JP2013243988A - Container-packed cut vegetable and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide container-packed cut vegetables wherein sterilized cut vegetable pieces are container-packed in a container and which give the original texture of the vegetables even after preserved, and to provide a method for producing the same.SOLUTION: Container-packed cut vegetables wherein sterilized cut vegetables are container-packed in a container are characterized in that the raw material vegetables are vegetables whose cut faces when harvested are sterilized with a sterilizing liquid within 12 hrs after harvested, and the amount of organic substances adhered to the surfaces of the cut vegetables preserved at a temperature of 0-15°C for one day after produced and then taken out from the container is ≤40 ppm as COD of washing water obtained by dipping and washing 50g of the cut vegetables with 500 mL of fresh water. A method for producing the same is also provided.

Description

TECHNICAL FIELD The present invention relates to a container-packed cut vegetable in which a sterilized cut vegetable is packed in a packaging container and a method for producing the same, and to a container-packed cut vegetable in which the original taste of the vegetable can be felt even after storage and a method for producing the same.

Cut vegetable products in which cut vegetables are sealed together with nitrogen gas in polypropylene bags are widely sold at the supermarket's fresh vegetables department. As an industrial production method of such cut vegetables, for example, a method of washing vegetables before eating with a sodium hypochlorite solution, then washing with water and then washing with an acetic acid solution (Patent Document 1), before eating A method of treating vegetables with a chlorite solution, draining them without rinsing them, and storing them as they are (Patent Document 2). Pre-dinner vegetables are immersed in a sterilizing solution such as a hypochlorite aqueous solution for primary sterilization. After processing, cut into eating size with a slicer, then immerse in a sterilizing solution having weaker sterilizing power than hypochlorite aqueous solution, secondary sterilize, wash with water, and drain with a centrifuge A method (Patent Document 3) and the like have been proposed.

JP-A-6-46812 JP-A-11-196663 JP 2006-61069 A

By the way, in the case of the cut vegetable manufactured by the method of patent documents 1-3, although the favorable preservation property was shown, the original taste of the vegetable which the raw material vegetable originally had may be impaired. For this reason, in order to accept cut vegetable products for a wide range of consumers, it is required to be able to industrially produce cut vegetables that not only show good preservation but also feel the original taste of vegetables. It was.

Therefore, the present invention provides a container-packed cut vegetable in which a sterilized cut vegetable is packed in a packaging container, and the container-packed cut vegetable in which the original taste of the vegetable can be felt even after storage, and a method for producing the same. It is.

As a result of diligent research on the factors resulting from the deterioration of the taste of vegetables after packing in the container-packed cut vegetables, the present inventors surprisingly found that the amount of organic substances adhering to the surface of the cut vegetables It has been found that the taste of cut vegetables after storage is affected. As a result of further earnest research, the amount of organic matter adhering to the surface of the cut vegetables can be measured as COD of washing water obtained by immersing and washing a predetermined amount of cut vegetables with water. If the COD is below a specific range, and the raw vegetables are sterilized with a bactericidal solution after harvesting, the original taste of the vegetables will be sufficiently felt even after storage. Finally, the present invention has been completed.

That is, the present invention
(1) Cut vegetables that have been sterilized are packaged cut vegetables packed in a packaging container, and the raw vegetables have been subjected to sterilization treatment with a sterilizing solution on the cut surface at the time of harvest within 12 hours after harvest. Yes, the amount of organic matter adhering to the surface of the cut vegetables taken out from the packaging container after storing the packed vegetables in the container at a temperature of 0 to 15 ° C. for 1 day is immersed and washed with 500 mL of water. Container-packed cut vegetables that are 40 ppm or less as the COD of the wash water obtained by
(2) The container-packed cut vegetables according to (1), wherein the washing water has a COD of 20 ppm or less,
(3) The method for producing a container-packed cut vegetable according to (1) or (2), wherein the sterilized cut vegetable is packed in a packaging container, wherein the vegetable is cut into a size to be packed in a container. A method for producing a container-packed cut vegetable that is subjected to a cutting process while pouring water into the cutting part,
It is.

  According to the present invention, a container-packed cut vegetable in which a pasteurized cut vegetable is packed in a packaging container, and the container-packed cut vegetable in which the original taste of the vegetable is felt even after storage, and a method for producing the same are provided. Can do. Therefore, in particular, the demand for cut vegetable products that are mass-produced in the food industry is expected to be sold as side dishes for convenience stores and supermarkets.

