JP2005160398A - Method for disinfecting raw vegetable - Google Patents
Method for disinfecting raw vegetable Download PDFInfo
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- JP2005160398A JP2005160398A JP2003404351A JP2003404351A JP2005160398A JP 2005160398 A JP2005160398 A JP 2005160398A JP 2003404351 A JP2003404351 A JP 2003404351A JP 2003404351 A JP2003404351 A JP 2003404351A JP 2005160398 A JP2005160398 A JP 2005160398A
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- sodium hypochlorite
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- 238000000034 method Methods 0.000 title claims abstract description 75
- 230000000249 desinfective effect Effects 0.000 title abstract 4
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- 239000007864 aqueous solution Substances 0.000 claims abstract description 124
- 239000005708 Sodium hypochlorite Substances 0.000 claims abstract description 98
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims abstract description 98
- 239000000243 solution Substances 0.000 claims abstract description 31
- 238000012545 processing Methods 0.000 claims abstract description 28
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
本発明は、生野菜の除菌方法および該生野菜をカットして除菌された生のカット野菜を調製する方法に関する。より詳細には、本発明は、生野菜が本来有している外観、食感、味、風味などを損なうことなくそのまま良好に保持しながら、生野菜に付着している菌類などの微生物を十分に除去して、安全性、衛生性、鮮度保持性、保存性などに優れる除菌された生野菜を得る方法、および除菌されたカットされた生野菜を調製する方法に関する。 The present invention relates to a method for sterilizing raw vegetables and a method for preparing raw cut vegetables sterilized by cutting the raw vegetables. More specifically, the present invention is sufficient to retain microorganisms such as fungi adhering to the raw vegetables while maintaining the original appearance, texture, taste, flavor, etc. of the raw vegetables well without damaging them. The present invention relates to a method for obtaining a sterilized raw vegetable excellent in safety, hygiene, freshness retention, preservability and the like, and a method for preparing a sterilized cut raw vegetable.
通常、野菜類の清浄化、皮剥き、細片状へのカットなどは、調理工程の一環として各々の調理現場で行われているが、近年、生活様式の変化や流通形態の変化などに伴って、野菜類の清浄化、皮剥き、細片状へのカットなどの工程を各々の調理現場で行わずに、工場などで予めまとめて行い、清浄化、皮剥き、カット処理などを施した生野菜を、スーパーマーケットなどで販売したり、レストランなどの飲食店や給食センターなどの調理現場などに納入することが広く行われるようになっている。 Usually, vegetables are cleaned, peeled, cut into strips, etc. at each cooking site as part of the cooking process, but in recent years, with changes in lifestyles and distribution forms, etc. The process of cleaning vegetables, peeling, cutting into strips, etc. was not performed at each cooking site, but was performed in advance at the factory, etc., and cleaned, peeled, cut processed, etc. Fresh vegetables are widely sold at supermarkets and delivered to restaurants such as restaurants and cooking sites such as lunch centers.
清浄化、皮剥き、カット処理などの処理を施した状態で販売されている生野菜は、それを購入した家庭や飲食店などの調理現場では、清浄化、皮剥き、カットなどのような手間および時間のかかる処理工程を省略することができ、野菜類の種類やその処理形態などに応じて、そのまま直接サラダなどとして食したり、客に供することができ、或いはそのままで又は必要に応じて更に適当な大きさにカットするだけでそのまま直接煮炊きなどの調理に使用することができ、極めて便利であることから、その需要が伸びている。 Fresh vegetables sold in a state where they have been cleaned, skinned, cut, etc. are cleaned, skinned, cut, etc. And time-consuming processing steps can be omitted, depending on the type of vegetables and its processing form, etc., and can be directly eaten as a salad, etc., or provided to customers, or as is or as needed It can be directly used for cooking such as boiled cooking just by cutting to an appropriate size, and the demand is growing because it is very convenient.
しかしながら、清浄化、皮剥き、カット処理などを施した状態で流通、販売されている従来の生野菜は、十分に除菌がなされているとは言えず、衛生性や安全性の点で問題になっている。特に、皮剥きやカットした状態で販売されている生野菜は、皮剥きやカットなどの処理段階で細菌などの有害微生物が野菜の表面に再度付着し易く、しかも皮剥きやカットなどによって、野菜の組織が損傷しているために、カットや皮剥きなどを施してない元の生野菜に比べて、菌などの微生物の繁殖が速く、短期間のうちの鮮度が低下したり、腐敗が生じやすい。 However, conventional raw vegetables distributed and sold in a state where they have been cleaned, peeled, cut, etc. cannot be said to have been sufficiently sterilized, and this is a problem in terms of hygiene and safety. It has become. In particular, raw vegetables sold in a peeled or cut state are likely to cause harmful microorganisms such as bacteria to re-adhere to the vegetable surface in the processing stage such as peeling or cutting. Due to the damaged tissue, microorganisms such as fungi grow faster compared to the original raw vegetables that have not been cut or skinned, resulting in a decrease in freshness within a short period of time or spoilage. Cheap.
一方、果実や野菜の消毒、殺菌を食品用の殺菌剤である次亜塩素酸ナトリウム水溶液を用いて行うことが従来から行われているが、次亜塩素酸ナトリウム水溶液による殺菌効果はそれほど高くはなく、十分な除菌（殺菌）効果を得るためには高濃度の次亜塩素酸ナトリウム水溶液を使用する必要があり、通常、次亜塩素酸ナトリウム水溶液を用いて果実や野菜類を消毒する場合は、有効塩素濃度が２０００ｐｐｍ（５００倍希釈液）前後の極めて高い濃度の次亜塩素酸ナトリウム水溶液が用いられている（非特許文献１を参照）。しかしながら、高濃度の次亜塩素酸ナトリウム水溶液の使用は、果実や野菜本来の食感、味、風味などの品質の低下を招き易く、しかも殺菌処理後に多量の次亜塩素酸ナトリウムやその分解物が残留する恐れがあるため、処理後に水洗処理を十分に行う必要があり、水道水の過剰使用などの問題がある。 On the other hand, disinfection and sterilization of fruits and vegetables has been conventionally performed using a sodium hypochlorite aqueous solution, which is a food disinfectant, but the disinfection effect of the sodium hypochlorite aqueous solution is not so high. In order to obtain a sufficient disinfection (bactericidal) effect, it is necessary to use a high concentration sodium hypochlorite aqueous solution. Usually, when using a sodium hypochlorite aqueous solution to disinfect fruits and vegetables Uses an extremely high concentration sodium hypochlorite aqueous solution having an effective chlorine concentration of about 2000 ppm (500-fold diluted solution) (see Non-Patent Document 1). However, the use of high-concentration sodium hypochlorite aqueous solution tends to cause deterioration in quality such as the original texture, taste and flavor of fruits and vegetables, and a large amount of sodium hypochlorite and its degradation products after sterilization treatment. Therefore, it is necessary to sufficiently perform the water washing treatment after the treatment, which causes problems such as excessive use of tap water.
かかる点から、次亜塩素酸ナトリウム水溶液などのような殺菌剤を用いずに根菜類などの除菌を行う方法が従来から提案されており、そのような従来技術として、ニンジンなどの生の根菜類を洗浄し、皮を剥き、それをスティック状にカットしたものを温水で短時間処理した後、冷水に接触させて除菌することによって、カットされた生根菜の保存寿命を延長する方法が知られている（特許文献１を参照）。しかしながら、この方法による場合は、皮を剥いて細片状にカットされた後の表面積の大きなカット野菜に対して温水と冷水による処理を順次行っているために、根菜類中の成分が温水に溶け出したり、細片化されたカット野菜の鮮度が温水処理によって低減し易く、生の根菜が有する本来の味、食感、風味などの保持が困難であり、しかもその除菌効果が十分であるとはいえない。 In view of this, a method for sterilizing root vegetables and the like without using a bactericide such as an aqueous sodium hypochlorite solution has been proposed, and as such conventional techniques, raw root vegetables such as carrots are proposed. There is a method to extend the shelf life of the cut raw root vegetables by washing the fruits, peeling the skin, treating it with sticky water for a short time and then sterilizing it by contacting with cold water. It is known (see Patent Document 1). However, according to this method, since the cut vegetables with large surface area after being peeled and cut into strips are sequentially treated with hot water and cold water, the components in the root vegetables are turned into hot water. The freshness of the cut or shredded cut vegetables is easily reduced by hot water treatment, and it is difficult to maintain the original taste, texture, flavor, etc. of raw root vegetables, and its sterilization effect is sufficient. There is no such thing.
また、レタス、白菜、キャベツなどの葉菜類を４５〜６５℃の温水で処理して変色を防止する方法（特許文献２を参照）および生鮮野菜を３５〜９０℃の温水で処理した後冷却して生鮮野菜の除菌洗浄および鮮度保持を行う方法（特許文献３を参照）が提案されている。しかしながら、これらの方法による場合も、生野菜における除菌効果は十分ではない。特に、特許文献３の方法でキュウリなどの果菜類やニンジンなどの根菜類を除菌処理した後にそれを細片状にカットしてカット野菜を調製したところ、それにより得られるカット野菜に未だかなりの数の菌が残留したり付着していることが判明した。 Moreover, leaf vegetables such as lettuce, Chinese cabbage and cabbage are treated with warm water at 45 to 65 ° C. to prevent discoloration (see Patent Document 2), and fresh vegetables are treated with warm water at 35 to 90 ° C. and then cooled. A method of performing sterilization cleaning of fresh vegetables and maintaining freshness (see Patent Document 3) has been proposed. However, even when these methods are used, the sterilization effect on raw vegetables is not sufficient. In particular, after sterilizing fruit vegetables such as cucumbers and root vegetables such as carrots by the method of Patent Document 3, the cut vegetables were prepared by cutting them into strips. It was found that a number of bacteria remained or adhered.
本発明の目的は、生野菜が本来有している食感、味、風味などを良好に保持しながら、生野菜に付着している菌類などの微生物を十分に除去して、安全性、衛生性、鮮度保持性、保存性を向上させる方法を提供することである。
さらに、本発明の目的は、生野菜が本来有している食感、味、風味などを良好に保持しながら、除菌が十分になされていて、安全性、衛生性、鮮度保持性、保存性などに優れる、カットされた生野菜の調製方法を提供することである。
The object of the present invention is to remove microorganisms such as fungi adhering to the raw vegetables sufficiently while maintaining the texture, taste, flavor, etc. inherent to the raw vegetables, so that safety and hygiene It is to provide a method for improving the property, freshness retention, and storage stability.
Furthermore, the object of the present invention is to ensure that the sanitary texture, taste, flavor, etc. inherent in raw vegetables are well preserved while being sterilized sufficiently, safety, hygiene, freshness retention, preservation It is providing the preparation method of the cut raw vegetable which is excellent in property etc.
本発明者らは上記の目的を達成すべく検討を重ねてきた。その結果、キュウリやニンジンなどの生野菜を、細かくカットせずにホール状のままで５０〜７０℃の温水で処理した後に、更にホール状のままで、果物や野菜の殺菌・消毒に従来用いられているよりも大幅に濃度の低い次亜塩素酸ナトリウム水溶液を用いるかまたは次亜塩素酸水を用いて、２５℃以下の温度で処理すると、生野菜に付着していた細菌などの微生物を十分に除去できること、しかも前記除菌処理によって生の野菜本来の食感、味、風味などが損なわれないこと、さらに次亜塩素酸ナトリウムや次亜塩素酸水の残留による弊害が生じないことを見出した。 The present inventors have repeatedly studied to achieve the above object. As a result, raw vegetables such as cucumbers and carrots are used in pasteurization and disinfection of fruits and vegetables after processing with hot water at 50 to 70 ° C in the form of holes without cutting them finely. When using a sodium hypochlorite aqueous solution having a significantly lower concentration than that used, or using hypochlorous acid water at a temperature of 25 ° C. or lower, microorganisms such as bacteria attached to the raw vegetables are removed. That it can be removed sufficiently, and that the original texture, taste, flavor, etc. of raw vegetables are not impaired by the sterilization treatment, and that no adverse effects due to residual sodium hypochlorite or hypochlorous acid water occur. I found it.
