JP4964075B2 - Method for producing pasteurized leaf vegetables - Google Patents
Method for producing pasteurized leaf vegetables Download PDFInfo
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- JP4964075B2 JP4964075B2 JP2007248982A JP2007248982A JP4964075B2 JP 4964075 B2 JP4964075 B2 JP 4964075B2 JP 2007248982 A JP2007248982 A JP 2007248982A JP 2007248982 A JP2007248982 A JP 2007248982A JP 4964075 B2 JP4964075 B2 JP 4964075B2
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- hypochlorite
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- 235000021384 green leafy vegetables Nutrition 0.000 title claims description 32
- 238000004519 manufacturing process Methods 0.000 title description 10
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 claims description 40
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 21
- 239000000460 chlorine Substances 0.000 claims description 21
- 229910052801 chlorine Inorganic materials 0.000 claims description 21
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 claims description 14
- 238000005406 washing Methods 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 4
- 244000124853 Perilla frutescens Species 0.000 claims description 4
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 3
- 240000007926 Ocimum gratissimum Species 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 description 28
- 241000894006 Bacteria Species 0.000 description 22
- 238000003860 storage Methods 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 241000207923 Lamiaceae Species 0.000 description 14
- 230000001954 sterilising effect Effects 0.000 description 13
- 239000005708 Sodium hypochlorite Substances 0.000 description 12
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 12
- 239000007788 liquid Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- 235000008216 herbs Nutrition 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- QBWCMBCROVPCKQ-UHFFFAOYSA-N chlorous acid Chemical compound OCl=O QBWCMBCROVPCKQ-UHFFFAOYSA-N 0.000 description 5
- 229910001919 chlorite Inorganic materials 0.000 description 4
- 229910052619 chlorite group Inorganic materials 0.000 description 4
- 235000007294 Brassica nipposinica Nutrition 0.000 description 3
- 244000026811 Brassica nipposinica Species 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- NFMHSPWHNQRFNR-UHFFFAOYSA-N hyponitrous acid Chemical compound ON=NO NFMHSPWHNQRFNR-UHFFFAOYSA-N 0.000 description 3
- XTEGARKTQYYJKE-UHFFFAOYSA-M Chlorate Chemical compound [O-]Cl(=O)=O XTEGARKTQYYJKE-UHFFFAOYSA-M 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- UKLNMMHNWFDKNT-UHFFFAOYSA-M sodium chlorite Chemical compound [Na+].[O-]Cl=O UKLNMMHNWFDKNT-UHFFFAOYSA-M 0.000 description 2
- 229960002218 sodium chlorite Drugs 0.000 description 2
- BZSXEZOLBIJVQK-UHFFFAOYSA-N 2-methylsulfonylbenzoic acid Chemical compound CS(=O)(=O)C1=CC=CC=C1C(O)=O BZSXEZOLBIJVQK-UHFFFAOYSA-N 0.000 description 1
- 244000024675 Eruca sativa Species 0.000 description 1
- 235000014755 Eruca sativa Nutrition 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 235000013628 Lantana involucrata Nutrition 0.000 description 1
- 244000062730 Melissa officinalis Species 0.000 description 1
- 235000010654 Melissa officinalis Nutrition 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 description 1
- 235000011203 Origanum Nutrition 0.000 description 1
- 240000000783 Origanum majorana Species 0.000 description 1
- 240000007673 Origanum vulgare Species 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000000183 arugula Nutrition 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 229940077239 chlorous acid Drugs 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- SATVIFGJTRRDQU-UHFFFAOYSA-N potassium hypochlorite Chemical compound [K+].Cl[O-] SATVIFGJTRRDQU-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- WHGBPBQHEFZYHO-UHFFFAOYSA-N sodium hypochlorous acid hypochlorite Chemical compound [Na+].OCl.[O-]Cl WHGBPBQHEFZYHO-UHFFFAOYSA-N 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- DHCDFWKWKRSZHF-UHFFFAOYSA-L thiosulfate(2-) Chemical compound [O-]S([S-])(=O)=O DHCDFWKWKRSZHF-UHFFFAOYSA-L 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Description
本発明は葉野菜であるベビーリーフ又はシソ科のハーブを対象とした殺菌葉野菜の製造方法に関する。詳しくは、原体の菌数が高い葉野菜であるベビーリーフ又はシソ科のハーブにおいて、葉野菜にダメージを与えたり外観を損なうことなく、菌数を低減させた殺菌葉野菜の製造方法に関する。 The present invention relates to a method for producing a sterilized leaf vegetable for baby leaf or Lamiaceae herb which is a leaf vegetable. More specifically, the present invention relates to a method for producing a sterilized leaf vegetable in which the number of bacteria is reduced without damaging the leaf vegetables or impairing the appearance of the baby leaf or Labiatae herb, which is a leaf vegetable having a high number of bacteria in the active ingredient.
