JP2014195443A - Production method of bottled salad - Google Patents
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Abstract
Description
本発明は、容器詰めサラダの製造方法に関する。
より詳細には、彩りがよく、葉野菜特有のエグ味が低減され、爽やかな香りを有する容器詰めサラダを得ることができる、容器詰めサラダの製造方法に関する。
The present invention relates to a method for producing a containerized salad.
More specifically, the present invention relates to a method for producing a container-packed salad, which can be obtained in a container-filled salad that has a good color, has a reduced taste of vegetable vegetables, and has a refreshing fragrance.
近年、健康志向の人々が増加し、野菜を多く摂ろうという意識が高まっている。そのため、食卓をはじめ、ファミリーレストラン、ファーストフード店、コンビニエンスストアー等様々なところでサラダを目にするようになった。なかでも、コンビニエンスストアーやスーパーの野菜売り場や惣菜売り場には、カップや袋に入った容器詰めサラダが数多く並んでいる。これらのサラダは野菜がカットされて洗浄殺菌されていることから、開封後そのまま食べられるものとして人気が高まっている（例えば、特許文献１）。 In recent years, the number of health-conscious people has increased, and there is a growing awareness of eating more vegetables. For this reason, salads have come to be seen in various places such as dining tables, family restaurants, fast food stores, and convenience stores. In particular, there are many packed salads in cups and bags at convenience stores, supermarkets and supermarkets. Since these salads are cut and sterilized by cutting vegetables, they are gaining popularity as being eaten as they are after opening (for example, Patent Document 1).
しかしながら、洗浄殺菌処理されて製造された容器詰めサラダは、前記処理により野菜の香りが消失しやすく、食した際には野菜本来の風味が弱くなってしまうという問題があった。その一方で、洗浄や殺菌等の処理を施していない新鮮な野菜類は、前記処理による成分流出等が発生しないことから、喫食時にも野菜本来の風味を強く有している。 However, the container-packed salad manufactured by washing and sterilizing treatment has a problem that the fragrance of the vegetable is easily lost by the above-described treatment, and the original flavor of the vegetable becomes weak when eaten. On the other hand, fresh vegetables that have not been subjected to treatments such as washing and sterilization do not cause component outflow due to the treatments, and thus have a strong vegetable original flavor even during eating.
そこで、本発明者は、容器詰めサラダに洗浄や殺菌等の処理を施していない新鮮な野菜類を用いることを検討した。しかしながら、前述した野菜類を用いて容器詰めサラダを製した場合には、野菜本来の好ましい風味や食感を有するものの、喫食時には、稀に葉野菜特有のエグ味やにおいを感じ、好ましくない場合があった。また、彩りの良い食品は食欲増進の観点で優れているが、葉野菜を中心に用いる容器詰めサラダは、彩りが乏しい場合があった。 Then, this inventor examined using the fresh vegetables which have not performed the process of washing | cleaning, disinfection, etc. to the container stuffed salad. However, when a container-packed salad is made using the above-mentioned vegetables, it has an original preferred flavor and texture, but when eating, it rarely feels the taste and smell peculiar to leafy vegetables, which is not preferable was there. In addition, foods with good color are excellent in terms of appetite enhancement, but container-filled salads mainly using leafy vegetables sometimes have poor colors.
そこで、本発明の目的は、彩りがよく、葉野菜特有のエグ味が低減され、爽やかな香りを有する容器詰めサラダを簡便に得ることができる、容器詰めサラダの製造方法を提供することである。 Then, the objective of this invention is providing the manufacturing method of the container stuffed salad which can obtain the container stuffed salad which has good color, the egg flavor peculiar to leaf vegetables is reduced, and has a refreshing fragrance. .
本発明者等は、上記目的を達成すべく鋭意研究を重ねた。その結果、葉野菜と食用花を用い、前記食用花の花弁の表側が容器内面と接触し、かつ、花弁の裏側が葉野菜と接触する状態で、さらに、容器内の酸素濃度を特定範囲以下の状態で容器詰めするならば、彩りがよく、葉野菜特有のエグ味が低減され、爽やかな香りを有する容器詰めサラダを簡便に得ることができることを見出し、本発明を完成するに至った。 The inventors of the present invention have intensively studied to achieve the above object. As a result, using leafy vegetables and edible flowers, the front side of the petals of the edible flowers is in contact with the inner surface of the container, and the back side of the petals is in contact with the leafy vegetables, and the oxygen concentration in the container is below a specific range. If the container is packed in this state, it has been found that it is possible to easily obtain a container-packed salad having a good color, reduced egg taste peculiar to leafy vegetables, and having a refreshing fragrance.
