WO2012073840A1

WO2012073840A1 - Production method for shredded cabbage

Info

Publication number: WO2012073840A1
Application number: PCT/JP2011/077254
Authority: WO
Inventors: 藤村亮太郎; 山川真美
Original assignee: キユーピー株式会社
Priority date: 2010-11-29
Filing date: 2011-11-25
Publication date: 2012-06-07
Also published as: JP4994524B2; CN103228157B; CN103228157A; JPWO2012073840A1

Abstract

A method for industrial production of shredded cabbage that demonstrates good storage properties and a great reduction in or elimination of harsh taste is provided. The production method for shredded cabbage comprises the following sterilization, shredding, and leaching steps, namely: a step for sterilizing a cabbage prior to shredding by bringing said cabbage into contact with an aqueous sterilization liquid (sterilization step); a step for shredding the cabbage sterilized in the sterilization step while rinsing the cut sections thereof in pure water (shredding step); and a step for leaching the shredded cabbage obtained in the shredding step for 3 or more minutes (leaching step).

Description

Manufacturing method of shredded cabbage

The present invention relates to a method for producing shredded cabbage.

The shredded cabbage product, which is a shredded cabbage sealed with nitrogen gas in a polypropylene bag, is widely sold at the supermarket fresh vegetables section. As an industrial production method of such shredded cabbage, for example, a method in which cut cabbage is washed with a sodium hypochlorite solution, then washed with water and then washed with an acetic acid solution (Patent Document 1), and cut cabbage is chlorinated. After treating with an acid salt solution, draining without rinsing and storing as it is (Patent Document 2), after cabbage before shredding is immersed in a sterilizing solution such as hypochlorite aqueous solution and primary sterilizing treatment, Chopping with a slicer, followed by dipping in a bactericidal solution having a weaker bactericidal power than hypochlorite aqueous solution, secondary sterilization treatment, washing with water, and draining with a centrifuge (Patent Document 3), etc. Has been proposed.

JP-A-6-46812 Japanese Patent Application Laid-Open No. 11-196763 JP 2006-61069 A

By the way, in the case of shredded cabbage produced by the methods of Patent Documents 1 to 3, the cabbage has a unique savory taste, but the savory taste increases with time. Met. While there are consumers who do not feel such a taste of cabbage itself as a taste of cabbage itself, such taste is felt as unfavorable mainly by young people including infants and young children. There are many consumers. For this reason, in order to accept shredded cabbage products to a wide range of consumers, it should be possible to industrially produce shredded cabbage that not only shows good storage but also greatly reduces or prevents the taste. Was demanded.

An object of the present invention is to solve the above-described conventional problems, and to provide a method for industrially producing shredded cabbage that exhibits good storage stability and greatly reduces or does not feel the taste. is there.

The present inventors investigated at which stage the cabbage's egg flavor appears in the shredded cabbage production line, and found that after the cabbage was shredded, the egg flavor was developed. In particular, the taste of the cabbage shredded with a food slicer is expressed while receiving it in a large colander for batch injection into a sterilized water tank. It has been found that the shrimp can not be removed even if the shredded cabbage in which the odor is expressed is put into the sterilization treatment step. Then, the inventors of the present invention have found that the shrimp cabbage has a savory taste until it is put into the sterilized water tank (usually 5 to 60 minutes), and the cross section of the cabbage and the cut surface of the shredded cabbage Cutting the cabbage so that the cross section of the cabbage and the cut surface of the shredded cabbage are always washed under the assumption that the cabbage juice that oozes out remains attached. Pour fresh water into the part (that is, the part where the blade edge of the food slicer cuts), and then, after the shredded cabbage is exposed to water for a certain period of time, the egg flavor of the cabbage is greatly reduced or not felt The headline and the present invention were completed.
That is, this invention is a manufacturing method of shredded cabbage, Comprising: The manufacturing method which has the following (sterilization process), (striping process), and (water exposure process) is provided.

