JP2016086756A - Production method of sterilized vegetables - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of sterilized vegetables with a long shelf life excellent in keeping quality by performing sterilization using an inexpensive chlorine-based sterilant, in which chlorine smell remaining in the vegetables can be removed with a small amount of water, an occurrence of browning is suppressed, and freshness is maintained.SOLUTION: A production method of sterilized vegetables includes a sterilization step for sterilizing vegetables by causing the vegetables to contact a chlorine-based sterilant in a sterilizing device, and a heat shock step for performing heat shock treatment by causing the vegetables sterilized in the sterilization step to contact warm water in a heat shock device. Thereby, it is possible to provide the production method of sterilized vegetables in which sterilization is performed using an inexpensive chlorine-based sterilant, and chlorine smell remaining in the vegetables can be removed with a small amount of water so that the sterilized vegetables with a long shelf life excellent in keeping quality can be produced in which an occurrence of browning is suppressed, and freshness is maintained.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a method for producing sterilized vegetables.

  Along with changes in the Japanese living environment against the backdrop of increasing nuclear families and working together, and with changes in the Japanese food culture such as Western food preferences, it is possible to easily compensate for insufficient vegetable intake. There is an increasing demand for cooked vegetables that can be cooked and eaten as they are without being cut, saving the trouble of preparation. Demand for cooked vegetables is increasing, supported by consumers seeking simplicity. Cut vegetables, which are a type of cooked vegetable, are produced by cutting the vegetables harvested from the field into various forms such as shredded or chopped according to the intended use. Such as dirt and viable bacteria are attached. Therefore, the vegetables harvested from the field are often washed and sterilized and then cut to obtain cut vegetables. And the obtained cut vegetables are packaged (bagging etc.) and shipped as a product.

  As a method for sterilizing cut vegetables, for example, cut vegetables are subjected to liquid contact treatment with a sterilization solution in which chlorite and hypochlorite are dissolved, and then at least a treatment product in which this sterilization solution is in an attached state is 1 to 24. A method for preserving cut vegetables has been disclosed, which is characterized by storing for a long time, then washing with water, draining, and preserving the vegetables (see Patent Document 1).

  Similarly, it is the manufacturing method of cut vegetables, Comprising: The process which makes the vegetable before cutting to the eating size contact the alkaline aqueous solution of pH 11-14, and sterilizes the vegetable pasteurized by the sterilization process in the cutting part The manufacturing method which has the process of water-extracting the cut vegetables obtained at the cutting process; pouring fresh water into the eating size for 3 minutes or more is disclosed (refer patent document 2).

  By the way, when sterilizing using chlorinated disinfectants such as hypochlorites, chlorites, etc. or ozone water that has recently attracted attention as water as a sterilizing method for cut vegetables, its oxidation Due to the force, the surface of the vegetable is damaged a little. Therefore, when preserving vegetables after sterilization, browning may be likely to occur, particularly on cut surfaces. In addition, the occurrence of browning may weaken consumers' appetite.

  Since vegetables that have deteriorated in quality such as browning are not preferred by consumers, methods for suppressing browning have been reported. Specifically, for example, in Non-Patent Document 1, after pre-treatment with warm water of about 50 ° C., cooled hypochlorous acid water (a small amount of sodium chloride is added to water and a DC low voltage is applied, The sterilization treatment is described with water generated on the anode side through a diaphragm (generally also referred to as electric field water) (see section 4.1 on page 406).

JP 2004-65149 A Japanese Patent No. 4994523

Ozeki Naruki, “Microbial Control of Cut Vegetables with Ozone Water”, published by NTS, OH radical generation and applied technology, September 5, 2008, first edition, first printing, pages 389-409

  As a method for sterilizing cut vegetables, a method using a chlorine-based disinfectant described in Patent Document 1 or Patent Document 2 is common. However, when a chlorine-based disinfectant such as sodium hypochlorite is used, a chlorine odor may remain in vegetables. Therefore, there is a problem that it is necessary to rinse with a large amount of cold water to remove the chlorine odor.

Moreover, according to the method of a nonpatent literature 1, generation | occurrence | production of browning can be suppressed on the conditions which preserve | save the vegetables after sterilization at 10 degreeC. However, there is a problem that the moisture in the vegetable cells may ooze out (water separation), and as a result, the quality of the vegetable is likely to deteriorate, such as the appearance of the vegetable being deflated.
Further, when the sterilized vegetables are stored at 10 ° C., there is a problem that the number of bacteria is remarkably increased (see section 4.2 on page 406).

  The present invention has been made in view of the above problems, and the problem to be solved by the present invention is that it can be sterilized using an inexpensive chlorine-based disinfectant and the chlorine odor remaining on vegetables can be removed with a small amount of water. An object of the present invention is to provide a method for producing sterilized vegetables excellent in quality maintenance that suppresses the occurrence of browning, maintains firmness and improves shelf life.

  As a result of intensive studies to solve the above problems, the present inventors have found the following findings. That is, the present invention relates to a sterilization process in which a vegetable is brought into contact with a chlorine-based disinfectant in a sterilization apparatus, and in the heat shock apparatus, the vegetable sterilized in the sterilization process is brought into contact with warm water to perform heat shock treatment. And a heat shock process for performing sterilized vegetables.

  According to the present invention, it is sterilized using an inexpensive chlorine-based disinfectant, the chlorine odor remaining in vegetables can be removed with a small amount of water, the occurrence of browning is suppressed, the elasticity is maintained, and the shelf life is improved. A method for producing sterilized vegetables excellent in maintenance can be provided.

It is a systematic diagram of the sterilization system of a 1st embodiment. It is a flowchart explaining the production method of the sterilized vegetable performed in the sterilization system of 1st Embodiment. It is a systematic diagram of the sterilization system of 2nd Embodiment. It is a systematic diagram of the sterilization system of 3rd Embodiment. It is a systematic diagram of the sterilization system of 4th Embodiment. It is a systematic diagram of the sterilization system of 5th Embodiment. It is a systematic diagram of the sterilization system of 6th Embodiment. It is a systematic diagram of the sterilization system of 7th Embodiment. It is a systematic diagram of the sterilization system of 8th Embodiment. It is a systematic diagram of the sterilization system of 9th Embodiment. It is a systematic diagram of the sterilization system of 11th Embodiment.

  Hereinafter, a form for carrying out the present invention (this embodiment) will be described with reference to the drawings as appropriate.

[1. First Embodiment]
FIG. 1 is a system diagram of a sterilization system 100 according to this embodiment. The sterilization system 100 includes a prewash tank 1, a sterilization tank 2, a warm water tank 3, and a rinse tank 4. Cut vegetables are processed in this order in each tank, and pasteurized cut vegetables are obtained. Any cut vegetables that can be sterilized by the sterilization system 100 may be used, but from the viewpoint of easily browning and loss of elasticity, in this embodiment, leaf vegetables such as cabbage and lettuce are sterilized. It is carried out.

