JP4415793B2 - Method for producing cut vegetables - Google Patents

Description

  The present invention relates to a method for producing a cut vegetable having excellent storage stability.

  Radish salad mainly made of shredded radish and Caesars salad mainly made of finely chopped lettuce are widely eaten at home and in restaurants. In order to be able to do so, cut vegetables that have been cut in advance to eat size are packed in plastic bags and plastic containers and marketed.

  By the way, when manufacturing such a cut vegetable, the internal structure of the vegetable and the cutting tool are in contact with each other, and the surface of the internal tissue cut into the cutting tool (hereinafter referred to as a cut surface) is exposed to the air. Bacteria are easy to propagate on the surface. Therefore, the sterilization process is essential for the production of cut vegetables. As a conventional sterilization method for cut vegetables, for example, (1) a method of immersing a cut vegetable cut into a size for eating in a hypochlorite aqueous solution and washing with a dilute acetic acid aqueous solution (Patent Document 1), (2 ) A method of immersing in a chlorite aqueous solution and draining water (Patent Document 2), (3) A method of immersing in a mixed aqueous solution of hypochlorite and chlorite and washing with water (Patent Document 3), etc. are proposed. ing.

Japanese Patent Application No. 6-46812 Japanese Patent Application No. 11-196663 JP 2001-190219 A

  However, in the case of the method described in Patent Document 1, the plant cells are greatly damaged by the sterilization treatment of the hypochlorite aqueous solution, so that the cut surface is easily browned, and as a result, the cut vegetables are not kept for a long time. There is. In the case of the method described in Patent Document 2, damage to plant cells due to the sterilization treatment of the chlorite aqueous solution is smaller than when the hypochlorite aqueous solution is used, but it cannot be said that the sterilization power is high. There is a problem that bacteria are easy to grow on the cut surface and the cut vegetables are not kept for a long time. In the case of the method described in Patent Document 3, the bactericidal power of chlorite can be compensated for by hypochlorite, but because hypochlorite is used that causes great damage to plant cells. As in the case of Patent Document 1, browning of the cut surface is likely to occur, resulting in a problem that the cut vegetables do not last for a long time. Thus, a bactericidal agent having a relatively strong bactericidal power such as a hypochlorite aqueous solution is effective in terms of sterilization, but on the other hand, it damages plant cells, and conversely, Such a relatively weak fungicide is difficult to damage plant cells, but has a problem that it does not have sufficient bactericidal power and consequently cannot improve the shelf life of cut vegetables.

  The present invention is intended to solve the above-mentioned problems of the prior art, and in producing cut vegetables, from the aspect of sterilization of cut vegetables, relatively strong bactericidal power such as hypochlorite aqueous solution. On the other hand, in terms of suppressing damage to plant cells, it is essential to use a bactericidal agent having a relatively weak bactericidal power such as a chlorite aqueous solution. Solves difficult technical problems, can be fully sterilized without damaging cells, and can be kept fresh for a long time, especially for radish salad, which is currently in great demand The purpose is to provide chopped radish.

  As a result of intensive studies to achieve the above-mentioned object, the present inventors have caused the above-described conventional problem to have performed sufficient sterilization treatment on the cut vegetables after being cut into the size for eating. I found out that Therefore, the present inventors have a bactericidal agent having a relatively strong bactericidal power, such as a hypochlorite aqueous solution, for vegetables in a state where the surface area per unit weight is relatively small before cutting into a size for eating. The sterilization process is performed sufficiently, and then the sterilized vegetables are cut into food sizes, and the cut vegetables with a relatively large surface area per unit weight are subchlorinated. By sterilizing with a bactericide with relatively weak bactericidal power such as aqueous acid salt solution, few bacteria that may be mixed during the cutting process are substantially damaged without damaging plant cells. The present inventors have found that it can be sterilized and completed the present invention.

  That is, this invention is the manufacturing method of the cut vegetable cut to the size for eating, Comprising: The 1st sterilization process which performs the 1st sterilization process with respect to the vegetable before cutting to the size for eating, 1st sterilization processing is carried out. Using a bactericidal agent having a weaker bactericidal power than the bactericidal agent used in the first bactericidal treatment with respect to the vegetable after the vegetable cutting process for cutting the cut vegetable into the eating size and the vegetable after cutting into the eating size And a second sterilization step for performing the sterilization treatment. In particular, an embodiment in which this production method is applied to shredded radish is one of the particularly preferred embodiments of the present invention.

  Further, the present invention is a method for producing shredded radish, a first sterilization step for performing a first sterilization treatment on the radish before shredding, a radish shredding step for shredding the first sterilized radish, And a second sterilization step of performing a second sterilization treatment using a bactericidal agent having a weaker sterilizing power than the sterilizing agent used in the first sterilization treatment on the radish cut into pieces. A manufacturing method is provided.

