperatures are suitable. Examples thereof include corn oil, rapeseed oil, soybean oil, and at least one selected from them. When edible oils and fats are added, after the dispersion is prepared, the oils and fats are separated immediately and oil droplets are formed on the water surface, and it is difficult to maintain a uniform dispersion. Is necessary for dispersion stability. As this emulsifier, any emulsifier can be used as long as it has an emulsifying power when easily dissolved in ethanol and poured into water, but caprylic monoglyceride, capric monoglyceride,
Glycerin fatty acid esters such as lauric acid monoglyceride are suitable, and at least one or more of them can be selected and used. The amount used may be any amount as long as the amount can stabilize the dispersion, but is preferably from 0.01 to 0.1 w / w%. The glycerin fatty acid ester itself used as the emulsifier does not directly affect the browning prevention effect, but can be used effectively by dispersing allyl isothiocyanate and edible oils and fats in water and then stabilizing them. When long-term dispersion stability is required, it can be used effectively by using an emulsifier. This glycerin fatty acid ester is not always necessary when confirming the browning prevention effect on a test basis,
When the browning prevention treatment is actually performed on a factory scale, it is necessary to stably maintain the dispersed state.

In addition to the above, tocopherols and spice extracts may be added to prevent oxidation of allyl isothiocyanate and edible oils and fats, and ascorbates and the like may be added when preparing an aqueous suspension. May be. When the present invention is actually used, a high-concentration composition of the present invention may be prepared and diluted with water before use.

Next, the effects of the present invention will be described with reference to experimental examples. After purchasing a commercially available lettuce and thoroughly washing it with tap water, cut it into bite-sized pieces with a kitchen knife to 4 to 5 cm.
After soaking for a minute, the mixture was centrifugally dehydrated to drain water, packed in a sealable container and stored at 10 ° C., and the appearance and flavor were observed after 24 hours, 48 hours, 72 hours, and 96 hours. The results are shown in Table 3.

[0026]

[Table 3]

[0027] From Table 3, the control group showed a clear browning on the second day. The practical level of browning prevention effect of cut vegetables was obtained only when an appropriate amount of edible oil and fat was mixed with allyl isothiocyanate and ethanol. Edible fat concentration
If the amount is lower than 20 ppm, no effect is obtained. If the amount is higher than 200 ppm, the taste of the edible oil is imparted to the lettuce, so that the edible oil concentration should preferably be set to 20 to 200 ppm. The freshness preserving composition of the present invention is used by diluting it with water together with an emulsifier to a desired concentration, and treating the cut vegetables with the diluent.

[0028]

According to the composition for preserving freshness of the present invention, browning of cut vegetables can be continuously prevented without changing the flavor of the cut vegetables, and the commercial value of the cut vegetables can be enhanced.

[0029]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail with reference to embodiments. However, the technical scope of the present invention is not limited to these examples.

Example 1 Commercially available lettuce (200 g) was thoroughly washed with tap water, cut into 4 to 5 cm bite-sized pieces, immersed in an aqueous solution containing 200 ppm of sodium hypochlorite for 15 minutes, and then run with running water for 15 minutes. After washing, 30 ppm of allyl isothiocyanate (manufactured by Dibodan Rule), 5 w / w% of ethanol, 120 ppm of corn oil
And lauric acid monoglyceride (manufactured by Taiyo Chemical) 420 ppm
The resulting cut lettuce was stored at 10 ° C. for 72 hours after being immersed in 1000 ml of an aqueous suspension of a freshness maintaining composition for 15 minutes and then centrifugally dehydrated. Lettuce cut as a control was washed with running water for 15 minutes and stored under the same conditions. Table 4 shows the results.

[0031]

[Table 4]

Unit of general viable cell count: number of detected cells per gram of lettuce

As shown in Table 4, the browning preventing effect of the freshness preserving composition was clearly recognized. Immediately after processing, 10
℃, 72 hours after examining the number of viable bacteria, immediately after treatment,
Both after 72 hours, the number of general viable bacteria was smaller in the browning prevention-treated group than in the control group, and it is clear that the freshness preserving composition of the present invention has both a browning preventing effect and a bacteriostatic effect.

Example 2 200 g of commercially available cabbage was thoroughly washed with tap water, cut into lines, immersed in an aqueous solution containing 200 ppm of sodium hypochlorite for 15 minutes, washed with running water for 15 minutes, and then washed with isothiocyanate. After immersing for 15 minutes in 1000 ml of an aqueous suspension of a freshness-preserving composition consisting of 30 ppm of allyl acid (manufactured by dibodan rule), 5 w / w% of ethanol, 120 ppm of corn oil and 420 ppm of lauric acid monoglyceride (manufactured by Taiyo Kagaku), centrifugal dehydration was performed. The resulting cut cabbage was stored at 10 ° C. for 72 hours. As a control, a cut cabbage was washed with running water for 15 minutes and stored under the same conditions. Table 5 shows the results.