  In addition, the sterilization system 100 includes a sodium hypochlorite stock solution tank 5, a sodium hypochlorite solution preparation tank 6, and a hot water tank for preparing a sodium hypochlorite aqueous solution supplied to the sterilization tank 2. 3 is provided with a heating device 7 for preparing the hot water supplied to 3 and a cooling device 8 for preparing the cold water supplied to the rinsing tank 4.

  As the water supply source, tap water is used and, for example, well water subjected to sterilization treatment is supplied to the sterilization system 100. The water supplied to the sterilization system 100 is supplied to the prewash tank 1 as it is, and also supplied to the sodium hypochlorite aqueous solution preparation tank 6, the heating device 7, and the cooling device 8. The water supplied to the sodium hypochlorite aqueous solution preparation tank 6, the heating device 7, and the cooling device 8 is supplied to the sterilization tank 2 as a sodium hypochlorite aqueous solution and heated by the heating device 7. After being supplied to the hot water tank 3 and cooled by the cooling device 8, it is supplied to the rinsing tank 4.

  Moreover, as drainage, the water after being used in the pre-wash tank 1, the water after being used in the sterilization tank 2, the water after being used in the hot water tank 3, and the water after being used in the rinse tank 4 are used. The wastewater is appropriately treated and discharged to the outside.

  In FIG. 1, main devices are illustrated, and various sensors such as a pump, a flow rate adjusting valve, a transport device, a flow meter and a thermometer used for feeding each liquid are illustrated for simplification of illustration. Not shown.

  The pre-washing tank 1 performs pre-sterilization (hereinafter referred to as pre-washing) of cut vegetables, which are objects to be sterilized, before sterilization. That is, vegetables (cut vegetables) cut by a cutting device (not shown) are supplied to the prewash tank 1. Pre-washing is performed using water. In the prewash tank 1, mud, dust, etc. adhering to the cut vegetables are washed. Then, cut vegetables that are clean to some extent are supplied to the sterilization tank 2.

  The sterilization tank 2 performs sterilization processing on cut vegetables from which dirt such as mud has been removed. Specifically, the sterilization treatment is performed by immersing (contacting) the cut vegetables in a sodium hypochlorite aqueous solution adjusted to a predetermined concentration. Although the immersion time varies depending on the concentration of the sodium hypochlorite aqueous solution, the mass of the cut vegetables, etc., for example, it is about 0.2 to 15 minutes, preferably about 0.2 to 5 minutes.

  The temperature of the sodium hypochlorite aqueous solution is preferably about 4 ° C. to 25 ° C., for example, from the viewpoint of maintaining the freshness of the cut vegetables.

  Moreover, content of sodium hypochlorite in the sodium hypochlorite aqueous solution to be used is 10 mg / L-200 mg / L, for example. Therefore, in the sodium hypochlorite aqueous solution preparation tank 6, the sodium hypochlorite aqueous solution is prepared so that the content of sodium hypochlorite falls within this range, for example. Here, when the cut vegetables are immersed in the sodium hypochlorite aqueous solution in the sterilization tank 2, the sodium hypochlorite may be decomposed to generate chlorine gas or oxygen gas. Therefore, a recovery device or a ventilation device (not shown) for recovering oxygen gas or chlorine gas generated in the sterilization tank 2 may be provided.

The liquidity of the sodium hypochlorite aqueous solution is preferably pH 8 or more when the concentration of sodium hypochlorite is 100 mg / L or more. In addition, the sodium hypochlorite aqueous solution can be used in the range of pH 5-8, and in this case, the concentration of the sodium hypochlorite aqueous solution may be in the range of 10 mg / L to 100 mg / L. preferable. Aqueous sodium hypochlorite solution changes the abundance ratio of chlorine compounds depending on the pH, and at pH 8 or higher, there are a lot of chlorite ions (OCl ⁻ ) with relatively small oxidizing power and a small amount of hypochlorous acid (HClO) with high oxidizing power . On the other hand, the aqueous solution of sodium hypochlorite has a high abundance ratio of hypochlorous acid having a high oxidizing power at a pH of 8 or lower, and therefore can exhibit a bactericidal power even at a low concentration of 100 mg / L or lower.

  The hot water tank 3 performs heat shock treatment on the vegetables sterilized in the sterilization tank 2. Moreover, in the hot water tank 3, cut vegetables are rinsed and the sodium hypochlorite aqueous solution adhering in the sterilization tank 2 is removed. The cut vegetables are damaged by the sterilization treatment with the sodium hypochlorite aqueous solution in the sterilization tank 2. Therefore, in order to recover this damage, the heat shock treatment is performed by immersing the cut vegetables in warm water and changing the temperature of the cut vegetables. Although the immersion time varies depending on the mass of the cut vegetables, it is, for example, about several tens of seconds to several minutes.

  The temperature of the hot water is preferably higher than the temperature of the aqueous sodium hypochlorite solution from the viewpoint of performing an appropriate heat shock treatment on the cut vegetables. Specifically, the temperature of the hot water can be set at, for example, about 40 ° C. or more and 60 ° C. or less, and particularly preferably about 45 ° C. or more and 55 ° C. or less.

  Here, the advantage obtained by performing the heat shock process after the sterilization with the sodium hypochlorite aqueous solution will be described. From the viewpoint of energy saving, considering that the final cut vegetable products are stored at low temperature, heat shock treatment should be performed first, followed by sterilization treatment with aqueous sodium hypochlorite solution. Is preferred. This sterilization treatment also serves as a cooling treatment for lowering the temperature of the cut vegetables raised by the heat shock treatment.

  However, in the present embodiment, as described above, first, the sterilization process using the sodium hypochlorite aqueous solution is performed, and then the heat shock process is performed. And although mentioned later for details, cooling is performed about the cut vegetables by which the heat shock process was carried out, and cut vegetables will be shipped as a product after cooling. According to the study by the present inventors, the reason why an excellent effect can be obtained by performing the heat shock treatment after the sterilization treatment with the sodium hypochlorite aqueous solution is considered as follows.

  By using the sodium hypochlorite aqueous solution, the strong sterilization power enables sufficient sterilization even in a short time treatment or a low temperature treatment. Moreover, since the sodium hypochlorite aqueous solution is obtained through chlorine in an aqueous sodium hydroxide solution, for example, there is an advantage that it is inexpensive. However, since sodium hypochlorite has a strong oxidizing power, the surface and cut surface of the cut vegetables are damaged as described above by bringing the cut vegetables into contact with the sodium hypochlorite aqueous solution.

  However, by performing a heat shock treatment thereafter, wax components (such as pectin) that may be present on the surface of the cut vegetables are melted by heat and act to cover the damaged portion. Thereby, the part which received the damage of cut vegetables recovers, and it is thought that the browning in the surface and cut surface as a biological defense reaction is suppressed. In addition, by changing the temperature of the cut vegetables by heat shock treatment, a change occurs in biosynthetic pathways such as proteins involved in browning in the cut vegetables, and this is considered to suppress browning.