近年、コンビニエンスストアーやスーパーの野菜売り場や惣菜売り場には、カップや袋に入った容器詰め野菜やサラダが数多く並んでおり、これらの野菜は既に洗浄殺菌されていることから、開封後そのまま食べられるものとして人気が高まっている。一方でカップや袋に入った容器詰め野菜は、特に細菌が繁殖し腐敗しやすいため、これを保存するために従来種々の工夫がなされている。 In recent years, convenience stores, supermarkets and side dishes have a lot of packed vegetables and salads in cups and bags. These vegetables have already been washed and sterilized, so they can be eaten as they are after they are opened. It is becoming increasingly popular. On the other hand, since the stuffed vegetables in cups and bags are particularly prone to bacteria and spoilage, various devices have been conventionally used to preserve them.
このような状況下、特開２００１−１９０２１９号公報（特許文献１）には、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た後、さらに、次亜塩素酸塩を溶解した溶液で処理する方法が、特開２００４−１３５６３１号公報（特許文献２）には、カット野菜を亜塩素酸塩を溶解した殺菌溶液で接液処理した後、殺菌溶液が付着した状態で特定時間保管し次いで水洗いする方法が、特開２００４−６５１４９号公報（特許文献３）には、カット野菜を亜塩素酸塩と次亜塩素酸塩を溶解した殺菌溶液で接液処理した後、殺菌溶液が付着した状態で特定時間保管し次いで水洗いする方法が、それぞれ開示されている。しかしながら、これらの方法で葉野菜を殺菌処理したところ、原体の菌数が高いベビーリーフやシソ科のハーブにおいては、満足できる程の十分な殺菌効果が得られない場合があった。 Under such circumstances, Japanese Patent Application Laid-Open No. 2001-190219 (Patent Document 1) discloses that cut vegetables are treated with a solution in which chlorite and hypochlorite are dissolved, and then further hypochlorite. Japanese Patent Application Laid-Open No. 2004-135631 (Patent Document 2) discloses a method of treating cut vegetables with a sterilizing solution in which chlorite is dissolved, and then the sterilizing solution is attached. In Japanese Patent Application Laid-Open No. 2004-65149 (Patent Document 3), the cut vegetables are subjected to wet treatment with a sterilizing solution in which chlorite and hypochlorite are dissolved. , A method of storing for a specific time with a sterilizing solution attached and then washing with water is disclosed. However, when leaf vegetables were sterilized by these methods, there was a case where a satisfactory sterilizing effect could not be obtained in baby leaves and Lamiaceae herbs having a high number of active bacteria.
また、特開２００１−９５４７６号公報（特許文献４）には、根菜類を有機酸、亜塩素酸塩及び次亜塩素酸塩を含有した溶液に２４時間浸漬処理することが開示されている。しかし、前記溶液に葉野菜を長時間浸漬処理させたところ、葉に折れじみができる等のダメージを受け、外観の悪いものとなった。 JP 2001-95476 A (Patent Document 4) discloses that root vegetables are immersed in a solution containing an organic acid, a chlorite and a hypochlorite for 24 hours. However, when leaf vegetables were soaked in the solution for a long time, the leaves were damaged and the appearance was poor.
そこで、本発明の目的は、原体の菌数が高い葉野菜であるベビーリーフ又はシソ科のハーブにおいて、葉野菜にダメージを与えたり外観を損なうことなく、菌数を低減させた殺菌葉野菜の製造方法を提供するものである。 Therefore, an object of the present invention is a sterilized leaf vegetable in which the number of bacteria is reduced without damaging the leaf vegetable or damaging its appearance in a baby leaf or Lamiaceae herb which is a leaf vegetable having a high number of bacteria in the original body. The manufacturing method of this is provided.
本発明者等は、上記目的を達成すべく殺菌剤等、様々な諸条件について鋭意研究を重ねた結果、葉野菜であるベビーリーフ又はシソ科のハーブをカットせず葉のまま次亜塩素酸及び／又は次亜塩素酸塩を含む溶液で接液処理し、その後少なくともこの溶液が付着状態にある葉のままの処理物を特定の温度で特定時間保管し、必要に応じカットし、次いで次亜塩素酸及び／又は次亜塩素酸塩を含む溶液に接液処理させた後水洗いし、水切りすることにより、意外にも、原体の菌数が高い葉野菜であるベビーリーフ又はシソ科のハーブにおいて、葉野菜にダメージを与えたり外観を損なうことがなく、菌数を低減することができ、良好な品位の殺菌葉野菜が得られることを見出し本発明を完成するに至った。 As a result of earnest research on various conditions such as bactericides to achieve the above object, the present inventors have made hypochlorous acid as leaves without cutting the leafy leaves of baby leaves or Labiatae herbs. And / or wetted treatment with a solution containing hypochlorite, and then at least the treated material with leaves attached to the solution is stored at a specific temperature for a specific time, cut as necessary, and then Surprisingly, baby leaf or Lamiaceae, which is a leafy vegetable with a high number of original bacteria, is washed by water contact with a solution containing chlorous acid and / or hypochlorite and then drained. In the herb, the present inventors have found that a sterilized leaf vegetable of good quality can be obtained without damaging the leaf vegetable or damaging the appearance, reducing the number of bacteria, and completing the present invention.
