JP3763658B2 - How to store vegetables - Google Patents

Description

【００１８】
表１より、野菜を従来法の次亜塩素酸塩溶液で処理するのに比べ、亜塩素酸塩溶液で処理する方が保存性が格段と向上することが理解できる。
【００１９】
【試験例】
試験例２（水洗の有無の比較）
下記の６種のサンプルを用意した。
テスト区１
試験例１のテスト区１のサンプル（２００ｐｐｍ亜塩素酸塩処理、水洗せず）テスト区２
試験例１のテスト区２のサンプル（５００ｐｐｍ亜塩素酸塩処理、水洗せず）対照区１
テスト区１と同じカット野菜を２００ｐｐｍ亜塩素酸ソーダ水溶液溶液中に５分間浸漬した後、取り出して水洗し、これをテスト区１と同じ条件で水切りしたもの。
対照区２
テスト区１と同じカット野菜を５００ｐｐｍの亜塩素酸ソーダ水溶液溶液中に５分間浸漬した後、溶液中から取り出し、水洗をし、これをテスト区１と同じ条件で水切りしたもの。
比較区１
試験例１の対照区１のサンプル（２００ｐｐｍ次亜塩素酸溶液処理、水洗せず）
比較区２
テスト区１と同じカット野菜を２００ｐｐｍ次亜塩素酸ソーダ溶液中に５分間浸漬した後、取り出して水洗し、これをテスト区１と同じ条件で水切りしたもの。
【００２０】
次に、各サンプルについて試験例１と同じ試験をしたところ、表２の結果が得られた。尚、各サンプルについて一般生菌数の他、大腸菌群の菌数も測定してみたが、一般生菌数と同様の傾向がみられた。
【００２１】
【表２】

【００２２】
表２より、野菜を次亜塩素酸塩溶液で処理した場合、その後に水洗すると野菜の保存性が僅かに向上するのに対して、亜塩素酸塩溶液で処理した場合には、その後水洗しないようにすると保存性が格段と向上することが理解できる。
【００２３】
【発明の効果】
本発明は、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、これを保存してなるので従来の次亜塩素酸塩溶液での処理法によるものと比べて野菜を長期間保存できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for preserving vegetables.
[0002]
[Prior art]
Cup vegetable salads and cut vegetables are prone to spoilage and spoilage, and various ideas have been made in order to preserve them.
As an example, as proposed in Japanese Patent Laid-Open No. 6-46812, it is a common practice to treat vegetables with a sodium hypochlorite solution, then wash them with water and store them.
[0003]
However, according to the above conventional method, although the bacteria adhering to the vegetables are sterilized immediately after the treatment with the sodium hypochlorite solution, the bacteria propagate over time during storage, and the vegetables tend not to last as long as the vegetables expect.
[0004]
[Problems to be solved by the invention]
Then, this invention was made | formed for the purpose of providing the preservation | save method of the vegetable outstanding much conventionally.
[0005]
[Means for Solving the Problems]
In order to achieve the object, the present invention provides:
(1) A method for preserving vegetables characterized by treating vegetables with a chlorite solution, draining them without washing, and preserving these vegetables;
(2) The method for preserving vegetables according to (1), wherein a solution having a chlorite concentration of 25 to 1000 ppm is used.
(3) The method for storing vegetables according to (1) or (2), wherein cut vegetables are used as vegetables,
It consists of
[0006]
The present invention is described in detail below.
In the present invention, "vegetables" refers to fruits and vegetables such as cabbage, salad vegetables, cucumbers, onions, carrots, burdocks, etc., with the inedible parts removed and rounded. This includes not only cut vegetables, but also half-heated vegetables blanched from these raw vegetables, and further heated vegetables boiled and ripened.
“Chlorite” is a salt formed by replacing hydrogen of chlorite with metal, such as sodium chlorite (sodium chlorite), potassium chlorite, etc. It is practical to use the above approved sodium chlorite. The pH of the solution of chlorous acid or a salt thereof does not need to be adjusted.
[0007]
Furthermore, “draining” means removing the liquid material adhering to the vegetables by applying centrifugal force to the vegetables or leaving the vegetables for a while, and “preserving” means putting the vegetables in a container or bag. It means to store at room temperature, chilled or frozen.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
In practicing the present invention, firstly, raw vegetables are prepared. If this vegetable is mud, wash it with water to remove the mud. If there are inedible parts such as stems and dead leaves, remove them with a knife. And this vegetable is used as it is or it carries out favorite processing, such as cut, blanching, and boiled ripening.
[0009]
The vegetable is then treated with a chlorite solution. As a method of this treatment, chlorite is applied to the surface of the vegetable such as immersing the vegetable in a chlorite solution, washing the vegetable with the chlorite solution, or spraying the chlorite solution on the vegetable. A means for attaching the solution may be applied.
The concentration of chlorite in the solution used here is 25 to 1000 ppm, preferably 100 to 600 ppm. If the concentration is too low, the preservation effect of the vegetable is lost. On the other hand, if the concentration is too high, the preservation effect is present, but excess chlorite tends to remain in the vegetable.
[0010]
Next, the processed vegetables are drained without being washed with water. The vegetable can be easily drained by centrifuging the vegetable or leaving the vegetable on the colander for about 30 minutes.
The reason for not washing with water here is that, when the vegetables are washed with water, the chlorite adhering to the vegetables is completely removed, and as shown in later test examples, the preservation effect of the vegetables is reduced. .
[0011]
Finally, the drained vegetables are stored in containers and bags. Although there is no restriction | limiting in particular in storage temperature, if preserve | saved at about 4-15 degreeC, the fresh state of a vegetable will be maintained easily.
[0012]
[Action]
In the present invention, since the vegetables are first treated with the chlorite solution, the bacteria attached to the vegetables are sterilized. Next, the vegetables are drained without being washed with water and stored, so that the chlorite slightly adhered to the vegetables suppresses the bacterial enrichment action, whereby the vegetables can be stored for a long time.
[0013]
Examples of the present invention and test examples will be described below.
【Example】
Example 1
The cabbage cut into 5 mm squares was immersed in a 200 ppm sodium chlorite solution for 5 minutes, then removed from the solution, and drained through a centrifuge (50 G for 0.5 minute).
Each 200 g of this cut cabbage was filled and sealed in a synthetic resin bag having a gas barrier property to obtain a cut vegetable for chilled distribution.
[0014]
Example 2
Salad vegetables from which the core was cut from the leaves were cut into a size of about 4 cm on a side, and this was washed with a 300 ppm sodium chlorite solution for 3 minutes.
The salad vegetables were drained using a centrifuge in the same manner as in Example 1, and 100 g each was filled and sealed in a synthetic resin container to obtain a cup vegetable salad.
[0015]
[Test example]
Test Example 1 (Comparison of treatment between chlorite and hypochlorite)
The following four types of samples were prepared.
Test zone 1
A cut lettuce cut to a size of about 4 cm on one side was immersed in a 200 ppm sodium chlorite solution for 5 minutes, then taken out and drained using a centrifuge (50 G for 0.5 minute).
Test zone 2
Other than using 500 ppm sodium chlorite solution, the same cut lettuce as in test group 1 was used and the same treatment as in test group 1 was performed.
Control district 1
What was obtained by using the same cut lettuce as in test group 1 and using the same treatment as in test group 1, except that 200 ppm sodium hypochlorite solution was used instead of sodium chlorite solution.
Control district 2
The sample was obtained by using the same cut lettuce as in Test Group 1 and using the same treatment as in Test Group 1, except that a 500 ppm sodium hypochlorite solution was used instead of the sodium chlorite solution.
[0016]
Next, after measuring the number of general viable bacteria for each sample, each sample is packed in a bag made of a synthetic resin sheet and stored in a 10 ° C. thermostatic chamber. After 3 days, 7 days, and 10 days after storage. When the general viable count of each sample was measured, the results shown in Table 1 were obtained. For each sample, the number of bacteria in the coliform group was also measured, and the same tendency as the number of general viable bacteria was observed.
[0017]
[Table 1]