  Thus, browning of cut vegetables, for example, can be suppressed by performing heat shock treatment after sterilization with an aqueous sodium hypochlorite solution. Therefore, even when sterilized using a sodium hypochlorite aqueous solution having strong oxidizing power, that is, a concentrated sodium hypochlorite aqueous solution containing a large amount of sodium hypochlorite, damage is recovered by heat shock treatment. Therefore, browning can be suppressed. Therefore, sterilization using an aqueous sodium hypochlorite solution can be performed more sufficiently than before, and the strong sterilization power of concentrated sodium hypochlorite can be fully utilized. And since it can sterilize reliably, the preservability of cut vegetables can be improved, or an external appearance, flavor, food texture, etc. can be maintained favorable. This point is an excellent advantage particularly in the case of leafy vegetables such as cabbage and lettuce, in which browning and exudation of nutrients are likely to occur at the portion rubbed against the inner wall of the apparatus during washing in addition to the cut surface.

  Furthermore, it has been found by the examination of the present inventors that the vegetable absorbs moisture by the heat shock treatment, and the vegetable is made firm. It has also been found that nutrients are difficult to release. Therefore, even for vegetables damaged by the sodium hypochlorite aqueous solution, it is considered that the heat shock treatment causes tension and improves the shelf life.

  Moreover, the sodium hypochlorite aqueous solution has an advantage that the bactericidal action is easily maintained, and the growth rate of viable bacteria is suppressed. That is, viable bacteria are difficult to grow after sterilizing cut vegetables. As in this embodiment, when sterilization was performed using an aqueous sodium hypochlorite solution followed by heat shock treatment, it was found that growth of viable bacteria in cut vegetables after heat shock was further suppressed. The reason for this is not clear, but according to the study by the present inventors, it is considered as follows.

  The heat shock process performed in the present embodiment is not normally performed under conditions that can sufficiently exhibit sterilizing power. Therefore, rather than the sterilizing effect by heat shock treatment, it is considered that the washing out effect of viable bacteria (including bacteria entangled with waxy substances) by contacting with warm water is increased. Thereby, the number of viable bacteria remaining in the cut vegetables after the heat shock can be reduced, and it is considered that the time until the viable cell count reaches a predetermined reference value can be delayed after the cut vegetables are shipped. .

  In addition, a vegetable cell fluid that exudes (leakage and water separation) from the surface of the cut vegetables by the contact with warm water, the substances that become nutrients for viable bacteria (leakage and water release from the cut surfaces and the parts damaged by the sodium hypochlorite aqueous solution) Etc.) can be removed. Therefore, it is thought that the nutrient for viable bacteria to grow decreases, thereby effectively inhibiting the proliferation of viable bacteria.

Moreover, the microbial cells are contained in the warm water after washing of cut vegetables. And this microbial cell does not die at the temperature and time normally used for a heat shock process as mentioned above. Therefore, in this embodiment, the waste water treatment is performed without reusing the hot water.
In addition, it can also be expected that sodium hypochlorite adhered in the sterilization tank 2 is removed by the hot water in the hot water tank 3.

Returning to FIG. 1, the configuration of the sterilization system 100 will be continuously described.
The rinsing tank 4 performs rinsing with cold water on the cut vegetables that have been subjected to the heat shock treatment in the hot water tank 3. The rinsing tank 4 also cools the cut vegetables subjected to the heat shock treatment. Thereby, the temperature of cut vegetables is lowered. Thereafter, the cut vegetables are handled under a low temperature of 10 ° C. or lower (preferably 5 ° C. or lower) in order to proliferate viable bacteria and maintain the freshness of the cut vegetables.

By rinsing using cold water, the solubility of gases such as chlorine gas increases, so that the chlorine smell of cut vegetables is efficiently removed. At the same time, the amount of water used in the rinsing tank 4 can be reduced.
In addition, the rinse time in the rinse tank 4 is shortened by supplying the cut vegetables sterilized in the said sterilization tank 2 to the warm water tank 3 which also has a role as a rinse tank.

  The cut vegetables cooled in the rinsing tank 4 are then dehydrated by a centrifugal dehydrator (not shown). Then, the dehydrated cut vegetables are packaged and stored as appropriate, and then shipped as sterilized vegetables.

  FIG. 2 is a flowchart illustrating a method for producing sterilized vegetables, which is executed in the sterilization system 100 according to the first embodiment. First, the uncut vegetables transported to the factory are cut by a cutting device (not shown) after the surface dirt and mud are removed (step S1). And the sterilization is performed about the obtained cut vegetable using the sterilization system 100 shown in FIG.

  First, the cut vegetables are pre-washed in the pre-washing tank 1 (see FIG. 1, hereinafter the same in other apparatuses) (step S2). This removes dirt and mud that could not be removed in the uncut state. Next, the pre-washed cut vegetables are sterilized with the sodium hypochlorite aqueous solution in the sterilization tank 2 (step S3, sterilization step). Thereby, the microbial cells adhering to the cut vegetable surface are sterilized. In particular, in this embodiment, since heat shock treatment using warm water is performed as described above, it can be sterilized using a sodium hypochlorite aqueous solution having a higher concentration than before, and more sufficient sterilization is possible. It is.

  The heat shock process using warm water is performed in the warm water tank 3 with respect to the pasteurized cut vegetables (step S4, heat shock process). Thereby, the browning etc. which may arise accompanying the sterilization by the said sodium hypochlorite aqueous solution can be suppressed. After the heat shock treatment, the cut vegetables are rinsed with rinsing water in the rinsing tank 4 and cooled (step S5, cooling step). After cooling, the cut vegetables are packaged after centrifugal dehydration, stored as appropriate at a low temperature, and then shipped as a product (step S6).

  According to the above sterilization system 100, the vegetables damaged by the heat shock treatment can be recovered, so that it can be sterilized using a sodium hypochlorite aqueous solution having a higher concentration than before. Therefore, it can sterilize more reliably than before, and the preservability and shelf life of sterilized vegetables are improved. Moreover, since browning etc. can be suppressed, an external appearance, a flavor, food texture, etc. can be maintained favorable.

[2. Second Embodiment]
Next, the sterilization system 200 of 2nd Embodiment is demonstrated, referring FIG. In the sterilization system 200, components similar to those of the sterilization system 100 are denoted by the same reference numerals, and detailed description thereof is omitted.

  In the sterilization system 200 according to the second embodiment, although not shown, a part of the supplied water is also supplied to the heating device 7, heated, and then supplied to the hot water tank 3 to flow through the hot water circulation line. To do.

  As explained in the first embodiment, the hot water tank 3 performs a heat shock process on the cut vegetables sterilized in the sterilization tank 2. And a heat shock process is performed by immersing a cut vegetable in warm water. Here, the sterilization treatment with the sodium hypochlorite aqueous solution and the heat shock treatment with warm water are normally performed continuously in a cut vegetable production factory or the like. In such a factory, in order to handle vegetables which are fresh food, the factory is often managed at a low temperature. Therefore, there may be no heat source in the factory, and enormous energy may be required for preparation of hot water.

  By the way, in the said sterilization system 100, the used warm water discharged | emitted from the warm water tank 3 was drained. However, draining used hot water having a higher temperature than water supplied from a water supply source without being reused without reusing it leads to waste of energy resources and waste of water resources.

