JP4861940B2 - Method for producing packaging container stuffed vegetables and discoloration prevention material - Google Patents

Description

  The present invention relates to a method for producing vegetables packed in packaging containers for preventing discoloration of vegetables and a discoloration preventing material.

  In recent years, convenience stores, supermarkets and side dishes have a lot of packed containers packed in cups and bags, and salads. These vegetables have already been washed and can be eaten as they are after they are opened. Demand is growing as a thing.

  However, since the vegetables packed in the packaging container are discolored over time after being packed in the packaging container, it is difficult to obtain vegetables with good appearance when they are arranged on the table.

Therefore, various devices have been conventionally made to keep the appearance of vegetables good. For example, Japanese Patent Laid-Open No. 2001-120169 (Patent Document 1) cleans fresh vegetables by bringing the fresh vegetables into contact with hot water and cold water at a predetermined temperature for a predetermined time, respectively, and heating and cooling. Disclosed are methods that can reduce the number of microorganisms attached to the surface and preserve their freshness. However, in this method, there is a problem that the vegetables are damaged because of the heating process and the step of brushing the vegetables.
JP 2001-120169 A

  An object of the present invention is to provide a method for producing vegetables packed in packaging containers and a discoloration preventing material that can prevent discoloration of vegetables and maintain a good appearance during long-term storage.

The method for producing a packaging container stuffed vegetable according to the present invention comprises:
(A) contacting a vegetable with a solution containing at least one of chlorite and hypochlorite;
(B) bringing the dispersion containing finely pulverized eggshell having an average particle size of 1 μm or less into contact with the vegetable;
(C) packing the vegetables into packaging containers;
including.

  In the manufacturing method of the said packaging container stuffed vegetables, content of the said pulverized eggshell can be 0.005 to 5% with respect to the said dispersion liquid.

  In the manufacturing method of the said packaging container stuffed vegetable, the said process (c) can pack the said vegetable in a packaging container so that the oxygen concentration in the said packaging container may be 15 volume% or less.

  The manufacturing method of the said packaging container stuffed vegetable can further include the process of removing the said solution from the surface of the said vegetable between the said process (a) and (b).

  The discoloration preventing material according to the present invention is a discoloration preventing material used for preventing discoloration of vegetables packed in a packaging container, and contains finely pulverized eggshells having an average particle size of 1 μm or less.

  According to the manufacturing method of the packaging container stuffed vegetable which concerns on this invention, discoloration of a vegetable can be prevented and the packaging container stuffed vegetable which can keep an external appearance favorable during a long-term preservation | save can be manufactured. As a result, the effective use of eggshells and the expansion of demand for packed vegetables are expected.

  Hereinafter, the manufacturing method and discoloration prevention material of the packaging container stuffed vegetable which concern on one Embodiment of this invention are demonstrated. In the present embodiment, “%” means “mass%”.

1. Manufacturing method of packaging container stuffed vegetables The manufacturing method of packaging container stuffed vegetables according to the present embodiment includes a step of bringing a solution containing at least one of chlorite and hypochlorite into contact with vegetables, and an average particle size A step of bringing a dispersion containing finely pulverized eggshells of 1 μm or less into contact with vegetables, and a step of packing the vegetables in a packaging container.

  Hereinafter, the manufacturing method of the packaging container stuffed vegetable which concerns on this Embodiment is demonstrated in order of a process.

  (1) First, a solution containing at least one of chlorite and hypochlorite is brought into contact with vegetables.

  Examples of vegetables include lettuce, baby leaf, spinach, cabbage, radish, burdock, cucumber, Japanese mustard spinach, edamame, etc. Among them, lettuce is preferable. Lettuce includes lettuce, romaine lettuce, sunny lettuce, salad vegetables, sanchu, and koslettasu. Among them, lettuce is preferable because its surface has a strong characteristic of easily changing to brownish color with the passage of time, so that a more obvious effect can be obtained.