すなわち、本発明は、
（１）葉野菜および食用花が充填された容器詰めサラダの製造方法であって、前記食用花の花弁の表側が容器内面と接触し、かつ、花弁の裏側が葉野菜と接触する状態で充填されてなり、容器内の酸素濃度が１０％以下となるように密封する、容器詰めサラダの製造方法、
（２）（１）に記載の容器詰めサラダの製造方法であって、前記食用花が、収穫後に洗浄されることなく容器内に充填するものである、容器詰めサラダの製造方法、
である。
That is, the present invention
(1) A method for producing a container-filled salad filled with leafy vegetables and edible flowers, wherein the front side of the petals of the edible flowers is in contact with the inner surface of the container and the backside of the petals is in contact with the leafy vegetables A method for producing a container-filled salad, wherein the container is sealed so that the oxygen concentration in the container is 10% or less,
(2) A method for producing a container-filled salad according to (1), wherein the edible flower is filled in a container without being washed after harvesting,
It is.
本発明によれば、彩りがよく、葉野菜特有のエグ味が低減され、爽やかな香りを有する容器詰めサラダを簡便に得ることができる。したがって、容器詰めサラダの更なる需要拡大が期待できる。 According to the present invention, it is possible to easily obtain a container-packed salad with good color, reduced egg flavor peculiar to leafy vegetables, and having a refreshing fragrance. Therefore, further expansion of demand for containerized salad can be expected.
以下本発明を詳細に説明する。なお、本発明において「％」は「質量％」を、「部」は「質量部」を意味する。 The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
＜本発明の特徴＞
本発明の容器詰めサラダの製造方法は、葉野菜および食用花が充填された容器詰めサラダの製造方法であって、前記食用花の花弁の表側が容器内面と接触し、かつ、花弁の裏側が葉野菜と接触する状態で充填されてなり、容器内の酸素濃度が１０％以下となるように密封することに特徴を有する。このような構成により、彩りがよく、葉野菜特有のエグ味が低減され、爽やかな香りを有する容器詰めサラダを簡便に得ることができる。
<Features of the present invention>
The method for producing a container-filled salad according to the present invention is a method for producing a container-filled salad filled with leafy vegetables and edible flowers, wherein the front side of the petals of the edible flower is in contact with the inner surface of the container, and the back side of the petals is It is filled in a state in contact with leafy vegetables, and is characterized by sealing so that the oxygen concentration in the container is 10% or less. With such a configuration, it is possible to easily obtain a container-packed salad with good color, reduced egg flavor unique to leafy vegetables, and a refreshing fragrance.
＜本発明に用いる葉野菜＞
本発明の容器詰めサラダに用いる葉野菜としては、通常の容器詰めサラダに用いられているものであればいずれのものでも良いが、少なくとも、レタス（玉レタス、サラダ菜、ロメインレタス、リーフレタス、サニーレタス、グリーンリーフ、フリルレタス）、小松菜、チンゲン菜等の葉野菜を用いるとよい。
<Leaf vegetables used in the present invention>
The leafy vegetables used in the container-packed salad of the present invention may be any one as long as it is used in normal container-packed salads, but at least lettuce (ball lettuce, salad vegetables, romaine lettuce, leaf lettuce, sunny lettuce , Green leaf, frilled lettuce), komatsuna, chingena and other leafy vegetables.
本発明に用いる前述した葉野菜は、必要に応じ、カットして容器詰めすることができる。カットする方法としては、フードスライサー等を用いる方法や、手ちぎりで行う方法等を挙げることができる。また、容器詰め時の葉野菜の大きさとしては、喫食サイズであればよく、例えば５ｃｍ角程度の大きさにするとよい。 The above-mentioned leafy vegetables used in the present invention can be cut and packaged as necessary. Examples of the cutting method include a method using a food slicer and the like, a method performed by hand tearing, and the like. In addition, the size of the leafy vegetables at the time of container filling may be a eating size, for example, a size of about 5 cm square.
＜葉野菜の処理＞
本発明の容器詰めサラダに用いる葉野菜としては、例えば、通常の土壌を用いた露地栽培により得られる葉野菜や、屋根や空調設備で太陽光などの環境をコントロールしたハウス栽培、照明等の内部環境をコントロールした閉鎖的または半閉鎖的な空間で植物を計画的に生産するシステムである植物工場栽培により得られる葉野菜などを用いることができる。本発明に用いる葉野菜は収穫後、土等の付着物がある場合には洗浄や殺菌等の処理を施してもよいし、そうでない場合は、洗浄や殺菌等の処理を行わずに用いてもよい。
本発明においては、特に、洗浄や殺菌等の処理工程を行わずに喫食でき、葉野菜特有の香りが失われ難い、ハウス栽培や植物工場により栽培された葉野菜を用いるとよい。これにより、本発明は、後述する食用花とを組み合わせることで、葉野菜特有のエグ味が低減され、爽やかな香りを有する容器詰めサラダを得られやすくなる。
<Processing of leaf vegetables>
As leaf vegetables used in the container-packed salad of the present invention, for example, leaf vegetables obtained by outdoor cultivation using ordinary soil, house cultivation in which the environment such as sunlight is controlled by a roof or air conditioning equipment, the interior of lighting, etc. Leafy vegetables obtained by plant factory cultivation, which is a system for systematically producing plants in a closed or semi-closed space with controlled environment, can be used. The leafy vegetables used in the present invention may be subjected to treatment such as washing and sterilization when there is a deposit such as soil after harvesting. Otherwise, the leafy vegetables may be used without performing treatment such as washing and sterilization. Also good.
