【０００１】
【発明の属する技術分野】
本発明は、カット野菜の保存方法及び容器詰めカット野菜の製造方法に関する。
【０００２】
【従来の技術】
カップ野菜やカット野菜は、細菌が繁殖して腐敗しやすいため、これを保存するため従来より種々の工夫がされている。
その一例として、特開平６−４６８１２号公報に開示されているように、野菜をまず次亜塩素酸塩溶液で処理し、水洗いした後水切りし、これを保存することが一般に行われている。
【０００３】
しかしながら、上記従来法によると次亜塩素酸塩溶液処理直後は野菜に付着の細菌が殺菌されているものの、保存中に経時的に細菌が繁殖し、野菜が期待する程、日持ちしない傾向にある。
【０００４】
本出願人は、上記従来法を改善すべくカット野菜の保存方法として、▲１▼亜塩素酸塩溶液で処理した後、水洗いせず水切りし保存する方法（特開平１１−１９６７６３号公報）、▲２▼亜塩素酸塩と次亜塩素酸塩を溶解した溶液で処理した後水洗いせずに水切りし保存する方法（特開平１１−２７６０６３号公報）▲３▼亜塩素酸塩と次亜塩素酸塩を溶解した溶液で処理した後さらに、次亜塩素酸塩溶液で処理し、次に水洗いした後水切りし保存する方法（特開２００１−１９０２１９号公報）を発明し既に特許出願している。
【０００５】
ところで上記▲１▼及び▲２▼の方法によると保存中における野菜の細菌の増加を抑える効果はあるが、カット野菜（製品）に塩素臭が残り好ましくないことがわかった。また、上記▲３▼の方法によると塩素臭を残すことなく保存中における野菜の細菌の増加を抑える効果は従来法に比べ優れているが、近年、共働きの家庭が増えたことでまとめ買いをする傾向にあり、カット野菜においても、保存中における細菌の増殖を更に抑え日持ちに優れたものが要望されている。
【０００６】
【発明が解決しようとする課題】
そこで、本発明は商品価値を維持したままカット野菜を効果的に保存する方法及び容器詰めカット野菜の製造方法を提供することを目的としてなされたものである。
【０００７】
【課題を解決するための手段】
本発明者は、その目的を達成すべくカット野菜の処理方法について鋭意研究を重ねた結果、亜塩素酸塩と次亜塩素酸塩を溶解した殺菌溶液で処理したものを殺菌溶液が付着した状態で特定時間保管し、その後水洗いしたところ、意外にも塩素臭を残すことなく、保存前の細菌数も少なく、また保存中における細菌の増殖も充分に抑えられ、しかも外観も損なわれないことを見出し本発明を完成するに至った。
すなわち、本発明は、
（１）カット野菜を亜塩素酸塩と次亜塩素酸塩を溶解した殺菌溶液で接液処理し、その後少なくともこの殺菌溶液が付着状態にある処理物を、１〜２４時間保管し、次いで水洗い処理した後水切りし、この野菜を保存するカット野菜の保存方法、
（２）前記保管が冷蔵保管である（１）のカット野菜の保存方法、
（３）亜塩素酸塩と次亜塩素酸塩の濃度をそれぞれ２５〜５００ｐｐｍとした殺菌溶液を用いる（１）又は（２）のカット野菜の保存方法、
（４）亜塩素酸塩と次亜塩素酸塩の濃度をそれぞれ４０〜３００ｐｐｍとした殺菌溶液を用いる（１）又は（２）のカット野菜の保存方法、
（５）野菜がレタス、キュウリ、パプリカである（１）〜（４）のいずれかに記載のカット野菜の保存方法。
（６）カット野菜を亜塩素酸塩と次亜塩素酸塩を溶解した殺菌溶液で接液処理し、その後少なくともこの殺菌溶液が付着状態にある処理物を、１〜２４時間保管し、次いで水洗い処理した後水切りする容器詰めカット野菜の製造方法、
（７）前記保管が冷蔵保管である（６）の容器詰めカット野菜の製造方法、
（８）亜塩素酸塩と次亜塩素酸塩の濃度をそれぞれ２５〜５００ｐｐｍとした殺菌溶液を用いる（６）又は（７）の容器詰めカット野菜の製造方法、
（９）亜塩素酸塩と次亜塩素酸塩の濃度をそれぞれ４０〜３００ｐｐｍとした殺菌溶液を用いる（６）又は（７）の容器詰めカット野菜の製造方法、
（１０）野菜がレタス、キュウリ、パプリカである（６）〜（９）のいずれかに記載の容器詰めカット野菜の製造方法、
からなるものである。
【０００８】
【発明の実施の形態】
以下本発明を詳述する。
本発明において「カット野菜」とは、サラダに利用する野菜を千切り、角切り等、任意の大きさにカットしたカット物のことであり、サラダに利用する野菜であればいずれでも良いが、本発明は特にレタス、キュウリ、パプリカに好適である。
