JP2002345428A - Salad subjected to freezing and thawing treatment and method for producing the salad - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a salad enabling the eating of a large amount of raw green vegetables in delicious state while keeping the nutrients of the vegetables. SOLUTION: The salad having unique palatability is produced by freezing raw green vegetables, thawing the vegetables at or below normal temperature, removing the liquid generated in the thawing of the vegetables, adding various subsidiary food materials to the vegetables to improve the preservability and deliciousness and packing the product together with a cold keeping agent. This invention further provides a method for the production of the salad.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a freeze-thawing process in which tissue cells are destroyed by freezing raw vegetables, softening the raw vegetables without salting or heating, and eating as a pickled-flavored new texture salad. The present invention relates to a salad and a method for producing the salad.

[0002]

2. Description of the Related Art Raw vegetables are rich in vitamins for maintaining health and are very popular as an essential ingredient for maintaining a daily nutritional balance. Traditionally, Chinese cabbage and radish were considered to be winter seasonal vegetables, cucumbers and tomatoes were considered to be summer seasonal vegetables from the harvesting time of those vegetables, and they were considered as nearby vegetables because the damage from harvesting was relatively early. .

[0003] In recent years, cultivation techniques have advanced and greenhouse and highland cultivation has improved, and the speed and preservability of transportation have been improved. Imported vegetables from local and foreign countries have become available, and the main vegetables can be eaten throughout the year. It has become. Furthermore, as environmental issues and the efficiency of housework are being called out, they have been cut into appropriate sizes and shapes in advance and wrapped and sold as cut vegetables. Since unnecessary portions of the cut vegetables are removed, there is no need for labor for cutting work for the management of a restaurant, and there is an advantage in that ordinary households do not need to produce garbage.

[0004] However, cut vegetables have the disadvantage that freshness is reduced earlier than vegetables that are not cut, and the cuts increase the bulk and increase distribution costs. In addition, there is a survey result that raw vegetables are liked and disliked, especially children who are growing and need a nutritional balance are more likely to dislike raw vegetables.

Therefore, conventionally, Japanese Unexamined Patent Application Publication No.
As described in the publication, in order to maintain the freshness of this kind of cut vegetables, the gas composition in the bag or box containing the cut vegetables, mainly the partial pressure ratio of oxygen and carbon dioxide, the humidity and (Controlled Atmos)
phre) method or MA (Modified At)
While the leachate is removed by coexisting a water-absorbing polymer while taking into account the decay-preventing effect using silver, copper, zinc, etc., the whole is stored at a low temperature to improve the freshness at 10 ° C. Attempts have been made to make it possible to hold the data for about three days.

Further, as disclosed in Japanese Patent Application Laid-Open No. 11-103, there is a method of immersing in a freshening liquid during cutting, refrigerated in a fresh gas while maintaining the cooling temperature, packaging the fresh gas, and further extending the fresh days. It has been done.

On the other hand, as a method for reducing the bulk, as described in Japanese Patent No. 3008089, a method of soaking in salt and then using an osmotic pressure to bring out the water in the cells of the vegetable to the outside using an osmotic pressure to shrink and soften the vegetable. It is a method of making, packing and selling pickles.

Further, as described in JP-A-8-242802, cut vegetables immersed in a seasoning liquid are once heat-treated by steaming to soften the raw vegetable fibers, thereby reducing the bulk and cooking the seasoned prepared foods for retort. Sold as packed frozen food.

[0009]

However, the above-mentioned conventional Japanese Patent Application Laid-Open No. 6-100045 and Japanese Patent Application Laid-Open No. 11-10
In the configuration of Japanese Patent Publication No. 3 (2005), the freshness preserving effect is limited to 5 days even in refrigerated storage, and when there is a large amount of carbon dioxide gas and there is little oxygen, anoxic respiration takes place. There was a problem in the inside.

As described in Japanese Patent No. 3008089, when vegetables are treated as pickles, the bulk is reduced and the long-term storage stability is improved due to the salt content. When eaten, a large amount of salt is ingested into the body, and there is a major problem that causes health disorders such as high blood pressure. Also, Japanese Patent Application Laid-Open No. Hei 8-242802
When raw vegetables are heated as in the publication, the bulk becomes very small, but nutrient components such as vitamins and fibers in the vegetables are decomposed, so that even if the amount of vegetables is large, it is not possible to obtain nutrition as desired.

[0011]

Means for Solving the Problems The invention according to claim 1 of the present invention comprises a frozen and thawed vegetable obtained by melting frozen raw vegetables at room temperature or lower and removing a liquid produced at the time of thawing.
Without using salt, without applying heat, without freezing, the cells are destroyed by the force of freezing, so that the raw vegetables are softened and softened, the bulk is reduced, the decomposition of nutrients is suppressed as much as possible, and the pickled flavored salad Delicious frozen-thawed salad can be sold to many people.

According to the second aspect of the present invention, two or more types of freeze-thawed vegetables from which a liquid generated at the time of thawing is removed are packed in a storage bag. A freeze-thawed salad can be obtained.

The invention according to claim 3 is characterized in that the freeze-thawed vegetables from which the liquid generated during thawing is removed and the thawing temperature is -1 ° C to 1 ° C.
The regenerator is enclosed in a storage bag. During storage at -1 ° C, the regenerator freezes, and when it is sold and the temperature rises, the heat of melting of the regenerator reduces the temperature in the bag for a predetermined time. Provided is a frozen-thawed salad that suppresses an increase in the number of viable bacteria by keeping it, and can be eaten safely and deliciously.

According to a fourth aspect of the present invention, the frozen raw vegetables are thawed by a heating means at room temperature or lower, and processed into a salad containing frozen-thawed vegetables from which the liquid produced during the thawing is removed by a liquid separating means. Thus, a frozen-thawed salad can be easily produced simply by thawing the frozen vegetables processed in the freezer warehouse on a separate line and removing the liquid generated at the time of thawing.

According to a fifth aspect of the present invention, in the first step, the raw vegetables are frozen in a freezing temperature range of -5 ° C. or less, and in the second step, the raw vegetables frozen by the heating means are thawed. By removing the liquid generated at the time of thawing from the raw vegetables by the liquid separating means, in a series of operations, without using salt, without applying heat, the cells are destroyed by the power of freezing, and the raw vegetables are softened The present invention provides a method for producing a delicious freeze-thawed salad of a pickled-flavored new-textured salad, which is softened and reduced in bulk, and the decomposition of nutrients is suppressed as much as possible.

In the invention according to claim 6, the distance between the surface of each raw vegetable and the center thereof is reduced by preliminarily cutting the raw vegetables into an arbitrary size in a step before the first step of freezing the raw vegetables. In addition, the present invention provides a method for producing a freeze-thawed salad that maintains a stable and delicious texture without a significant difference in processing conditions by reducing the variation in the freezing rate.

According to a seventh aspect of the present invention, two or more kinds of raw vegetables are cut to an arbitrary size, and after mixing the two or more kinds of raw vegetables, the mixture is frozen in a first step to obtain a texture. By mixing different ingredients, you can get a new flavor of freeze-thawed salad.

The invention according to claim 8 is to cut root vegetables such as radishes, turnips, carrots, etc., and head vegetables such as cucumbers, eggplants, tomatoes etc. as raw vegetables before freezing. The present invention provides a freeze-thawed salad and a method for producing the same, which maintain a stable and delicious texture by cutting uniform masses of vegetables that are liable to vary and thereby maintain a stable and delicious texture by uniform freezing.