In the present invention, leaf vegetables cultivated by house cultivation or plant factories, which can be eaten without performing processing steps such as washing and sterilization, and the fragrance peculiar to leaf vegetables are hardly lost, are preferably used. Thereby, this invention becomes easy to obtain the container stuffed salad which has a fresh fragrance by combining the edible flower mentioned later and the taste peculiar to leafy vegetables is reduced.
＜植物工場で栽培された葉野菜＞
本発明において、植物工場で栽培された葉野菜とは、内部環境をコントロールした閉鎖的または半閉鎖的な空間で植物を計画的に生産するシステムにより、栽培された葉野菜のことをいう。このような葉野菜の栽培方法としては、例えば、葉野菜類の種をウレタンマット等の育苗床に播種し、室内でのコントロール環境下での水耕栽培等により、２０〜４０日程度の日数で栽培する方法等が挙げられる。
このようなコントロール環境下で栽培された葉野菜は、洗浄処理や殺菌処理を施さずに喫食することができる反面、そのまま容器詰めサラダを製して喫食した際には、葉野菜特有のエグ味が強く感じられる場合がある。しかしながら、本願発明の製造方法を用いることにより、植物工場で栽培された葉野菜を用いた場合であっても、彩りがよく、葉野菜特有のエグ味が低減され、爽やかな香りを有する容器詰めサラダを簡便に得ることができる。
<Leaf vegetables grown in plant factories>
In the present invention, a leaf vegetable cultivated in a plant factory refers to a leaf vegetable cultivated by a system that systematically produces plants in a closed or semi-closed space in which the internal environment is controlled. As a method for cultivating such leafy vegetables, for example, seeds of leafy vegetables are sown on a nursery bed such as a urethane mat, and the number of days is about 20 to 40 days by hydroponic cultivation in an indoor controlled environment. The method of cultivating is mentioned.
Leafy vegetables cultivated in such a controlled environment can be eaten without being subjected to washing or sterilization. May be felt strongly. However, by using the production method of the present invention, even when using leafy vegetables cultivated in a plant factory, the container is packed with a good color, reduced egg taste peculiar to leafy vegetables, and a refreshing fragrance. A salad can be easily obtained.
＜本発明に用いる食用花＞
本発明の容器詰めサラダに用いる食用花は、例えば、ビオラ、キンギョソウ、パンジー、アリッサム、ノースポール、サイネリア、ベゴニア、プリムラ、ナデシコ、リナリア、バラ、スミレ、キンレンカ、ペチュニア、マリーゴールド、ナスタチューム、ロベリア、姫コスモス、デモルフォセカ、バーベナ、トレニア等、食用として喫食可能な花であればいずれのものでもよい。なお、容器詰めサラダに用いる食用花の大きさとしては、花の状態で２ｃｍ×２ｃｍ程度の大きさの食用花を用いるとよい。本発明に用いる食用花の部位としては、通常食用に用いられる部位であれば特に限定されないが、例えば、花弁(petal)や、花弁の集合体である花冠(corolla)等の部位を用いるとよい。なかでも、鮮やかな彩りが得られやすいことから、花冠の状態で用いるとよい。
<Edible flowers used in the present invention>
The edible flowers used in the container-packed salad of the present invention are, for example, viola, snapdragon, pansy, alyssum, north pole, cineraria, begonia, primula, nadesico, linaria, rose, violet, nasturtium, petunia, marigold, nastatum, lobelia, Any flower such as princess cosmos, demorphoseca, verbena, torenia and the like that can be eaten for food may be used. In addition, as a size of the edible flower used for the container-packed salad, it is preferable to use an edible flower having a size of about 2 cm × 2 cm in a flower state. The part of the edible flower used in the present invention is not particularly limited as long as it is a part normally used for food, but for example, a part such as a petal or a corolla that is a collection of petals may be used. . Especially, it is good to use in the state of a corolla because vivid colors are easily obtained.