[0035]

[Table 5]

Unit of the number of general viable bacteria: number of bacteria detected per gram of cabbage

As shown in Table 5, also in cabbage, the browning preventing effect of the freshness preserving composition was recognized. Although cabbage browning was less than that of lettuce, a difference was observed between the browning prevention treatment group and the control group. Immediately after treatment, the number of general viable bacteria after 10 hours at 10 ° C. was examined, and both after treatment and after 72 hours, the number of general viable bacteria was smaller in the browning-prevention-treated section than in the control section, and the freshness-retaining composition was not browned It is clear that it has a bacteriostatic effect as well as an effect.

Example 3 200 g of commercially available burdock was thoroughly washed, cut into sasagaki, 30 ppm of allyl isothiocyanate (manufactured by dibodan rule), 5 wt% of ethanol, corn oil
It was immersed in 400 ml of an aqueous suspension of a freshness preserving composition of 120 ppm for 15 minutes, drained for 5 minutes after completion of the immersion, stored in a closed container at 10 ° C. and 20 ° C., and observed on the first day. As a control, what was immersed in water instead of the aqueous suspension of the freshness maintaining composition was treated under the same conditions, stored, and observed. The one treated with the freshness-retaining composition had a low degree of browning, whereas the control with water alone showed a severe degree of browning, and the browning-preventing effect of the freshness-retaining composition was clearly recognized.

Example 4 A freshness preserving composition concentrate of the present invention was prepared as follows.

Allyl isothiocyanate (manufactured by Dibodan Rule) 0.6 g Corn oil 2.4 g Lauric monoglyceride (manufactured by Taiyo Chemical) 5 g 95% ethanol 992 g Total 1000 g

Commercially available lettuce is thoroughly washed with tap water.
5 cm 2 cut into bite-sized pieces, immersed in 200 ppm sodium hypochlorite for 15 minutes, washed with running water for 15 minutes, and then diluted with the above-mentioned freshness maintaining composition 20 times with a 5 w / w% aqueous suspension. Immersed in the composition of the present invention for 15 minutes, then centrifuged and dehydrated, 10
Stored at 72 ° C for 72 hours. At this time, 30 ppm of allyl isothiocyanate, 4 w / w% of ethanol and 120 pp of corn oil were used.
m. Lettuce cut as a control and washed with running water for 15 minutes was stored in the same manner. Table 6 shows the results.

[0042]

[Table 6]

Unit of general viable cell count: number of detected cells per gram of lettuce

As shown in Table 6, the effect of the freshness preserving composition of the present invention was clearly recognized. Immediately after treatment, 10 ° C,
When the number of general viable bacteria after 72 hours was examined, immediately after treatment, the number of general viable bacteria was lower in the browning prevention treatment section than in the control section both after 72 hours, and the freshness maintaining composition also has a bacteriostatic effect as well as a browning preventing effect. It is clear that.

Example 5 A concentrate for maintaining the freshness of the present invention was prepared as follows.

Allyl isothiocyanate (manufactured by Dibodan Rule) 12 g Corn oil 48 g Lauric monoglyceride (manufactured by Taiyo Chemical) 100 g 99% ethanol (absolute ethanol) 840 g Total 1000 g

The commercially available lettuce is thoroughly washed with tap water, and
After cutting into a bite size of 5 cm, immersing in 200 ppm sodium hypochlorite for 15 minutes, washing with running water for 15 minutes, the above-mentioned freshness maintaining composition was adjusted to 0.25 w / w% and 70 v / v% ethanol ( Water-containing ethanol was diluted to 6 w / w% with water to prepare a freshness maintaining composition of the present invention (the freshness maintaining composition was diluted 400-fold). Cut lettuce was immersed in this freshness maintaining composition for 15 minutes, then centrifuged and dehydrated, and stored at 10 ° C for 72 hours. Lettuce cut as a control and washed with running water for 15 minutes was stored in the same manner. Table 7 shows the results.

[0048]

[Table 7]

Unit of general viable cell count: number of detected cells per gram of lettuce

As shown in Table 7, the effect of the composition for preserving freshness of the present invention was clearly recognized. Immediately after treatment, 10 ° C,
When the number of general viable bacteria after 72 hours was examined, immediately after treatment, the number of general viable bacteria was lower in the browning prevention treatment section than in the control section both after 72 hours, and the freshness maintaining composition also has a bacteriostatic effect as well as a browning preventing effect. It is clear that.

Claims (6)

[Claims] 1. A composition for preserving freshness of cut vegetables, comprising allyl isothiocyanate, ethyl alcohol and edible oils and fats. 2. 6 to 30 ppm of allyl isothiocyanate, 3 to 8 w / w% of ethyl alcohol and 20 to 200 ppm of edible fat and oil
The freshness maintaining composition for cut vegetables according to claim 1, comprising: 3. The composition according to claim 1, wherein the edible oil is at least one selected from corn oil, rapeseed oil and soybean oil. 4. The composition for maintaining freshness of cut vegetables according to claim 1, further comprising an emulsifier. 5. The composition for maintaining freshness of cut vegetables according to claim 4, wherein the emulsifier is at least one selected from lauric acid monoglyceride, caprylic acid monoglyceride, and capric acid monoglyceride. 6. A method for maintaining the freshness of cut vegetables, comprising treating the cut vegetables with the composition for maintaining freshness of cut vegetables according to any one of claims 1 to 5.