Method for producing heat-treated brassicaceae vegetable

Abstract

To provide novel technical means for efficiently increasing the content of sulforaphane in Brassicaceae vegetable.SOLUTION: A method for producing heat-treated Brassicaceae vegetable includes: a storage step for storing Brassicaceae vegetable in a gaseous environment in a sealed container; and a heating step for heating Brassicaceae vegetable at less than 100°C.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present disclosure relates to a method for producing heat-treated cruciferous vegetables. [Background technology]

[0002] Sulforaphane is a sulfur-containing compound found in cruciferous vegetables and is known to have various pharmacological activities, including inhibiting the growth of Helicobacter pylori. Therefore, research is being conducted to develop technologies to increase the sulforaphane content of cruciferous vegetables.

[0003] For example, Patent Document 1 proposes a method for increasing the amount of sulforaphane contained in cruciferous vegetables by heating the vegetables at a predetermined temperature. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Phytochemistry,2004,65,1273-1281 Summary of the Invention

[0005] The method disclosed in Patent Document 1 is capable of increasing the amount of sulforaphane contained in cruciferous vegetables, but the level of increase in sulforaphane is not satisfactory.

[0006] Therefore, one object of the present disclosure is to provide a new technical means for efficiently increasing the sulforaphane content in cruciferous vegetables.

[0007] The present inventors have found that heat-treated cruciferous vegetables with increased sulforaphane content can be produced by combining the steps of storing cruciferous vegetables in a sealed container and heating them at a predetermined temperature. The present disclosure is based on this finding.

[0008] According to one embodiment of the present disclosure, there is provided a method for producing heat-treated cruciferous vegetables, comprising: A storage step of storing cruciferous vegetables in a gaseous environment in a sealed container; A heating process in which cruciferous vegetables are heated at temperatures below 100°C A method is provided, comprising:

[0009] According to the present disclosure, it is possible to efficiently increase the sulforaphane content in cruciferous vegetables. [Brief explanation of the drawings]

[0010] [Figure 1] 1 shows an example of a system for producing heat-treated cruciferous vegetables according to the present disclosure. [Figure 2] In Example 1, the concentrations of oxygen, carbon dioxide, and ethylene in a sealed container were measured over time using a gas analyzer. Specific Description of the Invention

[0011] According to one embodiment of the present disclosure, there is provided a method for producing heat-treated cruciferous vegetables, comprising: A storage step of storing cruciferous vegetables in a gaseous environment in a sealed container; A heating process in which cruciferous vegetables are heated at temperatures below 100°C The present disclosure provides a method for efficiently increasing sulforaphane levels, which will contribute to achieving the Sustainable Development Goals (SDGs). Each step in the present disclosure will be described in detail below.

[0012] [Preparation step of preparing cruciferous vegetables in a gaseous environment in a sealed container] According to one embodiment of the present disclosure, the method for producing heat-treated cruciferous vegetables may include a preparation step of preparing cruciferous vegetables in a gaseous environment in a sealed container.

[0013] The term "sealed container" in the present disclosure is not particularly limited as long as it is a container capable of sealingly holding cruciferous vegetables and can be used in the storage step described below, and may be, for example, a bag-like or box-like container of any shape. According to one embodiment of the present disclosure, the sealed container is bag-shaped. According to a preferred embodiment of the present disclosure, the sealed container is a packaging bag.

[0014] The material of the sealed container is not particularly limited as long as it can achieve the objectives of the present disclosure. Examples of materials for the sealed container include plastics such as polyethylene, polypropylene, polyethylene terephthalate, nylon, polyvinyl chloride, polyamide, polyester, and polycarbonate; metals such as iron, copper, and aluminum; glass; and paper. These may be used alone or in any combination of two or more. From the viewpoint of oxygen permeability, carbon dioxide permeability, and / or ethylene permeability, as described below, the sealed container preferably contains at least one material selected from the group consisting of plastic, metal, and glass, more preferably at least plastic, even more preferably at least one material selected from the group consisting of nylon and polyethylene, even more preferably nylon and polyethylene, and even more preferably a two-layer film consisting of a nylon layer and a polyethylene layer. According to a preferred embodiment of the present disclosure, the sealed container is a packaging bag containing a two-layer film consisting of a nylon layer and a polyethylene layer.