すなわち、本発明は、
（１）葉野菜であるシソ又はバジルをカットせず葉のまま次亜塩素酸及び／又は次亜塩素酸塩を含む溶液（有効塩素濃度２５〜５００ｐｐｍ）で接液処理し、その後少なくともこの溶液が付着状態にある葉のままの処理物を０〜３０℃で１〜２４時間保管し、必要に応じカットし、次いで次亜塩素酸及び／又は次亜塩素酸塩を含む溶液（有効塩素濃度２５〜５００ｐｐｍ）に接液処理させた後水洗いし、水切りすることを特徴とする殺菌葉野菜の製造方法、
である。
That is, the present invention
(1) The leafy vegetables or perilla that are leafy vegetables are not cut, but are left in contact with a solution containing hypochlorous acid and / or hypochlorite (effective chlorine concentration of 25 to 500 ppm) , and then at least this solution The processed product with the leaf in the attached state is stored at 0 to 30 ° C. for 1 to 24 hours, cut as necessary, and then a solution containing hypochlorous acid and / or hypochlorite (effective chlorine concentration) 25 to 500 ppm), and after washing with water and draining, a method for producing a sterilized leaf vegetable,
It is.
本発明によれば、原体の菌数が高い葉野菜であるベビーリーフ又はシソ科のハーブにおいて、葉野菜にダメージを与えたり外観を損なうことなく、菌数を低減することができ、良好な品位の殺菌葉野菜を得ることができる。 According to the present invention, in the baby leaf or Labiatae herb, which is a leaf vegetable having a high number of bacteria in the active ingredient, it is possible to reduce the number of bacteria without damaging the leaf vegetable or impairing the appearance, which is favorable. A high-quality pasteurized leaf vegetable can be obtained.
以下、本発明を詳細に説明する。なお、本発明において「％」は「質量％」を意味する。 Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%”.
本発明は葉野菜であるベビーリーフ又はシソ科のハーブを対象とした殺菌葉野菜の製造方法であり、ベビーリーフ又はシソ科のハーブをカットせず葉のまま次亜塩素酸及び／又は次亜塩素酸塩を含む溶液で接液処理し、その後少なくともこの溶液が付着状態にある葉のままの処理物を０〜３０℃で１〜２４時間保管し、必要に応じカットし、次いで次亜塩素酸及び／又は次亜塩素酸塩を含む溶液に接液処理させた後水洗いし、水切りすることを特徴とする。これにより、原体の菌数が高い葉野菜であるベビーリーフ又はシソ科のハーブにおいて、葉野菜にダメージを与えたり外観を損なうことなく、菌数を低減することができ、良好な品位の殺菌葉野菜を得ることができる。 The present invention relates to a method for producing a sterilized leaf vegetable for a baby leaf or Labiatae herb which is a leaf vegetable. Hypochlorous acid and / or hypochlorous without leaving the baby leaf or Labiatae herb. Wet contact treatment with a solution containing chlorate, and then store at least the treated product with leaves attached to this solution at 0 to 30 ° C. for 1 to 24 hours, cut as necessary, and then hypochlorite It is characterized in that it is treated with a solution containing an acid and / or hypochlorite, then washed with water and drained. As a result, in baby leaves or Labiatae herbs that are leafy vegetables with a high number of bacteria in the active ingredient, the number of bacteria can be reduced without damaging the leafy vegetables or damaging the appearance, and sterilization of good quality Leafy vegetables can be obtained.
葉野菜とは、レタス、ホウレンソウ、ベビーリーフ、ハーブなどの葉もの野菜であるが、本発明においては、原体の菌数の高いベビーリーフ又はシソ科のハーブを対象とするものである。なお、ベビーリーフとは、デトロイト、ミズナ、ルッコラ、レッドオーク、コスレタス、グリーンリーフ、ターサイなどの幼葉だけを５〜１５ｃｍ程度で収穫したものであり、また、シソ科のハーブとしては、シソ、バジル、ミント、ローズマリー、セージ、マジョラム、オレガノ、タイム、レモンバームなどが挙げられる。 Leaf vegetables are leafy vegetables such as lettuce, spinach, baby leaves, herbs, etc., but in the present invention, baby leaves or Labiatae herbs with a high number of bacteria in the original are targeted. Baby leaves are harvested from about 5 to 15 cm of young leaves such as Detroit, Mizuna, Arugula, Red Oak, Cosletus, Green Leaf, Tarsai, etc. Examples include basil, mint, rosemary, sage, marjoram, oregano, thyme and lemon balm.