生野菜をホール状で５０〜７０℃の温水で処理し、それをそのまま直接カットした場合（例えば特許文献３の方法の場合）には、得られるカット野菜にかなりの数の菌が未だ付着していて、十分に除菌された生のカット野菜が得られないことは上述のとおりであるが、生野菜をホール状で５０〜７０℃の温水で処理した後に更に有効塩素濃度の低い次亜塩素酸ナトリウム水溶液または次亜塩素酸水を用いて２５℃以下の温度で処理するという本発明者らの見いだした上記特定の２段処理を行ったものを、更に細片状にカットした場合は、付着菌数が極めて少なくて、十分に除菌された生のカット野菜が得られることを本発明者らは更に見出した。 When raw vegetables are processed with hot water at 50 to 70 ° C. in a hole shape and directly cut as they are (for example, in the case of the method of Patent Document 3), a considerable number of bacteria still adhere to the obtained cut vegetables. However, it is as described above that a fully sterilized raw cut vegetable cannot be obtained, but after processing the raw vegetable in a hall shape with hot water at 50 to 70 ° C., hypochlorite having a lower effective chlorine concentration. When the above-mentioned specific two-stage treatment found by the present inventors to treat at a temperature of 25 ° C. or lower using an aqueous sodium chlorate solution or hypochlorous acid water is further cut into strips Furthermore, the present inventors have found that a raw cut vegetable that is extremely sterilized can be obtained because the number of attached bacteria is extremely small.
また、温水と、次亜塩素酸ナトリウム水溶液または次亜塩素酸水による上記２段の処理を施した生野菜を細片状にカットして得られる上記したカット野菜を、従来用いられていたよりも有効塩素濃度の低い次亜塩素酸ナトリウム水溶液を用いるか、または次亜塩素酸水で再度処理すると、付着菌数の一層低減した衛生性、安全性、保存性に一層優れるカット野菜が得られることを本発明者らは見出した。
さらに、温水と、次亜塩素酸ナトリウム水溶液または次亜塩素酸水による上記２段の処理を施した生野菜を細片状にカットして得られる上記したカット野菜を、従来用いられていたよりも低濃度の次亜塩素酸ナトリウム水溶液または次亜塩素酸水で再度処理した後に、更に有機酸水溶液で処理することが、安全性、衛生性、カット野菜の食感、味、風味などの保持などの点から一層好ましいことを本発明者ら見出し、それらの種々の知見に基づいて本発明を完成した。
In addition, the above-mentioned cut vegetables obtained by cutting the raw vegetables that have been subjected to the above-described two-stage treatment with warm water and an aqueous sodium hypochlorite solution or hypochlorous acid water into pieces, than conventionally used When using an aqueous sodium hypochlorite solution with a low effective chlorine concentration or treating it again with hypochlorous acid water, cut vegetables with even fewer sanitary bacteria, fewer sanitizing bacteria, and better storage stability can be obtained. The present inventors have found out.
Furthermore, the above-mentioned cut vegetables obtained by cutting the raw vegetables that have been subjected to the above-mentioned two-stage treatment with warm water and a sodium hypochlorite aqueous solution or hypochlorous acid water into strips are used, compared with those conventionally used. After processing again with a low concentration sodium hypochlorite aqueous solution or hypochlorous acid aqueous solution, further treatment with an organic acid aqueous solution can maintain safety, hygiene, texture of cut vegetables, taste, flavor, etc. From the above point, the present inventors found that it is more preferable, and completed the present invention based on these various findings.
すなわち、本発明は、
（１） 生野菜を、ホール状で５０〜７０℃の温水によって１〜１５分間処理した後、ホール状のままで有効塩素濃度が３０〜３００ｐｐｍで且つ温度が２５℃以下の次亜塩素酸ナトリウム水溶液または次亜塩素酸水を用いて処理することを特徴とする生野菜の除菌方法である。
That is, the present invention
(1) After processing raw vegetables with hot water at 50 to 70 ° C. for 1 to 15 minutes in a hole shape, sodium hypochlorite having an effective chlorine concentration of 30 to 300 ppm and a temperature of 25 ° C. or less in the hole shape A method for sterilizing raw vegetables characterized by treating with an aqueous solution or hypochlorous acid water.
そして、本発明は、
（２） 次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理の後に、生野菜をホール状でさらに有機酸含有水溶液で処理する前記（１）の除菌方法；および、
（３） 前記した次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理時間が３〜２０分間の範囲内である前記（１）または（２）の除菌方法；
である。
And this invention,
(2) The sterilization method according to the above (1), wherein after the treatment with the sodium hypochlorite aqueous solution or the hypochlorous acid aqueous solution, the raw vegetables are further treated with an organic acid-containing aqueous solution in a hole shape;
(3) The sterilization method according to (1) or (2), wherein the treatment time with the aqueous sodium hypochlorite solution or the aqueous hypochlorous acid is within a range of 3 to 20 minutes;
It is.
さらに、本発明は、
（４） 前記（１）〜（３）のいずれかの除菌方法によって除菌処理したホール状の生野菜を細片状にカットしてカット野菜とし、該カット野菜を更に有効塩素濃度が３０〜３００ｐｐｍの次亜塩素酸ナトリウム水溶液または次亜塩素酸水で再度処理して、除菌された生のカット野菜を調製する方法である。
Furthermore, the present invention provides
(4) Whole raw vegetables sterilized by the sterilization method according to any one of the above (1) to (3) are cut into strips to obtain cut vegetables, and the cut vegetables further have an effective chlorine concentration of 30. This is a method for preparing a sterilized raw cut vegetable by treating again with ~ 300 ppm sodium hypochlorite aqueous solution or hypochlorous acid water.
そして、本発明は、
（５） 前記（１）〜（３）のいずれかの除菌方法によって除菌処理したホール状の生野菜を細片状にカットしてカット野菜とし、該カット野菜を、更に有効塩素濃度が３０〜３００ｐｐｍの次亜塩素酸ナトリウム水溶液または次亜塩素酸水で再度処理した後、有機酸含有水溶液で処理して、除菌された生のカット野菜を調製する方法である。
And this invention,
(5) The whole raw vegetables sterilized by the sterilization method according to any one of the above (1) to (3) are cut into strips to obtain cut vegetables, and the cut vegetables further have an effective chlorine concentration. This is a method of preparing a sterilized raw cut vegetable by treating again with 30 to 300 ppm of sodium hypochlorite aqueous solution or hypochlorous acid water and then treating with an organic acid-containing aqueous solution.
生野菜を細かくカットせずにホール状のままで５０〜７０℃の温水で処理した後に、更にホール状のままで有効塩素濃度が３０〜３００ｐｐｍである次亜塩素酸ナトリウム水溶液または次亜塩素酸水を使用して２５℃以下の温度で処理する本発明の方法による場合は、細菌などの微生物が十分に除去されていて衛生性、安全性、保存性に優れ、しかも生の野菜本来の外観、食感、味、風味などを良好に維持した清浄化したホール状の生野菜が得られる。特に、生野菜が果菜類および根菜類である場合には、かかる２段処理によって、優れた除菌効果のみならず、外観、食感、味、風味などに一層優れる生野菜を得ることができる。 Sodium hypochlorite aqueous solution or hypochlorous acid having an effective chlorine concentration of 30 to 300 ppm in the form of a hole after the raw vegetables are processed in hot form at 50 to 70 ° C. without being cut finely. In the case of the method of the present invention in which treatment is performed at a temperature of 25 ° C. or less using water, microorganisms such as bacteria are sufficiently removed, hygiene, safety and storage are excellent, and the original appearance of raw vegetables In addition, a clean hall-like raw vegetable having a good texture, taste and flavor can be obtained. In particular, when the raw vegetables are fruit vegetables and root vegetables, such two-stage treatment can provide raw vegetables that are not only excellent in sterilization but also excellent in appearance, texture, taste, flavor and the like. .
そして、本発明において、上記したホール状での次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理後に、ホール状のままで更に有機酸水溶液で処理した場合には、次亜塩素酸ナトリウムまたは次亜塩素酸水或いはそれらの分解物などに起因する臭気や異味が全くせず、除菌効果の点のみならず、外観、食味、風味などの点でも一層優れるホール状の生の清浄化した生野菜を得ることができる。 In the present invention, after treatment with the sodium hypochlorite aqueous solution or hypochlorous acid water in the above-described hole shape, when further treated with an organic acid aqueous solution in the form of a hole, sodium hypochlorite or There is no odor or taste due to hypochlorous acid water or their decomposition products, and it has been cleaned of a hall-like raw material that is not only excellent in terms of sterilization but also in terms of appearance, taste and flavor. Raw vegetables can be obtained.
さらに、生野菜を細かくカットせずにホール状のままで５０〜７０℃の温水で処理した後に、更にホール状のままで有効塩素濃度が３０〜３００ｐｐｍである次亜塩素酸ナトリウム水溶液または次亜塩素酸水を使用して２５℃以下の温度で処理し、次いでそれを細片状にカットして生のカット野菜とし、その生のカット野菜を更に有効塩素濃度が３０〜３００ｐｐｍの次亜塩素酸ナトリウム水溶液または次亜塩素酸水で更に処理するか、或いは前記生のカット野菜を有効塩素濃度が３０〜３００ｐｐｍの次亜塩素酸ナトリウム水溶液または次亜塩素酸水で更に処理した後に有機酸水溶液で処理する本発明の方法による場合は、安全性、衛生性、カット野菜の外観、食感、味、風味などの保持の点で一層優れる生のカットされた野菜を得ることができる。 Furthermore, after processing raw vegetables in the shape of a hole without cutting it finely and with hot water at 50 to 70 ° C., the aqueous solution of sodium hypochlorite or hypochlorite having an effective chlorine concentration of 30 to 300 ppm in the shape of a hole. Treated with chloric acid water at a temperature of 25 ° C. or lower, and then cut into strips to obtain raw cut vegetables. The raw cut vegetables are further hypochlorite having an effective chlorine concentration of 30 to 300 ppm. Further treatment with an aqueous sodium acid solution or hypochlorous acid water, or further treatment of the raw cut vegetables with an aqueous sodium hypochlorite solution or hypochlorous acid water having an effective chlorine concentration of 30 to 300 ppm, followed by an organic acid aqueous solution In the case of using the method of the present invention to be treated with, to obtain raw cut vegetables that are more excellent in terms of safety, hygiene, appearance of cut vegetables, texture, taste, flavor, etc. It can be.
以下に本発明について詳細に説明する。
本発明で用い得る生野菜としては、生の果菜類、根菜類、葉菜類などを挙げることができる。
前記した野菜のうち、果菜類は、果実を食用とする野菜であって、生の状態で一般に流通、販売される果菜類であればいずれでもよく、具体例としては、キュウリ、ゴーヤ（ニガウリ）、トウガン、マクワウリなどのウリ類、トマト、ナス、カボチャ、シシトウ、オクラなどを挙げることができる。そのうちでも、本発明は、生のままで食されることの多い果菜類や、カットされて生の状態で流通、販売される果菜類に対して適している。特に、生のままで食されることの多いキュウリは、その凹凸のある表面構造上、他の果菜類に比べて表面に雑菌が多く付着し易く、しかも近年カットした状態で流通、販売されることも多くなっているので、本発明はキュウリの除菌方法およびカットキュウリの調製方法として適している。
The present invention is described in detail below.
Examples of raw vegetables that can be used in the present invention include raw fruit vegetables, root vegetables, and leaf vegetables.
Among the above-mentioned vegetables, the fruit vegetables are vegetables that are edible fruits, and any fruit vegetables that are generally distributed and sold in a raw state may be used. Specific examples include cucumber and bitter gourd (bitter gourd). , Cucumbers such as toucan and cucumber, tomato, eggplant, pumpkin, shishito, okra and the like. Among them, the present invention is suitable for fruit vegetables that are often eaten raw and fruit vegetables that are cut and distributed and sold in the raw state. In particular, cucumbers that are eaten raw are often distributed and sold in a cut state in recent years because of the uneven surface structure, which has more bacteria on the surface than other fruits and vegetables. Therefore, the present invention is suitable as a cucumber sterilization method and a cut cucumber preparation method.
