KR20150062718A - A method for processing cut lettuce - Google Patents

Abstract

The present invention relates to a method for processing a cut lettuce and, more specifically, to a method for producing a cut lettuce, wherein freshness is improved through a pre-treating process of dipping a lettuce in warm water having a particular temperature to maintain the freshness of the lettuce for a long time.

Description

Technical Field [0001] The present invention relates to a method for manufacturing a cut letter,

The present invention relates to a method of processing cutlet, and more particularly, to a method of cutting cutlet which improves freshness through pretreatment such as immersion in warm water at a specific temperature in order to maintain freshness of lettuce for a long time ≪ / RTI >

Lettuce (Lactuca Sative L. Var. Capitata) is a perennial herbaceous plant belonging to the family Asteraceae, called lettuce or lettuce lettuce. The lettuce is known to be the origin of the Middle Eastern region of the Mediterranean, and Korea has been cultivated for military service since 1945. Lettuce is one of the most cultivated western vegetables cultivated in Korea, and the main cultivation areas of Korea are distributed nationwide such as Kimje, Hadong, Yeoju and Hoengseong. However, it is difficult to supply and receive in the summer due to abnormal weather, so it is imported from China, USA and Taiwan.

The components of lettuce consisted of 95.0% moisture, 2.8% carbohydrate, 0.9% protein, 0.5% fiber, 0.4% ash, 0.1% lipid, 32 mg phosphorus, 27 mg iron, 0.6 mg iron, 5 mg potassium, 17 mg potassium, the ß- 96ug carotene, vitamin B ₁ 0.04mg, 0.05mg vitamin B _2, niacin 0.2mg, vitamin C is contained about 7mg.

In addition, the main consumer of lettuce is a restaurant franchise rather than general household consumption, or salads and vegetables for hamburgers.

The lettuce harvested for the distribution of lettuce leaves are cut with 1 ~ 2 pieces of leaves, dried for 1 ~ 2 hours, and then the stem is cut. They are shipped in air-permeable corrugated boxes or high-density polyethene crates. The lettuce standard delivery standard is oversize 500g or larger, 400 ~ 500g, 300 ~ 400g, and 300g or smaller. Although lettuce has a hard and crispy texture compared to lettuce, the quality of the lettuce is easily deteriorated due to rancidity during browning and distribution, browning, and dehydration of leaf moisture. In addition, the lettuce is cold in December and February when it is seasonally cold due to the external temperature below freezing, and its quality deteriorates sharply. Freshness of the lettuce is lowered when the cold-cut product is used.

Conventionally, Korean Patent Laid-Open Publication No. 1997-25455 discloses a method of preserving freshness of vegetables by treating a three-porous material such as zeolite with a base with sodium hydroxide solution, acidifying and acidifying again, A method has been proposed in which fruits and vegetables absorb gas generated by respiration after harvest to suppress the decrease in freshness. Korean Patent Laid-Open Publication No. 2005-40259 discloses that air containing ethylene and moisture from the agricultural products is treated with titanium dioxide (TiO ₂ ) photocatalyst so as to maintain the freshness of the agricultural products stored in the storage space storing fruits such as fruits, vegetables, A method has been proposed in which the freshness of the agricultural product is maintained for a long period of time by reducing the amount of ethylene in the storage space and increasing the amount of carbon dioxide through photodegradation by irradiating near ultraviolet rays through the ultraviolet ray generating lamp while passing the filter.

In addition, methods for maintaining freshness by using various adsorbent materials or natural ingredients or using external devices or equipments have been proposed to maintain freshness of vegetables.

However, these conventional methods of maintaining freshness do not maintain the freshness through pretreatment or processing of the vegetable itself by using a separate material, device or equipment for maintaining the freshness of the vegetable. Therefore, It is an uneconomical method as well as an inconvenient application because it is to maintain the freshness indirectly by using the material or the device. Therefore, it is possible to use economical and convenient use by maintaining long-term freshness through the processing of the vegetable itself Freshness maintenance technology is needed.

1. Korean Patent Publication No. 1997-25455 2. Korean Patent Publication No. 2005-40259

The present invention has been made for a long time in order to solve the problem of the freshness maintenance method according to the conventional vegetable processing as described above. As a result, the present invention is a method for maintaining the freshness of lettuce as a vegetable widely used for various foods, The inventors of the present invention have found that the freshness thereof is maintained for a long time.

Accordingly, an object of the present invention is to provide a method of manufacturing a cutlet, wherein lettuce is pretreated to maintain its freshness for a long period of time.

