JP5075059B2 - Containerized salad - Google Patents

Description

The present invention relates to a freshly scented containerized salad.

In recent years, the number of health-conscious people has increased, and awareness of trying to eat more vegetables has risen, and salads have come to be seen in various places such as dining tables, family restaurants, fast food stores, and convenience stores. In particular, convenience stores, supermarkets and side dishes are lined with a large number of container-packed salads in cups and bags, and these salads are cut and sterilized after being opened. It is becoming popular as it can be eaten as it is.

As a method for washing vegetables, for example, in Japanese Patent Application Laid-Open No. 2001-190219 (Patent Document 1), after processing cut vegetables with a solution in which chlorite and hypochlorite are dissolved, A method for producing container-packed cut vegetables that is treated with a solution of chlorite and washed with water is described. However, the container-filled salad manufactured by washing and sterilization treatment by such a method easily loses the fragrance of vegetables by washing and sterilization treatment, and when eaten, the fresh fragrance of vegetables is weak.

JP 2001-190219 A

Accordingly, an object of the present invention is to provide a freshly scented container-filled salad.

In order to achieve the above object, the present inventors have conducted intensive research on various conditions such as raw materials used and storage conditions, and as a result, the cut products of specific citrus citrus fruits and sterilized vegetables are packed in containers. , Found that by making the oxygen concentration in the container a specific concentration, a freshly scented vegetable supplemented with a fresh fragrance by surprisingly washing and sterilizing the vegetable, a scented container salad can be obtained. The invention has been completed.

That is, the present invention
(1) A solution containing one or two or more citrus citrus halves or comb-shaped cut pieces selected from sudachi, kabosu, seeker, yuzu, lime, and chlorite and / or hypochlorite In a container, and the filling amount of the cut fragrant citrus fruits is 1 to 30 parts with respect to 100 parts of the vegetable filling amount, and the oxygen concentration in the container is 10% by volume. Container stuffed salad, which is
It is.

According to the present invention, it is possible to provide a delicious salad with a fresh scent, especially in a container-packed salad stored for several days after manufacture of a convenience store, a supermarket, etc., which can contribute to the expansion of the demand for container-packed salad. .

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%”.

The container-packed salad of the present invention is characterized in that a specific fragrant citrus fruit cut and a sterilized vegetable are packed in a container. In the present invention, by using a sterilized vegetable, it can be eaten as it is after opening, and the propagation of bacteria and the like can be suppressed during storage, and a container-packed salad that is preferable from the viewpoint of safety can be obtained. Furthermore, since it is packed with a specific citrus citrus cut product in addition to sterilized vegetables, the oxygen concentration in the container needs to be a specific concentration as described later, A fragrance produced from a specific perfume citrus fruit is supplemented to a scarce vegetable, and a fresh scented container salad can be obtained.

The citrus citrus fruit of the present invention means a particularly strong acidity among citrus fruit, and the present invention is a scented citrus fruit citrus fruit because a container-filled salad with a fresh scent is obtained when eaten after storage. One or two or more kinds of citrus citrus fruits selected from, kabosu, seeker, yuzu and lime are used. The method for cutting the citrus citrus fruit of the present invention is not particularly limited as long as it is cut to a size that can be packed in a container, and examples thereof include half cutting and comb cutting.

In the present invention, when a cut product of a specific citrus citrus fruit is used as described above, a fresh and preferable fragrance can be supplemented to a vegetable whose fragrance is poor by sterilization. For example, a specific citrus citrus fruit Even when a specific perfume citrus fruit is used, when it is not used or when only the skin portion is used, a fresh salad with a favorable fragrance is not obtained. The reason for this is not clear, but it is presumed that the well-balanced scent of the specific citrus citrus fruits supplements the vegetable with a fresh scent without causing a sense of incongruity as a salad scent.

The container-packed salad of the present invention uses vegetables that have been wetted and sterilized with a solution containing chlorite and / or hypochlorite. Any vegetable can be used as long as it can be used in salads, and examples thereof include Chinese cabbage, radish, cabbage, carrots, mizuna, paprika, lettuce, cucumbers, onions, tomatoes, and corn. The size and cutting method of these vegetables are not particularly limited as long as they are easy to eat, and may be sterilized before being cut or sterilized after being cut.

