WO2016072411A1 - Procédé de production de légumes emballés - Google Patents

Procédé de production de légumes emballés Download PDF

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Publication number
WO2016072411A1
WO2016072411A1 PCT/JP2015/081008 JP2015081008W WO2016072411A1 WO 2016072411 A1 WO2016072411 A1 WO 2016072411A1 JP 2015081008 W JP2015081008 W JP 2015081008W WO 2016072411 A1 WO2016072411 A1 WO 2016072411A1
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Prior art keywords
vegetables
water
tank
ozone
cut
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PCT/JP2015/081008
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English (en)
Japanese (ja)
Inventor
修一 森
中村　裕紀
能登　一彦
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株式会社日立製作所
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Publication of WO2016072411A1 publication Critical patent/WO2016072411A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids

Definitions

  • the present invention relates to a method for producing packed vegetables.
  • Cut vegetables are produced by cutting vegetables harvested from the field, and the harvested vegetables are contaminated with dirt such as mud and dust and viable bacteria. Therefore, the vegetables harvested from the field are often washed and sterilized and then cut to obtain cut vegetables. And the obtained cut vegetables are packaged (bagging etc.) and shipped as packed vegetables.
  • a method for sterilizing cut vegetables there is a method using a sodium hypochlorite aqueous solution described in a mass cooking facility hygiene management manual. Specifically, the vegetables are sterilized by being immersed in a sodium hypochlorite aqueous solution for a predetermined time. However, when a chlorine-based disinfectant such as sodium hypochlorite is used, a chlorine odor may remain in vegetables. In addition, organochlorine by-products may be generated, which may require the vegetables to be rinsed with a large amount of water to remove the by-products.
  • Ozone has an advantage that it is quickly decomposed by a catalyst or the like and hardly remains. Therefore, a sterilization method using ozone water in which ozone gas is dissolved in water is known. Specifically, for example, Patent Document 1 describes that leaf vegetables after washing are sterilized using ozone water.
  • Ozone has a strong sterilizing power. Therefore, when vegetables are sterilized using water in which ozone is dissolved, that is, ozone water, damage to the vegetables is too great and browning may occur in the sterilized vegetables. In addition, although most viable bacteria attached to the vegetables are killed by the sterilization treatment with ozone water, some viable bacteria often remain in the vegetables without being killed. Thereby, the preservability (namely, length of shelf life) of cut vegetables may fall.
  • the present inventors examined browning suppression and storage stability improvement, and it was found that heat shock treatment using, for example, hot water of about 40 ° C. to 60 ° C. should be performed on vegetables sterilized with ozone water. Was found. In particular, it has been found that by such heat shock treatment, viable bacteria remaining without being killed by sterilization treatment with ozone water can be actively washed away with warm water that is contacted during the heat shock treatment.
  • the present invention has been made in view of the above-mentioned problems, and the problem to be solved by the present invention is to provide a method for producing packed vegetables in which browning is sufficiently suppressed and storage properties are sufficient.
  • the present invention provides a sterilization process in which cut vegetables are brought into contact with ozone water to sterilize the cut vegetables, and the cut vegetables sterilized in the sterilization process are brought into contact with hot water at 40 ° C. to 60 ° C. for heat shock treatment.
  • a heat shock process in which heat-shock-processed cut vegetables are packaged with a packaging material to obtain packed vegetables, and the packed vegetables are stored in a temperature environment of 0 ° C. to 7 ° C.
  • save process It is related with the production method of packed vegetables characterized by including.
  • FIG. 2 is a graph showing the number of general viable bacteria for the pack lettuce of Examples 1 to 3 and the pack lettuce of Comparative Examples 1 to 3 after storage for 3 days and the cut lettuce of Reference Examples 1 and 2.
  • FIG. 6 is a graph showing changes in browning during storage of the pack lettuce of Examples 1 to 3 and the pack lettuce of Comparative Examples 1 to 3 for 3 days.
  • FIG. 1 is a system diagram of a production system 100 according to this embodiment.
  • the cut vegetables are subjected to processing such as sterilization and then packed into bags to obtain packed vegetables.
  • the production system 100 includes a prewash tank 1, a sterilization tank 2, a warm water tank 3, a rinse tank 4, a dehydration tank 5, and a packaging machine 6. Cut vegetables are processed in this order in these, and pack vegetables are obtained. Any cut vegetables that can be sterilized by the production system 100 may be used, but in this embodiment, sterilization is performed on leafy vegetables such as cabbage and lettuce from the viewpoint that browning is particularly likely to occur. .
  • the production system 100 includes a cooling device 8 and an ozone water preparation tank 9 for preparing ozone water to be supplied to the sterilization tank 2, a recovered ozone gas tank 10 for storing the recovered ozone gas, and a hot water circulation line.
  • the packaging machine 6 is provided with a cooling device 7, and the bagging of cut vegetables is performed at a low temperature of 0 ° C or higher and 7 ° C or lower. Although details will be described later, bagging of cut vegetables is performed in a space (atmosphere) in which the oxygen concentration and the carbon dioxide concentration are controlled.
  • the water supply source tap water is used, and well water that has been sterilized, for example, is supplied to the production system 100.