The present invention also provides a cutlet with improved freshness by pretreatment.

In order to solve the problems of the present invention as described above, the present invention provides a method for producing a cutlet by immersing lettuce in hot water and then cutting, sterilizing and selecting the cutlet.

In addition, the present invention includes a cutlet packed by cutting and sterilizing a lettuce immersed in hot water.

According to the present invention, the hot water is most preferably 40 to 60 ° C, more preferably 45 to 55 ° C, most preferably 1 to 5 minutes, more preferably 1 to 3 minutes.

The cutlet produced according to the present invention has an effect of maintaining the freshness for a long period of time.

In particular, the cutlet produced according to the present invention has a remarkably long-term effect of keeping roughness, browning, and forgery phenomenon, which often occur during storage and distribution, and also has an effect of maintaining the texture of the lettuce for a long time.

In addition, the cutlet produced according to the present invention does not add other additives or freshness-retaining materials and retains freshness for a long period of time without requiring additional facilities other than ordinary refrigeration equipment. Therefore, It is economical and easy to use because there is no need to operate the facility.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a process diagram schematically illustrating a process procedure for one embodiment of the most preferred fabrication method according to the present invention.

Hereinafter, the present invention will be described in more detail as an embodiment.

The present invention relates to a method for producing cutletes in which lettuce is pretreated with warm water to improve freshness.

According to the present invention, there is provided a method for preparing a cutlet by immersing cotton-lettuce in hot water, followed by cutting, sterilizing and selecting.

According to a preferred embodiment of the present invention, the lettuce can be harvested by a conventional screening method and washed and used to remove contaminants.

When such lettuce is immersed in hot water, it is preferable to use hot water of 40 to 60 캜, more preferably 45 to 55 캜, in maintaining the freshness. If it is immersed in water at room temperature instead of hot water, or if it is immersed in cold water at room temperature or lower, there is a problem that rashes easily occur or browning occurs when stored for a long period of time. In addition, when it is immersed in hot water other than hot water, there is also a problem that it easily rises or browns easily. In addition, when soaking in hot water or boiling water, there is a problem that the nutrients are destroyed due to the so-called boiling problem because the fresh texture of the lettuce is not maintained.

According to a preferred embodiment of the present invention, it is preferable that the immersion is not performed for 1-5 minutes, and most preferably for 1 to 3 minutes. If the immersion time is too short, there is no immersion effect and the freshness maintenance effect can not be expected. If the immersion time is too long, the freshness is further lowered, and the wrinkle phenomenon easily occurs and browning easily occurs. This immersion process also naturally cleanses.

According to the present invention, after the lettuce is immersed in hot water, the cutlet is cut, sterilized and screened to produce cutlets.

Preferably, the washing is carried out in the immersion process, and thereafter, the washing may be further carried out 1-2 times before, after the cutting, sterilization and sorting process. Further, the above-mentioned sorting may be performed one to two times.

In the present invention, the cutting is subjected to an appropriate size cutting procedure depending on the application purpose of the desired product and the food to be applied. Preferably 3 to 10 cm in length and 5 to 8 cm in size.

In addition, if necessary, it can be observed with naked eyes to remove an inappropriate state of foreign substances, insects, or browning sites.

Next, the sterilization process is carried out for long-term freshness maintenance, hygienic treatment, and maintenance of high quality, and it is possible to sterilize the sterilization treatment condition of ordinary vegetable. In this case, sterilized water may be used. For example, sodium hypochlorite, acetic acid or the like can be used for the sterilization treatment in a sterilization tank at a sterilization water temperature of 0 to 10 ° C.

After the sterilization process, if there is a substance mixed in the sterilization process, it may be washed again with washing water, and if necessary, it may be dehydrated and packed again after the screening operation.

The packaging is generally deaerated and guaranteed, and vacuum packaging is also possible. Packing units can be packed in a variety of units, such as 500 g or more, 400 g or less, 300 g or less, and the like.

Such packaged products can be stored in the usual state of refrigerated storage and refrigerated distribution, so that they can be stored and distributed for long periods without any additional equipment.

In addition, according to the present invention, the cut letter thus manufactured can be used as it is when the package is opened, and a separate freshness maintenance member is not used inside and outside the packaging, so that it is easy to use the packaging container after use or use.

