JP2002034448A - Composition for immersing cut root vegetables and method for producing cut root vegetables - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide cut root vegetables being storable for a long period in drained state, capable of preventing browning and putrefaction, free from nasty taste and smell, from which unpleasant astringency characteristic to root vegetables is removed, kept in vigorously chewing state and suitable for salad. SOLUTION: Cut root vegetables are immersed in a composition for immersion for a short time so as to contain 0.2-1.2 wt.% common salt, 0.1-1.0 wt.% acetic acid and 0.1-1.0 wt.% one or more kinds of edible organic acids selected from citric acid, fumaric acid, malic acid, lactic acid, gluconic acid and tartaric acid therein.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for immersing cut root vegetables, a cut root vegetable treated with the composition, particularly suitable for chilled storage, and a method for producing the same.
More specifically, the composition of the present invention has an antiseptic effect, an anti-browning effect, and an astringency-removing effect, and a specific concentration of sodium chloride, acetic acid, and citric acid, fumaric acid in soaked cut root vegetables.
It is a composition for immersion for a short time so that one or more edible organic acids selected from malic acid, lactic acid, gluconic acid, and tartaric acid are penetrated.

[0002]

2. Description of the Related Art Recently, dishes using root vegetables have been reviewed from a health-oriented perspective. However, since cooking root vegetables requires time and effort such as peeling and emptying, cut root vegetables to save the labor are supermarkets. Etc. are sold. In addition, cooked foods such as salads in which cut root vegetables are mixed with mayonnaise and dressing are also sold.

[0003] Cut root vegetables used as a cooking material, and particularly cut root vegetables used in cooked foods such as salads, are preferably those that maintain a light color. Therefore, peeled root vegetables, especially burdock, lotus root, yam, etc., turn brown when exposed to air, and are therefore usually stored and distributed in a liquid state, and then lined up in stores or cooked and sold thereafter. However, in the case of long-term storage and distribution, the problem of preservatives, and the problem of crunchy texture deterioration unique to root vegetables,
Furthermore, there was a problem of transportation cost.

[0004] In particular, in the case of salads, the cut root vegetables are lightly blanched (blanched for about 30 seconds in a boiling bath), and those almost in a raw state are mainly made of mayonnaise and dressing. Because it is used after being mixed with a seasoning, the heat sterilization treatment with immersion reduces the crunchiness and the texture of the salad. In addition, there is a problem that the salad has an unpleasant off-flavor when immersed in a liquid to which a widely used preservative or organic acid is added.

[0005] In addition, root vegetable salads are usually fresh and seasoned, and there is a need for root vegetables having no peculiar taste and astringency. Accordingly, it is desired to provide cut root vegetables that can be preserved for a long period of time and prevent browning even after being drained, have no unpleasant off-flavor in the flavor of salad, and have no unpleasant astringency peculiar to root vegetables.

[0006]

As browning inhibitors for root crops, those formulated with phytic acid, citric acid or pyrophosphoric acid (Japanese Patent Application Laid-Open Nos. 60-62943 and 55-55).
No. 153557), those prepared with alum (JP-A-59-140832), those prepared with phytic acid, polyphosphoric acid and ascorbic acid (JP-A-57-17406).
No. 7) and the like are well known, but these browning inhibitors do not have the effect of preventing rot of root vegetables and removing astringency, and the root vegetables may have an unpleasant odor (chemical odor). . A combination of citric acid and salt (Japanese Unexamined Patent Publication No.
153557 and JP-A-9-56328) do not have the effect of preventing putrefaction or removing astringency, and acetic acid alone has a weak effect of preventing browning.

Further, according to the existing technology, root vegetables are stored in a dipping solution (Japanese Patent Application Laid-Open No.
However, when stored in an immersion liquid for a long time, not only the crunchy texture peculiar to root vegetables is impaired, but also the transportation cost is increased and it is very disadvantageous. On the other hand, there is a technique of storing the liquid completely (Japanese Patent Application Laid-Open
No. 62943, JP-A-56-39741), the storage period of each technique is as short as 5 days or less, so that long-term browning and rot prevention cannot be expected.