また「亜塩素酸塩」とは、亜塩素酸ナトリウム（亜塩素酸ソーダ）、亜塩素酸カリウム等の亜塩素酸の水素が金属に置換されて生ずる塩を、そして「次亜塩素酸塩」とは、次亜塩素酸ナトリウム（次亜塩素酸ソーダ）、次亜塩素酸カリウム等の次亜塩素酸の水素が金属に置換されて生ずる塩をいうが、殺菌剤として食品衛生法上認可されている亜塩素酸ソーダと次亜塩素酸ソーダを用いるのが実用的である。なお、この溶液のｐＨは特に調整する必要はないが、ｐＨ４．０〜８．０に調整してもよい。
【０００９】
本発明において「殺菌溶液で接液処理する」とは、カット野菜表面全体が殺菌溶液と接触した状態となるように処理することをいい、例えばカット野菜をざる等に入れた状態でこの殺菌溶液中に浸漬する、カット野菜をこの殺菌溶液で洗浄する、又はカット野菜にこの殺菌溶液を噴霧あるいはシャワーする等、野菜の表面全体にこの殺菌溶液を付着させる手段をいう。また「少なくともこの殺菌溶液が付着状態にある処理物」とは殺菌溶液がカット野菜の表面に残存した、つまり濡れた状態にある処理物をいい、該処理方法としては例えばカット野菜に水洗い処理を施すことなく、ざるあるいは遠心分離機等で単に水切りする等の方法が挙げられる。また、「１〜２４時間保管する」とは、冷蔵あるいは常温の雰囲気下、つまり０〜３０℃程度の雰囲気で１〜２４時間保管することをいい「冷蔵保管」とは０〜１０℃程度の雰囲気で保管することをいう。そして「保存」とは野菜をポリエチレンテレフタレート（ＰＥＴ）製等のプラスチック容器やナイロン（ＮＹ）／ポリエチレン（ＰＥ）製等の袋等の容器に詰めて必要に応じ窒素置換及び密封した後、常温又は冷蔵で保管することをいう。
【００１０】
本発明の実施に当たっては、まず原料の野菜を用意する。この野菜が泥付の場合は水洗して泥を除去し、また、茎や枯れ葉部等の不可食部がある場合は包丁等で取り除く。そして、可食部を千切り状や角切り状等にカットする。
次に、このカット野菜を亜塩素酸塩と次亜塩素酸塩を溶解した殺菌溶液で接液処理する。この処理の方法としては上述したとおり例えば、カット野菜をプラスチック製のざる等に入れた状態でこの殺菌溶液中に浸漬する、カット野菜をこの殺菌溶液で洗浄する、又はカット野菜にこの溶液を噴霧あるいはシャワーする等、野菜の表面にこの殺菌溶液を付着させる手段を施せば良い。
ここで用いる殺菌溶液の亜塩素酸塩と次亜塩素酸塩の濃度はそれぞれ２５〜５００ｐｐｍが好ましく、４０〜３００ｐｐｍがより好ましい。その濃度が前記範囲より少ないと保存中における細菌の増加を抑える効果が充分とは言い難く、一方多くしたとしてもその効果が期待するほど向上せず経済的でないことから好ましくない。
【００１１】
次にカット野菜を上記殺菌溶液から取り出し、少なくとも殺菌溶液が付着した状態とする。該処理方法としては上述したとおり例えば、カット野菜に水洗い処理を施すことなく、ざるあるいは遠心分離機等で単に水切りする等の方法が挙げられる。
【００１２】
次に殺菌液が付着状態にあるカット野菜を１〜２４時間、好ましくは１〜２０時間保管する。保管時間が前記範囲より少ないと保存中における細菌の増加を抑える効果が充分とは言い難く、一方、多くしたとしても細菌の増加を抑える効果が期待する程向上せず、経済的でないばかりか保存中に萎れ易く商品価値を損なうことから好ましくない。また保管する雰囲気の温度としては、冷蔵あるいは常温、つまり０〜３０℃程度であればいずれでも良いが、０〜１０℃程度の冷蔵保管のほうが、カット野菜（製品）が保存中に萎れ難く好ましい。
【００１３】
次に水洗いした後水切りを行う。水洗いは例えば、カット野菜を流水中若しくは清水中に浸漬するか、又はカット野菜にシャワー水をかける等の方法で行うとよい。清水中若しくは清水中に浸漬する際、気泡を拡散（バブリング）させて行うと洗浄力を向上させることができる。また水切りは例えば、カット野菜を遠心分離機等にかけたり、ザル上にカット野菜を５〜３０分程度放置する等の方法で行うと良い。水洗い及び水切りを行うことにより、野菜に付着した亜塩素酸塩や次亜塩素酸塩は除かれ、カット野菜に塩素臭が残らず好ましい。
【００１４】
最後に水切りしたカット野菜をポリエチレンテレフタレート（ＰＥＴ）製プラスチック容器やナイロン（ＮＹ）／ポリエチレン（ＰＥ）製の袋等に詰めて包装し、必要に応じ窒素置換した後、保存する。保存温度は特に制限はないが、０〜１５℃程度で保存すると野菜の生鮮状態が保たれやすい。
【００１５】
以下、本発明の実施例と試験例を述べる。なお本発明はこれらに限定されるものではない。
【実施例】
実施例１
