CN103747685B - The manufacture method of Cut vegetables - Google Patents

The manufacture method of Cut vegetables Download PDF

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Publication number
CN103747685B
CN103747685B CN201280040618.XA CN201280040618A CN103747685B CN 103747685 B CN103747685 B CN 103747685B CN 201280040618 A CN201280040618 A CN 201280040618A CN 103747685 B CN103747685 B CN 103747685B
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China
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cut vegetables
manufacture method
fatty acid
vegetables
cut
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CN103747685A (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 manufacture method of Cut vegetables comprises: make the 1st sterilization process that vegetables contact with the akaline liquid of pH11 ~ 13.5; Cut the operation of the above-mentioned vegetables after above-mentioned 1st sterilization process; And make the Cut vegetables that obtained by above-mentioned cutting action with containing ozone and the 2nd sterilization process being selected from the one kind or two or more liquid comes into contact in the surfactant of fatty acid esters or soap.

Description

The manufacture method of Cut vegetables
Technical field
The present invention relates to a kind of manufacture method of Cut vegetables.
Background technology
Cut vegetables is sealed in together with nitrogen the Cut vegetables goods obtained in polypropylene bag extensively to be sold in the raw vegetable sales field in supermarket.As the industrialization production method of this Cut vegetables, such as, propose after Cut vegetables is processed in chlorite solution, in the method (Japanese Unexamined Patent Publication 11-196763 publication) without also direct preservation of carrying out when washing dewatering.
Summary of the invention
But, for adopt Japanese Unexamined Patent Publication 11-196763 publication method manufacture Cut vegetables for, according to the kind of vegetables, the astringent taste of this vegetables uniqueness can be felt.Centered by the young stratum comprising child, children, there is the consumer much not liking this astringent taste.
Therefore, in order to make consumers in general accept Cut vegetables goods, require that the good keeping quality of display is from needless to say, also requirement industrialization can manufacture astringent taste and is significantly reduced or the Cut vegetables of imperceptible astringent taste.In addition, in order to industrialization manufacture shows good conservatory Cut vegetables goods, usually, Cut vegetables is immersed in carry out after in water, chlorite solution cleaning, sterilization.In this case, most meeting produces the bubble from lye, additive at the liquid level of dipping tank, owing to overflowing from these dipping tanks the concentration management etc. that bubble can hinder maceration extract, so not preferred in qualitative control.Therefore, require that bubble can not overflow from dipping tank and manufacture with stable quality when manufacturing Cut vegetables goods.
The invention provides a kind of manufacture method of Cut vegetables, the astringent taste that the method can manufacture vegetables uniqueness is significantly reduced or imperceptible astringent taste and have good conservatory Cut vegetables, and then Cut vegetables bubble can not had during fabrication to overflow from the dipping tank of Cut vegetables and have good keeping qualities with stable quality manufacture.
The manufacture method of the Cut vegetables that a mode of the present invention relates to comprises: make the 1st sterilization process that vegetables contact with the akaline liquid of pH11 ~ 13.5; Cut the operation of the above-mentioned vegetables after above-mentioned 1st sterilization process; And make the Cut vegetables that obtained by above-mentioned cutting action with containing ozone and the 2nd sterilization process being selected from the one kind or two or more liquid comes into contact in the surfactant of fatty acid esters or soap.
In the manufacture method of above-mentioned Cut vegetables, above-mentioned akaline liquid can be the aqueous solution or wherein any one the aqueous solution of alkali metal salt and alkali salt.Now, the above-mentioned alkali metal salt in above-mentioned akaline liquid and the total concentration of above-mentioned alkali salt can be 10 ~ 30000mg/L.
In addition, in the manufacture method of above-mentioned Cut vegetables, the concentration containing above-mentioned ozone and the chlorion that is selected from the one kind or two or more liquid in the surfactant of fatty acid esters or soap can be less than 100mg/L.
In addition, in the manufacture method of above-mentioned Cut vegetables, containing being selected from containing in the one kind or two or more aforesaid liquid in the surfactant of above-mentioned fatty acid ester or soap, being selected from containing the one kind or two or more total concentration in the surfactant of above-mentioned fatty acid ester or soap can be 10 ~ 1000mg/L.
In addition, in the manufacture method of above-mentioned Cut vegetables, the surfactant containing above-mentioned fatty acid ester can be fatty acid glyceride.
