JP2016101125A - Production method of packed leaf vegetable - Google Patents
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- JP2016101125A JP2016101125A JP2014241520A JP2014241520A JP2016101125A JP 2016101125 A JP2016101125 A JP 2016101125A JP 2014241520 A JP2014241520 A JP 2014241520A JP 2014241520 A JP2014241520 A JP 2014241520A JP 2016101125 A JP2016101125 A JP 2016101125A
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- 235000021384 green leafy vegetables Nutrition 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 235000013311 vegetables Nutrition 0.000 claims abstract description 69
- 150000007524 organic acids Chemical class 0.000 claims abstract description 38
- 239000012266 salt solution Substances 0.000 claims abstract description 38
- 239000012670 alkaline solution Substances 0.000 claims abstract description 35
- -1 organic acid salt Chemical class 0.000 claims abstract description 28
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 14
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 14
- 210000003278 egg shell Anatomy 0.000 claims abstract description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000011575 calcium Substances 0.000 claims abstract description 11
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 11
- 238000005406 washing Methods 0.000 claims description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 25
- 235000019634 flavors Nutrition 0.000 abstract description 25
- 239000007788 liquid Substances 0.000 abstract description 16
- 239000000243 solution Substances 0.000 abstract description 12
- 238000004140 cleaning Methods 0.000 abstract description 8
- 238000000034 method Methods 0.000 description 31
- 238000003860 storage Methods 0.000 description 15
- 238000007654 immersion Methods 0.000 description 13
- 238000005520 cutting process Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 240000007124 Brassica oleracea Species 0.000 description 5
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 5
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 5
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 5
- 240000008415 Lactuca sativa Species 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 239000004743 Polypropylene Substances 0.000 description 4
- 229910001873 dinitrogen Inorganic materials 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000013505 freshwater Substances 0.000 description 4
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 229920001155 polypropylene Polymers 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 235000003228 Lactuca sativa Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000007294 Brassica nipposinica Nutrition 0.000 description 1
- 241000342995 Brassica rapa subsp. nipposinica Species 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 159000000021 acetate salts Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 229910001919 chlorite Inorganic materials 0.000 description 1
- 229910052619 chlorite group Inorganic materials 0.000 description 1
- QBWCMBCROVPCKQ-UHFFFAOYSA-N chlorous acid Chemical compound OCl=O QBWCMBCROVPCKQ-UHFFFAOYSA-N 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920000139 polyethylene terephthalate Polymers 0.000 description 1
- 239000005020 polyethylene terephthalate Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 229920005992 thermoplastic resin Polymers 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
本発明は、保存後においても野菜本来の風味が維持された容器詰め葉野菜の製造方法に関する。 The present invention relates to a method for producing container-packed leafy vegetables in which the original flavor of vegetables is maintained even after storage.
キャベツやベビーリーフ等の葉野菜がポリプロピレン製袋に窒素ガスと共に密封した容器詰め葉野菜が、スーパーマーケットの生鮮野菜売り場で広く販売されている。
このような容器詰め葉野菜の工業的製造方法としては、例えば、喫食前の野菜を次亜塩素酸ソーダ溶液で洗浄し、次いで水洗いの後、酢酸溶液で洗浄する方法（特許文献１）、喫食前の野菜を亜塩素酸塩溶液で処理した後水洗せずに水切りし、そのまま保存する方法（特許文献２）、喫食前の野菜を、次亜塩素酸塩水溶液等の殺菌液に浸漬して一次殺菌処理した後、スライサーで喫食サイズにカットし、続いて、次亜塩素酸塩水溶液よりも弱い殺菌力を有する殺菌液に浸漬して二次殺菌処理し、水洗し、そして遠心分離装置で水切りする方法（特許文献３）等が提案されている。
Container-packed leafy vegetables in which leafy vegetables such as cabbage and baby leaves are sealed together with nitrogen gas in polypropylene bags are widely sold at the supermarket's fresh vegetable counter.