Hereinafter, the manufacturing method of the container stuffed vegetable of this invention is explained in full detail. In the present invention, “%” means “mass%”.

The container-packed cut vegetables of the present invention are those in which cut vegetables are packed in a packaging container. Here, as the vegetables, cabbage, lettuce, salad vegetables, mizuna, spinach and the like are preferable. Among them, leaf vegetables such as cabbage and lettuce have a great effect of the present invention.

Examples of vegetable cutting include cutting with a blade such as shredded, strip-cut, ginkgo cut, beat cut, and round cut, and “handing” by hand. As the size, a strip of 0.2 to 5.0 mm in width or a square of 1 to 8 cm is preferable in terms of meeting consumer demand and ease of eating.

The packaging container is preferably a food packaging container of various shapes such as a bag shape, a cup shape, and a ball shape made of a thermoplastic resin such as polyethylene, polypropylene, polyethylene terephthalate, and the like, which can seal cut vegetables.

Cut vegetables may be filled and sealed in the above-described packaging container together with an inert gas such as nitrogen gas. From the viewpoint of further suppressing deterioration of freshness during storage of container-packed cut vegetables, those filled with an inert gas and sealed are preferred.

The container-packed cut vegetables of the present invention are characterized in that the raw vegetables are those obtained by sterilizing a cut surface at harvest time with a sterilizing solution within 12 hours after harvesting. Although it is necessary to suppress COD to be described later, it is possible to feel the original taste of the vegetable even after storage by using a raw vegetable that has been sterilized with a bactericidal solution after harvesting. Containerized cut vegetables are obtained.

The harvest sterilization treatment for sterilizing the cut surface at the time of harvest of vegetables is preferably performed within 12 hours after harvesting, and preferably within 6 hours. As a specific method for performing the sterilization treatment, for example, the cut and harvested vegetables are put in a colander or a basket and immersed in a sterilization liquid, or the cut and harvested vegetables are washed with a sterilization liquid. Or by spraying or spraying a sterilizing liquid on the vegetables that have been cut and harvested, it is preferable that at least the entire cut surface of the vegetables be brought into contact with the sterilizing liquid for treatment. As the sterilizing liquid, various known sterilizing liquids capable of obtaining a sufficient sterilizing effect can be used. For example, chlorite such as sodium chlorite, sodium hypochlorite, potassium hypochlorite, etc. An aqueous solution of hypochlorite (effective chlorine concentration: preferably 25 to 500 ppm, more preferably 50 to 300 ppm), an alkaline aqueous solution (pH 11 to 14) such as a calcined calcium aqueous solution and an aqueous sodium hydroxide solution, ozone water, acetic acid and the like Can be mentioned.
In addition, the process conditions of a sterilization process can be suitably determined according to the kind of sterilization liquid to be used, pH value, the kind and magnitude | size, etc. of the vegetable which should be sterilized.

The reason why the taste after storage in the case of cut vegetables is maintained by the above-described harvesting sterilization treatment is not clear, but when the present inventors conducted various studies, first, cutting was performed to harvest the vegetables. Then, the liquid inside the vegetable oozes from the cut surface, and the liquid adheres to the surface other than the cut surface of the vegetable, which may affect the growth and taste of bacteria. Inferred. When the harvesting sterilization is performed on a farm, before the cut surface of the vegetable comes into contact with another object such as a container such as a cardboard box or the surface of another vegetable, the cut surface from the inside of the vegetable is applied to the cut surface. It is possible to ensure that a sterilizing liquid is contained in the oozing liquid, which is very preferable.

Next, the container-packed cut vegetables of the present invention are stored at a temperature of 0 to 15 ° C. for 1 day after production (that is, stored for 12 to 36 hours immediately after production) and removed from the packaging container. The amount of organic matter adhering to the water is 40 ppm or less as the COD of washing water (hereinafter referred to as “COD of cut vegetables”) obtained by immersing and washing 50 g of the cut vegetables with 500 mL of water. This means that the attached amount of organic matter per 1 g of cut vegetables is 0 to 0.0004 g or less. In the present invention, as described above, in addition to using a raw vegetable that has been subjected to sterilization treatment with a sterilizing liquid after harvesting, the COD is reduced to a specific range or less. A container-packed cut vegetable can be obtained in which the original taste of the vegetable is felt even after storage.