According to the manufacture method of above-mentioned Cut vegetables, by processing according to the order of above-mentioned 1st sterilization process, above-mentioned cutting action and above-mentioned 2nd sterilization process, thus the astringent taste that can manufacture vegetables uniqueness is significantly reduced or imperceptible astringent taste and have good conservatory Cut vegetables, and Cut vegetables bubble can not had during fabrication to overflow from the dipping tank of Cut vegetables and have good keeping qualities with stable quality manufacture.
Detailed description of the invention
Below, the manufacture method of the Cut vegetables that an embodiment of the invention relate to is described in detail.In addition, unless otherwise specified, " part " refers to mass parts, and " % " refers to quality %.
1. the manufacture method of Cut vegetables
The manufacture method of Cut vegetables of the present embodiment 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 1st sterilization process; And make the Cut vegetables that obtained by above-mentioned cutting action with containing ozone and the 2nd sterilization process (following, also referred to as " the 2nd sterilization process ") being selected from the one kind or two or more liquid comes into contact in the surfactant of fatty acid esters or soap.
1.1. the 1st sterilization process
In the 1st sterilization process, vegetables are contacted with the akaline liquid (hreinafter referred to as " akaline liquid ") of pH11 ~ 13.5.Such as, in the 1st sterilization process, by the akaline liquid making vegetables impregnated in pH11 ~ 13.5, or akaline liquid can be sprayed to vegetables and vegetables is contacted with akaline liquid.PH when pH is 25 DEG C, measures and the HM-30P etc. that such as DKK company in East Asia manufactures can be utilized to implement.PH for following record also can utilize identical method to regulate.
If the pH of akaline liquid is more than 13.5, then sometimes produces astringent taste in vegetables, on the other hand, if pH is less than 11, then sometimes cannot carry out abundant sterilization to vegetables.From the viewpoint of fully can carrying out sterilization and reducing the astringent taste of vegetables more reliably, the pH of akaline liquid is preferably 12.0 ~ 13.0.
From the viewpoint of the astringent taste of gained Cut vegetables, akaline liquid is preferably the aqueous solution or wherein any one the aqueous solution of alkali metal salt and alkali salt.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, be more preferably 100 ~ 10000mg/L, more preferably 100 ~ 6000mg/L.In addition, now, particularly from the viewpoint of the astringent taste of gained Cut vegetables, akaline liquid is preferably such as selected from the aqueous solution of at least one fired in calcium, NaOH, potassium hydroxide, calcium hydroxide.In addition, if consider the taste of gained Cut vegetables, then the aqueous solution of calcium is more preferably fired.
For the water that akaline liquid uses, due in the manufacture of Cut vegetables for simplicity or expect low cost, so as water, running water can be used or with the addition of the underground water of the bactericide such as clorox.In addition, in order to improve bactericidal effect, in akaline liquid, the chlorine such as hypochlorite, chlorite system bactericide can be added on a small quantity, but in the astringent taste of Cut vegetables, produce harmful effect sometimes.Therefore, in the manufacture method of Cut vegetables of the present embodiment, the concentration of the chlorion of akaline liquid is preferably less than 100mg/L, is more preferably below 50mg/L, more preferably below 10mg/L, as lower limit, is 0mg/L.
The temperature of akaline liquid when making vegetables impregnated in akaline liquid is preferably 0 ~ 50 DEG C, is more preferably 0 ~ 15 DEG C.Here, if dipping temperature is less than 0 DEG C, then the freeze injury to vegetative bacteria may be there is, on the other hand, if dipping temperature is more than 50 DEG C, then the taste bad of Cut vegetables sometimes.
When making vegetables impregnated in akaline liquid, dip time is preferably 1 ~ 20 minute, is more preferably 2 ~ 20 minutes.Here, if dip time is less than 1 minute, then bactericidal effect likely becomes insufficient, on the other hand, if dip time was more than 20 minutes, then has the trend producing brown stain and promote.
Not hindering astringent taste to reduce in the scope of effect, in akaline liquid, various additive can be contained.Such as, acid ingredient, surfactant, tackifier, dispersant, inorganic salts, alcohols, the carbohydrates etc. such as organic acid, inorganic acid, the water miscible chelating agent with acidic-group can be contained.
Should illustrate, also can before carrying out the 1st sterilization process Cut vegetables.Namely, the vegetables of implementing the 1st sterilization process can be the vegetables of uncut full size, or 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, when vegetables are leaf vegetables, also can apply the vegetables of the leaf overlap cut from core.In addition, as the mode of cutting, known manner can be utilized.Should illustrate, can wash vegetables in advance before carrying out the 1st sterilization processing.