  Therefore, in the sterilization system 200 shown in FIG. 3, the hot water used for the heat shock treatment in the hot water tank 3 is not drained as it is after use but is used again. However, the hot water once used may contain viable bacteria that have not been completely killed in the sterilization tank 2.

  Therefore, the sterilization system 200 includes a heat sterilization device 9 (hot water treatment device) that heats and sterilizes used hot water. And the heat sterilization apparatus 9 fully heats and sterilizes a part or all of the warm water discharged | emitted from the hot water tank 3 (warm water treatment process), The warm water after the sterilization is reheated by the heating apparatus 7, and is processed. The hot water is supplied again to the hot water tank 3 as hot water.

  The heating amount in the heating device 7 is preferably equal to the amount of heat that decreases when the vegetables are immersed in the hot water tank 3. Thus, in the sterilization system 200, the warm water circulation line is formed by the warm water tank 3, the heat sterilization device 9, and the heating device 7.

Although not shown, the hot water flowing through the hot water circulation line is discharged to the outside according to the degree of contamination.
The hot water tank 3 also has a role as a rinsing tank, and the used hot water is heated, sterilized and reused, so that the chlorine smell remaining in the cut vegetables can be removed while reducing the amount of water used. It becomes possible.

  The heating temperature in the heat sterilizer 9 is, for example, 60 ° C to 150 ° C. Moreover, although heating time changes also with heating temperature, it can be set as 1 second-30 minutes as residence time in the heat sterilizer 9, for example. Heating in the heat sterilizer 9 can be performed using a heat exchanger using steam or hot water as a heating source. Further, heating with an electric heater, microwave heating, and dielectric heating can also be applied.

  By providing the heat sterilizer 9, the hot water supplied to the heater 7 has a sufficiently high temperature. Therefore, the amount of heat given by the heating device 7 can be reduced. Further, in the case where hot water having a sufficiently high temperature can be supplied to the hot water tank 3 without heating in the heating device 7, the installation of the heating device 7 can be omitted. Accordingly, the heat sterilizer 9 is provided so that the used hot water can be sterilized, and the hot water is supplied to the hot water tank 3 without performing new heating (or reducing the amount of heat supplied). can do.

[3. Third Embodiment]
Next, the sterilization system 300 according to the third embodiment will be described with reference to FIG. In the sterilization system 300, components similar to those of the sterilization systems 100 and 200 are denoted by the same reference numerals, and detailed description thereof is omitted. In addition, in FIG. 4, the modification with respect to the sterilization system 200 shown in FIG. 3 is shown.

  In the sterilization system 200 of the second embodiment, the heat sterilization apparatus 9 for sterilizing used hot water is provided. However, the sterilization system 300 shown in FIG. 4 includes a filtration device 10 (hot water treatment device) that filters and removes bacterial cells (including both live and dead bacteria) and contaminants from used hot water. . As a result, the used hot water is filtered to remove the bacterial cells and contaminants and becomes a filtrate. And after this filtrate is heated with the heating apparatus 7, it is supplied to the hot water tank 3 again. On the other hand, the water that has not been permeated by the filtration device 10 is again filtered by the filtration device 10 via a pipe or the like (not shown).

  The filtration device 10 is configured to include, for example, a filtration membrane. Specifically, the filtration device 10 is configured to include a water tank that stores used hot water from the hot water tank 3, a filtration unit that includes a filtration membrane and a housing, and the like. Yes. In addition, you may make it provide several filtration membranes from which a hole diameter differs as needed. The filtration device 10 also includes a pipe connecting the water tank and the filtration unit, a water supply pump for sending used hot water to the filtration unit, a flow meter for measuring the amount of water supply, a pressure gauge for measuring the water supply pressure, etc. Configured.

  As the filtration membrane to be used, for example, a microfiltration membrane, an ultrafiltration membrane, or a reverse osmosis membrane can be applied. Further, the pore diameter of the filtration membrane is preferably 0.1 μm or less when, for example, a microfiltration membrane is used. Either a dead-end filtration method or a cross-flow filtration method may be selected as the filtration method. In the case of the cross-flow filtration method, a circulation line is established that connects the supply liquid that has not been filtered by the filtration unit to the water tank. The

  By providing the filtering device 10, it is possible to sterilize used hot water and remove impurities. Therefore, clearer warm water can be supplied to the warm water tank 3.

[4. Fourth Embodiment]
Next, the sterilization system 400 of the fourth embodiment will be described with reference to FIG. In the sterilization system 400, components similar to those of the sterilization systems 100 to 300 are denoted by the same reference numerals, and detailed description thereof is omitted. In addition, in FIG. 5, the modification with respect to the sterilization system 200 shown in FIG. 3 is shown.

  In the said sterilization system 200, the heat sterilizer 9 which heat-sterilizes used hot water was provided. However, the sterilization system 400 shown in FIG. 5 includes an ultraviolet sterilizer 11 (hot water treatment apparatus) that sterilizes using ultraviolet rays. Thereby, the used warm water from the warm water tank 3 is sterilized by irradiating with ultraviolet rays. The sterilized warm water is heated by the heating device 7 and then supplied to the warm water tank 3 again.

  In the ultraviolet irradiation device 11, for example, light having a wavelength of 253.7 nm is irradiated to the used hot water. By this ultraviolet light, the DNA of live bacteria in warm water is cut and sterilized.

  By providing the ultraviolet irradiation device 11, even when a large amount of used hot water to be processed is used, sterilization can be performed efficiently.

[5. Fifth Embodiment]
Next, the sterilization system 500 of the fifth embodiment will be described with reference to FIG. In the sterilization system 500, components similar to those of the sterilization systems 100 to 400 are denoted by the same reference numerals, and detailed description thereof is omitted. In addition, in FIG. 6, the modification with respect to the sterilization system 200 shown in FIG. 3 is shown.

  In the said sterilization system 200, the heat sterilizer 9 which heat-sterilizes used hot water was provided. However, the sterilization system 500 shown in FIG. 6 includes a chemical sterilization apparatus 12 (hot water treatment apparatus) that sterilizes used hot water using a chemical. A medicine tank 13 is connected to the medicine sterilization apparatus 12, and a medicine stored in the medicine tank 13 is added to the medicine sterilization tank 12. As a result, the used hot water from the hot water tank 3 is sterilized, and the sterilized hot water is heated by the heating device 7 and then supplied to the hot water tank 3 again.

  Examples of the agent to be added include ozone water, sodium hypochlorite aqueous solution, sodium chlorite aqueous solution, chlorine dioxide water, peracetic acid solution, hydrogen peroxide solution, and the like. When using these chemical | medical agents, it is preferable that the warm water after the added chemical | medical agent is removed is supplied to the hot water tank 3. FIG.

  By providing the chemical sterilizer 12, more reliable sterilization can be performed on a larger amount of used hot water.