幅４ｃｍ程度に角切りしたカットレタスを亜塩素酸ソーダと次亜塩素酸ソーダをそれぞれ７０ｐｐｍ溶解した殺菌溶液中に１０分間浸漬して、取り出し、ざるに入れたまま水切りを行い、次にこのカットレタスを冷蔵庫（約４℃）にて１４時間保管し、次に冷蔵庫から取り出したカットレタスを６分間流水中で水洗した後、遠心分離機にかけて（７００ｒｐｍで １．０分間）水切りした。
そしてこのカットレタス２００ｇずつをナイロン（ＮＹ）／ポリエチレン（ＰＥ）製の袋に充填し、窒素置換した後、密封した。
得られた容器詰めのカットレタスを約１０℃で保存した。その結果、保存４日後においても一般生菌数が低く、細菌の増殖が抑えられ、また萎れも観察されず外観的にも好ましいものであった。
【００１６】
実施例２
実施例１では、冷蔵で１４時間保管を行っているが、実施例２では、常温（約２０℃）で３時間保管を行った。つまり、幅４ｃｍ程度に角切りしたカットレタスを亜塩素酸ソーダと次亜塩素酸ソーダをそれぞれ７０ｐｐｍ溶解した殺菌溶液中に１０分間浸漬して、取り出し、ざるに入れたまま水切りを行い、次にこのカットレタスを常温（約２０℃）にて３時間保管し、次に冷蔵庫から取り出したカットレタスを６分間流水中で水洗した後、遠心分離機にかけて（７００ｒｐｍで １．０分間）水切りした。
そしてこのカットレタス２００ｇずつをナイロン（ＮＹ）／ポリエチレン（ＰＥ）製の袋に充填し、窒素置換した後、密封した。
得られた容器詰めのカットレタスを約１０℃で保存した。その結果、保存４日後において、やや萎れが認められるものの外観的には問題のない程度であり、一般生菌数については低く、細菌の増殖が抑えられ好ましいものであった。
【００１７】
実施例３
幅約２ｍｍ、直径約２５〜３０ｍｍに輪切りカットしたキュウリを亜塩素酸ソーダと次亜塩素酸ソーダをそれぞれ７０ｐｐｍ溶解した殺菌溶液中に１０分間浸漬して、取り出し、ざるに入れたまま水切りを行い、次にこのカットキュウリを冷蔵庫（約４℃）にて１４時間保管し、次に冷蔵庫から取り出したカットキュウリを６分間流水中で水洗した後、遠心分離機にかけて（７００ｒｐｍで １．０分間）水切りした。
そしてこのカットキュウリ２００ｇずつをナイロン（ＮＹ）／ポリエチレン（ＰＥ）製の袋に充填し、窒素置換した後、密封した。
得られた容器詰めのカットキュウリを約１０℃で保存した。その結果、保存４日後においても一般生菌数が低く、細菌の増殖が抑えられ、また萎れも観察されず外観的にも好ましいものであった。
【００１８】
実施例４
幅約１．５ｍｍに短冊状にカットしたパプリカを亜塩素酸ソーダと次亜塩素酸ソーダをそれぞれ７０ｐｐｍ溶解した殺菌溶液中に１０分間浸漬して、取り出し、ざるに入れたまま水切りを行い、次にこのカットパプリカを冷蔵庫（約４℃）にて１４時間保管し、次に冷蔵庫から取り出したカットパプリカを６分間流水中で水洗した後、遠心分離機にかけて（７００ｒｐｍで １．０分間）水切りした。
そしてこのカットパプリカ２００ｇずつをナイロン（ＮＹ）／ポリエチレン（ＰＥ）製の袋に充填し、窒素置換した後、密封した。
得られた容器詰めのカットパプリカを約１０℃で保存した。その結果、保存４日後においても一般生菌数が低く、細菌の増殖が抑えられ、また萎れも観察されず外観的にも好ましいものであった。
【００１９】
比較例１
実施例１では、亜塩素酸ソーダと次亜塩素酸ソーダをそれぞれ７０ｐｐｍ溶解した殺菌溶液を使用しているが、比較例１では亜塩素酸ソーダのみを１４０ｐｐｍ溶解した殺菌溶液を使用した。つまり、幅４ｃｍ程度に角切りしたカットレタスを亜塩素酸ソーダを１４０ｐｐｍ溶解した殺菌溶液中に１０分間浸漬して、取り出し、ざるに入れたまま水切りを行い、次にこのカットレタスを冷蔵庫（約４℃）にて１４時間保管し、次に冷蔵庫から取り出したカットレタスを６分間流水中で水洗した後、遠心分離機にかけて（７００ｒｐｍで １．０分間）水切りした。
そしてこのカットレタス２００ｇずつをナイロン（ＮＹ）／ポリエチレン（ＰＥ）製の袋に充填し、窒素置換した後、密封した。
得られた容器詰めのカットレタスを約１０℃で保存した。その結果、保存４日後において萎れはなく外観的には問題ないものの一般生菌数は高く、細菌の増殖があり、好ましくなかった。
【００２０】
比較例２
実施例１では、亜塩素酸ソーダと次亜塩素酸ソーダをそれぞれ７０ｐｐｍ溶解した殺菌溶液を使用しているが、比較例２では次亜塩素酸ソーダのみを１４０ｐｐｍ溶解した殺菌溶液を使用した。つまり、幅４ｃｍ程度に角切りしたカットレタスを次亜塩素酸塩ソーダを１４０ｐｐｍ溶解した殺菌溶液中に１０分間浸漬して、取り出し、ざるに入れたまま水切りを行い、次にこのカットレタスを冷蔵庫（約４℃）にて１４時間保管し、次に冷蔵庫から取り出したカットレタスを６分間流水中で水洗した後、遠心分離機にかけて（７００ｒｐｍで １．０分間）水切りした。