[0015] According to one embodiment of the present disclosure, the sealed container preferably contains a material with low oxygen permeability, carbon dioxide permeability, and / or ethylene permeability, from the viewpoint of controlling the oxygen concentration, carbon dioxide concentration, and / or ethylene concentration in the sealed container during the storage step described below. According to one embodiment of the present disclosure, the oxygen permeability of the sealed container is preferably 1000 mL / (m 2 ·day·atm) or less, and more preferably 500mL / (m 2 ·day·atm) or less, and more preferably 200mL / (m 2According to one embodiment of the present disclosure, the carbon dioxide permeability of the sealed container is preferably 1000 mL / (m 2 ·day·atm) or less, and more preferably 500mL / (m 2 ·day·atm) or less, and more preferably 200mL / (m 2 According to one embodiment of the present disclosure, the ethylene permeation rate of the sealed container is preferably 1000 mL / (m 2 ·day·atm) or less, and more preferably 500mL / (m 2 ·day·atm) or less, and more preferably 200mL / (m 2 ·day·atm).

[0016] The effective surface area of ​​the sealed container may be set appropriately depending on the amount of cruciferous vegetables to be stored inside. In this disclosure, the "effective surface area" referred to in relation to a sealed container refers to the surface area of ​​the portion of the material that constitutes the sealed container that can be involved in gas permeation, and means the surface area excluding portions that cannot be involved in gas permeation, such as portions that are glued together for sealing. For example, when sealing the four sides of two rectangular substrates to store cruciferous vegetables, the effective surface area is the inner surface area of ​​the sealed container. The effective surface area of ​​a sealed container is, for example, 15 cm2 based on 1 g of cruciferous vegetables. 2 More than 20cm, preferably 2 More than 30cm, preferably 2 It may be more than that.

[0017] The "cruciferous vegetables" in the present disclosure are not particularly limited as long as they are cruciferous vegetables capable of producing sulforaphane. Examples of cruciferous vegetables include, but are not limited to, flower vegetables such as broccoli, broccoli sprouts, cauliflower, cauliflower sprouts, and shepherd's purse; leafy vegetables such as cabbage, Brussels sprouts, red cabbage, kale, Chinese cabbage, bok choy, mustard greens, and collard greens; and root vegetables such as daikon radish, turnip, and radish. These may be used alone or in any combination of two or more. From the viewpoint of easily increasing sulforaphane content, cruciferous vegetables preferably include flower vegetables, more preferably at least one selected from the group consisting of broccoli, broccoli sprouts, cauliflower, and cauliflower sprouts, even more preferably at least one selected from the group consisting of broccoli and broccoli sprouts, and even more preferably broccoli. In the present disclosure, "broccoli," "cauliflower," etc. refer to these growing bodies. In addition, in the present disclosure, "broccoli sprouts," "cauliflower sprouts," etc. refer to the state from germination to the stage of becoming a growing body.

[0018] The cruciferous vegetables may be fresh, may be stored for a certain period of time after harvest, or may be frozen or thawed.

[0019] The above preparation step may be carried out by placing the cruciferous vegetables in a container and sealing the container by any method (e.g., capping, sealing, adhesive, rubber sealing, etc.), or by obtaining the cruciferous vegetables already placed in a sealed container.

[0020] [Storage process for storing cruciferous vegetables in a gaseous environment in a sealed container] According to one embodiment of the present disclosure, a method for producing heat-treated cruciferous vegetables includes a storage step of storing the cruciferous vegetables in a gaseous environment in a sealed container. Carrying out the storage step is advantageous in that it can significantly increase the amount of sulforaphane contained in the heat-treated cruciferous vegetables.

