JPS62107744A - Preservation of vegetable - Google Patents
Preservation of vegetableInfo
- Publication number
- JPS62107744A JPS62107744A JP60248067A JP24806785A JPS62107744A JP S62107744 A JPS62107744 A JP S62107744A JP 60248067 A JP60248067 A JP 60248067A JP 24806785 A JP24806785 A JP 24806785A JP S62107744 A JPS62107744 A JP S62107744A
- Authority
- JP
- Japan
- Prior art keywords
- vegetable
- cut
- vegetables
- packaging
- keep
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明は葉物、トマト、きうり、なす、その他の生野菜
を長く保存する野菜類の保存遣方法に関するものである
。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a vegetable preservation method for preserving leafy vegetables, tomatoes, cucumbers, eggplants, and other raw vegetables for a long period of time.
(従来の技術)
従来野菜面をプラスチック製の容器や、袋等に入れて隔
置されていたが、これでは単に外気との遮断をするのみ
で酵素作用により腐敗の進行が阻止されず、長かく保存
することができなかった。(Conventional technology) Traditionally, vegetables were placed in plastic containers or bags and placed in isolation, but this only blocked them from the outside air and did not prevent the progress of rotting due to enzyme action. I couldn't save it that way.
(発明が解決しようとする問題点)
本発明は、野菜や果菜類の腐敗を長く■止し、長く保存
し、腐敗しやすい生野菜を従来よりも長ちさせて捨てる
野菜を少なくし、経済性を高めることを目的としたもの
である。(Problems to be solved by the invention) The present invention prevents vegetables and fruit vegetables from rotting for a long time, preserves them for a long time, allows perishable raw vegetables to last longer than before, reduces the amount of vegetables that are thrown away, and makes it more economical. The purpose is to enhance sexuality.
(問題点を解決するための手段)
本発明は野菜、果菜類を洗滌して適宜の大きさに切断し
、その切材を温度30℃〜45℃前後の雰囲気内で5〜
7秒で酵素作用を半減せしめる加温処理を行い、その切
材を10℃〜3℃で急冷し野菜組織の生き状態を保持し
、その切材の水分を遠心分離機で除去し若しくは冷風で
乾燥した後、ストレッチ包装又はトレー上面密封包装す
ることを特徴とする野菜類の保存方法である。(Means for Solving the Problems) The present invention involves washing vegetables and fruits, cutting them into appropriate sizes, and placing the cut pieces in an atmosphere at a temperature of about 30°C to 45°C for 5 to 50 minutes.
A heating treatment is performed to reduce the enzyme action by half in 7 seconds, and the cuttings are rapidly cooled at 10°C to 3°C to keep the vegetable tissue alive, and the water content of the cuttings is removed using a centrifuge or with cold air. This is a method for preserving vegetables, which is characterized in that after drying, the vegetables are wrapped in stretch packaging or sealed on a tray.
(作用)
本発明は、上述のように葉菜、根菜、香菜、果菜類を洗
滌して汚れを落し衛生的にし、それを適宜の大きさに切
断して食べやすくし、かつ皿容器にいれやすくし、その
切材を温度30℃〜45℃前後の雰囲気で10〜3秒加
温処理を行うことにより酵素作用を半減させて、その呼
吸作用を抑制し腐敗を防止することが出来る。またその
切材を10℃〜3℃で急冷することにより野菜のMi織
を生きている状態に維持し野菜のもつ味を保もち美味で
食べることができると共に腐敗を防ぎ長く保存すること
ができる、さらにその切材を遠心分離機で表面に付着<
シている水分を除去し美味の劣化を防ぐ、次ぎにプラス
チックス製の皿に前記切材を入れ封をしてストレッチ包
装若しくはトレー上面をシールした包装をして保存性を
よくするものである。(Function) As described above, the present invention washes leaf vegetables, root vegetables, coriander vegetables, and fruit vegetables to remove dirt and make them sanitary, cuts them into appropriate sizes to make them easy to eat, and puts them in a dish container. By heating the cut wood for 10 to 3 seconds in an atmosphere at a temperature of about 30° C. to 45° C., the enzyme action can be halved, the respiration action can be suppressed, and rotting can be prevented. In addition, by rapidly cooling the cuttings at 10°C to 3°C, it is possible to maintain the vegetable Mi weave in a living state, preserve the flavor of the vegetables, make them delicious to eat, and prevent spoilage and preserve them for a long time. , and then attach the cut material to the surface using a centrifuge.
