JP3310264B2 - Preservation method of cut vegetables and manufacturing method of cut vegetables packed in containers - Google Patents
Preservation method of cut vegetables and manufacturing method of cut vegetables packed in containersInfo
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- JP3310264B2 JP3310264B2 JP2000322726A JP2000322726A JP3310264B2 JP 3310264 B2 JP3310264 B2 JP 3310264B2 JP 2000322726 A JP2000322726 A JP 2000322726A JP 2000322726 A JP2000322726 A JP 2000322726A JP 3310264 B2 JP3310264 B2 JP 3310264B2
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- vegetables
- solution
- cut
- hypochlorite
- cut vegetables
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Description
【０００１】[0001]
【発明の属する技術分野】本発明は、カット野菜の保存
方法及び容器詰めカット野菜の製造方法に関する。The present invention relates to a method for storing cut vegetables and a method for producing cut vegetables packed in containers.
【０００２】[0002]
【従来の技術】カップ野菜やカット野菜は、細菌が繁殖
して腐敗しやすいため、これを保存するため従来より種
々の工夫がされている。その一例として、特開平６−４
６８１２号公報に提案されているように、野菜をまず次
亜塩素酸塩溶液で処理し、水洗した後水切りし、これを
保存することが一般に行われている。2. Description of the Related Art Since cup vegetables and cut vegetables are prone to rot due to propagation of bacteria, various methods have been conventionally devised to preserve them. One example is disclosed in JP-A-6-4 / 1994.
As proposed in US Pat. No. 6,812, it is common practice to first treat a vegetable with a hypochlorite solution, wash it with water, drain it, and preserve it.
【０００３】しかしながら、上記従来法によると次亜塩
素酸塩溶液処理直後は野菜付着の細菌が殺菌されている
ものの、保存中に経時的に細菌が繁殖し、野菜が期待す
る程日持ちしない傾向にある。However, according to the above-mentioned conventional method, although bacteria adhered to vegetables are sterilized immediately after the treatment with the hypochlorite solution, the bacteria grow over time during storage, and the vegetables tend not to last as long as expected. is there.
【０００４】本発明者等は、次亜塩素酸塩溶液に代えて
亜塩素酸塩と次亜塩素酸塩溶液で野菜を処理し、水洗せ
ずに使用すれば野菜の保存性が改良されることを発明し
特許出願中である。ところで、この方法によると保存中
に於ける野菜の細菌の増加を抑える効果はあるが、カッ
ト野菜（製品）特にキャベツの千切りを大量生産すると
製品に塩素臭が残り好ましくないことがわかった。[0004] The present inventors have proposed that the preservability of vegetables can be improved by treating vegetables with chlorite and hypochlorite solutions instead of hypochlorite solutions and using them without washing with water. A patent has been filed for this invention. By the way, although this method has an effect of suppressing the increase of bacteria in vegetables during storage, it has been found that chlorine odor remains in the product when cut vegetables (products), especially shredded cabbage, are mass-produced, which is undesirable.
【０００５】[0005]
【発明が解決しようとする課題】そこで、塩素臭を残す
ことなくカット野菜を効果的に保存する方法及び容器詰
めカット野菜の製造方法を提供することを目的としてな
されたものである。SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for effectively storing cut vegetables without leaving a chlorine odor and a method for producing cut vegetables packed in containers.
