JP2009077650A - Method for producing packaged sterilized vegetable - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing the packaged sterilized vegetables with an excellent grade, capable of reducing the number of bacteria without giving damage to Labiatae herbs whose technical product has a high number of bacteria or destroying appearance, and suppressing discoloration during preservation even if filling in the same container the sterilized herbs and separately sterilized leaf vegetables excluding the Labiatae herbs. <P>SOLUTION: This method for producing the packaged sterilized vegetables comprises wetting treating leaves as they are without cutting in a solution which contains hypochlorous acid and/or hypochlorite, preserving the treated leaves stuck with the solution as they are at 0-30°C for at least 1-24 h, cutting the product if necessary, filling in a container, sterilized Labiatae herbs which are wet treated in a solution containing hypochlorous acid and/or hypochlorite followed by washing in water and dehydrating, and separately sterilized leaf vegetables excluding the Labiatae herbs, and adjusting an oxygen concentration in the container to 3-15 vol.% followed by sealing. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a method for producing a sterilized vegetable packaged by filling and sealing each herbaceous herb and herb vegetables other than the Labiatae herb in the same container. Specifically, the number of bacteria can be reduced without damaging or impairing the appearance of the Labiatae herb, which has a high number of bacteria, and the sterilized herb and the leaf vegetable other than the Labiatae herb separately sterilized The present invention relates to a method for producing sterilized vegetables of good quality that can suppress discoloration during storage even if they are packed in the same container.

In recent years, the number of health-conscious people has increased, and awareness of trying to eat more vegetables has risen, and salads have come to be seen in various places such as dining tables, family restaurants, fast food stores, and convenience stores. In particular, convenience stores, supermarkets and supermarkets have many packed vegetables and salads in cups and bags, and these vegetables have already been washed and sterilized. It is becoming increasingly popular as a product. On the other hand, container-packed vegetables in cups and bags have been devised in order to keep them for several days because the vegetables are wilted or bacteria are prone to rot and decay. Above all, container-packed salads containing blue crab and basil, which are herbaceous herbs, could not be kept for several days.

Under such circumstances, Japanese Patent Application Laid-Open No. 2001-190219 (Patent Document 1) discloses that cut vegetables are treated with a solution in which chlorite and hypochlorite are dissolved, and then further hypochlorite. Japanese Patent Application Laid-Open No. 2004-135631 (Patent Document 2) discloses a method of treating cut vegetables with a sterilizing solution in which chlorite is dissolved, and then the sterilizing solution is attached. In Japanese Patent Application Laid-Open No. 2004-65149 (Patent Document 3), the cut vegetables are subjected to wet treatment with a sterilizing solution in which chlorite and hypochlorite are dissolved. , A method of storing for a specific time with a sterilizing solution attached and then washing with water is disclosed. However, when a Labiatae herb having a high number of active organisms was sterilized by these methods, a satisfactory sterilizing effect could not be obtained, and the appearance sometimes deteriorated. Moreover, even if the Lamiaceae herb was able to be sterilized sufficiently, when it was stored in the same container together with leaf vegetables other than the Lamiaceae herb that had been separately sterilized, the color could change during storage.

JP 2001-190219 A Japanese Patent Laid-Open No. 2004-135631 JP 2004-65149 A

Accordingly, an object of the present invention is to reduce the number of bacteria without damaging or deteriorating the appearance of a Labiatae herb having a high number of bacteria in the active ingredient. The present invention provides a method for producing sterilized vegetables of good quality that can suppress discoloration during storage even when packed with leafy vegetables other than herbs in the family.

As a result of earnest research on various conditions such as storage conditions in order to achieve the above object, the present inventors, as a result of sterilized herbs that have been sterilized by a specific method, and other sterilized herbs that have been sterilized separately By filling the container with leafy vegetables and sealing the container with a specific oxygen concentration, it may unexpectedly damage or damage the appearance of the Labiatae herb with a high number of active bacteria. The present inventors have found that a sterilized vegetable of good quality can be obtained that can reduce the number of bacteria and can suppress discoloration during storage of herbs and leafy vegetables.