According to a ninth aspect of the present invention, as the intermediate step between the first step of freezing the raw vegetables and the second step of thawing the frozen raw vegetables, the frozen raw vegetables are frozen at a temperature below -5 ° C. By carrying out long-term preservation treatment in the obi, seasonal vegetables can be preserved in a seasonal state, vegetables at a delicious time can be frozen and preserved for a long time with nutrients, and not only vegetables out of season can be supplied stably, Delicious, cheap, freezing and thawing salad can be provided.

According to the tenth aspect of the present invention, as a pre-processing step of a third step of removing the liquid generated during thawing from the freeze-thawed vegetables by the liquid separating means, unnecessary cutting is performed by cutting to a predetermined size. The present invention can sufficiently squeeze out an aqueous solution, provide a crunchy texture, and provide a delicious freeze-thawed salad.

According to the eleventh aspect of the present invention, in the second step of melting the frozen raw vegetables by a heating means at room temperature or lower, the ultimate melting temperature range of the raw vegetables is set at a slightly freezing temperature range of -1 ° C to -5 ° C. The present invention provides a frozen-thawed salad which facilitates the cutting process in the next step.

According to a twelfth aspect of the present invention, the melting temperature zone in the second step of melting frozen raw vegetables by a heating means at room temperature or lower is set to a slightly freezing temperature zone of -1 ° C to -5 ° C, and the predetermined temperature is set in the cutting step. After being cut to a size, the thawing of the raw vegetables is completed in an additional thawing step, and then the liquid generated by the liquid thawing means during the thawing of the freeze-thawed vegetables in the third step is removed by an additional thawing step. By completing the thawing of the raw vegetables, it is possible to easily remove the liquid generated at the time of unnecessary thawing, and to provide a delicious frozen-thawed salad by being sufficiently dehydrated.

The invention according to claim 13 uses leaf vegetables such as Chinese cabbage, cabbage, onion, lettuce and the like as raw vegetables, and cuts the vegetables after the freezing and thawing to cut the bulk during the processing. By minimizing the amount, the frozen-thawed salad can be efficiently provided.

[0024] The invention according to claim 14 is that, after the third step of removing the liquid generated during thawing from the freeze-thawed vegetables by the liquid separating means, the mixture is treated with one or more side ingredients as a mixing step. Provided is a freeze-thawed salad in which the texture and taste of a salad are improved by mixing side ingredients having different textures and tastes.

The invention of claim 15 uses spices such as earth ginger, wasabi, pepper, pepper, mustard, etc. as one of the side ingredients and not only changes the flavor by spices such as earth ginger, but also Since the spice contains a component having a bactericidal effect, a frozen-thawed salad that can be stored for a long time is provided.

The invention according to claim 16 uses a citrus juice rich in sodium ascorbate, such as lemon, yuzu, papaya, hassaku, sudachi, grapefruit, tangerine, strawberry, etc., as one of the side ingredients. so,
Provided is a freeze-thawed salad with improved preservability by using sodium ascorbate's reducing property to prevent oxidation.

According to a seventeenth aspect of the present invention, the frozen-thawed salad according to any one of the first to twelfth aspects is used as an auxiliary ingredient, and a food ingredient having a different texture is mixed to produce a new ingredient. Provide a frozen-thawed salad with an expanded flavor as a textured salad.

[0028] The invention according to claim 18 is that, after packing the freeze-thawed vegetables in a storage bag by a packaging means, the temperature is reduced to -1 ° C or higher.
The present invention provides a freeze-thawed salad that can be eaten without worry of spoilage by storing it at a low temperature at which the frozen-thawed salad is stored at a low temperature of 5 ° C.

According to the invention of claim 19, the minimum size of the raw vegetables to be cut in the preceding step is 2 mm or more and 20 mm or less, and if the minimum size is 2 mm or less, the destruction of cells in the raw vegetables progresses too much and the texture becomes poor and the taste is good. Not only will all the nutrients disappear with water. In addition, 20mm
In the above, it takes a long time to freeze the inside, and the freezing rate between the surface and the heartwood is greatly different, so that the texture stability is lost.

According to a twentieth aspect of the present invention, in the third step of removing the liquid produced at the time of thawing from the freeze-thawed vegetables by the liquid separating means, the dewatering rate is 10% by weight or more and 70% by weight.
The present invention provides a frozen-thawed salad that is delicious and retains the crunchiness of a new-textured salad and has sufficient nutrients.

The invention according to claim 21 is characterized in that the temperature ranges from 0 ° C to 20 ° C.
An additional thawing process in which cold water at ℃ and frozen-thawed vegetables are brought into direct contact with each other for thawing, and the contact with cold water improves the heat transfer coefficient, making the slightly frozen vegetables relatively perfect from the core relatively quickly. As a result, it is possible to easily remove the liquid generated at the time of thawing in the next step, and to provide a delicious freeze-thawed salad.

[0032] According to the invention of claim 22, the cold water that is brought into direct contact with the freeze-thaw processed vegetables in the additional thawing step is circulated cold water that is purified with ozone or a photocatalyst, and is preserved by being washed with clean cold water. The purpose of the present invention is to provide a freeze-thawed salad in which sex is further increased.

According to a twenty-third aspect of the present invention, in the second step of thawing the frozen raw vegetables, microwaves are used as heating means, so that ice and water in the frozen raw vegetables are uniformly heated from the core. So that quick thawing work is possible,
Provide a frozen and thawed salad with stable taste.

[0034]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a frozen-thawed salad of the present invention and a method for producing the same will be described with reference to FIGS.

(Embodiment 1) A freeze-thawed salad represented by a Chinese cabbage salad mixed with lemon and a method for producing the same will be described with reference to FIGS.

FIG. 1 is a block diagram of a salad pack 2 comprising a salad mixed with lemon of Chinese cabbage, which is a representative menu ingredient of the frozen and thawed salad 1, and a storage bag 3 containing a frozen and thawed vegetable 4 of Chinese cabbage and carrot. The melting salad 1 and the cold storage container 5 are stored. 6 is a main body 7 and a sealing cap 8
Is a dispensing container containing an appropriate amount of the special dressing 9, and a suitable amount of the salad pack 2 is added to the frozen and thawed salad 1 according to preference when eating the frozen and thawed salad 1. Attached as a member.

A regenerator 10 mainly composed of ice having a melting point at 0 ° C. is sealed in the regenerator 5, and a salad pack 2, which is a frozen-thawed salad 1, is supplied from a storage cooling device such as a refrigerator.
The temperature rise can be suppressed within a predetermined time even if the is taken out.

The frozen-thawed salad 1 of the first embodiment is mainly made of raw vegetables, and the ingredients are composed of Chinese cabbage, carrot, earth ginger, and lemon juice, and no salt is used. Not.

FIG. 2 is a process diagram showing a method for producing a salad pack 2 with Chinese cabbage and lemon as a frozen-thawed salad 1.
It can be roughly divided into a preparation step 11, a mixing step 12, and a low-temperature management step 13 for packing and shipping.

The preparation step 11 is a low temperature control step 13 in which the four steps of a Chinese cabbage step 14, a carrot step 15, a ginger step 16 and a lemon step 17 are performed in parallel, and the bag is shipped.
Is a packaging process 18 for packaging the dressing dispensing container 6 and the cold storage container 5 as the salad pack 2.
And an inspection step 19 for inspecting a defect of the salad pack 2, a packing step 20 for packing a predetermined quantity into a box, and a shipping step 21 for shipping processing.
The temperature is controlled in the P range from 0 ° C to 0 ° C.

