JPH0440850A - Method for sterilizing vegetable - Google Patents
Method for sterilizing vegetableInfo
- Publication number
- JPH0440850A JPH0440850A JP2147147A JP14714790A JPH0440850A JP H0440850 A JPH0440850 A JP H0440850A JP 2147147 A JP2147147 A JP 2147147A JP 14714790 A JP14714790 A JP 14714790A JP H0440850 A JPH0440850 A JP H0440850A
- Authority
- JP
- Japan
- Prior art keywords
- vegetable
- vegetables
- alcohol
- pressure
- container
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 42
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000005507 spraying Methods 0.000 claims description 2
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 abstract description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 4
- 239000007789 gas Substances 0.000 abstract description 3
- 239000003570 air Substances 0.000 abstract description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 2
- 239000001569 carbon dioxide Substances 0.000 abstract description 2
- 235000021384 green leafy vegetables Nutrition 0.000 abstract description 2
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000003206 sterilizing agent Substances 0.000 abstract 1
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 239000000645 desinfectant Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- 229910021536 Zeolite Inorganic materials 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920006327 polystyrene foam Polymers 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000010457 zeolite Substances 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は主としてカット野菜の殺菌に関するものである
。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention mainly relates to the sterilization of cut vegetables.
従来から、レタス、キャベツ、ニンジン等の葉菜類や根
菜類をカットしてそのま５食用に供することが出来るよ
うにしたいわゆるカット野慕が市場に供されているが、
該カット野菜は鮮度を保持するために、市場へ供する前
に殺菌が行われる。Traditionally, so-called cut vegetables, which are made by cutting leafy vegetables and root vegetables such as lettuce, cabbage, and carrots and serving them as they are, have been offered on the market.
In order to maintain freshness, the cut vegetables are sterilized before being sent to the market.
従来、このようなカット野菜の殺菌を行なう方法として
は、該カット野菜を１００〜２００ｐρ■の次亜塩素酸
水溶液に１０分程度浸漬する方法がとられていた。Conventionally, the method for sterilizing such cut vegetables has been to immerse the cut vegetables in an aqueous hypochlorous acid solution containing 100 to 200 pp.pgm for about 10 minutes.
しかし次亜塩素酸は人体にとって無害とは云えず、また
次亜塩素酸水溶液に浸漬している間に野菜の汁液が該水
溶液中に浸出して、野菜のうまみや栄養分が抜けてしま
うと云う問題点があった。However, hypochlorous acid cannot be said to be harmless to the human body, and it is said that while vegetables are immersed in an aqueous solution of hypochlorous acid, the juices of the vegetables leach into the solution, causing the flavor and nutrients of the vegetables to be lost. There was a problem.
本発明は上記従来の課題を解決するための手段として、
密閉容器中に野菜を投入し、該容器内を減圧した上でア
ルコールを噴霧し、該容器内に該アルコール蒸気を充満
させ、次いで該容器内に無菌気体を注入して常圧に復す
野菜の殺菌方法を提供するものである。The present invention, as a means for solving the above-mentioned conventional problems,
Vegetables are placed in a sealed container, the pressure inside the container is reduced, alcohol is sprayed, the container is filled with the alcohol vapor, and then sterile gas is injected into the container to restore normal pressure. The present invention provides a sterilization method.
本発明を以下に更に詳しく説明する。The invention will be explained in more detail below.
本発明の対象とする野菜はサラダ菜、キャベツ。The vegetables targeted by the present invention are salad greens and cabbage.
ニンジン、ゴボウ、タマネギ、キュウリ等の葉菜類や根
菜類であり、通常はカットされるがカットしない丸のま
へのものでもよい。These include leafy vegetables and root vegetables such as carrots, burdock, onions, and cucumbers, which are usually cut, but they can also be whole, uncut vegetables.
該野菜は密閉容器内に入れられ、それから該容器内は減
圧される。この場合の減圧の目的は野菜内に含まれてい
る空気を除去することにある。減圧度が高過ぎると特に
葉菜類の場合は野菜に含まれる汁液が浸出するおそれが
あるので、通常５０〜１００■Ｈｇ程度の減圧度とする
。しかし根菜類の場合には減圧度を高くしてもこのよう
な不具合は生じない。The vegetables are placed in a closed container, and then a vacuum is applied inside the container. The purpose of the pressure reduction in this case is to remove air contained within the vegetables. If the degree of vacuum is too high, especially in the case of leafy vegetables, there is a risk that the juices contained in the vegetables will ooze out, so the degree of vacuum is usually about 50 to 100 ■Hg. However, in the case of root vegetables, such problems do not occur even if the degree of vacuum is increased.