  In addition, although not shown in figure, after sterilizing with the chemical | medical-agent sterilizer 12, ultraviolet rays can also be irradiated with respect to the hot water after sterilization. By doing in this way, the unreacted chemical | medical agent is activated by ultraviolet irradiation. Therefore, the bactericidal action on live bacteria is promoted, and more powerful sterilization can be performed.

Moreover, although not shown in figure, after sterilizing with the chemical | medical-agent sterilizer 12, the hot water after sterilization can be heated. By doing in this way, like the said ultraviolet irradiation, a chemical | medical agent is activated by heating and more powerful disinfection can be performed. Furthermore, by heating, the unreacted chemical | medical agent in warm water can be decomposed | disassembled and the residual chemical | medical agent of warm water supplied to the warm water tank 3 can be reduced easily. In addition, chlorine gas and the like dissolved in warm water can be removed.
In addition, when the added chemical | medical agent is volatile, the unreacted chemical | medical agent in warm water can be vaporized by heating, and the residual chemical | medical agent of the warm water supplied to the warm water tank 3 can be reduced easily.

[6. Sixth Embodiment]
Next, a sterilization system 600 according to the sixth embodiment will be described with reference to FIG. In the sterilization system 600, components similar to those of the sterilization systems 100 to 500 are denoted by the same reference numerals, and detailed description thereof is omitted. In addition, in FIG. 7, the modification with respect to the sterilization system 500 shown in FIG. 6 is shown.

  In the sterilization system 500 described as the fifth embodiment, the chemical sterilization apparatus 12 that sterilizes used hot water using a chemical is provided, and the chemical sterilization apparatus 12 is connected to the chemical tank 13. However, in the sterilization system 600 shown in FIG. 7, the drug sterilizer 12 is not connected to the drug sterilizer 12, and the sodium hypochlorite aqueous solution adjusted in the sodium hypochlorite aqueous solution preparation tank 6 is used as the drug sterilizer. 12 is supplied.

  Thus, the used hot water can be sterilized by using the manufactured sodium hypochlorite aqueous solution without wasting it without providing the medicine tank 13.

[7. Seventh Embodiment]
Next, a sterilization system 700 according to a seventh embodiment will be described with reference to FIG. In the sterilization system 700, components similar to those in the sterilization systems 100 to 600 are denoted by the same reference numerals, and detailed description thereof is omitted. In addition, in FIG. 8, the modification with respect to the sterilization system 200 shown in FIG. 3 is shown.

  In the sterilization system 200, the heating device 7 for preparing the hot water supplied to the hot water tank 3 and the cooling device 8 for preparing the cold water supplied to the rinse tank 4 were provided. However, in the sterilization system 700, instead of these, the heat pump 14 is provided in which the heat of the water supplied from the water supply source is supplied to the used hot water from the hot water tank 3.

  That is, in the sterilization system 700, the used hot water from the hot water tank 3 is supplied to the heat pump 14 provided in the middle of the hot water circulation line. And the warm water supplied to the heat pump 14 is heated using the heat of the water supplied from the water supply source. The heated warm water is supplied again to the warm water tank 3 via a warm water circulation line (more specifically, a warm water supply line formed between the heat pump 14 and the warm water tank 3). Thus, by using the heat pump 14, cold water can be obtained without using the cooling device 8, and hot water can be obtained without using the heating device 7. Thereby, further energy saving can be achieved.

[8. Eighth Embodiment]
Next, a sterilization system 800 according to an eighth embodiment will be described with reference to FIG. In the sterilization system 800, components similar to those of the sterilization systems 100 to 700 are denoted by the same reference numerals, and detailed description thereof is omitted. In addition, in FIG. 9, the modification with respect to the sterilization system 700 shown in FIG. 8 is shown.

  In the said sterilization systems 100-700, the cold water discharged | emitted from the rinse tank 4 was drained as it was outside. Moreover, in the system 700 of 7th Embodiment, the cold water after sodium hypochlorite removal of the sodium hypochlorite aqueous solution discharged | emitted from the sterilization tank 2 was drained as it was outside. However, the sterilization system 800 does not drain the cold water as it is, but uses the cold heat of the cold water. Specifically, the sterilization system 800 is provided with a heat exchanger 15 for cooling water supplied from a water supply source by the cold heat of the cold water.

That is, the cold water supplied to the rinsing tank 4 after being cooled by the heat pump 14 and the sodium hypochlorite aqueous solution prepared in the sodium hypochlorite aqueous solution preparation tank 6 using the cold water are the sterilization tank 2 and the rinsing tank. Even after being used in 4, it is still sufficiently cold.
Therefore, the used sodium hypochlorite aqueous solution and cold water are supplied to the heat exchanger 15 after the sodium hypochlorite contained is decomposed as necessary. In the heat exchanger 15, the water supplied from the water supply source is cooled by the supplied cold water, and the cooled water is supplied to the heat pump 14 and the rinsing tank 4.

  That is, in the sterilization system 800, the sodium hypochlorite aqueous solution is prepared in the sodium hypochlorite aqueous solution preparation tank 6 using the water cooled by the heat exchanger 15 and the heat pump 14. The prepared sodium hypochlorite aqueous solution is supplied to the sterilization tank 2 via a sodium hypochlorite aqueous solution supply line connecting the sodium hypochlorite aqueous solution preparation tank 6 and the sterilization tank 2. It has become so. By doing in this way, the thermal energy in the sterilization system 800 can be utilized more wastefully, and energy consumption can be further reduced.

[9. Ninth Embodiment]
Next, a sterilization system 900 according to the ninth embodiment will be described with reference to FIG. In the sterilization system 900, the same code | symbol shall be attached | subjected about the thing similar to the said sterilization system 100-800, and the detailed description is abbreviate | omitted. In addition, in FIG. 10, the modification with respect to the sterilization system 700 shown in FIG. 8 is shown.

  In the said sterilization systems 100-700, the cold water discharged | emitted from the rinse tank 4 was drained as it was outside. In the system of the seventh embodiment, the cold water after removing sodium hypochlorite in the sodium hypochlorite aqueous solution discharged from the sterilization tank 2 is also drained to the outside as it is. However, the sterilization system 900 does not drain the cold water as it is, but uses the cold heat of the cold water. Specifically, the sterilization system 900 includes a heat exchanger for cooling the water supplied from the water supply source by the cold heat of the cold water on the water supply line supplied to the sodium hypochlorite aqueous solution preparation tank 6. 15 is provided. The water supplied from the water supply source and the cold water are preferably countercurrent.

  That is, the cold water supplied to the rinsing tank 4 after being cooled by the heat pump 14 and the sodium hypochlorite aqueous solution prepared in the sodium hypochlorite aqueous solution preparation tank 6 using the cold water are the sterilization tank 2 and the rinsing tank. Even after being used in 4, it is still sufficiently cold. Therefore, the used sodium hypochlorite aqueous solution and cold water are supplied to the heat exchanger 15 after the contained sodium hypochlorite is decomposed as necessary. In the heat exchanger 15, the water supplied from the water supply source is cooled by the supplied cold water, and the cooled water is supplied to the sodium hypochlorite aqueous solution preparation tank 6. .