[0018]
From Table 1, it can be understood that the preservability is significantly improved when the vegetable is treated with the hypochlorite solution of the conventional method, compared with the treatment with the hypochlorite solution.
[0019]
[Test example]
Test Example 2 (Comparison of presence or absence of washing)
The following six types of samples were prepared.
Test zone 1
Sample of Test Group 1 of Test Example 1 (200 ppm chlorite treatment, not washed with water) Test Group 2
Sample of Test Group 2 of Test Example 1 (500 ppm chlorite treatment, not washed with water) Control Group 1
The same cut vegetables as in test group 1 were immersed in a 200 ppm sodium chlorite aqueous solution for 5 minutes, then taken out, washed with water, and drained under the same conditions as in test group 1.
Control district 2
The same cut vegetables as in test group 1 were immersed in a 500 ppm sodium chlorite aqueous solution for 5 minutes, then taken out of the solution, washed with water, and drained under the same conditions as in test group 1.
Comparison zone 1
Sample of Control Group 1 of Test Example 1 (200 ppm hypochlorous acid solution treatment, not washed with water)
Comparison Zone 2
The same cut vegetable as in test group 1 was immersed in a 200 ppm sodium hypochlorite solution for 5 minutes, then taken out, washed with water, and drained under the same conditions as in test group 1.
[0020]
Next, when the same test as Test Example 1 was performed for each sample, the results shown in Table 2 were obtained. In addition to the general viable count, the number of coliform bacteria was also measured for each sample, and the same tendency as the general viable count was observed.
[0021]
[Table 2]

[0022]
From Table 2, when the vegetables were treated with a hypochlorite solution, the preservability of the vegetables was slightly improved when washed with water, whereas when treated with a chlorite solution, the vegetables were not washed with water thereafter. By doing so, it can be understood that the storage stability is remarkably improved.
[0023]
【The invention's effect】
The present invention treats vegetables with a chlorite solution and then drains them without rinsing and preserves them, so that the vegetables can be treated for a long period of time compared to the conventional treatment with a hypochlorite solution. Can be saved.

Claims (3)

A method for preserving vegetables, comprising treating the vegetables with a chlorite solution, draining them without washing them, and preserving the vegetables. The method for preserving vegetables according to claim 1, wherein a solution having a concentration of chlorite of 25 to 1000 ppm is used. The method for preserving vegetables according to claim 1 or 2, wherein cut vegetables are used as the vegetables.