そしてこのカットレタス２００ｇずつをナイロン（ＮＹ）／ポリエチレン（ＰＥ）製の袋に充填し、窒素置換した後、密封した。
得られた容器詰めのカットレタスを約１０℃で保存した。その結果、保存４日後において一般生菌数が高く、また外観的にも萎れが観察され、好ましくなかった。
【００２１】
比較例３
実施例１では、殺菌溶液による浸漬処理を行なった後にざるによる水切り工程及び冷蔵保管工程を行なっているが、比較例３では、水切り工程及び冷蔵保管工程を行なわずに水洗い処理を行なった。つまり、幅４ｃｍ程度に角切りしたカットレタスを亜塩素酸ソーダと次亜塩素酸ソーダをそれぞれ７０ｐｐｍ溶解した殺菌溶液中に１０分間浸漬した後取り出し、これを６分間流水中で水洗いし、遠心分離機にかけて（７００ｒｐｍで １．０分間）水切りした。
そしてこのカットレタス２００ｇずつをナイロン（ＮＹ）／ポリエチレン（ＰＥ）製の袋に充填し、窒素置換した後、密封した。
得られた容器詰めカットレタスを約１０℃で保存した。その結果、保存４日後において、萎れは殆ど観察されなく外観的には問題ないものの一般生菌数が高く、細菌の増殖があり、好ましくなかった。
【００２２】
比較例４
実施例１では、冷蔵で１４時間保管を行なっているが、比較例２では、冷蔵で３０時間保管を行なった。つまり幅４ｃｍ程度に角切りしたカットレタスを亜塩素酸ソーダと次亜塩素酸ソーダをそれぞれ７０ｐｐｍ溶解した殺菌溶液中に１０分間浸漬して、取り出し、水切りを行い、次にこのカットレタスを冷蔵庫（約４℃）にて３０時間保管し、次に冷蔵庫から取り出したカットレタスを６分間流水中で水洗した後、遠心分離機にかけて（７００ＲＰＭ １．０分間）水切りした。
そしてこのカットレタス２００ｇずつをナイロン（ＮＹ）／ポリエチレン（ＰＥ）製の袋に充填し、窒素置換した後、密封した。
得られた容器詰めのカットレタスを約１０℃で保存した。その結果、保存４日後において、一般生菌数が低く、細菌の増殖が抑えられているものの萎れが観察され外観的に好ましくなかった。
【００２３】
【試験例】
試験例１
得られた実施例１〜２、比較例１〜４の容器詰めカットレタスを約５℃の恒温器にて４日間保存し、保存前後の一般生菌数及び全体の萎れ状況について評価した。なお各一般生菌数は、４サンプルを常法に則り細菌試験を行い、その平均値であり、全体の萎れ状況は目視にて評価した。また表中の「保管条件」とは殺菌溶液が付着状態にある処理物の保管条件を示す。
【００２４】
【表１】
【００２５】
なお、表中の記号を以下に示す
１）一般生菌数の評価基準
○：１×１０３／ｇ未満
△：１×１０３／ｇ以上１×１０５／ｇ未満
×：１×１０５／ｇ以上
２）萎れの評価基準
◎：萎れが認められない
○：やや萎れが認められるも問題のない程度である
△：やや萎れが認められる
×：明らかな萎れが認められる
３）総合評価の評価基準
◎：保存後の一般生菌数が○で萎れの評価結果が◎の組合せであるもの。
○：保存後の一般生菌数及び萎れの評価結果が何れも○の組合せになっているもの。
△：保存後の一般生菌数及び萎れの評価結果が○と△の組合せになっているもの。
×：保存後の一般生菌数及び萎れの評価結果のどちらかに×があるもの。
【００２６】
表１より、カット野菜を次亜塩素酸塩・亜塩素酸塩溶液で処理し、その後殺菌溶液が付着した状態で１〜２４時間の範囲で保管した実施例１及び２の容器詰めカット野菜は、比較例１〜４に比べ細菌の増殖の抑制、萎れ防止に効果があることが理解できる。特に、冷蔵保管した実施例１は保存後も萎れが認められず好ましいものであった。
【００２７】
【発明の効果】
以上述べたとおり、本発明は、カット野菜を亜塩素酸塩と次亜塩素酸塩を溶解した殺菌溶液で接液処理したものを水洗いせずに殺菌溶液が付着した状態で特定時間保管し、次にこれを水洗い処理後水切りし保存するので、塩素臭を残すことなく、保存前の細菌数も少なく、また保存中における細菌の増殖も充分に抑えられ、しかも外観も損なうことなくカット野菜を保存できる。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a method for storing cut vegetables and a method for producing cut vegetables packed in containers.