  • the water supplied to the production system 100 is supplied to the prewash tank 1 as it is, and after being cooled by the cooling device 8 and the cooling device 13, is supplied to the ozone water preparation tank 9 and the rinsing tank 4.
  • a part of the supplied water is also supplied to the heating device 11, heated, and then supplied to the hot water tank 3 to flow through the hot water circulation line.
  • water after being used in the pre-washing tank 1 water after being used in the sterilizing tank 2 and after the dissolved ozone gas has been recovered, water after being used in the rinsing tank 4, and dehydration tank
  • the water removed from the cut vegetables in 5 is appropriately subjected to wastewater treatment and discharged to the outside.
  • the hot water flowing through the hot water circulation line is discharged to the outside according to the degree of contamination.
  • FIG. 1 main devices are illustrated, and various sensors such as a pump, a flow rate adjusting valve, a transport device, a flow meter and a thermometer used for feeding each liquid are illustrated for simplification of illustration. Not shown.
  • the pre-washing tank 1 performs pre-washing (hereinafter referred to as pre-washing) of cut vegetables, which are sterilization objects, before sterilization. That is, vegetables (cut vegetables) cut by a cutting device (not shown) are supplied to the prewash tank 1. Pre-washing is performed using water. In the prewash tank 1, mud, dust, etc. adhering to the cut vegetables are washed. Then, cut vegetables that are clean to some extent are supplied to the sterilization tank 2.
  • the sterilization tank 2 performs sterilization processing on cut vegetables from which dirt such as mud has been removed. Specifically, the sterilization treatment is performed by immersing (contacting) the cut vegetables in cold water (ozone water) in which ozone gas is dissolved.
  • the soaking time varies depending on the ozone content of ozone water, the mass of the cut vegetables, etc., but is, for example, about 0.2 to 15 minutes, preferably about 0.2 to 5 minutes.
  • the temperature of the ozone water is preferably about 4 ° C. to 20 ° C., for example, from the viewpoint of maintaining the freshness of the cut vegetables.
  • the temperature of the ozone water can be, for example, about 20 ° C. to 40 ° C., which is close to normal temperature.
  • the amount of ozone gas dissolved in water increases as the temperature of water decreases. Therefore, by using ozone water in a temperature range of about 4 ° C. to 20 ° C., the amount of ozone water dissolved can be increased, and more powerful sterilization can be performed.
  • the ozone content in the ozone water used is, for example, 1 mg / L to 30 mg / L. Therefore, in the ozone water preparation tank 9, the ozone water is prepared so that the ozone content in the sterilization tank 2 falls within this range, for example.
  • ozone may be separated from the ozone water to generate ozone gas. Therefore, the ozone gas generated from the ozone water generated in the sterilization tank 2 is recovered in the recovery ozone gas tank 10.
  • the hot water tank 3 performs heat shock treatment on the vegetables sterilized in the sterilization tank 2. Moreover, in the hot water tank 3, cut vegetables are rinsed and the ozone water adhering in the sterilization tank 2 is removed. The cut vegetables are damaged by the sterilization treatment with ozone water in the sterilization tank 2. Therefore, in order to recover this damage, the heat shock treatment is performed by immersing the cut vegetables in warm water and changing the temperature of the cut vegetables.
  • the soaking time varies depending on the mass of the cut vegetables, but is, for example, about several tens of seconds to several minutes.
  • the temperature of the hot water is preferably higher than the temperature of the ozone water from the viewpoint of performing an appropriate heat shock treatment on the cut vegetables.
  • the temperature of the hot water can be about 40 ° C. to 60 ° C., for example, and is preferably about 45 ° C. to 55 ° C. By making the temperature of the hot water within this range, the damage received by the cut vegetables can be more fully recovered.
  • heat shock treatment should be performed first, followed by sterilization treatment with cold ozone water.
  • sterilization treatment also serves as a cooling treatment for lowering the temperature of the cut vegetables raised by the heat shock treatment.
  • the strong sterilization power enables sufficient sterilization even in a short time or at a low temperature.
  • ozone becomes oxygen when it is decomposed, there is an advantage that there are few by-products and residues.
  • ozone has strong oxidizing power, the cut vegetable surface and cut surface are damaged as described above by bringing the cut vegetable into contact with ozone water.
  • ozone water has the advantage that there are few residues, and the sterilized cut vegetables do not have any sterilizing components.
  • the component which has bactericidal property does not remain, when a live microbe begins to proliferate after sterilizing cut vegetables, a proliferation rate will become quick.
  • heat shock treatment when sterilization was performed using ozone water with little residue, and then heat shock treatment was performed, it was found that the growth of viable bacteria in cut vegetables after heat shock was suppressed. . The reason for this is not clear, but according to the study by the present inventors, it is considered as follows.
  • the heat shock treatment performed in the present embodiment is not usually performed under conditions that can sufficiently exhibit sterilizing power. Therefore, rather than the sterilizing effect by heat shock treatment, it is considered that the washing out effect of viable bacteria (including bacteria entangled with waxy substances) by contacting with warm water is increased. Thereby, the number of viable bacteria remaining in the cut vegetables after the heat shock can be reduced, and it is considered that the time until the viable cell count reaches a predetermined reference value can be delayed after the cut vegetables are shipped. .