More specifically, the COD value of the cut vegetables is obtained by adding 50 g of cut vegetables to 500 mL of tap water and stirring the cut vegetables with a stirrer at 25 ° C. for 30 seconds. It is a numerical value obtained by measuring by the potassium oxidation method. For this measurement, a commercially available COD measurement kit, for example, Pack Test (registered trademark) (model: WAK-COD) manufactured by Kyoritsu Riken, can be used.

The organic matter thus measured as COD is attached to the surface of the cut vegetables, and is considered to be mainly organic matter derived from the cell fluid from which cells destroyed at the cut surface when the vegetables were cut leaked. However, in addition to this, it is considered that organic substances derived from contaminants attached when collecting vegetables on the farm, organic substances generated by the decay of vegetables by the contaminants, and the like are included.

On the other hand, it is considered that there is no contribution to the COD value due to the oxidation of the vegetable itself of the cut vegetable itself (that is, the portion obtained by removing the surface deposit from the cut vegetable) with potassium permanganate. This relates to the above-mentioned COD measurement method, when the washing time of the cut vegetables for obtaining the cut vegetable washing liquid to be used for measurement is gradually increased, the COD increases until 30 seconds, but is constant after 30 seconds. It is because it becomes. In addition, since the cut vegetables for measuring COD in this way have undergone some washing process, it is considered that most of organic substances adhering to the vegetable surface during the growth or harvest of the vegetables have been removed. Therefore, it is considered that the organic matter measured as COD of cut vegetables is mainly organic matter derived from the cell fluid leaked from the cut surface when the vegetables are cut.

The preferable numerical value of COD of cut vegetables on the day after production is preferably 40 ppm or less, more preferably 20 ppm or less, regardless of the type of vegetables or the cut size.

In addition, in this invention, the cut vegetables which measure COD shall be preserved for 1 day at a temperature of 0 to 15 ° C. after the production of the packaged cut vegetables. The COD of the cut vegetables thus preserved is 40 ppm or less. By doing, it is because the deterioration of the taste of the cut vegetable after manufacture can be suppressed and the taste of the cut vegetable can be maintained favorably. Although it is conceivable that the COD is defined for a container-cut vegetable immediately after production, from the viewpoint of ease of quality control, it is preferable that the product be stored for 1 day at a temperature of 0 to 15 ° C. Thus, the appearance can be maintained as described above also by limiting the COD after storage for one day.

As a method of reducing the COD of the cut vegetables so that the COD of the cut vegetables on the first day after production is 40 ppm or less, the raw vegetables are subjected to the sterilization process at harvesting for sterilizing the cut surface at the time of harvesting the vegetables. Can be mentioned.

In addition, the raw vegetables that have been sterilized at the time of harvest in this way are transported to a processing plant and the like, and are subjected to the next process, but before the cutting process described later for cutting the harvested vegetables into a size to be packed in a container. Moreover, COD of cut vegetables can be reduced so that COD of cut vegetables on the 1st after manufacture may be 40 ppm or less also by performing pre-cut sterilization treatment.

When performing sterilization before cutting, before sterilization, remove the skin and core to make whole vegetables, cut them into two or four equal parts, and if the vegetables are leaves Can apply a process of stacking leaves separated from the core. If necessary, for a vegetable subjected to such treatment, an aqueous sodium hypochlorite solution (effective chlorine concentration: preferably 25 to 500 ppm, more preferably 50 to 300 ppm), a calcined calcium aqueous solution, an aqueous sodium hydroxide solution, etc. What is necessary is just to give the process immersed in well-known disinfecting liquids, such as alkaline aqueous solution (pH 11-14), and a spray process.

Furthermore, in order to reduce the COD of the cut vegetable so that the COD of the cut vegetable on the day after production is 40 ppm or less, the cell liquid leaked from the cut surface in the step of cutting the vegetable into a container size Is preferably removed immediately, and as such a method, there may be mentioned a method of performing a process of cutting vegetables while pouring water into the cutting part of the vegetables.

Water used in the treatment of cutting while pouring water is preferably tap water or fresh water. Instead of some or all of these, an aqueous solution of a disinfectant having a weak sterilizing power, for example, chlorite (preferably sodium Salt), ozone, acetic acid, ethanol and other aqueous solutions.

As a specific method of cutting while pouring water, when using a commercially available food slicer for cutting vegetables, water is poured with a hose or shower head so that it is cut while pouring water into the cut parts of vegetables. Or just pour water.