次亜塩素酸及び／又は次亜塩素酸塩を含む溶液の次亜塩素酸塩とは、次亜塩素酸の水素が金属に置換されて生じる塩であり、例えば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が挙げられる。また、本発明の次亜塩素酸及び／又は次亜塩素酸塩を含む溶液は、飽和食塩水を電気分解し水道水で使用に適した濃度に希釈した、次亜塩素酸ナトリウムを主成分とする電解次亜水を用いてもよい。前記電解次亜水は、長期間にわたり有効塩素濃度を維持するため好ましい。次亜塩素酸及び／又は次亜塩素酸塩の有効塩素濃度は好ましくは２５〜５００ｐｐｍ、より好ましく５０〜２００ｐｐｍであり、前記濃度より低い濃度であると、殺菌効果が十分ではなく、一方前記範囲より高い濃度であっても、期待するほど効果が得られず好ましくないためである。 Hypochlorite in a solution containing hypochlorous acid and / or hypochlorite is a salt formed by replacing hydrogen of hypochlorous acid with a metal, such as sodium hypochlorite (hypochlorous acid). Sodium chlorate), potassium hypochlorite and the like. The solution containing hypochlorous acid and / or hypochlorite of the present invention is composed mainly of sodium hypochlorite, which is obtained by electrolyzing saturated saline and diluting it with tap water to a concentration suitable for use. You may use electrolytic hyponitrous acid. The electrolytic hyponitrous acid is preferable because it maintains an effective chlorine concentration over a long period of time. The effective chlorine concentration of hypochlorous acid and / or hypochlorite is preferably 25 to 500 ppm, more preferably 50 to 200 ppm. If the concentration is lower than the above concentration, the bactericidal effect is not sufficient, while the above range. This is because even if the concentration is higher, the effect cannot be obtained as expected.
本発明において接液処理するとは、葉野菜であるベビーリーフ又はシソ科のハーブの葉の表面全体が溶液と接触した状態となるように処理することをいい、例えば、葉野菜をざる等に入れた状態で溶液中に浸漬する、葉野菜を溶液で洗浄する、又は葉野菜に溶液を噴霧あるいはシャワーする等、葉野菜の葉の表面全体に溶液を付着させる手段をいう。接液処理時間は好ましくは１〜２０分、より好ましくは３〜１５分であるとよく、前記範囲より短い時間であると十分な殺菌効果が得られず、一方前記範囲より長い時間であると、溶液が葉に染み込み過ぎ葉野菜にダメージを与え、保存中に外観を損なう場合があるためである。 In the present invention, the wetted treatment means that the entire leaf surface of baby leaf or Labiatae herb leaves that are leafy vegetables is in contact with the solution. Means for adhering the solution to the entire surface of the leaf vegetable, such as immersing in the solution in the wet state, washing the leaf vegetable with the solution, spraying or showering the leaf vegetable with the solution. The liquid contact treatment time is preferably 1 to 20 minutes, more preferably 3 to 15 minutes. If the time is shorter than the above range, a sufficient sterilizing effect cannot be obtained, while the time is longer than the above range. This is because the solution may soak into the leaves and damage the leafy vegetables, which may impair the appearance during storage.
次いで、少なくとも上記溶液が付着状態にある葉のままの処理物を０〜３０℃、好ましくは５〜２５℃の雰囲気で、１〜２４時間、好ましくは３〜２０時間保管する。少なくとも上記溶液が付着状態にある葉のままの処理物とは、溶液が葉野菜の葉の表面に残存した、つまり濡れた若しくは湿った状態にある処理物をいい、処理方法としては、例えば、葉野菜に水洗い処理を施すことなく、ざるあるいは遠心分離機等で、単に液切りする等の方法が挙げられる。保管温度が、前記温度より低い温度であると、葉野菜が凍ってしまい、一方、前記温度より高い温度であると、葉野菜が萎れやすく好ましくないためである。また、前記時間より短い時間であると、殺菌効果が十分ではなく、一方、前記時間より長い時間であると、溶液が葉に染み込み過ぎ葉野菜にダメージを与え、保存中に外観を損なう場合があるためである。 Next, at least the treated product with the solution in the attached state is stored in an atmosphere of 0 to 30 ° C., preferably 5 to 25 ° C. for 1 to 24 hours, preferably 3 to 20 hours. At least the treated product with leaves attached to the solution means a treated product in which the solution remains on the leaf surface of the leaf vegetable, that is, a wet or moist state. A method of simply draining the leafy vegetable with a sieve or a centrifuge without subjecting the leafy vegetable to washing with water may be used. This is because if the storage temperature is lower than the above temperature, the leafy vegetables are frozen, whereas if the storage temperature is higher than the above temperature, the leafy vegetables are liable to wither and are not preferable. Also, if the time is shorter than the above time, the bactericidal effect is not sufficient, while if the time is longer than the above time, the solution may soak into the leaf and damage the leafy vegetables, and the appearance may be impaired during storage. Because there is.
本発明は、上記保管した葉野菜を必要に応じカットし、上述した次亜塩素酸及び／又は次亜塩素酸塩を含む溶液に再び接液処理させ、次いで水洗いした後水切りする。上記再接液処理は、葉野菜を葉のまま処理することが好ましいが、再接液処理してもダメージを受けにくい、例えば、シソ等は必要に応じカットしてもよい。水洗いは、例えば、葉野菜を流水中若しくは清水中に浸漬する、又は葉野菜にシャワー水をかける等の方法で行えばよく、また、水切りは、例えば、葉野菜を遠心分離機にかけたり、ザル上に葉野菜を５〜３０分程度放置する等の方法で行えばよい。次いで水切りした葉野菜は必要に応じカットしてもよい。 In the present invention, the stored leafy vegetables are cut as necessary, subjected to wet contact treatment again with the above-described solution containing hypochlorous acid and / or hypochlorite, then washed with water and then drained. In the re-wetted treatment, leafy vegetables are preferably treated as leaves. However, even when re-wetted, it is not easily damaged. For example, perilla may be cut as necessary. The washing with water may be performed by, for example, immersing the leafy vegetables in running water or fresh water, or by showering the leafy vegetables, and draining may be performed, for example, by centrifuging the leafy vegetables or using a colander. What is necessary is just to carry out by the method of leaving leaf vegetables on the top for about 5 to 30 minutes. Then, the drained leaf vegetable may be cut as necessary.