  In the sterilization systems 700 and 800 described above, the heat pump 14 is provided before the water supplied from the water supply source on the water supply path branches to the sodium hypochlorite aqueous solution preparation tank 6. However, in the sterilization system 900, the heat pump 14 is provided on a water supply path for supplying water from the water supply source to the rinsing tank 4, which is different from a water supply path for supplying water to the sodium hypochlorite aqueous solution preparation tank 6 from the water supply source. Yes.

That is, in the sterilization system 900, the heat pump 14 for heating the hot water flowing through the hot water circulation line is provided by the heat of the water supplied from the water supply source. The hot water flowing through the hot water circulation line is heated using all the heat of the water supplied from the water supply source.
When the water supplied from the water supply source is groundwater, the water temperature is often around 15 ° C., which is higher than normal tap water. For this reason, it becomes possible to heat the warm water which flows through a warm water circulation line more.

And when the water supplied from the water supply source dissipates heat with the heat pump 14, the temperature of the water supplied from the water supply source decreases, and the temperature of the water supplied to the rinsing tank 4 becomes lower.
The water supplied from the water supply source and the hot water flowing through the hot water circulation line are preferably countercurrent.

  Thus, by providing the heat pump 14 and the heat exchanger 15 on different water supply paths, the heat of the water supplied from the water supply source and the sodium hypochlorite aqueous solution discharged from the sterilization tank 2 Of these, the cold water after removal of sodium hypochlorite and the cold heat of the cold water discharged from the rinsing tank 4 can be used more efficiently and energy consumption can be further reduced.

  And it becomes possible to cool a heat shock process and cut vegetables effectively.

  Furthermore, the cold water after sodium hypochlorite removal in the sodium hypochlorite aqueous solution discharged from the sterilization tank 2 may be drained to the outside without being reused. By doing in this way, it becomes possible to further cool the water supplied to the sodium hypochlorite aqueous solution preparation tank 6 by using the cold heat of the cold water discharged from the rinsing tank 4 more efficiently. .

[10. Tenth Embodiment]
Next, a sterilization system 1000 according to the tenth embodiment will be described. In the sterilization system of the tenth embodiment, components similar to those of the sterilization systems 100 to 900 are denoted by the same reference numerals, and detailed description thereof is omitted. In addition, the sterilization system of 10th Embodiment is a modification with respect to the sterilization system 100 shown in FIG. 1 (illustration omitted).

  In the said sterilization systems 100-900, the sodium hypochlorite aqueous solution was used as a chlorinated disinfectant which sterilizes cut vegetables in the sterilization tank 2. However, the sterilization system of the tenth embodiment replaces the sodium hypochlorite aqueous solution preparation tank 6 with a hypochlorous acid water preparation tank 17 and the sodium hypochlorite stock solution tank 5 with a hypochlorous acid water. A stock solution tank 16 is provided. And cut vegetables are sterilized using hypochlorous acid water (electrolyzed water) (step S13, sterilization process).

  Hypochlorous acid water used in the sterilization tank 3 is slightly acidic hypochlorous acid water (for example, effective chlorine concentration 10 mg / L to 80 mg / L), weakly acidic hypochlorous acid water (for example, effective chlorine concentration 10 mg / L). L-60 mg / L) and strongly acidic hypochlorous acid water (for example, effective chlorine concentration 20 mg / L-60 mg / L) may be used. Sodium hypochlorite and hypochlorous acid water have chemical similarities such that the change patterns of the absorption spectra match.

The slightly acidic hypochlorous acid water is obtained, for example, by electrolyzing an aqueous solution adjusted to an appropriate concentration by adding 2 to 6% hydrochloric acid and, if necessary, an aqueous sodium chloride solution, to an appropriate concentration.
Weakly acidic hypochlorous acid water is obtained by, for example, electrolyzing a sodium chloride aqueous solution having an appropriate concentration in a diaphragm electrolyzer to obtain an aqueous solution obtained from the anode side or an aqueous solution obtained from the anode to an aqueous solution obtained from the anode. In addition. These slightly acidic or weakly acidic hypochlorous acid aqueous solutions oxidize bacteria with hypochlorous acid (HClO), like sodium hypochlorite aqueous solution whose liquidity is adjusted to near neutral (pH 5-8). And has a mechanism to sterilize.
The strongly acidic hypochlorous acid water is obtained from the anode side by electrolyzing a 0.2% or less sodium chloride aqueous solution in a diaphragm membrane electrolytic cell, for example.

  Slightly acidic hypochlorous acid water has an effective chlorine concentration (for example, about 70 mg / L) of about 1/3 of an aqueous sodium hypochlorite solution, and is almost equal to an aqueous sodium hypochlorite solution (for example, about 200 mg / L). The same effect can be obtained. And slightly acidic hypochlorous acid water has low chlorine persistence. For this reason, by using slightly acidic hypochlorous acid water, it becomes possible to further suppress the chlorine odor remaining in the cut vegetables.

Weakly acidic hypochlorite water is an aqueous solution of sodium hypochlorite (for example, about 200 mg) at an effective chlorine concentration (for example, about 10 to 20 mg / L) of about 1/10 to 1/20 of that of sodium hypochlorite. / L). For this reason, the use of weakly acidic hypochlorous acid water makes it possible to further suppress the chlorine odor remaining in the cut vegetables.
And weakly acidic hypochlorous acid water can suppress the amount of exudation (leakage, water separation) from cut vegetables, and also has a bactericidal effect. For this reason, weakly acidic hypochlorous acid water is preferable as a disinfectant of the foodstuff (cut vegetable) which has a cut surface.

  The immersion time in the sterilization tank 2 varies depending on the concentration of hypochlorous acid water, the mass of the cut vegetables, etc., but is, for example, about 0.2 to 15 minutes, preferably 0.2 to 5 minutes. Degree.

  According to the sterilization system 1000, the vegetables damaged by the heat shock treatment can be recovered, so that the sterilization system can be sterilized using hypochlorous acid water having stronger sterilizing power than the sodium hypochlorite aqueous solution. Therefore, it can sterilize more reliably than before, and the preservability and shelf life of sterilized vegetables are improved. Moreover, since browning etc. can be suppressed, an external appearance, a flavor, food texture, etc. can be maintained favorable.

[11. Eleventh Embodiment]
Next, a sterilization system 1100 according to an eleventh embodiment will be described with reference to FIG. In the sterilization system 1100, components similar to those in the sterilization systems 100 to 1000 are denoted by the same reference numerals, and detailed description thereof is omitted. In addition, in FIG. 11, the modification with respect to the sterilization system 1000 demonstrated in 10th Embodiment is shown.

  In the sterilization systems 100 to 1000, the cut vegetables from the hot water tank 3 were rinsed and cooled in the rinse tank 4 with cold water. However, the sterilization system 1100 includes an air cooling tank 18 that cools by air cooling rather than cooling by cold water.

