JPS5867145A - Preparation of chilled food of white or pale green vegetable - Google Patents

Abstract

PURPOSE:To obtain a chilled food having the taste, flavor and color of fresh vegetable, by blanching cut and washed white or pale green vegetables in an aqueous solution of an edible organic acid or blanching the vegetables after immersing in the solution, and vacuum packaging, boiling, and quenching the blanched vegetable. CONSTITUTION:Selected, skinned, cut and washed white or pale green vegetables, e.g. bean sprouts, onion, cabbage, etc. are blanched with an aqueous solution of an edible organic acid such as acetic acid, lactic acid, etc. or blanched with boiling water after immersion in the above organic acid solution. The blanched food is vacuum packaged with a heat-resistant plastic bag, and boiled at 95 deg.C for 5min to obtain the product.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a ready-to-eat chilled food of white to light-colored vegetables that retains a fresh flavor and nine colors as an ingredient for boiled dishes.

Recently, many instant foods, frozen foods, retort foods, etc. have been put into practical use. Although these have become widely popular due to their simplicity,9 they do have drawbacks such as lack of uniformity in seasoning and lack of freshness. Therefore, these are segmentation of preferences,
It has been difficult to meet consumer demands such as the diversity of tastes. As a solution to this problem, attention has been focused on ready-to-eat chilled foods, in which the consumer does the seasoning, but all processes prior to that are produced in a factory. for example,
These include boiled vegetables, boiled chicken and other vegetables, and ramen ingredients.

However, white to light-colored vegetables added to these chilled foods, such as bean sprouts, onions, and cabbage, retain their freshness and flavor.

There has been a demand for these to be delivered to consumers in a sufficiently sterilized and sterilized state, but until now it has not been possible to meet this demand.

It is known to preserve vegetables in acidic media. However, if it is stored in an acidic environment, flavoring during use will be limited.

9 Other known methods of preserving food include vacuum packaging and high temperature sterilization. However, if this method is applied to white or light-colored vegetables, their freshness will be lost. The same applies to the preservation method by dry freezing.

In other words, in order to turn white to light-colored vegetables into chilled foods,
Sterilization for freshness and long-term storage.

It was necessary to solve the problem of sterilization.

In the case of chilled foods, the entire distribution process is carried out at a temperature below 10°C. In other words, it is stored at a low temperature to keep it quiet. However, even in such preservation, in order to ensure long-term preservation, for example, two weeks or more, the number of common bacteria in the food immediately after production must be 102A or less, preferably about 1φ.

If it has been sterilized and sterilized to this extent, it can be stored for about two weeks using bacteriostatic preservation at low temperatures.

A feature of the present invention is that the freshness of white to light-colored vegetables is not lost in the above-mentioned sterilization and sterilization steps.

In other words, the present invention involves blanching the cut and washed white or light-colored vegetables after pre-processes such as sorting and peeling in an aqueous solution of an edible organic acid, or blanching them in a water bath solution of an edible organic acid. 2. Blanch after soaking. After vacuum packaging the processed vegetables in a heat-resistant plastic bag, if necessary, store them at about 95°C for about 5 to 10 minutes.
This invention relates to a method for producing chilled foods of white to light-colored vegetables, which is characterized by boiling them in hot water and rapidly cooling them.

The above-mentioned edible organic acids include, for example, acetic acid and lactic acid. Generally, acetic acid is used as an approximately 1% aqueous solution, and lactic acid is used as an aqueous solution with a pH of approximately 3-5.

Blanching refers to blanching in boiling water for about 1 minute.

Chilled foods of white to light-colored vegetables produced by the above method can be stored at 10'C or below to maintain the freshness of the raw vegetables for more than two weeks after production, and can be served immediately after opening with any seasoning. can.

In the method for producing chilled food of the present invention, vacuum packaging +
1 In the previous food, general bacteria have already been reduced to approximately 1X10/g81t.

Bacteria are killed. However, in order to prevent secondary contamination such as contamination of the plastic bags used in vacuum packaging and contamination during the process, heat treatment is performed after vacuum packaging.

Example 1 Bean sprouts with inedible parts removed were soaked in boiling water containing an aqueous lactic acid solution of pH 4.5 for about 1 minute, then boiled with boiling water and vacuum packaged in a heat-resistant plastic bag.

A chilled bean sprout food was obtained by boiling the bean sprouts at 95°C for 5 minutes and rapidly cooling them. Figure 1 shows the number of days elapsed and the growth curve of general bacteria when this was stored at 8°C. As is clear from FIG. 1, it is possible to preserve the material at a low temperature for more than two weeks without increasing the number of grains. In this case, the freshness of the bean sprouts was not lost.

The following method was used to determine the number of common bacteria growing.

Official method. (spc method) 5 standard plate
The Count standard sphere plate culture method was adopted. (Culture temperature set at 370C) Example 2 After sorting the cabbage, inedible parts were removed and cut.

Washed, immersed in a 1% acetic acid water bath for about 150 minutes, passed through a groove in boiling water for about 1 minute, vacuum-packed in a heat-resistant plastic bag, boiled at about 95°C for about 5 minutes, and then rapidly cooled. By doing so, a chilled cabbage food with substantially no general waste was obtained. This chilled food can be stored at 8°C for more than 2 weeks.

It retained its freshness.

, in the above process, 1.5xlO/g with washing alone
The number of general bacteria decreased to about 3 OA after acid immersion. At this time, the coliform count was zero.

Example 3 After peeling, cutting and washing onions, add about 1% acetic acid solution to about 1% aqueous solution.
After soaking for 5+ minutes, it is subjected to runner t and vacuum packed in a heat-resistant plastic bag. Thereafter, the mixture was boiled at 95°C for about 5 minutes and then rapidly cooled to obtain a chilled onion food. The number of general bacteria in this mailed product is about 0/g, and it can be stored at 8°C for about 2 weeks.

[Brief explanation of the drawing]

FIG. 1 is a graph showing the relationship between the number of days after production of the chilled bean sprout food produced in Example 1 and the number of common bacteria. FIG. 2 is a graph showing the relationship between the number of days after production of the chilled cabbage food produced in Example 2 and the function of general bacteria. FIG. 3 is a graph showing the relationship between the number of days after production of the chilled onion food produced in Example 3 and the number of common bacteria. Figure 1 Figure 2 Figure 3 Number of days

Claims (1)

[Claims] Cutting of white to light-colored vegetables excluding inedible parts. After washing, it was blanched in an aqueous solution of 9 edible organic coughs or soaked, then blanched in boiling water, and immediately vacuum-packed in a plastic bag. It is characterized by boiling this in water at about 95°C for about 5 minutes and then rapidly cooling it. A method for producing chilled foods from white to light-colored vegetables.