(Sterilization process)
A step of sterilizing cabbage before cutting into contact with a bactericidal solution;
(Chopping process)
A process of cutting cabbage sterilized in the sterilization process while pouring fresh water into the cut part; and (water exposure process)
The process of exposing the shredded cabbage obtained in the shredded process to water for 3 minutes or more.
Moreover, this invention provides the shredded cabbage product by which the shredded cabbage obtained by the above-mentioned manufacturing method was sealed by the thermoplastic resin bag.

In the method for producing shredded cabbage of the present invention, the shredded cabbage that has been sterilized by being brought into contact with a bactericide aqueous solution is shredded while pouring fresh water into the cut portion, and then subjected to water exposure for a certain time or longer. For this reason, the cabbage before shredding is sufficiently sterilized, the cross section of the cabbage and the cut surface of the shredded cabbage are cleaned almost simultaneously with the cutting, and the cleaned shredded cabbage is exposed to water. The shredded cabbage is greatly reduced or can not be felt.

Hereinafter, the manufacturing method of the shredded cabbage of the present invention having the (sterilization step), the (chopping step), and the (water exposure step) will be described in detail for each step.

(Sterilization process)
First, the cabbage before shredding is sterilized by bringing it into contact with a bactericidal solution. The purpose of this treatment is to thoroughly sterilize before the subsequent process consisting of a shredding process and subsequent water exposure process, while pouring water into the cut part for the purpose of reducing or preventing the appearance of the taste. is there. Here, the bacteria to be sterilized are typically soil-derived bacteria that can adhere to vegetables and reduce their freshness.

Therefore, in the sterilization treatment in this step, various sterilizing agents that can provide a sufficient sterilizing effect are used. Here, the level of bactericidal power (relatively strong bactericidal power) of a bactericidal agent that can obtain a sufficient bactericidal effect is the food hygiene inspection guidelines supervised by the Ministry of Health, Labor and Welfare (Microorganisms, pages 116-123, 2004: Issuer: Association) The number of general bacteria measured according to Japan Food Hygiene Association, publisher; Takeshi Tamaki) can be used as an index. Specifically, it means that the number of general bacteria is less than 1 × 10 ⁴ CFU / g.

Examples of such a bactericidal agent having a relatively strong bactericidal power include hypochlorite aqueous solution, hypochlorous acid generating electrolyte solution, aqueous solution of alkaline agent such as alkali hydroxide and calcined calcium, and mineral acid such as hydrochloric acid. Examples include bactericides such as aqueous solutions. Specifically, it is preferable to use at least one aqueous solution selected from the group consisting of sodium hypochlorite, sodium hydroxide, potassium hydroxide, calcined calcium and hydrochloric acid. Two or more aqueous bactericidal agents can be used in combination. Among such bactericides, hypochlorite aqueous solution, particularly sodium hypochlorite aqueous solution can be preferably used from the viewpoint of flavor.

The content of the sterilization treatment is to bring the bactericide aqueous solution into contact with the cabbage before shredding. Specifically, the cabbage before shredding is immersed in the bactericidal aqueous solution, or the cabbage before shredding the sanitizer aqueous solution. Spraying can be mentioned. Here, as cabbage before shredding, it is possible to apply a cabbage from which inedible parts such as a core are removed, for example, a hole cabbage from which a core has been removed, a product obtained by cutting it into two or four equal parts, Alternatively, leaves separated from whole cabbage can be applied. Moreover, you may wash with water before sterilizing.