  The vegetables may be those obtained by cutting the above kinds of vegetables into appropriate sizes. The vegetables are preferably in a raw state.

  The solution containing at least one of chlorite and hypochlorite is, for example, an aqueous solution containing one or more of sodium chlorite, sodium hypochlorite, and calcium hypochlorite. It is preferable from the viewpoint of stability. The effective chlorine concentration of the solution is preferably 25 to 500 ppm, more preferably 50 to 300 ppm. This is because if the concentration is lower than the above concentration, the effect of preventing sterilization and discoloration may not be sufficient, and if the concentration is higher than the above concentration, the vegetables may be damaged and the texture may be impaired during storage.

  “Effective chlorine” corresponds to “chlorite”, “chlorite ion”, “hypochlorous acid”, and “hypochlorite ion” in solution. The ion or molecule which has. The “effective chlorine concentration” is the concentration of chlorine having oxidizing power in the solution, and is obtained by measuring the oxidizing power in the solution and converting the amount of chlorine equivalent to the measured oxidizing power.

  The method of bringing the solution into contact with the vegetable is not particularly limited as long as the solution can be brought into contact with the surface of the vegetable. For example, a method of immersing the vegetable in a solution in a state where the vegetable is placed in a colander, etc. And a method of spraying or showering the solution on the vegetable, a method of bringing the medium containing the solution into contact with the vegetable surface, and the like. In this step, the solution is preferably attached to the entire vegetable surface.

  The time for bringing the solution into contact with the vegetable is 1 minute to 20 minutes, more preferably 3 minutes to 15 minutes. If the time is shorter than the above time, a sufficient bactericidal effect cannot be obtained. If the time is longer than the above time, the solution may soak into the vegetable and damage the vegetable, which may impair the appearance during storage.

  The temperature of the solution containing at least one of chlorite and hypochlorite is preferably 30 ° C. or lower, and more preferably 25 ° C. or lower. This is because the freshness can be maintained without raising the temperature of the vegetables themselves, and a discoloration preventing effect can be obtained while maintaining the raw texture. The temperature of the dispersion is preferably 0 ° C. or higher in order to prevent the vegetables from freezing.

  (2) Next, the solution brought into contact with the vegetable is removed from the vegetable surface. Specifically, the solution can be removed from the vegetable surface by replacing the solution adhering to the vegetable surface with another liquid. For example, the vegetable is washed with water, and the solution is removed from the vegetable surface. As washing with water, for example, a method of immersing vegetables in running water or clean water, a method of applying shower water to vegetables, and the like can be applied. You may drain after washing. As draining, for example, a method of centrifuging vegetables or a method of leaving vegetables on a colander for about 5 to 30 minutes can be applied.

  (3) Next, the dispersion containing finely pulverized eggshell having an average particle diameter of 1 μm or less is brought into contact with the vegetables. The dispersion containing finely pulverized eggshell is obtained by dispersing finely pulverized eggshells in a dispersion medium. As the dispersion medium, water is usually applied, but saline and the like can also be used as long as the effects of the present invention are not impaired.

  The “egg shell” of the “micronized eggshell” in the present invention refers to an avian egg shell, particularly a chicken egg shell. Egg shell is mainly composed of calcium carbonate and contains about 2% protein. The presence of this protein is considered to contribute greatly to the effect of preventing discoloration.

  The eggshell (also referred to as “finely pulverized eggshell”) used in the method for producing a packaged vegetable according to the present embodiment is obtained by pulverizing raw eggshell itself or eggshell powder obtained by roughly pulverizing raw eggshell. is there.

  The average particle diameter of the pulverized eggshell is 1 μm or less, preferably 0.01 μm to 0.6 μm. When the average particle diameter of the pulverized eggshell is 1 μm or less, the protein contained in the eggshell is efficiently exposed on the surface of the eggshell, and the discoloration preventing effect can be remarkably improved. In particular, when the average particle size of the finely ground eggshell is 0.6 μm or less, the appearance of the vegetables can be improved. Further, if the average particle size of the finely ground eggshell is less than 0.01 μm, it tends to agglomerate and may be inferior in dispersibility, making it difficult to adhere to the whole vegetable surface.

