JP4714181B2 - Container stuffed cut vegetable salad - Google Patents

Description

  The present invention relates to a container-filled cut vegetable salad.

  In container-packed cut vegetable salads sold at supermarkets, convenience stores, etc., retort whole corn (see, for example, Patent Document 1 below), frozen whole corn, and the like are used.

JP-A-63-059835 Japanese Utility Model Publication No. 2-116997 JP 2004-057171 A

  In the container-cut vegetable salad as described above, when the corn is in contact with leafy vegetables such as lettuce and cabbage, the leafy vegetable in contact with the corn is significantly discolored (brown) The number of coliforms and the number of general viable bacteria in the entire salad is likely to increase significantly, and it is difficult to keep them for a long time.

  For this reason, in the container-packed cut vegetable salad as described above, the corn is placed in an individual small partition container and packed in the container so that the corn and the leaf vegetable do not come into contact with each other. The increase in the number is prevented (see, for example, Patent Documents 2 and 3 above).

  However, as described above, if the cones are put into individual small partition containers, a large amount of materials are used, which not only increases costs but also wastes resources. Was produced.

  Therefore, the present invention can greatly suppress discoloration of leafy vegetables and increase in the number of coliforms and general viable bacteria in the whole salad even when the retort whole corn and leafy vegetables come into contact with each other. The purpose is to provide stuffed cut vegetable salad.

  The container-packed cut vegetable salad according to the first invention for solving the above-mentioned problem is characterized in that the retort whole corn that has been drained by centrifugation and the leaf vegetable are packed in a container. And

  The container-packed cut vegetable salad according to the second invention is characterized in that, in the first invention, the leaf vegetable is lettuce.

  A container-packed cut vegetable salad according to a third invention is characterized in that, in the first or second invention, the retort whole corn is drained by centrifugal treatment at an acceleration of 50 G or more. To do.

  A container-packed cut vegetable salad according to a fourth aspect is characterized in that, in the third aspect, the retort whole cone is drained by centrifugation for 30 seconds or more.

  A container-packed cut vegetable salad according to a fifth invention is characterized in that, in any one of the first to fourth inventions, the retort whole corn is unsweetened.

  A container-packed cut vegetable salad according to a sixth invention is characterized in that, in the fifth invention, the retort whole corn is a super sweet varieties.

  According to the container-packed cut vegetable salad according to the present invention, even if the retort whole corn and leafy vegetables are packed in the same container so that the discoloration of the leafy vegetables can be greatly suppressed, It is possible to prevent deterioration in appearance during the consumption period, and to significantly increase the number of coliforms and the number of general viable bacteria in the whole salad, so that the shelf life can be improved. Therefore, since it is possible to omit an individual small partition container for containing the retort whole cone so as not to contact the retort whole cone and the leafy vegetables, the cost can be reduced and waste of resources can be saved. .

  Although embodiment of the container stuffing cut vegetable salad which concerns on this invention is described below, this invention is not limited only to embodiment described below.

  The container-packed cut vegetable salad according to the present embodiment is packed in a state in which the retort whole corn that has been drained by centrifugation and the leaf vegetable are in contact with each other.

  This vegetable stuffed vegetable salad is a variety of raw vegetables such as carrots, radish and other root vegetables (root vegetables), leafy vegetables (leaf vegetables) such as lettuce and cabbage, and fruit vegetables (fruit vegetables) such as corn and cucumber. This is an uncooked salad prepared (cut) in a pack container that has been sterilized and sized to make it easy to eat. For example, potato salad, macaroni salad, vermicelli salad, vegetables and mayonnaise, dressing, etc. It is different from the prepared salad that is mixed with the seasoning in the container and is not added with the mayonnaise or dressing, and the seasoning contained in a separate container It is a type of salad that you can eat immediately before.

  In addition, the retort whole cone is a granular cone (hole cone) cut from the core, and if necessary, water, salt, sugar, organic acid (for example, citric acid, tartaric acid, malic acid, acetic acid, lactic acid, etc.) Etc. and put into a heat-resistant container (for example, can, retort pouch, etc.) and retort-treated.

  The retort treatment is a treatment in which the temperature of the central portion in the heat-resistant container is heated at 120 ° C. for about 4 minutes or a treatment under conditions that can achieve an effect equal to or greater than this treatment. For example, the above-described retort treatment can be performed by setting the retort sterilizer to over 100 ° C. and 130 ° C. and heating for about 5 to 90 minutes.

  For the retort hole cone, a sweet type such as a golden cross bantam or a super sweet type such as a honey bantam is used.