The Chinese cabbage process 14 for raw vegetables is a Chinese cabbage delivery process 22 for checking and delivering Chinese cabbage sent from the production area.
A hole washing step 23 for washing the whole Chinese cabbage, a storage container storage step 24 for aligning the washed Chinese cabbage at regular intervals and storing it in a storage container, and a first step 25 for freezing the Chinese cabbage stored in the storage container. A preservation step 26 for preserving frozen raw Chinese cabbage as it is, a second step 27 for thawing the frozen or frozen preserved Chinese cabbage, a cutting step 28 for cutting the thawed Chinese cabbage to an appropriate size, and thawing is completed. It comprises an additional thawing step 29 for washing and sterilizing, and a third step 30 for removing the liquid contained in the freeze-thawed vegetable 4, that is, the freeze-thawed vegetable 4 generated during thawing.

Ginseng step 15 of preparation step 11
Is a ginseng delivery process 31 for checking and delivering ginseng sent from the production area, a hall washing process 32 for washing the whole ginseng, and a skin for peeling the washed ginseng and cutting it into strips having a thickness of 2 mm or more. A peeling step 33, a storage container storage step 34 of placing the cut carrots in a storage container and arranging them at regular intervals and storing them; a first step 35 of freezing the carrots stored in the storage container; A preservation step 36 for preserving ginseng as it is, a second step 37 for thawing the frozen or frozen preserved ginseng, an additional thawing step 38 for completing thawing and washing and sterilizing, and a method for thawing the frozen and thawed ginseng. And a third step 39 for removing the generated liquid.

The soil ginger process 16 includes a soil ginger delivery process 40 for checking and delivering the soil ginger sent from the production area, a hole cleaning process 41 for washing the whole soil ginger, and peeling the washed soil ginger. It comprises a cutting step 42 for chopping into 1 mm square, a cleansing step 43 for washing and sterilizing, and a draining step 44 for removing extra moisture attached.

The lemon process 17 includes a lemon delivery process 50 for checking and delivering the lemon sent from the production area, a hole washing process 51 for washing the whole lemon, and a peeling / squeezing process for peeling and pressing the washed lemon. Step 52 is included.

Next, the Chinese cabbage process 14 and the carrot process 1
5, the ginger process 16 and the lemon process 17 are prepared, and the ingredients processed in the preparation process 11 are mixed in the mixing process 12 until uniform, and the frozen and thawed salad 1 uniformly mixed in the storage bag 3 is weighed. At the same time, an appropriate amount of a cold storage container 5 containing ice as a cold storage agent 10 is stored, and a dispensing container 6 containing a dressing 9 suitable for Chinese cabbage is attached and packaged as a salad pack 2 in a packaging step 18. In addition, an inspection step 19 for inspecting a defect of the salad pack 2
Then, it passes through a packing process 20 for packing a predetermined quantity, and is shipped to the market in a shipping process 21.

It should be noted that the packaging process 18 to the shipping process 2
In the low-temperature management step 13 for carrying out bagging and shipping up to 1, the temperature is controlled in a low temperature range of -1 ° C to 0 ° C.

The processing of the raw vegetables in the above steps and details of the state will be sequentially described.

In the delivery step 22, the appearance of the Chinese cabbage is checked, the freshness of the whole is checked, and the damage, dirt and decay are checked, and the Chinese cabbage whose outer skin is significantly deteriorated is removed. Next, the whole Chinese cabbage is put into the washing machine, and the hall washing 23 is performed. Since fresh vegetables usually have remarkable surface stains and many germs, it is effective to wash and sterilize the whole vegetables, and after washing, the germs are dispersed and it is difficult to obtain a sufficient rinsing effect. In the first embodiment of the present invention, whole cabbage was subjected to whole-hole washing 23 treatment with a cold salt water treatment machine containing about 1 mg / L of ozone.

Next, in the storage container storing step 24, the Chinese cabbage is cut into whole or half and put in a polyethylene bag, stored in a storage container installed in a commercial freezer, and the freezing in the first step 25 is started. I do. The freezing temperature is -20 ° C, and the freezing time is 16
From time to 6 months. Minus 5 for freezing condition
If the temperature is lower than ℃, the freezing rate of the Chinese cabbage with a high water content will be 80% or higher.

In the melting in the second step 27, first, a microwave of 200 W used for a microwave oven was added for 30 minutes per 1 kg of frozen Chinese cabbage, and roughly thawed. In the thawing in the rough second step 27, the center temperature is maintained in the minus temperature range, the state is slightly frozen, and the shape is maintained in the cutting in the cutting step 28, so that the processing can be performed very efficiently. Or about 20m, easy to eat half Chinese cabbage
It is easy to cut into m-squares.

Next, in an additional thawing step 29, the slightly frozen Chinese cabbage cut in the previous step is directly immersed in cold water to perform the micro-freezing, which also serves to clean and sterilize dirt and various bacteria mixed in the process. Thaw the Chinese cabbage completely. At this time, by using ozone water as cold water, it is possible to remove dirt that has entered the process and kill bacteria. Therefore, it is possible to provide a safe frozen-thawed salad 1 having no problem in hygiene.

Here, when the raw vegetables are left in a temperature range of -5 ° C. or lower, the moisture in the cells of the vegetables and at the cell grain interface freezes. Due to the volume expansion when the intracellular water changes from water to ice, the gap at the cell grain interface is enlarged, and a part of the cell wall is broken. Therefore, when thawing, the water inside the cells easily flows out, and the water-soluble pectic substances that have the function of adhering the cellulose component at the cell grain boundaries and maintain the strength of the cell membrane flow out, so that raw vegetables are This shows the phenomenon of softening.

The time required for the freezing treatment is at least the time required for the temperature of the center of the Chinese cabbage to be lower than -5 ° C. If it is longer than that time, there is no problem even if the medium is stored for a long time as the intermediate storage step 26. The condition of the frozen-thawed salad 1 during the 6-month frozen storage period is also excellent.

Next, as a third step 30, a Chinese cabbage is passed through a rubber roll with a spring, which exerts a force of 30 to 60 g / cm ^{2 on} the surface of the Chinese cabbage, as a liquid separating means, thereby melting the Chinese cabbage. The generated liquid is removed and dehydration treatment is performed. The removal rate of water from Chinese cabbage in the first embodiment is about 50%, and in the case of Chinese cabbage, the removal rate is 30 to 7
The preferred texture was in the 0% range, and nutrients were maintained.

Next, the processing method and the state change of the ginseng process 15 will be described.

As with Chinese cabbage, carrots are checked for quality in the delivery process 31 and then the whole is washed 32 to remove dirt. Next, the ginseng is peeled in the peeling and cutting step 33 of the lower treatment, and is first cut in a round shape with a thickness of 10 to 20 mm and cut into a plate having a thickness of 2 to 3 mm.
Cut into strips with mm dimensions. The ginseng cut into a strip shape is stored in a predetermined storage container in a storage container storage step 34, stored in a freezer, and freezing of the ginseng in the first step 35 is started. The freezing temperature was −15 ° C., and the freezing time was 16 hours to 6 months including the intermediate storage step. If the freezing condition is -5 ° C or less, the ginseng will have a freezing rate of 70% or more, and if it is -5 ° C or less, the intended freezing process is possible.