On the other hand, the present invention is a cut letter, which is prepared as described above, and includes a cut letter packed by being dipped in hot water, pretreated, cut, and sterilized. Preferably, the lettuce is a cutlet pretreated by soaking in hot water at 45 to 55 ° C for 1 to 3 minutes.

The cutlet produced according to the present invention has a low occurrence rate of rancidity and browning according to the storage period when compared with the conventional cutlet produced in winter, and the freshness is improved.

According to the present invention, a more preferable manufacturing process of the cut letter as described above will be described in detail with reference to FIG.

In step (a), lettuce stored at 0-5 ° C and humidity 93-97% in the cold storage is transferred to the manufacturing process room and put into a washing tank containing 45-55 ° C hot water. Then, it is immersed and washed for 1 to 3 minutes.

(b) Remove the non-edible parts such as outer leaves, roots and brow leaves with a knife or by hand for the immersed lettuce.

(c) Lettuce is cut into 5 ~ 8cm width and length using a slicer.

(d) The cut cuts as described above selectively remove worms, foreign matter, and browning parts mixed with the naked eye under an illuminance of 540 lux or higher.

(e) The selected cutlet is transferred to a sterilization bath having a sodium hypochlorite concentration of 150 to 200 ppm, adjusted to pH 6.0 to 7.0 using acetic acid, and sterilized water at a temperature of 0 to 10 ° C, and soaked for 3 minutes.

(f) In order to clean sterilized cut letter, the washing water is transferred to a washing tank with a temperature of 0 ~ 10 ℃, soaking it for 1-2 minutes and washing.

(g) The washed cut letter is secondly selected by removing the worms, foreign matter, and browning part mixed with the naked eye under the illuminance of 540 Lux or higher.

(h) The selected cut letter is transferred to an automatic dehydrator and dewatered at 700-900 rpm for 30 seconds to 1 minute.

(i) The dehydrated cut letter is weighed in PE wrapping paper and 1kg packed. Then, it is deaerated and packed at 60cmHg atmospheric pressure using a degassing packing machine.

(j) The packed cut letter is passed through an X-ray detector to detect metal and foreign matter and finally to final product selection.

(k) The final cut cut letter should be stored in 0 ~ 10 ℃ refrigerated storage room before vacuum release and expiration date sealed.

The above-described series of manufacturing processes is a preferred embodiment. As long as the manufacturing method of the present invention is maintained, some of the above processes may be omitted, or alternatively or additionally to a more preferable process.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to the Examples.

Example 1

When the raw material of lettuce is immersed in hot water at 45 ℃ for 1 minute, it is washed first, and when it is transferred to conveyor belt, the worker manually removes 1 ~ 2 sheets of the cheek leaf and use the knife to remove the roots and browns Cut the lettuce into 1/4 size and transfer it onto the conveyor belt. The transferred lettuce is cut into 5 ~ 8cm length and length by automatic slicer. The cut cut lace is picked up on a conveyor belt and passes over a belt with a light intensity of 540 Lux or higher, and browning, worms and foreign objects are visually selected. The selected cut letter is transferred to the tank of the automatic disinfecting washing machine.

Sodium hypochlorite used as a vegetable disinfectant and acetic acid used for pH control are automatically sensed and injected into the set range. Sodium hypochlorite was set to 200 ppm and pH 6.5, and water temperature was 0 to 10 ° C. After immersing in sterilization tank for 3 minutes, it is immersed in washing water at 0 ~ 10 ℃ for 1 minute and 30 seconds through conveyor belt. The washed cut letter is secondly selected by naked eye for the non-edible parts such as worms, foreign bodies, browning areas, and then delivered to the automatic dehydrator at a brightness of 540 lux or more for dehydration for 40 seconds at a rotation speed of 800 rpm. The dehydrated cut letter is weighed in PE wrapping paper, and after 1kg is packed, it is deaerated and packed at 60cmHg of air pressure using a degassing wrapping paper.

Packaged cut letters are passed through an X-ray detector to detect metal and plastic foreign objects, and finally stored in 0 ~ 10 ℃ refrigerated storage.

Example 2

The cut lath was prepared in the same manner as in Example 1 except that the temperature of the hot water used for dipping was 50 ° C.

Example 3

The cut lath was prepared in the same manner as in Example 1 except that hot water used for dipping was at a temperature of 55 ° C.

Example 4

The cut lent was prepared in the same manner as in Example 2 except that the dipping time was 2 minutes.

Example 5

The cut slurry was prepared in the same manner as in Example 2 except that the immersion time was 3 minutes.