また、根菜類は、根を食用とする野菜であって、生の状態で一般に流通、販売される野菜をいい、具体例としては、ニンジン、ダイコン、カブ、ゴボウ、ナガイモ、タマネギなどを挙げることができる。そのうちでも、本発明の方法は、生のままで食されることの多い根菜類や、皮を剥いたり、カットされて、生の状態で流通、販売されることが行われている根菜類、例えばニンジン、ダイコン、ナガイモ、タマネギなどの除菌に適している。
さらに、本発明で用い得る根菜類としては、例えば、レタス、白菜、キャベツなどを挙げることができる。
Root vegetables are vegetables whose roots are edible and are generally distributed and sold in the raw state. Specific examples include carrots, radish, turnips, burdock, yams, onions, etc. Can do. Among them, the method of the present invention includes root vegetables that are often eaten raw, and root vegetables that are peeled or cut and distributed and sold in a raw state. For example, it is suitable for sterilization of carrots, Japanese radish, Chinese yam, onion and the like.
Furthermore, examples of root vegetables that can be used in the present invention include lettuce, Chinese cabbage, and cabbage.
本発明の除菌方法およびカット野菜の調製方法は、１種類の生野菜を単独で用いて行ってもよいし、または２種類以上の生野菜の併用下に行ってもよい。 The sterilization method and the cut vegetable preparation method of the present invention may be performed using one kind of raw vegetable alone or in combination of two or more kinds of raw vegetables.
本発明の除菌方法を行うに当たっては、５０〜７０℃の温水で処理する前に、生野菜を、ホール状のままで、一般に行われているように常温の水を用いて水洗して、ホール状の生野菜に付着している泥、ゴミなどを除去するのがよい。水洗の前、水洗の途中および／または水洗の後に、必要に応じて、中性洗剤などの界面活性剤を含む水を用いて洗浄してもよい。
ここで、本明細書でいう「ホール状」とは、生野菜から食用に適さない部分、例えば、食用に適さないヘタ、ガク、皮、外葉、根、ヒゲ根、茎などを除いてあって且つ細片状にカットされていない状態をいう。生野菜が果菜類である場合は、「ホール状の果菜類」とは、果菜類の種類に応じて、ヘタ、ガク、ツルなどの食用に適さない部分を除いた、皮付き又は皮を剥いた、細片状にカットしていない塊状をなす果菜類をいう。また、生野菜が根菜類の場合は、「ホール状の根菜類」とは、例えば、茎、葉、ヒゲ根、先端部分などを除いた、皮付きまたは皮を剥いた、細片状にカットしていない塊状をなす根菜類をいう。生野菜がキャベツ、レタス、白菜、などの葉菜類の場合は、「ホール状の葉菜類」とは、例えば、食用に適さない根、外葉などを除いた、細片状にカットしていない塊状をなす葉菜類をいう。
In performing the sterilization method of the present invention, before processing with warm water of 50 to 70 ° C., the raw vegetables are washed in water using room temperature water as is generally performed in the form of a hole, It is better to remove mud and dust adhering to the raw vegetables in the hall. You may wash | clean using water containing surfactant, such as a neutral detergent, as needed before washing | cleaning, in the middle of washing | cleaning, and / or after washing.
As used herein, the term “hole” refers to a portion that is not edible from raw vegetables, for example, non-edible crops, gourds, skins, outer leaves, roots, mustard roots, stems, and the like. And the state which is not cut into strip shape. When the raw vegetables are fruits and vegetables, the “hole-like fruits and vegetables” means skinned or peeled, excluding parts that are not edible, such as squats, gourds, and vines, depending on the type of fruits and vegetables. In addition, it refers to fruit and vegetables that are not cut into strips. In addition, when the raw vegetables are root vegetables, the “hole-shaped root vegetables” means, for example, with a peeled or peeled strip, excluding stems, leaves, mustache roots, tips, etc. It refers to root vegetables that are not clumped. When the raw vegetables are leafy vegetables such as cabbage, lettuce, Chinese cabbage, etc., `` hole-shaped leafy vegetables '' means, for example, a lump that is not cut into strips, excluding roots and outer leaves that are not edible. Eggplant leafy vegetables.
また、本明細書において、「細片状にカットしていない塊状をなす生野菜（果菜類、根菜類、葉菜類など）」とは、細かくカットされておらず、全体として塊状をなしている状態の生野菜をいう。したがって、ホール状の生野菜（細片状にカットしていない塊状をなす生野菜）は、生野菜の１個丸ごとであってもよいし或いは２個または複数個に塊状を保ちながらカットしたものであってもよい。何ら限定されるものではないが、ダイコンを例にとると、「ホール状のダイコン」は、ダイコンの１本丸ごとであってもよいし、またはダイコンを複数個（通常２〜４個程度）の塊片に切断したものであってもよい。 In addition, in the present specification, “raw vegetables (fruit vegetables, root vegetables, leaf vegetables, etc.) that have not been cut into strips” are not cut finely, and are in a lump shape as a whole. This means raw vegetables. Therefore, the hall-shaped raw vegetables (raw vegetables that have not been cut into strips) may be a whole raw vegetable or cut while keeping a lump in two or more. It may be. Although not limited in any way, taking a radish as an example, the “hole-shaped radish” may be a whole radish, or a plurality of radish (usually about 2 to 4). It may be cut into chunks.
本発明では、常温の水で水洗したホール状の生野菜を、５０〜７０℃の温水を用いて処理する。この温水処理は、ホール状の生野菜を５０〜７０℃の温水中に浸漬して行ってもよいし、ホール状の生野菜に５０〜７０℃の温水をシャワー状で噴射して行ってもよいし、またはホール状の生野菜を５０〜７０℃の温水中に浸漬する処理と５０〜７０℃の温水をシャワー状で噴射する処理を併用してもよい。５０〜７０℃の温水中への浸漬と該温水のシャワー状噴射の両方を併用する場合は、浸漬とシャワー状噴射の順序は特に制限されず、どちらを先に行ってもよい。
上記したいずれの方法による場合も、温度が５０〜７０℃の温水を用いることが必要であり、５０〜６５℃の温水を用いることが好ましい。温水の温度が５０℃よりも低いと、生野菜に付着している菌などの微生物を十分に除去することが困難になり、一方温水の温度が７０℃よりも高いと生の野菜が本来有している食感、味、風味が損なわれる。
In this invention, the hall-shaped raw vegetable washed with normal temperature water is processed using 50-70 degreeC warm water. This hot water treatment may be performed by immersing the whole raw vegetable in 50-70 ° C. warm water, or by spraying 50-70 ° C. hot water in a shower on the whole raw vegetable. Alternatively, a process of immersing the raw raw vegetables in the hot water of 50 to 70 ° C. and a process of spraying the hot water of 50 to 70 ° C. in a shower form may be used in combination. When both immersion in 50-70 degreeC warm water and shower-like injection of this warm water are used together, the order of immersion and shower-like injection is not restrict | limited in particular, which may be performed first.
In any of the methods described above, it is necessary to use hot water having a temperature of 50 to 70 ° C, and it is preferable to use hot water having a temperature of 50 to 65 ° C. When the temperature of the hot water is lower than 50 ° C, it becomes difficult to sufficiently remove microorganisms such as bacteria attached to the raw vegetables, while when the temperature of the hot water is higher than 70 ° C, the raw vegetables are inherently present. The eating texture, taste and flavor are impaired.
５０〜７０℃の温水による処理時間は、生野菜の種類、大きさ、使用する温水の量などによって調整し得るが、温水中に浸漬する場合、温水をシャワー状に噴射する場合、両者を併用する場合のいずれの場合も、一般的に浸漬時間、噴射時間、または浸漬時間と噴射時間の合計（浸漬と噴射を併用する場合）が、１〜１５分間、特に５〜１０分間の範囲になるようにすることが、除菌効果、生の野菜本来の食感、味、風味の保持、節水、コスト、作業性などの点から好ましい。温水による処理時間が１分未満であると除菌が不十分になり易く、一方１５分を超えると、生の野菜本来の食感、味、風味が損なわれ易くなる。 The treatment time with hot water at 50 to 70 ° C. can be adjusted depending on the type and size of raw vegetables, the amount of hot water to be used, etc., but when soaking in hot water, both are used together when jetting hot water into a shower In any case, the immersion time, the spraying time, or the sum of the immersion time and the spraying time (when immersion and spraying are used together) is generally in the range of 1 to 15 minutes, especially 5 to 10 minutes. It is preferable from the viewpoints of the sterilization effect, the original texture of raw vegetables, taste, flavor retention, water saving, cost, workability, and the like. If the treatment time with warm water is less than 1 minute, sterilization tends to be insufficient, while if it exceeds 15 minutes, the original texture, taste and flavor of raw vegetables are likely to be impaired.
特に、生野菜を５０〜７０℃の温水中に浸漬して処理する場合は、生野菜をその約３質量倍以上、特に約５〜２０質量倍の温水中に約１〜１５分間、特に約５〜１０分間浸漬することが、除菌効果および生の野菜本来の食感、味、風味の保持などの点から好ましい。生野菜を温水中に浸漬して処理する場合は、温水が例えば前のバッチに用いられていて汚れていると、温水処理を行う意味がなくなるので、温水の汚染度合いに応じて温水の一部または全部を新しい温水に取り替えて処理を行ったり、または滅菌設備を備えた循環式の温水処理装置を用いて行うことが極めて望ましい。 In particular, when processing raw vegetables by immersing them in hot water at 50 to 70 ° C., the raw vegetables are about 3 times or more, especially about 5 to 20 times times warm water for about 1 to 15 minutes, especially about It is preferable to immerse for 5 to 10 minutes from the viewpoints of the sterilization effect and the original texture, taste, and flavor of raw vegetables. When processing raw vegetables by immersing them in warm water, if the warm water is used in the previous batch and is dirty, there is no point in performing the warm water treatment. Alternatively, it is highly desirable to replace the whole with new hot water for treatment, or to use a circulating hot water treatment apparatus equipped with a sterilization facility.
また、生野菜に５０〜７０℃の温水をシャワー状に噴射して処理する場合は、水圧が０．１〜１ＭＰａの温水シャワーを１〜１５分間噴射し、生野菜１００質量部に対して温水の噴射量が１，０００〜１００，０００質量部になるようにして処理を行うことが、除菌効果および生の野菜本来の食感、味、風味の保持などの点から好ましい。
温水をシャワー状に噴射して処理を行う場合は、生野菜の全表面が温水シャワーに均一またはほぼ均一に接触するようにするために、処理中に生野菜に傷がつかないようにしながら転動させて処理を行ったり、生野菜の周囲から温水シャワーを噴射する設備を備えた装置を用いて処理を行うことが好ましい。
Moreover, when 50-70 degreeC hot water is sprayed and processed to a raw vegetable in the shape of a shower, a hot water shower whose water pressure is 0.1-1 MPa is sprayed for 1-15 minutes, and warm water is performed with respect to 100 mass parts of raw vegetables. It is preferable to carry out the treatment so that the amount of sprayed becomes 1,000 to 100,000 parts by mass from the viewpoint of the sterilization effect and the preservation of the original texture, taste and flavor of raw vegetables.
When processing by spraying hot water in the form of a shower, in order to ensure that the entire surface of the raw vegetable is in contact with the hot water shower evenly or almost uniformly, the raw vegetable is not damaged during processing. It is preferable to carry out the treatment by using a device equipped with equipment for spraying a hot water shower from around the raw vegetables.
温水をシャワー状に噴射する方法によってキュウリを処理する場合に、例えば、キュウリを網などの多孔質の支持体上に載せ、支持体上で転がしながら、上方から温度が５０〜７０℃、圧力が０．１〜１ＭＰａの温水シャワーを１〜１５分間噴射すると、除菌を効果的に行うことができる。
噴射処理に用いた温水は、回収し、滅菌設備で滅菌処理した後に再度この温水シャワー処理に用いてもよい。
また、温水中への浸漬処理と温水をシャワー状で噴射する処理を併用する場合は、上記を参考にしてそれぞれの適当な処理時間を決めるとよい。
When processing cucumbers by a method of spraying hot water in the form of a shower, for example, the cucumber is placed on a porous support such as a net, and while rolling on the support, the temperature is 50 to 70 ° C. and the pressure is from above. When a 0.1-1 MPa hot water shower is sprayed for 1-15 minutes, sterilization can be performed effectively.