＜食用花の処理＞
本発明の容器詰めサラダに用いる食用花は、葉野菜と同様、露地栽培やハウス栽培、植物工場栽培により得られる食用花などを用いることができる。これらは収穫後、土等の付着物がある場合には洗浄や殺菌等の処理を施してもよいし、洗浄や殺菌等の処理を行わずに用いてもよい。
本発明においては、特に、洗浄や殺菌等の処理工程を行わずに喫食でき、食用花の香りや成分が失われ難い、ハウス栽培や植物工場により栽培された食用花を用いるとよい。これにより、彩りがよく、葉野菜特有のエグ味が低減され、爽やかな香りを有する容器詰めサラダを得られやすくなる。
<Processing of edible flowers>
The edible flower used for the container-packed salad of this invention can use the edible flower obtained by open field cultivation, house cultivation, plant factory cultivation, etc. similarly to leaf vegetables. After harvesting, when there are deposits such as soil, they may be subjected to treatment such as washing and sterilization, or may be used without performing treatment such as washing and sterilization.
In the present invention, it is particularly preferable to use edible flowers cultivated by house cultivation or plant factories, which can be eaten without performing processing steps such as washing and sterilization, and the fragrance and components of edible flowers are not easily lost. Thereby, coloring is good, the egg taste peculiar to leafy vegetables is reduced, and it becomes easy to obtain a container-packed salad having a refreshing scent.
＜保存後の一般生菌数＞
本発明において、容器詰めサラダに用いる葉野菜および食用花を上記条件とすることにより、容器詰めサラダを製造後に０〜１０℃で３日間保存した場合の一般生菌数を、１×１０６ｃｆｕ／ｇ未満に抑制することができる。一般生菌数を前述の範囲内とすることにより、彩りがよく、葉野菜特有のエグ味が低減され、爽やかな香りを有する容器詰めサラダが得られやすくなる。
<General viable count after storage>
In the present invention, by setting the leafy vegetables and edible flowers used for the container-packed salad to the above-mentioned conditions, the number of general viable bacteria when the container-packed salad is stored at 0 to 10 ° C. for 3 days is 1 × 10 6 cfu. / G can be suppressed. By making the number of general viable bacteria within the above-mentioned range, it is easy to obtain a container-filled salad with a good color, reduced egg taste peculiar to leafy vegetables, and a refreshing aroma.
＜葉野菜および食用花の充填方法＞
本発明の容器詰めサラダは、食用花の花弁の表側が容器内面と接触し、かつ、花弁の裏側が葉野菜と接触する状態で充填される。ここで、食用花の花弁の表側とは、花弁のうち、開花時に根から遠い面のことをいい、食用花の花弁の裏側とは、花弁のうち、開花時に根から近い面のことをいう。また、容器内面とは、包装容器のうち、葉野菜および食用花と接している内側の面のことをいう。
葉野菜および食用花を前述の状態で充填することにより、彩りがよく、葉野菜特有のエグ味が低減され、爽やかな香りを有する容器詰めサラダを簡便に得ることができる。
<Filling method for leafy vegetables and edible flowers>
The container-packed salad of the present invention is filled in such a state that the front side of the petals of edible flowers is in contact with the inner surface of the container and the back side of the petals is in contact with leafy vegetables. Here, the front side of the petals of edible flowers refers to the surface of the petals that is far from the root when flowering, and the back side of the petals of edible flowers refers to the surface of the petals that is close to the root when flowering. . The container inner surface refers to the inner surface of the packaging container that is in contact with leafy vegetables and edible flowers.
By filling leafy vegetables and edible flowers in the above-described state, it is possible to easily obtain a container-filled salad with good color, reduced egg taste peculiar to leafy vegetables, and a refreshing fragrance.
また、上述した形態で充填することにより、輸送時や店頭での陳列時においても、食用花と容器内面が密着した状態で維持される。そのため、食用花の花弁の表側が容器内面と接触し、かつ、花弁の裏側が葉野菜と接触する状態を維持することができる。このような状態が維持されることにより、彩りがよく、葉野菜特有のエグ味が低減され、爽やかな香りを有する容器詰めサラダを得ることができる。なお、この理由は定かではないが、充填後の葉野菜の呼吸等により、包装容器内に水蒸気が発生し、前記水蒸気により、食用花が容器内側に密着して固定されると考えられる。 Further, by filling in the above-described form, the edible flower and the container inner surface are maintained in close contact with each other at the time of transportation or display at the store. Therefore, the state where the front side of the petal of the edible flower is in contact with the inner surface of the container and the back side of the petal is in contact with the leafy vegetables can be maintained. By maintaining such a state, it is possible to obtain a container-filled salad that has a good color, a reduced taste of leaf vegetables, and a refreshing fragrance. Although the reason is not clear, it is considered that water vapor is generated in the packaging container due to respiration of the leafy vegetables after filling, and the edible flower is fixed in close contact with the inside of the container by the water vapor.