As an industrial production method of such container-packed leafy vegetables, for example, a method of washing vegetables before eating with a sodium hypochlorite solution, then washing with water and then washing with an acetic acid solution (Patent Document 1), eating After treating the previous vegetable with a chlorite solution, draining it without rinsing and storing it as it is (Patent Document 2), immersing the vegetable before eating in a sterilizing solution such as a hypochlorite aqueous solution After the primary sterilization treatment, it is cut into eating size with a slicer, then dipped in a sterilization solution having a weaker sterilization power than hypochlorite aqueous solution, secondary sterilization treatment, washed with water, and centrifuged A method for draining water (Patent Document 3) has been proposed.
ところで、特許文献１〜３の方法で製造された容器詰め葉野菜の場合、菌数の面では良好な保存性を示すものの、野菜本来の風味が低減するといった問題があった。このため、保存後であっても野菜本来の風味を有する容器詰め葉野菜を工業的に製造することが求められていた。 By the way, in the case of the container stuffed vegetable manufactured by the method of patent documents 1-3, although the preservation | save property was favorable in terms of the number of bacteria, there existed a problem that the original flavor of vegetables reduced. For this reason, even after storage, it has been required to industrially produce container-packed leafy vegetables having the original flavor of vegetables.
そこで、本発明は、保存後においても野菜本来の風味が維持された容器詰め葉野菜の製造方法を提供することである。 Then, this invention is providing the manufacturing method of the container stuffed leaf vegetable in which the original flavor of the vegetable was maintained after the preservation | save.
本発明者らは、上記問題を解決するため鋭意研究を行った結果、葉野菜に対し、特定成分を含む２種類の異なる処理液を接液させた後、洗浄して容器詰めするならば、得られた葉野菜は、保存後においても野菜本来の風味が維持されることを見出し、本発明を完成させた。 As a result of diligent research to solve the above problems, the present inventors made contact with two different treatment liquids containing specific components for leaf vegetables, and then washed and packed into containers. The obtained leafy vegetables were found to maintain their original flavor even after storage, and the present invention was completed.
すなわち、本発明は、
（１）葉野菜に対して有機酸塩溶液で接液処理を施す工程、及びアルカリ性溶液で接液処理を施す工程、
次いで、得られた接液処理済み葉野菜に対して洗浄処理を施す工程を有し、
前記有機酸塩溶液は、有機酸塩を０．０１％以上５％以下含有し、
前記アルカリ性溶液は、卵殻焼成カルシウムを含有しｐＨ９〜１３である、
容器詰め葉野菜の製造方法、
（２）（１）記載の容器詰め葉野菜の製造方法において、
前記有機酸塩が、酢酸塩、クエン酸塩、フマル酸塩から選択される少なくとも一種以上である、
容器詰め葉野菜の製造方法、
である。
That is, the present invention
(1) A step of subjecting a leaf vegetable to a liquid contact treatment with an organic acid salt solution, and a step of subjecting a leaf vegetable to a liquid contact treatment with an alkaline solution,
Next, it has a step of performing a washing treatment on the obtained wetted leaf vegetables,
The organic acid salt solution contains 0.01% to 5% of an organic acid salt,
The alkaline solution contains eggshell calcined calcium and has a pH of 9 to 13.
Manufacturing method of stuffed leaf vegetables,
(2) In the method for producing a container-stuffed leaf vegetable according to (1),
The organic acid salt is at least one selected from acetate, citrate and fumarate.
Manufacturing method of stuffed leaf vegetables,
It is.
本発明によれば、保存後においても野菜本来の風味が維持される容器詰め葉野菜を提供することができる。したがって、特に、コンビニエンスストアやスーパーマーケット等の惣菜等として販売するために、食品工業的に大量生産される葉野菜製品の需要拡大が期待される。 According to the present invention, it is possible to provide a container-packed leafy vegetable that maintains the original flavor of the vegetable even after storage. Therefore, in particular, demand for leaf vegetable products that are mass-produced in the food industry is expected to be sold as side dishes etc. in convenience stores and supermarkets.
以下、本発明の容器詰め葉野菜の製造方法を詳述する。なお、本発明において「％」は「質量％」を意味する。 Hereinafter, the manufacturing method of the container stuffed leaf vegetable of this invention is explained in full detail. In the present invention, “%” means “mass%”.