[0021] According to one embodiment of the present disclosure, the storage conditions for the storage step may be predetermined based on a desired sulforaphane content in the heat-treated Brassica vegetable, for example, 22 mg / kg, preferably 25 mg / kg, more preferably 28 mg / kg, and even more preferably 30 mg / kg.

[0022] The temperature in the storage step is not particularly limited as long as the object of the present disclosure can be achieved, and is, for example, 0 to 60°C. From the viewpoint of efficient increase in sulforaphane, the storage step is preferably performed at 0°C or higher. Furthermore, the storage step is preferably performed at a temperature of 60°C or lower, particularly when the storage step is performed for 24 hours or longer, because this reduces the risk of spoilage of cruciferous vegetables. According to one embodiment of the present disclosure, the storage step is performed at 15 to 40°C, preferably 15 to 30°C, more preferably 15 to 25°C, and even more preferably 18 to 22°C.

[0023] The storage step can be carried out for any time period as long as it does not impair the objectives of the present disclosure. Those skilled in the art can appropriately adjust the storage time period, taking into account factors such as the temperature during the storage step. The storage step is preferably carried out for 24 to 96 hours, preferably 24 to 72 hours, and more preferably 36 to 60 hours, from the viewpoint of increasing the amount of sulforaphane contained in cruciferous vegetables to a certain extent while preventing excessive spoilage of the cruciferous vegetables. Furthermore, the storage step is preferably carried out for 36 to 60 hours, from the viewpoint of more efficiently increasing the amount of sulforaphane contained in cruciferous vegetables.

[0024] The storage step is not particularly limited and may be carried out by any method as long as it allows the Brassicaceae vegetables to be stored within the above temperature range. Examples of the storage step include storage in a device such as a thermostatic chamber or an artificial weather device.

[0025] The term "gaseous environment" used in the storage step does not mean a vacuum, but means an environment in which a gas is present. Examples of gases include nitrogen, oxygen, carbon dioxide, carbon monoxide, argon, atmospheric air (e.g., air), and ethylene, which may be used alone or in any combination of two or more. Without being bound by theory, some or all of the gas filled in the sealed container at the start of the storage step may be consumed by the metabolism (e.g., respiration) of the cruciferous vegetables. Therefore, the composition of the gas at the start of the storage step does not need to be the same as the composition of the gas during and / or after storage.

[0026] The pressure inside the sealed container during the storage step is not particularly limited as long as the object of the present disclosure can be achieved. The pressure inside the sealed container may be, for example, 0.1 to 10 bar, preferably 0.3 to 5 bar, more preferably 0.8 to 2 bar, and even more preferably atmospheric pressure.

[0027] According to one embodiment of the present disclosure, the gas in the storage step (preferably at the start of the storage step) is atmospheric air, more preferably air.

[0028] According to one embodiment of the present disclosure, at least a portion of the storage step may be carried out under conditions where the oxygen concentration in the sealed container is 15% (v / v) or less (preferably 10% (v / v) or less, more preferably 5% (v / v) or less). Storing for a predetermined period of time at an oxygen concentration of 15% (v / v) or less is advantageous in that it can increase the amount of sulforaphane contained in the Brassicaceae vegetables during the storage step and / or enhance the effect of increasing the amount of sulforaphane contained in the Brassicaceae vegetables in the heating step described below. According to one embodiment of the present disclosure, the storage step may be carried out under conditions where the oxygen concentration in the sealed container is 15% (v / v) or less (preferably 10% (v / v) or less, more preferably 5% (v / v) or less) for at least 12 hours, preferably at least 18 hours, more preferably at least 24 hours.