  Finely pulverized eggshells can be obtained by mechanical pulverization using pulverizers such as vibration mill, ball mill, shaker and hammer mill, turbo mill, fine mill, jet mill, bantam mill, grinder mill, cutter mill, and bead mill. These pulverizers can be used alone or in combination of two or more.

  The finely pulverized eggshell is particularly preferably pulverized by wet pulverization using a bead mill in that a finely pulverized eggshell having an average particle size of 1 μm or less and a narrow particle size distribution can be obtained. Examples of the bead mill include Star Mill LMZ (manufactured by Ashizawa Finetech Co., Ltd.), OB mill (manufactured by Turbo Industry Co., Ltd.), Super Apex Mill (manufactured by Kotobuki Industries Co., Ltd.), and the like.

  By using a bead mill, the eggshell is wet-pulverized to an average particle size of 1 μm or less (preferably 0.01 μm to 0.6 μm), whereby a creamy finely ground eggshell-containing slurry is obtained. By adding the slurry to a food or the like as it is, the slurry can be used while preventing aggregation of the pulverized eggshell.

  Moreover, you may use the finely pulverized eggshell obtained by drying the said slurry. It does not specifically limit as a drying method, It can implement by the method generally performed, such as spray drying and freeze-drying. Further, an excipient such as dextrin and an emulsifier such as sucrose fatty acid ester may be appropriately added to the slurry before drying.

  The particle size distribution of the finely pulverized eggshell is such that the ratio of the particle size of 1 μm or less is 50% or more, and the ratio of the particle size of 10 μm or more is preferably 5% or less, which is superior in the effect of preventing discoloration. More preferably, the average particle diameter is 0.6 μm or less, the ratio of the particle diameter of 0.5 μm or less is 50% or more, and the ratio of the particle diameter of 2 μm or more is 5% or less.

  The coefficient of variation indicating the particle size distribution of the finely ground eggshell is preferably 0.1 to 0.8, and more preferably 0.1 to 0.7. When the coefficient of variation of the finely pulverized eggshell is 0.1 to 0.8, it is difficult to agglomerate, so that the dispersibility is excellent and the discoloration preventing effect is excellent.

  The content of the finely pulverized eggshell is preferably 0.005% or more based on the dispersion in order to maintain the appearance of the vegetables well, and 0.05% in order to further improve the discoloration prevention effect. The above is preferable. The upper limit of the content of the finely pulverized eggshell is not particularly limited as long as the dispersibility is in a favorable range. However, in consideration of productivity, it is preferably 5% or less, and more preferably 3% or less. .

  The method of bringing the dispersion into contact with the vegetable is not particularly limited as long as the dispersion can be brought into contact with the surface of the vegetable, for example, a method of immersing the vegetable in the dispersion in a state where the vegetable is placed in a colander, etc. Examples thereof include a method of washing vegetables with a dispersion, a method of spraying or showering a dispersion on vegetables, and a method of applying to a vegetable with a medium such as a sponge containing the dispersion. In this step, it is preferable to attach the dispersion to the entire vegetable surface.

  The time for which the dispersion is brought into contact with the vegetables is preferably 30 seconds or longer, more preferably 1 minute or longer in order to obtain a sufficient discoloration preventing effect. In addition, the upper limit of the time for which the dispersion is brought into contact with vegetables is preferably 20 minutes or less, more preferably 15 minutes or less in consideration of the freshness and productivity of the vegetables.

  The temperature of the dispersion is preferably 30 ° C. or less, and more preferably 25 ° C. or less. This is because a discoloration preventing effect can be obtained while maintaining the freshness without raising the temperature of the vegetables themselves. The temperature of the dispersion is preferably 0 ° C. or higher in order to prevent the vegetables from freezing.