  • the hot water after washing the cut vegetables will contain bacterial cells. And this microbial cell does not die at the temperature and time normally used for a heat shock process as mentioned above. Therefore, in this embodiment, sterilization using ozone gas is performed on the hot water to be reused.
  • the used hot water is heated to, for example, 75 ° C. or more and treated for 1 minute or longer, or is removed using a filtration membrane having a pore size that cannot transmit bacteria (these points will be described later). And by using such sterilization and sterilization, it becomes possible to reuse the used hot water.
  • the hot water tank 3 performs heat shock treatment on the cut vegetables sterilized in the sterilization tank 2. And a heat shock process is performed by immersing a cut vegetable in warm water.
  • the sterilization treatment with ozone water and the heat shock treatment with warm water are usually performed continuously in a cut vegetable production factory or the like.
  • the factory in order to handle vegetables which are fresh food, the factory is often managed at a low temperature. Therefore, there may be no heat source in the factory, and enormous energy may be required for preparation of hot water.
  • the hot water used for the heat shock treatment in the hot water tank 3 is not drained after use but is used again.
  • the hot water once used may contain viable bacteria that have not been completely killed in the sterilization tank 2. Therefore, the hot water discharged from the hot water tank 3 is sterilized by the mixing device 12 with ozone gas, and then reheated by the heating device 11 to be supplied again to the hot water tank 3 as treated hot water. ing.
  • the heating amount in the heating device 11 is equal to the amount of heat that is reduced when the vegetables are immersed in the hot water tank 3.
  • the hot water tank 3, the mixing device 12, and the heating device 11 form a hot water circulation line.
  • the sterilization process for the hot water discharged from the hot water tank 3 is performed using surplus ozone gas generated in the production system 100. Specifically, excess ozone gas that did not dissolve in cold water in the ozone water preparation tank 9, ozone gas generated from ozone water used when processing cut vegetables in the sterilization tank 2, and exhausted from the sterilization tank 2 Dissolved ozone gas in used ozone water is used. That is, first, these ozone gases are recovered in the recovered ozone gas tank 10. Here, for example, the dissolved ozone gas can be recovered by diffusing air to the used ozone water using an air diffuser. And the used warm water is sterilized by the collected ozone gas contacting (mixing) the used warm water from the warm water tank 3 by the mixing device 12.
  • surplus ozone gas in the system and dissolved ozone gas in used ozone water have been decomposed using a catalyst or the like and then released into the atmosphere as oxygen gas.
  • the production of ozone gas takes time and cost.
  • some processing may be required for discharging to the outside, and labor and cost may be required. Therefore, it is preferable that the ozone gas produced with such labor and cost is consumed within the system as much as possible to reduce the emission amount as much as possible and avoid labor and cost. Therefore, in the production system 100, the collected ozone gas is used to sterilize the warm water discharged from the warm water tank 3. Thereby, the manufactured ozone gas can be utilized without wasting it.
  • heat loss and labor can be saved compared to using a heat exchanger for recovering heat from hot water as described above.
  • the bactericidal effect by ozone is larger than the bactericidal effect on the bacterial cells adhering to the solid, compared to the bacterial cells present in the liquid. It was done. Therefore, even when the amount of ozone gas recovered in the system is small, it is possible to sufficiently sterilize the used hot water by bringing the recovered ozone gas into contact with the used hot water (specifically, aeration, etc.). it can. Thereby, warm water can be circulated and used repeatedly.
  • the rinsing tank 4 performs rinsing with cold water on the cut vegetables that have been subjected to the heat shock treatment in the hot water tank 3.
  • the rinsing tank 4 also cools the cut vegetables subjected to the heat shock treatment. Thereby, the temperature of cut vegetables is lowered. Thereafter, the cut vegetables are handled at a low temperature (7 ° C. or lower) in order to proliferate viable bacteria and maintain the freshness of the cut vegetables.
  • the rinse time in the rinse tank 4 is shortened by supplying the cut vegetables sterilized in the said sterilization tank 2 to the warm water tank 3 which also has a role as a rinse tank.
  • the dehydration tank 5 removes water adhering to the surface of the cut vegetables rinsed in the rinse tank 4.
  • the dewatering tank 5 is constituted by, for example, a centrifugal dehydrator. Therefore, after the cut vegetables from the rinsing tank 4 are accommodated in the centrifugal dehydrator, the moisture adhering to the cut vegetables is removed by gently centrifugal dehydration. This removed water is drained to the outside.
  • the packaging machine 6 packs the cut vegetables from the dehydration tank 5 into a packaged vegetable.
  • the cooling device 7 is connected to the packaging machine 6, and bagging is performed at a low temperature of 0 ° C. or higher and 7 ° C. or lower.
  • the packaging machine 6 is connected to a carbon dioxide cylinder (not shown) for supplying carbon dioxide. Further, a blower (not shown) for discharging internal oxygen is connected to the packaging machine 6.
  • bagging by the packaging machine 6 is performed in an environment in which both oxygen concentration and carbon dioxide are controlled at 0 ° C. or higher and 7 ° C. or lower.