That is, the conventional anti-browning agent alone prevents browning and decay for a long time in a state where the cut root vegetables are drained, has no off-flavor and off-odor, and removes the unpleasant astringency peculiar to root vegetables. There are various limitations and limitations in producing cut root vegetables that are also suitable for salads while maintaining a crisp feeling, which has been difficult. Furthermore, there was no detailed study of the relationship between the concentration of each component penetrating into root vegetables and the effect.

[0009]

Means for Solving the Problems The present inventors have four characteristics of the above-mentioned cut root vegetables which can be used for salad, such as preservation, prevention of browning, off-flavor and off-flavor, and lack of astringency peculiar to root vegetables. As a result of various studies, a treatment method that satisfies the conditions described above was added to an aqueous solution obtained by adding and dissolving one or more edible organic acids selected from salt, acetic acid, and citric acid, fumaric acid, malic acid, lactic acid, gluconic acid, and tartaric acid. After immersing cut root vegetables and allowing these three components to penetrate the root vegetables in a certain concentration range, the present inventors have found that the most excellent effect can be exhibited by removing the used immersion liquid by drainage, and the present invention. Was completed. Each of these components is used in the food field and is highly safe, but the effect of the combination of the present invention has not been known at all.

That is, the present invention provides the following (1) to (7)
Is provided. (1) As essential components, three components of (a) salt, (a) acetic acid, and (c) one or more edible organic acids selected from citric acid, fumaric acid, malic acid, lactic acid, gluconic acid, and tartaric acid are essential components. A composition for immersing cut root vegetables. (2) The composition for immersing cut root vegetables according to the above (1), which has an antiseptic effect, a browning prevention effect and an astringency removing effect. (3) The composition for immersing cut root vegetables according to the above (1), wherein the cut root vegetables are for salad.

(4) 0.2 to 1.2% by weight of sodium chloride, 0.1 to 1.0% by weight of acetic acid, and one selected from citric acid, fumaric acid, malic acid, lactic acid, gluconic acid, and tartaric acid Cut root vegetables containing 0.1 to 1.0% by weight of the above edible organic acids. (5) The cut root vegetables according to (4), containing any of burdock, lotus root, or yam. (6) The cut root vegetables according to the above (4) or (5), which are used for salads. (7) The composition is soaked in the composition for soaking cut root vegetables described in the above (1) for a short time, and the salt concentration in the cut root vegetables is set to 0.2 to
1.2% by weight, acetic acid concentration of 0.1 to 1.0% by weight, and citric acid, fumaric acid, malic acid, lactic acid, gluconic acid and tartaric acid at least one edible organic acid concentration of 0.1%.
A method for producing cut root vegetables, comprising 1 to 1.0% by weight.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, cut root vegetables refer to root vegetables that have been washed, peeled, and cut to an appropriate size, and include, in particular, burdock, lotus root, and yam. Not limited to, but also includes a mixture of one or more root vegetables.

[0013] The composition of the present invention is characterized by containing, as essential components, at least one edible organic acid selected from salt, acetic acid, citric acid, fumaric acid, malic acid, lactic acid, gluconic acid, and tartaric acid. It is assumed that. As each component to be used, those commonly used in the field of food production can be suitably used. As for acetic acid, it is preferable to use brewed vinegar in consideration of the influence of taste and aroma on the salad. The edible organic acid is selected from citric acid, fumaric acid, malic acid, lactic acid, gluconic acid, and tartaric acid, and can be used alone or in combination.

The composition of the present invention has an antiseptic effect, a browning prevention effect and an astringency-removing effect on cut root vegetables, and the root vegetables immersed with the composition have no off-flavor when used in salads. It is characterized by the following. Furthermore, even if a known browning inhibitor such as alum, ascorbic acid or pyrophosphoric acid is added to the composition of the present invention, the effect of the composition of the present invention is not affected.