The treatment conditions for the sterilization treatment can be appropriately determined according to the type of the bactericidal solution used, the type and size of the cabbage to be sterilized, and the like. For example, when a hypochlorite aqueous solution, for example, a sodium hypochlorite aqueous solution is used as the bactericide aqueous solution and the cabbage is immersed, the hypochlorite concentration in the hypochlorite aqueous solution is too low. The bactericidal effect is not sufficient, and if it is too high, the damage to the plant cells tends to be too great. Therefore, it is preferably set to 10 to 500 ppm, more preferably 30 to 400 ppm, and particularly preferably 100 to 200 ppm. Further, the pH of the hypochlorite aqueous solution is too low, the damage to the plant cells is great, and if it is too high, the bactericidal effect tends to be insufficient, so it is preferably 4-10, more preferably 6-9. Set to. If the cabbage before chopping to be sterilized in the hypochlorite aqueous solution is too low, there is a possibility of freezing damage to plant bacteria, and if it is too high, the number of bacteria increases and browning is accelerated. Since there is a tendency, it is preferably 0 to 50 ° C., more preferably 0 to 15 ° C. In addition, if the immersion time is too short, the bactericidal effect is insufficient, and if it is too long, damage to plant cells tends to increase. Therefore, the immersion time is preferably 1 to 20 minutes, more preferably 2 to 10 minutes.

In addition, when an alkali hydroxide aqueous solution, for example, a sodium hydroxide aqueous solution or a potassium hydroxide aqueous solution is used as the bactericide aqueous solution and the cabbage is immersed, the bactericidal effect is sufficient if the alkali hydroxide concentration in the aqueous alkali hydroxide solution is too low. On the other hand, if it is too high, damage to plant cells tends to be too great, so it is preferably set to 10 to 40,000 ppm, more preferably 100 to 20000 ppm, and particularly preferably 100 to 10,000 ppm. In addition, if the pH of the aqueous alkali hydroxide solution is too low, damage to plant cells is large, and if it is too high, the bactericidal effect tends to be insufficient, so that it is preferably 11 to 13.5, more preferably 11 to 13. Set to. If the cabbage before chopping to be sterilized in the aqueous alkali hydroxide solution is too low, there is a possibility of freezing damage to plant bacteria, and if it is too high, the number of bacteria and the promotion of browning tend to occur. Therefore, it is preferably 0 to 50 ° C., more preferably 0 to 15 ° C. In addition, if the immersion time is too short, the bactericidal effect is insufficient, and if it is too long, damage to plant cells tends to increase. Therefore, the immersion time is preferably 1 to 20 minutes, more preferably 2 to 10 minutes.

In addition, when using a calcined calcium aqueous solution as a bactericidal aqueous solution and immersing cabbage, if the calcined calcium concentration in the calcined calcium aqueous solution is too low, the bactericidal effect is not sufficient, and if it is too high, damage to plant cells increases. Therefore, it is preferably set to 10 to 40000 ppm, more preferably 100 to 10000 ppm, and particularly preferably 100 to 1000 ppm. Moreover, since the pH of the calcined calcium aqueous solution is too low, the damage to the plant cells is large, and when it is too high, the bactericidal effect tends to be insufficient. Therefore, the pH is preferably 11 to 13.5, more preferably 11 to 13. Set. If the cabbage before chopping to be sterilized in the calcined calcium aqueous solution is too low, there is a possibility of freezing damage to plant bacteria, and if it is too high, there is a tendency to increase the number of bacteria and promote browning. Therefore, it is preferably 0 to 50 ° C., more preferably 0 to 15 ° C. In addition, if the immersion time is too short, the bactericidal effect is insufficient, and if it is too long, damage to plant cells tends to increase. Therefore, the immersion time is preferably 1 to 20 minutes, more preferably 2 to 10 minutes.

In addition, when using a hydrochloric acid aqueous solution as the bactericidal aqueous solution and immersing cabbage, the concentration of hydrochloric acid in the aqueous hydrochloric acid solution is too low if the bactericidal effect is sufficient, and if it is too high, damage to plant cells tends to be too great. Therefore, it is preferably set to 10 to 40000 ppm, more preferably 10 to 10000 ppm, and particularly preferably 10 to 5000 ppm. Further, the pH of the aqueous hydrochloric acid solution is preferably set to 2 to 5, more preferably 2 to 4, since the damage to the plant cells is great if it is too low and the bactericidal effect tends to be insufficient if it is too high. If the cabbage before chopping to be sterilized in hydrochloric acid aqueous solution is too low, there is a possibility of freezing damage to plant bacteria, and if it is too high, there is a tendency to increase the number of bacteria and promote browning. The temperature is preferably 0 to 50 ° C., more preferably 0 to 15 ° C. In addition, if the immersion time is too short, the bactericidal effect is insufficient, and if it is too long, damage to plant cells tends to increase. Therefore, the immersion time is preferably 1 to 20 minutes, more preferably 2 to 10 minutes.