The present invention also provides shredded radish having a specific gravity of 0.80 to 1.00 after storage at 0 to 10 ° C. for 48 hours and a general viable count of less than 1.0 × 10 ⁵ . Such shredded radish can be produced by the method for producing shredded radish described above.

  In the method for producing cut vegetables of the present invention, by performing a sterilization treatment with a disinfectant having a relatively strong sterilizing power on a vegetable having a relatively small surface area per unit weight before being cut into a size for eating. After sufficiently sterilizing, the sterilized vegetables are cut into food sizes, and they have a relatively weak sterilizing power against cut vegetables that have a relatively large surface area per unit weight. Disinfect with the disinfectant you have. For this reason, the cut vegetables obtained by the method for producing cut vegetables according to the present invention have a very narrow surface area that is damaged and are sufficiently sterilized. It becomes. The shredded radish obtained by the method for producing shredded radish, which is a specific embodiment of the method for producing cut vegetables, is also a shredded radish that has little damage and has a long-lasting bacterial growth.

  Hereinafter, the manufacturing method of the cut vegetable cut to the size for eating of this invention is demonstrated for every process.

<First sterilization step>
First, a first sterilization treatment is performed on vegetables before being cut into a size for eating. The purpose of the first sterilization treatment in this step is to sufficiently sterilize the vegetables before being cut into eating size, that is, vegetables with a relatively small surface area while minimizing damage to the plant cells. It is to keep.

  Therefore, in the first sterilization treatment of this step, even if there is a possibility of causing some damage to plant cells, a hypochlorite aqueous solution that exhibits a relatively strong sterilizing power compared to an aqueous chlorite solution, etc. Use bactericides such as chlorous acid generating electrolyte. Among these, an easily available hypochlorite aqueous solution can be preferably used.

  The processing operation of the first sterilization treatment is to bring the sterilizer into contact with the vegetable before being cut into the size for eating. Specifically, the vegetable before being cut into the size for eating is immersed in the liquid sterilizing agent. It can be exemplified by spraying on the vegetables before cutting the liquid fungicide to the size for eating, or placing the vegetables before cutting to the size for eating in the fungicide vapor.

  The processing conditions of the first sterilization treatment can be appropriately determined according to the type of the bactericide to be used, the type of vegetable to be sterilized, and the like. For example, when using a hypochlorite aqueous solution as the sterilizing agent for the first sterilization treatment, the hypochlorite dissolved in water is alkali metal hypochlorite, particularly sodium hypochlorite. It can be preferably used. Further, the hypochlorite concentration in the hypochlorite aqueous solution is too low, the bactericidal effect is not sufficient, and if it is too high, the damage to the plant cells becomes too large, preferably 50 to 500 ppm, more preferably Is set to 100-200 ppm. If the pH in the hypochlorite aqueous solution is too low, the damage to the plant cells is large, and if it is too high, the bactericidal effect becomes insufficient, so it is preferably set to 4 to 10, more preferably 6 to 9. If the temperature at which the vegetables to be sterilized are brought into contact with the hypochlorite aqueous solution is too low, there is a possibility of freezing damage to plant bacteria, and if it is too high, the increase in the number of bacteria and the promotion of browning occur. Is 0 to 10 ° C, more preferably 0 to 5 ° C. Further, if the contact time is too short, the bactericidal effect is insufficient, and if the contact time is too long, damage to the plant cells increases, and therefore, the contact time is preferably 3 to 20 minutes, more preferably 5 to 10 minutes.

  Various additives such as sodium chlorite may be added to the hypochlorite aqueous solution as long as the effects of the present invention are not impaired.

  Although there is no restriction | limiting in particular as a vegetable used as the object of this invention, The vegetable normally eaten as a raw vegetable salad can be used, A radish, lettuce, a cabbage, a carrot, a bell pepper, etc. are mentioned. In addition, the size of these vegetables for eating is the type of vegetables and how to cut them (such as shredded, chopped, beaten, and chopped), and the types of dishes that use the cut vegetables (raw vegetable salad, warm vegetable salad, etc.) The size is appropriately determined according to the above. Moreover, a well-known means can be utilized as a means to cut.

  In addition, the first sterilized vegetable obtained in the first sterilization step may be washed with water as necessary before being put into a vegetable cutting step described later, and further drained.

<Vegetable cutting process>
Next, the first sterilized vegetable is cut into a size for eating. In this step, the sufficiently sterilized vegetables are cut to the size for eating, so it is considered that there are substantially no bacteria in the vegetables to be cut to the size for eating. Therefore, if bacteria are not mixed during cutting, it becomes easy to prevent bacteria from being present in the cut vegetables after cutting.

  Conventionally known means can be used as an operation for cutting vegetables into eating size, but it is necessary to pay attention to the contamination of bacteria.