You may collect | recover the warm water used for the spraying process, and after using it for the sterilization process in a sterilization facility, you may use it again for this warm water shower process.
Moreover, when using the immersion treatment in warm water and the treatment which injects warm water in the shape of a shower together, it is good to determine each appropriate treatment time with reference to the above.
次いで、本発明では、上記した５０〜７０℃の温水による温水処理に続いて、生野菜をホール状のままで、有効塩素濃度が３０〜３００ｐｐｍで且つ温度が２５℃以下の次亜塩素酸ナトリウム水溶液または次亜塩素酸水を用いて処理する。
本発明で用いる次亜塩素酸ナトリウム水溶液は、周知のように従来から殺菌剤、漂白剤、酸化剤などとして汎用されている次亜塩素酸ナトリウムを水に溶解した溶液である。
また、次亜塩素酸水としては、希薄な塩化ナトリウム水溶液（一般に０．２％以下の塩化ナトリウム水溶液）を有隔膜電解槽内で電解して、陽極側から得られる強酸性次亜塩素酸水［一般に有効塩素濃度：２０〜６０ｐｐｍ（２０〜６０ｍｇ／ｋｇ））］と、希薄な塩酸水溶液（一般に２〜６％の塩酸）を無隔膜電解槽内で電解して得られる微酸性次亜塩素酸水［一般に有効塩素濃度：１０〜３０ｐｐｍ（１０〜３０ｍｇ／ｋｇ））］が食品への使用が認められている。本発明では、これらの次亜塩素酸水のうち、有効塩素濃度が３０ｐｐｍ以上のものが用いられ、一般には、有効塩素濃度が３０ｐｐｍ以上の強次亜塩素酸水が好ましく用いられる。
Next, in the present invention, following the hot water treatment with hot water at 50 to 70 ° C., the raw vegetables remain in a hole shape, the effective chlorine concentration is 30 to 300 ppm, and the temperature is 25 ° C. or lower. Treat with aqueous solution or hypochlorous acid water.
As is well known, the aqueous sodium hypochlorite solution used in the present invention is a solution obtained by dissolving sodium hypochlorite, which has been conventionally used as a bactericide, a bleaching agent, an oxidizing agent and the like, in water.
In addition, as the hypochlorous acid water, a strong acidic hypochlorous acid water obtained from the anode side by electrolyzing a dilute sodium chloride aqueous solution (generally 0.2% or less sodium chloride aqueous solution) in a diaphragm membrane electrolytic cell. [Generally effective chlorine concentration: 20 to 60 ppm (20 to 60 mg / kg)]] and slightly acidic hypochlorous acid obtained by electrolyzing a dilute hydrochloric acid aqueous solution (generally 2 to 6% hydrochloric acid) in a diaphragmless electrolytic cell Acidic water [generally effective chlorine concentration: 10 to 30 ppm (10 to 30 mg / kg)]] is approved for use in foods. In the present invention, among these hypochlorous acid waters, those having an effective chlorine concentration of 30 ppm or more are used, and in general, strong hypochlorous acid water having an effective chlorine concentration of 30 ppm or more is preferably used.
この次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理は、２５℃以下の次亜塩素酸ナトリウム水溶液または次亜塩素酸水を用いて行うことが重要であり、次亜塩素酸ナトリウム水溶液または次亜塩素酸水の温度が２５℃よりも高いと、生の野菜が本来有する食感、味、風味が損なわれる。次亜塩素酸ナトリウム水溶液または次亜塩素酸水の温度は０〜２０℃であることが好ましく、０〜１０℃であることがより好ましい。 It is important to perform the treatment with the aqueous sodium hypochlorite solution or the aqueous hypochlorous acid solution using an aqueous sodium hypochlorite solution or an aqueous hypochlorous acid solution at 25 ° C. or lower. When the temperature of hypochlorous acid water is higher than 25 ° C., the texture, taste and flavor inherent in raw vegetables are impaired. The temperature of the sodium hypochlorite aqueous solution or the hypochlorous acid water is preferably 0 to 20 ° C, and more preferably 0 to 10 ° C.
また、次亜塩素酸ナトリウム水溶液または次亜塩素酸水における有効塩素濃度が３０ｐｐｍ未満であると、生野菜の除菌が十分に行われず、ホール状のまま流通、販売したとき、またはホール状の生野菜を細片状にカットしてカット野菜にして流通、販売したとき、特にカット野菜にして流通、販売したときに、菌類などの微生物の繁殖が生じ易くなり、衛生性、安全性、保存性などに劣ったものになる。一方、次亜塩素酸ナトリウム水溶液または次亜塩素酸水における有効塩素濃度が３００ｐｐｍを超えると、処理後の生野菜において、次亜塩素酸ナトリウムまたは次亜塩素酸、或いはそれらの分解物の残存量が多くなって、生体に対する安全性の低下、次亜塩素臭による臭気や味の低下などを生ずる。 Moreover, when the effective chlorine concentration in the sodium hypochlorite aqueous solution or the hypochlorous acid water is less than 30 ppm, the sterilization of the raw vegetables is not sufficiently performed, and the product is distributed or sold in the form of a hole, or When raw vegetables are cut into strips and distributed and sold as cut vegetables, especially when they are distributed and sold as cut vegetables, microorganisms such as fungi are likely to grow, and thus hygiene, safety, and preservation It becomes inferior to sex. On the other hand, when the effective chlorine concentration in the sodium hypochlorite aqueous solution or the hypochlorous acid water exceeds 300 ppm, the remaining amount of sodium hypochlorite or hypochlorous acid, or their decomposition products in the processed raw vegetables As a result, the safety to the living body is reduced, and the odor and taste due to hypochlorous odor are reduced.
上記したように、果物や野菜類の殺菌、消毒には通常有効塩素濃度が２０００ｐｐｍ前後の高濃度の次亜塩素酸ナトリウム水溶液が用いられているが、本発明で用いる次亜塩素酸ナトリウム水溶液または次亜塩素酸水における有効塩素濃度は、そのような従来技術に比べて１オーダー以上低い濃度であり、その点にも大きな特徴を有する。本発明では、５０〜７０℃の温水による処理と次亜塩素酸ナトリウム水溶液または次亜塩素酸水処理を組み合わせることによって、有効塩素濃度３０〜３００ｐｐｍという低濃度の次亜塩素酸ナトリウム水溶液または次亜塩素酸水を用いているにも拘らず、十分な除菌を行うことができる。
このホール状での次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理に用いるこれらの水溶液の有効塩素濃度は、５０〜２００ｐｐｍであることが好ましい。
なお、本明細書における次亜塩素酸ナトリウム水溶液または次亜塩素酸水の有効塩素濃度は、除菌（殺菌）などに有効に働く塩素の濃度を意味し、高濃度有効塩素計（発色試薬による吸光光度法）により測定される。
As described above, a high concentration sodium hypochlorite aqueous solution having an effective chlorine concentration of around 2000 ppm is usually used for sterilization and disinfection of fruits and vegetables, but the sodium hypochlorite aqueous solution used in the present invention or The effective chlorine concentration in hypochlorous acid water is a concentration that is one order or more lower than that of such a conventional technique, and this point also has a great feature. In the present invention, by combining a treatment with hot water at 50 to 70 ° C. with a sodium hypochlorite aqueous solution or a hypochlorous acid water treatment, a sodium hypochlorite aqueous solution or hypochlorite having a low concentration of effective chlorine concentration of 30 to 300 ppm. Despite the use of chloric acid water, sufficient sterilization can be performed.
The effective chlorine concentration of these aqueous solutions used for the treatment with the sodium hypochlorite aqueous solution or the hypochlorous acid water in the hole shape is preferably 50 to 200 ppm.
In addition, the effective chlorine concentration of sodium hypochlorite aqueous solution or hypochlorous acid water in this specification means the concentration of chlorine that works effectively for sterilization (sterilization) and the like. Absorptiometry).
次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理は、ホール状の生野菜を次亜塩素酸ナトリウム水溶液または次亜塩素酸水中に浸漬して行ってもよいし、ホール状の生野菜に次亜塩素酸ナトリウム水溶液または次亜塩素酸水をシャワー状で噴射して行ってもよいし、またはホール状の生野菜を次亜塩素酸ナトリウム水溶液または次亜塩素酸水中に浸漬する処理と次亜塩素酸ナトリウム水溶液または次亜塩素酸水をシャワー状で噴射する処理を併用してもよい。次亜塩素酸ナトリウム水溶液または次亜塩素酸水中に浸漬する処理と次亜塩素酸ナトリウム水溶液または次亜塩素酸水をシャワー状に噴射する処理を併用する場合は、浸漬処理と噴射処理の順序は特に制限されず、どちらを先に行ってもよい。
また、本発明では、上記処理を、次亜塩素酸ナトリウム水溶液および次亜塩素酸水のいずれか一方のみを用いて行ってもよいし、或いは次亜塩素酸ナトリウム水溶液および次亜塩素酸水のいずれか一方を用いて処理した後、更にもう一方を用いて処理してもよい。
The treatment with sodium hypochlorite aqueous solution or hypochlorous acid water may be performed by immersing whole raw vegetables in sodium hypochlorite aqueous solution or hypochlorous acid water. A sodium hypochlorite aqueous solution or hypochlorous acid water may be sprayed in the form of a shower, or the treatment of immersing whole raw vegetables in a sodium hypochlorite aqueous solution or hypochlorous acid water and the following You may use together the process which injects sodium chlorite aqueous solution or hypochlorous acid water in shower shape. The order of immersion treatment and spray treatment is the same when the treatment of immersing in sodium hypochlorite aqueous solution or hypochlorous acid water and the treatment of spraying sodium hypochlorite aqueous solution or hypochlorous acid water in a shower form are used together. There is no particular limitation, and either may be performed first.
In the present invention, the treatment may be performed using only one of an aqueous sodium hypochlorite solution and an aqueous hypochlorous acid solution, or an aqueous sodium hypochlorite solution and an aqueous hypochlorous acid solution. After processing using either one, processing may be performed using the other.
次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理時間は、生野菜の種類や大きさ、この処理の前に行った温水処理時の温度や時間、有効塩素濃度や温度などによって調整し得るが、次亜塩素酸ナトリウム水溶液または次亜塩素酸水中に浸漬する場合、次亜塩素酸ナトリウム水溶液または次亜塩素酸水をシャワー状に噴射する場合、両者を併用する場合のいずれの場合も、一般的に浸漬時間、噴射時間、または浸漬時間と噴射時間の合計（浸漬と噴射を併用する場合）が、３〜２０分間、特に５〜１５分間の範囲になるようにすることが、除菌効果、生の野菜本来の食感、味、風味の保持、コスト、作業性などの点から好ましい。次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理時間が３分未満であると除菌が不十分になり易く、特にホール状を細片状にカットしてカット野菜にしたときに、付着菌数が多くなり、一方２０分を超えると、生の野菜本来の食感、味、風味が損なわれ易くなる。 Treatment time with sodium hypochlorite aqueous solution or hypochlorous acid water can be adjusted depending on the type and size of raw vegetables, temperature and time at the time of hot water treatment performed before this treatment, effective chlorine concentration and temperature, etc. However, in the case of immersing in sodium hypochlorite aqueous solution or hypochlorous acid water, in the case of spraying sodium hypochlorite aqueous solution or hypochlorous acid water into a shower, In general, it is sterilized that the immersion time, the spraying time, or the sum of the immersion time and the spraying time (when combined with immersion and spraying) is in the range of 3 to 20 minutes, particularly 5 to 15 minutes. It is preferable from the viewpoints of effect, raw texture of raw vegetables, taste, flavor retention, cost, workability and the like. If the treatment time with sodium hypochlorite aqueous solution or hypochlorous acid water is less than 3 minutes, sterilization tends to be insufficient, especially when the hole shape is cut into strips and cut into vegetables. If the number of bacteria increases, on the other hand, if it exceeds 20 minutes, the original texture, taste and flavor of raw vegetables tend to be impaired.