As the vegetables of the manufacture method of enforcement Cut vegetables of the present embodiment, be not particularly limited, as raw green salad, usually edible vegetables can be used, the leaf such as cabbage, romaine lettuce vegetables can be enumerated, the root vegetables such as radish, carrot, green pepper, onion etc.In these vegetables, because leaf vegetables, onion easily produce astringent taste, so the manufacture method of Cut vegetables of the present embodiment can preferably be implemented at least a kind that is selected from leaf vegetables and onion.
1.2. cutting action
Next, the above-mentioned vegetables after above-mentioned 1st sterilization process are cut.Thus, Cut vegetables can be obtained.Such as, use commercially available food masticator that the vegetables implementing 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 to cut), utilize the kind of the cooking of Cut vegetables (raw green salad, ripe green salad etc.) etc. suitably to determine.Like this, by vegetables implement the 1st sterilization process, and before the second sterilization process Cut vegetables, thus can suppress Cut vegetables produce astringent taste.
Cutting width in cutting action is preferably 0.5 ~ 80mm, is more preferably 0.5 ~ 30mm, more preferably 0.5 ~ 3mm.If cutting width is less than 0.5mm, then easily there is astringent taste, on the other hand, if cutting width is more than 80mm, be then difficult to the better taste obtaining Cut vegetables.These cutting widths according to chopping, dice, square column type cutting method, the mode of disorderly to cut etc. cutting suitably determine.
1.3. the 2nd sterilization process
In the 2nd sterilization process, make the Cut vegetables obtained by above-mentioned cutting action and the liquid comes into contact containing ozone and following (a) composition.
(a) composition: what be selected from the surfactant of fatty acid esters or soap is one kind or two or more
By making the Cut vegetables obtained by above-mentioned cutting action and the liquid comes into contact containing ozone and above-mentioned (a) composition, thus the astringent taste that can manufacture vegetables uniqueness is significantly reduced or imperceptible astringent taste and have good conservatory Cut vegetables, and then Cut vegetables bubble can not had during fabrication to overflow from the dipping tank of Cut vegetables and have good keeping qualities with stable quality manufacture.
1.3.1. condition
The temperature of this liquid during liquid making Cut vegetables impregnated in containing ozone and (a) composition is preferably 0 ~ 30 DEG C, is more preferably 0 ~ 10 DEG C.Here, if dipping temperature is less than 0 DEG C, then may there is the freeze injury to vegetative bacteria, on the other hand, if dipping temperature is more than 30 DEG C, then has and large trend is become to the damage of plant cell.
During the liquid that Cut vegetables be impregnated in containing ozone and (a) composition, dip time is preferably 1 ~ 30 minute, is more preferably 2 ~ 10 minutes.Here, if dip time is less than 1 minute, then bactericidal effect likely becomes insufficient, on the other hand, if dip time was more than 30 minutes, then has and becomes large trend to the damage of plant cell.
By implementing the 2nd sterilization process to Cut vegetables, thus can sterilization and fully suppress vegetables astringent taste to produce.That is, now, by implementing the 2nd sterilization process to the Cut vegetables that obtained by cutting action, thus can increase with the surface area of the liquid comes into contact containing ozone and (a) composition after, make Cut vegetables and this liquid comes into contact.And, by except the ozone that utilization has bactericidal action, also utilize the liquid containing (a) composition, thus Cut vegetables wettability of the surface improves, cleaning improves, therefore, it is possible to removing is attached to the microorganism such as pollution, bacterium on Cut vegetables surface, the Cut vegetables of safety during use can be manufactured, and then can astringent taste be removed.In addition, Cut vegetables is cleaned, the dipping tank of sterilization can produce bubble from lye, additive at the liquid level of maceration extract mostly, but in the present invention, owing to using the liquid containing ozone and (a) composition in the 2nd sterilization process, even if so Cut vegetables be impregnated in this maceration extract, also can prevent bubble from overflowing from dipping tank, can not counteract etc. the concentration management of maceration extract and manufacture with stable quality.
1.3.2. containing the liquid of ozone with (a) composition
Liquid containing ozone and (a) composition such as can be made up of the mixture of ozone with (a) composition and water.
< ozone >
The ozone used in the present invention can be used with the form of gas by aeration, also can make it to dissolve to use.