That is, the present invention
(1) Liquid contact treatment with a solution containing hypochlorous acid and / or hypochlorite without cutting leaves, and then treating at least 0 to 30 ° C. with the leaves in a state where this solution is attached And the herb of Lamiaceae which was cut as necessary, then contacted with a solution containing hypochlorous acid and / or hypochlorite, then washed with water and sterilized, A method for producing a sterilized vegetable stuffed in a container, characterized by filling a container with leaf vegetables other than the herb of Lamiaceae separately sterilized, and sealing the container with an oxygen concentration of 3 to 15% by volume,
(2) The manufacturing method of the container sterilization vegetable of Claim 1 whose effective chlorine concentration of the said hypochlorous acid and / or hypochlorite is 25-500 ppm,
It is.

According to the present invention, the number of bacteria can be reduced without damaging or impairing the appearance of the Labiatae herb having a high number of bacteria of the active ingredient, and the Labiatae herb that has been sterilized separately from the Labiatae herb that has been sterilized. Even if leaf vegetables other than herbs are packed in the same container, it is possible to obtain a sterilized vegetable of good quality that can suppress discoloration during storage.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%”.

The present invention is a method for producing a sterilized vegetable packaged by filling and sealing the same container with a herbaceous laver herb and a leaf vegetable other than the Labiatae herb in the same container. / Or wetted with a solution containing hypochlorite, and then at least the treated product with leaves attached to this solution is stored at 0 to 30 ° C. for 1 to 24 hours, cut as necessary, Next, laveraceae herbs that have been wetted with a solution containing hypochlorous acid and / or hypochlorite, then washed with water and sterilized, and leaf vegetables other than sterilized herbs that have been sterilized separately. The container is filled, and the oxygen concentration in the container is 3 to 15% by volume and the container is sealed. As a result, the number of bacteria can be reduced without damaging or impairing the appearance of the Labiatae herb with a high number of bacteria in the active ingredient, and the sterilized herb and the leaf vegetable other than the Labiatae herb separately sterilized Even when packed in the same container, it is possible to obtain a sterilized vegetable of good quality that can suppress discoloration during storage.

Labiatae herbs include perilla, basil, mint, thyme, rosemary, lemon balm, sage, oregano, mint, marjoram, and the present invention is intended for these leaf portions. Examples of leaf vegetables other than the Labiatae herbs include lettuce (such as lettuce, sunny lettuce, salad vegetables, sanchu, and koslettas), cabbage, spinach, komatsuna, spring chrysanthemum, chicory, and trevis.

Hypochlorite in a solution containing hypochlorous acid and / or hypochlorite is a salt formed by replacing hydrogen of hypochlorous acid with a metal, such as sodium hypochlorite (hypochlorous acid). Sodium chlorate), potassium hypochlorite and the like. The solution containing hypochlorous acid and / or hypochlorite of the present invention is composed mainly of sodium hypochlorite, which is obtained by electrolyzing saturated saline and diluting it with tap water to a concentration suitable for use. You may use electrolytic hyponitrous acid. The electrolytic hyponitrous acid is preferable because it maintains an effective chlorine concentration over a long period of time. The effective chlorine concentration of hypochlorous acid and / or hypochlorite is preferably 25 to 500 ppm, more preferably 50 to 200 ppm. If the concentration is lower than the above concentration, the fungicidal effect of the Labiatae herb is not sufficient. On the other hand, if the concentration is higher than the above range, it may damage the Labiatae herbs.

In the present invention, the wetted treatment means that the entire leaf surface of the Labiatae herb is in contact with the solution, for example, the Labiatae herb is placed in a solution in a solution. Means for adhering the solution to the entire leaf surface, such as dipping, washing with the solution, or spraying or showering the solution. The liquid contact treatment time is preferably 1 to 20 minutes, more preferably 3 to 15 minutes. If the time is shorter than the above range, a sufficient sterilizing effect cannot be obtained, while the time is longer than the above range. This is because the solution may soak into the leaves and damage the Labiatae herb, which may damage the appearance during storage.

Next, at least the treated product with the solution in the attached state is stored in an atmosphere of 0 to 30 ° C., preferably 5 to 25 ° C. for 1 to 24 hours, preferably 3 to 20 hours. At least the treated product with leaves attached to the solution means a treated product in which the solution remains on the leaf surface of the Labiatae herb, that is, a wet or moist state. A method of simply draining the leaves with a sieve or a centrifuge without washing the leaves with water may be used. This is because if the storage temperature is lower than the above temperature, the leaves are frozen, while if the storage temperature is higher than the above temperature, the leaves tend to wither and are not preferable. Also, if the time is shorter than the above time, the bactericidal effect is not sufficient, while if the time is longer than the above time, the solution soaks too much into the leaves and damages the Labiatae herb and damages the appearance during storage. This is because the number of bacteria may increase.