The amount of water to be poured is preferably 0.1 L / min to 10 L / min, more preferably 0.1 to 5 L / min, particularly preferably 0.2 to 3 L when the vegetable cutting treatment is, for example, 1 kg / min. / Min. If the amount of water injection is too small, the organic matter flowing out from the cut cells cannot be completely removed from the surface of the vegetable, and it becomes difficult to sufficiently suppress COD. On the contrary, if the amount of water injection is too large, the vegetables are easily damaged, which is not preferable. The temperature of running water is preferably 0 to 10 ° C.

As a method for reducing the COD of cut vegetables, it is preferable to use a combination of the above-described methods. On the other hand, for example, if a strong sterilization process is performed after cutting the vegetable into a container size, the vegetable will be damaged, and the COD will increase, making it difficult to reduce it to the aforementioned range. Therefore, after cutting the vegetables, it is preferable to perform the water exposure treatment so that the vegetables are not damaged as much as possible. Specifically, the immersion treatment in tap water containing a chlorine-based disinfectant or hypochlorite Examples thereof include a low concentration aqueous solution (100 ppm or less), a chlorite aqueous solution (particularly, an aqueous solution of sodium salt), an ozone solution, an acetic acid aqueous solution, an acidic electrolyzed water, or an ethanol aqueous solution. Moreover, you may perform the disinfection process which uses an ultraviolet-ray or an ultrasonic wave.

In the water bleaching process that is performed after cutting vegetables into a container size, if the time of immersion in tap water containing a chlorine-based disinfectant or disinfectant aqueous solution is too short, sufficient cleaning and disinfection effects may not be obtained. In addition to this, there is a possibility that a trace amount of organic substances flowing out from the cells after the running water cut is not removed and the COD may be increased. In addition, if the immersion time is too long, the vegetables are damaged and the amount of water separation increases, and there is a possibility that sufficient quality cannot be ensured.

As a method for producing a container-packed cut vegetable of the present invention, as a raw material vegetable, a product obtained by sterilizing a cut surface at harvest time with a sterilizing solution within 12 hours after harvesting, and further, COD of the above-described cut vegetable is used. Except for the specific range, it can be produced according to a general method for producing cut salad. Specifically, for example, it can be produced as follows.

First, the above-mentioned raw vegetable is prepared by sterilizing the cut surface at the time of harvesting with a sterilizing solution within 12 hours after harvesting. At this time, COD is preferably measured in order to confirm the amount of organic substances on the vegetable surface. Next, the pre-cut sterilization process described above is preferably performed before the cutting step of cutting the harvested vegetables into a size to be packed in a container. At this time, COD may be measured as described above in order to know the amount of organic matter on the vegetable surface. Subsequently, a cutting process is performed to cut to a size to be packed in a container. As the cutting, it is preferable to perform the cutting while pouring water into the above-described vegetable cutting portion described as a cutting method for reducing the COD of the cut vegetables. . In order to confirm the amount of organic matter on the vegetable surface even in the cutting step, it is preferable to measure COD. In this case, it is preferable to perform the cutting while pouring water into the cut portion of the vegetable so that the COD is 40 ppm or less. In the water-bleaching treatment step after cutting, since the water-exposed treatment is performed on the already cut vegetables, it is preferable to perform immersion treatment from the viewpoint of preventing further damage to the vegetables. More specifically, it is preferable to perform a treatment of immersing the cut vegetables in a weak bactericidal aqueous solution. After performing the water exposure treatment step, it is preferable to measure the COD as described above for confirming the degree of damage to the vegetables, the amount of organic substances adhering to the vegetables, and the like. Subsequently, the cut vegetables are drained using a centrifuge as necessary, and the cut vegetables are filled and sealed in a packaging container. Thus, the container-packed cut vegetables of the present invention can be produced.

Thus, by measuring COD in each step and proceeding to the next step, a cut vegetable having a COD of 0 to 40 ppm can be obtained as the cut vegetable immediately before being packed in a container.

Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.

[Example 1]
(A) Harvest sterilization process After harvesting cabbage, immediately after harvesting the cabbage (within 6 hours after harvest), the cut portion is spray sterilized with a sterilizing solution (sodium hypochlorite aqueous solution: effective chlorine concentration 200 ppm) (per cabbage per gram). The amount of spray was 1 mL), and the cabbage was transported to the processing plant.

(B) Pre-cut sterilization treatment process At the processing plant, the cabbage core and the dirty outer leaves that were subjected to the sterilization process at the time of harvest were removed and divided into about 4 equal parts, and 250 g of cabbage lump was washed with fresh water, A pre-cut sterilization treatment was performed by immersing in 4 L of a sterilizing solution (sodium hypochlorite aqueous solution: effective chlorine concentration 200 ppm, temperature 20 ° C.) for 5 minutes.