Processed water containing handling object thing (Cut vegetables) can, by such as, be contained in container by aeration, and the gas (aerating gas) supplied in this processed water at least containing ozone carries out.In addition, also can supply ventilation gas in limit in processed water, while add (a) composition in processed water.
In addition, in this operation, when ventilating, in order to stir processed water, also can be used together agitating device etc.
Carry out the container (container handling) of aeration as collecting processed water, because the oxidizing force of ozone is strong, thus the material on the surface preferably contacted with processed water be glass, Teflon (registration mark), titanium, through the aluminium of ozone treatment (forming firmly oxide film thereon by high-concentrated ozone) or stainless container.When using the container to materials such as low nitrile rubber, silicon or the polyurethane of the patience of ozone, need the deterioration giving one's full attention to container handling.
Aerating gas directly can use the ozone of generation, also can supply with after diluent gas dilution.
Producing method for ozone does not limit, and has the method to the high-octane light such as oxygen irradiating electron beam, radioactive ray, ultraviolet, chemical method, electrolysis, electric discharge etc.Industrially, from the viewpoint of production cost, generation, mostly use voltolising method.
For the generation of ozone, commercially available ozone generator can be utilized, the OZSD-3000A(trade name that such as commercially available You Renyuan industry Co., Ltd. manufactures) etc.
Because ozone has selfdecomposition, so use immediately after preferably preparing.
As the diluent gas for diluting ozone, preferably activity or reactive low gas be there is no to ozone, such as, can enumerate helium, argon, carbon dioxide, oxygen, air, nitrogen etc.
Ozone concentration in ventilation gas is not particularly limited, if but consider processing safety, then preferably 7500 below volume ppm, more preferably 5000 below volume ppm.Lower limit is not particularly limited, if but consider the efficiency etc. of ozone treatment, then preferably 1 more than volume ppm, more preferably 10 more than volume ppm.The present invention particularly owing to also using (a) composition in the 1st sterilization process and the 2nd sterilization process, so when the concentration of ozone is low, such as, in the scope of 10 ~ 5000 volume ppm, just can obtain bactericidal effect effectively, thus useful.
Aerating gas method of aeration in processed water is not particularly limited, the method that loose gas plate, loose inflator, diffuser, injector etc. used in the past can be used.
Should illustrate, in this operation, in order to make bleaching, the decomposition etc. of hardly-degradable substance carries out rapidly, accelerating oxidation process (AOP) can be carried out together with Air Exposure.
AOP is by making ozone actively decompose, thus produces the high hydroxyl radical free radical of oxidizing force, the process of accelerating oxidation reaction further thus.The mode of actively decomposing as making ozone, uses Ultraviolet radiation H usually 2o 2add organic catalyst interpolation etc.
< (a) composition >
Relate to the invention of the manufacture method of Cut vegetables due to the present invention, so consider the situation at Residues in Vegetables, be preferably used in the composition not using restriction in food additives.In addition, owing to utilizing ozone to carry out sterilization, so bactericidal effect may be made to reduce with the compound of ozone vigorous reaction and make keeping quality reduce, therefore inapplicable.If consider these factors, then as the surfactant of the fatty acid esters of (a) composition, preferred 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, then more preferably fatty acid glyceride." surfactant of fatty acid esters " refers to " surfactant containing fatty acid ester position in molecule " in this manual.
In addition, in order to suppress bubble to overflow from vegetable washer, be preferably low bubble.If consider above-mentioned factor, then the carbon chain length of the alkyl of (with ester bond bonding) aliphatic acid of the preferred surfactant from fatty acid esters is 1 ~ 9.In addition, in the surfactant of fatty acid esters, from the alkyl of the aliphatic acid from ester bond bonding carbon chain length can all identical also can be different.When the carbon chain length of the alkyl of fatty acid ester is less than 1, the wetability of vegetable surface can not get improving, and bactericidal properties may significantly reduce.In addition, the fatty acid ester that the carbon chain length of alkyl being industrially difficult to obtain fatty acid ester is less than 1 is thought, so be not suitable for industrially utilizing.If the carbon chain length of the alkyl of fatty acid ester is more than 9, then the stability of the bubble generated uprises, and bubble may overflow from vegetable washer.According to more than, the carbon chain length using further preferably the alkyl of fatty acid ester is the fatty acid glyceride of 1 ~ 9.