＜包装容器＞
本発明は、上述した葉野菜および食用花をＰＥＴ（ポリエチレンテレフタレート）、ＰＰ（ポリプロピレン）、ＰＳ（ポリスチレン）等のトレー容器やカップ容器、ＰＰ（ポリプロピレン）、ＰＥ（ポリエチレン）等のパウチ等の包装容器に充填する。
容器に対する葉野菜の充填量は、容器内の気体の容量に対して葉野菜の量が多すぎると容器内に爽やかな香りが均一に付与され難く、一方、容器内の気体の容量に対して葉野菜の量が少なすぎると、食用花の花弁の表側が容器内面と接触し、かつ、花弁の裏側が葉野菜と接触する状態を維持することができず、葉野菜と食用花が混合状態となる場合がある。そのため、葉野菜５０ｇ当りの容器内の気体の容量が２５〜１０００ｍＬとなるように容器に葉野菜を充填密封することができ、さらに５０〜５００ｍＬとなるように充填密封することができる。前記容器内の気体の容量は、製品を水中で開封し、容器内の気体をガラス捕集器具等に捕集した後当該捕集した気体の容積をメスシリンダー等で測定することにより調べることができる。
<Packing container>
In the present invention, the above-mentioned leafy vegetables and edible flowers are packaged in tray containers and cup containers such as PET (polyethylene terephthalate), PP (polypropylene) and PS (polystyrene), and pouches such as PP (polypropylene) and PE (polyethylene). Fill container.
The filling amount of leafy vegetables in the container is such that if the amount of leafy vegetables is too large relative to the gas volume in the container, it is difficult to impart a refreshing fragrance uniformly in the container, while the amount of gas in the container If the amount of leafy vegetables is too small, the front side of the petals of edible flowers is in contact with the inner surface of the container, and the backside of the petals cannot be kept in contact with the leafy vegetables. It may become. Therefore, leaf vegetables can be filled and sealed in the container so that the volume of gas in the container per 50 g of leaf vegetables is 25 to 1000 mL, and further filled and sealed so as to be 50 to 500 mL. The volume of the gas in the container can be examined by opening the product in water, collecting the gas in the container in a glass collecting instrument, etc., and measuring the volume of the collected gas with a graduated cylinder or the like. it can.
＜容器内の酸素濃度＞
葉野菜および食用花が充填された容器は、次いで、窒素ガス等によるガス置換により、容器内の酸素濃度を１０％以下に調整して密封する。容器内の酸素濃度を１０％以下に調整することにより、彩りがよく、葉野菜特有のエグ味が低減され、爽やかな香りを有する容器詰めサラダを得ることができる。なお、酸素濃度が１０％を超える場合には、葉野菜および食用花が褐変し、彩りおよび爽やかな香りが得られないため、好ましくない。
<Oxygen concentration in the container>
The container filled with leafy vegetables and edible flowers is then sealed by adjusting the oxygen concentration in the container to 10% or less by gas replacement with nitrogen gas or the like. By adjusting the oxygen concentration in the container to 10% or less, it is possible to obtain a container-filled salad with good color, a reduced taste of leaf vegetables, and a refreshing aroma. In addition, when oxygen concentration exceeds 10%, since leaf vegetables and edible flowers turn brown and coloring and a refreshing fragrance cannot be obtained, it is unpreferable.
＜食用花と葉野菜の充填量＞
本発明の容器詰めサラダにおいて、葉野菜と食用花の充填量としては、葉野菜１００部に対し、食用花が０．５〜６部であるとよく、さらに、１〜５部であるとよい。前述した充填量とすることで、彩りがよく、葉野菜特有のエグ味が低減され、爽やかな香りを有する容器詰めサラダを得られやすくなる。なお、食用花に対する葉野菜の充填量が多い場合には、彩りが不足するほか、葉野菜特有のエグ味が低減されにくい場合があり、葉野菜に対する食用花の充填量が多い場合には、食用花特有の香りが強すぎてしまい、爽やかな香りを有しにくい場合がある。
<Amount of edible flowers and leafy vegetables>
In the container-packed salad of the present invention, the filling amount of leafy vegetables and edible flowers is preferably 0.5 to 6 parts of edible flowers and more preferably 1 to 5 parts with respect to 100 parts of leafy vegetables. . By setting it as the above-mentioned filling amount, it is easy to obtain a container-filled salad with good color, reduced egg flavor peculiar to leafy vegetables, and a refreshing fragrance. In addition, when there is a large amount of leafy vegetables filled with edible flowers, coloring may be insufficient, and the peculiar taste of leafy vegetables may be difficult to reduce, and when the amount of edible flowers filled with leafy vegetables is large, The scent peculiar to edible flowers is too strong, and it may be difficult to have a refreshing scent.
以下、本発明について、実施例、比較例及び試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.