＜容器詰め葉野菜＞
本発明の容器詰め葉野菜は、必要により喫食サイズにカットされた葉野菜が容器詰めされたものであり、容器を開封するだけで葉野菜をサラダ等の料理食材として簡便に喫食できるようしたものである。
ここで、葉野菜としては、特に制限はないが、例えば、キャベツ、レタス、サラダ菜、水菜、ホウレン草、種々のベビーリーフ等が挙げられる。中でも、キャベツ、レタス等の葉野菜は、保存後においても野菜本来の風味が維持された容器詰め葉野菜を得る本発明の効果が得られやすく好ましい。
<Contained leaf vegetables>
The container-packed leafy vegetables of the present invention are packed with leafy vegetables cut to the size of eating if necessary, and can be easily eaten as cooking ingredients such as salad by simply opening the container. It is.
Here, the leaf vegetables are not particularly limited, and examples thereof include cabbage, lettuce, salad vegetables, mizuna, spinach, and various baby leaves. Among them, leafy vegetables such as cabbage and lettuce are preferable because the effects of the present invention for obtaining a container-packed leafy vegetable that maintains the original flavor of the vegetable even after storage can be easily obtained.
＜本発明の特徴＞
本発明の容器詰め葉野菜の製造方法は、葉野菜に対して有機酸塩溶液で接液処理を施す工程、及びアルカリ性溶液で接液処理を施す工程、次いで、得られた接液処理済み葉野菜に対して洗浄処理を施す工程を有し、前記有機酸塩溶液は、有機酸塩を０．０１％以上５％以下含有し、前記アルカリ性溶液は、卵殻焼成カルシウムを含有しｐＨ９〜１３であることを特徴とする。
これにより、保存後においても野菜本来の風味が維持された容器詰め葉野菜を製することができる。
<Features of the present invention>
The method for producing container-packed leafy vegetables of the present invention includes a step of subjecting leafy vegetables to a liquid contact treatment with an organic acid salt solution, a step of subjecting the leafy vegetables to a liquid contact treatment with an alkaline solution, and then the resulting wetted leaves The organic acid salt solution contains 0.01% to 5% of an organic acid salt, and the alkaline solution contains eggshell calcined calcium and has a pH of 9 to 13. It is characterized by being.
Thereby, the container stuffed leaf vegetable by which the original flavor of the vegetable was maintained after preservation | save can be manufactured.
＜有機酸塩溶液及びアルカリ性溶液による接液処理工程＞
本発明の製造方法は、葉野菜に対して有機酸塩溶液で接液処理、及びアルカリ性溶液で接液処理を施すが、これら有機酸塩溶液及びアルカリ性溶液で接液処理を施す順序に特に制限はなく、これら２液により葉野菜が接液処理されればよい。
これら２液で接液処理を施さずいずれか一方のみであると、保存後においても野菜本来の風味が維持された容器詰め葉野菜を得られ難い。
葉野菜を接液処理する方法は、特に制限はなく、一般的な食品加工で採用されている方法により行うことができる。このような方法としては、例えば、これらの溶液に葉野菜を浸漬して接液させる方法や、葉野菜に噴霧して接液させる方法が挙げられる。接液処理する時間は、接液処理方法によっても異なるが、葉野菜に充分に溶液を接触させる点から、３分以上とすればよく、５分以上とするとさらによい。また、接液処理する時間は、あまり長すぎると葉野菜の風味がかえって悪くなる場合があるため、６０分以下とすればよく、３０分以下とするとさらによい。
<Wetted contact process with organic acid salt solution and alkaline solution>
In the production method of the present invention, leaf vegetables are wetted with an organic acid salt solution and wetted with an alkaline solution, but the order of the wetted water with these organic acid salt solution and alkaline solution is particularly limited. However, the leaf vegetables may be wetted with these two liquids.
If only one of these two liquids is not wetted, it is difficult to obtain a container-packed leafy vegetable that maintains the original flavor of the vegetable even after storage.
There is no restriction | limiting in particular in the method of liquid-treating a leaf vegetable, It can carry out by the method employ | adopted by general food processing. Examples of such a method include a method in which leaf vegetables are immersed in these solutions and in contact with the solution, and a method in which leaf vegetables are sprayed into contact with the solutions. Although the time for the liquid contact treatment varies depending on the liquid contact treatment method, it may be 3 minutes or more from the point of sufficiently bringing the solution into contact with the leafy vegetables, and more preferably 5 minutes or more. Moreover, since the flavor of leafy vegetables may be deteriorated when the liquid contact time is too long, it may be 60 minutes or less, and more preferably 30 minutes or less.
