JPH10215763A - Preservation method for vegetable kind - Google Patents

Abstract

PROBLEM TO BE SOLVED: To preferentially deactivate invivo enzyme, to leave the components of tissues and pigments, etc., as they are and to preserve vegetable kinds by immersing the vegetable kinds in a water bath at the temperature in a specified range and preserving them in water. SOLUTION: For instance, the vegetable kinds (example; fruit vegetables like eggplants or the like, root vegetables like Japanese radish or the like, foliage vegetables like cabbages or the like, edible wild plants like bracken or the like and fruits like cherries or the like) are immersed in the water bath at 70-100 deg.C for 1-10 minutes. It is desirable that the water used in this case is sterilized water or isotonic solution. The immersed vegetable kinds are preserved in the water and it is desirable that the water used there is also the sterilized water or the isotonic solution. At the time of desiring further aggressive oxidization prevention, an antioxidant for food is used. In the case of desiring long-term preservation for more than six months, it is desirable to add an antibacterial material for the food.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for preserving vegetables, and more particularly, to a method for preserving vegetables in a condition that inactivates enzymes in the living body and does not destroy living tissues, for example, after an intermediate temperature treatment in an isotonic solution. The present invention relates to a method of preserving vegetables for a long period of time by preserving them in sterilized water or the like without impairing the physical properties of vegetables.

[0002]

2. Description of the Related Art Conventionally, salting, sugar storage, freezing, boiling in water and bottling are known as techniques for preserving food. However, when these techniques are applied to vegetables, the tissue is broken and damaged. In addition, it is inevitable that the flavor is also impaired.
For this reason, a method has been proposed in which vegetables are wrapped in a suitable film, sealed, and sterilized at a high temperature (boiling), for example, as in the case of boiled bamboo shoots. This method can be applied to well-organized vegetables, but not all vegetables. For example, add water to the leafy vegetables, or seal with a film without adding,
When the medium temperature treatment is performed, the operation of packaging the leaves with a film is complicated. In addition, when salting and seasoning are performed at this time, it is extremely difficult to adjust the concentration such as the degree of taste.

[0003] On the other hand, salt storage and sugar storage are used for preserving various vegetables. For example, pickles of fukacinasu are prepared by pickling eggplant on pickled floors (including rice koji, puffed rice, salt, sugar, alum, etc.). However, it is necessary to use a salt having a high concentration of about 15% in order to enhance the preservability, and a high salt content is not preferred by consumers. Conversely, when the salt concentration or the sugar concentration is lowered, microorganisms rapidly propagate when left at room temperature, for example, in the case of pickled round eggplant, so that the shelf life is as short as about 2 to 3 days. .

[0004] Furthermore, in preserving vegetables (vegetables and fruits), there are many problems to be solved, such as difficulty in maintaining the original color and evenly impregnating the flavor components into tissues. is there. By the way, some products are raw or cooked and semi-dried to produce intermediate moisture foods.
The vegetables to which this method can be applied are limited, for example, potatoes,
Persimmons, apricots, plums, bananas, etc., are less versatile. Moreover, this method is not intended to preserve the original texture and taste of vegetables and fruits,
It is a method that gives priority to long-term storage even if these properties are modified.

[0005] Vegetables are required to leave their original characteristics as they are in foods, but in ordinary processing, the more they are modified, the more they tend to depart from the desired characteristics. Recently, many vegetables have been transported from a distance due to the development of the distribution field, but the fact is that quality degradation is inevitable. Therefore, coupled with the limited production time, vegetables are often produced near suburbs. In view of such a current situation, there is an increasing demand for vegetables that can be transported to distant places without deteriorating the quality and can be used throughout the year. However, there is no safe and inexpensive method for storing vegetables, and methods that require large amounts of energy and large facilities, such as freezing and CA storage, have been used.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for preserving vegetables for a long time, which can maintain the quality by a simple treatment and requires little energy and facilities. In the present invention, vegetables are defined to include fruits in addition to vegetables. Therefore, as a result of repeated studies, as a method of preserving the quality of vegetables as long as possible without damaging the tissue as much as possible, in vivo enzymes are preferentially inactivated, and components such as tissues and pigments are not changed. The present inventors have found a preservation method to leave the state, and have reached the present invention.