以上の方法で得られた殺菌葉野菜は、ＰＥＴ製プラスチック容器やポリプロピレン製袋等に詰めて包装し保存する。保存温度は特に制限はないが、０〜１５℃程度で保存すると野菜の生鮮状態が保たれやすく好ましい。 The sterilized leafy vegetables obtained by the above method are packed and stored in a PET plastic container or a polypropylene bag. The storage temperature is not particularly limited, but storage at about 0 to 15 ° C. is preferable because the fresh state of the vegetables can be easily maintained.
以下、本発明について、実施例、比較例、並びに試験例に基づき具体的に説明する。なお、本発明はこれらに限定するものではない。 Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. In addition, this invention is not limited to these.
［実施例１］
長径１０ｃｍ程度のカットせず、葉のままのデトロイトを、有効塩素濃度が２００ｐｐｍである次亜塩素酸ナトリウムを含む溶液に１０分間浸漬させ接液処理を行い、ざるに入れ液切りし、溶液が葉の表面に付着した状態で５℃で１５時間保管した。次いで有効塩素濃度が２００ｐｐｍである次亜塩素酸ナトリウムを含む溶液に１０分間浸漬させ接液処理を行い、流水中で水洗いした後、遠心分離機（大栄製作所、「ＤＴ−２Ｓ」、７００ｒｐｍで１分間）にかけて水切りし、殺菌ベビーリーフを製造した。
[Example 1]
The long-diameter 10 cm long detroit is not cut and immersed in a solution containing sodium hypochlorite with an effective chlorine concentration of 200 ppm for 10 minutes. It was stored at 5 ° C. for 15 hours while attached to the leaf surface. Next, it was immersed in a solution containing sodium hypochlorite having an effective chlorine concentration of 200 ppm for 10 minutes to perform a liquid contact treatment, washed with running water, and then centrifuged (Daiei Seisakusho, “DT-2S”, 1 at 700 rpm). The sterilized baby leaf was produced.
［実施例２］
長径１０ｃｍ程度のカットせず葉のままのミズナを、有効塩素濃度が２００ｐｐｍである次亜塩素酸ナトリウムを含む溶液に１０分間浸漬させ接液処理を行い、ざるに入れ液切りし、溶液が葉の表面に付着した状態で５℃で１５時間保管した。次いで有効塩素濃度が２００ｐｐｍである次亜塩素酸ナトリウムを含む溶液に１０分間浸漬させ接液処理を行い、流水中で水洗いした後、遠心分離機（大栄製作所、「ＤＴ−２Ｓ」、７００ｒｐｍで１分間）にかけて水切りし、殺菌ベビーリーフを製造した。
[Example 2]
Mizuna, which is not cut and has a major axis of about 10 cm, is immersed in a solution containing sodium hypochlorite with an effective chlorine concentration of 200 ppm for 10 minutes. It was stored at 5 ° C. for 15 hours while attached to the surface. Next, it was immersed in a solution containing sodium hypochlorite having an effective chlorine concentration of 200 ppm for 10 minutes to perform a liquid contact treatment, washed with running water, and then centrifuged (Daiei Seisakusho, “DT-2S”, 1 at 700 rpm). The sterilized baby leaf was produced.
［比較例１］
実施例１の殺菌葉野菜の製造方法において、溶液が葉の表面に付着した状態で５℃で３０時間保管した以外は同様な方法で殺菌ベビーリーフを製造した。
[Comparative Example 1]
A sterilized baby leaf was produced in the same manner as in the method for producing a sterilized leaf vegetable of Example 1, except that the solution was stored on the leaf surface and stored at 5 ° C. for 30 hours.
［比較例２］
デトロイト（実施例１と同じもの）を有効塩素濃度が２００ｐｐｍである次亜塩素酸ナトリウムを含む溶液に１０分間浸漬させ接液処理を行い、ざるに入れ液切りし、溶液が葉の表面に付着した状態で５℃で１５時間保管した。次いで流水中で水洗いした後、遠心分離機（実施例１と同じもの）にかけて水切りし、殺菌ベビーリーフを製造した。
[Comparative Example 2]
Detroit (same as in Example 1) is immersed in a solution containing sodium hypochlorite with an effective chlorine concentration of 200 ppm for 10 minutes to perform contact processing, drained into a sieve, and the solution adheres to the leaf surface. And stored at 5 ° C. for 15 hours. Next, after rinsing in running water, it was drained through a centrifuge (same as in Example 1) to produce a sterilized baby leaf.