  • the atmosphere during bagging is 10% by volume or less, preferably 5% by volume or less, and more preferably 2% by volume or less in terms of oxygen concentration.
  • the carbon dioxide concentration is 5% by volume or more, preferably 10% by volume or more. Even if only one of the oxygen concentration and the carbon dioxide concentration is controlled, good preservability can be obtained, but particularly good preservability can be obtained by controlling both the oxygen concentration and the carbon dioxide concentration within the above ranges. Is obtained.
  • the material of the bag (packaging material) used for bagging is not particularly limited. Therefore, a bag having a relatively high oxygen permeability, a bag having a relatively low oxygen permeability, or the like may be appropriately selected according to the use of the packed vegetables, storage conditions, and the like.
  • the respiration rate (oxygen absorption amount) of the cut vegetables is equal to or greater than the permeation amount of oxygen that permeates the packaging material (including a state where the respiration rate and permeation amount are equal). It is preferable to use a bag.
  • “vegetable respiration” here is an absolute amount. Therefore, when increasing the respiration rate of vegetables, the filling amount of vegetables may be increased. Therefore, it is preferable that the mass of the cut vegetables packed in the bag and the material of the bag to be used are determined so that the respiration rate of the cut vegetables in the bag is equal to or greater than the oxygen amount permeating the bag.
  • the respiration rate of vegetables (unit: mL / (kg ⁇ day)) is a value inherent to vegetables.
  • the “vegetable respiration rate” is obtained by multiplying the respiration rate by the mass of the vegetable.
  • the oxygen transmission rate of the bag (unit: mL / (m 2 ⁇ day ⁇ 101 kPa)) is also a value inherent to the material of the bag. Therefore, the “oxygen permeation amount” is obtained by multiplying the oxygen permeation rate by the inner surface area of the bag.
  • Packed vegetables obtained in the packaging machine 6 are then stored at 0 ° C. or higher and 7 ° C. or lower.
  • the browning of cut vegetables can be suppressed and the storage stability can be improved by storing them at such a low temperature. Therefore, even after shipping to a supermarket or the like after storage, a good appearance is maintained and storage stability is improved.
  • FIG. 2 is a flowchart for explaining a method for producing packed vegetables, which is executed in the production system 100 of the first embodiment.
  • the uncut vegetables conveyed to the factory are cut by a cutting device (not shown) after the surface dirt is removed to become cut vegetables (step S1).
  • the sterilization is performed about the obtained cut vegetables using the production system 100 shown in FIG.
  • the cut vegetables are prewashed in a prewash tank 1 (see FIG. 1, hereinafter the same in other apparatuses). This removes mud and dirt that could not be removed in the uncut state.
  • the pre-washed cut vegetables are sterilized with ozone water in the sterilization tank 2 (step S3, sterilization step). Thereby, the microbial cells adhering to the cut vegetable surface are sterilized.
  • the heat shock treatment using warm water is performed as described above, it is possible to sterilize using ozone water having a higher concentration than in the past, and more sufficient sterilization is possible.
  • the heat-shock process using warm water is performed in the warm water tank 3 with respect to the pasteurized cut vegetables (step S4, heat shock process). Thereby, the browning etc. which may arise with the said ozone water sterilization can be suppressed.
  • the cut vegetables are rinsed with rinsing water in the rinsing tank 4 and cooled (step S5, cooling step).
  • the cut vegetables are dehydrated in the dehydration tank 5 by loose centrifugation or the like (step S6). Thereby, the water
  • step S7 the cut vegetables are packaged in the packaging machine 6 in an environment in which the oxygen concentration, carbon dioxide concentration and temperature are controlled as described above. Thereby, a packed vegetable is obtained. Then, the packed vegetables are stored at 0 ° C. or higher and 7 ° C. or lower (step S8), and are shipped to the market as appropriate.
  • the used hot water used for the heat shock process in the hot water tank 3 is sterilized using the ozone gas collected in the system 100 (hot water Processing step). And the warm water obtained through the warm water treatment process is supplied to the warm water tank 3 again.
  • vegetables damaged by heat shock treatment can be recovered, so that it is possible to sterilize using ozone water having a higher concentration than before. Therefore, it can sterilize more reliably than before, and the preservability and preservability of packed vegetables are improved.
  • the packed vegetables packed in the bag are stored at a temperature of 0 ° C. or higher and 7 ° C. or lower, browning is sufficiently suppressed, and the storage stability can be further improved.
  • bagging is performed in an environment in which the oxygen concentration, the carbon dioxide concentration, and the temperature are controlled, so that the preservability and preservability of the packed vegetables are further improved.
  • browning etc. can be suppressed, an external appearance, a flavor, food texture, etc. can be maintained favorable.
  • the production system 100 was provided with the cooling device 8 for preparing the cold water supplied to the sterilization tank 2 and the cooling device 13 for preparing the cold water supplied to the rinse tank 4. Moreover, the heating apparatus 11 for maintaining the temperature of warm water was provided in the middle of the warm water circulation line. However, the production system 200 is provided with a heat pump 14 in which the heat of water supplied from a water supply source is supplied to the used hot water from the hot water tank 3 instead of being provided.