The chlorite in the solution is a salt produced by replacing hydrogen of chlorous acid with a metal, and examples thereof include sodium chlorite (sodium chlorite), potassium chlorite and the like. Hypochlorite is a salt produced by replacing hydrogen of hypochlorous acid with metal, and examples thereof include sodium hypochlorite (sodium hypochlorite) and potassium hypochlorite. The solution containing chlorite and / or hypochlorite of the present invention is composed mainly of sodium hypochlorite, which is obtained by electrolyzing saturated saline and diluting with tap water to a concentration suitable for use. You may use electrolytic hyponitrous acid. The electrolytic hyponitrous acid is preferable because it maintains an effective chlorine concentration over a long period of time. The effective chlorine concentration of chlorite and / or hypochlorite is preferably 25 to 500 ppm, more preferably 50 to 200 ppm. If the concentration is lower than the above concentration, the bactericidal effect of vegetables is not sufficient. This is because if the concentration is higher than the above range, the vegetables may be damaged.

In addition, liquid contact treatment means that the entire surface of the vegetable is in contact with the solution, for example, immersed in the solution in a state where the vegetable is put in a sieve, washed with the solution, Or means to adhere the solution to the whole vegetable surface, such as spraying or showering the solution. The liquid contact treatment time is preferably 1 to 20 minutes, more preferably 3 to 15 minutes. If the time is shorter than the above range, a sufficient sterilizing effect cannot be obtained, while the time is longer than the above range. This is because the solution may soak into the vegetables and cause damage.

In the present invention, the above-mentioned specific citrus citrus fruits and sterilized vegetables are tray containers and cup containers such as PET (polyethylene terephthalate), PP (polypropylene), and PS (polystyrene), PP (polypropylene), and PE (polyethylene). Fill a packaging container such as a pouch. The container-packed salad of the present invention may be filled in a container so that vegetables are the main ingredient, that is, the amount of vegetables filled is the largest among the raw materials. The amount of vegetables filled in the container is such that if the amount of vegetables is too large relative to the volume of gas in the container, it is difficult to uniformly fill the fragrance component generated from the citrus citrus in the container, while the volume of gas in the container On the other hand, if the amount of vegetables is too small, the transportation cost increases. Therefore, it is preferable to fill and seal the container with the vegetable so that the volume of gas in the container per 100 g of the vegetable is preferably 50 to 500 mL. The volume of the gas in the container can be examined by opening the product in water, collecting the gas in the container in a glass collecting instrument, etc., and measuring the volume of the collected gas with a graduated cylinder or the like. it can.

Moreover, it is preferable that it is 1-30 parts with respect to 100 parts of vegetable filling amounts, and, as for the filling amount of the said specific perfume citrus cut material, it is more preferable that it is 5-15 parts. When the amount of the cut product of the specific citrus citrus fruit with respect to the vegetable is less than the above range, it is difficult to obtain an effect of supplementing the fragrance with a sterilized salad with a reduced fragrance, while obtaining a fresh salad, This is because when the amount is larger than the range, the scent of perfume citrus fruits is too strong when eating a salad after storage, and sourness and bitterness may be felt.

In the container-packed salad of the present invention, the oxygen concentration in the container filled with the specific perfume citrus fruit and the sterilized vegetable is not more than a specific concentration, that is, the oxygen concentration in the container is 10% by volume or less, preferably It is characterized by being 5% by volume or less. Thus, in the present invention, not only simply filling the container with the cut product of the specific perfume citrus fruit and the sterilized vegetable, but also the oxygen concentration in the container is below a specific concentration, A scented containerized salad is obtained. Examples of the method of setting the inside of the container to the oxygen concentration include a method in which nitrogen is replaced by a conventional method when filling and sealing the fragrant citrus fruits and sterilized vegetables into the container. If the oxygen concentration is preferably 10% by volume or less, more preferably 5% by volume or less during filling and sealing, the oxygen concentration in the container during the storage period is preferably 10% by volume or less, more preferably 5% by volume or less. Can do. The oxygen concentration in the container in the present invention can be measured by a dissolved oxygen system “LC-700F” manufactured by Toray Engineering Co., Ltd.

Although there is no restriction | limiting in particular as the preservation | save temperature of the container stuffed salad of this invention, When it preserve | saves at about 0-15 degreeC, not only the freshness of a vegetable will be maintained easily, but the fresh fragrance of a salad is easy to be maintained, and is preferable. Further, the container-packed salad of the present invention is preferably stored for 3 hours or more after production because the effect of supplementing the fresh scent of vegetables lost by sterilization treatment is easily obtained. On the other hand, if the storage period is too long, the growth of bacteria or the like is a concern, so the storage period is preferably 7 days or less.