Be in the fatty acid glyceride of 1 ~ 9 in the carbon chain length of the alkyl of fatty acid ester, preferred glyceryl triacetate, diacetine, acetin, Capmul MCM C8.Wherein, from the viewpoint of the excellent effect suppressing bubble to overflow, more preferably glyceryl triacetate, Capmul MCM C8.In addition, from the viewpoint of obtaining excellent bactericidal effect with low concentration, short time, most preferably and use glyceryl triacetate and Capmul MCM C8.In addition, the usage rate (ratio of Capmul MCM C8/glyceryl triacetate) of glyceryl triacetate and Capmul MCM C8 is preferably 2 ~ 5.5.Should illustrate, as goods available in industry, such as, 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 reaching balance) reduced is little, the speed that dynamic surface tension is reduced is fast, can faster more easily wetting Cut vegetables surface.On the other hand, with regard to Capmul MCM C8, compared with glyceryl triacetate, although the speed making dynamic surface tension reduce is slow, but the capillary absolute value reduced is larger than glyceryl triacetate, therefore just can improve Cut vegetables wettability of the surface at low concentrations.Therefore, utilize the synergy of Capmul MCM C8 and glyceryl triacetate, Cut vegetables wettability of the surface can be improved quickly with less pharmaceutical quantities.Glyceryl triacetate water-soluble excellence and cheap compared with Capmul MCM C8, therefore compared with only using the situation of Capmul MCM C8, when maintaining identical pollution and microorganism removing effect, can reduce costs further.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, consider Residues in Vegetables situation, be low bubble to not suppress bubble to overflow from vegetable washer time, the carbon chain length preferably using alkyl is the soap of 7 ~ 9.Wherein, from the viewpoint of the excellent effect suppressing bubble to overflow, more preferably caprylate, further particular certain cancers.
The concentration of (a) composition in the process aqueous solution is different because the material that uses is different, but preferably 10 ~ 1000mg/L, more preferably 10 ~ 100mg/L, further preferred 15 ~ 95mg/L.If (a) concentration of composition is more than 10mg/L, be then easily reduced the effect of the astringent taste of vegetables, in addition, if (a) composition is below 1000mg/L, then greatly reduce the spilling to bubble, (a) composition in the worry of Residues in Vegetables.
When preparation contains the aqueous solution of ozone and (a) composition, above-mentioned (a) composition, in other words, the surfactant of fatty acid esters or soap, can assign to prepare by being diluted multiple one-tenth by single raw material, also can by the preparation multiple composition being condensed into more than 1 or 2, and dilute the preparation compound dilution obtained thus and prepare.
For simplicity or from the viewpoint of expecting low cost, the water used containing ozone and the aqueous solution of (a) composition usually utilizes running water or with the addition of the underground water of the bactericide such as clorox, therefore as water, running water can be used or with the addition of the underground water of bactericide of clorox etc.
In addition, in order to improve bactericidal effect, the chlorine such as hypochlorite, chlorite system bactericide can be added on a small quantity in the aqueous solution containing ozone and (a) composition, but sometimes in the astringent taste of gained Cut vegetables, produce harmful effect.Therefore, in the manufacture method of Cut vegetables of the present embodiment, the concentration of chlorion is preferably less than 100mg/L, is more preferably below 50mg/L, more preferably below 10mg/L, as lower limit, is 0mg/L.
For Cut vegetables, be preferably 3.5 ~ 8.0 containing ozone and the pH of the liquid of (a) composition, be more preferably 4.0 ~ 6.8.If pH is less than 3.5, then may becomes large to the damage of vegetables and damage quality.In addition, if pH is more than 8.0, then the consumption of ozone may significantly become large and cannot fully sterilization.
Can regulate with alkaline agents such as sour composition, NaOH containing the pH of ozone with the liquid of (a) composition.Acid composition is that pH when dissolving about 0.5% in the pure water (pH7.0) is less than 7.0 such water soluble compounds, is also to show when pH is the faintly acid of less than 6 water-soluble and be hydrophilic compound.Such as can enumerate organic acid, inorganic acid, there is the water-soluble chelator etc. of acidic-group.If consider the keeping quality of gained Cut vegetables, then preferred acetic acid, citric acid, phosphoric acid or their mixture, be more preferably acetic acid, concentration is 100 ~ 500mg/L.
Guarantee astringent taste minimizing effect, suppress bubble to overflow from vegetable washer and do not hinder in the scope of ozone oxidation reaction, the liquid containing ozone and (a) composition can contain various additive.Such as can containing the surfactant, tackifier, dispersant, inorganic salts, alcohols, carbohydrate etc. except (a) composition.
