TREATMENT AGENT COMPOSITION FOR VEGETABLE TO CUT

• Main Authors: UEDA TOMOMI, AKITOMI MEIKO, HANAI JUNYA
• Format: Patent
• Language: English; Japanese
• Published: 04.02.2021
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a treatment agent composition for vegetables to cut, capable of improving quality of the cut vegetables, such as sterilization and discoloration suppression of the cut vegetables, by being applied to the vegetables before they are cut into a size suitable to eat.SOLUTION: A treatment agent composition for vegetables to cut contains (A) component between 0.1 ppm and 500 ppm, (B) component between 1 ppm to 800 ppm, and water. (A) component: one or more components selected from hypochlorous acid and its salt, chlorous acid and its salt, ozone, peracetic acid and its salt, and alkali metal hydroxide. (B) component: one or more components selected from glycerine fatty acid ester, polyglycerine fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and branched alcohol ethylene oxide addition product.SELECTED DRAWING: None 【課題】喫食サイズにカットする前に野菜に適用することで、カット野菜の殺菌、変色抑制など、カット野菜の品質を向上できるカット前野菜用処理剤組成物を提供する。【解決手段】下記（Ａ）成分を０．１ｐｐｍ以上５００ｐｐｍ以下、下記（Ｂ）成分を１ｐｐｍ以上８００ｐｐｍ以下、及び水を含有する、カット前野菜用処理剤組成物。（Ａ）成分：次亜塩素酸及びその塩、亜塩素酸及びその塩、オゾン、過酢酸及びその塩、並びにアルカリ金属水酸化物から選ばれる１種以上の成分（Ｂ）成分：グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、及び分岐アルコールエチレンオキサイド付加物から選ばれる１種以上の成分【選択図】なし