  • the used hot water from the hot water tank 3 is supplied to the heat pump 14 provided in the middle of the hot water circulation line.
  • the warm water supplied to the heat pump 14 is heated using the heat
  • the heated warm water is supplied again to the warm water tank 3 via a warm water circulation line (more specifically, a warm water supply line formed between the heat pump 14 and the warm water tank 3).
  • a warm water circulation line more specifically, a warm water supply line formed between the heat pump 14 and the warm water tank 3.
  • it is used in the rinse tank 4 in order to cool the warmed vegetables brought in from the warm water tank 3 as a water supply source, and the cold water which temperature rose may be diverted, and reuse of rinse water may be aimed at.
  • FIG. 4 shows a modification of the production system 200 shown in FIG.
  • the production system 300 does not drain the cold water as it is, but uses the cold heat of the cold water.
  • the production system 300 includes a heat exchanger 15 for cooling the water supplied from the water supply source by the cold heat of the cold water.
  • the cold water supplied to the rinse tank 4 after being cooled by the heat pump 14 and the ozone water prepared in the ozone water preparation tank 9 using the cold water are used in the sterilization tank 2 and the rinse tank 4, It is still sufficiently cold. Therefore, used ozone water and cold water are supplied to the heat exchanger 15 after the ozone contained therein is recovered as necessary.
  • the water supplied from the water supply source is cooled by the supplied cold water, and the cooled water is supplied to the heat pump 14 and the ozone water preparation tank 9.
  • ozone water is prepared in the ozone water preparation tank 9 using water cooled by the heat exchanger 15 and the heat pump 14.
  • the prepared ozone water is supplied to the sterilization tank 2 via an ozone water supply line connecting the ozone water preparation tank 9 and the sterilization tank 2.
  • FIG. 4 a production system 400 according to the fourth embodiment will be described with reference to FIG.
  • components similar to those in the production systems 100 to 300 are denoted by the same reference numerals, and detailed description thereof is omitted.
  • FIG. 5 the modification with respect to the production system 300 shown in FIG. 4 is shown.
  • the cut vegetables from the hot water tank 3 were rinsed with cold water in the rinse tank 4 and cooled.
  • the production system 400 includes an air cooling tank 16 that cools by air cooling, not by cold water.
  • the rinsing tank 4 is not provided.
  • the cold water obtained by the heat pump 14 is supplied only to the ozone water preparation tank 9 and is used only in the sterilization tank 2.
  • the cut vegetables subjected to the heat shock process in the hot water tank 3 are cooled in the air cooling tank 16 by air (cold air or the like). Therefore, for example, when the production system 400 is operated in a cool environment such as a plateau area or a winter period, the cut vegetables can be cooled by air having a relatively low temperature such as outside air without using cold water. Further, it is not necessary to supply cold water to the rinsing tank 4, and cold water may be supplied only to the sterilization tank 2. Therefore, a sufficient amount of cold water can be supplied to the sterilization tank 2 more reliably.
  • the production system 500 shown in FIG. 6 includes a heat sterilizer 17 that heats and sterilizes used hot water.
  • the heat sterilizer 17 heats and sterilizes part or all of the used hot water, and the hot water after the sterilization is supplied to the hot water tank 3 again.
  • the heating temperature in the heat sterilizer 17 is, for example, 60 ° C. to 150 ° C. Further, although the heating time varies depending on the heating temperature, the residence time in the heat sterilizer 17 can be set to, for example, 1 second to 30 minutes. Heating in the heat sterilizer 17 can be performed using a heat exchanger using steam or hot water as a heating source. Further, heating with an electric heater, microwave heating, and dielectric heating can also be applied.
  • the hot water supplied to the heating device 11 is at a sufficiently high temperature by providing the heat sterilization device 17. Therefore, the amount of heat given by the heating device 11 can be reduced. Further, in the case where hot water having a sufficiently high temperature can be supplied to the hot water tank 3 without heating in the heating device 11, the installation of the heating device 11 can be omitted. Therefore, the heat sterilizer 17 is provided so that the used hot water can be sterilized, and hot water having an appropriate temperature is supplied to the hot water tank 3 without performing new heating (or reducing the amount of supplied heat). can do.
  • FIG. 6 a production system 600 according to the sixth embodiment will be described with reference to FIG.
  • components similar to those in the production systems 100 to 500 are denoted by the same reference numerals, and detailed description thereof is omitted.
  • FIG. 7 the modification with respect to the production system 500 shown in FIG. 6 is shown.
  • the heat sterilizer 17 for sterilizing used hot water was provided in the production system 500.
  • the production system 600 shown in FIG. 7 includes a filtering device 18 that filters and removes bacterial cells (including both live and dead bacteria) and contaminants from the used hot water.
  • the used hot water is filtered to remove bacterial cells and contaminants, and becomes a filtrate. And after this filtrate is heated with the heating apparatus 11, it is supplied to the hot water tank 3 again.
  • the water that has not been permeated by the filtering device 18 is drained to the outside through a pipe or the like (not shown).
  • the filtration device 18 includes, for example, a filtration membrane.