<Second sterilization process>
Next, the second sterilization treatment is performed on the vegetables after being cut into the size for eating using a sterilizing agent having a sterilizing power weaker than that used in the first sterilization treatment. The purpose of the second sterilization process in the second sterilization process is that even if a cutter or container used for cutting vegetables into food size is sufficiently sterilized, a small amount of bacteria may be mixed into the cut vegetables. Since there is no such thing, it is to sterilize as a precaution.

  Therefore, as the bactericidal agent used in the second bactericidal treatment, in order to enable the sterilization of cut vegetables without damaging plant cells, the bactericidal power weaker than that used in the first bactericidal treatment. For example, a sterilizing agent having chlorite, for example, an aqueous chlorite solution, ozone gas, ozone water, ultraviolet rays, calcined calcium, acetic acid, ethanol, or the like can be used. Among these, an easily available chlorite aqueous solution can be preferably used.

  The processing operation of the second sterilization treatment is to contact the sterilizer with the vegetable cut to the size for eating. Specifically, the vegetable after being cut to the size for eating is immersed in the liquid sterilizer. It can be exemplified by spraying the liquid fungicide on the vegetable after being cut to the size for eating, or placing the vegetable after being cut to the size for eating in the fungicide vapor.

  The treatment conditions of the second sterilization treatment can be appropriately determined according to the type of the bactericide to be used, the type of vegetable to be sterilized, and the like. For example, when a chlorite aqueous solution is used as the bactericidal agent for the second sterilization treatment, an alkali metal chlorite, particularly sodium chlorite, can be preferably used as the chlorite to be dissolved in water. Moreover, if the chlorite concentration in the aqueous chlorite solution is too low, the bactericidal effect is not sufficient, and if it is too high, chlorine may remain in the plant body, preferably 50 to 400 ppm, more preferably 100. Set to ~ 200 ppm. If the pH in the aqueous chlorite solution is too low, carbon dioxide gas may be generated, and if it is too high, the bactericidal effect becomes insufficient, so it is preferably set to 6 to 11, more preferably 8 to 10. To do. If the temperature at which the vegetables to be sterilized are brought into contact with the aqueous chlorite solution is too low, there is a possibility of freezing damage to the plant, and if it is too high, the increase in the number of bacteria and the promotion of browning occur. It is 0-10 degreeC, More preferably, it is 0-5 degreeC. In addition, if the contact time is too short, the bactericidal effect is insufficient, and if it is too long, chlorine may remain in the plant body, and is preferably 3 to 20 minutes, more preferably 5 to 10 minutes.

  Various additives such as ozone water may be added to the aqueous chlorite solution as long as the effects of the present invention are not impaired.

  In the manufacturing method of the cut vegetable of this invention, it is preferable to implement the vegetable precut process demonstrated below before a 1st disinfection process. Furthermore, if necessary, an initial sterilization step is performed before the vegetable precut step when the vegetable precut step is performed, or before the first sterilization step when the vegetable precut step is not performed. It is preferable to implement.

<Initial sterilization process>
Perform initial sterilization on whole vegetables. The initial sterilized whole vegetable is used as the whole vegetable in the vegetable precut process described later. The purpose of this initial sterilization treatment is to make the sterilization of vegetables more complete. In addition, the initial sterilized whole vegetable obtained by this initial sterilization process is used as a whole vegetable thrown into a vegetable precut process, when implementing the vegetable precut process mentioned later. Moreover, when not implementing a vegetable precut process, it inputs into a 1st sterilization process as "a vegetable before cutting into the size for eating."

  As the bactericidal agent used in the initial sterilization treatment, it can be appropriately selected from the bactericides used in the first sterilization treatment and the second sterilization treatment. Among these, a hypochlorite aqueous solution that can be used in the first sterilization treatment can be preferably used.

  In addition, about the whole vegetable thrown into this initial stage sterilization process, a water washing process and a peeling process can be performed as needed.

<Vegetable pre-cut process>
Pre-cut the whole vegetable into a size suitable for cutting into food size. The purpose of this precut is to improve the working efficiency of the vegetable cutting process described above. In addition, the precut vegetable obtained at this vegetable precut process is thrown into the 1st sterilization process as "a vegetable before cutting into the size for eating."

  Whether or not to carry out the vegetable pre-cut process, the types of vegetables and how to cut them (such as shredded, square-cut, beat-cut and chopped), types of dishes that use cut vegetables (raw vegetable salad, warm vegetable salad, etc.) Judgment is made appropriately according to the above. For example, when producing a shredded radish having a width of about 1 to 2 mm as a cut vegetable, it is preferable to cut the radish into a thickness of about 4 to 8 cm to make a circular cut precut radish. Moreover, when manufacturing several cm square cut lettuce as a cut vegetable, it is preferable to cut and remove the root of the ball lettuce to obtain a sheet-like precut lettuce. In the case of producing a sliced bell pepper having a width of about 1 mm as a cut vegetable, it is preferable that the seed is removed after being cut in half vertically to obtain a vertically split pre-cut bell pepper. In addition, when manufacturing a thinly cut onion having a width of about 1 mm as a cut vegetable, it is cut in half vertically, and after further removing and cutting the root portion and the tip portion, the outer skin is removed, and a vertically-cut pre-cut onion It is preferable to do.