次いで減圧された密閉容器内にアルコールを噴震するの
であるが９本発明において用いるアルコールとしては、
メタノール、エタノール、イソプロパツールのような殺
菌力のあるそして蒸気圧の高いアルコールを用いる１本
発明のアルコールとして望ましいものは、毒性の低い点
からみてエタノールであるが、他のアルコールでも完全
に除去すれば毒性を考慮する必要がないことは勿論であ
る。このように密閉された容器内に噴霧されたアルコー
ルは容器内で気化してその蒸気は該容器内に充満する。Alcohol is then injected into the reduced pressure sealed container.9 The alcohol used in the present invention includes:
Use of alcohols with bactericidal properties and high vapor pressure such as methanol, ethanol, and isopropanol. Ethanol is preferred as the alcohol of the present invention due to its low toxicity, but other alcohols can also be used to completely remove the alcohol. Of course, if this is done, there is no need to consider toxicity. The alcohol sprayed into the sealed container evaporates within the container, and the vapor fills the container.
密閉容器中にアルコールを噴霧してから、通常的 ５〜
１０分後に無菌状態の空気、窒素、炭酸ガス等を該密閉
容器内に注入して常圧に復した後。After spraying alcohol into a sealed container, normally 5~
After 10 minutes, sterile air, nitrogen, carbon dioxide, etc. were injected into the sealed container to restore normal pressure.
該密閉容器内から野菜を取出す。Remove the vegetables from the airtight container.
望ましくは該密閉容器の野菜取出し口と滅菌した秤量器
および包装材とを直結させ、該密閉容器から取出した野
菜を秤量しかつ包装する。包装は通常ポリスチレン発泡
体のトレイ上に上記野菜を載置してポリ塩化ビニリデン
、ポリエチレン等のフィルムで該野菜をトレイごと包む
のであるが、この際、包装内に活性炭、ゼオライト等の
エチレン吸収剤を入れておけば、該野菜の鮮度は長期間
維持される。Desirably, the vegetable outlet of the hermetically sealed container is directly connected to a sterilized weighing device and packaging material, and the vegetables taken out from the hermetically sealed container are weighed and packaged. For packaging, the vegetables are usually placed on a polystyrene foam tray and the tray is wrapped with a film made of polyvinylidene chloride, polyethylene, etc. At this time, an ethylene absorbent such as activated carbon or zeolite is placed inside the package. If this is added, the freshness of the vegetables will be maintained for a long period of time.
密閉容器内に野菜を入れて減圧すると、該野菜に含まれ
る空気が追出される。この状態で該密閉容器内にアルコ
ールを噴霧すると、該アルコールは気化して該密閉容器
内に充満し、含有する空気を追出された野菜内にアルコ
ール蒸気がくまなく侵入して、該野菜に付着している菌
を殺す。このようにして野菜に対して殺菌処理を行なっ
た後、無菌気体を注入して密閉容器内を常圧に戻した後
。When vegetables are placed in a closed container and the pressure is reduced, the air contained in the vegetables is expelled. When alcohol is sprayed into the airtight container in this state, the alcohol vaporizes and fills the airtight container, and the alcohol vapor penetrates all over the vegetables from which the contained air has been expelled. Kills attached bacteria. After sterilizing the vegetables in this way, sterile gas is injected to return the inside of the sealed container to normal pressure.
該密閉容器内から野菜を取出す。Remove the vegetables from the airtight container.
したがって本発明においては揮発性のアルコールを殺菌
剤として用いるから、殺菌剤は野菜中に残留することな
く、全く人体に悪影響が及ぼされない。また殺菌処理は
短時間で終了するから野菜類から汁液が浸出して栄養や
味覚が損なわれることもない。Therefore, in the present invention, since volatile alcohol is used as a disinfectant, the disinfectant does not remain in the vegetables and has no adverse effect on the human body. In addition, since the sterilization process is completed in a short time, there is no risk of leaching of juice from the vegetables and loss of nutrition and taste.
Claims (1)
ルコールを噴霧し、該容器内に該アルコール蒸気を充満
させ、次いで該容器内に無菌気体を注入して常圧に復す
ことを特徴とする野菜の殺菌方法Putting vegetables in a sealed container, reducing the pressure inside the container, spraying alcohol, filling the container with the alcohol vapor, and then injecting sterile gas into the container to restore normal pressure. A vegetable sterilization method characterized by
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2147147A JPH0440850A (en) | 1990-06-05 | 1990-06-05 | Method for sterilizing vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2147147A JPH0440850A (en) | 1990-06-05 | 1990-06-05 | Method for sterilizing vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0440850A true JPH0440850A (en) | 1992-02-12 |
Family
ID=15423649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2147147A Pending JPH0440850A (en) | 1990-06-05 | 1990-06-05 | Method for sterilizing vegetable |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0440850A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017093369A (en) * | 2015-11-26 | 2017-06-01 | キユーピー株式会社 | Cut welsh onion manufacturing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4852920A (en) * | 1971-11-09 | 1973-07-25 | ||
| JPS6078570A (en) * | 1983-10-06 | 1985-05-04 | Showa Tansan Kk | Method for sterilizing food |
-
1990
- 1990-06-05 JP JP2147147A patent/JPH0440850A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4852920A (en) * | 1971-11-09 | 1973-07-25 | ||
| JPS6078570A (en) * | 1983-10-06 | 1985-05-04 | Showa Tansan Kk | Method for sterilizing food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017093369A (en) * | 2015-11-26 | 2017-06-01 | キユーピー株式会社 | Cut welsh onion manufacturing method |
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