In addition, various additives such as sodium chlorite may be blended in the above-mentioned bactericidal solution including the hypochlorite aqueous solution as long as the effects of the present invention are not impaired.

Note that the sterilized cabbage that has been sterilized and obtained in the sterilization process may be washed with water and further drained as necessary before being put into the shredding process described below.

(Chopping process)
Next, the cabbage sterilized in the sterilization process is shredded using, for example, a commercially available food slicer while pouring fresh water into the cut portion. As a result, the cross section of the cabbage and the cut surface of the shredded cabbage are always washed, so that the savory taste of the shredded cabbage can be greatly reduced or not felt.

Regarding the shredded width of shredded cabbage, if the width of shredded cabbage is too narrow, the cut area of cabbage becomes large and the taste of the shredded cabbage tends to be expressed, and the preferred taste of shredded cabbage becomes difficult to obtain. It is 3 mm, more preferably 0.5 to 2 mm.

In this step, specific methods of pouring fresh water include pouring water from a hose, pouring water from a shower head, and the like. Also, if the flow rate of fresh water when pouring fresh water is too small, it becomes difficult to sufficiently remove the cabbage's taste, so it is preferably 0.1 L / min or more with respect to 1 kg / min of shredded cabbage. More preferably, it is 0.2 L / min or more. In addition, even if there is too much fresh water flow rate, the effect of removing the egg taste corresponding to that is not obtained, but the cabbage may be damaged and the taste may be lowered, so the preferred range of fresh water flow rate is 1 kg of cabbage shredder processing amount 0.1 to 10 L / min relative to / min, a more preferable range is 0.1 to 5 L / min, and a particularly preferable range is 0.2 to 3 L / min.

It should be noted that the shredded cabbage obtained in the shredded process is preferably immediately put into the water exposure process described later, but may be stored on a colander or a belt conveyor until a predetermined amount of shredded cabbage is accumulated. In that case, it is preferable to continue pouring fresh water.

(Water exposure process)
Next, expose the shredded cabbage to fresh water for at least 3 minutes. Thereby, the savory taste of cabbage can be removed more. In this case, the water exposure treatment temperature is usually 0 to 50 ° C., more preferably 0 to 10 ° C. Further, if the exposure time is too short, there is a possibility that a taste remains, so that the exposure is performed for 3 minutes or more, preferably 5 minutes or more, more preferably 10 minutes or more. If the water exposure time is too long, the cabbage tissue after shredding will be damaged or the cabbage juice that has oozed out will flow too much, resulting in an effect on the cabbage taste (specifically, The water exposure time is preferably 60 minutes or less, more preferably 30 minutes or less.

If necessary, the shredded cabbage after the water exposure step is drained using a known centrifugal drainer, and the resulting shredded cabbage is applied to a thermoplastic resin bag such as polypropylene with nitrogen gas as necessary. A shredded cabbage product can be obtained by filling and sealing with an inert gas such as.

In addition, in this water exposure process, it may replace with fresh water and may use the bactericide aqueous solution containing the bactericide which has weaker bactericidal power than the bactericide used at the bactericidal process. Thereby, the preservability of shredded cabbage can be improved without impairing the flavor. Here, the level of the bactericidal power (relatively weak bactericidal power) of the bactericidal agent having a weaker bactericidal power than the bactericidal agent used in the sterilizing process is the food hygiene inspection guidelines supervised by the Ministry of Health, Labor and Welfare (microorganism edition, pages 116 to 123, 2004: Issuer: The number of general bacteria measured according to Japan Food Sanitation Association, issuer: Takeshi Tamaki) can be used as an index. Specifically, it means a case where the number of general bacteria is 1 × 10 ⁴ CFU / g or more to less than 1 × 10 ⁶ CFU / g.