＜有機酸塩溶液＞
本発明の有機酸塩溶液は、有機酸塩を溶解させたものであり、用いる有機酸塩としては、酢酸塩、クエン酸塩、フマル酸塩から選択される少なくとも一種以上であるとよい。
<Organic acid salt solution>
The organic acid salt solution of the present invention is obtained by dissolving an organic acid salt, and the organic acid salt to be used may be at least one selected from acetate, citrate and fumarate.
＜有機酸塩溶液の有機酸塩濃度＞
前記有機酸塩溶液は、有機酸塩を０．０１％以上５％以下含有する。有機酸塩溶液に含有する有機酸塩が前記範囲よりも少ない場合は、保存中に一般生菌数等が増加し、その結果、野菜本来の風味が得られないおそれがある。
一方、有機酸塩溶液に含有する有機酸塩が前記範囲よりも多い場合は、有機酸塩溶液への浸漬時に、葉野菜がダメージを受けるためか、保存後の葉野菜は、野菜本来の風味が得られないおそれがある。
<Organic acid salt concentration of organic acid salt solution>
The organic acid salt solution contains 0.01% to 5% of an organic acid salt. When the organic acid salt contained in the organic acid salt solution is less than the above range, the number of general viable bacteria increases during storage, and as a result, the original flavor of vegetables may not be obtained.
On the other hand, when the organic acid salt contained in the organic acid salt solution is larger than the above range, the leaf vegetable after storage may be damaged when immersed in the organic acid salt solution. May not be obtained.
＜アルカリ性溶液＞
本発明のアルカリ性溶液は、ｐＨ９〜１３に調整されたものである。アルカリ性溶液のｐＨが前記範囲よりも低い場合は、保存中に一般生菌数等が増加し、その結果、野菜本来の風味が得られないおそれがある。一方、アルカリ性溶液のｐＨが前記範囲よりも高い場合は、アルカリ性溶液への浸漬時に、葉野菜がダメージを受けるからか、保存後の葉野菜は、野菜本来の風味が得られないおそれがある。
<Alkaline solution>
The alkaline solution of the present invention is adjusted to pH 9-13. When the pH of the alkaline solution is lower than the above range, the number of general viable bacteria may increase during storage, and as a result, the original flavor of vegetables may not be obtained. On the other hand, when the pH of the alkaline solution is higher than the above range, the leaf vegetable after storage may not obtain the original flavor of the vegetable because the leaf vegetable is damaged when immersed in the alkaline solution.
＜卵殻焼成カルシウム＞
本発明の前記アルカリ性溶液には、卵殻焼成カルシウムを含有する。卵殻焼成カルシウムは、鳥類一般の卵殻を割卵して卵黄と卵白を取り出し、洗浄、乾燥させて粉末状や顆粒状に加工し焼成したものであり、通常食品に用いられているものであればよい。卵殻焼成カルシウムは、天然成分由来で安全性も高く、葉野菜の風味を損なわず好ましい。
<Egg shell calcined calcium>
The alkaline solution of the present invention contains eggshell calcined calcium. Eggshell calcined calcium is obtained by breaking a normal eggshell, removing egg yolk and egg white, washing, drying, processing into powder or granule, and firing, as long as it is normally used for food Good. Egg shell calcined calcium is preferable because it is derived from natural ingredients and has high safety and does not impair the flavor of leafy vegetables.
＜有機酸塩溶液及びアルカリ性溶液に含まれるその他の成分＞
前記有機酸塩溶液及びアルカリ性溶液には、本発明の効果を損なわない範囲で、その他の成分を含有させることができる。このような成分としては、ｐＨ調整剤、酸化防止剤等が挙げられる。
<Other components contained in organic acid salt solution and alkaline solution>
The organic acid salt solution and the alkaline solution can contain other components as long as the effects of the present invention are not impaired. Examples of such components include pH adjusters and antioxidants.