In the thawing in the second step 37, first, 200 W microwaves used in a microwave oven are added for 30 minutes per 1 kg of frozen ginseng and roughly thawed. Soak directly in cold water to completely melt. At this time, by using ozone water as cold water, it is possible to kill bacteria that have entered the process. In the case of carrot, it is already cut, and cutting is not necessary, but stopping thawing in a slightly frozen state and thawing can suppress the temperature rise as much as possible, so it is better for hygiene and safe freezing A melt-processed salad 1 can be provided.

Here, if the ginseng is allowed to stand in a temperature range of -5 ° C. or less, the moisture in the cells of the vegetables and at the cell grain interface freezes. Due to the freezing of the intracellular water, the space at the cell grain interface expands due to volume expansion when the water changes to ice, and a part of the cell wall is broken. Therefore, when melted, the water inside the cells is easy to flow out, and the water-soluble pectic substances that have the function of adhering the cellulose component of the cell grain boundary and maintain the strength of the cell membrane flow out, so that the raw ginseng softens The phenomenon that you do.

The time required for the freezing treatment is at least the time required for the temperature at the center of the ginseng to become −5 ° C. or less. If it is longer than that time, there is no problem even if the intermediate step 35 is stored for a long period of time. The condition of the freeze-thaw treated salad 1 during the frozen storage period was also confirmed to be excellent.

In the first embodiment, the temperature of the freezer is set to minus 15 ° C., and the freezing time is set to 16 hours. In order to destroy cells, slow freezing is required to enlarge the ice crystals, and when freezing vegetables in a freezer, sufficient destruction is performed only by volume expansion when water becomes ice, In the range of the freezing speed of 0.01 ° C./min to 0.5 ° C./min, no significant difference was found depending on the freezing speed.

When a large ginseng lump is frozen, the frozen state of the surface and the center of the ginseng significantly differ. That is, if the surface is frozen first, ice crystals grow on the surface more, so that cell destruction of the surface proceeds remarkably, and the central portion may not be frozen. However, the first embodiment
In the peeling cut step 33 as a pre-process of the first step of freezing ginseng, it is peeled and cut to a thickness of about 2 mm, so the temperature difference between the surface of the cut ginseng and the center and the freezing rate The difference is small, and there is no extreme unfrozen or excessive cell destruction, so that a freeze-thawed salad with good texture throughout can be produced.

Next, in the process of removing the liquid generated at the time of melting in the third step 39, the ginseng surface is treated as a liquid separating means by 30 minutes.
Ginseng is passed by a conveyor under a rubber roll with a spring that exerts a force of ６０60 g / cm ² to remove the liquid generated by the freeze-thaw treatment in the ginseng. The removal rate of water from ginseng in the first embodiment was about 15%, and in the case of ginseng, the preferred texture was obtained when the removal rate was in the range of 10 to 40%, and nutrients were also retained.

In the soil ginger delivery process 40 of the soil ginger process 16, the quality of the appearance is checked. After the whole soil ginger is washed 41 in the hole, the cutting process 42 of peeling and chopping, and the cleaning process 43 of cleaning and sterilizing 43. And a draining step 44 for removing adhering water.

In the lemon process 17, a lemon delivery process 50 for checking the quality of the lemon and a hole washing 51 are performed, and in a cut and juice process 52, the outer skin is peeled and processed into a juice by a pressing machine.

The Chinese cabbage, carrot, earth ginger and lemon juice treated in the following preparing step 11 are combined into one in a mixing vessel, and the mixture is stirred and mixed in the mixing step 12 to be mixed.

Next, a predetermined amount of the freeze-thawed salad 1 mixed in the mixing step 12 is weighed, and a dispensing container 6 containing a lemon dressing 9 prepared by appropriately mixing lemon, citron, soy sauce and vinegar, and 0 Storage bag 3 containing cold storage agent 10 that melts at ℃
And packaging 18 as a salad pack 2. In an inspection step 19, the appearance of the salad pack 2 is checked for contamination and foreign matter, and a predetermined quantity is packed 20 and shipped to the market 21.

The salad pack 2 is controlled at a low temperature of -1 ° C. to 0 ° C. in the low-temperature management step 13 for packing and shipping, so as to prevent the re-freezing of the frozen and thawed vegetables,
0 is prevented from being thawed, and the quality of the freeze-thawed salad 1 is ensured by this management.

The freeze-thawed salad 1 produced as described above is a salad pack 2 with Chinese cabbage and lemon dressing.
It is soft and soft without salt, has a pickled flavor, is small in volume, and can be eaten by those who hate raw vegetables.

Since the lemon 4 containing sodium ascorbate, which is an antioxidant, the ginger containing antioxidant gingerone, and the ginger containing deodorizing shogaol are mixed, the freeze-thawed vegetable 4 may be oxidized. It is less durable.

The refrigerating agent has a melting temperature of 0 ° C. By controlling the temperature to −1 ° C. in the low temperature control step 13, the refrigerating agent does not refreeze the frozen and thawed salad 1, and the refrigerating agent does not melt. It is said that the temperature rises for the first time after being sold to the customer by securing -1 ° C during transportation and during display at the store. Even if the outside temperature rises, the heat of melting of the regenerator 10 freezes and thaws. Extreme temperature rise of the treated salad 1 can be avoided.

In the first embodiment, the fresh vegetables are frozen by storing them in the freezer. However, the cold air is inserted into the freezer hood by the cooler chiller, and the fresh vegetables are instantly frozen on the conveyer. Freezing and thawing processing can be performed online by using a contrivance in the melting hood that rapidly thaws with microwaves, limiting the method of batch-freezing and thawing processing by moving in a freezer or microwave oven Not something.

Although microwaves were used as the method of melting, there is no problem with natural thawing, thawing with high frequency or far infrared rays, or thawing in combination, but microwave thawing is possible in the shortest time. is there.

Each leaf vegetable is thin and may be cut into large pieces.
Cutting into a width and freezing reduces variations in water separation and cell destruction. If cut to 2 mm or less, cell destruction proceeds too much, the liquid generated at the time of thawing increases, and the components of each raw vegetable are lost, resulting in poor taste and texture.

Although ozone water is used as the cleaning treatment, a water cleaning method using a photocatalyst is also possible. However, freeze-thawed vegetables have some cell destruction and absorb large amounts of liquid, so sterilization washing using a chemical such as sodium hypochlorite penetrates into the freeze-thawed vegetables, causing odor and smell. Since the taste is changed and the original taste of the vegetables is likely to be reduced, it is necessary to use ozone or a photocatalyst in which no chemical remains, and the water purification treatment can reduce waste of water.

The storage time of the intermediate step in the freeze-thaw processing step can be stored for 6 months or more. In other words, winter seasonal vegetables can be preserved until the summer, and even in the summertime, it is possible to eat frozen and thawed salad with delicious Chinese cabbage and radish in the winter season.

In the first embodiment, the lemon is mixed, but the citron, papaya, hassaku, sudachi, grapefruit,
Even if a citrus juice rich in sodium ascorbate, such as tangerine, strawberry, etc., is mixed, the freeze-thawed salad 1 lasts longer due to its oxidation inhibiting effect.

In addition, earth ginger was mixed with spices as a side ingredient, but wasabi and mustard allyl isothiocyanate,
Sansho has a component of sun shawl, and Myouga has a component of alpha pinene, and the freeze-thawed salad 1 has a long life due to the antioxidant effect extracted from each foodstuff.

(Embodiment 2) A frozen-thawed salad and a method for producing the same will be described with reference to FIGS. 3 and 4 as a representative example of a radish plum dressing salad.