特に、生野菜を次亜塩素酸ナトリウム水溶液または次亜塩素酸水中に浸漬して処理する場合は、生野菜を、その約３質量倍以上、特に約５〜２０質量倍の前記した濃度および温度を有する次亜塩素酸ナトリウム水溶液または次亜塩素酸水中に約３〜２０分間、特に約５〜１５分間浸漬することが、除菌効果および生の野菜本来の食感、味、風味の保持などの点から好ましい。
また、生野菜に次亜塩素酸ナトリウム水溶液または次亜塩素酸水をシャワー状に噴射して処理する場合は、生野菜１００質量部に対して前記した濃度および温度の次亜塩素酸ナトリウム水溶液または次亜塩素酸水の噴射量が１，０００〜１００，０００質量部になるようにして処理を行うことが、除菌効果および生の野菜本来の食感、味、風味の保持などの点から好ましい。
次亜塩素酸ナトリウム水溶液または次亜塩素酸水をシャワー状に噴射して処理を行う場合は、生野菜の全表面が次亜塩素酸ナトリウム水溶液または次亜塩素酸水に均一またはほぼ均一に接触するようにするために、処理中に生野菜に傷がつかないようにしながら転動させて処理を行ったり、生野菜の周囲から次亜塩素酸ナトリウム水溶液または次亜塩素酸水のシャワーを噴射する設備を備えた装置を用いて処理を行うことが好ましい。
In particular, when processing raw vegetables by immersing them in an aqueous sodium hypochlorite solution or hypochlorous acid water, the above-mentioned concentrations and temperatures are about 3 times or more, particularly about 5 to 20 times the raw vegetables. Soaking in a sodium hypochlorite aqueous solution or hypochlorous acid water having about 3 to 20 minutes, especially about 5 to 15 minutes, the sterilizing effect and maintaining the original texture, taste, and flavor of raw vegetables From the point of view, it is preferable.
Moreover, when spraying and processing a sodium hypochlorite aqueous solution or hypochlorous acid water on a raw vegetable in the shape of a shower, a sodium hypochlorite aqueous solution having the above-described concentration and temperature with respect to 100 parts by mass of the raw vegetable or From the standpoint of sterilizing effect and maintaining the original texture, taste and flavor of raw vegetables, the treatment is performed so that the amount of hypochlorous acid sprayed is 1,000 to 100,000 parts by mass. preferable.
When spraying sodium hypochlorite aqueous solution or hypochlorous acid water in a shower shape, the whole surface of the raw vegetable is in contact with sodium hypochlorite aqueous solution or hypochlorous acid water uniformly or almost uniformly. In order to prevent the raw vegetables from being damaged during the processing, the raw vegetables are rolled and processed, or a sodium hypochlorite aqueous solution or hypochlorous acid water shower is sprayed around the raw vegetables. It is preferable to perform the treatment using an apparatus equipped with such facilities.
次亜塩素酸ナトリウム水溶液または次亜塩素酸水をシャワー状に噴射する方法によってキュウリを処理する場合に、例えば、ホール状のキュウリを網などかならなる多孔質の支持体上に載せ、支持体上で転がしながら、上方から次亜塩素酸ナトリウム水溶液または次亜塩素酸水のシャワーを３〜２０分間噴射して処理を行うと、除菌を効果的に行うことができる。
また、次亜塩素酸ナトリウム水溶液または次亜塩素酸水中への浸漬処理と次亜塩素酸ナトリウム水溶液または次亜塩素酸水の噴射処理を併用する場合は、上記を参考にしてそれぞれの適当な処理時間を決めるとよい。
When processing cucumber by a method of spraying sodium hypochlorite aqueous solution or hypochlorous acid water into a shower, for example, a hole-like cucumber is placed on a porous support made of a net or the like, and the support When the treatment is carried out by spraying a sodium hypochlorite aqueous solution or a hypochlorous acid water shower from above for 3 to 20 minutes while rolling above, sterilization can be performed effectively.
In addition, when combined with immersion treatment in sodium hypochlorite aqueous solution or hypochlorous acid water and injection treatment of sodium hypochlorite aqueous solution or hypochlorous acid water, each appropriate treatment with reference to the above It is good to decide the time.
上記した温水処理および次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理を施したホール状の生野菜は、そのままホール状で、必要に応じて包装して、保存、流通、販売してもよいし、上記次亜塩素酸ナトリウム水溶液または次亜塩素酸水で処理した後に更に水で洗浄するかまたは有機酸含有水溶液で処理してから、ホール状で、必要に応じて包装して保存、流通、販売してもよい。 Hole-shaped raw vegetables that have been treated with the above-mentioned hot water treatment and sodium hypochlorite aqueous solution or hypochlorous acid water are still in the shape of a hole, and can be packaged, stored, distributed, and sold as needed. It is good, after processing with the above sodium hypochlorite aqueous solution or hypochlorous acid water, further washing with water or treating with an organic acid-containing aqueous solution, in a hole shape, packaged and stored if necessary, It may be distributed and sold.
上記において、次亜塩素酸ナトリウム水溶液または次亜塩素酸水で処理した後にホール状の生野菜を水洗浄、有機酸水溶液処理などを行わずにホール状でそのまま保存、流通、販売する場合は、それを購入した消費者がその使用時に該除菌済みのホール状の生野菜を必要に応じて簡単に水洗いするだけでそのまま生食用として又は調理用の素材として使用することができる。 In the above case, when processing the raw vegetables in the hole shape after treatment with an aqueous sodium hypochlorite solution or hypochlorous acid water, storing, distributing, and selling the whole in the shape of a hole without performing the organic acid aqueous solution treatment, The consumer who purchased it can use the sterilized hall-shaped raw vegetable as it is for raw consumption or as a cooking material simply by washing it with water as needed.
また、上記においてホール状の生野菜を有機酸含有水溶液で処理してから保存、流通、販売する場合は、例えば、酢酸、クエン酸、乳酸、リンゴ酸などの有機酸を含有する水溶液が好ましく用いられる。その際の有機酸含有水溶液としては、有機酸の濃度が０．０１〜５質量％、特に０．１〜１質量％の水溶液が、処理後の生野菜の品質および鮮度保持などの点から好ましく用いられる。有機酸含有水溶液による処理は、次亜塩素酸ナトリウム水溶液または次亜塩素酸水で処理した後のホール状の生野菜を有機酸含有水溶液中に浸漬する方法、該生野菜に有機酸含有水溶液をシャワー状で噴射する方法、浸漬と噴射を併用する方法などにより行うことができる。生野菜を有機酸含有水溶液で処理する場合は、その処理時間は、一般的に３０秒〜５分程度が好ましい。 In addition, in the above, when the raw raw vegetables are treated with an organic acid-containing aqueous solution and then stored, distributed, and sold, for example, an aqueous solution containing an organic acid such as acetic acid, citric acid, lactic acid, or malic acid is preferably used. It is done. As the organic acid-containing aqueous solution at that time, an aqueous solution having an organic acid concentration of 0.01 to 5% by mass, particularly 0.1 to 1% by mass is preferable from the viewpoint of maintaining the quality and freshness of the processed vegetables. Used. The treatment with an organic acid-containing aqueous solution is a method of immersing a hole-like raw vegetable after being treated with a sodium hypochlorite aqueous solution or a hypochlorous acid aqueous solution in an organic acid-containing aqueous solution, and an organic acid-containing aqueous solution is applied to the raw vegetable. It can be performed by a method of spraying in a shower form, a method of using immersion and spraying together, or the like. When processing raw vegetables with organic acid containing aqueous solution, the processing time is generally preferably about 30 seconds to 5 minutes.
本発明では、生野菜をホール状で除菌処理するに当って、上記した温水処理を先に行い、その後に上記した次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理を行うことが必要であり、両処理の順序を逆にして上記した次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理を最初に行い、次に上記した温水処理を行っても、十分な除菌効果は得られない。
上記した温水処理、および次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理を順次施して得られるホール状の生野菜は、除菌が十分になされていて保存、流通、販売時などに細菌などの微生物の増殖が抑制されるため、衛生性、安全性、保存性に優れ、しかも生の野菜が本来有する良好な食感、味、風味などを保持している。
In the present invention, when sterilizing raw vegetables in the form of a hole, it is necessary to perform the above-described hot water treatment first, and then to perform the treatment with the above-described sodium hypochlorite aqueous solution or hypochlorous acid water. Even if the order of both treatments is reversed and the treatment with the above-mentioned sodium hypochlorite aqueous solution or hypochlorous acid water is first carried out and then the above-mentioned hot water treatment is carried out, sufficient sterilization effect can be obtained. I can't.
The hole-shaped raw vegetables obtained by sequentially performing the warm water treatment and the treatment with the sodium hypochlorite aqueous solution or the hypochlorous acid water are sufficiently sterilized and are sterilized at the time of storage, distribution, sale, etc. The growth of microorganisms such as these is suppressed, so that it is excellent in hygiene, safety, and storage, and retains the good texture, taste, flavor and the like inherent in raw vegetables.
また、温水処理、および次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理を順次施したホール状の生野菜を、野菜の種類や用途などに応じて、前記次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理の後に水洗などを行わずにそのまま細片状に直接カットすることによって、十分に除菌された生のカット野菜を調製することができる。カット野菜を調製する際のカットの仕方、カット後のサイズや形状、カット装置などは特に制限されず、生野菜の種類、カット野菜の用途などに応じて適宜選択することができる。何ら限定されるものではないが、カット形状としては、例えば、スライス状、短冊状、乱切り状、スティック状、半月状、短尺の円柱状、みじん切り状、薄帯状、細切などを挙ることができる。 In addition, a hole-like raw vegetable that has been subjected to treatment with warm water and sodium hypochlorite aqueous solution or hypochlorous acid water in sequence, depending on the type and use of the vegetable, the sodium hypochlorite aqueous solution or the next A raw cut vegetable that has been sufficiently sterilized can be prepared by directly cutting it into strips without washing or the like after the treatment with chlorous acid water. The method of cutting when preparing cut vegetables, the size and shape after cutting, the cutting device and the like are not particularly limited, and can be appropriately selected according to the type of raw vegetables, the use of the cut vegetables, and the like. Although it is not limited at all, examples of the cut shape include a slice shape, a strip shape, a random cut shape, a stick shape, a half moon shape, a short columnar shape, a chopped shape, a thin strip shape, and a thin cut shape. it can.
上記により得られる生のカット野菜は、（ｉ）該カット後に更なる処理を施さずに必要に応じて包装してそのまま保存、流通、販売してもよいし、（ii）該カット後に水洗し、必要に応じて包装して保存、流通、販売してもよいし、（iii）該カット後に次亜塩素酸ナトリウム水溶液または次亜塩素酸水で再度処理してから必要に応じて包装して保存、流通、販売してもよいし、または（iv）該カット後に次亜塩素酸ナトリウム水溶液または次亜塩素酸水で再度処理してから有機酸含有水溶液で処理し、必要に応じて包装して保存、流通、販売してもよい。
そのうちでも、カット後に次亜塩素酸ナトリウム水溶液または次亜塩素酸水で再度処理する工程を含む上記（iii）および（iv）の方法が除菌効果の高い生のカット野菜を確実に得ることができる点から好ましい。特に、カット後に次亜塩素酸ナトリウム水溶液または次亜塩素酸水で再度処理してから有機酸含有水溶液で処理する上記（iv）の方法が、除菌効果が高く、しかも次亜塩素酸やその分解物などに起因する臭気や異味のない、食味や風味により優れる生のカット野菜が確実に得られる点からより好ましく採用される。
The raw cut vegetables obtained by the above may be stored, distributed, and sold as they are (i) without any further treatment after the cut, and may be stored, distributed, sold, or (ii) washed with water after the cut. It may be packaged as necessary, stored, distributed, and sold. (Iii) After the cut, it is treated again with an aqueous sodium hypochlorite solution or hypochlorous acid solution and then packaged as necessary. It may be stored, distributed, sold, or (iv) after the cut, treated again with an aqueous sodium hypochlorite solution or hypochlorous acid solution, then treated with an organic acid-containing aqueous solution, and packaged as necessary. May be stored, distributed, and sold.
