CN103747685A - Cut vegetable production method - Google Patents

Cut vegetable production method Download PDF

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Publication number
CN103747685A
CN103747685A CN201280040618.XA CN201280040618A CN103747685A CN 103747685 A CN103747685 A CN 103747685A CN 201280040618 A CN201280040618 A CN 201280040618A CN 103747685 A CN103747685 A CN 103747685A
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China
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vegetables
cutting
sterilization process
liquid
fatty acid
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CN201280040618.XA
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CN103747685B (en
Inventor
藤村亮太郎
山川真美
渡部慎一
竹内祥训
西村园子
久保园隆康
高岛正行
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Lion Corp
Kewpie Corp
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Lion Corp
QP Corp
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A23L3/3517—Carboxylic acid esters
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The cut vegetable production method comprises: a first sterilization process in which the vegetables are brought into contact with an alkaline solution of pH 11 - 13.5; a process of cutting the vegetables after the first sterilization process; and a second sterilization process of bringing the cut vegetables obtained from the cutting process into contact with a solution containing ozone and one or more fatty acid ester-containing surfactants or fatty acid salts.

Description

The manufacture method of cutting vegetables
Technical field
The present invention relates to a kind of manufacture method of cutting vegetables.
Background technology
Cutting vegetables are sealed in polypropylene bag together with nitrogen and cutting vegetable product in the raw vegetable sales field in supermarket, extensively sold.As the industrialization production method of this cutting vegetables, for example, after having proposed cut vegetables and processing in chlorite solution, the also method (Japanese kokai publication hei 11-196763 communique) of direct preservation of dewater without washing in the situation that.
Summary of the invention
But, for adopting the cutting vegetables of method manufacture of Japanese kokai publication hei 11-196763 communique, according to the kind of vegetables, can feel the astringent taste of this vegetables uniqueness.To comprise centered by child, children's young stratum, there are the consumers that much do not like this astringent taste.
Therefore, in order to make consumers in general accept to cut vegetable product, require to show that good keeping quality is from needless to say, also requirement can industrialization manufactures that astringent taste is significantly reduced or the cutting vegetables of imperceptible astringent taste.In addition, for industrialization manufacture shows good conservatory cutting vegetable product, conventionally, clean after cutting vegetables are immersed in water, chlorite solution, sterilization.In this case, mostly can produce the bubble from lye, additive at the liquid level of dipping tank, owing to overflowing bubble from these dipping tanks and can hinder the concentration management etc. of maceration extract, so not preferred aspect qualitative control.Therefore, require bubble when manufacturing cutting vegetable product can not overflow and manufacture with stable quality from dipping tank.
The invention provides a kind of manufacture method of cutting vegetables, the astringent taste that the method can be manufactured vegetables uniqueness is significantly reduced or imperceptible astringent taste and have good conservatory cutting vegetables, and then can not have during fabrication bubble to overflow and the cutting vegetables that have good keeping qualities with stable quality manufacture from the dipping tank of cutting vegetables.
The manufacture method of the cutting vegetables that a mode of the present invention relates to comprises: the 1st sterilization process that vegetables are contacted with the akaline liquid of pH11～13.5; Cut the operation of the above-mentioned vegetables after above-mentioned the 1st sterilization process; And make the cutting vegetables that obtained by above-mentioned cutting action and the 2nd sterilization process that contains ozone and contact with the one kind or two or more liquid being selected from surfactant or the soap of fatty acid esters.
In the manufacture method of above-mentioned cutting vegetables, above-mentioned akaline liquid can be the aqueous solution of alkali metal salt and alkali salt or any aqueous solution wherein.Now, the total concentration of the above-mentioned alkali metal salt in above-mentioned akaline liquid and above-mentioned alkali salt can be 10～30000mg/L.
In addition, in the manufacture method of above-mentioned cutting vegetables, the concentration that contains above-mentioned ozone and be selected from the chlorion of the one kind or two or more liquid in surfactant or the soap of fatty acid esters can be less than 100mg/L.
In addition, in the manufacture method of above-mentioned cutting vegetables, contain and be selected from containing in the one kind or two or more aforesaid liquid in surfactant or the soap of above-mentioned fatty acid ester, being selected from containing the one kind or two or more total concentration in surfactant or the soap of above-mentioned fatty acid ester can be 10～1000mg/L.
In addition, in the manufacture method of above-mentioned cutting vegetables, containing the surfactant of above-mentioned fatty acid ester, can be fatty acid glyceride.