  Here, when the sweet corn is used for the corn, the sweetness of the corn itself may be insufficient. Therefore, the saccharide is usually added to increase the sweetness of the corn and the retort treatment is performed. (Sugar type)

  On the other hand, when using a super sweet seed for the corn, since the sweetness of the corn itself is often sufficient, the retort treatment is usually performed without adding sugar as in the sweet seed ( Unsweetened type).

  Such a retort whole cone can suppress the increase in the number of coliform bacteria in a container greatly when compared with a frozen whole cone when it is used for a container-packed cut vegetable salad, as can be seen from confirmation test A in the examples described later. Is very preferable.

  In particular, the unsweetened type retort whole corn can greatly suppress the increase in the number of coliforms in the container when used in a container-packed cut vegetable salad, compared to the above-mentioned sweetened type retort whole corn. Further preferred.

  When such retort whole cones are drained by centrifugation, even if the retort whole cones come into contact with leafy vegetables, the leafy vegetables are discolored (browned) and the total number of coliforms and general viable bacteria in the salad is increased. Will be greatly suppressed.

  The reason for this is not clear, but some components in the retort whole cone that contribute to discoloration (browning) and increase in the number of fungi are removed from the retort whole cone by the centrifugation. It is thought that there is not.

  Therefore, according to the container-packed cut vegetable salad according to this embodiment, even if the retort whole corn and leafy vegetables are packed in the same container, the discoloration of the leafy vegetable in contact with the retort whole corn (Browning) can be greatly suppressed, so it can prevent a decrease in appearance during the consumption period, and can greatly suppress the increase in the number of coliforms and general viable bacteria in the whole salad. Can improve shelf life. As a result, it is possible to omit a separate small container for storing the retort whole cone so that the retort whole cone and the leafy vegetable do not come into contact with each other, thereby reducing costs and saving resources. it can.

  In addition, the liquid draining by the above centrifugal treatment in which the above retort hole cone is applied is preferably performed under the conditions of an acceleration of 50G or more (more preferably 60G or more) and a treatment time of 30 seconds or more (more preferably 1 minute or more) If it exists, since the objective of this invention can fully be achieved, ie, the discoloration (browning) of leafy vegetables and the increase in the number of bacteria can fully be suppressed, it is very preferable.

  On the other hand, if the acceleration exceeds 400G or if the processing time exceeds 5 minutes, useless labor and time are required, which is not preferable.

  Examples of the leaf vegetables (leaf vegetables) include lettuce (including sunny lettuce and salad vegetables), cabbage and baby leaves (including Detroit, Mizuna, etc.), and particularly the leaf vegetables (leaf vegetables). In the case of lettuce, the above-described effect of suppressing discoloration (browning) can be remarkably obtained, which is very preferable.

  In order to confirm the effect of the container-packed cut vegetable salad according to the present invention, the following confirmation test was performed. In addition, this invention is not limited only to the following confirmation tests.

[Confirmation test A: Confirmation of changes in the number of coliforms]
<Sample preparation>
《Corn preparation》
Specimen A1: Unsweetened type retort whole corn Unsweetened type (super sweet varieties) retort whole corn (Nakajima Sakai Shoten Co., Ltd. “Aohata sweet corn hole (unsweetened) (trade name)”) Using a separator (“DT-2S (model number)” manufactured by Daiei Seisakusho Co., Ltd.), liquid was removed by centrifugation (120 G × 1 minute) to obtain a specimen A1.

-Specimen A2: Sweetened type retort whole cone Retort whole cone of sweetened type (sweet variety) (Nakajima Sakai Shoten Co., Ltd. "Green Giant sweet corn (sweetened) (trade name)") 5kg, similar to specimen A1 In this manner, liquid was removed by centrifugation to obtain a specimen A2.

-Specimen A3: Unsweetened type frozen whole corn 5 kg of unsweetened (super sweet varieties) frozen whole corn (East Food Co., Ltd. “Super Sweet Shaker (trade name)”) was heated in boiling water (2 minutes). After cooling with running water, the sample A3 was obtained by draining the solution by centrifugation in the same manner as the sample A1.

《Preparation of salad》
Lettuce treated with sterilization treatment (soaked in sodium hypochlorite aqueous solution (effective chlorine concentration: 200 ppm) for 10 minutes) and sterilization treatment (sodium hypochlorite aqueous solution (effective chlorine concentration: effective chlorine concentration: 200 ppm)) 200 ppm) carrots (immersed for 10 minutes) (thickened into approximately 2 mm width) and the above-mentioned specimens A1 to A3 hole cones prepared at a ratio of 6: 1: 2 (100 g) Cut vegetable salads of the test bodies A1 to A3 were obtained by filling the containers made of polyethylene terephthalate (PET).

