JPH1075755A - Treatment of cut vegetable and device for treating cut vegetable - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for treating cut vegetables, capable of solving problems e.g. comprising requiring a long time for cooling the cut vegetables, even when a large volume of water is used, being often impossible to surely remove stains such as soil, and being hard to obtain a sufficient antimicrobial effect by the use of ozone on the treatment of the cut vegetables. SOLUTION: Cut vegetables washed by the use of a washer 11 are dehydrated with a dehydrating machine 23 to remove water at least in the cut surface layers of the cut vegetables, and cooled ozonous water is supplied into the dehydrating machine 23 to impregnate the cooled ozonous water into the cut vegetables. Namely, the inner water of the cut vegetables are forcibly replaced with the cooled ozonous water. Thereby, the temperature of the cut vegetables can be lowered to a temperature near to the temperature of the cooled ozonous water in a short time to surely sterilize the cut vegetables with the ozone and simultaneously sterilize the dehydrating machine 23.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for processing cut vegetables, and more particularly to a method and an apparatus for processing cut vegetables in which cut vegetables are cooled and sterilized with cold water or ozone cold water.

[0002]

2. Description of the Related Art A conventional cut vegetable production system generally includes a pretreatment step, a cutting step, a washing step, a post-treatment step, and the like, and a draining step may be provided between the washing step and the post-treatment step.

[0003] Among these steps, in the pretreatment step, preliminary washing (round washing) for washing off mud and the like adhering to the vegetable surface and removal of the outer skin, rotten leaves and core of the vegetable are performed, and cutting is performed. In the process, required cutting is performed to produce cut vegetables. Next, in the washing step, the main washing of the cut vegetables is performed by an underwater immersion method or the like. In this book wash,
Air is blown into the washing tank by a blower device, and the cut vegetables are washed by aeration. Then, in the post-treatment step, vacuum packaging or container filling of the washed cut vegetables, refrigerated storage, and the like are performed. In the draining step, the washing water remaining on the surface of the cut vegetables is removed.

One of the conditions for maintaining the freshness of cut vegetables is to keep the cut vegetables as low as possible. This is because cut vegetables expose internal tissues in the surface layer of the cut surface, increase respiratory rate and increase metabolism, but this can be suppressed by lowering the temperature. In addition, when bacteria adhere to the exposed internal tissue, the bacteria grow easily and spoil the cut vegetables in a short time, but the growth of the bacteria can be suppressed by lowering the temperature. For this reason, cold water of about 5 ° C. may be used as washing water in the washing step.

[0005] Further, ozone (O ₃ ) is contained in the washing water to positively sterilize it. Particularly, it is considered that it is desirable to use ozone cold water as washing water, because ozone is more soluble in water as the temperature is lower.

[0006]

However, even if cold water is used for washing the cut vegetables, the temperature difference between the cut vegetables and the cold water becomes smaller as the temperature of the cut vegetables decreases, so that the cooling rate becomes slower and the cut vegetables become slower. However, there is a problem that it takes an extremely long time to lower the temperature to a deep part.

Also, since the air sent into the cleaning tank is at room temperature, there is a problem that the temperature of the cleaning water rises. Therefore, to keep the temperature of washing water low,
A considerable amount of cooled washing water must be supplied. Moreover, in order to always supply clean washing water,
Wash water must be disposable. Therefore,
There is a problem that the running cost is increased, and an apparatus for generating cold water is also required to be extremely large, so that the equipment cost is enormous.

Further, since organic substances such as juice and impurities dissolved from the cut vegetables are present in the washing tank, the ozone is consumed by the organic substances before acting on the cut vegetables, or the ozone is aerated. There is also a problem that a large amount of ozone is released from the liquid surface of the water, and a sufficient sterilizing effect is not actually improved. In order to obtain a sufficient bactericidal effect, a considerable amount of ozone water must be supplied,
A large-sized ozone water generation device is required, and the cost in equipment becomes enormous.

The draining in the draining step is generally performed by centrifugal dehydration by putting the cut vegetables in a container made of Messiyu. Therefore, scum sticks to the container inevitably. It is not uncommon for secondary contamination to occur.