＜洗浄処理工程＞
本発明の容器詰め葉野菜の製造方法においては、上述の接液処理済み葉野菜に対して洗浄処理を施す工程を有する。洗浄の方法は常法により行えばよく、有機酸塩溶液やアルカリ性液が葉野菜表面から洗い流されるように、清水等を用いて浸漬や噴霧処理をするとよい。洗浄処理時間は、充分に洗浄する点から、３分以上とすればよく、５分以上とするとさらによい。また、洗浄処理する時間は、あまり長すぎると葉野菜の風味がかえって悪くなる場合があるため、６０分以下とすればよく、３０分以下とするとさらによい。
<Washing process>
In the manufacturing method of the container stuffed leaf vegetable of this invention, it has the process of performing a washing process with respect to the above-mentioned wetted leaf vegetable. The washing method may be performed by a conventional method, and it is preferable to perform immersion or spray treatment using fresh water or the like so that the organic acid salt solution or the alkaline solution is washed away from the leaf vegetable surface. The cleaning treatment time may be 3 minutes or more from the viewpoint of sufficient cleaning, and more preferably 5 minutes or more. Moreover, since the flavor of leafy vegetables may worsen if the time for washing | cleaning process is too long, what is necessary is just to set it as 60 minutes or less, and it is further better to set it as 30 minutes or less.
＜脱水処理工程＞
本発明容器詰め葉野菜の製造方法においては、上述の洗浄処理工程の後に脱水工程を行ってもよい。脱水処理工程は常法により脱水機等を用いて行えばよい。
<Dehydration process>
In the manufacturing method of this invention container stuffed leaf vegetable, you may perform a dehydration process after the above-mentioned washing | cleaning process process. What is necessary is just to perform a dehydration process process using a dehydrator etc. by a conventional method.
＜カット処理工程＞
本発明の容器詰め葉野菜の製造方法においては、必要により、喫食サイズにカットするカット工程を有することができる。
カット工程は製造工程のどの段階で行ってもよく、例えば、上述した有機酸塩溶液及びアルカリ性溶液による接液処理工程と洗浄工程の間に行う方法、有機酸塩溶液及びアルカリ性溶液のいずれか一方の溶液の接液処理が終わった後、他方の溶液による接液処理を行う前に行う方法、あるいは、有機酸塩溶液及びアルカリ性溶液による接液処理工程と洗浄工程とが終わった後に行う方法等が挙げられる。
喫食サイズにカットする方法は特に限定されず、例えば、スライサー等を用いて千切り、短冊切り、銀杏切り、拍子切り、輪切り等のカット態様や、手による「ちぎり」などをあげることができる。大きさとしては、幅０．２〜５．０ｍｍの千切り、又は１〜８ｃｍの角切りとしたものが、消費者の需要に応える点、食べやすさの点でよい。
<Cut processing step>
In the manufacturing method of the container stuffed leaf vegetable of this invention, it can have the cutting process cut into eating size as needed.
The cutting process may be performed at any stage of the manufacturing process. For example, any one of the above-described method of performing the contact process with the organic acid salt solution and the alkaline solution and the washing process, the organic acid salt solution, and the alkaline solution. A method that is performed after the liquid contact treatment of one solution is completed and before the liquid contact treatment with the other solution is performed, or a method that is performed after the liquid contact treatment step and the cleaning step with the organic acid salt solution and the alkaline solution are completed. Is mentioned.
The method of cutting to the eating size is not particularly limited, and examples thereof include a cutting mode such as shredding, strip cutting, ginkgo cutting, beat cutting, and round cutting using a slicer and the like, and “handing” by hand. As for the size, a cut piece having a width of 0.2 to 5.0 mm, or a cut piece having a width of 1 to 8 cm may be sufficient in terms of meeting consumer demand and ease of eating.