[0029] The method for controlling the oxygen concentration in the sealed container may be any method. For example, the oxygen concentration in the sealed container may be monitored, and if the oxygen concentration exceeds 15% (v / v), a gas other than oxygen (e.g., nitrogen, carbon dioxide, etc.) may be injected into the container and the container may be resealed. Alternatively, a sealed container with low oxygen permeability may be used, and a gas with an oxygen concentration of 15% (v / v) or less may be placed inside the sealed container at the start of the storage process. Alternatively, a sealed container with low oxygen permeability may be used, and a gas (e.g., air) with an oxygen concentration of more than 15% (v / v) may be placed inside the sealed container at the start of the storage process, and the oxygen may be consumed by the metabolism (e.g., respiration) of the cruciferous vegetables stored in the sealed container, thereby reducing the oxygen concentration to less than 15% (v / v).

[0030] According to one embodiment of the present disclosure, at least a portion of the storage step may be carried out under conditions where the carbon dioxide concentration in the sealed container is 10% (v / v) or higher (preferably 11% (v / v) or higher, more preferably 12% (v / v) or higher). Storing for a predetermined period of time at a carbon dioxide concentration of 10% (v / v) or higher is advantageous in that it can increase the amount of sulforaphane contained in the Brassicaceae vegetables during the storage step and / or enhance the effect of increasing the amount of sulforaphane contained in the Brassicaceae vegetables during the heating step described below. According to one embodiment of the present disclosure, the storage step may be carried out under conditions where the carbon dioxide concentration in the sealed container is 10% (v / v) or higher (preferably 11% (v / v) or higher, more preferably 12% (v / v) or higher) for at least 12 hours, preferably at least 18 hours, and more preferably at least 24 hours.

[0031] The method for controlling the carbon dioxide concentration in the sealed container may be any method. For example, the carbon dioxide concentration in the sealed container may be monitored, and when the carbon dioxide concentration falls below 10% (v / v), carbon dioxide may be injected into the container and the container resealed. Alternatively, a sealed container with low carbon dioxide permeability may be used, and a gas with a carbon dioxide concentration of 10% (v / v) or more may be placed inside the sealed container at the start of the storage step. Alternatively, a sealed container with low carbon dioxide permeability may be used, and a gas (e.g., air) with a carbon dioxide concentration of less than 10% (v / v) may be placed inside the sealed container at the start of the storage step, and carbon dioxide may be generated by metabolism (e.g., respiration) of the cruciferous vegetables stored in the sealed container, thereby raising the carbon dioxide concentration to 10% (v / v) or more.

[0032] According to a preferred embodiment of the present disclosure, the storage step may be carried out under conditions where the oxygen concentration in the sealed container is 15% (v / v) or less (preferably 10% (v / v) or less, more preferably 5% (v / v) or less) and the carbon dioxide concentration is 10% (v / v) or more (preferably 11% (v / v) or more, more preferably 12% (v / v) or more), for at least 12 hours, preferably at least 18 hours, more preferably at least 24 hours.

[0033] According to one embodiment of the present disclosure, the ethylene concentration in the sealed container 48 hours after the start of storage in the storage step may be 20 ppm or more, preferably 20 to 500 ppm, more preferably 50 to 300 ppm, and even more preferably 80 to 200 ppm. An ethylene concentration of 20 ppm or more in the sealed container 48 hours after the start of storage is advantageous from the viewpoint of promoting physiological activities involved in sulforaphane enhancement.

[0034] [A heating process in which cruciferous vegetables are heated at temperatures below 100°C] According to one embodiment of the present disclosure, a method for producing heat-treated cruciferous vegetables includes a heating step of heating the cruciferous vegetables at a temperature of less than 100° C. Heating the cruciferous vegetables at a specific temperature in the heating step is advantageous in that it can significantly increase the amount of sulforaphane contained in the cruciferous vegetables.