【０００６】[0006]
【課題を解決するための手段】その目的を達成するた
め、本発明は、（１）カット野菜を亜塩素酸塩と次亜塩
素酸塩を溶解した溶液で処理した後さらに、次亜塩素酸
塩を溶解した溶液で処理し、次に水洗した後水切りし、
この野菜を保存することを特徴とするカット野菜の保存
方法、（２）亜塩素酸塩と次亜塩素酸塩の濃度をそれぞ
れ２５〜１０００ｐｐｍとした溶液を用いることとした
（１）記載のカット野菜の保存方法、（３）カット野菜
を亜塩素酸塩と次亜塩素酸塩を溶解した溶液で処理した
後さらに、次亜塩素酸塩を溶解した溶液で処理し、次に
水洗した後水切りすることを特徴とする容器詰めカット
野菜の製造方法、（４）亜塩素酸塩と次亜塩素酸塩の濃
度をそれぞれ２５〜１０００ｐｐｍとした溶液を用いる
こととした（３）記載の容器詰めカット野菜の製造方
法、からなるものである。In order to achieve the object, the present invention provides (1) treating cut vegetables with a solution in which chlorite and hypochlorite are dissolved, and further treating the cut vegetables with hypochlorous acid. Treat with a solution of salt, then wash with water and drain,
A method for storing cut vegetables, characterized by storing the vegetables, (2) using a solution in which the concentrations of chlorite and hypochlorite are each 25 to 1000 ppm, respectively. Vegetable preservation method, (3) Cut vegetables are treated with a solution in which chlorite and hypochlorite are dissolved, then treated with a solution in which hypochlorite is dissolved, then washed with water, and then drained. (4) A method for producing a packaged cut vegetable, wherein (4) a solution in which the concentrations of chlorite and hypochlorite are each 25 to 1000 ppm is used. A method for producing vegetables.
【０００７】以下本発明を詳述する。本発明に於いて
「カット野菜」とは、キャベツ、サラダ菜、ハクサイ等
の青果類の不可食部を除去し、可食部を千切り状や角切
り状にカットした野菜をいう。また「亜塩素酸塩」と
は、亜塩素酸ナトリウム（亜塩素酸ソーダ）、亜塩素酸
カリウム等の亜塩素酸の水素が金属に置換されて生ずる
塩を、そして「次亜塩素酸塩」とは、次亜塩素酸ナトリ
ウム（次亜塩素酸ソーダ）、次亜塩素酸カリウム等の次
亜塩素酸の水素が金属に置換されて生ずる塩をいうが、
殺菌剤として食品衛生法上認可されている亜塩素酸ソー
ダと次亜塩素酸ソーダを用いるのが実用的である。な
お、この溶液のｐＨは特に調整する必要はないが、ｐＨ
４．０〜８．０に調整してもよい。さらに「水切り」と
は、野菜に遠心力等を与えたり、野菜をそのまましばら
く放置したりして、野菜に付着した液状物を除くことを
いい、「保存」とは、野菜をプラスチック容器やガスバ
リア性のある袋等の容器に詰めて常温、チルド又は冷凍
で保管することをいう。Hereinafter, the present invention will be described in detail. In the present invention, the term "cut vegetables" refers to vegetables in which inedible portions of fruits and vegetables such as cabbage, salad vegetables, and Chinese cabbage are removed, and the edible portions are cut into a slice or a square. The term "chlorite" refers to a salt formed by replacing hydrogen of chlorite such as sodium chlorite (sodium chlorite) or potassium chlorite with a metal, and "hypochlorite". The term “sodium hypochlorite (sodium hypochlorite)” refers to salts formed by the replacement of hydrogen of hypochlorous acid with metal such as potassium hypochlorite,
It is practical to use sodium chlorite and sodium hypochlorite, which are approved under the Food Sanitation Act, as fungicides. The pH of this solution does not need to be particularly adjusted,
It may be adjusted to 4.0 to 8.0. Furthermore, "draining" refers to applying centrifugal force or the like to the vegetables or leaving the vegetables as they are for a while to remove the liquid substances adhering to the vegetables. "Preservation" refers to storing the vegetables in a plastic container or gas barrier. Packing at room temperature, chilled or frozen in containers such as sexual bags.