In the present invention, the stored Lamiaceae herb is cut as necessary, and again subjected to the liquid contact treatment with the above-described solution containing hypochlorous acid and / or hypochlorite, and then washed with water and then drained. In the re-wetted treatment, it is preferable to treat Lamiaceae herbs as leaves, but Lamiaceae herbs that are not easily damaged by re-wetted treatment, such as perilla, can be cut if necessary. Good. Washing with water may be performed by, for example, immersing the leaves in running water or fresh water, or applying shower water to the leaves, and draining, for example, by centrifuging the leaves or leaving the leaves on a monkey. For about 5 to 30 minutes. The drained Lamiaceae herb may then be cut if necessary.

The present invention prepares leaf vegetables other than the sterilized herbaceous herb separately from the sterilized herbaceous herb. The leaf vegetables other than the Labiatae herb may be sterilized by a conventional method, for example, a method of sterilizing with hypochlorite having an effective chlorine concentration of 25 to 500 ppm for 1 to 30 minutes. Further, the sterilized leafy vegetables may be washed with water by a conventional method, then drained, and cut if necessary.

In the present invention, the above-mentioned Labiatae herb and leaf vegetables other than the Labiatae herb are filled in a container such as a polypropylene bag or a PET plastic container, and the oxygen concentration in the container is preferably 3 to 15% by volume, preferably Is sealed and stored at 5 to 13% by volume. Examples of the method for obtaining the oxygen concentration include a method of nitrogen substitution. This is because when the oxygen concentration is lower than the above range, or when the oxygen concentration is higher, leafy vegetables other than Labiatae herbs and Labiatae herbs may change during storage. The storage temperature is not particularly limited, but storage at about 0 to 15 ° C. is preferable because the fresh state of the leaves is easily maintained.

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. In addition, this invention is not limited to these.

[Example 1]
A long-sided 8 cm long uncut leaf is soaked in a solution containing sodium hypochlorite with an effective chlorine concentration of 200 ppm for 10 minutes. It was stored at 5 ° C. for 15 hours while attached to the surface of Next, after cutting to a width of 2 mm, it was immersed for 10 minutes in a solution containing sodium hypochlorite having an effective chlorine concentration of 200 ppm, subjected to liquid contact treatment, washed in running water, and then centrifuged (Daiei Seisakusho, “DT- 2S "and 1100 rpm for 1 minute).
In addition, Sunny lettuce, a leaf vegetable other than the Labiatae herb, was immersed in a sodium hypochlorite solution having an effective chlorine concentration of 200 ppm for 10 minutes, then washed in running water, and then centrifuged (with perilla) The sample was centrifuged at 1100 rpm for 1 minute, and then cut into 3 cm square.
Further, radish, carrot and onion were each immersed in a sodium hypochlorite solution having an effective chlorine concentration of 200 ppm for 10 minutes, washed in running water, and then centrifuged (similar to perilla, 1 at 1100 rpm). The radish and carrot were each cut into 2 mm wide slices and the onion into 2 mm wide slices.
3 g of the sterilized perilla, 20 g of sunny lettuce, 65 g of radish, 8 g of carrot and 4 g of onion are filled in a polypropylene bag, and after replacing with nitrogen so that the oxygen concentration in the bag becomes 10% by volume, the container is sealed. 100 g of stuffed sterilized vegetables were produced.

[Comparative Example 1]
The perilla (same as in Example 1) was immersed in a solution containing sodium hypochlorite with an effective chlorine concentration of 200 ppm for 15 hours to perform the liquid contact treatment. Then, centrifugal dehydration treatment was performed using a centrifuge (the same as in Example 1). Next, the obtained perilla was cut into a width of 2 mm, and 100 g of sterilized vegetables in a container was produced in the same manner as in Example 1.

[Comparative Example 2]
In the container-packed sterilized vegetables of Example 1, 100 g of container-packed sterilized vegetables was produced in the same manner except that the solution was attached to the leaf surface and stored at 5 ° C. for 30 hours.

[Comparative Example 3]
A perilla (same as in Example 1) is immersed in a solution containing sodium hypochlorite having an effective chlorine concentration of 200 ppm for 10 minutes to perform a liquid contact treatment. The attached state was stored at 5 ° C. for 15 hours. Next, after rinsing in running water, centrifugal dehydration treatment is performed in a centrifuge (the same as in Example 1), and the obtained perilla is cut into a width of 2 mm to produce 100 g of sterilized vegetables in a container in the same manner as in Example 1. did.