[0035] According to one embodiment of the present disclosure, the heating step is carried out at a temperature below 100°C. Temperatures of 100°C or higher are undesirable because they reduce the amount of sulforaphane contained in the heat-treated cruciferous vegetables. According to one embodiment of the present disclosure, the heating step is carried out at a temperature of 50 to 70°C, preferably 55 to 65°C, and more preferably 58 to 62°C, in order to more effectively increase the amount of sulforaphane contained in the heat-treated cruciferous vegetables.

[0036] The heating time is not particularly limited as long as the amount of sulforaphane contained in the cruciferous vegetables can be increased to the desired level. The heating time is not limited to these, but is, for example, 0.5 to 120 minutes, preferably 1 to 60 minutes, and more preferably 3 to 15 minutes. According to the inventors' studies, even if the heating time is 3 minutes, the amount of sulforaphane contained in the heat-treated cruciferous vegetables can be increased to the desired level.

[0037] The heating step is not particularly limited and may be carried out by any method as long as it can heat-treat the cruciferous vegetables within the above temperature range. Examples of the heating step include hot air heating, heating using a device such as a thermostatic bath, heating in a solvent (e.g., water, oil), steam heating, microwave heating, etc. From the viewpoint of further suppressing the odor (particularly, fermentation odor) of the obtained heat-treated cruciferous vegetables, the heating step is preferably heating in a solvent (more preferably water) (more preferably heating in which the cruciferous vegetables are directly brought into contact with water).

[0038] In the production method of the present disclosure, the heating step may be carried out after the storage step, or the storage step may be carried out after the heating step. According to a preferred embodiment of the present disclosure, the heating step is carried out after the storage step. Carrying out the heating step after the storage step is particularly advantageous in that it enables the production of heat-treated cruciferous vegetables with a good color tone and / or odor.

[0039] [Other optional processes] In the method for producing heat-treated cruciferous vegetables of the present disclosure, in addition to the steps described above, any additional steps may be performed as long as the objectives of the present disclosure are not impaired. Examples of such optional steps include a washing step, a freezing step, a thawing step, a drying step, and a grinding step. These optional steps may be performed at any timing of the steps described above (for example, before or after the steps described above).

[0040] (Cooked cruciferous vegetables) The heat-treated cruciferous vegetables obtained by the manufacturing method of the present disclosure contain sulforaphane. The amount of sulforaphane contained in the heat-treated cruciferous vegetables may be as described above in this specification.

[0041] According to another embodiment of the present disclosure, there is provided a heat-treated cruciferous vegetable produced by the production method of the present disclosure.

[0042] The heat-treated cruciferous vegetables may be eaten as they are, or may be eaten after further processing such as freezing. Furthermore, the heat-treated cruciferous vegetables may be further processed, such as crushed, if necessary, and formulated with other ingredients as necessary to be used, for example, as a health food.

[0043] [Methods for increasing sulforaphane levels in cruciferous vegetables] According to another embodiment of the present disclosure, there is provided a method for increasing sulforaphane levels in cruciferous vegetables by heat treatment, comprising: A storage step of storing cruciferous vegetables in a gaseous environment in a sealed container; A heating process in which cruciferous vegetables are heated at temperatures below 100°C A method is provided, comprising:

[0044] The definitions of each term, the contents of the storage step, heating step, etc., and preferred embodiments in the above-mentioned increasing method of the present disclosure are the same as those described above in the manufacturing method of the present disclosure.

[0045] [System for producing heat-treated cruciferous vegetables] According to another embodiment of the present disclosure, there is provided a system for producing heat-treated cruciferous vegetables, comprising: a storage unit for storing cruciferous vegetables in a gaseous environment in a sealed container; A heating unit that heats cruciferous vegetables at less than 100°C; A system is provided that includes:

[0046] Hereinafter, a system for producing heat-treated cruciferous vegetables according to the present disclosure (also referred to simply as a "production system" in the present disclosure) will be described in detail with reference to Fig. 1. Note that Fig. 1 illustrates an embodiment in which a heating section 3 is provided after a storage section 2. However, the production system according to the present disclosure may also include a storage section 2 provided after the heating section 3.