(C) The process of cutting vegetables while pouring water into the cutting part of vegetables Next, water is poured into the cutting part with a hose rotation type electric slicer for the cabbage lump that has been sterilized before cutting with a hose (1 L / Min), and cut to a width of 0.8 mm at a speed of 3 kg / min.

(D) The cabbage that has undergone packaging cut is exposed to 4 L of tap water (effective chlorine concentration: 0.1 ppm) at 5 ° C. for 3 minutes, and then drained using a centrifuge (processing conditions) 1100 ppm, 1 minute), 200 g of cut cabbage was obtained. 100 g of this cut cabbage was put in a stretched polypropylene bag (film thickness 40 μm) together with nitrogen gas, and the opening of the bag was heat sealed to produce a container-packed cut cabbage. The container-packed cut cabbage was refrigerated at 10 ° C.

[Example 2]
In the sterilization process at the time of harvest in Example 1 (A), after harvesting cabbage, immediately after harvesting (12 hours after harvest), the cut portion is spray sterilized with a sterilizing solution (sodium chlorite aqueous solution: effective chlorine concentration 100 ppm). (The amount of spray per 1g of cabbage was 0.2mL), and the packaged cut cabbage was produced in the same manner as in Example 1 except that the cabbage was transported to the processing place, and stored refrigerated at 10 ° C.

[Comparative Example 1]
In Example 1, (D) Cut cabbage was performed in the same manner as in Example 1 except that an aqueous sodium hypochlorite solution (effective chlorine concentration 1000 ppm) was used in the sterilizing water exposure treatment step after cutting and the immersion time was 5 minutes. And stored refrigerated at 10 ° C.

[Test Example 1]
About the container-packed cut cabbage obtained in Examples 1 and 2 and Comparative Example 1, the COD concentration after storage at 10 ° C. for 1 day (24 hours) and the taste after storage at 10 ° C. for 5 days were as follows. evaluated. The results are shown in Table 1.

<Evaluation criteria for COD concentration>
The vegetables were washed by adding 50 g of the vegetables taken out of the bag to 500 mL of 25 ° C. tap water and stirring at a constant rate for 30 seconds with a stirrer at an indoor temperature of 25 ° C. Thereafter, the COD of the washing water of the vegetables was measured using a commercially available COD measurement kit (Pack test (registered trademark) (model: WAK-COD) of Kyoritsu Riken). The obtained values were evaluated according to the following criteria.
I: 0 to 20 ppm
II: More than 20 ppm to 40 ppm or less
III: Over 40ppm

<Evaluation criteria for taste>
A: The original taste of cabbage is sufficiently felt, which is very preferable.
○: The original taste of cabbage is slightly weak, but it is within an acceptable range and is preferable.
X: The cabbage original taste is not felt so much, which is not preferable.

As shown in Table 1, the cut vegetables obtained in Examples 1 and 2 that were sterilized at harvest and the COD concentration was 40 ppm or less were preferable because the original taste of the cut vegetables was sufficiently felt even after storage for 5 days. It was a thing. On the other hand, the cut vegetables obtained in Comparative Example 1 that were not sterilized at harvest and the COD concentration exceeded 40 ppm were unfavorable because the original taste of the cut vegetables was not felt after storage for 5 days. It was.

[Example 3]
In Example 1, a container-packed cut cabbage was produced in the same manner except that the sterilizing solution used in the (A) harvesting sterilization treatment step was changed to a calcined calcium aqueous solution (pH 12), and stored refrigerated at 10 ° C.

[Example 4]
In Example 1, (A) The sterilization solution used in the sterilization process at harvest is changed to a sodium hypochlorite aqueous solution (effective chlorine concentration: 100 ppm), and the same manner except that it is immersed in the sterilization solution (500 mL) instead of spraying. Container-packed cut cabbage was produced and stored refrigerated at 10 ° C.

[Example 5]
In Example 1, (A) The sterilizing solution used in the harvesting sterilization treatment step is changed to an aqueous sodium hypochlorite solution (effective chlorine concentration: 300 ppm), and the same manner except that it is immersed in the sterilizing solution (500 mL) instead of spraying. Container-packed cut cabbage was produced and stored refrigerated at 10 ° C.

[Example 6]
In Example 1, a container-packed cut cabbage was produced in the same manner except that (A) the sterilizing solution used in the harvesting sterilization treatment step was changed to an aqueous sodium hydroxide solution (pH 12), and stored in a refrigerator at 10 ° C.