FIG. 3 is a diagram showing the constitution of a salad pack 102 composed of radish plum dressing salad, which is a representative menu ingredient of the freeze-thaw salad 101, and a storage bag 103 comprising radish and carrot freeze-thaw vegetable 104. A freeze-thaw salad 101 and a cold storage container 105 are stored. A regenerator 106 mainly composed of ice having a melting point at 0 ° C. is enclosed in the regenerator 105, and the salad pack 102 containing radish plum dressing, which is the freeze-thawed salad 101, is taken out of a storage refrigerator such as a refrigerator. Also, the temperature rise can be suppressed within a predetermined time, so that the food can be eaten deliciously. The freeze-thawed salad 101 as a radish plum dressing salad of the second embodiment is mainly composed of raw vegetables, and the ingredients are composed of radish, ginseng, earth ginger, and a specially made plum dressing, No salt is used.

FIG. 4 is a process diagram showing a method for producing a radish plum dressing salad pack 102 as a freeze-thaw salad 101, which is roughly divided into a preparation step 110, a mixing step 111, and a bagging shipping step 112.

In the preparation step 110, three steps of a radish step 113, a ginseng step 114, and a ginger step 115 are performed in parallel. A packaging process 117, an inspection process 118 for inspecting the defects of the salad pack 102, a packing process 119 for packing a predetermined quantity into a box, and a shipping process 120 for shipping processing.

The radish process 113 includes a radish delivery process 121 for checking and delivering the radish sent from the production area, a hole cleaning process 122 for washing the whole radish, and a peeling and cutting process 123 for the washed radish. A storage container storing step 124 for storing the radish cut into strips having a thickness of 2 mm or more in a storage container, a first step 125 for freezing the rectangular radish stored in the storage container, and a frozen raw vegetable Storage step 126 for preserving the radish as it is, and second step 127 for thawing the frozen or cryopreserved radish.
And an additional thawing step 128 for completing the thawing of the radish and washing and sterilizing it, and a third step 129 for removing the excess thawed liquid contained in the radish that has been subjected to the freeze-thawing treatment and the additional thawing treatment.
Consists of

Ginseng step 1 of preparation step 110
14 is a ginseng delivery process 130 for checking and delivering ginseng sent from the production area, a hole washing process 131 for washing the whole ginseng, and peeling the washed ginseng and cutting it into strips having a thickness of 2 mm or more. Peeling cutting process 132
A storage container storage step 133 for storing the cut ginseng in a storage container and arranging them at regular intervals and storing the same, a first step 134 for freezing the carrot stored in the storage container, and storing the frozen raw vegetable ginseng as it is Storage step 135 and a second step 13 of thawing frozen or cryopreserved ginseng
6 and an additional thawing step 13 for thawing to be completed and sterilized by washing
7, and a third step 138 of removing excess water contained in the carrot subjected to the freeze-thaw treatment and the additional thawing treatment.

The soil ginger process 115 includes a soil ginger delivery process 140 for checking and delivering the soil ginger sent from the production area, a hole cleaning process 141 for washing the whole soil ginger, and peeling the washed soil ginger. Cutting step 142 for chopping into 1 mm square, and cleaning step 143 for washing and sterilizing
And a draining step 144 for removing extra moisture attached.

Although the description of the method of producing the plum dressing 152 is omitted, a special dressing made by mixing appropriate amounts of brewed vinegar, fructose, plum meat paste, grain plum, salt, sugar, amino acid, bonito extract and kelp extract is used. Prepare separately.

Next, the ingredients treated in the preparation step 110 consisting of the radish step 113, the ginseng step 114, and the ginger step 115 and the specially made plum dressing 152 are mixed and weighed until uniform in the mixing step 111. Step 153
The frozen and thawed salad 101 weighed in the storage bag 3 and uniformly mixed with the storage bag 3, and the cold storage container 10 containing ice as the cold storage agent 106
5 is stored in an appropriate amount and packaged in a packaging step 117. Further, an inspection step 118 for inspecting a defect of the salad pack 102 and a packing step 1 for packing a predetermined quantity.
19, the product is shipped to the market in a shipping process 120.

The salad pack 102 is controlled at a low temperature of -1 ° C. to 0 ° C. in the low temperature control step 112 to prevent re-freezing of frozen and thawed vegetables and prevent the refrigerating agent 106 from being thawed. By this management, the quality of the freeze-thaw salad 101 is ensured.

The processing of raw vegetables in the above steps and the details of the state will be sequentially described.

In the delivery process 121, the radish is inspected for its appearance, the freshness of the radish, the damage, dirt and decay are checked. Next, the whole radish is put into the washing machine, and the hole washing 122 is performed. Since fresh vegetables usually have remarkable surface dirt and increase various germs, it is effective to wash and sterilize the whole vegetables, and it is difficult to obtain sufficient washing and sterilizing effects after washing. In Embodiment 2 of the present invention, about 1 mg
The whole radish was subjected to a hole washing 122 treatment using a cold salt water treatment machine containing / L ozone. Next, peel the radish as a peeling and cutting step of the pretreatment, first, cut in a round shape with a thickness of 10 to 20 mm, cut into a plate shape with a thickness of 2 to 3 mm, and further into a strip shape with a dimension of 2 to 3 mm. Cut it. The radish cut into a strip shape is stored in a predetermined storage container in a storage container storage step 124, and stored in a freezer.
Start freezing of 5. The freezing temperature was −20 ° C., and the freezing time was 16 hours to 6 months including the intermediate storage step 126. If the freezing condition is -5 ° C or less, the radish has a freezing rate of 80% or more, and if it is -5 ° C or less, the intended freezing process is possible.

In the melting in the second step 127, first, a microwave of 200 W used for a microwave oven is irradiated with 1 kg of frozen radish.
Per 30 minutes and thawed roughly.

Next, in an additional thawing step 128 also serving as a cleansing process, the strip-shaped radish is directly immersed in cold water to completely melt the slightly frozen radish. At this time, by using ozone water as cold water, it is possible to kill bacteria that have entered the process. Therefore, it is possible to provide a safe frozen-thawed salad having no problem in hygiene.

Here, when the vegetables are allowed to stand in a temperature range of -5 ° C. or less, the water in the cells of the vegetables and at the cell grain interface freezes. Due to the freezing of the intracellular water, the space at the cell grain interface expands due to volume expansion when the water changes to ice, and a part of the cell wall is broken. Therefore, when thawing, the water inside the cells leaks out, and the water-soluble pectic substances that have the function of bonding the cellulosic component at the cell grain boundaries and maintain the strength of the cell membrane flow out, so that the raw vegetables soften Show the phenomenon.

[0093] The time required for the freezing treatment is at least the time required for the temperature of the center of the radish to be lower than -5 ° C. If it is longer than that time, there is no problem even if the medium is stored for a long time as the intermediate storage step 126. The condition of the freeze-thawed salad 101 during the 6-month freezing storage period has also been confirmed to be excellent.

Next, as a liquid separating means in the third step 129, the radish is passed through a rubber roll with a spring that applies a force of 30 to 60 g / cm ² to the surface of the radish by a conveyor, so that extra radish inside the radish is obtained. The liquid generated at the time of proper melting is removed and dehydration treatment is performed. The removal rate of water from radish in the second embodiment is about 50%, and in the case of radish, the removal rate is 30%.
The preferred texture was in the range of 範 囲 70% and nutrients were maintained.

Next, the processing method and the state change of the ginseng process will be described.