[0047] The manufacturing system 10 of the present disclosure includes a storage section 2 and a heating section 3. The manufacturing system of the present disclosure may also include a sealing section 1, if necessary.

[0048] The container (for example, a packaging bag) containing cruciferous vegetables can be sealed in the sealing part 1. Examples of sealing methods include sealing and capping, and these can be changed as appropriate depending on the container used.

[0049] The container sealed in the sealing section 1 may be transported to the storage section 2 by any method (for example, a belt conveyor, etc.).

[0050] The cruciferous vegetables are stored in a sealed container in the storage section 2. The storage section 2 may be a temperature-controllable device such as a thermostatic bath or an artificial weather device. The storage conditions and preferred embodiments in the storage section 2 are the same as those described above in the manufacturing method of the present disclosure.

[0051] The airtight containers stored in the storage section 2 may be transported to the heating section 3 by any method (for example, a belt conveyor, etc.).

[0052] In the heating section 3, the cruciferous vegetables after storage in the storage section 2 are heated at less than 100°C. In the heating section 3, the cruciferous vegetables stored in the sealed container in the storage section may be heated as is, or the cruciferous vegetables stored in the sealed container may be heated after being removed by any method, or the removed cruciferous vegetables may be transferred to another container or the like and then heated together with the container. Examples of the heating section 3 include a device capable of hot air drying and a device capable of heating in hot water. The heating conditions and preferred embodiments in the heating section 3 are the same as those described above in the manufacturing method of the present disclosure.

[0053] The storage section 2 and the heating section 3 may be present in the same device or in separate devices.

[0054] The manufacturing system 10 may include optional units (e.g., a washing unit, a grinding unit, a cooling unit, a freezing unit, etc.) as needed, in addition to the storage unit 2, the heating unit 3, and optionally the sealing unit 1. Such optional units may be located at any position before or after the sealing unit 1, the storage unit 2, and / or the heating unit 3.

[0055] The definitions of each term, preferred embodiments, etc. in the production system of the present disclosure are the same as those described above in the production method of the present disclosure.

[0056] The present disclosure encompasses the following: [1] A method for producing heat-treated cruciferous vegetables, comprising: A storage step of storing cruciferous vegetables in a gaseous environment in a sealed container; A heating process in which cruciferous vegetables are heated at temperatures below 100°C A method comprising: [2] The method according to [1], wherein the storage conditions are predetermined with reference to the desired amount of sulforaphane in the heat-treated Brassica vegetable. [3] The method according to [1] or [2], wherein the sealed container is bag-shaped. [4] The method according to any one of [1] to [3], wherein the gas comprises atmospheric air. [5] The method according to any one of [1] to [4], wherein the storage step is carried out at 15 to 40°C. [6] The method according to any one of [1] to [5], wherein the storage step is carried out for 24 to 96 hours. [7] The method according to any one of [1] to [6], wherein the storage step is carried out for at least 24 hours at an oxygen concentration in the sealed container of 15% (v / v) or less. [8] The method according to any one of [1] to [7], wherein the storage step is carried out for at least 24 hours at a carbon dioxide concentration of 10% (v / v) or more in the sealed container. [9] The method according to any one of [1] to [8], wherein the ethylene concentration in the sealed container 48 hours after the start of storage is 20 ppm or more.

[10] The method according to any one of [1] to [9], wherein the heating step is carried out at 50 to 70°C.

[11] The method according to any one of [1] to

[10] , wherein the heating step is carried out for 3 to 15 minutes.

[12] The method according to any one of [1] to

[11] , wherein a heating step is carried out after the storage step.

[13] The method according to any one of [1] to

[12] , wherein the Brassicaceae vegetables include at least one selected from the group consisting of flower vegetables, leafy vegetables, and root vegetables.