[0002]
[Prior art]
Since cup vegetables and cut vegetables are prone to rot due to propagation of bacteria, various devices have been conventionally devised to preserve them.
As one example, as disclosed in Japanese Patent Application Laid-Open No. 6-46812, it is common practice to first treat a vegetable with a hypochlorite solution, wash it with water, drain it, and store it.
[0003]
However, according to the above-mentioned conventional method, although the bacteria adhered to the vegetables are sterilized immediately after the treatment with the hypochlorite solution, the bacteria grow over time during storage, and the vegetables tend to not last as long as expected. .
[0004]
As a method for preserving cut vegetables to improve the above-mentioned conventional method, the present applicant (1) a method of treating with a chlorite solution, followed by draining and preserving without washing with water (Japanese Patent Laid-Open No. 11-196763), {Circle around (2)} Method of treating with a solution in which chlorite and hypochlorite are dissolved, and then draining and storing without washing with water (JP-A-11-276063) {3} Chlorite and hypochlorite After a treatment with a solution in which an acid salt is dissolved, a treatment with a hypochlorite solution is performed, followed by washing with water, draining and preserving (JP-A-2001-190219), and a patent application has already been filed. .
[0005]
By the way, according to the above methods (1) and (2), although the effect of suppressing the increase of vegetable bacteria during storage was found, it was found that chlorine odor remained in the cut vegetables (product), which was not preferable. According to the above method (3), the effect of suppressing the increase of vegetable bacteria during storage without leaving a chlorine odor is superior to the conventional method. There is a tendency for cut vegetables to further suppress the growth of bacteria during storage and have an excellent shelf life.
[0006]
[Problems to be solved by the invention]
Then, this invention was made for the purpose of providing the method of preserving cut vegetables effectively, and the manufacturing method of container-packed cut vegetables, maintaining commercial value.
[0007]
[Means for Solving the Problems]
The inventor of the present invention has conducted intensive studies on a method for treating cut vegetables in order to achieve the object, and as a result, a state in which the germicide was treated with a germicide solution in which chlorite and hypochlorite were dissolved and the germicide solution was attached When stored for a specific time and then washed with water, surprisingly, there is no chlorine odor, the number of bacteria before storage is small, the growth of bacteria during storage is sufficiently suppressed, and the appearance is not impaired. The present invention has been completed.
That is, the present invention
(1) The cut vegetables are subjected to a liquid contact treatment with a sterilizing solution in which chlorite and hypochlorite are dissolved, and thereafter, at least the treated product to which the sterilizing solution is attached is stored for 1 to 24 hours, and then washed with water After processing, drain and then save this vegetable to save this vegetable,
(2) The method for storing cut vegetables according to (1), wherein the storage is refrigerated storage;
(3) A method for preserving cut vegetables according to (1) or (2), wherein a sterilizing solution having a concentration of chlorite and hypochlorite of 25 to 500 ppm is used,
(4) A method for preserving cut vegetables according to (1) or (2), which uses a sterilizing solution in which the concentrations of chlorite and hypochlorite are each 40 to 300 ppm,
(5) The method for storing cut vegetables according to any one of (1) to (4), wherein the vegetables are lettuce, cucumber, and paprika.
(6) The cut vegetables are subjected to a liquid contact treatment with a sterilizing solution in which chlorite and hypochlorite are dissolved, and thereafter, at least the processed product to which the sterilizing solution is attached is stored for 1 to 24 hours, and then washed with water A method of manufacturing container-packed cut vegetables that drain after processing
(7) The method for producing cut packed vegetables according to (6), wherein the storage is refrigerated storage;
(8) A method for producing a packaged cut vegetable according to (6) or (7), wherein a sterilizing solution having a concentration of chlorite and hypochlorite of 25 to 500 ppm is used,
(9) The method for producing a packaged cut vegetable according to (6) or (7), wherein a sterilizing solution having a concentration of chlorite and hypochlorite of 40 to 300 ppm is used,
(10) The method for producing a packaged cut vegetable according to any one of (6) to (9), wherein the vegetables are lettuce, cucumber, and paprika;
It consists of
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail.