Further, the composition of the present invention has a salt concentration in cut root vegetables of 0.2 to 1.2% by weight and an acetic acid concentration of 0.1% by weight.
~ 1.0% by weight, and citric acid, fumaric acid, malic acid,
The cut root vegetables are soaked for a short time so that the concentration of at least one edible organic acid selected from lactic acid, gluconic acid, and tartaric acid is 0.1 to 1.0% by weight. In the present invention, "short time" is a time in the range of 10 minutes to 12 hours.

The concentrations of salt, acetic acid, and edible organic acid in the cut root vegetables that have been immersed are all specified concentrations of salt,
Acetic acid, and a mixed immersion liquid essentially containing an edible organic acid, salt or acetic acid present inside or on the surface of root vegetables
And the concentration of edible organic acids. The measurement of the concentration, for example,
Add a specific amount of water to the cut root vegetables drained after immersion, grind them, and use the filtered filtrate.Use a salt analyzer for salt and an organic acid analyzer for acetic acid and edible organic acids. Can be analyzed.

The preferred concentration of each of the above components in the cut root vegetable immersion composition of the present invention is not particularly limited since it varies depending on the type of root vegetable, the method and degree of cutting, the temperature, the immersion time and the like. 2mm × at normal temperature
When root vegetables having a size of about 3 mm × 50 mm are soaked for about 2 hours, the concentration may be about 1.5 to 2 times the desired concentration. Specifically, the salt concentration is 2-3% by weight, the acetic acid concentration is 0.3-1% by weight, and the edible organic acid concentration is 0.3-
1% by weight can be suitably used. Specifically, the concentration of each component in the composition may be set particularly in relation to the immersion time, and the immersion liquid is immersed on the high concentration side in a short time immersion, and on the low concentration side in a long time immersion. What is necessary is just to select a liquid concentration. Also, the immersion time is not particularly limited.
Preferably, it is in the range of 0 minutes to 4 hours. If the time is too short, the components do not sufficiently penetrate into the cut root vegetables, and if the time is too long, a crunchy feeling cannot be obtained. In any case, it is necessary to set the concentration of the immersion liquid so that the concentration of each component that penetrates into the root vegetables is within the above-mentioned range.

Further, in addition to the above essential components, the composition of the present invention may contain various sugars,
Sweeteners such as sugar alcohols and stevia, and flavoring agents such as various amino acids, nucleic acids, and organic acid salts may be added.

Further, the present invention is selected from 0.2 to 1.2% by weight of common salt, 0.1 to 1.0% by weight of acetic acid, and citric acid, fumaric acid, malic acid, lactic acid, gluconic acid, and tartaric acid. Provided is a cut root vegetable comprising one or more edible organic acids in an amount of 0.1 to 1.0% by weight. The cut root vegetables of the present invention can be used for any kind of cooking, but one of the characteristics is that they can be used for salads because they have no off-flavor and off-flavor and no astringency.

If the concentration of any of the above components is lower than the above range, the effects of the present invention cannot be obtained. When salt exceeds 1.2% by weight, the salty taste is strongly felt, which makes the salad particularly unsuitable. When the concentration of acetic acid and edible organic acid exceeds 1.0% by weight, the sourness is strongly felt, and the use in salad becomes inappropriate.

Further, the present invention is characterized in that the cut root vegetables are immersed in the above cut root vegetable immersion composition for a short time, and the salt concentration in the cut root vegetables is 0.2 to 1.2% by weight and the acetic acid concentration is 0.1 to 1. 0% by weight, and the concentration of one or more edible organic acids selected from citric acid, fumaric acid, malic acid, lactic acid, gluconic acid, and tartaric acid is 0.1 to 1.0% by weight, Provided is a method for producing cut root vegetables.