［実施例１］
＜葉野菜および食用花の処理工程＞
室内でのコントロール環境下で水耕栽培が行われる植物工場で栽培されたグリーンリーフ４０ｇを、収穫後に洗浄しない状態で、フードスライサーを用いて約５ｃｍ角の大きさにカットした。
また、室内でのコントロール環境下で水耕栽培が行われる植物工場で栽培されたビオラの食用部分である花冠１ｇを用意した。
[Example 1]
<Process for processing leafy vegetables and edible flowers>
40 g of green leaf cultivated in a plant factory where hydroponics are performed under an indoor control environment was cut into a size of about 5 cm square using a food slicer without washing after harvesting.
In addition, 1 g of a corolla, which is an edible portion of a viola cultivated in a plant factory where hydroponics is performed under an indoor control environment, was prepared.
＜容器への充填工程＞
グリーンリーフおよびビオラを、ポリプロピレン製の袋に充填した。
まず、カット後未洗浄のグリーンリーフ４０ｇの上に、未洗浄のビオラ１ｇを載置して、ビオラの花弁の裏側がグリーンリーフと接触する状態とした。次いで、ポリプロピレン製の袋にグリーンリーフおよびビオラを充填し、容器内の酸素濃度が５％となるように窒素置換した後、密封することにより容器詰めサラダを製した。なお、密封後のビオラは、花弁の表側が容器内面と接触する状態が保たれていた。また、グリーンリーフ１００部に対するビオラの充填量は２．５部であり、製造後に１０℃で３日間保存後の一般生菌数は１×１０６ｃｆｕ／ｇ未満であり、葉野菜５０ｇ当りの容器内の気体の容量は２００ｍＬであった。
<Filling process into container>
Green leaf and viola were filled into polypropylene bags.
First, 1 g of unwashed viola was placed on 40 g of unwashed green leaf after cutting, and the back side of the viola petal was in contact with the green leaf. Next, green leaves and viola were filled in a polypropylene bag, and the atmosphere was replaced with nitrogen so that the oxygen concentration in the container was 5%, followed by sealing to produce a container-filled salad. The sealed viola was kept in contact with the inner surface of the container. The amount of viola to 100 parts of green leaf is 2.5 parts, and the number of general viable cells after storage at 10 ° C. for 3 days is less than 1 × 10 6 cfu / g, per 50 g of leafy vegetables. The volume of gas in the container was 200 mL.
［比較例１］
実施例１において、ビオラの花弁の表側および裏側が、葉野菜と接触する状態、すなわち、葉野菜および食用花が混合され、花が埋もれた状態で容器内に充填する以外は、実施例１と同様に容器詰めサラダを製した。
[Comparative Example 1]
In Example 1, the front side and the back side of the petals of Viola are in contact with leafy vegetables, that is, leafy vegetables and edible flowers are mixed, and the flowers are buried and filled in the container as in Example 1. Similarly, a container-packed salad was made.
［比較例２］
実施例１において、包装容器内の酸素濃度を１５％とする以外は、実施例１と同様に容器詰めサラダを製した。
[Comparative Example 2]
In Example 1, a container-filled salad was produced in the same manner as in Example 1 except that the oxygen concentration in the packaging container was 15%.
［試験例１］
実施例１、及び比較例１、２で得られた容器詰めサラダを、１０℃で３日間保存後にパネラー１０名が食し、彩り、および食味について官能試験を行い、下記の評価基準および総合評価により評価した。結果を表１に記す。
[Test Example 1]
The container-packed salad obtained in Example 1 and Comparative Examples 1 and 2 was eaten by 10 panelists after storage at 10 ° C. for 3 days, and a sensory test was performed on the color and taste, and the following evaluation criteria and comprehensive evaluation were performed. evaluated. The results are shown in Table 1.
＜評価基準＞
［彩り］
○：華やかな彩りを有しており、好ましいものであった。
△：やや華やかさに欠け、彩りが不足しているが、問題のない範囲であった。
×：華やかさに欠け、彩りが不足しており好ましくなかった。
［食味］
○：葉野菜特有のエグ味が低減され、爽やかな香りを有しており、好ましいものであった。
△：葉野菜特有のエグ味がやや感じられ、爽やかな香りがやや不足しているが、問題のない範囲であった。
×：葉野菜のエグ味が感じられ、爽やかな香りが不足しており、好ましくなかった。
<Evaluation criteria>
[Color]
○: It had a gorgeous color and was preferable.
Δ: Slightly lacking in color and lack of color, but no problem.
X: It was unpreferable because it lacked gorgeousness and color was insufficient.
[Taste]
◯: The egg taste peculiar to leafy vegetables was reduced, and it had a refreshing fragrance, which was preferable.
(Triangle | delta): The taste peculiar to leaf vegetable was felt a little, and the refreshing fragrance was slightly lacking, but it was the range without a problem.
X: The taste of leafy vegetables was felt and the refreshing fragrance was insufficient, which was not preferable.
