JPS62126931A - Sterilization of coli bacillus on raw vegetable and method for keeping freshness of vegetable - Google Patents

Abstract

PURPOSE:To sterilize coli bacillus on a raw vegetable and to prolong the freshness of the vegetable, by treating a raw vegetable with an aqueous solution of a flavonoid and an organic acid or a calcium salt. CONSTITUTION:The surface of a raw vegetable is coated with an aqueous solution of a flavonoid and an organic acid and/or a calcium salt. The flavonoid is e.g. rutin, quercetin, hesperidin, naringen, etc., and is used as a solution in a solvent such as alcohol, propylene glycol, glycerol, etc. The solution is applied to the surface of a raw vegetable e.g. by spraying, coating, immersing, etc. The coated raw vegetable may be left in an outer atmosphere or stored at a low temperature or in an inert gas.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to foods, and aims to sterilize ants and Escherichia coli in raw vegetables, and to extend the freshness of the vegetables.

(Conventional technology) Raw vegetables are generally resistant to many bacteria, and many E. coli bacteria are detected, so in order to sell them as a salad, it is necessary to
It is necessary to test negative for coliform bacteria. However, the use of sterilizers in vegetable salads is not legally permitted. Therefore, it is common to treat vegetables with organic acids or heat them, but these methods soften the vegetable tissue and significantly reduce its freshness. Methods used to maintain the freshness of raw vegetables include storing them at low temperatures, packaging them, and storing them in inert gas, but although these methods are effective to some extent in suppressing E. coli, they are not effective at all in sterilizing them. There is no.

There is still no known method to sterilize E. coli and maintain freshness at the same time.

This invention is completely different from these known methods in that it chemically treats raw vegetables to sterilize Escherichia coli and at the same time makes it possible to extend the freshness of the vegetables. The present invention will be explained in detail below.

(Means for Solving) This invention uses organic acids, calcium salts, and specific flavonoids as a means of simultaneously sterilizing Escherichia coli and preserving freshness using a specific method. Examples of organic acids include general organic acids. Examples include lactic acid, acetic acid, phosphoric acid, citric acid, tartaric acid, fumaric acid, and others.

These may be used alone or in combination of two or more.

Calcium salts include common organic or inorganic ones. Examples include calcium citrate, calcium acid pyrophosphate, calcium carbonate, calcium lactate, calcium sulfate, calcium chloride, various calcium phosphates, and others. These may be used alone or in combination of two or more.

Flavonoids include general flavonoids. For example, one or more of rutin, quercetin, hesveridin, naringen, and the like are dissolved in alcohol, propylene glycol, glycerin, and other solvents and used.

First, drinking water is prepared, and an organic acid is used in an amount of 3% or less (by weight), a calcium salt is used in an amount of about 1% or less as calcium, and a flavonoid solution is used as a flavonoid in an amount of 0.3% or less. The above champion and the solution used in combination with the champion may be any of the following.

■The champion and the champion may be mixed in advance and the mixed system used on the circumferential surface of the object. ■You may use one type of champion in a situation, and then use the others simultaneously or sequentially.

The surrounding surfaces of raw vegetables are coated with this type of solution. Examples of coating methods include spraying, painting, and dipping. Once coated, the raw vegetable material may be left in the open air, or may be stored at low temperature or in an inert gas.

Here, this invention achieves its purpose.

(Actions and Effects) In the raw vegetables prepared using this invention, (1) Escherichia coli is killed. ■There is very little Zeon, and the degree of strength is significantly extended.

■ Significantly less discoloration and fading due to moisture loss in raw vegetables.

This will be explained in detail below using examples.

Example 1 Raw cabbage (moisture content 92%) was chopped at room temperature. 0.5% of 50% lactic acid, 3% of calcium lactate α, and 0.005% of rutin (/Vtin, a propylene glycol solution of rutin) were added to tap water (18°C).

In this, cabbage was added and soaked. After soaking for 10 minutes, draining and draining, place in a polyethylene bag in the refrigerator (5
The cabbage was stored at ~8°C), and the freshness retention (dione) of the cabbage was visually determined over time. Similarly, coliform bacteria were determined by the desoxycholate method.

Explanation: This criterion is common to all embodiments of this invention.

Freshness - No abnormality Add 0.2% acetic acid, 0.2% calcium chloride, and 0.01% rutin (alcohol aqueous solution as rutin) to tap water. Store the onions in slices and check the degree of discoloration with a color difference meter (Nippon Denden Kogyo KK ND5044)
A) is used to measure whiteness. Similarly, coliform bacteria are determined using the desoxycholate method.

*The higher the number, the whiter it is, and the lower the number, the more colored and brown it is.

Claims (1)

[Claims] A method for sterilizing Escherichia coli and preserving freshness of raw vegetables, which comprises coating the surrounding surfaces of raw vegetables with an aqueous solution of organic acid and/or calcium salt and flavonoids.