[0022]

EXAMPLES The present invention will be further described below with reference to Test Examples and Examples, but the present invention is not limited to these Examples. [Test Example 1] Comparison of effects of various anti-browning agents After burdock raw material was washed with water and peeled, 2 mm x 3 mm x 50 mm
And burdock was obtained. Next, the burdock burdock was immersed in aqueous solutions of various concentrations of the browning inhibitor shown in Table 1 for 120 minutes (solid-liquid ratio 1: 2), and the drained burdock was stored at 10 ° C. Drainer is 250mm outer diameter x 110mm height x 160m bottom diameter
50 burdock in 14 m stainless steel basket
0 g was added and performed for 10 minutes (about 10 minutes is required for complete drainage of burdock).

Evaluation of taste and off-flavor was performed before storage, and evaluation of browning and preservation was performed after storage at 10 ° C. for one month. Since burdock is generally used after light blanching for salad, astringency and off-flavor are evaluated after blanching and mixed with mayonnaise. The values in the table indicate the concentration in the immersed aqueous solution (% by weight).

[0024]

[Table 1]

Evaluation criteria Browning:…: not browned, Δ: slightly browned, ×
… Browning Preservative: ○: The number of general viable bacteria is less than 10 ³ / g, Δ: The general viable cell count is 10 ³ / g or more and less than 10 ⁵ / g, ×: The general viable cell count is
10 ⁵ pieces / g or more Astringency: ○… not felt, △: felt, ×: felt strongly Off-flavor: ○… not felt, △: felt, ×: felt strongly

The number of general viable bacteria was determined using a standard agar medium (culture temperature 3
(5 ° C., culture days: 48 hours), and the astringency and off-flavor were determined by sensory evaluation (20 panels). From the results in Table 1, the following became clear. If phytic acid, ascorbic acid, or polyphosphoric acid is used, browning of burdock can be prevented, but it cannot be preserved for one month. further,
When these are used, the burdock has an unpleasant odor (chemical odor), and the commercial value of the burdock is significantly reduced.

Alum is browning prevention, antiseptic, astringency removal,
None of the evaluation items such as off-flavor is not satisfied. When edible organic acids such as citric acid, malic acid, fumaric acid, gluconic acid, lactic acid, tartaric acid and the like were used, the effect of preventing browning was somewhat effective, but the astringency removal and preservative effects were insufficient.

When acetic acid is used, browning cannot be prevented, but it is effective in removing off-flavors, preservation, and astringency.
The use of phytic acid, ascorbic acid, alum, polyphosphoric acid, salt, citric acid, malic acid, tartaric acid, etc. in combination has already been studied,
It is difficult to provide a cut burdock that prevents rot and browning for more than one month, removes astringency, and does not have an off-flavor or odor. That is, the test Nos. In Nos. 1 to 21, no item satisfying the four evaluation items was obtained.

Test Example 2 Examination of Effects of Salt, Acetic Acid, and Edible Organic Acid A burdock was obtained in the same manner as in Test Example 1. Next, the burdock was immersed in an aqueous solution in which various concentrations of salt, acetic acid, or edible organic acids were dissolved alone for 120 minutes (solid-liquid ratio: 1: 2), and the drained burdock was stored at 10 ° C. Drainer is 250mm outside diameter
500 g of burdock was placed in a 14-mesh stainless steel basket having a height of 110 mm and a bottom diameter of 160 mm, which was carried out for 10 minutes.

Evaluation of astringency and off-flavor is performed before storage.
Evaluation of browning and preservation was performed after storage at 10 ° C. for one month. The evaluation of astringency and off-flavor was carried out after blanching treatment, mixed with mayonnaise. The evaluation criteria for each evaluation item were the same as in Test Example 1. The values in the table indicate the concentration permeated into the burdock burdock (% by weight).