Next, the typical manufacturing method of the container stuffed salad of this invention is demonstrated. Sudachi, Kabosu, Shikuwasa, Yuzu, Lime citrus selected from two or more kinds selected from lime and sterilized as necessary to obtain a cut product. Next, prepare sterilized vegetables that have been cut to an appropriate size, for example, 2 mm wide striped Chinese cabbage, radish, carrot, cabbage, 3 cm wide mizuna, 2 mm wide paprika, etc. Filled into a packaging container together with the obtained perfumed citrus fruits, the oxygen concentration in the container is reduced to 10% by volume or less, preferably 5% by volume or less by nitrogen substitution or the like, and the container-packed salad of the present invention is obtained by sealing. . Furthermore, since the effect of supplementing the fresh fragrance of the lost vegetables can be sufficiently obtained by sterilization treatment, it is preferably stored at a temperature of 0 to 15 ° C. for a period of 3 hours or more and 7 days or less after the production.

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. In addition, this invention is not limited to these.

[Example 1]
First, the sudachi was washed with water and then immersed in a sodium hypochlorite solution having an effective chlorine concentration of 200 ppm for 10 minutes, followed by washing with water and draining into half.
Next, Chinese cabbage cut to 3 mm width, 2 mm wide radish, 1 mm wide cabbage, 2 mm wide carrot, 3 cm wide mizuna, 2 mm wide paprika After being immersed in a sodium hypochlorite solution having a chlorine concentration of 200 ppm for 10 minutes, it was drained by applying a centrifuge (Daiei Seisakusho, “DT-2S”, 700 rpm for 1 minute).
Subsequently, 10 g of the biscuits, 30 g of sterilized Chinese cabbage, 25 g of radish, 20 g of cabbage, 5 g of carrot, 5 g of mizuna and 5 g of paprika are filled in a PET tray container, and then placed in a PP packaging container. After substituting with nitrogen so that the oxygen concentration of the solution became 5% by volume, the container was sealed to produce a packaged salad.
In addition, the filling amount of Sudachi with respect to vegetables was 11 parts with respect to 100 parts of vegetables, and the capacity | capacitance of the gas in the container per 100g of vegetables was 180 mL.

[Comparative Example 1]
In the container-packed salad of Example 1, a container-packed salad was produced in the same manner except that the sudachi was not cut and the container was filled in the hole.

[Comparative Example 2]
In the container-packed salad of Example 1, a container-packed salad was produced in the same manner except that 10 g of the rind skin was cut into 2 mm width and filled into the container.

[Comparative Example 3]
A container-packed salad was produced in the same manner as in the container-packed salad of Example 1, except that 10 g of sudachi fruit juice was soaked into the sheet and filled into the container.

[Comparative Example 4]
In the container-filled salad of Example 1, a container-filled salad was prepared in the same manner except that the sachet was changed into half and immediately put a few drops of flavor into a sheet and filled into the container.

[Test Example 1]
In this test example, a test was conducted to examine the effect of the difference in the form of the tin filled in the container-filled salad on the aroma of the salad. In other words, the panelists trained for the fragrance when the container-packed salads obtained in Example 1 and Comparative Examples 1 to 4 were stored at 10 ° C. for 3 days and then opened and eaten were sensory evaluated according to the following evaluation criteria. Went. The results are shown in Table 1. The oxygen concentration in the container after storage was 1 to 2% by volume.

<Evaluation criteria>
First, the three fragrance elements of a fruity fragrance, a blue odor, and a citrus fragrance were evaluated in five levels. The larger the number, the stronger the scent. Next, considering each element of these scents, whether or not the scent is preferable as a salad, A: a very preferable scent as a scent of fresh salad, B: a preferable scent as a scent of fresh salad, Evaluation was made in four stages: C: a scent with a sense of incongruity as a salad, D: a scent unfavorable as a salad.

From Table 1, the container-filled salad of Example 1 using the cut sudachi has a balanced fruity fragrance and blue odor, and the citrus fragrance was not too strong. Therefore, it became a very favorable scent as a scent of fresh salad. On the other hand, the container-filled salad of Comparative Example 1 filled with sudachi without cutting, and Comparative Example 2 filled with chopped sudachi peel, had a weak fruity fragrance and only a strong blue odor. As an unpleasant scent. In addition, the container-filled salad of Comparative Example 3 filled with Sudachi fruit juice had a weak blue odor and only a fruity fragrance. As a result, the salad had a strange scent. Furthermore, the container-packed salad of Comparative Example 4 filled with the Sudachi flavor had an unfavorable scent as a salad because only the citrus scent was too strong.