[0007]

That is, according to the present invention, there are provided:
After immersing vegetables in a water bath at a temperature of ~ 100 ° C,
The present invention relates to a method for storing vegetables, which is stored in water.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Vegetables to be used in the present invention include fruits and vegetables such as eggplant, cucumber and tomato, root vegetables such as radish, burdock, turnip and carrot, cabbage, leek, leek, spinach, and the like. Examples include leafy vegetables such as Chinese cabbage and Nozawana, wild vegetables such as bracken, spring, mizuna, gibushi, and butterflies, and fruits such as cherry, strawberry, persimmon, apple, and banana.

[0009] In the method of the present invention, these vegetables are 70-
The immersion treatment is performed in a water bath at a temperature of 100 ° C., preferably 70 to 90 ° C. (hereinafter, a temperature in this range is referred to as a medium temperature). The water used here is not particularly limited, and includes, for example, tap water, river water, hot spring water, and the like. Sterilized water or isotonic solution may be used depending on the nature of vegetables (eg, tissue is soft, perishable, etc.). Should be used. After the vegetables of the material are washed lightly with water to the extent that mud is dropped in advance, they are immersed in a water bath at a predetermined temperature for a predetermined time. For example, leafy vegetables and the like having weak tissues may be withered by the medium temperature treatment. In such a case, it is desirable to use an isotonic solution as water for a water bath. The isotonic solution is prepared by using a salt such as sodium chloride, glucose, sucrose, trehalose or the like to form a solution having the same osmotic pressure as that of vegetable tissues. For example, the osmotic pressure of 0.9% saline is 240 mmOsm / k
g and isotonic. In the case of ordinary vegetables, the texture can be maintained with a solution having a salt concentration of 0.7 to 1.5%, but in the case of vegetables having a firm tissue, a solution having a salt concentration of 5% can be used. On the other hand, in the case of a saccharide, a solution of about 3.3% for a disaccharide such as sucrose and about 1.6% for glucose is isotonic. Alternatively, the tissue can be firmened by immersing the vegetables in a calcium solution after the medium temperature treatment.

[0010] The immersion treatment time varies depending on the treatment temperature and the type of vegetables, but is usually in the range of 1 to 10 minutes.
For 2 minutes at 0 ° C, or as large as cabbage,
Thick vegetables may be appropriately determined, for example, at 75 ° C. for 10 minutes. In addition, since large vegetables have different internal temperature distributions, it is necessary to process them in an appropriate size and to devise the processing temperature and processing time.

[0011] The immersed vegetables are stored in water,
Various preservation methods are possible. For example, an open system or a closed system may be used. As the water used here, sterilized water or a sterile isotonic solution should be used so that microorganisms and the like do not propagate. In this case, the use of degassed sterilized water provides an antioxidant effect. However, if antioxidation is desired more positively, a food antioxidant may be added. There is no limitation on the amount of water, and a large amount may be used so that the vegetables are floated from the extent that they adhere slightly to the whole vegetables. Further, some vegetables may be immersed in water, taken out, put in a container or the like, and stored. When storing vegetables in water, for example, leafy vegetables, wild vegetables, mushrooms, strawberries, etc., soft or delicate tissues may be wilted or the tissue may collapse, so in such a case, It is desirable to use an isotonic solution as the water. By using this solution, vegetables can be stored for about 2 to 3 months without deteriorating the quality of the vegetables.
When long-term storage of 6 months or more is desired, it is desirable to add an antibacterial material for food. Antimicrobial materials for food include, for example, chitosan, calcium preparations, hinokitiol, galacturonic acid, etc. Chitosan has a particularly wide antibacterial spectrum and exhibits excellent effects on general bacteria, lactic acid bacteria, yeast and the like. In addition, protamine, polylysine, poppy component, wasabi component, and the like can also be used as antibacterial materials. In the present invention, these may be used alone or in combination of two or more. When a preservative such as an antibacterial material is added, it is desirable to select so that the storage water becomes an isotonic solution. Protamine is obtained by decomposing salmon testes with acid and then neutralizing it.
Pale yellow powder with a slightly unique taste. It has high thermal stability and does not show denaturation or solidification by heating. Polylysine is obtained by aerobically culturing microorganisms belonging to the genus Streptomyces, is highly safe and heat-resistant, and suppresses the growth of most bacteria at a concentration of 1 to 100 μg / ml. Can be. Decomposed products of pectin also have antibacterial properties, and the antibacterial properties are derived from oligogalacturonic acid and galacturonic acid having an average degree of polymerization of 3 to 5.