Ozone, chlorite (preferably sodium salt), acetic acid, citric acid, phosphoric acid, ethanol and the like can be used as such a bactericidal agent exhibiting a relatively weak bactericidal power. Specifically, at least one aqueous solution selected from the group consisting of ozone, sodium chlorite and acetic acid can be used. Among these, sodium chlorite and ozone water can be preferably used from the viewpoint of flavor.

In addition, when using ozone water as a bactericide aqueous solution in the water exposure step, the ozone concentration in the ozone water is too low if the bactericidal effect is sufficient, and if it is too high, there is a concern of damaging plant cells, Preferably it is set to 0.5 to 10 ppm, more preferably 1 to 5 ppm. If the temperature at which the shredded cabbage to be sterilized is immersed in ozone water is too low, there is a possibility of freezing damage to the plant, and if it is too high, the bacterial count increases and browning is promoted. ° C, more preferably 0 to 5 ° C.

Also, when using a chlorite (especially sodium salt) aqueous solution as the bactericidal solution in the water exposure step, if the chlorite concentration in the chlorite aqueous solution is too low, the bactericidal effect is not sufficient, If it is too high, there is a concern that chlorine may remain in the plant body. Therefore, it is preferably set to 50 to 400 ppm, more preferably 100 to 200 ppm. If the pH of the aqueous chlorite solution is too low, chlorine dioxide gas may be generated, and if it is too high, the bactericidal effect tends to be insufficient, so it is preferably 6 to 11, more preferably 8 to 10. Set to. If the temperature when dipping the shredded cabbage to be sterilized in the aqueous chlorite solution is too low, there is a possibility of plant freezing damage, and if it is too high, the increase in the number of bacteria and the promotion of browning occur. It is 0 to 10 ° C, more preferably 0 to 5 ° C.

In addition, when using an acetic acid aqueous solution as a bactericide aqueous solution in the water exposure step, if the acetic acid concentration in the aqueous acetic acid solution is too low, the bactericidal effect is not sufficient, and if it is too high, there is a concern of damaging plant cells. It is preferably set to 100 to 5000 ppm, more preferably 100 to 1000 ppm. When the shredded cabbage to be sterilized in the acetic acid aqueous solution is too low, there is a possibility of freezing damage to the plant, and when it is too high, the number of bacteria increases and browning is promoted. ° C, more preferably 0 to 5 ° C.

In addition, in the water exposure process, when a bactericide aqueous solution having a weaker bactericidal power than the bactericide used in the sterilization process is used, it may be further exposed to fresh water after being exposed to water with the bactericide aqueous solution. What is necessary is just to allocate suitably the time allocation of the water exposure by the disinfectant aqueous solution and the subsequent water exposure by the fresh water within the time of the water exposure process. In addition, the water exposure in the clear water here also has the meaning of the water washing process which rinses the cabbage which passed through the water exposure process by the disinfectant aqueous solution with fresh water.

For the shredded cabbage after the water exposure step, it is preferable to perform a draining treatment using a known centrifugal draining device, if necessary.

The shredded cabbage thus drained is filled and sealed in a thermoplastic resin bag such as polypropylene together with an inert gas such as nitrogen gas as necessary, whereby a shredded cabbage product can be obtained. Filling and sealing together with an inert gas such as nitrogen gas is preferable because it can further suppress the deterioration of flavor over time during storage.

Hereinafter, the present invention will be specifically described with reference to examples.

Examples 1 to 11 and Comparative Example 2
Hole cabbage from which the core and dirty outer leaves have been removed is divided into approximately four equal parts, and 250 g of cabbage lump is washed with fresh water and then immersed in 4 liters of an aqueous bactericidal solution at 20 ° C for 5 minutes for sterilization. did.