  Conventionally known means can be used as the operation for precutting the whole vegetables.

  As for the whole vegetables to be put into the vegetable precut process, it is preferable to use those that have undergone the above-mentioned initial sterilization process, but those that have not undergone the above-mentioned initial sterilization process can also be used. If the above-described initial sterilization process has not been performed, a washing process or a peeling process may be performed as necessary.

  In each of the above steps, washing and draining can be performed as necessary. As a method for washing and draining water, a conventionally performed method can be applied. In particular, it is preferable to wash and drain the cut vegetables obtained in the second sterilization step in order to remove the disinfectant.

  In addition, when an initial sterilization process is implemented, the 1st sterilization process after a vegetable precut process can be abbreviate | omitted. In such a case, the initial sterilization process functions as the first sterilization process.

  Next, the specific aspect which applied the manufacturing method of the above-mentioned cut vegetable of this invention to manufacture of a shredded radish is demonstrated for every process.

<First sterilization step>
First, the 1st sterilization process is performed with respect to the radish before shredding. The purpose of the first sterilization treatment in this process is to sufficiently sterilize the radish before shredding, that is, the radish with a relatively small surface area, while minimizing the damage to the plant cells. It is.

  In addition, the chemical | medical agent and sterilization treatment operation which are used in this 1st sterilization process are the same as the 1st sterilization process in the manufacturing method of the cut vegetable of this invention mentioned above.

<Dakon shredder process>
Next, the first sterilized radish is shredded. In this step, the radish that has been sufficiently sterilized is shredded, so that it is considered that the radish to be shredded is substantially free of bacteria. Therefore, if bacteria are not mixed during shredding, it becomes easy to prevent bacteria from being present in shredded radish after shredding.

  Conventionally known means can be used for shredding the radish, but it is necessary to pay attention to contamination with bacteria.

<Second sterilization process>
Next, a second sterilization treatment is performed on the radish after being shredded using a bactericidal agent having a sterilizing power weaker than that used in the first sterilization treatment. The purpose of the second sterilization process in the second sterilization process is that even if a cutter or container used for cutting vegetables into food size is sufficiently sterilized, a small amount of bacteria may be mixed into the cut vegetables. Since there is no such thing, it is to sterilize as a precaution.

  In addition, the chemical | medical agent and sterilization treatment operation which are used in this 2nd sterilization process are fundamentally the same as the 2nd sterilization process in the manufacturing method of the cut vegetable of this invention mentioned above.

  In the manufacturing method of the shredded radish of this invention, it is preferable to implement the radish precut process demonstrated below before a 1st sterilization process. Further, if necessary, an initial sterilization step is performed before the radish precut step when the radish precut step is performed, or before the first sterilization step when the radish precut step is not performed. It is preferable to implement.

<Initial sterilization process>
Perform initial sterilization on whole radish. The sterilized hall radish is used as a hall radish in the radish precut process described later. The purpose of this initial sterilization treatment is to make radish sterilization more complete. In addition, the initial sterilized hole radish obtained in this initial sterilization step is used as a hole radish to be put into the radish precut step when performing the radish precut step described later. Moreover, when not implementing a radish precut process, it is thrown into the 1st sterilization process as "radish before shredding".

  In addition, the chemical | medical agent and sterilization treatment operation which are used in this initial sterilization process are fundamentally the same as the initial sterilization process in the manufacturing method of the cut vegetable of this invention mentioned above.

<Daikon pre-cut process>
Pre-cut the hall radish to a size suitable for shredding. The purpose of this pre-cut is to improve the working efficiency of the radish shredding process described below. In addition, the precut radish obtained in this radish precut process is thrown into the first sterilization process as “radish before shredding”.

  In addition, operation of this radish precut process is fundamentally the same as the vegetable precut process in the manufacturing method of the cut vegetable of this invention mentioned above.

  Therefore, as for the hole radish to be put into the radish precut process, it is preferable to use the one that has undergone the above-mentioned initial sterilization process, but it is also possible to use one that has not undergone the above-mentioned initial sterilization process. If the initial sterilization process has not been performed, a water washing process or a peeling process may be performed as necessary.

  Although it is preferable to use what has passed the above-mentioned initial sterilization process about the hole radish thrown into a radish precut process, the thing which has not passed the above-mentioned initial sterilization process can also be used. If the initial sterilization process has not been performed, a water washing process or a peeling process may be performed as necessary.

  In each of the above steps, washing and draining can be performed as necessary. As a method for washing and draining water, a conventionally performed method can be applied. In particular, it is preferable to perform water washing and draining in order to remove the disinfectant on at least the shredded radish obtained in the second sterilization step.