In order to prevent discoloration of vegetables, shading is effective, but addition of an antioxidant is also effective. Usually, L-ascorbic acid or citrus juice is used. In addition, from the viewpoint of blocking air, vegetables that have been subjected to medium temperature treatment may be placed in sterilized water and stored at room temperature under reduced pressure or reduced pressure so that the water does not evaporate.

When the vegetables treated in accordance with the present invention are stored in a closed system, appropriate ones such as synthetic resin films, sheets and plastic containers may be selected in consideration of the intended use of the vegetables. In addition, when the preserved water is used as a pickle or the like according to the use of vegetables, for example, a seasoning liquid can be used. Also in this case, it is desirable to use the seasoning liquid as an isotonic solution. Furthermore, it is expected that cereals such as rice, soybeans, and wheat can be dehydrated and treated at an intermediate temperature to deactivate enzymes in the living body and to improve the preservability without destroying tissues.

[0014]

The present invention will be described below in more detail with reference to examples. Test Example 1 In this example, bracken which is considered difficult to preserve was selected as a material, and the conditions of the preservation treatment according to the present invention were examined from the measurement results of the respiratory volume of bracken during preservation. After being immersed in tap water at a predetermined temperature for a predetermined time, it was cooled with cold water, and the bracken which had absorbed water was allowed to stand for 2 to 3 hours to bring the product temperature to approximately room temperature. This was put in a bag of a synthetic resin film (a laminate of nylon and polyethylene, "K nylon / poly") and hermetically sealed. After evacuating the air, exactly 1000 ml of commercially available air containing no carbon dioxide gas was injected. Then, after leaving at a temperature of 20 ° C. for 4 to 6 hours,
1 ml of the gas in the container was extracted, and 0.5 ml of the gas was measured for carbon dioxide gas by a gas chromatograph equipped with a thermal conductivity (TCD) detector to determine the respiratory volume. The test was performed for each sample at four points, and the average value was obtained. The results are shown in Table 1.

[0015]

[Table 1]

As is clear from the table, the immersion treatment was performed at 90 ° C.
For 1 minute or 80 ° C. for 2 minutes, the respiratory volume of the bracken was 0, indicating that the respiratory enzymes were completely inactivated. If the respiratory volume is up to about 5 to 6, almost no deterioration in quality is recognized, and it has been found that there is no problem in practice. After storage at 20 ° C. in sterile water after the intermediate temperature treatment, no deterioration in quality was observed even after one month. Next, as described above, after immersion treatment in tap water at a predetermined temperature for a predetermined time, cooled with sterile cold water,
It was stored for one month in a dark place at a temperature of 20 ° C. in a sterile poly container containing sterile water. The color tone (Lab) of this bracken was measured using a colorimeter. The results are shown in Table 2. In addition,
In the table, L is the lightness, a is the measured value of red (-value is green), b is the measured value of yellow, ◎ indicates that the green color is maintained, ○ indicates that the green color is slightly faded, Indicates that the color has changed to yellow, and x indicates that the color has changed to brown.

[0017]

[Table 2]

Test Example 2 In this example, the effect of various antibacterial materials on the growth of various lactic acid bacteria was examined. A GYP liquid medium (containing glucose, yeast extract, and peptone) was used as a medium, and a predetermined amount of an antibacterial material was added to a medium to which a buffer was added so that the pH did not change. It was sterilized. The antibacterial material used was a commercially available primary reagent, and the sorbic acid was converted to sorbic acid using a potassium salt. next,
Take 10 ml of this medium into an L-shaped tube, adjust the initial number of bacteria of each strain to 10 ⁵ with a hematometer, inoculate, and then incubate at 30 ° C.
With shaking. The baseline was adjusted to 0, and a growth curve was drawn with a biophoto recorder. Table 3 shows the obtained results. In the table, x indicates growth equivalent to that of the control (without addition of an antibacterial material) (turbidity measured at OD ₆₆₀ is 0.5 to 1.0, and Δ slightly inhibits growth (OD
_The turbidity measured at ₆₆₀ is 0.1 to 0.3), and ○ indicates almost completely inhibited growth (turbidity measured at OD ₆₆₀ is 0).

[0019]

[Table 3]

Test Example 3 The test was carried out in the same manner as in Test Example 2 except that yeast was used instead of lactic acid bacteria, and a YM liquid medium (containing yeast extract and malt extract) was used as a medium. Table 4 shows the obtained results. The evaluation method in the table is the same as in Test Example 2.