【０００８】[0008]
【発明の実施の形態】本発明の実施に当たって、まず原
料の野菜を用意する。この野菜が泥付の場合は水洗して
泥を除去し、また、茎や枯れ葉部等の不可食部がある場
合包丁等で取り除く。そして、この野菜をカットしその
まま用いるか、又はこれをブランチング、煮熟等の好み
の処理をする。次に、このカット野菜を亜塩素酸塩と次
亜塩素酸塩を溶解した溶液で処理する。この処理の方法
としては、カット野菜をこの溶液中に浸漬する又は野菜
をこの溶液で洗浄する、或いは野菜にこの溶液を噴霧す
る等の野菜の表面にこの溶液を付着させる手段を施せば
良い。ここで用いる溶液の亜塩素酸塩と次亜塩素酸塩の
濃度はそれぞれ２５〜１０００好ましくは１００〜６０
０ｐｐｍが望ましい。その濃度が低過ぎるとカット野菜
の保存効果がなくなり、一方あまり高過ぎてもその保存
効果は向上せず経済的でないからである。BEST MODE FOR CARRYING OUT THE INVENTION In carrying out the present invention, a raw material vegetable is first prepared. When the vegetables are muddy, they are washed with water to remove mud, and when there are inedible parts such as stems and dead leaves, they are removed with a kitchen knife or the like. Then, the vegetable is cut and used as it is, or the vegetable is subjected to a desired treatment such as blanching or boiling. Next, the cut vegetables are treated with a solution in which chlorite and hypochlorite are dissolved. As a method of this treatment, a means for attaching the solution to the surface of the vegetables, such as immersing the cut vegetables in the solution, washing the vegetables with the solution, or spraying the solution on the vegetables, may be used. The concentration of chlorite and hypochlorite in the solution used here is 25 to 1000, preferably 100 to 60, respectively.
0 ppm is desirable. If the concentration is too low, the preservation effect of the cut vegetables is lost, while if it is too high, the preservation effect does not improve and it is not economical.
【０００９】次にカット野菜を上記溶液から取り出し、
さらに次亜塩素酸を溶解した溶液で処理する。この処理
の方法は、カット野菜をこの溶液中に浸漬する等上記一
度目の処理法と同じでよい。また用いる溶液の次亜塩素
酸の濃度は２５〜１０００好ましくは５０〜６００ｐｐ
ｍが望ましい。その濃度が低過ぎるとカット野菜の保存
効果がなくなり、一方あまり高過ぎてもその保存効果は
向上せず経済的でないからである。Next, the cut vegetables are taken out of the above solution,
Further, the solution is treated with a solution in which hypochlorous acid is dissolved. The method of this treatment may be the same as that of the first treatment, such as immersing the cut vegetables in the solution. The concentration of hypochlorous acid in the solution used is 25 to 1000, preferably 50 to 600 pp.
m is desirable. If the concentration is too low, the preservation effect of the cut vegetables is lost, while if it is too high, the preservation effect does not improve and it is not economical.
【００１０】次にカット野菜を上記溶液から取り出し、
水洗した後水切りする。水洗はカット野菜を流水中又は
清水中に浸漬するか、またはカット野菜にシャワー水を
かければよい。また水切りは野菜を遠心分離機にかけた
り、またはザル上にカット野菜を３０分程度放置すれば
よい。Next, the cut vegetables are removed from the solution,
After washing with water, drain. The washing may be performed by immersing the cut vegetables in running water or fresh water, or by showering the cut vegetables with shower water. For draining, the vegetables may be centrifuged or the cut vegetables may be left on a colander for about 30 minutes.
【００１１】最後に、水切りしたカット野菜をプラスチ
ック容器やガスバリア性のある袋等の容器に詰めて製
し、保存する。保存温度に特に制限はないが、４〜１５
℃程度で保存すると野菜の生鮮状態が保たれやすい。Finally, the drained cut vegetables are packed in a container such as a plastic container or a bag having gas barrier properties, produced and stored. The storage temperature is not particularly limited, but 4 to 15
When stored at around ℃, freshness of vegetables is easily maintained.