Similarly to the radish, the ginseng is also checked for quality in the delivery process 130, and the whole is washed 131 to remove dirt. Next, the ginseng is peeled as a peeling and cutting step of the pretreatment, and is first round-cut with a thickness of 10 to 20 mm and cut into a plate having a thickness of 2 to 3 mm.
Cut into strips with m dimensions. The strip-shaped ginseng is stored in a predetermined storage container in the storage container storage 133 step, stored in the freezer, and the freezing in the first step 134 is started. The freezing temperature was −15 ° C., and the freezing time was 16 hours to 6 months including the intermediate step of storage.
Ginseng is 70 if the freezing condition is below -5 ° C.
%, The target freezing process is possible if the temperature is lower than -5 ° C.

In the melting in the second step 136, first, a microwave of 200 W used for a microwave oven is irradiated with 1 kg of frozen ginseng.
In an additional thawing step 137, which is thawed roughly and then washed and sterilized, the carrot in a slightly frozen state is directly immersed in cold water and completely thawed. At this time, by using ozone water as cold water, it is possible to kill bacteria that have entered the process. Stopping thawing in a slightly frozen state and thawing can suppress the temperature rise as much as possible, so that it is possible to provide a freeze-thaw treated salad that is more hygienic and safe.

Next, by passing through a roll with a spring as a liquid separating means, the liquid generated at the time of melting in the carrot is removed. The water removal rate of ginseng was 15%. Water removal rate is 1
If it is 0% or less, it is equivalent to a raw texture and is watery, and if it is 70% or more, the original taste of vegetables is lost and it is not delicious.

Next, the pretreatment of earth ginger will be described with reference to FIG.

The earth ginger delivery step 140 of the earth ginger step 115
Then, after checking the quality of the appearance, the whole ginger is washed 141 in a whole hole, and then peeled and cut in a cutting step 142, and a cleansing step 143 for washing and sterilizing, and a draining step 144 for removing adhering water. Consists of

In the mixing step 111, the radish, ginseng, earth ginger, and commercially available ume dressing treated in the preparation step 110 are mixed together in a mixing vessel and stirred. The volume is weighed and packaged with a cold storage container 105 containing a cold storage agent 106 that melts at 0 ° C. The packaged product is inspected, packed and shipped.

The packaged salad pack 102 is controlled at a low temperature of -1 ° C. to 0 ° C. in the low temperature control step 112 to prevent re-freezing of frozen and thawed vegetables and also prevent the refrigerating agent 106 from being thawed. The quality of the freeze-thaw salad 101 is ensured by this management.

In the second embodiment of the present invention, the mixing step 111
And seasoned with plum dressing, but there is no particular problem if the dressing is put in a dispensing container and attached as a salad pack as in the first embodiment. In addition, both the radish process 113 and the carrot process 114 are cut into strips by the peeling / cutting process 123 before the first process which is a freezing process. There is no problem even if it is frozen and cut into strips after thawing in the second step 127, and there is no significant difference in the large processing state by cutting it to 20 mm or less.

An additional thawing step 128 using ozone water
Although the melting is completed as well as sterilization washing, if it is fresh vegetables, the freshness is maintained even if there is no bactericidal action in the additional thawing step 128, and it takes time to make the additional thawing step 128 by natural thawing. However, the method for thawing is not limited.

(Embodiment 3) A freeze-thawed salad and a method for producing the same will be described with reference to FIGS.

FIG. 5 is a block diagram of a salad pack 202 composed of cabbage coleslaw salad, which is a representative menu of the freeze-thaw salad 201. The storage bag 203 contains a cabbage, carrot, cucumber and onion freeze-thaw vegetables 204. The freeze-thaw salad 201 and the cold storage container 205 are stored. 206 is a main body 207 and a sealing cap 2
08, and is a dispensing container containing an appropriate amount of special dressing 209. When eating the frozen-thawed salad 201, the appropriate amount is added to the frozen-thawed salad 201 according to your preference. It is attached as one member.

A regenerator 210 mainly composed of ice having a melting point at 0 ° C. is enclosed in the regenerator 205. A cauldron coleslaw salad pack 202 of cabbage, which is a frozen and thawed salad 201, is taken out from a storage cooling device such as a refrigerator. However, the temperature rise can be suppressed within a predetermined time. The freeze-thawed salad 201 as a cauldron coleslaw salad of Embodiment 3 is mainly made of raw vegetables, and the ingredients are special dressings made of cabbage, carrots, cucumbers, onions, mayonnaise, and vinegar. Yes, no salt is used.

FIG. 6 is a process diagram showing a method of manufacturing cabbage and coleslaw salad pack 202 as a freeze-thaw salad 201. The process is roughly divided into a preparation step 211 and a low-temperature management step 212 for carrying out bagging and shipping.

The preparation step 210 is the cabbage step 21
3, ginseng process 214, cucumber process 215, and onion process 216
The four steps are performed in parallel, and the low-temperature management step 212 for carrying out bagging and shipping inspects for defects in the packaging step 217 for packaging the dressing distribution container 206 and the cold storage container 205 as the salad pack 202 and the salad pack 202. Inspection process 218, a packing process 219 for packing a predetermined quantity into a box, and a shipping process 220 for shipping processing.

Note that, during the period from the packaging step 217 to the shipping step 220, the low-temperature management step 212 performs the operation from -1 ° C to 0 ° C.
It is managed in the low temperature zone.

The fresh vegetable cabbage process 213 includes a cabbage delivery process 221 for checking and delivering the cabbage sent from the production area, a hole washing process 222 for washing the whole cabbage, and a peeling for cutting into a 20 mm square size. And a cutting step 223.

Ginseng step 2 in preparation step 211
14 is a ginseng delivery process 230 for checking and delivering ginseng sent from the production area, a hole washing process 231 for washing the whole ginseng, and peeling the washed ginseng and cutting it into strips having a thickness of 2 mm or more. Peeling and cutting process 23
Consists of two.

Cucumber step 2 in preparation step 211
15 is a cucumber delivery process 240 for checking and delivering the cucumbers sent from the production area, a hole cleaning process 241 for washing the whole cucumbers, and peeling the washed cucumbers for 2 to 4 m.
Peeling and cutting process 2
42.

The onion process 2 of the preparation process 210
16 is an onion delivery process 250 for checking and delivering the onion sent from the production area, a hole washing process 251 for washing the whole onion, and peeling the washed onion, 2 to 5 m.
and a stripping / cutting step 252 for cutting into strips of m width.

The above cabbage process 213 and the carrot process 21
4, the ingredients processed in the cucumber process 215 and the onion process 216 are mixed in the mixing process 260, and the mixture is put in a storage container and arranged at regular intervals and stored, and stored in the storage container. A first step 262 for freezing the mixed food material, a preserving step 263 for preserving the frozen raw vegetable mixed food, a second step 264 for thawing the frozen or frozen preserved mixed food material, and a freeze-thawing process. And a third step 265 for removing the liquid generated during the extra thawing contained in the frozen and thawed processed vegetables 204.

Next, the frozen and thawed vegetable 20 with water removed
4 is weighed in a measuring step 266 in a predetermined amount, and a frozen / thawed vegetable 204 uniformly mixed in a storage bag 203 and a cold storage container 205 containing ice as a cold storage agent 210 are stored therein, and a dressing 209 for coleslaw suitable for cabbage is stored. Is packaged as a salad pack 202 in a packaging step 217 with a dispensing container 206 containing Further, an inspection process 218 for inspecting a defect of the salad pack 202 and a packing process 219 for packing a predetermined quantity are performed, and the shipping process 22 is performed.
Ships to the market at 0.