[0021]

[Table 4]

Test Example 4 Chitosan (trade name: F2P, LLWP,
The test was conducted in the same manner as in Test Example 2 except that Kimitsu Chemical Co., Ltd., degree of deacetylation was 85%) and hinokitiol (manufactured by Seiwa Kasei Co., Ltd.). The results are shown in Table 5. The evaluation method in the table is the same as in Test Example 2.

[0023]

[Table 5]

Test Example 5 Chitosan (trade name: F2P, LLWP,
The test was performed in the same manner as in Test Example 3 except that Kimitsu Chemical Co., Ltd., deacetylation degree 85%) and hinokitiol (Seiwa Kasei Co., Ltd.) were used. The results are shown in Table 6. The evaluation method in the table is the same as in Test Example 3.

[0025]

[Table 6]

Test Example 6 Test Example 2 except that chitosan (trade name: Flownac C, molecular weight of about 40,000 or flownac S, molecular weight of 3,000, all manufactured by Kyowa Technos, water-soluble) was used as an antibacterial material. The same was done. Table 7 shows the obtained results.
The evaluation method in the table is the same as in Test Example 2.

[0027]

[Table 7]

Test Example 7 Test Example 3 except that chitosan (trade name: Flownac C, molecular weight: about 40,000 or flownac S, molecular weight: 3,000, all manufactured by Kyowa Technos, water-soluble) was used as an antibacterial material. Was performed in the same manner as described above. The results are shown in Table 8. The evaluation method in the table is the same as in Test Example 3.

[0029]

[Table 8]

Test Example 8 As an antibacterial material, chitosan (trade name: chitosan LL, viscosity 20 cps or more, or chitosan PHS-80, viscosity 1)
The test was performed in the same manner as in Test Example 2 except that 00 cps or more, each of which was manufactured by Yaizu Chemical Co., and had a deacetylation degree of 80% or more). The results are shown in Table 9. The evaluation method in the table is the same as that in Test Example 2.

[0031]

[Table 9]

Test Example 9 As an antibacterial material, chitosan (trade name: chitosan LL, viscosity 20 cps or more, or chitosan PHS-80, viscosity 1)
The test was carried out in the same manner as in Test Example 3 except that 00 cps or more, each of which was manufactured by Yaizu Chemical Co., and the degree of deacetylation was 80% or more). The results are shown in Table 10. The evaluation method in the table is the same as in Test Example 3.

[0033]

[Table 10]

Test Example 10 A test was performed in the same manner as in Test Example 2 except that a calcium preparation (manufactured by Kaiho) or dionol (an extract of udo, produced in Hokkaido) was used as an antibacterial material. The results are shown in Table 11. The evaluation method in the table is the same as in Test Example 2.

[0035]

[Table 11]

Test Example 11 A test was performed in the same manner as in Test Example 3 except that a calcium preparation (manufactured by Kaiho) or dionol (an extract of udo, produced in Hokkaido) was used as an antibacterial material. The results are shown in Table 12. The evaluation method in the table is the same as in Test Example 3.

[0037]

[Table 12]

Test Example 12 A test was carried out in the same manner as in Test Example 2 except that a commercial grade 1 galacturonic acid (manufactured by Wako Pure Chemical Industries) or a polygalacturonic acid (manufactured by Nacalai Tex) was used as an antibacterial material.
The results are shown in Table 13. The evaluation method in the table is the same as in Test Example 2.

[0039]

[Table 13]

Test Example 13 A test was carried out in the same manner as in Test Example 3, except that a commercial grade 1 galacturonic acid (manufactured by Wako Pure Chemical Industries) or a polygalacturonic acid (manufactured by Nacalai Tex) was used as an antibacterial material.
The results are shown in Table 14. The evaluation method in the table is the same as in Test Example 3.

[0041]

[Table 14]

Example 1 Eggplant dirt was removed from the material, and the material was immersed in warm water at 80 ° C. for 3 minutes. After the treatment, it was immersed in sterilized cold water at 4 to 10 ° C., and then immersed in a solution of a sterilized 0.5% calcium preparation (manufactured by Kaiho) at 4 ° C. for 30 to 60 minutes. Then, it was stored in a sterilized 0.1% chitosan (trade name: chitosan LL, manufactured by Yaizu Chemical) solution. As a result, the color and texture at the time of the first occurrence were retained even after 6 months. The amount of the storage water may be such that it is attached to the entire surface of the material, or may be used in a large amount. In order to prevent discoloration of the eggplant, the pH may be adjusted to be in the range of about 4 to 6, or iron ions may be added.