According to the manufacture method of above-mentioned cutting vegetables, by processing according to the order of above-mentioned the 1st sterilization process, above-mentioned cutting action and above-mentioned the 2nd sterilization process, thereby the astringent taste that can manufacture vegetables uniqueness is significantly reduced or imperceptible astringent taste and have good conservatory cutting vegetables, and can not have during fabrication bubble to overflow and the cutting vegetables that have good keeping qualities with stable quality manufacture from the dipping tank of cutting vegetables.
The specific embodiment
Below, the manufacture method of the cutting vegetables that an embodiment of the invention related to is elaborated.In addition, unless otherwise specified, " part " refers to mass parts, and " % " refers to quality %.
1. the manufacture method of cutting vegetables
The manufacture method of the cutting vegetables that present embodiment relates to comprises: the 1st sterilization process (following, also referred to as " the 1st sterilization process ") that vegetables are contacted with the akaline liquid of pH11～13.5; Cut the operation (following, also referred to as " cutting action ") of the above-mentioned vegetables after above-mentioned the 1st sterilization process; And make the cutting vegetables that obtained by above-mentioned cutting action and the 2nd sterilization process (following, also referred to as " the 2nd sterilization process ") that contains ozone and contact with the one kind or two or more liquid being selected from surfactant or the soap of fatty acid esters.
1.1. the 1st sterilization process
In the 1st sterilization process, make akaline liquid (following, referred to as " the akaline liquid ") contact of vegetables and pH11～13.5.For example, in the 1st sterilization process, can be by making vegetables impregnated in the akaline liquid of pH11～13.5, or vegetables are sprayed akaline liquid and vegetables are contacted with akaline liquid.PH when pH is 25 ℃, mensuration can utilize the HM-30P that East Asia DKK company such as manufactures etc. to implement.For the pH of following record, also can utilize identical method to regulate.
If the pH of akaline liquid exceedes 13.5, sometimes in vegetables, produce astringent taste, on the other hand, if pH is less than 11, sometimes cannot carry out abundant sterilization to vegetables.From can fully carry out sterilization and reduce more reliably vegetables astringent taste viewpoint consider, the pH of akaline liquid is preferably 12.0～13.0.
From the viewpoint of the astringent tastes of gained cutting vegetables, akaline liquid is preferably the aqueous solution of alkali metal salt and alkali salt or any aqueous solution wherein.Now, alkali metal salt in akaline liquid and the concentration of alkali salt make the pH of akaline liquid become above-mentioned pH, concrete concentration also depends on the kind of alkali metal salt and alkali salt, but be preferably 10～30000mg/L, more preferably 100～10000mg/L, more preferably 100～6000mg/L.In addition, now, particularly from the viewpoint of the astringent tastes of gained cutting vegetables, akaline liquid is preferably and is for example selected from least one the aqueous solution of firing in calcium, NaOH, potassium hydroxide, calcium hydroxide.In addition,, if consider the taste of gained cutting vegetables, more preferably fire the aqueous solution of calcium.
The water using for akaline liquid, due in the manufacture of cutting vegetables for simplicity or expect low cost, so as water, can use running water or add the underground water of the bactericide such as clorox.In addition, in order to improve bactericidal effect, can in akaline liquid, add the chlorine such as hypochlorite, chlorite is on a small quantity bactericide, but aspect the astringent taste of cutting vegetables, produces harmful effect sometimes.Therefore, in the manufacture method of the cutting vegetables that relate in present embodiment, the concentration of the chlorion of akaline liquid is preferably less than 100mg/L,, below 50mg/L,, below 10mg/L, as lower limit, is more preferably more preferably 0mg/L.
The temperature of the akaline liquid while making vegetables impregnated in akaline liquid is preferably 0～50 ℃, more preferably 0～15 ℃.Here, if dipping temperature is less than 0 ℃, may there is the freeze injury to vegetative bacteria, on the other hand, if dipping temperature exceedes 50 ℃, sometimes cut the mouthfeel variation of vegetables.
While making vegetables impregnated in akaline liquid, dip time is preferably 1～20 minute, more preferably 2～20 minutes.Here, if dip time is less than 1 minute, bactericidal effect likely becomes insufficient, on the other hand, if dip time exceedes 20 minutes, has the trend that brown stain promotes that produces.
Not hindering in the scope of astringent taste minimizing effect, in akaline liquid, can contain various additives.For example, can contain organic acid, inorganic acid, there are acid ingredient, surfactant, tackifier, dispersant, inorganic salts, alcohols, the carbohydrates etc. such as the water miscible chelating agent of acidic-group.