[0031]

[Table 2]

Method for Measuring Concentrations of Each Component in Burdock Concentration of Acetic Acid and Edible Organic Acid: Dipped Burdock 500
g is outer diameter 250mm x height 110mm x bottom diameter 160mm
Into a 14 mesh stainless steel basket and drain for 10 minutes. 15 ml of water is added to 10 g of the dried burdock, and the mixture is ground using a homogenizer, filtered through a filter paper, and then the filtrate is distilled. The distillate and the residual solution are each analyzed by an organic acid analyzer (Tokyo Rika Carboxylic Acid Analyzer S-3000, column: strong basic anion exchange resin column). Salt ...
-500 g of the burdock that has been immersed is placed in a 14-mesh stainless steel basket having an outer diameter of 250 mm x a height of 110 mm x a bottom diameter of 160 mm, and drained for 10 minutes. 15 ml of water is added to 10 g of the drained burdock, and the mixture is ground using a homogenizer, filtered through a filter paper, and the filtrate is analyzed with a salt analyzer (Toa Denpa Kogyo SAT-210).

From the results in Table 2, the following became clear. When salt is used alone, the antiseptic, browning prevention and astringency removing effects are insufficient. When acetic acid is used alone, if the concentration of acetic acid permeated into burdock is 0.1% or more, it has an antiseptic effect and astringent removal effect, but it needs to be 6% or more to prevent browning, in which case the sourness becomes too strong Not available for salads.

Citric acid, malic acid, fumaric acid, gluconic acid, lactic acid, and tartaric acid all have a browning prevention and preservative effect if they are contained in burdock at 2% or more, but have no astringency removing effect.
In addition, the sourness is too strong and cannot be used for salads. That is, as is clear from the results in Table 2, salt, acetic acid,
Test No. 1 using citric acid alone. 22-5
3, it was difficult to prevent browning and rot of burdock and remove astringency for more than one month at 10 ° C.

Test Example 3 Examination of Combined Effect of Salt, Acetic Acid and Citric Acid A burdock was obtained by the same method as in Test Example 1. Next, the burdock was immersed in an aqueous solution of various concentrations of sodium chloride, acetic acid, and citric acid for 120 minutes (solid-liquid ratio 1: 2), and the drained burdock was stored at 10 ° C. Draining was performed by placing 500 g of burdock in a 14-mesh stainless steel basket having an outer diameter of 250 mm, a height of 110 mm, and a bottom diameter of 160 mm for 10 minutes.

Evaluation of astringency and off-flavor is performed before storage.
Evaluation of browning and preservation was performed after storage at 10 ° C. for one month. After the blanching treatment, the evaluation of astringent taste and off-flavor was made by mixing with mayonnaise. The evaluation criteria for each evaluation item were the same as in Test Example 1. The values in the table indicate the concentration permeated into the burdock burdock (% by weight).

[0037]

[Table 3]

From the results in Table 3, the following became clear. When salt and acetic acid are used together, salt 0.2% or more, acetic acid
If it is 0.1% or more, rot can be prevented and astringency can be removed, but browning cannot be prevented. When salt and citric acid are used in combination, browning can be prevented if salt is 0.2% or more and citric acid is 0.1% or more, but rot and astringency cannot be prevented.

When acetic acid and citric acid are used in combination, acetic acid 0.1%
As described above, when 0.1% citric acid is added, rot can be prevented and astringency can be removed, but the effect of preventing browning is somewhat insufficient. When salt penetrates 1.4% into burdock, salty taste is strongly felt and is unsuitable for use in salads. When acetic acid and citric acid permeate the burdock in excess of 1.5% in total, the burdock feels sour and is not preferred for use in salads.

The combination of the three components of salt, acetic acid, and citric acid within a specific concentration range can prevent browning, preservation, and astringency removal at 10 ° C. for one month without giving off-flavor. A sufficient effect was obtained, and the obtained burdock burdock had a crunchy texture. Similar results were obtained when malic acid, fumaric acid, gluconic acid, lactic acid, and tartaric acid were used instead of citric acid.

[Example 1] Long-term storage of lotus root The peeled lotus root was sliced to a thickness of 1 cm, and 20 ml of commercially available vinegar (acetic acidity 4.2%), citric acid 0.8%, and sodium chloride 4
%, Water was immersed in an aqueous solution having a composition of 80 ml at a solid-liquid ratio of 1: 2 for 120 minutes, drained, and stored at 10 ° C. Drainer is outer diameter 250mm x height 110mm x bottom diameter 160mm
Lotus root in 14 mesh stainless steel basket
0 g was put in for 10 minutes.