[14] The method according to any one of [1] to

[13] , wherein the Brassicaceae vegetables include at least one selected from the group consisting of broccoli, broccoli sprouts, cauliflower, and cauliflower sprouts.

[15] The method according to any one of [1] to

[14] , wherein the amount of sulforaphane in the heat-treated cruciferous vegetables is 22 mg / kg or more.

[16] A method for increasing the amount of sulforaphane in cruciferous vegetables by heat treatment, comprising: A storage step of storing cruciferous vegetables in a gaseous environment in a sealed container; A heating process in which cruciferous vegetables are heated at temperatures below 100°C A method comprising:

[17] A system for producing heat-treated cruciferous vegetables, comprising: a storage unit for storing cruciferous vegetables in a gaseous environment in a sealed container; A heating unit that heats cruciferous vegetables at less than 100°C; Including, the system. [Example]

[0057] The method of the present disclosure will be described in more detail below using examples. However, the following examples are not intended to limit the method of the present disclosure in any way. Unless otherwise specified, percentages and ratios described herein are by mass. Furthermore, unless otherwise specified, units and measurement methods described herein are in accordance with the Japanese Industrial Standards (JIS). In the examples described below, a manufacturing system 10 equipped with a storage section 2 and a heating section 3 in FIG. 1 was used.

[0058] [Example 1: Production of heat-treated cruciferous vegetables 1] Approximately 15 g of broccoli florets were sealed in plastic bags (Lamizip Clear, LZ-14, manufactured by Seisan Nippon Co., Ltd.) under atmospheric pressure and stored in an artificial climate chamber (storage section 2) at 20°C for 2 days. The oxygen, carbon dioxide, and ethylene concentrations in the sealed bags were measured over time using a gas analyzer (F-950 Three Gas Analyzer) (Figure 2). Thereafter, the broccoli florets were removed from the packaging and heat-treated in a water bath (heating unit 3) at 60°C for 13 minutes to obtain the broccoli florets of Example 1.

[0059] [Reference Example 1: Production of uncooked cruciferous vegetables 1] Untreated broccoli florets (that is, those not stored in a packaging bag and not subjected to heat treatment) were used as the broccoli florets of Reference Example 1.

[0060] [Reference Example 2: Production of uncooked cruciferous vegetables 2] Broccoli florets of Reference Example 2 were obtained in the same manner as in Example 1, except that the heat treatment was not carried out after storage in a sealed plastic packaging bag for 2 days.

[0061] [Reference Example 3: Production of heat-treated cruciferous vegetables 2] Broccoli florets of Reference Example 3 were obtained in the same manner as in Example 1, except that the heat treatment at 100°C for 2 minutes was performed instead of at 60°C for 13 minutes.

[0062] [Reference Example 4: Production of heat-treated cruciferous vegetables 3] Broccoli florets of Reference Example 4 were obtained in the same manner as in Example 1, except that the storage in the sealed plastic packaging bag for 2 days was not carried out. In the floret buds of broccoli in Reference Example 4, sulforaphane increased by only 46% compared to the sulforaphane contained in the floret buds of untreated broccoli in Test Example 1 described below.

[0063] [Test Example 1: Evaluation of sulforaphane content] The sulforaphane contained in the flower buds of Example 1 and Reference Examples 1 to 4 was measured using a high-performance liquid chromatograph-tandem mass spectrometer (apparatus: API-2000 (manufactured by Sciex), column: Kinetex 5 μm C18 100A (manufactured by Phenomenex), mobile phase: gradient measurement of 0.1% formic acid aqueous solution and 100% acetonitrile / 0.1% formic acid solution, flow rate: 0.35 ml / min, injection volume: 2 μl). The results are shown in Table 1.

[0064] [Table 1]

[0065] [Test Example 2: Sensory evaluation of broccoli] A sensory evaluation was carried out on the broccoli florets obtained in Example 1 and Reference Examples 1 to 4. The sensory evaluation was carried out by a panel of three trained experts who were able to give the same score to the same sample, and evaluated the color of the broccoli florets and the odor (fermented odor) when held in the hand according to the following evaluation criteria. The results are shown in Table 2.