Should illustrate, also can carry out cutting vegetables before the 1st sterilization process.; the vegetables of implementing the 1st sterilization process can be the vegetables of uncut full size; or can, from the vegetables of uncut full size except unedible parts such as peeling, cores, also the vegetables of uncut full size can be cut into about 1/2～1/4.
In addition, in the situation that vegetables are leaf vegetables, also can apply the vegetables that form overlapping the leaf cutting from core.In addition, as the mode of cutting, can utilize known manner.Should illustrate, can before the 1st sterilization processing, in advance vegetables be washed carrying out.
The vegetables of the manufacture method of the cutting vegetables that relate to as enforcement present embodiment, are not particularly limited, as raw green salad, can use edible vegetables conventionally, can enumerate the leaf vegetables such as cabbage, romaine lettuce, the root vegetableses such as radish, carrot, green pepper, onion etc.In these vegetables, because leaf vegetables, onion easily produce astringent taste, so the manufacture method of the cutting vegetables that present embodiment relates to can preferably be implemented at least a kind that is selected from leaf vegetables and onion.
1.2. cutting action
Next, cut the above-mentioned vegetables after above-mentioned the 1st sterilization process.Thus, can obtain cutting vegetables.For example, use commercially available food masticator that the vegetables of having implemented the 1st sterilization process are cut into the size that can take food.Here, the cutting method of vegetables according to the mode of the kind of vegetables, cutting (chopping, dice, square column type cutting method, disorderly cut etc.), utilize the kind (raw green salad, ripe green salad etc.) etc. of the cooking of cutting vegetables suitably to determine.Like this, by vegetables are implemented to the 1st sterilization process, and cut vegetables before the second sterilization process, thereby can suppress to cut vegetables, produce astringent taste.
Cutting width in cutting action is preferably 0.5～80mm, more preferably 0.5～30mm, more preferably 0.5～3mm.If cutting width is less than 0.5mm, easily there is astringent taste, on the other hand, if cutting width exceedes 80mm, be difficult to obtain cutting the better taste of vegetables.These cutting widths according to chopping, dice, square column type cutting method, the mode of disorderly cutting etc. cutting suitably determine.
1.3. the 2nd sterilization process
In the 2nd sterilization process, make the cutting vegetables that obtained by above-mentioned cutting action and contain ozone and contact with the liquid of following (a) composition.
(a) composition: be selected from one kind or two or more in the surfactant of fatty acid esters or soap
By the cutting vegetables that make to be obtained by above-mentioned cutting action with contain ozone and contact with the liquid of above-mentioned (a) composition, thereby the astringent taste that can manufacture vegetables uniqueness is significantly reduced or imperceptible astringent taste and have good conservatory cutting vegetables, and then can not have during fabrication bubble to overflow and the cutting vegetables that have good keeping qualities with stable quality manufacture from the dipping tank of cutting vegetables.
1.3.1. condition
Make to cut vegetables impregnated in contain ozone and (a) temperature of this liquid during liquid of composition be preferably 0～30 ℃, more preferably 0～10 ℃.Here, if dipping temperature is less than 0 ℃, may there is the freeze injury to vegetative bacteria, on the other hand, if dipping temperature exceedes 30 ℃, have the damage of pair plant cell to become large trend.
Making to cut vegetables impregnated in and contain ozone and (a) during the liquid of composition, dip time is preferably 1～30 minute, more preferably 2～10 minutes.Here, if dip time is less than 1 minute, bactericidal effect likely becomes insufficient, on the other hand, if dip time more than 30 minutes has the damage of pair plant cell to become large trend.
By cutting vegetables are implemented to the 2nd sterilization process, thus can sterilization and fully suppress vegetables astringent taste and produce.That is, now, the cutting vegetables by being obtained by cutting action are implemented the 2nd sterilization process, thus can increase with contain the surface area that ozone contacts with the liquid of (a) composition after, make to cut vegetables and contact with this liquid.And, by having the ozone of bactericidal action except utilizing, also utilize the liquid that contains (a) composition, thereby the wetability of cutting vegetable surface improves, cleaning improves, therefore can remove the microorganism such as pollution, bacterium that is attached to cutting vegetable surface, can manufacture the cutting vegetables of safety while using, and then can remove astringent taste.In addition, to cutting, vegetables are cleaned, the dipping tank of sterilization can produce the bubble from lye, additive at the liquid level of maceration extract mostly, but in the present invention, owing to using, contain ozone and (a) liquid of composition in the 2nd sterilization process, even so cutting vegetables be impregnated in to this maceration extract, also can prevent that bubble from overflowing from dipping tank, can be not the concentration management of maceration extract is not counteracted etc. and manufactured with stable quality.