As required, known centrifugal dehumidifier is used to implement processed to the Cut vegetables implementing the 2nd sterilization process, gained Cut vegetables (as required together with the non-active gas such as nitrogen) is filled and is sealed in the thermoplastic resin bags such as polypropylene, Cut vegetables goods can be obtained thus.
1.4. feature
The manufacture method of the Cut vegetables related to according to the present embodiment, by processing by the order of the 1st sterilization process, cutting action and the 2nd sterilization process, thus the astringent taste that can manufacture vegetables uniqueness is significantly reduced or imperceptible astringent taste and have good conservatory Cut vegetables, and then can not overflow from the dipping tank of Cut vegetables and the Cut vegetables that has good keeping qualities with stable quality manufacture by bubble during fabrication.
That is, by carrying out the 1st sterilization process, fully sterilization can be carried out.And, by processing by the order of the 1st sterilization process, cutting action and the 2nd sterilization process, thus sterilization can be carried out with specific bactericide before cutting and under the state adding surface area, make Cut vegetables and the liquid comes into contact containing ozone and (a) composition after dicing, therefore, it is possible to carry out sufficient sterilization, and the generation of vegetables astringent taste can be suppressed.In addition, owing to using the liquid containing low (a) composition of foam stability, even if so Cut vegetables be impregnated in this maceration extract, also can prevent bubble from overflowing from dipping tank, do not hinder the concentration management of maceration extract etc. and manufacture with stable quality.
2. embodiment
Below, illustrate the present invention by embodiment, but the present invention is not limited to following embodiment.
2.1. embodiment 1
By eliminating core, the whole cabbage 1000g of leaf in contaminated outside is divided into the quartering, obtains cabbage block, after this cabbage block (vegetables) of clean water, makes it flood 5 minutes in the akaline liquid 4000mL of the pH12 of 20 DEG C.Above-mentioned akaline liquid is fired calcium to regulate by adding in running water, will fire calcium concentration and be adjusted to 1000mg/L.And then, add liquor natrii hypochloritis and chlorine ion concentration be adjusted to 1mg/L(the 1st sterilization process).Next, will the cabbage block after the 1st sterilization process be implemented, be cut into 1mm wide (cutting action) with chopping slicer.The cabbage (Cut vegetables) being cut into silk enters the screen cloth be arranged in below chopping slicer.
Then, make this chopping cabbage be flood 5 minutes in the aqueous solution of the 40L of 10 DEG C in liquid temperature, use injector simultaneously, the air of the ozone containing 5000 volume ppm is carried out Air Exposure with the ejection of the flow of 0.8L per minute.
For having carried out the above-mentioned ozonation aerated aqueous solution, composition (a1) Capmul MCM C8 (sun Chemical Corporation Sunsoft700P-2), composition (a2) glyceryl triacetate (pacifying geotechnological industry Inc.) are added in running water and regulates, being 40mg/L by Capmul MCM C8 concentration adjustment, is 15mg/L by glyceryl triacetate concentration adjustment.Next, in the above-mentioned aqueous solution containing above-mentioned (a1) and (a2), add acetic acid (the high-quality acetic acid that DaicelIndustries 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, the solution obtained thus is used for the 2nd sterilization process (the 2nd sterilization process).Having carried out the bubble of the above-mentioned ozonation aerated aqueous solution on liquid level produces few, and also not having bubble from the spilling of dipping tank, is preferred state.Then, use the dewaterer of centrifugation formula to carry out processed (treatment conditions: 1100rpm, 1 minute) to the chopping cabbage after implementing the 2nd sterilization process, obtain the cabbage (Cut vegetables) being cut into silk.
Be in the stretching propylene bag of 40 μm by gained chopping cabbage is loaded thickness, and by the opening portion heat seal of bag, thus manufacture chopping cabbage goods, 10 DEG C of refrigeration maintenances 4 days.
2.2. embodiment 2
In embodiment 1, various condition is changed to the content shown in table 1, in addition, manufacture chopping cabbage goods similarly to Example 1.That is, in the 2nd sterilization process of embodiment 1, add NaOH and pH is adjusted to 6.8, in addition, similarly manufacture chopping cabbage goods.
2.3. embodiment 3 ~ 5
In embodiment 1, various condition is changed to the content shown in table 1, in addition, manufacture chopping cabbage goods similarly to Example 1.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 condition is changed to the content shown in table 1, in addition, manufacture chopping cabbage goods similarly to Example 1.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 condition is changed to the content shown in table 1, in addition, manufacture chopping cabbage goods similarly to Example 1.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 undertaken regulating by the addition of increase aqueous sodium hypochlorite solution.