Among them, the method of (iii) and (iv) including the step of treating again with a sodium hypochlorite aqueous solution or hypochlorous acid water after cutting can reliably obtain a raw cut vegetable having a high sterilizing effect. It is preferable from the point which can be performed. In particular, the method of (iv) above, which is treated again with a sodium hypochlorite aqueous solution or hypochlorous acid aqueous solution after cutting and then treated with an organic acid-containing aqueous solution, has a high sterilizing effect, and also has hypochlorous acid and its It is more preferably employed because it can surely provide a raw cut vegetable that is superior in taste and flavor and has no odor or unpleasant taste caused by decomposed products.
細片状にカットしてそのまま直接保存、流通、販売する上記（ｉ）により得られる生のカット野菜は、それを購入した消費者がその使用時に必要に応じて簡単に水洗いするだけでそのまま生食用として又は調理用の素材として使用することができる。 The raw cut vegetables obtained by (i) above, which are directly stored, distributed, and sold after being cut into strips, are simply washed by the consumer who purchases them as needed. It can be used as an edible or cooking material.
また、細片状にカットした生のカット野菜を次亜塩素酸ナトリウム水溶液または次亜塩素酸水で再度処理する上記（iii）および（iv）を採用する場合は、有効塩素濃度が３０〜３００ｐｐｍ、特に５０〜２００ｐｐｍで、且つ温度が２５℃以下、特に０〜２０℃、更には０〜１０℃の次亜塩素酸ナトリウム水溶液または次亜塩素酸水が好ましく用いられる。
生のカット野菜の次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理は、カット野菜を次亜塩素酸ナトリウム水溶液または次亜塩素酸水中に浸漬する方法、カット野菜に次亜塩素酸ナトリウム水溶液または次亜塩素酸水をシャワー状で噴射する方法、浸漬と噴射を併用する方法などにより行うことができる。カット野菜の次亜塩素酸ナトリウム水溶液または次亜塩素酸水による処理時間は、野菜の種類、カットサイズやカット形状などに応じて調整することができるが、一般的には３〜２０分程度、特に５〜１５分程度であることが、除菌効果、カット野菜の鮮度保持、食感、味、風味などの低下防止などの点から好ましい。
Moreover, when adopting the above (iii) and (iv) in which raw cut vegetables cut into strips are treated again with a sodium hypochlorite aqueous solution or hypochlorous acid water, the effective chlorine concentration is 30 to 300 ppm. In particular, an aqueous sodium hypochlorite solution or hypochlorous acid aqueous solution having a concentration of 50 to 200 ppm and a temperature of 25 ° C. or less, particularly 0 to 20 ° C., more preferably 0 to 10 ° C. is preferably used.
Treatment of raw cut vegetables with sodium hypochlorite aqueous solution or hypochlorous acid water is a method of immersing cut vegetables in sodium hypochlorite aqueous solution or hypochlorous acid water, sodium hypochlorite aqueous solution in cut vegetables Or it can carry out by the method of spraying hypochlorous acid water in the shape of a shower, the method of using immersion and spraying together. The treatment time of the cut vegetable with the sodium hypochlorite aqueous solution or the hypochlorous acid water can be adjusted according to the kind of vegetables, the cut size, the cut shape, etc., but generally about 3 to 20 minutes, In particular, it is preferably about 5 to 15 minutes from the viewpoint of the sterilization effect, the maintenance of freshness of cut vegetables, the prevention of deterioration of texture, taste, flavor and the like.
また、上記（iv）の方法において、生のカット野菜を次亜塩素酸ナトリウム水溶液または次亜塩素酸水で処理した後に有機酸含有水溶液で更に処理するに当たっては、例えば、酢酸、クエン酸、乳酸、リンゴ酸などの有機酸を含有する水溶液が好ましく用いられる。その際の有機酸含有水溶液としては、有機酸の濃度が０．０１〜５質量％、特に０．１〜１質量％の水溶液が、処理後のカット野菜の品質および鮮度保持の点から好ましく用いられる。有機酸水溶液による処理は、次亜塩素酸ナトリウム水溶液または次亜塩素酸水で処理した後の生のカット野菜を有機酸水溶液中に浸漬する方法、該カット野菜に有機酸水溶液をシャワー状で噴射する方法、浸漬と噴射を併用する方法などにより行うことができる。カット野菜の有機酸水溶液による処理時間は、野菜の種類、カット形状やカットサイズなどに応じて調整し得るが、一般には３０秒〜２分程度が好ましい。 In the above method (iv), when the raw cut vegetables are treated with a sodium hypochlorite aqueous solution or a hypochlorous acid aqueous solution and then further treated with an organic acid-containing aqueous solution, for example, acetic acid, citric acid, lactic acid An aqueous solution containing an organic acid such as malic acid is preferably used. As the organic acid-containing aqueous solution at that time, an aqueous solution having an organic acid concentration of 0.01 to 5% by mass, particularly 0.1 to 1% by mass, is preferably used from the viewpoint of maintaining the quality and freshness of the cut vegetables after the treatment. It is done. The treatment with the organic acid aqueous solution is a method of immersing the raw cut vegetables after being treated with sodium hypochlorite aqueous solution or hypochlorous acid water in the organic acid aqueous solution, and spraying the organic acid aqueous solution into the cut vegetables in a shower form For example, a method of using immersion and spraying together. The treatment time of the cut vegetables with the organic acid aqueous solution can be adjusted according to the kind of vegetables, the cut shape, the cut size, and the like, but in general, about 30 seconds to 2 minutes is preferable.
上記した（ｉ）〜（iv）の方法、そのうちでも(iii)および（iv）の方法、特に（iv）の方法で得られるカットされた生野菜は、除菌が十分になされていて、しかも次亜塩素酸やその分解物などの薬品が残存していないため、衛生性、安全性、保存性に優れており、しかも生の野菜が本来有する良好な食感、味、風味などを保持している。 The above-described methods (i) to (iv), of which the cut raw vegetables obtained by the methods (iii) and (iv), particularly the method (iv), are sufficiently sterilized, Since no chemicals such as hypochlorous acid or its decomposition products remain, it is excellent in hygiene, safety, and storage, and retains the good texture, taste, flavor, etc. inherent in raw vegetables. ing.
以下に本発明を実施例などにより具体的に説明するが、本発明は以下の例により何ら限定されるものではない。
以下の例において、生野菜に付着している一般生菌数および大腸菌群数の測定、並びに生野菜の食感、味および風味の評価は、次のようにして行った。
The present invention will be specifically described below with reference to examples and the like, but the present invention is not limited to the following examples.
In the following examples, the measurement of the number of general viable bacteria and coliforms adhering to the raw vegetables and the evaluation of the texture, taste and flavor of the raw vegetables were performed as follows.
（１）一般生菌数の測定：
検体（生野菜）２５ｇを秤量し、滅菌したリン酸緩衝生理食塩水（ｐＨ７．２）２２５ｇを加え、６０秒間ストマッカー処理（細菌検査用ホモジナイザで６０秒間均質化処理）をしたものを試料原液として用いて、さらに１０倍段階希釈液を調製した。この希釈液を滅菌シャーレに１ｍｌ分注し、さらに滅菌した標準寒天培地（栄研化学株式会社製「デソキシコーレイト寒天培地」）を適量分注して混和した。それを３５℃で４８時間培養して、４８時間培養後の集落（コロニー）の数を数えて、一般生菌数数（ＣＦＵ／ｇ）とした。
(1) Measurement of general viable count:
A sample stock solution is prepared by weighing 25 g of a sample (raw vegetable), adding 225 g of sterilized phosphate buffered saline (pH 7.2), and subjecting it to a stomacher treatment (homogenization treatment for 60 seconds with a homogenizer for bacterial examination). In addition, 10-fold serial dilutions were prepared. 1 ml of this diluted solution was dispensed into a sterile petri dish, and an appropriate amount of a sterilized standard agar medium (“Desoxycholate Agar Medium” manufactured by Eiken Chemical Co., Ltd.) was dispensed and mixed. It was cultured at 35 ° C. for 48 hours, and the number of colonies after the 48-hour culture was counted to obtain the number of general viable bacteria (CFU / g).
（２）大腸菌群数の測定：
検体（生野菜）２５ｇを秤量し、滅菌したリン酸緩衝生理食塩水（ｐＨ７．２）２２５ｇを加え、６０秒間ストマッカー処理をしたものを試料原液として用いて、さらに１０倍段階希釈液を調製した。この希釈液を滅菌シャーレに１ｍｌ分注し、更に前記（１）で使用したのと同じ滅菌したデソキシコーレイト寒天を適量分注して混和した。培地が凝固した後、重層し、３５℃で２４時間培養して、２４時間培養後に暗赤色の集落（コロニー）の数を数えて、大腸菌群数（ＣＦＵ／ｇ）とした。
(2) Measurement of the number of coliforms:
25 g of a sample (raw vegetable) was weighed, 225 g of sterilized phosphate buffered saline (pH 7.2) was added, and a 60-second stomacher treatment was used as a sample stock solution to further prepare a 10-fold serial dilution. . 1 ml of this diluted solution was dispensed into a sterile petri dish, and an appropriate amount of the same sterilized desoxycholate agar used in the above (1) was dispensed and mixed. After the medium was solidified, it was layered and cultured at 35 ° C. for 24 hours. After 24 hours of incubation, the number of dark red colonies (colony) was counted to determine the number of coliforms (CFU / g).
（３）生野菜（キュウリ）の食感、味および風味の評価：
以下の表１に示す評価基準にしたがって１０名のパネラーに点数評価してもらい、その平均値を採った。
(3) Evaluation of texture, taste and flavor of raw vegetables (cucumber):
Ten panelists evaluated the score according to the evaluation criteria shown in Table 1 below, and the average value was taken.
《実施例１》
（１） キュウリ３２本（約３ｋｇ）を常温（２５℃）の水道水で１分間流し洗いし、濃度０．１質量％の中性洗剤（サラヤ株式会社製「ヤシノミ洗剤」）水溶液（温度２５℃）３０リットル中に５分間浸漬し、浸漬途中にキュウリを水溶液中で２回撹拌して洗浄した。この後、常温の水道水で１分間流し洗いし、十分すすいだ。このすすぎ後に、キュウリに付着している一般生菌数および大腸菌群数を上記した方法で測定したところ、それぞれ５．４×１０5ＣＦＵ／ｇおよび３．６×１０3ＣＦＵ／ｇであった。
Example 1
(1) Rinse 32 cucumbers (about 3 kg) with tap water at room temperature (25 ° C.) for 1 minute, and a 0.1% by weight neutral detergent (“Yashimi detergent” manufactured by Saraya Co., Ltd.) aqueous solution (temperature 25 C.) It was immersed in 30 liters for 5 minutes, and the cucumber was stirred and washed twice in the aqueous solution during the immersion. After this, it was rinsed with room temperature tap water for 1 minute and rinsed thoroughly. After this rinsing, the number of general viable bacteria and coliforms adhering to the cucumber were measured by the method described above, and were found to be 5.4 × 10 5 CFU / g and 3.6 × 10 3 CFU / g, respectively. .
（２） 次いで、キュウリ３１本のヘタをとり、温度６０℃の温水２０リットル中にホール状のままで１０分間浸漬した。この浸漬途中（浸漬後３分と６分の時点）にキュウリを温水中で２回撹拌した。キュウリを温水から取り出して、キュウリに付着している一般生菌数および大腸菌群数を上記した方法で測定したところ、それぞれ３．０×１０2ＣＦＵ／ｇおよび検出限界未満（１０ＣＦＵ／ｇ未満）であった。 (2) Next, 31 pieces of cucumber were taken and immersed in 20 liters of hot water at a temperature of 60 ° C. for 10 minutes while remaining in a hole shape. During this immersion (3 and 6 minutes after immersion), the cucumber was stirred twice in warm water. The cucumber was taken out of the hot water and the number of general viable bacteria and coliforms adhering to the cucumber were measured by the above-described method. The results were 3.0 × 10 2 CFU / g and less than the detection limit (less than 10 CFU / g), respectively. Met.