To the cut portion of the sterilized cabbage lump, fresh water was poured from the hose at a flow rate shown in Table 1, and then sliced into a width shown in Table 1 at a rate of 3 kg / min with a slicer (a rotary blade-type electric slicer). The shredded cabbage was placed in a colander located below the shredded slicer.

Next, the chopped cabbage that had been sterilized was exposed to 4 liters of fresh water for water exposure or an aqueous sterilizing agent solution at 5 ° C. for the time shown in Table 1, and then a centrifugal drainer (DT-2S, Ltd.) Die draining treatment (treatment conditions: 1100 rpm, 1 minute) was performed using Daiei Seisakusho to obtain 200 g of shredded cabbage.

100 g of the shredded cabbage obtained was put into a 40 μm thick stretched propylene bag together with nitrogen gas, and the shredded cabbage product was manufactured by heat-sealing the opening of the bag, and stored refrigerated at 10 ° C.

Comparative Example 1
Cut shredded cabbage in the same way as in Example 1 except that it was shredded with a slicer (Naginata rotating electric slicer) without irrigating fresh water into the cut portion of the sterilized cabbage lump, and manufactured into shredded cabbage products And stored refrigerated at 10 ° C.

Comparative Example 3
The whole cabbage from which the core and dirty outer leaves have been removed is divided into approximately four equal parts, and the cabbage lump of 250 g is washed with fresh water and then immediately sterilized and immediately cut in the conditions shown in Table 1 and further exposed to water. By carrying out, shredded cabbage was obtained, further shredded cabbage products were produced, and refrigerated at 10 ° C.

<Eg taste evaluation>
10 expert panelists eat the shredded cabbage immediately after obtained in Examples 1-1 and Comparative Examples 1-3 and shredded cabbage in shredded cabbage products stored at 10 ° C. for 24 hours, 48 hours, or 72 hours. And whether or not the taste of the taste is felt, it is scored in three stages (2 points; if the taste is not concerned, 1 point: if the taste is felt, 0 points: if the taste is felt strongly), And the total of the evaluation points of 10 expert panelists was ranked according to the following evaluation criteria. The obtained results are shown in Table 1.

Rank Evaluation Criteria A: Total score 14 points or more B: Total score 7 points to 13 points C: Total score 6 points or less

<Preservation evaluation>
The general bacterial count of shredded cabbage in the shredded cabbage product immediately after production was measured by a test method in accordance with the Food Sanitation Inspection Guidelines (Ministry of Health, Labor and Welfare), and evaluated according to the following criteria.

Rank Criteria A: Less than 1 × 10 ⁴ CFU / g B: 1 × 10 ⁴ CFU / g or more and less than 1 × 10 ⁶ CFU / g C: 1 × 10 ⁶ CFU / g or more

As can be seen from Table 1, the shredded cabbage of Examples 1 to 11 had a small number of general bacteria, and even after being stored for a full 3 days immediately after shredding, the taste was not felt.

On the other hand, in the case of the shredded cabbage of Comparative Example 1 in which the shredding process was not performed under water injection, the taste evaluation was “B” immediately after shredding to 48 hours later, and “C” was evaluated after storage for 3 days. . Further, in the case of the shredded cabbage of Comparative Example 2 in which the water exposure time was 1 minute, the taste evaluation was “B” immediately after shredding, and the “C” evaluation after 24 hours storage. In the case of Comparative Example 3 where the sterilization process was not performed, the number of general bacteria was very large, and it was not suitable for food use immediately after production.

Examples 12 to 16
A shredded cabbage product was prepared in the same manner as in Example 1 except that the water exposure time was changed to the time shown in Table 2, and the taste evaluation was performed. The obtained results are shown in Table 2.

From Table 2, it can be seen that if the water exposure time becomes too long, the taste becomes apparent. In addition, from the results of Comparative Example 2, it is understood that there is a preferable water exposure time range (3 to 60 minutes, preferably 3 to 30 minutes) because the taste is not removed when the water exposure time is too short.