Incidentally, the packaged salad pack 2
02 is controlled at a low temperature of -1 ° C. to 0 ° C. in the low temperature control step 212 to prevent re-freezing of the frozen and thawed vegetables 204 and to prevent thawing of the cold storage material 210. The quality of the processed salad 201 is ensured.

The processing of raw vegetables and the state of the processing in the above steps will be sequentially described in detail.

In the delivery process 221, the appearance of the cabbage is inspected, and the freshness and the damage, dirt and decay are checked, and the cabbage whose outer skin is significantly deteriorated is removed. Next, the whole cabbage is put into the washing machine, and the hole washing 222 is performed.
Since fresh vegetables usually have remarkable surface stains and many germs, it is effective to wash and sterilize the whole vegetables, and it is difficult to obtain sufficient washing and sterilizing effects after washing. In the third embodiment of the present invention, the whole cabbage was subjected to a hole washing 222 treatment using a cold salt water treatment machine containing about 1 mg / L of ozone.

[0120] Other raw vegetables such as carrots, cucumbers, and onions are similarly supplied with the delivery steps 230, 240, 250 and the hall cleaning step 23.
1,41,251 and peeling cutting process 232,24
Preparations are made by performing the processing in 2,252.

In the above-described processes of cabbage, carrots, cucumbers, and onions, raw vegetables are stirred and mixed until uniform in the mixing step 260. Next, in the storage container storage step 261, the mixed food ingredients are mixed with polyethylene. Put in a bag, store it in a storage container installed in a commercial freezer, and store it in the first process 2
Start freezing of 62. The freezing temperature was −15 ° C., and the freezing time was 16 hours to 6 months including the intermediate storage step 263. If the freezing condition is -5 ° C or less, the average freezing rate of various foods is 80% or more, and if -5 ° C or less, the intended freezing process is possible.

In the melting in the second step 264, first, 200 W microwaves used in a microwave oven
It was added for 40 minutes per kg and thawed. Second step 264
The center temperature was maintained in the minus temperature zone by the thawing in, and it was in a slightly frozen state, and spontaneous thawing was performed as additional thawing step 265 for a while.

Here, when the mixed raw vegetables are allowed to stand in a temperature range of -5 ° C. or less, the moisture in the cells of the vegetables and at the cell grain interface freezes. Due to the freezing of intracellular water, gaps at the cell grain interface expand due to volume expansion when changing from water to ice,
Part of the cell wall breaks. Therefore, when thawing, the water inside the cells leaks out, and the water-soluble pectic substances that have the function of bonding the cellulosic component at the cell grain boundaries and maintain the strength of the cell membrane flow out, so that the raw vegetables soften Show the phenomenon.

Next, as a third step 266, the mixed food is passed through a rubber roll with a spring, which exerts a force of 30 to 60 g / cm ^{2 on} the surface of the mixed food, such as cabbage, by a conveyor. The liquid generated at the time of excessive melting is removed and dehydration treatment is performed.

In the third embodiment, the water removal rate from the mixed food is about 30%. In the case of the mixed food such as cabbage,
When the removal rate was in the range of 20 to 60%, the texture was favorable and nutrients were maintained.

The time required for the freezing treatment is at least the time required for the temperature of the center of the mixed vegetables to become −5 ° C. or less. If it is longer than that time, there is no problem even if the storage step 263 is stored for a long time. The condition of the freeze-thawed salad 201 during the months of the frozen storage period has also been confirmed to be excellent.

In the first embodiment, the temperature of the freezer is set to minus 15 ° C., the freezing time is 16 hours, and the freezing speed is in the range of 0.01 ° C./min to 0.5 ° C./min. It was not particularly affected.

Next, in a measuring step 266, a predetermined amount of the frozen-thawed salad 201 is measured, a dispensing container 206 containing a cold load dressing 208 made by appropriately mixing mayonnaise and vinegar, and a cold storage agent that melts at 0 ° C. The cold storage container 205 containing 210 is packaged in a storage bag 203 to form a cabbage coleslaw salad pack 202. The salad pack 202 is inspected in an inspection step 218, packed and shipped 220 in a packing step 219.

Note that the salad pack 202 is placed in the measuring step 26.
From 6 onward, the low-temperature management step 212 is controlled at a low temperature of -1 ° C. to 0 ° C. to prevent re-freezing of the frozen and thawed vegetables 204 and to prevent the refrigerating agent 210 from being thawed. The quality of the processed salad 201 is ensured.

[0130] The freeze-thawed salad 201 produced as described above is a cabbage coleslaw salad pack 202.
It is soft and soft without salt, has a pickled flavor, is small in volume, and can be eaten by those who hate raw vegetables.

[0131]

As described above, the freeze-thawed salad of the present invention and the method for producing the same can be obtained by freezing, thawing and dehydrating raw vegetables without using salt and without applying heat. The cells are destroyed by the power of freezing, the raw vegetables are softened and softened, the bulk is reduced, the decomposition of nutrients is suppressed as much as possible,
Furthermore, a delicious frozen-thawed salad of a pickled-flavored new texture salad is provided.

Further, the dehydrated raw vegetables are stored in a bag by a packaging means, and the frozen and thawed salad can be sold to many people. By keeping the inside of the bag at a low temperature for a time, an increase in the number of viable bacteria can be suppressed.

In addition, by previously performing cutting processing to an arbitrary size, the distance between the surface of each raw vegetable and the center thereof is reduced, and the dispersion of the freezing rate is reduced. In addition, it is possible to maintain a stable and delicious texture and to obtain a new flavor of frozen-thawed salad by selecting and mixing ingredients with different textures.

Further, by cutting the lumps of vegetables, uniform freezing does not cause an extreme difference in processing conditions, and a stable and delicious texture is maintained. The frozen raw vegetables are kept at a freezing temperature of -5 ° C. or less. By carrying out long-term preservation treatment in a belt, seasonal vegetables can be preserved in a seasonal state, and vegetables at a delicious time can be preserved for a long period of time by freezing nutrients, and vegetables out of season can be supplied stably.

[0135] Further, by cutting into a predetermined size, the aqueous solution can be sufficiently squeezed out, thereby providing a crunchy texture and providing a delicious freeze-thawed salad.

The melting temperature zone is set to a slightly freezing temperature zone of -1 ° C to -5 ° C to facilitate the cutting process in the next step, and complete thawing of the raw vegetables in the additional thawing step to reduce unnecessary moisture. It is easy to remove and provides a delicious freeze-thawed salad by being sufficiently dehydrated.

[0137] Leafy vegetables are cut and processed after freezing and thawing, so that the bulk is reduced as much as possible to efficiently process the vegetables. By mixing side ingredients with different textures and tastes, the texture and taste of the salad are improved, and the spices not only change the flavor but also have a bactericidal effect. Using citrus squeezed juice rich in sodium glutamate, using reducibility to prevent oxidation to improve preservability, separately using freeze-thawed salad, mixing ingredients with different textures , Spread the taste as a new texture salad.

After storing the raw vegetables in the bag by the packaging means,
Since the salad is stored in a low temperature range of -1 ° C to 5 ° C, the frozen and thawed salad is stored at a low temperature at which the salad is not re-frozen.

The minimum size of raw vegetables is 2 mm or more and 20 mm
When the thickness is set to 2 mm or less, cell destruction in raw vegetables progresses excessively, the texture deteriorates, the taste becomes poor, and all nutrients disappear with water. Also, 2
If it is 0 mm or more, it takes a long time to freeze to the inside, and the freezing rate between the surface and the core material is greatly different, so that the texture stability is lost. The present invention provides a freeze-thawed salad that has a dehydration ratio of 10% by weight or more and 70% by weight or less, and has a fresh texture salad that is delicious and has sufficient nutrients.