  • the filtration device 18 is configured to include a water tank that stores used hot water from the hot water tank 3, a filtration unit that includes a filtration membrane and a housing, and the like, although not shown. Yes. In addition, you may make it provide several filtration membranes from which a hole diameter differs as needed.
  • the filtration device 18 also includes a pipe connecting the water tank and the filtration unit, a water supply pump for sending used hot water to the filtration unit, a flow meter for measuring the amount of water supply, a pressure gauge for measuring the water supply pressure, etc. Configured.
  • the filtration membrane to be used for example, a microfiltration membrane, an ultrafiltration membrane, or a reverse osmosis membrane can be applied.
  • the pore diameter of the filtration membrane is preferably 0.1 ⁇ m or less when, for example, a microfiltration membrane is used.
  • Either a dead-end filtration method or a cross-flow filtration method may be selected as the filtration method.
  • a circulation line that connects a part of the supply liquid that has not been filtered by the filtration unit to the water tank. Is built.
  • the production system 700 of the seventh embodiment will be described with reference to FIG.
  • components similar to those in the production systems 100 to 600 are denoted by the same reference numerals, and detailed description thereof is omitted.
  • FIG. 8 the modification with respect to the production system 500 shown in FIG. 6 is shown.
  • the heat sterilizer 17 for sterilizing used hot water was provided in the production system 500.
  • the production system 700 shown in FIG. 8 includes an ultraviolet sterilizer 19 that sterilizes using ultraviolet rays.
  • the used warm water from the warm water tank 3 is sterilized by irradiating with ultraviolet rays.
  • the sterilized warm water is heated by the heating device 11 and then supplied to the warm water tank 3 again.
  • the ultraviolet irradiation device 16 for example, light having a wavelength of 253.7 nm is irradiated to the used hot water. By this ultraviolet light, the DNA of live bacteria in warm water is cut and sterilized.
  • the provision of the ultraviolet irradiation device 16 enables efficient sterilization even if the amount of used hot water to be processed is large.
  • the heat sterilizer 17 for sterilizing used hot water was provided.
  • the production system 800 shown in FIG. 9 includes a chemical sterilization apparatus 20 that sterilizes used hot water using a chemical.
  • a medicine tank 21 is connected to the medicine sterilization apparatus 20, and a medicine stored in the medicine tank 21 is added to the medicine sterilization tank 17. Thereby, the used hot water from the hot water tank 3 is sterilized, and the hot water after sterilization is heated by the heating device 11 and then supplied to the hot water tank 3 again.
  • the agent to be added examples include hydrogen peroxide solution, ethanol, peracetic acid solution, and the like. These may be appropriately mixed and used. Moreover, when using a peracetic acid solution as a chemical
  • the sterilized warm water can be irradiated with ultraviolet rays.
  • medical agent is activated by ultraviolet irradiation. Therefore, the bactericidal action on live bacteria is promoted, and more powerful sterilization can be performed.
  • the sterilized warm water can be heated after sterilization by the chemical sterilization apparatus 20.
  • medical agent is activated by heating and more powerful disinfection can be performed.
  • medical agent is volatile, the unreacted chemical
  • FIG. 10 a production system 900 according to the ninth embodiment will be described with reference to FIG.
  • components similar to those in the production systems 100 to 800 are denoted by the same reference numerals, and detailed description thereof is omitted.
  • FIG. 10 the modification with respect to the production system 100 shown in FIG. 1 is shown.
  • ozone gas was reused and warm water was reused (circulated). However, these are not performed in the production system 100 shown in FIG. That is, surplus ozone gas or the like from the ozone water preparation tank 9 or the like is discharged after being decomposed using a catalyst or the like. Moreover, the hot water used in the hot water tank 3 is discharged as it is after being used several times.
  • the cut vegetables are sterilized with ozone water and then treated with warm water, and then the cut vegetables are packaged in the packaging machine 6 under the environment as described above. Even in the packaged vegetables produced in this way, browning is sufficiently suppressed and the storage stability is also sufficient.
  • bagging is performed while controlling three conditions of oxygen concentration, carbon dioxide concentration, and temperature, but bagging is performed while controlling the temperature between 0 ° C. and 7 ° C.
  • the oxygen concentration and the carbon dioxide concentration need not be controlled.
  • both of them need not necessarily be controlled, and only one of them may be controlled.
  • the oxygen concentration and the carbon dioxide concentration it is preferable to control within the above-mentioned concentration range, but it is not necessarily required to be within the above-mentioned concentration range. That is, for example, after bagging cut vegetables, oxygen in the bag is consumed by breathing the cut vegetables themselves, and carbon dioxide is discharged instead. Therefore, it is not limited to the above concentration range, and even if there is a certain amount of oxygen or carbon dioxide, the state in the bag will be close to the above concentration range due to respiration of cut vegetables after bagging. It is done.
  • the atmosphere at the time of bagging is controlled so that the oxygen and / or carbon dioxide concentration in the bag is within the above-mentioned concentration range.
  • the state in the bag is the oxygen concentration and the carbon dioxide concentration described above, and it is also preferable that the state in the bag is a vacuum state.
