JP2016086719A5

JP2016086719A5 -

Info

Publication number: JP2016086719A5
Application number: JP2014224059A
Authority: JP
Filing date: 2014-11-04
Publication date: 2017-10-19

Description

本発明者らは前記課題を解決するために鋭意検討した結果、以下の知見を見出した。即ち、本発明は、カット野菜をオゾン水に接触させて前記カット野菜を殺菌する殺菌工程と、前記殺菌工程において殺菌された前記カット野菜を、４０℃〜６０℃の温水に接触させてヒートショック処理を行うヒートショック工程と、前記ヒートショック工程においてヒートショック処理された前記カット野菜を包装材によって包装してパック野菜を得る包装工程と、前記パック野菜を０℃〜７℃の温度環境下で保存する保存工程と、を含むことを特徴とする、パック野菜の生産方法に関する。 As a result of intensive studies to solve the above problems, the present inventors have found the following findings. That is, the present invention includes a sterilization step of sterilizing the cut vegetables are brought into contact with cut vegetables ozone water, said sterilized the cut vegetables in the sterilizing step, 40 ° C. to 60 ° C. warm water the contacted by a heat shock a heat shock step of performing processing, and packaging to obtain a pack vegetables packaged by the packaging material the heat shock treated the cut vegetables in the heat shock step, the pack vegetables in a temperature environment of 0 ° C. to 7-° C. It is related with the production method of packed vegetables characterized by including the preservation | save process to preserve | save.

Claims

A sterilization step of sterilizing the cut vegetables by contacting the cut vegetables with ozone water;
A heat shock step of performing a heat shock treatment by the cut vegetables are sterilized in the sterilizing process, it is brought into contact with warm water of 40 ° C. to 60 ° C.,
And packaging to obtain a pack vegetables packaged by the packaging material the heat shock treated the cut vegetables in the heat shock step,
The preservation method which preserve | saves the said packed vegetables in the temperature environment of 0 to 7 degreeC, The manufacturing method of packed vegetables characterized by the above-mentioned.

The method for producing packed vegetables according to claim 1, wherein the packaging step is performed in an atmosphere in which the concentration of at least one of oxygen and carbon dioxide is controlled.

In the packaging process, respiration of the cut vegetables packaged is such that the above amount of oxygen transmitted through the packaging material, the mass and material of the packaging material of the cut vegetables packaged is determined The method for producing packed vegetables according to claim 1 or 2, characterized by:

In the packaging step, the packaging step is performed such that the oxygen concentration inside the packaging material is 10% by volume or less and the carbon dioxide concentration inside the packaging material is at least one of 5% by volume or more. The method for producing packed vegetables according to any one of claims 1 to 3, characterized in that is performed.

The said packaging process is performed so that the inside of the said packaging material may be in a vacuum state, The production method of the packed vegetables of any one of Claims 1-3 characterized by the above-mentioned.