  (4) Next, a liquid removal treatment of the dispersion brought into contact with the vegetables is performed. By performing the liquid removal treatment, the dispersion liquid attached to the vegetable surface can be removed. As the liquid removal treatment, for example, a method of applying vegetables to a centrifuge can be applied.

  (5) Next, the vegetables are packed in a packaging container. The oxygen concentration in the packaging container after packing the packaging container is preferably 15% by volume or less, and particularly preferably 12% by volume or less. This is because when the concentration is higher than the above-mentioned concentration, the respiration of the vegetables easily proceeds and the appearance is immediately impaired. For example, the inside of a packaging container can be made into a desired oxygen concentration by nitrogen-substituting the inside of a packaging container after packing vegetables into the packaging container.

  Examples of the packaging container include a polypropylene bag and a PET plastic container. However, the packaging container is not particularly limited as long as it can be sealed and stored after filling.

  By the above process, a packaging container stuffed vegetable can be manufactured. Although the preservation | save temperature after packing container is not specifically limited, If it is about 0-15 degreeC, the fresh state of a vegetable is easy to be maintained and it is preferable.

2. Discoloration-preventing material The discoloration-preventing material for packaging container-packed vegetables according to the present embodiment contains the finely pulverized eggshell. The content of the finely pulverized eggshell in the discoloration preventing material for packaging container-packed vegetables according to this embodiment is usually 0.01 to 100%. As a form of the discoloration preventing material, a cream-like finely pulverized eggshell-containing slurry itself obtained by the above-described wet pulverization, or a material further added with a preservative or the like may be used. Further, a finely pulverized eggshell obtained by drying the slurry may be used, or an excipient, an emulsifier, or the like may be appropriately added.

  According to the discoloration preventing material for packaging container stuffed vegetables according to this embodiment, discoloration of the packaging container stuffed vegetables can be effectively prevented by containing finely pulverized eggshells. Moreover, even when the anti-discoloring material remains on the vegetable surface, the eggshell has little bitterness, and therefore, when added, it has little effect on the flavor of food. Therefore, the discoloration prevention material according to the present embodiment can be used for vegetables packed in packaging containers.

  In addition, since the discoloration prevention material of the packaging container stuffed vegetables may be used in combination with the finely pulverized eggshell, it may contain at least one of chlorite and hypochlorite. By using the finely pulverized eggshell and at least one of chlorite and hypochlorite in combination in different steps, the discoloration preventing effect of the finely pulverized eggshell is improved.

  Moreover, it is preferable to use, after adjusting the discoloration prevention material of the packaging container stuffed vegetable which concerns on this Embodiment to the temperature of 0-30 degrees C or less. Thereby, the discoloration preventing effect can be maintained without deteriorating the texture and appearance of the raw vegetables.

3. In the method for producing a packaged vegetable according to the present embodiment, after the solution containing at least one of chlorite and hypochlorite is brought into contact with the vegetable, dispersion containing finely pulverized eggshells is performed. The liquid is in contact with vegetables. Thereby, discoloration of vegetables can be prevented and vegetables with good appearance can be stored for a long time. Moreover, the eggshell can be effectively used by applying the manufacturing method according to the present embodiment.

4). EXAMPLES Next, the present invention will be described in more detail based on the following examples. The present invention is not limited to these.

4.1. Preparation of pulverized eggshell In this example, pulverized eggshells pulverized to have a predetermined average particle size and particle size distribution under the following conditions were prepared. More specifically, a raw eggshell dispersion liquid (slurry) in which eggshell (hereinafter referred to as “raw eggshell” to be distinguished from finely crushed eggshell) is dispersed in purified water is wet under the following conditions. The raw eggshell was wet-ground using a bead mill.