  In addition, when an initial sterilization process is implemented, the 1st sterilization process after a radish precut process can be skipped. In such a case, the initial sterilization process functions as the first sterilization process.

  According to the method for producing shredded radishes of the present invention described above, shredded radishes that last for a long time with little damage to plant cells and suppressed bacterial growth can be obtained. Moreover, shredded radishes that are not easily browned and retain whiteness are obtained. For example, a shredded radish having a color difference (ΔL value) before and after storage for 72 hours in a 10 ° C. thermostat is 67 to 75, preferably 70 to 75.

  In addition, the present inventors have found that the preservability regarding the taste and texture of shredded radish is closely related to the specific gravity of the shredded radish and the number of viable bacteria. Surprisingly, such shredded radish can be obtained by the method for producing shredded radish of the present invention, but even when obtained by other production methods, it is stored under certain conditions. Shredded radishes with specific gravity and general viable count within a certain range show very good preservation.

That is, such shredded radish is 0-10 ° C, preferably 0-5 ° C, and the specific gravity after storage for 48 hours is 0.80-1.00, preferably 0.82-0.98. The number of viable bacteria is less than 1.0 × 10 ⁵ , preferably less than 5.0 × 10 ⁴ . Below this specific gravity range, the dry feeling is too strong and not delicious, and when the specific gravity range is exceeded, water separation occurs and a watery texture is not preferable. Moreover, when the number of general viable bacteria is 1.0 × 10 ⁵ or more, the number of bacteria is excessive, which is not preferable in terms of hygiene. The specific gravity of shredded radish was measured by measuring the volume increased when 50 ml of water was put into a 100 ml graduated cylinder and submerging about 10 g of shredded radish, and the increased volume was converted to weight (weight in terms of water increase volume). It can be calculated by dividing the weight of the submerged shredded radish by the weight in terms of water increased volume. The number of general viable bacteria can be measured according to food hygiene inspection guidelines.

  Cut vegetables obtained by the production method of the present invention described above, such as shredded radishes, are containers such as bag containers made of thermoplastic resins such as polyethylene and polypropylene, polyester, etc. It is preferable to refrigerate and store in a thermoplastic resin cup container or ball container.

  Hereinafter, the present invention will be described specifically by way of examples.

Example 1 (Manufacture of shredded radish)
The peeled radish with the leaves cut was washed with water, peeled with a peeler, and pre-cut into 8 cm thick round slices. 125 g of the obtained pre-cut radish was immersed in 2 kg of a 200 ppm sodium hypochlorite aqueous solution at a water temperature of 4 ° C. for 10 minutes for sterilization treatment (first sterilization treatment). The sterilized pre-cut radish was washed with water for 1.5 minutes, and then cut with a shredder slicer (MG200, Emra) to produce a shredded radish with a thickness of about 2 mm. All the shredded radishes obtained were immersed in 2 kg of 200 ppm sodium chlorite aqueous solution at a water temperature of 4 ° C. for 3 minutes to sterilize again (second sterilization treatment), and further washed with water for 1.5 minutes, followed by centrifugal dehydration. Centrifugal dehydration was performed at 1100 rpm for 2 minutes using a machine (DT-2S, Daiei Seisakusho) to obtain 100 g of shredded radish.

  100 g of the obtained radish was put into a stretched polypropylene bag having a thickness of 40 μm, purged with nitrogen, and the opening of the bag was further heat-sealed and stored refrigerated at 10 ° C.

Example 2 (Manufacture of shredded radish)
After washing the peeled radish with the leaves cut, peel the skin with a peeler and immerse it in 2 kg of a 200 ppm sodium hypochlorite aqueous solution at a water temperature of 4 ° C. for 10 minutes. Treatment). The peeled radish that had been initially sterilized was pre-cut into round slices of 8 cm thickness. 125 g of the obtained pre-cut radish was immersed in 2 kg of a 200 ppm sodium hypochlorite aqueous solution at a water temperature of 4 ° C. for 10 minutes, and sterilized again (first sterilizing treatment). The sterilized pre-cut radish was washed with water for 1.5 minutes, and then cut with a shredder slicer (HG200, Emla) to produce a shredded radish with a thickness of about 2 mm. All of the obtained shredded radishes were immersed in 2 kg of 200 ppm sodium chlorite aqueous solution at a water temperature of 4 ° C. for 3 minutes to perform sterilization treatment (second sterilization treatment) again, and further washed with water for 1.5 minutes and centrifuged. Centrifugal dehydration treatment was performed with a dehydrator (DT-2S, Daiei Seisakusho) at 1100 rpm for 2 minutes to obtain 100 g of shredded radish.

  100 g of the obtained radish was put into a stretched polypropylene bag having a thickness of 40 μm, purged with nitrogen, and the opening of the bag was further heat-sealed and stored refrigerated at 10 ° C.