Examples 6-7

The cut laths were prepared in the same manner as in Example 1 except that the hot water used for immersion was 60 ° C and 40 ° C, respectively.

Examples 8-9

The cut lent was prepared in the same manner as in Example 2 except that the immersion time was 4 and 5 minutes, respectively.

Comparative Example 1-2

The cut laths were prepared in the same manner as in Example 1 except that the hot water used for immersion was 10 ° C and 25 ° C, respectively.

Experimental Example

For the cutlets prepared in the above Examples and Comparative Examples, the number of browning incidence and the incidence of rash occurrence were determined according to the temperature of hot water and the immersion time while maintaining 30 ° C. for 30 days at 10 ° C.

The experimental results are shown in Table 1-4.

Table 1 below compares the change in the incidence of cut laths according to the temperature of the hot water.

Storage period (days) Comparative Example 1
(10 DEG C) Comparison 2
(25 DEG C) Example 1
(45 DEG C) Example 2
(50 DEG C) Example 3
(55 ° C) Example 6 (60 < 0 > C) Example 7
(40 DEG C) 0 0% 0% 0% 0% 0% 0% 0% 3 0% 0% 0% 0% 0% 0% 0% 4 0% 0% 0% 0% 0% 0% 0% 5 10.5 ± 2.0% 15.5 ± 2.0% 0% 0% 0% 0% 0% 6 35.2 ± 2.5% 40.5 ± 2.5% 5.5 ± 2.0% 0% 7.5 ± 2.0% 19.5 ± 2.0% 17.5 ± 2.0% 7 75.0 + 3.0% 75.0 + 3.0% 28.3 ± 2.0% 9.5 ± 1.0 %% 22.5 ± 2.0% 40.3 ± 2.0% 38.3 ± 2.0% 8 95.5 ± 1.5% 90.5 ± 1.5% 49.2 ± 2.5% 23.5 ± 2.0% 45.5 ± 2.5% 66.2 + 2.5% 58.2 ± 2.5% 9 - 68.3 ± 3.0% 39.5 ± 2.5% 65.5 ± 2.5% 79.5 ± 3.0% 75.5 ± 2.5% 10 - 79.1 ± 2.5% 65.5 ± 2.5% 76.5 ± 2.0% 95.5 ± 3.0% 90.5 ± 3.0%

Table 2 below shows the change in browning incidence of cut lethal by hot water temperature.

Storage period (days) Comparative Example 11
(10 DEG C) Comparative Example 2
(25 DEG C) Example 1
(45 DEG C) Example 2 (50 < 0 > C) Example 3 (55 < 0 > C) Example 6
(60 DEG C) Example 7
(40 DEG C) 0 0% 0% 0% 0% 0% 0% 0% 3 0% 0% 0% 0% 0% 0% 0% 4 0% 0% 0% 0% 0% 0% 0% 5 0% 0% 0% 0% 0% 0% 0% 6 7.2 ± 2.5% 10.2 ± 2.5% 0% 0% 0% 0% 0% 7 10.0 + 1.0% 14.5 ± 1.5% 4.8 ± 2.5% 0% 4.3 ± 2.5% 8.3 ± 2.5% 7.5 ± 2.5% 8 12.5 ± 2.5% 21.5 ± 2.5% 7.0 ± 1.0% 3.2 ± 1.5% 6.8 ± 1.0% 10.5 ± 2.5% 9.3 ± 2.5% 9 15.2 + 2.5% 25.2 ± 2.5% 9.5 ± 2.5% 6.5 ± 1.0% 8.5 ± 1.5% 12.5 ± 2.5% 11.5 ± 2.5% 10 20.5 ± 3.5% 30.5 ± 3.5% 10.2 ± 2.5% 8.1 ± 1.0% 9.5 ± 2.0% 15.3 ± 2.5% 13.5 ± 2.5%

Table 3 below shows the change of the incidence of cut lethality according to immersion time of hot water.