4.1.1. Raw material (1) Raw material eggshell (average particle size: 11.0μm (Zenno Co., Ltd., QP, manufactured by Egg Station))
(2) Purified water

4.1.2. Crushing (wet grinding) conditions Wet bead mill: Star mill LMZ2 (manufactured by Ashizawa Finetech Co., Ltd.)
Beads: Zirconia, Φ0.3mm
Bead filling rate: 85% (based on grinding chamber capacity); space rate 49%
Rotor peripheral speed: 12m / s

4.1.3. Preparation method of pulverized eggshell By charging 8 kg of purified water into a mixing tank connected to a bead mill, charging 2 kg of raw eggshell, and performing a circulating operation of the wet bead mill (returning the slurry crushed by the mill to the tank) A finely ground eggshell-containing slurry was prepared.

  By pulverizing with a wet bead mill for a predetermined time (5, 15, 60 minutes), finely pulverized eggshells (micronized eggshells 1 to 3) having different particle diameters were obtained.

4.1.4. Measurement of average particle size and particle size distribution 0.3 g of a sample (slurry eggshell-containing slurry) was dispersed in 10 g of purified water and irradiated with ultrasonic waves for 1 minute, and then subjected to a particle size analyzer. When adding the dispersant, two drops were added before ultrasonic irradiation.

  Further, when measuring the particle size distribution of the raw eggshell, first, 0.1 g of the raw eggshell is dispersed in 10 g of purified water, 4 g of this dispersion is dispersed in 20 g of purified water, and then irradiated with ultrasonic waves to give a test sample. It was.

  The particle size distribution measurement was performed using an ultrasonic irradiator (3 minutes, 40 W) with a built-in apparatus. The average particle diameter was the median diameter. The measurement apparatus and measurement conditions in the particle size distribution measurement are as follows.

Particle size distribution meter: Microtrac MT3300EXII (Nikkiso Co., Ltd.); Laser diffraction type Refractive index: 1.68 (literature value of calcium bicarbonate); Water (dispersion medium) 1.33
Dispersant: Aron A-6330 (polycarboxylic acid polymer, manufactured by Toagosei Co., Ltd.)
The average particle diameters of the finely ground eggshells 1 to 3 are 0.12 μm (measurement range of particle diameter: 0.03 to 0.58 μm) and 0.59 μm (measurement range of particle diameter: 0.19 to 7.78 μm, respectively). ), 0.94 μm (measurement range of particle diameter: 0.45 to 7.78 μm), and their coefficient of variation (CV) was 0.70, 0.67, and 0.57, respectively.

  Moreover, as for the particle size distribution of these finely pulverized eggshells, the ratio of the particle diameter of 1 μm or less was 50% or more, and the ratio of the particle diameter of 10 μm or more was 5% or less. Among them, the particle size distribution of the finely pulverized eggshell in which the average particle diameter of the finely pulverized eggshell is 0.12 μm is 50% or more when the particle size is 0.5 μm or less, and the ratio of the particle diameter of 2 μm or more is It was 5% or less.

  Hereinafter, a finely ground eggshell having an average particle size of 0.12 μm is referred to as a finely ground eggshell 1, a finely ground eggshell having an average particle size of 0.59 μm is referred to as a finely ground eggshell 2, and an average particle size is 0.94 μm. Experiments were conducted using the finely crushed eggshell as the finely crushed eggshell 3.

4.2. Manufacture of packaged vegetables 4.2.1. Examples 1-3
100 g of lettuce cut to a width of 40 mm was immersed in an aqueous sodium hypochlorite solution having an effective chlorine concentration of 200 ppm for 10 minutes, and then washed with running water for 5 minutes. Subsequently, the finely ground eggshell was dispersed in fresh water and immersed in a dispersion having a content of 0.5% prepared at 15 ° C. for 5 minutes. Then, after centrifugal dehydration by centrifuge (Daiei Seisakusho, “DT-2S”, 1100 rpm for 1 minute), it is filled into a polypropylene bag, and nitrogen substitution is performed so that the oxygen concentration in the bag becomes 10% by volume. After that, it was sealed to produce a packaged vegetable packed.