1.3.2. contain ozone and (a) liquid of composition
Contain ozone and (a) liquid of composition for example can be formed by ozone and the mixture of (a) composition and water.
< ozone >
The ozone using in the present invention can be used with the form of gas by aeration, also can make it to dissolve to use.
Aeration can by for example, be contained in the processed water that contains handling object thing (cutting vegetables) in container, to supplying with the gas (aeration gas) that at least contains ozone in this processed water, carries out.In addition, also can in processed water, supply with ventilation gas in limit, (a) composition is added in limit in processed water.
In addition, in this operation, while ventilating, in order to stir processed water, also can be used together agitating device etc.
As accommodating processed water and carrying out the container (container handling) of aeration, because the oxidizing force of ozone is strong, so the surperficial material preferably contacting with processed water is glass, Teflon (registration mark), titanium, aluminium or stainless container through ozone treatment (forming firmly oxide film thereon by high-concentrated ozone).Use during to the container of the materials such as the low nitrile rubber of the patience of ozone, silicon or polyurethane, need to give one's full attention to the deteriorated of container handling.
Aeration gas can directly be used the ozone of generation, also can be with supplying with after diluent gas dilution.
Producing method for ozone does not limit, and has method, chemical method, electrolysis, electric discharge of the high-octane light such as pair oxygen irradiating electron beam, radioactive ray, ultraviolet ray etc.Industrial, from the viewpoint of production cost, generation, voltolising method mostly used.
For the generation of ozone, can utilize commercially available ozone generator, the OZSD-3000A(trade name that such as commercially available You Renyuan industry Co., Ltd. manufactures) etc.
Because ozone has selfdecomposition, so preferably use immediately after preparation.
As the diluent gas for diluting ozone, preferably ozone is not had to activity or reactive low gas, for example can enumerate helium, argon, carbon dioxide, oxygen, air, nitrogen etc.
Ozone concentration in ventilation gas is not particularly limited, if but consider processing safety, preferably below 7500 volume ppm, more preferably below 5000 volume ppm.Lower limit is not particularly limited, if but the efficiency of consideration ozone treatment etc., preferably more than 1 volume ppm, more preferably more than 10 volume ppm.The present invention is particularly due in the 1st sterilization process and the 2nd sterilization process and with (a) composition, thus in the case of the concentration of ozone is low, for example, in the scope of 10～5000 volume ppm, just can effectively obtain bactericidal effect, thus useful.
Aeration gas method of aeration in processed water is not particularly limited, the method that can use loose gas plate, loose inflator, diffuser, injector etc. in the past to use.
Should illustrate, in this operation, for the decomposition etc. that makes bleaching, hardly-degradable substance, carry out rapidly, accelerating oxidation processing (AOP) can be carried out together with Air Exposure.
AOP is by ozone is actively decomposed, thereby produces the high hydroxyl radical free radical of oxidizing force, thus the further processing of accelerating oxidation reaction.As the mode that ozone is actively decomposed, conventionally use ultraviolet ray to irradiate H 2o 2add organic catalyst interpolation etc.
< (a) composition >
Because the present invention relates to the invention of the manufacture method of cutting vegetables, so consider the situation at Residues in Vegetables, preferably use the composition that does not use restriction in food additives.In addition, owing to utilizing ozone to carry out sterilization, thus may make bactericidal effect reduce and keeping quality is reduced with the compound of ozone vigorous reaction, therefore inapplicable.If consider these factors, the surfactant of the fatty acid esters of conduct (a) composition, preferably use fatty acid glyceride, polyglyceryl fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty ester, methyl glycol fatty acid ester, in addition, if consideration keeping quality, more preferably fatty acid glyceride." surfactant of fatty acid esters " refers to " surfactant that contains fatty acid ester position in molecule " in this manual.
In addition, in order to suppress bubble, from vegetable washer, overflow, be preferably low bubble.If consider above-mentioned factor, from the carbon chain length of the alkyl of (with ester bond bonding) aliphatic acid of the surfactant of fatty acid esters, be preferably 1～9.In addition, in the surfactant of fatty acid esters, from from the carbon chain length of the alkyl of the aliphatic acid of ester bond bonding can be all identical also can be different.The carbon chain length of the alkyl of fatty acid ester is less than at 1 o'clock, and the wetability of vegetable surface can not get improving, and bactericidal properties may significantly reduce.In addition, think the fatty acid ester that is less than 1 in the industrial carbon chain length that is difficult to the alkyl that obtains fatty acid ester, so be not suitable for industrially utilizing.If the carbon chain length of the alkyl of fatty acid ester exceedes 9, the stability of the bubble generating uprises, and bubble may overflow from vegetable washer.According to more than, the fatty acid glyceride that the carbon chain length of further preferably using the alkyl of fatty acid ester is 1～9.