Example 3 (Manufacture of shredded radish)
After rinsing the peeled radish with the leaves cut, peel it off with a peeler and immerse it in 2 kg of a 200 ppm sodium hypochlorite aqueous solution at a water temperature of 4 ° C. for 10 minutes for 10 minutes (initial sterilization) Treatment). This sterilized peeled radish was washed with water for 1.5 minutes and pre-cut into 8 cm thick slices. 125 g of the obtained pre-cut radish was cut with a shredded slicer (MG200, Emura Co., Ltd.) without sterilizing to produce a shredded radish with a thickness of about 2 mm. All of the obtained shredded radishes were immersed in 2 kg of 200 ppm sodium chlorite aqueous solution at a water temperature of 4 ° C. for 3 minutes, subjected to a second sterilization treatment, further washed with water for 1.5 minutes, and a centrifugal dehydrator (DT-2S , Daiei Manufacturing Co., Ltd.) was centrifuged at 1100 rpm for 2 minutes to obtain 100 g of shredded radish.

  100 g of the obtained radish was put into a stretched polypropylene bag having a thickness of 40 μm, purged with nitrogen, and the opening of the bag was further heat-sealed and stored refrigerated at 10 ° C.

Comparative Example 1 (Manufacture of shredded radish)
The peeled radish with the leaves cut was washed with water, peeled with a peeler, and pre-cut into 8 cm thick round slices. 125 g of the obtained pre-cut radish was washed with water for 1.5 minutes without sterilization, and then cut with a shredder slicer (MG200, Emla) to produce a shredded radish with a thickness of about 2 mm. All the shredded radish obtained was sterilized by immersing in 2 kg of 200 ppm sodium chlorite aqueous solution at a water temperature of 4 ° C. for 3 minutes, followed by washing with water for 1.5 minutes, and centrifugal dehydrator (DT-2S, Daiei). Was subjected to centrifugal dehydration at 1100 rpm for 2 minutes to obtain 100 g of shredded radish.

  100 g of the obtained shredded radish was put into a stretched polypropylene bag having a thickness of 40 μm, purged with nitrogen, and the opening of the bag was further heat sealed and stored refrigerated at 10 ° C.

Comparative Example 2 (Manufacture of shredded radish)
The peeled radish from which the leaves had been removed was washed with water, peeled off with a peeler, and precut into 8 cm thick round slices. 125 g of the obtained pre-cut radish was washed with water for 1.5 minutes without sterilizing, and then cut with a shredded slicer (MG200, Emura) to produce a shredded radish with a thickness of about 2 mm. All the shredded radishes obtained were sterilized by immersing them in 2 kg of a mixed bactericide aqueous solution containing sodium hypochlorite and sodium chlorite at a concentration of 100 ppm each at a water temperature of 4 ° C. for 3 minutes, and Then, it was washed with water for 1.5 minutes and subjected to centrifugal dehydration with a centrifugal dehydrator (DT-2S, Daiei Seisakusho) at 1100 rpm for 2 minutes to obtain 100 g of shredded radish.

  100 g of the obtained radish was put into a stretched polypropylene bag having a thickness of 40 μm, purged with nitrogen, and the opening of the bag was further heat-sealed and stored refrigerated at 10 ° C.

<Evaluation>
About the shredded radish obtained in each Example and Comparative Example, immediately after being cut with a shredded slicer (after cutting), immediately before being put into a stretched polypropylene bag (after treatment), after being put into a stretched polypropylene bag, The number of viable bacteria (SPC) and coliform group (ECG) were examined twice according to the food hygiene inspection guideline for 48 hours or 96 hours passed in a thermostat (10 ° C.). The obtained results are shown in Table 1, and the average values of two values are plotted in FIGS. 1A and 1B, respectively.

  Moreover, about the shredded radish obtained by each Example and the comparative example, the external appearance when 96 hours passed after putting in a stretched polypropylene bag was visually evaluated. Among the 10 general housewives who are evaluators, the case where the number of people evaluated as browning is 0 is “◎”, the case of 1 or 2 is “O”, and the case of 3 to 5 is “ “Δ”, the case of 6 or more people is ranked as “x”, and the result is shown in Table 1.

  Moreover, the shredded radish in the bag obtained in each Example and Comparative Example was stored in a thermostatic bath (10 ° C.) for 72 hours while being put in the bag, taken out from the bag after storage, and the specific gravity was measured immediately. In addition, the texture of shredded radish was sensory evaluated. The specific gravity was measured by adding 50 ml of water into a 100 ml graduated cylinder, measuring the volume that increased when about 10 g of shredded radish was submerged, converting the increased volume to weight (water equivalent volume weight), and submerging shredded radish Was calculated by dividing the weight of water by the weight in terms of increased volume of water. The sensory evaluation is “◎”, 9 or 8 when the number of the general housewives who are the evaluators is 10 as having the same texture as that immediately after the production of shredded radish. The case of being a person is ranked as “◯”, the case of 5 to 7 is “Δ”, and the case of 4 or less is ranked as “X”, and the results are shown in Table 1.