That is, in the sterilization system 1100, the rinsing tank 4 is not provided. On the other hand, in the hot water tank 3, the cut vegetables are rinsed, and the hypochlorous acid water attached in the sterilization tank 2 is removed. The cut vegetables subjected to the heat shock process in the hot water tank 3 are cooled by air (cold air or the like) in the air cooling tank 18. Therefore, for example, when the sterilization system 1100 is operated in a cool environment such as a plateau area or a winter period, the cut vegetables can be cooled by air having a relatively low temperature such as outside air without using cold water.
Moreover, it is not necessary to supply cold water to the rinsing tank 4, and the demand for water is reduced. Therefore, a sufficient amount of water can be more reliably supplied to the heating tank 3 that also serves as the sterilization tank 2 and the rinsing tank.

[12. 12th Embodiment]
Next, the sterilization system 1200 of 12th Embodiment is demonstrated. In the sterilization system of the twelfth embodiment, components similar to those of the sterilization systems 100 to 1100 are denoted by the same reference numerals, and detailed description thereof is omitted. In addition, the sterilization system of 12th Embodiment is a modification with respect to the sterilization system 100 shown in FIG. 1 (illustration omitted).

  In the said sterilization systems 100-900, the sodium hypochlorite aqueous solution was used as a chlorinated disinfectant which sterilizes cut vegetables in the sterilization tank 2. However, in the sterilization system of the twelfth embodiment, the sodium hypochlorite aqueous solution preparation tank 6 is replaced with the sodium hypochlorite aqueous solution preparation tank 20 and the sodium hypochlorite stock solution tank 5 is replaced with the sodium hypochlorite stock solution tank. 19 is provided. In addition, cut vegetables are sterilized using sodium chlorite aqueous solution (step S23, sterilization process).

  The concentration of the sodium chlorite aqueous solution used in the sterilization system 1200 can be a predetermined concentration that exhibits sterilizing power. The concentration of the sodium chlorite aqueous solution can be, for example, acidified sodium chlorite (500 mg / L) acidified with citric acid. Thereby, an effect equivalent to or higher than that of a sodium hypochlorite aqueous solution (100 mg / L) can be obtained. Bactericidal power is exhibited when the concentration of the aqueous sodium chlorite solution is at least in the range of 50 mg / L to 1200 mg / L.

  The immersion time in the sterilization tank 2 varies depending on the concentration of the sodium chlorite aqueous solution and the mass of the cut vegetables, but is, for example, about 0.2 to 15 minutes, preferably 0.2 to 5 minutes. Degree.

[13. 13th Embodiment]
Next, the sterilization system 1300 of 13th Embodiment is demonstrated. In the sterilization system of the thirteenth embodiment, components similar to those of the sterilization systems 100 to 1200 are denoted by the same reference numerals, and detailed description thereof is omitted. In addition, the sterilization system of 13th Embodiment is a modification with respect to the sterilization system 100 shown in FIG. 1 (illustration omitted).

  In the said sterilization systems 100-900, the sodium hypochlorite aqueous solution was used as a chlorinated disinfectant which sterilizes cut vegetables in the sterilization tank 2. However, the sterilization system of the thirteenth embodiment replaces the sodium hypochlorite aqueous solution preparation tank 6 with the chlorite aqueous preparation tank 22 and the sodium hypochlorite stock tank 5 with the chlorite aqueous stock tank. 21 is provided. And cut vegetables are sterilized using chlorous acid water (step S33, sterilization process).

  Chlorous acid water is, for example, chloric acid produced by adding sulfuric acid to a saturated sodium chloride solution and adding sulfuric acid to an aqueous solution obtained by electrolysis in a diaphragm electrolyzer under acidic conditions. It is obtained by adding hydrogen peroxide solution to the reaction.

  The concentration of chlorous acid water used in the sterilization system 1300 can be set to a predetermined concentration that exhibits sterilizing power. The concentration of chlorous acid water can be, for example, 500 mg / L. Thereby, an effect equivalent to or higher than that of a sodium hypochlorite aqueous solution (100 mg / L) can be obtained. Bactericidal power is exhibited when the concentration of chlorite water is at least 50 mg / L to 1200 mg / L.

[14. 14th Embodiment]
Next, a sterilization system 1400 according to the fourteenth embodiment will be described. In the sterilization system according to the fourteenth embodiment, components similar to those in the sterilization systems 100 to 1300 are denoted by the same reference numerals, and detailed description thereof is omitted. In addition, the sterilization system of 14th Embodiment is a modification with respect to the sterilization system 1100 shown in FIG. 11 (illustration omitted).

  In the sterilization system 1100 described above, hypochlorous acid water was used as a chlorine-based sterilizer for sterilizing cut vegetables in the sterilization tank 2. However, the sterilization system of the fourteenth embodiment replaces the hypochlorous acid water preparation tank 17 and replaces the hypochlorous acid water preparation tank 24 and the hypochlorous acid water stock solution tank 16 with the chlorite water stock solution tank 23. It has. And cut vegetables are sterilized using hypochlorous acid water (electrolyzed water).

That is, in the sterilization system 1400, the cut vegetables subjected to the heat shock process in the hot water tank 3 are cooled in the air cooling tank 18 by air (cold air or the like). Therefore, for example, when the sterilization system 1400 is operated in a cool environment such as a plateau area or a winter period, the cut vegetables can be cooled by air having a relatively low temperature such as outside air without using cold water.
Moreover, it is not necessary to supply cold water to the rinsing tank 4, and the demand for water is reduced. Therefore, a sufficient amount of water can be more reliably supplied to the heating tank 3 that also serves as the sterilization tank 2 and the rinsing tank.

[15. Modified example]
Although the present embodiment has been specifically described with reference to the 14 embodiments, the present embodiment is not limited to the above example. That is, the present invention can be implemented by appropriately modifying the above-described embodiments and by appropriately combining the above-described embodiments.

For example, in 1st Embodiment-6th Embodiment, the cooling device which adjusts the water supplied to the sodium hypochlorite aqueous solution preparation tank 6 is not provided. On the other hand, the cold water supplied to the rinsing tank 4 is prepared by a separate cooling device 8. Therefore, the cold water adjusted by one cooling device may be branched and supplied to these.
By doing in this way, the natural decomposition | disassembly of sodium hypochlorite can be suppressed.

  For example, in the seventh embodiment, water cooled by the heat pump 14 is supplied to the rinsing tank 4 and the sodium hypochlorite aqueous solution preparation tank 6, but may be supplied only to the rinsing tank 4. Good.

That is, in the seventh embodiment, the heat pump 14 is used, but the heat pump 14 is provided after the water supplied from the water supply source is branched to the sodium hypochlorite aqueous solution preparation tank 6 on the water supply path. Also good.
By doing in this way, the cut vegetables to which the heat shock process was performed can be cooled efficiently.

And the arrangement | positioning of the heat exchanger 15 and the heat pump 14 in 8th Embodiment is not restricted to these. The arrangement of the heat exchanger 15 and the heat pump 14 on the water supply path is, for example, that the heat exchanger 15 is arranged before the branching portion to the prewash tank 1 and the heat pump 14 is branched to the sodium hypochlorite aqueous solution preparation tank 6. You may arrange | position after a part.
By doing in this way, the freshness of cut vegetables can be maintained more.