In the fatty acid glyceride that is 1～9 in the carbon chain length of the alkyl of fatty acid ester, preferably glyceryl triacetate, diacetine, acetin, Capmul MCM C8.Wherein, the effect excellence of overflowing from the viewpoint of inhibition bubble, more preferably glyceryl triacetate, Capmul MCM C8.In addition, from the viewpoint of obtain excellent bactericidal effect with low concentration, short time, most preferably and with glyceryl triacetate and Capmul MCM C8.In addition, the usage rate of glyceryl triacetate and Capmul MCM C8 (ratio of Capmul MCM C8/glyceryl triacetate) is preferably 2～5.5.Should illustrate, as available goods in industry, for example, can enumerate glyceryl triacetate (An Tu Industry Co., Ltd system), Capmul MCM C8 (Taiyo Kagaku Co., Ltd.'s system, Sunsoft700P-2) etc.
With regard to glyceryl triacetate, although the capillary absolute value (being changed to the capillary variable quantity that reaches balance) reducing is little, the speed that dynamic surface tension is reduced is fast, more easily wetting cutting vegetable surface sooner.On the other hand, with regard to Capmul MCM C8, compared with glyceryl triacetate, although the speed that dynamic surface tension is reduced is slow, but the capillary absolute value reducing is larger than glyceryl triacetate, therefore under low concentration, just can improve the wetability of cutting vegetable surface.Therefore, utilize the synergy of Capmul MCM C8 and glyceryl triacetate, can improve quickly with pharmaceutical quantities still less the wetability of cutting vegetable surface.Glyceryl triacetate is water-soluble excellence and cheapness compared with Capmul MCM C8, therefore, compared with only using the situation of Capmul MCM C8, in the case of maintaining identical pollution and microorganism, removes effect, can further reduce costs.In addition, glyceryl triacetate bitter taste compared with Capmul MCM C8 is also little, so easily suppress to change with the cleaning vegetables sense of taste together.
As the soap of (a) composition, considering the situation of Residues in Vegetables, overflow and while being low bubble the soap that the carbon chain length of preferably using alkyl is 7～9 in order not suppress bubble from vegetable washer.Wherein, the effect excellence of overflowing from the viewpoint of inhibition bubble, more preferably caprylate, further particular certain cancers.
The concentration of processing (a) composition in the aqueous solution because of the material using different different, but preferred 10～1000mg/L, more preferably 10～100mg/L, further preferred 15～95mg/L.If (a) concentration of composition is more than 10mg/L, be easily reduced the effect of the astringent taste of vegetables, in addition, if (a) composition is below 1000mg/L, greatly reduce the worry at Residues in Vegetables to the overflowing of bubble, (a) composition.
Preparation contains ozone and (a) during the aqueous solution of composition, above-mentioned (a) composition, in other words, the surfactant of fatty acid esters or soap, can assign to prepare by diluted multiple one-tenth by single raw material, also can be by multiple compositions being condensed into the above preparations of 1 or 2, and the preparation compound that dilution obtains thus dilutes to prepare.
For simplicity or from the viewpoint of expecting cheaply, contain the underground water that ozone conventionally utilizes running water with the water that (a) aqueous solution of composition is used or added the bactericide such as clorox, therefore as water, can use running water or add the underground water of the bactericide of clorox etc.
In addition, in order to improve bactericidal effect, containing ozone and (a) can adding on a small quantity the chlorine such as hypochlorite, chlorite in the aqueous solution of composition, be bactericide, but sometimes aspect the astringent taste of gained cutting vegetables, producing harmful effect.Therefore, in the manufacture method of the cutting vegetables that relate in present embodiment, the concentration of chlorion is preferably less than 100mg/L,, below 50mg/L,, below 10mg/L, as lower limit, is more preferably more preferably 0mg/L.
For cutting vegetables, contain ozone and (a) pH of the liquid of composition be preferably 3.5～8.0, more preferably 4.0～6.8.If pH is less than 3.5, to the damage of vegetables, may becomes large and damage quality.In addition, if pH exceedes 8.0, the consumption of ozone may significantly become greatly and fully sterilization.