【００１２】[0012]
【作用】本発明に於いては、まずカット野菜を亜塩素酸
塩と次亜塩素酸塩を溶解した溶液で処理するので、溶液
のｐＨを調整しなくても次の反応が生じて溶液が中性乃
至弱アルカリ性となることにより二酸化塩素を発生し、
この二酸化塩素が野菜に付着ている細菌を効果的に殺菌
することになる。したがって次亜塩素酸ソーダ単独を溶
解した溶液を使用する従来法よりもカット野菜の初菌数
を減少させることができる。In the present invention, cut vegetables are first treated with a solution in which chlorite and hypochlorite are dissolved, so that the next reaction occurs without adjusting the pH of the solution, and the solution is produced. Generates chlorine dioxide by becoming neutral or weakly alkaline,
This chlorine dioxide effectively kills bacteria attached to vegetables. Therefore, the number of initial bacteria of cut vegetables can be reduced as compared with the conventional method using a solution in which sodium hypochlorite alone is dissolved.
【００１３】[0013]
【化１】 Embedded image
【００１４】そして、さらにこのカット野菜を次亜塩素
酸塩を溶解した溶液で処理するので、カット野菜の菌数
をさらに１オーダー減少させることができる。またこれ
らの処理が終了したカット野菜は水洗するので、野菜に
付着した亜塩素酸塩や次亜塩素酸塩は除かれ、カット野
菜に塩素臭が残ることはない。Further, since the cut vegetables are treated with a solution in which hypochlorite is dissolved, the number of bacteria of the cut vegetables can be further reduced by one order. Since the cut vegetables after these treatments are washed with water, chlorite and hypochlorite adhering to the vegetables are removed, and the cut vegetables do not have chlorine odor.
【００１５】以下、本発明の実施例と試験例を述べる。Hereinafter, examples and test examples of the present invention will be described.
【実施例】実施例１ 幅１ｍｍに千切りにしたカットキャベツを亜塩素酸ソー
ダと次亜塩素酸ソーダをそれぞれ２００ｐｐｍ溶解した
溶液中に５分間浸漬して取り出し、さらにこれを次亜塩
素酸ソーダを２００ｐｐｍ溶解した溶液中に５分間浸漬
して取り出した。次にこのカットキャベツを５分間流水
中で水洗した後遠心分離機にかけて（50Ｇ 0.5分間）水
切りした。そしてこのカットキャベツ２００ｇずつをガ
スバリヤ性のある合成樹脂製の袋に充填・密封し、チル
ド流通用のカットキャベツとした。EXAMPLE 1 A cut cabbage cut into 1 mm wide pieces was immersed in a solution in which 200 ppm of sodium chlorite and 200 ppm of sodium hypochlorite were dissolved respectively for 5 minutes and taken out. It was immersed in a solution in which 200 ppm was dissolved for 5 minutes and taken out. Next, the cut cabbage was washed with running water for 5 minutes and then drained by centrifugation (50 G for 0.5 minutes). Then, 200 g each of the cut cabbage was filled and sealed in a bag made of a synthetic resin having gas barrier properties to obtain a cut cabbage for chilled distribution.
【００１６】実施例２ 約４ｃｍ角に切ったカットレタスを実施例１に準じて処
理しチルド流通用のカットレタス（合成樹脂製の袋詰、
２００ｇ）を製した。Example 2 A cut lettuce cut into about 4 cm squares was processed in the same manner as in Example 1, and cut lettuce for chilled distribution (bagged with synthetic resin,
200 g).