[Comparative Example 5]
In the container-filled salad of Example 1, a container-filled salad was produced in the same manner except that the lemon was used immediately and 10 g of lemon cut into a comb shape was filled into the container.

[Test Example 2]
In this test example, a test was conducted in order to examine the effect of the difference in citrus citrus fruits filled in a container-packed salad on the scent of the salad. In other words, after the container-packed salads obtained in Example 1 and Comparative Example 5 were stored at 10 ° C. for 6 days, the panelists who were trained about the fragrance when opened and eaten were sensory according to the same evaluation criteria as in Test Example 1. Evaluation was performed. The results are shown in Table 2. The oxygen concentration in the container after storage was 1 to 2% by volume.

From Table 2, the container-packed salad of Example 1 using the cut sudachi has a balanced fruity fragrance, blue odor, and citrus fragrance, and has become a very favorable fragrance for fresh salad. On the other hand, the container-filled salad of Comparative Example 5 using the cleaved lemon had a weak fruity fragrance and only a strong citrus fragrance was strongly felt. .

[Example 2]
In the container-filled salad of Example 1, a container-filled salad was produced in the same manner except that it was immediately changed to use a squirrel, and the container was filled with 10 g of scab cut into a comb shape.

[Example 3]
In the container-filled salad of Example 1, a container-filled salad was produced in the same manner except that the container was filled with 10 g of a seeker cut into a comb shape using a seeker instead of immediately.

[Example 4]
In the container-filled salad of Example 1, a container-filled salad was produced in the same manner except that it was immediately changed to use yuzu and the container was filled with 10 g of yuzu cut into a comb shape.

[Example 5]
In the container-filled salad of Example 1, a container-filled salad was produced in the same manner as described above, except that lime was used immediately and 10 g of lime cut into a comb shape was filled into the container.

[Test Example 3]
The container-packed salads obtained in Examples 2 to 5 were stored and evaluated in the same manner as in Test Example 2, and all the container-packed salads were balanced with a fruity scent, a blue scent, and a citrus scent, The scent of fresh salad was very favorable. The oxygen concentration in the container after storage was 1 to 2% by volume.

[Comparative Example 6]
In the container-filled salad of Example 1, a container-filled salad was produced in the same manner except that it was filled in a PET tray container, placed in a PP packaging container, and sealed without replacing with nitrogen. The oxygen concentration in the container was 20% by volume.

After the container-packed salad obtained in Comparative Example 6 was stored at 10 ° C. for 3 days and then eaten, the scent was evaluated. As a result, the scent was slightly steamed, which was not preferable as the scent of a fresh salad. The oxygen concentration in the container after storage was 14% by volume.

[Example 7]
First, as in Example 1, the sudachi was sterilized and halved.
Next, lettuce cut into 4cm square, radish cut into 2mm width, carrot, red cabbage cut into 1mm width, and mizuna cut into 3cm width into sodium hypochlorite solution each having an effective chlorine concentration of 200ppm After being immersed for 10 minutes, it was drained by applying a centrifuge (Daiei Seisakusho, “DT-2S”, 700 rpm for 1 minute).
Subsequently, 20 g of the halved soda, 30 g of sterilized lettuce, 30 g of radish, 10 g of carrot, 10 g of red cabbage and 10 g of mizuna are filled in a PP packaging container, and the oxygen concentration in the container becomes 5% by volume. After substituting with nitrogen, it was sealed to produce a container-filled salad.
In addition, the filling amount of the vegetable with respect to 100 parts of vegetables was 22 parts, and the capacity | capacitance of the gas in the container per 100 g of vegetables was 160 mL.

The container-packed salad obtained in Example 7 was stored at 10 ° C. for 1 day and then evaluated in the same manner as in Test Example 1. As a result, the fruity fragrance, blue odor, and citrus fragrance were balanced and fresh. The scent of the salad was very favorable. The oxygen concentration in the container after storage was 2.5% by volume.

Claims (1)

One or two or more citrus citrus halves or comb-shaped cuts selected from sudachi, kabosu, seeker, yuzu, lime, and a solution containing chlorite and / or hypochlorite The processed vegetables are packed in a container , the amount of the cut fragrant citrus fruits is 1 to 30 parts with respect to 100 parts of the vegetable filling amount, and the oxygen concentration in the container is 10% by volume or less. A container-filled salad.