This method removes any moisture that may be present and prevents the deterioration of the taste.Then, the cut material is placed in a plastic tray and sealed, and then wrapped in stretch packaging or with the top of the tray sealed to improve shelf life. .
(実施例)
本発明の一実施例を説明すると葉菜を洗Iし約5国に切
断して切材とし、その切材を蒸気等の雰囲気37℃にて
6秒加温し野菜のもつ酵素作用を半減してその呼吸作用
を抑制した後ち、3℃で4秒間冷水で急冷し野菜の組織
を生きた状態に保ち、切材を遠心分離機で水分を除去し
以後の劣化を防止し、ブラスチクス製の皿に前記切材を
入れてストレッチ包装し販売した。その保存期間は7日
間ないし10日間保存することができた。なお皿の代り
にビニール製の袋を使用し包装することもできる又はト
レーに密封包装でも可能である。(Example) To explain one example of the present invention, leaf vegetables are washed and cut into approximately 5 pieces to obtain cuttings, and the cuttings are heated in an atmosphere of steam or the like at 37°C for 6 seconds to remove the vegetables. After reducing the enzyme action by half and suppressing its respiratory action, the vegetables are rapidly cooled with cold water for 4 seconds at 3°C to keep the vegetable tissue alive, and the cuttings are centrifuged to remove moisture and prevent further deterioration. Then, the cut material was placed in a plastics plate, stretch-wrapped, and sold. The storage period was 7 to 10 days. Note that it is also possible to use a plastic bag for packaging instead of a plate, or to seal the packaging in a tray.
(発明の効果)
本発明は、生野菜を生きた状態で約10日間新鮮を保持
し得られるから従来の包装方法に比べ保存日数が長く野
菜類を無駄にすることがないので経済的に優れ、流通効
率が高い等の効果がある。(Effects of the Invention) The present invention is economically superior because raw vegetables can be kept fresh for about 10 days in a living state, so the preservation period is longer than with conventional packaging methods, and vegetables are not wasted. , high distribution efficiency, etc.
特許出願人 シロモ青果食品株式会社
::z−゛−
代理人 弁理士 熊 谷 福 二′之゛′・・= 、−
::I・
肝・1))・・、−Patent applicant: Shiromo Fruits and Vegetables Foods Co., Ltd.::z−゛− Agent: Patent attorney Fuku Kumagai
::I・Liver・1))・・・−
Claims (1)
材を温度30℃〜45℃前後の雰囲気内で5〜7秒で酵
素作用を半減せしめる加温処理を行い、その切材を10
℃〜3℃で急冷し野菜組織の生き状態を保持し、その切
材の水分を遠心分離機で除去し若しくは冷風で乾燥した
後、ストレツチ包装又はトレー上面密封包装することを
特徴とする野菜類の保存方法。Vegetables and fruits are washed and cut into appropriate sizes, and the cuttings are heated in an atmosphere at a temperature of around 30°C to 45°C to reduce the enzyme action by half in 5 to 7 seconds. 10
Vegetables characterized by being rapidly cooled at ℃ to 3℃ to maintain the viable state of the vegetable tissue, removing moisture from the cuttings with a centrifuge or drying with cold air, and then stretch-wrapped or packaged with the top of a tray sealed. How to save.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60248067A JPS62107744A (en) | 1985-11-07 | 1985-11-07 | Preservation of vegetable |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60248067A JPS62107744A (en) | 1985-11-07 | 1985-11-07 | Preservation of vegetable |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS62107744A true JPS62107744A (en) | 1987-05-19 |
JPH0321135B2 JPH0321135B2 (en) | 1991-03-22 |
Family
ID=17172715
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60248067A Granted JPS62107744A (en) | 1985-11-07 | 1985-11-07 | Preservation of vegetable |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62107744A (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100847056B1 (en) | 2000-09-21 | 2008-07-17 | 도레이 가부시끼가이샤 | Method of manufacturing sheet, device and computer readable recording medium having program for controlling sheet thickness |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS578752A (en) * | 1980-06-17 | 1982-01-18 | Mitsuo Anjo | Preparation of vegetable salad |
-
1985
- 1985-11-07 JP JP60248067A patent/JPS62107744A/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS578752A (en) * | 1980-06-17 | 1982-01-18 | Mitsuo Anjo | Preparation of vegetable salad |
Also Published As
Publication number | Publication date |
---|---|
JPH0321135B2 (en) | 1991-03-22 |
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