Contain ozone and (a) pH of the liquid of composition can regulate with alkaline agents such as sour composition, NaOH.Acid composition is that the pH dissolving during 0.5% left and right in pure water (pH7.0) is less than 7.0 such water soluble compounds, is when pH is the faintly acid below 6, also to show water-soluble and is hydrophilic compound.For example can enumerate organic acid, inorganic acid, there is the water-soluble chelator of acidic-group etc.If consider the keeping quality of gained cutting vegetables, preferred acetic acid, citric acid, phosphoric acid or their mixture, more preferably acetic acid, concentration is 100～500mg/L.
Guarantee the minimizing effect of astringent taste, suppress bubble from vegetable washer, overflow and do not hinder in the scope of ozone oxidation reaction, contain ozone and (a) liquid of composition can contain various additives.For example can contain surfactant except (a) composition, tackifier, dispersant, inorganic salts, alcohols, carbohydrate etc.
As required, to having implemented the cutting vegetables of the 2nd sterilization process, use known centrifugal dehumidifier to implement processed, gained is cut to vegetables (as required together with the non-active gas such as nitrogen) and fill and be sealed in the thermoplastic resin bags such as polypropylene, can obtain cutting thus vegetable product.
1.4. feature
The manufacture method of the cutting vegetables that relate to according to present embodiment, by processing by the order of the 1st sterilization process, cutting action and the 2nd sterilization process, thereby the astringent taste that can manufacture vegetables uniqueness is significantly reduced or imperceptible astringent taste and have good conservatory cutting vegetables, and then bubble does not overflow and the cutting vegetables that have good keeping qualities with stable quality manufacture from the dipping tank of cutting vegetables during fabrication.
That is,, by carrying out the 1st sterilization process, can fully carry out sterilization.And, by processing by the order of the 1st sterilization process, cutting action and the 2nd sterilization process, thereby can before cutting, with specific bactericide, carry out sterilization and after cutting, under the state that has increased surface area, make to cut vegetables and contain ozone and contact with the liquid of (a) composition, therefore sufficient sterilization can be carried out, and the generation of vegetables astringent taste can be suppressed.In addition,, due to the liquid that use contains (a) composition that foam stability is low, so even cutting vegetables be impregnated in to this maceration extract, can prevent that bubble from overflowing from dipping tank yet, do not hinder concentration management of maceration extract etc. and manufacture with stable quality.
2. embodiment
Below, by embodiment, illustrate the present invention, but the present invention is not limited to following embodiment.
2.1. embodiment 1
The whole cabbage 1000g of the leaf of having removed core, contaminated outside is divided into the quartering, obtains cabbage piece, clean after this cabbage piece (vegetables) with clear water, it is flooded 5 minutes in the akaline liquid 4000mL of the pH12 of 20 ℃.Above-mentioned akaline liquid is fired calcium and is regulated by adding in running water, will fire calcium concentration and be adjusted to 1000mg/L.And then, add liquor natrii hypochloritis that chlorine ion concentration is adjusted to 1mg/L(the 1st sterilization process).Next, by the cabbage piece of having implemented after the 1st sterilization process, be cut into 1mm wide (cutting action) with chopping slicer.The cabbage (cutting vegetables) that is cut into silk enters the screen cloth that is arranged in chopping slicer below.
Then, this chopping cabbage is flooded 5 minutes in liquid temperature is the aqueous solution of 40L of 10 ℃, used injector simultaneously, the air of the ozone that contains 5000 volume ppm is carried out to Air Exposure with the flow ejection of 0.8L per minute.
For having carried out the above-mentioned ozonation aerated aqueous solution, composition (a1) Capmul MCM C8 (Sunsoft700P-2 processed of sun Chemical Corporation), composition (a2) glyceryl triacetate (An Tu industrial group system) are added in running water and regulated, by Capmul MCM C8 concentration adjustment, being 40mg/L, is 15mg/L by glyceryl triacetate concentration adjustment.Next, in above-mentioned to containing (a1) and the above-mentioned aqueous solution (a2), add acetic acid (the high-quality acetic acid that Daicel Industries company manufactures), acetic acid concentration is adjusted to 300mg/L.And then, add aqueous sodium hypochlorite solution, chlorine ion concentration is adjusted to 1mg/L, pH is adjusted to 4.5, by the solution obtaining thus for the 2nd sterilization process (the 2nd sterilization process).Having carried out the Bubble formation of the above-mentioned ozonation aerated aqueous solution on liquid level few, also there is no bubble from the overflowing of dipping tank, is preferred state.Then, the dewaterer that uses centrifugation formula carries out processed (treatment conditions: 1100rpm, 1 minute) to having implemented chopping cabbage after the 2nd sterilization process, obtains being cut into the cabbage (cutting vegetables) of silk.