The present invention has been made in view of the above-mentioned conventional problems, and it is possible to immediately cool the cut vegetables, to surely remove dirt such as mud, and to further reduce the decay of the cut vegetables by sterilization. An object of the present invention is to provide a cut vegetable processing method that can be suppressed, and a cut vegetable processing apparatus suitable for performing the method.

[0011]

According to the first aspect of the present invention, there is provided a washing step of washing cut vegetables, a dewatering step of removing at least water in the surface layer of the cut surface of the washed cut vegetables, and a cut vegetable after dehydration. And a cooling step of cooling by supplying cold water to the vegetables.

A second aspect of the present invention is the method for treating cut vegetables according to the first aspect, wherein the cold water contains a substance having a bactericidal activity.

A third aspect of the present invention is the method for treating cut vegetables according to the first or second aspect, wherein the cold water contains ozone.

According to a fourth aspect of the present invention, there is provided a washing machine for washing cut vegetables, a dehydrator for dehydrating the washed cut vegetables, and a cold water supply means connected to the dehydrator. This is a cut vegetable processing device.

According to a fifth aspect of the present invention, there is provided a washing machine for washing cut vegetables, a dehydrator for dehydrating the washed cut vegetables, a cold water supply means connected to the dehydrator, and a cooling and humidifying means. A cut vegetable processing apparatus comprising a high-humidity and low-temperature storage for storing cut vegetables after cooling.

According to a sixth aspect of the present invention, in the fourth or fifth aspect, the cold water supply means is an ozone cold water supply means,
A cut vegetable processing apparatus characterized in that the ozone cold water supply means is connected to a cooling and humidifying means of a high-humidity and low-temperature storage.

According to a seventh aspect of the present invention, in the sixth aspect, the ozone cold water supply means has a selective supply means capable of selectively supplying ozone gas and ozone cold water, and supplies ozone gas to the high-humidity low-temperature storage with ozone gas or ozone gas. A cut vegetable processing apparatus characterized in that it can be selectively switched to ozone cold water.

The invention according to claim 8 is the cut vegetable processing apparatus according to claim 7, further comprising a timer for selectively switching supply of ozone gas or ozone water to the high-humidity and low-temperature storage.

[0019]

Embodiments of the present invention will be described below with reference to the drawings. The configuration of the cut vegetable processing apparatus 1 will be described. Reference numeral 11 denotes a washing machine for performing a process in the washing step. Reference numeral 15 denotes a cleaning tank, in which cleaning water 13 is stored. A blower device 19 is externally attached to the cleaning tank 15. 17 indicates a take-out conveyor,
One end of the take-out conveyor 17 is located in the cleaning tank 15.

Reference numeral 23 denotes a dehydrator, which performs a dehydration step and a cooling step. Reference numeral 27 denotes an outer tub, and a drain 28 is provided in the outer tub 27, and an outer lid 25 is attached to be openable and closable. A rotating tub 29 rotated by a motor (not shown) is provided inside the outer tub 27.
Is provided. A number of drain holes are formed on the peripheral surface of the rotating tub 29, and an inner lid 31 is attached to the rotating tub 29 so as to be openable and closable. Reference numeral 35 denotes a water injection nozzle, which penetrates the center of the outer lid 25, further passes through a through hole 37 formed in the center of the inner lid 31, and
I am facing 9.

Reference numeral 39 denotes a dewatering basket, and the dewatering basket 39 is removably loaded into the rotating tank 29. The dewatering basket 39 has a mesh structure made of a synthetic resin, and has a substantially similar shape to the rotating tank 29.

The configuration of the ozone cold water supply device 43 as the cold water supply means will be described. Reference numeral 45 denotes a cushion tank, and tap water is supplied to the cushion tank 45 as needed. The cushion tank 45 is connected to a chiller unit 47 for cooling water. Chiller unit 4
7 is connected to a selection supply device 49 as selection supply means. The selective supply device 49 includes the ozone generated by an ozone generation unit (not shown) and the chiller unit 47.
Is mixed with cold water supplied from the company to produce ozone cold water, or only ozone is supplied. The selection supply device 49 includes a supply pump 51 for supplying ozone cold water and a control panel 53. The supply pump 51 is connected via a pipe 55
It is connected to a water injection nozzle 35 of the dehydrator 23 and a shower nozzle of a high-humidity and low-temperature storage described later.