[Test Example 1]
In each container-packed sterilized vegetable produced in Example 1 and Comparative Examples 1 to 3, the difference in the container-packed sterilized vegetables obtained by the difference in the sterilization process was evaluated. Specifically, the obtained container-packed sterilized vegetables were stored at 10 ° C. for 4 days, and the number of general viable bacteria before and after storage and the difference in appearance after storage were evaluated. In addition, the general viable count of perilla before sterilization was 1 × 10 ⁵ cfu / g or more.

From Table 1, wet leaves are treated with a solution containing hypochlorous acid and / or hypochlorite, and then a treated product in which at least this solution is attached is stored for 1 to 24 hours, Next, the container-packed sterilized vegetable of Example 1 in which a solution containing hypochlorous acid and / or hypochlorite was subjected to a liquid contact treatment was treated for 15 hours in a liquid contact state instead of an attached state. Compared with the sterilized vegetable in the container of Comparative Example 1 blended with perilla, and the sterilized vegetable in the container of Comparative Example 2 blended with perilla stored for 30 hours in the attached state, the bacteria were not damaged and stored after storage. The number was reduced and the appearance was very good. Moreover, compared with the container sterilized vegetable of the comparative example 3 which mix | blended Example 1 container sterilized vegetable with the perilla which did not perform liquid contact processing after storage, the number of bacteria was reduced before and after preservation | save, and an external appearance is also very difficult. It is understood that it is good.

[Test Example 2]
In the container sterilized vegetables of Example 1, the difference in the appearance after storage of the container sterilized vegetables obtained by the difference in oxygen concentration in the bag after filling was evaluated. Specifically, the oxygen concentration in the bag after filling was replaced with nitrogen so that the oxygen concentration would be 1, 3, 5, 10, 13, 15, 20% by volume, sealed, and stored in the same manner as in Test Example 1, and the appearance after storage Was evaluated. In addition, the viable count of perilla after storage was 1 × 10 ³ cfu / g or more and less than 1 × 10 ⁴ cfu / g.

From Table 2, the sterilized container stuffed vegetables sealed so that the oxygen concentration in the container after filling becomes 3 to 15% by volume was sterilized by container stuffing in which the oxygen concentration in the container was less than 3% by volume and higher than 15% by volume. It is understood that the appearance after storage is better than that of vegetables. In particular, the sterilized vegetables in a container with an oxygen concentration in the container of 5 to 13% by volume had a very good appearance.

[Example 2]
In the packaged sterilized vegetable of Example 1, the perilla (same as Example 1) is immersed in a solution containing sodium hypochlorite having an effective chlorine concentration of 200 ppm for 10 minutes, and subjected to a wet process. After draining and storing the solution for 15 hours at 5 ° C. with the solution adhering to the leaf surface, it was cut to 2 mm width and then placed in an electrolytic hyponitrogen generator (Daiki Hycrolator, Daiki Engineering Co., Ltd.). After being immersed in the hypochlorous acid aqueous solution with an effective chlorine concentration of 50 ppm manufactured for 10 minutes and subjected to liquid contact treatment, washed in running water and then centrifuged (Daiei Seisakusho, "DT-2S", 700 rpm for 1 minute) 100 g of sterilized vegetables stuffed in a container was produced in the same manner except that centrifugal dehydration treatment was carried out.

[Comparative Example 4]
In the manufacturing method of the container sterilization vegetable of Example 2, it changed into the electrolytic hyponitrous acid whose effective chlorine concentration is 50 ppm, and it was the same except having immersed in the solution containing sodium chlorite whose effective chlorine concentration is 200 ppm. By sterilizing by the method, 100 g of sterilized vegetables packed in a container was produced.

[Comparative Example 5]
In the manufacturing method of the container sterilized vegetable of Example 2, it changed into the electrolytic hyponitrous acid whose effective chlorine concentration is 50 ppm, and it was immersed in a 2% acetic acid solution (manufactured by QP Co., Ltd., acidity 10%). Sterilized by the same method to produce 100 g of sterilized vegetables in containers.