By gained chopping cabbage being packed in the stretching propylene bag that thickness is 40 μ m, and by the peristome heat seal of bag, thereby manufacture chopping cabbage goods, 10 ℃ of refrigerations, keep 4 days.
2.2. embodiment 2
In embodiment 1, various conditions are changed to the content shown in table 1, in addition, manufacture similarly to Example 1 chopping cabbage goods.That is, in the 2nd sterilization process of embodiment 1, add NaOH that pH is adjusted to 6.8, in addition, similarly manufacture chopping cabbage goods.
2.3. embodiment 3～5
In embodiment 1, various conditions are changed to the content shown in table 1, in addition, manufacture similarly to Example 1 chopping cabbage goods.That is, in the 1st sterilization process of embodiment 1, change pH and the composition of akaline liquid, in addition, similarly manufacture chopping cabbage goods.
2.4. embodiment 6
In embodiment 1, various conditions are changed to the content shown in table 1, in addition, manufacture similarly to Example 1 chopping cabbage goods.That is, in the 1st sterilization process of embodiment 1, change the composition of akaline liquid, in addition, similarly manufacture chopping cabbage goods.
2.5. embodiment 7
In embodiment 1, various conditions are changed to the content shown in table 1, in addition, manufacture similarly to Example 1 chopping cabbage goods.That is, in the 1st sterilization process of embodiment 1, change the composition of akaline liquid, in the 2nd sterilization process, change the concentration of chlorion, in addition, similarly manufacture chopping cabbage goods.Here, chlorine ion concentration is to regulate by the addition of increase aqueous sodium hypochlorite solution.
2.6. embodiment 8
In embodiment 1, various conditions are changed to the content shown in table 1, in addition, manufacture similarly to Example 1 chopping cabbage goods.That is, in the 1st sterilization process of embodiment 1, change the composition of akaline liquid and the concentration of chlorion, in addition, similarly manufacture chopping cabbage goods.Here, chlorine ion concentration is to regulate by the addition of increase clorox.
2.7. embodiment 9～10
In embodiment 1, various conditions are changed to the content shown in table 1, in addition, manufacture similarly to Example 1 chopping cabbage goods.That is, change the liquid using in the 2nd sterilization process of embodiment 1, in addition, similarly manufacture chopping cabbage goods.
As the composition adding in the liquid using, composition (a3) sorbitan caprylate (the Rikemal C-250 that Riken Vitamin company manufactures), composition (a4) ten polyglycereol list caprylates (MCA-750 that Ban Ben pharmaceutical industries company manufactures) have been used respectively in the 2nd sterilization process.
2.8. embodiment 11
In embodiment 1, various conditions are changed to the content shown in table 1, in addition, manufacture similarly to Example 1 chopping cabbage goods.That is, change the liquid using in the 2nd sterilization process of embodiment 1, add hydrochloric acid, pH is adjusted to 6.7, in addition, similarly manufacture chopping cabbage goods.As the composition adding in the liquid using, use composition (a5) Sodium Caprylate (Tokyo changes into reagent) in the 2nd sterilization process.
2.9. embodiment 12～13
In embodiment 1, various conditions are changed to the content shown in table 1, in addition, manufacture similarly to Example 1 chopping cabbage goods.That is, (a1) Capmul MCM C8 of the liquid using in the 2nd sterilization process of change embodiment 1 and (a2) the interpolation concentration of glyceryl triacetate, in addition, similarly manufacture chopping cabbage goods.
2.10. comparative example 1
In embodiment 1, various conditions are changed to the content shown in table 1, in addition, manufacture similarly to Example 1 chopping cabbage goods.That is, do not carry out the 1st sterilization process (replace akaline liquid, cabbage piece be impregnated in water) of embodiment 1, in addition, similarly manufacture chopping cabbage goods.
2.11. comparative example 2
In embodiment 1, various conditions are changed to the content shown in table 1, in addition, manufacture similarly to Example 1 chopping cabbage goods.That is, do not carry out the 2nd sterilization process (water replaces ozone and liquid to clean chopping cabbage) of embodiment 1, in addition, similarly manufacture chopping cabbage goods.
2.12. comparative example 3
In embodiment 1, various conditions are changed to the content shown in table 1, in addition, manufacture similarly to Example 1 chopping cabbage goods.That is, change the 1st sterilization process and the 2nd sterilization process of embodiment 1, in addition, similarly manufacture chopping cabbage goods.