［表１］
＜結果＞
<Result>
表１より、食用花の花弁の表側が容器内面と接触し、かつ、花弁の裏側が葉野菜と接触する状態で充填されてなり、容器内の酸素濃度が１０％以下となるように密封して製した実施例１の容器詰めサラダは、彩りがよく、葉野菜特有のエグ味が低減され、爽やかな香りを有しており好ましかった。
一方、葉野菜および食用花を混合した状態で容器内に充填した比較例１は、食味は問題のない範囲であるものの、華やかさに欠け、彩りが不足しており好ましくなかった。さらに、包装容器内の酸素濃度を１５％に調整して容器内に充填した比較例２は、葉野菜が褐変しておりやや華やかさに欠け、さらに食味についても爽やかな香りが不足しており、好ましくなかった。
According to Table 1, the edible flower petals are filled so that the front side of the petal is in contact with the inner surface of the container and the back side of the petal is in contact with leafy vegetables, and sealed so that the oxygen concentration in the container is 10% or less. The container-packed salad of Example 1 manufactured in the above manner was preferable because it had a good color, reduced the peculiar taste of leafy vegetables, and had a refreshing fragrance.
On the other hand, Comparative Example 1 filled in a container in a state where leaf vegetables and edible flowers were mixed was not preferable because the taste was in a range that had no problem, but lacked in gorgeousness and lacked color. Furthermore, in Comparative Example 2 in which the oxygen concentration in the packaging container is adjusted to 15% and filled in the container, the leafy vegetables are browned and slightly lacking in gorgeousness, and the refreshing aroma is also lacking in taste. It was not preferable.
［実施例２］
実施例１において、用いる葉野菜の種類を、室内でのコントロール環境下で水耕栽培が行われる植物工場で栽培されたフリルレタス４０ｇに変更し、食用花の種類および充填量を室内でのコントロール環境下で水耕栽培が行われる植物工場で栽培されたパンジー（花冠）１．８ｇに変更する以外は、実施例１と同様に容器詰めサラダを製した。なお、フリルレタス１００部に対するパンジーの充填量は４．５部であり、製造後に１０℃で３日間保存後の一般生菌数は１×１０６ｃｆｕ／ｇ未満であり、葉野菜５０ｇ当りの容器内の気体の容量は３００ｍＬであった。
[Example 2]
In Example 1, the type of leaf vegetable used is changed to 40 g of frill lettuce grown in a plant factory where hydroponics is performed under an indoor control environment, and the type and filling amount of edible flowers are controlled indoors. A container-packed salad was produced in the same manner as in Example 1 except that the pansy (corolla) cultivated in a plant factory where hydroponics was performed under the environment was changed to 1.8 g. In addition, the filling amount of pansy to 100 parts of frill lettuce is 4.5 parts, and the number of general viable bacteria after storage at 10 ° C. for 3 days after production is less than 1 × 10 6 cfu / g, per 50 g of leafy vegetables. The volume of gas in the container was 300 mL.
［実施例３］
実施例１において、用いる葉野菜の種類を、室内でのコントロール環境下で水耕栽培が行われる植物工場で栽培されたリーフレタスに変更し、食用花の種類および充填量を室内でのコントロール環境下で水耕栽培が行われる植物工場で栽培されたキンギョソウ（花冠）０．５ｇに変更する以外は、実施例１と同様に容器詰めサラダを製した。なお、リーフレタス１００部に対するキンギョソウの充填量は１．３部であり、製造後に１０℃で３日間保存後の一般生菌数は１×１０６ｃｆｕ／ｇ未満であり、葉野菜５０ｇ当りの容器内の気体の容量は１００ｍＬであった。
[Example 3]
In Example 1, the type of leaf vegetable to be used is changed to leaf lettuce cultivated in a plant factory where hydroponics is performed in an indoor control environment, and the type and amount of edible flowers are controlled indoors. A container-packed salad was produced in the same manner as in Example 1 except that the amount was changed to 0.5 g of snapdragon (corolla) cultivated in a plant factory where hydroponics were performed. The filling amount of snapdragon per 100 parts of leaf lettuce is 1.3 parts, and the number of general viable bacteria after storage at 10 ° C. for 3 days after production is less than 1 × 10 6 cfu / g, per 50 g of leafy vegetables. The volume of gas in the container was 100 mL.
［実施例４］
実施例１において、容器充填時の酸素濃度を１０％とする以外は、実施例１と同様に容器詰めサラダを製した。なお、製造後に１０℃で３日間保存後の容器詰めサラダの一般生菌数は１×１０６ｃｆｕ／ｇ未満であった。
[Example 4]
In Example 1, a container-filled salad was produced in the same manner as in Example 1 except that the oxygen concentration at the time of container filling was 10%. In addition, the general viable count of the container-packed salad after storage for 3 days at 10 ° C. was less than 1 × 10 6 cfu / g.