[Example 7]
In Example 1, a container-packed cut cabbage was produced in the same manner except that the injection of fresh water performed in the (C) cutting step was changed to (0.1 L / min), and stored refrigerated at 10 ° C.

[Example 8]
In Example 1, a container-packed cut cabbage was produced in the same manner except that the water injection of fresh water performed in the (C) cutting step was changed to (0.2 L / min), and refrigerated at 10 ° C.

[Example 9]
In Example 1, a container-packed cut cabbage was produced in the same manner except that the water injection of fresh water performed in the (C) cutting step was changed to (3 L / min), and refrigerated at 10 ° C.

[Example 10]
In Example 1, a container-packed cut cabbage was manufactured in the same manner except that the water injection of the clean water performed in the (C) cutting step was changed to (5 L / min), and refrigerated at 10 ° C.

[Example 11]
In Example 1, a container-packed cut cabbage was produced in the same manner except that the water injection of the clean water performed in the (C) cutting step was changed to (10 L / min), and refrigerated at 10 ° C.

[Example 12]
In Example 1, except that the type of vegetables used was changed to lettuce (4 cm × 4 cm square), a container-packed cut lettuce was produced in the same manner, and stored refrigerated at 10 ° C.

[Example 13]
In Example 1, except that (B) the pre-cut sterilization treatment step was not carried out, (D) sodium hypochlorite (effective chlorine concentration 100 ppm) was used in the water exposure treatment step, and the immersion time was 5 minutes. A container-packed cut cabbage was produced in the same manner as in Example 1, and refrigerated at 10 ° C.

[Example 14]
In Example 1, (A) The sterilizing solution used in the harvesting sterilization treatment is changed to a calcined calcium solution (pH 12), and (C) the cutting process is usually performed by cutting with a rotary blade electric slicer without pouring water. Cuts were made in the same manner except that the cut size was changed to 4 cm × 4 cm, and the container-packed cut cabbage was manufactured and stored refrigerated at 10 ° C.

[Example 15]
In Example 1, (A) In the sterilization process at the time of harvest, the sprayed sodium hydroxide aqueous solution (pH 12), (B) In the pre-cut sterilization treatment step, instead of the hypochlorite aqueous solution, the calcined calcium aqueous solution (pH 12) ) Was used, and (D) the container-packed cut cabbage was produced in the same manner as in Example 1 except that the water exposure time was 10 minutes in the water exposure treatment step, and stored refrigerated at 10 ° C. It was.

[Example 16]
In Example 15, in place of the cabbage of the open field vegetable, lettuce of the open field vegetable was used, and in the (C) cutting step, the container was packed in the same manner as in Example 15 except that the cut shape was cut into 4 cm × 4 cm squares. Cut lettuce was produced.

[Example 17]
In Example 10, in place of cabbage of open field vegetables, lettuce of open field vegetables was used, and in the (C) cutting step, containers were packed in the same manner as in Example 10 except that the cut shape was cut into 4 cm × 4 cm squares. Cut lettuce was produced.

[Example 18]
In Example 11, in place of cabbage of the open field vegetable, lettuce of the open field vegetable was used, and in the cutting step, the container was packed in the same manner as in Example 11 except that the cut shape was cut into 4 cm × 4 cm squares. Cut lettuce was produced.

The cut vegetables obtained by the production methods of Examples 3 to 18 had a COD concentration of 40 ppm or less and were preferable because the original taste of the vegetables was sufficiently felt even after storage for 5 days.

Claims (3)

A sterilized cut vegetable is a container stuffed cut vegetable packed in a packaging container, and the raw vegetable is obtained by sterilizing the cut surface at the time of harvest with a sterilization solution within 12 hours after harvest. The amount of organic matter adhering to the surface of the cut vegetables taken out of the packaging container after being stored at a temperature of 0 to 15 ° C. for 1 day after being produced is obtained by immersing and washing 50 g of the cut vegetables with 500 mL of water. The container-packed cut vegetables characterized by being 40 ppm or less as COD of the wash water produced. The container-packed cut vegetable according to claim 1, wherein the COD of the washing water is 20 ppm or less. The method for producing a container-packed cut vegetable according to claim 1 or 2, wherein the sterilized cut vegetable is packed in a packaging container, and water is applied to the cutting portion of the vegetable when the vegetable is cut into a size to be packed in a container. A method for producing a container-packed cut vegetable, wherein the cut process is performed while pouring.