JPS6053591B2 - How to reduce vegetable odor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for reducing the characteristic odor of vegetables, so-called vegetable odor, and more specifically to a method for reducing vegetable odor by preserving vegetables in yeast cells. Regarding.

When vegetables are eaten raw or after simple processing, they have a strong vegetable odor that may not be to everyone's taste.

For example, when onions are eaten raw in salads, etc., those with a strong onion odor are not liked and require rinsing with water. Various methods have been proposed to remove vegetable odors, but the most common methods include washing vegetables with water or heating them, or adding other deodorants, spices, etc. There is.

However, when these methods are applied, the nutrients in the vegetables escape into the water or are destroyed, which is not preferable. An object of the present invention is to provide a method for reducing the odor of vegetables when they are raw without undergoing the above-described processing.

Vegetables to which the present invention can be applied may be those that require reduction of vegetable odor, and vegetables with a characteristic strong odor such as onions and garlic are particularly preferred.

Note that vegetables may become dehydrated during storage and lose their freshness, so care must be taken to control the humidity. onion,
Garlic and other vegetables do not suffer from this phenomenon and can withstand long-term storage, so these kinds of vegetables are suitable. The yeast used in the present invention is not particularly limited, but yeast cells that are edible or used in the production of various foods and whose safety is known are so-called edible yeast cells. is preferable, and examples thereof include beer yeast, baker's yeast, alcohol yeast, and the like. Yeast cells are usually used in the form of dried cells, and the vegetable odor of vegetables can be reduced by storing them together with vegetables in a suitable container (eg, a polyethylene bag, a wooden box, etc.).

Some kinds of vegetables become dehydrated during storage, so in such cases, it is necessary to control the humidity by adding an appropriate amount of moisture to the yeast cells. Please note that too much water may cause vegetables to rot more quickly, so be careful. Yeast cells may be mixed with sawdust, rice husk, etc. as appropriate. Vegetables are usually stored at 0°C to room temperature, and the storage period varies depending on the type of vegetable, but onions are preferably stored for about 1 week or more, and garlic is preferably stored for 10 days or more.

The longer the storage period, the better the results, but 200 days is the limit considering spoilage and the like. Vegetables are preserved by being harvested at the production area, then packed in bags or boxes and transported to the consumption area.
Of course, the period for deep tube treatment may be used for this purpose. According to the present invention, the vegetable odor of vegetables can be reduced with extremely simple processing, and the spiciness of onions and the like can be reduced at the same time. Therefore, the commercial value of vegetables is improved not only when they are eaten raw, but also when they are processed into juice or the like. Next, examples of the present invention will be shown.

Example 1 The yeast Candida utilis obtained by culturing using ethanol as a carbon source was spray dried to obtain yeast cell powder having a moisture content of 6%.

4 commercially available onions (variety: Senshu Huang) were randomly mixed with 2 pieces of A. B2l? The bags were divided into sheep, and 2 onions of group A were packed in a polyethylene bag containing 5 kg of the dried yeast cells, sealed and stored indoors for 15 days. On the other hand, two onions from group B were packed in polyethylene bags without yeast cells and sealed.
It was similarly stored indoors for 15 days. After storage, the onions are removed from the bag, their outer skins are removed, and the onions that are free from scratches and rot are sorted into individual pieces from each group, and then quickly cut into small pieces and mixed with each individual piece into a wide-mouthed pin that can be sealed. I saved it for 2 minutes.

10 y of finely chopped onions were taken and placed in a 500 ml beaker to prepare group B samples for each.

A panel of 15 people judged the strength of the onion odor for this sample. As a result, 14 out of 15 people judged that Group 1 had less odor, confirming that there was a significant difference. Example 2 Commercially available garlic cloves (average of 6 pieces) were divided into halves and A. ．． They were divided into group B2.

500 dry yeast cells obtained by the same method as Example 1
Add 500y of rice hulls to 9 and mix it with polyethylene. Then, the garlic cloves of group A (with the outer skin) were placed in this bag and stored indoors for 20 days. On the other hand, B
The garlic of the group was placed in a polyethylene bag and stored in the same way indoors for 20 days. After storage, take out the two groups of garlic, remove the outer skin, cut into fine pieces, then take 3 f each from group A and group B and put them in a 200 ml beaker, and judge the strength of garlic odor in the same manner as in Example 1. did.
As a result, it was determined that Group A had a weaker odor in up to one out of each name, and a significant difference was recognized. Example 3 Yeast cultured in the same manner as in Example 1 was freeze-dried to obtain ethanol yeast cell powder with a water content of 7%.

Furthermore, commercially available compressed baker's yeast was freeze-dried to obtain yeast powder with a water content of 7%. As in Example 1, 60 onions were treated with A. ．． B.
．． Divide into three groups (C), and put 2 onions from group A into a polyethylene bag containing 3k9 of the above ethanol yeast cell powder, and put 20 onions from group B into a polyethylene bag containing 3 kg of the above baker's yeast cell powder. Each container was sealed and stored at 10° C. for 20 days. On the other hand, onion 2 of group C was placed in a polyethylene bag without yeast cells, sealed, and similarly stored at 10° C. for 20 days. After storage, remove the outer skin of the onion, quickly chop the fraction 1 without any damage or rot into fine pieces, and add A. ．． B. ．． One portion of each group C was mixed and stored in a sealable wide-mouth pin for two batches.

Claims (1)

[Claims] 1. A method for reducing vegetable odor, which comprises preserving vegetables in yeast cells. 2. The method according to claim 1, wherein the yeast cells are dried.