  Table 1 shows the pulverized eggshells used in Examples 1 to 3.

4.2.2. Comparative Examples 1 and 2
In place of the dispersion used in Examples 1 to 3, in Comparative Example 1, a dispersion at 15 ° C. in which the raw eggshell was dispersed by 0.5% was used, and in Comparative Example 2, calcium carbonate was dispersed by 0.5%. Using the 15 ° C. dispersion, the packaging container-packed vegetables were produced in the same manner as in Examples 1 to 3.

4.2.3. Comparative Example 3
100 g of lettuce cut to a width of 40 mm was immersed in a dispersion having a content of 0.5% prepared by dispersing finely ground eggshell 1 in fresh water at 15 ° C. for 5 minutes, and then washed in running water for 5 minutes. Next, after being immersed in an aqueous solution of sodium hypochlorite having an effective chlorine concentration of 200 ppm for 10 minutes, centrifugal dehydration treatment was performed using a centrifuge (Daiei Seisakusho, “DT-2S”, 1100 rpm for 1 minute), and then made of polypropylene. The bag was filled, and after substituting with nitrogen so that the oxygen concentration in the bag would be 10% by volume, it was sealed to produce a packaged vegetable packed vegetable.

4.2.4. Comparative Example 4
100 g of lettuce cut to a width of 40 mm was immersed for 10 minutes in a 15 ° C. dispersion containing sodium hypochlorite with an effective chlorine concentration of 200 ppm and finely ground eggshell 1 with a content of 0.5%, Washed in water for 5 minutes. Then, after centrifugal dehydration by centrifuge (Daiei Seisakusho, “DT-2S”, 1100 rpm for 1 minute), it is filled into a polypropylene bag, and nitrogen substitution is performed so that the oxygen concentration in the bag becomes 10% by volume. After that, it was sealed to produce a packaged vegetable packed.

4.2.5. Comparative Examples 5 and 6
Instead of the dispersion used in Comparative Example 4, Comparative Example 5 uses an aqueous sodium hypochlorite solution having an effective chlorine concentration of 200 ppm, and Comparative Example 6 contains finely ground eggshell 1 having a content of 0.5%. The packaging container stuffed vegetables were manufactured similarly to the comparative example 4 using the 15 degreeC dispersion liquid.

4.3. Test example 1
The influence on the external appearance of the packaging container-packed vegetables according to Examples 1 to 3 and Comparative Examples 1 to 6 after storage was evaluated. Specifically, the obtained lettuce as a packaged vegetable was stored at 10 ° C. for 5 days, and the appearance of the lettuce after storage was evaluated in the following four stages.
A: A very good state is maintained without damaging the appearance.
◯: A good state is maintained with almost no appearance loss.
Δ: The appearance may be slightly damaged.
X: The appearance is greatly impaired.
The evaluation results of Test Example 1 are shown in Table 1.

以上の結果により、次亜塩素酸ナトリウム水溶液を接触させ、その後に平均粒径が１μｍ以下の微粉砕化卵殻を含有する分散液を接触させるという２段階の接触工程によって、野菜の外観を良好に保持できることが確認された。特に、平均粒径が０．６μｍ以下の微粉砕化卵殻を用いることによって、外観を大変良好な状態に保つことができることが確認された。なお、次亜塩素酸ナトリウム水溶液のみを接触させた場合や、分散液のみを接触させた場合と比べても、２段階の接触工程による変色防止効果が高いことが確認された。

Based on the above results, the vegetable appearance is improved by a two-step contact process in which a sodium hypochlorite aqueous solution is contacted and then a dispersion containing finely pulverized eggshell having an average particle size of 1 μm or less is contacted. It was confirmed that it could be retained. In particular, it was confirmed that the appearance can be maintained in a very good state by using a finely pulverized eggshell having an average particle size of 0.6 μm or less. In addition, compared with the case where only the sodium hypochlorite aqueous solution was contacted or the case where only the dispersion was contacted, it was confirmed that the effect of preventing discoloration by the two-step contact process was high.