2.6. embodiment 8
In embodiment 1, various condition is changed to the content shown in table 1, in addition, manufacture chopping cabbage goods similarly to Example 1.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 undertaken regulating by the addition of increase clorox.
2.7. embodiment 9 ~ 10
In embodiment 1, various condition is changed to the content shown in table 1, in addition, manufacture chopping cabbage goods similarly to Example 1.That is, change the liquid used in the 2nd sterilization process of embodiment 1, in addition, similarly manufacture chopping cabbage goods.
As the composition added in the liquid used in the 2nd sterilization process, employ composition (a3) sorbitan caprylate (RikemalC-250 that RikenVitamin company manufactures), composition (a4) ten polyglycereol list caprylate (MCA-750 that this pharmaceutical industries of slope company manufactures) respectively.
2.8. embodiment 11
In embodiment 1, various condition is changed to the content shown in table 1, in addition, manufacture chopping cabbage goods similarly to Example 1.That is, change the liquid used 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 added in the liquid used in the 2nd sterilization process, use composition (a5) Sodium Caprylate (Tokyo changes into reagent).
2.9. embodiment 12 ~ 13
In embodiment 1, various condition is changed to the content shown in table 1, in addition, manufacture chopping cabbage goods similarly to Example 1.That is, change (a1) Capmul MCM C8 of liquid used in the 2nd sterilization process of embodiment 1 and the interpolation concentration of (a2) glyceryl triacetate, in addition, similarly manufacture chopping cabbage goods.
2.10. comparative example 1
In embodiment 1, various condition is changed to the content shown in table 1, in addition, manufacture chopping cabbage goods similarly to Example 1.That is, do not carry out the 1st sterilization process (replace akaline liquid, be impregnated in water by cabbage block) of embodiment 1, in addition, similarly manufacture chopping cabbage goods.
2.11. comparative example 2
In embodiment 1, various condition is changed to the content shown in table 1, in addition, manufacture chopping cabbage goods similarly to Example 1.That is, do not carry out the 2nd sterilization process (replacing ozone and liquid to clean chopping cabbage with water) of embodiment 1, in addition, similarly manufacture chopping cabbage goods.
2.12. comparative example 3
In embodiment 1, various condition is changed to the content shown in table 1, in addition, manufacture chopping cabbage goods similarly to Example 1.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 condition is changed to the content shown in table 1, in addition, manufacture chopping cabbage goods similarly to Example 1.That is, change the pH of the akaline liquid used in the 1st sterilization process of embodiment 1, in addition, similarly manufacture chopping cabbage goods.Here, in comparative example 4 and 5, add NaOH, carry out pH adjustment by increase and decrease addition.
2.14. comparative example 6
In embodiment 1, various condition is changed to the content shown in table 1, in addition, manufacture chopping cabbage goods similarly to Example 1.Namely, in the 1st sterilization process of embodiment 1, hydrochloric acid solution (pH2) is used to replace akaline liquid, and the 2nd sterilization process not carrying out embodiment 1 (namely, the chopping cabbage use water obtained with chopping after clean water cabbage block is cleaned), in addition, chopping cabbage goods are similarly manufactured.
2.15. comparative example 7
In embodiment 1, various condition is changed to the content shown in table 1, in addition, manufacture chopping cabbage goods similarly to Example 1.That is, regulate the liquid used in the 2nd sterilization process of embodiment 1 with surfactant ((a ' 1) neopelex (Tokyo changes into industrial group's reagent)), in addition, similarly manufacture chopping cabbage goods.
2.16. test example 1
Adopting following evaluation method evaluation when manufacturing the Cut vegetables of each example in embodiment 1 ~ 11 and comparative example 1 ~ 7, in the 2nd sterilization process, flooding in the dipping tank of Cut vegetables the generation degree of the bubble flooded on liquid level.In addition, to the Cut vegetables of each example manufactured in embodiment 1 ~ 11 and comparative example 1 ~ 7, the bacterium number after adopting following evaluation method evaluation to preserve 4 days at 10 DEG C and astringent taste.These results are shown in table 1.Should illustrate, because the sample being not "×" to conservatory evaluation result carries out the evaluation evaluating astringent taste, so be recited as in table " ﹣ ".