［比較例３］
デトロイト（実施例１と同じもの）を有効塩素濃度が２００ｐｐｍである次亜塩素酸ナトリウムを含む溶液に１５時間浸漬させ接液処理を行い、ざるに入れ液切りした後すぐに流水中で水洗いし、次いで遠心分離機（実施例１と同じもの）にかけて水切りし、殺菌ベビーリーフを製造した。
[Comparative Example 3]
Detroit (same as in Example 1) was immersed in a solution containing sodium hypochlorite with an effective chlorine concentration of 200 ppm for 15 hours to perform the liquid contact treatment. Then, it was drained through a centrifuge (the same as in Example 1) to produce a sterilized baby leaf.
［試験例１］
実施例１及び２、並びに比較例１乃至３で製したそれぞれの殺菌ベビーリーフについて、接液処理時間又は保管時間の違いによる得られた殺菌葉野菜の違いについて評価した。具体的には、１０℃で４日間保存し、保存前後の一般生菌数、並びにダメージ等による保存後の外観の違いについて評価した。なお、殺菌前のデトロイト及びミズナの一般生菌数は１×１０５cfu/g以上であった。
[Test Example 1]
About each sterilized baby leaf manufactured in Examples 1 and 2 and Comparative Examples 1 to 3, the difference in the sterilized leaf vegetables obtained due to the difference in the liquid contact time or the storage time was evaluated. Specifically, it was stored at 10 ° C for 4 days, and the number of general viable bacteria before and after storage, and the difference in appearance after storage due to damage and the like were evaluated. In addition, the general viable count of Detroit and Mizuna before sterilization was 1 × 10 5 cfu / g or more.
◎：１×１０３cfu/g未満
○：１×１０３cfu/g以上１×１０４cfu/g未満
△：１×１０４cfu/g以上１×１０５cfu/g未満
×：１×１０５cfu/g以上
＜外観＞
◎：大変好ましい
○：好ましい
△：やや悪い
×：悪い
◎: Less than 1 × 10 3 cfu / g
○: 1 × 10 3 cfu / g or more and less than 1 × 10 4 cfu / g
Δ: 1 × 10 4 cfu / g or more and less than 1 × 10 5 cfu / g
×: 1 × 10 5 cfu / g or more <Appearance>
A: Very preferable
○: preferred
Δ: Slightly bad
×: Bad
表１より、ベビーリーフを葉のまま次亜塩素酸及び／又は次亜塩素酸塩を含む溶液で接液処理し、その後少なくともこの溶液が付着状態にある処理物を１〜２４時間保管し、次いで次亜塩素酸及び／又は次亜塩素酸塩を含む溶液に接液処理させた実施例１及び２の殺菌ベビーリーフは、溶液が付着状態にある処理物を３０時間保管した比較例１の殺菌ベビーリーフ、付着状態ではなく接液状態で１５時間処理した比較例３の殺菌ベビーリーフと比較し、ダメージを受けることなく、保存後も菌数が低減されており外観のよいものであった。また、実施例１及び２の殺菌ベビーリーフは、保管後接液処理を行わなかった比較例２の殺菌ベビーリーフと比較し、保存前後共に菌数が低減されており、日持ちするものであることが理解される。 From Table 1, baby leaves are treated in contact with a solution containing hypochlorous acid and / or hypochlorite as leaves, and then at least the treated product in an attached state is stored for 1 to 24 hours. Next, the sterilized baby leaves of Examples 1 and 2 that were wetted with a solution containing hypochlorous acid and / or hypochlorite were those of Comparative Example 1 in which the treated product with the solution attached was stored for 30 hours. Compared with the sterilized baby leaf, the sterilized baby leaf of Comparative Example 3 treated for 15 hours in a liquid contact state instead of an attached state, the number of bacteria was reduced after storage without being damaged, and the appearance was good . In addition, the sterilized baby leaves of Examples 1 and 2 have a reduced number of bacteria both before and after storage as compared to the sterilized baby leaves of Comparative Example 2 which were not subjected to the liquid contact treatment after storage, and should last for a long time. Is understood.
［実施例３］
デトロイト（実施例１と同じもの）を有効塩素濃度が２００ｐｐｍである次亜塩素酸ナトリウムを含む溶液に１０分間浸漬させ接液処理を行い、ざるに入れ液切りし、溶液が葉の表面に付着した状態で５℃で１５時間保管した。次いで電解次亜水生成機（ダイキハイクロレーター、大機エンジニアリング（株）製）にて製造した有効塩素濃度が５０ｐｐｍである電解次亜水に１０分間浸漬させ接液処理を行い、流水中で水洗いした後、遠心分離機（大栄製作所、「ＤＴ−２Ｓ」、７００ｒｐｍで１分間）にかけて水切りし、殺菌ベビーリーフを製造した。
[Example 3]
Detroit (same as in Example 1) is immersed in a solution containing sodium hypochlorite with an effective chlorine concentration of 200 ppm for 10 minutes to perform contact processing, drained into a sieve, and the solution adheres to the leaf surface. And stored at 5 ° C. for 15 hours. Next, it is immersed for 10 minutes in electrolytic hyponitrous water with an effective chlorine concentration of 50 ppm produced by an electrolytic hyponitrous generator (Daiki High Chlorator, manufactured by Daiki Engineering Co., Ltd.), and washed with running water. Then, it was drained through a centrifuge (Daiei Seisakusho, “DT-2S”, 700 rpm for 1 minute) to produce a sterilized baby leaf.