<Test method>
After measuring the total number of coliforms of the container-packed cut vegetable salad of each of the specimens A1 to A3, each container-packed cut vegetable salad is stored at 10 ° C. for 3 days, and then each container-packed cut vegetable salad is stored. The total number of coliforms is measured again.

<Test results>
Table 1 below shows the results of the test conducted under the conditions described above.

  As can be seen from Table 1 above, the retort-treated test specimens A1 and A2 in the container-packed cut vegetable salad can suppress an increase in the number of coliforms than the frozen-processed test specimen A3 in the container-packed cut vegetable salad. , The sample-packed vegetable salad of the test specimen A1 using the unsweetened type super sweet corn has an increased number of coliforms than the container-cut vegetable salad of the test sample A2 using the sweetened type sweet corn It was confirmed that it can be suppressed.

[Confirmation test B: Confirmation of color change of leafy vegetables]
<Sample preparation>
《Corn preparation》
-Specimen B1: Liquid drainage by centrifugation (120G x 1 minute)
A specimen B1 was the same as the specimen A1 of the confirmation test A described above.

-Specimen B2: Liquid removal by centrifugation (60G x 1 minute)
A specimen B2 was obtained by preparing it under the same conditions as the specimen A1 of the confirmation test A described above, except that the acceleration of the centrifugal treatment was 60G.

-Specimen B3: Draining with a colander Prepared and tested under the same conditions as the test specimen A1 of the confirmation test A described above, except that the colander was drained (1 minute) instead of centrifuging. Body B3 was obtained.

《Preparation of salad》
It prepared similarly to the case of the above-mentioned confirmation test A, and packed it in the container, and obtained the container-packed cut vegetable salad of test bodies B1-B3, respectively.

<Test method>
After measuring the total number of general viable bacteria in the container-packed cut vegetable salad of the test bodies B1 to B3, each container-packed cut vegetable salad is stored at 10 ° C. for 3 days, and then each container-packed cut vegetable salad is stored. While the total number of general viable bacteria in the salad was measured again, the color change of lettuce was visually confirmed.

<Test results>
Table 2 below shows the results of the test conducted under the above-described conditions.

  As can be seen from Table 2 above, the stuffed cut vegetable salad of the test specimen B3 drained by the colander produced a brown change in lettuce, but the stuffed specimens B1, B2 drained by centrifugation It was confirmed that the cut vegetable salad did not cause browning of lettuce.

  Moreover, the container-packed cut vegetable salad of the test bodies B1 and B2 drained by the centrifugal treatment can suppress an increase in the number of general viable bacteria than the container-packed cut vegetable salad of the test body B3 drained by the colander. , The stuffed cut vegetable salad of the test specimen B1 drained by the centrifugal treatment of 120G acceleration has a larger number of viable bacteria than the stuffed cut vegetable salad of the specimen B2 drained by the centrifugal treatment of 60G acceleration. It was confirmed that the increase can be further suppressed.

  Even if the retort whole corn and the leaf vegetable are in contact with each other, the container-packed cut vegetable salad according to the present invention can greatly suppress the discoloration of the leaf vegetable and prevent a decrease in appearance, and the number of coliforms in the whole salad And the increase in the number of general viable bacteria can be greatly suppressed, and the shelf life can be improved, so it is possible to omit individual small partition containers that contain retort whole corn so as not to contact the retort whole corn and leafy vegetables In addition, the cost can be reduced and the waste of resources can be eliminated, so that the present invention can be used extremely beneficially in the industry.

Claims (6)

A container-packed cut vegetable salad characterized by being packed in a state where the retort whole corn drained by centrifugation and the leafy vegetables are in contact with each other. The containerized cut vegetable salad according to claim 1, wherein the leaf vegetable is lettuce. The containerized cut vegetable salad according to claim 1 or 2, wherein the retort whole corn is drained by centrifugal treatment at an acceleration of 50G or more. 4. The container-packed cut vegetable salad according to claim 3, wherein the retort whole corn is drained by centrifugation for 30 seconds or more. The retort whole corn is unsweetened. The container-packed cut vegetable salad according to any one of claims 1 to 4, wherein the retort whole corn is unsweetened. The said retort whole corn is a super sweet seed | species. The container stuffing cut vegetable salad of Claim 5 characterized by the above-mentioned.