  • the “vacuum state” here is a concept including not only a complete vacuum state but also a state close to a vacuum. Since the inside of the bag is in a vacuum state, the respiration of the cut vegetables is suppressed, so that the storage stability can also be improved.
  • the inside of the bag in addition to making the atmosphere at the time of bagging in a vacuum state, the inside of the bag may be made into a vacuum state by sealing while sucking air in the bag.
  • ozone gas is prepared by supplying ozone gas to cold water, but the method of preparing ozone water is not limited to this. Therefore, ozone water may be prepared, for example, by a so-called electrolytic ozone water system.
  • the electrolytic ozone water system is a system in which ozone water is generated directly from water by causing an electrode to act on the water in the ozone water preparation tank 9. In this case, the surplus ozone gas from the generated ozone water is negligibly small, and the surplus gas that is the exhaust gas from the sterilization tank 2 and the ozone gas from the effluent may be recovered in the recovery ozone gas tank 10.
  • each of these devices is a hot water treatment device that sterilizes or sterilizes used hot water.
  • the hot water treatment apparatus is not limited to these, and is an apparatus that can obtain used hot water (ie, treated hot water) that has been sterilized by performing at least one of sterilization and sterilization on the used hot water. Anything is acceptable.
  • a part of the ozone water prepared in the ozone water preparation tank 9 may be supplied to the mixing device 12.
  • a part of the ozone gas dissolved in the ozone water in the ozone water preparation tank 9 is in contact with the warm water circulating in the warm water circulation line in the mixing device 12. That is, ozone water (including dissolved ozone gas) used to sterilize vegetables in the sterilization tank 2 is fed to the mixing device 12 by a liquid feed pump that feeds (recovers) ozone water. Ozone gas in ozone water comes into contact with warm water.
  • the usage form of ozone water when sterilizing vegetables using ozone water is not limited to the above immersion. That is, for example, sterilization of vegetables may be performed by spraying ozone water on vegetables.
  • the heat shock in the hot water tank 3 is not limited to the form in which the vegetable is immersed in the hot water. For example, the heat shock process may be performed on the vegetable by spraying the hot water on the vegetable.
  • the form of sterilization of warm water in the mixing device 12 is not limited to the mixing as described above, and any form may be used as long as the collected ozone gas can be sterilized by contacting with circulating hot water.
  • the cooling method in the rinsing tank 4 is the same, and the form in which the cold water is brought into contact is not limited to the method of immersing in the cold water, and examples thereof include a method of spraying cold water. Furthermore, ozone water supplied from the outside may be used instead of providing the ozone water preparation tank 9.
  • the recovery ozone gas tank 10 is provided as the ozone gas recovery device.
  • the device is not limited to the form of the tank as long as the device can recover the ozone gas.
  • an apparatus necessary for recovering ozone gas can be provided as appropriate.
  • the pre-washing tank 1 and the rinsing tank 4 are provided, but these devices may not be provided.
  • the cold water supplied to the ozone water preparation tank 9 and the cold water supplied to the rinse tank 4 are prepared with the separate cooling devices 8 and 10. FIG. However, these may be combined into one and the cold water adjusted by one cooling device may be branched and supplied to them.
  • drain from the prewash tank 1, the sterilization tank 2, and the rinse tank 4 is discharge
  • the vegetables to be sterilized are not limited to cut vegetables, and may be uncut vegetables.
  • Example 1 In order to confirm the effects of improving the storage stability and preventing browning of the packed vegetables of the present embodiment, the following tests were performed. First. Cut lettuce (cut into 5 cm ⁇ 5 cm in size) was placed in ozone water having an ozone concentration of 5 mg / L and immersed for 60 seconds while gently stirring (sterilization process). Next, the cut lettuce was taken out, placed in warm water at a temperature of 50 ° C., and immersed for 30 seconds while stirring gently (heat shock process).
  • the obtained pack lettuce was stored at 7 ° C. for 3 days (storage process). And the number of general viable bacteria adhering to the pack lettuce after storing for 3 days was measured. Measurement of the number of general viable bacteria was carried out by the pour method using a sample obtained by appropriately diluting the extract of pack lettuce extracted by the stomacher treatment with sterile physiological saline. The standard agar medium was used as the medium, and the culture conditions were set to 35 ° C. ⁇ 1 ° C. and 48 hours ⁇ 3 hours.
  • Example 2 The measurement of the number of viable bacteria was measured in the same manner as in Example 1 except that the atmosphere at the time of bagging was nitrogen, and a bag having an oxygen permeability of 1100 mL / (m 2 ⁇ day ⁇ 101 kPa) was used. The state of browning was evaluated.
  • Example 3 The measurement of the number of viable bacteria was measured in the same manner as in Example 1 except that the atmosphere at the time of bagging was evacuated and a bag having an oxygen permeability of 50 mL / (m 2 ⁇ day ⁇ 101 kPa) was used. The state of browning was evaluated.
  • ⁇ Comparative Example 1> The number of viable bacteria was measured in the same manner as in Example 1 except that the temperature at the time of storage of the prepared pack lettuce was 10 ° C., and the state of browning was evaluated.
  • Example 1 the number of viable bacteria was measured in the same manner as in Example 1 for cut lettuce before being soaked in ozone water (untreated cut lettuce).