（３） 温水から取り出したキュウリ３０本をホール状のままで有効塩素濃度２００ｐｐｍ、温度１８℃の次亜塩素酸ナトリウム水溶液２０リットル中に１０分間浸漬した。この浸漬途中（浸漬後３分と６分の時点）にキュウリを温水中で２回撹拌した。キュウリを次亜塩素酸ナトリウム水溶液から取り出して、キュウリに付着している一般生菌数および大腸菌群数を上記した方法で測定したところ、それぞれ３０ＣＦＵ／ｇおよび検出限界未満（１０ＣＦＵ／ｇ未満）であった。 (3) Thirty cucumbers taken out from the hot water were immersed in 20 liters of an aqueous sodium hypochlorite solution having an effective chlorine concentration of 200 ppm and a temperature of 18 ° C. for 10 minutes in the form of a hole. During this immersion (3 and 6 minutes after immersion), the cucumber was stirred twice in warm water. The cucumber was taken out from the sodium hypochlorite aqueous solution and the number of general viable bacteria and coliforms adhering to the cucumber were measured by the above-mentioned method. The results were 30 CFU / g and less than the detection limit (less than 10 CFU / g), respectively. there were.
（４） 上記（３）において次亜塩素酸ナトリウム水溶液から取り出した３０本のキュウリのうち、５本のキュウリをそのまま直接無菌のポリエチレン袋に入れて、５℃の冷蔵庫に３日間保存し、３日後に冷蔵庫から取り出し、キュウリに付着している一般生菌数および大腸菌群数を上記した方法で測定したところ、それぞれ１．４×１０2ＣＦＵ／ｇおよび検出限界未満（１０ＣＦＵ／ｇ未満）であった。また、冷蔵庫から取り出したキュウリを水道水で軽く洗った後（水道水を流しながら１分間洗浄）、適当な大きさにカットして１０名のパネラーに食してもらい、その外観、食感、味および風味を上記の表１に記載した評価基準にしたがって評価してもらいその平均値を採ったところ、下記の表２に示すとおりであった。 (4) Of the 30 cucumbers taken out from the sodium hypochlorite aqueous solution in (3) above, 5 cucumbers are directly placed in a sterile polyethylene bag and stored in a refrigerator at 5 ° C. for 3 days. After taking out from the refrigerator one day later, the number of general viable bacteria and coliforms adhering to the cucumber were measured by the method described above, and were 1.4 × 10 2 CFU / g and less than the detection limit (less than 10 CFU / g), respectively. there were. After washing the cucumber taken out of the refrigerator lightly with tap water (wash for 1 minute with running tap water), cut it into an appropriate size and have it eaten by 10 panelists. Its appearance, texture and taste When the average value was evaluated according to the evaluation criteria described in Table 1 above, the results were as shown in Table 2 below.
（５） 上記（３）において次亜塩素酸ナトリウム水溶液から取り出した３０本のキュウリのうち、別の５本のキュウリを温度２５℃、濃度０．１質量％の酢酸水溶液５リットル中に５分間浸漬した。キュウリを酢酸水溶液から取り出して、無菌のポリエチレン袋に入れて、５℃の冷蔵庫に３日間保存し、３日後に冷蔵庫から取り出して、キュウリに付着している一般生菌数および大腸菌群数を上記した方法で測定したところ、それぞれ８０ＣＦＵ／ｇおよび検出限界未満（１０ＣＦＵ／ｇ未満）であった。また、冷蔵庫から取り出したキュウリを適当な大きさにカットしてそのまま１０名のパネラーに食してもらい、その外観、食感、味および風味を上記の表１に記載した評価基準にしたがって評価してもらいその平均値を採ったところ、下記の表２に示すとおりであった。 (5) Of the 30 cucumbers taken out from the sodium hypochlorite aqueous solution in (3) above, another 5 cucumbers are placed in 5 liters of an acetic acid aqueous solution at a temperature of 25 ° C. and a concentration of 0.1% by weight for 5 minutes. Soaked. Remove the cucumber from the acetic acid aqueous solution, place it in a sterile polyethylene bag, store it in a refrigerator at 5 ° C. for 3 days, remove it from the refrigerator 3 days later, and count the number of viable bacteria and coliform bacteria adhering to the cucumber above. The measured values were 80 CFU / g and less than the detection limit (less than 10 CFU / g), respectively. In addition, the cucumber taken out of the refrigerator is cut into an appropriate size and directly eaten by 10 panelists, and its appearance, texture, taste and flavor are evaluated according to the evaluation criteria described in Table 1 above. When the average value was obtained, it was as shown in Table 2 below.
（６） まな板および包丁を中性洗剤で洗浄後、熱湯をかけ、さらにアルコールを使用して拭き取りを行って十分に除菌・消毒し、まな板および包丁に付着している一般生菌数および大腸菌群数を１０ＣＦＵ／１００ｃｍ2未満となるようにした。
なお、除菌・消毒後にまな板および包丁に付着していた一般生菌数および大腸菌群数は、次のようにして測定した。
(6) After washing the cutting board and kitchen knife with a neutral detergent, apply hot water, wipe with alcohol and thoroughly disinfect and disinfect, and the number of viable bacteria and E. coli adhering to the cutting board and kitchen knife The number of groups was set to be less than 10 CFU / 100 cm 2 .
In addition, the number of general viable bacteria and the number of coliforms adhering to the cutting board and knife after sterilization / disinfection were measured as follows.
［まな板および包丁に付着していた一般生菌数および大腸菌群数の測定］
滅菌水１ｍｌに綿棒を浸し、測定対象面１００ｃｍ2（まな板は１０ｍ角、包丁は２ｃｍ×２５ｃｍ×両面）を拭き取り、綿棒を滅菌水にもう一度浸し、試料原液とした。この試料原液中の一般生菌数および大腸菌群数を上記した方法で測定した。
[Measurement of the number of general viable bacteria and coliforms adhering to the cutting board and knife]
A cotton swab was soaked in 1 ml of sterilized water, and the surface to be measured 100 cm 2 (cutting board was 10 m square, knife was 2 cm × 25 cm × both sides) was wiped off, and the swab was once again immersed in sterilized water to obtain a sample stock solution. The number of general viable bacteria and the number of coliform bacteria in this sample stock solution were measured by the method described above.
（７） 上記（６）により除菌・消毒したまな板および包丁を使用し、更に無菌手袋をはめて、上記（３）において次亜塩素酸ナトリウム水溶液から取り出した３０本のキュウリのうちの残りの２０本のキュウリを厚さ約１ｍｍにスライスした。スライスキュウリに付着している一般生菌数および大腸菌群数を上記した方法で測定したところ、それぞれ８０ＣＦＵ／ｇおよび検出限界未満（１０ＣＦＵ／ｇ未満）であった。 (7) Using the cutting board and knife sterilized and disinfected according to (6) above, and further wearing sterile gloves, the remaining of the 30 cucumbers taken out from the sodium hypochlorite aqueous solution in (3) above Twenty cucumbers were sliced to a thickness of about 1 mm. The number of general viable bacteria and the number of coliforms adhering to the sliced cucumber were measured by the method described above, and were 80 CFU / g and less than the detection limit (less than 10 CFU / g), respectively.
（８） 上記（７）で得られたスライスキュウリの１／３を無菌のポリエチレン袋に入れて、５℃の冷蔵庫に３日間保存し、３日後に冷蔵庫から取り出し、冷蔵庫から取り出したスライスキュウリに付着している一般生菌数および大腸菌群数を上記した方法で測定したところ、それぞれ４．８×１０2ＣＦＵ／ｇおよび検出限界未満（１０ＣＦＵ／ｇ未満）であった。また、スライスキュウリを水道水で軽く洗った後（水道水を流しながら１分間洗浄）、１０名のパネラーに食してもらい、その外観、食感、味および風味を上記の表１に記載した評価基準にしたがって評価してもらいその平均値を採ったところ、下記の表２に示すとおりであった。 (8) 1/3 of the sliced cucumber obtained in (7) above is put in a sterile polyethylene bag and stored in a refrigerator at 5 ° C. for 3 days. After 3 days, the sliced cucumber is taken out from the refrigerator, and then removed from the refrigerator. The number of adhering viable bacteria and coliform bacteria was measured by the above-described method, and found to be 4.8 × 10 2 CFU / g and less than the detection limit (less than 10 CFU / g), respectively. Moreover, after washing sliced cucumber lightly with tap water (washing for 1 minute while running tap water), 10 panelists were asked to eat, and the appearance, texture, taste and flavor described in Table 1 above were evaluated. When the average value was evaluated according to the criteria, it was as shown in Table 2 below.
（９） 上記（７）で得られたスライスキュウリの１／３を有効塩素濃度２００ｐｐｍ、温度１８℃の次亜塩素酸ナトリウム水溶液２０リットル中に１０分間浸漬した。スライスキュウリを次亜塩素酸ナトリウム水溶液から取り出して、スライスキュウリに付着している一般生菌数および大腸菌群数を上記した方法で測定したところ、それぞれ５０ＣＦＵ／ｇおよび検出限界未満（１０ＣＦＵ／ｇ未満）であった。 (9) One third of the sliced cucumber obtained in (7) was immersed in 20 liters of an aqueous sodium hypochlorite aqueous solution having an effective chlorine concentration of 200 ppm and a temperature of 18 ° C. for 10 minutes. The sliced cucumber was taken out from the sodium hypochlorite aqueous solution, and the number of general viable bacteria and coliform group adhering to the sliced cucumber were measured by the above-mentioned methods. As a result, 50 CFU / g and less than the detection limit (less than 10 CFU / g, respectively) )Met.
（１０） 上記（９）で得られた次亜塩素酸ナトリウム水溶液で処理した後のスライスキュウリ（約７００ｇ）を、温度２５℃、濃度０．１質量％の酢酸水溶液５リットル中に５分間浸漬した。スライスキュウリを酢酸水溶液から取り出して、スライスキュウリに付着している一般生菌数および大腸菌群数を上記した方法で測定したところ、それぞれ３０ＣＦＵ／ｇおよび検出限界未満（１０ＣＦＵ／ｇ未満）であった。このスライスキュウリを無菌のポリエチレン袋に入れて、５℃の冷蔵庫に３日間保存し、３日後に冷蔵庫から取り出して、キュウリに付着している一般生菌数および大腸菌群数を上記した方法で測定したところ、それぞれ２．９×１０2ＣＦＵ／ｇおよび検出限界未満（１０ＣＦＵ／ｇ未満）であった。また、冷蔵庫から取り出したスライスキュウリを１０名のパネラーに食してもらい、その外観、食感、味および風味を上記の表１に記載した評価基準にしたがって評価してもらいその平均値を採ったところ、下記の表２に示すとおりであった。 (10) The sliced cucumber (about 700 g) after being treated with the sodium hypochlorite aqueous solution obtained in (9) above is immersed in 5 liters of an acetic acid aqueous solution having a temperature of 25 ° C. and a concentration of 0.1% by mass for 5 minutes. did. The sliced cucumber was taken out from the acetic acid aqueous solution, and the number of general viable bacteria and coliform group adhering to the sliced cucumber were measured by the above-mentioned method. . Put this sliced cucumber in a sterile polyethylene bag, store it in a refrigerator at 5 ° C. for 3 days, take it out from the refrigerator after 3 days, and measure the number of general viable bacteria and coliform bacteria adhering to the cucumber by the method described above. The results were 2.9 × 10 2 CFU / g and less than the detection limit (less than 10 CFU / g), respectively. In addition, when 10 panelists eat sliced cucumbers taken out from the refrigerator, the appearance, texture, taste and flavor are evaluated according to the evaluation criteria described in Table 1 above and the average value is taken. As shown in Table 2 below.