＜容器詰め工程＞
上述の処理を施した葉野菜を容器詰めする方法は特に制限はなく、常法により行えばよい。容器詰めに用いる包装容器としては、例えば、ポリエチレン、ポリプロピレン、ポリエチレンテレフタレート等の熱可塑性樹脂で製造された袋型、カップ型、ボール型などの種々の形状の食品包装容器で、葉野菜を密封できるものが好ましい。なお、葉野菜は、上述の包装容器に窒素ガス等の不活性ガスと共に充填密封してもよい。これにより、容器詰め葉野菜の保管中の鮮度の劣化をさらに抑制できる。
<Container packing process>
There is no restriction | limiting in particular in the method of packaging the leaf vegetables which gave the above-mentioned process, What is necessary is just to perform by a conventional method. As packaging containers used for container packing, leaf vegetables can be sealed with food packaging containers of various shapes such as bag-type, cup-type, and ball-type manufactured with thermoplastic resins such as polyethylene, polypropylene, and polyethylene terephthalate. Those are preferred. In addition, leaf vegetables may be filled and sealed together with an inert gas such as nitrogen gas in the packaging container described above. Thereby, the deterioration of the freshness during storage of container stuffed leaf vegetables can further be suppressed.
次に、本発明を実施例、比較例及び試験例に基づき、更に説明する。 Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.
［実施例１］
＜有機酸塩溶液への浸漬＞
不可食部を取り除き水洗した葉野菜（キャベツ）１０ｋｇを、有機酸塩（酢酸塩）を０．１％含有した有機酸塩水溶液に５分間浸漬した。次いで、前記有機酸塩水溶液に浸漬した葉野菜を清水で水洗し、水切りしたのち８ｍｍ巾にカットした。
[Example 1]
<Immersion in organic acid salt solution>
10 kg of leaf vegetables (cabbage) washed with water after removing the inedible portion was immersed in an organic acid salt aqueous solution containing 0.1% of an organic acid salt (acetate) for 5 minutes. Next, the leaf vegetable immersed in the organic acid salt aqueous solution was washed with fresh water, drained, and then cut into a width of 8 mm.
＜アルカリ性溶液への浸漬＞
カットした葉野菜は、次いで卵殻焼成カルシウムを含有したｐＨ１２のアルカリ性溶液に５分間浸漬した。
<Immersion in alkaline solution>
The cut leafy vegetables were then immersed for 5 minutes in an alkaline solution of pH 12 containing calcined eggshell calcium.
＜洗浄処理＞
前記アルカリ性溶液に浸漬した葉野菜は、次いで清水を用いて洗浄処理した。
洗浄処理したカット葉野菜は、脱水（処理条件１１００ｒｐｍ、１分）し、１００ｇを延伸ポリプロピレン製袋に窒素ガスとともに入れ、袋の開口部をヒートシールすることにより、容器詰め葉野菜を得た。
<Cleaning process>
The leafy vegetables immersed in the alkaline solution were then washed with fresh water.
The cut leafy vegetables subjected to the washing treatment were dehydrated (treatment conditions 1100 rpm, 1 minute), 100 g was placed in a stretched polypropylene bag together with nitrogen gas, and the opening of the bag was heat sealed to obtain a container-packed leafy vegetable.
［比較例１］
実施例１の＜有機酸塩溶液への浸漬＞において、有機酸塩溶液の有機酸塩含有量を７％に変更する以外は、実施例１と同様に容器詰め葉野菜を製造した。
[Comparative Example 1]
A container-packed leaf vegetable was produced in the same manner as in Example 1 except that the organic acid salt content of the organic acid salt solution was changed to 7% in <immersion in organic acid salt solution> in Example 1.
［比較例２］
実施例１の＜アルカリ性溶液への浸漬＞において、卵殻焼成カルシウム含有水溶液をｐＨ１４に変更する以外は、実施例１と同様に容器詰め葉野菜を製造した。
[Comparative Example 2]
A container-packed leafy vegetable was produced in the same manner as in Example 1 except that the eggshell-baked calcium-containing aqueous solution was changed to pH 14 in <immersion in alkaline solution> in Example 1.
［試験例１］
実施例１及び比較例１〜２により得られた容器詰め葉野菜について、１０℃で３日間保存後の野菜の風味を下記の基準により評価した。結果を表１に示す。
[Test Example 1]
About the container stuffed leaf vegetable obtained by Example 1 and Comparative Examples 1-2, the flavor of the vegetable after a 3-day preservation | save at 10 degreeC was evaluated by the following reference | standard. The results are shown in Table 1.
＜葉野菜の風味の評価基準＞
○：野菜本来の風味が維持されており、大変好ましい。
△：野菜本来の風味がやや低減しているが許容できる範囲であり好ましい。
×：野菜本来の風味が低減している。
<Evaluation criteria for flavor of leaf vegetables>
○: The original flavor of vegetables is maintained, which is very preferable.