【００１７】[0017]
【試験例】試験例１（一般生菌テスト） 下記の３種のサンプルを用意した。 テスト区 幅１ｍｍに千切りしたカットキャベツを亜塩素酸ソーダ
と次亜塩素酸ソーダをそれぞれ２００ｐｐｍ溶解した溶
液中に５分間浸漬して、取り出し、さらにこれを次亜塩
素酸ソーダを２００ｐｐｍ溶解した溶液中に５分間浸漬
して取り出し、次にこのカットキャベツを５分間流水中
で水洗した後遠心分離機にかけて（50Ｇ0.5分間）水切
りしたもの。 対照区１ テスト区と同じカットキャベツを次亜塩素酸ソーダと次
亜塩素酸ソーダを２００ｐｐｍを溶解した溶液中に５分
間浸漬した後取り出し、これを水洗いせずに遠心分離機
にかけて（50Ｇ 0.5分間）水切りしたもの。 対照区２ テスト区と同じカットキャベツを亜塩素酸ソーダと次亜
塩素酸ソーダをそれぞれ２００ｐｐｍを溶解した溶液中
に５分間浸漬した後取り出し、次にこれを５分間流水中
で水洗した後遠心分離機にかけて（50Ｇ 0.5分間）水切
りしたもの。Test Example Test Example 1 (General viable cell test) The following three types of samples were prepared. Test section The cut cabbage cut into 1 mm width pieces was immersed in a solution in which 200 ppm of sodium chlorite and sodium hypochlorite were dissolved respectively for 5 minutes, taken out, and further extracted in a solution in which 200 ppm of sodium hypochlorite was dissolved. The cut cabbage was rinsed in running water for 5 minutes, and then drained by centrifugation (50 G for 0.5 minutes). Control Section 1 The same cut cabbage as in the test section was immersed in a solution of sodium hypochlorite and 200 ppm of sodium hypochlorite dissolved in 200 ppm for 5 minutes, taken out, and centrifuged without washing with water (50 G for 0.5 minute). ) Drained. Control section 2 The same cut cabbage as in the test section was immersed in a solution of 200 ppm each of sodium chlorite and sodium hypochlorite for 5 minutes, taken out, washed with running water for 5 minutes, and then centrifuged. Drained with a machine (50G for 0.5 minutes).
【００１８】次に、各サンプルについて製造直後の一般
生菌数を測定した後、サンプル毎に合成樹脂製シートか
らなる袋に詰めてこれらを５℃の恒温器に保管し、保管
５日後の各サンプルの一般生菌数を測定したところ、表
１の結果が得られた。なお、テスト区及び対照区１、同
２の処理前に用いたカットキャベツの一般生菌数は２．
０×１０6／サンプル１gであった。Next, after measuring the number of general viable bacteria immediately after production for each sample, each sample was packed in a bag made of a synthetic resin sheet, and these were stored in a thermostat at 5 ° C. When the general viable cell count of the sample was measured, the results shown in Table 1 were obtained. The general viable cell count of the cut cabbage used before the treatment in the test section and the control section 1 and 2 was 2.
It was 0 × 10 6 / g of sample.
【００１９】[0019]
【表１】 [Table 1]
【００２０】表１より、カット野菜を次亜塩素酸塩・亜
塩素酸塩溶液で処理し、さらに次亜塩素酸塩溶液で処理
すればその後カット野菜を水洗しても一般生菌の初菌数
が少なく、また保管中に於いてその菌の増殖の抑制に効
果があることが理解できる。From Table 1, it can be seen that the cut vegetables are treated with a hypochlorite / chlorite solution and then treated with a hypochlorite solution. It can be understood that the number is small and that it is effective in suppressing the growth of the bacterium during storage.
【００２１】[0021]
【試験例】試験例２（塩素臭テスト） 試験例１と同じサンプルについて試験例１と同じ条件で
保管し、サンプルの塩素臭を観察したところ、表２の結
果が得られた。Test Example 2 Test Example 2 (Chlorine Odor Test) The same sample as in Test Example 1 was stored under the same conditions as in Test Example 1 and the chlorine odor of the sample was observed. The results shown in Table 2 were obtained.
【００２２】[0022]
【表２】 [Table 2]
【００２３】表２より、カット野菜を亜塩素酸塩・次亜
塩素酸塩溶液で処理し、さたに次亜塩素酸塩溶液で処理
した後これを水洗すれば、塩素臭のないカット野菜が得
られることが理解できる。According to Table 2, the cut vegetables are treated with a chlorite / hypochlorite solution, further treated with a hypochlorite solution, and then washed with water. It can be understood that is obtained.