In addition, the color difference before and after storage when the shredded radish in a bag obtained in each Example and Comparative Example was stored in a thermostat (10 ° C.) for 72 hours while being put in the bag was measured with a spectrophotometer (CM-508d). , Minolta). The obtained results are shown in Table 1. The color difference (ΔL value) is desirably 70 or more.

  From the results shown in Table 1, when treated with a bactericide aqueous solution containing hypochlorite only after shredded radish (Comparative Example 2), the effect of suppressing the generation of bacteria is sufficient. Although it turns brown, there is a problem in appearance, and as a result, it can be seen that there is a problem in storage stability. In addition, when treated with a chlorite aqueous solution only after shredded radish (Comparative Example 1), there is no problem in appearance, but the number of general viable bacteria and coliform bacteria increases at a level that cannot be ignored as the storage progresses. It can be seen that there is a problem with storage stability. Furthermore, if it is preserved, it is expected that a problem will occur in appearance due to the propagation of bacteria.

  On the other hand, radish treated with hypochlorite before shredded radish, shredded radish of each example treated with chlorite after shredded, for each test item of general viable count, coliform group, appearance, It can be seen that both show favorable results. In particular, in the case of Example 2 in which an initial sterilization treatment is further added to the operation of Example 1, it can be seen that the propagation of bacteria is further suppressed. And since specific gravity after predetermined | prescribed preservation | save is in the range of 0.80-1.00, it turns out that favorable food texture is maintained even after preservation | save.

Example 4
In order to investigate the influence of the specific gravity of the shredded radish after storage at 10 ° C. for 48 hours and the number of viable bacteria on the sensory evaluation, Experimental Examples 4a to 4l were performed, and the specific gravity after storage was the same as in Example 1. The color difference (ΔL value) and the number of viable bacteria after 48 hours were measured, and a sensory test was further performed. The obtained results are shown in Table 2. Here, the color difference (ΔL value) is a value obtained by measuring dried radish before and after storage with a spectrocolorimeter (CM-508d, Minolta), and the color difference (ΔL value) is 70 or less. Then, it can be judged that whiteness is lost. The contents of shredded radish (thickness 3 mm) used in each experimental example are as follows. However, the specific gravity and color difference of the shredded radish of Experimental Examples 4d and 4f are values immediately after preparation.

Experimental Example 4a: Shredded radish in a polypropylene bag obtained by repeating the operation of Comparative Example 2 Experimental Example 4b: Shredded radish in a commercially available container manufactured by Company A (one day has passed since the indicated date of manufacture)
Experimental Example 4c: Shredded radish in a commercially available container manufactured by Company D (one day has passed since the indicated date of manufacture)
Experimental Example 4d: Shredded radish prepared without sterilization treatment (prepared radish, further cut into chopped pieces, washed with water for 6 minutes, and pulled up into a sardine (equivalent to shredded radish prepared at home))
Experimental Example 4e: A chopped radish with a polypropylene bag obtained by packing the chopped radish of Experimental Example 4d into a polypropylene bag. Packed chopped radish in a polypropylene bag Experimental Example 4g: Shredded radish in a commercially available container manufactured by Company B (one day has passed since the indicated date of manufacture)
Experimental Example 4h: Shredded radish in a commercially available container manufactured by Company F (one day has passed since the indicated date of manufacture)
Experimental Example 4i: Shredded radish in a commercially available container manufactured by L company (one day has passed since the indicated date of manufacture)
Experimental Example 4j: Obtained by repeating the operation of Example 2 and chopped radish in polypropylene bags Experimental Example 4k: Obtained by repeating the operation of Example 2 except that the final centrifugal dehydration time was 5 minutes. Stripped radish in a polypropylene bag Experimental Example 4l: A chopped radish obtained by repeating the operation of Example 2 filled in a polypropylene cup without a lid.

From the results shown in Table 2, Experimental Example 4j and 4k shredded radish having a specific gravity of 0.8 to 1.0 and a general viable count of less than 1.0 × 10 ⁵ after storage at 10 ° C. for 48 hours are good sensory An evaluation result is given, and it can be seen that a preferred sensory evaluation is not given if any of the results is out of range. The reason why the number of general viable bacteria 48 hours after Experimental Example 4e is very large is that sterilization treatment is not performed at the time of preparation of shredded radish. In addition, the shredded radish of Experimental Example 4l was excessively dried and could not be used for fresh salad applications.