By the intermediate temperature treatment, the egg component of the eggplant was removed, and a fresh taste was exhibited. Further, in the present invention, a material for storage can be appropriately taken out and salted or seasoned at an arbitrary concentration. In other words, by using the eggplant preserved according to the present invention as a raw material, it becomes possible to manufacture salted salt and the like in comparison with conventional fukacinus, and to provide products that meet the needs of consumers with a reduced salt taste. . In addition, even in the case of low-concentration salt, by storing in a sterilized state, quality deterioration is suppressed, and long-term storage of about 6 months is possible. In the conventional pickling of fukacinus, alum is used, but if it is not removed, the pericarp becomes hard, so it is necessary to remove it. However, this process requires some contrivance and is difficult. Further, addition of an antioxidant such as L-ascorbic acid for finishing the inside of the eggplant white is required. According to the present invention, this problem is solved.

Example 2 After removing the soil of Nozawana of the material, the medium temperature treatment was performed in hot water of 80 ° C. for 2 minutes, and then immersed in sterilized cold water of 4 to 10 ° C. and rapidly cooled. Then, it was preserved in the same manner as in Example 1 except that a 0.2% solution of chitosan and calcium preparation was used. As a result, even after six months, Nozawana retained the color and texture at the time of the first occurrence. Note that p
By making the alkali slightly alkaline in the range of H7.5 to 8.5, the green color of the leafy vegetables could be kept better.

In order to maintain a green color, an antioxidant such as L-ascorbic acid can be added to the storage water. However, usually, the air is shut off and stored in a dark place for more than 6 months. Can be saved. The saltiness and seasoning are optional as in the first embodiment. On the other hand, in the conventional method,
By immersing in a saline solution of about 5%, the tissue is destroyed to facilitate penetration, and the ac component is removed. However, this method cannot be stored at room temperature for one month.

Example 3 Excluding the radish or red turnip stain on the material, the mixture was divided into 4 parts and 70 parts.
It was immersed in warm water of 10 ° C. for 10 minutes. After the treatment, it was immersed in cold sterilized water at 10 ° C. and rapidly cooled. Next, Example 1 was carried out in storage water containing 0.1% chitosan and 1% galacturonic acid.
Stored for 3 months as in. As a result, the radish and red turnip retained the texture and flavor after three months. The radish treated in this way is easy to color, for example, it can be dyed vividly in yellow. In addition, the red turnip can retain a bright red color. In addition, the penetration of the radish that had been subjected to the intermediate temperature treatment could be almost suppressed. In addition, since chitosan becomes astringent when used at 0.2% or more, in this example, 0.1% is used.
%, But still slightly affects taste. Since galacturonic acid has a refreshing acidity, 2% galacturonic acid adjusted to pH 5 to 6 was used, and satisfactory antibacterial effect was obtained without affecting the taste. The galacturonic acid used in this example was prepared by subjecting pectin of grape, apple, and lemon to high-pressure steam treatment with acetic acid and neutralizing the pectin.

Example 4 A material such as spinach root and dirt such as mud was removed.
It was immersed in 80% sodium chloride solution for 2 minutes. After treatment,
After quenching in sterile water at 4 ° C., the plate was immersed in a 0.2% chitosan solution. Thereafter, the sample was taken out of the storage water, placed in a plastic container, and stored for 3 months in a dark place. As a result, excellent color tone and flavor were maintained. In addition, when the same was performed on perilla leaves, cod eyes, and young pepper leaves,
The same effect as in the case of spinach was obtained.

Example 5 Dirt such as mushroom roots, mud, leaves of trees and the like such as Amanita mushroom, Naratake mushroom, Mushroom mushroom, Kihatake mushroom was removed by washing with water, and immersion treatment was carried out at 80 ° C. for 2 minutes in 1.0% saline solution. did. After the treatment, the mixture was rapidly cooled at 4 ° C.
30-60 at 4 ° C. in a solution of 5% calcium preparation
The immersion treatment was performed for minutes. After the treatment, it was stored at room temperature in storage water containing 0.1% chitosan and 1.5% galacturonic acid. As a result, excellent texture was shown even after 6 months. On the other hand, in the conventional storage method, the tissue is destroyed due to the high concentration of salt, and the original flavor of the material cannot be maintained.