2.13. comparative example 4 and 5
In embodiment 1, various conditions are changed to the content shown in table 1, in addition, manufacture similarly to Example 1 chopping cabbage goods.That is, change the pH of the akaline liquid using in the 1st sterilization process of embodiment 1, in addition, similarly manufacture chopping cabbage goods.Here, in comparative example 4 and 5, add NaOH, by increase and decrease addition, carry out pH adjusting.
2.14. comparative example 6
In embodiment 1, various conditions are changed to the content shown in table 1, in addition, manufacture similarly to Example 1 chopping cabbage goods.; in the 1st sterilization process of embodiment 1; use hydrochloric acid solution (pH2) to replace akaline liquid; and do not carry out the 2nd sterilization process of embodiment 1 (; to with clear water, clean chopping after cabbage piece and chopping cabbage water clean); in addition, similarly manufacture chopping cabbage goods.
2.15. comparative example 7
In embodiment 1, various conditions are changed to the content shown in table 1, in addition, manufacture similarly to Example 1 chopping cabbage goods.That is, with surfactant ((a ' 1) neopelex (Tokyo changes into industrial group's reagent processed)), regulate the liquid using in the 2nd sterilization process of embodiment 1, in addition, similarly manufacture chopping cabbage goods.
2.16. test example 1
Adopt following evaluation method evaluation when manufacturing the cutting vegetables of each example in embodiment 1～11 and comparative example 1～7, the generation degree of flooding the bubble on liquid level in the dipping tank of dipping cutting vegetables in the 2nd sterilization process.In addition, to the cutting vegetables of each example of manufacturing in embodiment 1～11 and comparative example 1～7, adopt following evaluation method evaluation 10 ℃ of bacterium number and astringent tastes of preserving after 4 days.These results are shown in to table 1.Should illustrate, because the sample that is not "×" to conservatory evaluation result is evaluated the evaluation of astringent taste, so be recited as " ﹣ " in table.
［ the generation degree of the bubble on dipping liquid level during dipping cutting vegetables ］
According to the generation degree of following metewand bubble on when dipping liquid level by visual valuation.
" ◎ ": the generation of the bubble on dipping liquid level is less than 30% of liquid level entirety.
"○": the bubble of dipping on liquid level be produced as liquid level entirety more than 30% and be less than 70%.
"×": the bubble of dipping on liquid level be produced as the more than 70% of liquid level entirety.
［ the bacterium number after preservation ］
According to inspection of food hygiene guide, the cutting vegetables after preserving are investigated to general aerobic plate count (SPC), press and state metewand evaluation.
" ◎ ": be less than 1 × 10 4cFU/g.
"○": 1 × 10 4more than CFU/g～be less than 1 × 10 6cFU/g.
“×”：1×10 6CFU/g。
［ evaluation result of astringent taste ］
Cutting vegetables after edible preservation, press and state metewand evaluation.
" ◎ ": complete imperceptible astringent taste.
"○": the astringent taste of not minding.
"×": feel astringent taste.
Table 1

Claims (6)

1. a manufacture method of cutting vegetables, comprising: the 1st sterilization process that vegetables are contacted with the akaline liquid of pH11～13.5; Cut the operation of the described vegetables after described the 1st sterilization process; And make the cutting vegetables that obtained by described cutting action and the 2nd sterilization process that contains ozone and contact with the one kind or two or more liquid being selected from surfactant or the soap of fatty acid esters.
2. the manufacture method of cutting vegetables according to claim 1, wherein, described akaline liquid is the aqueous solution of alkali metal salt and/or alkali salt.
3. the manufacture method of cutting according to claim 1 and 2 vegetables, wherein, the concentration that contains described ozone and be selected from the chlorion of the one kind or two or more liquid in surfactant or the soap of fatty acid esters is less than 100mg/L.
4. the manufacture method of cutting vegetables according to claim 2, wherein, the described alkali metal salt in described akaline liquid and the total concentration of described alkali salt are 10～30000mg/L.
5. according to the manufacture method of the cutting vegetables described in any one in claim 1～4, wherein, contain and be selected from containing in the one kind or two or more described liquid in surfactant or the soap of described fatty acid ester, being selected from containing the one kind or two or more total concentration in surfactant or the soap of described fatty acid ester is 10～1000mg/L.
6. according to the manufacture method of the cutting vegetables described in any one in claim 1～5, wherein, containing the surfactant of described fatty acid ester, be fatty acid glyceride.
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