【００２４】[0024]
【発明の効果】本発明は、カット野菜を亜塩素酸塩と次
亜塩素酸塩を溶解した溶液で処理し、さらに次亜塩素酸
塩溶液で処理し、次にこれを水洗した後水切りし、容器
に詰めているので、塩素臭を付着させないで生鮮状態の
ままカット野菜を保存できる。According to the present invention, cut vegetables are treated with a solution in which chlorite and hypochlorite are dissolved, further treated with a hypochlorite solution, and then washed with water and then drained. Because it is packed in a container, cut vegetables can be preserved in a fresh state without attaching chlorine odor.
Claims (4)
を溶解した溶液で処理した後さらに、次亜塩素酸塩を溶
解した溶液で処理し、次に水洗した後水切りし、この野
菜を保存することを特徴とするカット野菜の保存方法。Claims 1. A cut vegetable is treated with a solution in which chlorite and hypochlorite are dissolved, further treated with a solution in which hypochlorite is dissolved, and then washed with water and drained. A method for storing cut vegetables, which comprises storing vegetables.
ぞれ２５〜１０００ｐｐｍとした溶液を用いることとし
た請求項１記載のカット野菜の保存方法。2. The method for preserving cut vegetables according to claim 1, wherein a solution in which the concentrations of chlorite and hypochlorite are each 25 to 1000 ppm is used.
を溶解した溶液で処理した後さらに、次亜塩素酸塩を溶
解した溶液で処理し、次に水洗した後水切りすることを
特徴とする容器詰めカット野菜の製造方法。3. A method in which cut vegetables are treated with a solution in which chlorite and hypochlorite are dissolved, further treated with a solution in which hypochlorite is dissolved, and then washed with water and then drained. Characteristic method of manufacturing cut vegetables packed in containers.
ぞれ２５〜１０００ｐｐｍとした溶液を用いることとし
た請求項３記載の容器詰めカット野菜の製造方法。4. The method according to claim 3, wherein a solution in which the concentrations of chlorite and hypochlorite are each 25 to 1000 ppm is used.
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| JP2000322726A JP3310264B2 (en) | 1999-11-01 | 2000-10-23 | Preservation method of cut vegetables and manufacturing method of cut vegetables packed in containers |
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| JP2000322726A JP3310264B2 (en) | 1999-11-01 | 2000-10-23 | Preservation method of cut vegetables and manufacturing method of cut vegetables packed in containers |
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| JP4861940B2 (en) * | 2007-09-18 | 2012-01-25 | キユーピー株式会社 | Method for producing packaging container stuffed vegetables and discoloration prevention material |
| JP5075059B2 (en) * | 2008-08-22 | 2012-11-14 | キユーピー株式会社 | Containerized salad |
| US20130323375A1 (en) * | 2010-11-05 | 2013-12-05 | The University Of Tokushima | Method for sterilizing fruits and vegetables |
| JP2014100101A (en) * | 2012-11-20 | 2014-06-05 | Q P Corp | Method of manufacturing container-packed cut vegetables |
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| JPS55131345A (en) * | 1979-03-29 | 1980-10-13 | Minoru Kimura | Method for keeping freshness of vegetable |
| JPH05103587A (en) * | 1991-10-17 | 1993-04-27 | Hokkaido Reitou Shokuhin Kyokai | Freezing method for salad vegetable |
| JPH0763311B2 (en) * | 1993-02-24 | 1995-07-12 | 岩手県 | Preservation method of cut fruits and vegetables |
| JPH0763312B2 (en) * | 1993-02-24 | 1995-07-12 | 株式会社ダイエー | How to maintain the freshness of cut vegetables |
| JP3262512B2 (en) * | 1997-03-27 | 2002-03-04 | 積水化成品工業株式会社 | Label for keeping freshness and package using the same |
| JP2001095476A (en) * | 1999-10-04 | 2001-04-10 | Shiratori Kagaku Kogyo Kk | Preservative for root vegetable |
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