Storage period (days) Comparative Example 1
(10 DEG C, 1 minute) Example 2
(50 DEG C, 1 minute) Example 4
(50 < 0 > C, 2 min) Example 5
(50 캜, 3 minutes) Example 8
(50 < 0 > C, 4 min) Example 9
(50 DEG C, 5 minutes) 0 0% 0% 0% 0% 3 0% 0% 0% 0% 4 0% 0% 0% 0% 2.5 ± 2.0% 17.5 ± 2.0% 5 10.5 ± 2.0% 0% 0% 5.5 ± 1.0% 18.5 ± 1.0% 32.5 ± 1.0% 6 35.2 ± 2.5% 0% 12.5 ± 1.0 %% 15.5 ± 1.5% 36.5 ± 1.0% 60.5 ± 1.5% 7 75.0 + 3.0% 17.5 ± 1.0 %% 27.5 ± 2.0% 65.5 ± 1.5% 79.5 ± 1.5% 80.5 ± 1.5% 8 95.5 ± 1.5% 23.5 ± 2.0% 53.5 ± 2.5% 75.5 ± 2.0% 97.5 ± 1.5% 98.5 ± 2.0% 9 - 50.5 ± 2.5% 72.5 ± 2.5% 90.5 ± 2.0% 10 - 70.5 ± 2.5%  90.5 ± 1.5% -

Table 4 below shows the change in browning occurrence rate of cut lentus according to immersion time of hot water.

Storage period
(Work) Comparative Example 1
(10 DEG C, 1 minute) Example 2
(50 DEG C, 1 minute) Example 4
(50 < 0 > C, 2 min) Example 5
(50 캜, 3 minutes) Example 8
(50 < 0 > C, 4 min) Example 9
(50 DEG C, 5 minutes) 0 0% 0% 0% 0% 0% 0% 3 0% 0% 0% 0% 0% 0% 4 0% 0% 0% 0% 0% 0% 5 0% 0% 0% 0% 0% 0% 6 5.2 ± 2.5% 0% 0% 0% 0% 0% 7 10.0 + 1.0% 0% 0% 0% 3.2 ± 2.5% 5.2 ± 2.5% 8 12.5 ± 2.5% 5.2 ± 2.5% 5.5 ± 1.5% 7.5 ± 1.5% 8.5 ± 1.0% 9.5 ± 1.0% 9 15.2 + 2.5% 8.5 ± 1.0% 7.5 ± 1.0% 12.5 ± 1.0% 13.5 ± 1.0% 12.1 ± 1.0% 10 20.5 ± 3.5% 10.1 ± 1.0% 12.1 ± 1.0% 13.5 ± 1.0% 15.4 ± 1.0% 16.1 ± 1.0%

As a result of the test, Table 1 shows that the incidence of incidence of erythema occurred in the cut laths washed by hot water immersion rather than the cut laths of Comparative Example 1 washed first at 10 ° C or room temperature, And the freshness was improved by about 150%.

In Table 2, browning occurred at 50 ° C at the lowest temperature and was later than 45 ° C and 55 ° C. However, in Example 6-7, it was later than the comparative example, but it was somewhat higher than that in Example 1-3.

In the case of Table 3, it was the best to perform the immersion washing for 1 minute in comparison with the comparative example according to the change of immersion washing time in the hot water of 50 캜, and it was found that the rusting occurred rather than 3 minutes. This appears to be the result of using cold water, which is not warmed in the case of the comparative example.

In addition, in Table 4, the incidence of browning was not significantly increased in the Examples according to the immersion time as compared with Comparative Examples, but in Example 5-6, browning occurred somewhat earlier. Particularly, when pretreated by the first immersion washing at 50 ° C. for 1-3 minutes through Example 1-2, the occurrence of wrinkles and browning occurred late and the freshness of 150% or more was improved compared to the comparative example there was.

When the method of producing cutlet according to the present invention is used as a pretreatment process before storage of lettuce after shipment, the freshness of lettuce can be greatly improved and can be very usefully applied to lettuce growers, suppliers and primary processors, It is expected to contribute to a healthy diet due to the maintenance of industry and freshness

Claims (8)

The process according to claim 1, wherein the lettuce is immersed in hot water and then cut, sterilized and selected.
The method of claim 1, wherein the hot water is 45 to 55 ° C.
[3] The method of claim 1, wherein the immersion is performed for 1 to 3 minutes.
The method of claim 1, wherein the washing is performed in the immersion process, and the washing is further performed 1-2 times before and after the cutting, sterilizing, and sorting process.
The method of claim 1 or 4, wherein the sorting is performed 1-2 times.
[4] The method according to claim 1, wherein the lettuce is washed while immersed in hot water at 50 [deg.] C for 1 to 2 minutes.
Cut lettuce packed by cutting, sterilizing and screening the lettuce immersed in hot water by the method of claim 1.
[Claim 7] The cutlet according to claim 7, wherein the lettuce is pretreated by soaking in warm water at 45 to 55 DEG C for 1 to 3 minutes.

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