In the present invention, "cut vegetables" refers to cuts obtained by cutting vegetables used for salad into any size, such as shredded vegetables and diced vegetables, and any vegetables used for salads may be used. The invention is particularly suitable for lettuce, cucumber and paprika.
The term "chlorite" refers to a salt formed by replacing hydrogen of chlorite such as sodium chlorite (sodium chlorite) or potassium chlorite with a metal, and "hypochlorite". Is a salt formed by replacing hydrogen of hypochlorous acid with metal, such as sodium hypochlorite (sodium hypochlorite) and potassium hypochlorite. It is practical to use sodium chlorite and sodium hypochlorite. The pH of this solution does not need to be particularly adjusted, but may be adjusted to 4.0 to 8.0.
[0009]
In the present invention, "contacting with a sterilizing solution" refers to treating the whole cut vegetable surface so as to be in contact with the sterilizing solution. Means for attaching the sterilizing solution to the entire surface of the vegetable, such as immersing in the inside, washing the cut vegetables with the sterilizing solution, or spraying or showering the cut vegetables with the sterilizing solution. Further, "at least the treated product in which the disinfecting solution is in an attached state" refers to a treated product in which the disinfecting solution remains on the surface of the cut vegetables, that is, a treated product in a wet state. Without applying, a method of simply draining with a sieve or a centrifugal separator or the like may be used. Further, “storage for 1 to 24 hours” means to store in a refrigerated or room temperature atmosphere, that is, in an atmosphere of about 0 to 30 ° C. for 1 to 24 hours, and “refrigerated storage” refers to about 0 to 10 ° C. Storage in an atmosphere. And "preservation" means that vegetables are packed in a container such as a plastic container made of polyethylene terephthalate (PET) or a bag made of nylon (NY) / polyethylene (PE) and the like. It means to keep it refrigerated.
[0010]
In practicing the present invention, a raw material vegetable is first prepared. When the vegetables are muddy, they are washed with water to remove mud, and when there are inedible parts such as stems and dead leaves, they are removed with a kitchen knife or the like. Then, the edible portion is cut into a slice shape, a square shape, or the like.
Next, the cut vegetables are subjected to wet contact with a sterilizing solution in which chlorite and hypochlorite are dissolved. As a method of this treatment, as described above, for example, the cut vegetables are immersed in the sterilizing solution in a state of being put in a plastic sieve, the cut vegetables are washed with the sterilizing solution, or the cut vegetables are sprayed with the solution. Alternatively, means for attaching the sterilizing solution to the surface of the vegetables, such as showering, may be provided.
The concentration of chlorite and hypochlorite in the sterilizing solution used here is preferably 25 to 500 ppm, more preferably 40 to 300 ppm. If the concentration is lower than the above range, it is difficult to say that the effect of suppressing the increase of bacteria during storage is not sufficient. On the other hand, even if the concentration is increased, the effect is not improved as expected and it is not economical.
[0011]
Next, the cut vegetables are removed from the sterilizing solution, and at least the sterilizing solution is attached. Examples of the treatment method include, as described above, a method in which the cut vegetables are not washed with water, but are simply drained with a zag or a centrifuge.
[0012]
Next, the cut vegetables to which the sterilizing solution is attached are stored for 1 to 24 hours, preferably 1 to 20 hours. If the storage time is shorter than the above range, it is difficult to say that the effect of suppressing the increase of bacteria during storage is not sufficient, but even if it is increased, the effect of suppressing the increase of bacteria does not improve as much as expected, and it is not only economical but also preservation It is not preferable because it easily wilts inside and impairs the commercial value. The temperature of the atmosphere for storage may be refrigerated or normal temperature, that is, any temperature as long as it is about 0 to 30 ° C., but refrigerated storage at about 0 to 10 ° C. is preferable because the cut vegetables (products) hardly wilted during storage. .
[0013]
Next, after washing with water, draining is performed. Washing with water may be performed, for example, by immersing the cut vegetables in running water or fresh water, or by applying shower water to the cut vegetables. When immersed in clear water or clear water, the bubbles are diffused (bubbled) to improve the detergency. Draining may be performed by, for example, placing the cut vegetables in a centrifuge or the like, or leaving the cut vegetables on a colander for about 5 to 30 minutes. By performing washing and draining, chlorite and hypochlorite adhering to the vegetables are removed, and the cut vegetables preferably have no chlorine odor.
[0014]
Finally, the cut vegetables that have been drained are packed in a polyethylene terephthalate (PET) plastic container or a nylon (NY) / polyethylene (PE) bag or the like, packaged, replaced with nitrogen as necessary, and stored. The storage temperature is not particularly limited, but when stored at about 0 to 15 ° C., the freshness of vegetables is easily maintained.
[0015]
Hereinafter, examples and test examples of the present invention will be described. The present invention is not limited to these.