Examples 17-20
A shredded cabbage product was prepared in the same manner as in Example 1 except that the disinfectant aqueous solution shown in Table 3 was used in place of fresh water at the time of water exposure, and the taste evaluation was performed. The obtained results are shown in Table 3.

From Table 3, it can be seen that even if it is exposed to water using ozone water or an aqueous sodium chlorite solution, it is possible to prevent the occurrence of taste.

According to the method for producing shredded cabbage of the present invention, cabbage that has been sterilized by bringing it into contact with a bactericide aqueous solution is shredded while pouring fresh water into the cut portion, and then subjected to a water exposure treatment for a certain time or longer. For this reason, the cross section of the cabbage and the cut surface of the shredded cabbage are cleaned almost simultaneously with the cutting, and the shredded cabbage cleaned in this way is exposed to water, so that the cabbage's taste is greatly reduced or not felt. Cabbage can be obtained. Therefore, the production method of the present invention is useful for industrial production of shredded cabbage.

Claims

A method for producing shredded cabbage, which includes the following (sterilization step), (chopping step) and (water exposure step):
(Sterilization process)
A step of sterilizing cabbage before cutting into contact with a bactericidal solution;
(Chopping process)
A step of cutting the cabbage sterilized in the sterilization process into a cut portion while pouring fresh water into the cut portion;
(Water exposure process)
A production method comprising a step of exposing the shredded cabbage obtained in the shredding step to water for 3 minutes or more.
2. The production method according to claim 1, wherein in the shredding step, the flow rate of fresh water when pouring fresh water is at least 0.1 L / min with respect to 1 kg / min of cabbage shredder processing amount.
The manufacturing method according to claim 1 or 2, wherein in the shredding step, shredding is performed to a width of 0.5 to 3 mm.
In the sterilization step, the aqueous sterilizing agent is at least one aqueous solution selected from the group consisting of sodium hypochlorite, sodium hydroxide, potassium hydroxide, calcined calcium and hydrochloric acid, and cabbage is immersed in the sterilizing aqueous solution. The production method according to any one of claims 1 to 3, wherein a sterilization treatment is performed.
The disinfectant aqueous solution is selected from the group consisting of an aqueous solution of sodium hypochlorite 30 to 400 ppm, an aqueous solution of sodium hydroxide 10 to 40000 ppm, an aqueous solution of potassium hydroxide 10 to 40000 ppm, an aqueous solution of calcined calcium 10 to 40,000 ppm and an aqueous solution of hydrochloric acid 10 to 40,000 ppm. The production method according to claim 4, which is an aqueous bactericide solution that is at least one kind.
6. The production method according to any one of claims 1 to 5, wherein in the water exposure step, the shredded cabbage is subjected to a water exposure treatment with fresh water or a bactericidal aqueous solution having a weaker bactericidal power than the bactericidal aqueous solution used in the sterilizing step.
The method according to claim 6, wherein the bactericidal solution having weaker bactericidal power than the bactericidal solution used in the sterilizing step is at least one aqueous solution selected from the group consisting of ozone, sodium chlorite and acetic acid.
The bactericidal aqueous solution having a sterilizing power weaker than the bactericidal aqueous solution used in the sterilizing step is at least selected from the group consisting of ozone 0.5 to 10 ppm aqueous solution, sodium chlorite 50 to 400 ppm aqueous solution, and acetic acid 100 to 5000 ppm aqueous solution. The production method according to claim 7, which is a kind.
The manufacturing method according to any one of claims 1 to 8, wherein the water exposure step is 3 minutes to 60 minutes.
The method according to any one of claims 1 to 8, wherein the water exposure step is 3 minutes to 30 minutes.
A shredded cabbage product obtained by sealing the shredded cabbage obtained by the production method according to any one of claims 1 to 10 together with an inert gas in a resin bag.