[Test Example 3]
In the container-packed sterilized vegetables manufactured in Examples 1 and 2 and Comparative Examples 4 and 5, the difference in the container-packed sterilized vegetables obtained by the difference in the wetted solution after storage with the solution attached was evaluated. did. Specifically, it was stored in the same manner as in Test Example 1, and the number of general viable bacteria before and after storage was evaluated.

From Table 3, the container-packed sterilized vegetables of Examples 1 and 2 containing the perilla treated in a solution containing hypochlorous acid and / or hypochlorite after storage with the solution adhered Compared with the container-packed sterilized vegetable of Comparative Example 4 in which the perilla treated was mixed with a solution containing sodium chlorite and the container-packed sterilized vegetable of Comparative Example 5 blended with the perilla treated in acetic acid solution It is understood that the number of bacteria is reduced both before and after storage and the appearance is very good.

[Comparative Example 6]
In the manufacturing method of the container sterilized vegetable of Example 1, the container sterilized vegetable was manufactured by the same method except having used the thing which cut the size of the perilla beforehand to 2 mm width before sterilization.

[Test Example 4]
In the container-packed sterilized vegetables of Example 1 and Comparative Example 6, the difference in the container-packed sterilized vegetables obtained by the presence or absence of cutting of perilla before sterilization was evaluated. Specifically, it was stored in the same manner as in Test Example 1, and the difference in appearance after storage was evaluated.

From Table 4, the container-packed sterilized vegetables of Example 1 using perilla leaves that were not cut before sterilization were compared with the container-packed sterilized vegetables of Comparative Example 6 using perilla cut before sterilization. It is understood that the appearance is very favorable without receiving.

[Example 3]
Leave the basil with a long diameter of about 5 cm without cutting in a solution containing sodium hypochlorite with an effective chlorine concentration of 200 ppm for 10 minutes to perform a liquid contact treatment. It was stored at 5 ° C. for 15 hours while attached to the surface. Next, it was immersed in a solution containing sodium hypochlorite having an effective chlorine concentration of 200 ppm for 10 minutes, subjected to liquid contact treatment, washed with running water, and then centrifuged (Daiei Seisakusho, "DT-2S", 1 at 1100 rpm). For 30 minutes).
In addition, lettuce and trevis, which are leaf vegetables other than Lamiaceae herbs, are immersed in a sodium hypochlorite solution having an effective chlorine concentration of 200 ppm for 10 minutes, then washed in running water, and then a centrifuge (Perilla) And the like, and then cut into 3 cm square.
Further, the paprika was immersed in a sodium hypochlorite solution having an effective chlorine concentration of 200 ppm for 10 minutes, washed with running water, and then centrifuged with a centrifuge (similar to perilla, 1100 rpm for 1 minute). After dehydration, each was cut to a width of 5 mm.
3 g of the sterilized basil, 80 g of lettuce, 7 g of trevis, and 10 g of paprika are filled in a polypropylene bag, and after substituting with nitrogen so that the oxygen concentration in the bag becomes 10% by volume, sealed, 100 g of sterilized vegetables in a container Made.

[Example 4]
In the container sterilized vegetables of Example 3, 100 g of container sterilized vegetables were produced in the same manner except that basil was subjected to centrifugal dehydration and cut into about four equal parts.

The container-packed sterilized vegetables obtained in Examples 3 and 4 were stored at 10 ° C. for 4 days as in Test Example 1, and the number of general viable bacteria before and after storage and the difference in appearance after storage were evaluated. The number of bacteria was reduced after storage without receiving, and the appearance was also very favorable. In addition, the number of general viable bacteria before storage was less than 1 × 10 ³ cfu / g, whereas the number of general viable bacteria after storage was 1 × 10 ³ cfu / g or more and less than 1 × 10 ⁴ cfu / g. there were.

Claims (2)

Wet contact treatment with a solution containing hypochlorous acid and / or hypochlorite without cutting leaves, and then treat at least the treated leaves with the solution in an attached state at 0 to 30 ° C. Lamiaceae herbs that have been stored for 24 hours, cut as necessary, then wetted with a solution containing hypochlorous acid and / or hypochlorite, then washed with water and sterilized, and separately sterilized A method for producing a sterilized vegetable stuffed with a container, comprising filling a container with leafy vegetables other than the Labiatae herb and sealing the container with an oxygen concentration of 3 to 15% by volume. The method for producing a containerized sterilized vegetable according to claim 1, wherein the effective chlorine concentration of the hypochlorous acid and / or hypochlorite is 25 to 500 ppm.