［比較例４］
実施例３の殺菌ベビーリーフの製造方法において、有効塩素濃度が５０ｐｐｍである電解次亜水に変えて、有効塩素濃度が２００ｐｐｍである亜塩素酸ナトリウムを含む溶液に浸漬させた以外は同様な方法で殺菌ベビーリーフを製造した。
[Comparative Example 4]
In the method for producing a sterilized baby leaf of Example 3, the same method except that it was immersed in a solution containing sodium chlorite having an effective chlorine concentration of 200 ppm instead of electrolytic hyposulfite having an effective chlorine concentration of 50 ppm Manufactured a sterilized baby leaf.
［比較例５］
実施例３の殺菌ベビーリーフの製造方法において、有効塩素濃度が５０ｐｐｍである電解次亜水に変えて、２％酢酸溶液（キユーピー醸造（株）製、酸度１０％）に浸漬させた以外は同様な方法で殺菌ベビーリーフを製造した。
[Comparative Example 5]
In the method for producing a sterilized baby leaf of Example 3, except that the effective chlorine concentration was changed to electrolytic hyponitrous acid having a concentration of 50 ppm, and dipped in a 2% acetic acid solution (manufactured by QP Corporation, acidity 10%). The sterilized baby leaf was manufactured by a simple method.
［試験例２］
実施例１及び３、並びに比較例４及び５で製した殺菌ベビーリーフにおいて、溶液が付着した状態で保管した後の接液処理溶液の違いによる得られた殺菌葉野菜の違いについて評価した。具体的には、試験例１と同様１０℃で４日間保存し、保存前後の一般生菌数について評価した。なお、殺菌前のデトロイトの一般生菌数は１×１０５cfu/g以上であった。
[Test Example 2]
In the sterilized baby leaves manufactured in Examples 1 and 3 and Comparative Examples 4 and 5, the difference in the sterilized leaf vegetables obtained due to the difference in the wetted solution after storage with the solution attached was evaluated. Specifically, it was stored at 10 ° C. for 4 days in the same manner as in Test Example 1, and the number of viable bacteria before and after storage was evaluated. The general viable count of Detroit before sterilization was 1 × 10 5 cfu / g or more.
◎：１×１０３cfu/g未満
○：１×１０３cfu/g以上１×１０４cfu/g未満
△：１×１０４cfu/g以上１×１０５cfu/g未満
×：１×１０５cfu/g以上
◎: Less than 1 × 10 3 cfu / g
○: 1 × 10 3 cfu / g or more and less than 1 × 10 4 cfu / g
Δ: 1 × 10 4 cfu / g or more and less than 1 × 10 5 cfu / g
×: 1 × 10 5 cfu / g or more
表２より、溶液が付着した状態で保管した後、次亜塩素酸及び／又は次亜塩素酸塩を含む溶液に接液処理させた実施例１及び３の殺菌ベビーリーフは、亜塩素酸ナトリウムを含む溶液に接液処理させた比較例４の殺菌ベビーリーフ、酢酸溶液に接液処理させた比較例５の殺菌ベビーリーフと比較し、菌数が低減されており、日持ちするものであることが理解される。 From Table 2, the sterilized baby leaves of Examples 1 and 3 that were stored in a state where the solution was adhered and then contacted with a solution containing hypochlorous acid and / or hypochlorite were sodium chlorite. Compared with the sterilized baby leaf of Comparative Example 4 that has been wetted with a solution containing glycerin, and the sterilized baby leaf of Comparative Example 5 that has been wetted with an acetic acid solution, the number of bacteria should be reduced and should be kept Is understood.
［比較例６］
実施例１の殺菌ベビーリーフの製造方法において、殺菌前にあらかじめデトロイトの大きさを１ｍｍ幅にカットしたものを用いた以外は同様な方法で殺菌葉野菜を製造した。
[Comparative Example 6]
In the manufacturing method of the sterilized baby leaf of Example 1, the sterilized leaf vegetable was manufactured by the same method except having used the thing which cut the magnitude | size of Detroit into 1 mm width before sterilization beforehand.
［試験例３］
実施例１及び比較例６で製した殺菌ベビーリーフについて、殺菌前のデトロイトのカットの有無による得られた殺菌葉野菜の保存後の外観の違いについて評価した。具体的には、１０℃で４日間保存し、ダメージ等による保存後の外観の違いについて評価した。
[Test Example 3]
About the sterilized baby leaf manufactured in Example 1 and Comparative Example 6, the difference in the appearance after storage of the sterilized leaf vegetables obtained by the presence or absence of the cut of Detroit before sterilization was evaluated. Specifically, it was stored at 10 ° C. for 4 days, and the difference in appearance after storage due to damage or the like was evaluated.