［ the generation degree of the bubble on dipping liquid level during dipping Cut vegetables ］
According to the generation degree of following metewand by the bubble of visual valuation when flooding on liquid level.
" ◎ ": the generation of the bubble on dipping liquid level is less than 30% of liquid level entirety.
"○": flood being produced as more than 30% of liquid level entirety and being less than 70% of the bubble on liquid level.
"×": what flood the bubble on liquid level is produced as more than 70% of liquid level entirety.
［ the bacterium number after preservation ］
According to inspection of food hygiene guide, general aerobic plate count (SPC) is investigated to the Cut vegetables after preserving, presses 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 ］
Cut vegetables after edible preservation, presses and states metewand evaluation.
" ◎ ": complete imperceptible astringent taste.
"○": the astringent taste do not minded.
"×": feel astringent taste.
Table 1

Claims (20)

1. a manufacture method for Cut vegetables, comprising: make the 1st sterilization process that vegetables contact with the akaline liquid of pH11 ~ 13.5; Cut the operation of the described vegetables after described 1st sterilization process; And make the 2nd sterilization process of the Cut vegetables that obtained by described cutting action and the liquid comes into contact containing ozone and a kind of being selected from the surfactant of fatty acid esters and soap or 2 kinds,
Wherein, the concentration of the chlorion of the liquid containing described ozone and a kind of being selected from the surfactant of fatty acid esters and soap or 2 kinds is less than 100mg/L.
2. the manufacture method of Cut 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 Cut 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.
4. the manufacture method of Cut vegetables according to claim 1, wherein, containing in the described liquid be selected from containing a kind in the surfactant of described fatty acid ester and soap or 2 kinds, the total concentration be selected from containing a kind in the surfactant of described fatty acid ester and soap or 2 kinds is 10 ~ 1000mg/L.
5. the manufacture method of Cut vegetables according to claim 1, wherein, described akaline liquid is the aqueous solution being selected from least one fired in calcium, NaOH, potassium hydroxide and calcium hydroxide.
6. the manufacture method of Cut vegetables according to claim 1, wherein, described akaline liquid comprises fires calcium.
7. the manufacture method of Cut vegetables according to claim 1, wherein, the chlorine ion concentration of described akaline liquid is less than 100mg/L.
8. the manufacture method of Cut vegetables according to claim 1, wherein, in described 1st sterilization process, the temperature of this akaline liquid when making described vegetables impregnated in described akaline liquid is 0 ~ 50 DEG C.
9. the manufacture method of Cut vegetables according to claim 1, wherein, described vegetables are be selected from least one in leaf vegetables, root vegetables, green pepper and onion.
10. the manufacture method of Cut vegetables according to claim 1, wherein, the cutting width of the described vegetables in described cutting action is 0.5 ~ 80mm.
The manufacture method of 11. Cut vegetables according to claim 1, wherein, in the 2nd sterilization process, the temperature of this liquid when making described Cut vegetables impregnated in described liquid is 0 ~ 30 DEG C.
The manufacture method of 12. Cut vegetables according to claim 1, wherein, the surfactant of described fatty acid esters is be selected from least one in fatty acid glyceride, polyglyceryl fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty ester and methyl glycol fatty acid ester.
The manufacture method of 13. Cut vegetables according to claim 1, wherein, the surfactant of described fatty acid esters is fatty acid glyceride.
The manufacture method of 14. Cut vegetables according to claim 12 or 13, wherein, described fatty acid glyceride is the carbon chain length of the alkyl of fatty acid ester is the fatty acid glyceride of 1 ~ 9.
The manufacture method of 15. Cut vegetables according to claim 14, wherein, the carbon chain length of the alkyl of described fatty acid ester is the fatty acid glyceride of 1 ~ 9 is be selected from least one in glyceryl triacetate, diacetine, acetin and Capmul MCM C8.
The manufacture method of 16. Cut vegetables according to claim 15, wherein, the usage rate of described glyceryl triacetate and Capmul MCM C8 is 2 ~ 5.5.
The manufacture method of 17. Cut vegetables according to claim 1, wherein, described soap is the carbon chain length of alkyl is the soap of 7 ~ 9.
The manufacture method of 18. Cut vegetables according to claim 1, wherein, described soap is caprylate.
The manufacture method of 19. Cut vegetables according to claim 1, wherein, described soap is sodium salt.
The manufacture method of 20. Cut vegetables according to claim 1, wherein, in the 2nd sterilization process, the pH of described liquid is 3.5 ~ 8.0.
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