[0066] [Color evaluation criteria] A: Equivalent to fresh broccoli florets B: Slight discoloration compared to fresh broccoli florets C: Discoloration compared to fresh broccoli florets

[0067] [Odor evaluation criteria] A: No fermented smell B: A slight fermented smell C: Strong fermented smell D: Very strong fermented odor

[0068] [Table 2]

[0069] The results of Test Example 1 suggest that storing cruciferous vegetables such as broccoli in a sealed packaging bag and then heat-treating them at less than 100°C significantly increases sulforaphane (Example 1, 1140% increase) compared to storage only in a sealed packaging bag (Reference Example 2, 748% increase) or heat-treating them only at less than 100°C (Reference Example 4, 46% increase). Furthermore, from the results of Test Example 2, it is believed that by storing cruciferous vegetables such as broccoli in a sealed packaging bag and then heat-treating them at a temperature below 100°C, it is possible to suppress the fermentation odor while maintaining the color of the heat-treated cruciferous vegetables. Without being bound by theory, it is believed that odor-causing substances are generated or increased during the storage process, and that these substances are decomposed, vaporized, and / or released during the heating process.

[0070] Further investigation by the present inventors has revealed that when stored in a sealed packaging bag at 60°C for two days (i.e., when packaging storage and heating at 60°C are performed simultaneously), the sulforaphane in cruciferous vegetables increases only to the same extent as in Reference Example 4 (i.e., when heating at 60°C only is performed). Therefore, it is considered important that the storage step and the heating step are separate steps.

[0071] Japanese Patent Application Publication No. 2016-123387 proposes increasing the amount of sulforaphane in cruciferous vegetables by storing the vegetables in a specific packaging bag. However, the method of Japanese Patent Application Publication No. 2016-123387 appears to increase sulforaphane only about two to three times (i.e., the increase rate) compared to before storage (see the Examples of Japanese Patent Application Publication No. 2016-123387). On the other hand, one embodiment of the present disclosure is considered advantageous in that it can more efficiently increase the amount of sulforaphane contained in cruciferous vegetables compared to the method described in Japanese Patent Application Publication No. 2016-123387. Furthermore, a preferred embodiment of the present disclosure is particularly advantageous in that it can provide heat-treated cruciferous vegetables that maintain their color while suppressing fermentation odor, unlike the method described in Japanese Patent Application Publication No. 2016-123387. [Explanation of symbols]

[0072] 1: Sealed part 2: Storage department 3: Heating part 10: Manufacturing System

Claims

1. A method for producing heat-treated cruciferous vegetables, comprising: A storage step of storing cruciferous vegetables in a gaseous environment in a sealed container; A heating process in which cruciferous vegetables are heated at less than 100°C A method comprising:

2. 10. The method of claim 1, wherein the conditions of storage are predetermined with reference to a desired amount of sulforaphane in the heat-treated cruciferous vegetables.

3. 3. The method according to claim 1 or 2, wherein the storing step is carried out at 15 to 40°C.

4. 3. The method of claim 1, wherein the storing step is carried out for 24 to 96 hours.

5. 3. The method of claim 1 or 2, wherein the heating step is carried out at 50 to 70°C.

6. 3. The method of claim 1, wherein the heating step is carried out for 3 to 15 minutes.

7. The method according to claim 1 or 2, wherein a heating step is carried out after the storing step.

8. 3. The method according to claim 1, wherein the amount of sulforaphane in the heat-treated cruciferous vegetables is 22 mg / kg or more.

9. A method for increasing sulforaphane content in cruciferous vegetables by heat treatment, comprising: A storage step of storing cruciferous vegetables in a gaseous environment in a sealed container; A heating process in which cruciferous vegetables are heated at less than 100°C A method comprising:

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