4.4. Test example 2
As shown in Table 2, the appearance of the packaging container-packed vegetables according to Examples 1, 4 to 6 and Comparative Example 7 having different contents of the finely pulverized eggshell 1 was evaluated.

  Specifically, in place of the dispersion used in Example 1, Examples 4 to 6 contain finely pulverized eggshells 1 having a content of 1.0%, 0.05%, and 0.005%, respectively. In Comparative Example 7, using a dispersion at 15 ° C., a packaged container-packed vegetable was produced in the same manner as in Example 1 using fresh water not containing finely pulverized eggshell 1.

  And similarly to Test Example 1, the influence on the external appearance of the packaging container-packed vegetables according to Examples 1, 4 to 6 and Comparative Example 7 after storage was evaluated. Specifically, in the same manner as in Test Example 1, the obtained lettuce as a packaged vegetable was stored at 10 ° C. for 5 days, and the appearance of the lettuce after storage was evaluated in four stages. The evaluation results are shown in Table 2.

以上の結果により、微粉砕化卵殻の含有量を分散液に対して０．００５％以上とすることによって、外観を良好な状態に保つことができることが確認された。特に、微粉砕化卵殻の含有量を分散液に対して０．０５％以上とすることによって、外観を大変良好な状態に保つことができることが確認された。

From the above results, it was confirmed that the appearance can be maintained in a favorable state by setting the content of the finely pulverized eggshell to 0.005% or more with respect to the dispersion. In particular, it was confirmed that the appearance can be maintained in a very good state by setting the content of the finely ground eggshell to 0.05% or more with respect to the dispersion.

4.5. Test example 3
As shown in Table 3, the appearance of the packaging container-packed vegetables according to Examples 1 and 7 to 12 having different oxygen concentrations was evaluated.

  Specifically, in Example 1, nitrogen substitution was performed so that the oxygen concentration in the packaging container was 10% by volume, but instead, in Examples 7 to 11, the oxygen concentration was 0.1% by volume, respectively. , 0.5% by volume, 5% by volume, 12% by volume, 15% by volume, and 20% by volume.

  And like Test Example 1, the influence on the external appearance after preservation | save of the packaging container stuffed vegetables which concern on Examples 1, 7-11 was evaluated. Specifically, in the same manner as in Test Example 1, the obtained lettuce as a packaged vegetable was stored at 10 ° C. for 5 days, and the appearance of the lettuce after storage was evaluated in four stages. The evaluation results are shown in Table 3.

以上の結果により、包装容器内の酸素濃度を１５容量％以下に保持することによって、野菜の外観を良好に保つことができ、特に酸素濃度を１２容量％以下にすることにより、外観を大変良好に保つことができることが確認された。

From the above results, it is possible to keep the appearance of vegetables good by maintaining the oxygen concentration in the packaging container at 15% by volume or less, and particularly by making the oxygen concentration 12% by volume or less, the appearance is very good. It was confirmed that it can be kept at.

Claims (2)

(A) contacting a vegetable with a solution containing at least one of chlorite and hypochlorite having an effective chlorine concentration of 25 to 500 ppm ;
(B) contacting the vegetable with a dispersion containing 0.05 to 1.0% of finely ground eggshell having an average particle size of 0.12 to 0.6 μm;
(C) packing the packaging container so that the oxygen concentration in the packaging container is 12% by volume or less ;
A method for producing packed vegetables in a container. Between the steps (a) and (b),
It said solution further comprises a step of removing from the surface of the vegetables, the manufacturing method of the packaging packaged vegetables according to claim 1.