《比較例１》
（１） キュウリ３２本（約３ｋｇ）を常温（２５℃）の水道水で１分間流し洗いし、濃度０．１質量％の中性洗剤（サラヤ株式会社製「ヤシノミ洗剤」）水溶液（温度２５℃）３０リットル中に５分間浸漬し、浸漬途中にキュウリを水溶液中で２回撹拌して洗浄した。この後、常温の水道水で１分間流し洗いし、十分すすいだ。このすすぎ後に、キュウリに付着している一般生菌数および大腸菌群数を上記した方法で測定したところ、それぞれ１．５×１０5ＣＦＵ／ｇおよび６．０×１０2ＣＦＵ／ｇであった。
<< Comparative Example 1 >>
(1) Rinse 32 cucumbers (about 3 kg) with tap water at room temperature (25 ° C.) for 1 minute, and a 0.1% by weight neutral detergent (“Yashimi detergent” manufactured by Saraya Co., Ltd.) aqueous solution (temperature 25 C.) It was immersed in 30 liters for 5 minutes, and the cucumber was stirred and washed twice in the aqueous solution during the immersion. After this, it was rinsed with room temperature tap water for 1 minute and rinsed thoroughly. After this rinsing, the number of general viable bacteria and coliforms adhering to the cucumber were measured by the method described above, and were 1.5 × 10 5 CFU / g and 6.0 × 10 2 CFU / g, respectively. .
（２） 次いで、キュウリ３１本のヘタをとり、温度６０℃の温水２０リットル中にホール状のままで１０分間浸漬した。この浸漬途中（浸漬後３分と６分の時点）にキュウリを温水中で２回撹拌した。キュウリを温水から取り出して、キュウリに付着している一般生菌数および大腸菌群数を上記した方法で測定したところ、それぞれ４．０×１０2ＣＦＵ／ｇおよび検出限界未満（１０ＣＦＵ／ｇ未満）であった。 (2) Next, 31 pieces of cucumber were taken and immersed in 20 liters of hot water at a temperature of 60 ° C. for 10 minutes while remaining in a hole shape. During this immersion (3 and 6 minutes after immersion), the cucumber was stirred twice in warm water. The cucumber was taken out of the hot water and the number of viable bacteria and coliforms adhering to the cucumber were measured by the above-described method. The results were 4.0 × 10 2 CFU / g and less than the detection limit (less than 10 CFU / g), respectively. Met.
（３） まな板および包丁を中性洗剤で洗浄後、熱湯をかけ、さらにアルコールを使用して拭き取りを行って十分に除菌・消毒し、まな板および包丁に付着している一般生菌数および大腸菌群数を１０ＣＦＵ／１００ｃｍ2未満となるようにした。
なお、除菌・消毒後にまな板および包丁に付着していた一般生菌数および大腸菌群数は、実施例１と同様にして測定した。このようにして除菌・消毒したまな板および包丁を使用し、更に無菌手袋をはめて、上記（２）において温水から取り出した３０本のキュウリを厚さ約１ｍｍにスライスした。スライスキュウリに付着している一般生菌数および大腸菌群数を上記した方法で測定したところ、それぞれ６．１×１０2ＣＦＵ／ｇおよび検出限界未満（１０ＣＦＵ／ｇ未満）であった。また、このスライスキュウリを無菌のポリエチレン袋に入れて、５℃の冷蔵庫に３日間保存し、３日後に冷蔵庫から取り出し、冷蔵庫から取り出したスライスキュウリに付着している一般生菌数および大腸菌群数を上記した方法で測定したところ、それぞれ６．６×１０3ＣＦＵ／ｇおよび１０ＣＦＵ／ｇであった。また、スライスキュウリを１０名のパネラーに食してもらい、その外観、食感、味および風味を上記の表１に記載した評価基準にしたがって評価してもらいその平均値を採ったところ、下記の表２に示すとおりであった。
(3) After washing the cutting board and kitchen knife with a neutral detergent, apply hot water, wipe with alcohol and thoroughly disinfect and disinfect, and the number of viable bacteria and E. coli adhering to the cutting board and kitchen knife The number of groups was set to be less than 10 CFU / 100 cm 2 .
The number of general viable bacteria and the number of coliforms adhering to the cutting board and knife after sterilization / disinfection were measured in the same manner as in Example 1. Using the cutting board and kitchen knife sterilized and disinfected in this way, further wearing sterile gloves, the 30 cucumbers taken out from the warm water in (2) were sliced to a thickness of about 1 mm. The number of general viable bacteria and coliforms adhering to the sliced cucumber were measured by the method described above, and were 6.1 × 10 2 CFU / g and less than the detection limit (less than 10 CFU / g), respectively. In addition, this sliced cucumber is put in a sterile polyethylene bag, stored in a refrigerator at 5 ° C. for 3 days, taken out from the refrigerator after 3 days, and the number of general viable bacteria and coliform bacteria adhering to the sliced cucumber taken out from the refrigerator Was 6.6 × 10 3 CFU / g and 10 CFU / g, respectively. In addition, 10 panelists eat sliced cucumber, and the appearance, texture, taste and flavor were evaluated according to the evaluation criteria described in Table 1 above, and the average value was taken. 2 as shown.
上記実施例１および比較例１の結果をまとめると、以下の表２に示すとおりである。 The results of Example 1 and Comparative Example 1 are summarized as shown in Table 2 below.
上記の表２の結果にみるように、キュウリには元々かなり多くの菌類が付着しており、常温の水道水や中性洗剤液による洗浄だけでは、菌類が十分には除去できない。そして、表２に示した比較例１の結果に見るように、キュウリを６０℃の温水で処理するとキュウリに付着している菌類はかなり除菌されるものの、その除菌効果は未だ十分ではなく、特に温水で処理したキュウリをカット（スライス）すると菌類が再度付着して汚染されることがわかる。 As can be seen from the results in Table 2 above, quite a lot of fungi are originally attached to the cucumber, and the fungi cannot be sufficiently removed only by washing with room temperature tap water or neutral detergent solution. And as seen in the results of Comparative Example 1 shown in Table 2, when cucumber is treated with hot water at 60 ° C., the fungi attached to cucumber are considerably sterilized, but the sterilizing effect is not yet sufficient. In particular, it can be seen that when cucumber treated with warm water is cut (sliced), the fungi adhere again and become contaminated.
それに対して、実施例１では、キュウリをホール状で温水で処理した後に、更にホール状で有効塩素濃度が３０〜３００ｐｐｍの範囲にある低濃度の殺菌料（次亜塩素酸ナトリウム水溶液）で処理していることにより、除菌が十分になされ、それをスライス（カット）した後でも菌類の付着や増殖が防止される。しかも、実施例１による場合は、キュウリの品質の低下が殆どなく、キュウリ本来の外観、食感、味、風味を保持している。特に、スライスしたキュウリを、再度低濃度の殺菌料（次亜塩素酸ナトリウム水溶液）で処理し、それを酢酸水溶液で処理した場合には、菌類の数が大幅に低減していて、しかも外観、食感、味、風味の点でも極めて優れるカット（スライス）キュウリが得られる。 On the other hand, in Example 1, after processing cucumber in the shape of a hole with warm water, it is further processed with a low concentration sterilant (sodium hypochlorite aqueous solution) that is in the range of a hole and has an effective chlorine concentration of 30 to 300 ppm. By doing so, sterilization is sufficiently performed, and adhesion and growth of fungi are prevented even after slicing (cutting) it. Moreover, in the case of Example 1, the quality of the cucumber is hardly deteriorated and the original appearance, texture, taste and flavor of the cucumber are maintained. In particular, when the sliced cucumber is treated again with a low-concentration fungicide (sodium hypochlorite aqueous solution) and then treated with an acetic acid aqueous solution, the number of fungi is greatly reduced, and the appearance, A cut (sliced) cucumber that is extremely excellent in terms of texture, taste and flavor is obtained.
本発明による場合は、生の野菜が本来有している外観、食感、味、風味などを損なうことなくそのまま良好に保持しながら、生の野菜に付着している菌類などの微生物を十分に除去して、安全性および衛生性に優れ、しかも鮮度、外観、食感、味、風味に優れる除菌された生の野菜を提供することができる。
In the case of the present invention, microorganisms such as fungi adhering to raw vegetables can be sufficiently retained while maintaining good intact without sacrificing the appearance, texture, taste, flavor, etc. inherent to raw vegetables. By removing it, it is possible to provide a sterilized raw vegetable which is excellent in safety and hygiene and is excellent in freshness, appearance, texture, taste and flavor.
Claims (5)
The hall-shaped raw vegetables sterilized by the sterilization method according to any one of claims 1 to 3 are cut into strips to obtain cut vegetables, and the cut vegetables further have an effective chlorine concentration of 30 to 30. A method of preparing a sterilized raw cut vegetable by treating with 300 ppm sodium hypochlorite aqueous solution or hypochlorous acid water again and then treating with an organic acid-containing aqueous solution.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008067669A (en) * | 2006-09-15 | 2008-03-27 | Q P Corp | Method for producing sterilized cucumber, and processed food using the same |
| JP2009268394A (en) * | 2008-05-02 | 2009-11-19 | Shinwa:Kk | Method and apparatus for sterilizing food product using microbubble-mixed sodium hypochlorite diluent |
| JP2010148370A (en) * | 2008-12-24 | 2010-07-08 | Sanei Gen Ffi Inc | Method for sterilizing vegetable |
| JP2014100101A (en) * | 2012-11-20 | 2014-06-05 | Q P Corp | Method of manufacturing container-packed cut vegetables |
| JP2014103951A (en) * | 2012-11-29 | 2014-06-09 | Q P Corp | Container-packed cut vegetable |
| WO2016167362A1 (en) * | 2015-04-15 | 2016-10-20 | キユーピー 株式会社 | Sterilization device for cut vegetable, sterilization system, sterilization method, and sterilized cut vegetable |
| JP2017093369A (en) * | 2015-11-26 | 2017-06-01 | キユーピー株式会社 | Cut welsh onion manufacturing method |
| KR20210062790A (en) * | 2019-11-21 | 2021-06-01 | 한국식품연구원 | Spring Chinese cabbage cellar and storage method using this |
| WO2024077836A1 (en) * | 2022-10-12 | 2024-04-18 | 江苏省农业科学院 | Broccoli preservation method for simple cold-chain circulation |
-
2003
- 2003-12-03 JP JP2003404351A patent/JP4363966B2/en not_active Expired - Lifetime
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008067669A (en) * | 2006-09-15 | 2008-03-27 | Q P Corp | Method for producing sterilized cucumber, and processed food using the same |
| JP4712656B2 (en) * | 2006-09-15 | 2011-06-29 | キユーピー株式会社 | Method for producing sterilized cucumber and method for producing processed food using the same |
| JP2009268394A (en) * | 2008-05-02 | 2009-11-19 | Shinwa:Kk | Method and apparatus for sterilizing food product using microbubble-mixed sodium hypochlorite diluent |
| JP4594996B2 (en) * | 2008-05-02 | 2010-12-08 | 株式会社 シンワ | Food sterilization method and apparatus using microbubble mixed sodium hypochlorite diluent |
| JP2010148370A (en) * | 2008-12-24 | 2010-07-08 | Sanei Gen Ffi Inc | Method for sterilizing vegetable |
| JP2014100101A (en) * | 2012-11-20 | 2014-06-05 | Q P Corp | Method of manufacturing container-packed cut vegetables |
| JP2014103951A (en) * | 2012-11-29 | 2014-06-09 | Q P Corp | Container-packed cut vegetable |
| WO2016167362A1 (en) * | 2015-04-15 | 2016-10-20 | キユーピー 株式会社 | Sterilization device for cut vegetable, sterilization system, sterilization method, and sterilized cut vegetable |
| JPWO2016167362A1 (en) * | 2015-04-15 | 2018-02-22 | キユーピー株式会社 | Sterilizer for cut vegetables, sterilization system, sterilization method, and sterilized cut vegetables |
| JP2017093369A (en) * | 2015-11-26 | 2017-06-01 | キユーピー株式会社 | Cut welsh onion manufacturing method |
| KR20210062790A (en) * | 2019-11-21 | 2021-06-01 | 한국식품연구원 | Spring Chinese cabbage cellar and storage method using this |
| KR102441281B1 (en) * | 2019-11-21 | 2022-09-13 | 한국식품연구원 | Spring Chinese cabbage cellar and storage method using this |
| WO2024077836A1 (en) * | 2022-10-12 | 2024-04-18 | 江苏省农业科学院 | Broccoli preservation method for simple cold-chain circulation |
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