The configuration of the high-humidity low-temperature storage 57 will be described.
A cooling and humidifying device 61 as cooling and humidifying means is disposed near the ceiling of the inside 59 of the high-humidity and low-temperature storage 57. The cooling and humidifying device 61 includes a filling 63, a shower nozzle 65 that drops ozone cold water to the filling 63, a blower 67 that blows air toward the filling 63, and the like. The shower nozzle 65 is connected to the supply pump 51 of the ozone cold water supply device 43 via a pipe 55. Reference numeral 69 denotes a fan for stirring the air in the refrigerator 59.

Reference numeral 71 denotes an air pipe. One end of the air pipe 71 is connected to the selective supply device 4 of the ozone cold water supply device 43.
9 and the other end is introduced into the inside 59 of the high-humidity low-temperature storage 57. The selection supply device 49 has a switching function for selectively supplying ozone cold water or ozone gas.

Next, a method for processing cut vegetables performed by the cut vegetable processing apparatus 1 in the order of steps shown in FIG. 1 will be described. In the pretreatment process, preliminary washing (round washing) to wash off mud etc. attached to the surface of the raw material vegetables,
Removes vegetable hulls, rotten leaves and cores. In the cutting step, the pre-processed vegetables are subjected to a required cutting process by a slicer to produce cut vegetables.

Next, the cut vegetables are introduced into the washing tank 15 by an unillustrated introduction device, and the process proceeds to the washing step. Then, air is blown from the blower device 19 into the washing water 13 in the washing tank 15 and aerated, whereby the cut vegetables V are stirred and washing is promoted. When this washing is completed, the cut vegetables V are taken out of the washing tank 1 by the take-out conveyor 17.
5 Take out.

The cut vegetables V washed by the washing machine 11
Are packed in the dehydration basket 39 in an appropriate amount. Then, the dehydrating basket 39 filled with the cut vegetables V is placed in the rotating tank 2 of the dehydrating machine 23.
After loading on 9, the rotating tank 29 is rotated. Thereby, as shown in FIG. 4, the internal moisture W on the cut surface K of the cut vegetables V is forcibly removed. The rotation speed and the rotation time of the rotating tub 29 are from 1000 rpm to 300 rpm depending on the kind of the cut vegetables, the size and the shape of the cut, and the like.
Adjust appropriately at 0 rpm in the range of 30 seconds to 5 minutes. The water removed from the cut vegetables V is drained out of the rotary tub 29 from a drain hole formed in the peripheral surface of the rotary tub 29, and then discharged out of the drain 28 to the outside of the dehydrator 23.

When the dehydration of the cut vegetables V by the dehydrator 23 is completed, the process proceeds to a cooling step. With the cut vegetables V remaining in the dehydrator 23, the ozone cold water 7 from the ozone water supply device 43 is supplied to the rotary tank 29 via the water injection nozzle 35. When supplying the ozone cold water C, the rotating tank 29 may be stopped, but the rotation speed may be from 100 rpm to 1000 rpm.
When rotating at low speed at pm, ozone cold water C cuts vegetables V
Can be evenly distributed. It is necessary to appropriately change the rotation speed of the rotating tub 29 depending on the type of vegetables and the like.
Adjustment in the range of 00 rpm is sufficient.

Since the cut vegetables V at this time are in a state in which the osmotic pressure has been increased by the previous dehydration, the ozone cold water C immediately enters the tissue of the surface portion of the cut surface K of the cut vegetables V. That is, the internal water W of the cut surface K is replaced with the ozone cold water C. Therefore, cut vegetables V
Is immediately cooled to a value close to the temperature of the ozone cold water W, and at the same time, removal of dirt such as mud and sterilization with ozone are performed. Then, after a lapse of a predetermined time from the supply of the ozone cold water C, the process shifts to a draining step, in which the rotation of the rotary tub 29 removes the water in the rotary tub 29, and the surface of the cut vegetables V is drained.