This is an additional thawing step in which cold water at 0 ° C. to 20 ° C. and raw vegetables are brought into direct contact with each other to be thawed. Since it is possible to thaw completely from the core quickly and easily, it is easy to remove excess water in the next step, and a delicious freeze-thawed salad is provided.

The cold water that is brought into direct contact with the raw vegetables in the additional thawing step is circulated cold water that is purified with ozone or a photocatalyst. The preservability is further improved by washing with clean cold water, and the frozen raw vegetables are removed. In the second step of thawing, microwaves are used as heating means, and the water that has appeared by freeze-thaw processing is uniformly heated from the core, so that quick thawing work is possible, and a freeze-thaw treated salad with a stable taste is obtained. provide.

[Brief description of the drawings]

FIG. 1 is a schematic diagram of a frozen-thawed salad according to a first embodiment of the present invention.

FIG. 2 is a process chart showing a method for producing a freeze-thawed salad according to the first embodiment of the present invention.

FIG. 3 is a schematic diagram of a freeze-thaw treated salad according to a second embodiment of the present invention.

FIG. 4 is a process chart showing a method for producing a freeze-thawed salad according to a second embodiment of the present invention.

FIG. 5 is a schematic diagram of a freeze-thaw treated salad according to a third embodiment of the present invention.

FIG. 6 is a process chart showing a method for producing a freeze-thawed salad according to a third embodiment of the present invention.

[Explanation of symbols]

1,101,201 Freeze-thaw salad 2,102,202 Salad pack 3,103,203 Storage bag 4,104,204 Freeze-thaw vegetable 5,105,205 Cold storage container 10,110,210 Cold storage agent 12,111, 260 Mixing process 13,112,212 Low temperature zone process 25,35,125,134,262 First process 26,36,126,135,263 Storage process 27,37,127,136,264 Second process 28 Cutting process 29, 38 Additional thawing process 30, 130, 230 Third process 33, 123, 132, 223, 232, 242, 25
2 Peeling cutting process

Claims (23)

[Claims] 1. Thawing frozen raw vegetables at room temperature or lower,
A freeze-thawed salad comprising vegetables from which liquid generated during thawing has been removed. 2. The freeze-thawed salad according to claim 1, wherein the salad contains two or more kinds of vegetables from which a liquid generated at the time of thawing is removed. 3. The storage bag according to claim 1, wherein the vegetables from which the liquid generated at the time of melting have been removed and the regenerator having a melting temperature of -1 ° C. to 1 ° C. are enclosed in the storage bag. Freeze-thaw salad. 4. A freeze-thawed salad characterized in that the frozen raw vegetables are thawed by a heating means at room temperature or lower and processed by a liquid separating means into a salad containing vegetables from which the liquid produced during the thawing has been removed. Production method. 5. The raw vegetables are frozen in a freezing temperature range of -5 ° C. or lower in a first step, the raw vegetables frozen in a second step by a heating means at room temperature or lower are melted, and a liquid separation is performed in a third step. A method for producing a frozen-thawed salad, comprising processing a salad containing a freeze-thawed vegetable from which a liquid produced at the time of thawing from the raw vegetable has been removed by means. 6. The method for producing a freeze-thawed salad according to claim 5, wherein in the peeling-cutting step before the first step of freezing the raw vegetables, a cutting treatment is performed to an arbitrary size. . 7. The method according to claim 5, wherein two or more kinds of raw vegetables are cut into a predetermined size, and the two or more kinds of raw vegetables are mixed and then frozen in a first step. 6
3. The method for producing a freeze-thawed salad according to item 1. 8. The raw vegetable according to claim 1, wherein root vegetables such as radish, turnip, carrot and the like, and head vegetables such as cucumbers, eggplant and tomato are used. 3. The freeze-thawed salad according to 1 above and a method for producing the same. 9. A long-term preservation treatment of the frozen raw vegetables in a freezing temperature range of -5 ° C. or lower as an intermediate storage step between the first step of freezing the raw vegetables and the second step of thawing the frozen raw vegetables. 9. The method according to claim 5, wherein:
The method for producing a freeze-thawed salad according to any one of the above. 10. A cutting process to a predetermined size as a cutting step in a pretreatment of a third step of removing a liquid generated during melting from raw vegetables by a liquid separating means. 10. The method for producing a freeze-thawed salad according to any one of items 9 to 9. 11. The second step of melting the frozen raw vegetables by a heating means at a room temperature or lower, wherein the ultimate melting temperature range of the raw vegetables is a slightly frozen temperature range of -1 ° C. to -5 ° C. The method for producing a freeze-thawed salad according to any one of claims 5 to 10. 12. A second step in which the frozen raw vegetables are thawed by a heating means at room temperature or lower, wherein the melting temperature zone of the raw vegetables is set to a slightly freezing temperature zone of -1 ° C. to -5 ° C. After cutting to a size, the thawing of the raw vegetables is completed in an additional thawing step, and thereafter, the liquid generated during the thawing of the freeze-thaw processed vegetables is removed by the liquid separating means in the third step. A method for producing a freeze-thawed salad according to any one of claims 5 to 11. 13. Raw vegetables such as Chinese cabbage, cabbage, onion,
The frozen and thawed salad according to any one of claims 1 to 12, wherein leaf vegetables such as lettuce are used, and a method for producing the same. 14. The method according to claim 1, wherein after the third step of removing the liquid generated at the time of thawing from the freeze-thaw processed vegetables by the liquid separating means, one or more side ingredients are mixed as a mixing step. The freeze-thawed salad according to any one of the above and a method for producing the same. 15. Ginger, wasabi,
15. The freeze-thawed salad according to claim 14, wherein spices such as pepper, pepper, mustard, and the like are used. 16. A citrus juice rich in sodium ascorbate, such as lemon, citron, papaya, hassaku, sudachi, grapefruit, tangerine, strawberry, etc., is used as one of the side ingredients. Alternatively, the freeze-thawed salad according to claim 15 and a method for producing the same. 17. The food as claimed in any one of claims 1 to 13 as a side ingredient.
The freeze-thawed salad according to any one of claims 14 to 16, and the method for producing the same. 18. After freezing and thawing processed vegetables are packed in a storage bag by a packaging means, in a low temperature zone storage step, -1 ° C. to 0 ° C.
The freeze-thawed salad according to any one of claims 1 to 17, wherein the salad is subjected to a preservation treatment in a low temperature zone of the present invention. 19. The freeze-thawed salad according to any one of claims 1 to 18, wherein the minimum size of the raw vegetables to be cut is 2 mm or more and 20 mm or less. 20. A dehydration rate of 1 in the third step of removing the liquid produced during thawing from the freeze-thawed vegetables by the liquid separating means.
20. The freeze-thawed salad according to any one of claims 1 to 19, wherein the salad is 0% by weight or more and 70% by weight or less. 21. An additional thawing step in which cold water at 0 ° C. to 20 ° C. and a freeze-thawed vegetable are brought into direct contact with each other to be thawed, and are thawed. A method for producing a freeze-thaw treated salad. 22. The method for producing a freeze-thawed salad according to claim 21, wherein the cold water that is brought into direct contact with the freeze-thaw processed vegetables in the additional thawing step is circulated cold water that is purified with ozone or a photocatalyst. 23. The freeze-thawed salad according to any one of claims 5 to 22, wherein microwaves are used as a heating means in the second step of thawing the frozen raw vegetables. Method.