表３より、殺菌前にカットせず葉のままのベビーリーフを用いた実施例１の殺菌ベビーリーフは、殺菌前に１ｍｍ幅にカットした比較例６の殺菌ベビーリーフと比較し、ダメージを受けることなく、外観の大変好ましいものであることが理解される。 From Table 3, the sterilized baby leaf of Example 1 using the baby leaf that was not cut before sterilization was damaged compared with the sterilized baby leaf of Comparative Example 6 that was cut to 1 mm width before sterilization. Without being understood, the appearance is very favorable.
［実施例４］
長径８ｃｍ程度のカットせず葉のままのシソを、有効塩素濃度が２００ｐｐｍである次亜塩素酸ナトリウムを含む溶液に１０分間浸漬させ接液処理を行い、ざるに入れ液切りし、溶液が葉の表面に付着した状態で５℃で１５時間保管した。次いで２ｍｍ幅にカットした後有効塩素濃度が２００ｐｐｍである次亜塩素酸ナトリウムを含む溶液に１０分間浸漬させ接液処理を行い、流水中で水洗いした後、遠心分離機（大栄製作所、「ＤＴ−２Ｓ」、７００ｒｐｍで１分間）にかけて水切りし、殺菌されたシソ科のハーブを製造した。
[Example 4]
A long-sided 8 cm long-leaved perilla leaves are immersed in a solution containing sodium hypochlorite with an effective chlorine concentration of 200 ppm for 10 minutes, and are subjected to liquid contact treatment. It was stored at 5 ° C. for 15 hours while attached to the surface. Next, after cutting to a width of 2 mm, it was immersed for 10 minutes in a solution containing sodium hypochlorite having an effective chlorine concentration of 200 ppm, subjected to liquid contact treatment, washed in running water, and then centrifuged (Daiei Seisakusho, “DT- 2S "at 700 rpm for 1 minute) to produce a sterilized herbaceous herb.
［実施例５］
長径５ｃｍ程度のカットせず葉のままのバジルを、有効塩素濃度が２００ｐｐｍである次亜塩素酸ナトリウムを含む溶液に１０分間浸漬させ接液処理を行い、ざるに入れ液切りし、溶液が葉の表面に付着した状態で５℃で１５時間保管した。次いで有効塩素濃度が２００ｐｐｍである次亜塩素酸ナトリウムを含む溶液に１０分間浸漬させ接液処理を行い、流水中で水洗いした後、遠心分離機（大栄製作所、「ＤＴ−２Ｓ」、７００ｒｐｍで１分間）にかけて水切りし、殺菌されたシソ科のハーブを製造した。
[Example 5]
The basil, which is not cut and has a major axis of about 5 cm, is immersed in a solution containing sodium hypochlorite with an effective chlorine concentration of 200 ppm for 10 minutes. It was stored at 5 ° C. for 15 hours while attached to the surface. Next, it was immersed in a solution containing sodium hypochlorite having an effective chlorine concentration of 200 ppm for 10 minutes to perform a liquid contact treatment, washed with running water, and then centrifuged (Daiei Seisakusho, “DT-2S”, 1 at 700 rpm). Water) and sterilized Labiatae herbs were produced.
実施例４及び５の殺菌されたシソ科のハーブにおいて、試験例１と同様１０℃で４日間保存し、保存前後の一般生菌数、並びにダメージ等による保存後の外観について評価したところ、ダメージを受けることなく保存後も菌数が低減されており、外観も大変好ましいものであった。なお、保存前の一般生菌数は１×１０３cfu/g未満であったのに対し、保存後の一般生菌数は１×１０３cfu/g以上１×１０４cfu/g未満であった。 In the sterilized Lamiaceae herbs of Examples 4 and 5, when stored at 10 ° C. for 4 days as in Test Example 1, the number of general viable bacteria before and after storage, and the appearance after storage due to damage, etc. were evaluated. The number of bacteria was reduced even after storage without being subjected to odor, and the appearance was very favorable. In addition, the number of general viable bacteria before storage was less than 1 × 10 3 cfu / g, whereas the number of general viable bacteria after storage was 1 × 10 3 cfu / g or more and less than 1 × 10 4 cfu / g. there were.
Claims (1)
Leave the leafy perilla or basil without cutting the leaf vegetables and contact with a solution containing hypochlorous acid and / or hypochlorite (effective chlorine concentration 25-500 ppm) , and then at least this solution is attached The processed product as leaves are stored at 0 to 30 ° C. for 1 to 24 hours, cut as necessary, and then a solution containing hypochlorous acid and / or hypochlorite (effective chlorine concentration 25 to 500 ppm) ) , And then water-washing and draining.
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| JP2016101109A (en) * | 2014-11-27 | 2016-06-02 | キユーピー株式会社 | Cut vegetable production method |
| JP6919044B2 (en) * | 2019-10-16 | 2021-08-11 | カゴメ株式会社 | How to make washed baby leaf, how to reduce the number of washed baby leaf, how to make packaged salad |
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| JP6905563B2 (en) * | 2019-10-16 | 2021-07-21 | カゴメ株式会社 | How to manufacture washed baby leaf and how to reduce the number of washed baby leaf |
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