【Example】
Example 1
The cut lettuce cut into squares of about 4 cm in width is immersed in a sterilizing solution in which 70 ppm of sodium chlorite and sodium hypochlorite are dissolved respectively for 10 minutes, taken out, drained while being put in a zigzag, and then cut. The lettuce was stored in a refrigerator (about 4 ° C.) for 14 hours, and then the cut lettuce taken out of the refrigerator was washed in running water for 6 minutes and then drained with a centrifuge (700 rpm for 1.0 minute).
Then, 200 g of each cut lettuce was filled in a nylon (NY) / polyethylene (PE) bag, and the bag was replaced with nitrogen and sealed.
The resulting cut lettuce in a container was stored at about 10 ° C. As a result, even after 4 days of storage, the number of general viable bacteria was low, the growth of bacteria was suppressed, no wilting was observed, and the appearance was favorable.
[0016]
Example 2
In Example 1, storage was performed for 14 hours in refrigeration. In Example 2, storage was performed at room temperature (about 20 ° C.) for 3 hours. In other words, the cut lettuce cut into squares of about 4 cm in width was immersed in a sterilizing solution in which 70 ppm of sodium chlorite and sodium hypochlorite were respectively dissolved for 10 minutes, taken out, drained while being put in a zigzag, and then drained. The cut lettuce was stored at room temperature (about 20 ° C.) for 3 hours, and then the cut lettuce taken out of the refrigerator was washed in running water for 6 minutes, and then drained by centrifugation (at 700 rpm for 1.0 minute).
Then, 200 g of each cut lettuce was filled in a nylon (NY) / polyethylene (PE) bag, and the bag was replaced with nitrogen and sealed.
The resulting cut lettuce in a container was stored at about 10 ° C. As a result, after 4 days of storage, although a little wilting was observed, there was no problem in appearance, the number of general viable bacteria was low, and the growth of bacteria was suppressed, which was preferable.
[0017]
Example 3
The cucumber cut into a slice of about 2 mm in width and about 25 to 30 mm in diameter is immersed in a sterilizing solution in which 70 ppm of sodium chlorite and sodium hypochlorite are dissolved respectively for 10 minutes, taken out, and drained while being put in a zigzag. Then, the cut cucumber is stored in a refrigerator (about 4 ° C.) for 14 hours, and then the cut cucumber taken out of the refrigerator is washed in running water for 6 minutes and then centrifuged (at 700 rpm for 1.0 minute). Drained.
Then, 200 g of each of the cut cucumber was filled in a bag made of nylon (NY) / polyethylene (PE), replaced with nitrogen, and then sealed.
The resulting cut cucumber packed in a container was stored at about 10 ° C. As a result, even after 4 days of storage, the number of general viable bacteria was low, the growth of bacteria was suppressed, no wilting was observed, and the appearance was favorable.
[0018]
Example 4
The paprika cut into strips with a width of about 1.5 mm was immersed in a sterilizing solution in which 70 ppm of sodium chlorite and 70 ppm of sodium hypochlorite were dissolved respectively for 10 minutes, taken out, and drained while being put in a pouch. This cut paprika was stored in a refrigerator (about 4 ° C.) for 14 hours, and then the cut paprika taken out of the refrigerator was washed in running water for 6 minutes, and then drained by centrifugation (at 700 rpm for 1.0 minute). .
Then, 200 g of each cut paprika was filled in a bag made of nylon (NY) / polyethylene (PE), and the bag was replaced with nitrogen and sealed.
The resulting cut paprika packed in a container was stored at about 10 ° C. As a result, even after 4 days of storage, the number of general viable bacteria was low, the growth of bacteria was suppressed, no wilting was observed, and the appearance was favorable.
[0019]
Comparative Example 1
In Example 1, a sterilizing solution in which 70 ppm of sodium chlorite and sodium hypochlorite were respectively dissolved was used. In Comparative Example 1, a sterilizing solution in which only sodium chlorite was dissolved in 140 ppm was used. In other words, the cut lettuce cut into squares having a width of about 4 cm is immersed in a sterilizing solution in which 140 ppm of sodium chlorite is dissolved for 10 minutes, taken out, drained while being put in a zigzag, and then the cut lettuce is placed in a refrigerator (about (4 ° C.) for 14 hours, and then the cut lettuce taken out of the refrigerator was washed in running water for 6 minutes, and then drained by centrifugation (at 700 rpm for 1.0 minute).
Then, 200 g of each cut lettuce was filled in a nylon (NY) / polyethylene (PE) bag, and the bag was replaced with nitrogen and sealed.
The resulting cut lettuce in a container was stored at about 10 ° C. As a result, after 4 days of storage, there was no wilting and there was no problem in appearance, but the number of general viable bacteria was high and there was bacterial growth, which was not preferable.