Next, the process shifts to a transfer process, in which the cut vegetables V are taken out of the dehydrator 23, transferred to a container, and shifted to a refrigeration process. The cut vegetables V transferred to the container are stored in the storage 59 of the high-humidity and low-temperature storage 57. The interior 59 is moistened and filled with the air that has contacted the filling 63, thereby keeping the humidity of the interior 59 at about 95%. Further, the temperature of the interior 59 is maintained at about 0 ° C.

The condition that the temperature is 0 ° C. to 5 ° C. and the humidity is 90% or more varies depending on the type of vegetables and the like, but is generally a condition in which raw vegetables have a long life. Therefore, the cut vegetables stored in the high-humidity low-temperature storage 57 are 3 ° from 0 ° C.
It is kept in C, hardly withered, and stored in a very fresh state. Most of the cut vegetables V are almost aseptic because most of the internal water W has been replaced by the ozone cold water C, so that the cut vegetables V can be kept fresh in the high-humidity and low-temperature storage 57 for a longer time.

Further, since the selective supply device 49 has a switching function for selectively supplying ozone cold water or ozone gas, if the ozone cold water is supplied from the selective supply device 49 by this, the shower nozzle 65 If ozone cold water is supplied to keep the high-humidity low-temperature storage 57 moist and ozone gas is supplied from the selective supply device 49,
Ozone gas is supplied to the interior 59, and the interior 59 is sterilized.

The control panel 53 of the ozone cold water supply device 43 is provided with a timer for controlling the above switching function in a timed manner. This timer is set so that ozone cold water is supplied from a time slightly before the start of work and ozone gas is supplied from a time a little after the work. By doing so, it is possible to automatically manage the moisturization by the high-humidity and low-temperature storage 57 during the operation time of the factory and to sterilize the inside 59 during the operation time outside the operation time.

Although the embodiment of the present invention has been described in detail above, the specific configuration is not limited to this embodiment, and there is a change in design without departing from the gist of the present invention. Are also included in the present invention. For example, in the embodiment of the cut vegetable processing apparatus, ozone cold water is used for cooling after dehydration, but simple cold water containing no ozone may be used. Further, in the above embodiment, ozone is shown as a substance having a bactericidal power, but the present invention is not limited to this, and chlorine, alcohol, catechin, and the like as substances having a bactericidal power are safe as those that sterilize foods. It can be applied as long as it can secure

Further, in the above embodiment, the cut vegetables are stored in the container, but may be vacuum-packaged. In this case, the freshness can be maintained for a long period of time even when stored in a normal refrigerator instead of a high-humidity and low-temperature refrigerator.
Alternatively, the cut vegetables may be vacuum-packaged, quickly frozen, and stored. Further, in the above-described embodiment, the process is shifted to the dehydration process after the cleaning process, but an immersion process may be provided between the cleaning process and the dehydration process as shown in parentheses in FIG. That is, after the washing step, the cut vegetables may be immersed in cold water containing a substance having a sterilizing power such as ozone filled in the immersion tank to perform washing and sterilization. By performing this immersion step, it is possible to more reliably wash and sterilize the cut vegetables.

[0036]

As described above, according to the first aspect of the present invention,
The internal moisture of the cut vegetables is replaced with cold water. Therefore, the temperature of the cut vegetables can be reduced in a short time to a temperature close to the temperature of the cold water to be supplied, and dirt such as mud can be reliably removed, and rot of the cut vegetables can be suppressed.

In the second aspect of the present invention, ozone water is used as cold water to be supplied to the dehydrated cut vegetables, so that ozone in the ozone water is efficiently supplied to the surface layer of the cut vegetables.
Sterilization is performed at the same time as removal of dirt, and decay of cut vegetables can be reliably suppressed. Further, compared with the method using ozone water as the washing water for immersion washing, the use efficiency of ozone is extremely high, so that the required amount of ozone can be reduced.