Evaluation of astringency and off-flavor is performed before storage.
Evaluation of browning and preservation was performed after storage at 10 ° C. for one month. The evaluation of astringency and off-flavor was carried out after blanching treatment, mixed with mayonnaise. The evaluation criteria for each evaluation item were the same as in Test Example 1. The values in the table indicate the concentration permeated into the lotus root (% by weight).

[0043]

[Table 4]

As is clear from the results shown in Table 4, the composition according to the present invention has a browning preventing effect and an antiseptic effect on lotus root, and the treated lotus root has neither astringent taste nor off-flavor. And had a crunchy texture.

[Example 2] Long-term storage of yam Peeled yam was cut into pieces of 5 mm x 20 mm x 50 mm, and 12 ml of commercially available vinegar (acetic acid content: 4.2%), citric acid 0.5%, salt 2 It was immersed in an aqueous solution having a composition of 0.5% at a solid-liquid ratio of 1: 2 for 120 minutes, drained, and stored at 10 ° C. Drainer is outer diameter 250mm x height 110mm x bottom diameter 1
500 g of yam was put in a 60 mm stainless steel basket of 14 mesh, and this was performed for 10 minutes. Evaluation of astringent taste and off-flavor was performed before storage, and evaluation of browning and preservation was performed after storage at 10 ° C. for one month. The evaluation of astringency and off-flavor was carried out after blanching treatment, mixed with mayonnaise. The evaluation criteria for each evaluation item were the same as in Test Example 1. In addition, the value in a table | surface shows the density | concentration which penetrated in yam (weight%).

[0046]

[Table 5]

As is clear from the results shown in Table 5, the composition according to the present invention also has a browning preventing effect and a preservative effect on yam, and the treated yam has no astringent taste or off-flavor. And had a crunchy texture.

[0048]

According to the present invention, the cut root vegetables, which can be stored for a short period in the conventional immersion liquid and need to be sterilized by heat in long-term storage, do not brown and rot for a long time even in the drained state, and have astringency. The taste and acridness have also been removed, and it has become possible to provide a product that retains the crispness and is particularly suitable for salads.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B016 LC02 LC03 LC06 LE01 LG08 LK01 LK04 LP13 4B069 AA04 HA06 KA01 KA07 KA10 KB03 KC13 KC24 KC25

Claims (7)

[Claims] 1. Salt, acetic acid and citric acid, fumaric acid,
A composition for soaking cut root vegetables, which contains one or more edible organic acids selected from malic acid, lactic acid, gluconic acid, and tartaric acid as essential components. 2. The composition for immersing cut root vegetables according to claim 1, which has an antiseptic effect, a browning preventing effect and an astringency removing effect. 3. The composition for soaking cut root vegetables according to claim 1, wherein the cut root vegetables to be soaked are for salads. 4. Salt 0.2-1.2% by weight, acetic acid 0.1
~ 1.0% by weight, and citric acid, fumaric acid, malic acid,
Cut root vegetables containing 0.1 to 1.0% by weight of one or more edible organic acids selected from lactic acid, gluconic acid, and tartaric acid. 5. The cut root vegetables according to claim 4, comprising any of burdock, lotus root, or yam. 6. The cut root vegetables according to claim 4, which are used for salads. 7. The cut root vegetable is immersed in the composition for dipping cut root vegetable according to claim 1 for a short time to reduce the salt concentration in the cut root vegetable to 0.1.
2 to 1.2% by weight, acetic acid concentration of 0.1 to 1.0% by weight,
Cut root vegetables, wherein the concentration of one or more edible organic acids selected from citric acid, fumaric acid, malic acid, lactic acid, gluconic acid, and tartaric acid is 0.1 to 1.0% by weight. Production method.