［実施例５］
実施例１において、室内でのコントロール環境下で水耕栽培が行われる植物工場ではなく、屋根や空調設備で環境をコントロールしたハウス栽培で栽培されたグリーンリーフおよびビオラに変更する以外は同様に充填し、容器詰めサラダを製した。なお、製造後に１０℃で３日間保存後の容器詰めサラダの一般生菌数は１×１０６ｃｆｕ／ｇ未満であった。
[Example 5]
In Example 1, instead of a plant factory where hydroponic cultivation is performed in an indoor controlled environment, it is filled in the same manner except that it is changed to green leaf and viola cultivated by house cultivation with the environment controlled by a roof or air conditioning equipment. And made a stuffed salad. In addition, the general viable count of the container-packed salad after storage for 3 days at 10 ° C. was less than 1 × 10 6 cfu / g.
［実施例６］
実施例１において、葉野菜および食用花を洗浄して用いる以外は、実施例１と同様に容器詰めサラダを得た。詳しくは、グリーンリーフおよびビオラを２Ｌの清水中に５分間浸漬し、次いで脱水（１０００ｒｐｍ、１分）した後、実施例１と同様に充填し、容器詰めサラダを製した。なお、製造後に１０℃で３日間保存後の容器詰めサラダの一般生菌数は１×１０６ｃｆｕ／ｇ未満であった。
[Example 6]
In Example 1, a container-filled salad was obtained in the same manner as in Example 1 except that leaf vegetables and edible flowers were washed and used. Specifically, green leaf and viola were immersed in 2 L of fresh water for 5 minutes and then dehydrated (1000 rpm, 1 minute), and then filled in the same manner as in Example 1 to produce a container-packed salad. In addition, the general viable count of the container-packed salad after storage for 3 days at 10 ° C. was less than 1 × 10 6 cfu / g.
［実施例７］
実施例６において、室内でのコントロール環境下で水耕栽培が行われる植物工場ではなく、露地栽培により生産された葉野菜および食用花を殺菌し、洗浄して用いる以外は、実施例６と同様に容器詰めサラダを得た。詳しくは、露地栽培により生産されたグリーンリーフおよびビオラを、次亜塩素酸Ｎａ水溶液（有効塩素濃度２００ｐｐｍ）２Ｌに５分間浸漬させ、次いで清水で水洗した後に脱水（１０００ｒｐｍ、１分）し、実施例６と同様に充填し、容器詰めサラダを製した。なお、製造後に１０℃で３日間保存後の容器詰めサラダの一般生菌数は１×１０６ｃｆｕ／ｇ未満であった。
[Example 7]
Example 6 is the same as Example 6 except that it is not a plant factory where hydroponic cultivation is performed in an indoor controlled environment, but sterilized and washed edible vegetables and edible flowers produced by outdoor cultivation. A container-packed salad was obtained. Specifically, the green leaf and viola produced by outdoor cultivation were immersed in 2 L of sodium hypochlorite aqueous solution (effective chlorine concentration 200 ppm) for 5 minutes, then washed with fresh water, dehydrated (1000 rpm, 1 minute), and then carried out. Filling was performed in the same manner as in Example 6 to produce a container-packed salad. In addition, the general viable count of the container-packed salad after storage for 3 days at 10 ° C. was less than 1 × 10 6 cfu / g.
実施例２〜５により得られた容器詰めサラダは、いずれも彩りがよく、葉野菜特有のエグ味が低減され、爽やかな香りを有しており好ましかった。また、実施例６、７により得られた容器詰めサラダは、グリーンリーフおよびビオラを洗浄、または、殺菌および洗浄したことにより、爽やかな香りがやや不足しているが、問題のない範囲であった。
The container-packed salads obtained in Examples 2 to 5 were all good in color, had a reduced savory taste unique to leafy vegetables, and had a refreshing fragrance. In addition, the container-packed salad obtained in Examples 6 and 7 had a refreshing fragrance slightly after washing or sterilizing and washing green leaves and violas, but it was in a range where there was no problem. .
Claims (2)
前記食用花の花弁の表側が容器内面と接触し、かつ、花弁の裏側が葉野菜と接触する状態で充填されてなり、
容器内の酸素濃度が１０％以下となるように密封する、容器詰めサラダの製造方法。 A method for producing a containerized salad filled with leafy vegetables and edible flowers,
The front side of the petals of the edible flower is in contact with the inner surface of the container, and the back side of the petals is filled with leafy vegetables,
A method for producing a container-filled salad, wherein the container is sealed so that the oxygen concentration in the container is 10% or less.
前記食用花が、収穫後に洗浄されることなく容器内に充填するものである、容器詰めサラダの製造方法。
It is a manufacturing method of the container stuffed salad of Claim 1,
A method for producing a container-packed salad, wherein the edible flower is filled in a container without being washed after harvesting.
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