According to the third aspect of the present invention, the ozone cold water supplied to the dehydrator cleans the container for storing cut vegetables to be loaded into the dehydrator, so that secondary contamination in the dehydration step can be prevented.

According to the fourth aspect of the present invention, the cut vegetables which have been subjected to dehydration and cooling and have been sufficiently sterilized are stored in an atmosphere kept at a high humidity and a low temperature. Vegetables can be preserved for a long period of time while keeping their freshness.

According to the fifth aspect of the present invention, one ozone cold water supply means can be used for both the cooling means and the high-humidity and low-temperature storage.

According to the sixth aspect of the present invention, the state of ozone supplied to the high-humidity and low-temperature storage is determined by the following two methods: sterilization of cut vegetables and sterilization in the storage.
Ozone gas or ozone cold water can be selectively switched according to one of the two purposes of use, and the device can be used efficiently.

According to the seventh aspect of the present invention, the switching time of the ozone gas or the ozone water supplied to the high-humidity and low-temperature storage can be managed by a timer, so that the management of the high-humidity and low-temperature storage can be saved, and an accident due to forgetting to switch can be prevented. Can be prevented.

[Brief description of the drawings]

FIG. 1 is a process chart showing an example of a cut vegetable manufacturing process including the cut vegetable processing method of the present invention.

FIG. 2 is a schematic side view showing an embodiment of the cut vegetable processing apparatus of the present invention.

FIG. 3 is an enlarged side view showing a dewatering machine of the cut vegetable processing apparatus shown in FIG.

FIG. 4 is a schematic diagram showing a replacement action of water inside cut vegetables performed according to the present invention.

[Explanation of symbols]

 REFERENCE SIGNS LIST 1 cut vegetables 3 internal moisture 5 cut surface 7 cold water 9 cut vegetable processing device 11 washing machine 13 washing water 15 washing tank 17 take-out conveyor 19 blower device 21 blast 23 dehydrator 25 outer lid 27 outer tank 28 drain 29 rotating tank 31 inside Lid 33 Drain hole of inner lid 35 Water injection nozzle 37 Through hole of inner lid 39 Dehydration basket 43 Ozone cold water supply device 45 Cushion tank 47 Chiller unit 49 Selective supply device 51 Supply pump 53 Control panel 55 Piping 57 High-humidity and low-temperature storage 59 Storage 61 Cooling and humidifying device 63 Filling 65 Shower nozzle 67 Blower 69 Fan 71 Air piping V Cut vegetables W Internal moisture K Cut surface C Cold water

Claims (8)

[Claims] A washing step of washing the cut vegetables; a dehydrating step of removing at least water in the surface layer portion of the washed cut vegetables; and a cooling step of supplying cold water to the dehydrated cut vegetables to cool them. A method for treating cut vegetables, comprising: 2. The method according to claim 1, wherein the cold water contains a substance having a bactericidal activity. 3. The method for treating cut vegetables according to claim 1, wherein the cold water contains ozone. 4. A cut vegetable processing apparatus comprising: a washing machine for washing cut vegetables; a dehydrator for dehydrating the washed cut vegetables; and a cold water supply means connected to the dehydrator. . 5. A cooled cut vegetable comprising a washing machine for washing cut vegetables, a dehydrator for dehydrating the washed cut vegetables, a cold water supply means connected to the dehydrator, and a cooling and humidifying means. And a high-humidity and low-temperature storage for storing vegetables. 6. The cut vegetable processing method according to claim 4, wherein the cold water supply means is ozone cold water supply means, and the ozone cold water supply means is connected to a cooling and humidifying means of a high-humidity and low-temperature storage. apparatus. 7. The ozone cold water supply means according to claim 6, further comprising a selective supply means capable of selectively supplying ozone gas and ozone cold water, and selectively supplying ozone to the high-humidity and low-temperature storage with ozone gas or ozone cold water. A cut vegetable processing apparatus, characterized in that it can be switched to a. 8. The cut vegetable processing apparatus according to claim 7, further comprising a timer for selectively switching supply of ozone gas or ozone water to the high-humidity and low-temperature storage.