  • Example 2 the number of general viable bacteria was measured in the same manner as in Example 1 for cut lettuce immediately after removing water adhering to the surface of the cut lettuce by centrifugal dehydration (before the storage step).
  • FIG. 11 is a graph showing the number of viable bacteria for the pack lettuce of Examples 1 to 3 and the pack lettuce of Comparative Examples 1 to 3 after storage for 3 days and the cut lettuce of Reference Examples 1 and 2.
  • the number of general viable bacteria immediately after the treatment (Reference Example 2) increased by storage for 3 days, but the untreated cut lettuce general viable bacteria It was suppressed to increase to the same extent as the number (Reference Example 1). Therefore, it turned out that the increase in the number of general viable bacteria can be suppressed by passing through a preservation
  • Example 1 performed in an air atmosphere and Example 2 performed in a nitrogen atmosphere showed the same tendency because the oxygen permeability of the bag was relatively large and oxygen from the outside As a result, it is considered that the same tendency was exhibited as a result.
  • Example 3 which bag-packed in vacuum using the bag with a small oxygen permeability, the number of general viable bacteria is less than the cut lettuce of Reference Example 1, and the growth control of the general viable cell count is achieved by the storage process. It turns out that the effect is enhanced.
  • the method for producing packed vegetables of the present invention although there is a preferable bag material and atmosphere at the time of bagging, it is good after shipment regardless of the material of the bag and the atmosphere at the time of bagging. Packed vegetables with excellent storage stability were obtained (Examples 1 to 3).
  • Comparative Example 3 when stored at 10 ° C. (Comparative Examples 1 to 3), in Comparative Example 3, although the number of untreated cut lettuce was suppressed to an increase to the same extent as the general viable count (Reference Example 1), Comparative Example 1 In the pack lettuce of No. 1 and No. 2, the number of viable bacteria increased 10 times or more than the number of viable bacteria of untreated cut lettuce (Reference Example 1). In particular, the number of general viable bacteria in Comparative Examples 1 and 2 exceeded 1 million CFU / g, which is a standard for the number of acceptable general viable bacteria. As described above, especially in Comparative Examples 1 and 2, the number of general viable bacteria increased greatly when stored for 3 days, and it was shown that the storage stability was not good after shipment. Moreover, in Comparative Example 3, although it was about the same as the general viable count of untreated cut lettuce (Reference Example 1), the material of the bag and the atmosphere at the time of bagging are limited, and this is a highly versatile method. It wasn't.
  • FIG. 12 is a graph showing the browning change during the storage of the pack lettuce of Examples 1 to 3 and the pack lettuce of Comparative Examples 1 to 3 for 3 days.
  • Examples 1 to 3 are indicated by solid lines and black symbols.
  • Comparative Examples 1 to 3 are indicated by broken lines and white symbols.
  • the evaluation value was 3.5 or more after storage for 1 day, after storage for 2 days, and after storage for 3 days. It showed a high value. Therefore, according to the method for producing packed vegetables of the present invention, browning was sufficiently suppressed even in packed lettuce after shipping after storage.
  • Example 1 performed in an air atmosphere and Example 2 performed in a nitrogen atmosphere showed the same tendency was that the oxygen permeability of the bag was relatively large and oxygen was easily permeated from the outside. As a result, it seems that the same tendency was shown. Further, in Example 3 in which the bag was vacuum-packed using a bag having a low oxygen permeability, the evaluation value was 4.5 or more throughout 3 days, almost no browning occurred, and particularly good results were obtained. Obtained.
  • Comparative Examples 1 to 3 when stored at 10 ° C. (Comparative Examples 1 to 3), in Comparative Examples 1 and 2, the evaluation result decreased to about 3 after storage for 3 days. In Comparative Example 3, although the degree of browning is relatively suppressed, the material of the bag and the atmosphere at the time of bagging are limited, and it cannot be said that this is a highly versatile method. there were.
  • the packaged vegetables are designed to suppress browning and improve the storage stability by a simple method regardless of the material of the bag and the atmosphere at the time of bagging. Can be obtained.

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Abstract

La présente invention concerne un procédé de production de légumes emballés permettant de supprimer le brunissement de manière adéquate et permettant d'apporter une stabilité adéquate au stockage. La présente invention aborde le problème en comprenant une étape de stérilisation S3 permettant de stériliser des légumes découpés en mettant les légumes découpés en contact avec de l'eau ozonisée, une étape de choc thermique S4 permettant d'effectuer un traitement de choc thermique en mettant les légumes découpés stérilisés au cours de l'étape de stérilisation S3 en contact avec de l'eau à une température comprise entre 40 et 60 °C, une étape d'emballage S7 permettant d'obtenir des légumes emballés en emballant les légumes découpés soumis au traitement de choc thermique au cours de l'étape de choc thermique S4 au moyen d'un matériau d'emballage, et une étape de stockage S8 permettant de stocker les légumes emballés dans un environnement à une température comprise entre 0 et 7 °C.
PCT/JP2015/081008 2014-11-04 2015-11-04 Procédé de production de légumes emballés WO2016072411A1 (fr)

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