Example 6 After removing the bracken dirt, it was immersed in warm water at 90 ° C. for 1 minute. After the treatment, it was quenched to 4 ° C. in sterile water. Next, after immersion treatment at 4 ° C. for 30 minutes in an aqueous solution in which a 0.5% calcium preparation was dissolved in sterile water, the product was stored in sterile water at room temperature for 6 months. As a result, this bracken has color,
Both flavors were excellent. In addition, the same tests were performed for butterbur, mizuna and taranome, and the same results as in the case of bracken were obtained. Moreover, the waste liquid produced by the intermediate temperature treatment according to the present invention contains a large amount of so-called functional components such as glycosides and polyphenols, and can be concentrated and used for functional foods.

Example 7 Petals of the edible chrysanthemum Kakinomoto (light purple) and gold pine needles (yellow) were collected and immersed in acidic water of about pH 4 at 80 ° C. for 2 minutes. After treatment, acidic water at 4 ° C (pH 4
Quenched). This was further immersed in a 1.5% galacturonic acid solution adjusted to pH 4, then taken out and stored in a plastic container for 6 months. As a result, this edible chrysanthemum had retained its color tone and flavor even after 6 months. Applying this principle, the whole chrysanthemum is treated at an intermediate temperature in an isotonic solution containing a 0.5% calcium preparation adjusted to a pH of about 5 to 6, and then a water-retaining film (polysaccharide containing oils and fats) is applied to the surface. If applied, ornamental chrysanthemums can be viewed over a long period of time.

Example 8 The tomatoes of the material were removed from dirt and immersed in warm water at 80 ° C. for 3 minutes. After the treatment, the substrate was immersed in sterilized cold water at 4 to 10 ° C., and then immersed in a sterilized 0.5% aqueous calcium preparation solution at 4 ° C. for 30 to 60 minutes. After immersion, this was sterilized with 0.1% chitosan and hinokitiol 2
Stored in a solution containing 0 ppm. As a result, after three months, the mini tomatoes maintained the color and flavor at the time of the first departure.

Example 9 The same procedure as in Example 8 was carried out except that cherry was used as a material and fructose isotonic solution was used as storage water.
As a result, the cherries treated according to the present invention retained better color tone and flavor than commercially available cherries in bottles or cans. Similarly, good results were obtained with strawberries. From these facts, it can be seen that it is effective to use chitosan and hinokitiol in combination in order to maintain the color tone and flavor of the fruit. On the other hand, in Miyazaki prefecture, Hebez storage method has been studied, and there is an example in which hot water treatment at about 50 ° C is used, but in this case, the taste of the fruit becomes worse,
It has not been put to practical use.

Example 10 Using ginger and cut vegetables (cabbage, carrots, etc.) from which dirt had been removed, immersion treatment was performed in warm water at 80 ° C. for 3 minutes. After the treatment, it was immersed in sterilized cold water at 4 ° C., further immersed in a sterilized 1.5% galacturonic acid solution, taken out, placed in a container, and stored in a dark place.
As a result, the flavor at the time of the first departure was retained three months later.
On the other hand, in the conventional method, a disinfectant such as a hypochlorous acid solution was used in the disinfection treatment of cut vegetables, but there is a problem from the standpoint of safety, and the storage stability can be sufficiently satisfied. It was not something.

[0054]

Industrial Applicability According to the present invention, there is provided a simple method of inactivating the in vivo enzymes of vegetables, but treating them under conditions that do not destroy tissues, and then preserving them. According to this method, vegetables can be stored for a long period of time without impairing the original physical properties. Moreover, this method is highly practical because it does not require much energy or facilities.

Claims (5)

[Claims] 1. A method for preserving vegetables, comprising immersing the vegetables in a water bath at a temperature of 70 to 100 ° C., and then storing the vegetables in water. 2. The method according to claim 1, wherein the vegetable is immersed at a temperature of 70 to 90 ° C. for 10 to 1 minute. 3. The method according to claim 1, wherein the water for bathing and / or storage is an isotonic solution and / or a calcium solution. 4. The method according to claim 1, wherein the water for storage contains an antibacterial material for food. 5. The method according to claim 1, wherein the vegetables are any of wild vegetables, root vegetables, leafy vegetables and fruits.