Example 5 (Manufacture of cut lettuce)
The roots of the washed lettuce balls were cut to separate the leaves, and 104 g of the separated leaves were immersed in 2 kg of a 200 ppm sodium hypochlorite aqueous solution at a water temperature of 4 ° C. for 10 minutes for sterilization treatment (first sterilization treatment). . This sterilized lettuce leaf was washed with water for 5 minutes and then cut with a knife to produce a cut lettuce of about 5 cm square. All of the obtained cut lettuce was immersed in 2 kg of 200 ppm sodium chlorite aqueous solution at a water temperature of 4 ° C. for 3 minutes to sterilize again (second sterilization treatment), and further washed with water for 5 minutes. (DT-2S, Daiei Seisakusho) was centrifuged at 1100 rpm for 2 minutes to obtain 100 g of cut lettuce.

  100 g of the obtained cut lettuce was put into a stretched polypropylene bag having a thickness of 40 μm, purged with nitrogen, and the opening of the bag was further heat-sealed and stored refrigerated at 10 ° C.

Comparative Example 3 (Manufacture of cut lettuce)
The roots of the washed lettuce balls were cut to separate the leaves, and 104 g of the separated leaves were washed with water for 5 minutes without sterilization, and then cut with a knife to produce a cut lettuce of about 5 cm square. All of the obtained cut lettuce is sterilized by immersion for 3 minutes in 2 kg of a mixed bactericide aqueous solution containing sodium hypochlorite and sodium chlorite at a concentration of 100 ppm each and having a water temperature of 4 ° C., and further Then, it was washed with water for 1.5 minutes, and centrifuged with a centrifugal dehydrator (DT-2S, Daiei Seisakusho) at 1100 rpm for 2 minutes to obtain 100 g of cut lettuce.

  100 g of the obtained cut lettuce was put into a stretched polypropylene bag having a thickness of 40 μm, purged with nitrogen, and the opening of the bag was further heat-sealed and stored refrigerated at 10 ° C.

<Evaluation>
About the cut lettuce obtained in Example 5 and Comparative Example 3, those immediately after being cut with a knife (after cutting), those immediately before being put into a stretched polypropylene bag (just after treatment), and after being put into a stretched polypropylene bag 2 2 days, 4 days, 5 days, 6 days, 7 days, 8 days, 11 days, or 14 days, respectively, the general viable count (SPC) and coliform group (ECG) are 2 according to the food hygiene inspection guidelines. I examined each time. The obtained results are shown in Table 3, and the average values of two values are plotted in FIGS. 2A and 2B, respectively.

  From the results shown in Table 3, compared to the cut lettuce of Comparative Example 3 treated with a bactericide aqueous solution containing hypochlorite only after cutting the lettuce into the eating size, before cutting the lettuce into the eating size. The cut lettuce of Example 4 treated with hypochlorite, cut to the eating size and then treated with chlorite showed favorable results for each of the general viable cell count and coliform group test items. I understand that.

  Cut vegetables obtained by the method for producing cut vegetables of the present invention, especially shredded radish, has a very narrow surface area that is damaged and has been sufficiently sterilized, so it will last for a long time. Cut vegetables. Therefore, it is useful as a cut vegetable for home use or business use.

It is a related figure of the number of general viable bacteria with respect to the preservation time of shredded radish. It is a relation figure of coliform bacteria to preservation time of shredded radish It is a related figure of the number of general viable bacteria with respect to the preservation time of cut lettuce. It is a relation figure of coliform bacteria to preservation time of cut lettuce

Claims (6)

A method for producing shredded radish,
Radish peeling process to peel the whole radish,
Radish precutting process to pre-cut the peeled hole radish into a size suitable for shredding
A first sterilization step for performing a first sterilization treatment on the pre-cut radish,
Radish shredding process to shred the first sterilized radish,
A second sterilization step of performing a second sterilization treatment on the chopped radish using a bactericide having a weaker bactericidal power than the bactericidal agent used in the first sterilization treatment ; and
The radish dehydration process in which the shredded radish subjected to the second sterilization process is washed with water and then dehydrated so that the specific gravity after storage for 48 hours at 0 to 10C is 0.82 to 0.98. The manufacturing method characterized by having.   The manufacturing method according to claim 1, wherein the first sterilization treatment in the first sterilization step is to bring the radish before shredding into contact with a hypochlorite aqueous solution.   The manufacturing method of Claim 2 whose hypochlorite density | concentration in hypochlorite aqueous solution is 50-500 ppm.   The production method according to claim 1, wherein the second sterilization treatment in the second sterilization step is to bring the chopped radish into contact with an aqueous chlorite solution.   The manufacturing method according to claim 4, wherein the concentration of chlorite in the aqueous chlorite solution is 50 to 400 ppm. In addition, the following initial sterilization process between the radish peeling process and the radish precut process
Has an initial sterilization process to hole radish skins were peeled perform initial sterilization process, the initial sterile-processed holes radish, definitive radish precut step, according to claim 1 for use as a hole radish skins were peeled Manufacturing method.

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