(Triangle | delta): Although the original flavor of vegetables is reducing somewhat, it is an acceptable range and preferable.
X: The original flavor of vegetables is reduced.
［表１］より、有機酸塩を０．０１％以上５％以下含有する有機酸塩溶液、および、卵殻焼成カルシウムを含有するｐＨ９〜１３のアルカリ性溶液で接液処理を施す工程、次いで、得られた接液処理済葉野菜に対して洗浄処理を施す工程とする場合には、保存後においても野菜本来の風味が維持されていることがわかる。
一方、＜有機酸塩溶液への浸漬＞において、有機酸塩溶液の有機酸塩含有量が７％であった比較例１、＜アルカリ性溶液への浸漬＞において、アルカリ性溶液のｐＨが１４であった比較例２の容器詰め葉野菜は、保存後の野菜本来の風味が低減しているものであった。
From [Table 1], a step of subjecting the organic acid salt solution to an organic acid salt solution containing 0.01% or more and 5% or less of the organic acid salt and a pH 9 to 13 alkaline solution containing the calcined calcium of eggshell, and then obtaining When it is set as the process of performing the washing process with respect to the obtained wetted leaf vegetables, it turns out that the original flavor of vegetables is maintained after storage.
On the other hand, in <Immersion in organic acid salt solution>, the pH of the alkaline solution was 14 in Comparative Example 1, <Immersion in alkaline solution> in which the organic acid salt content of the organic acid salt solution was 7%. In addition, the container-packed leafy vegetables of Comparative Example 2 had a reduced original flavor of the vegetables after storage.
［実施例２］
実施例１の＜有機酸塩溶液への浸漬＞において、有機酸塩溶液の有機酸塩含有量を１％に変更する以外は、実施例１と同様に容器詰め葉野菜を得た。
[Example 2]
A container-packed leafy vegetable was obtained in the same manner as in Example 1 except that the organic acid salt content of the organic acid salt solution was changed to 1% in <immersion in organic acid salt solution> in Example 1.
［実施例３］
実施例１の＜有機酸塩溶液への浸漬＞において、有機酸塩の種類をクエン酸塩に変更する以外は、実施例１と同様に容器詰め葉野菜を得た。
[Example 3]
In <immersion in organic acid salt solution> in Example 1, a container-packed leafy vegetable was obtained in the same manner as in Example 1 except that the type of organic acid salt was changed to citrate.
［実施例４］
実施例１の＜有機酸塩溶液への浸漬＞において、有機酸塩の種類をフマル酸塩に変更する以外は、実施例１と同様に容器詰め葉野菜を得た。
[Example 4]
In <immersion in organic acid salt solution> in Example 1, a container-packed leafy vegetable was obtained in the same manner as in Example 1 except that the type of organic acid salt was changed to fumarate.
［実施例５］
実施例１の＜アルカリ性溶液への浸漬＞において、アルカリ性溶液をｐＨ１１に変更する以外は、実施例１と同様に容器詰め葉野菜を得た。
[Example 5]
A container-packed leafy vegetable was obtained in the same manner as in Example 1 except that the alkaline solution was changed to pH 11 in <immersion in alkaline solution> in Example 1.
［実施例６］
実施例１において、葉野菜をレタスに変更し、カットサイズを４ｃｍ角に変更する以外は、実施例１と同様に容器詰め葉野菜を得た。
[Example 6]
In Example 1, container-packed leafy vegetables were obtained in the same manner as in Example 1 except that leafy vegetables were changed to lettuce and the cut size was changed to 4 cm square.
［実施例７］
実施例１において、葉野菜をベビーリーフに変更し、カットを行わない以外は、実施例１と同様に容器詰め葉野菜を得た。
[Example 7]
In Example 1, the leafy vegetables were changed to baby leaves, and the container-packed leafy vegetables were obtained in the same manner as in Example 1 except that the cutting was not performed.