[0020]
Comparative Example 2
In Example 1, a sterilizing solution in which 70 ppm of sodium chlorite and sodium hypochlorite were respectively dissolved was used. In Comparative Example 2, a sterilizing solution in which only sodium hypochlorite was dissolved in 140 ppm was used. In other words, the cut lettuce cut into squares of about 4 cm in width was immersed in a sterilizing solution in which 140 ppm of sodium hypochlorite was dissolved for 10 minutes, taken out, drained while keeping it in a zigzag, and then the cut lettuce was placed in a refrigerator. (At about 4 ° C.) for 14 hours, and then the cut lettuce taken out of the refrigerator was washed in running water for 6 minutes, and then drained by centrifugation (at 700 rpm for 1.0 minute).
Then, 200 g of each cut lettuce was filled in a nylon (NY) / polyethylene (PE) bag, and the bag was replaced with nitrogen and sealed.
The resulting cut lettuce in a container was stored at about 10 ° C. As a result, after 4 days of storage, the number of general viable bacteria was high, and withdrawal was observed in appearance, which was not preferable.
[0021]
Comparative Example 3
In Example 1, the draining step and the refrigeration storage step were performed after the immersion treatment with the sterilizing solution, but in Comparative Example 3, the rinsing treatment was performed without performing the draining step and the refrigeration storage step. That is, the cut lettuce cut into squares of about 4 cm in width was immersed in a sterilizing solution in which 70 ppm of sodium chlorite and sodium hypochlorite were respectively dissolved for 10 minutes, taken out, washed with running water for 6 minutes, and centrifuged. Drained on the machine (1.0 min at 700 rpm).
Then, 200 g of each cut lettuce was filled in a nylon (NY) / polyethylene (PE) bag, and the bag was replaced with nitrogen and sealed.
The resulting packaged cut lettuce was stored at about 10 ° C. As a result, 4 days after storage, wilting was hardly observed and there was no problem in appearance, but the number of general viable bacteria was high, and there was bacterial growth, which was not preferable.
[0022]
Comparative Example 4
In Example 1, storage was performed in a refrigerator for 14 hours. In Comparative Example 2, storage was performed in a refrigerator for 30 hours. That is, the cut lettuce cut into squares of about 4 cm is immersed in a sterilizing solution in which 70 ppm of sodium chlorite and sodium hypochlorite are dissolved respectively for 10 minutes, taken out, drained, and then the cut lettuce is placed in a refrigerator ( (At about 4 ° C.) for 30 hours, and then the cut lettuce taken out of the refrigerator was washed with running water for 6 minutes and then drained with a centrifuge (700 RPM for 1.0 minute).
Then, 200 g of each cut lettuce was filled in a nylon (NY) / polyethylene (PE) bag, and the bag was replaced with nitrogen and sealed.
The resulting cut lettuce in a container was stored at about 10 ° C. As a result, 4 days after storage, the number of general viable bacteria was low, and although the growth of bacteria was suppressed, withering was observed, which was not preferable in appearance.
[0023]
[Test example]
Test example 1
The resulting cut lettuce packed in containers of Examples 1 and 2 and Comparative Examples 1 to 4 was preserved in an incubator at about 5 ° C for 4 days, and the number of general viable bacteria before and after storage and the state of overall withering were evaluated. In addition, each general viable cell count was a bacterial test performed on four samples in accordance with a conventional method, and the average value was obtained. The overall withering status was visually evaluated. The "storage condition" in the table indicates the storage condition of the processed product to which the sterilizing solution is attached.
[0024]
[Table 1]
The symbols in the table are shown below: 1) Evaluation criteria for the number of general viable bacteria: ○: less than 1 × 10 3 / g △: 1 × 10 3 / g or more and less than 1 × 10 5 / g ×: 1 × 10 5 / G or more 2) Evaluation standard of wilting ◎: No wilting is observed ○: Slightly wilted is observed but no problem is observed Δ: Slightly wilted is observed X: Clear wilting is observed 3) Comprehensive evaluation Evaluation criteria ：: The number of general viable bacteria after storage was ○, and the evaluation result of withering was a combination of ◎.
：: The number of general viable bacteria and the evaluation result of withering after storage are all combinations of ○.
△: Evaluation results of the general viable cell count and withering after storage are a combination of ○ and △.
×: Any of the general viable cell count after storage and the evaluation result of wilting has x.
[0026]
From Table 1, the cut vegetables in Examples 1 and 2 in which the cut vegetables were treated with a hypochlorite / chlorite solution and then stored for 1 to 24 hours with the sterilizing solution attached thereto It can be understood that the present invention is more effective in suppressing the growth of bacteria and preventing withering than in Comparative Examples 1 to 4. In particular, Example 1 which was stored in a refrigerated state was preferable because no wilting was observed even after storage.
[0027]
【The invention's effect】
As described above, the present invention stores cut vegetables for a specific time in a state where the sterilizing solution adheres to the cut vegetables that have been wetted with a sterilizing solution in which chlorite and hypochlorite are dissolved without washing with water, Next, this is washed and then drained and stored, so that there is no chlorine odor, the number of bacteria before storage is small, the growth of bacteria during storage is sufficiently suppressed, and the cut vegetables can be cut without impairing the appearance. Can be saved.