  As a method of sterilizing used hot water from the hot water tank 3, the heat sterilizer 9 is used in the second embodiment, the seventh embodiment to the ninth embodiment, and the filter device 10 is used in the fourth embodiment. In the embodiment, the ultraviolet sterilizer 11 is used, and in the fifth embodiment and the sixth embodiment, the drug sterilizer 12 is used. Accordingly, each of these devices is a hot water treatment device that sterilizes or sterilizes used hot water. However, the hot water treatment apparatus is not limited to these, and is an apparatus that can obtain used hot water (ie, treated hot water) that has been sterilized by performing at least one of sterilization and sterilization on the used hot water. Anything is acceptable.

  Furthermore, in 1st Embodiment-9th Embodiment, in the sodium hypochlorite aqueous solution preparation tank 6, the sodium hypochlorite stock solution is supplied to cold water and sodium hypochlorite aqueous solution is prepared. The method of preparing the sodium chlorite aqueous solution is not limited to this. Accordingly, the sodium hypochlorite aqueous solution may be prepared, for example, through chlorine gas in a sodium hydroxide aqueous solution.

  In the tenth embodiment and the eleventh embodiment, the hypochlorous acid water preparation tank 17 supplies hypochlorous acid water stock solution to water to prepare hypochlorous acid water. However, the method for preparing is not limited to this. Therefore, hypochlorous acid water may be prepared by electrolyzing hydrochloric acid or a sodium chloride aqueous solution, for example.

  In the thirteenth embodiment and the fourteenth embodiment, hypochlorous acid water is prepared by supplying a chlorite aqueous solution to water in the chlorite aqueous preparation tank 22, but the chlorite water is prepared. The method is not limited to this. Therefore, for example, chlorite water can be obtained by adding sulfuric acid to a sodium chlorate aqueous solution obtained by electrolyzing a saturated saline solution added with hydrochloric acid under acidic conditions by a non-membrane method. And may be adjusted by adding a lower concentration hydrogen peroxide solution.

  Further, in the sterilization tank 2, a sodium hypochlorite aqueous solution, a hypochlorous acid aqueous solution, a sodium chlorite aqueous solution, and a sodium hypochlorite aqueous solution when sterilizing vegetables using the chlorite aqueous solution, hypochlorous acid, The usage form of chloric acid water, sodium chlorite aqueous solution, and chlorite water is not limited to the above immersion. That is, for example, the vegetable sterilization may be performed by spraying the sodium hypochlorite aqueous solution, the hypochlorous acid water, the sodium chlorite aqueous solution, and the chlorite water onto the vegetable. .

  Similarly, the heat shock in the hot water tank 3 is not limited to the form in which the vegetable is immersed in the hot water. For example, the heat shock process may be performed on the vegetable by spraying the hot water on the vegetable. Similarly, the form of sterilization of warm water in the medicine sterilization apparatus 12 is not limited to the mixing as described above, and any form may be used as long as the medicine can be sterilized by contacting with warm water circulating.

  Moreover, the cooling method in the rinsing tank 4 is the same, and the form in which the cold water is brought into contact is not limited to the method of immersing in the cold water.

  Furthermore, instead of providing the sodium hypochlorite aqueous solution preparation tank 6, the hypochlorous acid water preparation tank 17, the sodium chlorite aqueous solution preparation tank 20, and the chlorous acid water preparation tank 22, hypochlorous acid supplied from the outside A sodium acid aqueous solution, hypochlorous acid water, sodium chlorite aqueous solution, or chlorous acid water may be used.

  Furthermore, the sodium hypochlorite aqueous solution used in the above embodiment generates chlorine gas or the like by natural decomposition or by decomposition during sterilization. Therefore, in order to ventilate equipment necessary for recovering chlorine gas or the like in the hot water tank 3 other than the sterilization tank 2, the rinsing tank 4, the sodium hypochlorite aqueous solution preparation tank 6, the chemical sterilization apparatus 12, etc. Necessary devices can be provided as appropriate.

  Similarly, hypochlorous acid water and chlorous acid water used in the above-described embodiment generate chlorine gas or the like by natural decomposition or by decomposition during sterilization. For this reason, a device necessary for recovering chlorine gas or the like or a device necessary for ventilation can be appropriately provided in the hot water tank 3, the rinsing tank 4, the chemical sterilization apparatus 12, etc. other than the sterilization tank 2. .

  And you may synthesize | combine sodium hypochlorite aqueous solution using the collect | recovered chlorine gas, and you may supply to the chemical | medical agent sterilizer 12 grade | etc.,.

  In addition, for example, in the above-described embodiment, the hot water used in the hot water tank 3 is drained or sterilized, but these processes may be performed after being used several times for heat shock processing. .

Further, for example, in the above-described embodiment, the prewash tank 1 is provided, but the prewash tank 1 may be omitted.
Moreover, in 7th Embodiment-9th Embodiment, the waste_water | drain from the sterilization tank 2 and the rinse tank 4 is discharge | released outside, after cold-heat is collect | recovered as needed. However, this water may be returned to the water supply source and reused.

  Furthermore, the vegetables to be sterilized are not limited to cut vegetables, and may be uncut vegetables.

2 Sterilization tank (sterilization equipment)
3 Hot water tank (heat shock device)
4 Rinse tank (cooling device)
6 Sodium hypochlorite aqueous solution preparation tank 7 Heating device 9 Heat sterilization device (hot water treatment device)
10 Filtration equipment (hot water treatment equipment)
11 UV sterilizer (hot water treatment equipment)
12 Chemical sterilization equipment (hot water treatment equipment)
13 Chemical tank 14 Heat pump 15 Heat exchanger 17 Hypochlorous acid water preparation tank 18 Cooling tank 100-1400 Sterilization system

Claims (6)

In the sterilizer, a sterilization step of sterilizing vegetables by bringing the vegetables into contact with a chlorine-based disinfectant;
The heat shock apparatus WHEREIN: The heat shock process which makes the heat-shock process contact the vegetable sterilized in the said sterilization process with warm water, The sterilized vegetable production method characterized by the above-mentioned.   The pasteurized vegetable according to claim 1, wherein the sterilization step is performed by using any one of an aqueous sodium hypochlorite solution, an aqueous hypochlorite solution, an aqueous sodium chlorite solution, and an aqueous chlorite solution. Production method. In the heat shock device,
The method for producing sterilized vegetables according to claim 1 or 2, wherein the heat shock treatment is performed by bringing the vegetables sterilized in the sterilization step into contact with hot water of 40 ° C or higher and 60 ° C or lower.   The pasteurized vegetable according to any one of claims 1 to 3, further comprising a cooling step of cooling the vegetable that has been subjected to heat shock processing in the heat shock step using a cooling device. Production method.   The method for producing sterilized vegetables according to any one of claims 1 to 4, wherein the vegetables are leafy vegetables.   The production of sterilized vegetables according to any one of claims 1 to 5, further comprising a hot water treatment step of sterilizing used hot water discharged from the heat shock device using a hot water treatment device. Method.

Images