実施例２〜７により得られた容器詰め葉野菜を、試験例１と同様の基準により評価したところ、いずれも保存後に野菜本来の風味が維持されているものであった。 When the container-packed leafy vegetables obtained in Examples 2 to 7 were evaluated according to the same criteria as in Test Example 1, the original flavor of the vegetables was maintained after storage.
［実施例９］
＜アルカリ性溶液への浸漬＞
不可食部を取り除き水洗した葉野菜（キャベツ）１０ｋｇを、卵殻焼成カルシウムを含有したｐＨ１２のアルカリ性溶液に５分間浸漬した。次いで、前記アルカリ性溶液に浸漬した葉野菜を水洗し、脱水したのち８ｍｍ巾にカットした。
[Example 9]
<Immersion in alkaline solution>
10 kg of leafy vegetables (cabbage) washed with water after removing the inedible part was immersed in an alkaline solution of pH 12 containing calcined eggshell for 5 minutes. Next, the leafy vegetables immersed in the alkaline solution were washed with water, dehydrated, and then cut into a width of 8 mm.
＜有機酸塩溶液への浸漬＞
カットした葉野菜は、次いで有機酸塩（酢酸塩）を０．１％含有した有機酸塩溶液に５分間浸漬した。
<Immersion in organic acid salt solution>
The cut leafy vegetables were then immersed in an organic acid salt solution containing 0.1% of an organic acid salt (acetate salt) for 5 minutes.
＜洗浄処理＞
前記有機酸塩溶液に浸漬した葉野菜は、次いで清水を用いて洗浄処理した。
洗浄処理したカット葉野菜は、脱水（処理条件１１００ｒｐｍ、１分）し、１００ｇを延伸ポリプロピレン製袋に窒素ガスとともに入れ、袋の開口部をヒートシールすることにより、容器詰め葉野菜を得た。
<Cleaning process>
The leafy vegetables immersed in the organic acid salt solution were then washed with fresh water.
The cut leafy vegetables subjected to the washing treatment were dehydrated (treatment conditions 1100 rpm, 1 minute), 100 g was placed in a stretched polypropylene bag together with nitrogen gas, and the opening of the bag was heat sealed to obtain a container-packed leafy vegetable.
実施例９により得られた容器詰め葉野菜を、試験例１と同様の基準により評価したところ、保存後においても野菜本来の風味が維持されているものであった。 The container-packed leafy vegetables obtained in Example 9 were evaluated according to the same criteria as in Test Example 1. As a result, the original flavor of the vegetables was maintained even after storage.
Claims (2)
次いで、得られた接液処理済み葉野菜に対して洗浄処理を施す工程を有し、
前記有機酸塩溶液は、有機酸塩を０．０１％以上５％以下含有し、
前記アルカリ性溶液は、卵殻焼成カルシウムを含有しｐＨ９〜１３である、
容器詰め葉野菜の製造方法。 A step of subjecting a leaf vegetable to a wetted treatment with an organic acid salt solution, and a step of subjecting a leaf vegetable to a wetted treatment with an alkaline solution,
Next, it has a step of performing a washing treatment on the obtained wetted leaf vegetables,
The organic acid salt solution contains 0.01% to 5% of an organic acid salt,
The alkaline solution contains eggshell calcined calcium and has a pH of 9 to 13.
A method for producing containerized leafy vegetables.
前記有機酸塩が、酢酸塩、クエン酸塩、フマル酸塩から選択される少なくとも一種以上である、
容器詰め葉野菜の製造方法。 In the manufacturing method of the container stuffed leaf vegetable of Claim 1,
The organic acid salt is at least one selected from acetate, citrate and fumarate.
A method for producing containerized leafy vegetables.
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| JP2021191293A (en) * | 2019-10-16 | 2021-12-16 | カゴメ株式会社 | Method of producing cleaned baby leaves, method of reducing number of bacteria in cleaned baby leaf, and method of producing salad packed in container |
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| JP2021191293A (en) * | 2019-10-16 | 2021-12-16 | カゴメ株式会社 | Method of producing cleaned baby leaves, method of reducing number of bacteria in cleaned baby leaf, and method of producing salad packed in container |
| JP7438641B2 (en) | 2019-10-16 | 2024-02-27 | カゴメ株式会社 | Method for producing washed baby leaves, method for reducing the number of bacteria in washed baby leaves, and method for producing packaged salad |
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